Monthly Archives: June 2018

Cucumber Salad

Cucumber SaladA refreshing summer salad that is quick and easy to make and a wonderful way to use up extra cucumbers from the garden. The cucumbers tastes even better after marinating in a fridge for a day, making this also great make-ahead dish to take to any BBQ or party.

Cucumber Salad

Ingredients                                 Makes: 4 servings
1 large English cucumber, sliced thin
1/2 large red onion, sliced thin
2 Tbsp fresh dill, leaves torn in small pieces
1 1/2 Tbsp white vinegar
1 1/2 Tbsp extra-virgin olive oil
1/4 tsp sea salt, or to taste
pinch ground black pepper, or to taste

Instructions
Prepare vegetables. Thinly slice the cucumbers and red onion, then set aside in a bowl. Use the strong smelling fresh dill leaves, and pull apart or chop into small pieces, add to bowl of sliced vegetables.

Prepare dressing. In a small bowl combine the vinegar, olive oil, salt & pepper.

Combine ingredients. Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl with the prepared dressing. Taste test salad and add more seasonings if desired.

Refrigerate before serving. Transfer salad to a sealed container and keep in a fridge for a couple hours up to 2 days before serving. Keeps for 4 days.

Recipe shared by: J. Marshall

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Mushroom Spinach Frittata

Mushroom Spinach Frittata

The frittata or the “crustless quiche” is a simple and tasty egg dish that nicely accompanies many meal plans, not just breakfast. It is quick and easy to make and can be enjoyed warm or cold.

Mushroom Spinach Frittata

Ingredients                                                Makes: 4 servings
6 large eggs
1/3 cup milk
1/4 cup red onion, diced
2 garlic cloves, minced
1/4 cup bell pepper, diced
1 cup cremini ~or~ white mushrooms, sliced
2 Tbsp coconut oil ~or~ avocado oil (for frying)
2 cups fresh baby spinach
1/4 cup grated white cheddar cheese
Sea salt and pepper to taste

Instructions
Preheat oven and prepare baking dish. Put the rack in the middle position and preheat the oven to 350 degree F. Grease 8-inch square or round baking dish (glass pie plate) with coconut oil.

Prepare ingredients. Dice the red onion, mince the cloves of garlic and dice the bell pepper; then transfer vegetables to a medium bowl. Remove the mushroom stems and peel the mushrooms (if desired), then slice the mushrooms and set aside in its own bowl. Shred the cheddar cheese and also set aside in its own bowl.

Sauté vegetables. In a large skillet or frying pan, heat 1 tablespoon of oil over medium heat. Add the sliced mushrooms and a pinch of sea salt and stir to evenly coat. Continue cooking for 5 to 8 minutes, stirring frequently until the mushrooms release their moisture and start to turn brown. Remove mushrooms from heat and set aside.

Add another tablespoon of oil to the frying pan and sauté onion, green pepper and garlic just until tender and the onions have turned translucent; be careful not to burn by stirring frequently. When vegetables are tender, add the fresh spinach and continue cooking for about 1 minute or until the spinach is limp, stirring constantly. Remove from heat and allow to cool slightly.

Prepare egg mixture. In a large bowl, combine eggs and milk with a whisk. Season with salt and pepper, then stir in the grated cheese.Mushroom Spinach Frittata

Combine sautéed vegetables and egg mixture. Gently combine the cooled sautéed mushrooms and vegetables, just until mixed. Pour the cooled mushroom-vegetable mixture into the prepared egg mixture. Stir to combine and then pour into the prepared baking dish.

Bake. Bake the frittata for about 25 minutes or until lightly browned and puffed; then remove from oven.

Serve. Cut the frittata into four squares or pie slices and remove with spatula. Serve warm or cold.

Recipe shared by: J. Marshall

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Raspberry Crumble Bars

Raspberry Squares

 

A delicious treat that is quick and easy to make and made with simple ingredients. As well serves as an excellent dessert dish to take to any party!

Raspberry Crumble Bars

Ingredients                                         Makes: 8-inch square pan
1 Tbsp coconut butter (for greasing) ~or~ unsalted butter
1 1/4 cups all-purpose flour
3/4 cup rolled oats
1/2 cup organic raw sugar
1/5 tsp fine sea salt
1/2 tsp vanilla extract
1 cup raspberry preserves (jam) *see recipe below
1/2 cup unsalted butter, softened at room temperature

Instructions
Preheat oven and prepare baking pan. Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with coconut oil or butter. If you do not have an 8-inch square pan, I used a 7×12 pan and it worked out fine.

Combine crumble ingredients. In a large mixing bowl combine the flour, oats, sugar and sea salt until well blended. Add the vanilla and the softened butter and blend into the flour mixture evenly until a workable crumble texture is formed. Divide the crumble mixture, setting aside 1 cup in a separate bowl to be used as the topping later.

Filling the pan. Evenly distribute the remaining crumble mixture into the bottom of the greased baking pan and then press it down to form the cookie base. Spread the raspberry preserves over the crumble crust and then loosely sprinkle the reserved crumble topping evenly over the preserves.

Bake. Bake for 25 to 30 minutes or when the jam is bubbly and the crumb topping is lightly golden. Place the pan on a wire rack to cool completely before cutting into bars.

Storage. Store the raspberry bars in the refrigerator in an airtight container for up to one week or freeze for up to six months.

Recipe shared by J. Marshall

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Raspberry Freezer Jam

Freezer Jam, Raspberry

 

Freezer jam is a quicker and easier way to make jam than using the canned jam method because the entire canning process is skipped. The jars are instead carefully stored in a freezer and taken out as wanted.

Raspberry Freezer Jam

Ingredients                                  Makes: 2 cups ~or~ 16 ounces
4 cups raspberries fresh or frozen
2 cups raw organic sugar
1/4 cup lemon juice
1/5 tsp sea salt
11x 1.5oz jars ~or~ 4x 4-ounce jars

Instructions
Prepare. Sterilize jars if necessary in boiling water and allow to air dry.

Pick over the berries, and pick out any squishy, over-ripe or bad berries. Wash the berries and allow to drain for a few minutes using a colander. If using frozen berries, allow the berries to thaw in a colander.

Cook the berries, making the preserve. Place the berries in a large stainless steel pot or a 5 quart ceramic coated pot like a dutch oven. You want to allow enough room for the mixture to boil as it will foam up a bit. Mash the berries somewhat with a potato masher, then add the sugar. Turn the heat to medium (6 on electric stove).

Stir as the mixture begins to come up to a boil, to help the sugar get mixed in and to keep from the berry mixture from sticking and burning. Once it is at a hard boil; which means the boil can’t be “stirred down”, reduce the heat a bit (5 on electric stove).

Continue to stir the boiling mixture often to keep it from sticking and scorching which can ruin the whole batch. The closer it is to being done, the thicker and stickier the mixture will become, so keep stirring.

After about 20 minutes, you can check with an instant read thermometer – you are looking for a temperature of around 210º. It usually takes around 25 minutes at a full boil.

If your thermometer reads 210º and the jam is thick and sticky and easily gels on a cold spoon; then it’s done. Stir in the lemon juice and a pinch of sea salt and cook another 2 minutes. (Avoid over cooking the berry mixture though as it will lose the gel consistency eventually and begin to harden; if this happens, water can be added to correct it.)

Transfer preserves to jars and store. Fill the sterilized jars using a small ladle or spoon. Do not over fill, leave a little space at the top for expansion otherwise the jars may break in the freezer. Allow the jars of jam to cool at room temperature before transferring to a freezer.

Storage. This is not a canning recipe which means the jam cannot be stored at room temperature. The jam can be stored for up to 6 months in the freezer; and will keep in a refrigerator for 7 to 10 days once thawed.

Additional Notes:
Gel thickened? One way to determine when the mixture will form a gel is with the spoon test: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light drops. Try again a minute or two later and the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.

If burning or scorching does occur. If the jam does stick and burn, don’t stir or scrape the burned part from the bottom. Instead, pour the preserve mixture into another pan, and just leave the burned part in the first pan. You can cook it down the rest of the way in the new pan, and then taste it to ensure the batch tastes ok.

Jars cleaned and ready. Use 1.5-ounce to 4-ounce glass jars with lids, depending on your jam eating habits. Remember once the jam is thawed and opened it is only good for 7 to 10 days. Sterilize jars if necessary in boiling water and allow to air dry. The cleaner the process is kept, the longer the jam will last.

Recipe shared by: J. Marshall

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