Oregon Berry, Right in your Own Backyard: Berry Useful

I did some research on some of the plants and bushes around our property out of curiosity and also for awareness of surrounding and indigenous plants.  This particular bush caught my attention for several reasons. 

I have identified a Mahonia aquifolium (Holly Leaved Barberry), aka Oregon Grape shrub in the yard, prized by the Natives for hundreds of years for its Medicinal properties. 

Pacific Northwestern Natives used the roots of the Berberis Mahonia for treatment of various ailments including but not limited to hemorrhages, tuberculosis, stomach issues and arthritis! It's quite a wonder to realize something so versatile and useful can literally be found right outside your door.

Its been a 'decorative bush' bordering the sidewalk for decades it seems.   When my sister called it a Holly Bush, I needed to educate myself on the subject, to support my opinion that it was NOT a Holly. Before reading into it, the best I had was the fact that the berries were not red, nor would they turn red at any point, but I did agree that the leaves were like that of  a Holly. She has the same name only spelled differently, so I really needed to have my facts straight, because all this time, she thought she and the shrub were one in the same.   

When I was satisfied with my identification steps, I tried one of those berries and even got her to try one.  It wasn't as bad as I'd read, though we both had to visit the bathroom very shortly after consumption.  Otherwise, all went well.  The gastro episode falls in line with its properties, as far as being a detox and a bevy of other attributes.  I plan to harvest some of the bark and also make a tincture! The birds have had a splendid time, so the pickings for the berries are slim.  I'm glad I am now equipped with more knowledge for the next time around. 

One of the most striking properties involves the color of the interior wood of the branches. It is a brilliant yellow color.

Just under the bark of a Mahonia Aquifolium, a brilliant yellow is present

Yellow interior of the branches of Mahonia Aquifolium or Oregon Berry Bush

 

Smoky Southern Style Kimchi w/ Turnip Greens and Turnips

 Homemade 🥬 Kimchi, just finished, ready for fermentation

 Get ready for a fantastic take on a Korean staple, Kimchi, or Baechu (🥬) Kimchi, with a Southern American 'swang' that's hard to deny.  Kimchi, a.k.a. kimchee or gimchi, which loosely translates as "soaked" or "brined" vegetables is a condiment/ side dish made ubiquitously in Korea and traditionally with Napa cabbage, though it can be made with multitudes of other vegetables.  After preparation, it can technically be consumed immediately, but the unique and amazing flavor profile is achieved over the next few days. Traditional Baechu(🥬)  is stored in clay pots called Onggi, beneath the ground, in Korea.  There is even communal events where the people come together and make mass amounts of this savory commodity for the whole village, to last for subsequent months thereafter, to be served daily and potentially with every meal! 

The vegetables undergo a process of fermentation, of which there are 3 types: acetic acid, alcohol and lactic acid or lacto-fermentation (this applies to Kimchi) transforming them into a tender crunchy funky delicious accoutrement, full of Umami flavor and  probiotics or 'Good Bacteria', plus a wave of Vitamins, including A , C and B12.  Part of the beauty of prepared Kimchi is that it can potentially last for months, under refrigeration, gaining more flavor and depth as the days progress. Kimchi is full of micronutrients or polyphenols, perfect for body positive results and balance for the G.I. tract.  Earliest  records of Kimchi date back 4000 years, possibly earlier.  

Korean Chili pepper flakes are integral in the preparation of Kimchi.  They facilitate preservation and the environment needed to decimate growth of the bad bacteria and foster the growth of lactobacillus, which in turn is where the fermentation is made possible.  The peppers were a part of the 'New World' spices, making its way to Southeast Asia, by way of the Portuguese, with origins in Mexico, more than 6500 years ago.  This was a part of the booming Spice Trade that spread brilliant color, flavors and a wealth of melding of cultures along with it.  

The Southern American representation is from fresh Turnip Greens, Turnip, liquid Hickory smoke and Gourmet Collard Greens Seasoning, put out by "Spice King".  Save for a few staples in making Kimchi, you are at liberty to design this magnificent dish to suit your personal palate, especially in regard to its heat index.  For this recipe, I use 1 1/2 cups of Gochugaro or chili pepper flakes for a very hot result.  You may dial it down of course.

My kids are split on how they feel about Kimchi.  I discovered its glorious wonder about 3 years ago, though I'd read about it many times over and have been purchasing it since then. My youngest, 14, is definitely an adventurous one, like myself, and she enjoys it alongside me, sometimes as is, other times with our noodle bowls or rice dishes.  My oldest Genesis, 16, is too taken by the smell to even attempt trying it.  Anytime I open the packaging or jars, she is well aware, even when not in the kitchen with me, I'll hear a voice from out of nowhere say "Mom, did you open that Kimchi!?" It does no good to tell her No, because its unmistakable sweet funk cannot be easily forgotten.  I place this gem in the same culinary category as per smell, with my beloved Buckwheat Honey.  

*Baechu=Cabbage=🥬

Finished Kimchi in tradtional whole leaf form, served with Forbidden /Jasmine Rice Blend, Cinnamon Apples and Fried Chicken Wings.

4 lbs. Napa cabbage and 2 1/2 lb. Turnip Greens with Stems.

Napa Cabbage and Turnip Greens after salt treatment, 1/2 c. Kosher, stay away from iodized salt, as it is designed to inhibit bacteria growth. It is important to apply salt bt each and every leaf per segment and brined anywhere from 3 to 6 hours.

I used this as the base of my Porridge bc it contains all the ingredients to feed my bacteria and Umami presence.

Fermented shrimp is Common, I chose this...

I minced and gently heated 1/2 c. seasoned squid, cooled before adding to Porridge.

The finished porridge contains 2 tbsp. rice flour, 2 tbsp. brown sugar, 1 1/2 c. sweet onion and 1/2 c. garlic cloves and a quarter sized knob of ginger, the last 3 ingredients are pureed together.

Smoky Southern Style Kimchi w/ Turnip Greens and Turnips

Fruity Pebbles and Bacon Grilled Cheese (Melt)

 This recipe is the truth.  It's wacky, but believe me when I say, this flavor profile works beautifully.  All the components of what make something 'taste good' are there.   This unconventional approach contains crunchy, crispy, creamy, ooey gooey, stretchy, smoky, salty,  sweet, savory, sour and heat, all in one.  I challenge you to try this mashup and see for yourself.  The Grilled Cheese/Melts Game is now armed and equipped with one of the most  memorable versions, something new for 2022. 

Recipe:

Honey Wheat or desired bread

Butter and Extra Virgin Olive Oil (or Mayonnaise for an extra golden and crispity crunchy) 

Fruity Pebbles

Crumbled Bacon, precooked or home cooked

Dried Cranberries, optional, but Optimal for tart factor

Korean Hot Pepper Flakes

Extra Sharp Cheddar cheese, shredded

Mild Cheddar Cheese, shredded

Muenster slices

American Cheese, (it's the Rule)

Now, Get your ass in the kitchen and create Magnificence!!!

Tag your photos to @tennellio with hashtag #fruitypebblesgrillcheese,  so I can see your reactions and/ creations!! 

Duck Off!

 I've fallen hard for duck eggs.  One of my work associates mentioned that their family does organic chicken eggs and they also have duck eggs on occasion.  I jumped at the opportunity to experience them in my repertoire. I am in love already.  They are so versatile and provide the same nutrients, actually more, than  the eggs of a chicken.  They are  humongous, providing enough for substituting at least 2 mediums easy, providing  a wonderfully richer and creamier presentation, full of egg forward flavor. 

Duck eggs make for great baking and are EGGcellent for custards, quiches and souffles, possessing a higher yolk to whites ratio.  These eggs have a lower water content, so keep in mind that they are easier by comparison to overcook.  Duck eggs are high in valuable nutrients like Selenium, B1, B2,  B12, B6, B7,B9, virtually all of the B vitamins, Iron and protein.  The yolk presents darker, which indicates a higher antioxidant value.  Also, there is more Omega 3's and twice as much vitamin A as chicken eggs.  Duck eggs have a much tougher shell than its counterpart, so you have to give it more of an UMPH to crack it  and you won't be 'walking on egg shells' to avoid breaking one! Please don't mistake me, I still love my hauls of organic deliciousness brought courtesy of my brother Ken, of Dominique eggs he and my sister in law bring in droves.  

The nutrients duck eggs possess are fantastic for your bones, hair, skin, muscles and overall health.  Being eggs, they do however contain cholesterol, so try not to overshadow its goodness, by consuming too many in a week's time.  Moderation is the key to keeping them in your diet.  

For my first experiences with these mega eggs or MEGGS, I went with a simple country style fried on my Blackstone Griddle and also Sunny Side up.  I love the way they turned out.  I'm especially digging the way they cover the whole toast or biscuit, egg in every bite!  

Don't be intimidated by the size of these beauties, you can always use a kitchen scale to weigh out the exact amount needed, a large chicken egg is about 2 oz., so you can gauge the amount needed for use.  

Next on my list is an array of Pound Cakes, featuring the lovable goodness of the egg that is Duck.  I'm excited for you to get your hands on some (if you haven't already) and let the creating begin.  If someone tries to talk you out of this culinary gem, simply tell them to Duck Off! and get some anyway. Until next time, Happy Eating!

Zesty Pesto Ranch Chicken Tenders

Looking for a boost in your boring chicken game with little effort and a big return? Well, look no further.  With a couple of store bought items and few minutes of marination time, you can turn ordinary chicken into an extraordinary and versatile meal option and wake up your sleeping taste buds.  The leftovers from this recipe can be used the next day for a fabulous centerpiece on a delicious salad, for work lunch or healthy dinner for the tweens and teens.  

The tenders may additionally be served alongside a starch like veggie filled rice or potatoes, or even cauliflower rice and  sweet potato fries.  Why not toss them in a nice warm flour tortilla and go Greek with some greens, Kalamata olives, fresh oregano, red onion and tzatziki sauce for a burst of flavors and satisfying crunch.  With food costs rising in unprecedented proportions, we as consumers could use ingredients that are interchangeable and able to be diversified, saving where we can.  

The two ingredients are a packet of Ranch seasoning (1 oz.) and a jar of Pesto (6.5 oz.).  I used 1/2 packet of the seasoning and 2/3 of the Pesto for about 1 1/2 lbs. chicken tenders.  The flavor profile of the items combined is enough to cover many taste bases at once. I blended these items using mayonnaise (1/4 cup) as the binder, but feel free to use full fat or fat free sour cream or even Greek yogurt for the healthiest version possible, the choice is yours.  Fold the protein into mixture and let sit covered in the fridge for 15 minutes and up to 24 hours.  

Using tongs, lift the protein out of the marinade and onto a sheet pan covered with parchment paper.

Execution is  worry free and able to be prepped ahead time for maximum marination time, then baked off in a 375* F oven or zapped in your air fryer, saving even more precious time and energy.  Chicken tenders can be quite expensive at times, so substituting boneless cuts of pork or boneless skinless chicken thighs will fit the bill just fine. 

Next time you need a quick and delicious meal fix, give these a try and let your taste buds have a little fun for a change.  
 

Bone in Holiday Ribeye/ Sweet and Sour Green Beans for the Win, Whose Cider You On!

 

If you've tired of the traditional fare that comes with the holidays, grab a Ribeye and get the party started right!  I have a Blackstone griddle and grill/griddle combination pans, so bringing this recipe to life is a cinch.  A nice cast iron skillet with the ribbed bottom can get this lovely protein to center stage also, which is what I used for the featured photo.

All you have to do is whip up a quick marinade using soy sauce, apple cider or unsweetened apple juice, smashed garlic, onion powder and some black garlic paste with tomato puree and dash of liquid smoke, Hickory or Mesquite.  After marinating for 30 minutes at room temperature or longer, pat the Ribeye dry, SPST ( Salt and Pepper to Suit Taste)  and introduce it to a screaming hot grill pan or griddle.  Let the protein go unbothered for about 4 minutes.  After the 4 minutes, using two pairs of tongs, pick up the steak and turn it 1/4 turn of the pan.  This will give you the signature grill type marks some associate with a restaurant quality steak, also referred to as crosshatches. 

A Crosshatch pattern presents as tiny squares, particularly in a grill pan with a grid looking arrangement, like the longer, combination griddle.  At this point 4 more minutes will have passed and you are ready to flip.  I like to put a lid or tinted foil on the pan to encourage all around cooking and reduce splatter, but of course, do what's best for your cooking style.  Once the steak has gone for several more minutes, depending on doneness desired, you are free to use your tongs to sear off the sides of your steak. 

Generally, I prefer my steaks medium rare, but for Ribeyes, I like to take them to medium.  Finish your  Ribeye off with a pat of cultured butter.  Allow your steak to rest for a full 5 minutes under tented foil to allow for redistribution of the delicious juices.  

While the pan is still hot, toss in your green beans and saute them for about 3 minutes.  Add a splash of seasoned rice vinegar and a drizzle of olive oil.  SPST.

Your mega meal in a flash is ready to go.  Smashed or mashed potatoes and a beautiful green salad will complete your masterpiece!  This featured steak will serve two, but that is a  decision you make, Enjoy

Three Mushroom Sachets#Perfect Day

 

During the month of December, I was fortunate enough to participate in an exclusive trial of a revolutionary new product to the food world, Animal Free Cream Cheese.  I know it sounds bizarre, but the creators at Perfect Day did just that, creating a smooth, creamy, flavorful and versatile product, suitable for replacing a traditional animal based cream cheese in virtually any recipe.  Using a process of fermentation, scientists were able to isolate the milk protein and extract it, serving as the building blocks for the creation of this imaginative and quite genius spread.  

Through the resourcefulness of Chef's Roll, an industry leading hub for Chefs, both at home and professional, restaurant employees, restaurateurs, foodies, small businesses, Culinarians and the like, plus a bevy of sponsors with amazing products.  I was selected as one of only 100 chefs to participate in the opportunity to develop recipes in two categories for this soon to be trending food item.  Many thanks to both for a key ingredient and inspiration for this featured recipe, Vegan Three Mushroom Sachets.  

I wanted to showcase this wonderful animal free cream cheese with a recipe that would not hide its delicious taste and texture.  After a bit of research, I found inspiration in the Middle Eastern Borek, which is a pastry filled with either meats, cheeses or a sweet filling.  Phyllo dough is used, which is naturally Vegan and that was certainly an attribute to the dish as a whole.  I chose to create these almost hand pie- like pouches, filled with Perfect Day Animal Free Cream Cheese and meaty, earthy mushrooms, three types actually; Baby Bella, Button (8 oz. each) and the piece de resistance of the three, Black Morels, (5 small or about 2 oz.) which I personally foraged, dehydrated and stored from an anomaly of a season past.  I foraged almost 200 in one area!! This was especially satisfying, since I'd only collected 3 from the wild, before this moist and cool, late March mid morning.  Procurement of the Morels is a story for another day, so I must dial back my ADHD to the experience at hand haha, you can read about it here anytime though, just search Morels and Foraging on my page for stories and the recipes they inspired! 

I started this featured recipe by gently cooking about 2 tbsp. minced yellow onion and pressed, minced garlic, 2 cloves, until soft and translucent., about 6 minutes.    I used a plant butter for this part.  After sauteing the thinly sliced mushrooms in a bit of roasted Walnut oil with a tad of extra virgin olive oil, I de-glazed with a small portion of the mushroom water from re-hydrating the Morels, about 1/4 c. and cooked out the excess moisture.  I combined them with the chiffonade of fresh sage and mint, about 1 tsp. sage and 1/2 tsp. mint.  I added 1/4 c. nutritional yeast for body and flavor reminiscent to that of Aged Parmesan.  I then folded the veggie blends into the AF cream cheese. SPST (Salt and Pepper to Suit Taste).  I used Himalayan Pink Salt, fine grain, for lots of beneficial trace minerals and harmonious balance with the mushrooms.

Additionally, you can elevate the filling even more by using a counter top smoker and smoking the cheese blend before placing the filling in the pastry.  I used double sheets of the Phyllo dough to make the sachets, placing 2 tbsp. portions in the center and folding over to the ends, and then folding the outer sleeves under the filled portions.  I brushed them with plant butter, during and after.  Bake the sachets on parchment paper lined baking sheet for about 25 minutes in a 375* convection oven until golden.

  

Vegan Three 'Shroom Sachets with Perfect Day

Delicious warm or at room temperature.  Makes 10 sachets or you can reduce the portions to about 1 tsp. each and make appetizer servings.  

This dish is just perfect as is or as a vegan main course alongside a nice gourmet greens salad with cranberries and roasted pecans.  Additionally, the appetizer portions will go well at ANY social, dinner or occasion where food and wine is involved, even the strict carnivores can appreciate this dish.   My tasters approved unanimously, myself included.

Flaky, Delicious, Hearty and Vegan with Perfect Day AF Cream Cheese