This is super simple (especially if you use a purchased mayo) and so very delicious!
For the Lemon Mayo: (Or, use a high quality mayo and add Dijon and lemon)
2 large organic egg yolks
Zest of 1 lemon plus 2 tablespoons lemon juice
2 tsp Dijon Mustard
1 cup grapeseed oil
6- to 8-ounce chicken breast or sustainable white fish filets
Lemon Mayo, about 3-4 tablespoons per piece/filet
Freshly grated Parmigiano-Reggiano cheese, about 3 tablespoons per piece/filet
Basil leaves, thinly sliced or chopped flat-leaf parsley (optional)
Lemon wedges, to serve (optional)
Preheat oven to 425°F.
For the mayo, place egg yolks in a mixing bowl with the lemon zest and juice, and Dijon mustard. While whisking, slowly stream in the grapeseed oil until emulsified.
Line a baking sheet with parchment paper. (or use an unlined baking dish) Arrange chicken or fish on the baking sheet and season with salt and pepper. Slather 3 to 4 tablespoons of lemon mayo over the chicken or fish (store remaining lemon mayo in the fridge or use for Lemon Tuna Salad) and top with parmesan cheese. Bake until cooked through and golden brown.
Serve with shredded basil or chopped parsley with lemon wedges alongside.
This soup is hearty and rich with no dairy. Super delicious on a fall or winter evening!
4 TBSP unsalted butter
1 TBSP olive oil
3 large shallots, chopped (about ½ c)
¾ lb mushrooms (use a mixture of crimini, shitake and others)
1 tsp dried tarragon
1/8 tsp red pepper flakes
3 TBSP cream Sherry (Harvey’s Bristol Cream is a common brand)
2 c bone broth
nam pla (1 dash)
¼ c chopped fresh chives or scallion greens
Chop 1/2 of the mushrooms.
In a large saucepan melt 2 TBSP butter and olive oil over medium heat. Add shallots and mushrooms and cook until mushrooms release their liquid and it evaporates and they begin to brown.
Add tarragon and stir
Add sherry and stir until evaporated.
Stir in broth and simmer about 15 minutes or until slightly reduced.
Meanwhile, slice remaining mushrooms and sauté over medium high heat in remaining 2 Tbsp of butter and red pepper flakes until all moisture is absorbed and the mushrooms are browning.
Blend soup in blender or with immersion blender until smooth.
Return soup to pan, add nam pla, salt and pepper to taste along with sautéed mushrooms.
Bring soup to a simmer.
Remove from heat, stir in chives and serve!
Jake – this is for you. I cook this in a Pressure Cooker, but I would think you can do all of it in a crock pot on low for 7 to 8 hours or high for 3 to 4 hours and get the same results.
- 3 pounds bone-in skin-on chicken thighs
- 1 14 oz canned mild chilis
- 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
- 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
- 1 Serrano or jalapeño chili, roughly chopped, stems discarded (optional)
- 10 ounces white onion, roughly chopped (about 1 medium)
- 6 medium cloves garlic, peeled
- 1 TBSP ground cumin
- Sea salt
- 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
- 1 TBSP Asian fish sauce
- ½ squeezed lime juice
- Fresh corn tortillas, grated cheese and lime wedges, for serving (all optional)
Combine chicken, peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.
Transfer chicken pieces to a bowl and set aside.
Add cilantro, lime juice and fish sauce to remaining contents of pressure cooker. Blend (in Vitamix) with a hand blender or in a standing blender and season to taste with salt.
Remove skin and bones from cooled chicken and coarsely shred (you can also leave them whole here) and place in a clean covered pot or casserole dish. Pour blended sauce on top and stir to cover all of the chicken with the sauce.
Reheat gently to serve – can be refrigerated and reheated the next day.
Garnish with chopped cilantro, and serve with tortillas shredded cheese and lime wedges.
You all asked for this, so here it is! There is tons of room her for adding and subtracting to change this, but here is what I did for our Annandag (Boxing Day) Dinner. This makes a large pyrex or casserole dish, so you can reduce it if you like (but it makes yummy leftovers, too)
Butter or grease your baking dish and heat oven to 350
Peel and slice (about 1/4″ thick) one butternut squash (I think you could use any winter squash here)
Thinly slice one leek and separateThinly slice or grate 1/2 c of gruyere
Grate 1/2 c. + parmesan cheese
2 bags of spinach
4 TBSP butter
1/4 tsp nutmeg
salt and pepper
1 c. whipping cream
Line bottom of dish with a slightly overlapping layer of squash slices. Top with 1/2 the leeks, 1 bag of spinach and 1/2 of the gruyere and 1/3 of the parmesan. Dot with 1 Tbsp butter. Repeat. Add salt, pepper and nutmeg. Top with remainder of squash, butter and parmesan. Pour whipping cream over entire dish. Add more parmesan if you like.
Cover with foil and back for 45 minutes to an hour. It should be bubbling and the squash should be fork tender.
Let sit about 10 minutes to cool and thicken.
If you can’t tell, I am on a soup kick! It’s the perfect quick meal when we get home late. This one is yummy, and you can use frozen asparagus! This serves four (but lasts in the fridge for multiple meals) – it’s rich and filling.
1 medium sweet onion – coarsely chopped
2 Tbsp butter
8 oz of mushrooms, sliced
2 bunches fresh asparagus (frozen works too) tips separated from ends
½ pound bacon – bits or sliced
32 oz chicken or bone broth
¼ tsp cayenne
salt and pepper
1 c. whipping cream
sauté onion in butter until soft. Add 2/3 mushrooms and sauté until mushrooms are soft. Add asparagus (except tips) until softened.
Meanwhile, cook bacon until crisp. Remove from fat and add asparagus tips and cook. Remove asparagus and add mushrooms until well-cooked. Set all three aside to drain.
Add broth to mushrooms and asparagus and simmer 10 minutes. Add cayenne, salt and pepper
Puree in blender until smooth and return to pan.
Add reserved asparagus and mushrooms, nam pla and cream. Heat. Serve with bacon bits as a garnish
It’s still cold out, so here is another simple and yummy soup to keep you healthy and warm you up!
1 TBSP Grass-Fed butter
1 clove garlic minced
1 – 2 bags of mixed baby greens
1 1/2 cups bone broth
1 tsp thyme
dash of nam pla
salt and pepper to taste
1/3 c whipping cream
Slice leek lengthwise and wash well. Cut into half inch pieces then add to pot with melted butter. Saute until soft, then add garlic and thyme and saute for about a minute, until fragrant. Add greens and saute until wilted. Add bone broth and nam pla and simmer 5 to 10 minutes. Put in blender (or use immersion blender) and blend until smooth. Return to pot to heat and add cream. Enjoy
My last post was about the medicinal properties of a number of spices. Here is an easy way to add some of those to your daily diet. I like to put this in a spice jar and add 3 or 4 shakes to my coffee. (it would also be yummy in hot cocoa!)
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1/8 tsp ground cayenne
1/8 tsp nutmeg (freshly grated if possible)
Mix well and enjoy!