Grass Fed Kerrygold Cheese and Chicken Frittata

6 large room temperature eggs, beaten

6 slices grass fed Kerrygold cheese (white aged cheddar)

1/4 cup fresh cream
1 cup chopped Cremini mushrooms
1 cup cooked shredded chicken
Handful chopped fresh parsley

1/4 cup chopped white onions

Sea salt and black pepper

Extra virgin olive oil

1 tablespoon salted butter

Preheat oven to broil setting.

Blend eggs and cream. Season to your taste with sea salt and black pepper. Heat a 12" non-stick, oven safe saute pan over medium high heat. Add butter and melt. Add onions, mushrooms, and chicken and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Arrange cheese according to picture. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and drizzle with extra virgin olive oil over the top. Cut into 6 servings. Serve immediately with crusty bread.

Grilled Balsamic Figs With Goat Cheese

8 large figs

3 tablespoons extra virgin olive oil

1 tablespoons balsamic vinegar

Sea salt and black pepper

1/4 cup goat cheese crumbles (optional)

Preheat outdoor grill to high

Combine olive oil and balsamic vinegar. Season with sea salt and black pepper. Cut figs in half and toss in the marinade to fully coat.

Arrange on a single layer on the grill and cook for 4 minutes, turning over halfway.

Scatter goat cheese crumbles over the top with drizzles of olive oil and balsamic vinegar to serve.  

Curried Apple Chicken Salad

1 whole roasted chicken

1 1/2 cups plain Greek yogurt

2 large green apples

3 celery sticks with leaves, chopped

1 cup raisins (optional)

1 cup slivered almonds (optional)

2 shallots, chopped

1 garlic clove, crushed

Handful fresh Italian parsley, chopped

2 tablespoons curry powder

Sea salt and black pepper

Get a sieve, and a bowl that fits nicely under the sieve with a decent amount of space under the bottom of the sieve, and a cheesecloth or a clean tea towel placed in the sieve, pour the yogurt in, and keep refrigerated overnight or up to two hours if you are short on time to drain off all the liquid in the yogurt, giving you a very thick consistency for the dressing.

Remove apple core and chop into bite size pieces. Remove skin and bones off chicken and chop into bite size pieces. Combine all the ingredients in a large salad bowl (except curry, garlic and yogurt). Toss to combine and season with sea salt and black pepper.

Combine yogurt, garlic and curry powder (add another tablespoon of curry if you prefer a stronger curry flavor). Season with sea salt and black pepper and add to the salad for a final toss. Keep refrigerated until serve.   

Pan-Seared Fish with Dill Capers Bechamel

Fish:

4 fillets of firm white fish of your choice

1 tablespoon butter

2 tablespoons extra virgin olive oil

2 garlic cloves, crushed

1 tablespoon fresh dill, chopped

1 teaspoon whole grain mustard

1 lemon, juiced (plus extra on the side)

sea salt and fresh black pepper

Dry fish with a paper towel. Combine garlic, dill, lemon juice, mustard, and one tablespoon of olive oil in a large bowl and add fish.  Coat fish well with the marinade. Season with sea salt and fresh black pepper.

In a large deep-sided skillet on medium to high heat, add butter and olive oil. When hot, cook fish for three minutes on each side. Remove from heat, drizzle with extra virgin olive oil. Sprinkle with fresh dill and capers. Serve immediately with Bechamel over or on the side.

Dill Capers Bechamel:

1 cup milk

2 tablespoons butter

1 tablespoon unbleached white flour

1 teaspoon fresh dill

1 tablespoon capers

Sea salt and black pepper

In a medium pan, heat the butter over medium to high until it melts. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 4 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in fresh dill and capers. Season with sea salt and black pepper to taste.

Eva's Potato Sauerkraut Soup (GUEST POST)

My Polish girlfriend, Eva and her family joined us for Thanksgiving this year. She offered to make her mother's Sauerkraut Soup as part of our meal. The original recipe contains sausage and bacon that we left out as some of us do not eat land animals but you can add them if you prefer.

1 rasher bacon, chop into small pieces (optional) or 1 tablespoon of butter

3 links kielbasa sausage (optional)

1 white onion, chopped

5 medium potatoes, peel and chop into bite sizes

2 carrots, chop into bite sizes

1/2 gallon rich vegetable broth

3 14.5 oz jar sauerkraut (drained)

1 teaspoon cumin

1 teaspoon paprika

2 bay leaves

pinch of sugar

1/2 teaspoon caraway seeds (optional)

3 tablespoons fresh parsley, chop

black pepper

fresh cream

Fry bacon bits in the pot you will use for the soup. Add onions and kielbasa (optional), saute until golden brown. Add broth, potatoes, and carrots. Cook until potatoes are soft (about 10 minutes). Add sauerkraut, cumin, sugar, paprika, caraway seeds (optional), and fresh parsley. Season with black pepper. Stir to combine, cover, and simmer for two hours.

Drizzle fresh cream at serving as cream will separate due to the acidity of the sauerkraut. Mix cream into the soup. Garnish with fresh parsley.

Mini Breakfast Tarts

Crust:

1 1/4 cup unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

5 tablespoons icy cold water

1/4 cup parmesan cheese, grated

Pinch of salt

Place all ingredients in a food processor and pulse until it resembles bread crumbs. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Pre heat oven to 400 F

Line a large baking sheet with parchment paper. Roll out pastry dough on a floured surface. Cut 8 5" circles. Place dough circles on the baking sheet.

Filling:

4 large eggs, scrambled

1 cup cooked potatoes, chopped into small chunks

1 small white onion, chop into small chunks

1/4 cup sun dried tomatoes, chop into small chunks

1/4 fresh parsley, finely chopped

1 cup double cream camembert or brie, chop into small chunks
sea salt and black pepper

Divide ingredients evenly amongst dough circles. Season with sea salt and black pepper. Sprinkle with fresh parsley. Bake for 10 to 15 minutes or until crispy and brown. Serve hot.

Seafood Pie

Pie:

3 round 12" pie crust

12 ounces wild salmon, cooked and broken into bite size pieces

2 cups small shrimp, (frozen or fresh)

1 shallots, chopped finely

1/4 cup fresh dill, chopped

1/4 cup fresh parsley, chopped

Bechamel:

2 cups milk

3 tablespoons butter

1 tablespoon unbleached white flour

1 tablespoon pesto

Sea salt and black pepper

In a large, deep sided skillet, heat butter over medium to high until it melts. Saute shallots until soft. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 4 minutes). Meanwhile, heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in pesto. Season with sea salt and black pepper to taste.

Add salmon, shrimp, parsley, and dill to the bechamel. Stir well to combine. Leave to cool completely.

Preheat oven to 400 F.

Line a greased 12" by 12" round tart pan with a pie crust. Add the pie filling. Add the 2nd pie crust on top and seal the edges well or make a lattice top by cutting strips (1/2") with the remainder of the dough (refer to picture). Brush pastry with milk or melted butter.

Bake for 30 minutes or until crust is a golden brown.

Meatloaf with Roasted Sweet Pepper, Almonds, and Parsley Pesto

Meatloaf:

2 lbs ground beef (85/15)

1 cup roasted peppers/capsicum

1 cup fresh parsley, chopped

1 small white onion, chopped

3 garlic cloves, crushed

3 slices whole wheat bread

1/2 cup milk

1 egg

1 cup gruyere cheese, grated

1 tablespoon worcestershire sauce

1 tablespoon whole grain mustard

Sea salt and black pepper

Preheat oven to 400 F

Tear whole wheat bread into small pieces, place in a bowl and soak with 1/2 cup milk. Squeeze excess milk out of the bread. Combine all the ingredients in a large bowl. Stir well to fully combine. Season with sea salt and black pepper.

Mold the meatloaf on a greased baking sheet. Bake for 1 hour to 1 1/2 or until it's cooked, golden brown, and crispy on top. Remove from the oven and let rest for 10 minutes. Serve warm with Sweet Pepper, Almonds, and Parsley Pesto.

Sweet Pepper and Parsley Pesto:

2 cups packed roasted sweet peppers

1/4 cup  tightly packed fresh parsley, chopped

2 cloves garlic

2/3 cup extra virgin olive oil

1/4 cup whole raw almonds

Sea salt and black pepper

Coarsely chop parsley, garlic, and almonds in a food processor. Add 1/2 cup of olive oil and process until smooth. Season with sea salt and black pepper. Add the rest of the olive oil and process until smooth.  Add extra olive oil if you prefer a thinner consistency.

Transfer to a serving bowl. Drizzle extra virgin olive oil on top and either spoon on meatloaf or serve on side.

Mushrooms Stroganoff with Spinach Tagliatelle

1/2 pounds white mushrooms, sliced

1/2 pounds cremini (brown) mushrooms, sliced

1 small white onion, chopped

1 tablespoon butter

1 teaspoon extra virgin olive oil

1/2 lemon, juiced

1 tablespoon fresh rosemary, chopped finely

1 tablespoon fresh parsley

1 cup sour cream

sea salt and black pepper

1/2 pound cooked pasta of your choice (I used Spinach Tagliatelle)

In a deep-sided skillet, melt butter and add olive oil on medium to high heat. Saute onions and mushrooms until soft (about 7 minutes). Add lemon juice and sour cream. Mix well to combine. Season with sea salt and black pepper.

Add cooked pasta to heat through. Serve hot with your favorite bread.

Kale Rolls with Orzo Turkey and Garlic Stuffing

1/2 pound fresh ground turkey or chicken

1 cup Orzo, cooked

2 cups marinara sauce

12 large Kale leaves, washed and remove stem

1/2 white onion, finely diced

2 cups roma tomatoes, diced

1/2 cup fresh basil leaves, chopped

2 garlic cloves, crushed

3 tablespoons extra virgin olive oil

Sea salt and black pepper.

Bring a pot of salted water to a boil. Blanch Kale for 2 minutes and drop into an ice bath (icy cold water in a bowl). Run your knife along the back to remove the tough stem to make it easier on rolling. Set aside.

In a large deep-sided skillet on high heat, add olive oil. When hot, add onions and saute until soft. Season with sea salt and black pepper. Add turkey, saute until cooked and brown(keep cooking temperature on high because you don't want the turkey to retain moisture and turn to a stew. Add garlic and tomatoes and continue sauteing on high heat a further 5 minutes. Add cooked orzo and fresh basil. Season with sea salt and black pepper. Stir to combine. Remove off heat to cool.

Preheat oven to 400 F.

Lay kale flat on a clean surface. Add two tablespoons of the mixture to the middle and roll tightly to close (refer to picture). Cover the bottom of an oven proof-dish with marinara sauce of choice (about two cups). Arrange kale rolls in a single layer. Cover and bake for 30 minutes. Remove from oven. Serve hot.

Almond Lemon Cake

3 cups cake flour

2 cups granulated sugar

1 teaspoon of salt

1 cup sliced almonds

1 cup butter, room temperature

4 eggs, room temperature

1/4 cup fresh lemon juice

3/4 cup milk, room temperature

1/4 cup lemon zest

2 teaspoons baking powder

pinch of salt

9 thin slices of fresh lemon (garnish)

Preheat oven to 300 F.

Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Add lemon zest and almonds. Using a separate bowl, sift flour, baking powder, and salt.

Combine milk and lemon juice in a small jug. Fold flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.

Pour into a lined square cake pan (9"). Arrange lemon slices on top of the cake (refer to picture). Bake for 1 to 1.5 hours or until a stick inserted into the middle of the cake comes out clean. Please keep the cake at this temperature because it will burn if it's on a higher temperature. It takes time to bake it!

Remove from the oven and let the cake cool completely before glazing.

Glaze:

1 cup icing sugar

1 lemon, juiced

Whisk ingredients to form a thick paste. Use a brush to glaze the cake.

Spinach Meatballs with Roasted Tomato Sauce

Meatballs:

1/2 lb fresh ground lamb

1/2 lb fresh ground sirloin

1/2 lb fresh ground pork

2 garlic cloves, crushed

3 slices sourdough bread

1 cup fresh spinach, finely chopped

1/2 red onion, finely chopped

1/3 cup fresh parsley, chopped

1 cup freshly grated parmesan cheese

1/2 cup milk

3 tablespoons extra virgin olive oil (plus extra)

2 tablespoons pesto

Sea salt and black pepper

Soak bread in milk.

Add one tablespoon of olive oil to a large deep sided skillet on medium heat. When oil is hot, add garlic and onions. Saute until onions is soft. Set aside to cool. 

Combine all the ingredients together and mix well to combine. Season with sea salt and black pepper. Roll into about 1" diameter balls. Arrange on a greased baking sheet.

Preheat oven to 400 F.

Bake meatballs for 30 minutes or until crispy and brown.

Roasted Tomato Sauce:

12 large Roma tomatoes, cut in half

2 heads fresh garlic

Extra virgin olive oil

Balsamic Vinegar

3 tablespoons fresh parsley, chopped (plus extra)

1/4 cup fresh basil leaves, chopped finely

sea salt and black pepper

Preheat oven to 425F.

Cut a thin slice off each head of garlic and discard. Place garlic in a baking dish. Drizzle generously with extra virgin olive oil and balsamic vinegar. Season with salt and black pepper and sprinkle with fresh parsley. Cover and roast until soft and golden (about 1 hour). During the last 30 minutes of cooking, on a prepared baking sheet, toss tomatoes in extra virgin olive oil and arrange in a single layer. Season with salt and black pepper. Drizzle with balsamic vinegar. Sprinkle with fresh parsley and bake until soft and caramelized.

Squeeze out flesh of the roasted garlic, add to a blender with the rest of the ingredients. Drizzle in two tablespoons of olive oil. Season with sea salt and black pepper. Blend to your desired consistency.

Serve over meatballs and spaghetti with fresh artisan bread on the side.

Raw Vegetable Rolls with Teriyaki Sauce

Sauce Ingredients:

2 tablespoons raw honey
1 cup teriyaki sauce

In a small bowl, whisk all the ingredients to fully combine.

Rolls:

1 cup brown rice, cooked

2 large avocadoes, remove skin and pit, chop into bite size

1 cup alfalfa sprouts

3 tablespoons fresh cillantro, chopped

1/2 cup raw peanut, chopped

1/2 cup chopped scallions

8 Vietnamese spring roll sheets

2 tablespoons black sesame seeds

Fill a medium bowl with warm water (not hot) Dip one wrapper at a time to soften (about 2 seconds).  Wrapper will get softer by the time you roll it.

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place avocadoes, two tablespoons of rice, cilantro, scallions, alfalfa sprouts, and chopped peanuts. Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper.

Repeat with the remaining ingredients. Sprinkle black sesame seeds on top. This can be made ahead of time and refrigerated.

Serve with extra dipping sauce on the side.

Baked Mushrooms and Three Cheese Taquitos

8 flour tortillas (8"diameter)

2 cup white mushrooms, sliced thinly

1/2 red onion, diced

1 large garlic clove, crushed

1 tablespoon cream cheese, room temperature

1/2 cup full cream ricotta cheese

1 cup fresh parmesan cheese, grated (plus extra)

Extra virgin olive oil

Salt and black pepper

Drizzle three tablespoons of olive oil in a large skillet on medium to high heat. When oil is hot, add onions and saute until soft. Add garlic and mushrooms. Season with salt and black pepper and saute until all mushrooms are cooked. Add all the cheese and stir to melt and combine. Set aside to cool.

Pre heat oven to 400 F.

Lay one tortilla flat on a work surface. Scoop 1/4 cup of the mixture and place on 1/3 of the tortilla. Sprinkle with extra Parmesan cheese. Roll up and secure with a toothpick. Repeat until all the ingredients are used up.

Arrange Taquitos on a lined baking sheet. Brush the top generously with extra virgin olive oil.

Bake about 10 minutes or until Taquitos are crispy brown on one side.  Then turn over and brush oil on the other side and bake for another 10 minutes.

Enjoy hot with dipping sauce of your choice.

Baked Root Vegetable Hash Browns

1 small sweet potato, remove skin and grate

2 medium red potatoes, grated

1 parsnip, grated

1 large carrot, grated

1/2 cup unbleached all purpose flour (or wheat flour)

1/4 sharp cheddar cheese, grated

Salt and black pepper (to liking)

Preheat oven to 400 F.

In a large mixing bowl, combine all the ingredients and mix to fully combine.  Drop scoopfuls (ice cream scoop) on a prepared baking sheet. Season with salt and black pepper.

Bake for 30 to 40 minutes or until cooked and crispy. Serve by itself or with warm protein of choice.

Parmesan Fried Chicken with Pesto Bechamel

1 whole chicken 

1 cup plain greek yogurt 

1 cup parmesan cheese 

1 cup unbleached all purpose white flour 

3 cups coconut oil 

Salt and black pepper

Clean and cut chicken into 8 pieces. Marinade in yogurt, season with salt and pepper (to liking), cover and refrigerate overnight. Take chicken out 10 to 15 minutes before cooking.

Combine flour and parmesan cheese. Dredge chicken fully in the flour mixture and shake of access. Sprinkle with more salt and pepper (to liking) and set aside.

Using a cast iron skillet or similar (enough to hold 8 pieces), melt coconut oil on low heat. When it melts, bring temperature of the oil to approximately 325 degrees. Maintain this temperature and not allow it to go over (make sure not to let it boil).

Place chicken skin side down into the pan. Cook chicken until golden brown on each side (about 10 minutes). Drain chicken on a wire rack over a sheet pan for about 10 minutes before serving hot with the bechamel and vegetables of choice.

Pesto Bechamel:

2 1/2 cups milk 

3 tablespoons butter 

2 tablespoons unbleached white flour 

1/2 teaspoon nutmeg 

2 tablespoons Pesto 

1/4 cup freshly grated parmesan cheese 

Sea salt and black pepper

In a medium pan, heat the butter over medium to high until it melts. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 6 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in pesto, parmesan, and nutmeg. Season with salt and black pepper to taste. Drizzle desired amount over the chicken or serve along side for dipping.

Baking Option:

Preheat oven to 400 F.

Arrange chicken in a single layer in a prepared baking sheet. Bake for 30 to 40 minutes or until golden, crispy, and cooked through (turn chicken over halfway during cooking).

Remove from oven and enjoy hot with vegetables of your choice.

Roasted Sweet Pepper Soup

5 cups vegetable broth

5 cups mini sweet peppers/capsicum

3/4 cup fresh orange juice

1/2 cup fresh cream

1/4 cup gruyere cheese, grated

1 small white onion, chopped

2 garlic cloves, crushed

2 tablespoons fresh parsley, chopped (plus extra for garnish)

2 teaspoons fresh thyme, chopped (plus extra for garnish)

4 tablespoons extra virgin olive oil

salt and black pepper

Preheat oven to 400F.

On a large baking sheet, toss peppers, onions, parsley and thyme in olive oil. Bake for 40 to 50 minutes or until vegetables is soft and caramelized. 

Remove from heat and add to a large soup pot. Add broth and season with salt and black pepper. Bring to a boil over medium-high heat. Reduce heat to medium and simmer a further 20 minutes. Blend to a smooth consistency (add more broth for a thinner consistency). Stir in cream and gruyere cheese. Season with salt and black pepper. Serve hot with fresh bread.

White Spinach Lasagna

Lasagna:

2 10 oz boxes frozen spinach (defrosted)

1 packet wholewheat lasagna sheets

1 15 oz tub whole milk ricotta cheese

1 cup fresh parmesan cheese, grated

1 cup fresh mozzarella, grated

1 cup provolone cheese, grated
1 cup fresh cream

1 teaspoon fresh ground nutmeg

2 garlic cloves, crushed

1 small onion, chopped

2 tablespoons extra virgin olive oil

Salt and black pepper

In a large deep sided frying pan on medium to high, add extra virgin olive oil.  When oil is hot, add onions and garlic and toss until soft. Add spinach, nutmeg, and ricotta cheese and stir to combine. Stir in cream, bring to a simmer. Remove off heat.

Bechamel Sauce:

2 1/2 cups milk

3 tablespoons butter

1 tablespoon unbleached white flour

1/2 teaspoon nutmeg

Salt and black pepper to taste

In a medium pan, heat the butter over medium to high to melt. Add flour and whisk until smooth over medium heat until it turns a light color (about 6 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes whisking constantly. Season with nutmeg, salt, and black pepper. Set aside.

Cook lasagna sheets according to directions on the package.

In a medium bowl, combine all the cheeses and stir to combine.

Spread a 14" by 10" inch baking dish with some of the bechamel sauce to coat the bottom of the dish. Cover the sauce with 6 lasagna sheets. Spread a layer of the spinach mixture on top of the lasagna sheets. Sprinkle with a generously amount of the Italian cheese blend. Repeat until all the ingredients is used up. Spread the bechamel sauce to cover the top of the lasagna. Sprinkle with a good amount of the Italian cheese blend. Season with salt and fresh black pepper.

Preheat oven to 400 F.

Bake lasagna for one hour.  The cheese on top should be bubbly and a crispy golden color.