Rosemary, Garlic, & Lemon Pototoes

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Rosemary, Garlic, and Lemon Potatoes

 

One of my husbands favorite side dishes.  He is a lover of all things potato, so I’m constantly trying to switch up the way that I cook them. The easiest way for me to do that is to switch up the herbs.  In this case fresh is best! The fresh rosemary really makes these potatoes sing! The pungent and earthy flavor of fresh rosemary paired with the lemon and garlic, make for a delicious potato dish!

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Prep time: 5 minutes

Cook time: 10-15 minutes

Ingredients:

4 medium organic potatoes (cubed skin on)

1 Tablespoon of fresh organic rosemary finely chopped

1 teaspoon of garlic finely chopped

1/2 teaspoon of lemon powder (can sub the zest of one small lemon)

4-5 Tablespoons of grape seed oil

Sea salt to taste

Directions: Heat olive oil in a frying pan. Place cubed potatoes in,

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Cook potatoes until they start to brown, tip, cook for 5 minutes on one side, brown and then flip to the other side to brown.  Once potatoes are brown and fork tender, add the rosemary, lemon powder, and garlic, toss for ten to twenty seconds, just until you can smell the garlic, turn the fire off.

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Transfer to a plate season with sea salt toss and enjoy!

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If you like these potatoes then you’ll love my recipe for Lemon and Garlic Potatoes! You might also like these Ranch Potatoes!

How to make Onion Powder–DIY Onion Powder

DIY Onion Powder--How to make Onion Powder

DIY Onion Powder–How to make Onion Powder

Recently I was chatting with some professional chefs online one of them was talking about using dried powders like garlic and onion in a recipe that he was playing with.  He wanted to know where he could find better quality powders.  The discussion quickly went from people being helpful, to people questioning whether any chef of good standing would ever use a dried product versus a fresh product. One person in particular, said absolutely not!  Others, said of course and then went on to make a case for when dried spices are needed, and in those cases how using dry spices make the dish better.  The discussion got me thinking about how often I use dried spices, and what dry ingredients I use.  The truth is that I am one of those cooks, who relies heavily on fresh ingredients.  The produce bin in my refrigerator is always stocked with, fresh thyme, parsley, mint, cilantro, basil, and whatever other herb is in season–ALWAYS.  I can’t imagine cooking without the use of fresh herbs.  At the same time, my cupboards are stocked with the dried version of all the fresh herbs that I just mentioned, and many, many other dry spices, like garlic powder, cumin, tarragon, onion powder…the list could literally fill this page!  If you’ve been following my blog, then you know that I make many of my own spices.   When the person in that forum asked about sourcing onion powder, my immediate thought was, why not just make it? So I did.  It’s a simple process, but the onion powder that you get from this process is the best that you will probably ever taste–or smell–the smell had me salivating–this is the stuff that great onion dips, and soups are built from!

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Prep time: 10 minutes

Cook time: 6-8 hours–

Ingredients:

2 large onions sliced thinly

Directions: Evenly spread the sliced onions on a dehydrator sheet.

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If using an oven, place the onions on a parchment lined bake sheet. Set the temperature on your dehydrator to 125F.  If using an oven, set it to the lowest possible setting 150F.  Let the onions dehydrate until brittle, then remove and let cool.

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Once the onions have cooled, place them in a spice grinder/coffee grinder and blend into a powder.  Stop here if you want onion flakes,

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Transfer to an airtight container until ready to use.

 

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Curry Spiced Crab Cakes with Raita

Curry Crab Cakes

Curry Crab Cakes

We have been chugging along here, still trying to help Page adjust to being in school and away from me. Friday was hard, as soon as we pulled up to her school she began to cry. It was so hard to leave her, she was crying and begging me not to–this parenting gig is hard! Despite the hard drop off, she did much better through out the day, than she had the day before…baby steps.  In other more happy news, we got a new refrigerator! We settled on a Kenmore Elite LG Grab-N-Go and we could not be more happy. Our old refrigerator was 20 years old, so we could have gotten away with getting something much less expensive and it still would have been an upgrade for us.  The Grab-n-go feature is great, but what really sold me on this refrigerator was the airtight compartment it has. I’ve had a bundle of kale in the airtight compartment for 2 weeks, it is still as fresh, and crisp as the day I bought it.  It would have been trashed in my old refrigerator.   Now on to the crab cakes. I love crab cakes, and I love crab curry.  so why not combine the two? I topped these with raita,  but these are equally as delicious all on their own alone.

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Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

8 ounces lump crab meat

1 egg

2-3 tablespoons coconut flour

1/4 teaspoon lime powder (or zest)

3 tablespoons of finely chopped cilantro

2 teaspoons of curry powder

1/4 cup of onion, finely chopped

1 large garlic clove minced

1 tablespoon of lime juice

2 tablespoons of oil, I used olive

2-3 Tablespoons of butter or ghee for frying crab cakes

Sea salt to taste

Recipe for Raita

1/2 cup of full fat organic yogurt

1/4 cup of chopped tomatoes

1/4 cup of chopped cucumber

3 tablespoons of finely chopped red onion

3 tablespoons of cilantro, finely chopped

sea salt to taste

Directions for raita :  Combine all ingredients in a bowl and refrigerate until ready to use.

Directions for crab cakes: Heat oil in a saute pan, add in onion garlic and curry seasoning, cook for 2-5 minutes or onions turn translucent.

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Transfer onion curry mixture to a bowl to cool ( 5 minutes).

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Add in crab meat, cilantro, egg, lime zest and coconut flour and combine well.

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Once crab mixture has come together form patties for frying.  Heat the butter or ghee in a skillet, add crab patties and fry until golden brown on both sides, about 4 minutes on each side.

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Remove from heat and enjoy!

imageIf you like this recipe you may like my other crab recipes:  crab cakes, crab fried rice,  steamed crab recipe or crab taco’s.

Indian and Herb Spiced Grilled Lamb Chops

Indian and Herb Spiced Grilled Lamb Chops

Indian and Herb Spiced Grilled Lamb Chops

 

Lamb is one of my favorite meats.  Personally I like it more than beef, if given the choice between lamb and steak, I’d choose the lamb every time.  My husband on the other hand prefers steak.  He is 100% a meat and potato’s kind of guy.  After having these lamb chops he said that he’s a convert..Lol..I doubt it!   However, I’m glad that he thought that these lamb chops were delicious. I came up with the idea of marinating these with the fillings that I use for my Lamb Patties.  I added a little bit of curry powder and cumin to give the chops a little punch of flavor.  I’m so glad I did these are super flavorful, and grilling them made them more amazing than they already were.  If you only try one of my lamb recipes try this one! You will not be disappointed!!!

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Prep time: 5 minutes

Cook time: 15-20 minutes

Total time: 25 minutes

 

Ingredients:

1 pound of lamb chops

1/4 cup  fresh cilantro

1/4 cup fresh flat leaf parsley

1/4 cup fresh mint

1 large shallot (can sub with onion, use half of a small onion)

1/4 teaspoon curry powder

1 teaspoon of cumin powder

1 teaspoon smoked paprika

3 tablespoons of olive oil

Sea salt to taste

 

Directions: To a blender add cilantro, parsley, mint, curry powder, cumin powder, shallot and olive oil, blend into a paste.  Season the lamb chops with sea salt, then rub with the marinade.

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Once your grill is nice and hot, place the lamb chops on the grill and cook for 7-8 minutes on each side or until the chops reach you’re desired level of doneness.  Remove from heat, serve, and enjoy!

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Roasted Brussels Sprouts with Parmesan, Lemon and Red Pepper Flakes

Roasted Brussels Sprouts With Parmesan, Lemon, and Red Pepper Flakes

Roasted Brussels Sprouts With Parmesan, Lemon, and Red Pepper Flakes

 

 

I was at the farmers market this past Sunday, doing my usual weekly shopping.  One of my favorite vendor’s had these beautiful stalks of brussels sprouts.  I got so excited about them that a woman, who was also shopping, pulled me aside and whispered : “How do you cook those?” This isn’t the first time this has happened to me,  believe it or not, people stop me all the time, either at the farmers market, or at Whole Foods, to ask how to cook a variety of vegetables. The funny thing about people asking me cooking questions is that they almost always whisper the question?  I don’t understand why they whisper the question! I want to tell them, “you know you’re not the only person on the planet who has no idea what to do with ((insert name of vegetable here)).”   I shared this recipe for roasted brussels sprouts with the  the lady at the farmer’s market. It’s simple, easy and so delicious.  It’s one of my absolute favorite ways to cook and eat brussels sprouts.

 

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Prep time: 10 minutes

Cook Time: 10-15 minutes

Total time: 25 minutes

Ingredients:

1 pound of brussels sprouts halved

2 Tablespoons of lemon juice

3 tablespoons of olive oil ( or ghee or coconut oil)

Sea salt to taste

1/2 teaspoon of red pepper flakes

2 tablespoons of freshly grated parmesan cheese

 

Directions: Pre-heat the oven to 425F. Add the lemon juice and red pepper flakes to a medium sized bowl and set aside.  In a medium bowl add the brussels sprouts, oil and sea salt, toss well making sure that all the brussels sprouts are evenly covered with oil.

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Place on a foil lined baking sheet and put in the oven.

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Cook  for 10-15 minute, or until the brussels sprouts take on a significant amount of color and they become crisp and tender. Sprinkle the sprouts with  half the cheese and cook for another minute or two, just until cheese melts and becomes crisp, remove the sprouts from the oven, transfer them to the bowl with the lemon juice and the red pepper flakes, toss well to coat the brussels sprouts with the lemon juice, sprinkle with the remaining cheese, serve immediately and enjoy! These are crispy, tangy with a little kick! They are the perfect side dish for almost any meal!

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Homemade Chicken Stock -Using Leftover Roast Chicken Carcass

 

Homemade Chicken Stock

Homemade Chicken Stock

Store bought stock is great, it involves no work, other than opening a box, and pouring it into your pot. What’s not to love about that? As great as the store bought chicken stock is, it lacks the depth of flavor you get when you make a homemade stock.  Although you gain flavor from making a stock at home, it does take time, even if you use a pressure cooker. If you are going to make this chicken stock, then do it when you have a few hours to lay around the house. Although this isn’t something you need to check very often, it does require time to simmer. This particular chicken stock is one of my favorite methods of making chicken stock, mainly because I get to make use of something that would normally get thrown out–the left over carcass of a roasted chicken. You read that correctly, this chicken stock is made using the carcass of a roast chicken.  I normally add the chicken carcass, and the bones from the thigh and leg bones, I just pick the meat off of them and add them to the pot.  If you’d like a more potent chicken flavor you can add a few raw legs into the pot as well, but I find that it’s not necessary, if you simmer this stock long enough it will be full of flavor. Tomorrow I will show you another way to make chicken stock, which I learned from Modernist Cuisine, stay tuned.

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Prep time: 10 minutes

Cook time: 3-4 hours

Ingredients: 1 Roast Chicken carcass

1 cup of organic carrots diced

1 cup of organic celery diced

1 large brown onion diced

4 sprigs of organic thyme

2 large cloves of garlic sliced

7 cups of cold water

1 Tablespoon of olive oil

Sea salt and black pepper to taste

Directions:  Add the oil to a stock pan or pressure cooker, add in garlic and onion, and cook until onions turn translucent about 5-7 minutes.  Add in carrots and celery, and cook for another 5 minutes. image   Add in the carcass of the chicken and any additional bones that you have saved, add in the thyme image Add in the cold water, image   Bring stock up to a boil, reduce heat to low, cover and simmer for 3-4 hours.  When I cook this on the stove I check it every 45 minutes. After about 3.5 hours on the stove this stock, should be nice and flavorful, but the longer you cook it, the more concentrated it becomes and thus more flavorful. After the flavor is where you want it, turn off the fire, allow to cool to room temp, you can remove the fat that has formed on top of the stock at this point, then strain the stock through a sieve.  If you are doing this in a pressure cooker, which I recommend, after adding the water to the pot, close the pot, lock the lid and bring up to pressure, lower the heat once the pot has pressurized, and cook undisturbed for 2 hours. Turn off the heat, then depressurize your pot according to the manufacturers instructions, remove lid, and allow the stock to cool to room temperature.  Strain the stock through a sieve and freeze in an airtight container. This recipe makes about 4.5 cups of stock, I split it in half and freeze it. It makes it easier when I have a recipe that requires only 2 cups of stock. The remaining half cup of stock, I freeze in ice cube trays, and once frozen, I seal those in a ziplock type bag.  One ice cube of stock is about  tablespoon of stock, great to  make sauces with. image

Lemony Chicken Orzo Soup–It’s gluten free!

Lemon Orzo Chicken Soup

Lemon Orzo Chicken Soup

Last week I was out with my husband running errands and we were trying to decide on lunch.  He wanted something filling, and I wanted a really great salad.  As easy as salads are to make and obtain, very few match the salads that I make myself.  I knew it would not be easy to find a place to eat in which we would both leave happy.  After verbally running through a list of eateries, my husband saying no to some, me saying no to others, we both compromised and settled on Panera. I ordered my salad, and after some time mulling over the menu, my husband ordered a bowl of lemon orzo soup.  The ceasar salad  I ordered, was not as great as the  Ceasar salad I make at home, but I was expecting that. However, my husband really enjoyed his soup.  I didn’t taste the soup, but it looked really good, and since he enjoyed it, I decided I would try to make it at home for him.  He is such a big fan of soups in general. When I make soup, which is not often, he rants and raves, because to him, soups are a big treat. The key to any great soup is the broth.  I made some broth with the leftover carcass of a roast chicken that we had for dinner.  I will share that recipe and two other ways to make chicken broth with you later.  For this soup use the best organic chicken broth that you can find.  I used a gluten free orzo for this, you can leave it outfor a paleo version of this soup, or use a regular pasta orzo for an authentic Lemon chicken orzo soup.

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Prep time: 5 minutes

Cook time: 45 minutes

Ingredients: 1lb boneless skinless chicken thighs or 4 cups of pre-cooked chicken cubed

1 cup of diced carrots (3 medium carrots)

1 cup of diced celery (4 celery stalks)

1 large onion diced

2 large cloves of garlic (finely chopped)

1 cup of spinach finely chopped

2-3 tablespoons of finely chopped cilantro

3-4 Tablespoons of Lemon juice less or more depending on your taste

6 cups of organic chicken broth

1/2 cup of orzo gluten free brand

Sea salt and black pepper to taste

2 tablespoon of olive oil

 

Directions: Season chicken with sea salt and black pepper and set aside. In a stock pot heat oil, add onion, carrot, celery and garlic. Saute until onions turn translucent, add chicken stock, and chicken. Bring to a boil, reduce heat and simmer until chicken is cooked through, about 15-20 minutes. image Add in orzo and cook until orzo is al dente (10 minutes), then stir in spinach, cilantro and lemon juice, turn off fire, serve and enjoy! image image