This dish is one of Devin’s favorite. It goes great with a nice filet of seared salmon underneath.
- 1/2 cup quinoa, rinsed
- 1 cup water or stock
- 1 lb. asparagus, rinsed and trimmed
- 1 tsp. olive oil
- 2 Tbs. butter
- 1 Tbs. balsamic vinegar
- 1 tsp. soy sauce
- salt & pepper
- Bring water, with a pinch of salt, to a boil. Add quinoa and reduce heat to low. Cover and simmer for 15 minutes. When cooked, remove from heat.
- Toss asparagus in olive oil, salt, and pepper. Bake in an oven-proof pan for 12 minutes or until tender.
- Brown butter in a heavy bottomed pan. Be careful not to burn, but it should be a golden brown.
- Add vinegar and soy sauce and simmer until slightly thickened. Poor over cooked asparagus.
- Top with quinoa and enjoy!
- 16 oz crab or krab, shredded
- 16 oz cream cheese, room temperature
- 4 green onions, thinly sliced
- 1 shallot or small red onion, thinly sliced
- 2 cloves garlic, small dice
- 1 Tbs. worcestershire sauce
- 1 Tbs. soy sauce
- 1 packet of wonton wrappers (45+ wrappers)
- 2 Tbs. coconut oil (or some other heat-tolerant oil), melted
- Preheat oven to 350 (F) and brush a muffin tin with coconut oil. Place wontons in each of the muffin holes so they form a cup.
- Mix together crab, onions, garlic, and sauces fill wontons with 1 tablespoon of crab filling.
- Bake for 15 minutes or until the edges are crisp and the filling is bubbling.
This made 47 wontons with about 2 Tbs. of filling left over that we used in an omelet. Note: These do not reheat well in the microwave (the wontons lose their crunch) but might do better reheated in the oven.
I don’t have a picture of this recipe because every time I make it, we eat it all before it can be photographed. I’ll work on it though. I love this recipe because it can be mixed and matched with different meats and starches. My two favorite combinations are ground beef over noodles and cubed lamb over potatoes.
- 1/2 lb meat (beef tips, ground beef/lamb, etc.)
- 2 Tbs. fat of choice (tallow, lard, coconut oil)
- 3 carrots, diced small
- 1/4 onion, diced small
- 3 garlic gloves, diced small
- 2 cup stock
- 1 cup red wine (something worth drinking)
- 1/4 cup creme fresh/sour cream
- 2 tsp. flour (or cornstarch for gluten free)
- 1 bay leaf
- Salt & Pepper to taste
- Optional: sliced mushrooms
- 2 cups cooked pasta, potatoes, or rice
- Brown salt & peppered meat in a pan with 1 Tbs melted fat; once fully cooked spoon out meat and set aside.
- Add 1 Tbs fat to the pan and when its hot add aromatics and sweat until translucent (add mushrooms here if using).
- Add high quality stock and red wine and bay leaf. Bring to boil then reduce heat and simmer until reduced. (I reduced mine for about 15 minutes – I was in a hurry.)
- Whisk in flour/cornstarch until liquid thickens. Add meat back into the pan and mix in creme fresh/sour cream.
- Serve over your starch. Oh my goodness.
Adapted from Alton Brown’s Seedy Crisp Recipe
5 oz. wheat flour
4 3/4 oz. white flour
1/3 cup poppy seeds
1/3 cup sunflower seeds
1 1/2 tsp salt
1 1/2 tsp baking powder
3 Tbs. olive oil
6 1/2 oz. water
Additional seasoning (optional): more salt, pepper, garlic salt, etc. (I really recommend sprinkling the dough with salt or another seasoning before baking for a great flavor).
- In a medium bowl whisk together both flours, poppy seeds, sunflower seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough.
- Turn the dough out onto a floured surface and knead 4 to 5 times.
- Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
- Preheat the oven to 450 degrees F.
- For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Cut into desired size. Bake on the middle rack of the oven for 11 minutes or until golden brown. Remove from the oven and place on a cooling rack. Repeat procedure with remaining dough.
For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.