gluten-free – Page 43

Asian Pear & Celery Salad

December 14, 2013RecipesLeave a Comment

This is a nice little bright salad that is quick to whip up and uses the best that Fall has to offer. It’s fresh, goes with pretty much anything, and makes a great accompaniment to something light – like the pictured Spicy Tuna Cakes from the soon-to-make-it-to-my-hot-little-hands cookbook Nom Nom Paleo: Food For Humans. If this recipe (and everything on author Michelle Tam’s site, really – she’s never steered me wrong) is any indication, I’ll be cooking each and every dish from the book – and loving them.

And yes, that’s a snowman tuna cake, thankyouverymuch. Because I’m an adult, and have adulty things, like non winter-related cupcake tins.

Asian Pear & Celery Salad

4 stalks celery, cut on a bias
1/2 an Asian pear, cut into bite-sized pieces
2 Tbsp. cilantro, chopped

Dressing

2 tsp. rice vinegar
Zest of 1 lime
2 Tbsp. grapeseed (or other neutral) oil
Big pinch Kosher salt

As you cut the things that need cutting, add to a medium bowl. In a separate small bowl, whisk together the dressing ingredients. Add dressing to salad and toss.

Serves 2 for dinner as a light side or 1 for lunch as a nice sized salad.

This would most likely also be tasty with a tangle of pecorino romano or other aged hard cheese added before serving, with a few cracks of black pepper.

Brussels Sprouts with Bourbon, Apple & Fennel

December 7, 2013Recipes1 Comment

I KNOW… I’m the WORST. More brussels sprouts. Just what you needed in your life.

But they are! I’m a long standing member of the brussels sprouts evangelical committee and I’m here to tell you: brussels sprouts are fantastic if you cook them right. Nutty, delicate, hearty, and comforting all at once – brussels can become the backbone of your fall and winter larder.

And I’m calling this recipe paleo-friendly, even though it has Honey Jack. A belt won’t kill you 🙂 If you don’t want/don’t have bourbon in your life, just omit – life will go on and your dish will still taste magnificent.

Brussels Sprouts with Bourbon, Apple & Fennel

4 cups shredded fresh brussels sprouts
3 Tbsp. ghee
1/2 Fuji apple
1 bulb fennel
Apple cider vinegar (Dr. Bronner’s is the best)
Honey Jack
Kosher salt & black pepper

Set your broiler to high. If your brussels are pre-shredded, spread out on a cookie sheet wrapped in tin foil. If not, shred (I use the shredding disc of my food processor) first. Melt 2 Tbsp. of the ghee.

Spread the melted ghee over your brussels, toss with your hands to combine, and hit with salt & pepper.

Broil 10-15 minutes – tossing every 5 minutes or so to avoid scorching – or until browned at the edges and threatening to burn.

While your brussels are browning, slice the apple and fennel thinly. Add to a large pan over medium heat, along with the last Tablespoon of ghee. Hit with some salt and pepper and sautee until beginning to brown.

Turn the heat down to medium low and add 2 caps of vinegar and a glug of Honey Jack. Stir and sautee until tender and browned and the brussels are done.

Combine everything in a large bowl and toss to combine. Taste for seasoning. I hit with another 3 caps vinegar, salt & pepper. You’re looking for nice bright tastes here. Something bold.

Serve alongside something like a nice smoky pot roast. Serves 2 for dinner + 1 for lunch.

Bread-Free Pork & Sweet Potato Stuffing

November 30, 2013RecipesLeave a Comment

Mmmm… stuffing. Some people seem to go bugnutty over stuffing this time of year. I think Stove Top has addressed this issue properly in their holiday 2013 spots – hilarious. I remember just such “wars” breaking out at Thanksgiving when I was a kid. My family was divided – some preferred Stove Top, some Pepperidge Farms, and some my grandmother’s oyster dressing made with wild rice (which, to be fair, was always served alongside stuffing – and was gross).

Me? I’ve never been too crazy about stuffing. Or dressing, for that matter. I loved bread as much as the next kid – but dressing, not so much. And stuffing in the bird always freaked me right out. About the only part of the whole stuffing/dressing issue I dug were the two bites of almost burnt, butter-drenched bites on the top (or bottom – depends on who was doing the scooping) of the bowl (but only if it had a lot of celery) and that’s about it. Mashed potatoes, green bean casserole and that infernal canned cranberry jelly were really where it was always at for me. Don’t get me started on cranberry sauce vs. cranberry jelly. I realize the stuff in the can is possibly radioactive and only maybe once met a cranberry somewhere way back in its past – but yum. Gelatinous tart and sweet tastiness. “Fancy” cranberry sauce is just wrong.

Enter adulthood, and my own Turkey Day traditions – and nary a stuffing or dressing in sight. I still do a green bean, usually some sort of gravy (sadly, not my grandmother’s giblet gravy – that recipe I don’t have and can’t find), a bevy of potatoes, and generally some sort of decadent pork dish at the center.

This paleo-ified and gluten-free stuffing would make the perfect holiday get-together side – and makes a darn tasty dinner in and of itself. Plus, any leftovers can be transformed into a luxurious lunch with the addition of — wait for it — you’ll never guess — an egg.

Bread-Free Pork & Sweet Potato Stuffing

1 pound ground pork
4 ribs celery
1/4 c. chopped pecan bits
1 Tbsp. fresh picked thyme
5 small cloves garlic
1 Tbsp. granulated garlic
2 Tbsp. coconut oil
1 Tbsp. unsalted grass-fed butter (Kerrygold)
2 small sweet potatoes (about 2 cups when diced)
Kosher salt & cracked black pepper

Heat the coconut oil in a large pan over medium – medium-high heat. Add the pork and start breaking up with a spatula. Sautee until deeply browned, mashing and stirring frequently to break up into as tiny pieces as possible and avoid over-browning.

While that is working, peel and petite dice the sweet potatoes. Chop the celery and garlic. Pick the thyme and chop.

When the pork is done, remove to a paper towel lined bowl to hang out for awhile (keep the fat in the pan to use for the veggies).

Add the potatoes, celery & garlic to the pan. If there is less than a Tablespoon or so of fat in the pan, add a little coconut oil. Add the onion powder, thyme, a few pinches salt and a few cracks of black pepper. Sautee the veggies, stirring frequently and turning the heat down to medium if necessary until the celery is beginning to soften and the potatoes have gone soft and golden in spots. This should take 5-10 minutes. Taste and adjust seasoning as necessary.

While the potatoes are cooking, heat a smallish pan over medium heat and add the butter. Add the pecans and cook until beginning to brown.

To serve, mix all components – the reserved browned pork niblets, potato mixture and pecans and chow down.

Makes enough to feed 2 for dinner as a main dish + 1 for lunch bolstered with a couple of eggs. If you want to serve a whole gathering, scale up – keeping the ratio of thyme-heaviness, celery and onion powder appropriate to your amount of sweet potatoes.

Vinegary Brussels Sprouts with Bacon & Carraway

November 23, 2013RecipesLeave a Comment

It’s the Most .. Wonderful Time Of The Year – brussels sprouts season! Yeah, you heard me – I unabashedly love those little nubbly cabbages in pretty much all their forms and have since I was a munchkin. Not only do they appeal to my love of the cute & tiny, but they’re packed full of vitaminy goodness and are damn tasty to boot.

Hate brussels sprouts? Well, you’re not alone. They used to freak my DH out, too, until I started shaving them – and cooking them with bacon until browned and nutty around the edges. Scared of the sulfury bitter taste? You won’t get that here. This is not your grandmama’s cooked-to-death boiled brussels recipe. These suckers are good.

Vinegary Brussels Sprouts with Bacon & Carraway

3 slices thick cut bacon (I used applewood smoked bacon from Trader Joe’s)

1 red onion

4 Tbsp. red wine vinegar

2 Tbsp. Dusseldorf style yellow mustard (Grey Poupon, grainy mustard, or my other favorite – Gulden’s – would work here, too. I just so happen to have come across a sexy little mug of mustard at a specialty market and couldn’t help myself. A girl can never have too many types of mustard.)

2 tsp. carraway seeds

Kosher salt & black pepper to taste

A big stalk of fresh brussels sprouts if you’re lucky enough to find one, a package of fresh brussels sprouts if not – just not frozen, ok?

Cut the bacon into strips to form lardon-like pieces (or dice – whatever your fancy). Crisp in a large pan over medium heat. Remove to paper towels once crisped. While that is working, thinly slice your onion.

To the now vacant pan, add the onion and 2 Tbsp. vinegar and a big pinch salt. Sautee until soft.

While your onions are doing their thing, shred your brussels. I do this using the shredding blade of my food processor, but if you don’t have one and have an idle pair of hands in your kitchen, thinly slice. You’re looking for 3-4 cups.

Add the Brussels to the pan and stir to combine. Let go until beginning to wilt and add the other 2 Tbsp. red wine vinegar, the mustard, a big pinch salt, a few cracks black pepper, and the carraway seeds. Sautee, stirring frequently, until browned on the edges and looking like burning is imminent in places. Taste for salt and acid. Add more vinegar or salt if needed.

Combine with the bacon and serve.

Serves 2 for dinner alongside something like a pork chop coated in more mustard ❤ + one for lunch

Mom’s London Broil with Pureed Bacony Spinach

November 17, 2013Life, RecipesLeave a Comment

London broil had to be one of my very favorite dishes growing up. My mother made it often, since it was an inexpensive way to feel like you’re having steak, and I remember thinking it was the height of attainable fancy (especially when served with asparagus slathered in faker hollandaise or buttered button mushrooms). To this day, London broil – and specifically this cooking method – is my go-to when I’m tired of dithering with other cuts of meat and just want something that a: isn’t going to break the bank, b: can stretch through multiple meals, and c: feels and tastes like steak – without having to deal with trimming fat and guesstimating cooking times. My DH and I generally end up eating a generous portion for dinner, and then I use the leftovers in salads (if they make it that far) for a few days after in lunches.

In celebration of her birthday this year, I’m sharing this childhood favorite with you guys – I think Mom would definitely approve of the side.

Happy birthday, ma. I sure do miss you.

Mom’s London Broil with Pureed Bacony Spinach

16 ounce bag frozen spinach
1/4 c. coconut milk
4 slices thick cut bacon (double smoked is awesome here)
1 onion
8 cloves garlic
2 lb. London broil
Kosher salt & cracked black pepper

Set your broiler on high and place the top rack as close to the heating element as you can get it. Wrap a cookie sheet in tinfoil. Place your steak on the prepared cookie sheet to come to room temperature while you make the side.

Stack your bacon slices and slice into thin strips width-wise (mini lardons). Slice the onion thinly. Add to a large pan over medium heat and sautee until the bacon and onion are browned, stirring often to avoid burning. While that is working, slice your garlic cloves. When you have half the garlic done, add to the pan with the onions & bacon – the rest is going in the London broil.

When your bacon & onions are nice and browned. add the spinach. If you defrost first, your life will be easier – I never remember to, so I ended up breaking it up with a spoon as I could and stirring frequently to avoid sticking and burning. If you go this route and need a little oil, that’s ok.

When the spinach is melted, add the coconut milk and stir to combine. Add a big pinch salt and a few cracks black pepper and transfer the whole mixture to a blender. Blend until smooth, adding splashes of water if the mixture gets too dry to move. Taste & add salt and pepper if needed.

On to the meat. Score your London broil in a diamond pattern on both sides – slipping garlic slices into the scores as you go. Liberally salt and pepper both sides.

Broil 4 minutes per side* and set on a cutting board with drip channel to rest for 5 minutes before serving.

To serve, slice against the grain on a bias. The meat serves 4 for dinner or 2 for dinner + 2 lunches; the side can comfortably serve 3-4 for dinner if you’re not expecting potatoes. I might supplement with come cauliflower mash if everyone is starving.

* I’ve always eaten mine rare — oh, who am I kidding – I love it blue — if your predilections are a little less macabre, adjust the cooking time to your liking – about a minute or so extra per doneness measure. 5 minutes should get you medium-rare. As always, your mileage may vary and this is just an estimated cooking time. Listen to your broiler.

Crab Salad “Sushi” Burger

November 9, 2013December 29, 2014Life, Recipes1 Comment

Burger, meet your new BFF: crab salad. I’ve been seeing variations on a “sushi” burger for awhile now on the Internets and had passed it off as a too-decadent (expensive) dinner for a weeknight. Well, no more. The Asian flavors and crabby sweetness of this salad were a nice addition to what would otherwise just be yet another basic burger/dinner staple ’round these parts. I see this simple salad in my (distant) future for many hot summer nights – kicked up with some cool celery and spooned over some sort of crunch – a plantain chip, shattery tortilla or nut cracker would be delightful here.

This recipe serves 2 for dinner or 1 for dinner + 1 for lunch. For a side, some broccoli slaw would be fantastic here; but I wasn’t starving to death, so I served on its own.

Crab Salad “Sushi” Burger

Make The Aioli

1 egg
1 egg yolk
2/3 c. neutral oil (like grapeseed or avocado)
Juice of 1 lime
1 Tbsp. fish sauce (Red Boat ftw)
1 Tbsp. coconut aminos
2 tsp. sriracha (if you’re feeling froggy, the Whole30 sriracha from Nom Nom Paleo is fantastic)
1 tsp. mustard (I use Gulden’s)
1 tsp. kosher salt

Combine everything but the mayo in a bowl or jar – I use the container that came with my immersion blender. Whiz with the immersion blender, adding oil in a steady stream until everything comes together and thickens up.

Assemble The Salad

Add to a small bowl:

2 scallions, thinly sliced
1 6 ounce can lump crab meat, drained and picked through for shells
1 tsp. minced or grated ginger
zest of half a lime
2 tsp. sriracha
2 Tbsp. chopped cilantro
Pinch kosher salt
3-4 Tbsp. aioli

Mix until combined, adding aioli until your desired cohesiveness is reached. Stash in the fridge for half an hour or so to give the flavors a chance to meet and mingle.

Make Your Burgers

You’ll need:

1 lb. grass fed ground beef
Salt & pepper
1/4 to 1/2 avocado per person

Form ground beef into 2-4 burger patties. Salt & pepper both sides.

Cook 3-4 minutes per side in a large pan over medium-high heat.

While the burgers are working, slice avocado and set aside.

When the burgers are finished, top with generous spoonfuls crab salad + sliced avocado + more aioli and go to town.

Serves 2 for dinner if you want big burgers; 4 if you want quarter pounders.

Lazy Baked Squash with Goat Cheese, Arugula & Lime Vinaigrette

November 2, 2013December 29, 2014Life, Recipes1 Comment

Thank you so much, Molly Hays of Remedial Eating, for posting the methodology for this squash. This squash is truly a revelation – no longer will I have to endanger limbs and make my Darling Husband cringe in terror as I attack hard squash with a meat cleaver.

If you’re not familiar with Remedial Eating, check the link out. Molly’s writing is full of beautiful prose and her recipes are homey and comforting with interesting flavor combinations/takes on flavors – plus, she lives in (one of) my home town(s). So, there’s that.

I made this squash on a busy weeknight and the whole thing took 48 minutes from start to table. I will be repeating this dish’s success many times over the course of this winter – and see visions of weekly squash roasts in my Monday nights future. I’m dying to try some of the flavor combos listed at the end of Molly’s post – and am itching to add a few more of my own like:

Aged balsamic vinegar & pecorino cheese

Toasted garlic, chili or chipotle powder, egg & stout cheese (pecorino? glouchester? aged sheep gouda?)

Toasted cashews, curry, cilantro & lime

Apple, toasted pecan & lemon/lime vinaigrette

Bacon, toasted pecan & bleu cheese

Apple, sage, bacon & toasted pecan

The possibilities are endless.

This side is fantastic when served alongside a nice London broil – or a minute steak – or alone for lunch; whatever your fancy.

Lazy Baked Squash with Goat Cheese, Arugula & Lime Vinaigrette

Adapted from Lovely Squash for Lazybones from Remedial Eating

1 acorn squash
1-1.5 ounces goat cheese per squash half (omit if strict paleo, vegan or doing Whole30)
1 Tbsp. grapeseed oil
1 tsp. lime or lemon juice (I used my go-to bottle of salvation, Nellie’s Key Lime juice)
1 tsp. spicy mustard (I used Gulden’s Spicy Brown Mustard)
1 big pinch kosher salt
A few cracks fresh black pepper
Chipotle to sprinkle
1 big hand full arugula per squash half

Preheat your oven to 375. Place your squash on a cookie sheet wrapped in tin foil and slap into the oven. Let bake 30-45 minutes, or until your knife goes in with minimal effort.

Slice the squash in half and place cut side down on the prepared sheet. Slip back into the oven until you can pierce the thickest part of your squash and it gives absolutely no resistance – like a knife through hot butter. This should take 15-30 minutes.

Remove the tray from the oven and set aside to cool until handleable – or if you’re impatient like me – let cool for 2 minutes and then pick up with a dish towel, and scoop the squash guts out.

Sprinkle with goat cheese, vinaigrette and chipotle powder. Top with arugula.

Serves 2

Jicama, Pear & Grapefruit Salad

October 26, 2013December 29, 2014Life, Recipes2 Comments

This little side salad is as delicious as it is versatile. It’s bright, kicky, crunchy and can please a crowd. I served it along side some quick pork chops for dinner and then topped with chicken breast for lunch the next day.

Jicama, Pear & Grapefruit Salad

Adapted from a recipe I saw while rifling through a cookbook … which one? I was too busy day dreaming after reading the ingredient list to remember things like that

1 jicama
1 pear
1 grapefruit
2 medium carrots
1 lime (zest + juice)
Fresh mint/cilantro/basil (you’re looking for 6 Tbsp. total here)
1/4 c. grapeseed oil
1-2 tsp. sriracha (use Whole30 approved if necessary)
Flaky salt
Cracked black pepper
1/4 to 1/2 c. toasted nuts (I had macadamias on hand)

Peel and julienne the jicama. Julienne the pear. Grate the carrots. Add each to a large bowl when finished.

Supreme & chop the grapefruit into bite sized pieces, squeezing the extra juice into a small bowl. Add the grapefruit pieces to the julienne bowl.

Zest the lime, adding the zest to the julienne bowl. Squeeze the juice into the dressing bowl with the grapefruit juice.

Finely dice the herbs. I did 4 Tbsp. combined mint & cilantro with 2 Tbsp. basil chiffonade. Add to the julienne bowl.

Add the grapeseed oil & sriracha to the dressing bowl and whisk to form an emulsion. Taste and add more acid or sriracha as needed.

Sprinkle two generous pinches salt into the julienne bowl, with a few cracks of black pepper and the toasted nuts. Toss well to combine. Pour the dressing over (you might want to start with half) and toss well to combine (I used my hands). Taste and add more salt or dressing as needed.

Makes enough to serve 4 for dinner or 2-3 big lunch bowls.

Pork Chops with Bacon-studded Sweet Potato Puree and Apple Bourbon Gastrique (paleo)

October 19, 2013Life, Recipes1 Comment

This dish screams fall all over. Orange! Apple! Bourbon! Pork! Bacon! And yum, don’t forget yum. Although this dish might look long and complicated, once you get going it is quick to prepare – and only dirties up a single pan + a small pot. Win-win.

Blergh. Picture taking fail - no other pictures turned out. — Blergh. Picture taking fail – no other pictures turned out.

For the apple bourbon gastrique

1/4 c. apple juice or apple cider
1/4 c. apple cider vinegar (I used Dr. Bronner’s)
1/4 c. bourbon or whiskey (I used Honey Jack – yes, I’m aware bourbon – especially a bastardized bourbon – isn’t strict paleo. Suck it, paleo police. It’s delicious.)

Add to a small pot over high heat. Boil until reduced by a third.

For the bacon-studded sweet potato mash & apples

2 small sweet potatoes
4 c. vegetable stock
3 sprigs fresh thyme + 2 tsp. thyme leaves, chopped
1 Tbsp. chili powder
2 tsp. salt
4 slices thick cut bacon
1 granny smith apple

Peel and dice the potatoes (about 1/4 inch cubes – I ended up with about 2 cups). Add to a medium pot and cover with the stock. Add the thyme and set over high heat. Boil 5 minutes, or until tender. When the potatoes are fork tender, drain – reserving about half a cup of cooking liquid – and add to a food processor. Mash with 2 tsp. chopped thyme, the chili powder and salt until smooth, adding splashes of reserved cooking liquid as you go.

While your potatoes are boiling, fry the bacon until crispy and slice the apple thinly. When the bacon is browned, remove from the pan and set aside to drain. Crumble and mix in with the mashed potatoes.

To the hot pan, add the apple and fry in bacon fat until browned. Remove and set aside.

For the pork

2 boneless butterflied pork chops
Salt
Pepper
1 Tbsp. chopped thyme
1 Tbsp. coconut oil

Heat the coconut oil in the vacated pan over medium-high heat. Pat the chops dry with paper towels and liberally sprinkle with salt and pepper and thyme on both sides. When the pan is hot, add the chops and cook 3-4 minutes per side, or until done to your liking.

Let the meat rest 5 minutes before serving.

Serves 2

Caramelized Onion Mashed Fauxtatoes (paleo)

October 13, 2013October 24, 2013Life, Recipes1 Comment

This is a new spin on the typical cauliflower mash – a little gussying up, as it were. I served alongside some mini meatloaves topped with a paleo-fied ketchup and dinner was a smash success. Meatloaf & mashed “potatoes” – what’s not to love?

Caramelized Onion Mashed Fauxtatoes (paleo)

1 head cauliflower
Good quality stock (chicken, vegetable or turkey)
1 medium onion
1 scant 1/2 tsp. 100% maple syrup
1 Tbsp. grapeseed oil
3 Tbsp. olive oil
1 Tbsp. grass fed butter (or vegan butter substitute)
Kosher salt & white pepper to taste

Thinly slice your onion and add to a medium pan over medium/medium-low heat with the grapeseed oil. Sautee, stirring occasionally and adding the maple syrup about half way through – about 15-20 minutes or until caramelized. Add the onions to the bowl of a food processor and puree until smooth, adding splashes of the liquid from the pot of needed to get things going.

While the onions are caramelizing, chop your cauliflower into smallish pieces and add to a medium pot. Add stock until the cauliflower is covered by an inch or so. Bring to a boil over high heat and let cook 10 minutes or until soft. Drain, reserving half a cup or so of the cooking liquid.

Add the drained cauliflower to the food processor along with the butter, 2 tsp. kosher salt & a few shakes white pepper. Puree until smooth, adding reserved stock as needed. Taste and add salt & pepper if needed.

Serves 3

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