Turkey Kedgeree

 

December 2nd, 2019

I love leftovers, and what better way to use turkey leftovers than to make a "somewhat traditional kedgeree".

Kedgeree is a traditional Scottish (Indian) dish consisting of cooked, flaked Haddock, boiled rice, parsley, hard-boiled eggs, curry powder, and occasionally sultanas and it can be eaten hot or cold. Kedgeree was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire, Scotland. The National Trust for Scotland's book "The Scottish Kitchen" by Christopher Trotter notes that Malcolm's recipe and other old examples of kedgeree were developed by Scottish regiments stationed in India in the late 1700's and early 1800's, which was then reinvented by the soldiers on their return home back to Scotland. Whatever the history of the dish is, its tastes fantastic and it's so easy to make, plus it's a great way to use up any leftover turkey meat from

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Wild Salmon Curry

 

 

November 18th, 2019

Chef Mark Allison's Column

We love curries in our house. Curries work with just about anything, meat, vegetables, Tofu, fruit, beans, nuts and seeds. Even fish, and one of our favorites is wild Alaskan salmon curry. I was very lucky to live in Alaska back in 1998/9 while on a Fulbright teacher exchange program. Even luckier to meet and become friends with one of the best guys I have ever met Jim Hollis,

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Roast Butternut Squash Salad with Goat's Cheese, Black Cherries, Quinoa & Orange

November 4th, 2019

Butternut squash sprinkled with garlic, thyme and olive oil, roasted in the oven and served with warm quinoa, arugula, balsamic vinegar, fresh black cherries and crumbled goats cheese is a wonderful combination of ingredients. It is a quick, easy and delectable way to start your evening. I didn't even mention that it's healthy. Turn on the oven, pour yourself a glass of wine and prepare your ingredients. You just need to pop the squash in the oven, and, as it cooks, make the quinoa and slice the oranges. Before you know it, you're combining all the ingredients together for a lovely family meal. Enjoy!

Roast Butternut Squash Salad with Goat's Cheese, Black Cherries, Quinoa & Orange
Serves 4 to 6

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Dressings

 October 28th, 2019

Try these three fresh taste bud tingling dressings to brighten up your everyday salad. Give your salads a fresh, colorful spin with these quick and easy salad dressings. A few steps and a handful of creative ingredients will wow your family or friends or add a burst of flavor to any weekday lunch-preferably one eaten al fresco.

Tahini Garlic Dressing
4 cloves garlic, peeled
½ teaspoon sea salt
½ cup tahini
2 lemons, juice of
3 tablespoons water

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Brussels Sprout Hash with Sausages

October 14th, 2019

Serves 4

This is one of those dishes that's fabulous any time of the day, whether for breakfast, lunch or dinner, everyone will enjoy. Its take less than 30 minutes from start to finish, it's full of flavor, full of textures, looks amazing and gives you healthy protein, carbohydrates and fats all in one dish.

Some suggestions on good quality sausages:

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Spicy Asian Chicken

 

October 7th, 2019

Let's spice up dinner tonight - who doesn't little a spice in their lives every now and again. This dish is so easy to make, literally minutes from start to finish. It looks like a delicious creation you would find in an authentic Asian restaurant, tastes amazing and is healthy for you, as you have "cooked it" and "you know what's" in it.

Fresh healthy ingredients will little processed products, quick and easy to make, my kind of food. Enjoy.

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Fish Tacos

Chef Mark Allison's Column

September 30th, 2019

Who doesn't like taco night! Taco Tuesday is everyone's favorite night of the week here at the Allison/Davies home. A night filled with family, tacos, and all of the best toppings you can eat. It all adds up to the prefect eating experience. The boys love to choose a different kind of fish or meat and experiment with different spices, herbs and toppings to get the perfect matching flavors. You can do so much with tacos. They're a simple street food, but there's room for creativity. You can add any ingredients you want to create your own dream taco!

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Roasted Tomato Open Faced Sandwich

 September 23rd, 2019

 

If you didn't know this already, tomatoes are part of the nightshade family, which also includes potatoes, peppers and eggplants. The U.S. Supreme Court declared them a vegetable in 1893, tomatoes are actually a fruit since they grow on a vine, form a flower and contain seeds. They're in season from May through October, with some variation depending on where you live in the US.

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Pan Fried Halibut with Lemon Parsley Asparagus

Chef Mark Allison's Column

Septemeber 16th, 2019

James my youngest son loves fish, in fact any kind of fish he'll eat. His favorite being wild Alaskan salmon. Before James was born we actually lived in Alaska for 10 months on a Fulbright teachers exchange program back in 1998. I swapped my job at Neath Port Talbot College, our house in Swansea, even our little white car, to experience teaching in another country. California was the destination we were hoping for, but unfortunately no culinary instructors from that part of the world applied to go to the UK that year. So Alaska it was,

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Late Summer Early Fall Fruit Salad

 

Septemeber 9th, 2019

As we move from summer into fall (my favorite season of the year). Summer fruits are just starting to pass their best. Peaches from the Carolinas can be somewhat "firmer" and more "sour" in taste then those bought earlier in the season. But with this easy to follow recipe you can still enjoy the wonderful taste of this delicious fruit well into the autumn.
Peaches are rich in many vitamins, minerals, and beneficial plant compounds.

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Sweet Potato, Red Pear & Brussels Sprout Salad

Chef Mark Allison's Column

September 2nd, 2019

Made this stunning little tasty salad dish in the wellness kitchen at work the other day while cleaning out the fridge. All the leftovers just matched perfectly together. After I made it I took the finished dish to the 3rd floor to our admin staff. Believe me it was gone in less than five minutes. The feedback - "it tasted amazing chef". Give it a try, as always it's easy and nutritious!

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Figs anyone?

 August 26th, 2019

Our fig trees are exploding this year. More fruit than all of us including Coco, who is climbing the tree to get them, can eat!

Dr. M

Figs anyone?

Ripe, luscious, soft and yielding, it's the fall and fig time!!! This temping small fruit full of tiny seeds that give a unique taste, smell and texture make it one of the most sought after fruits this time of year.

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Coconut Shrimp Curry

 

August 19th, 2019

The first time I had coconut milk, was from wining a whole coconut at "The Hoppings", Europe's largest travelling fun fair, which is held on the Town Moor during the last week of June each year in Newcastle. This has got to be back in the seventies as a young excited child having the time of his life, riding the merry go round, driving the dodgem cars, sliding down the tall helter skelter.

I'd normally go home carrying a coconut and a gold fish in a bag of water. Unfortunately the gold fish never lived longer than a week, before being flushed down the toilet on its way back to the sea (poor thing).

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Roasted Carrot, Celery, Black Beans, Tomato & Quinoa Salad

 Aug 12th, 2019

I love working with simple whole foods that blend really well together. Take simple ingredients like carrots and celery, sometimes underrated for the super stars that they are. Carrots are the second most popular vegetable in America after the potato. Apart from adding celery to soups and salads, we don't really incorporate celery much into our everyday array of staples. Yet both carrots and celery are crunchy, tasty, and highly nutritious in their own way.

Carrots are a good source of several vitamins and minerals, especially biotin, potassium, and vitamins A (from beta carotene), K1 (phylloquinone), and B6.

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Chicken with Creamy Mushroom Sauce

August 5th, 2019

Keeping food simple, healthy and delicious has been my manta for the pasted 20 years now, ever still Matthew my middle son became a type 1 diabetic. Even more so when my late wife Alison was diagnosed with stage four cancer back in 2008. My philosophy about food has been to use fresh ingredients and make it yourself. Then at least you have a good idea about what you are putting into your body to maximize your health. I'm not into today's supper foods, fad diets and latest celeb eating routines. Using one ingredient foods such as fruits, vegetables, pulses, nuts, seeds, unprocessed grains and lean proteins give you the best nutrition for your body. So follow along and make this easy creamy chicken dish tonight for your family and friends and see how "real food" can be amazingly tasty and simple to make.

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  Energy Power Bar

July 29th, 2019

 

One thing I have never done, is snack between meals. I really think, when you are following a whole foods life style, you are giving your body and mind the right combination of nutrients, so you never feel hungry. But I do have 3 boys who love sports, so I need to have something in the fridge that will boost their energy levels when needed.

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So Easy North Carolina Sweet Potato Soup

 

JULY 22, 2019

This creamy slightly spicy low-fat soup gets its creamy texture from pureed sweet potatoes and goes perfectly paired with a light salad for lunch. It takes around 20 minutes from start to finish so it can be made the night before or even in the morning to take to work.

I live in Charlotte North Carolina and believe it or not since 1971 we have proudly claimed the number one spot for sweet potato production across America.

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Instant Lunch Time Noodle Soup

July 15th, 2019

Lunch can be difficult sometimes, since finding somewhere to eat that's close to work, reasonable priced and of course good quality food has its challenges. I like to take lunch to work every day- unless I know in advance that I have a business lunch meeting that day. So, just like being a boy scout you have to be prepared. One thing that's easy to prepare and take to work is soup. You can literally make any kind of soup you like because you can have them either hot or cold depending on the time of year and the combinations are endless.

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  Shrimp Fried Rice

July 8th, 2019

My boys love shrimp and they love rice. So combining them is one of my go-to, less-than 30-minute meals that my family can't get enough of. If you have any left over rice, the time cuts down to 15 minutes or less.

My favorite cuisine has to be Asian because I just love the fresh, spicy ingredients used to make healthy dishes. I'm classically trained in French cuisine, but gone are the days where I use lots of red meat, butter, cream, and triple fat cheese. Now I prefer to use French cooking techniques and healthy ingredients.

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  Cauliflower & Almond Butter Curry

 

July 1, 2019

Coming from England, we do like a good curry. Fish and chips used to be the number one selling dish in the UK. In the 1990's, it was overtaken by Chicken Tikka Masala, which was reportedly being ordered at restaurants and takeouts by 11 million Brits each week or about 22 percent of the population.
Yes, we all like to eat our comfort foods, just like a good curry. When served with rice pilaf and plain naan bread, chicken tikka contains well over 1,300 calories a portion.

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