Tag: recipes

Low Carb Gochujang Shrimp Bowl

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What to do with leftover shrimp, and the massive tub of gochujang I’ve acquired? Make a yummy, yummy “noodle” bowl to kill that ramen craving I was also having.

If you’re nervous about gochujang and Korean food in general, don’t be – the paste I have may look spicy, but it’s not. It’s delicious, and is useful in a bunch of different ways.

gluten-free, low carb

Low Carb Gochujang Shrimp Bowl

14-16 shrimp
1-2 scallions
A bunch of shredded cabbage (I had about 1.5/2 cups per serving)
1-2 eggs per serving
Sesame oil
Soy sauce
Sesame seeds
Salt & pepper

for the marinade

2 tsp. olive oil
2 cloves garlic, minced
1 tsp. lemon juice
2 tsp. Gochujang (I could have done with a full Tablespoon here happily)
1/2 tsp. honey
1 Tbsp. water

First, whisk together all marinade ingredients in a small bowl. Add the shrimp, toss, and let marinate :30 to a couple hours in the fridge.

While that’s working, shred your cabbage and prep all other ingredients.

Cook in batches for each serving.

First, fry the cabbage in 1 Tbsp. oil over medium-high heat until beginning to brown and soften. Season with salt & pepper.

Push to the outside of the pan and add the shrimp + a hand full of scallion to the middle and cook until 3/4 done.

Stir all together and push to the outside of the pan. Add 1 tsp. sesame oil in the center and crack the 2 eggs in. Season with a sprinkle of soy sauce.

When the egg whites have turned white, poke the yolks and stir into ribbons.

When 3/4 of the way cooked through, stir into the rest.

Transfer to a bowl and top with a sprinkle of raw scallion + sesame seeds.

Repeat with subsequent batches.

Serves 1-2 for dinner, depending on whether you have other banchan

Thai Grapefruit Shrimp Salad

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This recipe came about because I had something similar one fateful night when I got delivery pan-Asian – and then proceeded to think about it nonstop for a solid week.

While this isn’t 100% the same as that dish, it’s pretty close – and almost equally as addictive. The sharp bitterness of a good grapefruit pairs really well with sweet-tart tamarind, and the earthiness of nut butter. Yum all around.

gluten-free, paleo, low carb

Thai Grapefruit Shrimp Salad

1 ruby grapefruit
14-16 shrimp
1/4 c. roasted nuts
1 small shallot
1 red chili
1 clove garlic
2 small cucumbers
6-8 cherry tomatoes
1 Tbsp. cooking oil
Salt & pepper

For the dressing

1/2 tsp. shrimp paste (or fish sauce)
1 tsp. Thai roasted red chili paste
2 tsp. tamarind paste
1/2 tsp. honey
Juice of 1 lime
1 tsp. nut butter

Add to a large bowl, the grapefruit (peeled and supremed), shallot, chili and garlic (minced), cucumbers and nuts (chopped), and cherry tomatoes (halved).

In a separate bowl, whisk all dressing ingredients together.

Pour over salad and toss.

Sautée the shrimp in the oil in a medium pan 3-5 minutes or until cooked through, making sure to season with salt & pepper.

When done, add to the salad. Toss again and let chill a couple hours to allow the flavors to marry.

Serves 2 as a light meal

A Standard Southern Slaw

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This year for his birthday, DH requested a Southern-style feast to go with games and an ice cream cake.

Southern, I can do – no problem. The ice cream cake was a stretch (shudder remembering all the terrible ice cream cakes I had growing up and the disappointment that they still had icing), but it went over well – as did my backup lactose-free salted caramel ice cream stuffed red velvet cupcakes.

This simple slaw I made so we’d have a (non-fried) veggie (the fried okra I made was a big hit as well), and something with a little crunch. Lactose-free mac-n-cheese that certainly didn’t taste it and pulled pork with ENC style sauce rounded out the day.

gluten-free, paleo, vegetarian, vegan

A Standard Southern Slaw

About 2 cups shredded red cabbage
About 2 cups shredded green cabbage
1 Granny Smith Apple, chopped
1/4 white onion, minced
1/2 cup your favorite mayo or mayo substitute
1 Tbsp. Apple cider vinegar
1 Tbsp. your favorite mustard
1 Tbsp. lemon juice
1/2 tsp. ground cumin
Liberal salt & black pepper

In a large bowl, whisk together the dressing ingredients (mayo and below).

Add the fruit & veggies and mix with your hands, massaging the dressing into the cabbage. Liberally salt & pepper.

Let sit in the fridge a couple hours to marinate and serve.

Serves enough for a party

Guac Noodles with Miso Pesto

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This recipe comes largely courtesy of Heidi Swanson from 101 Cookbook’s Instagram feed. She mentioned restocking her freezer after a move and the outline of what she calls Winter Green Miso Paste and it sounded fabulous, so I decided to make my own version.

And boy am I glad I did. This stuff is versatile! I served it with shiritaki noodles, a neutral guacamole, roasted broccoli & batch cooked ground chicken, but it would also be fantastic baked with salmon, swirled into soup, piled into or onto root vegetables, or thinned a bit and used in place of chimichurri to dress up red meat.

Gluten-free, vegetarian, vegan, low carb

Guac Noodles with Miso Pesto

First, make the pesto by whizzing:

1/2 c. yellow miso
3/4 c. your favorite oil
6 large cloves garlic
3 Tbsp. fresh rosemary
1 bunch cilantro
1 bunch parsley
16 garlic chives
2 inches fresh ginger
2 tsp. vinegar
Salt & pepper

Then, the noodles:

1 pack shiritaki or kontjac noodles
2 tsp. stock powder (I used Ina Parman’s chicken, which is strangely vegan)
2 tsp. your favorite oil

Drain and rinse noodles. In a medium pan, heat the oil over medium-high heat. Add the noodles and stock powder and cook until noodles are dried.

While the noodles are working, make a neutral guacamole by smashing:

1 avocado
Juice 1/2 lemon
2 tsp. garlic powder
2 tsp. onion powder
Salt & white pepper

To serve, combine and eat as-is or round out with roasted broccoli and/or ground chicken.

Makes a bunch of sauce – enough to freeze, enough guac for days, and 1-2 servings noodles

Dairy-Free Potatoes Au Gratin

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So. Freakin. Good. Such a 💩 picture.

I haven’t had potatoes au gratin for years, and I’m happy DH requested it for Christmas dinner, and that I found a dairy-free version online to riff on. This was fantastic, and my guests had no idea it was dairy-free until I told them.

You can’t taste the coconut at all.

Note: I used lactose-free sharp cheddar cow cheese. This doesn’t bother my stomach, but if you’re vegan, I’ve really liked the Daiya shredded cheeses.

gluten-free, vegetarian

Dairy-Free Potatoes Au Gratin

3.5 lbs. potatoes, sliced 1/8 in. thick
6 cloves garlic, minced
2 – 3 shallots (about 3-4 c minced)
2 tsp. olive oil
14 oz. coconut cream
1 c. unsweetened almond milk
1/2 tsp. ground nutmeg
1 tsp. dried oregano
1 tsp. dried basil
Salt & pepper
1/2 c. chicken broth
2 Tbsp. cornstarch
Shredded lactose free cheddar

Preheat your oven to 200C.

Grease your pan if you’re not using a disposable – you want something rectangular.

In a large pan, sautée the shallot and garlic in the oil until softened and starting to brown.

Add the coconut cream, almond milk, spices, salt & pepper and bring to a gentle boil.

Boil 10 mins. While that’s working, slice the potatoes and add to another large bowl – covering with cold water so the potatoes don’t brown.

To the coconut mixture, add a slurry of the chicken broth & cornstarch. Stir vigorously to thicken the sauce.

To assemble, make a slightly overlapping layer of the potatoes, top with sauce and cheese and repeat until you run out of potatoes. You want the top layer to be potatoes followed by a generous layer of cheese.

Cover with foil and bake 60-75 minutes or until a knife inserted in the middle meets no resistance.

Remove the foil and bake 5-10 minutes or until the cheese browns. If your oven has a broil function, more the better.

Serves a bunch

Roasted Carrot & Onion Salad

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It was a roasted veggie kind of holiday around here. This one I initially served lukewarm with a rib roast and killer lactose-free potatoes au gratin, but I’m happy to report that it makes a killer hot hash the next day with eggs and chunks of beef. 🤤

Next time I may either not share with friends, or make more: this dish turned out really well.

gluten-free, paleo, vegetarian, vegan, Whole30

Roasted Carrot & Onion Salad

2 lbs. carrots
1 – 2 fennel bulbs
2 large red onions
Neutral oil for roasting
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. pepitas
2 tsp. sweet paprika
2 tsp. smoky chili powder
2 tsp. ground coriander
1 Tbsp. lemon juice
Small hand full fresh mint, chopped
Salt & pepper

In a 200-ish C (around 425F) oven, bake your fennel & onion which you’ve sliced into thin wedges, arranged with plenty of space on a baking sheet, drizzled with oil and sprinkled with salt & pepper. Bake 25 minutes.

On a separate baking sheet, add the carrots which you’ve cut into 3-ish inch chunks, oiled & seasoned. Bake 25 minutes or until everything is well browned and almost burnt in spots.

Actually, if the onion is a bit crispy, it’s even better.

Toss the rest of the ingredients together in a large bowl to form a vinaigrette.

Add the veggies & toss again.

Serves a bunch

Orange Beet Salad

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This dish made a nice light little punch of vegetable brightness for a holiday potluck.

Hence the fake picture.

I’ll insert the real and terrible pic I took after the recipe – suffice it to say, wine + taking pictures basically in the dark is not a great combo.

gluten-free, paleo, vegetarian, vegan, Whole30

Orange Beet Salad

5 roasted and de-skinned beets
1 small head roasted cauliflower (toast until deeply browned)
4 Tbsp. olive oil
1/2 c. hazelnuts
4 small oranges (not naval – something tastier)
1 shallot (about 3 T when minced)
2 Tbsp. red wine vinegar
2 tsp. pomegranate molasses
2 tsp. ground cumin
1 Tbsp. lemon juice
2 tsp. garlic powder
2 tsp. onion powder
2 Tbsp. fresh parsley
4 – 5 Tbsp. fresh tarragon
Salt & pepper

Add your cauliflower to a large bowl. Chop the beets and add. Peel, segment, de-seed and halve the oranges minus one half.

Squeeze that last half orange into a small bowl (about 2 Tbsp. juice). Add the lemon juice, olive oil, molasses, vinegar and spices. Chop and add the parsley. Mince and add the shallot. Add salt & pepper.

Pour over the salad and toss.

In a dry pan, toast the hazelnuts. Chop and toss on the top of the salad with the chopped tarragon.

Serves a party

Coconut Chicken Chili

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This dish is a light but comforting bowl of goodness.

Gluten-free, paleo, keto

Coconut Chicken Chili

1 lb. ground chicken

2 small bell peppers, chopped

4 cloves garlic, chopped

2 jalapeños, chopped and separated

1/2 large onion, chopped

1/2 small bag frozen spinach

1/2 small bag frozen broccoli

1 chicken bouillon cube

1 can coconut milk

2 bay leaves

2 Tbsp. chili powder

2 tsp. ground cumin

2 tsp. dried oregano

2 tsp. ghee

Salt & pepper

Toppers:

Hand full chopped cilantro

The second jalapeño

Juice of 2 limes

2 chopped green onions

First, prep your onions & garlic and sautée in the ghee until beginning to brown.

While that’s working, prep the rest of your ingredients.

When done, add to the bowl of an electric pressure cooker with the chicken. When the garlic & onions are done, add. Add all the other ingredients but the toppers + 1-2 cans water.

Set the cooker to “stew” and let go.

When time is done, open and taste for seasoning. Add more salt & pepper if needed. Add the toppers and stir.

Serves 4

Smothered Butternut Squash

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The sauce on this recipe is addicting. So much so, I’ve managed to eat half a squash today and want more sauce.

What is it with me and raw garlic? I can’t get enough.

Gluten-free, paleo, vegetarian, vegan

Smothered Butternut Squash

1 smallish butternut squash
8-10 cloves garlic
1/2 – 2/3 c. olive oil
2 Tbsp. grainy mustard
4 tsp. sweet paprika
Generous salt
Generous pepper

First, preheat your oven to 200C and prep a baking tray with tinfoil.

Cut the stem ends off your squash, and halve down the middle lengthwise. Scoop the seeds and discard.

Now make your dressing by whizzing all the remaining ingredients.

Spoon a generous amount over each cut half of squash and arrange face up on the sheet.

Bake 25 – 35 minutes or until the thickest part is soft.

To serve, you can either scoop out of the skin in the kitchen, table side, or eat the skins. Whatever your fancy.

Serve with the rest of the sauce drizzled over top (or in my case, slathered).

Should serve 4 with a small squash

Pear + Radish Salad

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It’s the season of potlucks – or one of them, at least, and as such I’ve been in my typical ‘vegan veggie things in a bowl with zero gluten – but nuts, so no suitable for almost but not quite everyone’ mode.

This salad as written makes a ton. Like 2 trays full, which is overkill for a 10-person potluck. Hopefully, more will turn up – or everyone comes hungry. I’ve got too many party leftovers at my house.

Gluten-free, paleo, vegetarian, vegan

Pear + Radish Salad

A crapton shredded kale (I used something like 6 – 8 cups because that was the size of my package – this dictated the size of my salad because I didn’t want leftovers)
2-3 cups chopped red cabbage
6 smallish pears, chopped
20 radishes (I used English Breakfast, but watermelon or another peppery variety would be even better)
2 hand fulls slivered almonds
1 hand full raw pepitas
2 hands full pine nuts
1 bunch snipped chives

For the dressing

Note: I doubled this recipe to get the amount of dressing I wanted

1/4 c. lemon juice
4 cloves garlic
1.5 Tbsp. date molasses
4-5 glugs or turns around the mixer olive oil
Hand full parsley
4 sprigs thyme
1/4 c. tahini
1/4 c. water
1 Tbsp. grainy mustard (if you’ve been reading awhile, you’ll know by this I always mean Maille Wholegrain because it’s my 😍)
1 green onion
Generous salt & pepper

Prep all salad ingredients and add to a vessel of some sort. Whiz the dressing together in your food processor and pour over the salad. Massage with your hands to combine and work into the kale.

Serves a party