Pinch of Salt

Changing the way you think about salt.

Archive for the category “Main Course”

SPAGHETTI SQUASH PASTA MARINARA

Homemade Cooked Spaghetti Squash Pasta

This health conscious version of pasta marinara is so easy to make and you won’t have the guilt of all the carbs!  This is gluten free too!

INGREDIENTS

  • 1 whole spaghetti squash
  • 1/4 cup extra-virgin olive oil
  • Sel Gris Sea Salt and freshly ground black pepper
  • 4 cups prepared favorite marinara sauce, gluten free if desired
  • Basil
  • Parmesan, grated

DIRECTIONS

Preheat oven to 450 degrees

  1. Split the squash in half and scrape out seeds. Line an oven tray with aluminum foil.
  2.  Season the spaghetti squash with olive oil, sel gris sea salt and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
  3. When squash is cool enough to handle, using a fork or spoon scrape the strands of squash from the inside of the skin. Place spaghetti squash in bowl and scoop marinara over squash and garnish with basil and parmesan.
  4. Serve and enjoy.
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CUCUMBER & GARBANZO SALAD

Chickpea salad with tomato cucumber and green onion

Looking for a refreshing, delicious salad packed with flavor, this is it.

INGREDIENTS 

  • 3/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Flake Sea Salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups canned garbanzo beans, drained
  • 5 pickling cucumbers or Kirbies, peeled and diced
  • 1 medium red onion, diced
  • 2 tomatoes, peeled, seeded, and diced
  • 1 stem green onion, chopped

DIRECTIONS

Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

 

FARMERS MARKET CHICKEN WRAP

Tortilla wraps with roasted chicken fillet, avocado, tomato, onion and puprika

This healthy wrap was built when we were working at a farmers market and were starving.  We had some leftover chicken and thought we would make a healthy wrap for lunch.

INGREDIENTS

  • Tortilla wraps
  • 1 Tomato, sliced and halved
  • 1 Avocado, cubed
  • 1/2 Red onion
  • 6-8  pomegranates
  • Butter lettuce, 1 leaf per wrap
  • 1 chicken breast grilled or baked, sliced
  • Favorite Salad dressing

DIRECTIONS

Preheat oven or grill to 400 degrees

  1. Lightly coat chicken with olive oil and season chicken breast with himalayan salt and pepper
  2. Baked or grill until no longer pink in middle.  25-30 minute in oven or 8-12 minute on the grill.
  3. Let cool and slice
  4. Assemble wrap by placing wrap on plate, add butter lettuce, chicken, red onion, avocado, pomegranates, and tomato.
  5. drizzle with favorite dressing and roll tight.

 

CHICKEN TEX-MEX SALAD

Homemade Mexican Chicken Burrito Bowl

INGREDIENTS

  • 2 cups chicken, cooked and sliced
  • 1cup white cheddar, shredded
  • 1 small avocado, diced
  • 2cup corn, about 1 ear
  • 1cup red onion, chopped
  • 1/2 cup black beans, rinsed and drained
  • 6-8 leaves romaine lettuce, torn
  • 1/2 red pepper, diced
  • 1cup baked tortilla chips, crushed
  • 1-2 cup white rice cooked
  • Chipotle Sea Salt

CILANTRO-LIME DRESSING

  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • pinch of Sel Gris Sea Salt
  • To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

DIRECTION

  1. In a large bowl, combine chicken, cheese, avocado, corn, onion, black beans, lettuce and red pepper.
  2. Place small scoop of rice in bowl and top with salad. Sprinkle each with tortilla chips and lightly season with chipotle sea salt
  3. Lightly drizzle Cilantro-Lime dressing over salad.

GRILLED HALIBUT FILETS

To portions of fresh grilled pollock

One of our favorite fish dishes.  This is light and healthy with a tremendous amount of flavor infusing lemon, ginger and thyme.

INGREDIENTS

  • 1 tablespoon coconut oil
  • 2 Halibut filets
  • Red, yellow, orange grape tomatoes
  • Spring mix lettuce
  • Basil, cut lengthwise
  • White Balsamic Vinegar ( we love Gourmet Blends)
  • BK Fish Rub
  • Flake Sea Salt
  • Lemon, Quartered

DIRECTIONS

  1. heat skillet with coconut oil.  Season each side of fillet with BK Fish Rub.  Place in pan and sear halibut filets  for 3-4 minutes on each side until cooked through and nice crust on the outside.
  2. Cut tomatoes lengthwise and place in bowl.  Add basil and spring mix lettuce.  Toss gentle with white balsamic vinegar and finish with flake sea salt.

HOLY MOLE CHILI W/ FIRE STICKS

chili

Looking for a  dish that will steal the show at your Superbowl Party?  This chili has a spicy-unique flavor that give it a dynamic infusion of flavor.  This hearty chili is well balanced with a subtle hint of a mole sauce.  Infused with Guinness, Coffee, and Cocoa powder it will light up your tastebuds!

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 pound sirloin, cubed
  • 1 (14.5 oz) can peeled and diced tomatoes with juice
  • 1 (12 oz) Guinness Beer or favorite dark beer
  • 8 oz cup coffee
  • 2 (6oz) cans tomato paste
  • 1 (14oz) can beef broth
  • 2 (15oz) cans kidney beans
  • 2 red or green jalapeno peppers, seeded and diced
  • 1/2 green pepper,seeded and diced
  • Fire Sticks ( recipe below)

TOPPINGS (optional)

  • Sour Cream
  • Green Onions
  • Bacon
  • Cheese

CHILI SEASONING (mixed together)

  • 1/2 cup brown sugar
  • 3 1/2 tablespoons chili powder (mild or hot)
  • 2 tablespoon cumin seeds
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cayenne pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon 7-Fire Smoked Sea Salt
  • 1 tablespoon smoked paprika

FIRE STICKS

DIRECTIONS

  1. Heat oil in a large pot over medium heat.  Cook onions, garlic, ground beef and cubed sirloin.  Season with salt and pepper and cook 10 minutes or until meat is well browned and onions are tender.
  2. Mix in the diced tomatoes with juice, Guinness, coffee, tomato paste, and beef broth. Mix together and add all the chili seasoning.
  3. Stir in 1 can of kidney beans and diced peppers.
  4. Reduce heat, cover and simmer for 1 1/2 hours.  Check occasionally and stir.
  5. Stir in remaining can of kidney beans and simmer uncovered for 30 minutes.
  6. Serve with toppings of choice and a side of Fire sticks for dipping

FIRE STICK DIRECTIONS

  • Preheat oven to 375 degrees
  • Open Pillsbury Crescent dough sheet
  • Cut 1/2 stips and roll with hands to make 8-10 inch sticks
  • Coat cooking sheet with cooking spray and place sticks on sheet
  • Bake for 11-12 minutes
  • Take out of oven and brush with melted butter and sprinkle with choice of spicy sea salt.

 

 

QUINOA STUFFED PEPPERS

paprika gefllt

INGREDIENTS

  • 3 cups cooked quinoa
  • 1 (4-ounce) can green chiles
  • 1 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup petite diced tomatoes
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon roasted garlic sea salt
  • 1/2 teaspoon onion powder
  • Applewood smoked sea salt
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded

DIRECTIONS

  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
  2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic sea salt, onion and chili powder, applewood smoked sea salt and pepper, to taste.
  3. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
  4. Serve immediately.

HEPP’S Stuffed Peppers – Gluten Free

IMG_1131

 

Stuffed Peppers are fun and easy to make, below is a basic recipe but you can add more or substitute if you want, some suggestions are ground beef, broccoli, cauliflower, onions ect.  In this picture we topped ours with mozzarella cheese, so customize yours and have fun with it!

Ingredients:

  • 6 bell peppers, tops cut, stemmed and seeded
  • 1 Cup cooked Quinoa
  • 1 Cup corn
  • 1/2 can black beans, drained and rinsed
  • 1 cup diced Tomatoes
  • 1 carrot diced
  • 1/4 cup walnuts pieces (not whole, not crushed)
  • 1/2 cup shredded pepper jack cheese
  • 1 cup goat cheese
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • Large pinch of HEPP’S Lemon and Lime Sea Salt each

Directions:

  1. Preheat oven to 350 degrees, line a 9 X 13 backing sheet with tin foil or parchment paper.
  2. In a large bowl, combine quinoa, corn, beans, tomatoes, cheeses, cumin, garlic and onion powder, walnuts, and HEPP’S lemon and lime sea salt and ground pepper.
  3. Spoon the filling in each bell pepper cavity, place on baking sheet
  4. Bake until peppers are tender and filling is heated through, about 25-30 minutes

Alternatives: Use HEPP’S Ghost Pepper Sea Salt to make it spicy or a HEPP’S Applewood smoked salt for sweet smokey flavor.  

HEPP’S Classic Roasted Turkey

Gobble Gobble

 

My wife and I started a tradition a few years ago hosting Thanksgiving for all of our friends in LA with no family near by.  Each year we usually smoke a turkey, one year we smoked one and deep fried one but this was my first time ever traditionally roasting a Turkey.  I used a few simple ingredients and basic techniques and this turkey was one of my best yet.

INGREDIENTS:

  • 1 12 lb turkey
  • 2 lemons, halved
  • 4 sprigs rosemary
  • 2 sweet onions, peeled and quartered
  • 4 cups water
  • white wine
  • 1 stick butter

HEPP’S Himalayan salt rub –

  • 1/4 cup HEPP’S Himalayan salt -fine grain
  • 1 tablespoon Italian seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder.

Turkey Baste-

  • melt 1 stick of butter
  • Pinch of  Himalayan Rub
  • 1/4 cup white wine
  • Mix all three together, amount of Himalayan salt rub can vary depending on tasteIMG_1753

DIRECTIONS:

  1. Preheat oven to 325 degrees
  2. Remove and clear out the cavity of the turkey and rinse well.  Pat dry and place on a roasting rack in a roasting pan.  Squeeze lemons inside Turkey cavity add a large pinch of HEPP’S Himalayan salt run.  Stuff the cavity with lemon halves, rosemary and 2 onion quarters.  Add the remaining onion, all of the giblets, and 4 cups of water, 1/4 cup white wine to the bottom of the pan for the base of the gravy.
  3. Season the skin of the turkey with the Himalayan Salt Rub.  Put turkey in oven and roast until internal temperature is 165 degrees.  About 3 1/2 -4 hours
  4. Baste turkey every 30 minutes
  5. Remove turkey and let rest for 20-30 minutes.

Gravy:

Place roasting pan on stove and use whisk to scrape all the drippings from pan, remove the giblets and onions.  Add 1/2 cup chicken stock and enough cornstarch and milk ( about 3 tablespoons) to thicken for gravy.   Whisk until gravy is thick, 5 -10 minutes

IMG_1715

HEPP’S Wild Caught Salmon and Garlic Mashed Cauliflower

HEPP'S Salmon and mashed cauliflower

This is a quick and easy meal for you and your family, full of nothing but healthy nutrients and vitamins.  Instead of mashed potatoes we mashed cauliflower as a substitute and added flavor using our sea salt.  At HEPP’S we want to help teach how to eat clean and support the farm to table concept.

Ingredients:

Salmon:

  • Wild caught salmon – Be sure to buy the wild caught it costs a little more but it is worth it!!
  • Your favorite teriyaki marinade, low sodium if possible,

Directions:

  1. preheat oven to 350
  2. Place salmon on a baking pan lined with tin foil ( for quick and easy clean up)
  3. Top with just enough marinade to cover salmon
  4. place in oven and bake for 20 mins.

Ingredients:

Mashed Cauliflower

  • Medium head of cauliflower
  • 1/4 cup grated parmesan
  • 1/2 teaspoon minced garlic
  • 1/4 cup low sodium chicken broth
  • 1 tablespoon unsalted butter

HEPP’S Sea Salt suggested Applewood Smoked, Ghost pepper, Black Truffle, Rosemary.

Directions:

  1. Boils water on high heat
  2. wash and cut cauliflower in small pieces.  Once the water is boiling cook for 6 minutes, drain and pat dry with paper towels.  Do not let cool
  3. In a food processor, or blender combine all the ingredients and puree until smooth.
  4. Top with your choice of HEPP’S Salt for desired flavor.

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