Recipes

Sweet Potato Unleavened Bread

Ingredients: 

1 8oz cream cheese pack softened

2 sweet potatoes

2 eggs

3/4 cup flour

1 1/4 cup cornmeal

1/2 cup brown sugar

1 teaspoon salt

1 cup almond milk

1 stick butter melted

1 tablespoon cinnamon

2 teaspoons nutmeg

1 tablespoon vanilla extract

vegetable oil *for greasing the pan*

Boil sweet potatoes until soft while the cream cheese is softening. Skin the potatoes and mash them up. Mix all ingredients in a large bowl.

Preheat oven 400 degrees.

I used a glass 13 × 9 pan. Grease the pan with vegetable oil.

Bake 45-50 minutes until firm in the middle and browned corners.

It will be moist and have the consistency of a brownie.

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Turkey Pastrami and White Bean Soup

Ingredients:

1/2 lb Turkey Pastrami (sliced to 10 or thickest cut) diced into cubes

3 cans Great Northern beans

1/2 sweet onion diced

2 carrots diced

1 celery stalk diced

3 garlic cloves chopped

1/2 bundle Kale sliced

2 chili’s *for spice*

1/4 cup white wine

1 tablespoon thyme

1 tablespoon fennel seed

2 tablespoons chicken bouillon

1/4 cup almond milk

1 teaspoon ground cloves

3 tablespoon cajun seasoning

1 tablespoon sea salt

1 tablespoon black pepper

Palm oil

Equipment: Small stock pot

On medium heat, sautee onions, carrots, garlic, celery in fennel, thyme, chilis, cloves, salt, pepper and 1 tablespoon cajun seasoning in palm oil. Add 1/4 cup water and stir. Then add in Pastrami with white wine and continue about 5 minutes.

Note: the reddish color comes from the palm oil

Take off the stove and fill with water, stir in drained beans, and chicken boullion. Continue to stir and let boil an hour. Add kale and let boil another hour on medium heat.

Pour in almond milk and 2 tablespoons of cajun seasoning. Let simmer on low for 10 mins. Taste to make sure you dont need anymore salt or pepper. It should look creamy like this when you are finished.

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Mackerel Burgers

Ingredients:

1 can of mackerel (makes 4 patties)

Onion diced small

Green bell pepper diced small

Celery diced small

Breadcrumbs

1 egg

2 cloves of garlic chopped

Cilantro

1 teaspoon red wine vinegar

1 teaspoon lemon juice

Sea salt

Black pepper

Cajun seasoning

Butter

Hamburger buns

Tomato

Lettuce

*Avocado mash for a condiment*

Combine the ingredients and shape into patties. Fry hard on both sides in half a stick of butter. Then build the burger.

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Mahi Mahi with Linguine and Butter Sauce

Ingredients:

2 lbs Mahi Mahi fillets

2 eggs

1 1/2 lbs linguine noodles

breadcrumbs

2 sticks butter

3 tablespoons garlic

1 tablespoon chicken bouillon

Juice from 2 lemons

1 cup white wine

black pepper

dill

sea salt

oregano

olive oil

Preheat oven 425 degrees. In a large bowl, break 2 eggs and then season the top of the fillets with sea salt, oregano and black pepper. Place the seasoned side down in bread crumbs and then season the other side. Flip it so both sides have been battered.

Place in a pan and bake for 25 minutes until a golden brown.

In a saucepan, fry garlic in a little olive oil on medium heat. Then combine wine, butter, chicken bouillon, flour, dill and lemon juice. Whisk and let simmer on low. You can add a little salt but may not need it. Just taste it before adding.

Boil the linguine noodles and make a salad.

Place noodles on the bottom, Mahi Mahi on top and the cover with butter sauce.

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Pheasant with Vegetables and Jasmine rice

Ingredients:

4 Pheasant breasts chopped in small pieces

1 egg

1 onion chopped

1 carrot chopped

1/2 of a zucchini chopped`

1 celery chopped

2 slices of beef bacon diced

2 tablespoons chopped garlic

sage

thyme

Rick’s Hot & Spicy All Purpose Seasoning (4n1) or use a cajun spice blend

salt

black pepper

2 sticks of butter

flour

vegetable oil

jasmine rice

In a small bowl season the pheasant pieces with sage, sea salt, black pepper, 4n1 and one egg.

Then batter with flour. Fry lightly and toss for about 5 minutes in 1 stick of butter. Then remove from heat. Set aside.

Fry the beef bacon in the other stick of butter. Then add vegetables. Sprinkle a little salt, pepper, and 4n1. Brown them then add back in the pheasant. I used fresh thyme about a tablespoon and continually tossed. Add two tablespoons of vegetable oil so it doesn’t stick to the pan.

Toss it until pheasant cooked through. Serve over jasmine rice.

Followup: My eldest son asked permission to eat the leftovers. I made them a steak dinner that night because I wasn’t sure if they would like the game meat. But yes I’m very happy they liked it. After all the food I made them they still were curious and pleasantly surprised! ☺☺☺

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