Green Pea and Bacon Soup

Green peas, I forget about them a lot of the time. I recently read about how they are high in fiber, protein, and when fresh, vitmin C. In addition they house biotin. Biotin is a vitamin essential for hair, skin, and nails. A.K.A vitamin H it’s a key element for energy production. Peas also come with a high sugar content so you will get a tiny sugar rush to jump start your metabolism. They have a sweet yet bland flavor. However you use peas ,dress them up with a “fatty” “rich” flavor. They just lend themselves to this pallet so nicely. So for this soup, use bacon, duck, seafood, butter. It compliments the indulgent, be sure to balance out you meal with fresh flavors and protein. If you feel full-which if you’ve cooked the soup correctly you should :) -may I suggest an orange or some fruit. Fruit after dinner always assists in digestion, and the acid in citrus can help cut through your meal. One small cup of coffee can assist as well. Indulge, Enjoy dinner! Happy New Year. 2013

Green Pea and Bacon Soup

by Burnt Toast Kitchen

Prep Time: 15 min

Cook Time: 1 hour 30min

Ingredients (4 Servings)

  • 1 lb. Green peas
  • 2 cups Chicken broth.
  • 5 Anchovy/sardine
  • 5 cut Sage leaves
  • 2 branches Rosemary
  • 4 cloves garlic
  • 1 tablespoon Butter
  • 2 cups greens. Spinach, swiss chard, kale, whatever greens you have…
  • Bacon
  • Salt/pepper to taste

Instructions

In a pot cook butter with garlic and herbs

Pour in: Chicken broth, peas, anchovy and greens

In another pan cook bacon till crisp, so it easily crumbles

Remove bacon and let cool on paper towel-to drain out grease

After about 5 min. crumble bacon

Cook soup for about 1 hour on a low boil, lid on

After about an hour blend soup and let sit for about 30 min covered on low heat.

Serve with bacon crumble on top

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Egg Pancake

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The egg pancake one of life’s great treats. I do mean this is a treat, it’s 3 eggs flour and sugar-and its amazing. A cross between a crepe and a souffle. It puffs up in the oven and then compresses with cooling. Through scientific analysis I’ve found ;) all this air gives these dense ingredients a pillowy cloud like texture to this pancake.  Its the perfect morning indulgence in the fall. May I suggest using a soft persimmon as your jelly, as they are a fall fruit eat many while they are in season. Good hearty pancakes… to get you through a cold bitter winter to come :) . Enjoy every minute of it . Winter is coming

 

Egg Panckae

by Burnt Toast Kitchen

Prep Time: 5min

Cook Time: 10-15 min

Keywords: bake breakfast dessert eggs French fall

Ingredients (1 large serving)

  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter for the pan

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Instructions

Pre heat oven to 400

In a large bowl combine all:eggs,flour,milk,sugar,salt,vanilla

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Mix with a whisk till mostly all thick and together (see photo)

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Place butter and pan in oven to melt. Once melted move around butter to line pan. Give it a good coating so the egg won’t stick.

Note: a cake pan is perfect if you have one.

Once butter is nice and coated pour in your egg mixture

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Bake in oven for 10-15 min.

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You will see the Egg Pancake rise and brown and that is your queue it is done.

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I like to put Jelly on top of mine but use whatever sweet and savory flavors you like.

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Enjoy!

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Salmon, Risotto, Cream Sauce and Avocado

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I created this meal to pump up my omega intake. Omega 3,6,9 are the most well know. Omega 3 will be in your fish, 6 is mainly in nuts for this recipe in the pin nuts, 9 will be found in both the fish and nuts yet showcased in the avocado. The omega’s are all about balance. In-particular the 3-6 fatty acids as these fatty acids can compete for the same digestive enzyme and lets face it, 6 normally wins. So if you want a lot of nuts be sure to eat some more fish or more omega 3 to balance it out so you can get complete balanced nutrition and reap all the benefits from your body’s best friend the Fatty Acids!

Key words to remember on why omega’s are essential to your health:

Great for your heart in lowering cholesterol and helping your arteries not to harden. Essential for skin, anti aging, oil production, supports brain health, assists in cell turn over, increase immune function ….

Again these are just some of the benefits in moderation, do not over do it with the omega’s as they do have side effects. This warning is for those who take vitamins for omega 3-6-9 and then also eat a lot of omega rich foods. The foods are enough believe me. Just eat right and you will have little use for synthetic vitamins :) .

Enjoy this heart healthy- and everything else healthy meal!

Salmon, Risotto, Cream Sauce and Avocado

by Burnt Toast Kitchen

Prep Time: 5 min

Cook Time: 40min

Ingredients (3 servings)

Salmon

  • 1 0z salmon per serving. (I order a 2oz salmon and have a little left over for eggs in the morning. )
  • Rub salmon with garlic and 1 tablespoon melted butter
  • 3 small slices of butter on top
  • Optional herbs: thyme, oregano, dill, basil, onion/scallion/chive, rosemary

Risotto

  • 1 cup Risotto (serves 3-4 mouths)
  • 1 tablespoon butter
  • 1 clove garlic
  • 1/2 cup chopped mushrooms
  • 1/4 cup pine nuts
  • 2 cups low sodium chicken broth (in separate pan to heat)

Sauce

  • 2 tablespoons butter
  • 1 tablespoon flour
  • pan fry: 1/2 cup mushrooms, 1/4 cup onion, 1/4 cup chopped fennel
  • 1/2 cup milk
  • Squeeze half lemon into sauce
  • Salt to taste

Avocado

  • 1 Large avocado
  • Chopped up
  • season with salt, lemon, dill.

Instructions

Salmon

Rub with garlic butter

Place a few extra slivers of butter atop the salmon

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Include any other seasonings you wish

Wrap it up in foil

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Bake in oven @ 400 for about 30 min.

Check at 15 min

Open foil at 20 min.

check again at 25 min in middle to make sure it is fully cooked. If so remove, and let sit, if not the remaining 5 min should finish the cook time.

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You are looking for a fish that just falls off in flakes when you apply pressure from your fork. That is the perfect cook.

Risotto

On your stove top in one large bowl add: butter, garlic, risotto, pine nuts, mushroom.

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In a second large bowl bring 2 cup of low sodium chicken broth to a boil.

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Toast the pine nuts and begin to cook the rice.

After a few minutes of toasting begin to add the chicken broth to the risotto mixture.

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The risotto will absorb the broth as you stir, once its absorbed add another cup. Repeat till you are out of chicken broth and your risotto is soft and creamy. About 20 min or so. Stir often risotto requires some work.

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Maybe add some cheese :)
Sauce

In a small sauce pan add: butter, mushrooms, onion, and fennel

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Add flour to make a roux

Add milk

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Stir till thick

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Add lemon

Salt to taste

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To Finish

On a plate add: risotto, with salmon on top, then avocado atop (or next to) salmon, drizzle sauce over entire plate.

NOM !!

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Ricotta Jelly Frozen Tart.

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Ricotta day 2: Frozen tart. It has been a HOT summer, thank you global warming. In an effort to beat the heat and use up some of my delicious ricotta I created this recipe for a frozen tart. In the post bellow (also linked here) check out information on how ricotta can compliment your diet. This tart is big on flavor, ricotta is like a blank pallet- it takes beautifully to most all flavors, and showcases the flavor over its self. Ricotta is pretty selfless, it only wants to enhance its flavor friends. Such an attractive quality.  The frozen aspect is unique, yet oh so necessary. It completes this tart, marking it smooth and cold, it just slips down your throat in the summer, leaving you wanting more.

Stay cool kids!

Ricotta Jelly Frozen Tart

by Burnt Toast Kitchen

Prep Time: 15 min

Cook Time: Let Freeze over night

Keywords: no bake blender dessert low-sodium nut-free vegetarian cheese Everyday pie summer

Ingredients (4 slices of tart)

Filling

  • 2 tablespoons Jelly of choice (I use blackberry)
  • 1/4 cup ricotta

Crust

  • Gram crackers
  • 1 teaspoon vanilla
  • 1/4 a cup agave nectar
  • optional- 2 tablespoons butter

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Instructions

Filling

Blend together jelly and ricotta to make filling.

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Blend till it is smooth.

Crust

Beat, crush, blend, or process gram crackers in to dust.

Add vanilla, agave, and butter if you choose. BLEND

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Press the mixture to form a crust around your pan.

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Tart

Pour filling into crust.

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Let freeze for a night.

Keep cold, or serve quickly out of freezer. It’s best cold.

Enjoy!

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Tart nutrition

Source

Ricotta

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I NEED cheese. Cheese reacts in my brain as if it were heroin- highly addictive. I will never quit you cheese, never. I decided to make some cheese from scratch after reading an above average cookbook “Buy the Butter Make the Bread” by Jennifer Reese.  Ricotta is great cheese to start out with. It literally means “twice cooked” in Italian, and that’s all you do, boil milk.  I was shocked with how simple it really is to make. 20-30 min later you have fresh, sweet yet bitter, ricotta cheese. Ricotta is a great source of protein, it is also high in Vitamin A, low in carbohydrates, and if you use skim milk, low in fat yet not bad in fat if you use whole milk as well. Truth: ricotta cheese just goes down easy. It’s a balanced cheese and unless you eat a gallon at once, it is a tasty compliment to a healthy diet.

Keep an eye out. The next few recipes I post will be ricotta related. So you all can fully enjoy the versatility that is ricotta cheese.

 

Ricotta Cheese

by Burnt Toast Kitchen

Prep Time: 10min

Cook Time: 10min

Keywords: slow-cooker dessert breakfast sandwich entree dip/spread low-carb low-sodium vegan vegetarian cheese Italian

Ingredients (2 cups)

  • 4 Cups Whole Milk
  • 1 Cup Butter Milk.
  • Salt to taste

Helpful tools

  • Thermometer
  • Cheese cloth
  • Strainer

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Instructions

On the stove add: whole milk and buttermilk.

Clip thermometer to side of pan. Once the milk starts boiling around 250 it will be moments before it separates to curds.

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Once you see the whey and the cheese separating spoon out the cheese curds

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Strain through strainer lined with cheese cloth.

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Let sit in cloth for a few moments- the more it dries the less wet your cheese will be. Keep in mind that ricotta dries over time by nature, when first starting out keep it wet.

You’re finished! Salt to taste then store in fridge for up to two weeks… use in everything.

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Ricotta

Source

Contribution- Jillian Makee “The Importance of eating healthy”

Readers!!! I have something new for you. I received an email from a reader asking to contribute to nutrition education. May I introduce miss Jillian Mckee. She is a BTK follower, who specializes in cancer outreach and education. She is dedicated to getting rich information out to anyone who wants to read. So, in an effort to lend a hand, here is some great information on how… Continue Reading

Stuffed Chicken: Asparagus, Feta, Lemon, Herbs. With Tomato Sauce.

I used to think french chefs were magicians for making Chicken Cordon Bleu. How do they get the ham and the cheese inside the chicken!? Then I tried stuffing a chicken breast and found it to be incredibly easy. I urge you to try your hand. The possibilities for stuffing are impressive, and endless- make… Continue Reading

Radish Salad

  Ahhh the radish. Underutilized in most kitchens (mine included) however, the radish does have its allure. Radishes are high in vitamin C and K, as well as a high mineral content. Also, like the watermelon, the radish houses heaps of water and fiber. More on radishes health here. Water crest is new to me, its… Continue Reading

Cauliflower Gratin

I could eat cheese all day if I were allowed. In addition to that, mac and cheese is the comfort food-to me. I wish I could but I can not eat mac and cheese with every meal. So when I am looking for an alternative to the “pasta” part of the mac and cheese, cauliflower… Continue Reading

Lamb Chops Marinade

I adore lamb. If the animal was taken care of correctly (most lamb coming out of Australia and New Zealand) it can be a heart friendly red meat. This is because a good cut of lamb can rival fish for being high in Omega 3′s. These are the heart healthy fats,  ex post facto a good cut can be… Continue Reading