Grilled Asian Chicken Thighs with Citrus Salsa
4 bone-in, skinless chicken thighs
2/3 cup coconut milk
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon lemongrass paste
1 tablespoon Korean hot sauce (gochujang) or your favorite Asian hot sauce
1/2 teaspoon kosher salt
Half a navel orange
One red grapefruit
Zest of ½ a lemon
Zest of half an orange
1 large spring onion or 2 scallions, finely chopped
1/2 teaspoon minced fresh garlic
1 tablespoon olive oil
1 tablespoon chopped parsley
Pinch of salt
Combine all of the marinade ingredients in a large plastic bag and add the chicken thighs.
Coat the chicken in the marinade then seal the bag and refrigerate for 1-2 hours or up to 6-8 hours.
To make the salsa: Using a grapefruit knife, remove the fruit segments over a colander placed over a bowl. Let the fruit drain. Use the juice for another recipe.
Combine the fruit segments with the remaining salsa ingredients. Set aside while the chicken cooks.
Remove the chicken from the refrigerator 30 minutes before grilling.
Preheat an outdoor grill and oil the grill grates.
Drain the chicken and discard the marinade in the bag. Place the chicken pieces skin-side down on the hot grill, and cook them for 7-8 minutes.
Turn the chicken pieces over with tongs to avoid piercing them and letting the juices run out. Cook the thighs for another 7-8 minutes.
Place an instant-read thermometer in the thickest part of the meat. Chicken thighs and drumsticks are cooked when the temperature reaches 180 degrees Fahrenheit.
Remove the chicken to a platter and place the Citrus Salsa on the side of the chicken.
Spring Strawberry Salad with Warm Mozzarella Cheese
1 green onion, roughly chopped
1/2 avocado, peeled
1 small garlic clove, peeled
1/4 cup orange juice
1/4 cup red grapefruit juice
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1-2 teaspoons honey, according to taste
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
3 ounces leaf lettuce
1 1/2 cups sliced fresh strawberries
1/4 pound cooked asparagus, cut into 2-inch lengths
2 slices fresh mozzarella cheese, each cut ½ inch thick
1 oz chopped pecans
1 large egg white, beaten with 1/2 tablespoon water
1 tablespoon butter
Purée the dressing ingredients in a blender or food processor until smooth to make a dressing. Place in a covered container and refrigerate until needed.
For the cheese: Dip each cheese slice into the egg wash and then into the chopped pecans, pressing on the nuts to help them stick to the cheese.
Place the slices on a baking rack set on a sheet pan or large plate and chill in the refrigerator for at least 15 minutes.
Arrange the greens, strawberries, and asparagus on Individual salad plates,
Heat the butter in a medium saute pan over medium-high heat. Add the chilled cheese slices and cook until softened but not melting, about 2 minutes.
With a wide spatula carefully turn the cheese slices over. If some of the nuts fall off, just scoop them up and place them back on the cheese
Place a cheese slice on top of each salad. If any nuts fall off into the pan, just sprinkle them on the salad. Drizzle the salad with some of the dressing and serve.
Grilled Asian Flavored Scallops
½ lb medium sea scallops
2 tablespoons soy sauce or coconut aminos
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon honey
1 teaspoon minced fresh ginger
1 garlic clove, grated
Combine all the ingredients in a medium-sized bowl. Allow the scallops to marinate for 15 minutes.
Skewer the scallops on soaked wooden or metal skewers and cook on a preheated indoor grill or broiler for 2-3 minutes per side.
They should be slightly firm, Serve with the Spring Vegetable Stir-fry.
Spring Vegetable Stir-fry
Stir Fry Sauce
1/3 cup coconut aminos or soy sauce
2 tablespoons unseasoned (unsweetened) rice vinegar
2 tablespoons honey or a low-carb sweetener
1 tablespoon sesame oil
1 garlic clove, minced
1 medium spaghetti squash
Extra virgin olive oil, for drizzling
Salt and pepper
1 tablespoon peanut oil
1 cup small broccoli florets
1 small head baby bok choy, sliced into 1-inch strips
4 scallions, sliced
1 cup bean sprouts
1/4 teaspoon red pepper flakes
1/3 cup cashews, toasted and chopped
Preheat the oven to 400 degrees F.
Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes or until you can poke the squash easily with a fork.
Let cool until you can handle it safely. Then scrape the insides of one half of the cooked squash with a fork to shred the squash into strands and place on a plate.
Reserve the remaining squash for another recipe.
Prepare the stir-fry sauce.
In a small bowl, combine the ingredients for the stir-fry sauce in a small bowl and set aside.
Heat the peanut oil in a skillet over medium heat. Add the scallions and broccoli and sauté for 8-10 minutes, until just tender.
Then stir in the bok choy and bean sprouts; cook for 3-4 minutes until wilted. Add the stir-fry sauce and then stir in the cooked spaghetti squash and red pepper flakes.
To serve: Sprinkle the vegetable stir-fry with the cashews and serve.
The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; the African countries of Egypt, Libya, Tunisia, Algeria, Morocco on the south and the Mediterranean Island Countries of Cyprus and Malta. The Mediterranean countries utilize many of the same healthy ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the cuisine in the countries of Portugal, Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, Egypt, and Libya. This series continues with the country of Tunisia.
Tunisian cuisine is a combination of French, Arabic, Mediterranean and Middle Eastern flavors. Seafood is eaten in the coastal communities and features recipes like fettuccine with fresh seafood and a green harissa dressing, grilled mullet with lemon and celery salad, and fricassee salad with grilled cedar plank salmon. The spicy paste harissa is a staple side to every Tunisian meal. It’s made from chilies, garlic, lemon and a combination of caraway, cumin and coriander seeds. Tunisian sweets are also impressive. Their doughnuts, called “yo-yos”, are soaked in honey, lemon syrup and orange blossom water.
The diverse blend of flavors in Tunisian cuisine is representative of the country’s past and location. While the cuisine varies by region, Tunisian food usually combines French and African flavors with spicy seasonings. Couscous, the main staple in Tunisian dishes, is often topped with fresh seafood or hearty lamb depending on local availability. A melting pot of cultures, Tunisia doesn’t just feature local food but all types of international cuisine can be found in the country’s larger cities.
Though the country’s Mediterranean climate and rich soil make it an ideal location for wine production, it’s often overlooked as a wine region. But Tunisia has a rich wine history and a modern cultivation of numerous grape varietals. Tunisians first began producing wine over 2,000 years ago, but Arab control in the eighth century nearly eliminated the practice. French colonization brought winemaking back to Tunisia in the late 1800s.
The Foods of Tunisia
Couscous is derived from semolina and is present on nearly every dinner table in Tunisia. Couscous is prepared in endless ways across the country. In coastal regions, cooks prefer to serve it with fish, while interior regions opt for lamb and dried fruit. A local favorite, Sfax Couscous, is named for Tunisia’s second largest city, which is filled with freshly caught seafood.
Briks are another staple and can be found in little shops throughout the country. Similar to a samosa, a brik is made from wrapping pastry dough around a variety of fillings, including potatoes, eggs, or tuna. The packets are then fried in grapeseed oil and served piping hot with a squeeze of fresh lemon juice.
A thick, spicy paste made from hot chili peppers and garlic, harissa is a condiment for grilled meats and fish or stirred into soups and stews for added flavor. It is often served as a dipping sauce alongside bread. Harissa’s heat level varies depending on the number and type of chili peppers used. The peppers are typically smoked to add a complex, deep flavor.
While typically a breakfast dish, ojja is often considered fast-food by Tunisian standards. Traditional ojja combine eggs and merguez, a spicy lamb sausage, in a savory tomato sauce for a hearty, filling meal. Ojja is served with a side of grilled bread in place of a spoon or fork.
Tunisians take dessert seriously and they are routinely served after a large evening meal and accompanied with mint tea. Some local desserts include sweet cakes, fried almond pastries, and ice cream. But the Tunisian doughnuts, YoYos, are the favorite.
The melding of many cultures and flavors is apparent in Tunisia’s most popular drink, sweet mint tea. Served hot or over ice, this beverage is topped with pine nuts, a twist of flavor and texture, especially for those not accustomed to nuts in their tea.
Tunisia has seven distinct controlled designation-of-origin regions known locally as AOCs (for their French name, appellation d’origine controlee). The naming of wine regions is modeled after the French, with whom Tunisia shares many of the same grape varietals, such as Muscat.
Sidi Saad is a wine blend of Syrah and Cabernet Sauvignon grapes. Produced using traditional methods in the Gran Cru Mornag region, Sidi Saad is corked in a distinctively shaped bottle.
Gris de Tunisie
Gris de Tunisie, or grey Tunisian wine, is the country’s most famous and unique wine. The wine is a dusky rose in color and tastes like a fruity rosé. It is best served on hot days paired with a spicy seafood dish.
Chateau Mornag Rosé
Chateau Mornag Rosé is the country’s most popular. Produced in the Mornag area in Northern Tunisia, it is light, crisp and tastes best with the region’s Mediterranean-influenced cuisine.
Make Some Tunisian Recipes At Home
100 g dried long red chilies, seeded
½ teaspoon caraway seeds
½ teaspoon cumin seeds
1 teaspoon coriander seeds
100 ml extra-virgin olive oil
5 garlic cloves, crushed
2 tablespoons lemon juice
Salt and pepper
Soaking time 1 hour and 30 minutes.
Place chilies in a bowl and pour over enough boiling water to cover. Place a small plate directly on top of chilies to keep them submerged then set aside for 1½ hours or until very soft. Drain well.
Meanwhile, heat a small frying pan over medium-low heat, add the spices and fry, stirring frequently, for 2 minutes. Finely grind spices in an electric spice grinder or a mortar and pestle. Combine the drained chilies, spices, 1 teaspoon salt, ½ teaspoon pepper and the remaining ingredients in a small food processor. Process to a smooth paste, occasionally scraping down the sides. Push mixture through a food mill, extracting as much purée as possible; the solids should be dry. Transfer mixture to a sterilized jar and seal. Harissa will keep for up to 1 year stored in an airtight container in the refrigerator.
Tunisian Chickpea Soup (Lablabi)
Tunisian breakfast. Capers, chopped almonds, chopped olives, yogurt and some mint can all be added at the end, and the soup is commonly served ladled over cubes of day old bread. Tuna is often added also.
100 ml extra virgin olive oil
2 onions, finely chopped
6 cloves garlic, finely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
Large pinch saffron
1 tablespoon harissa
2 liters (8 cups) chicken stock
4 (400g) cans chickpeas, drained and rinsed
4 tomatoes, cut into large pieces
2 tablespoons white vinegar
4-6 eggs (depending on the number of servings)
Large handful coriander leaves
Slices of baguette, extra harissa, and lemon wedges, to serve
2 tbsp baby capers, drained
2 tbsp chopped blanched almonds
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 6 minutes or until softened. Add the cumin and coriander and saffron and cook, stirring, for another 3 minutes. Stir in the harissa then add the stock and chickpeas and bring to a simmer. Cover the pan then cook for 10 minutes. Add the tomatoes and cook for another 3 minutes or until the tomatoes soften.
Bring a large saucepan of water to a simmer and add the vinegar. Crack each egg into a saucer then add them, one at a time, to the simmering water. Cook over medium heat for about 3 minutes or until the whites are set but the yolks are still runny. Carefully remove each using a slotted spoon to a tray lined with kitchen paper to drain excess water.
Divide the hot soup among large bowls. Place an egg in each bowl. Scatter over the coriander, capers, and almonds. Serve with the baguette, extra harissa, and lemon wedges to the side.
Broiled Red Mullet with Celery Salad
4 red mullets, cleaned (each 340 g net)
12 g mixed fresh bay leaves, rosemary, and thyme
2 teaspoons cumin seeds, crushed using a mortar and pestle
1½ tablespoons olive oil
1½ teaspoon salt
Lemon and Celery Salad
4 long, thin green capsicum (peppers), or 1 regular green capsicum (pepper) (140 g gross)
50 ml olive oil
1 lemon, peeled, seeded and cut into 1 cm dice (35 g net)
3 tender celery stalks, cut into 1 cm dice (120 g net)
10 g tender celery leaves, finely chopped
15 g parsley leaves, finely chopped
1 garlic clove, crushed
30 g black olives, pitted
½ teaspoon dried red chili flakes
¼ teaspoon salt
1 teaspoon sumac
To make the salad, place the capsicum in a baking dish. Drizzle with 2 teaspoons of the oil and roast in a 400 degree F oven for 10 minutes ( or longer for regular capsicum), or until the skin is blistered and the flesh is soft. Transfer to a bowl and cover with plastic wrap. Once cool enough to handle, peel, cut into 1 cm dice and place in a large bowl. Add the remaining olive oil, the lemon, celery, and leaves, parsley, garlic, olives, chili flakes, and salt. Stir well and set aside.
Score the red mullet 2–3 times on each side in parallel lines at a 45-degree angle to the fish. Slice the bay leaves into fine strips and stuff into the incisions, followed by each of the other herbs. Place the fish on a baking tray lined with foil. In a small bowl, mix together the cumin, olive oil and salt. Drizzle or brush this over the fish.
Preheat a broiler on high. Once hot, place the fish underneath and cook for about 6 minutes on each side, or until the flesh is firm and cooked through. Serve the fish with the salad on the side, garnished with sumac.
Tunisian Doughnuts (yo-yos)
7 g sachet dried yeast
1 tablespoon white sugar
60 ml (¼ cup) orange juice
1 orange, zested
2 tablespoons vegetable oil, plus extra, to deep-fry
300 g (2 cups) plain flour, sifted
2 tablespoons lemon juice
110 g (½ cup) white sugar
360 g (1 cup) honey
2 teaspoons orange blossom water, optional
Place yeast, sugar and 125 ml (½ cup) lukewarm water in a bowl and stir to combine. Set aside for 10 minutes or until the mixture bubbles. Add orange juice, zest, and 2 tablespoons oil, and stir to combine. Place flour and a pinch of salt in a large bowl and make a well in the center. Pour yeast mixture into the well and stir until combined.
Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. (Alternatively, use an electric mixer fitted with a dough hook.) Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until the dough doubles in size.
To make the honey syrup, place the lemon juice, sugar and 250 ml (1 cup) water in a pan over medium heat and stir until the sugar dissolves. Increase the heat to high and bring to the boil. Add honey and orange blossom water, if using, then reduce the heat to low–medium and cook the mixture for 35 minutes or until the consistency of a runny honey; watch syrup to make sure it doesn’t boil over. Transfer to a large bowl and cool.
Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 15 seconds). Working in batches, tear off a piece of dough about the size of a plum and flatten slightly with your hand. Tear a hole in the middle and stretch the dough to make a 12–15cm ring. Gently drop the dough into the oil and deep-fry, turning halfway, for 4 minutes or until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towels.
Using a skewer, pierce yo-yos on both sides, then soak in honey syrup for 4 minutes on each side. Serve immediately.
Ripe avocados are typically a dark, almost black color with hints of green when they’re ripe. If you want to use the avocado as soon as you get home, choose one that is dark. If you plan to use one in a couple of days, select one that’s more green. If an avocado looks ripe, you should still feel it to test its ripeness. Hold it in the palm of your hand, and squeeze gently. A ripe avocado should yield to a firm, gentle pressure, but shouldn’t feel overly soft or mushy. Store whole, ripe avocados in the refrigerator.
You can vary this sandwich by replacing the tomatoes with smoked salmon or adding bacon or a sausage patty.
For each serving:
1 large egg
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 slice sourdough, whole wheat, or pumpernickel bread, toasted
Half an avocado pitted and skin removed
4 thin slices of a plum tomato
1 slice American cheese
Heat the butter in a small skillet. Add the egg and cook over easy or the way you like to cook eggs.
Place a slice of toast on a small foil-lined pan.
Mash the avocado and season with salt and pepper. Spread the mashed avocado over the slice of toast. Place the tomato slices over the avocado. Top with the cooked egg.
Place the cheese on top of the egg and place the sandwich under the broiler just until the cheese begins to melt. Remove and serve immediately.
1 ripe avocado, cut in half, pit removed
1 cup chicken salad, recipe below
Chopped chives or chopped cooked bacon for garnish
Loosen the avocado flesh with a spoon by running the spoon around the shell. Do not remove the avocado from the shell.
Place a ½ cup of chicken salad on one avocado half. Garnish with chives or bacon. Repeat with the second half of avocado. Place on a lettuce leaf, if desired.
For the cooking the chicken
2 bone-in chicken breast halves
1 small onion, halved,
1 clove garlic, cut in half
The tops of the celery stalk that will be used in the salad
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups water
Ingredients for making the salad
4 scallions, diced
2 celery stalks, diced tops used for cooking the chicken
3/4 cup mayonnaise
Salt and pepper to taste
Place 2 cups of water in a medium saucepan. Add the chicken breasts and remaining ingredients for cooking the chicken.
Bring to a boil, lower the heat and cover the pan. Cook the chicken about 15-20 minutes or until they are white through the center.
Drain the chicken over a bowl and save the broth for another recipe. Cool the chicken breasts. Discard the cooking vegetables. Dice the chicken.
Place the diced chicken in a mixing bowl with the remaining ingredients. Mix thoroughly and chill covered in the refrigerator for several hours.
2 grilled chicken breasts or 2 cups chicken salad (recipe above)
4 slices bacon
Lettuce, chopped (4 cups)
2 ripe plum tomatoes, cored and sliced or cherry tomatoes
1 large ripe avocado, pitted, peeled, and sliced
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 hard-boiled eggs
Blue Cheese or Ranch Dressing
Freshly ground black pepper
3 tablespoons finely chopped chives
Bring a small pot of water to a boil. Gently lower in 4 large eggs into the water. Turn off the heat and cover the pan. Let the eggs rest in the hot water for 12 minutes.
Drain off the hot water and add ice cubes and cold water to the pot.
Once the eggs are cool to the touch, peel them and set them aside until you’re ready to assemble the salad.
Cook the bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool.
Slice the hard-boiled eggs. Cut the avocado into slices.
Arrange the lettuce on two individual salad plates.
Place the chicken salad (or sliced chicken) on one area of the lettuce, the tomatoes on another followed by the eggs and avocado as you go around the plate.
Place the blue cheese in the center of the plate. Break the bacon into large pieces and place on the salad plates.
Sprinkle with chives and serve with Ranch or Blue Cheese Dressing.
Blue Cheese Dressing
1 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 dashes Worcestershire sauce
2 tablespoons chopped chives
4 ounces blue cheese crumbles
1 dash salt
1/2 teaspoon black pepper
In a bowl, whisk together the mayonnaise, sour cream, buttermilk, and Worcestershire until smooth. Stir in chives, blue cheese crumbles, salt, and pepper.
Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving.
We really like veggie pizza. Fresh vegetables shine here. Many people consider pizza fast food and lump it together with all the burger and fries places. However, pizza has quite a few advantages over other fast foods and is one of the healthier choices you can make. And, if you make it at home, it is even healthier and more delicious. Veggie Pizza undoubtedly contains more nutrient-packed vegetables that can help contribute to your daily requirements. Add vegetables that are in season for even a better taste and you won’t miss the meat. Don’t forget the salad to go with your pizza.
1 lb pizza dough, at room temperature
1/2 cup finely diced bell pepper
1 small zucchini, sliced very thin, about 1 cup
1/2 cup chopped mushrooms
1/4 cup diced red onion
1/4 cup chopped black olives
1/2 cup Marinara Sauce
8 oz. Mozzarella cheese, sliced
Dried oregano, salt, and pepper to taste
Preheat the oven to 450 degrees F. Oil a large pizza pan.
Stretch the pizza dough until it covers the bottom of the pan. Distribute the mozzarella slices evenly over the dough. Spread the Marinara sauce over the cheese and arrange the vegetables on top of the sauce. Sprinkle with oregano, salt, and pepper to taste. Place the pan on a middle shelf in the preheated oven and bake for 20 minutes. Let rest 5 minutes before cutting.
Arugula Salad with Asiago Cheese
Arugula is also in season now and makes a delicious salad. Look for: arugula that is fresh, vibrant and green. Avoid leaves that are wilted, yellowing or slimy. When buying pre-packaged arugula, check the bag for excess water, as moisture can cause arugula go bad quickly. Storing the arugula in a plastic bag with a dry paper towel can help the greens stay dry. Kept dry and cool arugula can last up to two weeks.
3 cups washed and dried arugula leaves
1/2 cup shaved Asiago cheese
Freshly coarse cracked black pepper
1/4 cup red wine vinegar
1 garlic clove, grated
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 ½ teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
For the dressing
Pour all the ingredients into a jar with a screw top and shake until combined. Place the arugula in a salad bowl and shave the cheese over the salad.
Pour a little of the dressing over the salad and mix well. Add cracked black pepper and serve.
2 cups finely diced baked ham
2 tablespoons sweet pickle relish
1/4 cup mayonnaise
2 tablespoons Dijon mustard
Half medium onion, finely diced
2 celery stalks, finely diced
Half a bell pepper, finely diced
Salt and black pepper to taste
Combine the mayonnaise, mustard and pickle relish in a large bowl. Add the ham, vegetables, salt and black pepper to taste. Stir well and refrigerate until serving time.
This salad is also tasty mixed into cooked elbow macaroni for a ham and macaroni salad or as a sandwich filling.
Good for leftover Easter eggs.
6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Paprika for garnish
Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.
Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.
Let them cool until you can handle the eggs without burning your fingers.
Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.
Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.
With a spoon fill each egg where the yolk had been with some of the mixture.
Place the eggs on a serving platter and sprinkle the tops with paprika. Chill until serving time.
I never use an entire cabbage at once, so I am able to get several meals from a head of cabbage.
Half a medium cabbage, sliced thin
2 scallions sliced
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon celery seed
1/4 cup mayonnaise
1/4 cup heavy cream (whipping)
1⁄2 tablespoon white vinegar
1⁄2 tablespoon lemon juice
In a large bowl, combine the honey, salt, pepper, celery seed, mayonnaise, cream, vinegar and lemon juice, using a whisk. Add the cabbage and scallions, stir gently to mix.
Refrigerate until serving time.
Mock “Split Pea” Soup
I had green beans and cauliflower leftover from the holidays and decided to use them in a soup along with the ham bone. I was so surprised that soup tasted just like split pea soup but without all the carbs. Amazing taste.
1 baked ham bone with some meat attached
4 cups vegetable stock
4 cups water
1 onion or 1 leeks, diced
1 large carrot, diced
3 stalks celery with leaves, diced
2 cups cooked cauliflower
2 cups cooked green beans
Salt and pepper, to taste
Put the ham bone in a large soup pot. Add the broth and water; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour.
Remove the ham bone from the broth and set aside to cool.
Add the vegetables to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender about 30 minutes.
Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup.
Adjust the seasoning with salt and pepper, to taste.Heat on low for about 20 minutes.
T-bone steaks have two distinct pieces of meat on it, which cook at different rates: the leaner tenderloin and the fattier strip. The key to perfectly grilling a T-bone is to start cooking it with lower heat and then finish it over high heat. Grass-fed beef cooks more quickly than grain-fed beef. Grass-fed beef requires 30% less cooking time so watch your thermometer and don’t leave your steaks unattended.
This retro salad is making a comeback.
Blue Cheese Dressing
Whisk together in a small bowl:
1/2 small shallot, finely chopped
3/4 cup sour cream
1/2 cup buttermilk
1 tablespoon chopped fresh chives
1 tablespoon white wine vinegar
Fold in 1/2 cup crumbled blue cheese. Season to taste with Kosher salt and freshly ground black pepper.
Cut 4 oz. thick bacon into 1″ thick pieces.
Cook in a medium skillet over medium-low heat, stirring often, until crisp, 5–7 minutes.
Transfer to a paper towel-lined plate.
Cut 1 small head of iceberg lettuce into 4 wedges; place on individual salad plates and spoon some of the dressing over the wedges.
Top each with some diced bacon, diced red onion, diced tomato and more crumbled blue cheese. Then sprinkle each with chopped chives.
Grilled T-Bone Steak With Onion Rings
For great tasting beef, start with a steak rub.
2 teaspoons kosher salt, or to taste
2 teaspoons smoked paprika
1 teaspoons ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
3/4 teaspoon ground coriander
3/4 teaspoon ground turmeric
4 tablespoons butter
4 (16 ounces) t-bone steaks, at room temperature
Preheat an outdoor grill for high heat, and lightly oil the grates.
Stir the salt, paprika, black pepper, onion powder, garlic powder, brown sugar, cayenne pepper, coriander, and turmeric together in a small bowl.
Rub the steaks on all sides with the seasoning mixture.
Set up an outdoor grill for direct and indirect heat. Oil the grill grates.
Arrange steaks on the cooler side of the grill with tenderloins (the smaller medallions of meat) positioned farthest from the coals. Cook steaks, turning once (but always keeping tenderloin farthest from the coals), until an instant-read thermometer inserted into the coolest part of the strip (the larger section of meat) registers 115°F/46°C and the tenderloin registers 110°F/43°C for medium-rare, about 10 minutes total for grass-fed beef.
Transfer steaks to the hot side of the grill and cook, turning, until seared on both sides, about 2 minutes on each side for grass-fed beef.
An instant-read thermometer inserted into the center should read 125-130 degrees F. Place the steaks on a serving platter and top each with a tablespoon of butter.
Let rest 10 minutes, then serve.
Oven-Baked Onion Rings
1 large yellow onion – ends trimmed off, peeled and cut crosswise into 1/2-inch thick slices
2 tablespoons heavy cream
1 pinch cayenne pepper, or to taste
3 cups panko breadcrumbs, or more if needed
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/2 teaspoon salt, plus extra for sprinkling
1/4 teaspoon ground black pepper
Olive oil cooking spray
Preheat the oven to 450 degrees F (230 degrees C).
Separate the onion slices into individual rings. Place the onion rings in a bowl of ice-cold water before coating.
Whisk eggs with cream in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place flour, garlic powder, salt, and pepper in a large resealable plastic bag. Place panko crumbs in a separate bowl.
Work with one or two at a time, shaking off excess water then toss into a bag of flour mix.
Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until the onion rings are well coated with flour.
Place flour-coated onion rings into the egg mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
Bake in the preheated oven until the onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.
So many more options become possible in March. Here, on the Gulf Coast, strawberries are in season and they are beautiful. They taste wonderful in a smoothie. I look forward to this time of year, so I can purchase artichokes because we love them stuffed. Asparagus make delicious salads and so does fennel. And, broccoli rabe is at its best in the spring, so look for it at your market.
Italian Seasoned Fresh Bread Crumbs
2 cups fresh bread crumbs (about 8 slices of regular, low carb or gluten-free bread), crusts removed
1 teaspoon sea salt
1 teaspoon dried Italian seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
Tear the bread slices into pieces. Process into crumbs and place in a mixing bowl. Add the remaining ingredients and stir until thoroughly combined.
4 large artichokes, trimmed
2 cups Italian seasoned “bread” crumbs (see recipe above)
8 cloves garlic, smashed with the flat of your blade and minced
1 teaspoon crushed red pepper flakes (chili)
1 cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
Cut off the stems so the artichokes will stand upright. Slice off the top third of the artichokes and pull off some of the tough outermost leaves.
Trim off the pointed tips of the remaining leaves with kitchen shears. Wash the artichokes and turn them cut side-down to drain.
Rub the cut parts with a little lemon juice. Use your thumbs to open the leaves the rest to make room for stuffing and set aside.
Heat the oven to 425° F and place a small stock pot or tea kettle with water on the stove to boil.
Combine the bread crumbs, garlic, cheese and red pepper flakes.
Stuff one artichoke at a time by scooping out 1/2 cup of stuffing, placing the artichoke in the bottom of the bowl and sprinkling with the 1/2 cup of stuffing.
Use your fingers to work the stuffing in between the leaves. Be sure to get a bit of the stuffing between each of the outer leaves and in the top.
Transfer the stuffed artichokes to a baking dish just large enough to hold the artichokes upright.. Continue until all artichokes are stuffed and placed in the baking dish.
Drizzle each artichoke with lemon juice and olive oil. Pour boiling water from the kettle or pot to fill the dish about an inch high.
Cover the dish tightly with aluminum foil and bake about 45 minutes. Check for tenderness by sliding a knife easily through the base of the artichokes.
Once tender, uncover and bake for 15 minutes, or until the artichokes turn golden brown.
Place each artichoke in an individual bowl and pour some of the broth in the baking dish over the artichokes before serving.
Spring Asparagus Salad
Variations: add cooked beets or crispy bacon to the salad.
1 bunch fresh, thin asparagus
Juice from 1 lemon
2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain or Dijon-style mustard
2 hard-boiled eggs, chopped
3 scallions (green onions), sliced thin
Bibb Lettuce cups
Bring a large pot or deep skillet of water to a boil over high heat. Add a generous pinch of salt.
Trim and discard the tough woody asparagus ends.
Carefully place the asparagus spears in the boiling water and cook for 3-4 minutes, or just until the vegetable is bright green and tender but not soft.
Drain and place the asparagus in a large dish filled with ice water.Let the asparagus cool in the ice bath for about 5 minutes.
Transfer the asparagus to a kitchen towel to dry. Cut the asparagus into two-inch pieces and then place them on a platter or individual salad plates lined with lettuce.
Whisk together the lemon juice, oil, mustard and a pinch of salt in a liquid measuring cup, until well blended, to form a vinaigrette.
Sprinkle the sliced scallions over the asparagus and then sprinkle the chopped egg on top.
Spoon the vinaigrette over the salad and toss gently to coat.
Easy Strawberry Smoothie
2 cups fresh or frozen strawberries
1 cup plain Greek yogurt
1 cup regular milk or unsweetened almond or coconut milk
Sweetener of choice to taste
Place all the ingredients in a blender and blend until smooth. Pour into glasses to serve.
Fennel Walnut Chicken Salad
1 whole boneless, skinless chicken breast or 2 halves, cooked and diced
1/2 of a fennel bulb, coarsely chopped
1/4 cup finely chopped red onion
1/4 cup toasted walnuts, chopped
2 tablespoons freshly squeezed lemon juice
1 teaspoon roasted garlic powder
1/4 teaspoon fennel seeds
1/4 teaspoon coarse black pepper
1/4 cup mayonnaise
In a large bowl, toss the chicken cubes with the lemon juice, garlic powder, fennel, fennel seeds, black pepper and walnuts until combined.
Add the mayonnaise to the chicken mixture and toss to coat thoroughly. Taste the salad and see if you would like to add salt.
Cover the salad and place in the refrigerator for at least an hour.
Broccoli Rabe Parmigiano
2 tablespoons extra virgin olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper flakes (chili)
2 lbs Broccoli Rabe
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
4 oz cooked pasta, optional
Cut off about one inch from the bottom of the broccoli rabe stalks. Wash the broccoli very well. Cut into two-inch lengths.
In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; sauté 30 seconds.
Add broccoli rabe, broth, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes or until the broccoli rabe is crisp-tender.
Add the salt, black pepper and grated cheese. Mix well and cover the pan. Let the mixture sit for five minutes before serving. This sauce is delicious served over pasta.