Sunday, October 22, 2017

Thai Chicken & Sweet Potato Curry w/ Coconut Milk

Can't remember when I've enjoyed sweet potatoes more. This dish was supposed to be about the chicken, but the sweet potato chunks absorbed the creamy sauce and left me checking the pot for more.

Ease into fall with this NYT recipe - use chicken, fish or just vegetables - and you've got Sunday supper covered.

My Paleo Marin: 5 Persimmons

Ingredients:

4 -6 large chicken thighs
Kosher salt
Black Pepper

2 Tablespoons grapeseed oil

1/4 cup scallion, finely chopped
1" fresh ginger, peeled and grated
3 garlic cloves, minced
1 Serrano Chili, seeded and finely chopped

2 Tablespoons Thai red curry paste

1 can coconut milk, preferably Thai Kitchen
2 medium sweet potatoes, peeled and cut into 1 inch chunks (try the oblique cut shown here)

Optional garnish: toasted coconut flakes, black mustard seeds, fresh cilantro, lime wedges

Directions:

Preheat oven to 375 degrees F.

1. Pat the chicken dry with paper towels and season with salt and pepper. Set aside on a plate.

2. Heat the oil over medium-high heat in a 5 qt. dutch oven. Add chicken pieces to cover the bottom, and brown for 6-8 minutes per batch. Add more oil as needed. Transfer to a plate and set aside.

3. Turn the heat to medium, and add the scallion, ginger, garlic and chili to the pot. Stir and cook down until soft, about 1-2 minutes.

4. Stir in curry paste and cook for about 1 minute.

5. Add coconut milk and sweet potatoes, and stir to combine. Place the chicken pieces on top and add water to come half way up chicken pieces, about 1/2 cup.

6. Bring the curry ingredients in the dutch oven to a boil, cover, and place in a heated oven for about 40 minutes, or until the ingredients are cooked through.

7. Transfer the chicken and vegetables to a platter. Place the dutch oven on the stove and simmer the sauce over medium heat until it reduces to thickened consistency, about 10 minutes.

8. Pour the sauce over the chicken and vegetables, and add garnishes per personal preference.

#paleo #chicken #curry #thai #comfortfoot #casserole #sweetpotatoes #glutenfree #dairyfree 

Recipe adapted from the NYT link here.



Sunday, October 15, 2017

No-Sugar-Added (No Kidding) Apple Cobbler w/ Coconut Whipped Cream

Fall apples and baking are something to look forward to each year, but what about all the added sugar?  If you're glucose intolerant, or just want to eat healthier, the options are not very appealing.

I decided to take this on as a challenge, putting the package of sugar back twice as I pondered how to modify this seasonal comfort food without added sugar or dairy.

In a Food & Wine recipe, I figured that the biscuit topping would be sweet enough by substituting coconut milk for dairy and dusting the top with cinnamon before baking. It was. Sort of.

That left the apple filling. The recipe called for a pomegranate juice reduction, and so, instead of a cup of sugar, I tried mixing the juice reduction with Medjool dates in a food processor, and voila! A naturally sweet syrup in which to bake the apples. It was delicious.

The coconut milk whipped cream was the crowning glory that brought it all together. And the payoff for a "pretty good dessert?" No digestive payback from one of my favorite comfort foods!

My Paleo Marin Rating: 3 Persimmons

Ingredients:

Filling:

2 cups pomegranate juice
4 oz. Medjool dates
1/4 cup gluten free flour, preferably Cup4Cup
1/2 teaspoon kosher salt
6 Granny Smith apples, cored, peeled, halved and sliced 1/3 inch thick

Cobbler:

2  cups gluten free flour, preferably Cup4Cup
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 stick cold butter, 4 oz., cut into small pieces
1 can coconut milk, preferably Thai Kitchen Coconut Milk, refrigerated overnight

Toppings:

Pomegranate seeds

1 can coconut cream, preferably Thai Kitchen Coconut Cream, refrigerated overnight upside down

Directions:

Preheat oven to 375 degrees F.

Filling:

1. Over medium heat, boil down 2 cups of pomegranate juice until it measure 1/3 cup (about 15 minutes).

2. Pit the dates; mix with the juice reduction in a food processor until well combined.

3. Place the prepped apples in a large bowl. Coat the apples with 1/4 cup flour, salt, and the date/juice reduction by stirring with a stiff spatula. Pour mixture a 9" round glass baking dish.

Cobbler:

1. Add the 2 cups of flour, salt, and baking powder in a large bowl. Whisk to combine.

2. Add the butter pieces and work to combine with 2 knives or a pastry cutter. Knead with hands until dough slightly holds together.

3. Put the coconut milk in a small bowl and stir until the lumps dissolve. Set aside about 1/8 cup. Fold the remainder of the coconut milk into the dough just until thoroughly mixed.

4. Place the dough in clumps over the top of the filling. Spread to cover the top if you prefer. Brush the top with the remaining coconut milk. Sprinkle the top with cinnamon using a fine sieve.

5. Place the baking dish on a foil-lined baking sheet. Bake for 50-60 minutes, or until the filling is bubbling and the topping is golden. If the top starts to get too brown, cover with foil.

Toppings:

1. Place the cooked cobbler on a rack to cool for 20 minutes. Sprinkle the top with pomegranate seeds.

2. For the coconut whipped cream, open the can and put the firm part of the cream in a mixer. Beat until stiff peaks form.

3. Add the whipped cream and extra pomegranate seeds to serve.

#paleo #apple #cobbler #coconut #coconutcream #glutenfree #dairyfree #noaddedsugar #Medjool #pomegranates #comfortfood #food&wine

Recipe adapted from the Food & Wine recipe here.


My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.













Saturday, October 7, 2017

Ayurvedic Spinach & Mushroom Soup (Vegan)

The 2017 Nobel Peace Prize for Medicine was awarded to three American scientists "whose work has left us at an important juncture where...insights from Ayurvedic and modern medicine could probably offer solutions." Solutions for not only keeping us healthy based on the circadian rhythm, but also curing us when we get a disease.*

Ayurvedic medicine is the traditional Hindu belief system of striving for balance in all of the body's systems. Ayurvedic practitioners believe that your nutritional health "is the result of what, when, where, how and why you eat... Food should be eaten mindfully, with gratitude, and be lovingly prepared with the highest ingredients."**

This Spinach and Mushroom Soup comes close to providing the "sweet, sour, salty, warm, heavy and moist" elements prescribed for a dish. And to align with the circadian rhythm, please enjoy the soup between 10:00 AM and 2:00 PM for the best metabolism, digestion, and energy production!



My Paleo Marin Rating: 4.8 Persimmons

Vegetable Stock

Ingredients:

1 large yellow onion
3 carrots
3 celery stalks
5 sprigs fresh thyme
1 small bunch parsley
1 leek, green parts

Directions:

1. Wash and roughly chop all the vegetables. No need to peel the vegetables.
2. Generously cover them with water in a 5 qt. stock pot.
3. Bring water to just under a boil over high heat. Turn heat down, and gently simmer for about an hour. Stir occasionally.
4. When finished simmering, remove the vegetables from the pot with a slotted spoon. Pour the stock through a colander covered with cheesecloth. 
5. Add to the soup recipe below. Or store in airtight containers for up to a week, or freeze to use later.

Soup

Ingredients:

3 tablespoons extra-virgin olive oil (or butter or ghee for non-vegan)
1 lb. mixed mushrooms such as brown cremini, shiitake, chanterelles, etc., chopped into bite-sized pieces
1 large shallot, finely chopped

1 tablespoon tomato paste
2 teaspoons fresh thyme leaves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
Pinch ground allspice

5 cups homemade vegetable stock (may have to add water to equal 5 cups)
2 1/2 teaspoons kosher salt, or more to taste
1 teaspoon black pepper

5 ounces baby spinach, washed

Fresh lime juice to taste

Directions:

1. Heat the olive oil in a 5 qt. stock pot over medium-high heat. Add the mushrooms and shallot and cook, stirring occasionally, until the mushrooms have released the liquid and are well-browned, about 8-10 minutes.

2. Stir in the tomato paste, thyme, cumin, coriander, cinnamon and allspice. Cook until the spices are fragrant, about 1-2 minutes.

3. Add the vegetable stock, salt and pepper and bring the mixture to a simmer over medium heat. Cook gently for 20 minutes.

4. Stir in the baby spinach and let cook until just wilted, 1-2 minutes.

5. When ready to serve, add fresh lime juice and check for seasonings.

6. Store extra in airtight containers in fridge, or freeze to eat later.

Serves 4.

#paleo #ayurvedic #soup #spinach #mushrooms #vegetarian #vegan #glutenfree #dairyfree #Indian #Pakistani #nobelpeaceprize

*Quotes from The Swarajya Magazine article "This Year's Nobel Prize in Medicine Puts Fresh Focus on Ayurveda" here.

**Ayurvedic references from the Balance and Bliss website here.
Vegetable Stock recipe adapted from The Kitchn recipe here.
Soup recipe adapted from the New York Times recipe here.


My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, October 1, 2017

George's Foraged Nettle (or Curly Kale) Pesto

Take a walk on the wild side, and - like our friend George - have the unique experience of making a delicious dish in which you not only have the satisfaction of harvesting the main ingredient, but it's also free!

Look for new growth on wild stinging nettles. They are found mostly along trails in forested areas where the soil is moist. You'll need a knife, doubled plastic veggie bags, and tongs or a stick. Do not touch the nettles with bare hands. Cut the stalk about 4" from the top of the greens, and carefully place the nettles in the bag to bring home.

The pesto is mild tasting, and packed with protein, calcium, magnesium, potassium and zinc. It is a perfect accompaniment to zoodles, salmon, cooked vegetables, and my favorite appetizer at potlucks: a tray of crudités.

Or, if nettles are not available, curly green kale is a perfect substitute.

My Paleo Marin: 5 Persimmons

This was the quantity of
nettles used in the recipe
Ingredients:

1 veggie bag (10" x 16") full of freshly-picked stinging nettles, OR about 6 oz. of green curly kale

1 heaping tablespoon walnuts
1 oz. Parmesan cheese (or vegan hard cheese)
2 cloves garlic
2 tablespoons olive oil
Big pinch of salt
Fresh juice of one small orange (or lime or lemon)

Directions:

1. Put a medium pot of water on to boil. Empty the bag of nettles into a large colander. Use tongs to pick out twigs, etc. Rinse nettles under cold water. Boil the nettles for about 3 minutes until the leaves wilt (you can now safely touch them). Remove from the pot with tongs to a colander and press out excess water with a spoon or tongs.

Note: for curly kale, chop the stalks in thirds before putting in boiling water.

2. In a food processor, chop the walnuts, cheese and garlic. Add the olive oil and salt and mix. Add the greens and mix until the pesto is well combined. Add the freshly-squeezed orange juice and pulse a couple of times.

3. Taste for seasonings. Store in an airtight container for about a week.

#pesto #nettles #foraging #kale #condiment #sauce #paleoinspired

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, September 24, 2017

"Gobi Manchurian" ~ Cauliflower Indian/Chinese Fusion

Fools rush in.

I ordered this dish at the local Tashi Delek Tibetan restaurant and loved the blend of Indian and Chinese flavors.

I'll try to make it at home, I thought. 

This recipe delivered the flavors, but the florets weren't as crispy as I'd hoped. 

Next time, I think I'll follow Anthony Bourdain's lead and let the professionals cook. He ordered it at the Juhu Beach Club in Oakland (what he ate here). Sadly, The East Bay Express just announced that this restaurant is closing soon - a victim of its own success as the facility is now too small. So please do rush in to eat there! Or check for a restaurant in your local area with "Gobi Manchurian" on the menu, and take yourself out for a real treat.


Photo of Anthony Bourdain 
from Juhu Beach Club website
My Paleo Marin Rating:  
Homemade:2.5 Persimmons
Restaurant: 5 Persimmons

Ingredients and Directions:

See "Gobi Manchurian Dry Recipe" link here.


For Paleo; substitute arrowroot starch, gluten free flour, tomato sauce, and coconut aminos for soy sauce.

#paleo #cauliflower #Indian #Chinese #appetizer #glutenfree #paleo #fusion #gobi #manchurian 

*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, September 17, 2017

Beat the Heat: Toaster Oven BBQ Chicken

Not all of us can put the proverbial "shrimp on the barbie," and sometimes it's just too hot to cook outside. You don't have to miss out on delicious BBQ chicken, though, thanks to this easy recipe from The Pioneer Woman website.

Prepare this early in the morning or even at dinner time in the toaster oven, and you can serve juicy and delicious chicken in just about an hour without heating up the kitchen.

My Paleo Marin Rating: 5 Persimmons

Ingredients:

BBQ Sauce (for 4-6 thighs):

1 cup BBQ sauce, preferably Bulls Eye, or see link here for Paleo approved)
1 clove garlic, minced
2 tablespoons Peach Preserves
1 teaspoon Schiricha Sauce

Chicken: 

4 chicken thighs (or number needed per person - adjust sauce quantity accordingly)

Directions:

BBQ Sauce:

Combine all ingredients and bring to boil; lower heat and let bubble for about 5-8 minutes, until well combined. Set aside.

Chicken:

1. Place foil in the bottom of a baking pan that fits in your toaster oven. Brush with olive oil. Place chicken thighs skin side down and bake in 400 degree oven F for 25 minutes.

2. Remove from oven and brush tops with BBQ sauce. Turn chicken over and brush tops with sauce. Return to 400 degree F oven for 7 minutes.

3. Remove from oven and brush with BBQ sauce. Return to 400 degree F oven for 7 minutes.

4. Repeat step No. 3.

5. Remove from oven and brush with BBQ sauce. Turn up oven to 450 degrees F and cook for another 5 minutes.

6. Serve, or place in a covered glass container and keep in fridge until ready to serve.

#BBQ #chicken #dinner #maindish #glutenfree #dairyfree #paleo-inspired #pioneerwoman

Recipe adapted from the Pioneer Woman website here.


My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, September 10, 2017

Easy Raspberry Jam with Chia Seeds


100% more Omega 3 than salmon; 64% more potassium than a banana; three times more iron than spinach ~ Chia seeds pack a healthy crunch in this simple fruit spread:

2 Cups Red Raspberries (or fruit of choice)
2 Tablespoons Honey or Maple Syrup +/-
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Chia Seeds

Place berries, sweetener and lemon juice in a medium sauce pan. Heat to boiling, then press berries down as they soften. Add chia seeds. Simmer on low heat for 5 minutes. Taste (I used 2 tablespoons maple syrup and 1 tablespoon of wildflower honey). Let sit in pan for 15 minutes. Place in sterile jars and keep refrigerated for up to 2 weeks.


Serve with Miyoko's European Style Cultured Vegan Butter on a delicious slice of Savory Herb Quick Bread here. And for the amazing benefits of chia seeds, see the diagram below.


My Paleo Marin Rating: 4 Persimmons


#paleo #jam #berries #lowsugar #glutenfree #dairyfree #vegan (with maple syrup) #chia #vegetarian #miyoko


Jam recipe adapted from Paleo Crumbs website here.


Sunday, September 3, 2017

Beat the Heat: Deconstructed BLT Salad

We're having a heat wave, and as they say, if you can't stand the heat, get out of the kitchen, right?

Just 45 minutes in a toaster oven early in the morning is all you need to prepare the bacon and bread bits for this refreshing BLT Salad to assemble and serve chilled later in the day.

Follow the foot-tapping video from Bon Appétit here. Use Vegenaise Grapeseed Dressing and Sandwich Spread and an Against All Grain gluten-free baguette to keep it Paleo-inspired.

My Paleo Marin Rating: 4.8 Persimmons

#paleo #BLT #salad #glutenfree #dairyfree #bonappetit #avocado



My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.


Use Soy-Free Vegenaise
for Paleo
(image from Google Images)
Image from Google Images



















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Sunday, August 27, 2017

Nom Nom Paleo Asian Meatballs + NYT Tomato Sauce

These meatballs were surprisingly tasty for dinner, but were raised to another level the next day when I tried to disguise a home-made sandwich for a store-bought one for my picky-eater daughter.

Getting a text too late to buy a meatball sandwich from Whole Foods, I decided to make one for her while she was in the shower. But as she "eats with her eyes," I thought about what the sandwich from the deli would look like: hard roll, and meatballs slathered in sauce.

I didn't have a roll, but luckily, I had seen a video for a 4-ingredient tomato sauce on a New York Times post earlier that morning. I only had 15 minutes to let the sauce cook down, but it was thick enough to cover up the meatballs from dinner - and when I returned to take her plate, the sandwich was gone.  “It was really good except for the bread,” she said, and was surprised when I told her I had made it.

So I’d say ditch the roll and enjoy these meatballs as an appetizer, snack, or main dish with this fabulous buttery tomato sauce - it totally saved the day!

My Paleo Marin Rating: 5 Persimmons

For the Meatballs: 

See Michelle Tan’s always lively Nom Nom Paleo website for “Asian Meatballs” recipe here.

For the NYT Tomato Sauce:

See "Marcella Hazen’s Tomato Sauce” video and recipe link here.

#paleo #meat #meatballs #asian #tomato #Italian #snack #maindish #appetizer #glutenfree 


*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.




Sunday, August 20, 2017

The Big Dipper Savory Herb Quick Bread

Is it fall yet? anywhere? I can hardly wait to dip a thick toasted slice of this savory herb bread in a bowl of butternut squash soup,* both modified for non-dairy dietary restrictions, of course.

Dairy products (except for grass fed butter) are in the "Red Zone" on the Paleo diet. But I first noticed I was becoming lactose-intolerant years before I knew about Paleo by, of all things, the zucchini bread at Peet's Coffee & Tea. It took awhile to figure out that any food made with milk, buttermilk or cream wasn't going to be a good choice for me. So time to make adjustments.

Soups are easy; substitute coconut milk or use chicken broth. But baked goods are more of a challenge. Thank goodness for Califia Almond Milk - and the cheese expert at Whole Foods. He has guided me to Kite Hill products on multiple occasions. For this bread, he recommended non-dairy ricotta as a substitute for cottage cheese which worked perfectly in terms of texture and taste.

The chef that created this recipe was going for a ranch dressing flavor palette. It's delicious toasted with jam for now, but I made another loaf to freeze slices for some serious soup dipping when the first evening chill hits the Bay Area.

My Paleo Marin Rating: 5 Persimmons

Ingredients:

3 cups gluten-free flour, preferable Cup4Cup
1 teaspoon onion powder
3/4 teaspoon garlic powder
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
2 teaspoons baking powder
1/2 teaspoon baking soda

1 cup almond milk + 1 tablespoon lemon juice (about 1 lemon)
4 tablespoons grass fed butter, melted and cooled (or ghee)
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
2 eggs, lightly whipped
1 cup non-dairy ricotta, preferably Kite Hill


Directions:

Preheat oven to 350 degrees F. Grease a bread pan with butter. 

1. Whisk the flour, onion powder, garlic powder, salt, pepper, baking powder and baking soda in a large bowl.

2. In another bowl, whisk the almond milk w/ lemon, melted butter, dill, chives, eggs and ricotta together. Pour into dry ingredients and mix with a rubber spatula until all the dry ingredients are absorbed.

3. Pour the batter into the bread pan. Bake on the middle rack for 40 minutes and check for doneness with a wooden skewer. Bread will be done will skewer is clean, and the top is browned.

4. When the bread is done, place the pan on a wire rack and let cool for about 15 minutes. Flip the brea onto the rick and let cool for at least another 15 minutes before serving.

Best eaten fresh, the bread can also be wrapped lightly in plastic wrap and stored at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Recipe adapted from the kitchn recipe for Easy Ranch Quick Bread, link here.

*See "Potimarron Squash Soup w/ Saffron, Orange Zest and Caramelized Seeds" and "My Thai Coconut Curry Soup" for soup recipes.

For a link to Kite Hill Farm products, see here.

For a link to Califia Almond Milk, see here.

#paleo #vegetarian #glutenfree #dairyfree #sugarfree #quickbread #savory #bread #soup #squash #almondmilk


My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.



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Sunday, August 13, 2017

Lazy Glaze of Summer Baked BBQ Ribs


As I thanked the pig who gave its life for this first 5+ rated dish, I dug out the wrapper and did a Google search on the brand.

Prairie Ranch is a cooperative of small to mid-sized family farms in Missouri that raise organic, free range livestock. "Our hogs are raised unconfined and bedded on thick straw, and given plenty of room to roam and access to fresh air and sunshine. This extra care results in rich, juicy organic pork with a delicious difference you can taste." The butcher at Whole Foods said he doesn't worry about buying organic meat (given their strict standards) except for pork: "For some reason, organic pork always tastes way better."


Save this dish for a special occasion, and buy the meat responsibly. My apologies to my vegan and non-pork eating followers, although I doubt you've read this far. 


My Paleo Marin Rating 5+  



Ingredients:

I found the Prairie Ranch ribs at my local Whole Foods for $6.99/lb. They are also available online at the link here.


Rub:


3 Tablespoons brown sugar
1 Tablespoon smoked paprika
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
1 Tablespoon kosher salt
1 Tablespoon cumin
1 Tablespoon mustard powder
1 Teaspoon cayenne pepper

Spareribs:

1 lb. spareribs per person
1 cup Bulls-Eye BBQ Sauce*


Directions:

1. Combine the rub mixture ingredients. Coat sparerib slabs with the rub mixture, wrap in plastic wrap, and put in fridge for 2-24 hours.

2. Place ribs on a wire rack set over a baking sheet covered with foil. Broil for about 4-5 minutes.

3. Turn down oven to 325 degrees F. Bake for 1 hour and then cover with foil.

4. Bake for another hour, and then spread BBQ sauce over the ribs. Cover with foil and cook another 1/2 hours. Let rest for 10 minutes. Separate ribs and serve.

*Bulls-Eye BarBQ Sauce is rated #1 for texture, aroma and flavor in the Serious Eats taste tests. For a paleo version of bbq sauce, select a recipe from Paleo Grubs here.

#paleo #pork #bbq #ribs #maindish

Sunday, August 6, 2017

Blackberry Cobbler (Vegan)


My memories of picking blackberries on my grandmother's farm in Southern Maryland have often left me less than enthusiastic about summer berries in California.

But last week when we found a vendor at the Marin Farmers' Market with melt-in-your-mouth super sweet blackberries, the time was ripe to indulge in a berry cobbler.


Cooks' Illustrated posted a low-sugar blueberry and biscuit recipe with an ingredient list "small enought to let the fruit shine through." I used the blackberries, and switeched out a few ingredients to make the dessert gluten and dairy free.


It's peak season for berries. Check your Farmers' Market for the best selection.




My Paleo Marin Rating: 5 Persimmons


Ingredients:


Blackberry Filling:


1/2 cup coconut sugar

1 tablespoon arrowroot powder
1/4 teaspoon cinnamon
pinch fine grain sea salt

6 cups fresh blackberries, washed and picked over


1-2 tablespoons lemon zest

1-2 tablespoons fresh lemon juice

Biscuits:


1 cup gluten-free flour, preferably Cup4Cup

2 tablespoons almonds, ground in a food processor
1/4 cup cane sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
4 tablespoons unsalted butter, melted
1/3 cup almond milk mixed with 1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1/8 teaspoon ground cinnamon

Biscuit Topping:


2 teaspoons cane sugar

1/8 teaspoon ground cinnamon

Directions:



Blackberry Filling:


1. Adjust oven rack to lower-middle position and heat oven to 375 degrees F.

2. Stir sugar, arrowroot powder, cinnamon and salt together in a large bowl. 

3. Add berries and mix gently with a rubber spatula until evenly coated.

4. Add lemon zest and juice to mixture and combine.

5. Transfer berry mixture to a 9-inch glass pie pan, place pan on a rimmed baking sheet, and bake until filling hot and bubbling around the edges, about 25 minutes.

Biscuits:

1. Add the lemon juice to the almond milk. Let sit for about 5 minutes.

2. Whisk the flour, ground almonds, cane sugar, baking powder, baking soda, and salt in a large bowl to combine.

3. In another bowl, whisk the melted butter, almond milk and lemon juice mixture, and vanilla in a small bowl. 

4. In another small bowl, mix 2 teaspoons cane sugar and cinnamon together and set aside.

5. One minute before the berries come out of the oven, add wet ingredients to dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.

To Assemble and Bake the Cobbler:

1. Remove the berries from the oven, and increase the oven temperature to 425 degrees F.

2. Pinch off 8 equal-sized pieces of the mixed biscuit dough and place around the hot berry filling, being careful to keep them separated.

3. Sprinkle each biscuit with the cinnamon-sugar mixture. Bake until the biscuits are golden brown on top and cooked through, about 15-18 minutes. 

4. Cool cobbler on a wire rack for 20 minutes and serve. 

#paleoinspired #berrycobbler #blackberries #dessert #farmersmarket #summer #vegan #dairyfree #glutenfree

Recipe adapted from the Cooks Illustrated website here.


*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, July 30, 2017

Hallelujah! Cauliflower Tacos w/ Coconut Cream Sauce (Vegan)

Hallelujah! Siete Foods now makes a paleo/vegan/gluten and grain-free taco shell that is actually good!  No more shoe-leather substitutions made from scratch (by me).

Hallelujah! because the dairy-free sauce in the recipe is also good on hamburgers and salmon.

And Hallelujah! because OMG it’s spicy! Not for the faint of heart.

The Brand New Vegan chef who developed this dish nailed the flavors. And be sure to look for Siete Foods taco shells in your local market or through their store locator here.

My Paleo Marin Rating: 3.5 Persimmons

Ingredients:

Image from Siete Foods
Website
Taco Filling:

1 small head cauliflower
4 oz. fresh mushrooms
1 cup walnuts
2 Tablespoons Coconut Aminos
1 to 2 Tablespoons chili powder (personal preference)
2 Teaspoons ground cumin
1 Teaspoon smoked paprika
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/4 Teaspoon ground pepper
1/4 Teaspoon salt

Coconut Cream Sauce:

1/2 cup sunflower seeds
1/2 can full-fat coconut milk
lemon juice from 1 lemon
1/2 teaspoon salt
1/2 cup chopped fresh cilantro
1/4 cup water

Garnishes:

Cilantro, tomatoes. chopped red onions, sliced peppers, etc.

Directions:

Taco Filling:

Preheat oven to 350 degrees F.


1. Lightly pulse mushrooms in a food processor until they have a rice consistency. Put aside in a large bowl.
2. Pulse the walnuts in a food processor until they have a rice consistency. Mix in the bowl with the mushrooms.
3. Remove the leaves and core of the cauliflower; cut into small pieces. Pulse the pieces in the food processor to the same consistency of rice, and add to the bowl.
4. Stir in coconut aminos. Stir in spices and mix everything thoroughly.
5. Spread the mixture onto a parchment-lined baking sheet and bake for 30 minutes.
6. Stir lightly and continue baking for an additional 10-15 minutes.
7. Let mixture cool down a bit in the baking sheet on a wire rack.

Coconut Cream Sauce:


1. Add all the ingredients for the sauce in a blender; blend until smooth. Add a small amount of water if the sauce it too thick.

Completing the Tacos:

1. Follow the directions on the package to heat the taco shells.

2. Add the filling to the shells. Top with the sauce and garnishes of your choice.

#paleo #vegan #tacos #mexican #cauliflower #vegan #coconut #healthyeats #glutenfree #dairyfree #sietefoods #hallelujah #sunflowerseeds #cilantro #coconutcream

Taco filling recipe adapted from The Brand New Vegan website here.
Coconut Cream Sauce recipe adapted from the Elephantastic Vegan website link here.


*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.




Saturday, July 22, 2017

Paleo Chicken Tika Masala (Whole 30)


I have studiously watched Nepalis make authentic Indian and Nepali food in the US. I have written down recipes at 11,000 feet in the Himalayas. But there is some magic that goes into their cooking that for me is impossible to duplicate.

I guess that’s why I was surprised to hear one of my dinner guests say, “This is the best Chicken Tika Masala I’ve ever had!” The basic recipe is one of Bon Appétit's “BA's Best, a collection of our essential recipes," modified for Paleo by substituting coconut cream and plain almond milk yogurt for dairy.


If, like me, your taste buds perk up from the food aromas in the parking lot of your favorite Indian/Nepali restaurant, recreate that for your guests as spices wafting from your kitchen fill your guests with hungry anticipation.

My Paleo Marin: 4.5 Persimmons
Ingredients:

3-6 garlic cloves, finely grated
4 teaspoons fresh ginger, peeled and finely grated
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin

1 1/2 cups almond (or coconut) milk plain yogurt
1 tablespoon kosher salt
2 pounds skinless, boneless chicken breasts, halved lengthwise

3 tablespoons butter or ghee
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
2 dried chilies, or 1/2 teaspoon crushed red pepper flakes

1 28-oz. can whole peeled tomatoes
2 cups thick coconut cream, preferably Trader Joe’s in the brown & white can (if you can find it)
3/4 cup chopped cilantro, plus sprigs for garnish

Directions:

1. In a small bowl, combine the garlic, ginger, turmeric, garam masala, coriander and cumin. 

2. In a medium bowl, whisk the yogurt, salt and 1/2 of the spice mixture together. Add the chicken pieces and turn to coat. Cover and chill for 4-6 hours, or overnight.

3. Heat the butter in a large pot over medium heat. Add the onion, tomato paste, cardamom and chiles and cook, whisking often, until tomato paste has darkened and the onion is soft. Add the remaining half of spice mixture and cook stirring often, until the bottom of the pot begins to brown, about 4 minutes.

4. Add the tomatoes with juices, breaking the tomatoes up with your hands. Bring everything to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

5. Add the coconut cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

6. While the sauce is thickening, preheat a broiler. Line a rimmed baking sheet with foil and set a wire rack inside the sheet. Arrange the chicken on the rack in a  single layer. Broil until the chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

7. Cut the chicken into bite-sized pieces, add to the sauce and simmer, stirring occasionally until the chicken is cooked through, about 10 minutes. 

Serve with lettuce leaves, or cauliflower rice, recipe here.

Chicken can be made up to 2 days ahead, covered and chilled. Reheat to serve.

Makes 4-6 servings.

#paleo #chicken #Indian #whole30 #Nepali 

Recipe adapted from Bon Appétit's recipe here.
Cauliflower rice recipe from The Kitchn.