recipes – Page 41 – Gastography

Blistered Cabbage & Apples

November 8, 2014RecipesLeave a Comment

Yay, fall. This dish makes a satisfying lunch “salad” or dinner side dish, and just screams fall to me. And it’s quick – plus easy. A big win in every category.

Vegetarian, gluten-free, paleo

Blistered Cabbage & Apples

1 small head cabbage (about 2c. when shredded)
1 Fuji apple
2 Tbsp. ghee
1 tsp. apple cider vinegar
2 pinches kosher salt
Few grinds steakhouse seasoning
1 tsp caraway seeds

Wash, core and shred the cabbage. De-seed and chop the apple.

Heat the ghee in a large pan over medium-high heat. Add the cabbage, hit with salt and a few grinds of your favorite steakhouse seasoning and sauté, stirring occasionally, 5-10 minutes or until softened and blistered in places. You could also broil the cabbage here to the same effect.

In the last few minutes, add the apple, vinegar and another shot of salt. Stir and continue to sauté until the apples are almost tender.

Serves 1-2 for lunch or 2-3 for dinner.

Spicy Chard & Cabbage Slaw

November 1, 2014RecipesLeave a Comment

It must be the Southerner in me, but every time I think ‘pulled meat’ (hee hee) I think ‘slaw’. This week, I made pulled beef as my big multi-meal protein, and was graced with some really nice cabbage and chard in this week’s CSA box.

Slaw it is, and what better kind than spicy?

Vegetarian, Vegan, Gluten-free, Paleo (swap aioli for strict)

Spicy Chard & Cabbage Slaw

1/2 small head cabbage
1/2 bunch rainbow chard
4 scallions
1 small bell pepper
2 cloves garlic
Fresh black pepper

For the dressing

2 Tbsp. mayo (I used Just Mayo, which is pretty great and not filled with a bunch of crap – it’s not strictly paleo (contains canola oil & tiny amounts of sugar & pea protein), but it is good and waaaaayyyy more convenient than my futile attempts at making aioli)
3 tsp. sriracha
2 Tbsp. lemon juice
2 Tbsp. water
2 pinches kosher salt

Core and shred the cabbage and add to a large bowl. Ribbon the chard and add. Thinly slice the scallions and add. Julienne the pepper and add. Mince the garlic and add. Toss with a few cracks black pepper.

In a smaller bowl, whisk together the mayo, sriracha, lemon juice, water and salt.

Drizzle the dressing over the slaw and toss with your hands to combine.

Serves 4 as a side or 2 as a bigass salad

Shredded Potato & Scallion Waffles

October 25, 2014RecipesLeave a Comment

Mmmmm….. waffles. Savory, savory waffles. It should come at no surprise that I’m not a huge fan of a sweet waffle – dessert for breakfast has never really appealed to me (plus: that much sugar has pretty much always made me sick), but breakfast for dinner – now that’s a different story. Bring it.

This waffle came about because I was craving waffles, wanted a sandwich, and haven’t found a paleo bread I actually want to eat as part of a sandwich. To me at least, white potatoes aren’t really paleo – but they *did* come in my last CSA batch, so they needed to be eaten. This waffle is the perfect delivery system (and a good way to make sure you don’t go carb crazy!) I served 1/2 a waffle with a nice spicy kale & chard salad (recipe coming soon) and pulled beef – for a dinner that was decadent, delicious, and wholly satisfying.

Rock on, potatoes, rock on.

Paleo-ish (you could totally swap the white potatoes for sweet here), vegetarian, vegan (swap the fat)

Shredded Potato & Scallion Waffles

2 russet potatoes
4 scallions
Kosher salt & fresh black pepper
Ghee

Peel and shred the potatoes (I used the shredding disc attachment for my food processor and would highly recommend going this route). Press between paper towels to get as much liquid as possible out.

Dump into a large bowl. Thinly slice the scallions, adding to the bowl when finished.

Toss to combine. Hit with some salt and a few grinds black pepper. Toss and hit again.

Preheat your waffle iron to medium. When it beeps, brush both sides of the hot iron with ghee.

Put half the mixture on the iron bottom, making sure to distribute evenly. Close and flip.

Cook 10 minutes, check to see if golden brown and crispy. If so, cool, you’re done. I needed 10 additional minutes on mine.

Cut into quarters and serve.

Serves 4 (half waffle portions)

Miso Pepita Broiled Squash

October 18, 2014December 29, 2014RecipesLeave a Comment

I know I have a winner on my hands when the first taste of something horrifies my mouth – but subsequent tweaks and tastes cause me to salivate, eat too much, and wind up having to pour water over the bowl to cease the smorgasboarding. (sidebar: you don’t even want to know how many times I typed Smorgasburg instead of smorgasboard – I may have been living in Brooklyn too long)

Back to topic. This side is pretty great. The topping is sweet and salty and rich and a little crunchy – while the squash is a little sweet, soft and a touch velvety. The two play well nicely together.

Vegetarian, vegan, gluten-free, paleo-ish [miso is not strictly paleo (neither is rice wine vinegar for that matter), but as far as soy products go – fermented isn’t quite the devil that unfermented is. I will also love my rice wine vinegar forever, regardless of what the paleo police say]

Miso Pepita Broiled Squash
Adapted from Broiled Spaghetti Squash with Walnut-Miso Glaze by Saveur

1 medium butternut squash
Coconut oil
1/2 c. pepitas
1/4 c. white miso
3 Tbsp. maple syrup
3 Tbsp. rice wine vinegar
Pinch red chili flakes
Pinch kosher salt

First, prep a baking sheet with tinfoil and set your oven to heat to 400 F.

Peel your squash with a vegetable peeler, cut into two easier-to-manage hunks, and cut into potato wedge looking sizes (scooping the guts from the bell end as you go). Lay on the prepped cookie sheet and drizzle a little coconut oil over. Toss well to coat. Sprinkle with kosher salt.

Bake 30 minutes or until soft and just starting to brown a bit on the edges.

While your squash is baking, make the crumbly goodness.

Combine the pepitas, miso, maple syrup, vinegar, chili flakes & salt in the bowl of a food processor and pulse until combined and gravelly looking. Taste. The mixture should be weird but strangely delicious and addicting after the second taste or so.

If you need to cut the weirdness, adding a little more maple syrup would work; adding some “warmer” spices (like cinnamon or pumpkin pie spice) may also help. I kept it weird.

When your squash is done, move your rack up and kick the oven on to broil.

Top your squash with the miso pepita mixture – I used the whole batch when I made it (mostly because I was already obsessed with the taste, but in hindsight this was a wise choice).

Broil 3 minutes or so, until the top is nice and crunchy and browned.

Serves 4 as a side.

Harissa Roasted Squash + Kale Salad

October 11, 2014RecipesLeave a Comment

Delicata squash is my new favorite thing. I’d forgotten how it basically tastes like fall candy. Y-tothe-U-tothe-M. This easy to slap together salad + squash combo makes a decadent dinner dish when paired with a quick pan seared duck breast. If your squash makes it that long – I had trouble getting the amount I did to the table and away from grazing hands.

As written, this recipe isn’t wholly paleo – if you want a paleo-friendly version, swap the olive oil you bake with out for coconut and omit the miso (or sub a little coconut aminos).

Harissa Roasted Squash + Kale Salad

For the Squash

1 delicata squash
1 Tbsp. harissa (my favorite brand is Mina)
1 Tbsp. olive oil
1 bunch baby fennel

For the Salad

1 bunch kale
1 Tbsp. harissa
1 Tbsp. olive oil
Juice of 1/2 a lemon
Ras el hanout (optional but tasty)
Kosher salt

Preheat your oven to 425 F. Line a cookie sheet with foil.

Slice the ends off your squash and push the seeds out with a spoon. Slice into 1/4-inch rounds. Clean and trim your fennel.

Toss the squash and fennel with 1 Tbsp. harissa and 1 Tbsp. olive oil and arrange in a single layer on your prepared sheet – making sure not to crowd, working the fennel around the squash.

Bake 20 minutes, flip, and bake another 20 minutes or until browned and nutty on both sides.

While the squash is doing it’s thing, make the salad.

Wash and cut your kale into bite-sized pieces.

In a large bowl, whisk the miso, harissa, olive oil & lemon juice.

Massage the dressing into the kale and sprinkle with salt and ras el hanout. Continue tossing and massaging and adding salt & spices until all your leaves are glistening and your spice/salt level is where you want it.

Serve.

Makes enough salad for 3-4 and enough squash for the same (if you don’t eat it all before it hits the table).

Pulled Pork Tacos with Pepper and Apple Slaw

October 4, 2014Recipes1 Comment

Seriously? I haven’t shared a pulled pork recipe this year? Really? I have trouble believing that, since I make so much pulled pork, but it looks like I have neglected you guys.

Well, that’s going to change today.

Pulled pork is one of my absolute favorite go-to meals to make on a Monday and nibble throughout the week. It’s cheap, makes a ton, takes zero effort, and can be dressed a million different ways – practically the perfect food. Plus: pork.

This recipe is how I’ve been eating my pork lately. I’ve been obsessed with the sweet/spicy combo Korean BBQ sauce brings to the party, and was overjoyed to find Napa cabbage in last week’s CSA box. Out of all the non-carby options for taco wrappage, Napa cabbage is my favorite. It’s pliable, holds a bunch, and has a great neutral crunch. I’ve eaten this meal four times this week, which is restrained for me (I used the last batch as an excuse to take down an entire huge jar of kimchee + a jar of quick pickles – in one week). Needless to say, I love this dish. Other fantastic additions include: the aforementioned kimchee & quick pickles, peaches, mangoes, pineapples, Sriracha, sauerkraut, zucchini strips, chipotle, and lime.

Gluten-free, paleo (check your labels!!)

Pulled Pork Tacos with Pepper and Apple Slaw

Pulled pork – about 6 ounces per person makes a good tacos-for-dinner portion
2-4 Tbsp. Korean BBQ sauce (I used 365 brand from Whole Foods, which has both soy and wheat – there are some fantastic gf & paleo versions out there; check your labels!)
2-3 Napa cabbage leaves per person
1/2 bell pepper (I went for yellow)
1/2 tart apple (Fuji and good old Granny Smith are both good here)
1/2 lime
Salt & pepper

Heat your pork and toss with the bbq sauce. Thinly julienne the pepper and apple and toss with the juice of half a lime, plus a sprinkle of kosher salt and a few cracks black pepper.

To assemble, layer your cabbage leaf with a little saucy pork + top with slaw – lengthwise down the leaf seems to work best.

Chow down.

To Make The Pork

2-5 lbs. boneless pork shoulder (you can do bone-in, but it takes longer)
3 or so Tablespoons of your favorite seasoning (my favorite is an Eastern Carolina-style rub with enough black pepper to make me sneeze & lots of red chili flakes)
1/4 cup or so apple cider vinegar
Maybe a thinly sliced onion

Sprinkle your pork on all sides with the spice mixture, rubbing in as you sprinkle and flip. Add to a crock pot. Splash the vinegar over. If you want, a thinly sliced onion is also fantastic here. Lid and cook on high about 6 hours, or until the pork is falling apart and can easily be shredded with a fork.

Enjoy for days.

Paleo Almond Coffee Creamer

September 27, 2014RecipesLeave a Comment

It seems like homemade almond milk has been everywhere on the blogosphere this summer, and I spent almost the whole season holding out – running from its charms – denying that it’s not only crazy simple to make, but cheaper than buying the good stuff – and puts my mind more at ease than buying a carton of milk with added chemicals. Turns out, it’s cheaper even than my beloved coconut milk.

Here’s the cost breakout for home almond milk vs. store almond milk vs. coconut milk in my area (NYC):

“Regular” Storebought Almond Milk
Blue Diamond – the best of the readily commercially available options, IMHO

Cost: $3.29 for 64 ounces
Servings: 32 (2-ounce servings)
Cost Per Serving: $0.10

Fancy Storebought Almond Milk
Califa Farms – a brand with no added crap

Cost: $3.79 for 48 ounces
Servings: 24 (2-ounce servings)
Cost Per Serving: $0.16

Homemade Almond Milk
Made by me with whatever flavorings I want to add and no added crap

Cost: $5.99 for a 16-ounce bag of almonds from Trader Joe’s, which yields just at 5 cups of nuts – with 2.5 cups of water per batch, we’re looking at about 100 ounces of milk.
Servings: 50 (2-ounce servings)
Cost Per Serving: $0.12

Canned Coconut Milk
My favorite is from Trader Joe’s and it has no added crap.

Cost: $0.99 for 14 ounces
Servings: 7
Cost Per Serving: $0.14

The cheapest alternative for my morning coffee looks to be “regular” almond milk – but for pennies more, I can make my own and avoid unnecessary added chemicals. I think that’s a good trade-off. Plus, it’s fun to make.

All you need to make almond milk is a high-speed blender (I have a Vitamix), a mesh bag of some sort (I use one I got for free at the botanical garden a few years ago), some water and time.

Almond Milk

1 cup almonds
2.5 cups water
Pinch salt

Soak 1 cup almonds in water 12 – 24 hours. Drain and rinse.

Add the drained almonds to a blender with 2.5 cups water (I prefer lukewarm to warm). Blend. Add a pinch of salt and blend some more.

Fit a mesh bag over a bowl. Pour the almond milk into the bag. Lift and squeeze until you can’t get any more liquid out.

Funnel the liquid into containers – I’ve found that splitting the batch between 3 small re-sealable pop bottles works the best for clean retrieval + optimal flavor selection.

My Favorite Coffee Creamer Flavorings

Whiskey Cinnamon (1 tsp. Honey Jack + 1 tsp. ground cinnamon in 1/3 of a batch)

Maple Vanilla (1 tsp. maple syrup + 1 tsp. vanilla extract in 1/3 of a batch)

Pumpkin Spice (1.5 tsp. pumpkin pie spice in 1/3 of a batch)

Keeps about a week in the fridge

What do I do with all that leftover pulp? Make cookies! These are pretty great. I’m also dying to try these crackers.

Paleo Peach Crumble

September 20, 2014December 29, 2014RecipesLeave a Comment

I don’t go for desserts often, but I find myself lately with a glut of fresh almond meal that needs using (more on why later) – dessert seems like the logical outcome. Plus: peaches. Can we talk about peaches that have been graced with heat?

d-e-l-i-c-i-o-u-s

This recipe isn’t instant, but scales beautifully to serve more – these peaches would be absolutely fabulous with some of that coconut whipped cream I made for a party, or some of my favorite 1-ingredient ice cream.

Vegetarian, Vegan, gluten-free, paleo

Paleo Peach Crumble

2 peaches, halved and pitted
1/4 c. almond meal (either plain from the package, or leftover from making almond milk)
1-2 Tbsp. melted ghee
1 tsp. vanilla (optional – if you use plain flour, it would be a nice touch)
Cinnamon or Pumpkin Pie Spice
Kosher salt

Preheat your oven to 375 fahrenheit. While your oven is coming up to temperature, either grab some oven-proof ramekins or line a cookie sheet with foil. I love the ramekin for baking this item because it looks pretty, feels fancy, and puts my ramekins to better use than being a handy cherry tomato-to-mouth conveyance method.

Place your halved peaches cut side up in/on your cooking vessel and sprinkle with pumpkin pie spice or cinnamon and a pinch of kosher salt.

In a small bowl, combine the almond meal and ghee and work with your fingers until you have crumbly flour. Sprinkle over the peaches (you don’t want a whole heap here – go for a moderate amount and the crumble will toast more evenly).

Bake 25-30 minutes, or until the peaches offer no resistance to a fork and the topping is nice and browned.

If desired, drizzle with some honey or maple syrup and top with a dollop of coconut whipped cream or scoop of 1-ingredient paleo ice cream.

Serves 2-4, depending upon how heavy a dessert is warranted.

Charred Corn & Leek Salad with Carrot Top Pesto

September 14, 2014September 14, 2014CSA Shares, RecipesLeave a Comment

Mmmmmm….. summer CSA corn. It’s not paleo, but damn is it ever good. And we’ve been swimming in it at our house – the best ears we’ve had in years, too. North Carolina Silver Queen, eat your heart out.

This salad is nutty and sweet from the toasting the corn gets and savory from the leeks – with a nice hit of smokiness from bacon and a side of carrot top pesto (waste not, want not) to round out the herbaceous notes.

Gluten-free

Charred Corn & Leek Salad with Carrot Top Pesto

2 ears corn
3 leeks
Coconut oil
2 Tbsp. carrot top pesto (see recipe below)
1 tsp. apple cider vinegar
1 tsp. ground cumin
1 tsp. ground chipotle powder
2 slices thick bacon

First, char your veggies. Set your broiler to High, cover a cookie sheet with tinfoil and prep your veg. Shuck the corn and halve the leeks lengthwise (don’t forget to rinse). Brush with coconut oil and broil until charred on all sides – the leeks will be done first.

While the veggies are caramelizing, chop the bacon and fry. Drain and move to a large bowl. Add the vinegar, cumin, and chipotle. When the leeks and corn are browned to your liking, remove from the broiler and let cool a bit. Chop the leeks and add to the bowl. Remove the corn kernels (I shave off one side, flip onto the flat side and chop down the side of the ear as close to the cob as possible) and add to the bowl. Toss. Add the pesto, toss and taste for seasoning.

Serves 2 as a side dish if you use smallish corn and leeks.

Carrot Top Pesto

1 small bunch carrot tops (about 1/2 c.)
Olive oil
3 Tablespoons parmesan (optional)
1.5 tsp. citrus juice (I used lime)
1 tsp. red pepper flakes
Salt & pepper

Add the carrot tops, parmesan, red pepper flakes and a generous pinch salt and pepper to the bowl of a food processor. Process until broken down. Add olive oil in a stream while the machine is running until you get the consistency you want. Add the lime juice and give another couple whizzes. Taste for seasoning and add more if necessary.

Makes enough to double the salad recipe.

Paleo Shake-N-Bake Zucchini Fries

September 6, 2014Recipes3 Comments

I think I’ve found my favorite way to eat a surfeit of zucchini: as fries. This version bakes up crispy if you’ve cut your fries right, doesn’t have too much breading, and provides a really decadent-feeling side dish for something summery like a bunless burger. Delicious!

A note on fry cutting: You want fries roughly the size of fast food fries here – think Wendy’s over KFC. Fry wedges are great, but they just won’t get crispy.

An additional note on greasing the cookie sheet: Do not, under any circumstance, skip this step. You will have a mess on your hands and a whole lot of inedible mush.

Paleo, gluten-free, vegetarian, vegan

Paleo Shake-N-Bake Zucchini Fries

1 medium zucchini
1/2 cup almond flour (you can use coconut, but I prefer almond)
1 Tbsp. of your favorite all-purpose seasoning
1 Tbsp. garlic powder (optional, but I love it)
Coconut oil

Preheat your oven to 400 degrees F and foil a cookie sheet. Brush the cookie sheet with coconut oil.

Cut your zucchini into fry shapes – shoot for Wendy’s size.

Add the almond flour and seasonings to a large ziploc bag.

Add half your fries and shake like you’re frying chicken.

Pick your fries out of the bag and arrange on the pan – don’t crowd.

Bread the second half and add to the pan.

Bake 15-20 minutes (until the side touching the pan is browned a little)

Flip and bake an additional 15 – 20 minutes (browned on both sides).

Let sit a few minutes to continue firming up. These fries won’t get as crisp as potato fries (the skinniest will), but they will firm up enough to approximate fries and they taste damn good.

Serves 2 as a side.

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