Trout in Orange Dijon Vinegarette

Serves 3

1.5 lbs of skin on trout filets
2 tbsp flour + salt + turmeric + chilli powder + paprika 
1 egg + 1/2 c almond milk

Cut fish into 2 inch sections. Dip into egg mixture and then dredge in flour mixture. Repeat. Fry on coconut oil for 2 min on each side on medium heat. 

Vinegarette + Assembly
2 tbsp lemon juice
1/2 c fresh squeezed orange juice
2 tbsp orange zest
1 tbsp Dijon mustard
1/2 c olive oil
1/2 tsp sugar
Salt to taste

Mix all ingredients above and whisk to a uniform texture/color. And add:

1/2 c chopped cilantro
2 chopped green onions
1 navel orange, sectioned and chopped

Pour over fried hot fish and enjoy.


Chocolate Chip Goodness

These were unbelievably chewy and rich, and not overly sweet! Based on David Lebovitz's recipe, I made some adjustments to the sugar content and fillers. I prefer no nuts in my CC cookies.

1 stick of unsalted butter, room temp
1 tsp vanilla
1 c packed light brown sugar
1/2 c white sugar
2 eggs, room temp
2.5 c fluffed flour
1 tsp baking soda
1 tsp salt
5 oz semi sweet chocolate chips
2 oz 99% chocolate roughly broken 

Cream butter, sugars and vanilla for 10 minutes. Add in eggs, one at a time. Add in flour, salt and soda, mix for another 5 minutes. Add in the chocolate. Roll dough into Saran Wrap at about 2-3 inches in thickness and refrigerate to harden. Slice off 2 cm rounds and bake in a preheated 350 degree oven, about 3 inches apart on parchment paper. These should be ready in 10-12 minutes. Cool on a baking rack. 


Kale Salad in Cilantro Vinegarette

Half of a bunch of kale (stems removed)
1 cup white grapes, seedless
1 cup cilantro
1 tbsp Vinegar
1 tbsp Sunflower seed oil
1 tsp Sesame seeds 

Blend cilantro to a paste with vinegar and oil. Add salt to taste.

Chiffonade the kale and quarter the grapes. Mix kale, grape and cilantro dressing in a bowl. Sprinkle with sesame seeds.




3 c flour
1 c water
1/2 c vegetable oil
1 tbsp vinegar


4 peeled and boiled potatoes
1 c stock or milk
1 chopped onion
Olive oil
Salt + pepper

Roast the chopped onion in 3 tbsp olive oil until golden brown.  Rice the potatoes and mix in the roasted onions and oil in which they cooked. Add milk or stock until the consistency is of thick mashed potatoes.  Season with salt and pepper.

Mix all the dough ingredients and kneed until consistent. Roll out and than stretch  dough out on a tea towel until paper thin, taking care to keep it a consistent thickness and not to make holes.  Line the long end of the dough with filling. Roll dough starting with the end with the filling on top. Use the tea towel to assist (similar to sushi rolling).

There are two ways to cook this. For separate knishes, pull off 1 inch sections and tuck / pinch the dough on the ends together.   Or bake as is in the roll, to be cut later after baking. 

Place on a buttered cookie sheet, seam side down. Brush with an egg wash if you want these to be shiny, and bake in a preheated 375* oven for 20-25 minutes. 


I bought 99% chocolate just to see what it was like...long story short - not for eating, but a can of left over condensed milk in the fridge gave me an idea. 

5.4 oz of 99% chocolate (3 bars)
1/4 c heavy cream
6 tbsp condensed milk
1 tbsp orange extract
2 tbsp cocoa powder + 1/2 tsp cinnamon 

Heat heavy cream, stirring until very warm. Add in condensed milk and bring to a boil. Remove from heat and stir in chopped chocolate and orange extract. Mix to a uniform consistency.  Refrigerate for at least 2 hours. Scoop spoonfuls and roll into balls. Drop into combined cocoa and cinnamon mixture. Roll to cover.  Refrigerate for another 2 hours before enjoying. 

Makes about 25 truffles.


Carrot, parsnip and apple latkes

This recipe is super easy and carries a hint of sweetness and root veggie flavor. 

1 carrot, peeled
1 parsnip, peeled
2 apples peeled
1 egg
4 tbsp flour
1 tbsp sugar
1 tsp baking soda
Pinch of salt

Grate the parsnip and carrot on a fine grater, and the apple on a course grater. Mix the grated fruit/veggies with the rest of the ingredients. Drop tablespoonfuls on a hot pan (with preheated oil). About 2-3 minutes on each side on medium heat.

Serve with sour creme or condensed milk as breakfast item, or as a side to meal...of say bratwurst.