Thursday, August 3, 2017

Easy Breakfast Casserole

Easy Breakfast Casserole
6 - 8 servings

Ingredients:
1 large sweet potato, diced
1 lb. breakfast sausage
1 yellow onion, diced
2 c. fresh spinach, chopped
10 eggs
1/2 tsp. salt
1/2 tsp. garlic powder

Instructions:
Preheat oven to 400 degrees.

Bring a large pot of water to a boil and boil the sweet potatoes for 10 to 15 minutes, until fork-tender.

Meanwhile, heat 1 tsp. olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up as you go, until almost all the way browned. Add the onion and cook until the onion is just translucent and the sausage is cooked through.

Whisk the eggs together with the salt and garlic powder.

Spread the sausage and onion mixture in the bottom of a 9x12 baking dish. Top with the drained sweet potatoes, then the spinach. Pour the egg mixture over the top. Bake for 25 - 30 minutes, or until the eggs are set in the center.

NOTES: Easy, versatile, and delicious with a small spinach salad for lunch.

Wednesday, April 26, 2017

Paleo Lasagna

Paleo Lasagna
Servings: about 6

Ingredients:
1 lb. grass-fed ground beef
1 lb. ground turkey
1 small white onion, minced
8 oz. baby bella mushrooms, finely chopped
2 cloves garlic, minced
2 Tbsp. balsamic vinegar
1 28-oz can crushed tomatoes
1 6-oz. can tomato paste
1 15 oz. can tomato sauce
1/2 c. water
1 tsp. dried basil
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
2 large glove eggplants - cut lengthwise into 20 1/4-inch slices
2 boxes frozen spinach, thawed
1/4 tsp. nutmeg
2 c. raw cashews, soaked overnight in 4 cups of water

Instructions:
In a large, heavy-bottomed pot (like a Dutch oven), cook the beef, turkey, and onions over medium heat until the meat is browned. Add the mushrooms, garlic, and balsamic vinegar, and cook until the the mushrooms are soft, and the juices from the mushrooms have evaporated. Stir in the tomatoes, tomato paste, tomato sauce, and water. Add the basil, fennel seeds, Italian seasoning, and season with salt and pepper. Cover, reduce heat, and let simmer for about 1 hour, stirring occasionally.

Meanwhile, preheat the oven to 375. Line two baking sheets with Silpat or parchment, and place the eggplant slices on the sheets in a single layer. Season both sides of the eggplant with salt, and bake for 10 minutes, turning halfway through, until the eggplant is tender and beginning to brown. Remove from the oven.

Make the cashew cream by draining the water from the soaked cashews and putting the cashews into a blender. Add 2 cups of new, warm water and puree until smooth.

Drain and squeeze the liquid from the spinach - there will be a lot of liquid. Place in a large bowl and break it apart. Season with nutmeg, salt, and pepper.

Lower the oven to 350. and assemble the lasagna in a 9x13 glass dish. Start with a layer of about 2 cups of meat sauce, followed by 9 or 10 eggplant slices, then spread on 1/3 of the cashew cream. Top with half of the spinach. Repeat these layers once more, and finish with a layer of sauce, then a layer of cashew cream.

Bake uncovered for 30 minutes, then switch the oven to Broil and cook for another 10 minutes. Let the lasagna rest out of the oven for 30 minutes before serving.

Notes: We haven't tried this yet.

Cauliflower Tabbouleh Salad

Cauliflower Tabbouleh Salad
Servings: about 4

Ingredients:
4 c. riced cauliflower (about 1 medium, grated)
1 small cucumber, diced
2 stalks celery, diced
4 Roma tomatoes, seeded and diced
4 green onions, white and green parts, minced
1/4 c. packed mint leaves, minced
1 c. fresh parsley, minced

For the dressing:
3 Tbsp. olive oil
Juice from 1 lemon
1 clove garlic, minced
salt and pepper

Instructions:
Heat a bit of olive oil in a large skillet over medium heat. Add the riced cauliflower and cool until the cauliflower starts to soften just a bit - you want it crisp-tender, not mushy - about 5 minutes. Remove from the heat and set aside.

Mix all of the dressing ingredients together in a small bowl.

Put the cauliflower, along with all of the other ingredients into a large bowl, and stir in the dressing. Season with Salt and pepper. Refrigerate for 30 minutes to let the flavors combine.

Notes: We haven't tried this yet.

Monday, April 24, 2017

Fisherman's Eggs

Fisherman's Eggs
Servings: 2

Ingredients:
1 can sardines, packed in oil or water
1 large shallot, minced
3 garlic cloves, minced
2 Tbsp. olive oil
6 eggs
2 Tbsp. fresh parsley, chopped
salt and pepper
hot sauce, for serving

Instructions:
Preheat oven to 500 degrees. While the oven preheats, put two oven-safe bowls in the oven so they can get hot.

While the oven preheats, saute the shallot and garlic together until the shallot is soft, about 5 minutes.

When the oven is preheated, remove the bowls and divide the sardines between them, placing the sardines in a single layer. Top the sardines with the shallot/garlic mixture, and season with salt and pepper. Return the bowls to the oven for 8 minutes.

Remove the bowls from the oven and sprinkle the parsley over the sardines, then crack three eggs into each bowl, careful not to disturb the fish too much.

Return the bowls to the oven and bake for another 6 to 7 minutes, until the eggs are set, but the yolks are still jiggly.

Serve immediately, with hot sauce.

Notes: We haven't tried this yet.

Lyndsey's Paleo Meatloaf

Lyndsey's Paleo Meatloaf
Servings: 3 to 4

Ingredients:
1 lb. grass-fed ground beef
1 yellow onion, diced
1 green pepper, diced
1 roasted red pepper, diced
1/4 c. organic tomato sauce
1 egg, slightly beaten
1 tsp. fish sauce
3/4 c. almond meal
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. dried parsley
Homemade ketchup

Instructions:
Preheat oven to 400 degrees.

Heat 1 Tbsp. olive oil in a medium skillet over medium heat. Add the onions, green pepper, and roasted red pepper, and cook until the onions and peppers are soft.

Put the vegetables into a bowl with all of the other ingredients, except the ketchup.  Mix together with your hands.

Lightly grease a bread pan with a bit of olive oil. Press the meatloaf mixture into the pan, and top with 2 or 3 Tbsp. of ketchup. Bake for 35 to 40 minutes.

Let rest for about 5 minutes after removing from the oven, then serve with more ketchup.

Notes: This was absolutely delicious - definitely a keeper. We loved it.

Seared Tuna Steaks with Olive Tapenade

Seared Tuna Steaks with Olive Tapenade
Servings: 4

Ingredients:
1/2 c. pitted kalamata olives, chopped
1/2 c. green olives with pimentos, chopped
1 Tbsp. sun-dried tomatoes, packed in oil, chopped
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 Tbsp. olive oil
1 Tbsp. capers
1 tsp. lemon juice
4 (6 to 8 oz) tuna steaks

Instructions:
In a medium bowl, combine the olives, tomatoes, herbs, oil, capers, and lemon juice.

Heat a bit of olive oil in a cast-iron skillet over medium-high heat. Season the tuna with salt and pepper. Sear for about 3 minutes on each side. Serve the tapenade over the fish.

Notes: We haven't tried this yet.

Friday, April 7, 2017

Pan-Seared Salmon with Kalamata Olives and Salsa Cruda

Pan-Seared Salmon with Kalamata Olives and Salsa Cruda
Servings: 2

Ingredients:
1 large plum tomato, seeded and chopped
3 Tbsp. kalamata olives, pitted and sliced
1 Tbsp. red onion, minced
1 Tbsp. fresh parsley, chopped
1/2 tsp. lemon zest
salt and pepper
olive oil
2 8-oz salmon fillets

Instructions:
Combine the tomatoes, olives, onion, parsley, and lemon zest in a small bowl and season with salt and pepper. Add 1 Tbsp. olive oil, mix well, and set aside.

Heat another 1 Tbsp. olive oil in a large, nonstick skillet over medium-high heat. Pat the salmon dry with paper towels, and season with salt and pepper. Cook in the skillet for about 3 minutes on each side.

Serve the salmon with the tomato mixture on top.

Notes: Easy and very tasty. 

Roasted Radicchio with Pancetta and Walnuts

Roasted Radicchio with Pancetta and Walnuts
Servings: 2 or 3

Ingredients:
1 Tbsp. olive oil
1/2 tsp. dried thyme
salt and pepper
1 medium head radicchio, quartered
1 oz. thinly sliced pancetta
1 medium shallot, thinly sliced
2 Tbsp. walnuts, toasted and chopped
1 Tbsp. balsamic vinegar

Instructions:
Preheat oven to 400 degrees.

Combine oil, thyme, and radicchio on a baking sheet, and season with salt and pepper. Roast for 20 minutes, or until the radicchio is wilted and slightly charred

Cook the pancetta in a large skillet over medium heat for about 10 minutes, or until browned and crisp, turning occasionally. Remove the pancetta and crumble it coarsely. Add the shallot to th epan, and cook for 3 minutes, or until it is lightly browned. Add the balsamic vinegar and cook for just a minute more, to heat the vinegar through.

Serve the radicchio wedges topped with the pancetta, walnuts, and shallots with vinegar.

Notes: Really excellent warm salad. This one is going into the permanent rotation.

Wednesday, April 5, 2017

Orange Chicken

Orange Chicken
Servings: 2 or 3

Ingredients:
1 lb. boneless, skinless chicken thighs, cut into bite-sized chunks
1/2 c. tapioca flour
3 eggs
olive oil
1 bunch green onions, tops and bottoms divided and minced

For the sauce:
2/3 c. coconut aminos
2 Tbsp. fish sauce
1 c. orange juice
4 garlic cloves
1 inch fresh ginger, peeled and grated/minced

Instructions:
Make the sauce by combining all ingredients in a bowl, including the green onion bottoms; set aside.

Put the chicken in a large ziplock bag and add the tapioca flour. Shake the chicken around in the bag to coat it.

Heat some olive oil in a large, heavy skillet over medium to medium-high heat. While the oil is heating, crack the eggs and beat them until combined. Coat the chicken in the egg wash, then fry each piece until golden brown,, about 30 seconds for each side. You may need to do this in batches to prevent overcrowding the pan.

Pour the extra oil out of the skillet, then add the sauce to the pan with the chicken. Bring the sauce to a simmer, and cook, uncovered, for about 20 minutes, until chicken is cooked through and sauce is thick.

Serve over cauliflower rice, and garnish with green onion tops.

Notes: We haven't tried this yet.

Wednesday, March 29, 2017

Paleo Coq Au Vin

Paleo Coq Au Vin
Servings: 4

Ingredients:
1/2 lb. bacon, diced
4 garlic cloves, minced
1 yellow onion, chopped
3 medium carrots, peeled and diced
1 medium purple sweet potato (or any color), peeled and diced
1/4 c. tomato paste
1 lb. boneless, skinless chicken thighs
2 c. button mushrooms, sliced
2 c. dry red wine
1 1/2 c. chicken broth
4 bay leaves
1/2 tsp. dried thyme
1/4 c. chopped fresh parsley
salt and pepper

Instructions:
Heat a large dutch oven over medium heat. Add the bacon and cook until crispy. Add in the garlic, onion, carrots, and sweet potatoes, and season with salt. Toss in the bacon fat and cook for about 8 minutes, until the veggies start to brown. Stir in the tomato paste and mix well to combine.

Push the veggies to the edges of the pan to create a well in the middle for the chicken. Pat the chicken dry with paper towels, and add salt to each side. Place in the middle of the pan and brown on both sides, about 3 to 5 minutes per side. Add in the mushrooms with a little salt and cover to steam the mushrooms for 3 minutes.

Add in the red wine and chicken broth, the bay leaves, and thyme and bring to a gentle boil. Reduce heat and simmer, uncovered, over medium-low heat for about 35 minutes, as the sauce thickens and reduces by about 1/3. Remove bay leaves before serving.

Notes: This is really delicious - very savory and thick. Really great served over mashed cauliflower or mashed potatoes (or a mix of both :) )

Tuesday, March 28, 2017

Caramelized Green Beans and Onions

Caramelized Green Beans and Onions
Servings: 4

Ingredients:
1 small Vidalia onion, sliced
3 Tbsp. olive oil
12 oz. green beans, trimmed and halved
16 to 20 medium sage leaves
salt and pepper
2 Tbsp. fresh orange juice

Instructions:
Heat the olive oil in a saute pan over medium heat. Add in the onions, green beans, sage leaves, and some salt. Stir and flip the veggies to coat them well with the olive oil. Reduce the heat to medium-low.

Cook, stirring and tossing the veggies only occasionally, but more frequently as they begin to brown, until the veggies are browned and tender, about 25 minutes. Remove the pan from the heat, add the orange juice, and quickly scrape up the browned bits on the bottom of the pan with a wooden spoon. Season with salt and pepper, if necessary, and serve.

Notes: We haven't tried this yet.

Sauteed Carrots with Warm Olive and Mint Dressing

Sauteed Carrots with Warm Olive and Mint Dressing
Servings: 2

Ingredients:
2 Tbsp. olive oil
1 tsp. red wine vinegar
1/2 tsp. Dijon mustard
salt and pepper
1 lb. carrots, peeled and cut into large matchsticks
1 tsp. minced garlic
2 Tbsp. finely chopped kalamata olives (about 6 olives)
2 Tbsp. fresh mint, chopped
2 Tbsp. toasted almonds, chopped

Instructions:
In a small bowl, combine 2 tsp. olive oil, vinegar, Dijon, and some salt and pepper. Whisk until emulsified.

In a large nonstick skillet, heat the remaining olive oil over medium heat. Add the carrots and some salt. Turn the heat up to medium-high and cook, stirring, until the carrots are nicely browned on at least one side, 10 to 12 minutes. Add the garlic and cook for about 30 seconds. Remove the pan from the heat and add the vinegar mixture, stirring to combine. Add in the olives and half of the mint, and combine.

Serve, garnishing with the remaining mint and almonds.

Notes: We haven't tried this yet.

Caramelized Plum Tomatoes in Olive Oil

Caramelized Plum Tomatoes in Olive Oil
Servings: 4

Ingredients:
8 plum tomatoes
Olive oil
salt and pepper
4 to 6 sprigs fresh thyme leaves
Balsamic vinegar
2 garlic cloves, minced

Instructions:
Preheat the oven to 425 degrees. Cut each tomato in half lengthwise, and, leaving in the core, scrape out the seeds and ribs. Brush 1 Tbsp. olive oil all over a parchment-lined baking sheet, and arrange the tomato halves, cut sides up, on the parchment.

Season the cavity of each tomato with a pinch of salt, thyme leaves, and a drizzle of balsamic vinegar. Drop a bit of garlic into each cavity, too. Pour 1 tsp. olive oil into each half - it will look like a lot of oil, but that's okay.

Roast the tomatoes until they collapse and are browned around the edges, about 30 to 40 minutes. Let the tomatoes cool for a few minutes before removing from the pan and serving either warm or at room temperature.

Notes: We haven't tried this yet.

Roasted Green Beans and Cremini Mushrooms with Rosemary-Garlic Oil

Roasted Green Beans and Cremini Mushrooms with Rosemary-Garlic Oil
Servings: 3 to 4

Ingredients:
10 oz. cremini (baby bella) mushrooms, quartered
1/4 c. plus 1 tsp. olive oil
salt and pepper
12 oz. fresh green beans, trimmed
1 tsp. minced garlic
1 tsp. fresh rosemary, minced
1/8 tsp. red pepper flakes

Instructions:
Preheat oven to 475 degrees. Spread the mushrooms and green beans in a single layer on a parchment-lined baking sheet, and drizzle with 3 Tbsp. oil and some salt (mushrooms on half, and green beans on half). Roast until the green beans are shrunken and wrinkled, browned in spots, and the mushrooms are tender and beginning to brown, about 25 minutes.

Meanwhile, put the remaining 1 Tbsp. plus 1 tsp. olive oil in a small nonstick skillet along with the garlic, rosemary, and pepper flakes. Bring to a simmer over medium-low heat. Once the oil starts bubbling, cook for 1 minute. Remove from heat and let sit while the veggies finish roasting.

Toss the veggies with the oil mixture, then serve.

Notes: We haven't tried this yet.

Roasted Cauliflower with Orange-Olive Dressing

Roasted Cauliflower with Orange-Olive Dressing
Servings: 2 to 3

Ingredients:
1 lb. cauliflower florets
2 Tbsp. olive oil
1 clove garlic, minced
1 tsp. red pepper flakes
1/2 tsp. grated orange zest
1 Tbsp. finely chopped kalamata olives (about 3 olives)
2 Tbsp. fresh orange juice
1 tsp. red wine vinegar
salt and pepper
2 Tbsp. parsley, chopped

Instructions:
Preheat oven to 475 degrees. Spread the cauliflower in a single layer on a parchment-lined baking sheet, and drizzle with 1 Tbsp. olive oil and a bit of salt. Roast until the cauliflower is just browned, about 20 to 22 minutes.

Meanwhile, heat the rest of the olive oil and and the garlic in a small saucepan over medium-low heat. Simmer until the garlic is fragrant, but not browned - 4 to 5 minutes. Add the red pepper flakes, orange zest, and olives. Stir well and remove the pan from the heat. Add the orange juice, vinegar, salt, and some pepper, then the parsley. Mix to combine.

Serve the dressing over the cauliflower.

Notes: Good, but the cauliflower got a little soggy with the dressing. Needs tweaking.

Thursday, March 23, 2017

Seared Halibut with Crushed Watermelon Gazpacho

Seared Halibut with Crushed Watermelon Gazpacho
Servings: 4

Ingredients:
For the gazpacho:
2 c. cubed watermelon
4 heirloom tomatoes, diced
4 or 5 radishes
2 avocados
1/4 of a serrano chile, seeded and diced
salt and pepper
1 tsp. coconut aminos
Juice from one lime
1/4 c. olive oil

For the halibut:
2 Tbsp. olive oil
4 (6-oz) boneless, skinless halibut fillets
salt and pepper
1 Tbsp. ghee
2 sprigs fresh thyme
Cilantro, for garnish

Instructions:
For the gazpacho:
Roughly crush the watermelon with a wooden spoon. Drain any juices into a small bowl, and transfer the crushed watermelon into a second large bowl. Repeat the process with the tomatoes, radishes, avocados, and chile, crushing each separately so that the colors and flavors remain separate, and adding any juices to the small bowl. Gently fold the crushed ingredients together.

Put the reserved juices in a blender with salt, pepper, and coconut aminos. Add the lime juice, then drizzle in the oil while the blender is running to lightly emulsify. Set aside until ready to serve.

For the fish: 
Preheat the oven to 350 degrees. In a large ovenproof skillet, heat the olive oil over high heat. Pat the fish dry with paper towels, season both sides, and place the fish in the hot pan. Cook without moving for 2 minutes, or until you can see it getting golden. Add the ghee and thyme to the pan, past the fish with the melted butter, then move the pan to the oven and cook for 4 to four minutes.

To serve, spoon some gazpacho onto each plate. Drizzle with the vinaigrette, and top with a piece of halibut. Garnish with cilantro and some flaky salt.

Notes: We haven't tried this yet.

Black Cod with Roasted Eggplant and Lemon Aioli

Black Cod with Roasted Eggplant and Lemon Aioli
Serves: 4

Ingredients:
For the aioli:
1 c. paleo mayo
1/4 tsp. Dijon mustard
2 Tbsp. fresh lemon juice
1/2 tsp. grated lemon zest

For the eggplant:
1 large Italian eggplant (about 2 lbs.)
1/3 c. olive oil, plus extra for drizzling
salt and pepper
2 Tbsp. fresh lemon juice

2 (6-ounce black cod fillets) with skin
salt and pepper
6 ripe California Mission figs, halved
1/2 c. toasted pine nuts

Instructions:
For the aioli:
Mix all of the ingredients together and set aside.

For the eggplant:
Preheat the oven to 400 degrees. Cut the eggplant in half lengthwise through the stem. Using a sharp knife, lightly score the flesh side of each half in a diamond pattern, about 1/2 inch deep. This will help release some of the moisture as the eggplant cooks so the flesh roasts evenly. Drizzle with olive oil and salt and pepper. Place cut-side down on roasting pan and roast for 25 to 30 minutes, until it's very soft.

When done, remove from the oven and use a large spoon to scoop out the flesh and place it in a large mixing bowl, discarding the skins. Season well with more salt and pepper, and add the lemon juice and 1/3 c. of olive oil. Use a potato masher to mash the eggplant pulp until it's combined with the oil but not completely smooth.

For the fish:
Heat a large saute pan over high heat and coat with olive oil. Season the cod fillets with salt and pepper and place in the pan, skin side down. Sear for 7 or 8 minutes, pressing the fillets with the back of a spatula to crisp the skin. Remove the pan from the heat, and flip the fish to cook on the residual heat for 1 minute.

To serve:
Spoon some eggplant on each plate and top with the cod, halved figs, and toasted pine nuts. Dot with the aioli.

Notes: We haven't tried this yet.

Sous Vide Chicken with Citrus Salsa

Sous Vide Chicken with Citrus Salsa
Servings: 2

Ingredients:
Chicken:
2 chicken breasts, bone-in and skin-on
2 springs fresh thyme
2 sprigs fresh rosemary
4 thin lemon slices
Salt and pepper
2 Tbsp. olive oil
2 Tbsp. ghee

For the salsa:
2 limes
1 navel orange
1 grapefruit
olive oil
salt and pepper
6 breakfast radishes
3 Tbsp. chives, finely chopped

Instructions:
For the chicken:
Place the breast halves in separate vacuum-seal bags and add a sprig of thyme, a sprig of rosemary, and two lemon slices to each one. Season with salt and pepper, and add a Tbsp. of olive oil to each bag. Seal the bags and cook at 149 degrees for 1 hour. Remove the bags from the water

Remove the chicken from the bags and pat dry. Season with more salt and pepper. Melt the ghee in a medium pan over medium-high heat. Add the chicken, skin-side down, and sear until the skin is crispy and golden - about 3 minutes.

For the salsa:
Use a sharp knife to cut away the rind and pith from each of the fruits. Hold the fruit over a bowl and carefully cut away the segments between the membranes. Let the juices and membranes fall into the bowl. Add about 1/4 c. olive oil to the bowl and season with salt and pepper. Cut the radishes into matchsticks and fold them into the salsa. Season with salt and pepper, and fold in the chives.

Serve the chicken with the citrus salsa.

Notes: We haven't tried this yet.

Roasted Broccoli with Anchovies

Roasted Broccoli with Anchovies
Servings: 2 or 3

Ingredients:
2 lbs. broccoli florets
Olive oil
Salt and pepper

For the anchovies:
1 Tbsp. olive oil
1 tin anchovies, packed in oil
1 (4-ounce) can diced green chilies
3 garlic cloves, minced
1/4 c. roasted almonds, broken into bits
3 Tbsp. golden raisins, soaked

Instructions:
For the broccoli:
Preheat oven to 425 degrees. Arrange the broccoli on a baking sheet, drizzle with oil, season with salt and pepper, and roast for 18 to 20 minutes, until the florets are a little charred and crisp around the edges.

For the anchovies:
Warm the olive oil in a large saucepan over medium heat. Add the anchovies, chilies, and garlic and heat gently for 7 or 8 minutes to mingle those flavors. Add the almonds and raisins and toss to combine. Season with pepper - the anchovies will provide enough salt.

Serve the broccoli topped with the anchovy mix.

Notes: This is one of the best vegetable side dishes ever to have come out of our kitchen. It hits all the right notes: salty, bitter, sweet, sour, savory, and delicious!


Monday, March 20, 2017

Tuna Steak with Avocado and Cilantro Marinade

Tuna Steak with Avocado and Cilantro Marinade
Servings: 2

Ingredients:
2 tuna steaks
1/4 c. olive oil
1 Tbsp. fresh ginger, grated
1 1/2 Tbsp. garlic, minced
1 c. cilantro, finely chopped
Juice and zest of 2 limes
1 tsp. fish sauce
1 avocado, sliced
8 c. fresh spinach

Instructions:
Make the marinade by combining the olive oil with the ginger, garlic, cilantro, lime juice and zest, and fish sauce. Season with salt and pepper.

Coat the fish with the marinade and let sit in the fridge for at least two hours, up to overnight.

Preheat a grill pan over medium-high heat. Brush off any excess marinade (but reserve it all for later) and cook the tuna for to 4 minutes per side, or until it's done to your liking.

While the tuna is cooking, heat another large skillet over medium-high heat. Add some cooking fat (like olive oil, ghee, or coconut oil), and when it's melted, add the spinach. Cook until it's wilted, but not until it releases water. Season with salt and pepper, and remove from the skillet to a serving plate.

Put the marinade in the same skillet you used for the spinach and cook it for a few minutes - enough to heat and reduce a bit.

To serve, place the spinach on the bottom of the plate, and place the tuna on top. Lay half the sliced avocado over each steak, and drizzle with the leftover marinade.

Notes: We haven't tried this yet.


Monday, March 13, 2017

Pan-Seared Salmon with Cauliflower Couscous-Spinach Salad

Pan-Seared Salmon with Cauliflower Couscous-Spinach Salad
Servings: 2 with leftover salad

Ingredients:
For the salad:
2 to 3 c. riced cauliflower
2 Tbsp. olive oil
2 c. baby spinach, roughly chopped
1 c. grape tomatoes, halved
1/3 c. thinly sliced basil leaves
1/3 c. sliced almonds, toasted

For the vinaigrette:
1/3 c. olive oil
3 Tbsp. apple cider vinegar
1 Tbsp. shallot, finely chopped
1 tsp. Dijon mustard

For the fish:
2 salmon fillets
Olive oil

Instructions:
Make the salad by heating the olive oil in a large skillet over medium heat and adding the cauliflower. Cook until just soft, about 5 minutes. Remove to a bowl, and stir in spinach, tomatoes, basil, and almonds. Season with salt and pepper.

Make the vinaigrette by whisking together all of the ingredients in a small bowl. Drizzle the salad with the vinaigrette and stir to combine.

Thoroughly dry the salmon and brush with olive oil. Heat a large, non-stick skillet over medium-high heat. When it's hot, add the salmon and cook until each side is browned and the salmon is cooked mostly through - about 3 minutes per side.

Serve the salmon on the couscous and some lemon wedges.

Notes: We haven't tried this yet. 

Cod Fillets with Olive-Ancho Relish and Cauliflower-Poblano Pilaf

Cod Fillets with Olive-Ancho Relish and Cauliflower-Poblano Pilaf
Servings: 2

Ingredients:
For the relish:
1/4 c. pitted green olives
1/4 c. olive oil
1 small shallot, minced
1 Tbsp. fresh orange juice
1 tsp. fresh thyme
1/2 tsp. ground ancho chile
1/2 tsp grated orange zest

For the fish:
2 (5 to 6 oz) cod fillets
1 Tbsp. olive oil
1/4 tsp. dried thyme

For the pilaf:
2 or 3 c. riced cauliflower
1 Tbsp. olive oil
1 small poblano pepper, seeded and finely chopped
1 small shallot, minced
1/4 c. sliced almonds, toasted
1 Tbsp. fresh lemon juice

Instructions:
For the relish:
Combine all the ingredients for the relish in a food processor. Pulse until the mixture is finely chopped and forms a loose paste. Transfer to a bowl and set aside.

For the fish:
Preheat the oven to 400 degrees. Arrange the fish on a rimmed baking sheet. Drizzle with olive oil, and sprinkle with thyme and some salt and pepper. Roast for 20 minutes, until the fish just barely starts to flake when pulled apart with a fork.

For the pilaf:
In a large skillet, heat the olive oil over medium heat. Add the poblano and shallot and cook, stirring, until just tender, about 5 minutes. Add the cauliflower, and season with salt and pepper. Cook, until the cauliflower is just tender and beginning to brown, about 5 minutes. Stir in the almonds and lemon juice.

Serve the fish over the pilaf and top with the olive relish. Store leftover relish in the fridge for up to 3 days.

Notes: Very good, but the fish was a little dry - don't over cook it! 

Baked Chicken with Tarragon Butter over Charred Leeks

Baked Chicken with Tarragon Butter over Charred Leeks
Servings: 2

Ingredients:
3 leeks
Salt and pepper
1/4 tsp. lemon zest
1 Tbsp. ghee
1/2 tsp. dried tarragon (or 1 tsp. fresh)
1/2 tsp. whole-grain mustard
1 garlic clove, minced
2 chicken hindquarters, bone-in and skin-on
1 Tbsp. lemon juice
2 c. button mushrooms, trimmed and quartered

Instructions: 
Preheat oven to 400 degrees.

Cut off and discard the green part of the leeks, and slice off the roots. Cut the white portions in half lengthwise, then in half again. Rinse thoroughly under running water to clean out the dirt, and pat dry.

Line a baking dish with parchment, then place the leeks, cut sides down, in the dish, in a single layer. Season with salt and pepper and set aside.

In a small bowl, mix together the lemon zest, ghee, tarragon, mustard, garlic, and a little salt. Gently loosen the skin on the chicken and spoon the ghee mixture under the skin of each chicken piece. Use your fingers to spread the mixture evenly. Place the chicken pieces, skin sides up, on the leeks. Brush with lemon juice and season with salt and pepper.

Bake, uncovered, for 25 minutes. Remove the chicken from the dish, and add the mushrooms. Toss to coat with the juices from the dish. Add the chicken back on top of the veggies and bake for 10 more minutes, spooning juices on the chicken a couple of times. Bake until the internal temp of the chicken is 180 and the meat is not pink. Check the leeks during the last 10 minutes to make sure they aren't burning. If they are getting too brown, cover the dish loosely with foil and continue to cook.

Serve the chicken over the veggies.

Notes: We haven't tried this yet.

Ancho-Spiced Roasted Butternut Squash

Ancho-Spiced Roasted Butternut Squash
Servings: 2

Ingredients:
4 cups butternut squash cubes
2 Tbsp. olive oil
1 1/4 tsp. ground ancho chile
1/2 tsp. garlic powder
1/2 tsp. salt

Instructions:
Combine the squash, olive oil, ancho chile, garlic, and salt on a large roasting pan. Roast for 30 to 40 minutes, stirring once or twice, until the squash is browned and tender.

Notes: We haven't tried this yet.

Sous Vide and Grilled Flank Steak with Avocado Crema and Cucumber Slaw

Sous Vide and Grilled Flank Steak with Avocado Crema and Cucumber Slaw
Servings: 2 or 3

Ingredients:
For the steak:
2 Tbsp. olive oil
1 Tbsp. lime juice
2 garlic cloves, minced
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1 (1 1/4 to 1 1/2 lb.) beef flank steak

For the avocado crema:
1 ripe avocado, halved, pitted, peeled, and chopped
1/4 c. mayonnaise
2 tsp. lime juice

For the cucumber slaw:
1 cucumber, seeded and chopped
1 c. shredded red cabbage
1/3 c. cilantro, roughly chopped
1 small jalapeno, seeded and minced
2 Tbsp. lime juice
1 Tbsp olive oil

Instructions:
For the steak:
Preheat sous vide to 140 degrees.

Mix the olive oil, lime juice, garlic, chili powder, cumin, and salt in a bowl. Put the steak in a sous vide bag and add the marinade. Seal and place in the sous vide. Cook for 8 to 24 hours.

When the steak is done, sear on a grill or grill pan until browned on each side, then rest for 5 minutes.

For the crema:
Combine the avocado, mayo, and lime juice in a food processor and pulse until smooth. Transfer to a bowl, and season with salt and pepper. Cover, and chill in the fridge until ready to serve.

For the cucumber slaw:
Combine all slaw ingredients in a bowl and season with salt and pepper to taste.

When ready to serve, slice the steak thinly across the grain. Serve with avocado crema and slaw.

Notes: We haven't tried this yet.

Shakshuka (Eggs in Tomato Sauce)

Shakshuka (Eggs in Tomato Sauce)
Servings: 2

Ingredients:
2 Tbsp. olive oil
1/2 medium onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 (28-oz.) can fire-roasted crushed tomatoes
1 to 2 Tbsp. harissa
1 tsp. ground cumin
1/2 tsp. salt
6 large eggs
3 Tbsp. fresh parsley, for garnish

Instructions:
Heat the oil in a large skillet over medium heat. Add the onion and cook until the onion is just soft, about 2 minutes. Add the bell pepper and garlic, and cook until the onion and pepper are tender, stirring occasionally, about 4 or 5 minutes. Add the harissa, cumin, and salt. Bring to a boil, then reduce heat and simmer on low, stirring occasionally, until the sauce thickens - about 10 to 15 minutes.

Use the back of a spoon to make six depressions in the sauce. Crack an egg into a ramekin, then slide the egg into a depression. Repeat for all the eggs. Cook, uncovered, until the egg whites are completely cooked and the yolks begin to thicken, but aren't hard - about 7 minutes. Remove from heat, and season with black pepper and a sprinkle of parsley before serving.

Notes: We haven't tried this yet.

Saturday, March 11, 2017

Sticky Coconut Cauliflower Rice

Sticky Coconut Cauliflower Rice
Servings: 3 or 4

Ingredients:
2 Tbsp. coconut oil
2 to 3 c. cauliflower rice
1/2 c. coconut cream (the thick part of a can of coconut milk)
Zest from 1 lime

Instructions:
Place a large pot over medium heat. Add the coconut oil and the riced cauliflower. Stir just a bit to combine. Add the coconut cream and a bit of salt. Cook for about 10 minutes until the cauliflower is soft. Add the lime zest, and serve.

Notes: Delicious version of cauliflower rice. 

Friday, March 10, 2017

Salisbury Steak

Salisbury Steak
Servings: 4

Ingredients:
2 c. beef broth
2 tsp. coconut aminos
2 tsp. fish sauce
1 tsp. hot sauce
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 large egg
1/4 c. almond flour
1 lb. ground beef
1 Tbsp ghee, plus more for sauteing
2 c. button or cremini mushrooms, thinly sliced
1 medium yellow onion, sliced
1/4 c. coconut milk

Instructions:
Bring beef broth, coconut aminos, fish sauce, hot sauce, oregano, pepper, and garlic powder to a boil in a medium saucepan over medium-high heat. Reduce the heat, and simmer while you make the steaks.

Mix together the almond flour, egg, and beef in a bowl. Form into 1/2-inch thick oval-shaped patties.

Heat 1 Tbsp. ghee in a large skillet over medium heat. Brown the patties for 90 seconds on each side and remove to a plate.

Melt the remaining 1 Tbsp. ghee  in the skillet and saute the mushrooms and onions until slightly browned, about 4 to 5 minutes.

Place the patties back in the skillet and spoon the mushrooms and onions on top. Pour the sauce over the patties, cover, and simmer for 10 more minutes, or until the patties are cooked through.

Notes: We haven't tried this yet.

Herb Crackers

Herb Crackers
Servings: about 2 to 3 dozen 1-inch crackers

Ingredients:
2 c. almond flour
1 Tbsp. plus 1 tsp. olive oil
1 large egg
1 to 2 Tbsp. minced dried herbs (thyme, dill, oregano, rosemary, basil - you pick!)
1/4 tsp. salt

Instructions:
Preheat oven to 350 degrees.

Combine all the ingredients in a mixing bowl until a dough forms.

Roll out the dough between 2 pieces of parchment paper until it's 1/8 to 1/4 inch thick. Remove the top piece of parchment and, using a knife or pizza wheel, cut the dough into 1-inch squares. Don't worry about separating the squares - you will break them apart after cooking.

Transfer the parchment paper with dough squares to a sheet pan, and bake for 10 to 15 minutes, or until the crackers are golden brown - watch them so they don't burn. Allow them to cool before breaking into individual crackers.

Store in an airtight container for 4 to 5 days.

Notes: We haven't tried this yet.

Creamy Tomato Soup

Creamy Tomato Soup
Servings: 2 or 3 for a main dish

Ingredients:
2 Tbsp. olive oil
1 large yellow onion, chopped
4 cloves garlic, chopped
1 28-oz can crushed, diced, or whole peeled San Marzano tomatoes
1 1/2 c. chicken stock
1 c. coconut milk
2 Tbsp. fresh basil, minced, plus extra for garnish
1 Tbsp. tomato paste
1 Tbsp. balsamic vinegar

Instructions:
Heat the oil in a large Dutch oven over medium heat. Add the onions and cook until just translucent, about 4 minutes. Stir in the garlic and cook for another minute.

Add all of the rest of the ingredients, and simmer for 5 to 10 minutes to get the flavors meld together.

Pour the soup, in batches, into a blender (only fill the blender half-way full) and puree until smooth. Pour pureed soup into another pot for heating, and continue to puree in batches until done.

Serve hot, with minced basil.

Notes: We haven't tried this yet.

Indian-Spiced Slaw

Indian-Spiced Slaw
Servings: about 4

Ingredients:
1/2 head cabbage (about 6 cups) shredded
1 green apple, cut into matchsticks
1 red apple, cut into matchsticks
1/2 c. golden raisins
1/2 c. mayonnaise (homemade or Paleo)
1/2 tsp. garlic powder
1/2 tsp. ground turmeric
1 tsp. curry powder
1/4 c. unflavored kombucha tea
Chopped cilantro, for garnish

Instructions:
In a large bowl, combine the cabbage, apples, and raisins.

In a small bowl, mix the mayo with the garlic powder, turmeric, curry powder, and kombucha.

Pour the dressing over the salad and stir to combine.

Cover the slaw and let chill for 1 to 2 hours. Top with cilantro before serving.

Notes: We haven't tried this recipe yet.

Aloha Burgers with Pineapple Relish

Aloha Burgers with Pineapple Relish
Servings: about 4

Ingredients:
For the relish:
2 Tbsp. coconut oil
3/4  medium red onion, finely diced (the rest will go in the sliders)
1 jalapeno pepper, seeded and finely diced
Zest from 1 lime
1/4 tsp salt
2 to 2 1/2 c, diced pineapple
1/4 c. cilantro

For the burgers:
2 lbs. ground pork
1 clove garlic, minced
1/4 c. chopped cilantro
1/4 c. red onion, finely diced
1/2 tsp. ground cumin
Salt and pepper

Instructions:
To start the relish, heat the coconut oil in a large pan over medium heat. When it's melted, add the onion, jalapeno, lime zest, and salt. Cook until the onion is translucent, about 10 minutes.

Add the pineapple and mix well. Keep the pan a bit lower to prevent the sugars in the pineapple from burning before the pineapple has a chance to cook. Stir gently over medium-low heat for about 25 to 30 minutes. It's done when the pineapple has a nice caramel color and is softened, but not mushy.

Remove from heat and stir in the cilantro. Cover until ready to use with the sliders.

While the sauce is simmering, combine the ingredients for the burgers in a large bowl, and shape into 6 patties.

Heat a grill to medium-high, and grill for 5 to 6 minutes. Flip, and cook for 4 to 6 more minutes. When the internal temperature of the burgers is 160, remove from the grill. Serve hot with the pineapple relish over the top.

Notes: Very tasty - goes really well with cauliflower rice and greens.

Tuesday, March 7, 2017

Dump Ranch

Dump Ranch
Makes about 1.5 cups

Ingredients:
1 egg, at room temperature
1 c. light olive oil
Juice from 1/2 lemon
2 Tbsp. red wine vinegar
1 tsp. salt
1 tsp. pepper
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 c. coconut milk
1/2 Tbsp. dried parsley
1/2 Tbsp. dried cilantro
(or you can use a handful of fresh herbs instead of dried herbs)

Instructions:
Put all of the ingredients in a blender and blend it on medium high speed for one minute.

Store in the fridge for up to a week.

Notes: This stuff is incredible. It tastes like actual ranch salad dressing. FOR REAL. 

Sweet Potato Noodles with Caramelized Onions and Radicchio

Sweet Potato Noodles with Caramelized Onions and Radicchio
Servings: 2

Ingredients:
2 Tbsp. ghee, divided
1 large sweet yellow onion, thinly sliced
1 small head radicchio, chopped
1 Tbsp. balsamic vinegar
1 large sweet potato, peeled, and spiralized with spaghetti blade
1 Tbsp. olive oil
1/4 c. Italian parsley, chopped

Instructions:
Heat 1 Tbsp. ghee in a large skillet over medium-low heat. Add the onions and some salt. Cook, stirring occasionally, for 10 to 15 minutes.

Put the remaining 1 Tbsp. ghee in another skillet over medium-high heat. Add the radicchio and sear for about 3 minutes, or until the radicchio is browned on the edges. Lower the heat and stir in the balsamic vinegar. Saute for 1 to 2 minutes, until the radicchio is softened slightly. Remove from heat and set aside.

Add the sweet potato noodles to the onions and cook for 8 to 10 minutes more, stirring frequently, until the noodles are tender. Add the radicchio and stir to combine. Season with salt and pepper to taste.

Divide onto plates and garnish with a drizzle of olive oil and parsley.

Notes: We haven't tried this recipe yet.

Monday, March 6, 2017

Candied Carrots

Candied Carrots
Servings: 2 or 3

Ingredients:
8 large carrots, cut into 1/2-inch thick rounds
4 dates, pitted and chopped
2 Tbsp. ghee, melted
Salt and pepper

Instructions:
Preheat oven to 375 degrees.

Put the carrots and dates in a baking dish, and top with melted ghee. Season with salt and pepper, and toss to coat.

Bake for 20 to 30 minutes, or until the carrots are fork-tender.

Notes: We haven't tried this yet.

Red Cabbage with Apples, Onion, and Bacon

Red Cabbage with Apples, Onion, and Bacon
Servings: 4 or so

Ingredients:
3 slices of bacon, diced
1 medium yellow onion, thinly sliced
1 medium apple, cut into matchsticks
1 head red cabbage, thinly sliced
1 c. water
1/4 c. apple cider vinegar
1/4 tsp. dried rosemary
Salt and pepper

Instructions:
In a dutch oven, cook bacon over medium heat until crispy. Remove the bacon to a paper towel to drain.

Add the onion and apple to the bacon fat and cook until tender. Add in the cabbage, water, vinegar, and rosemary, and bring to a boil. Reduce heat to low, and simmer for 30 minutes, or until everything is tender. Season with salt and pepper, and stir in bacon before serving.

Notes: We haven't tried this yet.

Zoodles with Pumpkin Seed Pesto

Zoodles with Pumpkin Seed Pesto
Servings: 4

Ingredients:
For the pesto:
1 c. raw, unsalted pumpkin seeds
1/4 tsp. salt
3 Tbsp. olive oil, divided
1 c. packed fresh basil leaves
2 Tbsp. water
Juice from 1/2 lemon
1/2 garlic clove. minced

For the salad:
2 medium zucchini
2 nectarines, pitted and sliced
Basil leaves, for garnish

Instructions:
Preheat the oven to 375 degrees.

In a medium bowl, combine pumpkin seeds with salt and 1 Tbsp. olive oil and mix well. Spread on a baking sheet lined with parchment and roast for 10 minutes, or until the seeds are puffed up and golden. Remove from the oven and let cool.

In a food processor, grind the toasted pumpkin seeds to the size of small breadcrumbs. Add the remaining 2 Tbsp. olive oil, basil, water, lemon juice, and garlic and blend to a smooth paste. You can store this in the fridge for up to 3 days.

Spiralize the zucchini and put it in a large bowl with 5 Tbsp. of pesto. Divide among serving bowls, arrange the nectarine slices on top, drizzle with more pesto, and garnish with basil leaves.

Notes: We haven't tried this yet.

Butter Chicken

Butter Chicken
Servings: 4

Ingredients:
4 Tbsp. coconut oil, divided
2 lbs chicken, cut into chunks
2 tsp. garam masala
2 tsp. paprika
2 tsp. ground coriander
1 Tbsp. fresh ginger root, grated
1/4 tsp. cayenne pepper
1 cinnamon stick
6 cardamom pods, bruised
15 oz. can tomatoes, pureed
3/4 c. coconut milk
1 Tbsp. lemon juice
Cilantro for garnish

Instructions:
Heat a non-stick skillet over medium-high heat with 2 Tbsp. coconut oil. When oil is hot, add chicken and stir-fry until cooked through. Remove chicken and set aside. Reduce the heat to low.

Add remaining coconut oil to the skillet. When the oil is melted, add the spices and mix well to combine. Simmer for 1 or 2 minutes, until you can smell the spicy aroma. Add the cooked chicken and tomatoes to the skillet and continue to simmer for 15 minutes, stirring occasionally.

Add coconut milk and simmer for 5 more minutes, stirring occasionally. Serve with cilantro garnish.

Notes: We haven't tried this yet.

Kung Pao Chicken

Kung Pao Chicken
Servings: 2 to 3

Ingredients:
For the chicken marinade:
1 Tbsp. coconut aminos
1 Tbsp white wine vinegar
1 Tbsp. sesame oil
1 Tbsp. tapioca flour

1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces

For the sauce:
1 Tbsp. coconut aminos
1 Tbsp. white wine vinegar
1 Tbsp. sesame oil,
1 Tbsp. tapioca flour
1 Tbsp. chili paste
1 tsp. fresh grated ginger
2 garlic cloves, minced

1 Tbsp. coconut oil
1/2 c. diced celery (about 2 ribs)
1/4 c. raw walnuts, coarsely chopped
1 6-oz can water chestnuts, drained and sliced
1 bunch green onions, sliced

Instructions:
In a small bowl, whisk together the marinade ingredients. Add the chicken and cover. Marinate in the fridge for at least an hour.

Meanwhile, in a small bowl, combine the sauce ingredients and set aside.

Remove the chicken from the marinade and discard the rest of the marinade. In a large skillet, heat the coconut oil over medium-high heat. Add the chicken and brown until the juices run clear.

Pour in the sauce and bring to a boil. Add the celery, walnuts, water chestnuts, and green onions, and continue to stir until everything is incorporated and warmed through.

When the veggies have softened, remove from the heat and serve.

Notes: We haven't tried this yet.

Saturday, March 4, 2017

Chicken Stock

Chicken Stock (for Chicken Zoodle Soup or whatever you want)
Makes 2 to 3 quarts
From Tyler Florence

Ingredients:
1 whole free-range chicken (about 3 1/2 lbs) rinsed, giblets discarded, and cut into parts
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 tsp. whole peppercorns

Instructions:
Place the chicken and veggies in a large stockpot over medium heat. Pour in enough cold water to just cover (about 3 quarts) - too much will make the broth taste weak. Add the thyme, bay leaves, and peppercorns, and bring slowly to a boil. Lower the heat to medium-low and gently simmer for 1 to 1.5 hours, partially covered, until the chicken in cooked through. As it cooks, skim any impurities that rise to the surface. Add more water if necessary to keep the chicken covered while simmering.

Remove the cooked chicken to a cutting board. When it's cool enough, remove and discard the skin and bones, and hand-shred the meat into a storage container.

Strain the stock through a fine sieve into another pot to remove the solids. Use the stock immediately, cover and refrigerate for one week after cooling the pot in an ice bath, or freeze.

Notes: We haven't tried this yet.

Friday, March 3, 2017

Prosciutto Sweet Potato Bites

Prosciutto Sweet Potato Bites
Servings: 4

Ingredients:
1 Tbsp. olive oil
3 small sweet potatoes, peeled and cut into cubes
1 Tbsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
2 oz. feta or goat cheese
8 - 10 slices prosciutto

Instructions:
Preheat oven to 350 degrees. Use a little oil on a baking sheet to prevent the bites from sticking.

Cook the sweet potatoes by boiling them for about 10 to 15 minutes, or until soft.

Place the rosemary and thyme in a bowl, and crumble in the cheese. Use a fork to blend it all together. Mash in the cooked sweet potatoes until combined.

Put a slice of prosciutto in your hand and fill it with some sweet potato mixture. Don't pile in too much filling. Roll up the prosciutto into a little parcel and place it on the baking sheet. Repeat for the rest of the slices and filling. Drizzle with olive oil and bake for 10 minutes, or until the edges are crispy.

Notes: We haven't tried this yet.

Monday, February 27, 2017

Sloppy Joe Stuffed Sweet Potatoes

Sloppy Joe Stuffed Sweet Potatoes
Servings: 2 (with leftover filling)



Ingredients:
2 medium sweet potatoes, washed and dried
1 lb. ground turkey
1 tsp. seasoned salt
3 medium carrots, chopped
1/2 medium yellow onion, chopped
8oz. button mushrooms, chopped
1 small green bell pepper, chopped
2 garlic clove, minced
1 Tbsp. red wine vinegar
1 Tbsp. coconut aminos
1 Tbsp. fish sauce
8 oz.can tomato sauce
2 tsp. tomato paste
1/2 c. water
1 bunch green onions, sliced thinly

Instructions:
Cook the sweet potatoes by poking holes all over it with a fork, then cook in the microwave for 7 to 10 minutes, until tender.

Heat a medium skillet over medium-high heat. Add the meat and seasoned salt, and cook, breaking the turkey up into small pieces. Add the veggies. Reduce heat to medium and add the red wine vinegar, coconut aminos, and fish sauce. Cook for 4 or 5 minutes. Add tomato sauce, tomato paste, and water to the skillet and stir to combine. Cover, reduce heat, and simmer until the carrots are tender, about 15 to 20 minutes.

To serve, cut sweet potatoes, sprinkle with  pinch of salt, and top with sloppy joe mix and green onions.

Notes: This was hearty and delicious. The flavors went well together, and it really does taste like sloppy joes!

Golden Beets with Blueberry Balsamic Vinaigrette

Golden Beets with Blueberry Balsamic Vinaigrette
Servings: 2 or 3

Ingredients:
2 or 3 golden beets
1/4 c. olive oil (plus more for drizzling on the beets)
2 1/2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
salt and pepper
1/3 c. fresh blueberries

Instructions:
Preheat oven to 400 degrees. Clean the beets and remove the leaves. Rub them with olive oil and wrap in an aluminum foil pouch. Place on a baking sheet and roast for 45 to 60 minutes, or until a knife poked into the center of a beet goes in easily.

Remove the beets from the oven and allow to cool a bit.

In a small bowl, mix the olive oil, balsamic vinegar, Dijon, and some salt and pepper to taste. Add the blueberries and muddle/crush them a bit so they are broken, but not too mushy.

Peel the beets, and dice them into 1/2-inch pieces. Toss with the blueberry vinaigrette. Season with salt and pepper.

Notes: Beets are earthy and rustic, and the fresh brightness of the blueberries goes really, really well with them. We loved this dish.

Zoodle Pad Thai

Zoodle Pad Thai
Servings: 4



Ingredients:
For the chicken:
1 lb boneless, skinless chicken breasts, cooked (we sous vide them), and chopped into bite-sized pieces
1 Tbsp. coconut aminos
1 Tbsp. fish sauce
1 clove garlic, minced
2 Tbsp. almond butter

For the sauce:
2 Tbsp. coconut aminos
2 garlic cloves
1 tsp. fresh ginger, grated
2 Tbsp. almond butter
Juice from one lime
2 tsp. fish sauce
1/2 tsp. red pepper flakes

2 large zucchini, spiralized
2 carrots, spiralized and cut into smaller pieces
1/3 c. slivered almonds
1/4 c. chopped cilantro
Lime wedges

Instructions:

Put your chicken in a bag with the rest of the chicken ingredients and marinate for about 30 minutes while you prepare the rest of the meal.

In a large bowl, mix the sauce ingredients: coconut aminos, garlic, ginger, almond butter, lime juice, fish sauce, and red pepper flakes. Set aside.

Divide your zucchini among serving dishes. Top with the chicken (shake off extra marinade), carrots, almonds, and cilantro , and drizzle on 1 to 2 Tbsp. sauce before serving with a wedge of lime.

Notes: This is one of those dishes that we thought would be weird, but it was delicious. We served it room temperature and that was perfect. Really excellent.

Halibut Ceviche

Halibut Ceviche
Servings: 4

Ingredients:
1 lb. halibut, diced
Juice of 2 large lemons
Juice of 4 limes
1/2 red onion, minced
1 garlic clove, minced
1 red bell pepper, diced small
1 Jalapeno pepper, thinly sliced
1 green onion, minced
Salt and pepper

Instructions:
In a large, non-reactive bowl, cover the fish with the lemon and lime juice. Stir, then add half the onion. Cover and refrigerate for 4 to 6 hours, until the fish is completely opaque. Stir halfway through marinating to make sure everything gets covered with juice.

Remove the fish from the fridge and drain the marinade away. In a clean bowl, combine the fish with the rest of the onion, garlic, jalapeno, bell pepper, and salt and pepper to taste.

Serve topped with the minced green onions, and some plantain chips.

Notes: We haven't tried this yet.

Stuffed Pork Chops

Stuffed Pork Chops
Servings: 4

Ingredients:
2 Tbsp. olive oil, divided
1/2 onion, diced
1/4 c. golden raisins
1 apple, peeled, cored, and diced
1/4 tsp. cinnamon
1/4 tsp. nutmeg
4 thick-cut boneless pork chops
salt and pepper

Instructions:
Preheat oven to 375 degrees:

In a large, ovenproof skillet, heat 1 Tbsp. olive oil over medium heat. Stir in the apple, onion, and raisins, followed by the cinnamon and nutmeg. Saute until the onions are just tender, about 5 minutes. Transfer the mixture to a bowl to cool.

Slice a pocket in each pork chop, then stuff in the cooled apple mixture. Seal with a toothpick if you want. Season the chops with salt and pepper.

Add the remaining 1 Tbsp. olive oil to the skillet, and brown the pork chops for 4 or 5 minutes on each side. Transfer the skillet to the oven and continue to bake for 15 to 20 minutes, until the thickest part of the chop registers 155 with a meat thermometer.

Notes: We haven't tried this yet.

Chicken Piccata

Chicken Piccata
Servings: 2

Ingredients:
1 lb. thinly sliced chicken breast or tenders
1 Tbsp. ghee
1 Tbsp. olive oil
Juice from one lemon, divided
1/4 c. chicken broth, divided
1 Tbsp. capers, drained and rinsed, divided
10 oz mushrooms, white button or baby bellas

Instructions:
Lay chicken on a plastic cutting board, and cover with plastic wrap. Pound the pieces out to get them as thin as possible. Season the pieces with salt and pepper.

In a large skillet over medium heat, melt the butter and heat it with the olive oil. When it's hot, saute half the chicken in a single layer until it begins to brown, about 4 minutes on each side. Add half the lemon juice, half the broth, and half the capers. Cover the pan and cook for 2 more minutes. Transfer the chicken to a serving plate. Repeat for the rest of the chicken.

Saute the mushrooms in the same pan for about 5 minutes. Serve the chicken topped with the mushrooms and sauce.

Notes: We haven't tried this yet. I think we'll have it over zoodles.

Grilled Watermelon and Feta Salad

Grilled Watermelon and Feta Salad

Ingredients:
1 watermelon
2 limes
1 c. feta
balsamic glaze
arugula
salt

Instructions:
Cut watermelon into 1-inch thick slices. Squeeze lime juice all over the watermelon.

Heat a grill to medium heat. Place watermelon on grill for 5 minutes per side.

Cut the feta into 1-inch think slices. Assemble on a plate, alternating with watermelon and feta. top with arugula. Drizzle with balsamic glaze, and sprinkle with salt.

Notes: We haven't tried this yet.

Grilled Eggplant with Feta, Romesco, and Mint

Grilled Eggplant with Feta, Romesco, and Mint

Ingredients: 
For the Romesco sauce:
2 medium red bell peppers, halved and seeded
1 yellow onion, sliced
6 garlic cloves, peeled
4 Tbsp. tomato paste
1/2 c. raw almonds
1 tsp. sherry vinegar
1 tsp. honey
1 1/2 tsp. smoked paprika
1 tsp. salt

For the eggplant:
2 eggplants, sliced lengthwise, 1/4-inch thick
Olive oil
Feta cheese
1/2 c. basil, sliced thinly

Instructions:
Preheat oven to 425 degrees. Place the peppers, onion, and garlic on a parchment-lined baking sheet, and drizzle with olive oil. Roast in the oven for 45 minutes, removing garlic after 30 minutes.

When veggies are done, put them in a food processor with the rest of the Romesco ingredients. Pulse until well-combined, leaving some texture to the sauce. Set aside.

Coat the eggplant with olive oil. Heat a grill to medium-high heat. Place the eggplant on the grill and cook for 5 minutes on each side. When the eggplant is done, assemble each slice with a smear of Romesco, some crumbled feta, and a sprinkle of basil.

Notes, we haven't tried this yet.

Thursday, February 23, 2017

Yankee Pot Roast

Yankee Pot Roast
Servings: 6
From Nom Nom Paleo

Ingredients:
1 (3 1/2 lb) boneless beef chuck-eye roast
Salt and Pepper
1 Tbsp. ghee, divided
3 leeks (white parts), cleaned, trimmed, and thinly sliced
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
1 Tbsp. tomato paste
1/4 c. balsamic vinegar
1/2 oz. dried porcini mushrooms, soaked in hot water for 30 minutes, drained and chopped
2 sprigs fresh thyme
2 1/2 cups beef stock
1/4 c. chopped parsley

Instructions:
Adjust the oven rack to the lower-middle position and preheat the oven to 275 degrees.

Pat the roast dry and season it with salt and pepper. Melt 1 Tbsp. of ghee in a large dutch oven over high heat. Sear the roast until evenly browned on all sides, about 3 minutes per side. Set on a platter.

Lower the heat to medium and add the remaining 1 Tbsp. ghee and the leeks, celery, and carrots. Season with salt, and saute until the veggies are soft - about 5 minutes.

Add the garlic and tomato paste and cook for 30 seconds. Pour in the vinegar to deglaze, and add the roast back to the pot on top of the veggie bed. Toss in the mushrooms, and add the stock and thyme. The liquid should reach at least halfway up the sides of the roast. Bring to a simmer, then remove from heat.

Place a piece of parchment paper on top of the stew and push down until the touches the surface of the roast. Cover the pot and put it in the oven.

Roast for 3 to 4 hours, or until the meat easily comes apart with a fork. Remove the roast and the veggies from the pot, and tent with foil to keep warm. Boil the remaining liquid over high heat until it's reduced by half. Taste, and adjust seasoning.

Slice beef against the grain, and serve with veggies, sauce, and parsley.

Notes: We haven't tried this yet.

Spicy Tuna Cakes

Spicy Tuna Cakes
Makes 12 cakes
From Nom Nom Paleo

Ingredients:
2 Tbsp. melted ghee, divided
10 oz. canned albacore tuna, packed in water, drained
3 green onions (tops and bottoms), minced
2 Tbsp. cilantro, finely chopped
1 1/3 cups cooked, mashed sweet potatoes
2 large eggs
1 Tbsp. minced jalepeno pepper
Zest from 1/2 lemon
1/2 tsp. red pepper flakes
Salt and pepper

Instructions:
Preheat oven to 350 degrees. with rack in middle position. Use a paper towel to grease a 12-cup muffin tin with 1 Tbsp. melted ghee.

In a large bowl, mix together the rest of the ingredients, including the remaining ghee. Try to keep the chunks of fish intact as much as possible. Season with salt and pepper.

Scoop 1/4 cup of mixture into each muffin cup, and flatten with a spoon. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean.

Transfer the cakes to a wire rack to cool.

If you want to crisp them up, pan-fry them in melted ghee over medium heat until the edges are crispy.

Serve with remoulade.

Notes: We haven't tried this yet.

Fried Salmon Patties

Fried Salmon Patties
Servings: 4
From Nom Nom Paleo

Ingredients:
1 1/2 lbs. canned, boneless, skinless wild sockeye salmon, packed in water, drained and broken up into chunks
1/4 c. paleo mayonnaise
2 green onions (tops and bottoms), minced
2 large eggs, lightly beaten
2 Tbsp. chopped Italian parsley
1/4 medium yellow onion, minced
1/4 c. coconut flour, divided
1 tsp. paprika
1/2 tsp. dried dill
1/2 tsp. salt
1/4 tsp. dried mustard
1/4 tsp. garlic powder
1/4 tsp. black pepper
2 Tbsp. ghee
2 lemons, cut into wedges

Instructions:
In a large bowl, mix together the salmon, mayo, green onions, eggs, parsley, onion, 1 Tbsp. coconut flour, paprika, dill, salt, dried mustard, garlic powder, and pepper.

Divide the salmon mixture into 8 equal portions, and form a patty that's roughly 3 inches in diameter and 3/4 inches in thickness. Place the cakes on a parchment-lined plate, cover, and chill in the fridge for about 30 minutes to firm up the cakes.

When ready to cook, put the remaining coconut flour in a shallow dish, and lightly coat the cakes, shaking off any excess. Heat the ghee over medium heat in a large skillet, and fry the cakes for 2 minutes or until golden brown, flipping once. Drain on a wire rack before serving with remoulade and lemon wedges.

Notes: My favorite salmon patty recipe is this one, but since we're off dairy and peas for now, we needed to find a suitable substitute. This version is pretty good, but I think it would have been better if we chilled the salmon patties even more. The flavor was very good, but the texture was a little soft. We will likely make it again, though, and will tweak the chilling and fry time.

Watermelon Gazpacho

Watermelon Gazpacho
Makes 8 cups
From Nom Nom Paleo

Ingredients:
2 lbs. ripe heirloom tomatoes
1 cucumber, peeled
2 small shallots, chopped
1 red bell pepper, seeded, cored, and diced
4 fresh cilantro stalks with leaves
3 cups cubed and seeded watermelon (about 1 lb)
2 Tbsp. sherry vinegar
1/3 c. olive oil
1 tsp. salt
Pinch of red pepper flakes

Instructions:
Bring a large pot of water to a boil, and put some ice and water in a large bowl. Cut a small X in the bottom of each tomato and blanch in the boiling water for 30 seconds. Remove to the ice bath, and let chill for a minute or two, then peel the tomatoes. Core and rough-chop them, reserving all the juice and seeds.

Finely dice 1/3 of the cucumber and set aside. Rough chop the rest of the cucumber, and toss the rough-tossed cucumber, tomatoes, shallots, bell pepper, and cilantro into a blender. Puree until the veggies are liquefied. Add the watermelon, vinegar, olive oil, salt, and pepper flakes to the pureed veggies and blend until smooth. Taste, and season as necessary.

Refrigerate the soup in the blender cup for at least 4 hours. Just prior to serving, blitz the mix in the blender once more to combine again.

Serve soup in bowls, and top with a drizzle of olive oil, reserved diced cucumber, and fresh cracked black pepper.

Notes: We haven't tried this yet.

Prosciutto Chips

Prosciutto Chips
Servings: 2
From Nom Nom Paleo

Ingredients:
3 oz. thinly sliced prosciutto

Instructions:
Preheat oven to 350 degrees, with the oven rack in the middle position. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer on the baking sheet. Don't overcrowd the pan, or the pieces won't get crispy.

Bake for 10 to 15 minutes, or until crunchy. Make sure they don't burn. They will crisp up as they cool, so it's better to under-bake than over-bake.

Transfer the chips to a wire rack to cool.

Notes: We haven't tried this yet.

Paleo Remoulade

Paleo Remoulade
Makes 1 cup
From Nom Nom Paleo

Ingredients:
1 cup paleo mayonnaise
2 Tbsp. Dijon mustard
2 tsp. capers, minced
1 1/2 tsp. fresh lemon juice
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp ancho chile powder

Instructions:
Stir all ingredients together in a bowl until smooth and thoroughly combined.

Store in an airtight container in the fridge - it will keep for up to a week.

Notes: This was just okay - not nearly as much flavor as we expected, given the ingredients. 

Macadamia Nut "Ricotta"

Macadamia Nut "Ricotta"
Makes 1 1/2 cups
From Nom Nom Paleo

Ingredients:
1 c. raw macadamia nuts
1 tsp. salt
Juice from 1 medium lemon
1/2 c. water

Instructions:
Puree all ingredients in a food processor until smooth.

Store in an airtight container in the fridge - will keep for up to a week.

Notes: We haven't tried this yet.

Porcini Mushroom Powder Seasoning

Porcini Mushroom Powder Seasoning
Makes about 1 1/4 cups
From Nom Nom Paleo

Ingredients:
1 oz dried porcini mushrooms
2/3 c. salt
1 Tbsp. red pepper flakes
2 tsp. dried thyme
1 tsp. black pepper

Instructions:
Pulse the mushrooms in a spice grinder until finely ground. Transfer to a bowl, and add in the other ingredients. Stir to combine. Store in an airtight container - this will keep for several months.

Notes: We haven't tried this yet.

Mustard Roasted Asparagus

Mustard Roasted Asparagus
Servings: 2

Ingredients:
1 lb asparagus
Olive oil
1/2 Tbsp. Dijon mustard
1/2 Tbsp. whole-grain mustard
1/2 Tbsp. prepared horseradish

Instructions:
Preheat oven to 375 degrees.

Chop off the woody bottom parts of the asparagus and get rid of them. Lay the asparagus on a baking sheet and coat with olive oil.

Whisk together the mustards and horseradish. Pour the mixture over the asparagus and rub it in with your hands.

Roast the asparagus for 15 to 18 minutes, until soft but not mushy. Toss halfway into cooking.

Notes: We haven't tried this yet.

Chimichurri Smashed Plantains

Chimichurri Smashed Plantains
Servings: 4

Ingredients:
For the plantains:
3 green plantains
3 garlic cloves, peeled
1 c. chicken stock

For the chimichurri:
1 green onion
1 handful fresh cilantro
1 Tbsp. fresh lime juice
1 tsp. coconut aminos
2 Tbsp. olive oil

Instructions:
Bring a large pot of water to a boil.

Meanwhile, peel the plantains (you might have to cut score the peels to get them off, and roughly chop them. Put the plantains and garlic cloves in the boiling water and cook until soft, about 10 minutes.

As the plantains boil, make the chimichurri by combining all the ingredients in a food processor and blending until pretty smooth.

Drain the water from the plantains and add in the chicken stock. Use a potato masher to mash the plantains, garlic, and chicken stock until smooth. Swirl in the chimichurri, and serve immediately.

If you need to reheat, add a bit of chicken stock to thin it out a bit - it will thicken as it cools.

Notes: We haven't tried this yet.

Curry Turkey Burgers with Mango Slaw

Curry Turkey Burgers with Mango Slaw
Servings: 4

Ingredients:
For the burgers:
1 lb. ground turkey
1/2 Tbsp. red curry paste
2 green onions (tops and bottoms), minced

For the slaw:
2 ripe mangoes, peeled and pitted
2 red bell peppers
1 cucumber
3 green onions, minced
Zest and juice from 1 lime
1 Tbsp. coconut aminos
2 Tbsp. fresh mint leaves, minced
1/2 tsp. red curry paste

Instructions:
For the burgers:
Preheat oven to 400 degrees. line a baking sheet with aluminum foil, and top with a rack from a roasting pan.

Combine all burger ingredients in a bowl, and season with salt and pepper. Shape meat into four patties and place on roasting rack. Bake the patties until the burgers are cooked through - about 20 minutes.

Make the slaw while the burgers are cooking.

For the slaw:
Cut the mangoes, peppers, and cucumbers into thin strips and place in a large bowl. Add the onion, lime zest and juice, coconut aminos, mint, curry paste, and season with salt. Let marinate for about 15 minutes.

Serve the burgers with the slaw on top.

Notes: We haven't tried this recipe yet.


Crawfish Etouffee

Crawfish Etouffee
Servings: 5 or 6

Ingredients:
6 oz. bacon, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1 Tbsp. mashed potato flakes (or 1 Tbsp. potato flour)
2 c. chicken stock
8 oz. crushed tomatoes
1 lb. crawfish tail meat
2 Tbsp. Worcestershire sauce
2 Tbsp. hot sauce
2 bay leaves
1 Tbsp. lemon juice
1 Tbsp fresh thyme, minced (or 1 tsp. dried thyme)

Instructions:
In a high-sided saute pan, brown the bacon over medium heat. Remove from pan and set aside.

Add in the celery, bell pepper, and onion and cook until soft - about 5 minutes. Whisk in the potato flakes and saute for 1 minute. Whisk in the stock, tomatoes, crawfish, Worcestershire sauce, hot sauce, bay leaves, lemon juice, and thyme. Season with salt and pepper. Bring to a simmer and cook for 8 to 10 minutes, until bubbly and thickened.

Stir in the bacon, and remove bay leaves. Serve over Celery Root Risotto.

Notes: We haven't tried this recipe yet.

Celery Root Risotto

Celery Root Risotto
Servings: 2

Ingredients:
Ghee for cooking
1 large celery root
1-2 cups chicken stock

Instructions: 
Peel and quarter the celery root. Use the grater attachment of a food processor to grate the sections.

Heat some ghee in a large saute pan. Add the grated celery root and cook, stirring frequently, for about 5 minutes.

Continue stirring and add in about 1/3 c. chicken stock. When the stock is mostly absorbed, stir in another 1/3 cup. Continue to add in 1/3 cup increments until the root risotto has reached a creamy consistency and is soft when tasted, about 10 minutes.

Season with salt and pepper.

You may or may not need all of the stock - just taste as you go and stop adding it when the texture is right for you.

Notes: We haven't tried this yet.

Smoked Salmon Hash with Tangy Dill Vinaigrette

Smoked Salmon Hash with Tangy Dill Vinaigrette
Servings: 4 or so

Ingredients:
For the hash:
Ghee for the pan
1 large yellow onion, diced
1 lb red or Yukon gold potatoes, peeled and diced
8 oz. smoked salmon (hot or cold)
1 c. asparagus, roughly chopped

For the vinaigrette:
1 Tbsp. fresh dill
1 Tbsp. Dijon mustard
3 Tbsp. olive oil
2 Tbsp. lemon juice
2 tsp. prepared horseradish

Instructions:
For the vinaigrette:
Combine all ingredients in a bowl with a whisk. Set aside.

For the hash:
In a large saute pan with a lid, melt a few tablespoons of ghee over medium heat. Add the onions and potatoes, and cover with the lid. Stir occasionally, and cook until the onions and potatoes are cooked and you can pierce the potatoes through with a fork.

Add the smoked salmon and asparagus, and a bit more ghee, and simmer uncovered. Cook, stirring occasionally, until the mixture is a bit crispy with crust and everything is warm and cooked through.

Add the vinaigrette to the pan, stir, and serve.

Notes: We haven't tried this one yet.

Sous Vide Pork Ribs

Sous Vide BBQ Pork Ribs
Servings: 4

Ingredients:
1 whole rack bone-in pork ribs
1 to 2 Tbsp. no-sugar spice blend of your choice (we last used 33rd and Galena blend from Penzey's)
No-sugar BBQ sauce - we use Tessamae's

Instructions:
Rub the spice blend all over the ribs. Vacuum-seal the ribs, and let sit in the fridge overnight (at least 12 hours).

Preheat your sous vide cooker to 145 degrees. Add the ribs to the water bath, and cover with Press-and-Seal or aluminum foil. Cook for 36 hours at 145 degrees.

Remove the ribs from the bath.

Heat a grill until it's blazing hot. Slather BBQ sauce all over the ribs. Grill for 5 to 7 minutes on each side, until the sauce is cooked onto the ribs.

Eat, fool!

Notes: Amazing texture and flavor here, and incredibly simple. Heats well the next day, too. If you don't want to BBQ your ribs right away, put them in an ice bath right out of the sous vide, and leave them in the bag in the fridge until you are ready to serve. You'll want to heat them on the grill for a few more minutes.

Monday, February 20, 2017

Sauteed Apples with Pecans

Sauteed Apples with Pecans
Servings: 2

Ingredients:
2 apples
2 Tbsp. ghee
1/2 c. chopped pecans
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Instructions: 
Melt the ghee in a large skillet over medium heat. Add the apples and pecans, and cook until the apples are tender. Add the cinnamon and nutmeg, and season with salt to taste.

Notes: We haven't tried this yet.

Seared Scallops with Tropical Salsa

Seared Scallops with Mango Salsa
Servings: 2

Ingredients:

For the scallops:
4 to 6 large scallops per person (depending on how many each person wants)
1 1/2 Tbsp. ghee
Salt and pepper

For the salsa:
1 c. fresh mango, small dice
1 jalepeno, seeded and cored, minced
1/2 c. tomato (I usually use 5 or 6 cherry tomatoes), chopped small
1/3 c. red onion, small dice
3 Tbsp. cilantro, chopped
Juice from 2 limes

Instructions:
Make the salsa by combining all the ingredients together in a bowl. Season with salt and pepper to taste, and set aside so all those flavors can get friendly with each other.

THOROUGHLY DRY THE SCALLOPS. I mean it. They must be d-r-y or they won't turn out well. Use paper towels, then some more paper towels.Season the dry scallops with salt and pepper.

Heat the ghee in a large cast-iron skillet over medium-high heat. Add the scallops to the pan, but make sure they have plenty of room and aren't touching. Do it in batches if you have to.

Cook on one side for about 1 1/2 to 2 minutes, depending on how thick your scallops are. Don't move them. Don't even peek. When they are a bit opaque (not shiny) up the side about a third of the way up, use tongs to flip them over. Cook on the other side for another 1 1/2 minutes or so, and remove from the pan immediately. Let the scallops rest for 1 minute.

Serve with the tropical salsa.

Notes: The salsa is fresh and cool against the buttery, warm scallops. Terrific. The salsa works on all sorts of other protein, too - salmon and chicken in particular.

Mexican Cauliflower Rice

Mexican Cauliflower Rice
Servings: About 4

Ingredients:
4 c. cauliflower crumbles (or one head, pulsed in a food processor)
1 tsp. olive oil
1/2 medium onion, finely diced
2 medium plum tomatoes, finely diced
1 jalepeno, seeded, cored, and minced
2 garlic cloves, minced
2 Tbsp. tomato paste
1/2 tsp. cumin
1/4 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 tsp. salt
Black pepper to taste
1/2 c. chopped cilantro

Instructions:
Heat the oil in a large skillet over medium-high heat. When hot, add the onion, tomato, and jalepeno and saute until the onion starts to soften, about 2 to 3 minutes. Add the garlic and cauliflower, and saute about 2 or 3 minutes more, until the cauliflower is just tender.

Add the tomato paste, cumin, paprika, cayenne pepper, salt and pepper. Stir to evenly coat the veggies, and cook for another 2 or 3 minutes, until heated through. Add the cilantro and serve.

Notes: This was really, REALLY good. Actually tastes like Mexican rice. The heat from the jalepeno is perfect, and the tomato paste gives it a savory, sweet roundness. This is a home run.

Baked Salmon with Almond Parsley Salad

Baked Salmon with Almond Parsley Salad
Servings: 2, with leftover salad (or extra :) )



Ingredients:
2 salmon fillets (we use the frozen fillets from Costco)

For the salad:
1 large shallot (or two smaller ones), minced
1 1/2 Tbsp. red wine vinegar
2 Tbsp. capers, rinsed
1 c. flat-leaf (Italian) parsley
1/2 c. roasted, salted almonds
2 to 3 Tbsp. olive oil

Instructions:
Preheat the oven to 450 degrees.

Pat the salmon dry with paper towels, and season with salt and pepper. Brush a bit of oil on both sides, and place in a cast-iron skillet. Bake until salmon is cooked through, about 12 to 15 minutes.

While the salmon is baking, prepare the salad: combine the shallot and red wine vinegar in small bowl, and let sit while you prepare the rest of the ingredients.

Roughly chop the capers and parsley.

Put the almonds in a zip-lock bag and use a heavy object (like a chicken pounder, or a can) to break the almonds into chunky pieces.

Add the capers, parsley, and almonds to the shallots, and drizzle in some olive oil. Taste, and add olive oil until the salad is just coated and it all tastes good.

Serve the salad on top of the salmon.

Notes: This was outstanding. So complex and flavorful. We served it with some zucchini noodles tossed with lemon juice, olive oil, salt, and red pepper flakes. Everything went perfectly together. Big winner!

Thursday, February 16, 2017

Butternut Bisque

Butternut Bisque
Serves 4 or 5

Ingredients:
2 Tbsp. ghee
1 1/2 lbs (about 1 medium) butternut squash, peeled, seeded, and cubed
1 medium head of cauliflower, cored, stems removed, and cut into florets
1 yellow onion, sliced
1/4 c. white wine or apple juice
4 c. beef stock
2 c. water
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. pepper
8 bacon strips

Instructions:
In a stockpot, melt the ghee over medium heat.

Add the squash, cauliflower, and onion and cook until slightly softened, stirring occasionally, about 8 minutes. Add the wine to deglaze the pan. Simmer for 3 minutes. Add the stock and water and bring to a boil over high heat.

Reduce heat to medium-low and cover. Simmer for 60 minutes or until all the veggies are really soft.

Use an immersion blender, or a blender (in batches) to puree the soup until smooth. Season with salt and pepper, and continuing simmering the pureed soup as you prepare the bacon.

Fry the bacon until crispy, and drain on paper towels. Serve the soup with the crumbled bacon on top.

Notes: We haven't tried this yet.


Sweet Potato Apple Hash

Sweet Potato Apple Hash
Servings: 4 to 6

Ingredients:
2 Tbsp. coconut oil
2 medium sweet potatoes, peeled and diced small
1 large yellow onion, diced
2 medium green apples, peeled, cored, and diced
1 Tbsp. coconut aminos
1/8 tsp. dried thyme
Salt and pepper, to taste

Instructions:
In a large cast iron skillet, melt the coconut oil over medium heat.

Saute the sweet potatoes and onion, stirring frequently, until the sweet potatoes just begin to soften and the onion is translucent, but not browned. Cover the pan for 2 or 3 minutes to steam the potatoes - this will help them cook faster. Remove the cover and cook until the potatoes start to brown a bit.

Add the apples, coconut aminos, and thyme, and continue to stir and cook until the  apples are tender.

Season with salt and pepper, and serve.

Notes: Savory, just a little sweet, and really filling. Great with pork or eggs.  

Hollandaise Sauce

Hollandaise Sauce
Makes about 1/2 cup

Ingredients:
4 large egg yolks, at room temperature
1 Tbsp. fresh lemon juice
1/2 c. melted ghee
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper

Instructions:
Using a double-boiler or heatproof bowl over a saucepan, bring 1 cup of water to a boil (in the bottom pan). In the top pan or bowl, whisk the egg yolks together with the lemon juice until blended.

Place the pan or bowl over the simmering water and gently whist while the egg yolks warm. Make sure the water in the bottom pan never touches the vessel with the yolks, or the eggs will scramble.

When the yolks are warm (about 3 minutes), slowly pour the melted ghee into the egg yolks, whisking constantly. Continue whisking until ghee is fully incorporated, and the sauce is thick enough to coat the back of a spoon.

Immediately remove from heat and whisk in the salt, pepper, and cayenne. Serve immediately.

Notes: We haven't tried this yet.

Monday, February 13, 2017

Whipped Sweet Potatoes

Whipped Sweet Potatoes
Serves 4 or so

Ingredients:
2 lbs sweet potatoes, peeled and cut into 1 1/2-inch chunks
3 Tbsp. ghee, divided
3 Tbsp. full-fat coconut milk
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder

Instructions:
Boil the sweet potatoes for 10 minutes until cooked through.

Place the cooked potatoes, 2 Tbsp. ghee, coconut milk, salt, pepper, and garlic powder into a food processor and process until smooth, stopping occasionally to scrape the sides of the bowl, if necessary.

Garnish with remaining 1 Tbsp. ghee, and additional coarse salt, cracked black pepper, and cinnamon. if desired.

Notes: We haven't tried this yet.

Grapefruit and Ginger Tuna Tataki

Grapefruit and Ginger Tuna Tataki
Serves 2 for dinner, or 4 as an appetizer


We served this with cucumber red onion salad, and leeks sauteed in ghee. I had some raw cashews on the side, too.

Ingredients:
2 sushi-grade tuna steaks (we bought some at Trader Joe's)
1 pink grapefruit
1 tsp. coconut oil

Marinade:
Juice from 1 grapefruit (the one used above)
2 Tbsp. minced ginger
1 clove garlic, minced
2 green onions, minced
2 Tbsp. coconut aminos
1 Tbsp. apple cider vinegar
1 tsp. salt

Instructions:
Cut the grapefruit into supremes (see http://thehealthyfoodie.com/grapefruit-and-ginger-tuna-tataki/ for detailed instructions). Place the fruit into one bowl, and squeeze the juice from the remaining grapefruit part into another bowl. Put the supremes in the fridge until ready to use.

Add all the marinade ingredients to the bowl with the grapefruit juice and set aside.

Dry off the tuna steaks with paper towels and season them with some salt. Melt the coconut oil in a non-stick skillet over high heat. When it's super hot, put the tuna in the skillet and sear for about 1 minute per side - until a crust forms and the meat turns opaque about 1/4-inch up the side of the steak.

Remove the steaks to a dish that's just big enough that they steaks can lay flat, and pour over the marinade. Cover the dish and refrigerate overnight, turning once or twice the next day.

When you're ready to eat, slice the tuna steaks into 1/4-inch thick slices. Serve with the grapefruit supremes and marinade as a dipping sauce.

Notes: Wow. This was outstanding. The tuna gets such a good flavor from the marinade, and it's really easy to make. I loved it with sauteed leeks, because the rich warmth of the leeks and ghee went perfectly with the cool cleanness of the tuna and salad.

Thai Coconut Curry Meatballs

Thai Coconut Curry Meatballs
Serves 4, with extra meatballs for freezing



Ingredients:
1 lb ground turkey
1 lb ground pork
1 tsp. curry powder
2 tsp. ground basil
¼ tsp. ground ginger
½ tsp. garlic powder
¾ cup almond flour
1 egg, beaten
2 Tbsp. coconut oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp. chopped fresh ginger
3 Tbsp. Thai red curry paste
1 and 1/2 14 oz cans full fat coconut milk
2 tsp. fish sauce
⅓ cup chopped cilantro
Salt and pepper to taste

Instructions:
Preheat oven to 375.

Mix the ground turkey and pork in a bowl. In another small bowl, mix the curry powder, ground basil, ground ginger, garlic powder, and almond flour. Add this mix to the meat and mix well. Add the egg and mix well. Form meatballs into 1 to 1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.

While the meatballs are baking, heat a large skillet over medium-high heat. Add the coconut oil, then the chopped veggies, garlic, and ginger. Cook for 5 to 7 minutes, until soft. Add the curry paste, then all of the coconut milk. Reduce heat and simmer for 10 minutes. Season with fish sauce and salt.

When the meatballs are done, add them to the sauce and cook for another 5 minutes or so. You will probably have more meatballs than you need, so freeze some for a quick meal down the road. Add the cilantro, and finish off with a squeeze of fresh lime just before serving.

Serve over zoodles, cauliflower rice, spaghetti squash, or just eat some meatballs and sauce by themselves.

Notes: Delicious and filling. Lots of great flavors. Love it over zoodles. 

Thursday, February 9, 2017

Plantain Cakes

Plantain Cakes
About 5 cakes

Ingredients:
1 yellow/black plantain (super ripe is best)
1 Tbsp. tapioca flour
1/2 tsp. cinnamon
Cooking fat (ghee, coconut oil)

Instructions:
Peel the plantain and mash it with a potato masher in a bowl. Add the tapioca flour and cinnamon, and mix well. You want to make sure there are no large chunks of plaintain, but smaller chunks are fine.

Heat a non-stick skillet over medium heat. Add a couple of tablespoons of cooking fat and wait for it to get hot. Using 2-3 tablespoons for each patty, drop the plantain mixture into the skillet and fry for about 2 minutes on each side, or until lightly brown.

Remove to a paper towel to get rid of extra oil, and eat up.

Notes: The non-stick skillet is necessary - otherwise these things stick like you wouldn't believe, and you'll just end up with a pile of sticky, hot mush. But when they are cooked right, they are really delicious - sticky and sweet. Some heat would help tame the sweetness, so we may add a jalapeno to the mix next time.

Wednesday, February 8, 2017

Baked Curly Fries

Baked Curly Fries
Makes 2 good-sized servings

You need a spiralizer for this recipe.

Ingredients:
2 russet potatoes
1 Tbsp. olive oil
Salt and pepper

Instructions:
Preheat oven to 425 degrees.

Peel the potatoes, and cut the ends off so they will fit on a spiralizer Using the largest spiral blade (not the slicing blade - the middle one), spiralize your potatoes.

Put the potato noodles on a baking sheet and drizzle with olive oil, salt, and pepper. Rub the noodles around with your hands to distribute the seasonings and oil evenly.

Put potatoes in oven and bake for 25 to 30 minutes. At 25 minutes, remove any potatoes that are turning brown to a paper-towel lined plate. Keep checking the noodles every minute or so, and take out the done ones. They should all be done within 30 minutes. Let sit on paper towels for 5 minutes - this will help them get even crispier.

Notes: We haven't tried this yet.

Tuesday, February 7, 2017

Chicken Zoodle Soup

Chicken Zoodle Soup
Makes about 4 servings



Ingredients:
1 Tbsp. olive oil
4 large carrots, chopped
3 celery ribs, chopped
1 medium yellow onion, chopped
3 garlic cloves, minced
4 springs fresh thyme, or 1 1/2 tsp. dried thyme
1 bay leaf
4 quarts chicken stock (we use Costco's organic chicken stock or make your own)
2 large chicken breasts, cooked and cut into bite-sized chunks
1 small zucchini per serving

Instructions:
Heat olive oil in a large stockpot over medium-high heat. Add the carrots, celery, onion, garlic, thyme, and bay leaf and cook, stirring frequently, until the veggies are getting tender and everything smells really good - about 6 minutes or so.

Add the chicken stock and bring to a boil. Reduce heat to a simmer and add the chicken. Simmer for about 20 minutes or as long as you can wait. Sometimes, we let it simmer and go for a walk for an hour. Whatever you can do.

While it's simmering, prepare your zoodles using this recipe.

Add the rinsed zoodles to individual bowls, and ladle a couple-few ladle-fulls of chicken soup over the zoodles.

Eat and enjoy.

Notes: You can just as easily sub egg noodles for the zoodles. Just add them to the soup after it's simmered for 20 minutes, and let them cook through before adding the chicken. This is the best chicken soup recipe ever. Perfect for cold days, or hot days, or whenever you need soup. You can keep it going for a few meals by adding more stock, more veggies, more chicken. We usually get two meals plus a lunch out of a pot.

Zucchini Noodles (Zoodles)

Zucchini Noodles (Zoodles)
Makes as much as you want



You need a vegetable spiralizer, like this one from Paderno: http://www.padernousa.com/tri-blade-plastic-spiral-vegetable-slicer/. You can order it on Amazon for about $25 bucks. It's worth every single penny.

Use the smallest blade, and follow the product directions to spiralize as many zucchini as you need for a dish.

Spread zucchini noodles in a single layer on some paper towels. Sprinkle generously with salt, and top with more paper towels. Leave alone for about 20 minutes, pressing lightly on the towels every few minutes to soak out released water. Rinse the zoodles under cold water to get extra salt out of them, then dry with more paper towels.

You can use these in soups, salads, as spaghetti, in casseroles - you get the idea.