Sith Santa & Frosty 2-D2 from our Lego Star Wars advent calendar.
Happy Sithmas, all.
December 24, 2012
Sith Santa & Frosty 2-D2 from our Lego Star Wars advent calendar.
Happy Sithmas, all.
Gluten-free Butternut Squash Gnocchi with Chard and Brown Butter Sauce
Yay, gluten-free and paleo friendly gnocchi! I was so excited to find this recipe using almond flour on the interwebs, and it does not disappoint. This is a hearty, filling, and satisfying meal and comes together in just enough time for a (late) weeknight meal. And, as an added bonus, it’s chock full of vegetable goodness.
Gluten-free Butternut Squash Gnocchi with Chard and Brown Butter Sauce
Based on Baked Rosemary, Almond Flour & Butternut Squash Gnocchi by The Urban Poser
Small butternut squash
3 c. finely ground almond flour (I used Bob’s Red Mill)
1 egg yolk
Big pinch salt
1 Tbsp. fresh rosemary
1 Tbsp. fresh basil
2-4 cloves garlic
1 bunch chard
2 Tbsp. unsalted butter
1 Tbsp. olive oil
Preheat your oven to 400 degrees. Halve the squash and scoop out the seeds. Rub with olive oil and sprinkle with salt and pepper. Place cut side up on a cookie sheet and roast 45 minutes or until softened. When the squash has been working for 10 minutes or so, toss in 3 cloves garlic still in their paper.
Scoop out about 1/2 to 3/4 c. squash and add to a large bowl with the almond flour, egg yolk, salt, herbs and roasted garlic.
Work ingredients until they are well mixed together and form into a ball. Your dough will be a bit sticky, but it should hold together well. If it is too wet, add a little more flour. If too dry, add a little more squash. Coat your ball of dough with olive oil and chill about half an hour.
While your dough is chilling, make the chard. Wash chard and cut into ribbons. Add the olive oil to a large skillet over medium heat. Add the chard, and sautee until it is wilted down. Kick the heat up to medium high and add the butter. Sautee until the butter starts to brown. Salt & pepper to taste and remove from the heat.
When your dough is chilled, preheat the oven to 350. Take pinches of dough and form into grape-sized balls. Place dough grapes onto a cookie sheet, and lightly press with a fork while holding the sides so you have a gnocchi shape. I got about 45 gnocchi out of the batch. Brush the tops of the gnocchi with olive oil and sprinkle with coarse salt. Bake 8-10 minutes.
Bring your chard back up to temperature and toss with the gnocchi when it gets out of the oven.
Serves 2 for dinner + 1 for lunch.
December 23, 2012
Cinderella’s cat, Lucifer
December 22, 2012
Feliz Navidad
December 21, 2012
Daguerreotype walls @ the Four & Twenty Blackbirds bakery in Gowanus, where we saw John Hodgman: That is all at The Bell House. (It was hilarious, by the way. Lucky for us, it’s still a few hours from Ragnarok.
December 20, 2012
There’s a monster in our kitchen. A red, hulking monster that takes vegetables and turns them into tasty, perfectly smooth tasty beverages. It does a mean butternut squash purée, too.
December 19, 2012
Blinding afternoon sun in the office.
December 18, 2012
7 days out from Christmas: cookies & cards are out and presents are wrapped.
December 17, 2012
This tee is OG
Spicy Ginger Garlic Chicken Stir Fry with Cauliflower Rice
This dish is tasty. Like deeply tasty, with layers of flavors, which is good ‘cuz it isn’t quick. It is however, fully satisfying and filled with stealth veggie goodness. Paleo & gluten-free.
Spicy Ginger Garlic Chicken Stir Fry with Cauliflower Rice
Adapted from Mark’s Daily Apple’s Sesame Chicken and “Rice” with Fiery Ginger and Chile Sauce
For the chicken:
Boneless, skinless chicken thighs (about 2 per serving)
2 cloves garlic
4 slices ginger
4 scallions
2 Tbsp. dark sesame oil
1 Tbsp. shallot
Salt & white pepper to taste
For the rice:
1 head cauliflower
2 Tbsp. coconut oil
5 shallots
5 cloves garlic
3 c. chicken stock
Salt & white pepper to taste
For the chili sauce:
2 Tbsp. sambal olek
3 Tbsp. ginger
3 Tbsp. shallot
3 cloves garlic
3 limes
1 tsp. apple cider vinegar
1/2 c. chicken stock
Salt & white pepper to taste
Garnish:
1/2 cucumber
Big hand full parsley
Sesame oil
First, let’s prep the massive amount of shallots and garlic you’ll need. You will need roughly 7 shallots in total, all minced. Mince those babies up, dividing into 3 separate bowls (one for each component of the dish). Mince and divide a total of 2-3 inches fresh ginger and 10 cloves garlic. Divide these as well by component.
Once all this mise is done, split your scallions in half and slice into small moons. Juice your limes. Dice your cucumber. Chop your parsley. Gather the rest of your ingredients and break your cauliflower down for easy adding to your food processor.
Let’s start with the “rice”, since this takes the longest to cook. Add your broken down cauliflower to your food processor a little at a time and process until it looks like crumbly rice. This may take a few batches.
Add the coconut oil to a wok or large pan over high heat. Add the shallot and garlic (from your separated cauliflower rice bowl of mise) and stir-fry until beginning to brown and fragrant. Add the cauliflower and stir fry about 4 minutes or until beginning to soften. Add 3c. chicken stock and cook 15-20 minutes or until the liquid has evaporated. Salt & white pepper to taste and set aside if the rest of the meal isn’t done yet.
While the “rice” is going, make your chicken. Cut the thighs into 1 inch cubes. Heat 2 Tbsp. dark sesame oil in a large pan over high heat. Add the ginger slices, chicken portion of shallot & garlic and chicken cubes and stir-fry until cooked through and beginning to brown. Add your scallions and stir-fry 2 minutes more. Season with salt & white pepper.
On to the sauce. Add the sambal olek, chili sauce portion ginger, shallot & garlic, lime juice, and apple cider vinegar to the bowl of a food processor. Process, scraping down the sides of the bowl if necessary, until a paste is formed. Add the chicken stock and whiz again to combine. Season with salt to taste.
When all your components are done, add the “rice” & chicken to a large bowl and toss to combine. Top with the cucumber and parsley and toss again. Add half of the sauce and taste. Add more if needed. To serve, place in bowls and drizzle with a little sesame oil to finish.
Serves 2 for dinner + 1 for lunch with a little extra sauce.
Gastography 