Tag Archives: Gluten-free

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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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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Roasted Sweet and Salty Butternut Squash

By Kelly Kaeding | Published: March 20, 2011

I thank Linda for this mouthwatering delicacy.   peel* and chop one butternut squash into 1 ½ inch cubes. melt half stick butter. add ¼ cup brown sugar and 1 ½ t kosher salt. toss in large bowl. spread on baking sheet and bake on 400 for 45 minutes.   * note on peeling: cut […]

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Indonesian Greens in Peanut Oil with Garlic

By Kelly Kaeding | Published: March 19, 2011

Foodie extraordinaire, Nancy shared this recipe with me. It literally takes a couple minutes to make and is uniquely delicious. I make this dish last, just as everything else is being put on the table. The key is to keep the heat quite high and braise the garlic then the greens quickly, stirring periodically. prepare: […]

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Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)

By Kelly Kaeding | Published: March 19, 2011

This recipe accompanies Vietnamese Chicken and Rice Soup. Instead of putting all of the chicken into the soup (below), save half of it for the salad.   Combine in a small bowl to make dressing: 3-4 t honey or palm sugar 2 T hot or warm water – mix the honey or sugar until mostly […]

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FRESH VIETNAMESE SUMMER ROLLS

By Kelly Kaeding | Published: March 4, 2010

Makes about 30. I like to make two versions of these delicious healthy rolls, both are equally popular: the Traditional Pork and Shrimp and the sweet and tangy Mango Jicama. Make sure you give yourself lots of time for rolling, or invite your friends to help. Prep: Boil, strain and let cool 1 package of […]

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