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Teriyaki Salmon

March 24, 2011 by KerryAnn Leave a Comment

Teriyaki Salmon
From the Menu Mailer

4 salmon fillets
½ cup coconut oil, melted
5 cloves garlic, pressed
2½ tbs grated ginger
2 Tbs lime juice
2 Tbs sesame oil
2 Tbs rice vinegar
2 Tbs raw honey
1 cup tamari, soy sauce or coconut aminos (soy sauce substitute recipe is in the Often Used Recipes eBook)
½ tsp pepper

Place salmon fillets in a glass baking dish. In a small bowl, whisk remaining ingredients until combined. Pour over salmon and turn to coat. Cover and refrigerate 2-3 hours. Grill over hot coals 5-7 minutes per side, bake for 12-15 minutes at 350 degrees or pan-fry 3-5 minutes per side, until the fish flakes when tested with a fork.

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‘Fast Food’ Breakfasts

March 10, 2011 by KerryAnn 3 Comments

One of the main complaints about Traditional Foods meals is the amount of time needed to plan and assemble the meals. Sometimes it seems like every ingredient needs advance preparation. There are a variety of strategies to combat this problem. Making a menu plan with a preparation schedule is extremely important. Batch cooking tried-and-true recipes is another essential tool, to have leftovers or freeze the excess for another meal.

By far, the hardest meal to deal with for many is breakfast. It’s not that the planning ahead or cooking is difficult. The issue is that for most people, mornings are the most hectic part of the day. Many moms tell me they throw up their hands and give in to their children’s pleas for a bowl of cereal (with raw milk) when the alarm doesn’t go off or another mishap happens that cuts into the amount of time set aside to get ready. How many mornings have you had the dryer eat your clothing, the baby spit up on your only clean top or the wild hunt for the missing toddler shoe that got up and walked off by itself?

The best way I have found to circumvent these mornings is [Read more…] about ‘Fast Food’ Breakfasts

Quick Meals- Forbidden Chicken

February 23, 2011 by KerryAnn 1 Comment

This is one of my go-to meals when I am in a great hurry time-wise when I had planned to cook dinner. You know those evenings, where you have some meat thawed and a meal planned, but something comes up that needs your attention instead? I use it when I have time for the oven to do all of the work but I don’t have the time to stand there.

The chicken takes me about 10 minutes to get it in the oven. If I don’t have any leftover rice in the fridge, have one of the kids scrub some potatoes, poke them with a fork, rub with oil and salt them. I place them in a baking dish and put them in the oven when I begin pre-heating it, before I put in the chicken. Check them when the chicken is done, as they might need a few extra minutes.

Then I pull out some leftover veggies or 10 minutes before the chicken comes out of the oven, I saute up some pre-prepared kale and I have a quick meal on the table in less than 20 minutes of hands-on time. Prepare your greens when you get home from the store. Wash them, cut them, dry them thoroughly and roll it all up in some paper towels, sealing it in a ziplock bag. You have a quick side dish whenever you need it.

Curried Pumpkin Soup

February 11, 2011 by KerryAnn 1 Comment

Jeff and I love this soup. The combination of pumpkin, coriander, coconut milk and curry is beyond fabulous. Don’t skimp on the rapadura, it offsets the spiciness and really makes the flavor pop. This is a large pot of soup, it makes at least 12 servings.

Curried Pumpkin Soup
From the Menu Mailer

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Chicken Mole

January 19, 2011 by KerryAnn Leave a Comment

This recipe was requested over on the CTF Facebook page. If you use Facebook, come over over and join us. I post daily reminders about thawing meats, soaking grains and planning your meals. It’s great if you’re in a meal-cooking rut or need some inspiration, because many folks post what they’re fixing for meals and snacks, too. I mentioned testing a chicken mole recipe and someone asked me to post it.

Chicken Mole
From the Menu Mailer
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Curried Pumpkin Soup

January 9, 2011 by KerryAnn 5 Comments

On the Facebook page for Cooking Traditional Foods, I often post what I’m cooking, along with reminders to do things like thaw your meat and soak your grains. Today I mentioned that I’m making curried pumpkin soup in preparation for the power outage that is expected. Several people requested the recipe, so I decided to post it here.

Beginning tonight and through Tuesday, we’re expecting ice and snow. I’m preparing four day’s worth of food. I’ve also made potato soup and I’m making chili, cornbread, some brownies and possibly some baked goods for breakfast later today.

This soup is insanely good. The combination of pumpkin, coriander, coconut milk and curry is beyond fabulous. Don’t skimp on the rapadura, it offsets the spiciness and really makes the flavor pop. If I could only have two soups in my life, this would be one of my choices.