Chimichurri Sauce

PARSLEY  is the star of the show today. I grow it in large containers in summer. It is abundant and keeps on giving. Cut it back and a few days later you have MORE!

Valdishesout

Chimichurri:

an herb-based condiment that is a culinary specialty of Argentina and Uruguay. Typically served alongside grilled steaks, roasted beef and pork sausages, it is made from parsley, dried oregano, garlic, salt and pepper in a base of olive oil and vinegar.

I add a little red pepper flake for that kick. 

Recipe: 12 servings 1 tbsp each

  1. Large bunch of fresh parsley washed stemmed and finely chopped = 1 cup
  2. 1/2 cup olive oil
  3. 5 cloves garlic finely chopped
  4. 2 tsp dried oregano
  5. 1 tbsp + red wine vinegar 
  6. 1 tbsp + fresh lemon juice
  7. 1/2 tsp sea salt
  8. Fresh cracked pepper
  9. Dried chilli flakes (optional)

MACROS

99 calories  per TBSP

Fat 9.3 Carbs 3.2 Protein 1.8

Fresh herbs add flavour to summer salads

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I love my herb garden. This year I’m growing basil, parsley,lemon thyme, sage, oregano,coriander and even curry.
Next time you make a salad, try adding fresh parsley and basil to your salad greens. It will brighten things up.

Breakfast frittata with Pico de Gallo

Egg white frittata with fresh chives from the garden pico de gallo black beans for fibre and added protein and ripe avocado for healthy fat

#eatbreakfasteveryday#addherbsforflavour#keepitlite#deliciouslybalanced

Start with one whole egg and add 3 egg whites.
Scramble.
Chop fresh chives. Add to eggs
Heat virgin coconut oil in a fry pan.
Pour in egg mixture. Maybe just a pinch of salt.

Cook over medium high heat, fold in half until cooked through.
Serve with fresh avocado, black beans and Pico de Gallo, or salsa fresca.

PICO DE GALLO

1 large hot house tomato chopped
1 medium sweet onion chopped
1/2 chopped jalapeño
1 tbsp pickled chopped jalapeño
3 tbsp fresh cilantro chopped
Juice of one lime
Pinch of salt

Spiced up shrimp

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I love shrimp! And it’s so versatile you can season it virtually any way you like and as long as its NOT overcooked you really can’t mess it up. It’s great fried, grilled, sautéed, and even boiled, in soup, salad, hot or cold. I always have a few bags of frozen shrimp on hand for a quick protein option.

Often times I’m cooking without a recipe because I need to use up the ingredients I have on hand.
And this is how my Spice up Shrimp came to be.

INGREDIENTS:

2 lb. bag of large frozen shrimp ( 12-15) per pound if you can find them( no smaller than 21-25)
1/3 cup olive oil
1/4 cup fresh lemon juice
2 cloves garlic crushed
2 shallots finely chopped
1-2 sprigs fresh rosemary finely chopped( without the stem of course)
1 tbsp lemon thyme chopped( optional) ( I have this in my garden)
1 tbsp chopped parsley
1 tsp. crushed red pepper flakes or cayenne pepper* see note below
1 tsp black pepper
Lemon zest

PREPARATION:

Put everything in a large ziplock bag, mash around and refrigerate for 15-30 minutes.
Bbq on a medium hot grill, or charcoal grill or in a large sauté pan 2 minutes per side. If you’re unsure, cut the end off and if it is white throughout its ready.
Remove from heat, placing on a serving plate. Grate some fresh lemon zest over top and serve.
Great hot or cold.

* purchase red pepper flakes and using a mini food processor or coffee grinder pulverize into a fine powder then re-seal

Gone camping!

Here’s a great make ahead recipe I picked up at a food demonstration in Quebec.
The chef, sEB of sEB L’Artisan Culinaire does a weekly recipe demo and tasting Saturdays at a local farmers market, so I had a taste. Although, he intended this as a campfire or picnic recipe you can try it at home. He suggests you marinate the chicken for 3 days and up to a week. Seems easy enough.

PORTUGUESE Inspired campfire chicken for 4

INGREDIENTS:

4 boneless skinless chicken breasts halved lengthwise( for even cooking throughout)
8 cloves garlic peeled
2 tbsp fresh ginger
1 bunch of cilantro leaves and stems washed
1/2 cup of water
1 pint of brown ale ( he used Newcastle)
1/2 cup fine olive oil
2-4tsp coarse sea salt ( like Malden)* found in specialty grocery stores
3-4 tbsp jerk seasoning in a jar ( not the dry spice seasoning)( very spicy stuff so add according to how spicy you like your food)

PREPARATION:

In a mini food processor, add garlic,ginger, cilantro and chop. Using a zip lock bag placed over a large bowl, add the chicken, beer, water, olive oil,garlic, ginger,cilantro,2 tsp sea salt and jerk seasoning.
Remove as much air as possible, seal and mash around so the seasoning covers the breasts.
Place the ziplock bag flat on a tray in the fridge for 3 days and up to 5.
When you’re ready to grill use indirect heat if using coals otherwise the chicken will burn. Sprinkle a bit more sea salt on the breasts during the cooking process.
Total cooking time should be 10-12 minutes per breast. Simply fold over one end of the breast and if it breaks apart easily it’s usually done. Otherwise, just cut into one to be sure 🙂

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Sun dried tomato basil bread

I’ve been craving bread so I started searching recipes for a good savoury herb bread.
I found a great basic Paleo bread recipe from Marks Daily Apple and made some minor changes.
This bread is just savoury enough and is amazing with herbed goat cheese. RECIPE BELOW

INGREDIENTS:

2 cups almond flour
2 tbsp coconut flour
1/2 cup rehydrated and chopped sun dried tomatoes
1/3 cup packed fresh basil finely chopped
1/4 cup golden flax meal (ground or processed flax seeds)
1/2 teaspoon sea salt *(alternately, try 1/4 tsp salt and 3 tbsp Parmesan cheese) if not100%paleo
1/2 teaspoon baking soda
4 eggs * room temperature
1 tbsp organic coconut oil
1 tbsp raw honey
1 tbsp apple cider vinegar

PREPARATION:

Preheat oven to 350′
Rehydrate tomatoes by placing them in a small pan with just enough water to cover them, simmer covered about 10 minutes over low heat,let sit in the water then remove when they are soft about another 10 minutes. Chop
Place almond flour, coconut flour, flax, salt and baking soda in a food processor
Pulse ingredients together, ADDING SUN DRIED TOMATOES AND BASIL * cheese optional
Pulse in eggs, oil, honey and vinegar
Spoon batter into a greased 7.5 x 3.5 loaf pan
Bake at 350° for 30 minutes
Cool and serve

Paleo bread

* If you do not use the recommended size loaf pan, your bread will not be the proper height. I used a long loaf pan and could easily have doubled this recipe giving the bread more height.
I recommend sealing and refrigerating or freezing for future use.
SERVING SUGGESTION:

Serve with herbed goat cheese

In a bowl combine 1/2 cup softened goat cheese and 1/2 garlic clove pressed with 1 tbsp each chopped fresh chives,parsley or any herb you desire and a pinch of sea salt and pepper.

Get planting

This is the perfect weekend to plant some herbs if you havent already done so. Basil is one of those herbs that keeps on giving. All you require is a sunny spot on your balcony or backyard and a planting container.
I suggest you purchase a few good size plants, water and feed them and in a month or so you’ll have enough basil to make and store pesto over the winter months. Sure beats running to the store every time you need a few leaves.

I’ve got a few containers planted already. Tomorrow, I’ll share my walnut basil pesto recipe.

Basil