New Year's Good Luck Potstickers (GF)

To bring prosperity, dumplings resembling gold ingots of the Ming Dynasty were traditionally served at midnight throughout China on New Year's Eve. Today, they are popular year round at breakfast, lunch or dinner all around the world (called gyoza in Japan).

Hats off to Nom Nom Paleo for this delicious and easy-to-follow recipe. While a bit labor intensive, the result is mouthwatering potstickers, hot and fresh, of restaurant quality. You can make the filling one day and the wrappers within two days. Or recruit a few helpers. They are totally worth the effort and will freeze well (the recipe makes 48).

My Paleo Marin: 5 Persimmons

Ingredients:

Filling:

1 pound Napa cabbage, about 1 small head
1 Tablespoon Diamond Crystal kosher salt (use half the amount if using any other salt)

1 pound ground pork
1/4 cup chicken broth
3 large shiitake mushrooms, stems discarded, caps finely chopped
1/2 cup minced scallions
1 Tablespoon minced fresh garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon ground white pepper
1 Tablespoon coconut aminos
1 Teaspoon toasted sesame oil

Wrappers:

3 cups (384 g) cassava flour
3/4 cup (96g) arrowroot powder
1 1/2 teaspoons Diamond Crystal kosher salt
2 1/4 cups boiling water

For Cooking the Potstickers:

Image from Instacart

1/4 cup avocado oil, divided (or grapeseed oil)
1/2 cup boiling water per panful of dumplings

Dipping Sauce:

Option 1: Dynasty Potsticker Gyoza Dipping Sauce (not paleo)
Option 2: See glutenfree dipping sauce recipe here

Instructions:

For the filling:

1. Finely chop the Napa cabbage leaves, place in a medium bowl and toss with the salt. Place the mixture in a fine mesh colander over a bowl and let sit for about 30 minutes at room temperature. Press the cabbage to release the liquid, then put cabbage in a cloth towel and squeeze out the rest of the liquid. There should be about 1 cup of cabbage remaining. Set aside.

2. In a large bowl, add the pork and the chicken broth. Mix with a fork or your hands to incorporate the broth into the meat. Add the cabbage, mushrooms, scallions, garlic, ginger, white pepper, coconut aminos, and sesame oil. Mix well with hands until everything is combined into a slightly sticky ball. 

3. Cover and refrigerate the filling mixture until ready to use, or for up to two days.

For the Wrappers:

1. Place the cassava flour, arrowroot powder and Diamond Crystal kosher salt in a large bowl. Add 2 cups of boiling water and stir it in. When the mixture is just cool enough for you to handle, knead the dough with your hands until it has formed a springy, not sticky, dough. Add additional tablespoons of water as necessary. If it’s too dry, add more water a tablespoon at a time. If it’s too wet, add a bit more flour.

2. Divide the dough in thirds and place on a baking sheet. Then divide the each ball in half to get six dough balls. Divide these in half two more times to get 48 balls (Note: I used a food scale to do this part). Cover the dough balls with a damp cloth to keep them from drying out while making the dumplings.

To Assemble the Potstickers:

1. On a large baking sheet, divide the pork filling into 48 equal parts (about a scant tablespoon).

2. Roll out each potsticker ball in between two sheets of parchment paper with a rolling pin until about 1/8” thick (or use a tortilla press if you have one). Add the filling, slightly spreading it out lengthwise, and fold up the sides. Press the tops together, and then crimp them along the top to form the traditional dumpling shape. The finished potsticker should have a flat bottom with a pleated top that is then shaped into a crescent form. Repeat for all 48 potstickers. 

3. Heat up a 10” heavy bottomed frying pan on medium heat; add the oil. When it is hot, place the potstickers around the pan so they do not touch each other. Fry the bottoms until they are brown and crispy, about 2 minutes. 

4. While the potstickers are browning, heat 1/2 cup of water to a boil. When the potstickers are browned on the bottom, CAREFULLY add the boiling water to the frying pan, turn down the heat, and cover with a lid. Steam for about 5 minutes. When the timer goes off, continue cooking for a minute or two until the liquid has burned off.  Serve immediately with your choice of dipping sauce. 

5. Repeat Steps 2, 3 and 4 for as many potstickers as you want to cook. Store the extras in the freezer in a single layer in zip lock freezer bags for up to two months. Steam frozen dumplings for 7 minutes.

#paleo #potstickers #glutenfree #Chinese #ChineseNewYear #jiaoza #gyoza #dumplings #asian #cassava #shitake #nomnompaleo 

Recipe from Nom Nom Paleo website here.

Roasted Beet Salad w/ French Feta, Toasted Hazelnuts, and Honey Orange Vinaigrette

Roasting root vegetables is one of Chef Gail Simmons’ “secret weapons:” it makes everything taste better; gives you 40 minutes to multitask; and leaves you with enough veggies for several days of meals. A dressing of choice and some greens are all that is needed to serve up a quick side dish or meal.*

Our local Boca Pizzeria Restaurant serves their roasted beet salad over greens on a horizontal plate. Borrow their plating technique and create a vegetarian Boche de Noel for your own holiday table!

My Paleo Marin: 3 Persimmons

Ingredients:

1/2 cup hazelnuts (or nuts of preference)

1 bunch red beets (about 1 1/2 lbs.), scrubbed, peeled and cut into 1" pieces
1 teaspoon extra virgin olive oil
Maldon (or other coarse) salt and ground pepper to taste

2 tablespoons red wine vinegar
1 teaspoon honey
1/4 cup fresh orange juice

4-6 oz. French feta cheese
2 teaspoons fine orange zest
2 teaspoons fresh thyme leaves

1 head frisée lettuce or other curly greens

Directions:

Preheat the oven to 300 degrees F.

1. Put the hazelnuts on a baking sheet and bake until the color just starts to turn brown, about 8-10 minutes. Roughly chop the toasted nuts and set aside.

Raise oven temperature to 400 degrees F.

2. Crisscross overhanging foil sheets in a roasting pan. Add the beets, and drizzle with olive oil, salt and pepper. Stir to mix. Add another piece of foil to cover the top and create a foil tent by crimping the top and bottom foil sheets together. Bake for about 40-45 minutes, or until a knife easily goes through a beet. When cool enough to handle, place the beets in a medium bowl.

3. When ready to serve, whisk together the vinegar, honey and orange juice in a small bowl. Pour the dressing over the beets and mix well. Place the greens on a serving plate. Distribute the beet mixture evenly. Garnish with the feta, orange zest, and fresh thyme.

#salad #beets #holidays #hazelnuts #orange #vinaigrette #recipes #honey #glutenfree #dairyfree #vegetarian #thyme

*Gail Collins, “On Roasting,” Food and Wine Magazine, January 2019.

Recipe adapted from Martha Steward 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.

Ricciarelli Chewy Italian Almond Cookies (GF)

Indulge in a classic 14th Century Italian recipe believed to have been brought to Siena when Visconti Ricciardetto returned from the Crusades. Usually served around the holidays, these chewy Italian biscuits are similar to a macaroon.

Twenty minutes prep time; two hours to sit out; twenty minutes to bake. Perfect with coffee or tea and these piccolo biscotto* only get better over time.

My Paleo Marin Rating: 4.6 Persimmons

Ingredients:

3 egg whites (about 1/3 cup), room temperature
Juice squeezed from 1/2 lemon (seeds removed)

2 1/4 cups almond flour
3/4 cup powdered sugar
1/4 teaspoon fine sea salt
1/4 teaspoon baking powder

1 tablespoon almond extract, preferably
Simply Organic
1 teaspoon vanilla extract, preferably Nielsen-Massey
Juice squeezed from 1/2 lemon (seeds removed)

1/2 cup powdered sugar (for rolling the cookies)

Directions:

Note: cookies will sit out for 2 hours or more before baking in order to create crackle on top.

1. Add egg whites to a stand mixer fitted with the whip attachment. Beat on low (Speed 2) for a minute, then add the lemon juice and beat on medium (Speed 6) for about 1 minute. Finish beating the egg whites on high (Speed 10) just until still peaks form, about 2 more minutes. Set aside.

2. In a large mixing bowl, whisk together the almond flour, powdered sugar, salt, and baking powder. Sift the dry ingredients into another bowl. Gently fold the sifted ingredients into the egg white mixture with a rubber spatula about 1/4 at a time. Fold in the almond extract, then the vanilla. Add the juice from the lemon half and mix. (Note: original recipe below added orange zest instead of the extra lemon juice; another add lemon zest; so adjust for personal preference). 

3. In a medium bowl, add 1/2 cup powdered sugar and dip your palms in to coat. Scoop out a heaping tablespoon of the dough (it will be sticky), roll into a ball, and cover it with powdered sugar. Place on a cookie sheet lined with parchment paper. Lightly form them into an oval shape. Repeat until all the cookies are on the sheet.

4. Let the cookies sit out for at least 2 hours, or - as one recipe said - 2 days!

5. When ready to bake, place a cookie sheet on the top rack of the oven (to prevent burning the tops). Preheat the oven to 325 degrees F (or 300 if your oven runs hot). Bake on the middle shelf for 20 minutes.  Cookies are done when the color has turned light brown and the bottoms are browned. I turned the cookie sheet around at 20 minutes and baked for 2 more minutes. When done, place the baking sheet on a wire rack, and cool the cookies for 20 minutes. Lift the cookies with a spatula and transfer to a wire rack to completely cool.

6. Sprinkle the cookies with a light dusting of powdered sugar when ready to eat.

Recipe makes about 14 cookies. Cover and store extras in fridge. Even better texture the next day!

#cookies #glutenfree #dairyfree #almond #ricciarelli #Italian ##christmascookies #dessert 

*piccolo biscotto: litttle cookie

Recipe adapted from Pinch Me I'm Eating 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.

Arugula & Radicchio Salad w/ Anchovy-Dijon Vinaigrette

This savory salad from Melissa Clark in the New York Times is the perfect antidote to all the upcoming holiday sweets.

Comments from readers who made this salad include:

"My husband thinks he doesn't like radicchio or anchovies, but this salad, he adores."

"No matter how much of this salad I prepare, it is never, ever, enough.

"This is my go-to salad for dinner parties."

Almost too simple to be so good, rotate this salad into your holiday menu and take a bow!


My Paleo Marin Rating: 4.8 Persimmons

Ingredients:

For the Dressing:

1-2 garlic cloves, minced
Pinch of salt
Pinch of sugar

3 Tablespoons red wine vinegar

Image from Roland
website here

1 Tablespoon Dijon mustard, preferably Edmound Fallot brand
1 tin flat anchovies, drained and chopped finely, preferably Roland Flat Fillets of Anchovies in Olive Oil

1/2 cup extra virgin olive oil
Salt and Pepper to taste

For the Salad:

2 quarts baby arugula, cleaned (5 oz. prepared container at Whole Foods)
1 small head radicchio, trimmed and thinly sliced

Salt and Pepper to taste

Optional: 1/2 cup Pomegranate seeds, 1/2 cup toasted pine nuts, 1/2 cup grated Reggiano Parmigiano cheese

Directions:

For the Dressing:

1. In a mortar and pestle (or with the flat side of a knife), make a paste out of the garlic and salt.

2. In another small bowl, whisk together the garlic paste, vinegar, Dijon mustard, and chopped anchovies. Slowly whisk in the olive oil, and add salt and pepper to taste.

For the Salad:

1. In a large salad bowl, toss the arugula and radicchio together. When ready to serve, add enough dressing to just coat the greens. Taste for salt and pepper.

2. Place salad on a serving platter or individual plates. Sprinkle with pomegranate seeds, if using.

#paleo #salad #arugula #radicchio #anchovies #sidedish #NYT #savory

Recipe adapted from New York Times link 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.

Mama Jay's Jeera (Cumin) Chicken Curry

Mama Jay’s daughter, Jay Jay, tried over and over to successfully recreate the recipe for Indian curry that she had watched her mother make when Jay Jay was a child. After the Grenville Fire in London destroyed her apartment (2017), Jay Jay turned to this dish to bring comfort to herself, her family and others at the nearby Hubb Community Kitchen. Quick, affordable and filling, 'Jeera Chicken' is another delicious entry in the "#1 Best Seller" Together, Our Community Cookbook. 

What are some of your favorite childhood comfort foods? It might be a good time to collect those recipes if still possible.

My Paleo Marin Rating: 4.6 Persimmons



Ingredients:

#1 Best Seller
Available from Amazon here

2 Tablespoons cumin seeds (jeera)

2 Tablespoons grapeseed oil
2 red onions, thinly sliced, cut in quarters

1 1/2" piece fresh ginger, peeled and grated
1 large Sereno chili, seeds removed, finely chopped

2 Teaspoons turmeric powder
1 Teaspoon sea salt

6-8 chicken thighs, bone in, skin removed
1 cup plain full-fat Greek yogurt (use Kite Hill for non-dairy)
4 fresh tomatoes, chopped with juice, OR 1 14.5 oz. can of chopped tomatoes

1 1/2 Tablespoons garam masala
Juice of 1 lemon
3/4 cup chopped cilantro
Salt and pepper to taste

Directions:

1. Place cumin seeds in a small frying pan; heat over medium heat just until fragrant and lightly browned. Watch carefully. Set aside.

2. In a cast iron pot or dutch oven, heat grapeseed oil. Add sliced onions and cook over medium/low heat for about 10 minutes. Add the ginger and chili and cook for about 1 minute, stirring constantly. Add turmeric and sea salt and mix well for another minute.

3. Push the onions to one side, and add more oil if necessary. Place the thighs in the pot over medium heat and sear lightly, turning occasionally for about 5 minutes. Add the yogurt and tomatoes and mix with onions and thighs, making sure the chicken is fully submerged. Cover the pot and cook over low heat, stirring occasionally, for 35-40 minutes, until the chicken is cooked through.

4. Add the garam masala, lemon juice, and cilantro and mix well. Taste for salt and pepper.

Serve with cauliflower rice or lettuce cups (for Paleo).

#paleo #chicken #curry #cumin #jerra #HubbCommunityKitchen #Grenville #London #Indian #comfortfood #maindish #anti-imflammatory #MeghanMarkle 

Recipe adapted from Together, Our Community Cookbook. 

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.

Indian-Spiced Sweet Potato Cake (GF) (DF)

Traveling in India years ago, breakfast options around the embassy area of Delhi were often limited to mithai at the local sweet shops. Usually made with some combination of flour, sugar, coconut milk, cardamom and saffron, I ask you: who among us can object to cake for breakfast?

This "Sweet Potato Bebinca" recipe posted in the NYT Food Section is yet another delicious recipe from the book Season: Big Flavors, Beautiful Food by Nik Sharma. The cake is a cross between a thick pudding and a cake. Perfect as a blend of East meets West, Sharma serves this every year at Thanksgiving in his home in Oakland, CA.

My Paleo Marin: 5 Persimmons

For recipe, see NYT link here.

Ingredient Substitutions:

I substituted the following ingredients below:

For the Sugar:

1/2 cup jaggery, grated
1/2 cup Muscavado
(or use 1 cup Muscavado or other brown sugar if preferred)

For Gluten Free:

Substitute 1 cup Cup4Cup Gluten Free flour

For the Coconut Milk:

1 13.5 oz. can of Coconut Cream

#paleo #cake #nondairy #glutenfree #sweetpotato #Indian #Thanksgiving #jaggery #mithai #Delhi #coconut #cardamom #saffron

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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Cranberry Apple Acorn Squash (Repost)

Here's an easy vegetarian side dish that will fill your kitchen with the aroma of apple pie spices, and grace your table with a pastiche of beautiful fall colors. 

My Paleo Marin Rating: 5 Persimmons

Ingredients:

1 large acorn squash (2 - 4 servings)
3/4 cup apple juice

Filling:
1/2 cup dried cranberries
1 apple, chopped into bite-sized pieces (I used a Fuji)
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
2 tablespoons grass fed butter, melted (or coconut oil or grape seed oil)

Fine sea salt

Directions:

Preheat oven to 375 degrees F.

1. Wash and dry the acorn squash. Set the squash on a cutting board with the stem side on the bottom. Cut the squash in half vertically. Clean out the insides with a spoon.* 

2. Pour the apple juice in the bottom of the roasting pan. Place the squash halves cut side down in the juice, and place in preheated oven.

3. While the squash is roasting, mix together the ingredients for the filling in a bowl. 

4. Remove the pan from the oven after 30 minutes, and turn the squash halves over. Add a pinch of salt to each half. Spoon in the filling equally on each side, sprinkle with salt again, and return to the oven.

5. After another 30 minutes (1 hour total), check the squash. My squash took another 15 minutes until the color was golden and the flesh pulled apart with a fork. To serve, cut into portions for a side dish, or serve one half per person. Be sure to stir the filling with the flesh of the squash to blend the delicious flavors together.

#paleo #veggies #sidedish #Thanksgiving #squash #acorn #glutenfree #vegetarian #vegan #healthyeating

*To eat the seeds: discard the stringy parts, and bake the seeds at 200 degrees F until they are slightly browned, about 3/4 hour; sprinkle with salt.

Recipe adapted from Elana’s Pantry website.

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.

“Together” Persian Lamb + Herb Stew

When fire hit the Grenville Tower in London (2017), a community kitchen was set up in a nearby mosque for displaced women to cook for their families. A year later, a newcomer to London, HRH The Duchess of Sussex, Meghan Markle, reached out to these women and offered to help assemble a cookbook.

Recipes from all over the world are included in Together, Our Community Cookbook. The Hubb Community Kitchen "buzzes with women of all ages...in a melting pot of cultures and personalities who have roots in Uganda, Iraq, Morocco, India, Russia and at least 10 other countries."

International recipes cover the gamut from breakfast, snacks, lunch, and dinner, to dessert -  I chose the Persian Lamb dish to try.  At only $11.89 on Amazon, it’s a wonderful gift for yourself or others!

My Paleo Marin: 5 Persimmons

Ingredients:

For the Lamb:

Image from Amazon Website

2 Tablespoons grapeseed oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
1 Teaspoon turmeric
1 pound boneless lamb shoulder, cut into 3/4" pieces

2 1/2 cups water
4 dried Persian Limes, pierced with a knife (found at Middle Eastern Market or online)

For the Herbs:

2 Tablespoons grapeseed oil
1 large bunch fresh flat parsley, chopped (about 5 cups)
1 large bunch cilantro, chopped (about 3 cups)
3 cups fresh chives, chopped
1 Tablespoon dried fenugreek leaves (found at Middle Eastern Market - or 1 cup fresh if available)

Together:

1 Teaspoon tomato paste
Salt and Pepper to taste

Optional garnish: lime wedges

Directions:

For the Lamb:

1. In a large pan (preferably cast iron), heat 2 tablespoons of grapeseed oil. Add the chopped onion and garlic and cook down for about 10 minutes. Add the turmeric and stir to combine for about 1 minute. Push the onions to one side of the pan, and sear the lamb pieces for about 10 more minutes. Add the water and limes, stir to combine, cover the pan and cook over low heat for about 1 1/2 hours. Skim off any "fluff" on top.

For the Herbs:

1. Wash, dry and chop all the herbs. In another large pan, heat the grapeseed oil. Add all the herbs and cook down for 5-7 minutes until they wilt. Set aside until the meat is cooked through.

Together:

1. Add the herbs to the meat along with the tomato paste; add salt and pepper to taste. Cook covered for another 30 minutes.

Serve while hot. For paleo, serve with cauliflower rice, link here. Add lime wedges, if desired.

#paleo #lamb #maindish #herbs #Persian #stew #fenugreek #comfort-food #Grenville #London #MeghanMarkle

Recipe adapted from "Together: Our Community Cookbook."

Chocolate Chai Masala Cake w/ Jaggery Hazelnut Topping (GF) (DF)

Spice up your chocolate cravings with this Indian-inspired cake from Nik Sharma in his cookbook Season: Big Flavors, Beautiful Foods.

The recipe is published online here. I found the jaggery chunks, a concentrated cane sugar containing minerals and vitamins, at an Indian grocery store, and made the chai masala from scratch (recipe below).

For gluten free and dairy free, I made a few substitutions to the ingredient list (see below). Use whichever ingredients you prefer - it’s still a moist, dense, rich cake that pairs perfectly with its hazelnut topping.

My Paleo Marin Rating: 4.8 Persimmons

For the Chai Masala:

Jaggery Image Paraj Organics (online)

2 Tablespoons ginger powder
2 Tablespoons ground cardamom
1 Teaspoon nutmeg
1 1/2 Teaspoons ground cloves
1 1/2 Teaspoons ground black pepper
3 Tablespoons ground cinnamon
1/4 Teaspoon saffron

For Substitutions:

For the bread flour:
Put 3 1/2 Tablespoons of arrowroot powder in a 2 cup measurer; fill the remaining space with Cup4Cup Gluten Free flour; then shift ingredients together into a large bowl.

For the sugar (reduced amount):
1/2 cup jaggery sugar, grated
1/2 cup Muscavado sugar

For the milk: (non-diary)
Califia Betterhalf Coconut Cream & Almondmilk

For the Yogurt: (non-dairy)
Kite Hill Plain Yogurt

For the Butter: (non-dairy)
Earth Balance Vegan Buttery Sticks

#paleo #Indian #cake #chocolate #chai #masala #glutenfree #dairyfree #halloween

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.

Taste of Kathmandu: Momos (Meat Dumplings) (GF)

I've been told the best momos in Kathmandu are found in little hole-in-the-wall shops with only a curtain for a door. Leaving these to the more culinary adventurous, my favorites are the ones served in someone's home.

You can feel the centuries of tradition coursing through your fingers as you knead the dough in this recipe from Pemphuti, a Sherpa friend living in Kathmandu, Add your favorite spicy pickle (achar) or PaleoChef Ketchup, and you'll see why dumplings are popular throughout Tibet, India, China, Bhutan, Korea, Japan - and now worldwide.

Ramro khana!

My Paleo Marin: 4 Persimmons

Ingredients:

For the Wrappers: (Made in 2 batches)

4 cups Cup4Cup Gluten Free Flour (divided in half)
1 teaspoon fine sea salt (divided in half)
1 cup water (divided in half)
2 large eggs (beaten separately in 2 bowls)

For the Filling:

1 pound ground beef (85% lean)
1/2 pound ground pork
1 medium yellow onion, finely chopped
1/2 cup Napa Cabbage, finely chopped (leafy part)
12 stalks cilantro, finely chopped (handfull)
1 1/2 teaspoons garlic, grated
1 1/2 teaspoons fresh ginger, peeled and grated
1 teaspoon fine sea salt
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1/4 teaspoon cayenne pepper

Grapeseed or olive oil to lightly grease bottom of steamer pan


Directions:

For the Wrappers: (Note: Make 2 times)

1. In a large bowl, add 2 cups of flour. Stir in 1/2 teaspoon fine sea salt. Push aside a hole in the center of the flour and add 1/2 cup water and 1 beaten egg. Whisk or mix with a wooden spoon starting in the middle and working out until the dough comes together. On a lightly-floured board, knead the dough for about 5 minutes, until it is smooth. Place ball of dough in a bowl and cover with a towel for about 15 minutes.

2. Repeat (1) for second batch.

For the Filling:

1. In a large bowl, mix the beef and pork together with a fork or your fingers. Add the chopped onion, cabbage, cilantro, garlic, ginger, salt, and spices. Mix well with your hands or a large spoon.

To Assemble:

1. Divide the dough in each bowl into 3 equal pieces (6 total). Roll out the dough to 1/4" thick. Cut rounds with a 2" cookie cutter, and then roll these out to 4". Place a spoonful of filling in each round, and fold the sides to enclose the meat. Put on a plate and set aside. (Note: For any extra filling, you can freeze it, make lamb burgers, or make more dough.)

2. In a double boiler, add about 3 inches of water and place the greased steamer basket on top. Add momos to cover the bottom in one layer. Cover with a lid, and when the steam starts to escape around the lid, turn the heat down a bit and set a timer for 15 minutes.

3. Remove the cooked momos, and serve hot if possible or keep warm. Repeat steaming until all the momos you want to eat are cooked through. For a delicious dipping sauce, see "Ninja Granny's Tomato Achaar" recipe here (adapt seasonings to taste).

The recipe made about 38 momos; 8 are a typical adult serving. Freeze any extras for later; to serve, steam for 25 minutes.

#paleo #momos #dumplings #beef #pork #Nepali #Tibetan #Sherpa #Asian #Himalayas #Kathmandu

*"Good food" in Nepali.

Wrapper recipe adapted from Food and 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.

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Spicy Meatloaf w/ PaleoChef Ketchup and Pomegranate Molasses Topping (GF)

Nik Sharma of A Brown Table blog has a wonderful new cookbook called Season: Big Flavors, Beautiful Food. I made his Spiced Meatloaf recipe, tweaked it a bit for paleo, and when looking up his bio, noticed he wanted to give permission before posting his content.

While recipes are not copyrighted by law, and his are frequently posted online and in newspapers, this recipe is not. I emailed him, but haven’t heard back. So, I will respect his wishes until or if I get permission to post it on this blog.

But please check out his cookbook. It’s a beautiful book, with delicious Indian-inspired recipes that look delicious. Just maybe use gluten-free breadcrumbs and PaleoChef Ketchup as substitutions in the original recipe for the meatloaf in the book?

My Paleo Marin: 4.5 Persimmons

Available from Amazon here

#paleo #meatloaf #panko #glutenfree #pomegranate #molassas #maindish 

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.

Little Gem Wedges w/ Anchovy Dressing and Lemon Chive Toasted Panko (GF) (DF)

This unassuming appetizer caught my eye in Food & Wine Magazine, then followed through with bursts of umami flavors and lots of delicious crunch.

Ian's Gluten Free Panko delivered where some gluten free products don't: perfect texture and flavor. Using Follow Your Heart Grapeseed Vegenaise and omitting the parmesan cheese in the dressing wasn't missed at all and kept it dairy free.

Serve this as an appetizer, or even make it a meal. It's light and delicious with a hint of the sea. Enjoy the extra dressing with eggs, veggies or meats.

My Paleo Marin Rating: 4.8 Persimmons

Ingredients:

4-5 Little Gem lettuces, washed, outer leaves removed, and cut into 6 wedges each

For the Dressing:

1 cup Follow Your Heart Grapeseed Oil Vegenaise
1 (2 oz. can) flat anchovy fillets, drained, preferably Rolands
1 1/2 tablespoon red wine vinegar

Available at local markets
or here

1 tablespoon Dijon mustard, preferably
1 small clove garlic, roughly chopped
Kosher salt, to taste

For the Panko:

1 cup Ian's Gluten Free Panko
2 tablespoons olive oil
2 teaspoons lemon zest
1/4 cup finely chopped chives

Optional: Cherry tomatoes for garnish

Directions:

Prepare the lettuces and set aside.

Available at Whole Foods or
from Amazon here.

For the Dressing:

1. In a food processor, add the mayo, anchovy fillets, red wine vinegar, mustard, garlic and salt. Pulse for about 45 seconds until mixture is smooth. Taste for seasonings. Put in a covered bowl in the fridge.

For the Panko:

1. In a frying pan, heat olive oil over medium heat and add panko. Stir constantly for about 5 minutes just until the bread crumbs turn light brown. Spread out on a baking sheet to cool for about 10 minutes. When cool, mix in lemon zest and chives.

To Serve:

1. Using a spatula, spread the dressing on one side of the wedge. Swipe that side through the prepared panko, and place on a serving plate. Repeat with all the wedges. Serve immediately.

2. Place the extra dressing in a covered bowl in the fridge.

Recipe adapted from Food and Wine recipe here.

#paleo #nondairy #glutenfree #appetizer #salad #panko #healthyeats #littlegem

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.

Bon Appétit's Homemade Sandwich Cookies (GF)

Bon Appétite has some of the most popular cooking videos on the internet. Chefs prepare everything from Classic Caesar Salad, Rigatoni with Vodka Sauce, and Smashburgers, to Sauerkraut and Kimchi. Chef Claire tries to recreate some of our favorite childhood treats such as Lucky Charms and Skittles. I tried her Gourmet Oreos. What could go wrong?

The photo shows a couple of my mistakes. I forgot to split the store-bought Oreo cookies before I made the first silicone putty moulds. I ordered more putty and remade them with a single cookie piece; however, the double shape held its shape better after all. The delicious filling was so soft that I couldn't cut it into circles before freezing; after freezing, all I could do was soften it with my hands and flatten it in the middle of the cookie pieces - still with some lumps intact. Visually, my cookies fell far short from the professional look of Claire's Oreos in the video.

However! My taste testers said: They are way better than most gluten free desserts! The black cocoa and additional salt had the adults asking for more. The manager of Sur la Table said: "Oh, you're the second person today looking for black cocoa!" so I guess I wasn't the only one curious (naive) enough to try these out. But adding up all the costs and time to make them, you might want to share the experience with a friend.

My Paleo Marin Rating: 3.5 Persimmons

View video Link here first.

Available from
Amazon here.

For the Mold:

(1) Purchase 2 boxes of "Easy Mold Silicone Putty." Use either traditional Oreo Cookies, or Annie's Grabbits Chocolate Sandwich Cookies, as cookie models. Follow directions in the package. Or, 

(2) Use a 2" cookie cutter for cookie and 1 3/4" cookie cutter for filling.

For the Cookies:

Recipe from a Viewer Comment (substituting Cup4Cup Gluten-free flour)

"Homemade Oreo Cookies

Preheat oven to 350 degrees F. 

Cookie

Sift together:

1 cup Cup4Cup Gluten-free Flour

1/2 cup Cup4Cup flour MINUS 1 tablespoon flour PLUS 1 tablespoon arrowroot powder, mix

3 Tbs Black Cocoa

2 Tbs plus 1 tsp Dutch Processed Cocoa

1/2 tsp Kosher Salt

1/2 tsp Baking Soda 

For brown butter: Cook 2 sticks butter (assuming unsalted) over medium low stirring until butter sputters and browns; remove and stir over ice bath until room temp.

In Mixer:
Cream

155g butter

2/3 cup cane sugar

1/4 cup light brown sugar

1 tsp vanilla

Add dry ingredients all at once & Mix until combined

Press about a tablespoon of dough into food grade mold or cut out with cookie cutter. Freeze for 10min.

Place on parchment paper on baking sheet. Cook 14-16 minutes while frozen.

Filling:

Melt in a small saucepan:

50g fine coconut oil

50g raw cocoa butter grated fine

Let cool over ice bath.

Add 100g powdered sugar in medium bowl and add oil/butter mix

Generous pinch of kosher salt

1 tsp vanilla

Beat til smooth

Roll between two parchment papers to 1/8” thick. Cut out circles slightly smaller than the cookie with a cookie cutter; freeze til solid.

Put together cookies and NOM NOM NOM"

Makes about 14-16 cookies.

#cookies #dessert #cocoa #glutenfree #coconutbutter #coconutoil

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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Classic Shrimp w/ Paleo Cocktail Sauce

Here's a healthier and more economical version of a popular appetizer, Classic Shrimp Cocktail.

Reading the label on Heinz Ketchup (my favorite since childhood) was an eye opener: it contains BOTH high fructose corn syrup and corn syrup. The ingredient list on a relatively new product, PaleoChef Ketchup, looked as if it would go well with the shrimp, and the label says "no gluten, no refined sugars and no junk added." Case closed.

Ff you've always bought prepared shrimp for this dish ($26/lb.), buying shell-on shrimp, doing a little deveining, and soaking the shrimp in a poaching liquid brings the cost of the shrimp down half price ($13.00/lb.).

This makes a beautiful platter to serve yourself or your guests. You'd just need a cooler to make it portable.


My Paleo Marin Rating: 4.5 Persimmons

Ingredients:

For the Shrimp:

1 pound 16 20 shrimp, shell on, preferably fresh or frozen, deveined (about 20 shrimp)

6 cups water

2 lemons, zest and juice

1/4 cup kosher salt 

1/4 cup cane sugar (omit for no sugar)

1 5-pound bag of crushed ice

PaleoChef available here
or at Whole Foods

For the Cocktail Sauce:

1 cup PaleoChef Ketchup

2-3 tablespoons prepared horseradish (personal preference)

3/4 teaspoons lemon zest

2 tablespoons lemon juice 

Pinch of onion powder

Pinch of garlic powder

1/4 teaspoon Worcestershire sauce (omit for no sugar, or make here)

Frank's Hot Sauce or Tabasco Sauce to taste

3 lemons for garnish, cut in wedges

Directions:

For the Shrimp:

1. Devein the shrimp, leaving shell on. Bring water, lemons, salt and sugar to just under a boil (170 degrees F). Turn off heat, and drop in shrimp. Set timer for 3 1/2 minutes exactly. When timer goes off, Immediately add 8 cups of ice to create a water bath. Let sit for 10 minutes. Drain in a colander, and peel off the shells leaving the tails intact. Set aside. 

For the Cocktail Sauce:

1. Mix together the ketchup, horseradish, lemon zest and juice, onion and garlic powder, worcestershire sauce (optional) and hot sauce. Cool for 1 hour, and then taste and adjust for person preference.

To Serve:

Fill a large bowl with ice chips. Put the cocktail sauce in a bowl, and add to the center of the ice. Place the shrimp and lemon wedges around the sauce.

#paleo #shrimp #cocktail #seafood #appetizer #glutenfree #dairyfree  

Recipe adapted from Bon Appétit's video 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.