Smoked Salmon Frittata with Caramelized Onions →

Smoked Salmon Frittata with Caramelized Onions

Frittatas are one of my favorite quick and easy meals! I keep frozen hash browns on hand just for this occasion. Now, there are no rules when it comes to a frittata in my book… If I have left over meat and veggies that need to be eaten ASAP I make a frittata. This smoked salmon recipe is specific for the winter season but can easily be substituted with other ingredients in a pinch.

After the holidays, you may be experiencing…

A general Qi deficiency which can look like general physical weakness, pale complexion, chronic fatigue, loss of appetite, mild sweating, lowered immune system, shortness of breath, and/ or a quiet voice.

You may also be experiencing more cold symptoms such as feet and hands are always cold; shivering; a sensation of cold in the abdomen; watery stool with undigested food particles; edema, weakness, fatigue, and/ or chronic digestive problems.

If you identify with any of these symptoms, you will definitely benefit from this whole food, warming meal.

PS- you can make this meal for breakfast, lunch, or dinner!

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Temperature: Warming

Flavor: Sweet, slightly salty, acrid

Actions: Supplement Qi, Blood, Yin, and Yang, Strengthen the TCM Spleen and Kidney, warms the middle

Organs: Spleen, Kidney, Stomach

Use: treats dry cough, dry, sore throat, hoarse voice, blurred vision, general weakness, pale complexion, cold hands and feet, watery stool, fatigue, edema

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Ingredients

• 12 oz Shredded potatoes, fresh or frozen

• 2 Tbs Avocado Oil or Ghee

• 1 medium onion, sliced, half moons

• 10 Eggs

• 1 cup Nut milk

• 1 Tsp Garlic powder

• 1 Tsp Salt

• 1/2 Tsp Pepper

• 8 oz Smoked Salmon

 Preparation

1.     Preheat oven to 350 degrees.

2.     In a large cast iron skillet (or other oven safe skillet), heat 1 Tbs oil or ghee over medium high heat.

3.     Add potatoes to skillet and continue to cook until golden brown, flipping every 2-3 minutes.  

4.     In a separate pan, heat 1 Tbs oil or ghee over medium heat. 

5.     Add onions and stir frequently. Reduce heat to avoid over cooking. 

6.     In a bowl, wisk together eggs, milk, garlic powder, salt, and pepper. Set aside. 

7.     Cut salmon into small pieces. 

8.     Once potatoes and onions are fully cooked you can begin assembling! In the skillet with the potatoes, layer the salmon and caramelized onions on top. Then pour in egg mixture, evenly covering all ingredients.  

9.     Place skillet in oven and bake for 30 minutes. 

10.  Remove from oven and serve! 

Mama Mercy's Beef and Cabbage Soup →

Mama Mercy’s Beef and Cabbage Soup

This recipe is version of a soup Dr. Oscar’s mother used to make. It has turned into one of my favorite go-to recipes when I’m feeling cold and run down.

This recipe is especially useful for those with a “yang deficiency”. It also helps build blood since it is rich in iron. Potatoes are grounding since they take root deep in the soil.

This soups wonderful for women before ovulation and menses to warm and nourish blood or for women trying to become pregnant.

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Temperature: Warming

Flavor: Sweet, Acrid, slightly bitter

Organs: Spleen, liver, kidney, stomach, large intestine 

Actions: Supplements Qi and blood, nourishes yin, moves fluids, strengthens bones and sinews, drains damp

Good for helping with edema, nourishing body due to deficiency or illness, for women before and after menses, may help with lower back and knee pain, good for constipation (especially the elderly and women), and detox.

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Ingredients

• 1 pound Beef stew meat

• 1 tbsp Avocado Oil

• ½ cup Onion, diced

• 2 cloves Garlic, minced

• ½ small head of Cabbage, chopped

• 1 cup white Potato, diced

• 1 tsp fresh Thyme

• 1 tsp fresh Sage

• 8 cups Beef Bone Broth

• ½ tsp Salt

• ¼ tsp Pepper

Preparations

1. In a large stockpot, heat oil over medium heat. Add onions and garlic. Cook onion and garlic for 2-3 minutes until onions are translucent.

2. Add beef and brown for 30 seconds-1 minute on each side.

3. Add remaining ingredients- cabbage, potatoes, bone broth, thyme, sage, salt, and pepper. 

4. Simmer soup for 1-1 ½ hours until meat is tender. 

*Alternative cooking: Slow cooker on high for 4 hours  

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