Monday, April 26, 2010

By Popular Request

Yeah it's been a long time since the last post and I've gotten a little "lazy". Sorry guys. But in my laziness I have been scouring the internet and have come up on some good recipes that I am going to be sharing. Some of the members at CFNE have tested these out and have assured me that they are don't blame me if they aren't! Just kidding. Some have been tested, some haven't but I am sure that they are all delicious. In the next couple days I will be posting more but to start here is one for "Salmon Cakes" that came from Every Day Paleo , a great website.

"Salmon Cakes with Ginger Mayo"
Salmon Cakes:
3 cans of wild caught Alaskan Salmon
3 omega 3 enriched eggs
4 diced green onions
1 tbsp dried dill
1/2 tsp ground ginger
a few shakes of red pepper flakes
about 1 tsp fresh ground pepper
a pinch of sea salt
about 1/4 cup coconut or grape seed oil
3 tbsps of fresh squeezed lemon juice
Shredded green and purple cabbage

2 omega 3 enriched eggs
2 tbsps apple cider vinegar
1 tsp yellow mustard
1 tsp sea salt
1/4 tsp white pepper (optional)
1/4 tsp cayenne pepper (optional)
1 tsp ground ginger
2 cups Light Olive oil or Grapeseed Oil

Salmon Cakes
-Drain the water from the canned salmon and dump into a large mixing bowl. 
-Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well.
-In a large skillet heat the oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.  You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes. 
-Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil. 
-Fry for 3 minutes on each side.  IMPORTANT – do not mess with the patties once they are in the pan.  Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart.  -Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the ginger mayo.

Ginger Mayo
- In a blender or food processor place all ingrediants except for the oil.
-Cover and blend on low while you count to 5. 
-Continue to blend while you SLOWLY add the oil. 
-Once all the oil is in continue to blend while you again count to 5. 

These are super easy to make and you can make lots at a time. Very easy to put into a tupperware container on top of a salad and take to work. Or with some roasted veggies to throw in the microwave. 
We'll be back tomorrow with some more recipes.

Friday, April 16, 2010

Stir It Up

Hey guys, sorry for not posting anything for so long. I am taking a recipe I found on a blog called Every Day Paleo. It's a great site that has a lot of different recipes that you should definitely try out. Some are simple, some are easy but they are worth a shot. Here is one for Chicken Sausage and Shrimp stir fry over winter squash puree.

Chicken Sausage n’ Shrimp

2 packages of gluten free chicken sausages halved and sliced (I used sun dried tomato from Trader Joe’s)

1 bag of frozen already cooked shrimp

2 sliced leeks

1 sliced red bell peppers

1 big bunch of chopped asparagus

1 cup chicken broth

1 tsp sea salt

1/4 tbsp all spice

garlic powder to taste

3 tbsps coconut oil

Saute leeks in coconut oil until soft, add bell peppers and asparagus until crisp but tender. Add sausages and all other remaining ingredients except for shrimp. Bring to a simmer and add shrimp just until the shrimp are hot. Serve over Winter Squash Puree.

Winter Squash Puree

Steam or pressure cook winter squash of your choice. Peel squash and put into food processor with a big drizzle of walnut oil, a few shakes of garlic powder, and a dash of sea salt. Process until smooth and creamy.

Monday, April 5, 2010

Gettin Sppiiicccceeeeeyyyyyy

With this weather, who isn't thinking about grilling? Now that it is finally above 10 degrees outside I hope you have all pulled out your grills and at least brushed the dust off of them. Today we're going to give you some good seasoning ideas for chicken.
I hope you guys are finding out that a lot of the time in cooking there is no "exact" recipe. Say you like a little more pepper then the recipe add more. There is more balsamic vinegar then oil in your dressing...not really a problem. This idea that you can change and personalize recipes should also be used here with these spice ideas. If you like something a little different, then change it to your liking. Here we go.

"South West"
Rub ingredients: (combine all spices)
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Black Pepper
- 1/2 Onion Powder
- 1/2 tsp Garlic Powder
- Red Pepper Flakes (add however much to your liking)
- Dash of Paprika

"Balsamic Glazed"
For 3 Chicken Breasts...Marinate them in this for at least 20 min
- 3 Tbl Olive Oil
- 2 Tbl Balsamic Vinegar
- Half a lemon Juiced
- Half of Lemon Zest
- 1 tsp Rosemary
- 2 tsp chopped garlic
- 1 tsp mixed "Italian Herb" seasoning

"Quick and Tasty"
- 1 tsp Paprika
- 1/2 tsp Dried Thyme leaves
- 1/4 tsp Ground Allspice
- 1/8 tsp Cayenne Pepper
- 1 tsp Ground Ginger

"The Jerk"
1 tsp each:
- Ginger
- Chili Pepper
- Garlic Powder
- Onion Powder
- Paprika
- Allspice
- Thyme
- Black Pepper
- Cumin
- Nutmeg
and 1/8 tsp Cayenne

Taco Seasoning
- 2 Tbl Chili Powder
- 1-1/2 Tbl Cumin
- 1-1/2 Tbl Paprika
- 1 Tbl Onion Powder
- 1 Tbl Garlic Powder
- 2 tsp Oregano
- 1/2 tsp Red Pepper Flakes

Give those a shot and let us know what you think.

We'd like to hear more about if you guys like the recipes, want different ones, what recipes you might want from us so the best way to do it is to leave a comment. Lets get some feedback guys, let us know what you think!