These ice pops, featuring toasted coconut, coconut milk, cocoa powder,  either maple syrup or coconut palm sugar and optional sea salt.

Ingredients:

• 1 cup toasted coconut flakes
• 2 cans full-fat coconut milk
• 1/2 cup 100% cacao, cocoa powder
• 1/4 maple syrup or 1/3 cup coconut palm sugar
• 1 tsp vanilla
• 1 tsp Maldon sea salt or similar (optional)

Method:

1. Add coconut milk, cocoa powder to sauce pot, bring to simmer, whisk well to combine
2. Add vanilla, syrup or sugar, coconut flakes and salt if using, whisk well to be sure syrup or sugar is well combined
3. PLace sauce pot in sink with ice water….when cool, transfer to refrigerator to cool down to at least 40 degrees
4. Pour into ice pop molds, freeze for at least 12 hours for best results.

Chef’s Note:  Can be made into ice cream too….also makes AMAZING base for a milk shake…add 1 cup of this mixture to blender with 2 cups vanilla ice cream, 1 ripe banana, blend and enjoy!!

This is a simple recipe, one that uses a basic fish stock and some aromatics, coconut milk and fresh cilantro. It works with any good firm-fleshed fish or even shrimp or scallops. It’s simple for home cooks and does not require complicated sauce making techniques.

Ingredients

• 3 cups fish stock, preferably home made
• 1 inch piece fresh ginger
• bunch fresh cilantro, roughly chopped
• juice of one lime
• 1 cup full fat coconut milk
• 3 tbs butter
• 1 tsp fish sauce
• 1 tsp low sodium soy sauce
• salt and pepper to taste
• piece of fish, shrimp, or scallops
• rice and beans, greens, mashed sweet potatoes any or all of these

Method

1. In sauce pot reduce the fish stock to intensify the flavors, reduce by 3/4
2. Add coconut milk, ginger, soy sauce, fish sauce
3. Bring to boil, reduce to simmer, cook for 15 minutes and reduce by 1/4
4. Turn off heat, add lime juice, cilantro and butter, stir to combine
5. Grill, roast or sear your fish, shrimp or scallops
6. PLate up with optional black beans, greens, rice, mashed sweet potatoes
7. Garnish with coconut sauce, enjoy

This is the base for a tantalizing vinaigrette

On today’s show I answer some listener questions and discuss several topics that have been on my mind. I will talk about a sweet chili vinaigrette which is a special treat, the best ways to use my Greek Seasoning and even some dietary advice. I feel it’s a good practice to avoid UHT (ultra high temperature) dairy products and how weight loss can be achieved with low carb eating, without starving.

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store
4. Leave A Review or Subscribe In iTunes
5. Visit Harvest Eating On Facebook

As always, your support of Harvest Eating is greatly appreciated…!

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.

Super Yummy–better taste then they look

On today’s show I take you along on my travels to Europe which remind me of a side trip that I had me in Cortina d’ Ampezzo, one of the world’s most amazing alpine villages. Cortina is so pretty and has many activities such as hiking, skiing, shopping, eating, cross country skiing, ice hockey, motorcycle riidng etc. Cortina d’Ampezzo Italy is a sight for the senses sue to it’s alpine scenery that is nothing short of spectacular. If you ever go there be sure to eat the spinach balls they make….they are unforgettable. Of course traveling with my good friend Stan of French Ranges made it all that much better.

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store
4. Leave A Review or Subscribe In iTunes
5. Visit Harvest Eating On Facebook

As always, your support of Harvest Eating is greatly appreciated…!

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.

Curry with rice and naan bread.

On today’s show I discuss the magic of Indian food. This is such a varied cuisine loaded with spices, textures, flavors and so regionally diverse it all adds up to one of the worlds great cusines. In particular I discuss curry powder and some fo it’s uses and talk about making a spiced spinach called Palak Paneer. Indian food can be made at home simply once the spices used are understood and experimented with.

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store
4. Leave A Review or Subscribe In iTunes
5. Visit Harvest Eating On Facebook
6. Great Website For Indian Recipe

As always, your support of Harvest Eating is greatly appreciated…!

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.

check out this awesome video showing Naan making…WOW

Photo Credit: The Harvest Eating Cookbook

On today’s show I discuss some soup making basics including using a main ingredient, choosing aromatics and other important criteria of soup making. I describe a roasted butternut squash soup with either pear or apple, leek and potato soup and finally a brief description of tortilla soup, one of my favorites. now that fall weather is here soups become a bigger part of most people’s menu planning, certainly ours.

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store
4. Leave A Review or Subscribe In iTunes
5. Visit Harvest Eating On Facebook

As always, your support of Harvest Eating is greatly appreciated…!

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.

so yummy

Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer or other game meats.  It’s a very thick sauce and is not a tomato sauce rather a meat sauce that has tomatoes. It is very thick, chunky and has the undertones of red wine, garlic and woody herbs

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store
4. Leave A Review or Subscribe In iTunes
5. Visit Harvest Eating On Facebook
6. Bolognese Sauce Recipe-GET IR DONE

As always, your support of Harvest Eating is greatly appreciated…!

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.

A well organized home pantry

On today’s show I discuss the home pantry in it’s many forms. Recently a listener emailed for advice after his kitchen was destroyed in a fire and he had to start over from scratch. So I devoted most of today’s show to this topic.  I talk about the different places to store food, a bit about pantry design, the facets of a home pantry; spices, baking, dry good, fridge and freezer etc. Also I touch on the long-term storage pantry, which many of you know I fee lis very important.

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store

As always, your support of Harvest Eating is greatly appreciated…If you like the show why not subscribe and leave a review in ITunes and be sure to visit our Facebook page.

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.

Meet Chef Keith Snow, creator of Harvest Eating, The Harvest Eating Podcast and Thoughtful Harvest

Chef Keith Snow and family, November 2014 Bitterroot Valley Montana

About The Chef and Creator of Harvest Eating and Thoughtful Harvest Foods

Chef Keith Snow is author of The Harvest Eating Cookbook-Running Press 2009, and host of Harvest Eating Radio,  and The Harvest Eating Youtube Channel that focuses on teaching people how to make local and seasonal cooking a way of life. In The Harvest Eating TV Show aired every Tuesday on RFD TV available to 55 million homes in the US.

In 2008 Chef Snow was awarded The National Restaurant Association’s Youtube Hot Chef.  An all expense trip to Chicago and a chance to give a live demonstration at the largest restaurant trade show in the US.

 Chef Snow recently created a new food brand called Thoughtful Harvest which uses local US grown ingredients to make exceptional food products. All suppliers are highlighted on the website so consumers KNOW where their food is coming from and who grew it.

Also in 2008 Chef Snow delivered the keynote speech at Johnson & Wales University in Charlotte NC.  Chef Snow has worked alongside the culinary media’s most well known and respected talent at events like The Edible Garden and NY Botanical Garden and also as a featured lecturer at Disney’s Epcot International Food and Wine Festival in 2009 and 2010.

In May 2011 Chef Snow was the featured celebrity chef aboard The Holland America Line’s MS Rotterdam cruise ship which sailed from Seattle to Alaska and back. 

Chef Snow has been featured in many national magazines such as Prevention, Women’s Health and Western NC Magazine.  Chef Snow has been featured in some of the biggest online destinations such as Fox News, Parade Magazine and Slashfood.  In addition Chef Snow was one of 12 US based chefs invited to participate in the 4/14 Festival In Dijon France.

Chef Snow has a long history of working within the farm to table community. He was a founding board member of the Slow Food chapter in Greenville SC.

In the early 2000’s Chef Snow was the Executive Chef at one of Colorado’s premier ski resort destinations where he managed a staff over 300 strong with 13 outlets and restaurants and 9 million in F&B sales. That was the last official “job” before the chef founded Harvest Eating and started in culinary media.

He now likes his new boss much better!