Feast of Skewers: Beef Satay, Muu Satay, Satay Kambing & Thai cucumber salad

Satay.jpg

This week my sweet little steed who carries me to work daily needed a bit of care to carry on through the autumnal weather changes. When I went in to Seven Corners Cycles, Corey was talking about the weather. How long this summer is! So many more opportunities to barbeque!

These recipes have been tried and true this summer so I want to share them with you while you can still cook outside. They are great together, but even just one makes a delicious meal when paired with a few vegetables (mushrooms, tomatoes and asparagus pictured) and a cool Thai cucumber salad.

Beef Satay

This is a modern satay with an amazing blend of flavors. Tamari is wheat free soy sauce that I use on the rare occasion when I have soy. If you are on a strictly soy free diet please just double the fish sauce and leave out the tamari all together. Its just as delicious!

Ingredients:

  • 1/3 cup of tamari
  • 1/4 cup of fresh cilantro
  • 2 tbs of grated orange zest or 4 kumkwats seeded and chopped
  • 4 tsb of fish sauce (red boat is the best and only kind I use, as mentioned before)
  • 1 tsp of coconut oil
  • 3 cloves of garlic
  • 1 lb of beef sirloin cut into skewer size pieces (about 1 inch wide and 1/4 inch thick)

Directions:

  1. Puree tamari, cilantro, orange, fish sauce, oil garlic in a food processor until smooth. Toss in a bowl with the beef and marinade for 4 hours or overnight if preparing your meats a head of time.
  2. Thread the marinated meat onto bamboo or metal skewers. Grill over charcoal for 4-6 minutes, 2 to 3 minutes on each side or until lightly charred.

Muu Satay

Muu means pig in Thailand which is traditional for this dish, but it is not unusual to see it made with chicken. I save the coriander roots from the summer coriander & freeze it in a ziplock bag for use all year round.

1 cup coconut milk

1 chopped lemon grass

4 cloves of garlic

1/2 inch length of galangal

1 1/2 tsp ground tumeric (or 1/2 in of fresh)

1 1/2 tsp sea salt

1/2 tsp ground coriander (or ground coriander root if you can get it)

pinch of cayenne pepper

12 oz of pork or chicken cut into slices for skewering (about 1 inch wide and 1/4 inch thick)

 

Satay Kambing

Kambing is the Javanese word for lamb. There are so many amazing lamb recipes! I chose this one because it is less often prepared in the US than the shish kebab which I also deeply enjoy.

1 tbs organic tamarind paste

1 1/2 tsp ground coriander

1 1/2 tsp ground tumeric

1 tsp sea salt

3 cloves of garlic chopped

3 large shallots or 1 small strong onion (not sweet) chopped

1-2 inch piece of ginger

1 lb of lamb cut into sliced for skewering (about 1 inch wide and 1/4 inch thick)

1: Puree all the ingredients but the lamb in a food processor. Combine with the lamb and chill for at least 4 hours. I like to make marinades the day before so the meat is ready to grill when the coals are hot.

2: Thread the marinated meat onto bamboo or metal skewers. Grill over charcoal for 4-6 minutes, 2 to 3 minutes on each side or until lightly charred.

 

Contact us with questions, comments, or to schedule a Nutritional Therapy appointment: info@mettariver.com

Peas in Curried Beef

Fresh peas are a delicious sign that spring is shifting to summer.

When I was 15 years old my father married a Singaporean woman. One of the things we enjoyed doing together was cooking, the other eating. This dish is a modified version of the one she taught me at that time: quick and easy to make, delicious and perfect for the spring peas, which are in abundance right now

Although the photo shows shelled peas, the dish is even more delicious with the crunch of sugar pod peas. After they are stringed cut them into 3 or 4 pieces to add to the dish.

Make sure you do not over cook the peas for the first serving, but if you want leftovers double the recipe. It is delicious the second day!

1 diced medium sized onion

2 tablespoons of fat for cooking

1 lb ground beef (only grassfed & organic of course!)

2 teaspoons on whole cloves

1 pinch of ground cloves

2 teaspoons of fresh minced ginger

1 tablespoon curry powder

1 lb of peas shelled or chopped (depending on which kind you choose)

salt to taste ( I love grey celtic sea salt in this recipe)

1: Saute the onions and whole cloves in fat over medium heat, until fragrant and transparent

2: Stir in the beef breaking it up into small pieces as you stir, making sure it doesn’t clump until just cooked through. Lower the heat under the pan.

3: Add ground cloves, ginger and curry powder and allow to cook for 5-7 minutes.

4: Stir in the peas. As soon as they turn bright green pour the whole mess into a serving dish & serve with a fresh sliced fennel drizzled with olive oil and salt

Spring Fava Greens

Yesterday we grilled a boneless lamb roast in the back yard. Early summer feeling days this spring! Take advantage of them because you never know what tomorrow will bring. We have an unexpected abundance of garlic growing wild in our back yard. They came up last year and this year they are back. So we picked some to throw on the grill.  We had a Portland farmers market treat we purchased for the first time: fava greens! We used grilled green garlic, but you can use cloves if you don’t have fresh on hand. Ever since we found it in our garden, we are seeing it everywhere. Poke around your neighborhood and see what you can find.

Spring Fava Greens

3 fresh garlic stems or 5 garlic cloves roughly chopped

1 bunch of fava greens

2 tablespoons of oil. I use pork fat. Butter, coconut or duck fat would work as well, each imparting a distinctly different flavor to your dish

a couple of pinches of sea salt or pink salt, larger grains are tasty for this dish

1: wash the fava greens and dry them well. chop and use the whole thing as the stems are crisp and tender as well.

2: heat the pan until it sizzles when a drop of water is sprinkled on it. Add the oil and as soon as it melts completely, add the garlic.

3: toss the fava greens into the pan and stir until just beyond the wilted point.

4: slide them onto a serving dish and sprinkle with salt. Serve with any meal and enjoy the taste of spring!

Preserved Lemons

Vibrant preserved lemons: these delicious guys are a staple for quick cooking in my kitchen. they are good for marinating chicken, beef, pork and i use them blended in a small food processor, with garlic & parsley for steak marinade, with anchovies, garlic & rosemary for lamb. they last over a year in the fridge, but mine never do!

You might have noticed the meyer lemons in the market right now. There is an extraordinary crop & the price is great. They are my favorite: tart, sweet and fragrant. This is the way I am able to enjoy them in every season. This year I am following the same recipe with kumquats. I’ll let you know how they turn out.

10 - 12 well washed lemons

2/3 - 1 cup of beautiful sea salt ( i prefer gray salts for this recipe)

1/4 cup olive oil

you will need a jar or two with lids that fit well either one 20 oz or two quarts.

1: cut 6 of the lemons into 8 pieces and remove the seeds. Toss with the salt into a bowl.

2: pack them into the jar or jars. if there is more than an inch of room at the top, do step one again with one or two more lemons.

3: squeeze enough juice from the remaining lemons to fill the jars until the lemons are just covered with juice (i saved squeezed lemon skins for my broth making endeavors/frozen)

4: leave on the counter or in cupboard for 5 days shaking once a day

5: add the olive oil on day 5 or 6. Refrigerate... use a clean fork or spoon when getting them out of the jar. Use a clean fork or spoon when getting them out of the jar to use. If you want them to last, don’t double dip! Enjoy.

Paleo Pancakes

paleo-pancakes-web.jpg

As many of you know we are constantly preaching about the evils of grains and encouraging everyone to find alternatives to this staple of the Standard American Diet (SAD). Most of our digestive systems do much better with squash and root vegetables for complex                 carbohydrates than grains do, so here’s a recipe for pancakes that I make every other week or so. You can make a large batch of them freeze the extra and put them in the toaster oven when you’re ready to have some more. Also they go great with the soup recipes that Minga has shared with us over the past few months.

Ingredients:

2 cups Squash (1 large squash makes about 2cups)

2 tbs arrowroot

2 eggs

1 tbs coconut oil or organic butter

Start with a large squash. Either butter nut, acorn, kabocha (Japanese pumkin), or pumpkin. Split the squash in half scoop out the seeds and place face down on a cookie rack greased with coconut oil. Bake at 350 F for 45 min to 1 hour.

Use a fork to check when it’s soft and cooked all the way through. Pull from the oven and let cool until it can be scooped from the rind without burning your hands.                

Scoop the flesh into a large mixing bowl measuring 2 cups. Next stir in your 2tbs of arrowroot powder using a fork to break up all the fibers of the squash till you have a smooth paste. Finally beat your two eggs and stir them in to your batter.

Heat an iron skillet or thick pan with medium heat and coat with coconut oil. These pancakes take longer to cook than traditional pancakes to be patient. It takes about 15 minutes for the first side (if they are burning turn the heat down so you can cook them longer) and 10-15 minutes on the second side. When they’re done use generous amounts of organic butter or coconut oil and add a little salt to taste. Enjoy!