Ingredients

• pint or pint and a half strawberries, diced
• four kiwis, diced
• one New Mexico chile, plucked off the ristra, washed, deseeded and diced
• tablespoon lime juice
• teaspoon salt

Directions

• mix everything up
• let it sit for a few hours in the fridge
• eat on tortilla chips

#recipe #sauce

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Ingredients

• ¼ lb maple-smoked bacon, diced (we use Beck & Bulow wild boar bacon, which is lean enough that I need to put some oil in the pan)
• 1 Tbsp soy sauce
• 1 Tbsp maple syrup
• 2 Trout fillets
• 1 C red split lentils
• ½ C green beans (frozen will work, fresh are better)
• 3 C water
• ⅓ tsp red chile powder (to taste)

Directions

1. Sauté diced bacon in 2 or 3 quart saucepan.
2. Mix soy & maple syrup in a small bowl and set aside.
3. When bacon is cooked, but not crispy, pull bacon from saucepan and set aside. If there’s significant grease, save it for some biscuits.
4. Put 3C warm water in saucepan, deglazing the pan & bring water to a boil.
5. Place trout, skin down, on broiler pan and coat flesh side of trout with maple/soy mix.
6. Broil trout, 9 minutes @ 400F, or 7-8 minutes if you don’t have a temperature setting on your broiler.
7. Put lentils & beans in boiling water, and reduce to a simmer – simmer for 7-9 minutes, until lentils are done.
8. Pull trout from broiler, and sprinkle with chile
9. Add bacon to lentils.
10. Serve and eat. Enjoy.

Total time, about 25 minutes.

#recipe

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Makes about 15 biscuits. We ate 3 of them before I could take the picture.

Ingredients

• 4 C all-purpose flour
• 2 Tbsp baking powder
• 2 tsp kosher salt
• ¼ C honey
• ¾ C bacon grease, chilled
• 1 can (13oz-ish) coconut milk

Directions

1. Preheat oven to 450F
2. Prepare a baking pan by placing a piece of baking parchment in it
3. Mix flour, baking powder and salt in a large bowl
4. Add honey and bacon grease, and cut ingredients together until a “crumb” has formed
5. Shake can of coconut milk well, open, and pour into bowl
6. Stir ingredients together just until a dough forms
7. Put dough onto a floured surface and fold and knead a few times
8. Roll dough into ¾ inch thick sheet
9. Cut out biscuits using a biscuit cutter or a drinking glass, and place onto pan
10. Reform leftover dough into a sheet and cut out remaining biscuits, placing onto pan
11. Bake for 15-17 minutes, until golden brown on top
12. Transfer to a cooling rack, or eat as soon as you possibly can without burning yourself

#recipe

Based loosely on 5 Ingredient Dairy Free Biscuits

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For each taco:

• 1 large soft taco shell (burrito-size tortilla)
• 1 trout fillet, approx 3oz
• 1 half-strip bacon
• 1 tsp orange oil
• 2 tsp olive oil
• ⅛-¼ tsp Penzey’s Pico Fruta

Directions:

• About a half hour before cooking, coat the flesh side of each trout fillet with oils and spices
• Grill or broil 7-10 min with bacon on top of trout
• After broiling, remove bacon and turn it into crumbles, which get sprinkled on top of the trout (the bacon might need a minute or two more in a skillet, depending on your grill / broiler)

Salsa (enough for 4 tacos):

• 1 apple, cored and diced
• 1 tsp lime juice
• 8 round slices dill pickle, diced
• 1 Tbsp mayonnaise
• ⅛-¼ tsp red New Mexico chile powder

Also chop up a tomato and have some dark greens (spinach, mustard, etc) and salsa verde for garnish.

#recipe

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Ingredients

• 1 pork chop
• 1 packet Thai aromatic bbq (https://ASIN.cc/XVwgPf)
• ¾ pound 16/20 shrimp, peeled, de-veined, with tail removed
• ½ seedless English cucumber, (or an equivalent amount of zucchini or eggplant) cut into 1cm slices (18 slices)
• 18 pearl onions
• 1 pint cherry tomatoes
• 1 tsp red chile powder
• 1 oz soy sauce
• 1 Tbsp dark honey

Directions

Night before

• Cube pork chop (you’re looking for about 30 pieces) and marinate overnight in Thai aromatic bbq mix
• Peel and clean shrimp, sprinkle with chile powder, and let sit overnight

Cooking time

• Slice cucumber into 1cm thick slices
• Peel pearl onions
• Mix 1oz soy sauce with 1 tbsp dark honey and warm until honey dissolves (10 seconds in the microwave is plenty)
• Load up the skewers: pork, shrimp, cuke, onion, tomato, pork, tomato, cuke, onion, shrimp, pork
• Grill, about 7-10 minutes per side, drizzling the kebabs with the honey and soy mix. Or broil, 8 minutes per side at 500F.
• Serve in a pita or on couscous. Makes 9 kebabs. Serves 4.

#recipe #kebab

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Not entirely traditional, but not entirely untraditional, either. It takes about 75-90 minutes from first heating the pan to eating. Serves 6-8.

Ingredients

• 1 Tbsp olive oil or bacon grease
• 2 chorizo sausages, sliced in 1cm pieces
• 1 lb ground chicken or turkey
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 pound ham steak, cubed
• ½ yellow onion, diced
• 1 stalk celery, diced
• 1 Tbsp dried parsley flakes
• ½ C dried tomato dices, or 15 oz can diced tomatoes
• 2 cups rice
• 1 quart chicken stock
• Pinch saffron threads
• 15 oz can green beans, drained
• ½ C frozen peas
• ½ C frozen sweet corn
• 6 scallops (½ pound or so)

Directions

1. Put oil or bacon fat in a large sauté pan and heat
2. Sauté chorizo, then set aside in a bowl
3. Sauté chicken or turkey with oregano and paprika, then set aside
4. Sauté ham, then set aside
5. Sauté onions, celery, parsley and tomatoes (sofrito), then set aside
6. Briefly sauté rice
7. Add chicken stock to rice and bring to a boil
8. Add meats, sofrito, and saffron, stir and bring back to a boil
9. Reduce to a simmer and simmer for 10 minutes
10. Stir mix, simmer for 10 more minutes
11. Add scallops and stir, simmer for another 10-15 minutes until all liquid is absorbed
12. Stir to fluff, let cool a bit (5 minutes), and serve.

There is probably enough salt in the chorizo, chicken stock, and ham that you won’t need to add any to the dish. A little black pepper won’t be wrong. Serve with salad or fruit on the side to make a lighter meal.

#recipe #paella

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Ingredients

• ½ cup chopped onions
• ½ cup chopped celery
• ¾ pound carrots, cut into half-inch cubes
• ¾ pound potatoes, same
• cup of frozen peas
• 13 oz can of coconut milk
• pint jar of Jon’s awesome yellow curry
• pound of cooked, frozen shrimp

Directions

• Carrots, taters, onions and celery get sautéed in oil for about 10 minutes
• add peas, coconut milk and curry sauce, bring to a simmer
• simmer for 10 minutes, then add frozen shrimp
• bring back to a simmer
• serve over rice

#recipe #IAteThis

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Made some enchilada sauce the other day, and my sweetie wanted to know what went into it, so here’s the #recipe before I forget.

Ingredients:

• 1 qt tomatoes, fresh or frozen
• 3-6 chiles, pulled off the ristra, stems & seeds removed
• 2 tsp Better Than Bouillon roasted chicken flavor
• 1 tsp onion powder
• pinch salt
• 1 tsp smoked paprika or ½ tsp liquid smoke

Directions:

• Throw everything into a blender, and blend until smooth.
• Put into a pan, and simmer until it’s reduced down to about a pint (by half)
• Enjoy

Edited to add: Our rule for the chiles is “about one chile per medium-large tomato.” That seems to work out to four-five per quart, but we need to make sure we’re not missing seeds at that rate.

#sauce

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• 1¼C warm water
• 1T bread machine yeast
• ¼-⅓ cup honey (between the two)
• 2T olive oil
• 3 egg yolks + 1 egg
• 4C flour
• ½T salt

Mix ingredients to a dough. Let rise once, punch down.

Preheat oven to 375F.

Rise again, punch down and shape into knots. Should get 18-24 knots from this batch. Put on a sheet pan covered with parchment or lightly oiled.

Wash with 1 egg and 1T honey, whisked together. Let bread rise for 15-30 additional minutes.

Bake for 15 min to internal temp of 190F. Move to cooling rack immediately after removing from oven.

#recipe

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Today was another windy day out. The temperature was warmer than yesterday, but the wind is still blowing around 20mph, which is just too windy to do anything outside, so I baked a batch of bread.

They’re. 2:1:1 mix of Graham flour, bread flour, and corn flour, and we’re going to have lunch in a few minutes. I bet we have sandwiches!

#bread #recipe

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