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.