Roasted Cumin-Lime Carrots

Image

What you will need:

  • 1 pound baby carrots with fresh green tops
  • 1 tablespoon olive oil
  • Juice and fresh grated zest of 1 lime  (I used extra, but I LOVE lime)
  • 1 teaspoon raw honey
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika

How it’s Done:

  1. Heat oven to 400 degrees.
  2. Trim the tops off the carrots. Toss them on a baking sheet with the olive oil, and zest, honey, salt and spices.
  3. Roast about 20 minutes, depending on size, until the carrots are just tender and beginning to deepen in color. Transfer to a plate and sprinkle with the fresh Lime Juice and serve!

 

Concept Credit goes to: http://familystylefood.com/2011/03/roasted-cumin-lime-carrots/

Chocolated Dipped Almond Butter Cookies with Pomegranate Salt

Image

These are REALLY GOOD almond butter cookies all on their own!!  The Pomegranate Salt & Dark chocolate add beautiful color to this simple presentation.  This recipe is from http://www.topwithcinnamon.com/2013/11/chocolate-dipped-peanut-butter-cookies-with-pomegranate-salt-gf.html  I modified my cookies to use almond butter & almond flour…but check out her blog it has absolutely gorgeous photography!

 Pomegranate Salt

  • I used Kosher BUT I think Maldon salt (or another flaky salt) would work better
  • Pomegranate juice
  1. Either get pomegranate juice from when you cut a pomegranate in half, from crushing some pomegranate arils (seeds), or store-bought pomegranate juice.
  2. Use a spoon or pastry brush to splatter a piece of parchment paper with a little pomegranate juice.
    1. Sprinkle a few table spoons of salt over parchment paper and use a fork to gently stir. Splash on a bit more pomegranate juice if needed.
    2.  Stir until all the salt is coated.
    3. Spread salt out carefully over the piece of parchment paper and leave to dry.
  3. Once dried, store in a small jar or bowl.

Chocolate Dipped Almond Butter Cookies

  • 1/2 cup Almond peanut butter
  • 1/4 cup unsalted butter
  • 1/3 cup coconut sugar
  • 1 egg
  • 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup to 3/4 cup roughly chopped bittersweet chocolate
  • Pomegranate salt (see recipe above) or flaky salt, for sprinkling
  1. Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
  2. Cream together the first 6 ingredients until smooth. Stir in the almond flour.
  3. Scoop tablespoons of dough onto the lined cookie sheet, spacing them about 2-inches apart.
  4. Bake for 8-10 minutes until golden underneath and on the edges. Transfer to a wire rack to cool.
  5. Melt the chocolate. Dip one half of each cookie into the chocolate and place onto a piece of parchment paper. Sprinkle with some pomegranate salt (or normal flaky salt) and leave to set.

Cauliflower Crust Pizzettes

Image

With parties and family gatherings on the horizon this is a great alternative (no grain) “finger food” or appetizer!! 

I’ve made the “cauliflower crust” in the past and I promise that THIS one works…the trick is making sure that the Cauliflower Rice is REALLY, REALLY dry.

What you will need:

Crust:

  • 1 head of cauliflower (cut into small floretts, you should have about 3 cups once processed)
  • 1/2 c of Mozzarella cheese shredded (I used fresh, it was tricky to “shred” but worth the trouble)
  • 1 egg  (I only use Pastured Eggs)
  • 1/2 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • Olive oil

Topping:

  • More shredded Mozzarella
  • Tomato slices (I used what I had, grape tomatoes, sliced thin)
  • Fresh basil

How it’s done:

  1. Preheat oven to 450°F, line cookie sheet with parchment paper, and grease with Olive Oil
  2. Take the raw cauliflower and process it in your blender or food processor (until riced)
  3. Heat large sauce pan (to cook processed cauliflower) of water to boiling, add Cauliflower…let cook for 5-8 min…until tender.
  4. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
  5. Transfer Cauliflower to a large mixing bowl and let it cool slightly (you don’t want to cook your egg just yet) 
  6. Add egg, mozzarella, oregano, sea salt and pepper. Mix well.
  7. Scoop one tablespoon of cauliflower mixture and drop onto the baking sheet. Pat into a thin round circle about 2-inches wide. Repeat with the remaining mixture.
  8. Cook for about 20 min, or until slightly golden.
  9. Remove from oven and top each pizzette with shredded cheese, tomato slices.

10. Broil until the cheese melts and the tomatos are slightly roasted (3-5 min)

11. Remove from oven, let them cool (5 min), top with fresh basil…and Serve!

Recipe inspiration from : www.theironyou.com

Polish Cabbage Rolls with Mushroom Sauce

Image

I will be completely honest…I have NO experience with Eastern European food I probably should considering my heritage…but this was my first go at it, and I was pleasantly surprised!!!  The ONLY downside to this recipe is that it takes about 2.5 hrs from start to finish.  Thankfully last night was weird…so we were ok with eating dinner at 8:30. 

I made very few modifications to the original recipe from “CrankingKitchen”  The biggest adjustment below is that I will be doubling the mushroom recipe since we couldn’t get enough of them!  

I got this recipe FROM: http://crankingkitchen.wordpress.com/2012/11/06/paleo-polish-cabbage-rolls/ 

-Cabbage Rolls-
What you will need:

  • 1 head of cabbage, cored
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 pound of ground beef
  • 1/2 pound of ground pork
  • 1 egg
  • sea salt and freshly ground pepper

How it’s done:

1. Bring a large pot of water to boil. Add the cabbage head and remove the leaves to a bowl or strainer as they come off the head, about a few minutes for each. Aim for about 12 leaves. When you get to the center and the leaves are small, just take the head out, let cool and chop. Lay in the bottom of a casserole pan.

2. As the cabbage is boiling, heat butter in a large skillet over medium heat. Add the onions and celery and cook, stirring occasionally, for 15 minutes. Add to a bowl and let cool for a few minutes.

3. Preheat the oven to 300 degrees. Add the beef, pork, and egg to the vegetables, along with salt and pepper, and mix well.

4. Lay each cabbage leaf out on a work surface (shake out any remaining water) and place about 1/3 cup of meat mixture (it’ll vary depending on the size of the leaf) at the base of the leaf. Roll up a little bit, then fold in the sides and continue to roll. Like a mini Polish burrito. Burrito-ski. Place each pigeon tightly in the baking dish, seam side down.

5. Place, uncovered, in the middle of the oven and bake for 2 hours, basting with the pan juices every 30 minutes.

-Mushroom Sauce-

What you will need:

  • 4 tablespoons butter
  • 2 pounds of cremini mushrooms, quartered
  • 3 tbsp of garlic powder (used instead of fresh garlic because I forgot to slice them)
  • 1 cup chicken broth (or beef)
  • 1/2 cup dry sherry (or wt. wine)
  • drippings from the cabbage rolls
  • sea salt and freshly ground pepper

How it’s done:

1. In a skillet, heat 2 tablespoons butter over high heat. When the foaming has just died down, add the mushrooms. Stir frequently. First they will absorb the butter, then they’ll release their liquid, then soak it back up again.

2. Add the garlic, stir frequently for about 30 seconds – 1 minute, then turn the heat down to medium. Add the broth and drippings and cook, stirring occasionally until the sauce has reduced. Season to taste.

Chocolate-Pomegranate-Ginger Bark

022

Simple Sweets

What you will need:
10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1½ cup fresh pomegranate seeds (from 1 large pomegranate)
1½ tbsp. minced candied ginger
1/4 tsp. fine sea salt

How it’s done:
1. Line a baking sheet with parchment paper

2. Melt the Chocolate …I use the double broiler method on the stove top  http://candy.about.com/od/workingwithchocolate/a/meltchocolate.htm

3. Once melted, gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate.

4. Scrape the chocolate mixture onto the baking sheet and spread it to desired thickness.

5. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate.

6. Refrigerate until fully set, about 30 minutes.

7. Break the bark into chunks with your hands (be careful not to crush the seeds), and serve. The bark will keep, refrigerated, for up to 5 days.

Recipe from:  http://laradelilah.wordpress.com/2013/08/19/chocolate-pomegranate-ginger-bark/

Sautéed Cauliflower and Homemade Tahini Sauce

Image

Are you looking for a different way to serve Cauliflower??  Then you MUST check out this Middle Eastern Classic!! 

I fell in love with these flavors while living in NYC…there was a guy at a middle eastern convenience store that made these Fried Cauliflower wraps for me on a weekly basis.  It was heaven!  So when I found these recipes I was thrilled!!!  This Tahini sauce is amazing, so I ALWAYS double the recipe to ensure there are leftovers!

Cauliflower

  • 1 head of Cauliflower, cut/broken into bite size pieces
  • 1 tbsp pine nuts
  • Olive Oil

Tahini Sauce

  • ½ c. tahini (sesame seed paste)
  • 4 lg cloves of garlic
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • ¼ c. lemon juice
  • 1 tsp parsley (fine chop)

Caramelized Onions

  • 2 medium yellow onions sliced very thin (I use a mandolin slicer)
  • Olive oil
  • Butter

NOTE: In my cooking, I use stainless steel exclusively, and I have to warn you…you cannot be afraid to BURN your pan.  I have been fortunate, and have always been able to get mine clean & shinny again…but it can get pretty scorched.

  1. Clean and chop cauliflower then set aside
  2. Combine with mortar & pestle (or a food processor) garlic and tahini.  Add oil, lemon juice, and a tablespoon of warm water.(I like the tahini thick since it is going over hot cauliflower…but you can add more warm water until you get the desired consistency.)  Mix in parsley and set aside.
  3. In a large pan, add oil, enough to cover the bottom of the pan.  (Heat until oil sizzles when you add a drop of water)
  4. Add cauliflower to pan with med heat, tossing occasionally…you want to get some color on the florets.  When al dente, add pine nuts, cook for 1 minute and remove from heat into large bowl.
  5. Add the tahini sauce to the florets and set aside, I keep mine in the microwave so that it stays warm (one of the few things I use it for)
  6. Next add about 3 tbsp of butter and 2 tbsp of olive oil to pan (I use the same pan the cauliflower was just in)  Heat until butter sizzles and add in the Onions
  7. Mix the Onions and butter/oil together so that they are well coated,  turn heat to Med/High.  Process takes 15-20 min, Resist the urge to stir the onions, you want them to burn slightly.
  8. Once at desired consistency, remove from pan to a paper towel lined plate, pat off excess oil and add to the Cauliflower.  SERVE immediately

Recipe Inspiration from:

Hollyshelpings.com

Peaches & Cream

Image

-Simple Sweets-

Although we are definitely at the end of Peach Season, this is still a good one

  • Freshly made whipped cream (sweetened with coconut sugar)
  • Diced Peaches (season is almost over…but you can obviously substitute anything you want)

Grain Free Raspberry Scones

Image

I am not ALWAYS big on breakfast, but today is Saturday and sometimes you just need something special!

Prep time:  5 min ~ Cook time:  15 min

Difficulty 1/5

 What you will need:

  • 2.5 c. Almond meal
  • 1.5 c Raspberries
  • 2 tbsp Raw Honey
  • 1 Egg
  • 1 tsp baking soda
  • 1 tsp salt

 How it’s done:

  1. Preheat to 375
  2. In a bowl, mix almond meal, baking soda, salt
  3. In separate small bowl, mix egg and honey well.
  4. Slowly pour egg mixture into the dry mixture, add in raspberries…do not over mix the raspberries
  5. Roll into balls, and shape with hands. 
  6. bake on parchment lined cooking sheet
  7. Bake 12-15 minutes

Dark Chocolate Chip Walnut Cookies

Image

Paleo/Primal Friendly Cookies – AND they actually taste GOOD!!!

Time: 15 minutes prep

Bake Time: 15 minutes

Difficulty:   2/5

What you will need:

  • 3 cups Almond Meal
  • 1 cup Dark Chocolate Chips
  • 1 cup Chopped Walnuts
  • ¼ tsp Kosher Salt
  • ½ tsp Baking Soda
  • 1/3 cup Raw Honey
  • 2 Tbl Virgin Coconut Oil (melted)
  • ½ tsp Vanilla Extract
  • 1 Egg

How it’s Done:

Preheat oven to 350 F.

  1. Line a baking sheet with parchment paper
  2. In a large bowl, thoroughly mix the dry ingredients together with a fork. Includes: almond meal, salt, and baking soda.
  3. Add the chocolate chips and chopped walnuts to the dry mixture and stir evenly.
  4. In a separate bowl, whisk the wet ingredients together (honey, oil, vanilla extract, and egg).
  5. You may need to heat the honey and oil in order to liquefy them. Be sure to heat BEFORE you add the egg.
  6. Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.
  7. Stir the wet ingredients into the dry until evenly mixed.
  8. I used my hands to make 1tbsp sized, cookie balls, and then gently flattened them (into the shape I wanted) in my palm.  The cookies don’t expand much during baking, the shape you make will stick.
  9. Bake for 15 minutes then let cool for at least 5 minutes.
  10. The cookies will not come off the parchment paper very easily if they’re too warm.

Recipe Credit: www.fedandfit.com

Mario Batali’s Zucchini-Ricotta Fritters

Image

Sometimes I get desperate for SOMETHING new, so this weekend we gave these a go!  I am really inconsistent when it comes to frying food, so they may not look as good as they should…but they tasted Great!  I topped these with a little Tzatziki, but anything with a little citrus would be good.

What you will need:

  • 2 medium zucchini (about 7 ounces each), coarsely shredded
  • 2 garlic cloves, very thinly sliced
  • 3 large scallions, very thinly sliced
  • 1/2 cup fresh sheep-milk ricotta cheese
  • 2 large eggs
  • 2 teaspoons finely grated lemon zest
  • Kosher salt and freshly ground pepper
  • 1/4 c COCONUT Flour (original recipe used 3/4 cup all-purpose flour )
  • Olive Oil, for frying
  • Lemon wedges, for serving

How it’s done:

  1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
  2. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Make Ahead: The fritters can be kept at room temperature for up to 2 hours and re-crisped in a 325° oven.