Oriental lentil broth

January 4th, 2021

This soup is so simple yet tastes delicious so give it a try tonight – I’m sure the family with love it! Here’s some information to share with the family over dinner tonight: Did you know that a cup of lentils contains about 18g of protein and a whopping 16g of fiber. That 1 cup also provides 37 percent of the Daily Value of iron and 49 percent of the Daily Value of manganese. Manganese is an important trace mineral that’s essential for growth, reproduction, brain function and the proper metabolism of sugars, insulin and cholesterol. Additionally, the ancient Greeks used lentils in soups, salads and bread making over 10,000 years ago. Also, Catholics who could not afford to buy fish during “Lent” ate lentils. Just some interesting facts. Enjoy!!!!!

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Vegetable Soup 4 serves

December 21st, 2020
Serves 4

I have said this before, and I’ll probably say it again. My boys love soups any time of the year, but especially in the fall and winter months. Since we have the roaring fire pit on most weekends now, there is nothing better than sitting, chatting, laughing, and reminiscing about vacations, movies, and family events with a blanket around our shoulders and a hot bowl of nutritious soup warming our hands and our stomach at the same time. Since changing my eating habits to a more nutrient dense way of eating which includes

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Stuffed Butterflied Rainbow Trout - simple and easy my way

December 7th, 2020

Serves 2 to 3
Ingredients:
2 teaspoons olive oil
2 butterflied Rainbow Trout filets
2 shallots, peeled and sliced
2 teaspoons of onion powder
1 teaspoon of garlic powder or 2 peeled and chopped garlic cloves
1 package maitake mushrooms, chopped coursley
1 tablespoon freshly chopped parsley
Pre-heat oven to 375’f

How to make:

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Salad Dressings

 

 October 26th, 2020

How to Make:
To make each one of these dressing, put all the ingredients into the blender, and blend until smooth. Drizzle over your salad and enjoy immediately. You can put each of these dressings into separate jars with tight fitting lids. Remove from the fridge 10 to 15 minutes before using. Shake well and serve. They will keep in the refrigerator for up to 5 days.

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Mahi-Mahi with Summer Fruits

 October 12th, 2020

 Mahi Mahi:

A 3-ounce serving of Mahi-mahi offers 93 calories when added to the diet. This fish helps to lower the chances of heart problems, cancer, counteract inflammation, reduces signs of aging, maintain healthy nerves and cell functions. It also offers minerals such as phosphorus, selenium and iron. Selenium provides antioxidant activity that assist immune function and thyroid gland.

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  Forever Oceans

September 14th, 2020

 

I have a love and passion for all things from the Ocean.

3 months ago, I was asked to consult for a startup company that raises sustainable seafood called "Forever Oceans". This has been an exciting and interesting journey that I have thoroughly enjoyed. From developing new seafood recipes, to writing a blog, to amassing some of the top chefs in America to be a part of our culinary board. To working with Chef Rick Moonen and planning a series of podcasts called "Ocean Raised". The first episode will broadcast September 2nd and feature Chef Norman Van Aken, followed by Chef Andrew Zimmern on September 16th and Chef Emeril Lagasse on September 30th. Exciting times indeed.

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Salad of Roasted Vegetables, Quinoa with Tahini Blood Orange Dressing

July 28th, 2020

Red Cabbage:
Health benefit: Cabbage is a great store of vitamin C and vitamin K. The rich deep color of this vegetable is due to a high concentration of anthocyanin polyphenols (strong dietary antioxidants, possessing anti-inflammatory properties), making it have even more phytonutrients than a green cabbage

Blood oranges:
In addition to its high anthocyanin content, blood oranges are low in calories which may help prevent obesity, a major risk factor for type 2 diabetes. At just 70 calories per fruit, blood oranges are an excellent source of vitamin C, and a good source of fiber and potassium.

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Asparagus & Bean Salad with Balsamic Parsley Dressing 2

 

June 15th, 2020 

Asparagus is available year-round, but spring is the best season for this nutritious vegetable. Crops are harvested from late February to June, with April being the prime month and high season for asparagus.

A few interesting facts about asparagus:
The stalks shoot up from the crown of the plant and grow into fern-like leaves when they are allowed to develop. However, the edible stalks are harvested strictly by hand before the actual fern leaves develop. You have to be patient to grow your own asparagus: It takes three years from the sowing of the seed to the harvest of the first stalks. Asparagus is one of the few vegetables that is grown as a perennial since the plants have about a 10-year life.

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Alison - Victoria Sandwich Cake

 

June 8th, 2020

Today is five years since my beautiful wife and mother to my three amazing boys passed away. In her memory, I am reposting one of her favorite cakes, Victoria sandwich cake with strawberry jam and whipped cream. This is delightful, to say the least. I don't make many cakes these days as we try to stay away from processed sugar and dairy, but this is a special day. So let's have a slice of cake in memory of a wonderful wife, daughter, mother, aunt, sister and best friend to so many−Alison Davies.

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  Sunshine Pineapple Breakfast Bowl

 

May 18th, 2020

Try this easy to make nutritious breakfast and let's look forward to those beautiful long hot days lounging by the pool this summer.

Sunshine Pineapple Breakfast Bowl
Serves 4

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Asparagus & Bean Salad with Balsamic Parsley Dressing 2

 

April 28th, 2020

Chef Mark Allison's Recipe

Asparagus is available year-round, but spring is the best season for this nutritious vegetable. Crops are harvested from late February to June, with April being the prime month and high season for asparagus.

A few interesting facts about asparagus:
The stalks shoot up from the crown of the plant and grow into fern-like leaves when they are allowed to develop. However, the edible stalks are harvested strictly by hand before the actual fern leaves develop.

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  Asian Style Poached Chicken Broth

 

April 20th, 2020

Soups are a staple in a wide range of Asian cuisines, from Thailand through to Japan. Whether you're in the mood for noodle-based soups like ramen and Hanoi-style breakfast or something non-traditional like egg drop soup boosted with spinach and edamame.

A little information on noodles:
* Rice noodles - Made from rice flour, these soft-textured noodles are eaten in many cultures of East and Southeast Asia.

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Irish Stew

 

March 30th, 2020

Chef Mark Allison

 I remember making this dish so many years ago in culinary school back in my home town of Newcastle.

Irish stew is a Lamb and root vegetable stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old,

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Asparagus & Bean Salad with Balsamic Parsley Dressing

Chef Mark Allison's Column

March 9th, 2020

Asparagus is available year-round, but spring is the best season for this nutritious vegetable. Crops are harvested from late February to June, with April being the prime month and high season for asparagus.

A few interesting facts about asparagus:
The stalks shoot up from the crown of the plant and grow into fern-like leaves when they are allowed to develop. However, the edible stalks are harvested strictly by hand before the actual fern leaves develop. You have to be patient to grow your own asparagus: It takes three years from the sowing of the seed to the harvest of the first stalks.

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Flat Bread of Garlic Portobello Mushrooms

 

February 24th, 2020

This flat bread recipe is so easy to make, and has a hearty umami flavor, while the unexpected boursin spread takes it to the next level. One of the best garlic mushroom dishes ever!

Did you know?

The Portobello mushroom is just a large button mushroom! Largely produced in China, India and the United States, the portobello is produced by allowing the regular white button mushroom to continue to grow and mature. The result is a large, brown mushroom, with a hearty texture and a stronger earthy smell.

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Keeping it Green - Fresh Noodle Salad

 

February 10th, 2020

If you like things raw, you'll love this dish. Everything is fresh, and no cooking is involved. Just buy the freshest ingredients you can get your hands on, either at your local farmers market or your local food store. Open a bottle of wine, pour out a glass and begin making this dish. It takes minutes, and you'll be enjoying the fabulous aroma and out-of-this-world taste.

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Oats, Strawberries & Almond Milk

Chef Mark Allison's Column

 January 20th, 2020

A quick easy to make the night before breakfast to wake up to. Fresh strawberries infused with almond milk, gives you a strawberry milk shake flavor, combined with almond butter, local honey and gluten free oats, you have a tasty yet satisfying start to your day.

Almonds are a powerhouse when it comes to nutrition. They contain a number of important vitamins and minerals, as well as healthy fats. Some of their many amazing health benefits include lowering blood pressure, controlling blood sugar

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Roasted Spiced Coconut Cauliflower


Serves 4

How about a little bit of cauliflower head tonight. This vibrant yellow fragrant cauliflower comes from the infusion of coconut milk, turmeric, Thai red chili and mustard seeds, finished with freshly chopped cilantro and mint - this makes for a perfect meatless Monday recipe. Did I say it was vegan! Yes it is - and as always it's very easy to make and I'm sure the whole family will love to try this for dinner tonight.

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  One Cup Wonder

December 16th, 2019

 

Did you know that smoothies can make a healthy breakfast if you have a good balance of ingredients and nutrients, including protein, carbohydrates, and healthy fats. Always try to add at least one vegetable to your smoothie this instantly cuts down on sugar and increases the fiber content. Adding yogurt, avocado or a banana helps make your smoothie more filling and creamy, so you'll stay satisfied longer. Just be sure to choose varieties of yogurt that have little to no sugar and have zero artificial ingredients.

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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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