Kelly, Author at The Nourishing Home

Wilted Greens (GF)

Wilted greens are excellent side dish with grilled fish. They’re also great for making delicious and nutritious quiches like our favorite Green Quiche with Brown Rice Crust. If you’re new to greens, I recommend starting with Swiss Chard. It’s milder in flavor than most other greens, so it’s a good one to try first. However, you can use this same recipe, for other greens, such as kale, mustard, collard, etc.

Wilted Greens (GF)

Yield: 2 cups

Wilted Greens (GF)

Ingredients

1 bunch of organic Swiss Chard (green, red or rainbow - shown above)
4 green onions (or one leek)
1 clove minced garlic
2 tbsp olive oil
1 tbsp water
Sea salt
Freshly ground pepper

Instructions

Heat a large sauté pan or wok on medium-high heat.
Chop Swiss Chard including stems, keeping stems separate from greens.
Chop green onions (or leek) including some of the pale green section. Mince garlic clove.
Add olive oil to hot pan and then add garlic, onion and chard stems. Sauté until chard stems begin to soften.
Add chard greens and one tablespoon of water. Turn heat down to medium-low and cover pan. Allow to steam about two minutes to wilt greens. Remove cover and stir. Cover pan again and continue steaming greens, until they reach desired consistency.

https://thenourishinghome.com/2012/03/wilted-greens-gf/

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Homemade “Emeril’s Essence” Seasoning Blend

By Kelly · 9 Comments

This homemade “Emeril’s Essence” seasoning mix is so easy to make and really helps “kick it up a notch” when it comes to adding a little “bam” to your favorite recipes. (sorry … I couldn’t help myself!)

It’s not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! And if you’re looking for a thoughtful homemade gift, just place it in a pretty little jar with a label and ribbon – it’s a definite favorite!

This savory blend works great to season poultry, veggies and seafood – one of our favorite ways to use it! Check out my Grilled Shrimp Kabobs and Sauteéd Sea Scallops and you’ll see why! It also makes an especially delicious pre-basting rub for Foolproof Barbecue Chicken.

Homemade "Emeril’s Essence" Seasoning Blend

Yield: 1/3 cup

Homemade

Ingredients

1 tbsp paprika
1 tbsp sea salt
1 tbsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
1 tsp freshly ground black pepper
1 tsp cayenne pepper (if you like it spicy, use more)

Instructions

In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.)
Transfer to a 4-ounce mason jar or clean recycled spice jar.
This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it at Emeril Lagasse's website.)

https://thenourishinghome.com/2012/03/homemade-emerils-essence-seasoning-blend/

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Busy Moms’ Fabulous Fermented Salsa

By Kelly · 10 Comments

If you haven’t tried lacto-fermenting, or if you’re like me, short on time – this is THE recipe for you! Not only because it’s so easy to make, but because it’s really delicious and since most kids like salsa, it’s a great way to introduce your kids/family to lacto-fermented foods, or add to your repertoire of fermented foods, if you’re already a fermentin’ momma.

Why fermented foods? Because they are chock full of healthy probiotics that help to build your gut health and it’s proven that great gut health goes a long way in ensuring overall good health and wellness!

This recipe is inspired by AnnMarie at Cheeseslave. She calls it “30-Second Lacto-Fermented Salsa.” I simply adapted her brilliant idea to work with my favorite homemade Pico de Gallo recipe. However, you could use any homemade salsa, or any other fresh store-bought organic salsa and adjust according to taste.

This salsa is terrific with homemade tortilla chips and as a delicious addition to your favorite Mexican-inspired recipes.

Busy Moms

Ingredients

1 1/2 cups fresh homemade salsa or pico de gallo (or fresh store-bought salsa)
1/2 tsp sea salt
1 tbsp of fresh whey (see note below)

Instructions

Add above ingredients to a pint-size mason jar and stir well to combine. Once combined, be sure that all of the chunks of salsa are submerged under the brine.
Then add one tablespoon of filtered water to the top, do not stir.
Cover the jar with a small dishcloth or napkin and secure it with a rubber band.
Allow salsa to sit on counter for 30-48 hours, until desired level of fermentation is reached.
Then remove dishcloth/napkin, seal with a lid and refrigerate.
Salsa will keep several weeks in frig, but it's so good, it probably won't last more than a day or so! So you might want to double the recipe!

Notes

Where do I get whey? If you eat whole milk yogurt, you've probably noticed the yellowish liquid that separates from the yogurt after your yogurt has sat in your frig a couple of days – that liquid is whey and it's the foundation from which you can make tons of lacto-fermented foods. You can easily capture whey from whole milk yogurt by simply draining your yogurt – and the great thing is, you'll end up with delicious homemade yogurt cheese, or cultured cream cheese. Check out Katie's "how to" post at Kitchen Stewardship for tips. You can also get whey from straining whole milk kefir, check out AnnMarie’s step-by-step instructions at Cheeseslave.

https://thenourishinghome.com/2012/03/busy-moms-fabulous-fermented-salsa/

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