What is Cajun Remoulade?

Cajun Remoulade is a complex mayonnaise-based sauce with what seems like a long list of ingredients, but ones usually found in most pantries. It’s creamy, but sharp with the acid driven by the hot sauce, pickle juice and lemon juice. Capers plus two mustards including a stone ground mustard help to bring a bland mayonnaise to life.

I have always loved cajun remoulade sauce with seafood, but knew very little about its history. It is thought to have originated in France (as most sauces seem to) making its way to America in Cajun or Creole cooking in Louisiana. In fact, you don’t have to go more than a few feet to find a remoulade sauce in New Orleans.

Like most evolving recipes, remoulade sauce varies from chef to chef, cook to cook, and everyone probably thinks their recipe is the only true remoulade. This means that you can make this your own. While the following ingredients make a delicious remoulade, you can tinker as you see fit. Many recipes have chopped celery, but that’s not an ingredients I easily have on hand, and I didn’t miss it.

This might seem like a lot of ingredients but most of these are probably in your pantry. The most important thing is driving these flavors, though, is taking the time to refrigerate the sauce to meld the flavors. You need at least an hour, but I like to refrigerate this sauce for several hours before eating.

You can also use your left over remoulade to make remoulade deviled eggs. Simply mix with yolks. Go here for how to make perfect hard boiled eggs.

Seafood Recipes with Remoulade Sauce

• Crab Cakes
• Fish Tacos
• Salmon Tacos
• Crab Louie (coming soon)

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Remoulade Sauce

Mayonnaise based remoulade perfect for seafood recipes.

Course Sauce

Cuisine American, French

Keyword mayonnaise, remoulade

Ingredients

• 1 cup mayonnaise
• 2 tablespoons dijon mustard
• 2 teaspoons stone ground mustard
• 1 tablespoon dill pickle juice (can use sweet)
• 1 tablespoon Worcestershire
• 1/2 teaspoon garlic powder or one minced fresh clove
• 1 tablespoon parsley finely chopped
• 1 teaspoon paprika
• 2 Scallions minced, green part of scallions
• 2 tablespoons celery finely chopped
• 2 tablespoon hot sauce

Instructions

• Mix all ingredients together.
• Taste and add hot sauce as needed.
• Refrigerate minimum one hour to meld flavors.

The post How to Make Cajun Remoulade Sauce appeared first on Spinach Tiger.

Is it really possible to make delicious Italian dishes like grain-free keto chicken piccata and have it be authentic Italian that everyone in the family will love?

Absolutely. Take a look for yourself. 

What Exactly is Chicken Piccata?

Piccata is not a dish, but  means a method of cooking an entree, usually veal or chicken. The chicken is butterflied, pounded flat, dredged in flour and parmesan cheese. White wine,  lemon juice, and capers are mixed in with the drippings along with a finish of butter to make a sauce. 

I used almond flour, but you can use all purpose flour or if you’re not doing low-carb or can’t do nut flours.

This is a twenty minute dish inspired by Simple Recipes, but instead of using flour, I made my own grain free coating using extra fine blanched almond flour with freshly grated pecorino Romano. There is no compromise. It’s so delicious.

Tips for Frying Keto Chicken Piccata with Almond Flour

Almond flour is a wonderful coating for frying chicken, but there are a few things you need to know. You have to use finely ground blanched almond flour and it’s helpful to add in some parmesan or pecorino cheese which helps the flour stick and serves as flavor booster.

I fried all of my chicken cutlets on a medium low heat in non-stick pan. Almond flour and the cheese can burn more easily than wheat flour.  I also used a meat thermometer, and frequently tested  the cutlets to make sure they are at 165 degrees F. and not more, because over-cooked chicken means tough chicken.

• Use blanched super fine almond flour.
• Use a healthy oil, such as avocado oil, or olive oil (do not use coconut oil for this recipe).
• Fry low and slow.
• Remove particles in oil between frying (drippings are saved to make the sauce).

Keto Chicken Piccata is a dish for the whole family.

Kids may not want the sauce or capers, but they will love the chicken, so this is a very family friendly dinner, served best with a bright green salad with a lemon vinaigrette, and a starch. If you’re low-carb, mashed cauliflower or cauliflower rice is great. If not, whipped parmesan potatoes, or a simple pasta like this one would be perfect.

Nutrition Value for Keto Chicken Piccata

Keto Chicken Piccata has 2 net carbs per serving. (This recipes serves 4).

More Low Carb Chicken Recipes from Spinach Tiger

Almond Flour Chicken Tenders

Keto Chicken Parm

One Pan Chicken Thighs with Cauliflower

Chicken and Olives

One Hour Italian Roast Chicken

Za’atar Chicken with Lemon

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Almond Flour Chicken Piccata with Lemony Butter Sauce (Gluten Free, Keto Friendly)

A Low Carb Version of Chicken Piccata, using almond flour and pecorino romano cheese.

Course Entree

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 321kcal

Author Angela Roberts

Ingredients

• 1 pound boneless chicken breasts 2 breasts
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 to 2 eggs beaten
• 3/4 cup almond flour
• 1/4 cup freshly grated Pecorino Romano or Parmesan Cheese
• 1/4 cup cooking oil avocado or olive oil

Lemon Sauce

• 1/2 cup white wine or chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons capers
• 2 tablespoons unsalted butter
• 2 tablespoons chopped parsley for garnish

Instructions

• Butterfly the chicken breasts, by slicing horizontally.
• Place between plastic wrap and gently pound flat.
• Season with salt and pepper.
• Cut into serving size pieces.
• Mix almond flour and grated cheese.
• Dip chicken into egg and then into almond flour cheese mixture.
• Heat oil in pan to medium heat.
• Place chicken in pan (not crowding) and reduce heat to medium low.
• Each side only takes a few minutes. I use an instant read meat thermometer. Chicken must be 165 degrees F (74C).
• You may need to fry in batches.
• Drain and save oil to make sauce.
• Place chicken in warm oven while making sauce.

Lemon Sauce

• Heat (wine or broth) lemon juice and capers on medium heat, until it reduces by half.
• Add butter and stir until incorporated.
• Pour over chicken and serve immediately.

Nutrition

Serving: 14 | Calories: 321kcal | Carbohydrates: 3g | Protein: 35g | Fat: 19g | Fiber: 1g

The post Low Carb Chicken Piccata with Almond Flour (Keto Friendly, Paleo) appeared first on Spinach Tiger.

Usually a stir-fry points to Asian flavors, but why be limited to that. I find asparagus so much more suitable to this flavor profile with olive oil and lemon,  which doesn’t overtake the vegetable but compliments it.

Pistachios are often under-looked as an ingredient, but once you start cooking savory dishes with them, you’ll make it a habit.

Remember the lamb with mint pistachio pesto? Or this pistachio pesto ? They actually inspired my use of pistachios here, although I didn’t make a pesto, I added them in for a delicious salty texture.

A Little Bit about Pistachios

When I was a child, I loved the Encyclopedias. It was probably a foreshadowing of how much I like to research everything, and run to google, especially when it comes to food, ingredients or cuisine.

You might be surprised to discover that pistachios are not nuts, but seeds, and are part of ancient history, one of two nuts mentioned in the old testament.

Pistachios originated in the middle east, probably Iraq, eventually  spreading to the Mediterranean.  Syria introduced the pistachio tree to Italy in the first century, and you often find them in Italian desserts.

Today, Iran is the world’s largest producer of pistachios and California is second, although America didn’t see its first pistachio until the late 1800’s. Once cultivated, they became more of a snack food, found in vending machines. The shells were often died red to make them more appealing.

While most cooking with pistachios has been reserved to baking, I prefer pistachios in savory dishes more than sweet dishes, although I wouldn’t turn down pistachio gelato.

This is a forgiving recipe.  You don’t have to follow the recipe tightly, but you do need to know a few things about asparagus or this dish can fail. I prefer to use a cast iron pan, a staple in my kitchen, but you can use any kind of frying pan.

What You Need to Know About Asparagus for Chicken and Asparagus Stir-Fry Recipe

• Buy the freshest asparagus you can. It should snap, not bend.
• Buy medium-sized asparagus. If they too thin, they aren’t fork friendly, too thick and they’re too woody. Err on the thinner side if that’s all you can find.
• Peel the asparagus. I peel with a potato peeler starting about half way down. I then cut off about 1 inch at the bottom to remove any woody part.

• Don’t overcook or undercook the asparagus.
• Cook your chicken thoroughly first on low (so it doesn’t get dry) and add your asparagus in to cook it enough that it is not necessarily crunchy, but has just a little resistance.

Chicken and Asparagus Stir-Fry is a Super Easy Dinner

This is a super easy dinner, done in about 15 minutes.

You can prep everything ahead, by cutting your chicken and marinating overnight in a little olive oil and lemon, and trimming your asparagus.

In the version below, I used a rotisserie chicken, and that was as good, maybe better as the stir-fried chicken. Just shred, and add after the asparagus is cooked through.

The thing that makes this dish sing are the pistachios. If you want it to sing even higher, add a tablespoon of golden raisins, often a Mediterranean ingredient. I learned about the magic of pairing golden raisins with pistachios when I made this raw cauliflower salad. If you’re not a raisin fan, skip them.

If you can find purple splendor potatoes, do use them. They are super healthy and I tell you why here. If not it’s great all by itself, with rice or with noodles.

As far as herbs, if you have fresh herbs, use them. Mine herb garden is  are not ready

Capers and lemon zest. adds acid and brightness to the dish.  Don’t forget the sea salt. Salt isn’t just there to make food salty. It’s a flavor enhancer and will make everything taste better. I use himalayan sea salt in almost all of my cooking.

Disclosure: This site contains Amazon Affiliate links, which earn a small commission but do not affect price. For my full list of recommendations, you can visit my amazon page.

More Asparagus Recipes from Spinach Tiger

• Asparagus Quiche
• Asparagus Gremolata
• Asparagus Detox Soup

More Chicken Recipes from Spinach Tiger

• One Hour Roast Chicken
• Ricotta Stuffed Chicken Breast

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Chicken and Asparagus Stir-fry Recipe

The One Dish Chicken and Asparagus Dinner, so easy with a boost of flavor from lemon and pistachios.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pound boneless chicken breasts
• 1 tablespoon olive oil
• 1 bundle of asparagus
• 2 shallots chopped
• 2 garlic cloves chopped
• 1 tablespoon parsley
• 1 teaspoon herbs de provence or herbs of your choice
• zest of 1/2 lemon
• juice of 1/2 lemon
• 1 tablespoon capers
• 1/2 teaspoon sea salt or to taste
• 1/2 teaspoon black pepper or to taste
• 1/4 cup chopped roasted salted pistachios

Instructions

• Cut chicken into bite sized pieces. You can also slice chicken breasts through middle lengthwise and make small pieces that way.
• Trim asparagus. Using a potato peeler, peel asparagus from about 3/4 from bottom, getting strings off. Cut off 1 inch of bottoms (or woody part). Cut into 2 inch pieces. Set aside.
• Heat oil in pan. Add in shallots until softened.
• Add garlic for about 1 minute.
• Add chicken and turn heat very low so as to not dry or brown.
• Season with salt and pepper.
• Once chicken is cooked add in asparagus, lemon juice, zest, capers, herbs.
• Once asparagus is cooked through, season again with salt and pepper to taste.
• If you are adding in purple potatoes, they should be boiled and peeled first. Cut into quarters and cook until heated through.

Twenty Five Pistachio Recipes from Bon Appetit

The post Chicken and Asparagus Stir-fry Recipe with Lemon and Pistachios appeared first on Spinach Tiger.

Have you ever made a dish you loved so much, you made it all over again the next night? That’s exactly what happened with this Wild Alaskan Black Bass, baked with olive oil, green pepper, olives and cherry tomatoes.

I added in sautéed yellow squash and the colors, flavors and textures mingled together just right to make that perfect bite.

Every month I get a box of wild Alaskan fish in collaboration with SitkaShares. If you remember, I made these fish tacos with their wild cod. It comes packed in freezer bags and dry ice to leave your fish with so it remains frozen for hours, even in the summer. They always let me know the day it is being delivered so I can make sure to be ready for it.

It’s the best fish I can get my hands on. You can even meet their fishermen. 

What does wild Alaskan black bass taste like?

Black bass are whitefish fillets that may resemble a cross between a snapper and a branzini. Their small, delicate flakes and mild flesh make them perfect for baking, roasting, or sautéing. They bake in the oven beautifully and quickly, and don’t fall apart like baked sole. That makes this fish perfect for roasting with tomatoes and olives.

I am in an instagram partnership with Sitka Shares, but under no obligation to write this blog post. I’m sharing this because I am truly just that excited about their product.

How to Defrost Frozen Fish

The fish comes packed in plastic. I simply submerge in cold water for about 15 to 20 minutes. You could place from freezer to refrigerator in the morning,  and it will be ready for you at dinner time.

How To Make Wild Alaskan Black Bass

This is one of the easiest recipes you will ever make and the payoff is big. Of course, this is healthy, but it feels much more decadent. I pat dry, salt, and place in baking dish. I cut my cherry tomatoes in half (you can keep them whole) add in tiny slivers of green or red peppers (because I had them from the farm), add olives, capers and lemon. You can skip the peppers if you desire.  Drizzle olive oil. Bake for about 17 minutes at 375 degrees F. If you want to, you can add in a large dice of yellow squash before baking. I did that the second time I made the dish. I also added fresh oregano. You can use any herbs you have on hand. I also sprinkled some red chili flakes for that little extra heat.

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Here are the reasons Sitka Salmon Shares is worth joining.

Wild: Wild-caught from the pristine waters of Southeast Alaska

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually, flash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom

retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered direct to your door, with recipes, newsletters, and more.

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

How You Can Get Wild Alaskan Seafood

I have received a few boxes of fish in exchange for instagram posts and they are packed perfectly. Fish remains frozen, and you are notified in advance of delivery. This is such a joyful way to eat responsibly.

Special Promotional Savings for My Readers

Go to Sitka Salmon Shares to order.

$25 off first share. Use Code: SpinachTiger19. 

I do hope you make this dish. I promise you it’s delicious and when you do, tag me on instagram #spinachtiger. If you love this recipe, please give it five stars, as that means a lot to me. Feel free to email me any questions you may have.

See this dish using wild cod from Sitka Salmon Shares

Wild Cod Fish Tacos

Please follow me on instagram. If you make this recipe for low carb cream cheese frosting, please tag me #spinachtiger. I love to see you make these delicious recipes.

If you love this recipe, please give it five stars. It means a lot. xoxo

More Seafood Dishes from Spinach Tiger

Roasted Red Snapper with Pistachio Pesto

Pan Seared Salmon Tacos

Cod Fish Tacos

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Baked Wild Alaskan Black Bass with Olive, Tomatoes, Capers

Italian baked Wild Alaskan Black Bass with vegetables, lemon, olives, capers.

Course Entree

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 pound Wild Alaskan Black Bass
• salt and pepper
• 1 bell pepper seeded, cut into thin strips (optional)
• 10 large cherry tomatoes or grape tomatoes
• 1 or more tablespoons olive oil
• 1 tablespoon capers
• 1/2 lemon cut into slices
• 1/3 cup kalamata olives or your favorite olive
• 1/2 teaspoon red chili flakes optional

Instructions

• Defrost fish. Pat dry. Sprinkle with salt and pepper.
• Preheat oven to 375 F.
• Drizzle small amount of olive oil in bottom of baking dish.
• Place fish and vegetables in baking dish.
• Drizzle with more olive oil.
• Add lemon slices on fish.
• Sprinkle red chili flakes on veggies.
• Bake for 17 minutes.

The post Baked Wild Alaskan Black Bass Recipe with Olives, Tomatoes, Capers appeared first on Spinach Tiger.

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Picadillo Tacos

A Cuban classic of ground meat, olives, and sazon seasoning

Course Entree

Cuisine Cuban

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 1 carrot diced
• 1 clove garlic sliced
• 1 medium yellow onion diced
• 1/2 poblano pepper diced (can substitute green bell pepper)
• 1 pound ground beef can substitute ground turkey, ground pork
• 12 small green Spanish olives cut cross wise
• 1 tablespoon capers
• 1 14 ounce can diced tomatoes
• 1 tablespoon cider or balsamic vinegar or 1 teaspoon vinegar based hot sauce
• 1 tablespoon maple syrup or honey
• 1 teaspoon oregano
• 1 bay leaf
• 1 tablespoon sazon seasoning homemade recipe below
• salt
• black pepper
• lettuce
• queso fresco for garnish
• corn tortillas
• Queso cheese for garnish
• !Homemade Saźon Seasoning
• 1 tablespoon black peppercorns
• 1 tablespoon toasted coriander seed
• 1 tablespoon garlic powder
• 2 teaspoons cumin
• 1 tablespoon oregano
• 1 tablespoon annato seeds ground (or paprika)
• 1 tablespoon salt

Instructions

• Instructions:
• Saute onions and carrots in olive oil until onions are softened, about three minutes. Add in garlic, poblano peppers, and saute for one minute. Crumble ground beef and add to the pan.
• Once meat is browned, add saźon seasoning.
• Add in olives, capers, can of tomatoes, vinegar, honey, and bay leaf. If the meat is extra lean, add in two more tablespoons of olive oil. Simmer over very low heat for two hours, stirring occasionally. Alternatively, this can be put into a slow cooker to simmer on low for 4 hours. Remove bay leaf before serving.
• !Instructions for the Sazon Seasoning
• Toast peppercorns and coriander seeds in frying pan until warmed through. Add all ingredients to spice blender and grind.

Assemble

• Remove bay leaf.
• Warm corn tortillas. Place shredded lettuce. Top with picadillo. Garnish with queso fresco

The post Puerto Rican Picadillo Tacos and Homemade Sazon Seasoning appeared first on Spinach Tiger.

While Sole Meunière is not the prettiest dish on earth, it’s my all time favorite. If it’s on the menu (which it usually is not), I’m ordering it.

In my old days of traveling to New York City, I would seek out little French cafes that never failed to serve liver and onions and Sole Meunière . These dishes were a special comfort food for me, especially the fish. It almost always came with green beans (haricot vert, a little longer and thinner than the American green bean) and even though I was consuming a ton of butter, I felt healthy, happy, and satisfied.

This is such an easy dish to make at home, and as I write to you, I wonder why I don’t make this all the time. I think I have a thing about making fish inside the house, because I don’t have a good exhaust fan, which I’m thinking of putting in during our kitchen remodel. (By the way, stay tuned for our kitchen remodel saga, coming soon and a good reason to subscribe).

Julia Child described  her first experience with Sole Meunière as one of the most exciting dishes of her life. I completely understand such a blown up statement because I felt the very same way. The first thing you need to do is not be afraid of butter. Love it and clarify it.

How to Clarify Butter

Clarified butter is butter than has been heated and the foam removed, reducing it by about 25%. It is used when a dish calls for butter to be cooked over a high heat and the first thing to prepare when getting ready to make this dish.

Use Dover Sole or Try an Alternative

If you can’t find nice filet of sole, you can use an alternative such as flounder or another favorite, rainbow trout. If you can find spotted trout, all the better; it reminds me of lobster. It’s not quite the same texture as Dover Sole, but it will still be wonderful.

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Sole Meunière Recipe

Sole Meuniere, classically French with lots of browned butter and lemon.

Course Entree

Cuisine French

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 4 sole fillets (4 ounces each)
• 4 tablespoons unsalted clarified butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced flat-leaf parsley
• 1 tablespoon capers rinsed (optional)

Clarified Butter

• 6 tablespoons unsalted butter

Instructions

• Combine flour, salt, and pepper. Dredge each fish fillet in the flour mixture until well coated.
• Melt 1 tablespoon of the butter. Brown each filet about 3 minutes on each side, depending on thickness.
• Transfer the fish to a platter and tent with foil. Add the remaining butter to pan and turn up the heat to medium-high.
• Brown butter until it turns golden and add lemon juice. Pour the butter over the fish and serve immediately. Sprinkle with parsley.

Clarified Butter

• Heat butter over very low heat until all the foam rises to top. Skim off foam, strain through mesh strainer or cheesecloth. You will probably end up with about 4 tablespoons.

The post Sole Meunière Recipe and How to Clarify Butter appeared first on Spinach Tiger.

I’m excited about this lemon chicken recipe, so much so that I can tell you with all honesty that I have prepared breaded lemon chicken with capers six times in the last six weeks. I don’t ever do that, but this is one of those recipes that might become a signature dish, because it’s a dish just about everyone loves, including kids.

Breaded chicken might seem old school, but don’t let the word “breaded” fool you. When you dip in egg and flour and egg again, something magical happens to a plain, ordinary chicken breast. It wears a coat that can take a sauce, such as a lemony caper sauce (which you can feel free to shoot a little wine into).

This is a counter-intuitive dish, in that you shower it with a somewhat thickened broth which makes you think it’s going to go soggy, but it doesn’t. As it bakes in the oven over a foundation of lemon slices, the broth turns to a rich sauce and the dish becomes quite special.

Maybe I’m slightly partial, because in the making the Einkorn Cookbook, I helped to test this recipe. While it’s not a flour-heavy dish, like some of the other choices in the book such as the one-pot baked bread (that I’ve made twice) or the waffles, pancakes or muffins that I can’t wait to try, it still requires flour to make it the way Shanna (one of the authors) remembers it from her childhood.

You might be familiar with Shanna & Tim Mallon from Food Loves Writing. If you love coming here, you’ll really love going there.

Shanna and Tim put beauty into healthy food, from beginning to end, and I could eat at their house every single night, even leftovers. They think through their food choices, not just for health, but for full enjoyment, the aesthetic, the aroma, the taste and then importantly, how that food makes them feel. They care about food sources, as do I. They research food in the same nerdy way, and they intentionally cook for health and for enjoyment, including Einkorn chocolate chip cookies here.

What is Einkorn Flour?

I first learned about Einkorn a few years ago, and I’ve became very curious as to why this is the next new wheat, which is ironic, because it’s actually the world’s most ancient wheat in existence. I know I often talk about going grain free, but the reality of that is I can only do that about 4 or 5 days a week. And, the reason to give it up is to fight off inflammation caused by intestinal distress of over processed wheat.

I wanted to know, is there a way to enjoy wheat without the freak out?

Perhaps, for many people, the option is Einkorn flour. I make no promises about health reactions, but you can decide for yourself, by your own reaction.

Low in gluten, it is more easily digested and doesn’t cause the intestinal problems some people have with wheat.  It’s the world’s most ancient wheat and is not hybridized. Every other wheat has been altered to be more durable, more disease resistant, including the healthier wheats, but it’s all in degrees. What this means for you, is that it does the least amount of harm to your intestinal environment, making it easier to digest, often suitable for people with gluten sensitivities. It’s also more nutritious.

Cooking with Einkorn

Cook and bake using the same amounts as all-purpose flour recipes, keeping in mind that there is a lower gluten content in Einkorn flour. I’ve made my famous biscuits with Einkorn and they were great (recipe coming).

Einkorn flour opens up an array of recipes that are better when breaded, like this buttermilk fried chicken, but in the meantime, I’m going to enjoy this breaded lemon caper chicken one more time.

I made it here and even did a video that is still being edited.

Jovial Organic Einkorn Flour, 


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Breaded Lemon Chicken with Capers

Breaded Chicken with a lemon caper sauce.

Course Entree

Cuisine Italian

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 2 boneless skinless chicken breasts one double breast
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/2 cup Einkorn flour plus 1 tablespoon for sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 cup Pecorno Romano Cheese
• 1 egg
• 1 tablespoon coconut oil
• 3 tablespoons butter divided
• 1/2 onion sliced
• 1 clove garlic grated
• 1 cup broth
• 2 tablespoons white wine or dry vermouth optional, not in original recipe
• 1 tablespoon cold water
• 1/2 lemon sliced into 6-8 slices you might need a whole lemon
• 2 tablespoons capers

Instructions

• Preheat oven to 375
• Pound Chicken breasts very thin. You will probably get 4-6 pieces of chicken.
• Season with salt and pepper, both sides.
• Mix flour, paprika, garlic powder in plate for dipping chicken.
• Mix egg and Pecorino cheese.
• Dredge chicken into egg mixture, then flour and than again in egg mixture.
• Heat coconut oil in pan to brown chicken.
• Brown chicken in coconut oil. Does not need to be cooked through as it's going in oven.
• Use a baking dish to bake chicken in oven.
• Slice lemons. Put in baking dish. Lay chicken on top of lemons.
• Rinse capers and pat dry. Add to chicken.

Make Sauce

• Scrape pan drippings and melt 1 tablespoon of butter in same pan.
• Add in onion and garlic, cooking until onions are soft.
• Add broth. Have a lid ready, as it may bubble.
• Mix water and 1 tablespoon of flour in a jar. Shake well.
• Add to broth. Add two tablespoons of butter to pan.
• Add wine or vermouth.
• Cook on low for 15 minutes.
• Pour over chicken and bake 30-40 minutes.

The post Breaded Lemon Chicken with Capers and the Einkorn Cookbook appeared first on Spinach Tiger.

You have all weekend to make this dinner for Valentine’s Day, but lucky you, you only need about thirty minutes.

It’s a long story, but a few years ago this was our super bowl dinner, as we were having our floor repaired.   They were supposed to finish on Saturday, but it was a tough job as it was one of the coldest days of the year, and it was pouring. I’m not complaining; they worked hard, but it prevented us from inviting anyone over to watch the game, and the kitchen was cold.

I did care, however, about dinner. In a very cold kitchen,  amidst the clamor of hammers and other noisy tools, I managed to make two kinds of grain free chocolate chip cookies and an amazingly great rack of lamb dinner that took almost no effort.

The workers left, and dinner was ready. The floor was no longer a safety hazard. Peace and quiet were restored. A juicy rack of lamb sings of romance and calm.

The Process

Total prep time was less than 10 minutes, roasting time at about 20 minutes. It hit all the right spots. Healthy, grain free, hearty, decadent, tender juicy rack of lamb that was so good, we think this was the best lamb dish we ever ate at home.

You could make this together for Valentine’s Day weekend, with minimal effort. It will bring a smile to both of you and you won’t feel overly stuffed. The Brussels sprouts were a surprisingly perfect accompaniment to the medium rare, juicy, tasty roasted rack of lamb. I served no sauce, no condiment, as the lamb chops were so juicy and flavorful, they are meant to be enjoyed naked.

So tell me do you go out to a restaurant on Valentine’s Day or do you prefer to stay in. I’d love to see you comment!

Please connect with me on instagram and subscribe and never miss a delicious healthy recipe.

Seven Lamb Recipes from Spinach Tiger  you need to make. 

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Rack of Lamb and Brussels Sprouts in Under 30 Minutes

Roasted rack of lamb with Brussels spouts, juicy and tender, made in under 30 minutes.

Course Entree

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 rack of lamb frenched
• 2 tablespoons Dijon mustard
• 3 tablespoons olive oil divided
• 1 teaspoon capers optional
• 4 cloves fresh garlic minced
• sea salt
• freshly ground black pepper
• 1/2 pound Brussels sprouts
• 1 tablespoon Italian black olives
• 2 tablespoons Italian parsley

Instructions

• Prepare a marinade of 2 tablespoons olive oil, Dijon mustard, and minced garlic, capers. Look here for an easy way to peel garlic.
• French the rack of lamb, cutting all the fat between the bones (your butcher can do that). Cut off most of fat across the rack. Lamb can often have too thick of a fat layer. It will still be juicy. Trust me on this.
• Smear the marinade all over the lamb. Cover and marinade for 4-6 hours.
• Take out of refrigerator 30 minutes before cooking.
• When you do that, preheat oven to 450 and prepare Brussels sprouts.
• Wash and trim Brussels sprouts and Slice them in half. Toss them in olive oil and season with salt and pepper. Add olives if you like.
• Heat cast iron pan in oven for about ten minutes.
• Place rack of lamb in oven for 10 minutes.
• Add in Brussels sprouts.
• Continue to roast both for ten minutes. Check temperature of lamb. An internal temperature of • 130-140 °F (54-60 °C) will give you medium rare.
• If Brussels sprouts don't seem done enough, remove lamb to a serving dish, cover with foil, allow to rest, and cook Brussels sprouts a few more minutes.
• Season lamb chops with salt and pepper and chopped Italian parsley.

Notes

Normally, I add freshly chopped thyme and rosemary to my lamb chops. I didn't have any and I used parsley. Feel free to add thyme and rosemary.

The post Rack of Lamb and Brussels Sprouts in Under 30 Minutes appeared first on Spinach Tiger.

The savory cheesecake I made here with a potato chip crust is very popular, so why not give you another recipe for a savory smoked salmon cheesecake appetizer. It’s New Year’s Eve and this is the perfect creamy, savory, salty last indulgence of the year.

I have a bittersweet story about New Year’s Eve. I have a favorite aunt, Aunt Rita, my godmother, my mother’s sister, and a woman who’s memory I will always cherish.  I showed you her sand tart recipe this month, although her signature dish was stuffed shells. If you hadn’t had her stuffed shells, you were probably not her friend.

She was into classic, smart fashion, the kind of clothing that was made well and lasted for decades. I still use her purses from 40 years ago. Her end came too soon for me, but graciously fitting, as she was ballroom dancing, something she was passionately involved in all of her life.  She was a widow, and now with a new man. I never liked her husband, as he was a rather joyless man, an OCD clean freak, with a bit of a mean spirit. This new man was full of life, love and generosity, the complete opposite.

He was the last person she looked in the eyes before she died, as she waltzed around the room doing the thing she loved the most.  I still have her size 6 glass slippers, and, although she wasn’t wearing those that night, it was still kind of a Cinderella story. Her husband left her pennyless, and the new man was taking care of everything, including a brand new outfit for the New Year’s Eve dance.

The next few days were full of the usual family drama, but I was able to plan things for her in a way she deserved, with a beautiful Catholic service, probably the sweetest funeral service I’ve ever attended.  The only thing that went wrong is the way the funeral director fixed her hair. She wore a straight bob with bangs and they curled them in a very old lady way, not her style at all.

She was kinder than I realized, as people I never knew or heard about showed up, grieved and shaken, because she had done something to touch their life. I knew she had made a difference in my life, always encouraging me and helping me weather the mother-daughter trials of my life, but I didn’t know she extended that beyond our family. My mother always made me feel like someone I wasn’t, but my aunt made me feel like who I really was. 

Death brings crazy people to the door, and this was no exception. People I didn’t know knocked on the door insisting my aunt had promised them various things. One came to get a  house plant. Someone came in and went upstairs and stole jewelry right under our nose. One character, whom I knew from childhood as  Big Mary, showed up at the viewing and funeral pretending to care about my aunt.  She softened my heart so much I gave her several boxes of my aunt’s possessions, only to find out she was there to spy, sent by another estranged relative. It was a sad time, a stressful time, a surprising time.

A nice surprise was receiving a phone call from her first and only true love. Later I found his love letters in a box, and I discovered the divorce was not his idea, but was a result more from the hold my grandmother had on her He was Sam Sr., the father of the cousin I talk about, Sam Jr.. and have dedicated this blog to.

These memories make me take a deep breath.

We have no idea how tonight will end or what tomorrow will bring. It could be the time to make things right, or at least forgive people in your heart. My aunt’s passion was dancing and she danced her whole life. She died dancing with a man who loved her.   She danced up to her last step.

Smoked Salmon Cheesecake

I’ve made this three ways. One six inch cheesecake with a potato chip crust, one four inch cheesecake with no crust and one in a mason jar. This recipe will make two six inch cheesecakes, a larger 10 inch cheesecake or the three ways I mentioned.  If you do use mason jars, pay attention to the changes I make in the recipe.

This is a perfect New Year’s Eve appetizer and goes quite nicely with a little bubbly.

Enjoy your last day of 2013. Do something silly. Do something kind. Do something that takes courage. Forgive someone. Celebrate with someone.  Enjoy elegant party food like this savory smoked salmon cheesecake.

Dance to your last step.

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Savory Smoked Salmon Cheesecake Appetizer

Savory cheesecake with smoked salmon, an easy to make appetizer.

Course Appetiser

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Author Angela Roberts

Ingredients

• 1 8 ounce bag of kettle cooked or ruffled potato chips
• 14 ounces of cream cheese
• 2 eggs
• 1 tablespoon flour optional
• 1 shallot finely chopped
• 4 ounces chopped smoked salmon
• 1/2 lemon
• 1 tablespoon fresh dill chopped and extra for garnish
• 2 tablespoons sour cream can use extra for garnish as option

Instructions

• Preheat oven to 475 degrees
• Using a rolling pin or a food processor, crush chips into large crumbs. Add a tablespoon of melted butter to the chips and press into pans. Bake for five minutes. Set Aside.
• Saute shallots to sweat them. Set aside.
• Whip cream cheese in food processor. Once smooth, add in sour cream, flour, dill shallots.
• Add eggs one at a time. If you have a Vitamix, you can add eggs first followed by the rest of the ingredients.
• Chop salmon, squeeze lemon on salmon.
• Once mixture is smooth, add in chopped salmon and mix thoroughly.
• Pour into two six inch pans or one 10 inch pan and bake at 475 for five minutes. Turn heat down to 250 and bake for another 10-15 minutes until set. Cheesecake should be a little jiggly.
• Turn oven off, open oven door and allow to rest for 15 minutes.
• Cool completely, top with sour cream, garnish with dill, capers and lemon twists.
• You can choose to serve warm with crackers, bread toasts or vegetables such as cucumber slices, lettuce leaves.

The post Savory Smoked Salmon Cheesecake Appetizer with Video appeared first on Spinach Tiger.

Seared Tuna Nicoise Salad will never go out of style, even though it’s an old classic, originally prepared in Nice, France.

Seared Tuna Nicoise, usually includes, tomatoes, anchovies, black olive, capers and lemon juice. It was often made with canned tuna, but I love this seared tuna version. It can be seared in a frying pan or on a grill.

I skipped the anchovies, but I adore anchovies with seared tuna and in this recipe, where I served a seared tuna over pasta dressed with a spicy anchovy sauce. Feel free to throw the anchovies in.

Look at this gorgeous piece of yellow tail tuna, wild caught.

When is the last time you used Bibb Lettuce for a salad?  It’s not in bags. It’s easy to wash and dry. There is very little waste and it’s not only sweet; it plates so well.

These tomatoes are grown nearby. Soon the ones in my garden will be just as red, ripe and ready.

The green beans were steamed in one of those special pots that only requires one inch of water and a lid.  Townecraft is sold in a party plan and I inherited my aunt’s set she purchased back in the 1960’s. No lie. They are still perfect. Beans were done in 10 minutes. I immediately drain and throw into an ice bath to maintain the bright green color.

This is a healthy, high protein paleo inspired salad or just want some really good food.

More Easy Seafood Salads

• Shrimp Avocado Tomato Salad
• Crab Louis with Remoulade
• Langostino Lobster Salad

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Seared Tuna Nicoise Salad

Modern twist on a classic salad of Salad Nicoise with seared tuna and shallot vinaigrette. Adapted from Crumblog.

Course Salad

Cuisine French

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• tuna steak enough for as many people you are serving
• bib lettuce
• 1 ripe tomato sliced
• 1 cup boiled small potatoes
• 1 hard boiled egg
• 1 handful cooked green beans
• 1 teaspoon capers
• 10 oil cured olives or nicoise olives
• anchovies optional
• salt
• pepper

vinaigrette Ingredients

• 2 tablespoons shallots finely minced
• 2 garlic cloves minced
• 2 tablespoons dijon mustard
• 2 tablespoons champagne or white vinegar
• 1 tablespoon fresh tarragon
• 1/4 cup extra virgin olive oil
• 1 teaspoon honey
• salt
• pepper

Instructions

• Brush tuna with olive oil. Season with salt and pepper.
• Heat 10 inch frying pan on medium low heat. Add 1 tablespoon of olive oil. When oil is hot, add Ahi Tuna and sear one minute on each side. Set aside.
• Wash lettuce arrange on place with sliced tomatoes, egg, potatoes, olives, green beans.
• Arrange tuna on salad. Add capers. Drizzle with vinagrette.

Vinaigrette

• Mix mustard with vinegar. Add honey and add in rest of ingredients.
• Season salad with salt and pepper

The post Seared Tuna Nicoise Salad with Shallot Vinaigrette Dressing appeared first on Spinach Tiger.