Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

We recently took a trip to East Coast to see all the fall colors. It was glorious! While there, I was amazed by the foliage, fell in love with the exposed brick so common in New York City and gobbled up the Cheesy Popovers with Chive Butter we had for breakfast at a cozy Inn on Rhode Island!
This post is sponsored by Tomorrow Sleep: Makers of optimal sleep products engineered with 100 years of research for your best tomorrow. Use the code Organic150 to get $150 off any $500 purchase until 12/31/17!

Breakfast in Bed Series: Cheesy Popovers with Chive Butter! Gluten free option!

I came home to California inspired to make both the popovers and exposed brick happen at my own house. In other words, it was time to redecorate. Specifically our master bedroom, which included the addition of  a new chandelier, an exposed brick wall, and a new sleep system! I decided I loved the result so much that a ‘Breakfast in Bed Series’ was in order. Part 1: Cheesy Popovers with Chive Butter!

Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

Breakfast in Bed:

When a bedroom is this relaxing and beautiful, and your mattress and bedding are ultra comfy, you want to linger in that space, especially on the weekends. And what better way to enjoy those lazy mornings than eating your breakfast in bed? My mattress is a hybrid mattress by Tomorrow Sleep. It’s so comfortable and supportive and was delivered to my door in a box, which made it much less awkward to move up the stairs than a traditional mattress, and the price compared to other similar quality mattresses is great! I think I will be eating my breakfast in bed everyday!

Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

Popovers: Perfect for Breakfast in Bed!

Our first breakfast in bed was my version of those cheesy popovers we had in Rhode Island! There is something very old fashioned about popovers. And my gluten friends will be thrilled because the batch I made with Bob’s Red Mill All Purpose GF Flour popped over just beautifully!

Breakfast in Bed Series: Cheesy Popovers with Chive Butter! Gluten free option

Popovers are crispy on the outside, custardy on the inside and somewhat hollow. This is achieved by using lots of eggs, and starting the cooking process in a very hot oven, then turning the heat down halfway through cooking time.

Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

I make my popovers cheesy and serve them warm with chive butter for a savory breakfast or side at dinner. But, if like my husband you prefer sweet, you can also serve with fruit jam or jelly. I make my popovers with gruyere cheese, but any hard cheese will do: cheddar, gouda, Parmesan, etc… You can bake smaller popovers in a regular cupcake tin, but if you want a deep popover that you can use for sandwiches you can bake them in a popover tin! A popover tin is a couple inches deeper than a regular muffin or cupcake tin, giving that distinct look popovers are known for.  If you are a person that likes mini things, there is also a mini muffin or mini popover tin. It’s very cute if I do say so myself.

The Chive Butter:

There is nothing more lovely than warm bread fresh out of the oven slathered in butter! In this case I use chive butter for an herby compliment to the cheesy popover. And it’s so simple to make, simply use a fork to mix chopped chives into room temperature butter! Then just let it melt inside those steamy popovers! Heavenly I tell you!

Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

 

The Recipe: Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

Tips and what you will need: It’s best to serve popovers warm right out of the oven, but if you need to reheat just place in the oven at 350 for five minutes. You can choose the size of your popover by baking in popovers in a regular cupcake tin,, a deep popover tin , a mini muffin or mini popover tin. If you live gluten free, I recommend Bob’s Red Mill All Purpose GF Flour.

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Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

Prep

Cook

Total

Yield 12 popovers

Popovers are an old fashioned treat! I make mine savory, served with chive butter. But you can also make them sweet by serving with jam. I offer options for a regular cupcake tin, a popover tin, and a mini muffin tin. Be sure to grate cheese with a microplane so it is very fine. If the cheese isn't fine enough, the popovers won't pop! Note: If using gluten free flour, allow a couple more minutes in the oven.

Ingredients

Popovers:

3 Tablespoons butter, separated (some for batter, some to prep muffing tins)

1 1/2 cups unbleached white flour ( for my gluten free friends I recommend Bob's Red Mill Gluten Free Flour and leave the popovers in the oven an extra 2 minutes)

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

4 large eggs (room temp. If you forget to take them out in advance, place them in very warm water for ten minutes)

1 1/2 cups whole fat milk, room temp

1/2 cup gruyere cheese finely shredded (or cheddar, Parmesan, gouda etc...)

Chive Butter:

1/2 cup butter (1 stick) room temp

1 1/2 tablespoons chives, chopped

Instructions

Preheat oven to 450 degrees and place oven rack in lowest position

In a small bowl whisk together flour, salt and pepper, set aside

In another bowl whisk together well eggs, milk , 2 tablespoons melted butter and cheese (use a microplane to shred cheese so it is very fine, otherwise it will weigh down the recipe and your popovers won't pop!)

Add dry ingredients in thirds whisking quickly and well between additions, making sure batter is smooth (whisking for 1 and a half to 2 minutes)

Use a paper towel to wipe cupcake/popover tin wells with 1 tablespoon butter, place tin in hot oven for two minutes

Take tin out of oven (careful, it will be very hot)

Carefully pour batter into tin filling 2/3- 3/4 full (if using a regular cupcake this recipe makes 12, if using a deeper popover tin this recipe makes 6, if using a mini muffin tin make 18-20)

Place in oven and bake for 15 minutes (make sure to set timer and no peeking!)

When timer goes off, turn heat down to 350 degrees and cook for 15 more minutes if using cupcake tin, 20 more minutes for popover tin and 10 more minutes for mini muffin tin.

While popovers bake make chive butter by using a fork to mash soft butter and chopped chives together

When popovers come out of the oven, don't let them sit in the tin, turn them out on a cooling rack quickly. Serve warm with chive butter or jam. (if serving later reheat in an oven set at 350 degrees for five minutes before serving)

Courses Breakfast

Now…Let’s Take a Look At This Room One More Time!

I hope you love these popovers as much as our family does! If you have any questions about the recipe, sleep system or room, please comment below and I promise to get back to you!
This post is sponsored by Tomorrow Sleep: Makers of optimal sleep products engineered with 100 years of research for your best tomorrow. Use the code Organic150 to get $150 off any $500 purchase until 12/31/17!

Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

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Mattress in a box, bed in a box

What Happened When We Tested For Food Sensitivities at Home!

Did you know that food sensitivities can cause inflammation which can result in aches, pains, joint swelling, puffiness, headaches, sinus pressure, fatigue, mood swings, irritability and more? That’s right, food sensitivities aren’t just about the belly, in fact many people with food sensitivities don’t experience belly problems. I am one of those people!

What Happened When We Tested For Food Sensitivities at Home!

It used to be to that if you suspected you had a food sensitivity you had to make a doctor appointment, schedule blood workwait for results and then interpret those results. Those days are over thanks to EverlyWell Home Health Testing. EverlyWell! sent me a free kit to test my food sensitivites and I bought additional kits for two of my adult children. I was super excited to see the results, I thought I knew what foods were causing our issues, but we had some surprises! My followers can get 15% off any order at EverlyWell! Use coupon code Sharktank during checkout. Expires 12/31/2018. This test makes a great stocking stuffer!

What Happened When We Tested For Food Sensitivities at Home!

What is Food Sensitivity Testing?

Do you ever feel like you may have certain symptoms related to foods, such as headaches, stomach pain, joint pain, fatigue, or just in general just don’t feel well? Do you feel you may want to try eliminating possible triggers, but you are not sure where to start?

The  EverlyWell Food Sensitivity test measures your body’s IgG immune response to 96 foods that are commonly found in western diets.

One of the tricky parts about figuring out inflammation triggers, is that it’s very difficult to know where to begin. Foods need to be eliminated for a long time and then reintroduced one at a time with at least three days in between reintroductions. That takes time, organization and discipline! Plus you will probably only eliminate the most common inflammation triggers like soy, wheat, dairy etc…With EverlyWell Home Health Testing rather than randomly eliminating foods over many months and assessing your change in symptoms, you can have a directed elimination plan. An antibody IgG immune response can offer guidance on what foods may be the best to eliminate.

Food can trigger an immune response which may manifest itself in physical symptoms such as:

  • Dry and itchy skin
  • Other miscellaneous skin problems
  • Food intolerance
  • Feeling bloated after eating
  • Fatigue
  • Joint pain
  • Migraines
  • Headaches
  • Gastrointestinal (GI) distress
  • Stomach pain

Why Test at Home?

Food sensitivities don’t just make you feel unwell, they trigger inflammation which can lead to disease. If you don’t know what foods trigger that inflammation it’s hard to avoid them. The convenience of home testing can’t be beat and it’s so simple to do. Your kit comes in the mail, you prick your finger, let five drops of blood free fall onto a card provided for your use, seal into a packet and ship to the lab in the regular ol’ US mail. EverlyWell will contact you by email when the kit arrives at the lab and about a week later you have your results!

What Happened When We Tested For Food Sensitivities at Home!

Your test results are easy-to-read and include actionable insights to improve your wellness. Your results will always be available to you online via your secure EverlyWell dashboard. Never worry about hounding the lab or doctor’s office for your results again.

What Happened When We Tested For Food Sensitivities at Home!

All of the  EverlyWell laboratory partners are certified by the Clinical Laboratory Improvement Amendments (CLIA) and many have additional accreditations. EverlyWell works with a physician network to ensure that your test requisition is authorized by a board certified physician in your state and that your results are reviewed and released by a physician prior to you receiving them.  My followers can get 15% off any order at EverlyWell! Use coupon code Shark Tank during checkout. Expires 12/31/2018.

So What Were Our Results?

Three members of our family took the test; me, my 25 year old son Luke and his wife. Both my son and his wife had health issues related to food: many belly problems, eczema, fatigue etc. but they just weren’t sure what to avoid. I, on the other hand have very few belly problems but know I am sensitive to dairy because whenever I eat more than moderate amounts I get sinus headaches. That said we all had some surprises. The test results are divided into ‘high reactivity’, ‘moderate reactivity’, ‘mild reactivity’ and ‘low reactivity’. Luke and his wife had some ‘high reactivity’ some ‘moderate’ and a laundry list mild reactivity! I am just posting the highest two because these are the most important foods for them to avoid:

Luke and Brooke’s Results:

I am sharing a combination of their results, because it would have just been too long to post all of them. This is Brooke’s “High Reactivity” result. Luke had high reactivity to mozzarella cheese.

This is Luke’s “moderate”  results, but sadly both he and Brooke had reactions to eggs, gluten and barley, she had the addition of kelp. black walnut and green peas.

Here Are My Results!

Fortunately, I faired better than my son and his wife in that I had no ‘high reactivity’ but did have way more ‘moderate reactivity’ and ‘mild’ than I expected! The dairy was not a surprise of course, the gluten and wheat were not really surprising either, but the yeasts and malt, were a surprise. Fortunately by avoiding wheat, I also avoid a lot of gluten and yeast. The real surprises came on the ‘mild list’, take a look…

Holy Moly!

Kale? Ginger? Almonds? Pineapple? Those things are ‘supposed’ to fight inflammation, not cause it! And that is why blood work is so important. I never would have known that kale and ginger were things I react to. Not to mention potatoes, walnuts, and pineapple! Now you might say, “well you only have moderate and mild reactivity to these things”, but if I eat many of these foods frequently (and I do, almost daily!) it’s enough to cause me inflammation (hello headaches, muscle aches and afternoon energy slump!)

So Now What?

Now we move forward with knowledge, and knowledge is power! No more wondering why I feel like crap I mean unwell on days I eat wheat and dairy. No more adding ginger and kale to my smoothies, and now that I know white potatoes are triggers for me I will gladly stick to sweet potatoes! I hope you learned something today, I know I did. This experience has been so enlightening and even though I have done elimination diets I would never have been able to figure all this out, and it was so easy! If you are interested please take advantageof this offer while it lasts: my followers can get 15% off any order at EverlyWell! Use coupon code Sharktank during checkout. Expires 12/31/2018. 

Note:  this test is not a food allergy test, which measures severe allergies that can be life threatening conditions. Food allergy tests measure IgE antibodies and can’t be currently taken at home. This test also cannot diagnose Celiac Disease.

What Happened When We Tested For Food Sensitivities at Home!

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Orange Cranberry Holiday Thumbprint Cookies

Cardamom is the new cinnamon. That is what they say. Who is they? I have no idea but I agree, cardamom is an amazing spice. It’s highly fragrant, citrusy, minty, and herbal all at the same time. Scandinavians frequently use cardamom in baked goods, which is exactly what I did with these Orange Cranberry Holiday Thumbprint Cookies!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Orange Cranberry Holiday Thumbprint Cookies- Gluten free and grain free option!

How to Make These Pretty Little Cookies:

These cookies are actually fairly simple: flour, butter, honey, sugar, salt, egg yolk and of course, cardamom. After making the dough you roll it into two logs and chill for two hours. Then slice, roll into balls, dip in chopped pistachios and bake.

Orange Cranberry Holiday Thumbprint Cookies- Gluten free and grain free option!

How to Get The “Thumbprint”:

That thumbprint is achieved by removing the cookies from the oven 2/3 of the way through baking time and using the bottom of a wooden spoon, or whatever you have on hand to press that thumb like indentation into the cookie, just don’t use your actual thumb, that would hurt. I actually used the bottom of a cheese slicer. After making the thumbprints, return the cookies to the oven to finish baking. While cookies bake you make the cranberry filling!

Orange Cranberry Holiday Thumbprint Cookies- Gluten free and grain free option!

The Filling:

The filling is made by cooking fresh cranberries in orange juice, orange zest and sugar. Then simply spoon the tart filling into the ‘thumbprint’. If you prefer, you can bake the cookies a day before serving, but add filling shortly before serving. I use a microplane to scrape the peel of oranges just until the white is exposed and then move to a new area.

The Recipe: Orange Cranberry Holiday Thumbprint Cookies

Tips and what you will need: you will need the spice cardamom, a microplane for zesting citrus and a parchment covered cookie sheet. You can make these cookies gluten free by using your favorite gluten free flour, and grain free by using cassava flour.

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Orange Cranberry Holiday Thumbprint Cookies

Prep

Cook

Inactive

Total

Yield 30 cookies

Cardamom is the new cinnamon. That is what they say. It is an amazing spice. It's highly fragrant, citrusy, minty, and herbal and the same time, and is perfection with the citrus and cranberry in this recipe. Note: you will be removing cookies about 2/3 through cooking time to make the thumbprint and then return cookies to the oven. If you prefer, you can make cookies a day in advance and keep in a sealed container, but add the filling to the cookies no more than an hour or two before serving.

Ingredients

The Cookies:

2 1/2 cups all purpose flour (you can use gluten free flour, or grain free cassava flour)

3/4 teaspoon cardamom

3/4 teaspoon sea salt

1 cup butter (2 sticks), room temperature

1/2 cup granulated sugar

1 teaspoon vanilla paste or extract (I prefer paste)

1 large egg yolk

1/4 cup honey

zest of one orange

3/4 cup raw pistachios, chopped finely

The Filling:

1/2 cup freshly squeezed orange juice

1 cup fresh cranberries

zest of one orange

1/4 cup granulated sugar

Instructions

Whisk flour, salt and cardamom in a bowl and set aside

Add soft butter and sugar to mixer and mix until well incorporated

Add vanilla, egg yolk, honey and zest of orange (see instructions above)

Add flour mixture in thirds mixing well between additions

Remove dough from mixer and separate evenly into two balls, then shape and roll each ball into a 9" log

Wrap each log in parchment paper, making sure it's as air tight as you can get it, place in a airtight glass container with lid and put in the fridge for two hours (or wrap in plastic, I just hate using plastic). If you only want to cook half a batch you can freeze dough for up to a month.

Chop pistachios

After dough has chilled for two hours, preheat oven to 350 degrees and cover a cookie sheet with parchment

Remove one log at a time from the refrigerator, unwrap and slice into 15 rounds

Use both of your palms to roll each slice into a ball and dip one half of ball into chopped pistachios, repeat with all the dough and set cookies on cookie sheet with 2" space on all sides

Place in the oven and bake for 8 minutes, remove from oven and use the round end of a wooden spoon (or what ever works to create the 'thumbprint' in each cookie). Return the cookies to the oven and bake for five more minutes.

While cookies bake, make cranberry filling:

Zest orange and set zest aside

Juice oranges and add 1/2 cup juice to a small sauce pan

Add cranberries and bring to a boil

Turn heat down to a simmer, add zest and sugar stirring frequently for 5 minutes

Turn off heat and allow to thicken

When cookies are done baking, remove form oven and place on a cooling rack

Use a small spoon to add cranberry filling to each thumbprint, serve warm or cool

You can make cookies a day ahead storing in an airtight container, but add filling no more than an hour or two before serving.

Courses dessert

Cuisine holiday

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Roasted Carrot and Romanesco Salad with Beet Hummus!

I do love a good fall/winter salad. This Roasted Carrot and Romanesco Salad with Beet Hummus has a wonderful combination of flavors and makes the perfect meatless Monday meal, that said, it would be delicious served alongside any protein main course.
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Roasted Carrot and Romanesco Salad with Beet Hummus!

What Is Romanesco?

Romanesco belongs to the same family as cauliflower, broccoli and Brussels Sprouts. In fact, Romanesco looks and tastes like a hybrid of cauliflower and broccoli and it’s quite a beautiful vegetable. You can steam it, eat it raw, or as in the case for this recipe, roast it! Simply break into florets, drizzle in olive oil, sprinkle with sea salt and pepper and roast right alongside the carrots. When it’s out of season you can use regular broccoli for this recipe.

The Salad:

This salad has a little bit of everything: peppery arugula greens tossed with sweet roasted carrots and Romanesco, Israeli couscous (pearl pasta), salty pistachios and is served with a side of bright pink roasted beet hummus and pita! Such a healthful, colorful, vegetarian meal.

Roasted Carrot and Romanesco Salad with Beet Hummus!

The Dressing:

This salad needs a simple dressing that doesn’t fight with the other flavored filled ingredients but enhances the flavor of each. So I chose a fresh, simple Lemon and olive oil dressing. So healthy and literally takes 2 minutes to make.

Roasted Carrot and Romanesco Salad with Beet Hummus!

THE HUMMUS:

If you have ever made my traditional or roasted red bell pepper hummus, you know it’s quick/easy to make your own, and it’s so much better than store bought. This beautiful fuchsia hummus takes minutes to process as well, but first you have to pop a beet in the oven for a little roasting. Of course if you are pressed for time you can skip the beet!

Roasted Carrot and Romanesco Salad with Beet Hummus!

 

The Recipe: Roasted Carrot and Romanesco Salad with Beet Hummus!

What you need: Click to learn to make beet hummus. Of course you could also use traditional or roasted red bell pepper hummus. You will need a food processor, a rimmed cookie sheet, parchment paper and a good knife!

9 votes

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Roasted Carrot and Romanesco Salad with Beet Hummus!

Prep

Cook

Total

Yield 4 servings

This salad has a little bit of everything: peppery arugula greens tossed with roasted carrots and Romanesco, Israeli couscous (pearl pasta), pistachios and is served with a side of bright pink roasted beet hummus and pita! Such a healthful, colorful, vegetarian meal.

 

Ingredients

Salad Ingredients:

Beet hummus (see link in blog post for recipe)

6 carrots, peeled, thinly sliced and roasted

1 head Romanesco, broken into florets and roasted

2 tablespoons olive oil (approx)

2/3 cup Israeli couscous, cooked to package instructions

5 oz baby arugula (or baby spring mix)

1/3 cups roasted salted pistachios

4 slices pita bread

The Dressing:

1/3 cup extra virgin olive oil

3 Tablespoons fresh lemon juice

1/2 a small clove garlic, minced

sea salt and pepper to taste

Instructions

Prepare hummus ahead of time

Preheat oven to 400 degrees and place oven rack in upper third of oven

Prepare carrots, place on parchment covered rimmed cookie sheet

Drizzle lightly with olive oil, toss

Sprinkle with sea salt and pepper to taste, toss again, place in oven for 10 minutes

Prep Romanesco, drizzle lightly with olive oil, season with sea salt, pepper and toss

After carrots have cooked for 10 minutes add romanesco to pan and roast for 20-25 more minutes or until Romanesco and carrots are slightly browned

While vegetables cook, make dressing, cook couscous, plate salad and prep pita:

Place a pot of boiling water on stove and cook couscous to package instructions

Whisk together olive oil, lemon juice, garlic, sea salt and pepper set aside

Cut pita into triangles

Place lettuce on platter, add nuts, cooked couscous and roasted veggies, dress with lemon vinaigrette and toss

Place individual portions on to plates, add hummus and pita bread to each plate. Enjoy!

Courses Main Course

Cuisine Mediterranean

 

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How to Dry Brine and Cook an Herbed Butter Turkey!

In preparation for this Thanksgiving, the wonderful folks at Sun Basket  decided to take a tip from California cooking legend Judy Rogers (the late chef and owner of Zuni Cafe), and created a flavorful dry brine for turkey. Judy, who’s best known for her perfect roast chicken, uses a simple salt brine technique to produce the juiciest, well-seasoned and most succulent bird.
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

How to Dry Brine and Cook an Herbed Butter Turkey!

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Why Dry Brine?

It’s well known that brining improves a turkey’s ability to retain moisture, since the salt helps break down the muscle fibers and season the bird throughout. But while wet brining is the conventional way to prepare a turkey — (and there a zillion resources on the web to show you how to do that) — dry brining is arguably the best way. Our top reasons:

1) Dry brining is faster.
2) It produces less mess and less cleanup.
3) It’s way more delicious than wet brining (and way WAY more delicious than not brining at all).

How to Dry Brine and Cook an Herbed Butter Turkey!

 How To Do it:

To make a dry brine, combine kosher salt, brown sugar, baking powder (this helps produce a crispier skin) and a combination of your favorite spices. We like a blend of crushed coriander, mixed peppercorns, smoked paprika, rosemary, thyme and bay leaf. We also toss in a little citrus zest for good measure. Printable recipe below.

How to Dry Brine and Cook an Herbed Butter Turkey!Start by toasting and grinding your spices together. Mix those all up with the salt, sugar, baking powder and citrus zest. Then pat the bird dry and sprinkle on your salt and spice mixture. Rub it in to coat it well, stick the bird in a brining bag and place everything in the fridge for a minimum of 12 hours and up to 3 days — the longer, the better.

When you’re ready for the big day, remove the bird from the bag and either rinse the mixture off or wipe it clean with a wet paper towel. If you do rinse, make sure to pat dry again. Then, prepare to cook that succulent bird by placing herbed butter under and over the skin!

The Recipe: How To Dry Brine a Turkey

14 votes

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How To Dry Brine A Turkey

Yield 1 turkey

Ingredients

For Dry Brine:

1/4 cup Kosher Salt

2 Tablespoons brown sugar

2 Tablespoons baking powder

2 Tablespoon peppercorns (toasted)

1 Tablespoon coriander seeds (toasted)

3 sprigs rosemary

3 sprigs thyme

1 teaspoon cayenne pepper

3 bay leaves

zest of two lemons

zest of one orange

1 fresh turkey (I love Diestel)

Herbed Butter to Cook Turkey:

1 stick butter (room temp)

3 sprigs thyme (chopped)

2 sprigs rosemary (chopped)

3 cloves garlic, peeled and chopped

zest of one lemon

sea salt and pepper (to taste, be generous)

(additional herbs and 1 onion to place in cavity if desired)

Instructions

Dry Brine:

Place a pan on medium heat. Add peppercorns and coriander and toast until peppercorns start to pop. While waiting for peppercorns to pop, remove thyme and rosemary leaves from stems

When peppercorns begin to pop, remove from heat. Put peppercorns, coriander seeds, bay leaves, thyme and rosemary into a grinder (I use a coffee grinder) and grind until fine

Use a microplane to scrape the zest off both lemons and orange, only scraping until the white appears, then move to a new area

Mix together all herbs, zest, salt, sugar, and baking powder

Pat turkey dry and sprinkle with dry brine, all over that turkey! Then massage the brine into the skin for a few minutes, place in a big plastic bag, seal it tight and place in the fridge for 1-3 days...the longer the better!

To Cook Turkey:

Remove bird from refrigerator, wipe off brine with paper towel and allow turkey to come to room temperature

Finely chop garlic, thyme, and rosemary, and then zest lemon

Add herbs and lemon zest to butter, generously add sea salt and pepper to butter and mix well using a fork

Use your hands to gently separate the skin of the turkey from the meat, then rub the herbed butter under the skin reserving 1/3 of it to melt and pour over skin

If desired place additional herbs and one quartered onion into cavity of bird

Then preheat oven to 425 degrees, place the turkey in oven and immediately turn heat down to 350 degrees, cook for 2 1/2 - 3 1/2 hours depending on size, internal temperature should be between 150-160 degrees (using a meat thermometer takes the guess work out of it)

Allow bird to rest under foil tent for 20 minutes, carve and enjoy your feast!

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

Perfectly Flaky Pie Crust!

The holidays are approaching, and that means pie ya’ll! No matter what pie you make for your holiday celebration you need a perfect crust. One with buttery, flaky layers. This Perfectly Flaky Pie Crust from Chef Paul and Sun Basket is the best I have ever made! Plus Sun Basket offers holiday side dishes during November and December!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Perfectly Flaky Pie Crust!

Sun Basket Meal Delivery Service: Organic, Convenient, Affordable, and Healthy!

I love Sun Basket! Not only do they deliver to your door everything you need to make healthy, delicious recipes designed by a wonderful chef, but they do it in a 100% recyclable packaging! And during the holidays they offer some pretty great recipes for your holiday table,  Get 50% off Family Meals from Sun Basket! Fresh organic and sustainable ingredients and kid-friendly recipes delivered or get $35 off Sun Basket meals for two!

A Step by Step Tutorial and Tips from Chef Paul and Sun Basket!

Complete printable recipe below: The key to the best pie crust is making sure butter and water are really cold. If the butter begins to warm, it will soften and lose it’s ability to form flakes. You want those flakes. Placing the butter in the freezer for 10 minutes before you begin can help prevent it warming.

On a work surface use a rolling pin to roll chilled cubed butter into flour, gathering it together and rolling again 3-4 times. Use a combination of all-purpose and pastry flours to help make the dough both tender and easy to handle. (You can also use just all-purpose flour, but the lower protein pastry flour gives the dough a little extra tenderness). Add chilled, salted water and work dough into a disk. Salting the water allows the salt to be evenly distributed throughout the dough. Cover and chill for at least an hour.

Then gently roll dough, carefully fold into quarters and place in a pie tin. Unfold, press into tin cut off excess dough and voila! Perfect pie crust. You can use the extra dough to top pie if desired. Poke holes in the dough and place rice or dried beans onto dough to weigh it down while it bakes. This prevents the dough from bubbling.

Filling:

You can fill the pie with whatever filling you wish (pumpkin, berry, apple etc…) or in the case of fresh fruit pies like strawberry or peach, fill it after baking! Just follow the baking directions for whatever filling recipe you are using.

Perfectly Flaky Pie Crust!

The Recipe: Perfect Flaky Pie Crust!

What you will need: a rolling pin, a pastry scraper (optional), 8-to 9-inch pie pan,. If you would like to order side dishes for your holiday table delivered to your door, click here!

15 votes

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Chef Paul's Perfectly Flaky Pie Crust

Yield 2 pie crusts

The perfect flaky pie crust for just about any pie! Note: You should have enough dough left over to make another small pie, a few tarts, or roll a top layer. This pie crust is perfect for just about any pie filling. The pre-bake time for the crust varies, depending on the bake time required for the filling. For example, cream fillings require a longer pre-bake time than fruit fillings. Simply follow the baking directions for whatever filling recipe you are using.

Ingredients

Ingredients:

3/4 teaspoon salt

1/2 cup very cold water

1/2 pound chilled unsalted butter, preferably cultured like Plugra

1 and 1/3 cups all purpose flour combined with 1 and 1/3 cups pastry flour (or 2 and 2/3 cups all purpose flour)

2 cups rice or dried beans to weigh down dough

Instructions

Instructions

  1. Prep the ingredients
  • Dissolve the salt in the water and place in the freezer until well chilled, 10 to 15 minutes.
  • Cut the butter into 1-inch cubes, place in freezer for 10 miutes
  • 2. Make the pie dough

On a work surface, dump the flour. Scatter the butter cubes over the flour and toss gently to coat the butter with flour.

With a rolling pin, flatten the butter into the flour, smearing it away from you. Using a scraper or your hands, scrape the dough back together and continue rolling the butter into the flour two to three more times.

Make a well in the center of the flour-butter mixture. Gradually add the chilled salted water to the well, mixing with your hands. Scoop the sides of the dough into the center, mixing until the dough comes together. Do not over mix.

Shape the dough into a disk, wrap it in plastic wrap and refrigerate until chilled, at least 1 hour.

3. Shape the pie crust

On a lightly floured surface, roll the dough from the center to the edge, turning occasionally, to form a 13-inch circle about ¼-inch thick. Carefully fold the dough into quarters and transfer to the pie pan. Unfold the dough and gently press it into the sides and bottom of the pan without stretching. Trim the excess dough. Wrap the pie shell in plastic wrap and return to the refrigerator for at least 30 minutes.

4. Bake the pie crust

Heat the oven 350ºF.

With a fork, prick the pie crust on the bottom and sides. Line the pie shell with foil and fill with rice or dried beans to help prevent the dough from blistering. Bake until light golden brown, about 20 to 25 minutes.

Remove the beans, let cool; then fill with your favorite filling and bake your pie.

Courses Dessert

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Paleo Roast Lemon Chicken with Maple Cauliflower Purée

Comfort food. Savory, rich, melt in your mouth comfort food. That is what fall is all about. This Roast Lemon Chicken with Maple Cauliflower Purée is the best kind of comfort food; the healthy kind! This platter meal is perfect for the family, but it’s also so delicious and beautiful you could serve it at any dinner party!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Paleo Roast Lemon Chicken with Maple Cauliflower Purée with a Whole 30 Option

This Meal: Paleo with A Whole 30 Option!

My oh my this chicken is flavorful! Crispy skin and tender chicken breast infused with lemon and thyme, roasted to perfection and served with my favorite maple cauliflower purée.The combination of flavors here is just out of this world! This delicious recipe is Paleo and can easily be adapted to be Whole 30 compliant by subbing butter for ghee and omitting the maple syrup.

Paleo Roast Lemon Chicken with Maple Cauliflower Purée with a Whole 30 Option

Chicken Prep:

To get that hint of lemon and herbs I recommend sliding a slice of lemon and sprig of thyme under the skin of the chicken breast. Then brown the chicken in a large skillet and pop in the oven to finish! While the chicken roasts, make the cauliflower purée.

Paleo Roast Lemon Chicken with Maple Cauliflower Purée with a Whole 30 Option

The Cauliflower Purée:

So creamy and decadent, like mashed potatoes but healthier! Simply steam cauliflower until soft, pour into a food processor with butter (or ghee) and a little maple syrup and process until smooth. If you don’t have a food processor you can use a hand held potato masher.

Paleo Roast Lemon Chicken with Maple Cauliflower Purée with a Whole 30 Option

Use Those Drippings and Garnish!

After roasting the chicken, remove from the pan and set on top of cauliflower purée.  Then melt a little butter (or ghee) with those pan drippings and spoon them over the chicken and cauliflower! Garnish with pomegranate seeds or dried cranberries. That beautiful buttery sauce has just a hint of lemon, honestly, this is my new favorite meal.

Paleo Roast Lemon Chicken with Maple Cauliflower Purée with a Whole 30 Option

The Recipe: Paleo Roast Lemon Chicken with Maple Cauliflower Purée

What you will need: a large cast iron pan, a food processor or potato masher. If you’d like another side dish, serve with my green beans.

7 votes

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Paleo Roast Lemon Chicken with Maple Cauliflower Purée

Prep

Cook

Total

Yield 4 servings

A meal the family will love, but fancy enough to serve at dinner parties too! Paleo and Whole30 options offered.

Ingredients

For chicken:

4 medium sized chicken breasts, bone in, skin on

4 slices of lemon

4 sprigs of fresh thyme

sea salt

freshly ground pepper

2 small shallots peeled and sliced

2-3 tablespoons olive oil

2 tablespoons butter or ghee

For Cauliflower Mash:

6 cups cauliflower florets

1/4 cup butter (or ghee for my W30 friends)

1 tablespoon maple syrup (Whole 30 peeps can skip it)

sea salt

freshly ground pepper

2 tablespoons parsley and pom seeds (or dried cranberries) for garnish, if desired

Instructions

Prep all ingredients before starting

For chicken:

Preheat oven to 425 degrees and place oven rack in center position

Use your finger to separate one side of the skin from breast, leaving the opposite side connected (see photo)

Insert lemon slice and sprig of thyme under skin and pull skin back into place

Season both sides of chicken with sea salt and pepper to taste

Place a large skillet (preferably cast iron) on med/high heat

When pan is hot add olive oil

When oil is hot gently place chicken, skin side down, in pan

Cook for six minutes or so, until skin is nicely browned

Add sliced shallots to pan

Place pan into preheated oven, set timer for 20 minutes, when timer goes off, flip the chicken over and cook skin side up for 15 more minutes. While chicken cooks, steam cauliflower

Cauliflower prep:

Steam cauliflower in steamer until soft (10-12 minutes)

Place cauliflower (or ghee) maple syrup, and sea salt, into a food processor and process until smooth. If using a hand held potato masher allow a minute or two extra to get cauliflower pureed. When chicken is ready, place cauliflower mash onto a platter.

Finish chicken:

When chicken is ready remove from oven, place chicken on top of cauliflower puree. Add 2 Tablespoons butter (or ghee) to pan and stir until melted, scraping any chicken bits off bottom of pan. If using cranberries instead of pomegranate seeds add to pan as well. When butter is melted, spoon drippings over chicken and cauliflower. If using parsley and pom seeds, sprinkle over chicken. Serve.

Courses Dinner

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

Orange-Shortbread Cookie ‘No Churn’ Ice Cream!

No churn ice cream is a revelation! Honestly, I resisted trying it because I thought it couldn’t possibly be as good as ice cream made in a machine. Boy was I wrong. After making my first batch and discovering it was top notch creamy goodness, I started experimenting with flavors and came up with this delicious version: Orange-Shortbread Cookie ‘No Churn’ Ice Cream!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Orange-Shortbread Cookie 'No Churn' Ice Cream! Gluten free

So How Does “No Churn” Ice Cream Work?

Well, it’s easy. You use a hand mixer or stand mixer (or even hand whisk!) to whip up cream, sugar, vanilla etc…  then add any additions (in this case orange zest and shortbread cookies) pour into a container, cover and freeze for at least four hours. Yep, that’s it. What you end up with is amazingly creamy, delicious ice cream, and no ice cream maker needed!

Orange-Shortbread Cookie 'No Churn' Ice Cream! Gluten free!

How We Get That Orange-Vanilla Flavor!

If you look closely you will see orange zest in this ice cream as well as little flecks of vanilla bean. To get that intense orange flavor I use a microplane to scrape the peel of oranges just until the white is exposed and then move to a new area. The flecks of vanilla come from my favorite…Madagascar vanilla paste!

Orange-Shortbread Cookie 'No Churn' Ice Cream! Gluten free too!

Orange Shortbread Cookie No Churn Ice Cream-Gluten free option

The Shortbread Cookies and Fun Chocolate Dipped Cones:

I love ice cream that has a little surprise ingredient that adds texture, in this case that special ingredient is shortbread cookies. I use a gluten free shortbread cookie but you can use whatever brand you wish or make your own! The combination of orange, vanilla and shortbread is downright heavenly and having that surprise crunch in your ice cream is delightful! Served alone in a bowl it’s fantastic, but it’s also fun served on a chocolate dipped cone!

Orange-Shortbread Cookie 'No Churn' Ice Cream! Gluten free

To Make Your Own Sweetened Condensed Milk Or Not, That is The Question:

This recipe calls for sweetened condensed milk. Making your own is really easy, but of course you can buy store bought if you prefer. That said, this is how easy homemade sweetened condensed milk is to make: Put milk and organic sugar in a pot, bring to a simmer and leave alone for about 40-50 minutes. You can do whatever you want for that 40 minutes, just check on it here or there. Then cool before using in your ice cream. Easy as pie and you can find the recipe here.

Orange-Shortbread Cookie 'No Churn' Ice Cream! -Gluten free

The Recipe: Orange-Shortbread Cookie No Churn Ice Cream

What you will need:  a hand mixer or stand mixer for ice cream base and a microplane to zest oranges. If you don’t have a mixer you can even whisk cream by hand! I use these GF shortbread cookies, they taste delicious and hold up great even when mixed with cream! To store ice cream I recommend a glass baking dish with lid or Tovolo Ice Cream Containers. I always recommend vanilla paste over extract, it has less alcohol so that vanilla flavor shines through! Plus it gives you those pretty vanilla flecks!

15 votes

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Orange Shortbread Cookie No Churn Ice Cream-Gluten free option

Prep

Inactive

Total

Yield 3 pints

A delicious ice cream recipe that doesn't require an ice cream maker! I offer a gluten free version and the option to make your own sweetened condensed milk. If you make your own sweetened condensed milk allow 40 minutes cook time and time for it to cool.

Ingredients

1 3/4 cups (14oz) cold sweetened condensed milk (if making your own, see link above in blog post)

2 cups heavy whipping cream, cold

1 teaspoon vanilla paste or extract

zest of two large oranges (or 3 small oranges)

8 shortbread cookies, chopped or crumbled

Instructions

Instructions:

Place heavy whipping cream and vanilla paste or extract in the bowl of a stand mixer with whisk attachment (or use a bowl and hand mixer)

Beat until soft peaks form (this usually takes 2-3 minutes)

Add cold sweetened condensed milk and orange zest, beat again until soft peaks form (1-2 minutes)

Chop shortbread cookies and fold them into cream mixture

Pour into a container, cover and set in freezer for at least 4 hours. Best if used within six weeks.

Enjoy!

Courses dessert

Cuisine American

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

How to Make Sweetened Condensed Milk!

With the holidays coming up I thought it would be a great time to offer this new tutorial: How to Make Sweetened Condensed Milk! Sweetened Condensed Milk is used in a huge variety of recipes, and because most store bought brands are made with low quality dairy and high fructose corn syrup, it’s worthwhile to know how to make your own healthier version.
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.) 

How to Make Sweetened Condensed Milk

Are There Any Good Store Bought Options?

Absolutely! There are some organic brands (<– Amazon Link) of sweetened condensed milk that don’t use milk from conventionally farmed cows and use organic cane sugar instead of high fructose corn syrup. The the 365 brand from Whole Foods Market is made with both organic whole milk and organic cane sugar, which are the exact same ingredients I use in my version. But for you die hard ‘Do It Yourselfers’ I have a simple recipe that doesn’t take much effort, just a little bit of time.

How To Make Sweetened Condensed Milk

The Recipe: How to Make Your Own Sweetened Condensed Milk

What you need: a heavy bottomed pan.Wondering how you can use this recipe? Try it in my no churn ice cream!

6 votes

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How to Make Sweetened Condensed Milk

Prep

Cook

Total

Yield 2 cups

A simple recipe that requires little tending

Ingredients

4 cups organic whole milk

1 1/3 cups organic cane sugar

Optional: 1 teaspoon Vanilla paste or extract (note: I usually end up using this condensed milk in recipes that already require vanilla so I often leave it out. If you choose to omit it, your milk will be a little lighter and whiter than pictured, and that's just fine)

Instructions

Place milk and sugar in a heavy bottomed pan, stir for 20 seconds with spatula

Place on cooktop and heat pan on low heat until sugar is dissolved, gently stirring here and there

Once sugar is dissolved, turn heat to medium and bring milk/sugar mixture to a simmer (do not stir from here on out)

Allow to simmer (not boil) for 40-50 minutes. Milk will thicken and darken a little. When done condensed milk should thickly coat a spoon and measure about two cups, but that measurement doesn't have to be exact. If it's not quite thick enough and you need to give it a little extra time, do! No harm will come from letting it simmer a little longer. Milk will also get thicker once it's placed in the refrigerator.

If a foam forms on top just skim off with a spoon

When ready, remove from heat and allow to cool

Once cool, if using vanilla, add it now and stir. Pour milk into a jar and place in the fridge. Allow condensed milk to get cold, (thickening even more) before using.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

 

Sole (or Halibut) in Parchment with Warm Date and Apricot Salad!

Have you ever steamed fish in parchment? It’s a game changer! The recipe for this tasty African–inspired Sole (or Halibut) in Parchment with Warm Date and Apricot Salad is generously shared by my favorite meal delivery service, Sun Basket
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.) Get $35 off Lean & Clean meals from Sun Basket!

Sole (or Halibut) in Parchment with Warm Date and Apricot Salad! Paleo/Gluten free

SUN BASKET : FRESH, ORGANIC, NON-GMO, CONVENIENT!

Sun Basket is a food delivery service that brings everything you need to make healthy, delicious meals right to your door, saving you time and money. Each box from Sun Basket contains the ingredients for 3 meals for 2 to 4 people and you can customize  orders with Paleo, Gluten–Free, and Vegetarian options. The meals are delicious, healthy and designed by an accomplished chef. Most recipes take about 30 minutes to prepare (this one only takes 20!) . Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used. But my favorite part about Sun Basket (besides the eating of course) is that they teach you to cook and to be more adventurous in your food choices! Get $35 off Lean & Clean meals from Sun Basket!

GET 50% OFF FAMILY MENUS on Your First Order!

If you are cooking for a crew, I have great news! My followers receive 50% off Family Meals from Sun Basket! Fresh organic and sustainable ingredients and kid-friendly recipes delivered!

3 Free Meals - Sun Basket

Let’s Talk About This Meal!

Tender flaky white fish seasoned with sea salt, pepper and lemon, wrapped in parchment and popped in the oven. While the fish steams in the oven, you pop the dried fruits and sumac in a pan to make the warm salad, by the time the salad is done, so is the fish! You have a healthy, clean, paleo, gluten/grain free meal in 20 minutes. Unbelievably quick, easy and delicious! Sumac, a citrusy-flavored spice popular in Middle Eastern cooking, is the ground dried berries of the sumac shrub and is perfection when used with anything that might be seasoned with a squeeze of lemon.

Sole (or Halibut) in Parchment with Warm Date and Apricot Salad!

The Recipe: Sole (or Halibut) in Parchment with Warm Date and Apricot Salad!

What you need: The spice sumac can usually be found in grocery stores, if you prefer you can have it delivered to your door. You can create your own parchment packet as directed in recipe by folding parchment paper. If you prefer, you can certainly use a pre-made packet.

12 votes

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Sole (or Halibut) in Parchment with Warm Date and Apricot Salad!

Prep

Cook

Total

Yield 2 servings

Gluten-Free, Soy-Free, Paleo, Lean & Clean

2 Servings, 470 Calories/Serving

20 Minutes

Unwrap North African–inspired flavor with our parchment-steamed fish fillets, a paleo 20-minute meal that’s Heart-Check Certified by the American Heart Association®.

Ingredients

Ingredients

  • 1 or 2 shallots
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each) or
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 1 lemon
  • 2 sheets parchment paper
  • ¼ pound baby spinach
  • 2 tablespoons unsalted butter (optional)
  • 2-3 teaspoons olive oil
  • 1½ ounces dried apricots
  • 2 Medjool dates (pits removed)
  • ¼ cup roasted almonds
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 teaspoon sumac

Instructions

Instructions

1. Prep the shallots, fish, and lemon

Heat the oven to 400°F. Prep instructions and cook times are identical for both fish options.

  • Peel and thinly slice enough shallots to measure ¼ cup.
  • Pat the fish dry with a paper towel; season lightly with salt and pepper.
  • Zest the lemon and juice half; set aside the zest and juice for the warm salad. Cut the remaining half into thin slices for the parchment packets.

2. Assemble the parchment packets

Lay the parchment paper sheets side by side. Divide the shallots and spinach between the 2 sheets and season with salt and pepper. Top with the fish and lemon slices. Dot each with at least 1 teaspoon and up to 1 tablespoon butter or olive oil.Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.

3. Bake the packets

Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the fish is tender when pierced with a skewer or sharp knife, 12 to 15 minutes. While the fish cooks, make the apricot and date salad.

4. Prep the apricot and date salad ingredients

  • Coarsely chop the dried apricots.
  •  Thinly slice the dates.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

5. Make the warm salad

In a medium frying pan over medium heat, warm 2 to 3 teaspoons olive oil until hot but not smoking. Add the apricots, dates, and almonds and cook, stirring occasionally, until just warmed through, 2 to 3 minutes. Remove from the heat. Stir in the lemon zest and juice, parsley, and sumac; season to taste with salt and pepper.

6. Serve

Open the fish packets, being careful of any venting steam, and transfer to individual plates. Spoon the warm salad on top and alongside and serve.

Courses Dinner

Cuisine African

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.