BioSalt - A Healthier Salt Recipe - Plus Variations for Healthy Seasoned Salt, Onion Salt, and Garlic Salt

BIOSALT

Recipe for BIOSALT

Sodium and potassium mineral balance for reduced water retention in the body.

Benefits:

Healthier salt for cooking and table use. Enjoy salt with out all the strain on the body. My mom has used it for over 20 years in all her home prepared foods. She also carries it with her in a small container when she travels. We have noticed that when we eat food containing regular salt (like in a restaurant), we don't feel so good. We experience swelling from excess water retention, ie. puffy eyes and fingers, and excessive thirst, etc...

Use:
Super good on foods you like highly salted, such as popcorn, chips, roasted nuts, soups, spaghetti, garlic bread...

Place in a salt shaker and use as regular table salt.

Make your own garlic salt, onion salt, seasoned salt, etc,,,

BIOSALT  Recipe:

1 part favorite sea salt (unbleached)
1 part food-grade potassium chloride (often sold as a salt substitute in grocery stores)

Mix together well and store covered.

Variations:

You can vary the proportions of sea salt and potassium chloride, to taste.
examples: 75% sea salt to 25% potassium chloride,

This is a good place to start to get used to the BioSalt.

Note: We don't  use over 50% potassium chloride in the blend.

Tip: Now brand offers an 8-ounce bottle of potassium chloride.

_________________________________________________________________________________

BALANCED SEASONED SALT Recipe:

1/4 c. BioSalt
1 to 2 t. powdered erythritol or xylitol or preferred dry sugar substitute
1 to 2 t. sweet paprika
1 to 2 t. onion powder (not onion salt)
1 to 2 t. garlic powder (not garlic salt)
1/4 t. tumeric powder
1/8 t. ground celery seed
1 t. fresh ground black pepper, or to taste

Mix it to your taste, store covered, and enjoy this go-to seasoning.

BALANCED SEASONED SALT

_________________________________________________________________________________

BALANCED ONION SALT or GARLIC SALT Recipe:

1/4 c. BIOSALT
2 T. to 1/4 c. powdered or granulated garlic powder OR onion powder, to taste

Mix to your taste and store covered.



Photos of the process:

Measure out your BioSalt and Onion Powder or Garlic Powder.

Mix together well.

Bottle it up.

 Enjoy!

Leila & Nancy

The Best Bacon Salt Recipe - And It's Healthier Too!

If you like bacon, you will love this bacon salt! 

Have you ever tried a good bacon salt? A potent bacon salt packs quite a smoky punch and livens up almost any dish you can dream up.

Bacon Salt

We love to sprinkle a bit of this amazing seasoning on grilled burgers, our Roast Chicken, eggs, hash browns, Our Copy-Cat Costco Rotisserie Chicken Salad, breakfast casseroles, mac & cheese, potato salad, pop corn, grilled cheese sandwiches, B-B-Q chicken pizza, baked potatoes, scalloped potatoes, oven fries, savory nut mixes, vegetable casseroles, grilled corn on the cob, tuna topped garden tomatoes, steamed or roasted asparagus, and any other place you'd want bacon in.

We have perfected the art of bacon salt making here at the Kitchen Cheetahs test kitchen. Most homemade bacon salts are oily, clumpy, and weak on the smoky bacon flavor. We set out to solve these problems. This recipe is the result of these efforts.

This bacon Salt is very fragrant and flavorful. A little goes a long way. We love it!

Bacon alone does not give the flavor punch we were looking for, so we added a high quality smoke salt and a nutritional yeast product called "Bakon Yeast". It is a natural hickory smoked Torula yeast product that is used as a smoky bacon flavored seasoning for snack foods, sauces, meats, and vegetarian foods.

We also use our in house BioSalt recipe in pace for regular salt. We like our salt because it is balanced for the body and does not promote water retention. BioSalt is a staple in our kitchens.

Feel free to make this recipe to suit your tastes. You may add more or less bacon, vary the type of smoke salts used, and add however much salt you want here. Have fun with it.


My research shows that you can find this Bakon Yeast here:


Bakon Yeast Products are available from Ohly Americas located in Hutchinson, MN.  Their website is :http://www.ohly.com .  
MN telephone: 800-321-2689



Some online retail sites carrying it are:


http://abchealthfoods.com/index.php/brands/bakon-yeast.html


http://stores.wholesome-essential.com/bakon-yeast-hickory-smoke-seasoning-2-oz/



Best Bacon Salt Recipe:

1 c. well rendered bacon (1 to 2 pounds raw smoked bacon)
1/2 to 1 c. BioSalt or sea salt, to taste
1/4 to 1/2 t. of your favorite smoke salt, to taste
2 T. Bacon-Yeast
1 t. fresh ground black pepper, optional, to taste


Method: 

Use the healthiest, most flavorful smoked bacon you can find.

Preheat the oven to 325 degrees F.

Spread the strips of raw bacon onto a cooling rack set over a rimmed baking sheet.

Place the bacon in the oven and bake for at least 30 minutes, or until very crispy and quite dark in color. Render the bacon long and slow to remove as much fat as possible (or the bacon salt will really clump together - not good).

Remove bacon from the oven and let cool completely. Dab with paper towels to remove fat.

Process the rendered bacon in a food processor until it looks like grainy bits.

Add the salt, to taste.

Add your chosen smoke salt to taste.

Emphasize the bacon salt flavor by adding the "Bakon-Yeast" seasoning.  The Bakon-Yeast also helps to absorb some of the oil from the bacon.

Add the pepper if using. Taste and adjust flavors as desired.

Store air-tight.


Tip: Alderwood smoke salt is good. Mesquite smoke salt is good for mexican foods.


Enjoy, 

Leila & Nancy.

On-The-Go Grilled Chicken Strips

On-The-Go Grilled Chicken Strips 

I have wanted the convenience of pre-sliced char-broiled chicken breasts in my freezer, at my beck and call...for topping salads, adding to wraps, soups, sandwiches, whatever...

So Yesterday I lightly brined a large bag of thawed chicken breasts (I counted 17 breasts), in a large stock pot with some herbs and spices. I let it brine 24 hours, but you could brine the chicken for less time if you wanted. The brining is very easy to do, and it infuses the meat with flavor and keeps the meat tender and moist.

I then poached the chicken in the brining liquid until it was a little over half-way cooked through. Then we got our outdoor grill fired up and finished them off there, to create that nice grilled flavor. I first poached the chicken so that we didn't have to stand outside in the cold for a long time (it is January after all). You can skip the poaching step if you want to stand outside and tend the grill for a longer time.

I let the grilled chicken cool and then sliced it up and portioned the slices into quart-sized freezer storage bags. I Popped the bags in the freezer and they are ready to go at a moments notice.


ON-THE-GO JUICY GRILLED CHICKEN Recipe:

1 large bag of frozen chicken breasts (about 16 breasts)
2 T. sea salt
2 large garlic cloves, smashed
1 t. Italian seasoning (or other seasoning of choice)
1/2 t. onion powder
2 c. hot water
water to cover the chicken

Method:

Rinse the thawed chicken and place in a large stock pot.
Fill the pot with water, to just cover the chicken
Smash the garlic cloves with the salt in a mortar and pestle. (the salt helps with the garlic smashing).
In 2 cups hot water, add the Italian seasoning, onion powder, and smashed garlic-salt mixture.
Stir to completely dissolve the salt. Add the salt water (brine) to the chicken in the pot.
Refrigerate, letting the chicken marinate in the brine for up to 24 hours, (alternately you can marinate the chicken in zip-lock bags)

The next day:
Bring the pot of chicken to a gentle boil over medium-high heat.
Once it starts to boil, turn the heat down to medium-low, so that it is barely simmering.
Simmer about 10 minutes, then check the chicken for done-ness (is that a word?).
You want the chicken to be a little over half-way done.Remove chicken from the pot carefully.
place partway cooked chicken on a preheated outdoor grill.
Grill until cooked through, turning so that both sides have nice grill marks.
Cut into thin slices as soon as the chicken is cool enough to handle.
Portion meat into quart-sized freezer bags and freeze for future use.


Shortcut:
You can just brine the chicken for 1 to 2 hours by doubling the salt in the brine and diluting with less water. Before poaching the chicken, rinse the meat and poach in clean water. You may add more spices to the cooking water if desired. Then proceed as above.


Note: Use Gluten-Free seasonings and onion salt if that is a concern for you.

Chicken in the seasoned brine

Grilling the partially poached chicken

Don't let the chicken dry out while grilling

The grilled chicken is cooling before being sliced

The moist, sliced chicken

Packaged for the freezer

Enjoy!

Leila

A Delicious Oriental Style Gluten-Free Quinoa Salad Recipe

Mom's Oriental Style Quinoa Tabouli 

This is another fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are other delicious variations to this salad that I will post later.


ORIENTAL  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. rice vinegar, to taste
1/4 c.raw sesame oil
1/4 c. rice oil
2 t. toasted sesame seed oil, to taste
A pinch of. ascorbic acid powder (vitamin C)
2 large scallions, thinly sliced
2 T. grated fresh ginger root, to taste
2 T. toasted sesame seeds
1 large bunch flat-leaf Italian parsley, without coarse stems
2 peeled and grated organic carrots
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 medium cucumbers, peeled, large seeds removed, and cubed small (about 1/4th-inch squares)


Garnish when serving only because it contains salt:

Tamari soy sauce (gluten-free)


Method:

Mix all ingredients together thoroughly, adding ginger, rice vinegar and toasted sesame oil to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, season individual portions with Tamari, to taste.

Remember, DO NOT ADD SALT if you plan on storing any length of time

Plain Quinoa

Note:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila and Nancy

Excellent Gluten Free Mexican Style Quinoa Salad - Quick & Easy

Mom's Mexican Style Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).


There are other delicious variations to this quinoa tabouli salad that I have already posted on this blog: Classic, Italian, and Oriental style.



MEXICAN  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
1 garlic clove, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried Mexican oregano, to taste
1 t. ground cumin, to taste
1/2 to 1 large bunch cilantro, with stems, chopped fine
1 large bunch flat-leaf Italian parsley, without coarse stems, chopped fine
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 small to medium zucchini, cubed small (about 1/4th-inch squares
1 yellow bell pepper, cored, seeded, and diced small
Minced jalapenos, to taste


Garnish:

Pepper Jack cheese, diced into small cubes
3 medium tomatoes, diced small
Kalamata olives
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and serve.
Remember, DO NOT ADD SALT if you plan on storing any length of time



Notes:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila and Nancy

Gluten Free Italian-Style Quinoa Salad - Delicious and easy!

Mom's Italian Style Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are other delicious variations to this salad that I will be posting...


ITALIAN  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. extra-virgin olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
2 garlic cloves, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried Italian herb seasoning blend, to taste
1 large bunch flat-leaf Italian parsley, without coarse stems
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 small to medium zucchinis, cubed small (about 1/4th-inch squares)
1 red bell pepper, cored, seeded, and diced small, optional


Garnish:

3 medium tomatoes, diced small
Fresh grated parmesan cheese
Italian olives
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and Parmesan cheese then serve.

Remember, DO NOT ADD SALT if you plan on storing any length of time



Tips:

If dried herbs are used, the flavor may be a little flat tasting. You can amp up the flavor by adding some additional dried oregano plus dried basil, to taste.


Note:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila and Nancy

Amazing Quinoa Tabouli - Make ahead for quick meals

Mom's Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are delicious variations to this salad that I will post later. Note: These have now been posted:

See our Oriental-Style Quinoa Tabouli recipe.
See our Itallian-Style Quinoa Tabouli recipe.
See our Mexican-Style Quinoa Tabouli recipe.


Try this Tabouli recipe with this amazing Chicken Bake recipe HERE.


QUINOA TABOULI Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
1 garlic clove, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried dill weed (or fresh dill weed to taste)
2 T. dried mint leaves, crumbled (or fresh mint to taste)
1 large bunch flat-leaf Italian parsley, without coarse stems
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 medium cucumbers, peeled, large seeds removed, and cubed small (about 1/4th-inch squares)


Garnish:

3 medium tomatoes, diced small
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and serve.
Remember, DO NOT ADD SALT if you plan on storing any length of time



Tips:

If dried herbs are used, the flavor may be a little flat tasting. You can amp up the flavor by adding some dried oregano plus dried basil, to taste. Or add dried oregano plus a touch of dried tarragon (tarragon is a potent herb, so a little goes a long way).

You may also grind dill seeds in a seed mill and add a touch of the powder to your quinoa.

You may also use essential oils of dill seed and/or spearmint. Do not overdo it! Touch a clean finger to the essential oil dispenser so that you have less than a drop. Rub the oil off of your finger and onto the inside bottom of your mixing bowl before the other ingredients are added. Add the salad oil and mix well, to dilute it. You don't want an essential oil hot spot in your salad! Add the rest of the ingredients and toss well.

Note:

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!


Enjoy!

Leila and Nancy

Tasty , Crispy, Low Carb French Fries! Plus a delicious Fry-Sauce recipe

Seriously Yummy Rutabaga French Fries - 

As good as regular potato Fries,

plus a Fry-Sauce to boot!

Low-Carb Deliciousness - That's what these are!

When you eat these fine, crispy morsels, you will feel like doin' the 'Rutabaga Boogie' - But you won't have to - Because, as I said, they are low-carb. Party!

Rutabagas are high in fiber and have about a 4th of the carbs that potatoes do.

We like to partially cook these ahead of time, so that when the craving hits, they are quick to make - and quick to satisfy.

Restaurants use a similar method. Commercial fries are already mostly cooked and then stored in the freezer. Then the restaurant just quickly fries them up in a vat of hot oil to finish them off for you.

Well, now you get to chose a healthy oil to make your own fries with, coconut oil. We prefer deodorized 76 degree coconut oil for this, as it does not interfere with the french fry taste. Coconut oil also can take the heat very well, so you also avoid those bad-for-you trans-fatty acids. By the way, these fries are REALLY GOOD as a side, along with the Angus Beef Stick Meat recipe I recently posted. Out of the goodness of our hearts, we are also sharing a delicious, easy Fry-Sauce recipe to go along with the fries. Happy day.

The secret we share with you here is to first parboil the rutabaga fries with a little Italian seasoning, then cool or chill them until needed. When the craving hits, bake & broil them, or pan-fry to finish them, until the fries are browned, beautifully blistered and flaky. If you don't parboil them first, you will be baking them over 90 minutes in a 400 degree oven -that takes too long!



Easy Reduced-Fat Fry Sauce Recipe:

1 c. Follow Your Heart Reduced Fat Mayonnaise
Seasoned Salt, to taste (recipe on our blog)
Ground White pepper, to taste, for more kick (or Cayenne Pepper, or Hot Mustard)
1/3 c. Jalapeno sour cream, optional (sour cream with chopped roasted jalapeno added)


Method:

Place mayo in a small serving bowl
Season generously to taste with seasoned salt.
Spice it up to taste with white pepper or mustard powder




Best Rutabaga Fries recipe:

2 Large Rutabagas (makes a lot!)
1 T. Onion Salt 
1 T. Italian Herb Seasoning Blend
Season-All Seasoned Salt
Fine Onion Powder
Coconut Oil


Method (a 2-stage process):


Stage 1 (parboiling):

Scrub the rutabagas clean. Cut off the tough ends. Then cut off the thick collar of skin that surrounds the stalks. Scrape off any rootlet hairs with a paring knife to make smooth.

No need to peel the rutabagas, the fries are better with the peel left on. the roasted skins have a great flavor and texture and are very similar to potato skins!

Cut as evenly as possible into french fry shapes (Long +1/4 to 3/8-inch thick is best).
CAUTION: Large rutabagas are very hard. Use caution and use a heavy knife. Cut in half - lengthwise (for longer fries) to create a stable base. Then cut the halved root into 1/4th-inch slices (lengthwise again). Stack the slices and then carefully cut into 1/4 inch french fries.

Soak the cut up rutabagas in very hot water while you are bringing a large pot of water to a rapid boil on the stove. You want to cook them in plenty of water.

Carefully add the drained rutabaga fries to the rapidly boiling water. Add 1 T. onion salt and 1 T. Italian herb seasoning blend to the pot (this really tames the strong cabbage smell).

Start timing when boiling begins in earnest, and boil about 15 (?) minutes, depending on the width of the thickest fries.

Parboil until fork tender (tooth tender), and is no longer crunchy. They will become closer to the texture of boiled red potatoes. Don't cook until mushy or the fries will break up.

Note: If you do over cook the rutabagas, no worries, just proceed with the recipe and make into hash browns.

Drain parboiled fries in a wide colander, so that you can sprinkle and toss them with Season-all seasoned salt mixed with fine onion powder, both of which aid browning.

Gently toss fries about every 5 to 10 minutes until cool. It is important to allow as much steam as possible to escape. Let completely cool.

At this point, you may immediately cook up a batch of cooled fries, or, layer into a storage container and keep ready to "fry" in the fridge up to 3 days. It is best to refrigerate overnight, but not necessary, it just breaks up the work.

It's good to keep a bag of parboiled and seasoned fries in the fridge for a "Fast-Fry-Fix".


Stage 2 (crisping):

There are 2 ways to finish off the fries:

1. Bake and then broil in the oven to finish (our favorite method).

2. Pan-fry in a heavy frying pan on the stove.


Bake & Broil Method:

Sprinkle the chilled rutabaga fries with seasoned salt to taste.

Toss the chilled rutabaga fries with melted coconut oil. The coconut oil will turn white when it hits the cold rutabaga. Spread the fries out onto a (dark heavy) pizza pan.

Bake the fries in a 400 degree oven for about 30 minutes, stirring every 10 minutes, then broil on high on the top rack of the oven to blister. Watch closely...Don't wander off and burn your fries!

The fries will be covered with flaky blisters, the texture we are after.


Pan-Fried Method:

The Pan-Fried Method takes only about 10 minutes from fridge to table.

Sprinkle cold rutabaga fries with Seasoned Salt to taste.

Toss fries with warmed coconut oil, inside a dark heavy skillet (cast iron is awesome for browning).

Fry on the stove top until blistered and browned with a little coconut oil, in the dark heavy skillet.

This method results in slightly less flaky and crispy fries, but they are still very good.


To Serve: Leave the finished fries in the hot pan to keep the fries hot longer.


Note: Rutabagas absorb very little oil and are much lower in starch than potatoes or yams, so they will not have the crunch of regular french fries (except the thinnest cuts) but will be yummy and more-ish dipped in this special tangy sauce! Broiling them gives the crunchiest effect, however.


P.S. Don't cut your hand off.

See the photos of the process:

Mom's Recipe Card

Cut off the tough ends of 2 large rutabagas

Cut in half - lengthwise

Stack the slices and then carefully cut into 1/4 inch french fries

Soak raw fries in very hot water while waiting for the pot of water to boil

Parboil rutabagas until fork tender

Drain parboiled fries in a colander, sprinkle and toss with seasoning

Cooled and seasoned parboiled rutabaga fries - At this point they can be stored in the fridge

Chilled coconut oil-coated fries - ready to be cooked






THE BROILER METHOD - OUR FAVORITE COOKING METHOD

Results in a crispy, blistered fry

Baked rutabaga fries - This is how they look before the 2nd browning

Close up of the blistered, flaky texture of the finished hot broiled fries in a dark, heavy pizza pan

Here they are - Hot from the broiler - ENJOY!





VARIATION: RESULTS OF THE QUICK STOVE-TOP METHOD

Still delicious but not as crispy and blistered

Pan-fried rutabaga fries

The 2nd browning: After pan-blistering in coconut oil - use a heavy dark pan for the best crust

Mom's Fry Sauce Recipe

This rich Fry Sauce makes up for the leanness of the veggie fries

YUM


Quote from MOM, "Yum O!!! I ate a giant rutabaga this way. Man O man, it was delicious beyond all reason."

Enough said.

Leila

Balanced Garden Herb Salt Recipe

Garden Herb Salt


This is an amazing recipe. It tastes so much better than the commercial products on the market. Plant an herb garden if you don't already have one, it's worth it just to be able to make this recipe.



GARDEN HERB SALT Recipe:

2 c. BioSalt (a 50/50 blend of coarse sea salt and potassium chloride)
1/4 c. fresh organic lemon zest
1/4 c. chopped dried garlic
1/4 c. green peppercorns
1 c. fresh rosemary leaves (stripped from the stem)
1 c. fresh thyme leaves (no coarse stems)
1 c. fresh marjoram leaves (no coarse stems)
1 c. fresh oregano leaves (no coarse stems)

Method:

Chop the herbs into 1-inch sections.
Mix all ingredients together.
Grind in a food processor to a medium-fine texture.
Spread herb salt 1-inch deep on baking pans
Allow to dry (out of the sun), tossing and crumbling every so often until dry.
Pack into 8-ounce glass jars up to the top and seal with tight fitting lids.
Store in a cool, dark place.

Use:

Sprinkle over meats, use in marinades, use to season vegetables, etc...


Note:

You may collect organic lemon zest over time by freezing it (without added water) in ice cube trays. Thaw the zest before using in the herb salt, making sure there is no additional water in the zest.


Enjoy, 

Leila.

Rosemary Roasted Chicken & Winter Vegetables

This is pure comfort food. It warms you thoroughly on a cold winter's night and makes enough to feed at least 6 hungry people.

The chicken is juicy and perfectly seasoned. The roasted vegetables are buttery and tender and compliment the chicken nicely. The sweet potatoes add a delicious touch of sweetness and the rosemary's fragrance perfumes the whole dish. This is a satisfying meal that will be enjoyed often.

This easy meal is inspired by our EASY JUICY ROAST CHICKEN recipe also on this blog.



One Dish Roast Chicken & Vegetables:

Serves 6

4 large organic chicken breasts, brined and cut into large chunks
2 T. deodorized coconut oil for oiling the baking pan
1 onion, cubed
10 to 12 organic carrots, peeled and cut into chunks
3 large organic russet potatoes, scrubbed and cut into chunks
1 to 2 large organic sweet potatoes, scrubbed and cut into chunks
4 large garlic cloves, peeled and mashed with 1/2 t. sea salt
1/2 cup melted organic butter or ghee
1 t. seasoned salt
1/2 t. fresh ground black pepper
1/2 t. onion powder
1 t, dried rosemary, crumbled
Sweet paprika, to sprinkle on top as a garnish


Method:

Thaw and brine skinless, boneless chicken breasts in water that has 2 T. sea salt dissolved into it. Let the meat soak completely covered in the brine 30 to 45 minutes. Rinse and cut meat into about 2-inch x 2-inch chunks. Set aside.

Oil an extra large casserole dish with deodorized coconut oil (otherwise you will taste coconut).

Wash and prepare the raw vegetables and place in the oiled baking dish.

Place the raw chunks of chicken on top of the raw vegetables. Sprinkle the meat with the seasoned salt and onion powder. toss the meat to coat with the seasonings evenly.

Sprinkle pepper and rosemary over everything in the baking dish.

Mash the garlic with the salt.

Melt the butter, then add the mashed garlic. Pour the garlic butter over top and toss everything together well to evenly coat.

Sprinkle with paprika and dot with more butter, if desired.

Cover with foil and bake at 350 degrees F, for 60 minutes.

Uncover, toss, and bake an additional 15 minutes at 400 degrees F.

Serve hot with a fresh green salad and fruit on the side. Have seasoned salt at the table too.


Note: For a dairy-free version, replace the butter with a total of 1/4 c. deodorized coconut oil.

Enjoy, 

Leila.