Salmon Salad-A Quick Summer Supper-for two

1/2 C. chopped fermented dilled carrots
2 spring onions sliced diagonally
1 Can drained Salmon with all the skin and bones included
2 T. Vinaigrette dressing.

2 Stalks celery sliced diagonally.
1 Red bell pepper cut into sixths, roasted or fried.

2 Eggs- hardboiled and sliced for garnish.
2 Tomatoes sliced for garnish.

Fresh ground pepper over everything.
No salt is needed because the salmon has enough.

Mix the salmon with everything except the tomatoes and eggs. Place on the plate with tomatoes, eggs, and roasted peppers for garnish.

This "recipe" was constructed from the items I had on hand. I do like to keep salmon in the pantry and I always have eggs, celery, and fermented carrots. The onions were from the garden and the tomatoes were very good ones from the grocery, not actually in season and were the red peppers.

If I'd had radishes, they would have gone in and probably a few chopped leaves of spinach for more color. Potatoes would have been very good on the side. I would have fried them with the peppers in coconut oil. I've been enjoying warmer weather cooking which includes cold and hot on the same plate. The salmon salad was cold and the peppers and eggs were warm. A very nice salad composé.

Dinner Casserole similar to Breakfast Casserole

When I make my Breakfast Quiche Casserole, I sometimes use spinach for the first layer to make a lower carb. version. Tonight I used onion tops and they are just wonderful.

Melt 4 T butter in large glass casserole dish in the oven set to 350 degrees.

Chop green onion tops. I had lots from the onions I bought last week at the farmer's market. I sometimes throw these away, but no longer.

Pull out the casserole with the melted butter and toss the green tops in butter and put back in the oven for 20 minutes.

Meanwhile, saute:

1 lb. sausage-pasture raised or ground pork with
1 t. sea salt and
1 t. pepper for seasoning, sauteed gently and set aside.

Mix equal parts eggs and milk, and this time I used some goat broth for the liquid.

3 C. eggs (about 1 dozen), whisk in bowl.
3 C. Milk or broth or both, add to eggs.
1 t. sea salt-unrefined
1/2 t. pepper

4 C. grated cheese. I use a grass-fed Colby cheese and I don't mind that this cheese is NOT raw because I'm going to cook it anyway.

Pull out the hot sizzling onions and top with the sausage, cheese, and milk/broth mixture.

Return to oven for 30 minutes.

The mixture of milk and broth was interesting. There was clear broth that separated from the milk/egg mixture but in a really nice way. It was very juicy which I really liked.

Lentil Salad with Dry Land Cress

I cooked some lentils in my crock-pot after soaking them overnight to remove the phytates. I drained them well and added:

Olive Oil
Lemon-juice of one
Sea Salt
Spring Onions
Lacto-fermented carrots, chopped

As a side, I cooked some dry land cress like this:

Saute 2 strips of nitrate-free bacon
Toss into pan, 2 heads of chopped dry-land cress (I got this at the farmer's market)
Saute the cress until limp and slightly cooked.

I actually put both of these together on top of a fresh bib lettuce leaf.

This is a delicious cold or slightly warm salad. For lunch the next day I took more lentils and seasoned with balsamic vinegar, onions, salt, pepper, and olives and topped with slices of avocado coated in vinegar.

It's fast food if you have the lentils already cooked and in the fridge unseasoned. This way you can get them out to make a salad, stew, or soup.

Blueberry Banana Smoothies

This smoothie recipe is adaptable to whatever you have or want to include, such as supplements but not Cod Liver Oil obviously. For 1 Q. smoothies use approximately:

In blender pour 2 cups kefir or yogurt

2 egg yolks from pastured eggs

1/4 cup heavy raw cream or more

1/4 t. unrefined sea salt

2 T. coconut oil-can be hard or liquid

Banana-can be frozen in chunks

Blueberries that are frozen-maybe 1 1/2 C.

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Blend until smooth. If it's warm weather, add a couple of ice cubes to thicken the mixture and blend them well. You can put this in the refrigerator if you are not quite ready to drink it, but it's creamiest when just blended.

Update: I've recently learned that this cold mixture of dairy and bananas is especially hard to digest, so I save this for a treat rather than a daily ritual.

Breakfast Quiche Casserole

In a large bowl:

1 t. salt
7 c. shredded potatoes
1 onion shredded
1/2 c. butter melted and tossed with the potatoes
Press into large glass baking dish and bake at 400 for 1/2 hour.

Meanwhile prepare:
2 lb. sausage fried and crumbled and set aside
4 c. shredded cheese

Whisk in the same bowl:

12 eggs (3 c.)
3 c. milk or Chicken Broth (Updated 1-26-11)
1/4 t. pepper

When potatoes are baked, sprinkle on the sausage and cheese and then pour liquid mixture over everything. Squish your finger tips down into the bottom of the baking dish several places and then bake at 350 for about 30 minutes. Since the baking dish is nice and hot already, it doesn't take long for this egg mixture to set.

For lower carbs sometimes I use spinach instead of potatoes and bake for only 15 minutes at 350 during the first part of prep. Cool, and cut into squares. I wrap in plastic after it's room temp. Another way to freeze would be to freeze the separated squares on parchment paper and then put into a big container to keep in freezer.

This dish seems to improve with freezing even though potatoes don't usually freeze well. For Fast Food at breakfast, I put the squares into individual casseroles the night before, place them in the counter top convection oven and in the morning, they are ready to heat. This makes a wonderful fast breakfast.

Update January 26, 2011
I often use chicken broth instead of milk to mix with the eggs.  This adds the benefits of broth and means I have more raw milk available.  I don't like to ruin the enzymes if I don't really have to. 

Organ Meat Burgers

Back to Kelly:
http://kellythekitchenkop.com

Today I braved eating organ meats. I ground a 3 1/4 lb. grassfed beef heart and added 1/2 lb. of goat liver. I mixed it together and to sample the flavor, I heated my iron griddle with bacon fat and fried a tablespoon of the mixture. I took another tablespoon of the mixture and added ground bacon, and the third taste was the meat mixed with salt and pepper. All three were delicious. I can barely taste any liver flavor and even though the mix is heavy on the heart, I will actually eat this as burger, meatballs, or meatloaf.

With one pound of the meat, I added 1 t. unrefined sea salt, 1 t. pepper, and one egg along with some ground onion which I put through the grinder last. I formed the mix into small meatballs and fried these up in bacon fat and will add the sauce ingredients next. I used frozen tomato sauce and served this over brown rice cooked according to Nourishing Traditions. It was very satisfying.

I made burgers using a press lined with plastic wrap. I still use some plastic and feel that if it's cold, it's much safer than with hot food. I froze these flat on a cookie sheet, and then gathered them up in a container to use as "Fast Food"