I have been experimenting with my bread maker for a year. This is my favorite recipe, after many a trial and error. It always comes out yummy and soft, with a crunchy crust.

1 cup warm water

2 tablespoons honey ( I use raw)

1 1/2 tsp. bread yeast

1/2 cup Lucini olive oil or your favorite

3 cups bread flour

2 teaspoons kosher salt ( I find that sea salt is not as good in this recipe )

Place the water, honey and yeast in the pan of the bread machine. I know it is a different order then your machine says to do. TRUST ME  it will work. Let the yeast dissolve and start to foam for about 15 minutes. Add the Lucini oil, bread flour and kosher salt to the yeast. Select  French, 1.5 loaf , and press Start.

Please use an olive oil that you like the taste of, it makes a big difference.

Seasoning

Smoked sea salt

white pepper

tab of butter

anchovy & bonito spice mix ( optional but yummy) I buy this at Asian markets

Season liberally to your taste.

Tear a piece of parchment paper or wax paper big enough to fold the fish over 3 times with sides tucked in like a package. No brining just wrap the fish tight. Then vacuum and seal the pouch. The wrap keeps the moisture in the fish while adding flavor. I find more liquid comes out in the plastic bag then when I wrap the fish. This keeps the flavor and color bright. Also the brining takes away the oils effecting the color and taste. The albumin (the white protein) that the fish can excrete sticks to the wrap.

I then placed in my Sous Vide Supreme at 132 for 30 minutes Check for desired doneness it is easily resealed if you need more time the bag is less messy with the wrap.

As you can see the albumen is stuck to wrap and only a small amount of butter / liquid is not in the fish. After about 5 minutes the fish absorbed the rest of the butter.

Sauce/ peapods

1 TBL. of Lucini olive oil or your favorite brand

1 chopped garlic glove

handful of fresh english peas

1/3 cup of white wine

1 Tbl. butter

Heat olive oil in a skillet add garlic.  Add pea pods cook until very lightly starting to blister. Add wine and cover steam for  15 minutes. Add butter cook 1 more minute. Remove pea pods and pour sauce over fish and serve. The fish melts in your mouth.

Click on this picture to blow it up ,you can see how moist the halibut is.

Sauce

1/2 cup whisky marmalade

4 minced garlic

2 TBL. chili oil or hot sauce

1/2 cup coconut vinegar or apple

1 TBL. molasses

1 tsp. dry mustard

2 TBL. worcestershire sauce

Forgot in picture

2 TBL brown sugar

1 TBL butter

Really easy, I placed everything in a glass measuring cup and placed in microwave, cook for 3 minutes. WATCH it can boil up fast just stir it to keep it calm. Now you need

1 TBLS. of cornstarch and enough sauce to mix together  and add back into sauce. Cook 1 more minute.

Now place 12 drummettes on a baking sheet sprayed and covered with foil. Sprinkle

1 tsp smoked sea salt

2 tsp. black pepper

on chicken and a couple of spoons of sauce on chicken just enough to barely coat it. Cook at 450 for about 20 minutes till chicken is cooked. In large bowl immediately add hot chicken into remaining sauce coat well. It is sticky sweet, spicy  and yummy.

Make sure to click on the picture and enlarge it up. This is some good looking chicken!

First I seasoned the salmon with smoked sea salt and fresh cracked pepper.

THEN I just wrapped the salmon in waxed paper, no brining.

Placed wrapped salmon into plastic bag, vacuum and seal.

Placed in my sous vide supreme for 20 to 25 minutes at a temp of 122. When done all the white protein stays on the wax paper. All the juices stay in the salmon making the consistency even more buttery. The smoke from the salt is all you need. And the color is so vibrant.

If you click on the picture you can get a close up of the salmon.

I purposely plated the salmon on a red plate, that way you have something to compare the color to. I will never brine my fish again.

5 small partially frozen medallions

sea salt and ground pepper to taste

1 tsp. virgin coconut oil

1/2 avocado

1 cup arugula

2 Tbls. liquid aminos or soy sauce

2 tsp. wasabi paste

1 tsp. lime juice

dill to sprinkle on top

Love seared albacore, but I always found it hard to do a sear with out cooking albacore through. I finally found a trick. Partially freeze the albacore, dry off then season. Heat frying pan, add coconut oil and let heat almost to smoke point. Place each medallion in oil for 45 seconds. Being frozen in middle delays cooking through the middle. Serve on bed of arugula and sliced avocado. Mix last 3 ingredients for dipping sauce. Really light and yummy.

I’ve been making salads everyday with the chicken that I made in earlier post.

Ingredients

sliced tandoori chicken

sweet or mild onion

spinach

splash Lucini olive oil

squeeze lemon juice

sea salt and pepper

Simple, yummy and fast

The ingredients

14 organic chicken wings

4 Tbls. Tandoori Masala

2 tsp salt

2 Tbls.garlic powder

1 tsp. cumin

2 tsp. red chili pepper

1 tsp ground pepper

juice of one lemon

Place chicken in a bowl squeeze lemon juice on top  making sure chicken is well covered. Mix dry ingredients in another bowl.

Place chicken in bags for sous vide cooking. This was 3 bags for me and pour even amounts of the seasoning mixture on top in each bag. Seal in Food Saver and make sure all the chicken is coated. Place in heated Sous Vide Supreme temp at 148 for 4 1/2 hours.

When done cut open bag and lightly sear in virgin coconut oil.

I served them with a sauce of yogurt, minced garlic and cucumber. Really moist and the seasonings were so outrageous.

They always have a fresh cut flower on top.This is what it looks like when I unload the box.Below is the link to browse their store and their list of this weeks box. I pay $28.50 every two weeks to have this delivered to my door. The box ingredients change with the seasons. I have never got out of Whole Foods or even Trader Joes for  $14.25 a week plus DELIVERY TO MY DOOR!

Please Browse our LoveDelivery store or click here to register. Quantity Item 2 Each (Medium .45 lb) Apples, Fuji 1 Each (Medium .4 lb) Avocado, Hass 2 Each (2/ lb) Banana 1 Each (Small 4-5/ lb) Mandarins, Satsuma 2 Each (Medium .44 lb) Pears, D Anjou 1 Each Carrots, With Tops 1 Head (Medium) Cauliflower 1 Each (Large Bulb) Garlic, White 1 Head of Lettuce, Red Leaf 1 4 oz bag Mushrooms, Crimini 1 Each (Medium .7 lb) Onions, Yellow 1 4 oz.Bag of Spinach, Baby 1 Each (8 oz Bag) String Beans, Green 1 1 lb Bag of Tomatoes, Roma 1 2 pounds of Yams, Garnet

I may have gone overboard with these. I threw everything in a bowl and hoped, had no idea would be so good. Unfortunately I didn’t measure all the ingredients so…I will do my best.

dried cranberries

dried mixed fruit

shredded coconut

chocolate nibs

chopped almonds

2 cups oatmeal

1/4 chia seeds

1/2 textured vegetable protein

3 TBLS. bisquick

1 tsp baking powder

1/2 tsp baking soda

2 eggs

2 TBLS. molasses

1/2 cup splenda

1 cup milk

2 tsp vanilla extract

2 tsp almond extract

Mix wet ingredients add oatmeal let sit for 20 min then add the rest of dry. Mix in fruit and nuts there is really very little batter just enough to hold it together. Bake in silicone muffin tray for 25 minutes at 300. Surprisingly good!

I simply placed the steak in a food saver bag with splash of worcestershire sauce, smoked salt and black pepper.

So I seared the steak in coconut butter and a pat of butter. Left it in to long. I’m shocked that the steak was pink at all.