I am so in love with food! I love everything about it, growing it, prepping it, cooking it and of course, eating it. I get really excited to cook for other people and thank god for that because I cook for 4 other people on a daily basis :). So I've decided to make my Friday posts about food (because food Friday just goes better than food Monday).
Everybody has a different idea of a healthy diet is. My idea of a healthy diet is a traditional diet which does include meat, eggs and even butter. So most things I post can probably be altered to fit your personal diet. Today I'm gonna just do a couple easy things that you can use as a topping for your main course. These both are very versitle and can be used on fish, chicken, tofu or beef.
This first one is so good, you could scoop it up on chips and eat it! Stuff it in an omelette throw it on top of a beautiful piece of grass fed beef or with a nice chicken breast. Any kind of mushrooms will do, so just pick your favorite. Here it is:
1 pint of mushrooms- slice them up
A handful of fresh thyme- chopped (dried thyme works too)
Fresh garlic (I use a whole head but you might be happy with just 4 or 5 cloves)- minced
Small wedge of lemon
1 small slice of butter (optional but does make it a little richer)
About 3-4 tbs water or chicken broth (I would recommend only using homemade broth, store bought is usually fully of stuff you don't want)
Heat a small pot and add a little olive oil, toss in half your garlic and simmer for a minute to open the flavor. Toss in half of the thyme and then the mushrooms. Simmer till the mushrooms start to wilt down a bit. Now add a squeeze of lemon, your butter, water or broth and let it simmer a few minutes. Add the rest of your garlic and thyme, salt and pepper to taste and let it simmer another few minutes. It shouldn't be too watery, should be kind of thick and hearty looking.
This next one is full of flavor and can be made and kept for about a week. My favorite dish to put it on is horseradish crusted salmon. It pairs well with yams, shrimp and broccoli too. For this you need:
A stick of butter at room temperature (half stick will make a nice amount, you be the judge, if you just want it for one meal just do half stick)
The juice and zest of half a lemon- mince the zest
A handful of fresh tarragon (I don't think you should try to sub dried for this, won't turn out right)
Get your room temp butter in a bowl, squeeze your half lemon and throw in the zest. Whip it up until its well blended and the lemon juice has been incorporated. (There will probably be a little juice that stays at the bottom of the bowl). Now get out some parchments paper, plop the butter in the middle, flod the paper so you can roll the butter into a round stick. Refrigerate so you can easily slice it and put it on top of whatever it is you are making. Not that you need to roll it or even chill it, could be used whipped and warm just as well.
Remember to try to choose grass fed butter and meat, and wild fish, stay away from the fish that are highest in mercury, they are a little more expensive (ok maybe a lot more depending on the cut of meat) but they are a good investment, commercial meat is one of the biggest sources of unwanted antibiotics. As for butter, if you're into it, you can buy some good cream line grass fed milk and make it yourself. At the least you have a fun project for you and the kids.
I hope these add some excitement to some of your dishes and that you enjoy them as much and me and my family do!
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