by rothsadmin | Jan 12, 2021
Curry Squash Soup with Braised Cabbage & Mushroom
Ingredients
Soup
¼ cup Sesame Oil
2 lbs Cubed & Roasted Squash
8 oz Diced Onion
8 oz Diced Carrot
8 oz Diced Celery
2 tbsp Curry Powder
1 tbsp Ground Ginger
1 tsp Pepper Flake
2 tsp Dried Basil
1 qt Vegetable Stock
1 qt Coconut Milk
Garnish
4 oz Cabbage
4 oz Mushrooms
1 oz Rice Wine Vinegar
Directions
Soup:
In a soup pot add ¼ cup sesame oil. After the oil is hot add the carrot, celery and onions and sauté. Add all remaining ingredients and allow to simmer 20 minutes. With an immersion blender or food processor blend until smooth.
Garnish:
Julienne cabbage and slice mushrooms. Sauté in oil until tender, add 1 oz. chopped garlic and deglaze with 1-ounce rice wine vinegar. Add ¼ cup vegetable stock and allow to reduce. When ready to serve place a small portion on top of the soup served in individual bowls, or a large portion served in a large soup bowl.
by rothsadmin | Oct 14, 2020
Sweet Chili King Salmon with Pineapple Rice & Garlic Broccoli
Ingredients
Sweet Chili Salmon:
4 6-ounce Salmon Fillets
2 tbsp Mae Ploy Sweet Chili Sauce
Pinch Salt and Pepper
Pineapple Rice:
1 cup Jasmine Rice
1 tsp Salt
1 tsp Paprika
5 oz Pineapple cut into 1/2 inch dice
Garlic Broccoli:
8 oz cut Broccoli
5 oz Yellow Onion
1 tbsp Garlic, fresh minced
Salt and Pepper to taste
1 tbsp Oil
Directions
Sweet Chili Salmon:
Season salmon with salt and pepper. Grill the salmon and then glaze with sweet chili sauce then finish in oven until temperature reaches 140 degrees.
Pineapple Rice:
Add paprika to the rice water before cooking. Cook rice as instructed on package, stir in pineapple.
Garlic Broccoli:
Sautee’ broccoli and onion in oil. Add garlic and mix until broccoli is coated well.
by rothsadmin | Oct 6, 2020
A recipe from Beth Kandell from Beth’s Bountiful Bone Broth
Ingredients
½ lb grass-fed ground beef (roast meat would work as well)
2 tbsp Olive Oil for sautéing meat
2 tbsp Ghee or Regular Butter
2 tbsp Olive Oil for sauteing vegetables
2 large carrots chopped
1 medium onion chopped
3 large Cremini Mushrooms diced
2 cups zucchini chopped
2 tbsp Sun Dried Tomatoes chopped (optional)
3 medium potatoes cubed (optional)
1 tbsp Cumin
1 tbsp Coriander
½ bunch chopped kale
3 medium cloves of minced garlic
2 cups zucchini chopped
2 qts quarts Beth’s Bountiful Premium Beef Bone Broth
2 tbsp Fish Sauce
2 large squeezes of Anchovy Paste
1 tbsp Black Garlic Powder or 2 cloves blended (optional)
Sea salt/pepper to taste
Directions
In a large skillet brown the ground beef in olive oil until it is mostly brown but still a little pink.
Put approximately 2 Tbsps. of Ghee in the Ground Beef. (It gives the soup a lovely buttery flavor)
You can put the beef in a bowl and use the same pan to sauté the vegetables.
Put two more tablespoons of olive oil in the skillet and saute your onions until they begin to get translucent, usually around 10 minutes. Then add the carrots (I used orange and yellow carrots) and saute for another 5-10 minutes.
Add your mushrooms and zucchini, as well as sundried tomatoes and potatoes if you are including them.
Add your spices; cumin and coriander. I add about a tablespoon of salt at this point. Stir it up and add your dry white wine. Increase the heat to evaporate the alcohol and stir to infuse all of the flavors. Now lower your flame and add your garlic. Cook for 1 minute.
Get your soup pot and add your ground beef, vegetables, kale, bone broth and bring to a boil. Once the soup is boiling reduce the flame and simmer for 25 minutes. Adjust the flavor with several shakes of fish sauce and anchovy paste. Both of these items are super healthy for you and a natural way to season your soup.
Bon Appetit!
by rothsadmin | Sep 11, 2020
Steak & Camembert Salad with Balsamic Vinegar
Ingredients
Pickled Onions
1 cup Red Wine Vinegar
1 cup Rice Vinegar
⅓ cup White Sugar
1 tbsp Pickling Spice
1 tsp Salt
23 Red Onions, Sliced Thin
½ cup Ice
Candied Walnuts:
1 cup Walnuts
Powdered Sugar
¼ cup Honey
¼ tsp Cayenne Pepper (Optional)
Balsamic Vinegar:
⅓ cup Balsamic Vinegar
¼ cup Roasted Garlic
¼ cup Honey
1 qt Canola Oil or Salad Oil
1 tsp Salt and Pepper
Spice Rub:
1 tbsp Kosher Salt
1 tbsp Lemon Pepper
1 tbsp Seasoning Salt
2 tbsp Granulated Garlic
1 tsp Chili Powder
½ tsp Cayenne Pepper
1 tsp Red Pepper Flakes
1 tsp Granulated Onion
2 tsp Brown Sugar
Steak:
1.25 lbs T-Bone Steak
1 Apple
1 cup Salad Greens
Directions
Pickled Onions:
Prepare the day before for best results:
Dissolve sugar in vinegars with pickling spice and salt over medium-low heat, add sliced onions, then let steep (about 5-10 minutes). Add ice and refrigerate until liquid reaches below 100 degrees. Pour over onions and keep refrigerated. This recipe will make more than is needed for the salad, so keep refrigerated for future use.
Candied Walnuts:
Coat walnuts in powdered sugar. Heat honey over medium low or for a few seconds in the microwave until it loosens up. Add cayenne pepper if desired. Mix honey with walnuts
that have been coated in powdered sugar and bake on a pan without parchment paper until walnuts are nicely toasted (5-10 minutes) @ 350 degrees. Be careful not to burn them.
Balsamic Vinegar:
In a blender mix garlic, honey, salt, pepper and vinegar until well blended. Slowly add in oil while blending to emulsify. Chill until ready to use.
Putting it all together:
Coat T-Bone Steak generously with spice rub and grill to desired doneness. Let rest for 10-15 minutes and slice across the grain into thin strips. Cut apple in half-length wise, spray with non-stick spray and grill, then slice or dice half the apple. Dress greens in balsamic vinegar and plate with grilled steak slices, pickled onions, slice Camembert cheese or using your hands to tear it apart (skin off), and grilled apple slices. Top with candied walnuts and serve.
by rothsadmin | Aug 13, 2020
Chilaquiles
Ingredients
Salsa Verde
8 oz tomatillo, chopped
5 oz poblano pepper
1 oz garlic, minced
1 white onion, chopped
2 tsp onion powder
1 tsp cumin
2 tsp chili powder
1 tsp salt
1 tbsp lime juice
Cilantro & Lime Sour Cream
8 oz sour cream
1 tbsp lime juice
1 oz cilantro, chopped
½ tsp salt
Tortilla Strips
2 corn tortillas, cut into think strips
4 tbsp vegetable oil
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
Chilaquiles
4 oz tortilla chips
2 fried eggs
2 oz queso fresco crumbles
Directions
Salsa Verde
Simmer tomatillos, poblanos, garlic, minced onion and onion powder for 20 minutes. Transfer to a blender, add remaining spices and blend.
Cilantro/lime sour cream
Wisk all together and set aside.
Tortilla Strips
Mix seasonings together and set aside. Fry tortilla strips until crunchy and toss in seasoning mixture.
Chilaquiles
Plate layer of chips and top with salsa verde, repeat 2 times. Drizzle with sour cream. Top with 2 fried eggs, fried tortilla strips and queso fresco crumbles.
