Archive for the ‘Paleo’ Category

Brussels Sprouts and Parmesan Frittata

Wednesday, December 25th, 2013

My chickens have an incredible ability to produce more eggs than we can eat at breakfast, so we are constantly on the lookout for dinner recipes that have the ability to use a ton of eggs!  This recipe fits the bill, and could only perhaps be improved by a smidge of bacon being added at the beginning.
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Using The Entire Juice Pack

Sunday, August 25th, 2013

The Juice pack was introduced in January to  provide those participants that wanted to do a juice fast an easy and affordable option; for many it was a chance to add some extra fruits and veggies to their dinner table.  I tried juicing and actually liked some of the concoctions that I came up with, but I tend to use it to add some extra produce to the table.  I decided to try some “Retro” dishes and a couple you might not have thought of…ready?  Here we go!

Juice pack: celery, kale, pineapple, parsley, apples, carrots, ginger, beet with greens, lemons and limes

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Using The Entire Italian Pack

Monday, August 19th, 2013

Looking at the beautiful colors in this pack this morning, I am not having any trouble getting inspired.  Once again I am getting out of my usual rut of making the same ol’ same ol’ stuff.

Italian pack: garlic, basil, oregano, rosemary, yellow summer squash, zucchini, red onion, yellow onion, flat leaf parsley and button mushrooms.


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Recipe Round-Up for March 2, 2012

Monday, March 4th, 2013

Blood Orange Cheesecake from Martha Stewart

Blood Orange, Beet, and Fennel Salad from Epicurious

Roasted Carrot Soup from Food52

Simple Grilled Asparagus from Serious Eats

Asian Lettuce Wraps from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Chayote with Tomato and Green Chiles from Simple Recipes

Maple Creme Brulee with Poached Forelle Pears

Roasted Beet and Winter Squash Salad with Walnuts from NY Times

Apple and Beet Salad from The Bitten Word

Apple and Beet Salad from The Bitten Word

Unstuffed Green Pepper Soup from Food.com

Unstuffed Green Pepper Soup from Food.com

Canary Island Cilantro Soup from Food.com

Usin’ up the Giant Yams

Tuesday, February 12th, 2013

Only BB could get an 8 year old to HUG a yam!

When I printed up the Bountiful Basket Volunteer Site Coordinator (VSC) paperwork on Friday night I looked through and was surprised to see that we would only be receiving one yam per basket.  When I told my husband, he was equally surprised and we proceeded to have a merry (albeit disrespectful) discussion about what a family of 6 could do with ONE YAM.  However, when the boxes of yams were opened at the site the next day, all jokes of individual dollops of mashed yam were cast aside.  Oh we of little faith…we should have known Sally and Tanya would not let us down.  Instead of the long, thin, small yams we were expecting we discovered HUGE yams quickly deemed by volunteers “giant baby yams”.  Not baby because they were small mind you.  Baby because these yams are in fact the size of a newborn baby.  The whopper in the picture above weighed in at 5 lbs 6 oz (the yam, not the child).

While these ginormous yams were fun, and kept the participants and volunteers smiling all through the cold morning distribution, I will admit I felt a level of culinary intimidation when I hoisted the baby yam out of its basket and placed it on my counter.  It then sat, intimidating me for a few days before I finally decided to buckle down and do something with it.  And am I ever glad I did.  That baby yam turned into a breakfast that the whole family enjoyed.  It’s a good thing too because it made a LOT!  My Paleo Sweet Potato Pancakes are both delicious and nutritious.  In fact, These are so yummy hubby not only ate them,  he volunteered to clean up (a chore which included scrubbing the orange-tinted shredder attachment).

I start off by partially baking the yam. I don’t like yam mush so I bake it to where it is “al dente”.  This allows me to run it through my Kitchen Aid shredder attachment without making puree.  Once it’s all shred it should look like this:

Shredded sweet potato (Don't let YOUR toddler mistake it for cheese)

I gently stir in diced onion, coconut flour, spices, and beaten egg.  Then I use a measuring cup to form it and gently press it into the hot coconut oil.  LOVE that sizzle!

Once they’re crispy and brown on both sides pat the pancakes down with a paper towel, serve up, and enjoy!

Paleo Sweet Potato Pancakes

If you have been a little intimidated by the big yam I recommend popping it in the oven and starting on these delicious Paleo Sweet Potato Pancakes (you may want to have a chore in mind just in case you get appreciative helpers).   If crispy, fried, pancakes aren’t your thing (though I don’t know how they could not be) I’ve included links to other recipes that will help you get over the intimidation.  Grab that yam and get cooking!

Paleo Sweet Potato Pancakes

Ingredients

  • 1 Giant Baby Yam (or several normal yams…whatever)
  • 1 onion finely diced
  • 3 eggs
  • 1-2 Tbls of Coconut Flour (This is just a binder- you can use whatever flour is on hand)
  • Dash of Nutmeg (for a different flavor try smoky paprika or chili powder)
  • Salt and Pepper
  • 1/4 cup of coconut oil

Instructions

  1. Bake the yam at 350 for about 45 mins (varies depending on size). You do not want it to get soft all the way through. You want it cooked soft enough to pierce but staying firm enough that a knife will not go all the way through easily (think al-dente pasta)
  2. Place the yam in the fridge until it is cool enough to work with.
  3. Peel the yam. Use a box grater or the grating attachment to a mixer to grate the yam into "hashbrown" style strings. (Be careful- it mushes easily but this recipe tastes better with some texture.)
  4. Season the grated yam with the coconut flour, nutmeg, salt, and pepper to taste.
  5. GENTLY mix in the diced onion
  6. Beat the eggs and pour into the yam mixture. Use a fork to gently toss the egg into the yam.
  7. Melt the coconut oil in a large skillet over medium heat.
  8. Spoon 1/4 cup of yam mix into the coconut oil gently pressing to spread and flatten into a pancake shape. Repeat for as many pancakes as your skillet will comfortably hold.
  9. Flip when the first side is crispy and browning.
  10. When both sides are done remove onto paper towels and sprinkle with sea salt.

Sweet Potato Pizza Crust 

Sweet Potato Praline 

Sweet Potato Biscuits  

 

Cucumber Radish Salad

Saturday, February 2nd, 2013

The radishes are staring at you, and you are staring at them. What in the world will you do with 6. You can slice one or two up in a regular green salad with dinner, or perhaps use them in some coleslaw with the cabbage you received this week, but better than that you can get rid of the whole bunch plus your cucumber and any stray carrots left in the ‘fridge with this zesty sweet salad! (You can really tell we focus on 100% basket consumption around here!)

Cucumber Radish Salad

Ingredients

  • 1 english cucumber, seeded and sliced length wise and then into cubes
  • 1/2 bell pepper cubed
  • 1 medium carrot shredded
  • 6 medium radishes shredded
  • 3 Tablespoons parsley (optional)
  • salt and pepper to taste
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey

Instructions

  1. Chop/shred the cucumber, carrot, bell pepper, and radishes to a medium bowl. Mix with the olive oil, apple cider vinegar, honey, and parsley. Top with salt and pepper to taste and serve.

Rustic Italian Soup

Monday, January 14th, 2013

 

A hearty soup full of Bountiful Basket goodness!

 

Rustic Italian Soup

Ingredients

  • 1 lb. Italian sausage
  • 2 tbsp virgin coconut oil
  • 2 carrots (diced)
  • 2 green onions (diced)
  • 1 tbsp dried basil (if using fresh basil reduce by 1/2 and add when the soup is done)
  • 1 1/2 cups zucchini
  • 1 1/2 cups yellow squash
  • 1 cup spaghetti squash
  • 14 oz crushed peeled tomatoes
  • 2 cup. kale (cut into ribbons)
  • 1 cup. lentils
  • 4 cups chicken stock
  • salt and fresh ground pepper to taste
  • Romano cheese (optional)

Instructions

  1. In a large pot saute saute carrots and green onions in coconut oil just until onions wilt slightly.
  2. Add sausage and cook until almost browned.
  3. Sprinkle in basil and add zucchini, squash,spaghetti squash, tomatoes, kale, lentils and stock.
  4. Season with salt and fresh ground black pepper to taste.
  5. Cook over medium heat approx. 30-45min. or until veggies have reached desired texture.
  6. Serve with hot bread.
  7. Garnish with grated Romano cheese.

 

Cuckoo For CoCoNut (Oil that is)

Saturday, September 8th, 2012

The last two months have brought about great changes in my kitchen. We have recently discovered that many of my 7-year-old’s chronic pain issues are due to numerous, severe allergies- both food and environmental. I was already committed to having a “non-processed” pantry and she was already gluten-free so I thought I had the home-cooking lifestyle down pat. But the discovery of allergies to all grains, many fruits and vegetables, and to other basics including olive oil and raw local honey, really set my mind whirling. So much of what I thought was healthy was in fact hurting her. Though I was truly grateful to finally get some answers for my girl I felt depressed, overwhelmed, and totally ill equipped for the task at hand. But, being a somewhat plucky, hard-to-keep-down kind of gal, I quickly got over my pity party and did the best thing I could do. I started to research and started to get into the kitchen and experiment.
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Brussels Sprouts with Onion, Bacon, & Figs

Sunday, August 26th, 2012

Serves 1
Yes, 1! No way you say! Trust me, you will NOT want to share!

OK, if you have to share, figure on ~1/2 cup per person. Or ~ 8-16 servings depending on the size of produce.

FYI: This is AWESOME reheated the next day!!!

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Kale Chips

Monday, July 23rd, 2012

Kale Chips

Ingredients

  • Kale
  • Olive Oil
  • Sea Salt

Instructions

  1. Tear the kale into small pieces setting the thick ribs and stems aside.
  2. Lightly toss the kale with olive oil and sprinkle with sea salt to taste.
  3. Spread the kale pieces in a single layer on a baking sheet.
  4. Bake at 300 for about 10-15 mins. Watch them closely. You want them crispy but if they turn brown they will taste bitter.
  5. Remove from the oven and enjoy!