Recent Recipes

Salted Steaks with Au Gratin Potatoes, Salad and Pumpkin Custard
Bean and Onion Salad
Japanese Tempura
15 Bean and Ham Hock Soup
Sweet and Sour Turkey Meatballs over Rice
Teriyaki Beef and Broccoli Stir Fry Over Rice
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Salted Steaks with Au Gratin Potatoes, Salad and Pumpkin Custard

Posted in American Dishes, Beef, Cooking with Chef Bryan Show, Desserts, Main Course, Potatoes, Recipes, Salads, TV Show
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Steak, Au Gratin, Salad and Pumpkin Custard

 

Salted Steak

Recipe Courtesy Leslie Smoot, Real Foods Market

 

Ingredients:

 

  • Rib Eye Steaks (8 oz. per person)
  • Real Salt
  • Real Salt Organic Seasoning Salt
  • Real Salt Organic Garlic Salt
  • Real Salt Organic Onion Salt
  • Pepper
  • Coconut oil (if needed)

(Each side of the steak was about 1/2 tsp of each salt)

 

Instructions:

 

  1. Lay each steak out and sprinkle an even layer of Real Salt over the steak.
  2. Now proceed to add a layer of the seasoning, garlic and onion salts.
  3. Now add ground pepper.
  4.  Turn the steak over and repeat the layering process.
  5. Allow the steak to marinate covered and in the refrigerator (in the salt) for 4 hours or overnight.
  6. When ready to cook, place the steak on a hot grill or a hot skillet with coconut oil (if needed).
  7. Cook for 2-3 minutes on each side or until desired steak temperature is reached.

 

Herb Creamed Potatoes

Recipe Courtesy Leslie Smooth, Real Foods Market

 

Ingredients:

 

  • 2 lbs. russet potatoes, peeled and cut into 1/8 inch thick slices
  • 1 ½ cups heavy cream
  • 2 tsp. Real Salt Organic Seasoning Salt

 

Instructions:

 

  1. Place a layer of potatoes into the bottom of a casserole dish.
  2. Shake a layer of season salt over the potatoes.
  3. Continue in this pattern of potatoes and salt until the ingredients are all used.
  4. Pour cream over the top, filling the pan.
  5. Cover the dish loosely with aluminum foil (allowing steam to escape).
  6. Bake 40 minutes or until potatoes are cooked through and fork tender.

 

Mediterranean Chopped Salad

Recipe Courtesy Leslie Smoot, Real Foods Market

 

Ingredients:

 

  • Mixed greens
  • ½ cup green onion, sliced
  • 1 – 8 oz. jar artichoke hearts, quartered
  • ½ cup black olives
  • ½ cup garbanzo beans
  • ½ cup red bell pepper, sliced
  • ½ cup cucumber, sliced
  • ½ cup raisins
  • ½ cup pine nuts, toasted
  • ¼ cup fresh basil. chopped fine
  • balsamic vinegar
  • olive oil

 

Instructions:

 

  1. Toss the greens in balsamic vinegar and olive oil, then place the dressed greens on a flat salad dish.
  2. Sprinkle the basil over greens.  Now arrange all the remaining items in rows across the top of the salad.
  3. Serve with dressing on the side in case additional dressing is needed.

 

Pumpkin Custard

Recipe Courtesy Leslie Smoot, Real Foods Market

 

Ingredients:

 

  • 2 large eggs
  • 1 small can pumpkin puree (about 1 cup)
  • 3/4 cup cream
  • ½ cup turbinado sugar (sugar in the raw)
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ½ tsp. pure vanilla
  • ½ tsp. Real Salt
  • pinch ground nutmeg
  • 6 tsp. turbinado (for the glaze)

 

Instructions:

 

  1. Place all ingredients into a blender and pulse until well combined.
  2. Spoon mixture into 6  4 oz. ramekins, dividing evenly.
  3. Transfer to oven and bake until set, about 40 minutes.
  4. Chill dessert in the refrigerator.
  5. Before serving, place 1 tsp of sugar in the middle of each custard.
  6. Tilt to spread evenly.
  7. Using a kitchen torch, heat the sugar until it bubbles and changes color.
  8. Place the custard back in the refrigerator until the glaze is set.  Serve!

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Bean and Onion Salad

Posted in Appetizer, Italian, Recipes
Bean and Onion Salad
Print This Post     Bean and Onion Salad Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 can (15 oz) red kidney beans 1 garlic clove, minced 1 cup diced red onion 1/3 cup chopped Italian parsley 3 tbsp extra virgin olive oil 1 tbsp rice vinegar juice from one lime salt and pepper to taste   Instructions:   Drain and rinse the beans.  Once drained, add to Read More

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Japanese Tempura

Posted in Asian, Main Course, Recipes
Japanese Tempura
Print This Post     Japanese Tempura Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 cup flour 1/3 cup corn starch 1 tsp baking powder 1 tsp table salt ¼ tsp cayenne pepper 1 ¼ cups cold club soda assorted vegetables, shrimp, fish, small thinly sliced chicken pieces or beef   Instructions:   Heat oil to 350 degree’s before you begin to mix the tempura batter. In a Read More

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15 Bean and Ham Hock Soup

Posted in Pork, Recipes, Soups
15 Bean and Ham Hock Soup
Print This Post     15 Bean and Ham Hock Soup Recipe Courtesy Chef Bryan Woolley   Ingredients:   2 cups 15 bean mix 1 ham hock 1 1/2 cups chopped onion ( I like to use a red onion) 1 large shallot, chopped 5 cups beef stock Salt and pepper to taste oil for cooking   Instructions:   Heat a heavy bottom stock pan on the stove and add just Read More

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Sweet and Sour Turkey Meatballs over Rice

Posted in Main Course, Recipes
Sweet and Sour Turkey Meatballs over Rice
Print This Post   Sweet and Sour Turkey Meatballs over Rice  Recipe Courtesy Chef Bryan Woolley   Ingredients:   4 cups cooked riced 2 pounds ground turkey 1 tbsp dijon mustard 1/2 cup Italian style bread crumbs 2 eggs 1 large yellow onion, thinly sliced 1 cup chopped carrots 1 20 ounce can pineapple pieces and juice 1/4 cup apple cider vinegar 2 tbsp soy sauce 1/4 Read More

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Teriyaki Beef and Broccoli Stir Fry Over Rice

Posted in Asian, Beef, Main Course, Recipes
Teriyaki Beef and Broccoli Stir Fry Over Rice
Print This Post     Teriyaki Beef and Broccoli Stir Fry Over Rice Recipe Courtesy Chef Bryan Woolley   Ingredients:   1/3 cup soy sauce 2 tbsp brown sugar 1 tsp onion powder 1 tsp garlic powder 1 tbsp corn starch (plus corn starch to coat chicken) 1 rib eye steak cut into thin strips 2 cups broccoli crowns 1 tbsp freshly minced ginger 2 garlic Read More

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Chocolate Pudding Cake

Posted in American Dishes, Desserts, Recipes
Chocolate Pudding Cake
Print This Post     Chocolate Pudding Cake  Recipe Courtesy The American Heart Association   Diabetic-Friendly Dessert Serves 12; 1 piece per serving   Rich and gooey, this easy-to-prepare pudding cake is intensely satisfying. It magically bakes into two distinct layers, one cake like and the other a chocolate pudding sauce.   Ingredients:   Cooking spray 1 teaspoon unsweetened cocoa powder Cake Layer 1 cup all-purpose Read More

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Roasted Pork Loin and Vegetables

Posted in American Dishes, Main Course, Pork, Recipes
Roasted Pork Loin and Vegetables
Print This Post     Roasted Pork Loin and Vegetables  Recipe Courtesy The American Heart Association Diabetic-Friendly Dinner Entrée Serves 4; 3 ounces pork and 1/2 cup vegetables per serving   Once you get this easy-to-assemble dinner in the oven, you can sit back and relax. A small amount of brown sugar and apple juice sweeten the pork, and Read More

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Pumpkin Spiced Cupcakes

Posted in Desserts, Recipes
Pumpkin Spiced Cupcakes
Print This Post     Pumpkin Spiced Cupcakes Recipe Courtesy Chef Bryan Woolley   Ingredients:   3 cups flour 1 tbsp baking powder 1 cup sugar 2 tbsp pumpkin pie spice (2 tsp cinnamon, 2 tsp nutmeg, 1/2 tsp all spice, 1 tsp ginger, 1/2 tsp ground cloves) 1 tsp salt 4 eggs 2 cups pumpkin puree 2 tsp vanilla 1 cup buttermilk 1/2 cup vegetable oil   Instructions:   Add Read More

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Falafel (Ta’Amia) with Cucumber Sauce

Posted in Mediterranean, Recipes
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