Presto Basil Pesto!

Basil pesto is a wonderful source of greens and easily makes many dishes delicious! Some of my favorites are pasta (of corse!) and fresh fish.  This recipe freezes very well and thaws in just a few minutes!

Presto Basil Pesto Recipe:

1/3 cup olive oil
1/4 grated parmesan cheese
3/4 cup parsley
1-3 garlic cloves 
2-3 tablespoons fresh basil pesto (don't bother making it if you don't by fresh, sorry!)
1/2 teaspoon salt
1/4 pine nuts

Place all ingredients in a blender and mix until smooth. 

This recipe can easily be doubled or tripled! We like to freeze big batches in a shallow container and fork out as much as needed. It will thaw in about 10 minutes on the counter. Just be careful if you decide to heat up the sauce too much (the oil can separate and just not be a fun)!



Wonderful frozen basil pesto that is just as good as fresh!

Falling Off the Face of the Earth into Satay Chicken...

What the heck does that title mean, you may ask?

Fine Heirloom Jungle fans, I feel as though I have fallen off the face the earth for a short time with too much on my plate (pun intended).  My fall has landed me back into reality with Satay Chicken, a house hold favorite, especially for the summer grilling months. I hope along with this delightful dish (that I can't take original credit for) I find more free time, much more sleep (anyone with little ones can relate) and less inconvenient interruptions (that are not means to an end...well maybe)! 

I for the life of me can't remember were of got this recipe off the internet....I would happily give credit if I could find it again easily or wanted to make the effort to do so today. SO THANK YOU WHOEVER YOU ARE, the credit is all yours!! 

Satay Chicken Recipe:

8-12 skinless boneless chicken thighs (no it does not say chicken breast for a reason...trust me you low-fat junky)
1 small onion
3 garlic cloves
1/2 to 1 teaspoon cayenne pepper
1 thumb sized piece fresh ginger (skin removed)
1/2 teaspoon dried turmeric
2 Tablespoons ground coriander
2 teaspoons cumin
3 Tablespoons dark soy sauce 
4 Tablespoons fish sauce
2 Tablespoons vegetable oil
5-6 tablespoons brown sugar

1. If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.
2. Cut chicken into thin strips and place in a bowl.
3. Place all marinade ingredients in a food processor or chopper. Process well.
4. Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.
5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
6. When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.
7. Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

To Falling off the Face of the Earth, Bretta ;-))

Best Sauteed Zucchini!

Now this may not fall under the category of healthy since there is butter and cream, but it sure is tasty and easy to make.  I love all vegetable, for the most part, however zucchini by itself has never made it to the top of my list. (I guess that is why everyone makes zucchini bread with it!!) I can't take any credit for this recipe but it makes the grade to pass along. 

Zucchini Cream & Cilantro Recipe (Bon Appétit  | May 2002)

2 tablespoons (1/4 stick) butter
2 large garlic cloves, minced
1 3/4 pounds zucchini, trimmed, cut into 1/3-inch-thick rounds
4 tablespoons chopped fresh cilantro
1/3 cup whipping cream

Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.

Yum to butter and cream, 
Bretta

The Salmon Debate!

Yes the great salmon debate! To eat salmon or not to eat salmon. =)) Farm-raised, color added....how did we get here? OK, I'm not going to debate that here but it is something to think about for sure. I still like salmon and fortunately we can get nice wild Sockeye salmon here in the Northwest, so that is what we choose to eat regularly. 

Here is one of our household favorites, fixes in a flash and goes with any side dish!

Seared Salmon Recipe

4 boneless salmon filets (works with skin or no skin)
½ teaspoon sugar
½ teaspoon garlic salt
¼  teaspoon mustard seed
½ teaspoon paprika
1 tablespoon coconut oil

Variation:
Use any of your favorite dry spice mix to dredge the salmon before cooking. 

Mix spices and spread on a shallow plate. Dredge both sides of salmon in dry spice mixture. Heat oil in a pan on high heat until hot. Sear salmon on each side for 3 minutes!

Here are some great articles on salmon:

Eating Well Salmon Article

Organic Consumers Association on Fish Sustainability

Go Fish, 
Bretta =)

bretta.vemma.com

Turkey Burgers

I forgot how much I (and the whole family) enjoy homemade Turkey Burgers until I made them again to get these wonderful pictures! Yum!! Our three year old cleaned his plate, I huge win for protein. 

Personally I like to double or triple the recipe and freeze the add ins for later use. I'm all about saving time and energy. =))  Pull the mixture out of the freezer, thaw and add to your ground turkey. Yeah, dinner is ready in a flash!

This is also the only recipe that I regularly use my Lean Mean Grilling Machine, since these DO NOT do well on a regular grill. Way too soft! This recipe gives instructions for stove top cooking. 

Turkey Burgers Recipe (Adapted from Whole Food Bible):

1/4 cup minced onion
3/4 cups coarsely ground oatmeal (put oatmeal in a blender and pulse until the oatmeal is the consistency of bread crumbs)
1 egg
1/4 cup minced celery
1/4 cup milk or soy mild or stock 
1 teaspoon sea salt
1 clove of minced garlic
3 tablespoon chopped fresh parsley
2 tablespoons worcestershire sauce
1 1/2 pounds ground organic free-range turkey

Mix all the ingredients except ground turkey well in blender. Add mixture to ground turkey and stir throughly. Form into 1 inch thick patties and place in a lightly oiled skillet. Cook the burgers over medium heat for about 5 minutes, or until browned and crispy. Flip the burgers carefully (they are quite soft) and cook for 5 minutes longer, or until golden brown. Serve the burgers hot. 

To Your Health, 
Bretta

Chili with Beans and Ground Meat

Chili is a winter time household favorite that can be reheated easily. Every time I make this it turns out a little different as:

• I like to mix up bean varieties - someone I know has a real problem with kidney beans because they are KIDNEY beans! I will not mention names to protect the innocent (or just flat out strange!)
• I may not always have peppers on hand and just leave them out!
• I like to mix up chili spices by substituting Chipotle or Ancho. 

Chili with Beans and Ground Meat Recipe:

2 tablespoon olive oil or grapeseed oil

4 garlic cloves

2 large sweet onions (or regular if you can’t find sweet onions, but really try harder next time!!)

2 pound turkey or lean ground beef

1 tablespoon cumin

2 tablespoons chili powder

2 ¼ cups cooked chili or black or kidney beans (15 oz can, organic is better! Read the label on the other stuff, yuck!)

2 ¼ cups cooked white beans

4 ½ cups diced tomatoes (28 oz can)

1 tablespoon balsamic Vinegar

2 tablespoon black strap molasses

½ cup frozen finely chopped spinach

Heat oil in a large pot (5-6 quarts) and sauté onions and minced garlic for about 10 minutes over medium heat. Add ground meat and cook for another 5 minutes. Toss in the cumin and chili powder, stir well and cook for another 5 minutes.  Add beans, tomatoes, balsamic vinegar and molasses. Cook, covered for 15 minutes. 

Add chopped spinach, stir and it’s ready to serve! 

Embellish with cheese, sour cream, yogurt, scallions or a little cayenne to spice up your pallet!!

Warm Chili Wishes, 

Bretta =))

Roasted Veggies with Dressings

Really we believe you can roast just about any veggie out there! My picky husband Phil has been converted to broccoli and green beans that have been roasted. Delicious hot out of the oven or cold over a salad!

Basic Roasted Veggie Recipe with Dressings!:

2 potatoes – cut into 1 inch pieces
2 carrots – peeled and cut into 1 inch slices
1 beet - peeled and cut into 1 inch pieces
1 onion – peeled and cut into 1 inch pieces
1 pepper or 1 broccoli stock or fresh green beans.  (Go crazy and try roasting something new, rarely have we gone wrong….maybe skip the cucumber but otherwise go for it)

Dressing Ideas:

Basic Dressing:
1/8 cup olive oil
4 Tablesoopns balsamic vinegar
Salt and Pepper to taste

Asian Dressing (Adapted from Moosewood Low-Fat Favorites)
1/3 cup Braggs Liquid Aminos
1/3 cup rice vinegar
1 tablespoon grated fresh ginger or 1 teaspoon dried ground ginger
1 tablespoon sesame oil
2 fresh pressed garlic cloves

Caribbean Dressing (Adapted from Moosewood Low-Fat Favorites)
3 tablespoons Braggs Liquid Aminos
1 tablespoon grape seed oil
2 tablespoons red whine vinegar
1 tablespoon packed brown sugar (or 4-6 drops dark liquid stevia)
½ teaspoon driend thyme
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground black pepper
2 teaspoons grated fresh ginger root
1 large pressed fresh garlic
dash of cayenne if you would like some extra spice

Other Dressing Ideas:
Store Bought Curry 
Fresh Lemon Juice with Olive Oil and Parmesan Cheese


Preheat oven to 450 (or 425 convention). Place all root veggies on a metal baking tray. Place all other veggies on different metal baking tray.   Cook root veggies first for 15 minutes, then flip, stir them and put back in the oven. Add second tray with other veggies into the oven. Add dressings and cook both trays for another 10-15 minutes.  Veggies should turn out crispy not burnt!