Archive for November, 2013

Savory MELT Salmon Cakes

Wednesday, November 27th, 2013

These tempting Salmon Cakes are an excellent way to use leftover salmon. Even better, you can make a large batch of salmon cakes, freeze the patties, and sauté them straight out of the freezer when you are looking for a fast, filling, nutritious meal. These salmon cakes are easy to “finish” with a generous dollop of MELT. This recipe is adapted from Ina Garten and makes approximately 5 servings (10 salmon cakes).

MELT in Your Mouth Salmon Cakes

MELT in Your Mouth Salmon Cakes

Ingredients
½ pound fresh salmon
Kosher salt and freshly ground black pepper
6 tablespoons MELT Organic

4 tablespoons virgin coconut oil
¾ cup small-diced red onion (1 small onion)
1 ½ cups small-diced celery (4 stalks)
½ cup small-diced red bell pepper (1 small pepper)
½ cup small-diced yellow bell pepper (1 small pepper)
¼ cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
¼ teaspoon hot sauce (recommended: Tabasco)
½ teaspoon Worcestershire sauce
1 ½ teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed (makes 1 C bread crumbs)
½ cup MELT Organic Mayonnaise (or other quality mayonnaise)
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Directions

  • Preheat the oven to 350 degrees F.
  • Place the salmon on a sheet pan, skin side down. Brush with 2 tablespoons of softened MELT and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  • Meanwhile, place 4 tablespoons of the MELT, onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and ½ teaspoon pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  • Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
  • Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for at least 30 minutes. Shape into 10 (2 ½ to 3-ounce) cakes.
  • Heat 4 tablespoons of virgin coconut oil in a large sauté pan over medium heat. In batches, add the salmon cakes and cook for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot with a dollop of MELT on each salmon cake.

MELT® Organic Love

Tuesday, November 19th, 2013

Mother of three, Theresa P. of Kansas, is a huge MELT Maniac and sat down with Founder Cygnia Rapp to share her story.

Why are you so excited about MELT?

“Since my youngest son was diagnosed with FPIES (Food Protein-Induced Enterocolitis Syndrome) at nine months old, I make the majority of our meals soy-free and dairy-free. I know MELT has a little clarified butter in it (while Honey MELT is completely dairy-free), but my son still seems to tolerate it well. We have to stay completely away from soy because it is so potentially dangerous for him and unhealthy for our daughter because of the naturally-occurring estrogen.

We LOVE MELT because it is so amazing to bake with – I don’t have to figure out how to substitute sunflower oil for butter, I can just use MELT one for one instead of butter.

I am sure you know about other soy-free and dairy-free butter substitutes, which we have used, but they get very thin, melt like oil, and don’t bake well. MELT is amazing because it is the most like real butter out of everything we have tried. The name is so fitting because MELT truly melts like butter. It is fabulous and it tastes so good too. We love MELT; we are really so grateful for it.”

What are your favorite recipes for using MELT?

“Baking is my favorite use for MELT. Not too long ago I made a cake and was able to use MELT without the cake “getting weird” like it does when you use oil. I love making macaroni and cheese with a white sauce; MELT is perfect because it makes it so creamy and good, not oily. I also make sweet breads with MELT like zucchini bread, sweet potato bread, summer squash bread, or whatever we happen to have on hand.

Any parting thoughts?

We have been in the allergy world for close to six years now, watching how it has changed, and are excited by the new products coming. I am hopeful that one day my son will outgrow his allergies, but I know that even when that happens, MELT will always have a place in our fridge! Thank you for such a fabulous product! I’m seriously excited to find the new chocolate version, it looks heavenly!”

MELT® Organic Mayonnaise

Friday, November 15th, 2013

Are you looking for a mayonnaise that will knock the socks off of store-bought mayo AND is made with good fats like virgin coconut oil and flax seed oil? Look no further: homemade mayo made with Rich & Creamy MELT Organic will be perfect for your family’s lunch sandwiches. This recipe is adapted from Passionate Homemaking (July 3, 2009) and makes about 1½ cups of mayonnaise.

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Ingredients:

1 whole pastured egg

2 pastured egg yolks

1 tablespoon Dijon mustard

Juice of ½ small lemon

½ teaspoon sea salt

White pepper to taste

½ cup quality olive oil

½ cup Rich & Creamy MELT Organic

1 tablespoon plain whole milk yogurt (optional)

Directions:

  • In a blender or food processor, mix the eggs, yolks, mustard, lemon juice, salt and pepper.
  • Soften the Rich & Creamy MELT Organic over very low heat – just enough to get it close to a liquid state but not warm enough to “cook” the eggs.
  • Combine the olive oil and Melt Organic in a measuring cup for easy pouring.
  • Very slowly pour the olive oil/ Melt Organic while the food processor/ blender is running at a low speed – just pour a very thin stream into the opening.
  • Once the oils are emulsified in the mixture, add the yogurt, which gives it a semi-sweet and tangy flavor.
  • Refrigerate and enjoy!

Orange Ginger Beet Kvass

Friday, November 8th, 2013

Loaded with minerals, probiotics, and phytonutrients called betalains, Orange Ginger Beet Kvass is a serious contender in my Top 5 Best-Health-Foods-Ever list and could be the most potent fermented food I have discovered.

Lisa’s Counter Culture book provides the best beet kvass recipe I have found; it’s the one I use at home and is provided below with minor improvements. I prefer using crimson beets for the flavor and for the stronger benefit. I found Chiogga beets to have the least appealing flavor and weakest benefit.

Orange Ginger Beet Kvass made with golden beets.

Orange Ginger Beet Kvass made with golden beets.

Beet kvass’ complex flavor profile of sour, salty, sweet, and umami is not often found in the modern American diet. While it is not a beverage you are likely to share with house guests, beet kvass holds a prominent place in my home.

Many recipes call for adding whey, but I believe it is worth avoiding whey for several reasons:

  • The end product is more palatable and tastier without using whey.
  • Whey is used to shorten fermentation times (i.e., as a short-cut), which prevents the probiotic strains naturally occurring in the beets from culturing through their full cycle, thus diminishing nutritional value and probiotic content (a minimum of 3 weeks is required for “wild” fermentation).
  • Whey has probiotic strains specific to its source: dairy. Beets and other vegetables have different strains of probiotics; consumption of a variety of probiotic strains is recommended for maximum health benefit.
  • You don’t need whey to make fermented foods, especially if you are allergic to dairy.

Ingredients 

6 medium-sized beets, scrubbed and roughly chopped, enough to fill the fermentation jar ½ full

2″ knob of ginger, grated

2% brine, about 19 g of sea salt per quart of water, or 3 tbsp of sea salt in 2+ quarts of water total

1 organic orange, juiced and zested, for the second ferment

Equipment

1-gallon fermentation jar with airlock (available online from Cultures for Health or Pick-It)

Flip top bottles, e.g., 4 22-oz Fischer Beer bottles

Directions

  • Clean and sanitize kitchen surfaces; the cleaner your environment the better. Clean and sanitize the equipment (fermentation jar, weights) to ensure the absence of pathogenic bacteria. Be sure to rinse off the equipment after sanitizing it so does not kill the beneficial bacteria needed for fermentation.
  • After cutting the tops and spindly roots off of the beets, scrub with skins under cold water. Chop beets into ½” to 1” cubes and place in the 1-gallon fermentation jar along with the grated ginger.
  • Cover chopped beets and ginger with 2% brine, leaving 1” airspace. Dissolve 3 tbsp of sea salt in one cup of boiled water separately; dilute and cool in a quart of water. Add brine to the fermentation jar and add additional fresh water to fill 1” from the top.
  • Fill the airlock half way with water and seal the jar tightly.
  • Place in a location between 68-72 degrees F and away from direct sunlight. Forget about it for at least 3 weeks, preferably 4 weeks. Beet kvass can ferment up to 6 weeks if desired.
  • After 3 to 4 weeks, it’s time for the second ferment.  Add the orange zest and juice, seal the jar tightly, and leave for another 2-5 days (to taste).
  • Pour off the beet kvass into flip top bottles and enjoy!

Double Layer Pumpkin Cheesecake Pie

Friday, November 1st, 2013

This ultimate holiday pie combines the best of three worlds: cream cheese, pumpkin pie, and a homemade Melt® Organic crust that will beat the socks off of any store-bought crust.

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Ingredients:

2 8-ounce packages of organic cream cheese, softened

½ cup organic sugar

½ teaspoon vanilla extract

2 eggs

½ cup organic pumpkin puree

½ teaspoon cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

½ cup organic heavy cream, whipped

Melt Organic pie crust

Directions:

  • Make the Melt Organic pie crust dough and allow to set in the refrigerator for at least 30 minutes.
  • In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Set aside one cup of cream cheese batter.
  • Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.
  • Preheat oven to 325 degrees F.
  • Pull your Melt Organic pie crust dough out of the refrigerator and roll to ¼” thickness. Gently fold the crust in half, slide over the pie plate until the middle seam is on the middle of the pie plate. Unfold the pie crust gently and lightly press into the pie plate.
  • Evenly spread the cream cheese batter into the bottom of the crust.
  • Add the pumpkin puree batter on top of the cream cheese layer and gently spread over the cream cheese batter.
  • Bake for 35 to 40 minutes, or until the center is almost set. Allow to cool then place in the refrigerator for 3 hours or overnight.
  • Whip the heavy cream into preferred stiffness with a hand blender. If you wish to add sugar (a few tablespoons at most), wait until it has started to stiffen, then add sugar and whip until quite stiff.
  • Cover pie servings with whipped cream and enjoy!
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