The Gypsy Homestead

~All Good Things Are Wild And Free~

Welcome to ~The Gypsy Homestead~

Here at ~The Gypsy Homestead~  you will find loads of information about living life in a more "Natural" way...from using Essential Oils in everyday life, Home Cooking & Recipes, DIY projects, Gardening,  Herbal Remedies, Vitamins, Ceramics, Pottery, Pit Firing, Jewelry Making, Soap Making, Candle Making, Sewing Projects, Woodworking, Macrame, Crafting, Inspirational Materials, Campfire Cooking,  Cookbooks, Childrens Books, Pet Care, Everyday Life Hacks, Product Reviews, and MUCH MORE!  Living life as a Modern Day Homesteader means planting the seeds, doing the work, and reaping the harvest.  ~We Reap What We Sow~  Honest, Simple, Fresh, Clean Living with values that Mother Nature provided in order to pass on to all future generations!!! Be sure to visit the links at the top of this page to visit my Etsy Store, my Recipe Page, Order Essential Oils (or start your own Essential Oils business), join my Facebook group and to follow me on my Facebook, Instagram, Pinterest and Twitter.  (Coming Soon: Youtube Channel with weekly videos) Thanks for stopping by!!!!

Welcome To The Gypsy Homestead Blog!!!

~All Good Things are Wild and Free~ 

Red Snapper with Ginger

Red Snapper With Ginger

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Red Snapped with Ginger
2 6 oz. Skin on Red Snapper Fillers
Sea Salt
Freshly ground pepper
1tbsp. Salted butter softened
1 1/2 tsp. Fresh ginger matchsticks (peel before slicing)
1/2 serano chili cut into thin slices
4 whole cilantro sprig leaves and stems cut on the bias
1 scallion thinly sliced on the bias
Prepare a deep wok or pot with tight fitting lid and a shallow baking dish that fits inside. Place a few upside-down ramekins, an inverted bamboo steamer or a perforated insert of a pressure cooker in the wok to hold the pie plate above the bottom of the pot to allow steam to circulate. Season the fish with salt and pepper. Brush the fillers on both sides with butter. Lay the fish skin side up in the baking dish and sprinkle the ginger, chili, cilantro and scallions on top. Bring 2 inches of water to a simmer in the wok. Place the baking dish on top of the ramekins, cover the pan and steam there until there is no resistance when the fish is pierced with a roasting fork (about 8 minutes). Remove the steamer from the heat. Serve each filled with herbs and juices on top.
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Salmon and Vegetable Skewers!!!!!

Salmon and Vegetable Skewers

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Salmon and Vegetables Skewers:
1 lemon zest and juice
1tbs. Olive oil
2 shallots, minced
2 cloves garlic, minced
3/4 c finely chopped herbs such as basil, parsley, thyme, oregano.
Salmon fillets cut into cubes
Kosher salt
Fresh ground pepper
1 yellow pepper cut into pieces
32 cherry tomatoes
2 celery stalks cut into pieces
16 bamboo skewers pre-soaked
In a large reusable bag, add the lemon zest and juice, Olive oil, shallots, garlic and herbs and shake gently to coat.
Marinade for 30 minutes
Place equal portions of peppers, tomatoes, celery, salmon onto the skewers. Place onto a preheated grill, turning to cook on all sides for about 2 minutes each side until opaque in color.
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