There are two reason’s for this soup… but then as we are eating it,  I think… we MUST come up with more reasons!

Cold days or sick loved ones -This is Mama’s medicine for it. Easy enough to through together, Inexpensive enough to fit in the plan.

This pot was made with 8 thighs, 2 cps rice and 3 (32 oz) both… so it’s a bit more than the recipe above

Thrifty eating does not mean junk food eating. Organic chicken cost more but for many of us who don’t want the additives that come with industrial farming, it is worth every penny. Whole chickens can save you money bulk and freezing can save you, and so can the “lesser cuts”. Except, I beg to differ… I don’t think a drumstick or a thigh is lesser? I think they just have different staring roles. THIGHS, that’s what we’re using here and in fact is one of my favorite cuts.

       I used an enamel coated cast iron pot (dutch oven) but get what ever soup or stew pot you want & let’s start building these flavors! Starting with enough oil to cover the bottom of the pot. (I use organic safflower oil… I kicked canola to the curb YEARS ago)

SALT… PEPPER… and dust lightly with FLOUR the chicken and cook/brown both sides in oil. 4 thighs will be work but 8 thighs will be more chicken per bite… use what you can or like.

*After cooked, set off to the side and allow to sit for 10+ minutes… later you will chop up in bite size pieces and add back in.

 

 

 

In the same pot, with all that flavor in the bottom of the pot, add :

1 chopped Medium-large Onion

2-3 stalks of chopped celery

6 (+ or -) chopped carrots

1 or 1 1/2 cps rice depending on your prefernce – I like a lot of rice. (I used Jasmine but brown is healthier)

*Cook on a medium heat until the veggies start getting tender. Then add:

 2 (32 oz) box of chicken broth (or stock). Heck, I keep a 3rd one on hand… make to YOUR preference of consistency… but start with the 2

Now you can chop & add the chicken you cooked and set aside. After that, bring to a simmer… put a top on it and let it cook (with the occasional stir) until the rice expands. When rice and veggies are tender and cooked, add:

 

 

1/4  to 1/2 cup of organic Half & Half

 

Turn the heat off… let sit for 10 minutes or so & serve!

*when you heat left overs of this, do not be surprised if the liquid gets consumed by the rice. Two choices: heat & serve as chicken and rice or add more broth (milk or water) to bring back to soup consistency.

“Be thrifty in life, but don’t skimp on your food!” ~kk

WHAT  INSPIRED THIS POST… My daughter got sick… we got held hostage in the doctors waiting room and HUNDREDS of people said, “ME TOO!!!!!”

Here’s a post from just one of my social media pages:
fb.com/KimberlyevaKelly
March 5 at 3:58pm ·
May I vent?
I’m sitting in a waiting room with a very sick girl, only under 30 mins after our appointment (nothing by today’s standards). I asked kindly & quietly “could you give me any kind of guess on time we’ll go back?”
…No
…”I won’t hold you to it but it will give me an idea & I have people expecting me to host an event and I need to know if I should tell then I won’t be there… so any idea would help me”
…no sorry…
Sit back down and everyone starts telling me how long they’ve ben there 1 hr… almost 2 hours etc.
Dear Health Care Provider,
If you’re going to see us an hour plus later can you just tell us to be there then? Occasional hic-ups we get.. truly we do, but let’s be honest… this is everytime.
Sincerely,
Your customer
 238 others like this.

 

 

Coconut Mahi Mahi w/Orange Sauce and Orange Fennel topped Coconut Quinoa… 4 easy Recipes- 1 complete flavorful, healthy meal”

This past week has seen ice storms in the South, Snow storms in the North and record breaking temperatures. My family in Canada battled 38 BELOW while in South Carolina we broke a record low from when my Dad would have been 9 years old… it was a mere 3 degrees in the foothills of the Blue Ridge Mountains. We made my vegetable soup, thinking in case the power went out we could heat it in the fire in a cast iron dutch oven. We had fun with the kids and visiting nephew roasting hotdogs (Applegate all beef, no nitrates organic dogs) We had homemade coleslaw & a can of chili (Annie’s organic) to top it like a pro, albeit a quick & easy pro. Grandmama Gwen even brought marshmallows & we made hot chocolate (sorry we didn’t make them, we burst open a bag of them full of high fructose corn syrup, but it’s a rarity). What fun it was camping indoors with the beautiful, icy, winter wonderland outside. Then, like a lingering last guest in the wee hours of the morning… the cold, nasty weather decided to stay. That ol’ wind did not care that we were over the cold temps and heavy foods. Spring was calling my name… I could here her from 27 days away! I was planning my garden and dreaming of a fresher, lighter fair to serve. You know, the days crisp salads, coconut shrimp & sweet fruity dipping sauce… the sand …the beach …THE …SWIMSUIT! Lord, these winter comfort foods make me most comfortable in snow suit but no one wants to be slowed down by winter’s chili, mac & cheese & marshmallow body. Thus, was born this dish. An ode to coconut shrimp from the islands and a taste of fresh with winter ready fruit & veggies. A dish that is meaty and satisfying while fresh & light enough to help you get ready for the speed you want be come Spring. Comforted that doesn’t weigh you down! I hope you enjoy and remember take each of these recipes and use them with other proteins, dishes build on them with your ideas… food is meant to be grown & shared.                 

COCONUT CRUSTED MAHI-MAHI  

(Serves 4 & not complete w/out the sauce below)

2 cups coconut flour

1 package (thawed) frozen, unsweetened coconut

2 eggs (beaten)

*optional panko bread crumbs Can be combined with the coconut for crispier breading… I omitted it in the pictured dish to ride the carbs, and it was still marvelous. If you need that crunch, by all means add. 

4 Mahi-mahi steaks salted on both sides (can cook as bitesize cubes)

1) Coat salted Mahi Mahi pieces in coconut flour first. 

2) dip in the egg

3) Lastly, dip in coconut (or coconut/panko mixture)

Put on a hot, greased sheet pan and bake at 350. Time will vary if you have whole steaks or bite size pieces. The average steak size will be done in about 20 minutes (the pieces about 12 mins)

————–

Orange Sauce: Is simply 2 parts orange marmalade to one part course ground mustard. Its AMAZING. You can use it as a glaze for chicken or a dip for chicken  as well as this dish. I used MACKAYs a Scottish brand that dates back to the 1700’s and actually has champaign in it. It was a bit pricier and you don’t have to have this, but I enjoyed it so… that I thought I would tell you all about it. This is the very taste of a sauce I first had with coconut shrimp in the Bahamas.

————–   

I have been making coconut jasmine rice for years. I’ve had it published in a few publications, made it for live audiences and a couple tapings. It’s a HIT! For this dish, I wanted a skinnier, lighter version and so I used Quinoa. It is not the same but, it was a really good, warm comforting accompaniment for for the cool fresh salad I topped it with. (below)  

1 cup Quinoa

2 tbspoons coconut oil (or any oil) 

COOK the quinoa for 5-7 minutes and get a light toasting going, then add:

1 can of organic Coconut milk (you can use lite)

1 cup of water

1 tsp of salt (or more to taste)

COOK on stove stop at a simmer & stir often once the liquid id absorbed, take off heat, keep covered & steaming and fluff with a fork when ready to serve. 

————

Winter is not the time for most fruits but oranges are everywhere, so this will be our fresh fruit. Cool, creamy avocados are also readily available in Winter and though I’m not always a fan of Fennel… it’s crisp, unique flavor really works well here. Need to know HOW TO CUT FENNEL <—

ORANGE FENNEL SIDE SALAD

1 avocado (diced in small bite size pieces)

1 lemon use the juice (stir in for both flavor and to keep the color)

1 stalk of fennel (use the bulb, any useful stalks and fronds)

3 oranges (peel and section)

1 tsp of Salt 

a simple tap of the knife will allow you to pull the seed right out.

Dice while still in the shell, then just scoop the bite size pieces out with a spoon.

Flavor… YES, but also keeps the avocado from turning brown.

This recipe is NOT over powering with fennel, it is merely one part of the harmony of this flavorful dish.

Don’t waste… kids (even big kids) love to clean up any left over orange.

Great fresh flavor but make it to YOUR taste… don;t like one of the ingredients, leave it out or sub. Love an ingredient? Add extra :)

Remember…

“Be thrifty in life, but don’t skimp on your food” ~kk

Chicken… the word can invoke many feelings. Young children and immature adults throw the word out as an insult to someone not daring enough. Parents throw the word out for dinner only to be met with a monotone grumble. Most restaurants have a chicken dish, but it is the lowly priced option most do when the steak is out of reach. So dare if you will to make chicken… an exciting, first choice!

I LOVE finding Organic option & Santa Cruz is great stuff… thanks for proudly labeling guys! #nogmo

Chicken may cost less than filet’ but for our family, buying organic chicken is not something we compromise on. Yes… that choice cost more. I make no arguments that I spend a lot on food and choose to skimp elsewhere. I have found buying whole chicken is cheaper and even invested in card from Costco so I get 2 birds for just a small amount more than one elsewhere. Never broken down a chicken? No worries… Alex “The French Guy Cooking” will show you (and if you close your eyes he sounds just like Peppy LaPew. https://www.youtube.com/watch?v=dp3e7b_hfxY

Now Alex broke it down a bit more than I do for this recipe. I left the bone on the breast and the thighs attached to the legs. But if you need to stretch the servings… break it down as Alex did. Save and freeze that stock, you’ll be so happy you have it on hand later.

I know… raw chicken is not so appetizing, but I want you to get an idea for what it looks like.

I marinated them in the following:

1 part water

1 part white wine

Salt this liquid heavily (I had a bout 4 cups liquid & used 1/8 + cup salt)

I then added in generous amounts of… Thyme & whole peppercorns. 

Start it early before the day gets going and it will be waiting in the frig for a nice supper. 

Take that chicken that has been bathing in all that flavor all day and place in a hot/high cast iron pan. Sear both sides and then move to the oven and back at 350 until done. Towards the end of the roasting, add the glaze below:

 In a small skillet melt 1/2 cup of organic,

Apricot All fruit (not jelly)

2 Tsps course ground pepper  

2 tsps of butter

a dash of garlic powder 

Cook until the glaze has cooked good on the chicken, remove, let sit a few minutes and serve. I hope you enjoy and remember: “Be thrifty in life, but don’t skimp on your food” ~kk

I served this with a homemade apricot vinaigrette on greens and Truffle Smashed Potatoes

“Briny & sweet… rich flavors come easy with this. THE perfect thing for your next wine & cheese platter”   

I love a good oil & vinegar with bread and wine… Ooo YUM! In fact, it’s one of the few times I really want bread. Now days we have oil & vinegar shops with a million barrels & flavors. If you like buying flavored oil, incorporate it in this. A Rosemary oil is obvious, but you could try other too. I used regular olive oil to show that you don’t have to buy the pricier oils to enjoy some rich flavors. This recipe may not take the place of of simple oil and vinegar but it will be something to serve in the same vein. I bet you have at least one in the crowd who’s never tried it.

Grapes are such a gift, easy to eat, a burst of flavor and no packaging needed. Roasting any fruit or vegetable brings out the natural sugars  and that’s what we’re doing with these grapes.

Add (1) part grapes (seedless & cut in half) to (1) part pitted kalamata olives also cut in half. Add a slight dusting of salt (remember the olives are already there) cover generously with olive oil and add some chopped fresh rosemary (dried if you don’t have fresh also works).  Put in a hot 400 degree oven and roast away till all are soft and the juice is starting to bubble up.

That’s it. Now just serve in a small dish with some warm crusty bread… Top & Enjoy. Remember- Be thrifty in life, but don’t skimp on your food! ~kk

Saucy Duck …actually, before we go any further you should understand that the two sauces I’m going to share are NOT exclusive to duck and I’ll let you know which ones would be best with chicken, beef, venison and such (Even as an add to a vegetarian dish) So if you’ve had the urge to get saucy, come on in… we’re reducing the intimidation not just the liquids.

I have to thank the hunter (Tyler) who gifted me and my family the beautiful duck breast to fix. I grew up on wild game & fresh garden vegetables. There is no other way I would raise my family! Usually it is something harvested by one of us, but the generosity of land & water lovers is well known. As a child, I watched neighbors sharing fruits and vegetables with others, it was an unwritten rule of trading crops that the other might not have grown. It was such a beautiful lesson. Want to follow my “Grow It” board on pinterest? Here’s the link: http://www.pinterest.com/kimberlyonair/grow-it/

Reductions, gravies, glazes & sauces are not blankets! Remember, if you have to hide an ingredient or dish… upgrade your ingredient. Use layered flavors to compliment & highlight.

It was my own indecision that had me making 2 sauces for one dish. I quite frankly wanted to see which would work better. I ended up falling for both, though with a good feel for the proper proteins they might accompany.

1. Orange Sage Sauce 
2. Peppered Berry Reduction

“ORANGE SAGE SAUCE”

1 cup of orange juice

1/4 cup of all fruit marmalade

4-5 leaves of fresh sage

1/2 tsp dried sage

1 clove garlic

1/2 teaspoon of salt

1 tablespoon orange liquor

2 teaspoons of butter

Bring orange juice to a slow boil with both the peeled & cracked garlic & sprig of fresh sage. Let those simmer low for 10-12 minutes to really marry those flavors. Add marmalade (no sugar, but no fake sugar version… all fruit)… salt… & orange liquor. Simmer this for another 5 minutes. TASTE with a fresh spoon often! If you want more of anything- add. When flavors are good and it’s reduced slightly… add the butter, store and cut the heat.

Want to read more on this organic orange juice: https://www.facebook.com/unclematts

Great for chicken, rabbit, turkey, or duck… or leave out the butter and try with your favorite vegitarian fare.

———

The second… a reduction sauce is about intensifying & concentrating flavors. Remember there is usually a “water mark” of sorts, where the liquid began, that canguide you, when reducing.

“PEPPERED BERRY REDUCTION”

1 cup of sweet red wine (I used organic Sangria Eppa)

1/4 cup of Balsamic Vinigar

1/4 cup of berry all fruit or low sugar jam (NO fake sugars) I found a lingonberry, but you could use raspberry, cherry, blackberry, etc…

1 clove of garlic

One small hand full of fresh berries (I used raspberry, but just as with the jam, any you have & no the jam and berry don’t have to be the same flavor)

Course ground black pepper (to your taste but you want a bite to balance the sweet)

*Bring all the ingredients to a low boil, reduce and simmer until reduced nearly in half .

This was my favorite on the duck, but also is bold enough to stand with beef, bison, venison, and pork (Want vegetarian? True it with a grilled Portabello). If you’ve never tried the Organic Sangria I used (and enjoyed with) here’s the link: https://www.facebook.com/eppasangria

I did so enough the duck we were gifted… I love Duck confit, which is cooked in it’s own fat. This was a chance to work exclusively with the breast… a steak of sort. Which should keep it’s pink inside when seared outside.

Remember there is a time and a place to get saucy… 

In life and the kitchen, being saucy should have a few rules. Not too much, and never used to hide the star. This is the reason you see professional chefs plating with the sauce to the side or underneath.

Sauce is the burst of color to a room, the jewelry with the dress, but it would be a boring world with out those beautifully layered and concentrated flavors. Hope you enjoy! Join me next week when the video returns

-kimberly kelly  “Be thrifty in life, but don’t skimp on your food!”

It’s always better the next day!

 

“Oh Lord you want a recipe??? Mom never had a recipe!!! But… I can show you how she did it :)”

 

 

I had a great conversation going over on the COOKHOUSE’s Facebook page www.facebook.com/kimberlyscookhouse Sometimes it’s the simplest of things that we have the most to say about. I’m sure that’s because we have common ground. After all, who grew up eating vegetable beef soup on a cold winter’s day… ALL of us (or mist of us). The simple question I asked was what one ingredient is your favorite and a must add for your Vegetable beef soup. (of course beef, tomatoes and potatoes seem to be a staple for all) answers I got were not entirely surprising, corn,  carrots, even cabbage made an appearance… there was the question of limas, butterbeans or green bean? Okra was another debate. It’s polarizing… you either love it or hate it. (I LOVE it) It adds a nice sweet flavor to the whole pot… I say add it, even if the texture makes you pull it out later. It was on that thread that someone who had bumped into me that day at the grocery store asked, “when will you post the recipe?”

“Ooo… well, later today. I certainly didn’t mind, but Lord help me. I don;t have a -recipe- I just know how mama did it”

So, ‘Heather from the grocery store’ …here ya go. My best tips on Cornbread and a how to on my Vegetable Beef Soup.

Invest in cast iron and your children’s children will thank you!

Top 5 Cornbread Tips:

Cold buttermilk & warm cornbread… one of my all time favorite snacks

(5) make your cornbread with buttermilk, then later you can pour a glass – crumble the cornbread in & enjoy spoon after spoon!

(4)  all Cornmeals will all have a recipe on the back but if it doesn’t include these then add: a quarter cup of all purpose unbleached flour, buttermilk no matter what liquid it says, 1 stick of melted butter instead of “oil” and lastly (and unlike my mom) 2 tablespoons of sugar

(3) Find a NON GMO cornmeal, but first research for yourself why it’s so important!

(2) ALWAYS use cast-iron & heating it good first with some butter in the bottom is the best way to have that crispy outer crust!

(1) You can’t eat Vegetable Beef Soup without cornbread! 

I topped this one with pads of butter and sprinkled a bit of course sea salt on top… while baking. makes a really special top.

Cornbread recipe:

2 cups of organic non gmo corn meal (not mix)

1/4 cp of unbleached plain flour

2 cups buttermilk

1 tsp baking soda

2 tsp baking powder

1 tsp salt

1 tablespoon sugar (2 if you like sweet bread)

1 egg

1 stick of melted real organic butter

pour into a preheated cast iron pan (if you melted the butter in that pan, then it’s nice and buttered and ready to go

Bake at 350-375 until golden brown highlights and firm

HOW TO MAKE MY VEGETABLE BEEF SOUP:

We are building flavors, here’s the first layer 3 or so slices of uncured organic bacon. Once reduced I add the beef. This can be a grass fed stew meat or ground beef (or bison or venison). I add my onions after the meat cooks about half way. I whole sweet onion of good size will do. One clove of garlic, chopped. Make a point to cut ALL veggies about the same size, not only for cooking consistency but for flavor consistency as well. Season these layers as you go with salt & pepper.

After the meat is done add one large can of diced tomatoes (homemade canned tomatoes, if your lucky) If you get bought, don’t get tomatoes flavored with something… just tomatoes. I also add one large carton (not bulk large just grocery store large) beef broth and one small chicken broth. Then in go the chopped veggies:

>3 potatoes (look for non go, they have them)

>4 organic carrots

>half an organic cabbage

>one small bag of baby limas

***let those firmer veggies cook a bit then when half way done add

>3 cans of organic corn

>bag of frozen okra

Make sure you season with salt and pepper as you go.

Taste as you go… when needed add seasoning: salt pepper, even powdered onion and garlic if needed. I also add one tablespoon of sugar. Let it simmer and reduce to a good constancy and the veggies are tender.

Enjoy, but know that when you heat it tomorrow… it will be even better!

Of course this is not the do all and end all of vegetable beef, use the veggies you can get, the ones you grow… the ones YOU like. Just remember “a little of this” and a “little of that” before you know it will feed a little country… so get a big pot… and no one pot will be identical but they will ALL be filled with the flavor of love!

It’s always better the next day!

Poor Dorchester, Mass… they have the dubious honor of the “worst street art” in America. Really? I mean it’s just a pear, but I could think of worse. It’s kind of like the old 70’s Pear salad… there’s nothing wrong with it, but there probably better.  By the way, I did not declare such a shameful honor (clearly I like pears). However, here is the link:

http://gregcookland.com/journal/2010/09/10/worst-public-art-pear-in-dorchester/ 

I love, love, love this recipe… True it has a little work to it, but not as much as it looks and nothing hard. The end result is not just a dish that looks impressive, the flavors just dance! I first introduced this recipe to you for regional grocer, ingles. They asked me to design a few dishes for their webpage. We had fun shooting the video and the crew seemed to have fun eating. It was good times for sure. I am however working on a different project… Melissa and the crew were marvelous & I wish them well. If you buy pears for this salad, be sure and grab a few extra to eat in it’s natural state… because like most fresh, whole, raw foods – they’re good for you!

http://www.besthealthmag.ca/best-eats/nutrition/5-ways-pears-are-good-for-your-health

I’m not sure about you but each winter I find myself: hibernating during vacation time & eating all the heavy, holiday goodies. It’s hard to say one could get tired of rich foods, but I do! This salad (and it’s so much more special than “a salad”) is worthy of  fine dining but has inspirations from the ‘ol family dinners of your childhood. Many out there will remember the 70’s & 80’s “Pear Salad”.

Ah yes, no doubt your grandmother, aunt, mother or all three made this for family dinners. Sorted canned pear plopped out on top of iceberg lettuce, dolloped with mayonnaise and sprinkled with cheddar cheese before being crowned with one singular maraschino cherry. I know, it sounds like I’m mocking it… but I;m not. Truth be told, I’d eat one if served to me today. Thank goodness that someone along Betty Crocker’s way thought to come up with pears  and greens and cheese combined. It has evolved but with flavors that won’t isolate your dear aunt… just perhaps have her ask ing for the recipe.

Tipsy Pear Salad

(Serves 6)

3 Pears (Look for the firmer varieties like Anjou, Bosc, Bartlett or Reds)

1 bottle of Sweet Riesling

1 cup of pomegranate juice (can’t find that, grab cranberry)

3/4 cup of sugar

1 tsp vanilla

Sliced citrus (oranges or lemons)

1 stick of Cinnamon

5 cloves

Peel, half & core the pears.

Mix the rest of the ingredients for the poaching liquid. Add pears- bring to a boil and then back down to a simmer and let it go for around 30 minutes *You’re looking for a tender pear but still holding it’s shape

Pull pears out of poaching liquid and let cool down in the refrigerator.

Mix:

Goat cheese with honey (sold pre-mixed or add honey to plain & mix)

1 tsp of Fresh thyme or 1/2 tsp if using dried

(this will be put in the pit of the pear.)

You’ll also need greens! I like to get a baby arugula mix for the base of the salad.

Dressing for greens:

1 tblsp local honey or pear preserve

2 tblsp red wine vinegar

6 tblsp Olive oil

Dash of Salt & Garlic

Mix & lightly dress greens right before serving *Don’t over dress.

Pro Tip: I learned this from all the years in the restaurant industry. Chill your salad plates for a few minutes in the frig or freezer and it will help keep your greens chilled.

Assemble: Dressed greens are plated first… Your Poached Pear-half sits right on top (think of your mom’s old pear salad on lettuce). Fill the core with the honey thyme goat cheese Top with Pecans or walnuts. You can reduce a bit of poaching liquid to a syrup to coat your pecans (if you like them candied). *if you do this, reduce to syrup stir pecans around and coat, salt – then put on a baking sheet and toast for 5 minutes on 400… you will smell them as a reminder they are ready. Pomegranates are also a good topping (and the red plays to the ol cherry on top of Mom’s pear salad in 1980)

Winter foods can be heavy and so this winter salad will freshen up any night. This not just a toss together, there’s a lotta’ love but no intimidating work in this. The sweet poaching is grounded by the earthy goat cheese and thyme & the tart dressing and spicy greens. The pecans add texture & salt. This is light enough so you don’t feel stuffed on a special night. There’s a bonus as well, that poaching liquid is now a wassel to enjoy in a mug by the fire with your sweety on a cold wnter night, so don’t let that go to waste.

I saw a shirt once that said, “You only live once, but if you dine well… once is all you need!” Haha I get that.

January is a time for new beginnings and revaluations… how resolute we are will be determined mid-February (ha). Food is most always thought of in this month. I have to be honest, I’m not one for fad “diets”. Those are nasty 4 letter words that will only lead to breaking your heart, your determination and possibly your piggy bank. There is a LOT of money made from people who play on all of our desires to be leaner & healthier.

However, to adjust your daily diet for a healthy  new lifestyle… now that is a winner! WARNING: When you go looking to purchase food for a healthy lifestyle… there are tricky advertising practices used (boy am I being nice) some are down right misleading. While you want to eat ‘all natural’ be aware that that is one of the most over used and misunderstood term used of late, all in an effort to try and snag your grocery dollars. Not that you shouldn’t buy anything that states that, but you should become better versed on what it might mean, or not,       http://www.forbes.com/sites/jamesmcwilliams/2013/11/14/with-the-all-natural-label-under-fire-consumers-are-left-in-the-dark/

Organic… is it better for you? Well, as resent as 2009 there were articles that said NO. There were also many who wanted to at the least ‘wait & see’.  This past September, we began seeing new evidence that showed… Oops, it IS healthier. Now, if one theory can be shot down in 5 years- others can as well… so it is up to YOU to read, learn and feel comfortable with what you feed yourself and your family. Myself, I grow as much as I can, and I do buy organic. There are labeling laws on organics, so get familiar with them. 100% organic is different than “organic” or “made with organic ingredients” and NO… all natural does not equal organic. (REMEMBER corporations know people want these choices, but some feel it is cheaper to trick you into buying the marketing lingo- than to invest in selling the real thing. Ouch that stung, but it’s true.)

GREAT ARTICLE:  http://www.huffingtonpost.com/danielle-nierenberg/is-organic-food-better-fo_b_5787374.html

The recipe below is a “go to” for me. If you get this down, with only minor adjustment, you will have both an AMAZING burger in your cooking arsenal but also the BEST breakfast sausage! Ground turkey has a reputation… go ahead, say it… “it’s dry” and “it’s tasteless”. I promise if you try this you will through not only those ideas away but you will prefer it to many regular burgers & sausages. So to be clear this is not a “I guess I can live with it” food substitution for some crazy diet. This is an “Oh my stars, where has this recipe been all my life!” for your new healthy lifestyle.

make as sliders for a hardy appetizer

     “Too good to be Turkey” Burger w/Asparagus Fries                    (breakfast sausage adaptation also included below)

1 pound Organic Ground Turkey

1 tsp salt

1/2 tsp ground pepper

1/2 tsp ground red pepper flakes

1 tbsp organic Brown Sugar (or unprocessed sugar)

1 tbsp organic Molasses                                                                                                                      * you can also use only brown sugar or only molasses

1 clove of chopped organic garlic

1 tbsp chopped sage

1 tblsp chopped rosemary                                                                                                  *can sub dried herbs for fresh- but fresh grow so easy & are basically evergreen

1 egg

Mix… hands work well for this

Clean hands were many a mother’s best kitchen utensil.

form patties and cook at medium heat (cast iron does well)… Enjoy your Burger packed full of flavor but not fat!

*Variation: leave out the egg and you have turkey breakfast sausage

Next time you’re in the store – check the long list of ingredients in “healthy turkey sausage” & this is easy!

What better to serve with a lean healthy burger than a healthy but cheesy alternative to fries.

Asparagus Fries & Sweet Sriracha Sauce

Asparagus is full of fiber, folate, vitamins A, C, E and K                             Detoxifying & packed with antioxidants

1 cup flour  with 1 tsp salt added

2 eggs

1/2 cup Panko bread crumbs with 1/2 cup of grated, real, parmesan cheese

*Dip asparagus in this order:

First in flour – then egg – then the cheese, bread crumb mixture

BAKE at 400 for 10-12 mins.                                                                                   Though not “fried” these are addictively good and the sauce is a MUST! Again this is not a substitute you simply live with because you can’t have fries. I have fries on occasion but these are the TREAT, not the fries Mmm!

Sweet Sriracha Sauce

6oz. organic plain Greek Yogurt

Zest of an organic lemon & juice of half a lemon

1 tsp chopped garlic

1 tbsp Sriracha pepper sauce

1 tblsp of honey

1 tsp salt

OF COURSE,  you can buy all this in none organic and it will be cheaper, to me it is worth it. Food… the very thing that helps sustain us and helps us with our quality of life should not be skimped on. I love me a thrift store find and finding a shirt for 99 cents is GREAT, but if a burger is 99 cents… what quality do you think your eating? While growing is our best option, the reality is in 2014, people buy a majority of their food.

We recently had a GREAT conversation about grocery stores that you could find good deals and selections at- here’s the link:

 https://www.facebook.com/kimberlyscookhouse?ref=br_tf

“Be thrifty in life, but don’t skimp on your food!” ~kimberly kelly

Want some behind the scenes… this recipe was first used on my blog years ago as breakfast sausage, later it appeared in Upstate Parent Magazine and Ingles grocery store used it as well. Here is the link to the original video. The sound was disabled because of my love for Bob Dylan tunes & youtube’s rules (Ha… we live and learn) Still it’s a fun look at breakfast outdoors…   https://www.youtube.com/watch?v=jkBM-HAXxdw

I’ve since stopped using k-cups but the recipe is the same with any coffee

Let me start with a disclaimer… I love a starbucks coffee (usually just a bold brew cream only) From time to time I splurge and have a “Double Tall non-fat cappuccino with 2 raw sugars”. It’s sweet & filling and makes for a great dessert, as far as I’m concerned. Ok, so it’s not pie but, it’s just enough to stop the craving for pie.

I will never forget standing in line behind a lady in Starbucks who ordered a full sentence long drink and then told the “Barista” (that’s the person who fixes the coffee) what temperature she wanted her coffee at. Not as in: hot, luke warm, cold, iced, NO… as in the number on the thermometer. I giggle. OOPS. She was not joking, as I had thought. She was soooo serious.

I tell you that story to say, if you’re that serious about coffee. Don’t watch the video (unless you want a laugh) I am serious to the point that I will pay for good coffee and I want it strong, but the temperature of my latte down a fraction of a degree… not my thing. In fact, in all honesty it took me years to fully understand the difference between “latte” & “Cappucinno”. Do you know? Then skip this part. You haven’t a clue (click here)

http://kitchenriddles.com/whats-the-difference-between-a-cappuccino-latte-espresso-and-americano/

This short, simple, silly video actually has a great tip on getting that Coffee House drink feel. my family may ask, “will you fix me a Latte” but I know… I know… it’s not exactly that. But it’s good ingredients and a it might just surprise the coffee snob in you.

BUT kIMBERLY… this is a summer dish?

I’m alone in feeling that after 2 feasting holidays like Thanksgiving & Christmas and all the cold nights snuggling with our soups and heavy winter dishes. I’m ready to lighten up a little. Speaking of, my own husband said, “I’ve never ordered a fish taco, but these are good”. I think that some of you have seen this item and let the word taco & the word fish scare you… as never the two shall meet. SILLY! Call it a wrap? This is a show stopper of a recipe. Light. Healthy…. Flavor galore.

Please pardon my “thank you’s” at the top of this video… but somehow, this simple “at home” blog has gotten the attention of some digital content providers, magazines & now A GROCERY STORE. Btw, not just any store, but Ingles Markets (THATS WHERE I EALLY SHOP!) I love them. They have Starbucks at the front door and clearly marked Organics all over the store. THANK YOU… because I will wear hand-me-downs and cancel my cable, but I will not skimp on my food. Two days ago, they came to my house with a full camera crew… two days before that, I was on the phone with a personal shopper from their “Test Kitchen”. “Hi, kimberly… this is Michael. I’m making your recipe and I have a questions… etc…” WOW!

I was asked, will you work with us and come up with some recipes for our shoppers. Wait. Let me think… YES! Soon, I will be able to give you a link, where you can find even more recipes from my kitchen… for Ingles on their site.

I have to tell you it was weird being followed through the store with a camera, not that I’m not used to camera, but because… that was my store, lol The one I shop in when my hairs back in a ponytail & hat and I have my “bumming around clothes” and no make-up. Here I was walking through all made up & pretty… I don’t think they knew it was me, HA!

Now let’s get back to the recipe featured on this video.

Everyone has their comfort zone for what they eat. Me? I reach for organic and local and wild as often as possible. Lucky for me, Ingles respects that and gives me great choices. I found wild caught US Cod at a great price.This is a thick, firm but flacky white fish that’s not too “fishy”. Perfect for tacos.

I seasoned it with some of the same flavors you find in a pre- packaged taco mix. In fact, I encourage everyone to pick up the bottles of spices so you can do taco night any night not just when you shopped for the packet of “mix”. In my opinion, you don’t need all the extra ingredients anyway?  Here are some you want to have around: Cumin the #1 ingredient for that Taco flavor. Chilli powder the #2 flavor in the “packet” (these come plain and hot- either is fine) after that, it’s your taste. I add salt & a SMALL shake of cayenne.

On to the RAW Sweet Potato slaw… get to know the raw sweet potato. It’s a great snack in the afternoon at work or school; and here are some links to nutritional advantages. Taste, well that’s the ultimate one and it’s got that too.

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2666/2

I hope you enjoy. I served it with some grilled pineapple & it was so good Jason (my husband) put his on the taco with all the other stuff. That quick high heat grilling of the fruit brings out the sugars like you’d never believe.

Fish Tacos with Sweet Potato Cilantro Slaw

cod fillets

 

seasoning paste: (paste is referring to the consistency… thicker than a marinade; though you may let it sit a while, it stay on the fish for cooking.) The recipe for this one was:

1 tsp chilli powder

2 tsp cumin

1 tsp. paprika

1/4 tsp garlic

1/4 tsp salt

1 tbsp tequilla (no tequilla? Grab some Lime Juice)

 

Slaw:  grated sweet potato &  grated purple slaw (50/50) I did 1/2 of a small cabage & 2 sweet potatoes. 

Slaw Dressing:

Chopped or muddled Cilantro

red wine vinager & olive oil (1 part to 3 parts – I did around 3 tbsp vinegar 9 tbsp oil)

honey (to your sweet tooth – I did about 3-4 tbsp)

Salt (to taste – I did around 1/4 tsp)

*You could also zest a lime here, if you used on the fish above

 

I quickly grilled a soft wheat tortilla shell assembled as in the video and enjoyed… and though I was full. I didn’t have that heavy feel of winter. I nice break, indeed.