Recipes – Page 52 – Gastography

Fresh Snap Pea and Radish Salad with Sprouts

April 6, 2013October 18, 2013Life, Recipes2 Comments

This is a fabulous little fresh spring salad – full of bright crunch from the snap peas, balanced with nice bite from the radish and kicked up a notch by the addition of some nice flaky salt. A fresh, bright side for something decadent – like the lamb chops I served it with.

Fresh Snap Pea and Radish Salad with Sprouts

Snap peas (about 4 cups ?)
4 large radishes – I used plain old regular red radishes
1/4 cup sprouts – I used broccoli sprouts, though I bet the hot variety would be nice as well
3 Tbsp. almond oil
1 Tbsp. dijon mustard
1 Tbsp. rice vinegar
2 big pinches flaky grey salt
Black pepper (a dusting)

De-tip your snap peas and cut into rough fork-sized chunks.

Slice the radishes thin, stack the rounds up, and cut into match sticks.

Add both to a medium bowl with the sprouts.

Whisk together the oil, mustard and vinegar in a small bowl. Add the salt and taste – add some more if the tastes don’t pop.

Pour the dressing over the salad and work in, using your hands to toss and separate the sprout threads.

Dust with black pepper and serve.

Serves 2 for dinner + 1 for lunch as a side dish.

Spring Asparagus and Broccolini Farro & Kale Pesto

March 30, 2013October 16, 2013Life, Recipes1 Comment

Farro is one of those whole grains that speaks volumes about comfort to me. It’s nutty and toothsome and just the thing to serve as a great base for any season’s fresh veggies. This dish takes all the best spring has to offer and ties it into perineal favorites like broccolini and lemon.

The picture is wonky but the dish is good. Promise :) — The picture is wonky but the dish is good. Promise 🙂

Spring Asparagus and Broccolini Farro with Kale Pesto

1/2 c. farro
1 c. vegetable broth
1 bunch broccolini
1 bunch asparagus
3/4 bulb fennel
1 Tbsp. olive oil
2 cloves garlic
1/2 c. water
1 Tbsp. garlic infused olive oil
1/2 c. kale pesto
Juice of 1/2 a lemon
Big pinch red pepper flakes
Salt & pepper to taste

Bring the farro and stock up to a boil in a medium pot. Cover, and simmer 10 minutes. Turn the heat off and let sit with the lid on an additional 5 minutes.

On to the veg. Chop the broccolini and asparagus into bite-sized pieces. Slice the fennel thinly. Chop the garlic. Add all to a large pan with 1 Tbsp. olive oil and sautee 5 minutes, stirring occasionally to avoid burning. Add the 1/2 c. water and continue sauteeing until water cooks out and everything gets nicely browned.

Tip the veggies out into a large bowl. Add the farro, garlic-infused olive oil, kale pesto, lemon juice and red pepper flakes. Taste for seasoning. Salt and pepper to taste.

Serves 2 for dinner + 1 for lunch.

Chickpea, Fennel, Apple & Tuna Salad with Coriander-Carrot Vinaigrette

March 23, 2013October 16, 2013Life, RecipesLeave a Comment

This light and refreshing lunch incorporates some of the gorgeous Coriander-Carrot Vinaigrette from Gluten Free Girl and the Chef I made last week to accompany Quinoa with Southern Greens & Eggs, blending those sweet and bright flavors with the crisp bite of fennel and apple and the soft pliancy of toasted chickpeas.

A satisfying lunch that won’t leave you feeling bogged down and bloated.

Gluten-free. Easily modified to become vegetarian or vegan by omitting the tuna.

Chickpea, Fennel, Apple & Tuna Salad with Coriander-Carrot Vinaigrette

The recipe for Coriander-Carrot Vinaigrette can be found here.

1 can chickpeas, drained
1 pouch water-packed tuna
3 Tbsp. beet horseradish
1/4 Granny Smith apple, diced
1/4 bulb fennel, shaved
2 tsp. sriracha
2 tsp. lime juice
1 tomato, chopped
3 Tbsp. carrot-coriander vinaigrette
Citrus salt to taste

Drain and rinse your chickpeas. Add to a dry pan over medium heat and toast until beginning to brown. Add to a large bowl when done.

While the chickpeas are working, chop the tomato, shave the fennel, and dice the apple. Add to the bowl when done.

Add the rest of the ingredients and toss to coat. Taste for seasoning and add lime juice and/or citrus salt as needed.

Serves 2 for lunch.

Quinoa with Southern Greens, Eggs, and Carrot-Corriander Vinaigrette

March 16, 2013October 16, 2013Life, Recipes1 Comment

This is one of those recipes that started with an idea and snowballed from there. I was reading Shauna Ahern’s post on Gluten Free Girl and the Chef about what salad meant during her childhood vs. what it means now, and was struck with the regional and generational similarities between her childhood idea of salad and mine. For her in California in the 70s, salad meant iceburg lettuce, tomatoes, croutons and Ranch dressing. For me in Ohio in the 80s, salad meant much the same – iceburg, crappy tomatoes, maybe some cucumber if you’re lucky, definitely some cheese, probably bacon bits, always croutons, and a big heaping helping of French or Catalina dressing.

Now, for the both of us (and it seems the nation as a whole, by and large), salad means much, much more. I eat some variation on a salad at least once a week for dinner and usually twice or more for lunch, and not even generally a lettuce-based variety.

I was also looking for a great quinoa main for the week and the vinaigrette sounded like an interesting new take on familiar ingredients. I stuck mainly to her ingredient suggestions for the ‘salad’ itself, subbing and adding as my pantry allowed. The vinaigrette I didn’t monkey with – over the years I have come to trust her vision regarding taste building (especially with sauces). I’m thinking about possible additions, but nothing is really resonating – I might add some smoke next time through cumin or chili powder because I’m on a smoke kick; but the vinaigrette is great without that note.

Quinoa with Southern Greens & Eggs

1 c. quinoa
2 c. chicken, turkey or vegetable broth
3 c. mixed Southern greens (collards, turnip greens, mustard greens)
1/4 c. pine nuts
4 eggs
1/2 avocado
1/4 c. or so Carrot-Coriander Vinaigrette (see below)
Salt & pepper to taste

Rinse the quinoa and add to a medium pot with the stock. Bring to a boil, cover, and reduce heat to a simmer. Cook 15-20 minutes or until liquid is absorbed and curlicues open up.

Add your eggs to a small to medium pot and cover with water (cover + 1 inch). Put over high heat and bring to a boil. Boil 1 minute, cover, and turn off the heat. Let sit 8 minutes. When the eggs are cool enough to deal with, peel and cut into quarters.

Wash, de-stem and chop your greens roughly. Bring a large pot of water about half full up to a boil. Add a palm of salt and the greens. Boil 5 minutes and drain.

In a small dry pan, toast the pine nuts until browned.

As your ingredients are ready (minus the eggs), add to a large bowl. When everything is there (minus the eggs and avocado), toss to combine. Chop the avocado and add to the bowl, along with the vinaigrette. Toss and taste for seasoning. Add more salt or dressing as needed. Spoon into a bowl and top with egg quarters.

Carrot-Coriander Vinaigrette

2 tsp. coriander seeds
2 c. carrot juice
1 medium shallot
1/4 c. red wine vinegar
3/4 c. olive oil
2 Tbsp. cilantro
Salt & pepper to taste

For instructions, see the original post from Gluten Free Girl and the Chef

Quinoa Salad with Pomegranate Vinaigrette, Shaved Fennel & Mache

March 9, 2013October 16, 2013Life, Recipes1 Comment

I missed quinoa during my paleo excursion. I missed whole grains in general, to tell the truth. But, I feel like I learned another tool for my eating healthy and right arsenal – one that will help keep me mindful about not eating starch for starch’s sake and about nutrient quality/quantity in my dishes.

I first served this dish with the seared scallops called for in the original recipe, and man were they good. Then I ate the leftovers as-is with a bit more fennel for bulk, and that was great too. This dish is a winner all around.

Quinoa Salad with Pomegranate Vinaigrette, Shaved Fennel & Mache

Adapted from Seared Scallops on Black Quinoa with Pomegranate Gastrique by Sprouted Kitchen

1 cup quinoa
1 1/2 c. vegetable broth
1 bulb fennel
2 Tbsp. extra virgin olive oil
1/4 c. chives
1 c. pomegranate arils
4 oz. mache
2 Tbsp. pomegranate molasses
3/4 c. vegetable broth

Rinse your quinoa and put into a medium saucepan with the 1 1/2 c. vegetable broth. Bring up to a boil, cover, reduce the heat to a simmer, and let simmer 18 minutes or until the broth has absorbed and each little grain has opened to a curlicue.

While the quinoa is working, tackle your vinaigrette and the rest of the salad. In a small saucepan, bring the pomegranate molasses and remaining vegetable broth to a boil. Let go until reduced by half or so, about 6-8 minutes. Set aside to cool.

Slice your fennel paper thin (I used a mandoline). Add to a large bowl with the mache, olive oil, pomegranate arils, and chives (which you have chopped or thinly sliced). Hit with salt and pepper.

When the quinoa is done, add to the bowl. Toss to combine and dress with the vinaigrette.

Serves 2 for dinner + 2 for lunch.

Pulled Lamb with Sauteed Zucchini, Asparagus, and Preserved Lemon

March 2, 2013October 16, 2013Life, RecipesLeave a Comment

This quick and tasty lunch was a great way to use up some leftover slow-cooked lamb leg I had lingering in the fridge from earlier in the week.

Gluten-free and paleo-friendly.

Pulled Lamb with Sauteed Zucchini, Asparagus, and Preserved Lemon

1/4 c. pulled lamb (see recipe below)
1 tsp. capers
2 tsp. preserved lemon, diced
2 tsp. fresh thyme, chopped
6-8 spears asparagus (I used frozen asparagus spears from Trader Joes, but you can certainly use fresh)
1/2 zucchini, halved length-wise and sliced into batons
1 Tbsp. parsley, chopped
Salt & pepper
Coconut oil

In a large pan, heat 1 Tbsp. coconut oil over medium-high heat. Add the zucchini and sautee 1 minute. Add the asparagus and sautee until beginning to brown. Salt and pepper to taste. Remove to a plate.

Add 2 tsp. oil to the pan and put back on the heat. Add the capers and sautee until they start to pop. Add the lamb, preserved lemon and thyme and sautee until browned at the edges.

Serve on top of veggies with a sprinkle of fresh parsley to set the dish.

Serves 1 for lunch.

Pulled Lamb

I was originally set to make this lamb, but the only boneless lamb leg at the grocery store the day I went was pre-flavored

2 lb. boneless lamb leg (I used a black pepper marinated version from Trader Joes)
3/4 c. vegetable stock

Brown the lamb on all sides in a large skillet brought to screaming hot over high heat. Add to a crock pot with the vegetable stock. Cook on low 6-7 hours or until fork tender and delicious.

Thai-style Burgers with Spicy Carrot Slaw (Paleo)

February 23, 2013October 16, 2013Life, Recipes1 Comment

My DH hates turkey burgers with a passion. He hates their denseness, their dryness, and their (usual) complete lack of character.

He does not hate *these* turkey burgers. They’re juicy little flavor bombs with enough chew to make you not even notice the lack of a bun. And with this kicky little slaw as a side, the meal gets better and better.

Thai-Style Burgers with Spicy Carrot Slaw and Sweet Potato Fries

Adapted from Thai Turkey Burgers by How Sweet It Is

Burgers

1 pound ground turkey (or chicken)
2 scallions
2 carrots
Big pinch salt
Few grinds black pepper
Coconut oil for the pan

Sauce

1/4 c. chili garlic sauce (Sambal Olek)
1/4 c. rice wine vinegar
1/2 c. canned coconut milk
2 Tbsp. maple syrup
1 Tbsp. almond butter
Thumb-sized knot ginger
1 lime
1 Tbsp. coconut aminos

Slaw Topper

4 carrots
1/2 c. cilantro
1/2 c. cashews

Sweet Potato Fries

1 large sweet potato
Grapeseed oil
Salt
Pepper
Smoky grill spice or any other really yummy seasoning meant to go on meat

First thing’s first. Let’s get those fries working. Set your oven to 425 (F). While your oven is heating, wash and peel your sweet potato and cut it into large fry shapes. (I had a huge over a pound potato, so I halved mine width-wise, then length-wise before cutting into oven fry shapes – you do whatever is appropriate for your potato size and shape).

Rub your fries with grapeseed oil and toss with salt, black pepper and some sort of yummy grill seasoning. I happen to have had a really good smoky seasoning I wanted to take for a test run.

When your oven is preheated, pop the fries in and set the timer for 12 minutes. When the time is up, flip your fries and set the timer for an additional 12 minutes – your fries should take from 25-30 minutes to cook total. Make sure to watch them during the last cooking period – they burn fast.

While the fries are working, move onto some mise. Grate all your carrots – I use a food processor, and it makes life much better. Portion out about 1/4 c. for the burger and 3/4 c. for the slaw. Add the burger carrots to one bowl and the slaw carrots to another.

Thinly slice your scallions and add to the burger bowl. Add the salt, pepper and turkey.

Chop the cilantro and add to the slaw bowl. Toast the cashews in a dry pan until just beginning to brown – remove and chop. Add to the slaw bowl.

Now move on to the sauce.

Grate the ginger and add to a small saucepan. Juice the lime and add along with the rest of the sauce ingredients. Whisk to combine (until smooth-ish). Bring the sauce up to a boil, reduce the heat to a simmer, and cook 3-4 minutes (or until beginning to thicken). Set aside.

And now for the burgers. Heat a large skillet over medium-high heat. Add 1 Tbsp. coconut oil and bring up to temperature.

Add 3-4 Tbsp. sauce to the burger bowl – work everything in the burger bowl until it comes together. Beware – the mixture will be pretty wet, but that’s ok. Portion out your patties and place into the skillet as you go – you should have enough for 4 nice-sized burgers. Cook the burgers 4-5 minutes per side, or until nicely golden brown. Be careful when flipping.

Add another 3-4 Tbsp. sauce to the slaw bowl and toss to coat.

To serve, top each burger with a heaping helping of slaw and more sauce if desired. The sauce also makes an excellent dip for the fries.

Can easily serve 4 for dinner with the appropriate amount of fries, or 2 for dinner with 2 lunches left over.

Game Day Nibbles: Paleo-Friendly Slider Meatballs

February 16, 2013October 16, 2013Life, RecipesLeave a Comment

As I said last week, I know nothing about football, but I sure do like snacks. So when the Superbowl rolled around, I was more than happy to stay home eating “man food”.

The paleo nachos I posted last weekend were fabulous, but my DH was lamenting the bread hiatus in this house come game time (two of his favorite game snacks are on a bun: sliders and my mom’s ham & cheese sammitches), so I tried my hand at making that same great slider taste; just in a more paleo-friendly format. I think I did pretty well. The meatballs were very tasty – I had mine with some of my favorite tomato jam*; he had his with some store-bought pub cheese.

*If you’re going strict paleo and want to make this jam, substitute maple syrup for the sugar (I’d use about half the amount). You could probably also swap out the apple cider vinegar for some extra citrus juice, but I love the taste too much to do without. As always, check your labels for gluten if you’re intolerant.

Paleo-Friendly Slider Meatballs

1 Tbsp. coconut oil
1 lb. ground beef (grass fed)
2 Tbsp. onion powder
2 Tbsp. granulated garlic powder
1 Tbsp. umami paste (or Worcestershire)
2 Tbsp. fish sauce
2 Tbsp. coconut aminos
2 tsp. sea salt
1 tsp. black pepper

Add all ingredients but the coconut oil to a medium sized bowl.

In a large pan over medium heat, warm the coconut oil.

While the coconut oil warms, combine the bowl ingredients (I used my hands). When the oil is ready, form the beef into ping pong sized balls, placing into the pan as you go. I got about 13 out of my beef.

Brown on both sides and serve with everything you’d serve a slider with – pickles, cheese if you’re partaking, ketchup (or tomato relish), mustard … the toppings are endless.

Lemon & Chive Flecked Broccoli Soup

February 2, 2013October 16, 2013Life, RecipesLeave a Comment

This is a great little soup – chock full of vegetables with enough backbone to be satisfying on its own as a dinner bowl.

Vegetarian, gluten-free and paleo-ish. While Parmesan cheese is not paleo, if you buy good quality from grass-fed milk, a hand full + a rind in a big pot of soup is not going to kill you.

Lemon & Chive Flecked Broccoli Soup

Adapted from Broccoli Soup with Lemon Chive Cream from Orangette

Soup:

1 big bunch broccoli
1 yellow onion
2 leeks
3 cloves garlic
1 Tbsp. unsalted butter
1 Tbsp. olive or coconut oil
5 c. Turkey stock (or chicken or vegetable – whatever light stock you have on hand)
1 Parmesan rind (about 2 inches square – omit if strict paleo or vegan)
Kosher salt to taste

Make the soup. Slice your leeks (white and green parts only) into thin discs and rinse to clean, making sure to separate the rings to get into all the places grit likes to hide. Halve and slice your onion thin.

In a heavy-bottomed stock pot or dutch oven, heat the butter and oil over medium heat. When the fat is warm, add the leeks and onion and cook, stirring occasionally, until softened and translucent (about 10 minutes).

While that is working, dice the garlic and chop the broccoli (stems included).

When the onion is translucent and the leeks are nice and soft, add the garlic and cook a minute or two more (until you start to smell the garlic). Add the broccoli, stock, Parmesan rind and a big pinch of salt and stir. Bring to a boil, reduce to a simmer, and cook partially covered about 20 minutes or until the broccoli is tender.

While your soup is working, get your lemon and chive cream ready to go.

Cream:

The top layer of thick cream from 1 can of full-fat coconut milk that has been chilled + a little extra coconut milk for added body
2 scallions (white and pale green parts only)
Chives
1/2 a lemon
Grated Parmesan
Big pinch salt

Slice the scallions into thin rounds. Snip or mince chives until you have a big hand full. Zest and juice the lemon.

In a medium bowl, combine the coconut cream with the scallions, chives, lemon zest, lemon juice, and a big hand full of grated parmesan cheese. Add a big pinch of salt and taste. If it needs more, zap it again. You’re going for light, bright and acidic but not overly bracing. If you need a little more body or things are looking not creamy enough, add coconut milk a little at a time (tasting as you go) until it looks just right.

Back to the soup.

When your soup is done, remove the Parmesan rind and either whiz with an immersion blender or buzz in a regular blender until mostly smooth. I left a few chunks here and there for added interest but a velvety smooth soup would be just as nice. Don’t forget to remove the Parmesan rind, especially if you’re going the immersion blender route. I forgot, and while my Vitamix disappeared it just fine, Parmesan rind is still not good eats.

Top with the lemon & chive cream and serve. Serves 2 for dinner with 1-2 lunches.

Tangy Chipotle Slaw with Pecans

January 26, 2013October 16, 2013Life, RecipesLeave a Comment

This slaw makes the best of winter with the sort of tangy, smoky, spicy kick usually reserved for brightening up a summer fete. I served this slaw piled on top of these paleo tortilla crepe things, with some leftover flank steak and seared broccoli stalks. Yum.

If you’re southern, you can be forgiven for wanting to toss a handful of golden raisins into the mix. Eating my bulked up version (I added the broccoli florets and pecans) for salad the next day, I could almost smell the warm grass and smoked pig.

Paleo (with aioli), gluten-free and vegetarian (ish – contains eggs – sub for vegan mayo if going that route).

Tangy Chipotle Slaw with Pecans

2 carrots, shredded
1/2 head Savoy cabbage, ribboned
1 Fuji apple, julienned
2 crowns broccoli, separated into bite-sized florets
1 cap organic apple cider vinegar
1/4 c. pecans, chopped or halved
1/2 c. aioli (if you have to sub mayo, at least use one made with olive oil)
2 tsp. adobo sauce (the sauce in a can of chipotle)
6 tsp. lemon juice
2 tsp. organic apple cider vinegar
2 big pinches salt

Toss the first 5 ingredients together while you are making the dressing and toasting your nuts.

Whisk the dressing ingredients together in a medium bowl, thinning out with a splash of water if you need it.

Pour over the slaw and toss to combine. When the nuts are nice and toasted, throw them in as well.

Serves some to a bunch – If you’re eating this on top of a burger or taco, it goes a long way. Big lunch bowlfuls will get you 2.

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