Many recipes humans have prepared for generations, have withstood the test of time, and not simple because the ingredients taste good together, but are enjoyed because they are more nutritious together than they are on their own.
Many who know basics of cooking have learned the spices and herbs that go well with certain foods to complement their flavors, making the dish more desirable and palatable.
The first private cooking school to open in the United States was in 1877 and was named the Boston Cooking School. The most notable was the creation of The Culinary Institute of America in 1946. Culinary schools educate future culinary professionals, teaching them the theory behind cooking, baking, and why certain foods go well together over others.
In this article we want to present the preparation of a natural all organic meal, using flavorings that are not traditionally used in preparing a meal, that includes a leafy green or side dishes and including a meat.
Let’s start to the right of the plated food with the Garlic and Thyme Mashed Potatoes, and here is what you will need.
1½ pounds medium red or Yukon Gold potatoes (3 or 4)
½ cup milk, use full fat milk
2 cloves garlic, smashed
3 tablespoons unsalted butter
¾ tablespoon dried thyme
1 teaspoon Himalayan salt
⅛ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
Peel potatoes and cut them in half. Place them in a medium saucepan and cover with cold water to 2 inches above potatoes. Bring to a boil then lower the heat to medium and simmer until the potatoes are very tender and can be easily pierced with a fork, about 18 to 22 minutes.
Meanwhile, peel and mash the garlic, set aside.
Add the milk, salt, butter, thyme, and garlic to a medium sauce pan over medium heat, and bring to a soft boil. Turn heat off and let sit until the potatoes are cooled.
When the potatoes are cooked, place a colander in the sink and drain the potatoes, do not rinse. Let them sit for about 10 to 15 minutes.
Return them to the same saucepan, and mash them, then add the liquid and mash in till well incorporated.
If needed, add a little more milk for a creamier consistency.
Now, let’s look at the center bottom of the plate in the header image and we will not the Orange Ginger and Rainbow Carrot’s. The simple ingredients used in this dish make it worth preparing. Here is what you will need.
1 bunch of rainbow carrots, washed and sliced
1/8 cup ginger syrup (can be purchased at your local health food store, such as Whole Foods Market, or Natural Grocers)
1 1/2 tablespoons orange zest
Cook carrots in a steamer until just tender. Remove and place into a vegetable serving bowl and add ginger syrup and orange zest and mix in.
Now let’s look to the upper left side of the plate and we will see the Chopped Kale with Drizzled Maple Syrup. This is what you will need.
1 bunch of kale, washed and leaves trimmed from steams
1/8 cup of extra-virgin olive oil
1/8 cup of real maple syrup
Chop leaves and set aside. To start add 1/8 cup each of the olive oil and syrup to the bottom of a salad bowl.
Add chopped greens and toss. After tossing, fork some greens to see if the oil and syrup ratio fit your needs, it not add a little more oil and syrup till it is just right.
At the top of the plate sits some thin cut boneless pork chops, that were rubbed with a Mayan Coffee Rub, that we purchased at the Whole foods Market. The rub also includes Mayan chocolate and other spices. Rub both sides of the chops, and let sit for about 30 minutes.
Place a large ceramic coated frying pan over medium-low heat, add 4 to 5 tablespoons of Irish Butter (or any butter churned from grass fed cow’s). Let melt, and when warmed add chops and slow cook, turn chops every 5 minutes, and cook till the internal meat temperature is 160 degrees.
Plate your food and enjoy. Remember, all of the ingredients used were all organic natural foods. With the natural flavors, not only will your palate thank you, but so will your health.
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