Omega avocado sardine salad

see title for "adapted from" link

Salad Ingredients:
1 tin of sardines packed in water (remove sardines from water and slice into thin slices)
1 ripe avocado, peeled, stone removed and diced
several handfuls of washed and dried -mixed baby lettuce
1/4 cup sprouts
1/2 small red onion , very finely chopped
1 Tbsp capers, drained and chopped
1 1/2 Tbsp. raw pumpkin seeds (without shells of course)

Dressing Ingredients:
3 Tbsp. extra virgin olive oil
2 Tbsp Red wine vinegar
1 tsp. dried oregano
sea salt and fresh ground black pepper to taste

Directions:
in a large bowl, lightly combine baby lettuce, sprouts, diced avocado, sardine slices , chopped onions and capers.

To prepare the dressing: In a jar with a tight fitting lid, combine olive oil, red wine vinegar, oregano and a little salt and pepper. put lid on jar and shake vigorously.

add dressing to salad, toss lightly, divide into servings (a couple), sprinkle with pumpkin seeds and a little fresh ground black pepper.

great for lunch, nice for dinner.

Gluten Free Muesli

Homemade Muesli (gluten free)
(adapted from: click title for link)
Ingredients:
1-cup organic puffed rice
1-cup organic puffed millet
1 1/2 cups crushed gluten free organic corn flakes
1/4-cup organic brown rice flakes (roasted and rolled)
1/4 cup Nutty Rice cereal (Perky’s)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup flaked coconut
1 Tbsp. Honey
1 Tbsp. Organic extra virgin Coconut oil
1 Tbsp. Raw almond butter
1/4 cup dried organic currants
1/4 cup dried wild blueberries
1/4-cup organic raisins

Directions:
Preheat oven to 195°F
1. Combine honey, coconut oil and almond butter in a small saucepan and heat on medium heat until bubbly.
2. Combine all other ingredients, except dried fruit in a roasting dish, drizzle honey/almond butter/oil mixture over the cereal ingredients
3. Bake for 2 hours, stirring every 1/2-hour. Add raisins and other dried fruit. Turn off oven and leave muesli in oven until completely cool.
4. Store muesli in an airtight container


Serve with fresh fruit. A tablespoon or two of freshly milled flax seeds, and Ryza gluten free rice milk. If you don’t have problems with whole nuts (I do) you can add almonds or other nuts to the mixture at the baking stage.

Spicy Turkey & Jasmine Rice Soup

adapted from a cooks illustrated recipe, see title for link.

Basic Turkey stock (makes 3 quarts)
Ingredients:
1 turkey carcass from 12 pound turkey cut into 4 or 5 large pieces to fit in pot. (try to keep plenty of meat on the carcass when you freeze it for soup)
1 Large Onion, peeled and halved
1 Large carrot, peeled and halved
1 Large Celery Rib, chopped course
3 medium garlic cloves, unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley
3 sprigs fresh thyme

Directions:
1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12 quart stockpot over med/high heat, skimming fat that rises to surface. Reduce heat to low and simmer, uncovered for 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer about 2 hours longer.
2. Strain stock through large mesh strainer into a large bowl, remove meat from strained solids, shred into bite size pieces and set aside. discard solids in strainer. cool stock slightly (20 minutes) spoon fat from surface. stock can be refrigerated covered for up to 2 days.

Spicy Turkey and Jasmine Rice Soup
Ingredients:
1/2 basic Turkey stock and 1/2 reserved shredded turkey meat
1 stalk lemon grass, trimmed to bottom 6 inches and bruised with the back of a chef's knife
1 and 3/4 inch fresh ginger, peeled, cut into thirds and crushed with the back of chef's knife
2 large garlic cloves crushed a bit with back of chefs knife
2 fresh jalapeno chiles, halved with seeds removed
3 Kaffir lime leaves
lime juice from 1/2 lime
salt
1 tsp. crushed red pepper flakes
1/2 cup brown jasmine rice
2 Tbsp. minced fresh cilantro
1 and 1/2 Tbsp. fresh basil leaves
3 medium scallions sliced thin

Directions:
1. Bring turkey stock to simmer in large stockpot over med/high heat. Add lemon grass, ginger, garlic, chiles, kaffir lime leaves and 1 tsp. salt. cover and simmer until broth is fragrant (about 10 minutes) Add juice from lime and stir.
2. With slotted spoon remove and discard- lemon grass, ginger, garlic, chiles and kaffir lime leaves. Add rice and reserved shredded turkey meat; bring to boil, then reduce heat to medium and simmer covered until rice is tender (35 minutes) Adjust seasonings with salt and pepper.
ladle soup into individual bowls and sprinkle with cilantro, basil, crushed red pepper flakes and scallions. serve immediately.

(use the remainder of the stock to make turkey gluten free noodle soup)

Masala Fish

This is really delicious. I mean REALLY delicious
see title for link

Ingredients for fish:
1 1/2 lbs halibut or cod
1 Tbsp. salt
2 Tbsp. fresh lemon juice
1 green chili
1 bunch cilantro
1/4 tsp. salt
1/4 tsp. chili powder
1 Tbsp. shredded coconut
3 sprigs of curry leaves
1 Tbsp. whole coriander seeds
1 1/2 tsp. curry powder
1/4 cup lemon juice

Ingredients for curry:
1/4 cup macadamia nut oil
3 tomatoes (chopped)
1/2 tsp. garlic (pressed)
1 tsp. curry powder
1/4 tsp. ground cumin
1 tsp. chili powder
1 tsp. tomato puree
1/2 cup fried onions (fry your onions in ghee)
1/2 cup water
1/4 cup chopped cilantro

Directions for Fish:
1. Marinate the fish in 1 Tbsp of salt and 2 Tbsp. lemon juice for 30 minutes
2. Deseed the green chili, make a paste with the chili and remaining ingredients
3. Wipe the salty moisture from the fish and smear with paste
4. Bake in oven at 400°F for 20-25 minutes
5. while fish is cooking, prepare the curry (see below)

Directions for Curry:
1. Heat the macadamia nut oil on med/high heat. Fry the chopped tomatoes, add the garlic, curry powder, ground cumin. chili powder and tomato puree. Add the fried onions and water.
2. Cover pan and let simmer until it is a thick gravy (about 3 minutes)
3. Pour over the baked fish before serving and garnish with chopped cilantro.

Serve with rice. (nice with a simple onion salad on the side)

Lamb steak, Sweet Potato fries and easy broiled asparagus with lemon

Sweet Potato Fries-
Ingredients:
2 med. Sweet potatoes
3 tablespoons extra virgin Olive Oil
sea salt and freshly ground pepper

Directions:
preheat oven to 400°F
1. wash sweet potatoes and slice into 1/4 inch thick rounds (keep the skin on)
2. toss potato slices in 1 1/2 Tbsp. extra virgin olive oil and some sea salt and pepper
3. Grease a thick baking sheet with remaining Olive oil and generously sprinkle oil with salt and pepper, arrange sweet potato slices on baking sheet (do not overlap)
bake for 10 minutes
4. remove from oven , turn each slice over and return to oven for another 10 minutes (until golden brown)

Lamb Steaks-
Ingredients:
2 to 4 lamb loin chops
sea salt
fresh ground pepper

Directions:
1. heat a cast iron frying pan on high heat, salt and pepper both sides of the lamb loin chops (steaks)
2. Once pan is hot place lamb chops in pan with the fattiest side down to render off some of the fat so that the steaks will not stick. (If you choose very lean cuts you will need to use some oil in the pan)
3. cook each side of the lamb steaks for about 3 minutes pressing down with some metal tongs to sear . quickly sear sides as well. Insert an instant read thermometer -the thickest part of the steaks should be 125°F for medium rare.
4. remove cooked steaks from heat, place on plate and cover with foil. meat should sit tented like this for 5-10 minutes before serving


Asparagus-
Ingredients:
1 bunch asparagus
2 Tsp extra virgin olive oil
sea salt
fresh ground pepper
1/2 lemon

Directions:
1. wash asparagus and break off tough ends
2. toss asparagus in olive oil and salt and pepper
3. arrange on broiling pan (do not overlap)
4. place under broiler for 5-7 minutes turning once in that time period
5. remove from heat, arrange on plate and add a squeeze of fresh lemon juice just before serving