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Do not use these images without my written permission

Saturday, March 28, 2009

Spicy Ginger/Soy Steak salad

we made this with leanest, grass fed beef directly from my papa Larry's ranch. As good as it gets.

Ingredients for steak and marinade:
2 small fillets -grass fed beef or bison
1/8 cup wheat free soy sauce
1/2 tsp. ginger, minced
2 tsp. garlic, minced
1 Tbsp. fresh lemon juice
2 tsp. organic sesame oil
1 tsp. extra virgin olive oil
1/4 tsp. crushed red pepper
1/4 tsp. sambal oelek (red chili sauce)

Directions for steak:
1. combine all of the marinade ingredients in a shallow dish with lid, stir and add steaks to marinade. flip steaks occasionally to cover and let sit in marinade for at least on hour with the lid on.
2. add a little high heat oil to a cast iron pan and heat on high. add steaks and cook until medium rare (turning a few times). an instant read thermometer will read 125°F when inserted into the thicket part of the steak. set aside to cool for 1/2 hour
3. once cool, slice steaks across the grain into thin slices.

Ingredients for salad dressing:
1/8 cup wheat free soy sauce
1/2 tsp. ginger, minced
1 tsp. garlic, minced
1 Tbsp sucanat
1/8 cup fresh lemon juice
2 tsp. organic sesame oil
2 tsp. white wine vinegar
1 tsp. extra virgin olive oil
1/4 tsp. crushed red pepper
1/4 tsp sambal oelek (red chili sauce)

4 cups Romaine lettuce, washed and chopped
3/4 cup snow peas, cut into thirds
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin
3 small tomatoes cut in half
1 carrot, sliced lengthwise

1. combine all the dressing ingredients into a lidded jar, close lid and shake well
2. toss all of the salad ingredients into a large bowl, add dressing and toss again
3. arrange steaks slices on top of salad and serve

Saturday Breakfast

the breakfast sausage is a treat. All natural, gluten free maple breakfast sausage's available locally from Spolumbos.
Omelette Ingredients:
2 fresh free range eggs
1 tsp. finely chopped jalapeno pepper
1 small tomato diced
salt and pepper
ghee or butter

Omelette directions:
1. heat a small amount of butter or ghee in a small non stick pan on med heat.
2. in a small bowl, whisk the two eggs together with some salt and pepper
3. pour the egg mixture into the warmed pan and let it spread to the edges
4. when the mixture has begun to set, carefully lift an edge (with a heat resistant spatula) to allow the liquid that is on top to run underneath the setting egg. do this several times until all the liquid has been lifted from the top of your omelette.
5. when the omelette is fully set add your diced pepper and tomato to the center of the omelette. do not overfill. carefully fold over the sides of the omelette towards the center. one side and then the other. salt and pepper to taste and serve right away.

Serve with fresh fruit.

Friday, March 27, 2009

Crispy Chicken Teriyaki served with vegetable stir fry

This method gives the chicken a really wonderful crispy skin while keeping the meat very moist.

Ingredients for Chicken Teriyaki
3 or 4 chicken thighs (bone-in, skin-on)
ground black pepper
1/4 cup gluten free soy sauce
1/4 cup sucanat
1/4 tsp. finely diced fresh ginger
1 garlic clove (pressed)
1 Tbsp. mirin
1/4 tsp. cornstarch

Directions for chicken Teriyaki:

1. trim excess skin and fat from chicken thigh, leaving enough skin to cover meat. use a sharp knife to separate the meat completely from the bone and discard bone. cut three slashes into the skin diagonally being careful not to cut into the meat. tuck the meat under the skin and arrange thighs on broiling pan. squish them a bit to get even thickness.

2. season chicken thighs with salt and pepper.

3. position the broiling pan under the broiler (we use our toaster oven/broiler for this purpose).

4. broil until skin is crisp and golden brown and the thickest parts of the thighs read around 175ish (maybe a little less) with an instant read thermometer. About 20 minutes.

5. while the chicken is cooking, combine the wheat free soy sauce, sucanat, ginger and garlic in a small sauce pan. stir together the mirin and cornstarch in a small bowl until all the lumps are gone. Stir mirin mixture into the saucepan. Bring sauce to a boil over med/high heat, stirring occasionally. reduce heat to low and simmer, stirring occasionally, until the sauce has reduced to about 1/3 cup and has a syrupy consistency.

6. let chicken rest on cutting board for 2 minutes. cut the meat crosswise into 1/2 inch wide strips. serve on a bed of brown jasmine rice and stir fry vegetables. drizzle teriyaki sauce (to taste) over chicken and stir fry before serving.

Vegetable Stir Fry Ingredients:

2 Tbsp. macadamia nut or other organic high heat oil
1 small onion chopped
3 cloves garlic (pressed)
2 Tbsp. gluten free soy sauce
1 carrot sliced into strips
1 celery stalk, chopped
2 cups mixed shitake and white mushrooms (trimmed and sliced)
1-2 cups broccoli florets
1 small red pepper diced
1 small green pepper diced
1 jalapeno pepper- chopped small
1 cup sugar snap peas washed and trimmed
1 cup radicchio outside leaves removed, washed and sliced
2 cups bean sprouts
1 tsp. cornstarch stirred into 1/2 cup water

Directions for vegetable stir fry:

1. heat oil in a wok on high heat
add chopped onion, garlic, minced ginger and sliced carrot. stir occasionally for a few minutes.
2. add mushrooms, soy sauce broccoli and peppers.
3. cook until broccoli is cooked and softened, pour in cornstarch mixture and stir entire wok contents around. reduce for a minute or so
4. add Radicchio, bean sprouts and snap peas. stir and serve over bed of rice; with Teriyaki chicken.

Tuesday, March 24, 2009

Savoury poached eggs with tomato


1 tsp. extra virgin olive oil
1 Tbsp. finely chopped red onion
1 clove garlic pressed
1 fresh tomato, washed and quartered
1/2 tsp. salt
fresh ground black pepper to taste
a dash of each of the following- dried Oregano, fennel, tarragon, thyme and rosemary
1/2 tsp. apple cider vinegar
2 large free run eggs
fresh sprouts
fresh parsley or dill for garnish if you have some


1. Heat oil in a cast-iron skillet over medium heat, adding the onions and garlic once hot. Stirring often, cook onions until lightly browned. Add the tomatoes, salt, pepper and assorted herbs and cook until the skins begin to wrinkle, and the tomatoes begin to break down, about 6 minutes. Turn off heat and cover.

2. Fill a small sauce pan with 2-3 inches of water and bring to boil.

3. Break two eggs and gently place them in a small dish or ramekin

4. Add the vinegar to the boiling water and gently and carefully lower the dish of eggs until just above the water's surface, gently drop eggs into the water while keeping the egg yolks intact. Turn off the heat and cover for about 3-5 minutes depending on how you like your yolks. (I like mine starting to set)

5. Spoon the tomato mixture into a ramekin and, using a slotted spoon, carefully remove eggs from water and place on top of tomatoes. Salt and pepper to taste (lots!), and top with fresh sprouts, garnish with fresh dill or parsley or mint if you have any.

Sunday, March 22, 2009

Spinach Curry with beans and coconut gravy

2 bunches of spinach (washed and dried)
4 Tbsp macadamia nut oil
1 onion (chopped finely)
1/2 tsp. salt
3 cloves garlic (pressed)
1 green chili (chopped)
1 can organic black eyed beans
1 cup coconut milk
1/2 tsp. green chili chutney

Green Chili Chutney ingredients:
6 green chilies
1/2 tsp. cumin
1 clove garlic
1 Tbsp. lemon juice
1/4 tsp.salt

Directions for Green chili chutney- mix ingredients in blender until liquid. store in fridge

Directions for Spinach Curry with Beans and coconut gravy
1. chop spinach finely
2. heat oil on med high in a large pot, add the onion and saute until golden
3. add the spinach to the sauteed onions. cook until all of the water is evaporated stirring occasionally
4. add salt, garlic, beans and green chili chutney
5. cook for 3 minutes and then add the coconut milk.
6. cook for 5 more minutes and remove from heat.

Serve with additional Green chili chutney
this goes nicely with my Masala fish recipe and brown basmati rice with a bit of mango chutney as for fun.

Monday, March 16, 2009

NEW Chocolate Macaroons

Chocolate Macaroons-
pre-heat oven to 350°F
3 egg whites
1/8 teaspoon salt
3 Tbsp. Organic Blue Agave nectar
1 teaspoon vanilla extract
1 teaspoon coconut oil (melted)
1 1/2 cups shredded organic coconut
2 Tbsp. Organic Cocoa

1. In a large mixing bowl, Whisk egg whites and salt until stiff
2. Combine the melted coconut oil in a small bowl with the Organic Blue Agave and vanilla
3. Fold agave syrup mixture, coconut and cocoa into the beaten egg whites until combined. don't over mix.
4. spoon tablespoons of mixture onto parchment paper lined baking sheet
5. gently shape the tops of the macaroons into a peak with your fingers
6. bake in 350°F oven for 14 minutes.
7. enjoy

Sunday, March 15, 2009

Radically Basic Roast Chicken

1 roasting chicken (free range, organic chicken preferably)

preheat oven to 400°F

1. rinse chicken, pat dry (very dry)
2. truss legs and wings with butchers twine
3. salt and pepper chicken (liberally)
4. place chicken on V-Rack in a roasting pan and bake for around 45 minutes to one hour. Use an instant read thermometer to test. When the breast meat is 165 °F the chicken is done.

serve with anything you like.

Tonight we had brown rice, steamed asparagus and steamed carrots with our Chicken.

Sunday, March 8, 2009

Easy Lentil Dhal

We find ourselves making this again and again so I thought I would post a prettier photo for you. It freezes really well. The apples give it a slightly sweet taste. Also, the original recipe called for too much liquid in our opinion so we have really cut that back. Serve with rice and just about anything. We had it tonight with Masala Fish.

6 tablespoons organic extra virgin coconut oil
2 large onions, chopped fine
100g fresh ginger , grated
2 garlic cloves, finely chopped or pressed
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
3 cardamom pods
4 cloves
1 tsp fresh ground black pepper
1/4 tsp ground nutmeg
500ml gluten free chicken stock (or vegetarian gluten free stock)
750ml water
450g red lentils, rinsed well
2 grated apples
salt to taste
lemon juice to taste

cook the onion, ginger, cardamom pods and cloves in the oil for 5 minutes without browning. Add garlic and ground spices. Cook for 1 minute while stirring. add water, stock, grated apples and lentils and simmer with lid on for 20-30 minutes until liquid is mostly absorbed. take lid off towards the end if you need to lose some liquid. add the lemon juice just before serving.