Category Archives: Main courses

Okra and Onions Braised with Spices and Tomato

By Kelly Kaeding | Published: October 3, 2012

Masala Bhindi I cannot think of anything I would rather do with okra than make this. If I get eggplant from my CSA, look out! Kelly is making Indian food tonight. Get the spices measured out and ready, then Heat: 2 T ghee or coconut oil Saute: 1 large onion, finely chopped 1 pound okra, […]

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Indian Spiced Braised Eggplant

By Kelly Kaeding | Published: October 3, 2012

Khatti Bhaji Whenever I get eggplant I think about making this dish. If I also have okra, my friends and family are in for an Indian delight. Nothing makes Indian food better than fresh vegetables and good quality oil. 1 medium eggplant, chopped into 1/2 inch cubes and then soaked for 15 minutes or more […]

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Bengal Red Lentil Dal

By Kelly Kaeding | Published: October 3, 2012

Bengali Masar Dal   This is my favorite dal recipe, from my favorite Indian cookbook. Pictured also: Okra Braised with Tomatoes, Onions and Spices and Indian Spiced Braised Eggplant   1 ½ cups red lentils (masar dal) 4 ½ cups water 3-6 hot green chilies (optional – serve minced chilies on the side if you […]

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Quinoa Salad with Corn and Black Beans

By Kelly Kaeding | Published: August 11, 2012

1 cup of quinoa cooked in 2 cups of water. Bring to low boil then turn down to low for 20 minutes. 2 ears corn, cooked and cut off the cob 1 or 2 carrots, diced 1 bunch scallions, sliced 1 cup cilantro or parsley, chopped 1-2 cups black beans, rinsed 1-2 limes, juiced 1/3 […]

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Slow Cooked Chicken Coconut Curry

By Kelly Kaeding | Published: January 13, 2012

The house will smell so good when you get home if this is in the slow cooker. Toss the together into the slow cooker and cook 6-8 hours on low: 4-6 bone-in chicken thighs or 3 chicken legs (the marrow in the bone makes a tasty broth and is chock full of nutrients)* 6 shallots […]

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Grilled Grass-fed Fillet Mignon

By Kelly Kaeding | Published: October 2, 2011

We keep it pretty simple, just rub with a little salt and pepper on the beef fillet, let sit till room temperature (or close). Then put the fillet on a heated grill on medium-high for 3-5 minutes on each side to cook rare or medium rare. Grass-fed beef can be a little tricky to cook […]

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Spicy Lemongrass Beef Salad

By Kelly Kaeding | Published: October 2, 2011

Make the first part of this salad the night before – when it marinates overnight the beef will absorb the flavors and ‘cook’ in the lime juice. Marinate: ½ pound grilled rare grass-fed beef, preferably fillet mignon, thinly sliced 1 stalk lemongrass, minced (use white part only) * 2 shallots, thinly sliced 2 cloves garlic, […]

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Dad’s Mahi Mahi recipe

By Kelly Kaeding | Published: September 30, 2011

When I was a kid we would go fishing off the east coast of Florida and cook up some fresh fish when we got home. This is my favorite of my father’s recipes. Put one mahi mahi steak on a piece of tin foil. Smear with mayo, shake some salt & pepper and then top […]

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Mark’s Grilled Salmon

By Kelly Kaeding | Published: September 28, 2011

Here’s how my husband grills salmon without it sticking to the grill: Put several pieces of thinly sliced lemon on the non-skin side of the salmon. Grill with the lemon side down first and flip after just 3 minutes. Cook about 6 minutes on the skin side so it separates from the flesh. Viola. Note: […]

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Ginger Stir-fried Chicken and Veggies over Buckwheat Noodles

By Kelly Kaeding | Published: May 2, 2011

Super quick and satisfying   2 t coconut oil 3 carrots, thinly sliced on diagonal 1 broccoli crown, cut into bite sized pieces 3 cloves garlic, minced 1 chicken breast, sliced thin on diagonal ½ bunch kale, deviened and chopped 1 T ginger, minced

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