Corn and Poblano rice, protecting the blind side

Who said sides need to be boring. This is a recipe with a ton of flavor, layered and blended with the rice. This recipe is higher in potassium due to the black beans. With that being said, enjoy the recipe.

Roast Corn and Poblano Rice
Corn kernels, roasted in canola oil
1 poblano, seeded and diced
½ white onion, diced
2 cloves garlic, minced
1 can black beans, rinsed and soaked
1 cup brown rice, rinsed
2 cups chicken stock.
¼ bunch of thyme, chopped
¼ bunch of oregano, chopped
In a small pot, saute the white onion, garlic and poblano over medium heat. Add the roasted corn, and rice. Saute the rice and add the stock. When it simmers, add the beans, herbs and liquid amino. Cover and cook over low heat for 30-40 min. Stirring every 10 min. cook until tender.

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Just the tip

I love steak tips. Well Marinated till they are soft and quickly grilled is my favorite way to make steak tips. These are no exception. A spicy sauce with vinegar bite. This Spanish dish can be set up a day ahead and cooked the next night. Nice and flavorful, it brings life to normally tough chunks enjoy.

Chimichurri marinated beef tips
1 Pound beef tips
1 bunch cilantro
3 ea. Jalapeno, roasted, peeled and seeded
2 red onions 1 rough chop and 1 julienne
4 cloves garlic whole
¼ cup cider vinegar
¼ cup braggs liquid amino
¾ cup salad oil
2 bell peppers, julienne
2-4 garlic cloves sliced
Red pepper flakes
¼ bnch cilantro
Use the full bunch of cilantro, make sure it is washed and cleaned of all sand. In a blender use the cilantro, jalapeno, garlic clove, rough chop onion, cider and braggs liquid amino. Blend and leave alittle chunky. Slowly add the olive oil until chimmi reaches desired consistency
Marinated the beef tips for at minimum 30 min. reserve some chimi for later use. Heat one tablespoon of canola oil in a saute pan. Saute julienne onions, peppers and sliced garlic until soft and translucent Add the marinated beef tips and cook through. Add the pepper flakes, chopped cilantro and braggs liquid amino to taste.

Baba Ganoush, a great hummus alternative

Hummus, made with garbanzo bean is your far one of my favorite starters in any Middle Eastern meal. Just one small, problem. It is also very high in potassium. Baba Ganoush, made from Roasted Eggplant, has significantly less potassium and tastes delicious. This is a completely low potassium and high flavor recipe. Check it out and enjoy.

Baba Ganoush recipe:
1 Eggplant washed
¼ cup Tahini
1 lemon zest only
Fresh olive oil
Fresh Garlic, whole roasted
3 tbsp. cider vinegar
1 tsp. ground cumin
2 tbsp. braggs liquid amino
Take the eggplant and stab multiple times. Roast in a 400 degree oven for 15 min. Spin and roast for another 15 or until soft. Set aside and let cool. Peel and put into a blender with all ingredients except the olive oil. Purree in a blender or robo coup until smooth. Slowly add ¼ cup of olive oil and blend until thick. Plate, and serve with a drizzle of fresh olive oil, pita toast points, sliced peppers or carrots. All go really well with this dip.

Fresh Berry Zabaglione an unlikely addition to dessert on a dialysis friendly menu

This recipe starts out with a caution. This is a delicious, high sugar dessert that I got very addicted to while on the machine. If you are diabetic and are looking for alternatives, contact me and we can discuss how to modify this recipe. Otherwise, enjoy this delicious sweet bite

Fresh Berry Zabaglione
Washed Strawberries
Washed Blueberries
Washed Raspberries
¼ cup brandy.
2 egg yolks
1 cup cream
2 tbsp. sugar
¼ cup sugar
Mix the 2 tbsp. sugar with the washed fruit and set aside letting it macerate in the sugar. Over a double boiler, whip the two egg yolks together with the Brandy, ¼ cup of sugar. Whip until thick. Pour over fruit and enjoy

Morroccan Chicken….who says you can’t cook with flavor while on dialysis!!!

I had alot of fun with food while on dialysis. Finding ways of being creative with different spices really helped with how stagnant food can be. This is what I came up with as one of my mainstays. Cauliflower is a great substitution for potatoes. Remember, have fun with these recipes. They are meant to be altered. Enjoy.

Morroccan spiced Chicken legs:
2 tbsp. ground cumin
2 tbsp. ground ginger
1.5 tbsp. black pepper
1 tbsp. cinnamon
1 tbsp. coriander
1 tbsp. turmeric
1 tbsp. cayenne
1 tbsp. allspice
.5 tbsp. clove
¼ cup low sodium soy or braggs liquid amino
4 chicken legs
In a dry saute pan, toast all the dry seasoning together until fragrant. Pull off the heat and cool. Add to the liquid amino, or low sodium soy and mix. Rub onto the chicken legs and let marinate at least 30 minutes. Set oven to 325 degrees. Pan sear over high heat until skin is brown and crispy. Flip and put into the oven for 30-40 minutes or until center temperature is 365 degrees.

Cauliflower potato mash:
1 head cauliflower
1 potato peeled, diced and soaked overnight
½ cup chicken stock
3 tbsp. butter
2 tbsp. low sodium soy
½ tsp fresh parsley
Cover the potatoes with water and bring it to a boil. Cook until tender, drain and set aside. In a separate pot, place the cauliflower florets, stock, and butter. Cover and simmer until cauliflower is soft. Puree the cauliflower and add the potatoes. Fold together until smooth and finish with the parsley and braggs liquid amino.
Enjoy

Roast Asparagus:
Toss with olive oil and a pinch of salt.
Heat oven to 425 degrees place on a sheet tray and bake in the oven until color is bright and tips brown.

Turkey Sausage and Kale Soup

A very hearty, almost stew like soup. I made my own sausage while on dialysis to avoid the sodium and nitrates present in most other sausages. It also freezes well for later. Enjoy

Turkey Sausage and Kale soup
Turkey Sausage Recipe:
1 pound lean, ground turkey
2 garlic cloves minced
2 tsp. ground coriander
1 tsp cumin
½ tsp. pepper flake
¼ cup low sodium soy or braggs liquid amino
¼ bunch fresh sage or ¼ tsp. rubbed sage
2 tbsp. smoked paprika
2 tbsp. brown sugar
Blend all ingredients and set aside for at least half an hour before use.

Turkey sausage and kale soup Recipe:
1 tbsp. light olive or canola oil
1 pound homemade turkey sausage
1 bunch kale, stemmed and rough chopped
1 onion medium dice
3 cloves garlic, sliced
3 carrots, diced medium
2 stalks celery, medium dice
3 cups chicken broth
¼ bunch oregano
¼ bunch thyme
½ bunch parsley
½ cup rice, raw and washed
¼ cup corn starch and ¼ cup water
In a large pot, brown off the turkey sausage over medium high heat in the tblsp. of olive oil. When all browned off, remove the turkey and set aside. Saute the vegetables, except the kale, in the oil left in the pan until garlic is fragrant and onions are translucent. Mix in the sausage and add the stock. Bring to a simmer. Add the kale and herbs and rice. Cover for 20 min. and simmer until rice is cooked through. If too loose add alittle cornstarch slurry to thicken.

Grilled Stuffed Apples A Light Dessert

This is a fun and festive fall dish that all can enjoy.

Grilled Stuffed Apples
2 Granny smith apples, washed, halved and cored
2 tblsp. Canola oil
1 tsp. kosher salt
Toss the apples with the salt and canola oil and grill until they soften. Set aside and allow to cool.

Angels Food
2 cups Ricotta cheese
¼ cup honey
Slivered almonds, toasted
Block of Dark chocolate
Zest of 1 lemon
¼ tsp. cinnamon
¼ tsp nutmeg
¼ tsp. salt
Mix the ricotta with the honey, cinnamon, nutmeg and salt. Pipe into the center of the apple. Garnish with the slivered almonds, chocolate and lemon zest.

Beef Bolognese, a protein packed, hearty dinner

I loved creating this recipe. It is protein packed and delicious. It is also low sodium and potassium. Test it out and let me know your thoughts

Pasta:
2 gallons of water
3 Tblsp. Salt
1 box of linguini
Bring water to a boil with the salt. Add the past and cook until al dente.

Sauce:
INGREDINETS:
1 pound ground beef 90/10
1 white or yellow onion, medium dice
4-6 cloves garlic, minced
4 stalks celery, medium diced
3 carrots, medium dice
1 cup dry red wine
¼ cup liquid amino
3 cups beef stock
2 cans or 8 red peppers, roasted and pureed
1/4 cup ½ and ½
4 oz. fresh basil
2 oz. fresh mint
2 oz. fresh thyme
4 oz. fresh parsley
2 oz. oregano
DIRECTIONS:
Brown the beef in a large pot over medium heat. Stir until cooked mostly through. Drain and set aside in a bowl. Add a tablespoon of canola oil to the pot and return over medium heat to the stove. Add all the vegetables except the pepper puree. Sautee until fragrant and onions are translucent. Add the red wine and reduce by half. Add the liquid amino and stock. Reduce by half then add the pepper puree. Cook over medium low heat for 20-30 min. Stirring occasionally. Add the beef back into the sauce and the ½ and ½ and stir until fully incorporated and cook together for another 15 min. Finish with the fresh herbs and adjust the seasoning.

Roast Red Pepper and Smoked Gouda Bisque, a great tomato soup replacement

I love this recipe. It was great for a cold, rainy, dismal day. When all you want is the comfort of tomato soup and grill cheese. Enjoy.

Roasted red pepper and smoked gouda bisque
Ingredient:
2 cans roasted red peppers or 8 fresh red peppers, Roasted and cleaned
1 white or yellow onion, large dice
2-4 cloves garlic, minced
3 stalks celery, large dice
1/2 cup white wine
1/4 cup brags liquid amino
2 cups vegetable stock
½ cup ½ and ½
1 cup shredded smoked gouda cheese, shredded
Directions:
In a large pot, heat 2 tsp. canola oil. When hot and shimmering, add the onion, garlic and celery. Cook until garlic is fragrant and onions are translucent. Be sure not to brown the mirepoix. Add the white wine and reduce by half. Add the brags liquid amino and reduce by half. Add the peppers and stock and simmer until it starts to thicken. Puree with a stick blender and add the ½ and ½. When thick, add the smoked gouda and whisk until fully incorporated.

Basil Aioli
Ingredients:
2 egg yolks
¼ tsp. mustard, Dijon
2-3 garlic cloves, crushed and minced
¼ cup cider vinegar
1 4 oz. container of basil
2 tbls. Brags liquid amino
¾ cup canola oil.
Directions
In a blender or robo coup, puree the egg yolks with Dijon, garlic and cider vinegar. Add the liquid amino and basil. Puree and once smooth slowly drizzle in the oil to thicken. Put into a squeeze bottle and chill before serving
SOUP PLATING
One 8 oz. ladle in a bowl. Drizzle the aioli over top. Garnish soup with fresh chiffonade basil leaf.

It’s Been a While

So, it has been a year since I last posted any recipes, don’t worry, more are on the way. A lot has been going on over the past year. I took care of all the paper work to build out the nonprofit organization, look for events popping up in starting in September. The Organo business that my wife has gotten us involved in has also started to pick up so we are growing that. And , of course, I am back to work full time. More recipes and videos are on the way.