Yesterday while hiking, ran into two men that were harvesting “Horsetail”.  Of course, not being familiar, I asked what it looked like.  He showed me his bag of Horsetail. I then asked why he was harvesting it- he told me that in WWII, after Hiroshima and Nagasaki, the Japanese government told people to drink Horsetail team to fight cancer.  He claimed that it help save 80% of the people diagnosed.  Now I am not sure about that, but it does seem to have some medicinal properties.  Like fighting colds and the flu.  Anti-inflammatory, antimicrobial.  Look here for more info: http://www.horsetailtea.net/

Speaking of well being- eating well and joyfully provides me with a wealth of benefits- and eating this salad, will make you smile and feel better.  Just look at the amazing food in it- tomatoes, nectarines, onions, basil and olive oil.  Feeling better just typing these words!

Tomato and Nectarine salad with Feta and Basil

Ingredients:

3 Ripe Tomatoes

3 Ripe Nectarines  (Yellow or White, whatever your preference)

Half of a Sweet or Red Onion, thinly sliced length-wise

5 good size basil leaves cut in Chiffonade style

1/3 C good feta  (Greek is good, so is French)

1/2 chopped salted pecans

Excellent Olive Oil

Sea salt

Make sure to clean the nectarines and tomatoes before adding to salad.

Putting it Together:

Slice tomatoes vertically to form wedges.  Cut Nectarines in half.  Remove pit.  Cut into wedges.  Arrange on both platter.  Sprinkle the onions over the top of both.  Rough chop the feta and toss over the top of tomatoes and nectarines.  Dress the salad with Olive Oil and sea salt.  Sprinkle the basil and chopped pecans over the top.

I served it with grilled pork loin chops with olive oil and lemon pepper rub, and garlic knots.

Enjoy!

Terri

So impressed by the strength of wildflowers.  Long, cold and windy winters, followed by intense sun and short growing seasons.  Amazing that they flourish, and bring such diversity and incredible beauty.  I know this flower opens to a cascade of small white blooms, but the buds are just as stunning.

The bounty of summer is gone in 6 weeks here in the mountains.  So we eat fresh fast and furious.  Tomatoes, sweet corn, cantaloupe, peppers, and on- never enough time to eat enough, Enjoy enough.

So, even though some may consider beets a fall vegetable, the fresh arugula is not.  So- to that end here is the recipe of the day.  We made & ate it as an entree.  Served with hot bread from the oven and good olive oil and sea salt for dipping it in.  A bowl of fresh strawberries and blueberries with some whipped cream for dessert.

Roasted beet salad with arugula and Maple Vinaigrette:

Ingredients:

 1 bunch large beets

1/4 cup pine nuts

1/4 cup goat cheese crumbled

3 cups baby arugula

1 can Mandarin Oranges  ( please use oranges in their own juice, NOT light syrup. And drain them thoroughly.

Maple Vinaigrette (recipe to follow)

Here we go:

Peel beets and cut crosswise into slices about 1/4 inch thick.  Place on cookie sheet into oven preheated to 350 degrees.   Drizzle with olive oil.  Roast for appx. 10 minutes.  Then flip to roast other side.  Sprinkle with sea salt.

While the beets are roasting, make the Maple Vinaigrette.

Maple Vinaigrette:

1/4 cup real maple syrup.

1/4 cup Olive Oil

1 1/2 T dijon mustard

Pinch of sea salt & pinch of ground pepper.  (couple of good healthy grinds)

2 tsp apple cider vinegar.  (I like to use Bragg’s)

Whisk together or put it all in shaker.

Putting it Together:

Place the cleaned and dried arugula into a bowl.  Toss lightly some of the dressing.  Try to use a light hand; you don’t want the lettuce swimming in dressing.

You can take two approaches to this- either make in traditional format- serve it on a platter or have some fun.  Make it into a stacked salad.

Place a roasted beet on a plate.  Put a small amount of dressed lettuce on top.  Top with crumbled goat cheese and pine nuts.   Repeat till about 3 beet “steaks” high.  Top with goat cheese and pine nuts.  Add oranges around side.

Quite honestly, I would use micro-arugula if possible; easier to control and make the presentation better.  It just doesn’t make it this far up the highway.

For traditional salad, place the dressed arugula on a platter or plate.  Top with beets, goad cheese, pine nuts, oranges.   A good crank on the pepper mill can’t hurt either.

Enjoy!

Terri

Sego Lily.  Such a beautiful wildflower.  In full bloom everywhere in the high mountain desert right now.  Enjoy the beauty fleetingly- next week they will be gone.  Such a gift to enjoy and relish.

I was feeling a bit international, so I decided to make spiced yogurt-marinated chicken thighs with rice almond salad and grilled corn.  Served with hummus and homemade Tzatziki Sauce.  Fit the bill for a summer meal on the deck.

Here we go: 

Ingredients:

2 lbs. boneless, trimmed chicken thighs

I C plain Greek yogurt (use fat-free or full fat.  Full fat adds a bit of depth that fat-free doesn’t have)

1/4 tsp coriander

1 tsp garlic powder

1/2 tsp cumin

Putting it Together:

Mix the yogurt and spices together in a large plastic bag.  Add the chicken.  Mush it up together to make sure the chicken is well coated.Place in the refrigerator for at least an hour; up to overnight.

Heat your grill to medium.  Shake excess marinade from chicken and grill till done. Typically, 6-8 minutes turning once.  Will see some brown bits.

Serve with pitas, Tzatziki sauce, warm rice almond salad and corn.  Love!

Enjoy!

Terri

Fiery colors seem to signal the start of summer.  Warm days, bright sun, long orange sunsets.  So I thought, fiery flavors would pair nicely.  That and a cool glass of wine to go with it.  Or maybe two.  And since it was a Friday, three.  So I made jalapeno cornbread waffles with sharp cheddar, and Spicy Chorizo and Shrimp on top.   Not exactly lighter summer fare, but what I needed.  And, I was able to put the leftover waffles in the toaster the next day for breakfast.  You could also put the shrimp and chorizo over rice, but that sounds too typical, right?

Please read before you start- will need to work waffles and shrimp mix concurrently.

Here We Go:

Ingredients:

Shrimp and Chorizo:

2 T EVOO
1 1/2 tsp paprika
1 tsp ground coriander
1/4 tsp cumin
1/4 tsp kosher salt
4 links links fully cooked chorizo (about 12oz.), cut in to 1/2-inch slices (skin prior to slicing)
2 cloves garlic, minced
1/2 cup water or chicken stock for deglazing pan
1 lb uncooked medium shrimp, peeled and deveined

2T butter
Chopped fresh cilantro or parsley, for garnish

Cornbread Waffles with Jalapeno and Sharp Cheddar

2 C Almond Milk, unsweetened
1 tsp apple cider vinegar
1 1/2 C cornmeal,
1 C  all purpose flour
1 T baking powder
1/2 tsp salt
2 T sugar
1/4 C Canola Oil

1 jalapeno, chopped.   Seed and demembraned first.

1/2 C shredded Sharp Cheddar.  ( I like Tillamook Sharp Cheddar.  It’s the best!  https://www.tillamook.com/products/cheese.html )

For serving: butter, chopped cilantro, sour cream and additional grated sharp cheddar

Putting it Together:

Add EVOO, paprika, cumin, coriander, and kosher salt to heated pan.  (I use a seasoned cast-iron skillet).  Heat till spices become fragrant.  Add chorizo to pan and cook till heated through and releasing juices.  I like it to be a bit crispy and browned.  Remove to plate.  Do not take out the pan juices as you need them to cook the shrimp in.

While the chorizo is cooking, mix together the waffle batter.

Preheat waffle iron.  Spray with cooking oil.
Measure milk in large measuring cup, add vinegar and set aside to curdle.
In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar.
Make well in center and add milk mixture and oil.  When mix is a smooth batter, stir in jalapeno and grated cheddar.

Add chicken stock to skillet to deglaze the pan.  Add chopped tomato pan.  When sauce is bubbling, add shrimp, butter and garlic to pan and cook till pink and firm.

Add waffle mix to waffle iron.  Add Chorizo back into skillet to heat entire mix thoroughly.

Plating:

Place a waffle on a plate.  Spread with butter.  Place shrimp and chorizo mix on top of waffle. Top with cheddar, cilantro.  Serve sour cream on the side.

Enjoy!

Terri

A bit wind-torn, but still a beautiful Tufted Primrose. Life is tough in the Wyoming wind.

Every once in a while, you need something light in your life.  Be it lightness of being, lightness of heart, something fulfilling but without weight of consciousness.  Just like the flower above- lovely and hardy, elegant in its imperfection.

Now, I want something light in my stomach.  So I made these crepe-like pancakes. And did I mention they are Keto?  Yep.  Most people like them sweet.  I prefer them savory.   This time, I used them as a base for pulled-pork with salsa verde and onions.  (And that pork is Keto too!)   You can even add BBQ sauce with 1 gram of sugar!

Here we go: 

Ingredients:

1/2 C Almond Meal + 2 T Almond Flour

4 eggs

1/8 tsp Herb de Provence

pinch of salt

1/2 brick or 1/2 C of cream cheese.  ( I used light.  Though if you were to go full Keto, you would use full fat)

2 green onions sliced thin on the diagonal.  (Use the white part and some of the bright green)

Olive Oil or butter for frying.

Putting it Together:

Put the Almond flour, eggs, Herbs, cream cheese and pinch of salt in a medium bowl.  I use an immersion stick blender, but you can also throw everything into a standard blender.  Will be a crepe-like consistency.   Mix in onions by hand.  DO NOT BLEND.  If using regular blender, you will need to pour into a bowl before stirring in onions.

Heat the frying pan to medium heat.  Add butter.   when begins to bubble, add 1/4 c scoops of batter to pan. I would recommend 2-3 per batch.  Let them sit on one side till edges brown and center has bubbles forming.  Remember, you want these to be a bit done.  Flip, then serve hot.

Top with butter, bacon, cheese.   SO Yummy!

Note: Having issue uploading photos right now.  will add shot of pancakes soon.

Enjoy!

Terri

Is there anything better than eating delicious corn on the cob outside?  OK, there are a few things better, like family, nature, etc.  But eating corn is coming in a fast third.  And fresh corn on the cob with butter and salt is good.

I mean, you can soak it in the husk in heavily salted water, then throw on the grill.  You can boil it with a pinch of sugar on the stove.  And these are fine.  But who wants to eat average corn when you can have stellar corn?  And therefore, I offer Mexican Street Corn.  You will eat it often.  And will make a meal of just corn.  May even want to name your next child “Elotes”..  It’s that good.

Here We Go:

Ingredients:

6 ears of corn

1/4 C Light Mayo  ( I like the Hellman’s Olive Oil Mayo 1/2 the fat!)

1/4 C Light Sour Cream

1/2 tsp chili powder   ( plus some for dusting before serving)

1/2 tsp garlic powder

2 limes  (half of one lime juiced, and 1/2 to squeeze over corn + one quartered for serving)

Handful of fresh cilantro, chopped fine

1/2 C cotija cheese, crumbled.  ( I like Cacique brand. https://www.caciqueinc.com/where-to-buy/)

Olive Oil for brushing corn

Salt and Pepper

Putting It Together:

Clean the corn; get rid of the husk and the silk.

Make the sauce:  in medium bowl, add sour cream, mayonnaise, chili powder and garlic powder.  Add juice of 1/2 of one lime.  Stir to combine.

Chop the cilantro.  Crumble the cotija cheese.

Light grill.  Want a medium heat.

Using a pastry brush, brush corn with olive oil and season with salt and pepper.  Put corn on grill.  You want to grill till cobs have brown grilled bits on all sides.  Don’t let it burn!

As soon as the corn is finished grilling, bring it in and quickly slather with chili sauce.  Sprinkle with cotija cheese and cilantro.  Dust with chili powder. Serve with extra cheese and quartered limes.

Bon Appetit!

Terri

In spring, it’s always great to clean house.  Both literally, and figuratively.  Though right now in Wyoming, where it is 30 and snowing, it is hard to honestly believe spring is coming.  My frost-cloth has been on my peonies for the last 3 days.  Hopefully, all will survive.

With Spring comes enlightenment.  And a shift away from winter laden heavy foods.  As an homage to this shift, I would like to share a meatless salad.   All you need to add is a good loaf of bread with some olive oil and sea salt for dipping.

Ingredients:

1 C French Lentils  (rinse, drain and pick through for particles)

2 C Water

1 Sweet Onion, chopped

4 cups Arugula    (rinsed and dried)

1/2 C toasted walnuts

1/2 C dried cranberries

1/2 cup goat cheese in pieces.  ( personally, I LOVE Chevre or goat cheese, so I add a bit more)

2/3 C olive oil

1T Dijon mustard

1/3  C white balsamic vinegar

1 T honey

Read the instructions first please.   Couple of comments you should be aware of in the recipe.

Here we go:

Lentils:

Put lentils, water and chopped onion in large sauce pan.  Cover and cook for about 20-25 minutes until lentils are done.   Should still have some bite.   Definitely DON’T want to cook to mush.   Remove from stove.  Because you want these at room temp, may want to spread out on pan to cool.  (note: this makes a lot of lentils.  I would use about half in the salad.)

Toasted Walnuts:

Put the walnuts in a dry cast iron pan and toast.   Should brown slightly and become fragrant.  ( personally, I would double or triple for other salads or trail mix).  Once toasted, remove to small bowl or plate.

White Balsamic Vinaigrette:

Pour Olive Oil, Balsamic, honey and mustard into mason jar or a personal fave, the OXO Good Grips Salad Dressing Maker.   Add salt and pepper to taste.

(Note: You can find it on Amazon.  https://www.amazon.com/OXO-Grips-Salad-Dressing-Shaker/dp/B003L0OOR6/ref=sr_1_1?ie=UTF8&qid=1495228690&sr=8-1&keywords=oxo+dressing+shaker

Put cleaned arugula in bowl.  Add walnuts, and cranberries.  (Optional: add thin slices of sweet onion or green onion to bowl)

Add enough dressing to lightly coat.  Lightly toss. Nothing is worse than lettuce dripping on your plate.   Next, add lentils and goat cheese.  You may want to add a bit more dressing- this is your call. Lightly toss again.

Meatless Monday, serve with bread.   Or its great with a grilled pork chop.  Either way,

Enjoy!

Terri

Everyone in my family loves these.  And I mean everybody.  There are never leftovers.  And the sauce dredged dry by good multigrain bread.  And, they are elegant enough to make for a dinner party.  Serve with a decadent green salad of butter lettuce with radishes & sundried tomatoes with a grapeseed oil vinaigrette and your eyes will eat too.

I will always tell you to get the best ingredients you can.  And it is especially true of fish and seafood.  Fresh quality is king.  And it lets your local store/fish monger know what you like.

Ingredients:

15 clean, dry, unblemished sage leaves

2 medium golden delicious apples

12 jumbo scallops

6 slices of good prosciutto

2 T unsalted butter

2 T oil

Salt and pepper

Here we go:

Prosciutto Scallops

12 jumbo scallops  ( I typically serve 4-5 per person.  Do the math for a dinner party or family)

6 slices of good Prosciutto   ( get large, thin slices.  Again the quality point)

12 toothpicks

Pat the scallops dry.  If they are not dry, they will not brown properly.  And you want these browned.

Cut each slice of Prosciutto half lengthwise.

Wrap a half of each slice of Prosciutto around each scallop.  Secure with toothpick. Set aside on plate.

Fried Sage

Heat the 2 T each,  of butter and oil in pan.  Medium heat.

Add the sage leaves to the heated oil/butter mixture.  They will sizzle,  When the sizzle stops, flip them over.  Stay near the pan with this- no one wants bitter and burned sage.  When the sizzle stops, remove the leaves to a plate lined with paper towels.  The sage leaves should be crisp.

 Scallops:

Add the wrapped scallops to the oil/butter mixture in the hot pan.  This does splatter, so I use a splatter guard while cooking.  Let the scallops brown on one side- about 3 minutes.  Don’t move them around and flip them over.  Let them cook.  When they are browned on bottom side, flip them over and brown other side.  About 2 minutes.

Remove from pan and put in ovenproof dish in oven at 200.  just to keep warm.  Remember to remove the toothpicks here.

Sautéed Apples:

Core and slice apples top to bottom into wedges.

After removing the scallops, add the apples to the pan.

Sauté until softened and caramelized.   About 3-4 minutes.

Serving:

For best presentation, place the apples on bottom of warmed platter.  Place the scallops on top of the apples.  Drizzle with pan juices.  Add fried sage on top.

Delish!

Bon Appetit!

Terri