Latest Recipes

Golden Milk Recipe for Golden Age

Turmeric! It’s anti-inflammatory, anti-cancer, and about ten other things. Basically, the answer for everything. (OK, maybe we can’t go that far…) Looks like it’s gone mainstream, too. I just saw “Golden Milk Powder” featured on display at a local store. But it had dextrose and other weird ingredients in it, so I’ll continue to make my own. Mine is cheaper, and higher quality, even if it is a little more time-consuming.

Homemade Golden Milk

Most golden milk formulas include a few particulars. Like, black pepper and Ceylon cinnamon (the best of the various cinnamon varieties), which work synergistically with turmeric to increase absorption of nutrients.

Once I’ve made a batch of Golden Milk Paste, I like to blend it with some “Nut Milk, Bullet-Style” (same idea as “bullet coffee”). Adding coconut and butter to the golden milk helps sustain good energy levels; the healthy fats level out sugar levels.

Heating the turmeric mix helps bring out more of the healing qualities, hence the method. This mix keeps two weeks, refrigerated, so freeze some of it (or make a half recipe) if not making several drinks of it daily. Makes about 10 ounces of concentrated paste, for quite a few drinks.

INGREDIENTS

  • 2 TBS. fresh ginger, sliced thin
  • 1 tsp. or so fresh black pepper (grated or whole peppercorns)
  • 1/4 c. turmeric root, sliced thin (or sub powder)
  • 2 TBS. Ceylon cinnamon
  • 1/2 tsp. cayenne
  • Optional: 1/4 c. honey
  • 1 1/2 c. boiling water
  • Per serving: Milk of choice (dairy, coconut, etc.)

To make “golden milk paste”, mix the first six ingredients in a small pot. Use: > 2 TBS. fresh ginger, sliced thin > 1 tsp. or so fresh black pepper (grated or whole) > 1/4 c. turmeric, sliced thin (or substitute powdered) > 2 TBS. Ceylon cinnamon > 1/2 tsp. cayenne

Slowly stir in the boiling water and simmer for 10-20 minutes, to get the flavor out.

Let pot cool some. Optional: Stir in the honey, if desired, using: > 1/4 c. honey

Stored in glass jar in refrigerator, this will keep for two weeks or more. Or, freeze some of it, to prolong shelf life.

Bullet-Proof Coco-Nut-Butter Cream

I have an older post about Brazil Bark, which gives nutritional reasons for this concoction. But by now, “bullet-proof” coffee, tea and smoothies has kind of gone main-stream…an explanation is hardly required. If you haven’t heard yet, the idea is that adding pastured-butter, plus maybe some coconut (or MCT) oil to various beverages, can help boost energy, suppress appetite, and help regulate blood sugar.

I like to melt a pound or so of butter with an equal amount of coconut spread (AKA coconut manna, coconut butter, etc.). Some folks would rather substitute coconut oil or MCT oil. That’s your choice! I personally am big on whole foods, so I figure, why not throw the whole, ground-up coconut into the mix, fiber and all?

I also add my favorite blend of nuts (or whatever’s available). I like to add macadamias, since they’re lower in polyunsaturated fats (which are inflammatory). Brazil nuts have selenium, so I add some of those too.

Oh dear- sounds like I’ve got off on the nutrition tangent once again. I was intending to just post this “bullet-proof nut milk” recipe. Did I go too far?!

Butter + Coconut Cream + Nuts = Bullet-proofHere goes- an easy way to make a big batch of nut-milk-bark, which will keep for a month or so in the fridge. Just add boiling water to several chunks of this, to make a thick “nut milk cream”. It’ll blend smoother when mixed with the boiling water, making it easier to add to hot drinks and/or smoothies. A jar of the pureed nut milk cream blend will keep for about a week.

INGREDIENTS

  • 1 lb. (or one 15-oz. jar) coconut spread (or “coconut manna“, coconut cream concentrate, or coconut butter, which are all 100% coconut meat, ground to a puree)
  • 1 lb. butter (grass-fed, like Kerry Gold. “Organic” is not necessarily grass-fed)
  • 3/4 lb. nuts (macadamias, Brazil nuts, almonds, cashews, or a mix)

To get hardened coconut cream out of the jar, set the jar on a folded cloth in a small pot of hot water. Let it warm gently on low heat.

Mix the softened coconut butter with the butter in a small pot, until melted. Use: > 1 lb. butter, melted > 1 15-oz. jar coconut spread, softened

Last, stir in: > 3/4 lb. nuts of choice

Cover a cookie sheet or large pan that has edges, with parchment or heavy-duty foil. Pour mixture into lined pan; refrigerate overnight.

Next day, break bark into pieces and store in glass jar. (Or leave on the foil, to break up as needed.) Refrigerate.

To make the nut milk concentrate, blend several big chunks with enough boiling water to process, in the blender. Mix until smooth. The refrigerated blend will last a week, although the “bark” will keep a few months in refrigerator. Use in smoothies or hot drinks as needed. It makes “smoother smoothies” this way!

Fermented Cabbage (Sauerkraut, Kimchi, Etc.)

I love having some preserved veggies on hand. They can give a more boring dish a savory, salty, tangy kick. Sauerkraut or kimchi can serve as a garnish, or a last-minute addition to stir-fries or soups. And, of course the probiotics in the fermented veggies are so good for the gut.

cabbage + salt = easy probiotic, fermented veggies

Some folks shy away from the saltiness of fermented foods, but salt is a natural preservative. One might use as little as 3 TBS. salt per 5 lb. of veggies, but it’s best to not go lower than that.

The recipe below is a loose guideline. You can change up the spices, or add some shredded beets or carrots as well. It’s best to use a larger proportion of cabbage, since it has the most fermentable properties. Note that veggies like onion, garlic and peppers are better used in small quantities, for seasoning, due to their low acidity. Makes 1 qt.

INGREDIENTS

  • 2 lb. total of veggies (1 head cabbage, plus some carrots and/or beets if desired)
  • scant 2 TBS. salt, non-iodized (about .10 lb.; a scant half ounce of salt per pound of produce)
  • optional: garlic, spices, caraway seed, pepper flakes, ginger, curry, etc.
  • optional: kimchi-style ingredients (fish sauce or kelp powder, ginger, garlic, red pepper flakes, green onion, etc.)

Fine-slice the cabbage. If using carrots or beets, grate those. If a Korean-style kimchi is desired, use napa cabbage! Use: > 2 lb. total (approx.), of cabbage (including a small amount of carrot, beet, or onion, if desired)

Add the prepped veggies to a large bowl and toss with the salt and any other seasonings of choice. Use: > scant 2 TBS. salt > optional garlic, caraway seed, ginger, pepper flakes, etc.

The mixture will soften up after twenty minutes or so, creating its own juices as well. Then add to a quart jar, pressing in to fit. The vegetables should be pressed down enough that they are submerged in the liquid.

Cover the jar with a coffee filter or a cloth and let sit on counter for about 5 days. Check the jar daily to be sure the vegetables are covered with the juice. If they float to the top, press them down again.

After 5 days or so (this depends on the room temperature), the veggies should be fermented. It will taste fermented! Put a lid on them and refrigerate. Will keep for months.

Thanksgiving Verse (Desktop Wallpaper Too)

I work up various desktop backgrounds to match the season (or my mood)- see “Desktop Wallpapers” for more. With Thanksgiving coming right up, I thought I’d create one for the verse about Thanksgiving from Colossians 2:7.

I set the Thanksgiving table today. It’s a wise thing for two reasons: #1- It can be done ahead, before the kitchen work gets intense, and #2- The weight of the plates and such help pull any wrinkles out of the tablecloth. That’s right- a no iron tablecloth is my goal!

I made the centerpiece ahead of time too- just rounded up some of garden produce kicking around the yard, plus a few greens. Put all that in a burlap-lined wooden box filled with some mason jars. I added little candles to the jars- pretty! (See bottom of post for a closeup of that).

Let the weight of plates pull wrinkles out of tablecloth!The table looked so pretty, I wanted to create some computer monitor wallpaper out of a picture of it. I found this great Thanksgiving Bible verse to go with it, from Colossians 2:7- “Be strengthened by the faith that you were taught, and overflow with thanksgiving.”

Colossians 2:7 Thanksgiving VerseTo use the picture for a desktop background, click the links below, sized to fit wide or short monitors. Left click on the monitor size you want, which brings you to the actual picture, then right click and choose “select (or set) as desktop background”.

Background for wider monitors

Background for shorter monitors

Natural Tablescape w/produce, burlap, mason jars, candles

Chicken Paprikosh

This is one of the first recipes my son wanted after moving into his own place. I don’t think it’s that it’s the most amazing recipe ever, but that we had a lot of good memories of meals shared, enjoying this dish. Chowing down on a hearty helping of this after soccer practices… that kind of stuff!

Chicken Paprikosh with VeggiesThis dish can be thrown together easy, with some pasta on hand, and a bit of sour cream, chicken, and spice. The sour cream adds richness, but yogurt can be substituted. For a more authentic Hungarian flavor, toasted caraway seeds can be added. Serves 4.

INGREDIENTS:

  • 3 to 4 c. cooked, boned chicken
  • 1 green pepper
  • 1 red pepper
  • 12 oz. or so dry fettuccini (or choice of pasta)
  • 1/4 c. olive oil
  • 1/4 c. flour
  • 1 TBS. paprika
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 TBS. chopped, fresh garlic
  • 1 1/2 c. chicken stock
  • 1/2 c. sour cream
  • (optional) 1 tsp. toasted caraway seed

Chicken for this dish is best “pulled”, or torn, into pieces, as more sauce clings to it this way. Prepare the chicken ahead of time, or grill 3 or 4 half breasts, to yield: > 3 to 4 c. cooked, boned chicken, pulled (torn) into 1 to 2″ chunks

Also prepare peppers, chopping into 1/2″ diced pieces: > 1 green pepper > 1 red pepper

Grill the diced peppers in very hot skillet for a few minutes, in a little olive oil, with a splash of water to steam them a bit. Set cooked peppers aside.

Cook the following until tender, rinsing, cooling, and tossing with a bit of olive oil to keep it from clumping: > 12 oz. or so dry fettuccini (or your choice of pasta)

In iron skillet or saucepan, mix: > 1/4 c. olive oil > 1/4 c. flour > 1 TBS. paprika > 1 tsp. salt > 1/2 tsp. pepper > 1/2 TBS. chopped, fresh garlic

Slowly add: > 1 1/2 c. chicken stock

Bring mixture to a boil. Boil and stir for 2 minutes. Turn off heat, adding last: > 1/2 c. sour cream > The cooked chicken chunks > Diced, cooked peppers > (optional: 1 tsp. toasted caraway seed, crushed)

Serve over the cooked pasta, with a side dish of steamed green vegetables, as desired, for extra color.

Mushroom Soup, Creamy, Gluten-free

We used to make a more traditional mushroom soup at The New Deli, using a roux of flour and butter. But why use flour if you can go gluten-free, and let something else give the soup body?

Now we caramelize a pile of onions in butter until golden, then puree that with some mushroom powder. This porcini powder from Amazon is super flavorful. It’ll last a while, which is good, since it is a bit pricy!

We also tried to make our own mushroom powder, which is what the French use in some of their fancy recipes. It can be made with dehydrated mushrooms (see nomnompaleo’s recipe here), but it was way too much work when we tried to dry our own mushrooms… (I’m sticking with already-made porcini powder!)

Creamy Gluten-Free Mushroom SoupINGREDIENTS

  • 3 lb. onion
  • 2 TBS. minced fresh garlic
  • 1/2 c. butter (1 stick)
  • 2 TBS. (1 oz.) mushroom powder
  • 2 TBS. Worchestershire
  • 2 tsp. salt
  • 1 c. cream
  • 1-2 lb. mushrooms
  • Optional: fresh thyme
  • Enough liquid to get to right consistancy

PREPARATION

Saute the onion and garlic in butter until golden and somewhat caramelized: > 3 lb. onion > 2 TBS. minced fresh garlic > 1/2 c. butter (1 stick)

Add: > 2 TBS. mushroom powder

Stir mushroom powder in; bring back to a boil, then puree until smooth (in blender, food processor, or with immersion blender).

In hot skillet, brown the fresh, sliced mushrooms in a bit of olive oil, not adding too many at a time, or they’ll just steam. Use: 1-2 lb. mushrooms

Add to the pureed onion mix in pot, stirring until smooth: > 2 TBS. Worchestershire sauce > 2 tsp. salt > 1 c. cream > Optional: fresh thyme > the grilled mushrooms > Enough liquid to get to right consistancy

Serve with a swirl of sour cream or yogurt if desired.

 

 

Hazelnut Orange Pilaf

This rice salad reminds me of fall– the flavors seem warm and comforting!

In the old days (yes, I’ve been cooking a long time), we had to get raw hazelnuts in bulk, with the skins on. That meant roasting them and then rolling them in a towel to get the bitter skins off. A tedious job. Or, my mom had another method, adding baking soda to some boiling water and soaking them in that. How much easier now, that I can just pick some up, already toasted and ready to use, at Trader Joe’s!

Bulgar Wheat w/Hazelnuts & Orange ZestThis is a hearty side dish that goes well with roasted chicken around the holidays. Prepare much of it ahead of time, mixing it all together just before serving. Serves 9.

INGREDIENTS

  • 2 c. boiling water
  • 2 c. cracked wheat or bulgar (found at health food stores)
  • 1 c. hazelnuts
  • 1/2 c. raisins
  • 1/2 c. fresh parsley
  • 1/2 c. almond oil (or Virgin olive oil)
  • 2 TBS. frozen orange juice concentrate (or substitute freshly-juiced, and reduced)
  • Zest from 1 orange (or 2 drops orange extract)
  • Juice of 1 lemon
  • 1/2 bunch green onions, chopped
  • 1/2 TBS. salt

Prepare the cracked wheat the morning or the night before serving, letting cool in the refrigerator with the lid on, without stirring. Add the following to a large bowl: > 2 c. boiling water > 2 c. cracked wheat or bulgar (found at health food stores)

Cover and let sit 10 minutes before refrigerating. Next, toast the following nuts at 400° for 10 minutes or so, until golden. Rub off skins inside a clean towel afterward (they don’t all slip off; some skin will probably remain): > 1 c. hazelnuts

Chop nuts coarsely, by hand or in food processor, after they cool. (Already toasted, chopped hazelnuts are convenient. If available, skip the above steps.)

Set aside nuts, then process coarsely in food processor (or chop by hand): > 1/2 c. raisins > 1/2 c. fresh parsley

All the above, and the dressing below, can be prepared ahead of time. To serve, mix all the above with a mixture of the following: > 1/2 c. almond oil (or Virgin olive oil) > 2 TBS. frozen orange juice concentrate (or substitute fresh squeezed orange juice, boiled some to reduce) > Zest from 1 orange (or 2 drops orange extract) >  Juice of 1 lemon > 1/2 bunch green onions, chopped > 1/2 TBS. salt

Peach Ice Cream (Peachy KEEN!)

It isn’t surprising that this ice cream tastes awesome. After all, how can you go wrong with sugar, cream, milk, and fresh peaches?! Take it to the next level with organic peaches… so good.

Homemade Peach Ice Cream, EasyI tried a few different sources for good organic peaches, since I just can’t seem to grow ’em in the Bay Area (not in my yard, anyway…). Nope, the ones in the farm box I received at my doorstep were not ideal. And Trader Joe’s weren’t so hot either. Of all places, Safeway had ’em. They must’ve been picked at just the right time- they were so fragrant and delicious.

I had some extra, and we added them to this recipe. I figured it was just a bit healthier since we were adding organic peaches to the mix. And we used organic cream and milk. A treat!

INGREDIENTS

  • 2 c. milk
  • 3/4 c. sugar
  • 1 egg
  • 2 1/3 c. approx. mashed, peeled peaches (about 4 or 5)
  • 2 c. cream
  • 1/8 tsp. salt

Microwave 4 minutes, or heat in pan: > 2 c. milk > 3/4 c. sugar

In separate bowl, stir well: > 1 egg

Stir hot milk mix into eggs, stirring well. Microwave 30 seconds, stir, repeat (or reheat in pan just until cooked, but not boiling).

Add to the above: > 2 1/3 c. approx. mashed, peeled peaches (about 4 or 5) > 2 c. cream > 1/8 tsp. salt

Fresh Mozzarella Salad (w/Salt-Infused Garlic)

Some folks think there’s something magical about our Italian dressing at the deli. Well, it’s true that food can often taste better when someone else makes it. But still, why is that homemade New Deli Italian dressing so dang good?!

I think part of it is that the garlic and herbs are mixed together with the salt first. The garlic absorbs some of the salt, and the saltiness dissipates into the dressing. The salt seems to be a vehicle to carry the flavors along.

Sounds kind of mystical! But, try it. If not in the Italian dressing recipe, try on a small scale with fresh mozzarella. So delicious!

Salted garlic + olive oil + fresh motzCostco carries an imported fresh buffalo milk mozzarella that’s deluxe. Or, regular fresh mozzarella will do! Serves 6-8 or so, as a side salad.

INGREDIENTS

  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • fresh cracked pepper
  • several fresh basil leaves (or sub other green herbs)
  • 1/3 c. extra virgin olive oil
  • 1 lb. fresh mozzarella
  • 6 oz. spring greens
  • 3 tomatoes, wedged

Marinate the garlic in salt, letting it steep for at least five minutes. Use: > 2 cloves garlic, minced > 1/2 tsp. salt

After steeping, add: > 1/3 c. olive oil > parsley > fresh cracked pepper > 1 lb. fresh mozzarella

To serve, put a handful of spring greens on salad plates, top with the marinated mozzarella and tomato wedges.

Paella: Rice Dish w/Seafood (or Fave Meat)

Rice-cooker, step aside. There is more than one way to skin a cat (ew- sorry, PITA). What I mean is, there’s more than one way to cook rice!

Paella is a Spanish rice dish, typically made in a “paella pan”. (My iron skillet works just fine.) I add a bit of turmeric to this too- it’s got many benefits, including being anti inflammatory. Plus, when turmeric is coupled with black pepper, its healthy effects are squared to the tenth power! (Or something like that…)

Paella w/ Saffron, New Deli StyleCoax flavor out of a pinch of saffron threads by steeping it first (like a tea infusion). Also, use leftovers, if desired, in place of seafood in this dish. Makes around 6 servings.

INGREDIENTS

  • Pinch of saffron (about 18 threads)
  • 1 lb. uncooked sausage
  • 1/2 c. onion
  • 1/4 c. olive oil
  • 1/2 TBS. paprika
  • 1 tsp. oregano
  • 1/2 tsp. turmeric
  • 1/2 tsp. black pepper
  • 2 cloves garlic
  • 1/2 tsp. fresh rosemary (or to taste)
  • 1 c. tomato pieces (or sub red pepper)
  • 1 1/2 c. rice (short grain or Aborio)
  • 3 c. boiling water
  • 1 1/2 tsp. salt
  • 1/2 c. green peas (or 1 TBS. parsley, for color)
  • 1 lb. scallops, shrimp, or other favorite

PREPARATION

  1. Steep saffron in boiling water in small bowl; set aside. Use: > pinch saffron (about 18 threads) > 1/4 c. boiling water
  2. Cut raw sausage into pieces and grill in iron skillet, setting aside when browned. Use: > 1 lb. uncooked sausage (of choice)
  3. Cook the onion and olive oil in an iron skillet over medium heat until tender. Use: > 1/2 c. onion > 1/4 c. olive oil
  4. Add to onions, heating until fragrant, stirring well: > 1/2 TBS. paprika > 1 tsp. oregano > 1/2 tsp. turmeric > 1/2 tsp. black pepper > 2 cloves garlic > 1/2 tsp. fresh rosemary (or to taste)
  5. Add the tomatoes to the onion/seasoning mix and heat, stirring occasionally, until liquids are reduced and tomatoes caramelize some. Use: > 1 15-oz. can tomato pieces (or sub red peppers, diced)
  6. Add the rice and stir well. Use: > 1 1/2 c. white rice (short grain or Aborio)
  7. Add hot water, cover pan with foil, and simmer for 20 minutes. No need to stir, but shake the pan a bit, so the rice cooks evenly and absorbs the liquid. Use: > 3 c. boiling water
  8. Add to the pan last, burying the raw seafood under the rice, so it’ll cook. Also add the saffron water. Simmer without stirring for another 8 minutes or so, until rice is al dente. Use: > 1 lb. scallops or shrimp > the saffron water
  9. After 8 minutes or so, stir in the salt, and add green peas for color (or some fresh-chopped parsley). Also add the reserved, cooked sausage. Use: > 1 1/2 tsp. salt > 1/2 c. green peas (or 1 TBS. parsley, for color) > reserved, cooked sausage
  10. Let rice finish cooking, until fluffy and moist. When done, turn heat up for half a minute or so, to lightly toast the bottom layer of rice. Serve with a side of lemon wedges.