I don’t know what else to say but…YUM. Spence took the camera on TDY with him, otherwise I’d be able to show AND tell.
How happy am I that most of my favorite gluten-y foods are make-able without all the CRAP I no longer eat? (Look of stuffy superiority.)
I’m about as happy as Gilligan when he learned how to crack open a coconut.
Coconut flour, according to Guru Bruce Fife and the Coconut Research Center, contains the highest percentage of dietary fiber in comparison to other flours…SIXTY-ONE percent of the flour consists of fiber compared to 27 percent for wheat bran and only 13 percent for wheat flour. (My feeling is – choosing wheat breads or flours over white is simply choosing the lesser of two evils. Coconut flour is an angel by comparison.)
One note – if you buy Fife’s cookbook, find ways to circumvent the use of sugar. Many of his recipes are translatable sugar-free…His focus on gluten-free is brilliant, but we can do more in the simple-carb-cutting department.
Blueberry Coconut Flour Pancakes
Ingredients:
2 eggs
2 Tbs. coconut oil (unrefined)
2 Tbs. coconut milk
1 Tsp. honey
Pinch of salt
Blueberries to taste
2 Tbs. coconut flour (easiest to find: Bob’s Red Mill)
1/8 Tsp. baking powder (I usually omit this in favor of beating 1/2 an egg white to extreme stiffness to aerate)
Blend the first 5 ingredients.
Combine coconut flour and baking powder, then fold into wet mixture.
Add blueberries
Make small pancakes, 3″ in diameter. Won’t bubble like a normal pancake, but is just as delicious!
I have enjoyed roasting whole birds lately for several reasons -
They are delicious.
They are less expensive, per-pound, than always buying the breasts.
The thighs, wings and bones make amazing soups.
It’s this easy:
Rub a blend of your favorite spices and grapeseed or olive oil over your bird. Tie the drumsticks together and place in a roasting pan, breast-side up. Add a few cups of vegetable broth to the pan and add chunks of onions or carrot if desired.
Roast at 450 degrees for 10-15 minutes. REDUCE HEAT to 350 degrees and continue to cook, basting a few times, for approximately 20 minutes per lb. OR until internal temp reaches 165 degrees.
This delicious soup is made entirely of whole foods and makes a delicious side dish. Because it relies so heavily on one root vegetable, I would encourage eating a small cup of this soup with a main dish of lean meat and a green veggie.
Baby carrots endure an unforgivable amount of processing to give them their petite, shiny uniformity. Use raw, organic carrots and peel them yourself. (It’s a better workout than this ridiculous thing.)
5 c. carrots, sliced
3 tbs. coconut oil (see Banana Bread recipe)
2 tbs. grated ginger (you can purchase this in most produce sections)
1/2 c. white onion, chopped
2 cloves garlic, minced
1 heaping tsp. turmeric
1 c. homemade vegetable stock
1 c. homemade coconut milk
Toss the carrots with half the coconut oil and half the ginger. Roast at 350 degrees for 1 hour.
Once carrots are roasted, saute the onion and garlic in the remaining coconut oil for 5 minutes. Add the turmeric and remaining ginger and stird before adding the roasted carrots, broth, and coconut milk. Remove from heat and add by the cup to the blender to liquefy. To reheat, you may want to use a splatter screen.
Serving made extra-large to show the pretty. Topped with avocado.
Eggs, clearly, are as much a staple of the Paleo lifestyle as lean meats and vegetables – but I admit the daily scrambles can become boring. Because I can’t always treat myself with (flax-free) Noatmeal or (my favorite) “SeeReal” of berries and walnuts in coconut milk, I was ecstatic to find a recipe for quiche crust in The Gluten-Free Almond Flour Cookbook. I love Elana’s Pantry; and though I take issue with her use of agave nectar, beans, and a few other wonky gluten-replacement items like Yacon syrup and Arrowroot powder, most of her recipes can be modified to fit the hunter-gatherer lifestyle for the OCCASIONAL (See Banana Bread) treat.
For the Quiche crust:
1-1/2 c. almond flour (If you can’t pulverize your own blanched almonds, Nuts Online is a great resource)
1/2 tsp. salt
1/4 c. grapeseed oil
1 tbs. water
Combine the flour and salt (I added some italian seasoning as well). Whisk the water and grapeseed oil together and mix into the dry ingredients. Press the dough into a pie pan and bake for 15 minutes at 350 degrees. Cool completely.
For the Quiche:
1 c. broccoli florets
1/2 c. finely chopped asparagus
1/2 c. finely sliced mushrooms
1/2 c. finely chopped white onion
1 clove garlic, minced
1 c. spinach
1/2 c. organic diced sun-dried tomato
1 tbs. dried basil
2 tbs. bacon fat (yup, the by-product of cooking bacon – save it – coconut oil and animal fat are your best cooking friends!)
4 eggs
Steam the broccoli florets until bright green. Set aside.
Steam the asparagus until bright green. Set aside.
Add the steamed broccoli, steamed asparagus, mushroom, onion, garlic and tomato to the bacon fat and saute for 10-15 minutes. Add the spinach in the last few minutes to wilt.
Beat the eggs with the basil and fold in cooked veggies.
Add the mixture to your cooled crust and bake at 350 degrees for 30 minutes.
This Quiche lasted about five minutes at our house.
Okay, call me a hypocrite with my “If I can’t make it, I won’t eat it” post, but despite the fact that I’m unable to produce my own honey, I think I earn a pass on this one – The Man is leaving for TDY and the Armed Forces does NOT feed its boys Paleo-Friendly fare. So I have to send Him off with some seriously Paleo, seriously nutrient and calorie-dense foods to satisfy his hunger AND last the trip. Until our Paleokits arrive, that is.
This post is dedicated to Molly – who, after coming out of some pretty serious surgery to remove a pancreatic tumor, is delving into the possibilities of a gluten-free lifestyle.
This Banana Bread is delightfully simple and filling. (NOTE: Almond flour is entirely composed of ALMONDS, which have a high fat content and thus, as one gram of fat equals 9 calories, a high CALORIE content, so BE AWARE of how much you’re eating. One slice of this bread is enough to make a meal.) In keeping with my interpretation of the Paleo lifestyle, this recipe is used as a rare treat.
Ingredients:
3 eggs, separated
1/4 c. Really Raw honey (You can find this at Whole Foods)
1/4 c. Coconut oil
1 large, very ripe mashed banana
1-1/2 c. Almond meal
Coconut oil is absolutely delicious, and I’m told it’s one of the only oils boasting fabulous medium-chain triglycerides.
Both raw honey and coconut oil come as solids, but take only moderate heat to soften or melt. You can soften/melt in the jar by running hot water over them.
Beat the egg yolks and honey to a light mixture. Add coconut oil, mashed banana and almond meal. If you can’t make your own almond meal by pulverizing unblanched almonds, try Trader Joe’s.
Beat the egg whites until stiff peaks form. Fold into the almond meal mixture.
The beaten egg whites help aerate as you bake, keeping this "bread" moist.
Pour the mixture into a bread pan lined with parchment paper and bake at 350 degrees for 25 minutes. This will keep in the fridge for a week. (If it lasts that long!)
This is a catchy blog title…and pretty durn accurate.
Our household, in the last few months before our official walk down the aisle, has decided not just to eat “Paleolithically,” but to eliminate every.single.processed.element. (Side note: I love the loose grammar rules of blogs!)
That means vetting every single piece of food that we eat, reading the ENTIRE label (not just the part that says “organic”) and making the appropriate corrections. Heck, we wouldn’t have been eating food that REQUIRED labels had we been truly eating cleanly! For example – I bought Gorton’s frozen “grilled” tilapia several weeks ago, paying attention only to the word “grilled…” and looking at the ingredients, I notice about 20 that are totally unpronounceable. Not cool, Gorton’s.
The lesson? Sometimes we’re not eating as cleanly or healthily as we think we are. Sure, we eliminated dairy, glutein and sugar (other than fruit, of course) and began eating whole foods to boost our nutritional profile…but some things still managed to fly under our radar, from the pre-prepared marinades some of our chicken came soaked in to preservatives in canned diced tomatoes. Even “organic” veggie broths we used for paleo soup weren’t cutting it (good news: turns out veggie broth is VERY easy to home-make!) For this reason, we decided that if we can’t make something from scratch with fresh, whole foods in our very own kitchen, we won’t put it into our bodies.
Case in point: Coconut milk. We buy it canned and use it in our coffee and to spice up the flavor of our paleo pancakes, as well as in our Indian-inspired cooking and in some of our soups (See Carrot-Ginger soup post). While my reading indicates that the one wonky ingredient in organic coconut milk, “guar gum,” is nothing to fret about, I still decided to maintain the principle and attempt to make my own from a fresh coconut. If that wasn’t possible, coconut milk was out.
I am happy to report that I was able to make some extremely delicious, homemade, straight-from-the-coconut milk AT HOME! Here’s how:
I put a whole, organic coconut (that’s right, husk and all) in a glass dish in the oven and baked it at 325 for 15 minutes. This cracked the coconut for me (brilliant!) and the water drained into the dish. (The water, BTW, was delicious! And apparently so salubrious that hospitals administer it intravenously. Also Madonna’s new obsession, but who pays attention to her?)
After wresting the meat from the shell, I used a knife to peel off the brown inner skin left on the meat. I then cut the coconut meat into chunks, put the chunks in the blender, covered them with warm filtered water and ground the mix to a pulp. I strained the pulp through a cheesecloth and voila! Coconut milk.
Straining the coconut pulp through the cheesecloth. (AKA "God's Gift.")
It was impossible to tell the difference between my homemade version and the last can we had left in the pantry. We ended up with more than 14 ounces!
While this was a lot of work for essentially the same product I could have found at Wegman’s for $2.50, I appreciate the end product so much more. I think that’s what it’s truly all about – appreciating your foods as much as you crave them, and respecting the process of creating something for at least as much time as you’ll spend eating it.
The conclusion of football season is approaching – a bitter feeling tempered only by the exciting onset of college basketball season! (Go Hawks!) The following recipe was so delicious that I had no hang time between completion and consumption – thus the lack of photo!
So, I’m finally back with a delicious, soup-stew hybrid – hence “Stoop” (I’m incredibly committed to this goofy recipe name game) that is meant to ease the transition from one of the greatest sports known to humanity to the other. I made this “Stoop” extremely chunky, but that’s up to your discretion!
“Stoop” for your (BCS) Bowl
Ingredients (feel free to add/subtract based on your preferences)
1.5 lb. stew beef
1/4 c. grapeseed oil (Olive Oil is for sissies)
3 large carrots, sliced
5 white potatoes (perfect starch content for this stew), cut into chunks
1 yellow onion, finely chopped
3 cups homemade stewed tomatoes (or one can stewed tomatoes)
3 celery stalks, chopped
4 cups seasoned vegetable broth (I season mine with plenty of thyme, basil, oregano, marjoram, dried parsley, and rosemary. Just boil any root veggies you have with these spices, reduce to a simmer, and cover – a few hours on the stovetop will create an amazing veggie broth that can substitute for store-bought broths in any recipe. Remove the root veggies before using and freeze leftovers!)
Salt to taste
1/4 c. full-bodied red wine (CRITICAL for the end result!)
2 cans tomato paste
1. Combine the veggies and broth in a crockpot.
2. In a skillet, briefly sear the stew meat in the grapeseed oil to lock in flavors. Add to the crockpot.
3. Cook on Low for 7-8 hours. Add the wine and tomato paste near the end.
4. Enjoy! This is by far the heartiest soup I’ve had. Delicious!
One generally satisfied customer...eh, except for the Chiefs issues.
Update: I will admit when I’m wrong. Though I maintain my opinion that its roots were totally unoriginal, Modern Family got considerably better, less cheap, and more creative after “Deer P*nis” press time and Community failed to improve consistently; and as a result, I give both comedies a solid B for their first seasons.
There are a few things that I need to get off my chest. Please don’t be upset.
I need to talk to you about your prime-time comedies. I tell you these things for your own good.
First, Modern Family is an unforgivably cheap imitation of the two most venerable comedies of the last decade, relying on stolen goods shamelessly and constantly and stifling its own creative instincts where they arise. It falls flat in every definable comedic category.
Yes, it has gotten consistently rave reviews. But I’m sure you’d agree with me when I say – people are stupid.
Ugh. Too easy.
The only comedy that has done the docu/interview splice with any savvy is The Office, and Modern Family attempts to combine the pirated “interview” style with the “mockumentary” single-camera technique of Arrested Development – the difference is, the actors of AD were brilliant comedians and intelligent individuals who understood wit, satire and timing, while the MF actors clearly do not (the proof, as they say, is in the badly timed and over-acted pudding). The MF cast reads as a mish-mash of marginally talented “actors” (as in, non-comedians) who are extremely good at copycatting the style of true comedians like Steve Carell, Chevy Chase, Jason Bateman and Jeffrey Tambor. The premise and plot are stale and stereotyped.
Modern Family expects no intelligence of its audience. This offends me.
I expect originality and wit from my comedies, or at the very least purposeful hyperbole (It’s Always Sunny in Philadelphia, anyone?). For this reason, The American incarnation of The Office has earned a “pass” from my judgmental heart. The fact that this show was British first set the bar high for wit and sarcasm, which is consistently delivered – with a healthy dose of America’s favorite: bonehead slapstick.
The original "Michael Scott"
While the characters I grew to love for their subtlety and believability have become broad, ridiculous caricatures of who they once were (Dwight Shrute, I’m looking at you), the entire production is still a clinic on how to do slapstick with a brain. Ed Helms has become delightfully funny, and Mindy Kaling is always hilarious.
The Office seems to straddle the line between those who still laugh when someone says “deer penis” (Saying “deer penis” with a straight face does NOT equal “deadpan” comedy) and those who appreciate Creed Bratton’s character comedy. (The number of facebook status updates that quoted Dwight’s “deer penis” statement was definitely disconcerting.) Just because YOU find it funny, Jeff Cargill, does not make it “genius” or “brilliant.”
A brief blurb on Parks & Recreation – I consider this a fairly benign comedy that is, unlike Modern Family, less an Office rip-off than its beloved only child. There are very few risks taken, and therefore very little about which to cry “foul.” Large mustaches are funny, Rashida Jones is cute and Amy Pohler has perfected the awkward pause/camera stare. It doesn’t hurt that she’s married to Will Arnett.
See? Large Mustache. Funny.
All this brings me to Community.
Community is among the most intelligent and creative comedies on television. It is quick-witted, the actors are truly original comedians, and I am consistently impressed by its cleverness. Joel McHale (whose day has finally come) heads up an accomplished cast that includes the always funny Chevy Chase, Gillian Jacobs (a Juilliard grad), Danny Pudi (of Marquette University and the respectable Second City), and Donald Glover (who wrote for 30 Rock and performed with Pohler and at the Upright Citizen’s Brigade). Ken Jeong plays Señor Chang (who is the only character that I consider an acknowledgement of Community’s attempt to lure a more remedial audience. With the exception of Ed Helms, The Hangover did not fulfill its potential - and neither does Ken Jeong).
Of course, Americans demand so little of their comedies (and their own intellects) that they are consistently satisfied by watching people fall down, get kicked in the crotch, get hit in the face, or say “deer penis.” (See last week’s episode of 30 Rock for a cleverly embedded acknowledgement of this fact). Community, boldly, respectably and perhaps stupidly, is so confident in its excellent, incisive material that it doesn’t do “the 30 Rock” – as in, it doesn’t throw together a constant bombardment of jokes at all levels of comedic intake to satisfy both the remedial and more sophisticated comedic tastes of its viewing audience.
This is Community’s strength – as well as what may prove to be its downfall. Community is the Diane Court of primetime comedy – it could go through four years of high school with few friends, despite its beauty and intelligence, simply because most people lack the courage to experience the sheer ecstasy of an intellectual comedy that demands more than the brain waves of a couch potato. What Community needs is a Lloyd Dobbler – someone to bring it to the party and introduce it around. Someone to let people know that it’s OK to like it, even though you may not understand it right away, because you will be better off having known it.
What does your favorite comedy say about you?
Arrested Development: You know your comedy, your comedians and your quotables.
The Office: Fish & Chips with a double bacon cheeseburger on top. You appreciate a good British Import, but with a heavy dose of USA.
30 Rock: You’re willing to overlook your candidate pandering to the masses if his overall politics are solid.
Parks & Rec: You followed Amy Pohler from SNL because she deserved her shot, and since The Office isn’t an hourlong comedy, you’ll stick around for it.
Modern Family: You were late finding out about Arrested Development. You like watching Leno. Community: You can get A’s without studying. Everything is a social commentary. You like Letterman.
I will undoubtedly run out of creative blog titles to make my recipes seem more interesting. I just feel that cooking something halfway decent is an art – and the (somewhat rare) successes deserve colorful titles.
My dear, sweet, thoughtful friend Layna staked out the perfect cookbook for me and sent it to me for my birthday. It’s full of recipes that are simple, delicious, and amenable to the addition of my own creative touches. The following recipe was adapted from Cooking Light’s Dinner Tonight Cookbook.
Chicken Breasts stuffed with Artichokes & Goat Cheese
Ingredients:
3 tablespoons almond flour (the perfect breadcrumb substitute) seasoned with
2 tsp. italian herb blend OR any favorite tasty herbs (oregano and thyme come to mind)
2 tsp. grated lemon peel
pinch of salt
bigger pinch of black pepper
One jar of marinated artichoke hearts, drained and chopped
3 ounces goat cheese
2-3 chicken breasts, pounded thin
Preheat the oven to 375 degrees. Combine all ingredients (except the chicken breasts) in a bowl. Spoon several spoonfuls of the cheese/artichoke mixture onto the chicken breasts and roll up. Cook on the stove in a frying pan on medium heat for about 3 minutes per side to lock in the juices (I’m still getting used to this part), then transfer to the oven and bake for another 20 minutes or so.
I added my own Paleo-friendly side-dish, once again turning to the Spaghetti Squash. This time I cut the squash in half lengthwise and placed the squash, cut-sides down, in a glass baking dish with a bit of water in the bottom. I baked for 40 minutes and tossed on the stove with pan-wilted spinach.
The finished product - Art-i-chicken with Spaghetti squash!
Delicious, fast, filling, and homemade! Makes me happy.