gluten-free – Page 48

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.

Game Day Nibbles: Paleo Nachos

February 9, 2013October 16, 2013Life2 Comments

I know nothing about sports, despite growing up in not 1, but 2 households full of baseball watching, baseball listening to, baseball game visiting, and even softball playing sport people (my mother was also very into college basketball, but not until after I left for college and my cousin started attending Duke University). Also, I come from a big football state. And I spent an awful lot of my formative years in a college basketball obsessed state. Pig ball I know not. (I do however, enjoy the occasional baseball game – even though I only know the very basic rules. And hockey. No idea what’s happening, but I like the drama)

Needless to say, I couldn’t give two rats’ asses about the Superbowl. It happened last weekend, and all I remember about the game was Beyonce, some amount of complaining about a blackout, and that we were ostensibly rooting for the Ravens due to a: their proximity, and b: someone on the other team recently coming under fire for homophobic remarks.

But snacks, snacks I like; and any excuse to make “man snacks” is a-okay in my book. This year, I made a variation of one of my staples (sliders) and what has become a new favorite – paleo nachos. During the game, I managed to finish planning our spring vacation (go me!) and design a few cards for upcoming holidays.

The nacho recipe is below. Sliders to come soon.

Paleo Nachos

1 lb. ground beef (grass fed)
2 tsp. coconut oil
4 Tbsp. chili powder
2 tsp. chipotle powder
2 Tbsp. granulated garlic powder
2 Tbsp. onion powder
2 tsp. sea salt
Black pepper
TJ Guacamole (recipe follows)
Salsa (optional)
2 scallions
Sweet potato chips (I used store bought because I failed at home made)

In a large pan, warm the coconut oil over medium – medium-high heat. Add the beef and break up with a spoon. Add the spices, salt & pepper and cook until deeply browned. Drain.

While this is cooking, make your guacamole and slice the scallions into thin medallions.

When the beef is browned and drained, assemble your nachos. 1st layer chips, 2nd layer beef, top with guacamole, scallions and salsa (if using). Enjoy.

Serves 4-6 easily. We took down a bag of chips and still had enough leftover meat and guac that we could both have another big plate.

TJ Guacamole

This guacamole is straight from Trader Joe’s guacamole kit. I originally added 3 strips of applewood smoked bacon to mine, but couldn’t taste it in the final product at all. If you want some porky goodness, try upping the quotient to 5 strips of bacon.

2 ripe avocados
1 Roma tomato, diced
2 cloves garlic, diced
1 jalapeno, seeded and diced
1 tiny onion, diced
Juice of 1 lime
Big pinch salt

Mash all ingredients together with a potato masher (or fork, if you want a workout).

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.

Paleo Chili with Root Vegetables

January 19, 2013October 16, 2013Life, Recipes1 Comment

Mmmmm…. chili. Is there another food that is as synonymous with colder months (perhaps pot roast)? Chili is one of those ridiculously easy to make dishes that is a great thing to always have in your back pocket in case life throws you a cold, rainy day. This version foregoes the beans in favor of more paleo-friendly parsnip and carrot chunks. Hearty, filling, and warming to the core; this dinner serves as a long-form weeknight dinner and perfect back of the fridge/freezer lurker.

Paleo Chili with Root Vegetables

Adapted from Bison Chili from The Paleo Plan

1 1/4 lb. ground grass fed beef (or bison if you can find it)
1 Tbsp. coconut oil
1 medium yellow onion, diced
3 stalks celery, diced
2 parsnips, chopped
3 carrots, chopped
2 palms full ground cumin
4 palms full chili powder
1/2 palm dried oregano
2 palms full granulated garlic
2 (14.5 ounce) cans diced tomatoes – fire roasted or regular
1 (7 ounce) can green chiles
Sea salt to taste

Heat a large pot over medium-high heat. Add the coconut oil.

Add the onions and celery and sautee until the onions are translucent, about 4 minutes.

Add the beef and spices and sautee until browned.

Add the parsnips, carrots, tomatoes, chiles, 2 big pinches salt and 3/4 of a can of water and stir.

Bring up to a boil, reduce the heat, cover and let simmer an hour.

Taste and re-salt if needed.

Serves 2 for dinner + 2 for lunch

Breakfast of Champions: Green Smoothie

January 12, 2013December 29, 2014Life, Recipes48 Comments

It seems like the whole (healthy eating) world has jumped on the smoothie bandwagon. Internet fisticuffs have broken out over the relative merits of blending vs. juicing. Crazy eyed evangelists for both warring factions spout suspicious claims from the rooftops. Pinterest orgy groups have formed.

So, what am I doing? Adding to the noise by posting a smoothie recipe. I can’t help it; this recipe is good. Like really good. And I can’t find any fault with the health content.

My DH and I got started on smoothies innocently enough: he’d been listening to Joe Rogan’s podcast (check it out if you haven’t – he’s not a douche like I had feared he would be; he actually has some really great guests and some interesting nutrition “experts”. Plus, he’s really kind of hilarious) and Rogan mentioned how much he really likes his morning green smoothie. And then he had nutritionists on talking about smoothies and although they might argue about how you get the juice in the glass, they couldn’t argue (much) about more vegetables being good for you. Some guests cautioned about fat soluble vs. water soluble vitamins, sugar content, and whether liquid veggies were better than veggies you chew; but the overall consensus was veggies = good and controlling where those veggies come from = even better.

Needless to say, we were intrigued (and visions of a crazy high-powered blender danced in my DH’s head). We started small – 1 blended smoothie from the health store down the road (which we split, because ack! $10!). Both of us absolutely loved it, so we did the (relatively) cost-conscious thing and started buying Naked Juice. But we felt bad about it because of the pasteurization and the sweet taste and we were pretty sure it was really bad for you. So we hemmed and we hawwed and we argued and we justified and finally we sprung for a refurbished Vitamix blender. And now that $7 a day smoothie habit costs around $5 and we are a month in to making back enough dough to break even on the monster that now sits in a place of honor in our kitchen.

My DH is the smoothie mix master in the family – he gets up first, and enjoys the mad scientist aspect of creating mixes. I don’t mind, it gets him to clean the kitchen more often. That, and he’s great at it. 🙂

Big Green Breakfast Smoothie

Serves 2

1 apple
1 banana
4 stalks kale
1/2 c. fresh spinach
2 stalks celery
Small hand full cilantro
1 tsp. spirulina
1/2 c. orange juice (the healthiest 100% juice you can find)
1 c. coconut water (100% pure – if you can’t find a brand with no additives, use regular water)
1/2 avocado
1 inch ginger

Whiz everything up until smooth. This is a thick shake-like smoothie that fills you up until lunch.

Added bonus for metric nerds: Self Magazine’s site has a really good nutrition calculator. I ran this smoothie through it, and this is what came up for nutritional value:

289 calories, 56 from fat (7g total)
213mg sodium
59g carbohydrates (11g dietary fiber)
6g protein
131% Vitamin A
152% Vitamin C
13% Calcium
13% Iron

How awesome is that?

Full metrics with goodies like nutritional targets, fullness factor, glycemic load, inflammation factor, nutrient balance, protein quality, calories, carbs, vitamins, fats, minerals, sterols & other substance breakouts here. *nerd squee*

Ginger Curry Carrot Soup

January 5, 2013October 16, 2013Life, RecipesLeave a Comment

This simple carrot soup comes together in no time at all and makes for a hearty, healthy weeknight meal. Paleo friendly, vegetarian, vegan and gluten-free.

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Ginger Curry Carrot Soup

Based on Simple Ginger Carrot Soup by Paleomg

1 1/2 lb. bag carrots, chopped
4 c. vegetable broth
1/4 c. coconut milk
1 yellow onion
3 inches ginger
3 cloves garlic
2 Tbsp. coconut oil
1 palm full curry
2 tsp. garam masala
Salt & white pepper to taste
Drizzle grapeseed or walnut oil (optional)
Toasted pecans for garnish (optional)

Halve and slice the onion thin, mince the garlic and peel & mince the ginger. Heat a large pot over medium and add the coconut oil. Add the onion, garlic & ginger and cook until the onions are translucent. You don’t want to burn them, so stir frequently as you are chopping the carrots into large-ish chunks and gathering your other ingredients. I let my onions go until they were just beginning to brown at the edges, and they were terrific.

When your aromatics are where you want them and the carrots are ready, add carrots along with stock and coconut milk. Stir and add the curry and garam masala with some salt and white pepper. Simmer 20 minutes or until the carrots are soft.

Once the carrots are soft, blend with an immersion blender until smooth. Alternately, you can use a food processor or blender.

Return to the pot and taste for seasoning. Add more if needed. Simmer an additional 10 minutes or until your desired thickness is reached.

Drizzle with a little oil and top with toasted pecans if desired.

Serves 2 for dinner + 1 for lunch.

Sundried Tomato Basil Meatballs with Walnut Pesto and Broccolini

December 31, 2012October 11, 2013Life, Recipes1 Comment

This is a great little weeknight dinner and this pesto is something you will want to have on hand. It’s great here, as well as on chicken or beef, or when used as a mix-in for all sorts of “basic” ingredients to give a little kick. Paleo friendly and gluten-free.

A note on coconut cream: Coconut cream is easy to source. Take a can of full fat coconut milk, place into a container with a lid and chill a few hours or over night. A thick layer of cream will rise to the top and solidify. This is coconut cream and it is tasty.

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Sundried Tomato Basil Meatballs with Walnut Pesto and Broccolini

Based on Sun Dired Tomato Meatballs with Creamy Pesto from Everyday Paleo

For the meatballs:

2 lbs. ground beef (or a mixture of beef, veal and pork depending on your particular culinary inclinations)
4 scallions
1 big hand full basil
1/2 c. sun dried tomatoes
3 cloves garlic
Big pinch salt
Black pepper
1 Tbsp. coconut oil

For the broccolini:

1 bunch broccolini
Olive oil
Salt & pepper

For the pesto:

1 c. walnuts
1/2 c. extra virgin olive oil
3 cloves garlic
2 c. basil
1/4 c. sun dried tomatoes
1/2 c. coconut cream
Big pinch salt
Big pinch red pepper flakes
2 tsp. white wine vinegar

Preheat the oven to 375. While you are waiting for the oven to heat, prep your broccolini by chopping the cut ends off, placing the stalks on a cookie sheet, and drizzling with olive oil. Sprinkle with salt & pepper. When your oven comes up to temperature, add the broccolini and set the timer for 15 minutes.

Bring a cup or two of water to a boil. Place the sundried tomatoes in a medium bowl and cover with boiling water. Cover with a dish towel or plastic wrap and let reconstitute 15 minutes. If you are using oil packed tomatoes, skip this step.

While your tomatoes are reconstituting, mince the scallions, garlic and basil for the meatballs.

When your tomatoes are reconstituted, remove from the water and mince. Add the meatball portion to a large bowl along with the other meatball ingredients (minus the coconut oil).

Mix the meatball ingredients together and form into ping pong ball sized meatballs.

Heat the coconut oil over medium to medium-high heat in a large ovenproof skillet. Once the oil is hot, add the meatballs and brown on all sides.

When your broccolini timer goes off, flip the broccolini and return to the oven and cook an additional few minutes until browned but not burnt.

When the meatballs are all browned, slide the pan (if it is ovenproof, otherwise use a cookie sheet) into the oven and bake an additional 7-10 minutes.

While the meatballs are working, make the pesto. Add all ingredients to the bowl of a food processor and whiz until smooth and pesto like. Taste and add more salt/vinegar/pepper as needed until your desired taste balance is reached. You’re looking for a bright and lively pesto – something you want to eat more of before dinner. If it is too thick, thin with a bit of the tomato water if you have any on hand, or regular water. Don’t forget to adjust your seasoning after thinning. I went for a thick sauce – more of a paste – and it was delicious.

To serve, pile meatballs on top of broccolini and top with pesto. And more pesto.

Serves 2-4 for dinner (meatballs and pesto – if you’re serving 4, double the broccolini quantity) or 2 for dinner + 1 for lunch with more pesto left over.

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