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.

Sunday, February 10, 2019

Moroccan French Brownie w/ Cardamom Cocoa Frosting (Repost)

The Middle East meets Western Europe in this Valentine's Day extravaganza.

Arabic coffee and cardamom from the Recipe Nomad's brownies add exotic flavors to the "Best Brownie Recipe" by French/American pastry chef David Lebovitz.

For Valentine's Day, treat your loved ones - or just yourself! - to this international blend of chocolate decadence. 

My Paleo Marin Rating: 4.5 Persimmons*

For the Brownies:

See David Lebovitz's recipe on Leite's Culinaria website here. Modify as follows:

1. Use 1/2 cup sugar instead of 3/4.

2. Add 1 tablespoon finely ground Arabic coffee (or any dark or medium roasted, finely ground coffee) with the flour. (Note: I used Organic Ethoipia Wotona Bultuma Expresso from Whole Foods.)

3. For the best brownies, use Valrhona Baking Bars here.


For the Frosting:

Ingredients:

2 tablespoons butter, softened to room temperature
1/8 cup almond milk + 3 tablespoons, preferably Califa Farms.
1/8 cup unsweetened cocoa powder, preferably Varhona 100% cocoa
1/2 teaspoon ground cardamom
1 1/2 cups powdered sugar


Directions:

1. For a stand mixer, use the paddle attachment to cream the butter. Add almond milk, cocoa powder and cardamom and mix well. Add powdered sugar and mix until folded in. Add additional almond milk one tablespoon at a time to get desired consistency. Spoon onto cooled brownies and spread to cover top.

2. For a hand mixer, or wooden spoon, add ingredients as for stand mixer above and mix well.

Arabic coffee and cardamom in Brownies and Frosting recipe adapted from The Recipe Nomad website here.

"Best Brownie Recipe" adapted from Leite's Culinaria posting here of David Lebovitz' recipe.

#brownies, #Valrhona #cocoa #glutenfree #Arabic #France #davidlebovitz #almondmilk #cardamom #Valentinesday #treat #dessert 

*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, February 3, 2019

Thai Glass Noodle Bowl w/ Shrimp, Pork, Herbs and Toasted Cashews

All the memories of siting in a sidewalk noodle shop in Bangkok can be found in this bowl of glass noodles adapted from Solo: A Modern Cookbook for a Party of One.

Chef Lo writes the flavors of this dish are "spicy, and exhilarating with lashings of acid from the lime, deeply satisfying from the umami of the pork, shrimp, and fish sauce -  complex yet comforting - just how I feel about Thailand."

Let your mind drift to the colorful plastic tablecloths, bustling street vendors, and flashing neon lights as you mix all the ingredients together and dig in. Then surprise yourself as you unexpectedly see the bottom of the empty bowl!

My Paleo Marin Rating: 5+ Persimmons

Ingredients:
Image from Amazon

2 Packages Kaset 100% Bean Thread Vermicelli Noodles, available here

1/2 pound ground pork
2 teaspoons coconut sugar
2 teaspoons fish sauce, preferably Red Boat
1 clove garlic, minced
Salt & Pepper to taste

2 Tablespoons grapeseed oil

3 Shrimps, peeled and deveined

Juice of 1 lime
1 teaspoon fish sauce, preferably Red Boat
1 Thai red bird chili, thinly sliced
Mint, cilantro and Thai basil leaves, added to taste
1/3 cup raw cashew nuts, toasted in a dry frying pan over medium low heat until lightly browned (1-2 minutes), chopped
Lime Wedges

Optional: Chopped tomato, Persian cucumber, and/or red onion slice

Directions:

1. Bring 6 cups of salted water to a boil; add the noodles and cook over medium heat for about 3 minutes. Transfer to a colander and rinse well with cold water. Set aside.

2. In a medium bowl, mix with a fork the ground pork, sugar, fish sauce, garlic and salt and pepper to combine.

3. Heat the oil in a large frying pan over medium heat. Add the ground pork mixture and cook through (about 4-5 minutes) Remove mixture from pan and set aside. Add the shrimp and cook about 2 minutes on each side, until the color is pink and they are cooked through.

Image from eBay
4. Add the noodles to a serving bowl. Mix in the lime juice, fish sauce, and some of the pan drippings. Add the pork mixture, shrimp, chili, herbs, cashews, and lime wedges (and optional vegetables).

5. Mix with chopsticks and enjoy!

Serves 1-2.

#paleo #Thai #noodles #glassnoodles #Kaset #pork #shrimp #herbs #cashews #maindish #lunch #Asian #Bangkok #limes 

Recipe adapted for Paleo from the Solo cookbook available 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, January 27, 2019

Roasted Winter Squash w/ Rose Harissa, Mint Sauce, Pumpkin Seeds and Non-Dairy Yogurt

Warm up your kitchen and your tummy with this roasted squash dish posted on Facebook by a friend visiting England. The recipe is from the London middle-eastern restaurant, Honey & Co., whose cookbook was named the "Cookbook of the Year" in 2015 by the Sunday Times UK. Worth the wait (the first jar of Rose Harissa ordered from England arrived damaged), this vibrant visual feast is delicious whichever side of the pond you’re on.

My Paleo Marin Rating: 4.5 Persimmons

Ingredients:

2-3 Red Kuri squash (about 5 pounds), or Pumpkin Pie, kabocha, acorn, or hubbard squash; halved, seeds scraped out, and cut into 1" wide slices

For the Harissa Marinade:

1 heaping tablespoon Rose Harissa (or regular harissa)
1 teaspoon ground paprika
1 teaspoon ground coriander
1 teaspoon freshly ground caraway seeds
1 teaspoon flaky sea salt, such as Fleur de Sel
3 tablespoons avocado or grapeseed oil

Available from Amazon here
3-4 tablespoons unsalted raw pumpkin seeds (added later)

For the Mint Sauce:

Leaves from 1 bunch of mint
1 teaspoon dried mint or parsley leaves
3 tablespoons avocado oil
2 tablespoons water
Pinch of sea salt

For the Garnishes:

5.3 oz. non-dairy yogurt, preferably Kite Hill Plain
Fresh Mint Leaves
Red Kuri Image from Rareseeds
Salt to taste, preferably Fleur de Sel

Directions:

Heat the oven to 400 degrees F.

1. Place the pumpkin slices in the roasting pan.

2. In a small bowl, mix the ingredients for the marinade. Add it to the pumpkin slices and toss with your fingers to coat each piece.

3. Put coated slices in the oven for 15 minutes. Remove from the oven and turn the pieces over with tongs. Return to the oven for another 15 minutes and check to see if a fork easily goes into the pumpkin flesh. Put back for 15 minute intervals until fork slides into each slide. (Note: my oven took 1 hour). When the slices are close to done, sprinkle the pumpkin seeds over the top and roast for another 10 minutes.

For the Mint Sauce:

1. While the squash is roasting, put all ingredients for the mint sauce in a food processor. Pulse until the ingredients are mixed together, about 30 seconds. Put in a small bowl and set aside.

To Serve:

Place the cooked squash on a serving platter, or leave in the roasting pan. Top with the mint sauce and yogurt. Add fresh mint leaves and salt for garnish.

Image from Amazon here
#paleo #squash #sidedish #mint #roseharissa #middleeastern #pumpkinseeds #nondairy #glutenfree #healthyeats #vegetarian #vegan 

Recipe adapted from Honey & Co. online 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, January 20, 2019

Cara Cara Oranges, Marcona Almonds & Goat Cheese Endive Leaves w/ Sherry Vinaigrette

"It was this seemingly random composition of goat cheese, almonds, oranges, chives, sea salt, endive, sherry vinegar and olive oil that I haven't stopped pining over ever since."*

So wrote The Smitten Kitchen's Deb Perelman in 2014 about a dish she first ate at José Andrés' Miami restaurant in 1999!

Still a little gem today, serve this colorful dish soon for appetizers or a light lunch while cara cara oranges are still in season.

My Paleo Marin Rating: 4.5 Persimmons

Ingredients:

3 cara cara oranges
1-2 navel oranges
2 medium heads of endive

1/2 cup marcona almonds (or sliced almonds)
2 oz. soft goat cheese, preferably Capricho de Cabra (Whole Foods), crumbled
Olive oil for drizzling on top
Sherry Vinegar for drizzling on top
Flaky sea salt, such as  Fleur de Sel or Maldon
Freshly ground pepper

Garnish: Chopped chives and/or radish sprouts

Directions:

1. Cut tops and bottoms off oranges. Cut off peels and pith around the sides. Separate the orange segments from the membranes, chop into bite size pieces and set aside.

2. Carefully toast the whole marcona almonds (or almond slices) in a dry frying pan for about 3-5 minutes, just until they turn light brown. If desired, chop the marcona almonds into bite sized pieces. Set aside.

2. Trim the bottom of the endive heads and wash and separate the leaves. Spread the leaves out on a platter.

3. Distribute the orange segments, toasted almonds, cheese crumbles, salt and pepper among the endive leaves. Drizzle the olive oil and sherry vinegar on each one (squeeze bottles work well). Top with garnishes.

Makes about 30 endive appetizers.

#paleo-inspired #caracara #oranges #navel #marcona #almonds #goatcheese #endive #sherryvinegar #appetizer #lunch #snacks #chefandres #miami

*Recipe and quote from Smitten Kitchen 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.

Sunday, January 13, 2019

Ode to Veganuary Arugula & Spinach Soup

If you're celebrating Veganuary (Vee-GAN-uary?), here’s a 100% vegan dish for you. The recipe is adapted from the current issue of Food and Wine Magazine. You can thank Kite Hill for the delicious non-dairy yogurt that pulls it all together.

My Paleo Marin Rating: 2.5 Persimmons

Ingredients:

1 medium yellow onion, chopped
2-4 garlic cloves, chopped
2 Tablespoons olive oil

1 Teaspoon ground turmeric
1 Teaspoon fine sea salt
1/2 Teaspoon ground pepper
1/2 Teaspoon finely grated fresh nutmeg
1/4 Teaspoon ground allspice

4 Cups vegetable broth, preferably homemade, or Aneto 100% Natural brand
1 medium Hanna sweet potato, peeled and cut into 1/4 horizontal slices, quartered
Image from Amazon

7 oz. arugula (set aside a few leaves for garnish)
5 1/4 oz. fresh spinach
1/2 cup cilantro tops

5.3 oz. non-dairy plain yogurt, preferably Kite Hill Artisan Almond Milk Yogurt
Extra Virgin Olive oil for drizzling on top
Freshly ground pepper

Directions:

1. Heat the olive oil in a dutch oven, or large pot. Sauté the onion and garlic over medium heat until soft, about 5 minutes.

Image from Kite Hill
2. Add the turmeric, salt, pepper, nutmeg and allspice and stir until fragrant, about 2 minutes.

3. Add the vegetable stock and sweet potato. Bring to a boil and then simmer for 10 minutes or until the potato is cooked through.

4. Add the arugula, spinach and cilantro and simmer for another 10 minutes.

5. When cool enough to handle, place about 1/3 of the mixture in a blender. Remove the plastic top button and place a clean cloth over the top. Puree the mixture, then liquify for about 30 seconds total.
Pour in a large bowl, and repeat until all the soup is blended. Taste and adjust for seasonings.

6. To serve the soup, divide into 4 bowls, add a dollop of yogurt and extra greens, then sprinkle with olive oil (a squeeze bottle works well), and freshly ground pepper.

#paleo #vegan #vegetarian #soup #rocket #arugula #spinach #cilantro #Aneto #hanna #sweetpotato #kitehill #almond #almondmilk #glutenfree #nondairy #nutfree #healthyeats

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.