Sunday, April 21, 2019

Pavlova Royal Eggs w/ Lemon Curd Yolks


Pavlova is a type of meringue created for the Russian prima ballerina Anna Pavlova after her tour of New Zealand in the 1920's. It is a bit of crunchy fluff quick to make, slow to heat in the oven, and beautiful to behold.

"Wait, what are these?!?" was the reaction I got when I offered around these "eggs" after brunch. Perfect for this holiday weekend, they will surely bring some fun to your table, too!

My Paleo Marin: 5 Persimmons

Anna Pavlova Image from art.com








Ingredients:

For the Meringues:

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon fine sea salt
2/3 OR 3/4 cup confectioner's sugar (personal preference)

For the Curd:

3 large egg yolks
1/2 cup pure cane sugar
Finely grated zest of 1 lemon (microplane)
Juice of 1-2 fresh lemons (about 1/4 cup)

1/2 stick salted butter, sliced into slivers

Directions:

Place racks in the lower third and upper third positions in the oven.
Preheat the oven to 225 degrees F.
Line 2 baking sheets with parchment paper and set aside.

For the Meringue:

1. In a stand mixer with a very clean bowl and whisk attachment, combine the egg whites, cream of tartar and salt. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium high and beat until thick and opaque, about 1 minute more. Add the sugar 1/4 cup at a time and beat until stiff peaks form, about 5 minutes more. Taste for sugar.

2. If you have a 2" ice cream scoop with a spring-loaded handle, carefully scoop up the meringue, flatten the bottom with a knife, and turn onto baking sheet, spacing about 1 1/2" apart. Depress a small hole in the top with a spoon to later fill with curd.

If you do not have an ice cream scoop with a spring-loaded handle, use a regular ice cream scoop or a large spoon to scoop up the meringue. Slide it off with a rubber spatula and loosely form an egg shape on the parchment paper. Depress the center with a spoon to later fill with lemon curd.

3. Bake until the meringues are dry and crisp, about 2 hours. If they are still sticky, turn off the heat and leave in the oven for a couple more hours - one recipe said overnight. (My house is humid, so they stayed sticky - use moist fingers to handle). When the meringues lift up easily from the parchment paper, remove the baking sheets from the oven and place on racks. Let the meringues cool completely. Place the meringues on a  serving plate, or store the unfilled meringues in a covered container at room temperature (if serving in the next day) or in the fridge (up to 3 days) until ready to eat.

For the Curd:

1. Simmer 1" of water in a medium saucepan over medium-high heat. In a metal bowl that can rest on top of the saucepan, whisk together the egg yolks, sugar, lemon juice and zest together. Place the bowl on top of the saucepan (making sure the bottom does not touch the water), and whisk constantly until the mixture thickens, turns pale, and sticks to the back of a spoon, about 8 minutes. Taste for sugar.

2. Remove from the heat, and add the butter slivers a few at a time. Whisk to combine. Place the lemon curd in a small bowl and press a sheet of plastic wrap directly against the surface of the curd. Place in the fridge for about 3 hours and up to 1 week.

To Serve:

1. Place the meringues on a serving plate. Using an icing bag or a spoon, add the curd to the well of each meringue to form a "yolk." Serve immediately.

Makes about 30 meringues.

#meringue #pavlova #lemon #lemoncurd #Easter #eastereggs #dessert #glutenfree 

Recipe adapted from the Food Network recipe here.

Sunday, April 14, 2019

My 30-Minute Naturally-Dyed Easter Eggs (Repost)

If you've been curious about making naturally-dyed eggs, this technique is a great way to start.

I wanted just this color for my basket so used only yellow onion skins and soaked the eggs for 10 minutes. For deeper colors, add red onion skins, beets, or red cabbage and soak overnight in the fridge.

Follow this link from Ciao Forentina for a video and recipe. So easy, the whole family can participate.


Update: For more colorful eggs, here are two good post links:

1. The Kitchn "How to Make Naturally Dyed Easter Eggs" here

2. Against All Grain "Naturally Dyed Easter Eggs" here.


Photo/ Stefan Berger /
fotograf-stefan-berger.de
My Paleo Marin: 5 Persimmons

#paleo #natural #eggs #easter #holidays #healthyeats #artsandcrafts #kids #family #recipe #video #eggsalad #artsandcrafts #egghunt #ciaoforentina #family #bunny #easy #quick #flowers #floral #nature #art #dyedeggs #recipe #healthyeats #nocarbs #instafood #instafoodie #instafoodphotography #instaholidays #thekitchn #kitchn #againstallgrain

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, April 7, 2019

Valrhona Chocolate Snacking Cake w/ Mandarin Orange Lemon Glaze (GF) (DF)

The glistening mandarin orange glaze sets this snacking cake a cut above your average brownie. The dark chocolate pairs perfectly with the tangerine flavor of the mandarins, and makes for a sophisticated adult dessert.

The recipe format is similar to the Banana Snacking Cake posted last week: one bowl, one whisk, add ingredients, bake, and cake is on the cooling rack in about an hour. Freeze pre-cut leftovers for future snacking.

My Paleo Marin Rating: 4 Persimmons

Ingredients:

For the Cake:

1/3 cup grapeseed oil
3/4 cup/95 grams gluten-free flour, preferably Cup4Cup Brand
1/2 cup/50 grams Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
2 oz/60 grams shaved 70% dark chocolate, preferably Valrhona Guanaja (about 1/3 cup)
1/2 cup hot coffee, preferably Medaglia D'Oro Espresso Instant Coffee
1/2 cup brown coconut sugar, preferably Big Tree Farms Organic Brown Sugar
1/3 cup nondairy sour cream (link to make here), or Green Valley organic lactose-free sour cream (dairy)
2 large eggs, slightly whipped
1 teaspoon vanilla extract

For the Glaze:

1 tablespoon finely grated mandarin orange or tangerine zest
1 tablespoon mandarin orange or tangerine juice
1-2 teaspoons fresh lemon juice
3/4 - 1 cup confectioner’s sugar

Directions:

For the Cake:

Preheat oven to 350 degrees F. Grease a 9" x 9" cake pan with non-dairy butter spread and cover with parchment paper, edges draped over the sides of the pan. Lightly grease the paper.

1. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.

2. Add about 2” water to a medium-size pot and bring to a boil. Place a stainless steel bowl on top. Being careful with your fingers, add the chocolate shavings and stir occasionally while it melts. Whisk in the hot coffee to combine. 

3. To the bowl of dry ingredients, add the oil, sour cream, eggs, vanilla - and when slightly cooled off so it doesn’t curdle the eggs - the chocolate mixture.

4. Scrape the batter into the prepared baking pan, and smooth out the top. Bake until the top is springy and a wooden skewer or toothpick inserted in the center of the cake comes out clean.

For the Glaze:

1. In a small bowl, whisk together the zest, orange and lemon juices. Whisk in the confectioner's sugar. Taste and adjust for personal preference.

To Serve:

1. When the cake has totally cooled, place on a serving plate. Brush on the glaze, saving the extra to add more later, or for other dessert toppings.

2. Extra cake can be frozen; precut the slices and eat frozen or thawed.

#paleo #cake #glutenfree #dairyfree #valrhona #chocolate #mandarin #mandarinorange #lemon #glaze #snack #snacking #snackingcake #nyt #instacake #instadessert #instafoodie ##foodie 

For original recipe see NYT 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.

Sunday, March 31, 2019

Banana Snacking Cake w/ Coconut Cream Caramel Icing & Maldon Salt Flakes (GF) (DF)

“Three Snacking Cakes to Change Your Afternoons” is the headline for Melissa Clark’s recipe spread in the NYT Food Section. She gives us permission to satisfy our hunger pangs with a small piece of a small cake that recalls a previous era when cake was enjoyed “without judgment or fear, just for cake’s sake.”

Here’s the first of the three cakes using the over-ripe bananas that so often get away from us. With just one bowl and a whisk, the cake is in the oven and on the cooling rack in about an hour. Too much cake? It's also good straight out of the freezer in pre-cut 1" squares.

My Paleo Marin Rating: 3.5 Persimmons

Ingredients:

For the Cake:

1 1/2 cups/185 grams gluten free flour, preferably Cup4Cup Brand
1/4 cup brown coconut sugar, preferably Big Tree Farms Organic Brown Coconut Sugar
Image from
Amazon here
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt

1/2 cup/115 grams unsalted butter (1 stick), melted and cooled, plus more for pan (Note: use Earth Balance for non-dairy)
1 cup/250 grams mashed very ripe bananas (2-3)
1/4 cup/60 millimeters lactose-free sour cream, preferably Green Valley Organic Sour Cream (or make non-dairy here)
2 large eggs, lightly beaten
1 teaspoon vanilla extract

For the Icing:

4 tablespoons/65 grams unsalted butter (1/2 stick), cut into pieces
1/4 cup packed/70 grams brown coconut sugar, preferably Big Tree Farms Organic Brown Coconut Sugar
Image from Green Valley
Website here
1/4 cup/60 millileters coconut cream (thickest part in can)
Pinch of fine sea salt
1/4 cup/30 grams confectioners' sugar

Flaky Sea Salt for serving, preferably Malden Sea Salt Flakes

Directions:

Preheat oven to 350 degrees F. Butter a 9" x 9" cake pan and cover with parchment paper, edges draped over the sides of the pan.

For the Cake:
Image from
Amazon here

1. In a large bowl, whisk together the flour, coconut sugar, baking soda, and salt.

2. Whisk in the cooled butter, mashed bananas, sour cream, eggs and vanilla extract.

3. Pour the batter into the prepared baking pan and smooth out the top. Bake for about 25 minutes, or until the top of the cake is browned and a wood skewer inserted in the center of the cake comes out clean. Cool the cake on a metal rack about 10 minutes, then remove from pan and let cool completely on the rack.

For the Icing:

1. In a medium pot, combine the butter, coconut sugar, coconut cream, and salt. Bring to a boil and boil, stirring constantly, for about 1 minute. Watch carefully as it may boil over. Remove from heat and let it cool for about 5 minutes.

2. Whisk in the confectioners' sugar until smooth.

To Serve:

1. Place the cake on a serving plate, and pour the cooled icing over the cake. Spread with a knife across the cake. Let the cake sit for about 30 minutes. When ready to serve, sprinkle the top with with flaky sea salt and serve.

#paleo #banana #caramel #maldon #cake #snack #snackingcake #glutenfree #coconutsugar #dessert #instacake #instadessert #newyorktimes

Recipe adapted from the NYT link here.


Sunday, March 24, 2019

Petite Salad with Snap Peas, Honey Mustard Dressing & Horseradish Shavings

Spring peas have just arrived in our local markets, and one of the most versatile is the snap pea. They can be rinsed and eaten raw, chopped and put in salads and noodle dishes, or blanched. Blanching boosts the color and flavor, and if you haven't tried this method before, you might be in for a delicious surprise.

Here is a recipe for a small salad for one person. The fresh horseradish shavings add balance to the sweet dressing, but may not be for everyone. You can also think of it as a healthier version of parmesan cheese. Or just omit it.

My Paleo Marin Rating: 4 Persimmons

Ingredients:

For the Snap Peas:

8 oz. fresh snap peas, ends cut off, and strings removed if still present (most stores remove them)
6 cups water
1/2 cup fine sea salt
Bowl of ice water

For the Dressing:

1 teaspoon Dijon mustard, preferably Edmond Fallot brand
1 teaspoon honey
1 teaspoon olive oil
1 teaspoon fresh lemon juice
Pinch of salt

Garnishes: Fresh horseradish shavings, Lemon wedges

Directions:

For the Snap Peas:

1. Bring the water and salt to a boil in a medium saucepan. Add the snap peas, and turn down the heat to medium. Gently boil the peas for about 1 minute - no more than 1 1/2 minutes - just until the color turns brighter green but the peas are still full of crunch. Remove the peas with a slotted spoon and put immediately in the bowl of ice water. Remove with a slotted spoon when cool and pat dry on a cloth or paper towel.

For the Dressing:

1. In a medium bowl, whisk together the mustard, honey, olive oil, and lemon juice. Add a pinch of salt. Taste for seasonings.

To serve:

1. Put the snap peas in the bowl, and toss to coat the peas.

2. Place the peas on a serving plate or bowl. Using a microplane, add the horseradish shavings. Serve with lemon wedges.

#paleo #salad #snappeas #peas # lunch #sidedish #horseradish #honey #lemon #spring #vegetables #vegetarian #vegan #veggies #glutenfree #dairyfree #nutfree #nomnom #springtime #recipes #healthyeats #food 


Recipe adapted from "Rich Table: A Cookbook for Making Beautiful Meals at Home," 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. 

Sunday, March 17, 2019

Authentic Cauliflower Tempura w/ Red Yuzo Kosho Sauce

Little did I know what a major scavenger hunt for ingredients lay ahead, but neither did I know what a delicious, authentic-tasting dish they would make.

Yes, it's fried. But the homemade tempura batter is fresh and light, and the use of new grapeseed oil left no residual greasy taste or feel.

Order the ingredients online, or have fun visiting your local Asian markets. I found everything locally except one item: the Red Yuzo Kosho. Ordered from Amazon, it arrived promptly from the importer with just a taped label in Japanese on the bottle ~ doesn't get much more authentic than that!

My Paleo Marin Rating: 5 Persimmons

Ingredients:
Red Yuzo Kosho

For the Sauce:

1 1/2 tablespoons gochujang (Korean red pepper paste)
1/4 cup coconut sugar
4-6 cloves garlic, peeled and minced on a fine grater
3 tablespoons Red Yuzo Kosho
1/4 cup mirin

For the Tempura Batter:

1 cup (140 gm) tempura flour or batter mix, preferably Dynasty Gluten-Free Tempura Batter Mix
1 large egg yolk
1 scant cup (150 grams) potato starch
1 cup + 3 tablespoons (150 grams) Karaago Ko (Japanese wheat flour) or Cup4Cup flour for gluten-free

For the Cauliflower:

1 large head of cauliflower, cut into 2-inch florets (soaked in cold water for 30 minutes then drained)
3 cups of grapeseed oil, preferably Napa Valley Naturals Grapeseed Oil

For the garnish:

Toasted sesame seeds
Lime wedges

Directions:

For the Sauce:

1. In a small saucepan over low heat, add the gochujang, sugar, garlic, red yuzu kosho, mirin and 1 cup of water. Stir and cook down for about 20 minutes until the mixture is thickened. Set aside.

For the Tempura Batter:

Fill a pitcher with 3 cups of ice water and set aside. In a large mixing bowl, combine the tempura flour or batter mix with the egg yolk, and add 1 cup of the ice cold water. Whisk to blend. Add the potato starch, Kaarago Ko wheat flour, and 3/4 cup of water. Mix and add more water until the batter is the consistency of thin pancake batter. I used about 2 1/2 cups of water.

For the Cauliflower:

1. Heat 3 cups of grapeseed oil in a dutch oven to 350 degrees F.  Coat as many pieces of cauliflower with the batter that will fit in one layer in the pan. Fry, turning occasionally, until the cauliflower is almost cooked through and the batter is lightly browned, about 3-4 minutes. Place cooked pieces on a baking sheet covered with paper towels. Repeat until all the cauliflower pieces are cooked.

2. Dip the cauliflower pieces in the sauce, shake to drain, and place on a serving plate. Sprinkle with toasted sesame seeds. For a less-spicy option, serve the fried cauliflower pieces with a small bowl of sauce on the side; sprinkle with sesame seeds. Either way, they are delicious.

Serve with lemon wedges.

#paleo #cauliflower #tempura #korean #japanese #yuzo #asian #food #recipe #gochujang #karangoko #delicious #mirin #vegetarian #coconutsugar #coconut #koreanfood #japanesefood #dimsum #vegan

Recipe adapted from 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, March 10, 2019

Persian Lamb Meatballs with Mint Raisin Pesto (GF) (DF) خوشمزه - لذیذ

The plan was to make Bon Appétit’s lamb meatballs as shown on the video by Senior Food Editor Andy Baraghani, and then do a taste comparison with one of new imitation meat products, Beyond Meat.

The lamb meatballs were amazing! They vanished from our plates in a flash. Andy’s knowledge of Iranian flavors are always spot on. You can watch him make the meatballs here.

Sorry to say, I couldn’t quite get with the imitation meat, so I froze it to pass on to a vegan friend. I’ve heard great things about the product, so if you do get around to trying it with these meatballs, please let me know how they turned out.

My Paleo Marin: 5 Persimmons

Ingredients:

For the Meatballs:
Image from
Amazon here

1/4 cup gluten-free panko, preferably Ian’s Original brand
1 large egg
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt, preferably Diamond Crystal brand
1 peeled garlic clove, minced on a fine grater
1/4 cup finely chopped fresh parsley leaves
1 pound ground lamb

For the Pesto:

2 cups fresh mint leaves
3 tablespoons soft golden raisins (soaked in warm water and drained if not soft to the touch)
Big pinch of salt
1/2 cup extra-virgin olive oil

For Serving: Greek Yogurt (Kite Hill for non-dairy); Parsley sprigs

Directions:

For the Meatballs:

Place a rack in the upper third of the oven. Preheat oven to 425 degrees F.

1. In a large bowl, add the following ingredients in this order and mix after each addition: panko, egg, olive oil, spices, salt, garlic, parsley. Add the lamb and combine with your fingers just until everything is mixed together.

2. Using a heaping tablespoon (for small meatballs about the size of a golf ball) or 1/4 cup measuring cup (for larger meatballs), scoop out the lamb mixture. Gently and very loosely roll into a ball and place on a rimmed cookie sheet evenly spaced apart. Do not overmix! Mixture makes about 20 small or 15 large meatballs.

3. Place in heated oven and cook until the meat is cooked through. Original recipe said for 8-10 minutes for smaller meatballs. My old gas oven took 20 minutes for smaller ones and 25 for larger size so adjust time according to your oven. On an instant read thermometer, meat should register 140 degrees F. for wet meatballs and 165 degrees F. if you like them dry.

For the Pesto:

1. Puree the mint, raisins, salt and olive oil in a blender until smooth. Taste for salt. Put in a container and set aside. Note: Can be made 2 days ahead.

For Serving:

On individual serving plates, add a couple dollops of yogurt topped with the mint pesto. Place the meatballs on top while hot and add parsley for garnish.

#paleo #lamb #meatballs #comfortfood #oliveoil #mint #pesto #bonappetit #andybaraghani #Ians #BeyondMeat #turmeric #Persian #Iranian #middleeastern #kitehill #nondairy #glutenfree #dinner #recipes #nomnom #yummly 

Recipe adapted from the Bon Appetite 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, March 3, 2019

Winter Wonderland Raspberry Lemon Bundt Cake w/ Lemon Cream Frosting (GF) (DF)


New research shows that if you know ahead of time what you're having for dessert, you tend to eat a more sensible meal. Another study finds that if dieters eat dessert after breakfast, it “might help you lose more weight—and keep the pounds off.”*

If you care to test out these results, here’s a reduced-sugar cake recipe with a cascading glacier of fresh raspberries and lemon cream frosting. Even if you're not dieting, it's a beautiful and delicious treat.The cake will keep in the fridge for up to five days and freezes well.

My Paleo Marin Rating: 4.8 Persimmons

Ingredients:

For the Cake:

To make the gluten free cake flour:
2 1/2 cups gluten free flour minus 5 tablespoons of the flour, preferably Cup4Cup Multipurpose Flour
5 tablespoons Arrowroot Powder

8 oz. unsalted butter, at room temperature, preferably Earth Balance Natural Buttery Spread for non-dairy
8 oz. non-dairy cream cheese spread, at room temperature, preferably Daiya Plain Cream Cheese Style Spread

1 teaspoon baking powder (slightly heaping)
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cup cane sugar (add 1/4 cup increments more for personal preference, but there is also sugar in the frosting; the original recipe called for 2 cups in the cake!)
1 tablespoon finely grated lemon zest
1 teaspoon lemon extract
5 large eggs, at room temperature

2 cups fresh raspberries
2 tablespoons gluten free flour, preferably Cup4Cup Multipurpose Flour

For the Frosting:

4 oz. non-dairy cream cheese, room temperature, Daiya Plain Cream Cheese Style Spread
1 cup confectioner’s sugar, sifted
1/8 teaspoon salt
1/2 teaspoon lemon extract
1 - 2 tablespoons fresh lemon juice

Toppings: Fresh raspberries, fresh lemon zest

Directions:

For the Cake:

Preheat oven to 325 degrees F.

Generously butter a bundt cake pan; add gluten-free flour to cover the inside and shake to remove excess flour. Set aside.

1. After removing 5 tablespoons of the 2 1/2 cups of gluten-free flour, add 5 tablespoons of arrowroot power. Whisk, and sift the mixture 6 times. Measure out the flour again to equal 2 1/2 cups.

2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer with the paddle attachment (or a large bowl and electric hand mixer), beat the butter and cream cheese spread on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar and turn up the speed to medium high. Beat until mixture is light and fluffy, about 3 minutes. Beat in the lemon zest and lemon extract until just combined.

4. Reduce the speed to medium and add the eggs, one at a time, until each is fully incorporated. Scrape down the sides of the bowl as necessary. Add in the flour mixture about a cup at a time and mix. Set the bowl aside.

5. In a small bowl, cover the fresh raspberries with the 2-3 tablespoons of gluten free flour and toss with a spoon to coat overall. Fold the raspberries gently into the batter with a rubber spatula until just combined.

6. Scrape the batter into the prepared cake mold. Bake for about 65 - 75 minutes until a wood skewer comes out clean. Allow the cake to cool in the mold on a wire rack for 20 minutes. Remove the cake and allow it to finish cooling on a wire rack.

For the Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment (or electric hand mixer and bowl), beat the cream cheese spread and butter until the frosting is smooth. Reduce the speed to low and gradually add in the confectioner’s sugar until combined. Add the salt, lemon extract and lemon juice until combined. Increase the speed to medium high and beat for about 1 minute.

To assemble the cake:

1 Place the cooled cake on a serving plate. Cover the cake with the frosting (I added more frosting after the photograph). Sprinkle fresh raspberries on top of the cake and sprinkle fresh lemon zest over the top.

2. Serve individual slices with additional raspberries. The cake gets better over time in the fridge for about a week. Leftover slices do well in the freezer.

#paleo #cake #bundt #raspberries #lemon #glutenfree #dairyfree #nondairy #nutfree #mothersday #easter #holidaycake #Cup4Cup #Daiya #buttercream 

*From an online article by Adam Bornstein entitled “Why Eating Dessert on Your Diet is Pretty Much Necessary for Losing Weight" here. I heard the results of the first study on the radio (BBC? NPR?) and am unable to locate the source.

Original recipe adapted from the Baker By Nature 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, February 24, 2019

'Engagement Chicken' Avocado Salad (DF)

What to do with leftovers from Ina Garten’s infamous 'Engagement Chicken’ recipe? The ubiquitous avocado, now available year round, steps up to the challenge.

If time is an issue, a prepared roasted chicken from the market works fine. As an added bonus: prep time for the salad is about 10 minutes!

My Paleo Marin Rating: 4 Persimmons

Ingredients:

2 avocados, sliced in half and pitted
2 cups shredded roasted chicken
1/4 cup red onion, minced
1/3 cup non-dairy mayo, preferably Follow Your Heart Vegenaise Grapeseed Oil
2 Tablespoons non-dairy Greek yogurt, preferably Kite Hill Plain Unsweetened
Juice of 1 lemon
1 1/2 teaspoons Dijon mustard, preferably Edmond Fallot Dijon Mustard
Image from Imperfect
Produce here
Kosher salt and freshly ground pepper to taste

Garnish: Chopped parsely and/or chives

Directions:

1. Scoop out avocados, leaving a small border if possible. Dice the scooped-out avocado pieces and set aside.

2. In a large bowl, mix together chicken, onion, mayo, yogurt, lemon juice, and mustard. Fold in diced avocado. Season with salt and pepper.

3. Divide the salad into 4 portions and place it into the avocado shells. Add garnishes and serve.

#paleo #chicken #salad #chickensalad #avocado #inagarten #engagementchicken #FollowYourHeart #glutenfree #dairyfree #lemon #lunch #snack #leftovers
#grapeseedoil

Recipe adapted from the Delish.com 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, February 17, 2019

Vibrant Carrot Soup with Rose Harissa (DF)

As the temperatures dive, warm yourself up with this beautiful soup.

Rose Harissa elevates the soup out of the mundane as it adds an extra kick to both the North African seasonings and the color of the carrots. In addition to the peppers, it contains over 40 spices and herbs along with rose petals which makes it milder and more complex than regular Harissa.

Make it with luscious thick chicken bone broth, or use a vegetable broth if you prefer. Either way, snuggle in and enjoy this restaurant-quality soup ready to eat in about 45 minutes!

My Paleo Marin: 4.8 Persimmons

Ingredients:

Available from Amazon here
2 tablespoons olive oil

1 small onion, peeled and chopped
1-2 cloves garlic, peeled and chopped
1 2” knob of ginger, peeled and grated

1 teaspoon ground cumin seed
1/2 teaspoon ground coriander
1 tablespoon Rose Harissa (or Harissa)

2 pounds carrots, peeled and sliced horizontally in 1/4" pieces
1 Japanese sweet potato, peeled and diced (for thickener)
1 quart Bonefide Chicken Bone Broth plus 1/2 quart homemade chicken broth
Available at Whole Foods
or online here
OR, for vegetarian, 1 1/2 quarts vegetable broth, preferably homemade or Aneto brand

Kosher salt and pepper to taste
Juice of 1 lemon
3 tablespoons butter (optional)

Garnishes: Kite Hill Dairy Free Almond Plain Yogurt; toasted chopped pistachios; chopped Thai basil

Directions:

1. In a dutch oven or other large pot, heat the olive oil to medium high. Add the onion, garlic and ginger and cook, stirring occasionally, until the onions are translucent (about 5 minutes).
Available from
Amazon here

2. Add the ground cumin, coriander and Rose Harissa. Stir and cook until spices are well mixed in.

3. Add the carrots and stir to coat. Add the broth and/or stock so total liquid equals 1 1/2 quarts. and heat to just boiling. Turn down the heat to medium low, and cover the pot with a lid (leaving a small opening). Cook until the carrots and sweet potato are soft, about 20 minutes.

Image from kite hill here
4. When the soup is cool enough to handle, transfer it to a deep pan and use an immersion blender (or puree in a blender) until the soup is mostly pureed.

5. Season with salt and pepper, lemon juice, and butter (if desired).

Ladle the soup into serving bowls, add garnishes, and enjoy!

#paleo #carrot #soup #dairyfree #glutenfree #bonebroth #vegetablebroth #roseharissa #harissa #african #northafrica #middleastern #healthyeats #spicy #ginger

Recipe adapted from Serious Eats 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.