Week 2
Rice with Salmon and Ginger Sauce and Bok Choy
1 cup uncooked jasmine rice
1/2 teaspoon sea salt
1 1/3 cups cold water
1/2 cup full fat yogurt
1/4 cup extra virgin olive oil plus 1 tablespoon toasted sesame oil (this is only for flavor - so not necessary)
2 - 4-ounce pieces WILD salmon belly (about 1/2-inch thick)
3 ounces baby bok choy, or broccoli florets (about 1 1/2 cups)
2 scallions
Directions:
Rinse rice in a strainer until water runs clear.
Stir together rice, salt, and 1 1/3 cups cold water in a 3 -quart in a heavy bottom pan. Let stand at room temperature for 1 hour.
Heat rice mixture, uncovered and undisturbed, over medium-high until water along edges of clay pot begins to simmer about 8 minutes.
Remove the rice from the pot and add the rice to yogurt. Return the pot to medium heat and add 3 tablespoons oil or ghee and then add the rice and then poke holes in the rice so you can see the bottom of the pot. Continue cooking until the rice makes a faint crackling sound, 3-4 minutes. Drizzle a bit more olive oil evenly around inside edges of pot and in the holes holes Add the salmon and the bok choy to the top of the rice, cover with a lid and allow to cook 8-10 more minutes over low. Turn off heat, and let stand, covered, on an unlit burner for 5 more minute (you can check the fish- this really depends onthe thickness of the fish- as to how long it will take to cook- but do not over cook- it shoudl be medium rare!) Slice green parts of scallions to equal 3 tablespoons, and sprinkle over salmon and baby bok choy. drizzle with a tablespoon of sesame oil.
GINGER SAUCE
2/3 cup thinly sliced peeled fresh ginger
1 1/4 cups thinly sliced scallions, white and light green parts only
1 teaspoon organic tamari or salt
½ cup olive oil
Put ginger in a food processor until very finely chopped, about 30 seconds, stopping to scrape sides of bowl as needed. Add scallions and pulse until scallions are finely chopped, about 10 pulses, stopping to scrape sides of bowl as needed. Transfer to a medium-size heatproof bowl.
Heat olive oil in a small saucepan just until hot but not smoking, about 2 minutes. Carefully pour hot oil over the ginger mixture (it will bubble up). Stir to combine. Let cool to room temperature, about 1 hour. NOTE: this is a strong sauce =- so a little goes a long way but this is a wonderful Asian flavor thaty you can add to your soup or to mix into any cooked vegetables.
Cabbage Tomato and Carrot and Fennel and ….Soup
Ingredients
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 medium yellow onion, diced
1 medium fennel diced small
2 celery ribs, diced
5-6 garlic cloves, grated (LOVE GARLIC!!)
2 tablespoons apple cider vinegar
28 ounces (about) organic diced tomatoes
4 cups vegetable broth or chicken stock - I HOPE YOU MADE IT FROM SCRATCH!!!
1 sweet potato - hopefully you found the purple ones!**
1 small green cabbage, about 1 pound 10 cups chopped
1 teaspoon dried thyme
¾ teaspoon sea salt
Of course you can add shredded chicken or little meat balls to this and it will be super tasty too!
Fresh cilantro or parsley, for garnish
*Purple sweet potatoes, solid source of beta-carotene and an even richer source of anthocyanin pigments, which act as antioxidants that can help reduce inflammation and boost your immune system. Purple sweet potatoes have about three times more anthocyanins than the average blueberry. So it might be worth the look!
Directions:
Heat the oil in a large heavy bottom pot over medium heat. Add the carrots, onion, celery, fennel and garlic, and cook, stirring occasionally, for about 10 minutes.
Add the vinegar, and add the tomatoes, broth, cabbage and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
Its super fun to make zucchini noodles for this dish, or top with an egg or make a suggestion, please !
Squid and Arugula
1/8 cup Extra Virgin Olive Oil and a bit of Unsalted butter
6 garlic cloves, roughly chopped
1 lb calamari, sliced into rings
2 to 3 tablespoon lemon juice
2 generous handfuls of arugula
¼ cup or so- Juice of 1 ½ limes
Pinch cayenne pepper, optional
Pickled Onions - by now you have this nailed ( apple cider vinegar and red onion- allow to steep for 1 hour)
Directions:
In a large cast iron skillet, heat 1/8 cup of olive oil and 1 tablespoon of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only go translucent, do not burn it.)
Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add lemon juice and lime juice.
Cook like for 10 seconds, very briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through. Remove from the heat and toss in the arugula. You are not cooking the arugula- only tossing with everything and plating!
Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
Finally, sprinkle on some pickled onions Remove from heat and serve
Here is an easy BREAKFAST
57 grams of fat, 10 grams of net carbs and 24 grams of protein
Here is what I did:
Sliced 2 cups of cabbage and the white of one leek ( about ¼ cup). Sauteed in 2 tablespoons of extra- virgin olive oil.
Add 2 farm eggs and soft cook them for about 5 minutes.
On the plate place :2 tablespoons real pickle fermented kimchi, 2 ounces Mermaid Farm Feta, 3 ounces local mixed greens and added one tablespoon Carrot Ginger dressing!
Preserved Lemons
Always start with organic lemons. I like to make a big batch. This is for 4 whole lemons and a 32 ounce jar. I like to use warm spices like cinnamon, bay leaf pepper, and coriander, because I love the flavor and the way it looks is so beautiful! Surrounding ourselves in beauty is one way to get more nourishment…
The brightness of this naturally fermented pickle is used in Moroccan tagines, but modern it twists to any dish that calls for lemons. Using minced peel to salad dressing, fish, and vegetable dishes. The lemony brine is perfect as a drizzle on veggies or in your dressings.
Have ready a sterilized jar- about 32 ounces with a screw top lid. You can sterilized in your dishwasher or submerged in (covered) boiling water for 10 minutes.
Ingredients
9 organic lemons
Sea salt
Optional :
Warm spices: pink or black peppercorns, 2 bay leaves,
coriander, cumin seeds
PRESERVERED LEMONS
Wash 6-8 organic lemons, enough to fit snugly in a medium sterilized jar with a tight-fitting lid (have 2 to 4 more ready for juice). Slice each lemon from the step end (top) to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Fill the cavity of the lemon with about 2 tablespoons of sea salt over the cut surfaces, then reshape the fruit. Add 1 tablespoon of salt to the bottom of the jar. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer. Be liberal with the salt. Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.