Wednesday, December 31, 2014

New Year’s Resolution: "Eat Bacon, Don’t Jog"

What, kale is out? [along with sugar and most carbs]. And what in the world are kettlebells? [whole body workout is best].

“Forget every assumption you might have about diet and exercise. In more than 100 short, compelling essays, Eat Bacon, Don’t Jog shows us why eating fat makes us thin, cardio makes us stressed and hungry, and not all calories are created equal - with the latest science to back it up.” (from the back cover)

The author has also published Just Ride and his essays have appeared in Outside, Men’s Journal, and Bicycling. He is the founder and owner of Rivendell Bicycle Works and can be found at his store, Rivendale Bike, Book & Hatchet, in Walnut Creek, or online at www.rivbike.com.

If you’re looking for a new direction or inspiration for your New Year’s resolution, I highly recommend this book.

#paleo #bacon #fitness #weightloss #grantpetersen #rivbike

Sunday, December 28, 2014

Three New Cookbooks, Three Home Cooks - Part 3

We’ve been good long enough! It’s time to lighten up with an adult beverage, “Cucumber Gimlet,” from Erin Scott’s new book yummy supper, 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore.

Diagnosed with celiac disease in 2008, author/photographer/chef Erin Scott has turned her food challenge into an asset by reinventing herself as a successful food blogger with over 100,000 followers, and now cookbook author. By focusing on what she and her family could eat, and going back to the basics, Ms. Scott did what many of us do: she abandoned trying to substitute gluten-free pre-made products and instead created her own delicious recipes which are featured in this beautiful book.  

Photo by Erin Scott www.yummysupper.com
Susa, our third home cook, chose a classic cocktail recipe, “Cucumber Gimlet,” from the book. But how does alcohol fit into the Paleo diet, I can hear you asking now, much less one that is grain-based as it is made with gin?

First, a strict Paleo regimen never allows alcohol, but we are "Paleo-inspired” here so an occasional glass of dry red wine (Pinot Noir, Cabernet Sauvignon and Merlot) or dry white wine (Sauvignon Blanc), tequila, rum or potato vodka can be enjoyed on occasion and in moderation.

Regarding gin and the gluten-free issue, I emailed Ms. Scott with this question; she answered that "distilled liquors are considered gluten-free and Celiac safe even though they are made from grain, but you can always buy gin made from potato if you’d like.” She prefers Hendrick’s Gin with its “flowery, botanical flavor."


Photo by Susann Gaska-Gutschmidt
Ingredients:

1/2 cup chopped Persian cucumbers (2-3 cucumbers); plus thinly-cut rounds cut for garnish
1/2 cup freshly squeezed lime juice
1/2 cup water
1/2 cup light agave nectar

1 cup Gin, preferably Hendrick's
Ice cubes

Directions:

1.  In a food processor or blender, thoroughly puree the chopped cucumber, lime juice, water, and agave nectar. Strain the puree (syrup) through a fine sieve.

2. To each glass, mix 1/4 cup syrup and 1/4 cup gin. Add ice cubes and cucumber rounds for garnish.

Enjoy! and Happy New Year!

Serves 4.  

Note: This is also delicious as a non-alcoholic drink!

#yummysupper #gimlet #glutenfree #cocktail

Wednesday, December 24, 2014

Kale & Pomegranate Salad

Happy Holidays, Everyone!
With a little stretch of the imagination, this Kale and Pomegranate Salad looked to me like an edible tree, beautiful on any table for the holidays.

The recipe is online at the yummy supper website. Ingredients in my salad included: lacinato kale, maple syrup, lime juice, olive oil, sea salt, Fuyu persimmons, and pomegranate seeds.

Serves 4 side salads.

#paleo #kale #salad #fuyu #pomegranate #glutenfree #diaryfree #yummysupper








Sunday, December 21, 2014

'Fear of Flying’ Apple Galette

'Fear of flying' is defined as a specific phobia of the situational type, as in the tension I feel every time a recipe has a pie crust.

I have tried to make a pie crust my whole life that didn’t have the texture of shoe leather.  At long last, thanks to Erin Scott’s great instructions in the yummy supper cookbook, I have finally succeeded. 


Recipe from the yummy supper cookbook by Erin Scott

Ingredients:

Pie Crust:


1 1/2 cups Pamela's Gluten-Free Bread Mix
Pinch of sea salt
6 tablespoons cold unsalted butter
6-7 tablespoons ice water

Galette Filling:

All-purpose gluten-free flour for rolling out crust

4 Granny Smith apples, thinly sliced, preferably with a mandoline
Juice of 1 lemon or lime
1 egg yolk, whisked
2 tablespoons unsalted butter, melted
2 tablespoons sugar, turbino or muscovado
1/2 teaspoon ground cinnamon


Directions:


Pie Crust


1.  For the directions on how to make the pie crust, see yummy supper's post at this link, but use the quantities in the Ingredient list above.  For a large galette, put the ball in plastic and flatten it to a thick round with your hand; for smaller galettes, divide the dough into four balls, wrap, and flatten.  P
ut the dough in the refrigerator for 1 hour or up to 2 days.



Pie dough after mixing in cold butter and water

Pie crusts ready to refrigerate

Galette:

Preheat the oven to 375 degrees.
Pie crust rolled out and ready for filling

1. Dust a piece of parchment paper with flour, and roll out the chilled dough under a piece of plastic wrap.  Put the rolled out dough back in the refrigerator while preparing the filling.

2. Peel, core and slice the apples.  Toss the slices with the juice.

3.  Take out the pie crusts.  Trim if desired.  Arrange the apples in a circular pattern, leaving about 1-1/2" - 2" clear at the edge.

4.  Fold up the crust and brush it with egg yolk.  Slowly pour the melted butter into each galette.


 

5.  Put the sugar and cinnamon in a bowl, mix and sprinkle over the top of the galettes.

6.  Bake the galettes on a parchment lined baking sheet for 35 minutes, or until the crust is browned.

Cool on a rack and serve.


Makes 4 small or 1 large galette.

#dessert #galette #glutenfree #yummysupper

Wednesday, December 17, 2014

Homemade Chicken Bone Broth (Stock)

In “How to Cook Everything Fast" by Mark Bittman,* he writes that if you don’t have homemade chicken broth for a recipe, just use water.

After making my first batch of chicken stock, I see why: the clarity of the gelatinous broth and the depth of flavor totally surpass anything I’ve bought at the market. And, for pennies on the dollar of what I've been paying, I’ll have fresh, healthful soup at lunch for the next several months.

Note: This is up to a 24 hour commitment, but does not require constant attention.

Ingredients:

1 pound chicken feet
1 pound chicken backs
1 pound chicken necks
1 pound beef soup bones

1 onion, peeled and sliced in half
2 carrots, peeled and cut in thirds
2 cloves garlic, peeled and mashed

1 tablespoon apple cider vinegar
2 tablespoons Red Boat Fish Sauce

Salt to taste

Directions:

1. Place the bones (can be frozen) in a roasting pan. Heat the oven to 350 degrees and roast the bones for about an hour.

2. In a large stockpot, combine the roasted bones, prepared vegetables, vinegar and fish sauce. Add just enough water to cover all of the ingredients.

3. Bring the water to a boil; turn the heat down and cover the pot. Adjust the heat so the water maintains a low simmer. Keep the pot covered, and the water at a low boil for up to 24 hours to attain the maximum flavor and gelatinous texture. However, if you only have 6 - 8 hours, the result is still better than store bought. If necessary, add just enough water to keep everything covered during the cooking process (the level did not drop for me).

4. When the stock has cooked, cut a piece of cheesecloth to fit over the top of another large pot and tie it in place under the lip of the pot with cooking twine. Strain the broth through the cheesecloth. Taste and adjust for salt.

5. Divide the stock among glass jars. Freeze the stock that won’t be used in the next 3 days, and defrost as desired. The stock will keep for about 3 days in the refrigerator.

Makes approximately 4 - 6 quarts of chicken stock.

#paleo #broth #bonebroth #chicken #soup #glutenfree #dairyfree #markbittman

*Many thanks to Julie Dalton and family for the holiday book gift!

Sunday, December 14, 2014

Chandra's Chicken Curry

In the Nepali village where my daughter was born, rice and dal (lentil soup) is the usual mid-day and evening meal. Chicken is typically reserved for honored guests, or a special occasion. But when her maternal grandfather, Chandra Tamang, would join us for breakfast, lunch or dinner at our hotel, he always ordered chicken curry. In his honor, we worked together on this recipe for Chandra's Chicken Curry.


Ingredients:

[To Make the Ghee: 1 cup of unsalted butter]
[To Make the Ginger/Garlic Mixture:

1/2 cup of peeled, chopped ginger
1 -2 cloves garlic, finely chopped
2 tablespoons ghee]

Chicken Curry:

3 tablespoons ghee
1 teaspoon cumin seeds
2 teaspoons ginger/garlic paste
1/2 teaspoon turmeric powder
1 to 1 1/2 teaspoons curry powder
1/4 teaspoon chili powder
1/4 cup water

1 medium onion, finely chopped
1 - 28 ounce can chopped tomatoes, juices drained and set aside
2 pounds chicken legs and thighs, skin on, bone in* (see note below)
1 cup water and 1/2 cup juice from tomatoes

*Note:  I remove the skin, separate the legs and thighs with a cleaver, and then chop the legs and thighs in half perpendicular to the bone.  The purpose is to allow some of the bone marrow to add flavor to the curry, but there may be a few bone shards in the finished curry.  If you are worried about this, or children will be eating this, buy separate leg and thigh pieces, skin them and leave whole.

Finishing Touch:

1 teaspoon garam masala
Salt to taste








Cooking Directions:

Step 1:  To make the ghee:

Melt 2 sticks of butter (1 cup) in a small pot.  When the white milk solids bubble to the top, discard them with a spoon.





Let the butter cook until it turns a golden color.




Drain the oil through cheesecloth to catch the brown particles.




Let the ghee cool and store in a jar or container.


Step 2:  To make the ginger/garlic mixture:

Put all ingredients for ginger/garlic mixture in a food processor to combine.  

Store in a jar or container.



Step 3:  Cooking the Curry Spices

Put 4 tablespoons of ghee in a cast iron pot.  The ghee will heat up very fast.  Add the cumin seeds; let them cook for about 1 minute.  Add the ginger/garlic mixture; stir this all together constantly until very fragrant.  Add the turmeric, curry powder, and chili powder; stir.  Add about 1/4 cup of water and stir to allow the spices to blend all of their flavors together. Check for taste.


4.  Making the Curry:

Add the chopped onions to the spice mixture (and more ghee if needed).  Cook the onions down for a few minutes.  Add the drained chopped tomatoes and stir until the mixture looks like jam, about 5 minutes.




When the tomatoes have thickened, push them to the back of the pot with a wooden spoon.

Add 1/2 the chicken pieces in the front of the pan and lightly brown on all sides for a couple of minutes.  Put the browned pieces on top of the tomatoes and add the rest of the chicken to the cleared space.  When these pieces have browned, stir the mixture all together and add salt.




Add the water and tomato juice to cover the chicken.  Bring the liquid to a boil, then turn the heat down to medium, cover partially with the lid, and cook the chicken throughly for 25-30 minutes, depending on the thickness of the pieces.  Stir occasionally.  The chicken will start to fall off of the bone when it is done.

Step 5.  Finishing Touch

Add the garam masala, stir and let simmer uncovered for 5 more minutes. Adjust for salt.

Serve with rice and/or salad.

Makes 5-6 servings.  

#paleo #chicken #curry #glutenfree #indiancooking 

 



Sunday, December 7, 2014

Spinach & Pecan Stuffed Mushrooms

I had planned to reshoot the photo of stuffed mushrooms when there was more natural light, but my daughter, the picky eater, came home from school on Friday and devoured almost the entire plateful. “I don’t like pecans,” she said as she plopped another one in her mouth.  “Oh?” I said, and smiled to myself as she ate all but this last one.



Ingredients:

12 mushrooms, wiped clean, stems removed and finely chopped
1/2 cup pecans (or walnuts), toasted in 350 degree oven for 8-10 minutes, chopped


2 tablespoons ghee, or olive oil (for strict vegan)
2 shallots
4 cups chopped baby spinach
1/2 cup gluten-free panko bread crumbs
1 1/2 - 2 tablespoons balsamic vinegar
Fine sea salt & freshly ground pepper to taste

1/3 cup olive oil to coat bottom of mushrooms and baking pan

Cilantro for garnish (optional)

Directions:

Preheat oven to 350 degrees.

1.  Prepare the mushrooms and nuts.

2.  Heat 1 tablespoon ghee in a large frying pan.  Sauté the shallots for about 5 minutes. Add another teaspoon of oil and sauté spinach and chopped stems until softened - another couple of minutes. 

3. Add the nuts, panko, and vinegar to taste; stir.  Season with salt and pepper.

4.  Rub the bottom of the mushrooms with olive oil (I poured the oil in my palm), and place them on an oiled baking sheet. Stuff the mushrooms with the vegetable mixture.  Bake at 350 degrees for about 20 - 25 minutes.

5.  Let the mushrooms cool for 5 minutes. Garnish with cilantro, if desired. 

Serves 4, or one hungry teenager.

Recipe inspired from www.popsugar.com

#paleo #vegetarian #vegan #glutenfree #appetizer













Wednesday, December 3, 2014

5-Star Pot Roast

My sister made this dish last August for her 26th wedding anniversary dinner.  When my nephew asked her to make it again for Thanksgiving, I thought I should give it a try.

As soon as the aroma of the balsamic vinegar hit the bottom of the hot cast iron pot, I knew something special was in store.  Later, we “dined" on tender and succulent meat, with the au jus begging to be mopped up with biscuits or bread. This easy recipe* elevates the lowly pot roast to new heights for any family dinner or special occasion.


Ingredients:

3 1/2 pound beef chuck roast
4 tablespoons olive oil, or ghee
3 cups organic beef or bone broth
2 leeks, white part thinly sliced
3 carrots, sliced into diagonal pieces
3 celery sticks, sliced into diagonal pieces
1 clove garlic, smashed and peeled
1/4 pound Shitake mushrooms, chopped
1/4 teaspoon salt
1 tablespoon dried herbs (thyme, oregano, etc.)
1/4 cup balsamic vinegar
Parsley or cilantro for garnish

Directions:

Preheat the oven to 300 degrees.

1. Heat 2 tablespoons of the oil in a (preferably) cast iron pot. Sear the pot roast about three minutes per side, including around the outside. Remove the roast and set it aside.

2.  Add the remaining oil, and sauté the leeks, carrots, and celery until wilted, about 5 minutes. Add the garlic and mushrooms and sauté a few minutes longer.  Sprinkle the dried herbs and salt over the vegetables and stir to mix.

3. Pour the vinegar in the pot and scrape the bottom of the pot to mix everything together.  Place the meat on top of the vegetables, and add stock to reach 1/2 way up the roast. Cut a piece of parchment paper to fit inside the pot.  Press the paper down to sit on top of the roast. Cover the pot and place it  on the lower rack in oven. Bake for 3 hours.

4. Place the cooked roast on a platter and gently tear it apart with a fork. Add the vegetables and garnish with cilantro. Serve the au jus (can be reduced (boiled down 1/2 way, or served as is) on the side.

Serves 4.

Recipe inspired by www.onceuponachef.com and the Nom Nom Paleo Food for Humans book available for purchase here.

#paleo #potroast #glutenfree #dairyfree #nutfree #comfortfood

Sunday, November 30, 2014

Basic Hard-Boiled Eggs

Angela’s Eggs
If your results are hit or miss when making hard-boiled eggs, try this scientifically-based recipe from the nom nom paleo website. It takes away all the guess work, and shows step-by-step photos of the process.

To get you started, this is what you’ll need:

Ingredients:

Straight pin or thumbtack
Eggs, preferably 1 week old
Water in pot to cover eggs by 1”
1 teaspoon baking soda
Bowl of ice water

Recipe from www.nomnompaleo.com

#paleo #eggs #nomnompaleo #healthyeating #glutenfree

Sunday, November 23, 2014

Sweetie Pie

Whatever your your food preferences, Happy Thanksgiving to All!
To be honest, I’ve learned a few things since I made this Sweet Potato Pie.* I wanted a holiday dessert that could be enjoyed by my eclectic family of vegans, carnivores, omnivores, gluten- and dairy-free eaters. 







Here’s what I learned:

A.  Not everyone with a dairy sensitivity can tolerate butter.  Try substituting Spectrum shortening in an equal amount for a dairy-free crust. 

B.  The ingredients for the crust need to be really COLD. Before making the crust, put the butter pieces (or Spectrum) in the freezer for 10 minutes before adding them to the flour.  
Let the ice chill the water for at least 10-15 minutes. 

C.  Have some patience when making the crust. The dough should form a cohesive mass when a small amount is squeezed together in your hand.  Mine did not and, while the filling was light and flavorful, the crust was a bit tough.

Still game?

Ingredients:

For the crust:

1 1/2 cups coconut flour
1/2 cup arrowroot flour
1 teaspoon salt
8 tablespoon (1 stick) cold butter (alternate: Spectrum shortening for dairy-free)
1/2 - 3/4 cup ice cold water

For the filling:
4 large sweet potatoes, peeled and cubed
4 tablespoons coconut oil
2 eggs and 1 egg yolk
1 tablespoon orange zest
Juice of 1 orange
1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract


Directions: 

Preheat oven to 350 degrees.


1.  In a food processor, pulse the coconut flour, arrowroot flour, and salt until well mixed, about 10 seconds.  Add the cold butter in the food processor and pulse until the flour becomes crumbly, about one minute.
2.  While the food processor is running, pour in the ice cold water in a slow steady stream.  Add enough water for the flour to start to bind together.  If it doesn't come together in the mixer, put the dough in a bowl and add water until it forms a cohesive ball - work fast.  The dough may still be crumbly, but should stay together when you press the dough together in your hands.  If not, add a bit more water until it forms a pliable ball.

3.  Once the dough can come together, put it on a sheet of plastic wrap, form it into a ball, and then wrap it and place it in the fridge for about 30 minutes to an hour.  

4.  Steam the sweet potatoes for about 30 minutes, or until a fork goes in easily.

5.  After the sweet potatoes have cooled, put them in a food processor and puree them with the coconut oil and eggs.  Add the orange zest and juice, maple syrup, spices and vanilla.  Taste for sweetness.



6.  Remove the pie crust from the fridge and roll it out, lightly floured, between two pieces of parchment paper.  Place it in the pie plate and press it out with your fingers to flatten it on the bottom and up the sides.  The crust should have an even thickness throughout.

7.  Using a fork, poke holes on the bottom and sides of the crust.  Place it in the oven for about 10 minutes.


8.  Remove the crust from the oven and put the filling in the crust.  Put it back in the oven for about 50 minutes, or until a skewer comes out clean.


Cool the pie on a rack for about an hour.



Optional:  Coconut Whipped Cream topping, see recipe in previous post "Himalayan Mousse"

*Recipe adapted from CupcakesOMG! (www.cupcakesomg.blogspot.com)

#paleo #glutenfree #dairyfree #nutfree #sweetpotato #pie #dessert #thanksgiving



Wednesday, November 19, 2014

Krispy Kreme Kale Chips

Here’s a little gem of a recipe adapted from the new issue of Food & Wine Magazine:

Ingredients:  1 head curly kale; 1/2 cup raw almond butter, 1/4 cup olive oil, 1/2 teaspoon Diamond Crystal Kosher salt.

Directions:  Preheat the oven to 350 degrees.  Cut off the curly edges of the kale along each side of the stem; tear these into bite-sized pieces.  Mix the almond butter, olive oil, and salt in a bowl. Massage the kale in the mixture to coat each piece.  

Put a rack inside a cookie sheet.  Use tongs to put the kale pieces on the rack - do not crowd the pieces. Bake for 20 minutes, turning the pan around half way through. 


Kale chips that taste so good, you can almost pretend they’re doughnuts!

#paleo #kale #glutenfree #foodandwine

Sunday, November 16, 2014

"Don’t Call Them Paleo" Snickerdoodles

(Photo of Justin by parent at fundraiser)
Do not take lightly small good deeds,
Believing they can hardly help
For drops of water, one by one
In time can fill a giant pot.*
Pā-le-o.  Pal-e-o. Pa-LEE-o. However you pronounce it, don’t put it on your Snickerdoodle labels at an elementary school fundraiser! Too bad the kids turned up their noses at these gluten, nut and dairy free treats.  If they hadn’t, the delicious flavors of honey, cinnamon, and coconut sugar surely would have brought them back for more.

The teachers bought them, and Justin, 5th grader at San Domenico School, raised almost $600 from all the bake sales to donate to Doctors Without Borders to help fight ebola.

Way to go, Justin! So proud of you!









Recipe from Elana’s Pantry (www.elanaspantry.com)

Ingredients:

2 cups almond flour
1/8 teaspoon celtic sea salt
1/8 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup palm shortening (Spectrum)
2 tablespoons honey

1/2 cup coconut sugar for dipping
1 tablespoon ground cinnamon for dipping

Directions:

Preheat oven to 350 degrees.

1.  Put the almond flour, salt, baking soda, and cinnamon in a food processor. Pulse to combine the ingredients.
2.  Add the shortening and honey and pulse until well mixed.
3.  Pick up 1 tablespoon of dough with a spoon, and roll it into a ball with your hands.
4.  Dip the ball in a small bowl of water quickly.
5.  Roll out the wet ball in coconut sugar and cinnamon to coat it. Repeat for all balls.
6.  On a parchment-lined baking sheet, flatten each ball with the palm of your hand.
7.  Bake for 7-9 minutes, or until the cookies are lightly browned.
8.  Cool and serve.

Makes about 12 cookies.



*Patrul Rinpoche

#paleo #snickerdoodles #glutenfree #dairyfree #cookies #dessert #msf #doctorswithoutborders 

Wednesday, November 12, 2014

Sweet Mango Chutney

The man credited with opening up The Kingdom of Nepal to foreign travelers, Boris Lissanevitch, opened the Royal Hotel in an abandoned palace in Kathmandu in 1955.*  In 2001, Boris’ widow held an estate sale where I was able to buy a couple of silver pieces from the restaurant. While the rhinoceros tusks are missing from these handles, this sugar bowl is a perfect way to serve Sweet Mango Chutney, a condiment that was - and no doubt still is - served in the restaurant there.


Ingredients:


1/3 cup distilled white vinegar
1 cup coconut sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon Kosher Salt 

2 small shallots, minced
1 tablespoon grated ginger
(microplaner)
1/2 cup golden raisons
1/2 cup raisons

2 cups mangoes, chopped into bite-sized pieces


Directions:

1.  In a medium pot, bring the vinegar, sugar, cinnamon, allspice, nutmeg and salt to a boil.  Keep the heat at a low boil for 10 minutes.  Stir frequently.  

2.  Add the shallots, ginger and raisons to the pot and boil for about 15 minutes, or until almost all of the liquid is absorbed by the fruit.

3.  Add the mango and cook the mixture for another 15 minutes, or until the mango is softened.

4.  Taste for spices.  Serve warm, or cool and put in a glass container to store in the refrigerator.

Makes about 1 1/2 cups of chutney.

*For the definitive book on Boris and the Royal Hotel, see "Tiger for Breakfast" by Michel Peissel, Hodder and Stoughton, 1966.

#chutney #mango #condiment #glutenfree #dairyfree #nepalifood #Kathmandu #Nepal #borislissanevitch #royalhotel #indianfood

Sunday, November 9, 2014

‘MadBum’ Persimmon Crisp

Tree branches in my neighborhood are literally drooping to the ground with persimmons.  This year, my neighbor, Jori, shared not only her persimmons, but also her Most Valuable Paleo-inspired recipe for Persimmon Crisp. 






Ingredients:

4 persimmons sliced thinly, preferably with a mandolin, pieces cut in half

1 lemon, juice and grated peel
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon nutmeg

Topping:

1 cup Pamela’s Bread Mix
2/3 cup coconut sugar
2 -3 pinches fine sea salt
1/2 cup (1 stick) unsalted butter
1 cup walnut pieces, lightly toasted at 350 degrees for 10 minutes, cooled and chopped


Instructions:

1.  Preheat oven to 375 degrees.

2.  In a large bowl, combine persimmons, lemon, cinnamon, nutmeg, and cardamom to coat all ingredients.  Fan out the halved slices in an 11 inch round, or 9 x 13 inch, baking dish.

3.  For the topping, combine the flour with the sugar and salt in a bowl.  Cut in the butter with a pastry cutter or two knives, add the walnuts, and mix until the dough forms.  Pat out the dough over the top of the persimmons.

4.  Bake for 30-35 minutes until the crust turns lightly brown and the fruit is softened.

Serve warm.


#fuyu #persimmon #crisp #dessert #glutenfree #pamelas #sfgiants #madbum #mvp

Wednesday, November 5, 2014

'Switch-Hitter' Persimmon Salad

I first made this salad following the recipe in The Zenbelly Cookbook.  The second time, I switched out the champagne vinegar for balsamic, and the almonds for walnuts.  For me, it had more of a flavor punch.  Next time, I would leave out the prosciotto, or add pieces of ham. And ripe pears can be substituted for persimmons.  You can improvise on whatever ingredients you prefer. Just the basics will provide a crisp, refreshing and colorful fall salad.

Recipe from The Zenbelly Cookbook, by Simone Miller (www.zenbellycatering.com)

Ingredients:

Vinaigrette:

1/4 cup champagne vinegar, or vinegar of choice
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 - 3/4 cup virgin olive oil
1 tablespoon minced fresh chives

Salad:

8 slices prosciutto, cut in 1” pieces
1 small head radicchio, roughly chopped
4 ounces baby spinach
4 ounces grapes, halved
2 Fuyu persimmons, sliced thin, preferable with a mandolin, and cut in half
1/4 cup sliced almonds, or nuts of choice





















Directions:

Vinaigrette:

1.  In a medium bowl, whisk together the vinegar, mustard, honey, salt and pepper.

2.  Slowly drizzle in the olive oil, whisking constantly.

3.  Stir in the chives.  Taste.

Note:  Store the extra dressing in a glass jar in the refrigerator for up to 2 weeks.

Salad:

1.  In a large salad bowl, combine the prosciotto, radicchio, spinach, grapes, persimmons, and nuts.  

2.  Add 3 - 4 tablespoons of vinaigrette.  Toss to coat all ingredients.

Serves 4 side salads.


#paleo #salad #persimmon #pears #glutenfree #dairyfree #healthyliving #zenbellycookbook





Sunday, November 2, 2014

Orange & Black Hot App

The San Francisco Giants won the World Series Wednesday night, so what better way to celebrate with the staff at my school than these Orange & Black Hot Appetizers.  Fans of Fuyu and goat cheese came back again and again - the flavors definitely hit a home run!*







Ingredients:

4 ounces soft goat cheese

1 tablespoon extra-virgin olive oil

Fine sea salt and freshly ground black pepper

2 Fuyu persimmons, quartered and thinly sliced, preferably with a mandolin

Fresh or dried thyme, or other herbs, for garnish


Directions:

1.  Pre-heat the boiler.

2.  Place the goat cheese in a ramekin.  Drizzle the olive oil on top. Sprinkle with the salt and pepper.  Broil 6 inches from the flame for 8-10 minutes.

3.  While the cheese is heating, place the persimmon slices on a serving platter. 

3.  When the cheese is bubbling and/or golden brown, allow it to cool for a few minutes.  Stir with a spoon to mix it all together.

4.  Drop about a teaspoonful of cheese on each persimmon slice.  Garnish with thyme and black pepper and serve immediately.

Note:  these are also delicious at room temperature.

Serves 6-8

*recipe adapted from the Vibrant Food Cookbook.

#fuyu #appetizer #goatcheese #vibrantfood #sfgiants





Friday, October 31, 2014

Orange & Black Celebration

Orange & Black ~ the colors of Halloween, the San Francisco Giants, and Fuyu persimmons ~ each being celebrated on this All Hallow's Eve here in the Bay Area.


My Paleo Marin will be featuring three upcoming Fuyu recipes: an Orange & Black Hot Appetizer; a Switch Hitter Salad; and ‘MadBum’ Persimmon Crisp.  

Until then, enjoy your Parades, Ghosts n’ Goblins, and Witches’ Brews.  Happy Halloween! and Go Giants!







#fuyu #persimmons #halloween #sfgiants    





Wednesday, October 29, 2014

Wicked Witches' Bone Broth Brew (Stock)

Oxtails, leg bones, chicken feet, oh my!  This nutritious bone stock* is the perfect brew to make ahead and freeze for a restorative hot drink when the weather turns cold, or as a rich beef broth for soups and stews.

Broth Brewing
Is canned beef broth the same?  No, the slow cooking of bone stock extracts essential minerals, calcium, phosphorus, magnesium, and potassium, in forms that your body can easily absorb. It is also rich in glycine and proline, amino acids not found in significant amounts in muscle meat. Proline and glycine are important for a healthy gut and digestion, muscle repair and growth, a balanced nervous system, and strong immune system. Bone stock is also rich in chondroitin sulphates and glucosamine for skeletal health.


A word of caution:  this is a 24-hour commitment, but well worth the time.

Ingredients:

Olive oil to coat bottom of the baking pan

10-12 cups of water, or enough to cover the ingredients

3-4 pounds of oxtails, beef leg bones, chicken feet (about 1 pound each)
1 yellow onion, peeled and cut in half
1 carrot, peeled and cut in thirds
2 garlic cloves, smashed and peeled
2 tablespoons of Red Boat Fish Sauce
1 tablespoon of apple cider vinegar
Optional:  1 inch ginger, peeled; 1/4 pound shiitake mushrooms

Kosher or Celtic Salt to taste





Directions:


1.  Put bones (can be frozen) in the baking pan and roast at 375 degrees F. for about 30-40 minutes, until bones look cooked through.

2.  Fill a large stockpot with the water.  Add the bones, onion, carrot, garlic, fish sauce, and vinegar to the pot.  Stir and add water as needed to cover all the ingredients.

2.  Cover and bring to a boil over high heat. Skim off the scum, and turn down the heat to maintain a low simmer. Cook, covered, for 24 hours, or until the bones are soft. Check occasionally and add more water if needed to keep the bones and vegetables submerged. 

3.  Strain the broth through a fine mesh sieve (or cheesecloth-lined colander) to filter out the bones, vegetables, and any remaining scum.  Season with salt to taste. 




4.  Divide the broth into glass jars.  The broth will keep several days in the refrigerator, or up to six months in the freezer. 




Makes about 12 cups of broth.


*recipe adapted from the nom nom paleo cookbook.


#paleo #bonebroth #beefstock #nomnompaleo 

#restorative #healthygut

Sunday, October 26, 2014

Sea of Turtles

Macademia nuts, almond butter and honey transform traditional caramel and pecan chocolate turtles into a paleo-friendly, mouth-watering treat - delicious to dive into anytime. 




Ingredients:

1/2 cup creamy roasted almond butter
1/2 cup honey or agave nectar 

2 teaspoons vanilla extract
1/2 teaspoon Celtic sea salt

1 cup macademia nuts, halved

1 1/2 cups dark chocolate chunks




Directions:

1.  Combine the almond butter and honey in a medium saucepan over low heat.

2.  Stir in the vanilla and salt.  Add the macademia nuts and cover them with the mixture.  Cool this for a few minutes.

3.  Line a tray or dish (one or two that fit in the freezer) with parchment paper.
Drop a tablespoon of the almond butter/honey/nut mixture onto the parchment paper. Put this in the freezer for about 10 minutes to “set."

4.  Bring 2” of water to boil in a pot.  Place another pot on top and melt the chocolate.  Let it cool down.

5.  When the nut clusters are set, drop the melted chocolate on top with a spoon and spread with a knife to coat.  Put the candies back in the freezer for about another 10 minutes.


6.  Cut parchment paper to line the bottom of each freezer container.  Cut extra pieces of parchment paper to line each layer of candies.

7.  When the chocolates have hardened, carefully lift each piece from the parchment paper and use a knife to scoop chocolate and cover the bottom. Place the candies on the parchment paper in the freezer containers and freeze for 10 minutes, or until served. 


These need to be eaten quickly when defrosted, but that shouldn’t be any problem...



*recipe adapted from www.elanaspantry.com

#paleo #chocolate #dessert #glutenfree #dairyfree #chocolateturtles