We are all convinced that this is the best chicken soup recipe we have ever had! It's Paleo and, it's so easy! Thank you to our friend and excellent cook, Sarah Waldron, for the recipe and her variations, which we think make it that much better.
1 small whole chicken (4-5 pounds) We've been using the new "smart" chicken at New Seasons
1 leek, white part only, diced
8 crushed cloves of garlic
2 stalks celery, diced
4 large carrots, scrubbed or peeled and sliced
5 large sprigs of thyme
1 golf ball size knob of ginger, peeled and thinly sliced
1-2 Tbsp sea salt
5 cups chicken stock
1 cup dry sherry
Place your leek, garlic, celery, carrots, thyme, and ginger in the bottom of a 6 qt or larger crockpot. Place your whole chicken on top of the vegetables, add stock and sherry and salt. Cover and cook on igh for 4-5 hours or low for 7-8 hours (until the chicken is cooked through and falling off the bone). Remove the chicken from the crock pot to a large plate or backing sheet, let cool slightly and then shred all the meat with your hands (discard bones, skin, cartilage, etc.) Add the meat back to the broth and vegetables and serve warm. It's also delicious to add a bit of diced avocado to each bowl before adding the hot soup.
Showing posts with label paleo. Show all posts
Showing posts with label paleo. Show all posts
Monday, April 9, 2018
Monday, July 10, 2017
Judy's Spinach Pie
This is the most delicious frittata casserole type recipe (originally enjoyed at a brunch at friend, Judy Shabbert's house)! It makes enough to serve 8-10 in a 9x13" pan. There's quite a bit of prep work so if you're serving it early in the day, say for a brunch, do all the chopping and preliminary cooking the day before. Store the vegetables together and all the cheeses and beaten eggs together. Then, in the morning you just mix it all together and add the dill.
3 Tbsp olive oil, more as needed
2 large yellow onions, finely chopped
Sea salt
3 red or orange bell peppers (I added this and I like the extra flavor and color)
2 pounds (yes, 2 of the big, big boxes of pre-washed) spinach
Vegetable oil or non-stick spray for the baking dish
1 pound feta cheese, rinsed in cool water, then crumbled
12 oz ricotta cheese
5 oz (about 2 cups) finely grated Parmigiano-Reggiano cheese
5 large eggs lightly beaten
Freshly ground black pepper
1-2 Tbsp finely chopped fresh dill, or to taste
1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
2. Return pan to medium heat. Working in batches, and adding 1 Tbsp oil or a little water to each batch, sauté spinach until wilted, then transfer to strainer and squeeze hard to remove as much excess liquid as possible. (I wait for it to cool off a bit or use clean rubber gloves). Chop spinach and add to mixing bowl.
3. (optional) Grill or broil 3 red bell peppers until skin is blackened. Peel, remove seeds and stem and chop. (do not use water!) Add to mixing bowl.
4. In another large bowl, combine feta, ricotta, Parmigiano, eggs and a generous amount of pepper.
At this point you can just put everything in the fridge until about 1.5 hours before you want to serve the next day. You've really done all the work.
Preheat oven to 325°. Lightly oil a shallow 9x13" baking dish. Mix all ingredients together, stirring well, and add dill. Spoon into baking dish and pat down evenly, drizzle lightly with olive oil.
Bake pie for 30 minutes. Raise heat to 350° and bake until lightly firm in center (test with knife) and golden on top, about 20 more minutes. To serve, allow pie to cool slightly before cutting into squares. It may also be served at room temperature.
Yield: 8 to 10 servings.
3 Tbsp olive oil, more as needed
2 large yellow onions, finely chopped
Sea salt
3 red or orange bell peppers (I added this and I like the extra flavor and color)
2 pounds (yes, 2 of the big, big boxes of pre-washed) spinach
Vegetable oil or non-stick spray for the baking dish
1 pound feta cheese, rinsed in cool water, then crumbled
12 oz ricotta cheese
5 oz (about 2 cups) finely grated Parmigiano-Reggiano cheese
5 large eggs lightly beaten
Freshly ground black pepper
1-2 Tbsp finely chopped fresh dill, or to taste
1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
2. Return pan to medium heat. Working in batches, and adding 1 Tbsp oil or a little water to each batch, sauté spinach until wilted, then transfer to strainer and squeeze hard to remove as much excess liquid as possible. (I wait for it to cool off a bit or use clean rubber gloves). Chop spinach and add to mixing bowl.
3. (optional) Grill or broil 3 red bell peppers until skin is blackened. Peel, remove seeds and stem and chop. (do not use water!) Add to mixing bowl.
4. In another large bowl, combine feta, ricotta, Parmigiano, eggs and a generous amount of pepper.
At this point you can just put everything in the fridge until about 1.5 hours before you want to serve the next day. You've really done all the work.
Preheat oven to 325°. Lightly oil a shallow 9x13" baking dish. Mix all ingredients together, stirring well, and add dill. Spoon into baking dish and pat down evenly, drizzle lightly with olive oil.
Bake pie for 30 minutes. Raise heat to 350° and bake until lightly firm in center (test with knife) and golden on top, about 20 more minutes. To serve, allow pie to cool slightly before cutting into squares. It may also be served at room temperature.
Yield: 8 to 10 servings.
Sunday, January 11, 2015
Paleo Breakfast Cookies
1 cup raw almond butter or organic sunflower seed butter
1 egg
1/4 cup raw honey or maple syrup or a combo of the two (I use a tad less if I'm using choc. chips)
3 cups total add-ins of choice (I use lots of unsweetened shredded coconut, chocolate chips-the darkest I can find or raw cacao nibs, sunflower seeds, raisins and some chopped nuts like almonds or macadamia nuts. Chopped dates are good, too)
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350°. Combine all ingredients in a stand mixer until thoroughly blended. You may have to manually push the chocolate chips into the dough. Drop by tablespoons onto a greased, Silpat or parchment lined baking sheet. Press down lightly with fingers
Bake for 12 to 15 minutes, be careful not to overbake. Allow to cool on wire rack. These freeze beautifully! Yum!
1 egg
1/4 cup raw honey or maple syrup or a combo of the two (I use a tad less if I'm using choc. chips)
3 cups total add-ins of choice (I use lots of unsweetened shredded coconut, chocolate chips-the darkest I can find or raw cacao nibs, sunflower seeds, raisins and some chopped nuts like almonds or macadamia nuts. Chopped dates are good, too)
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350°. Combine all ingredients in a stand mixer until thoroughly blended. You may have to manually push the chocolate chips into the dough. Drop by tablespoons onto a greased, Silpat or parchment lined baking sheet. Press down lightly with fingers
Bake for 12 to 15 minutes, be careful not to overbake. Allow to cool on wire rack. These freeze beautifully! Yum!
Raisin & Rosemary Crackers
1/3 cup raisins
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1 Tbsp finely chopped fresh rosemary
1/4 tsp sea salt
1 Tbsp raw sesame seeds
Preheat oven to 350°. Place the raisins in a small bowl and cover with hot water. Set aside to soak for 10 minutes. In a food processor fitted with the steel blade, process the sunflower seeds, pumpkin seeds, rosemary and sea salt until finely ground, about 30 seconds. Drain the raisins, reserving 2 Tbsp. of the soaking liquid. Add the raisins and sesame seeds to the food processor. Pulse until the raisins are reduced to small flecks and are incorporated into the seed mixture.
Add 1 Tbsp of the reserved water and process until a rough dough forms. The dough should hold together when pinched between your fingers, if it does not, add a little bit of the remaining reserved water at a time, to achieve the right texture (it is just barely not crumbly.
Transfer the dough to a large piece of parchment paper. Using your hands, shape the dough into a thick rectangular mass. Place another piece of parchment on top of the dough and roll out to about 1/8" thickness. I use 2-1/8" thick sticks to run the rolling pin along an the sides of the dough but you can eyeball it.
Remove the top sheet of paper and transfer the dough, paper and all to a baking sheet. Using a pizza cutter cut dough into desired shapes, maybe 1x1 1/2" squares. You can square off the edges a bit, they'll look a little "rustic," which I think is fine.
Bake for 12 minutes, watching carefully. Remove from oven and separate the little crackers with a spatula, spreading them out a bit to crisp the edges. Return to the oven for about 4-5 more minutes, until golden brown. Store in airtight container. Recipe is easily doubled.
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1 Tbsp finely chopped fresh rosemary
1/4 tsp sea salt
1 Tbsp raw sesame seeds
Preheat oven to 350°. Place the raisins in a small bowl and cover with hot water. Set aside to soak for 10 minutes. In a food processor fitted with the steel blade, process the sunflower seeds, pumpkin seeds, rosemary and sea salt until finely ground, about 30 seconds. Drain the raisins, reserving 2 Tbsp. of the soaking liquid. Add the raisins and sesame seeds to the food processor. Pulse until the raisins are reduced to small flecks and are incorporated into the seed mixture.
Add 1 Tbsp of the reserved water and process until a rough dough forms. The dough should hold together when pinched between your fingers, if it does not, add a little bit of the remaining reserved water at a time, to achieve the right texture (it is just barely not crumbly.
Transfer the dough to a large piece of parchment paper. Using your hands, shape the dough into a thick rectangular mass. Place another piece of parchment on top of the dough and roll out to about 1/8" thickness. I use 2-1/8" thick sticks to run the rolling pin along an the sides of the dough but you can eyeball it.
Remove the top sheet of paper and transfer the dough, paper and all to a baking sheet. Using a pizza cutter cut dough into desired shapes, maybe 1x1 1/2" squares. You can square off the edges a bit, they'll look a little "rustic," which I think is fine.
Bake for 12 minutes, watching carefully. Remove from oven and separate the little crackers with a spatula, spreading them out a bit to crisp the edges. Return to the oven for about 4-5 more minutes, until golden brown. Store in airtight container. Recipe is easily doubled.
Tuesday, December 16, 2014
Chili without Beans
Looking for a good chili recipe without beans so it would qualify as Paleo I ended up taking ideas from several places and adding a few of my own ideas. I was really happy with the results... rich, filling, satisfying, without being heavy. Even Andee asked for the recipe! This would serve 4 so next time I would double it, at least. I used my crockpot but this could be done in a soup pot on the stove, over a low flame.
- 1 lbs grass-fed, grass-finished organic ground beef
- 1 medium onion, diced
- 1 yellow or red bell peppers, deseeded and diced
- 1 poblano peppers, deseeded and diced
- 3/4 tbsp ground cumin
- 3/4 tbsp oregano leaves
- 3/4 tbsp ground coriander seed
- 1/2 tbsp garlic powder
- 1 tbsp ground ancho chile powder or chipotle powder
- 14 oz drained fire-roasted diced tomatoes
- 1/2 cup beef stock
- 3/4 tbsp arrowroot powder made up in 1/2 cup water
- 1/2 tbsp pure organic cacao powder OR 1 square 100% dark chocolate
Instructions
- Brown your beef in frying pan, draining any excess fat before putting it into the bottom of the crock pot. While you are doing this, chop all veggies and set aside.
- Once all the beef is browned, drained and in the crock pot, heat a little coconut oil in a large pan and add the vegetables.
- Saute the vegetables until the volume in the pan starts to reduce and the onions become translucent.
- Add seasonings and chile powder to the pan; cook until fragrant. There should be little to no moisture in the base of the pan.
- Add diced tomatoes to the pan, stirring the mixture through before adding to the crock pot. No need to stir in the crock pot, just layer the vegetable mixture on top and pat down.
- Add the beef stock before putting on the lid and turning on the crock pot. Cook for approximately 3 hours on high, depending on your crock pot.
- Add the arrowroot powder mixture and the 100% chocolate OR cacao powder. Stir through so that everything is combined, season to taste with salt, then cook for another hour on high. Add diced cooked yam at the very end to just warm.
Sunday, December 14, 2014
Paleo Herb & Sun-Dried Tomato Focaccia Bread Recipe
Cut this bread horizontally for great sandwich makin'!
Servings: 8-9
Active Mixing Time: 10 minutes
Total Time: 50 minutes
• 5 pasture-raised eggs (or organic, omega-3 eggs)
• 1 pack Let's Do Organic Creamed Coconut (key ingredient; *details below about this)
• ¼ cup organic virgin coconut oil, melted (or extra virgin olive oil)
• ½ Tbsp. dried organic basil (an Italian herb blend and/or rosemary would be delicious too)
• 2 tsp. organic garlic powder (to taste)
• ¼ cup organic Parmesan cheese, divided
• 5 organic sun-dried tomatoes packed in olive oil, sliced (try Mediterranean Organic)
• ½ tsp. Sea Salt
• ¾ tsp. baking soda
* For the "Let's Do Organic Creamed Coconut", this may not be in every grocery store, but I found it in Whole Foods, or you can get it at the amazon link above. This is VERY different than just coconut cream or milk, as this contains the fiber from coconuts too, which is key to making this recipe come out properly.
Preparation:
1. Soften creamed coconut by placing packet in a bowl of warm water. Work with your hands to create a pourable consistency.
2. Preheat oven to 300 F and lightly grease a 9" round cake pan (preferably stoneware). I use a 9" square glass pan, for bread just like the old-style Focaccio places in North Beach, SF.
3. Add eggs, melted coconut oil, creamed coconut, sea salt and baking soda to a blender. Blend until very smooth (no lumps!).
4. Pour batter into a medium mixing bowl and fold in herbs and parm cheese (if using).
5. Pour into greased pan. Top with sliced sun-dried tomatoes and a little extra parm cheese, if using.
6. Transfer to oven and bake 40-45 minutes until golden brown and firm.
7. Serve with a dipping oil made with high quality organic extra virgin olive oil, minced garlic and herbs, to taste.
Servings: 8-9
Active Mixing Time: 10 minutes
Total Time: 50 minutes
• 5 pasture-raised eggs (or organic, omega-3 eggs)
• 1 pack Let's Do Organic Creamed Coconut (key ingredient; *details below about this)
• ¼ cup organic virgin coconut oil, melted (or extra virgin olive oil)
• ½ Tbsp. dried organic basil (an Italian herb blend and/or rosemary would be delicious too)
• 2 tsp. organic garlic powder (to taste)
• ¼ cup organic Parmesan cheese, divided
• 5 organic sun-dried tomatoes packed in olive oil, sliced (try Mediterranean Organic)
• ½ tsp. Sea Salt
• ¾ tsp. baking soda
* For the "Let's Do Organic Creamed Coconut", this may not be in every grocery store, but I found it in Whole Foods, or you can get it at the amazon link above. This is VERY different than just coconut cream or milk, as this contains the fiber from coconuts too, which is key to making this recipe come out properly.
Preparation:
1. Soften creamed coconut by placing packet in a bowl of warm water. Work with your hands to create a pourable consistency.
2. Preheat oven to 300 F and lightly grease a 9" round cake pan (preferably stoneware). I use a 9" square glass pan, for bread just like the old-style Focaccio places in North Beach, SF.
3. Add eggs, melted coconut oil, creamed coconut, sea salt and baking soda to a blender. Blend until very smooth (no lumps!).
4. Pour batter into a medium mixing bowl and fold in herbs and parm cheese (if using).
5. Pour into greased pan. Top with sliced sun-dried tomatoes and a little extra parm cheese, if using.
6. Transfer to oven and bake 40-45 minutes until golden brown and firm.
7. Serve with a dipping oil made with high quality organic extra virgin olive oil, minced garlic and herbs, to taste.
Cauliflower Pizza Crust
This is NOT, by any means, like traditional pizza crust but, if you're avoiding gluten or going Paleo or simply trying to reduce carbs and increase veggies then this is worth a try. It is very tasty, light and actually enhances the flavors of the cheese and other toppings. A grain-free alternative to traditional pizza crust, that you can pick up with your hands!
- 4+ cups raw cauliflower rice (about large head)
- 1 egg, beaten
- 1/2 cup soft goat cheese or grated parmesan
- 1 teaspoon dried oregano or basil
- pinch of salt and pepper
Instructions
- Preheat your oven to 375F.
- To make the cauliflower rice, pulse small batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
- Spread cauliflower on a parchment-lined baking sheet, about 1/4 to 1/3" thick. Bake for 15 minutes.
- THIS IS THE SECRET: Once you've baked the rice, transfer it to a clean, thin dishtowel or double layer of cheesecloth. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust. Be careful, it's really hot! I use a silcone hot pad to protect my hands.
- In a large bowl, mix up your strained rice, beaten egg, cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
- Press the dough out onto a baking sheet or pizza pan lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick.
- Increase oven to 450° and bake for 15-20 minutes. The crust should be firm, and golden brown when finished.
- Now's the time to add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 450F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
- Slice and serve immediately!
Notes
Time-Saving Tip: I recommend making a double-batch of cauliflower
pizza crusts--> make one for now, and save one for later.
After baking the crusts, wrap up the extra pizza crust in foil, and
FREEZE it for a quick "frozen pizza" to enjoy another night! All you
need to do is add toppings and bake at 400F, until the cheese is hot and
bubbly.
2 Banana Breads: Unconventional and Delicious by any Standards
We are completely into grain-free eating and feeling better for it. We were inspired recently by the delicious little "Apple" Bananas we eat in Kauai to try using them for banana bread and found a website offer an amazing array of 15 grain-free (Paleo) banana breads. For the those not familiar with this idea you basically substitute something for the grains, in many cases something far more tasty and nourishing, like almond meal, coconut flour, etc. Although we have not tried them all we can heartily attest to the deliciousness of these 2... so far we've made both several times, with excellent results! They are both rich, moist and satisfying. They tend to be less sweet than traditional banana bread, which I appreciate.
Black Bottom Banana Bread
(paleo, gluten free, grain free, dairy free)
- 1½ cups blanched almond flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¼ cup raw cacao powder
- 1½ cups ripe bananas*
- 4 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 tablespoon raw honey
- ¼+ cup chocolate chips (I like Dagoba or the new extra-dark chocolate ones from Guittard)
- ¼+ chopped walnuts or macadamia nuts optional
Instructions
- in a medium bowl, mix together the almond flour, baking soda and salt
- add the bananas, coconut oil, vanilla, egg and honey to a food processor and pulse to combine ingredients
- combine wet and dry ingredients and mix to form a batter. Be careful not to over mix or the batter will become oily and dense.
- divide the batter in half. Add the cacao powder and chocolate chips to half and pour into the bottom of an 8½” x 4½”-inch medium loaf pan greased or lined with parchment paper
- add the optional nuts to the remaining batter. spoon on top and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 50 minutes.
Notes
* To measure 1½ cups of bananas, chop the banana into small pieces and fill the measuring cup.
Apple bananas enhances the flavor of this bread, so make sure to use it if you can find it for sale at your local stores.
Apple bananas enhances the flavor of this bread, so make sure to use it if you can find it for sale at your local stores.
Almond Coconut Banana Bread
Cook time
Total time
This paleo almond coconut banana bread is incredibly moist and just slightly sweet without any traditional flours or sweetener.
Author: Gina Matsoukas
Serves: 12 slices
- 1 cup almond flour
- ½ cup coconut flour
- ¼ cup flax seed meal
- 1½ teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 large ripe banana, mashed
Instructions
- Preheat oven to 350 degrees. Grease 2 small loaf pans (5¾ x 3½).
- Combine dry ingredients in a medium bowl.
- Combine wet ingredients in a small bowl and whisk together.
- Pour wet into dry ingredients and mix until fully incorporated.
- Divide evenly (dough will be thick) into loaf pans and smooth the tops.
- Bake for about 35 minutes.
- Remove loaves from oven, let cool in pans for 5 minutes and then transfer to a wire rack to continue cooling.
Saturday, July 12, 2014
Cauliflower Tortillas
While exploring and sampling recipes for paleo living we came across this excellent substitute for bread. It's amazing what a mainstay sandwiches are in our culture so, with some sliced meat, lettuce, and mustard or pesto (cilantro pesto is really good), here's a way to do sandwiches without grain. Slice on some avocado and yummm! Or fold over and fill with goodies, like a tortilla.
Yield: 6 small tortillas
Yield: 6 small tortillas
Prep Time: 30 min
Cook Time: 20 min
Ingredients:
3/4 head cauliflower
2 large eggs
1/4 cup chopped fresh cilantro
juice from 1/2 lime (add the zest too if you want more of a lime flavor)
salt and pepper, to taste
2 large eggs
1/4 cup chopped fresh cilantro
juice from 1/2 lime (add the zest too if you want more of a lime flavor)
salt and pepper, to taste
Directions:
1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.
http://www.recipegirl.com/2014/05/05/cauliflower-tortillas/
2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.
http://www.recipegirl.com/2014/05/05/cauliflower-tortillas/
Wednesday, April 23, 2014
Apple Thyme Muffins
2 cups blanched almond flour
2 tbsp coconut flour
1 tsp baking soda
1/2 tsp ground ginger
1/2 tsp sea salt
1 medium Gala or Pink Lady apple, peeled (I don't bother), cored and roughly chopped
1/2 cup honey, maple syrup or blend of both
2 large eggs
3 tbsp extra virgin olive oil
2 tbsp fresh thyme leaves
Preheat oven to 350° (convection 325°) Line 10 cups of a standard muffin pan with paper liners.
In a large bowl, whisk together the almond flour, coconut flour, baking soda, ground ginger and salt.
In a good processor or blender, combine the apple, honey or syrup, eggs, olive oil, and thyme. Blend until smooth.
Pour wet ingredients over the dry ingredients and mix well to combine. Divide the batter among the lined cups
Bake for 20-25 minutes (convection 15 minutes) until golden brown and a toothpick inserted into the center comes out clean. Cool completely before serving. Store in refrigerator in air-tight container for up to 2 days.
Makes 10 muffins.
2 tbsp coconut flour
1 tsp baking soda
1/2 tsp ground ginger
1/2 tsp sea salt
1 medium Gala or Pink Lady apple, peeled (I don't bother), cored and roughly chopped
1/2 cup honey, maple syrup or blend of both
2 large eggs
3 tbsp extra virgin olive oil
2 tbsp fresh thyme leaves
Preheat oven to 350° (convection 325°) Line 10 cups of a standard muffin pan with paper liners.
In a large bowl, whisk together the almond flour, coconut flour, baking soda, ground ginger and salt.
In a good processor or blender, combine the apple, honey or syrup, eggs, olive oil, and thyme. Blend until smooth.
Pour wet ingredients over the dry ingredients and mix well to combine. Divide the batter among the lined cups
Bake for 20-25 minutes (convection 15 minutes) until golden brown and a toothpick inserted into the center comes out clean. Cool completely before serving. Store in refrigerator in air-tight container for up to 2 days.
Makes 10 muffins.
Pork Tenderloin with Cherry Sauce over Mashed Cauliflower
1 tbsp coconut oil
1 1/2 pound pork tenderloin
sea salt and black pepper to taste
1 cup chicken broth
1/4 cup balsamic vinegar
1 cup (or less) unsweetened dried cherries
1 sprig rosemary
1 large cauliflower
In a large skillet, heat the oil over medium to medium high heat. Season the pork tenderloin with sea salt and pepper, place the tenderloin into the hot oil in the skillet and sear on all sides for 3 minutes per side or until browned all over.
Add the chicken broth, vinegar, dried cherries, and rosemary to the skillet with the pork, cover and cook for another 20-25 minutes, turning the pork over occasionally.
Meanwhile, steam the head of cauliflower until tender (15-20 minutes). Mash the steamed cauliflower with a potato masher and set aside.
Transfer the cooked pork loin from the skillet to a cutting board, cover with tinfoil and let rest for 5-7 minutes.
While the pork is resting, over medium heat reduce the sauce by half, stirring constantly. Discard the rosemary from the sauce. Slice the loin and serve over the mashed cauliflower, topped with the cherry sauce.
Serves 4-5
1 1/2 pound pork tenderloin
sea salt and black pepper to taste
1 cup chicken broth
1/4 cup balsamic vinegar
1 cup (or less) unsweetened dried cherries
1 sprig rosemary
1 large cauliflower
In a large skillet, heat the oil over medium to medium high heat. Season the pork tenderloin with sea salt and pepper, place the tenderloin into the hot oil in the skillet and sear on all sides for 3 minutes per side or until browned all over.
Add the chicken broth, vinegar, dried cherries, and rosemary to the skillet with the pork, cover and cook for another 20-25 minutes, turning the pork over occasionally.
Meanwhile, steam the head of cauliflower until tender (15-20 minutes). Mash the steamed cauliflower with a potato masher and set aside.
Transfer the cooked pork loin from the skillet to a cutting board, cover with tinfoil and let rest for 5-7 minutes.
While the pork is resting, over medium heat reduce the sauce by half, stirring constantly. Discard the rosemary from the sauce. Slice the loin and serve over the mashed cauliflower, topped with the cherry sauce.
Serves 4-5
Prosciutto Egg Cups
You bake these tasty little morsels in muffin cups and we've noticed 2 things: 1. The eggs are very difficult to wash out of the cups and 2. Ordinary muffin cups are not big enough to hold a large egg, let along an x-large or duck egg. Andee came up with the solution: a silicon muffin pan. The egg easily washes right out and they're plenty big enough for the largest eggs without overflowing. Another option which works equally well is to use a paper muffin cup liner and spray it with vegetable spray before you add the prosciutto. They'll pop right out. They are delicious right out of the oven, while the eggs are still in the medium cooked stage but they can also be eaten at room temperature or even stored in the refrigerator and reheated a bit in the microwave. This is a perfect light breakfast or lunch you eat from your hand.
avocado oil or melted ghee for greasing the muffin pan (with the silicone pan you can skip this)
8 slices prosciutto
3 1/2 tbsp chopped fresh chives
3 1/2 oz grated cheddar cheese (optional, but we always add it)
8 eggs
salt and pepper to taste (if your prosciutto is salty skip the salt altogether)
Preheat oven to 375° and lightly grease 8 muffin cups.
Line each muffin cup with 1 slice of prosciutto, covering the bottom and sides as much as possible. Divide the chives and cheese among the cups then crack 1 egg into each cup, being careful to keep the egg IN the cup.
Season each egg with salt and pepper (careful with the salt) and bake for 15 minutes until the egg whites are opaque. Loosen from the muffin cups carefully with a butter knife and serve immediately, or store in fridge for up to 4 days.
Serves 4 - 8
ALTERNATELY:
10 slices prosciutto, cut in half
1 med. sweet potato, roasted and diced
2 peppers, poblano or bell (I use one of each)
7-8 mushrooms
1 onion
4 cups spinach, chopped
12 eggs
salt & pepper
hot sauce, optional
Sauté onions and peppers and mushrooms. Add spinach and roasted sweet potato. Cook until spinach is limp. Beat eggs, add salt, pepper and veggies. Line cups with prosciutto, pour in egg mixture.
Oven 350° 15 minutes
Makes 12-20
Go-with Everything Celery Root Puree
Taken from the fabulous book, Around My French Table, by Dorie Greenspan, this is a great alternative to mashed potatoes, with a creamy, lighter texture and a subtle flavor that goes with, well, everything. We suggest Celery Root Purée topped with Short Ribs (recipe on blog).
3 cups whole milk
3 cups water
Salt
2 celery roots (celeraic), about 11/4# each, peeled and cut into 2-inch cubes
1 medium Idaho (russet) potato (about 10 oz), peeled and cut into 2-inch cubes.
1 small onion, quartered
5 tbsp unsalted butter, cut into 5 pieces, at room temperature
fresh ground (white) pepper
snipped chives for garnish
Bring the milk, water, and 1 tbsp salt to a boil in a large pot — keep an eye on the pot, the milk has a tendency to bubble up furiously. Drop in the celery root, potato, and onion. Adjust the heat so that the liquid simmers steadily, and cook for about 30 minutes, or until the vesetables are tender and can be pierced easily with the point of a knite. Drain, discard the liquid and shake the colander well to remove as much liquid as possible.
In a food processor, in batches if necessary, puree the vegetables until perfectly smooth, careful to not over do it. Add the butter and whir until completely incorporated. Top with a generous shower of snipped chives. Serve immediately. Will rewarm nicely in the microwave.
6 servings
3 cups whole milk
3 cups water
Salt
2 celery roots (celeraic), about 11/4# each, peeled and cut into 2-inch cubes
1 medium Idaho (russet) potato (about 10 oz), peeled and cut into 2-inch cubes.
1 small onion, quartered
5 tbsp unsalted butter, cut into 5 pieces, at room temperature
fresh ground (white) pepper
snipped chives for garnish
Bring the milk, water, and 1 tbsp salt to a boil in a large pot — keep an eye on the pot, the milk has a tendency to bubble up furiously. Drop in the celery root, potato, and onion. Adjust the heat so that the liquid simmers steadily, and cook for about 30 minutes, or until the vesetables are tender and can be pierced easily with the point of a knite. Drain, discard the liquid and shake the colander well to remove as much liquid as possible.
In a food processor, in batches if necessary, puree the vegetables until perfectly smooth, careful to not over do it. Add the butter and whir until completely incorporated. Top with a generous shower of snipped chives. Serve immediately. Will rewarm nicely in the microwave.
6 servings
Chili Beef Short Ribs in Slow Cooker
This is a fabulous, hearty meal, especially good for cold, winter nights but really fine for anytime. We usually serve with Celery Root Puree, below, and some lightly braised greens with balsamic, served altogether in deep plates or shallow pasta bowls. From Paleo Slow Cooking.
Serves 4-6
1 can tomato sauce
1/2 onion
2 Tbsp chili powder
2-3 garlic gloves
1 tsp ground pepper
1 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp ground mustard
3-4 pounds short ribs
Combine all ingrdients except the meat in a blender or foo processor and purée.
Place the ribs in your slow cooker and pour the blended mixture over them.
Cook on low for 8 hours. The meat will be just falling off the bone so you can discard the bones before serving.
Go-with-Everything Celery Root Purée
3 cups whole milk
3 cups water
Salt
2 celery roots (celeraic), about 11/4# each, peeled and cut into 2-inch cubes
1 medium Idaho (russet) potato (about 10 oz), peeled and cut into 2-inch cubes.
1 small onion, quartered
5 tbsp unsalted butter, cut into 5 pieces, at room temperature
fresh ground (white) pepper
snipped chives for garnish
Bring the milk, water, and 1 tbsp salt to a boil in a large pot — keep an eye on the pot, the milk has a tendency to bubble up furiously. Drop in the celery root, potato, and onion. Adjust the heat so that the liquid simmers steadily, and coof for about 30 minutes, or until the vesetables are tender and can be pierced easily with the point of a knite. Drain, discard the liquid and shake the colander well to remove as much liquid as possible.
In a food processor, in batches if necessary, puree the vegetables until perfectly smooth, careful to not over do it. Add the butter and whir until completely incorporated. Top with a generous shower of snipped chives. Serve immediately. Will rewarm nicely in the microwave.
Serves 4-6
1 can tomato sauce
1/2 onion
2 Tbsp chili powder
2-3 garlic gloves
1 tsp ground pepper
1 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp ground mustard
3-4 pounds short ribs
Combine all ingrdients except the meat in a blender or foo processor and purée.
Place the ribs in your slow cooker and pour the blended mixture over them.
Cook on low for 8 hours. The meat will be just falling off the bone so you can discard the bones before serving.
Go-with-Everything Celery Root Purée
3 cups whole milk
3 cups water
Salt
2 celery roots (celeraic), about 11/4# each, peeled and cut into 2-inch cubes
1 medium Idaho (russet) potato (about 10 oz), peeled and cut into 2-inch cubes.
1 small onion, quartered
5 tbsp unsalted butter, cut into 5 pieces, at room temperature
fresh ground (white) pepper
snipped chives for garnish
Bring the milk, water, and 1 tbsp salt to a boil in a large pot — keep an eye on the pot, the milk has a tendency to bubble up furiously. Drop in the celery root, potato, and onion. Adjust the heat so that the liquid simmers steadily, and coof for about 30 minutes, or until the vesetables are tender and can be pierced easily with the point of a knite. Drain, discard the liquid and shake the colander well to remove as much liquid as possible.
In a food processor, in batches if necessary, puree the vegetables until perfectly smooth, careful to not over do it. Add the butter and whir until completely incorporated. Top with a generous shower of snipped chives. Serve immediately. Will rewarm nicely in the microwave.
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