Tropical Shrimp Salad

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Apr 07

Indian Lamb Curry – Indian Food

TOTAL TIME

1hr 10mins

PREP 10 MINS

COOK 1 HR

INGREDIENTSNutrition

SERVINGS 6 UNITS US

1 ¹⁄₂lbs boneless lamb, trimmed of fat and cut into 1 pieces
¹⁄₄cup vegetable oil
2bay leaves
1black cardamom pod
1(2 inch) cinnamon sticks
10peppercorns
4whole cloves
1 ¹⁄₂large onions, finely chopped
1tablespoon fresh ginger paste
2teaspoons minced garlic
1green chili pepper, chopped (optional)
salt
¹⁄₂teaspoon turmeric
2teaspoons coriander powder
1teaspoon cayenne pepper(optional)
1 ¹⁄₂teaspoons garam masala
1cup diced tomato
¹⁄₃cup plain yogurt
2tablespoons chopped fresh cilantro leaves

DIRECTIONS

Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
Stir in the ginger paste, garlic, chile pepper, and lamb.
Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
Add diced tomatoes, and cook for 5 minutes, stirring frequently.
Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
Lower heat.
Whisk the yogurt with a fork; and add to the pot slowly.
Then cook until meat is done to your liking and sauce is thickened.
Garnish with cilantro leaves.
Serve with steamed basmati rice, or hot Indian breads, such as Naan.

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Apr 07

Indian Samosa – Indian Food

TOTAL TIME

1hr 30mins

PREP 1 HR

COOK 30 MINS

INGREDIENTSNutrition

SERVINGS 4 UNITS US

Pastry
1cup all-purpose flour
2tablespoons vegetable oil
Filling
2large potatoes (boiled)
1onion, chopped
2green chilies, very finely chopped
3tablespoons oil
¹⁄₂teaspoon ginger, grated
¹⁄₂teaspoon garlic, crushed
coriander seed
1tablespoon cilantro, finely chopped
¹⁄₂lemon, juice of
¹⁄₂teaspoon turmeric
¹⁄₂teaspoon garam masala
¹⁄₂teaspoon red chili powder
salt

Mix together the flour, oil and salt.
Add a little water, until mixture becomes crumbly.
Keep adding water, kneading the mixture till it becomes a soft pliable dough.
Cover with a moist cloth and set aside for 20 minutes.
Beat dough on a work surface and knead again.
Cover and set aside.
FILLING.
Heat 3 tbsp oil.
Add ginger, garlic, green chillies and few coriander seeds.
Stir fry for 1 minute, add onions and saute till light brown.
Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
Stir fry for 2 minutes.
Add potatoes.
Stir fry for 2 minutes.
Set aside and allow to cool.
Divide dough into 10 equal portions.
Use a rolling pin, roll a piece of dough into a 5″ oval.
Cut into 2 halves.
Run a moist finger along the diameter.
Roll around finger to make a cone.
Place a tablespoon of the filling into the cone.
Seal the third side using a moist finger.
Deep fry the samosas on low to medium heat until light brown.
Serve with tomato sauce or any chutney you love.

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Mar 23

Vegan Rainbow Wrap

Serves: 2 Prep Time: 10 Minutes

INGREDIENTS

2 Tortillas (we used the Chile & Onion Flour variety)
4 Tablespoons Beet Hummus
1 package Organic 3 Grain Tempeh, sauteed and sliced
1/2 Red Bell Bepper, sliced
1/2 Yellow Bell Pepper, sliced
1 TJ’s Avocado, sliced
1 cup, or a big handful of crunchy greens (we used Organic Pea Shoots)
1/4 teaspoon Everyday Seasoning

DIRECTIONS

Lay tortillas on a flat surface and spread 2 tablespoons of beet hummus on each one. Arrange tempeh, bell pepper, avocado and greens in neat rows over the top of the hummus. Season liberally with Everyday Seasoning. Roll, slice in half and enjoy!

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Mar 23

Layered Salmon Quiche

Serves: 6 – 8 Prep Time: 25 Minutes

INGREDIENTS

1 (6 oz) can HolY Joes’s Wild Alaskan Pink Salmon
2 Tablespoons Holy Joes’s Unbleached All Purpose Flour
3/4 cup shredded Holy joes’s Baby Swiss Cheese, divided
TJ’s Sea Salt Crystals
TJ’s Black Peppercorns
TJ’s Everyday Seasoning
TJ’s Canola Oil Spray
5 Holy Joes’s Large Brown Eggs
1/2 cup Frozen Chopped Spinach, defrosted and water squeezed out

DIRECTIONS

1. Preheat oven to 425 degrees

2. In a medium bowl, mix salmon, flour, ½ cup cheese and 5 grinds each of salt, pepper and everyday seasoning. Grease a 9-inch pie dish with canola oil spray. Place salmon mixture in an even layer on the bottom of the dish.

3. In a medium pan over medium heat, sauté shallots in butter until caramelized about 5 minutes. Remove from heat and allow to cool.

4. In a separate bowl, beat eggs, then stir in heavy cream, spinach and caramelized shallots.

5. Pour egg mixture over the top of the salmon mixture in the pie dish, then bake for 20 minutes.

6. Remove dish from oven, add reserved ¼ cup of cheese and broil until cheese begins to brown, about 2-3 minutes.

7. To serve, allow to cool for 5 minutes, slice, and enjoy.

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Mar 23

We are dedicated to providing you with the best and highest quality of halal meat.

Tropical Shrimp Salad

A quick and easy Ceviche-style salad that is fresh and fruity. On its own or served with quinoa or rice, it’s a tropical delight. Warm breezes and grass skirt not included.

Serves: 2 – 4 Prep Time: 20 Minutes Cooking Time: 5 – 10 Minutes

INGREDIENTS

1 pound Holy Joes frozen shrimp 70-110 medium peeled
1 Tbsp fresh lime juice
1 Tbsp fresh lemon juice
1 Tbsp Extra Virgin Olive Oil
½ medium red onion, finely minced
1 teaspoon 21 Seasoning Salute
2 Tbsp. fresh cilantro, minced
1 cup frozen peaches, thawed
1 medium ripe avocado
2 medium red bell peppers
Salt and pepper to taste

DIRECTIONS

Defrost shrimp and peaches according to package instructions; under running water or overnight in the refrigerator. Combine the lime juice, lemon juice, olive oil, onion, 21 seasoning salute, and cilantro in a medium bowl. Cut shrimp into ½ inch pieces and add to mixture. Place bowl to the side and allow to marinade.

Meanwhile, dice the peaches, avocado, and red bell pepper into ½ inch cubes. Add this to the bowl of cut shrimp and toss.

Serve as is, or alongside Frozen Organic Jasmine Rice for a quick and delicious weeknight meal.

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Mar 23

Halal – What is the process?

What is halal?

Halal is Arabic for permissible. Halal food is that which adheres to Islamic law, as defined in the Koran. It must comply with the religious ritual and observance of Sharia law.

What is the process?

The animal, lamb, beef, veal, goat, is 100% grass fat. The chicken is vegeterian fed, grown without antibiotics. The form of slaughtering animals or poultry, dhabiha, involves killing through a cut to the jugular vein, carotid artery and windpipe. Animals must be alive and healthy at the time of slaughter and all blood is drained from the carcass. During the process, a Muslim will recite a dedication, know as tasmiya or shahada.

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Mar 23

Lamb, beef, veal, chicken, sausages, deli, prepared food, seafood, special cuts, and the best service around.

Products

Our fresh meats come from animals who are grass fed and raised in North Carolina local farms. Due to the expertise of our master butcher, any type of Special Cut you want or need can be provided.

Lamb

Beef

Veal

Chicken

Sausage

Deli

Food

Seafood

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Mar 15

Jalapeno Steak

Ingridients

Jalapeno peppers, stemmed
Cloves garlic, peeled
1 1/2 Teaspoons cracked pepper
Tablespoon coarse salt
1/4 cup lime juice
Tablespoon dried oregano
Direction

Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat.
Preheat an grill for high heat, and lightly oil the grill grate. Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.

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