Viewing entries tagged
dinner

Peach & Tomato Salad with Sherry Basil Vinaigrette

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Peach & Tomato Salad with Sherry Basil Vinaigrette

Peach & Tomato Salad with Sherry Basil Vinaigrette

3 Whole Peaches (I found white peaches to be the sweetest, but whatever is in season and fresh/organic)
2 Large Heirloom Tomatoes
3 Cups Arugula

For the Dressing:

1/2 Cup Basil
1/4 Cup Sherry Vinegar
1/4 Cup Olive Oil
1 Tbsp Honey Dijon Mustard
1 Shallot
Pinch of Salt

  1. Slice the peaches and tomatoes into uniform size pieces
  2. Combine all the ingredients for the dressing into a food process and puree until smooth
  3. Toss the arugula, peaches and tomatoes in the dressing and serve
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Moroccan Turkey Burgers

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Moroccan Turkey Burgers

Moroccan Turkey Burgers

1 pound lean ground turkey
2 tbsp Harissa
1 tbsp Vegan Mayo (regular is fine, I just prefer the vegan ingredients)
1 tsp Garlic Salt
1/4 cup Chopped Parsley
*optional 1/4 cup Raisins (soaked in water for at least 30 minutes)

  1. Combine all of the ingredients
  2. Separate the mixture into 4 sections (yielding four 4oz. patties)
  3. Preheat the grill pan.  You know it is hot enough when you splash a tiny drop of water on it and hear a sizzle 
  4. Spray the grill pan with oil to avoid sticking
  5. Place the burgers on the grill pan and cook ~6-8 min per side

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Apple & Onion Grilled Porkchop

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Apple & Onion Grilled Porkchop

Apple & Onion Grilled Porkchop

1 Spanish Onion
2 Macintosh Apples
1 Garlic Clove
1 Sweet Potato
1 Pork Chop
1 tbsp Olive Oil
Salt & Pepper

  1. Dice the apples and onion
  2. Add to a saute pan with 1 clove of garlic minced
  3. Let cook down, stirring occasionally, until apple and onion are soft and lightly browned
  4. Microwave a sweet potato for 8 minutes.  You can also bake it for 40 minutes at 400 degrees but this is a huge time saver!
  5. Rub the pork chop with olive oil, salt and pepper
  6. Heat a grill pan
  7. Place the pork chop on the grill pan and cook for 6-8 minutes per side depending on size
  8. Top the pork chop with apple mixture and serve with sweet potato mash
     

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Pesto Chicken & Vegetable Medley

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Pesto Chicken & Vegetable Medley

Pesto Chicken & Vegetable Medley

4 Chicken Sausages
1 Zucchini
1/2 Cup Peas
1 Bunch Asparagus
2 Cups Lacinato Kale
Basil
2 Cloves Garlic
Salt & Pepper
2 Tbsp Olive Oil

  1. Chop the zucchini and asparagus into bite-sized pieces
  2. Blanch the asparagus and zucchini to partially cook and retain color.  Bring a pot of boiling water to boil. Once boiling, add zucchini and asparagus.  Cook for 5 minutes and then drain under cold water
  3. De-stem the kale (saving the stems).  Chop the kale leave into small pieces.  Save the kale stems
  4. Using the kale stems, make kale stem pesto.  Per the recipe use 1 cup chopped kale stems.  Use basil in place of 1/2 cup kale leaves as called for in the recipe.
  5. In a sauté pan add the peas, asparagus, zucchini, kale, olive oil, and minced garlic
  6. Remove the chicken sausage from casing or chop into bite-sized pieces
  7. When the kale begins to wilt, add the chicken sausage and pesto
  8. Cook for 7 minutes or until chicken is completely cooked through
  9. Add salt and pepper to taste

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Paleo Pizza Dough

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Paleo Pizza Dough

 Yeast can be tricky.  I’ve messed up countless doughs, batters, etc. because the “warm” water was either too hot or too cold.  It’s like Goldie Locks – the water has to be JUST RIGHT. 

For those of you without a kitchen thermometer, or simply the patience for the perfect Goldie Locks water, I came up with a yeast-free pizza dough recipe.

 

Paleo Pizza Dough

 1 cup Almond Meal

½ cup Potato Starch

½ cup Arrowroot Flour

2 ½ tbsp. olive oil

1 egg

1/3 cup water

1 tsp salt

 

  1. Combine the flours and salt in a mixing bowl
  2. Add the egg, olive, oil and water to the flour mixture
  3. Mix with a spoon or your hands to combine into a dough
  4. Press the dough into and 8 inch circle
  5. Bake for 6 minutes
  6. Add toppings
  7. Return the pizza to the oven for a couple minutes

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Paleo Pizza Dough with Yeast

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Paleo Pizza Dough with Yeast

I was recently on vacation and after being introduced to a game called One Night Werewolf, became totally and utterly OBSESSED.  Sounds weird but try it and then I guarantee, you’ll be an obsessed weirdo too. 

Anyway, if you’re wondering why I’m telling you about my newfound obsession, it’s because I decided to host a game night.  My motives were purely selfish, I needed to play again, I needed to get my fix! 

Inviting people to game night is admittedly a little weird, so I figured what better way to lure them in than by offering food.  So dinner and game night; it was settled.   

In crafting my dinner party menu, I knew I wanted food that would permit no game interruptions.  I needed food that we could pick up and eat with our hands.  PIZZA.  Perfect!

 

Paleo Pizza Dough (with yeast)

2 ½ tsp active dry yeast

¼ cup warm water

2 ½ tbsp. olive oil

1 egg

1 cup almond flour

1 cup arrowroot flour

¾ cup coconut flour

½ tsp salt

 

  1. In the bowl of a stand mixer or mixing bowl (if using a handheld mixer), combine the yeast and warm water
  2. Whisk together for 3-5 minutes.  Yeast will be foamy and bubble at the top.
  3. Add the olive oil and egg.
  4. Using the paddle attachment, mix on medium speed for 30 seconds
  5. In a medium bowl, whisk together the flours and salt
  6. Slowly add the flour mixture into the liquids and mix on low until ingredients are starting to combine.  Turn the speed to medium high and beat for one minute, until dough starts to form
  7. Grease a medium bowl with olive oil and place the dough into the bowl
  8. Cover with seran wrap and let rest for 10-15 minutes
  9. Preheat the oven to 450 degrees
  10. Roll the dough out in between two pieces of parchment paper
  11. Place on a parchment lined baking sheet
  12. Bake for 6 minutes
  13. Remove the crust from the oven and add desired toppings
  14. Return to the oven and bake for another 2 minutes or until toppings are hot, melted, etc.

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Almond Crusted Chicken Fingers & Avocado Dipping Sauce

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Almond Crusted Chicken Fingers & Avocado Dipping Sauce

I recently shared my recipe for Homemade Almond Milk, which I loved making.  Only problem was, your left with a TON of almond meal.  I wasn’t about to throw it away because that’s the opposite of cost effective and there are so many uses for almond meal and almond flour. 

Instead I laid it out on a baking sheet and baked at 350 until it was completely dry (even after draining the liquid the almonds retain some water so this is an important step).  I saved half for almond flour, which I’ll use in cookies, banana bread, etc.  I seasoned the other half and made chicken fingers!  3 cups of almonds turned into almond milk, almond flour, and almond crusted chicken fingers.  Now THAT’S cost effective….and yummy!

 

Almond Crusted Chicken Fingers with Avocado Dipping Sauce

 

For the Chicken Fingers

1 cup Almond meal

2 tbsp salt

1 tbsp cumin

½ tbsp garlic powder

1 tsp cayenne

 2 eggs

1 lb. boneless, skinless chicken breast

 

For the Avocado Dipping Sauce:

1 avocado

Juice of ½ lemon

1 tbsp Dijon mustard

handful of parsley, roughly chopped

¼ olive oil or until desired consistency for dipping

 

  1. Preheat the oven to 375 degrees
  2. Line a baking shit with tin foil or place a wire rack on top of baking sheet if available
  3. In a shallow dish or plate, add the seasoning to the almond milk and mix to combine
  4. In a small bowl whisk 2 eggs
  5. 5.    Cut the chicken breast into strips
  6. Dip each strip first in the egg mixture and then coat completely with the almond meal mixture
  7. Place the strips on the baking dish and bake for 9-11 minutes or until outside is crispy and middle is fully cooked through
  8. While the chicken fingers are baking, place all of the avocado dipping sauce ingredients in a food processor or blender.
  9. Mix until fully combined
  10. Remove the chicken fingers from the oven and let cool slightly
  11. Dip and devour! 

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Paleo Pad Thai

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Paleo Pad Thai

If you’re obsessed with cooking like me, asking a friend to bring you fish sauce to the gym, so that you can make pad thai for dinner later is normal.  It’s true, my friend brought fish sauce to work all day and later to the gym so that I could make pad thai that night. 

For those of you who have never used fish sauce before, it stinks.  I’m telling you this for two reasons.  One, to warn you.  It smells but I promise it tastes delicious in Asian dishes so it’s worth it.  Two, to put into perspective what a good friend I have.

Luckily the stinky fish sauce’s journey was not for naught.  This is one of my favorite recipes now!  In the winter, when the weather is crumby I really crave takeout.  But takeout is full of sodium, sugar and unnecessary fat.   

This recipe can be made in less time than it takes to place an order on Seamless for Pad Thai and have it delivered to your door.  There’s not a lot of prep or cook time so it’s a great, lazy alternative to delivery. 

 

Paleo Pad Thai

¼ cup fish sauce

3 tsp raw honey

2 tsp tamarind juice concentrate

1 large garlic clove minced

2 packages tofu shiratake noodles

2 eggs

½ cup carrots julienned (match sticks)

3 scallions chopped (green and white parts of the scallion)

¼ toasted peanuts or slivered almonds, chopped

lime wedge

 

  1. In a colander thoroughly rinse the tofu shiratake noodles.  If not rinsed well the residue will leave a taste on the noodles
  2. In a small sauce pot combine the fish sauce, honey, tamarind, and garlic.  Cook until it is reduced slightly, beginning to thicken. 
  3. In a small pan scramble the eggs
  4. Add the noodles, carrots, and scallions to the pan
  5. Pour in the sauce and stir to coat the noodles
  6. Top with peanuts and lime wedge and serv 

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Pumpkin Caponata

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Pumpkin Caponata

Like many recipes before it, this stemmed from a need to use up leftovers.  I had just made Daphne Oz’s Sweet Potato and Apple Casserole, which is delicious!! I swapped the sweet potato puree for pumpkin and was left with 1 cup of pumpkin puree.  I also had leftover raisins, which are called for in the casserole as well. 

Pumpkin and raisins naturally leads my mind to dessert but one of my resolutions for 2016 is to cut out dessert so I decided to challenge myself and turn it into something savory.   

I rummaged in my kitchen and found capers and pine nuts.  Combined with raisins these are common ingredients in a caponata, which is a Sicilian Italian dish.  I decided to try a pumpkin caponata.  The only ingredients I had to buy were eggplant and tomatoes, easy enough. 

As a side dish or blended to be a puree, this came out so well!  I think you’re really going to like this and it’s so versatile.  After having it for dinner with chicken, I used it the next morning with eggs.  Finally I finished the remaining leftovers by adding it to sautéed kale.

 

Pumpkin Caponata

 

1 Cup Pumpkin Puree

1 Package Cherry Tomatoes

1 Small Eggplant

½ cup pine nuts

½ cup raisins

2 tbsp capers

Olive Oil

Salt and Pepper to taste

 

  1. Preheat the oven to 425 degrees
  2. Dice the eggplant and halve the cherry tomatoes
  3. In a large mixing bowl combine the tomatoes, eggplant, pine nuts and raisins.  Toss with olive oil, salt, and pepper
  4. Add the pumpkin puree to the mixing bowl and combine until the pumpkin is evenly coating the mixed vegetables
  5. Lay the mixture on a sheet pan and bake for 30 minutes or until eggplant is soft and tender
  6. Add capers
  7. Serve as is or place in a food processor to make a puree

  

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