Roasted Cumin-Lime Carrots

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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/

Cauliflower Crust Pizzettes

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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

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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.

Sautéed Cauliflower and Homemade Tahini Sauce

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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

Banana Chocolate Chip Muffins

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This is one of my favorite recipes from one of my favorite Aunts!  I do not make this recipe often since I try not to consume wheat products…but it is SOOOOO delicious!

The recipe below has been doubled, because they are ALWAYS such a big hit

 

What you will need:

  • 1 cup of butter (melted)
  • 2 cups of coconut sugar
  • 4 eggs
  • 8 ripe bananas (mashed well)
  • 4 cups of Flour
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 2 cups Milk Chocolate Chips
  • 1 cup of Mini Dark Chocolate chips

How it’s Done:

  1. Pre-heat to 350
  2. Grease muffin pan with butter
  3. Mix melted butter, sugar, and eggs – beat well.
  4. Add bananas
  5. Into wet mixture, add flour, chips, soda, & salt.  ONLY mix until blended, DO NOT OVER MIX
  6. Bake 20 min

No-Bake Coconut Cream Goat Cheese Cheesecake

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Want to WOW your guests at your next dinner party???

I am a big fan of goat cheese, if you haven’t picked up on that already, but I will admit I was skeptical of this recipe.  I was pleasantly surprised, the flavors are subtle and add a great depth of flavor to the cheesecake itself.  Fruit would also be a great addition!

makes 6 (4-ounce jar) mini cheesecakes

What you will need:

For the Cheesecake

  • 4 tablespoons unsalted butter, melted
  • 2/3 cup graham cracker crumbs
  • 6 ounces goat cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sweetened condensed milk
  • 1/4 cup canned coconut milk
  • 1 1/2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted coconut flakes for topping (bought unsweetened flakes and toasted them in my oven)

For the whipped cream

  • Heavy cream
  • coconut sugar
  • vanilla
  • AND my Blendtec Blender 🙂

How it’s done:

  1. In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon.
  2. In the bowl of an extract mixer, beat cream cheese and goat cheese until combined and smooth, scraping down the sides when needed. With the mixer on low speed, slowly drizzle in the condensed milk and then the coconut milk, continuing to scrape down the sides until the mixture is very smooth. Add in extracts and stir.
  3. Pour cheesecake mixture evenly over top of crusts. Refrigerate for 4-6 hours, then top with whipped cream and toasted coconut. 

NOTE: I found I like the consistency of the whipped cream once it had been refrigerated as well (about 2 additional hours)

NOTE: I also made simple caramel and drizzled it over the top.  These are AMAZING, but super rich…so I ate my jar in 2 sittings…Delicious each time!!

[Recipe from http://www.howsweeteats.com/2012/07/no-bake-coconut-cream-goat-cheese-cheesecake/     Who had adapted from martha stewart’s no bake cheesecake]