Recipes

Olive Oil Poached Fish Nuggets with Garlic & Mint

Serves 2-3 

Ingredients 
1 pound firm fish, cut into 1 1/4-inch cubes
1/4 tsp. fine sea salt, more to taste
1/4 tsp. freshly ground black pepper, more to taste
1/3 cup Persian Lime Olive Oil (Alfalfa’s Bulk Oils)
2 tsp. fresh mint, chopped
2 garlic cloves, minced

Method
Cut fish into 1 1/4-inch cubes. 

Season fish all over with a generous pinch of salt and pepper.

In a medium-size, heavy skillet, just large enough to hold fish cubes in a single layer, heat oil over low heat.

Add fish & 1 tsp. mint & let cook slowly until fish begins to turn opaque, about 3 minutes.

Stir in garlic & 1/4 tsp. of salt & pepper, and cook until garlic is fragrant & fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything.

Taste and add more salt and pepper and a few drops of lemon or lime juice if desired. Stir in the additional 1 tsp. fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Acapulco Shrimp Cocktail

Dive right into this fun & refreshing shrimp dish. You won’t be able to stop!

Serves 4-6 as a main course or 8-12 as an appetizer

Ingredients
2 lbs. shrimp, peeled & deveined
2 Tbsp. olive oil
4 cloves of garlic, chopped fine
2 pints of grape or cherry tomatoes (any color), quartered
2, 12 oz jars of any salsa you like
1 medium red onion, diced
1 bunch cilantro, chopped
2 Serrano peppers, diced fine
¼ cup lime juice (about 2 limes)
2 tsp. ketchup
4 ripe avocadoes, large dice
1 bag of blue corn tortilla chips 

Method for Shrimp
Sauté shrimp in olive oil over high heat.

Turn shrimp once until light pink on both sides & not quite done.

Season with salt, pepper & chopped garlic.

Cook for just 1 minute more. 

Drain in a colander over a bowl, but keep the juices.

Let shrimp cool.

Method for Cocktail Sauce 
Combine diced or chopped tomatoes, salsa, onion, cilantro, peppers, lime juice and ketchup.  

Mix together and then combine with 3 Tbs. of reserved shrimp juice.

Season with salt & pepper.

When ready to serve, pour your cocktail sauce into a large shallow bowl. Lightly submerge shrimp & avocadoes in salsa so the colors show. And then pair it with some yummy tortilla chips of your choice.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Paul’s Super Simple Thanksgiving Turkey

 

 

 

 

 

 

 

 

 

 

 

 

If you’re like me and like to keep your turkey classic and simple, give this recipe a try.
It’s made my family happy for going on 20 plus years – may our tradition become yours. 

Time about 3 ½ – 4 ½ hours depending on size of your turkey

Makes 1 super scrumptious turkey

Ingredients
1 turkey
1 onion, chopped
2 medium apples
Rosemary, fresh
Thyme, fresh
sea salt
black pepper, crushed
½ stick of butter melted 

Method
If you’re using a frozen turkey, 2-3 days before roasting, you’ll want to begin thawing in the refrigerator at about 38-40 degrees F. 

Once thawed, or if using a fresh turkey, preheat your oven to 325 degrees. 

Next, remove the neck and giblets out of the cavity. Feel free to save the giblets for gravy or stuffing.

Dry the turkey with paper towels, then season the inside and out with salt and pepper. 

Fill the cavity with your aromatic blend of herbs, apples and onions. 

Place your turkey, breast side up in a roasting pan and brush with melted butter.

Place a tinfoil tent over the turkey, leaving the ends open to create a self-basting environment. Remember, do not close the ends of your tin tent, as this will add steam causing your turkey to stew, not roast. 

Place your turkey on the lowest rack of your oven, and cook about 15 minutes per lb, or reference our chart below for size to cook time recommendations.

 

 

 

 

 

About 40 minutes before your turkey is ready, here are two different options to ensure a moist, juicy turkey…

1. Super, Super Simple: Remove the tent, brush with more melted butter, and crank the oven to 425 degrees for about 30-45 minutes, or until 170 degrees for its internal temperature. Your turkey should be golden brown. Yum!

2. Just Super Simple: Same steps as above, but before you put your turkey back in the over, flip it upside down, aka breast side down. This makes for the moistest turkey ever, but can be tad bit tricky. You risk tearing the skin, so if a perfect presentation is important to you, you may not find it worth it. 

Once your turkey is roasted to perfection, let it rest for at least 20 minutes before serving. This allows the juices to well up in the turkey, making it even juicier. It also cools the surface so that you don’t burn your fingers while carving — and most importantly, it gives you an opportunity to have a glass of wine. Cheers to traditions.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Heidi’s Pecan Pie

 

 

 

 

 

 

 

 

 

 

 

 


Makes
1 pie

Ingredients
1 pie shell, par-baked
3/4 cups Pecans
1/2 cup maple syrup
1/2 cup honey
2 eggs
2 oz. butter (1/2 stick)
1 Tbs. flour
1 tsp. vanilla extract

Method 
Mix maple syrup, honey, eggs, butter, flour and vanilla. 

Sprinkle pecans evenly into the pie shell.

Pour maple syrup filling blend over the pecans.

Bake at 325 degrees until bubbly, about 25 minutes.

Reduce heat to 275 and bake for an additional 5 – 10 minutes.

It will be a little jiggly, so let cool before serving. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Debbie’s Apple Crumble Pie

Pair this tasty tart filler with your own homemade pie crust
and you’ll surely delight your friends and family. 

Makes 1 pie 

Apple Filling Ingredients
6-8 nice, tart apples (Granny Smith or a blend of Granny & Gala)
1/2 cup brown sugar
1 tbs. lemon juice
1 tsp. cinnamon
Pinch of cloves
1 Tbs. brandy (optional)
3 Tbs. flour 
3 Tbs. butter 

Crumb Topping Ingredients
1 cup flour
1/2 cup sugar
Pinch of sea salt  

Apple Pie Filling Method
Peel & core apples. The, slice or dice, whichever you like.

Toss with sugar, spices & cornstarch.

Work in butter/flour mixture.

Dump into pie crust & cover with crumb topping or a top homemade pie crust.

Bake at 350 degrees for 45 min-1 hour, until brown bubbling & done. 

Crumb Topping Method
Mix dry ingredients together in a bowl.

Work butter in with your fingers & spread on top of apples.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Debbie’s Perfect Pie Crust

Makes 2 single crust pies or one double 8″ 

Ingredients
2 1/2 cups all-purpose flour
1 tsp. salt
2 sticks unsalted butter, cold
4-6 Tbs. ice water

Method
Cut the butter into quarter-inch pieces and chill while assembling the rest of the ingredients.

Put the flour & salt in a large bowl & whisk together.

Prepare the ice water like you are making yourself a drink. You don’t need to strain and measure the water until you add it.

Cut in the chilled butter using a pastry blender, or fork. Continue cutting until the flour-coated butter pieces are the size of oatmeal flakes. Stop blending and add 4 Tbs. ice water quickly and evenly.

Mix with a wooden spoon. In a dry climate you will probably need two more Tbs. to get the dough to come together. Resist the temptation to add more than that.

Using your hands, knead dough into two shaggy flat discs.

Wrap in saran wrap for an hour. During that time the dough will relax and smooth out some.

Now, just add your pie filling, or try ours:
Heidi’s punkin’ pie 
Debbie’s apple crumble pie 
• Lizzy’s homemade canned apple pie
Heidi’s pecan pie 

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Wild, Wild Rice Casserole

Vegetarian & gluten free this casserole can take the place of stuffing on the Thanksgiving table or work as a tasty meat-alternative.

Serves 6-8 as a side dish or 4-6 as a main course 

Ingredients
1 1/2 cups wild rice
5 cups water
1/2 tsp. salt
1 stick (4 oz.) butter
1/2 lb. fresh wild mushrooms, sliced (if none are available, substitute Crimini)
1 leek, just the white & light green parts, sliced & washed
2 stalks celery, chopped with leaves
1/4 cup dry sherry
1 tsp. kosher salt
1 tsp. fresh ground black pepper
2 tsp. chopped fresh thyme
4 eggs
1 cup heavy cream
Optional addition: 10 oz. bag of frozen spinach, thawed & squeezed dry. 

Method
Cook wild rice in water with 1/2 tsp. salt in a heavy pan with a lid. It will take at least 30 minutes & some of the grains will start to pop. The rice will be firm but not hard when done. You may need to add additional water but drain off any extra at the end. Set aside to cool slightly when done.

Using a large heavy pan, sauté leeks in butter until for 2-3 minutes. Add sliced mushrooms & cook covered for a couple minutes then uncover & let them just start to brown. Add celery, salt, pepper & thyme. Sauté for 3 minutes then add sherry & cook till liquid evaporates. Remove from heat & cool slightly.

Beat eggs & cream in a large bowl. Add wild rice & mushroom mixture (& optional drained spinach) & stir to combine.

Butter a casserole dish (9 x 11 will work well). Place mixture in dish, and bake uncovered at 350 degrees for about 45 minutes, or until the center starts to puff slightly.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Winter Vegetable Curry

Serves 4-6 

Ingredients
1, 16 oz. can chopped tomatoes
1 1/2 cups water
2 Tbs. curry powder
3 Tbs. fresh grated ginger
2 cups broccoli florets
2 Tbs. sunflower oil
3/4 pound button mushrooms, halved
1 onion, cut into 1/2” chunks
4 cloves garlic, finely chopped
2 large carrots, peeled, halved lengthwise, & sliced 1/2“on diagonal
1 lb. new potatoes, 1” dice
1 bulb fennel, 1” dice
1, 12 oz. can coconut milk
2 Tbs. chopped cilantro 

Method
In a medium saucepan, combine tomatoes, water, 1 tsp. salt, 1 Tbs. curry powder, & 2 Tbs. ginger.

Simmer for 15 min. while you prepare the rest of vegetables.

Steam broccoli for 1 minute. Then rinse under cold water & set aside. Sauté mushrooms in 1 Tbs. oil & 1/4 tsp. salt until golden. Add garlic, carrots potatoes, fennel & remaining vegetables. Add 1 Tbs. curry powder. Cook for 10 minutes.

Add, ginger & coconut milk and simmer for 15 minutes on low.

Season with salt & additional cayenne if desired.

Stir in broccoli and cilantro before serving.

Serve over Jasmine rice or just as is.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Chipotle Beef and Bean Chili

Serves 8 to 10 

Ingredients
3 Tbs. sunflower oil
6 medium garlic cloves, minced
2 medium yellow onions, medium dice
4 chipotles in adobo sauce, minced
1/4 cup New Mexico ground chili powder (mild, medium or hot)
1 Tbs. ground cumin
2 Tbs. sweet paprika
1 Tbs. dried oregano
2 lbs. ground chuck
5 tsp. kosher salt
2 cups dried pinto beans, cooked using basic bean method
1, 28-ounce can crushed tomatoes
1, 28-ounce can diced tomatoes 

Method
In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat until simmering.

Add the garlic & onions, season with salt & freshly ground black pepper, stirring occasionally, until the onions are soft & just starting to brown.

Add the chipotles, ground chili, cumin, paprika & oregano. Stir to coat the onions & cook until the spices are medium brown in color and fragrant, about 1 minute….but don’t let them burn.

Add the ground beef & salt. Stir, breaking the meat into small pieces. Cook, stirring occasionally, until the meat is no longer pink and is well-coated with spices.

Add the cooked beans & tomatoes, along with the juices & stir to combine.

Bring to a boil then reduce the heat to low, and simmer, uncovered & stirring occasionally, for 1 1/2 to 2 hours. Season with salt to taste.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Alfie Trail Mix

Our homemade blend of everything good ‘n tasty, this trail mix is crunchy, packed with flavor and perfect for game time get togethers, lunches and for on the go. 

Makes about 12-16 servings 

Ingredients
1 box organic cereal squares (approx. 13 oz.)
2 cups organic pretzel sticks
2 cups pita chips (crushed slightly)
3/4 cup raw organic cashews
3/4 cup raw organic shelled pistachios
3/4 cup raw organic pumpkin seed
1 stick organic unsalted butter, melted
2 Tbs. Worcestershire sauce
1 Tbs. hot or wing sauce
2 tsp. granulated garlic
2 tsp. dry mustard
2 tsp. kosher salt

Method
Preheat oven to 250 degrees.

Melt butter together with salt, Worcestershire, mustard, garlic & hot sauce.

Mix cereal, nuts, pretzels & pita chips together in a large bowl.

Pour butter mixture into bowl with cereal & toss to coat thoroughly.

Spread on an ungreased, rimmed baking sheet & bake for 45-60 minutes, stirring occasionally so it bakes evenly. Cool & enjoy or store in an airtight container for up to 1 week.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.