Paleo Pavlova

Mmmmmmm dessert…it’s something I haven’t really focused on because I don’t eat it very often.  However, the abundance of ripe fruit has inspired me to make a little “something” to enjoy every now and then.  We picked up 3 pints of incredible strawberries at the farmer’s market here on Saturday and they were so ripe they needed to be consumed ASAP.  I also had a couple of egg whites hanging out in the fridge after I had stolen the yolks to make some homemade mayonnaise earlier in the week.  So I decided to crack a few more eggs and make a Strawberry Pavlova on Sunday.  While it took about an hour to bake, it was very easy to assemble and it is the first fruit-based dessert I have ever been able to get my teenagers to eat!

3/4 c egg whites

3 + 1 t sweetener of choice (I used date sugar this time)

1 c heavy cream

1/2 t vanilla extract

2 pints strawberries, sliced

  • preheat oven to 300 degrees
  • whip egg whites and 3 t sweetener until stiff
  • form into desired shape on oiled parchment paper on a baking sheet (I did a disk with a hollowed out center for the whipped cream)
  • bake for 30 minutes; lower temperature to 250 and bake for 30 more minutes
  • allow meringue to cool
  • whip cream and remaining sweetener along with vanilla
  • spread the cream in the center of the meringue and top with strawberries

Spring Chicken and Vegetables

If you haven’t guessed yet, I am not a fan of chicken in general.  Usually I find chicken meat to be gamey, dry, and tough no matter how I cook it.  I have found a decent chicken supplier – they are on the small side, but the flavor is great.  Here’s what I did with my chicken tonight – and it was devoured!  The spice rub makes the chicken skin crispy and tasty – do not discard it or your chicken will taste bland.

1 chicken, cut into pieces

1 t ground fennel

1/2 t ground coriander

1/4 t ground cumin

salt, pepper

  • combine spices and rub into chicken pieces with olive oil

2 carrots

2 parsnips

1 – 2 bulbs fennel

1 onion

2 heads green garlic

  • Preheat oven to 350 degrees
  • Wash and chop the veggies into bite sized chunks
  • Add to baking pan and toss with chicken pieces
  • Bake until chicken is cooked through and veggies are tender

 

Rutabaga Colcannon

This was so very, very good.  I wanted to make a colcannon recipe for St. Patrick’s day, but I was too lazy to look up recipes.  I had all the ingredients of a traditional colcannon in my veggie basket last week, but I figured the carbivores would revolt if I sullied their mashed potatoes with cabbage and scallions, so I refrained and used my cabbage on the side. However, I had some rutabagas I needed to use up tonight and decided to fancy it up a bit. The result was amazing goodness, even though the kids wouldn’t touch it.

2 large rutabagas, peeled and chopped

2 – 4 T Kerrygold unsalted butter

1 bunch scallions, sliced

Salt and pepper

  • Boil rutabagas until tender.  Drain and put back into the pot over a very low flame to evaporate excess water.
  • Place rutabagas in bowl of the food processor with butter, salt, and pepper.  Puree.
  • Place sliced scallions in with the rutabagas.  Pulse gently to mix.  Enjoy!

Lent is here…

…so what to eat?  I still haven’t found a great place to buy seafood, so this weekend I loaded up on some frozen stuff at Trader Joe’s so I don’t get hungry and crabby.  Like I was on Friday.  At least I had some fresh eggs on hand…and some organic potatoes.  Put them together and you get an awesome Spanish Tortilla!  Even the kids enjoyed this.  I served it with beets – I roasted the roots, sautéed the greens, and then dressed it all in a sherry vinaigrette.  Sherry vinegar has been my absolute favorite for making vinaigrette lately, I love the way it tastes.  I also add some Dijon-style mustard and some garlic, if I feel like chopping it up. 

Newsflash: My husband, who usually shuns white potatoes, has actually requested this dish again this Friday.  Yum!

 

 

Braised Short Ribs

One of my favorite sources for recipes is Bon Appetit magazine.  I found this recipe in the October 2011 edition, and switched the flour for potato starch and grassfed beef ribs purchased from US Wellness.   I served this with the rutabagas from the veggie basket, boiled and then pureed with cream and butter and arugula dressed in a sherry vinaigrette.  It’s sufficient to say that dinner tonight was full of YUM.  Really, when I eat the grassfed beef – it tastes beefier than the stuff I get at the supermarket – more like the food I ate as a kid. 

Roasted Broccoli with Green Garlic

Both main ingredients were included in our basket this week.  I admit the first week we received the green garlic I thought it was a funny colored scallion and sliced that baby up and sprinkled in into our salad.  It was…pungent. 

Anyway, I was looking up recipes for the romanesco cauliflower I also received and they suggested roasting that vegetable, so I decided to do the same with the broccoli.  Here’s how I did it:

Broccoli, cut into florets

olive oil

crushed red pepper

salt

pepper

minced green garlic

  • Preheat oven to 425 degrees.  For an easy cleanup, line a baking pan with foil.  Grease with olive oil and place broccoli on the pan.  Season with red pepper, salt and black pepper.  Drizzle some more olive oil over the broccoli.
  • Cook broccoli in the oven for 4 to 5 minutes.  Open the oven carefully, and give the pan a shake to loosen the broccoli from the pan.  If the broccoli looks like it is cooking very  quickly, reduce the oven temp to 350 degrees and continue cooking for another 5 minutes or so.
  • Check the broccoli again and sprinkle the minced garlic over the broccoli.  Stir, and return to the oven for a minute or two. 

 

 

Stir Fried Greens

To go along with the previous post, here is a recipe I threw together one night a couple of months ago.  My husband loved it!  Kitchen tip: when you bring ginger home from the market, use a table spoon to peel it and pop the root in the freezer.  That way it is ready for use at a moment’s notice.

1 head bok choy or similar vegetable

1 T coconut oil

1/2 t sesame oil

1 clove garlic

pinch red chili flakes

1 T tamari sauce

Grated ginger

  • Place pan over medium high heat.  Add oils, garlic, and chili flakes.
  • Add chopped greens and stir, cooking until slightly softened.
  • Add tamari and grate ginger with a microplane over the greens.  Continue to cook until desired tenderness is achieved.

 

 

Saffron Cauliflower “Risotto”

Ok, so this recipe is semi-original.  I needed something a little exotic to go with The Crankin’ Kitchen’s Moroccan Chicken, so I took a couple of recipes and blended them into this one.

Saffron Cauliflower “Risotto”

1 head cauliflower

1/2 c chicken broth

pinch saffron threads

1/2 t salt

1/4 t pepper

butter/ghee

  • Pulse cauliflower florets in food processor in 3 – 4 batches until you achieve a rice-like consistency
  • In microwave safe glass/bowl, gently heat broth, saffron, salt and pepper
  • Melt butter in a large frying pan; add cauliflower and stir
  • Add broth mixture and cook over med to med-high heat until liquid evaporates and cauliflower is tender

 

Mayonnaise Ideas

So I made the mayo recipe from Well Fed last week when I bought some fresh eggs.  What did I do with the bowl of eggy, olive-oily goodness? 

  • made horseradish sauce for Choucroute Garnie
  • made Creamy Italian dressing for salad from the Well Fed cookbook (it was YUM, but the cider vinegar I used made it very puckery)
  • made another round of creamy dressing using rice vinegar and grilling seasoning for leftover steak salad
  • made crab and tuna salads

Now my homemade mayo is gone.  I will have to wait until next week’s egg delivery to decide if I want to make another batch!  Do you have any other ideas of what to make with homemade mayo?

Mashed Cauliflower

We received 2 heads of cauliflower in our veggie basket this week and I was so excited!  Right away I knew I was going to make some mashed cauliflower to go with the lovely boneless ribeye steaks we were having for dinner.  Here’s what I did:

After cleaning and cutting the cauliflower into florets, I steamed them in a small amount of water with a little salt until tender.  I drained them, and put them back over a low flame to evaporate a little more of the water out of them.  Then I dumped them into the food processor.  I added some salt, pepper, 1/2 t smoked paprika and 4T ghee.  I whipped them until pureed. 

I apologize for the lack of picture, but the white cauliflower in a white bowl wasn’t that pretty.  Maybe next time I will add a carrot for color!