Root Overload! What to Do With All Those Carrots.

So, every week I get a bunch of vegetables delivered through a local farm share.  This means I get fresh, organic veggies delivered each Thursday that make me think about new ways to cook.  It can sometimes get challenging, and force me to get extremely creative, especially during certain seasons... one such being carrot season!  You know winter is almost here when all you keep getting in your farmshare goodie bag every week is lots of roots and kale.  More specifically, lots and lots of carrots.  Seriously.  They are filling an entire crisper bin in my fridge right.now.

Anyways, I like a culinary challenge, but carrots are tough.  They don't exactly go with a TON of items, and if you don't like cooked carrots (ahem, R and E, guilty as charged), the list is even shorter with what you can do with them.  How am I solving this problem, you ask?  Why by HIDING them of course!  Shredded carrots are surprisingly versatile.  And they add a bit of moisture, texture, or flavor to whatever you smush them into.  I am still working out a few more recipes, but consider this the first installment of "How to Hide Veggies and Like It."

First up, enter a healthier, lower fat version of my cheesey garlic biscuit.  It still takes delicious and no has zero guilt since you are getting a helping of veggies every time you eat one!  You will notice that the type of veggie you use is interchangeable.  I made this for my very good friend recently to go with her chili... and it passed the test!  This is a must try.

Garlic Cheddar Hidden Biscuits

• 4 tbsp coconut flour
• 1 cup grated carrots/zucchini/eggplant (squeezed)
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 cup milk or coconut milk
• 1/4 cup mozzerella cheese, grated
• 1/4 - 1/2 cup sharp cheddar cheese, grated
• 1 egg, slightly beaten

Preheat oven to 350 degrees. Mix dry ingredients (including veggie) then add remaining ingredients and mix.

Use hands to form 4 flat biscuits on parchment paper-lined cookie sheet.  It will be a bit sticky, but just be patient.  Make sure you shape them the way you want them, all they will do is rise, not spread out.

Bake for 12-15 minutes. They won’t turn brown on top but the bottoms will be a nice golden brown.  I of course immediately slather mine with butter, but the choice is yours...

Next up in the hidden carrot family is an amazingly hearty breakfast muffin.  It's my new favorite to make on the weekends because (despite the long ingredient) they are easy to make and never fail to taste great.

Carrot Apple Muffins

• 1 cup almond flour
• 1/2 cup flax meal
• 1/2 teaspoon baking soda
• 1/2 tsp sea salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 tbsp coconut oil, melted
• 1 tbsp vanilla extract
• 3/4 cup shredded carrot (about 1 medium carrot)
• 1/2 cup raisins
• 1 apple, diced small
• 1/4 cup shredded coconut
• 2 eggs
• 2 tbsp honey (optional)
• 1/2 cup chopped walnuts (optional)

Preheat oven to 375.  In a large bowl, add almond flour, carrots, apple, raisins, coconut, baking soda, salt, cinnamon, nutmeg, clove and ginger. Mix well and then add remaing ingredients into bowl with dry ingredients and stir well.  Put in greased muffin tin and cook for about 20 - 30 minutes.  They should bounce back when poked with a finger, and a knife should come out clean.

Of course these are great with melted butter on them, or maybe some cream cheese, but they also hold up well in your purse or pack when you are on the go... and of course taste incredible any way you eat 'em.  So, break out those carrots, get shredding, and enjoy!

**these have been R&E originals

The Best Fall Treat... Homemade Applesauce!

It's simple, really.  You just need apples... lots and lots of apples.  Okay, maybe not THAT many, but enough to make plenty of delicious, no sweetener needed, applesauce.  It's one of those fall staples that never goes out of style.  What else are you going to do with all your extra, slightly bruised, no longer crispy, apples anyways?  And guys?  This is so easy.  All you need are apples, water, and one of those fancy turn handle thingees that I don't know the name of... I think it's called a ricer :)


This is the only applesauce I grew up with, and it held fond memories.  Dad would "rice" and at the same time help me make gingersnaps.  Then we'd have a delicious snack at the end.  Mott's applesauce could not, and still cannot, hold a candle to the real, homemade deal.  And as usual, I will promote local WMass apples to be used whenever possible.  They are just better, or I am just spoiled.

Anyways, here's the recipe.  It seriously is so simple, but if you add anything else to this it just won't be as good.  I promise.


Applesauce

• Very ripe McIntosh apples, as many as you want... do not peel!
• Water
• "Fancy turn handle thingee" aka ricer

Here goes... quarter and de-seed your apples.  DO NOT remove the skin, that's half the flavor!  The ratio (oh yes, there's math here) is 6 cups apples quartered and seeded to 1/4 cup water.  This means for every SIX cups of apples you add 1/4 cup of water.  Therefore, if you have NINE cups of apples you need 1/4 + 1/8 which equals 3/8... see that?!

Anyways, combine the apples with the appropriate amount of water in a big stock pot with cover on.  Heat on medium so that you get a nice steaming action.  Keep the cover on, you don't want the water to evaporate!  Keep an eye out, you can poke around the apples every once in a while to make sure they all get evenly mushy.  And that's just it, when they are mushy, not soft, but MUSHY, you are ready.


Take the apples out with a spoon and grind grind grind it all through your ricer, skin and all.  What comes out the other end (into a BOWL please, not your counter) is pure applesauce deliciousness.  Keep grinding until you are all done, make sure the skins are in the grinding process because it really does add flavor.

Let it cool completely before storing in the fridge, or if you were really ambitious seal it in a ziploc and freeze the extra... it will keep until next season!  Or, you can do what any good WMasser would do and eat it still warm with a little vanilla ice cream, whipped cream, gingersnap cookie, plain, with pork chops, or on top of pancakes.  But, whatever you choose, it will be the best applesauce you've ever tasted.  If not, let me know!

Oh, and... enjoy!

What To Do With Ripe Bananas

I love bananas, and eat one most days, but I would be lying if I didn't say I find them a bit frustrating.  They bruise easily, become ripe when you don't want them to, have to be eaten quickly after being peeled, and in my personal opinion, ruin any decent fruit salad.  Now, this list does not stop me from purchasing said bananas very green and attempting to eat as many as possible before the deadline, but it always ends with at least one banana lurking in the fruit bowl gathering flies and forcing my culinary creativity.

For me the banana "deadline" is the appearance of those brown spots.  At that point in time they are too sweet to eat alone and have a mealy texture that grosses me out.  But luckily, as they leave the handy snack zone, they reach their potential in another... baking.  Of course the problem with this is that eating the banana now requires more effort.  Yes, the results are still delicious, but there is more to it than just peeling and eating.

After many months struggling with a banana surplus either attracting attention on the counter or in my freezer I finally decided to share what I find to be the most useful (and delicious) banana recipes.  Below is a list, I guess you would say in order of use preference, but mostly just in order of how much work, and how ripe, the banana needs to be.

So, keep reading, and below you will find general suggestions but also SIX NEW Cook to Eat recipes!

#1  Eat it alone, mix it with yogurt, in a smoothie, or cover it in almond butter and have a glass of milk on the side.  My personal favorite is the last one because it is dessert-like and very filling.

#2  Freeze them whole for later baking needs or pre-slice and have as a frozen snack.  You can also still use the sliced frozen banana for all the #1 items, just let it thaw a little first.

#3 Slice them, dip them in unsweetened chocolate, and then freeze them.  Oh, that got your attention did it?  Good.  Here's the simple recipe below.  Creation credits go to my mom, even though I WAS getting around to trying it myself.  I swear!

Dark Chocolate Bananas

• 5 full cubes of Baker's Unsweetened Chocolate
• 1 tbsp coconut oil
• 2 very ripe bananas, sliced into pieces
• Two saucepans, one fits inside the other

Pre-slice the bananas into bite-sized pieces.  Also lay out a piece of wax paper on a cookie sheet.  It needs to be able to fit in your freezer.

 Fill the bigger saucepan half with water.  Place the other one inside the first, but tilt it so that some of the heat can escape.  If you have the fancy pot that has an insert for just this purpose, definitely use it!






Turn stove to low heat, placing the chocolate and coconut oil inside the smaller pan.  If you want to add honey or a sweetener, now would be the time to do it.  Stir as they start to melt to prevent burning.






Once the chocolate is melted, use two forks to dip each banana in, flip it, then place it on the wax paper.  This requires patience, which I do not have, so mine came out much messier than my mom's.






After all the bananas have been dipped and laid out on the pan place them in the freezer for a few hours, until the banana is frozen through.  You can then transfer them to a ziploc bag and store them in the freezer for your easy snacking convenience!

#4 Make muffins, muffin bread, banana bread, or another breakfast item with the #1 or #2 bananas.
There are three new recipes fitting into this category. The first recipe is my equivalent of oatmeal or Farina for breakfast.  You could absolutely add a scoop of protein powder to this to make it a bit more well-rounded. The next two recipes are being shared after much testing and fighting in the kitchen.  I hope you get a chance to try both banana bread recipes. The "fast" recipe has more eggs and is less filling, the "best" recipe takes longer, has less eggs, and fills you up for a good amount of time.

Primal Porridge
(feeds two)

• 1 cup cooked and mashed squash or pumpkin
• 2 tsp almond butter
• 2 tsp full-fat coconut milk or regular milk
• 1 tsp ground cinnamon
• 1 banana

Topping, split between two bowls

• 1 tbsp chia
• big handful of walnuts
• 1 tsp honey (drizzle on top)
• 2 tbsp cream or coconut milk (drizzled as well)
• fresh berries (optional)

Place all  non-topping ingredients in a food processor and pulse until desired consistency.  I like mine smooth, but some people like it a little chunkier.  Split mixture between two bowls and microwave each one for 1-2 minutes, again, desired heat.  If you don't like microwaves then heat it in a saucepan.





Sprinkle with toppings and eat... we like to leave all of them on top and pretend it's cereal.  You can mix it all together too if you want!

 

The "Best" Banana Bread
(food processor needed)

• 3 medium very ripe bananas
• 1 cup raw chopped walnuts
• 1/2 cup flax seed meal
• 1 cup almond meal
• 2 eggs, whisked
• 1 tablespoon raw honey (optional)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• pinch of salt

Preheat oven to 375 degrees and pull out your food processor.  Add walnuts to the food processor and grind down.  Once you get a fine meal, peel bananas and add to food processor along with honey if using.  Let combine for a minute or so until you have a soupy paste.

In a large bowl whisk eggs, then add food processor mixture along with almond and flax meal, baking soda and powder, vanilla extract, cinnamon, and salt. Mix well.

Add batter to a greased loaf pan.  Place in oven and bake for 30-50 minutes, until bread is cooked through and the top of your loaf is a medium brown color.

Easy Banana Bread

•  2 large eggs
• 1/3 cup coconut milk
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup ripe bananas, mashed (2 large or 3 medium bananas)

Preheat oven to 375 degrees. Place all ingredients in the bowl and mix until smooth. Pour into a greased loaf pan. Bake for 55-65 minutes until tester inserted in the middle comes out with a few moist crumbs attached. Cool for 10 minutes and then invert bread onto a cooling rack.

**modified from deliciouslyorganic.net**



#5  Make a dessert.  Here's one of my summer favorites.  I will add a link to new recipes as I get around to sharing :)

Almond Butter Banana Ice Cream

• 2 frozen bananas
• 1/4 cup cream cheese
• 2 tbsp almond butter

Blend, preferably in a food processor, and eat soon after.  I recommend topping with the homemade whipped cream recipe below or coconut flakes.  It does not freeze very well.  Oh, and there's no picture because it doesn't photograph that well, but I swear it tastes great!

Homemade Whipped Cream

• 2 cups heavy cream
• 1 tsp vanilla extract

Pulse in a food processor or with a hand mixer until it firms up slightly.  Keep checking on it, if you blend too much it will turn to butter!  Store extra in a tupperware in the fridge.








Whew, that's it for today.  Plenty of recipes to keep you busy for a while... and, as always, enjoy!

**unless otherwise stated, these have all been R&E originals**

Cave Couple Hikes and Eats: What Three Days Looks Like

Just recently Eric and I spent 3 days wandering the Presidential region of the White mountains.  It was an incredible experience, one that we are already planning a repeat of for next summer, and one that taught us a lot about a lot.  During those three days we were challenged physically and mentally, but pre-traverse we also found ourselves challenged culinar-illy.

Of course when we were planning the first thing on our minds was what to eat.  In case you didn't know, I am mean (understatement of the year) when I am underfed.  The idea of logging 9+ miles a day over the tallest range of mountains in New Hampshire with a full pack was daunting from the start.  This combined with fact that we'd be burning way more calories than usual presented a primal challenge of sorts.

The huts we were staying in knew we would need gluten free meals, but gluten free is not always primal.  Therefore, Eric and I had to plan meals that would sustain us during the day, and perhaps even make up for another meal if the hut food did not suffice.  Needless to say, it DID suffice, but we found that carrying 25% of our body weight up 5,000 foot mountains ensured that we ate all we brought.

This brings me to our food.  Below is the list of what we brought, along with any necessary recipes.  We found that for our trip it was the perfect amount of food, taking into consideration that breakfast and dinner were provided for us but didn't contain as much protein as we'd usually have had during those times.  Everything listed below lasted for four days not refrigerated, except the eggs.

Oh, and if you just want the yummy snack/dessert recipe, just scroll to the bottom!

We brought:

Hard-boiled Eggs (5)
Submerge in water and turn on high, leave alone for 22 minutes, then remove from heat.  Crack shells and let sit in cold water for at least 5 minutes before peeling shell off.  Must eat the first day

365 Beef Jerky (4 oz)
I still haven't found any that I am satisfied with, most brands have a lot of sugar and preservatives.  We settled on the only brand carried at our local Whole Foods, which were the 2 oz packs.

Tuna Packets Plus Condiments (6)
Starkist 2.6oz plastic packs, mayo, salt, pepper

Pepperoni
One pre-sliced pack

Cheddar Cheese
Two Cracker Barrel pre-sliced packs

Think Thin Protein Bars
Not the most primal thing, but these were our emergency bars, we only ate one each.  You can get them at Trader Joe's... the peanut butter chocolate one is recommended.  Bring at least two each.

Lara Bars
Same idea as the protein bars, but have less protein.  We brought one each.  Also can be bought at Trader Joe's.

Candy of Choice
Chewy Sprees, Gummy Bears, Sour Patch Kids... it's not primal but it keeps Rachel happy.

Eric's Pesto
Seriously the best thing we packed

Macadamia Nuts
We buy them from BJ's... highly recommended.

Hiker's Protein Shake
(feeds two)

• 1 coconut milk juice box (8.5 oz)
• 8 oz water
• 3 scoops chocolate whey protein powder
• 2 tbsp chia seeds

First of all, we got our "juice boxes" from an Asian supermarket called Super 88.  I don't know where else you can get full fat coconut milk like this, so look around.  We premixed the powder and seeds in ziploc bags and then added the coconut milk to water in a Nalgene when we were ready to have it.  Absolutely necessary and 100% filling on the trail.

And now for the grand finale.  I found this on my favorite site after lots of searching for a protein bar that was primal but also did not need to be refrigerated... and I hit it big!  One of these bad boys filled me up, made me happy, gave me energy, and was good for at least two hours of satiability.  Only downside is they are heavy.  These aren't just for hiking either, they've gotten lots of compliments as a dessert too!

Travel-able Protein Bars
aka Primal 7-layer Bars
aka Granola Bars

• 1/2 cup almond meal
• 1/2 cup walnuts or pecans
• 1/4 cup unsweetened shredded coconut
• 1/4 cup almond butter
• 1/4 cup coconut oil
• 1/4 cup flax meal
• 2 tsp pure vanilla extract
• 1/2 tsp of raw honey
• 1/2 cup protein powder (preferrably unsweetened)
• 1 large egg, whisked
• 1/2 tsp sea salt
• 1 tsp cinnamon
• Optionals:
• 1/2 cup dried cranberries or blueberries
• 1/4 cup chocolate chips
  
• 1/4 cup unsweetened coconut to sprinkle on top

Pour almond meal, coconut, and walnuts into a food processor and pulse until the mixture becomes coarsely ground (sort of the consistency of bread crumbs).

In a mixing bowl, melt coconut oil, honey, and almond butter (about 30 seconds). Remove from microwave and stir until smooth.  Next add vanilla extract, cinnamon and sea salt. Mix thoroughly.


Fold in nut mixture, flax meal and protein powder until mixed thoroughly.  Add whole egg and mix thoroughly.  Fold in blueberries/cranberries/raisins/chocolate chips.






Press mixture into greased 8 x 8 loaf pan and cook at 325 degrees for about 20 minutes, until edges start to brown.  Let cool, then cut into 12 pieces/bars.  Enjoy or stack on wax paper/parchment and store in an airtight container.  If bringing hiking you must keep it in a container, otherwise it crumbles.

**not much was changed from the original

Well, that's all for this post.  Remember to check out the pictures and stories that go with this food adventures at http://placesericdoesntakeme.wordpress.com/... and as always, enjoy!

Memories Primalized #2: Mom's Jam

I don't believe in jelly.  That wiggly, oddly un-spreadable, fruit-lacking, jarred jello, unsettles me.  I like to know where my peanut butter sidekick has been, and jelly leaves me questioning.  Of course, one could argue that this is because it's what I was raised on; that if I'd been raised on jelly I'd feel differently.  I would like to think not.  There should be pieces of real fruit in your PB&J, you shouldn't have to glob slimy chunks of gelatin on bread and try to coerce it to flatten evenly.  Not mention the weird squishy feeling it has in your mouth.  Gross.  Which brings me to my latest post... you guessed it, primal jam.  

My summers, and most other seasons, were spent running around a small town in western Mass catching salamanders, climbing trees, eating food straight from the earth, and riding horses, all with my friends, many of whom I am still close with.  The summer months could be marked by many things, but none do I remember so clearly as my mother preserving various summer items to last us through the year.  At the time I thought this was something all households did; freezing gallon bags of blueberries and corn, making huge pots of homemade spaghetti sauce, and of course cooking large batches of jam.  All year long we ate these, and many other, delicious spoils.  I never knew that you could buy frozen corn at the store, or that there was such a thing as "jelly." 

No, no, no... our PB&J was made from real fruit, and was far superior.  Local fruit combined with the loving hands of a mother resulted in pure bliss.  However, it also contained large quantities of sugar, which for those of you listening to anything I've said thus far, is a big, fat, no on the primal chart.  No sugar = no mom's jam = sad Rachel.  So I did what any jam-loving cave girl would do.  I cheated.  That's right, I occasionally slathered my primal goodies with sugary, delicious goodness, and it was worth it.  You heard it here first.

But I kept it to a minimum, which is really a bummer when you have a nice almond biscuit with nothing but butter to amp it up.  It was a sad, lonely time with only butter or cream cheese to help me along.  So imagine my excitement when my mom handed me a jar of jam made with apple juice.  That's right, no sugar!  Made by mom!  I was ecstatic but skeptical, no way could it compete with the original.  But, I was willing to try, and so I did, which is why I am sharing it here today.  (Get it?  I was good!)

Obviously, I need to credit my mother with this recipe.  She found the pectin which called for apple juice instead of the cups of sugar most jams require.  She is the one with the years of expertise in jam-making.  She is the one who showed me how to do this.  And she is the one whose peanut butter sandwiches paired with peach, blueberry, strawberry, raspberry, strawberry rhubarb, blueberry raspberry, or strawberry peach JAM has led me to this moment.  Yes, I am being dramatic, but her jam is just.that.good.  Ask Eric if you don't believe me!

So here it goes.  I must admit I usually avoid making jam because I build it up in my mind as being extremely tedious, time consuming, and incredibly hard to get right.  What I found was the opposite.  As long as you take the time to prepare, have your jars in a row, and perhaps even a mom to direct you, the process should go fairly smoothly and yield great results.  Also, you will notice this recipe is basically what is on the label of the pectin container.  There are a few modifications/suggestions, but when all else fails take the label's advice :)

Sweetener-free Strawberry (or Strawberry Rhubarb) Jam

(yields 3 jars)

• Mason Jars
• Preserves Wax
• 2 cups freshly mashed strawberries (or other fruits)
• 1/3 cup unsweetened, fresh pressed, no concentrate, apple juice
• 1 1/2 tbsp RealFruit Pectin ( kind for making unsweetened jam)

Pre-Jamming Prep:

Place jars in dishwasher and cycle through on HOT wash setting, no soap needed as long and they are already clean.  Place lids in just-boiled water for ten minutes.  Remove lids using clean tongs and place on clean surface covered in a paper towel next to jars.  Place a chunk of wax in a foil container in a shallow pan with water.  Place on "warm" or "low" setting.

Jamming Prep:

Remove tops from fruit and mash in batches until you have two cups.  You do not want to pulverize the it, nor do you want huge chunks.  My mom says "thumb sized chunks" are what you are going for.  It also shouldn't be super watery, so put aside any excess liquid.

**Note: If you want to add some rhubarb to the mix you need to roughly chop it, add it to a pan with just enough apple juice and (if you have it) some excess strawberry juices to cover the bottom, and let it cook down to a pulp until it looks like the picture on the left.  Then you add it to your measuring cup as part of the two cups.

Jamming:

This is the easiest part.  Combine your 2 cups of mashed fruit and 1/3 cup of apple juice into your pot.  I used a big pot to reduce splatter.  Then gradually add 1 1/2 tbsp of pectin, stirring as you do so.  Constantly stirring (yes, you must constantly stir) bring entire mixture to a roiling boil (or as I call it roil boil).  This means a boil that doesn't stop as you are stirring.  My mom laughed because I wore a pot holder over my hand to do this, but seriously, be careful it's hot!

Once you get the roil boil going, keep STIRRING until it starts to thicken.  I couldn't tell so we timed exactly 3 minutes and called it a day then.  You will notice that there is this weird foam on top when you stop stirring.  Carefully skim this from the top before you start pouring jam in the jars.  It should look something like the picture below.

Now ladle the jam into your sterile jars ONE AT A TIME.  I hate this part because you don't want to dribble it down the sides, you want a nice clean inside besides where the jam is touching.  SO STRESSFUL.  Anyways, leave about 1/2 inch (______) at the top to pour your wax (make sure no jam is dribbled on the sides).  Remember this is a STERILE process.  You want the preserves to be preserved.  Then just pour the wax on top.  Don't be scared.  About 1 cm should do it, about this much: ____

After the wax is poured carefully screw on the top and place to the side.  Continue until your jam is all jarred.  Again, be patient.  Pour, wax, clean, seal top, repeat.  If you have any leftovers just put it in a jar without wax and refrigerate it for first use.  Also remember to always leave your jam jars upright so they don't tip.  Once the jars are no longer hot to the touch, store in a cool, dark place.

Congratulations, you have your first batch of unsweetened, primally delicious, jam!  I put it on my biscuits, primal bread, or muffins... really any excuse to eat it will do.  I am going to put one on a cookie right now.  Oh, and remember, enjoy.

**thanks mom, it's now an R and E original!

Memories Primalized #1: Abuelita's Chicken

Being a teacher, I recognize the importance of acknowledging that I was lucky enough to grow up surrounded by a family full of love. The majority of summers and holidays were spent visiting said families, both on my father and mother's side, and storing more memories than I can keep track of.  Doubtless these stories will arise as this blog continues to grow, just as they do when I manage to meet up with my cousins or friends and quietly (or loudly) reminisce, but today's story is centered around my mother's side of the family... the Quinones clan as I like to call them.

My mother's side of the family prides itself on their Spanish heritage.  Each of them has dark hair and eyes, skin that tans easily, and feet that move flawlessly on the dance floor.  Any family event was (and still is) centered around dancing and cooking.  The older generations taught us all at a young age that it's okay to be loud, fun, and eat well while doing it; which of course means they can cook up a storm.  Due to my blond hair, blue eyes, and clumsy feet (or at least that's how I felt) I always worried that I wouldn't get the "Spanish cooking gene" either.  I guarantee that there are family members right now shaking their heads in disbelief, but hey, I was a late bloomer.  Sure I still have blond(ish) hair and blue eyes, but my feet are catching up.  I think.

 Well, for those of you that missed the last year, I can cook, or at least like to blog about pretending I can (heh).  This post is centered around another of my biggest inspirations in the kitchen; my great grandmother (easy grandma, your time will come).  I've already covered my mom and her cooking inspiration in earlier posts, but I have not spoken about my Abuelita yet.  I will do so now briefly, you know the drill, recipes are below.

She and my Abuelito (great grandfather) came over from the northern coast of Spain when they were very young and made a life for themselves in New York.  She and her husband built the foundation for what I now call family, and passed on their knowledge to their three children, one of who was my grandmother.  Abuelita and Abuelito later moved to New Jersey to live out the rest of their lives, which is where my brother and I would go to visit them when we were young.

I have fond memories of visiting them and seeing the huge garden that they had tucked into their small backyard, or of sitting in her kitchen watching her cook rice pudding and her "famous chicken".  Her meals always melted in your mouth they were so good, and they were always something I could never duplicate to the same level of greatness.  Now, if you asked my grandmother to make the chicken, she would be able to, but I am still convinced it's because of a secret her mother told her when she was young.

Regardless, I always dream of that chicken when the weather gets warm.  There is something about the lemony lightness of the spices combined with the perfect searing of the breadcrumb-coated chicken that makes an ideal summer meal.  Of course I could never perfect the original chicken, and now that I am primal I can't have the breadcrumbs anyways, so I decided to try my hand at a different version.  I could have still "breaded" the chicken in almond flour but I chose not to.  You could add this step if you like, but below is what I found to be the best.  I usually pair this with sauteed arugula or braising greens, and switch between fresh oregano or parsley depending on what my food share brings that week.  Whatever I choose, it always makes a delicious meal that is light, easy, and takes me back to my Abuelita's kitchen.

Abuelita's Lemon Garlic Chicken

• 1 stalk/bulb green garlic, chopped finely
• 1 tsp fresh oregano or parsley, minced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper
• 2 lbs chicken thighs

Mix all ingredients together in a bag or tupperware and then rub over chicken.  Let sit at least for a few hours, preferably overnight, then pan fry on a low heat setting until golden brown on all sides.  Do not discard juices in pan, you need them for the sauteed greens!

Sauteed Greens

• 2-3 cups arugula, kale, or braising greens
• remains from chicken cooking
• 1/4 cup water

Mix 1/4 cup water with remains of chicken and herbs in pan, let simmer for a few minutes till almost gone.  Add arugula , stirring constantly for minute or two until it reaches desired wiltedness.








Plate the chicken and greens together, and pick out a good summer beverage to have with it.  Eric and I like to have cold white wine with this meal... regardless of what you choose, enjoy!

**this has been an R&E original**

The Only Thing I Ever Make For A Party...

Large gatherings were people all bring food make me nervous.  Not because of the options for consumption, my desire to never be packed into a crowded space, or the bad conversations that might ensue, but because I am expected to bring something.  It's not that I can't cook (she types from her cooking blog), but that I am not as creative as others.

Sure I can make something delicious, but it's usually not pretty.  Of course this doesn't stop people from politely poking at it until they realize it tastes good, but it also causes some anxiety for me.  I want to be the girl who makes fancy pasta salad, a perfectly frosted cake, or the magnificently braided loaf of bread.  You'd think it would be easy, yet I always find myself with a mental block as soon as "dinner party" or "potluck" are spoken.

Enter my go to crowd pleaser.  This is by no means "primal" since it is exclusively dairy based, but I still have no problem eating it.  As is often the case there are no pictures for this, just the promise that you will not be disappointed.  I like to serve this with crackers, carrots, celery, and/or tortilla chips.  Really anything dip-worthy is acceptable.

Spinach and Artichoke Dip

• 1 package cream cheese (let it reach room temp)
• 1 container sour cream
• 1 2 cup package Italian blend cheeses
• 1 2 cup package Monterey/Cheddar blend OR Trader Joe's Pepperjack blend (recommended!)
• 1 package frozen precooked, chopped spinach (thawed and drained)
• 1 can artichokes in water (drained and quartered/chopped)
• To taste: lemon juice (about 1 tbsp), salt, pepper, onion powder, garlic powder

Mix the sour cream and cream cheese, artichokes, and spinach in big bowl.  Add monterey/ched blend package and combine again.  Slowly add the "to taste" ingredients to, well, taste!  Add 1 cup of italian blend, mix once more, layer in a 13x8 inch dish and sprinkle remaining italian blend to desired cheesyness on top.

Bake at 375 for 20 mins covered in foil, then 10ish uncovered until it bubbles and edges are browned.

You can heat up the chips to go with this but I just dig right in!

Apologies for the lack of pictures, but you can take your own when it's done :)

Bread Minus the Guilt; Minimally Modified Primal Part One

So, I know it seems like I am the revision master (ha ha) but sometimes there are recipes that are so perfect already they make me smile.  Sure, maybe I made small tweaks, but honestly, all the credit goes to the original makers.  Enter part one of Minimally Modified Primal... and it's all about bread!  Since these are technically just being shared from other websites there are no pictures this time around... sorry if that's why you came ;)

In our society living without bread is tricky.  It is everywhere.  When you try to order a meal without it you often get strange looks, rolled eyes, or the "it's fine I'll just pick it off later."  Most of the time I am okay being that person, but sometimes you just want a good roll to dip in sauce, biscuit to smother with jam, or bread to hold some lunch meat.  Enter my go to bread recipes.  These are all easy and delicious in their own rights, but very different in result.

This first one is very eggy.  It's good as a meal, but can also be dipped in sauces or spread with cream cheese.  It's also the one that probably takes the most patience to make.

Spinach Bread

•  5 eggs
• 16 oz frozen chopped spinach (thawed and drained)
• butter
• 1/2 cup pine nuts
  3 cloves crushed garlic
  

Preheat the oven to 400 degrees Fahrenheit. Grease your glass baking dish with butter. Toast your pine nuts in a sautee pan with about a tablespoon of butter. Be very careful! Pine nuts burn easily. Watch them like a hawk and stir constantly. When they start to turn golden brown, they’re done and on the verge of burning.
Chop the nuts up in a food processor.  Mix eggs, garlic, basil, nuts, and spinach together in a mixing bowl. Add salt and freshly ground pepper to taste.  Pour it into your greased pan and cook for about 15 minutes, or until it is no longer jiggly.

For pictures or the original recipe, go to http://www.marksdailyapple.com/spinach-bread/#ixzz1tTlweHI1

This next bread is my favorite for bread type meals.  I have been known to slice it thin and make grilled cheese or spread some jam on a toasted piece.  Some people think it is very dense or dry, but it is incredibly healthy!

Primal Loaf

• 1 ½ cups almond meal
• ¾ cup arrowroot powder
• ¼ cup flaxseed meal
• ½ tsp salt
• ½ tsp baking soda
• 4 eggs
• 1 tsp apple cider vinegar
• 1 tsp agave (optional)
  

In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda.  In a larger bowl, blend eggs 3-5 minutes until frothy.  Stir agave and vinegar into eggs, then mix dry ingredients into wet.  Put into a greased loaf pan of your choice and bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.

For pictures or the original recipe, go to http://www.elanaspantry.com/gluten-free-bread-20/


If you are waiting to be wowed, here is your recipe.  It takes 90 seconds for this bread to cook, in the microwave no less!  The result is a light, fluffy, biscuity goodness.

90 Second Bread

• 1/2 cup almond meal
• 4 tbsp flaxseed meal
• 1 tsp baking powder
• 1 tbsp butter
• 2 eggs

Melt butter evenly in two 4 1/2 inch ramekins.  Whisk egg and then slowly drizzle in the melted butter.
To the egg and butter add almond flour, flaxseed meal and salt. Mix well with a spoon. Sprinkle with baking powder and mix one more time. Spoon into ramekins (half in each) and microwave one at a time for 90 seconds.  Remove from microwave with dish towel and invert on a cooling rack.

I did not make this up, nor can I remember where I got it from :)

I have saved the best for last.  This is the ultimate comfort bread.  Make it on a rainy day and you will not be disappointed.

Cheesey Garlic Biscuit

• 2 tbsp coconut flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/4 tsp garlic powder
• 2 tbsp butter, softened (optional)
• 1/4 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1/4 cup sharp cheddar cheese, grated
• 1 egg, slightly beaten

Preheat oven to 350 degrees.  Mix dry ingredients, then add remaining ingredients and mix well with a fork. Portion onto parchment paper on a baking sheet.  Whatever size you make them is the size they will be.  I prefer to make four big guys.  Be sure to flatten with a spoon slightly.  Bake for 12-15 minutes until they don't feel "wet". They won’t turn brown on top but the bottoms will be a nice golden brown.  Once out of oven, smear a bit of salted butter on top and serve warm.  So.  Good.


Modified from http://fastpaleo.com/cheesy-cheese-garlic-biscuits/


And of course... Enjoy!

Comfort Food Time!

We all know March and I don't get along.  This year she tried to win me over with a bout of ridiculously warm weather, but I wasn't fooled... I knew the dreariness would return, along with chilling rain and lack of sun.  Well, it's back, but at least March is almost done.  In the spirit of the month I thought it appropriate to share some comfort food I have been working on.  The dinner dish is stretching the limit of what it means to be primal because of the "pasta" I use, but hey, when in March, do what you must to survive!

For this first one, keep in mind that you always have the option of not using pasta if you want to keep truly primal.  The corn pasta is the best alternative we have found and it doesn't leave us feeling all gross. 

Pesto Chicken Cheesy Bake

• Eric-made pesto (see below)
• 1/2 lb Corn pasta (or none or whatever you want)
• 2 lbs chicken thighs, cubed
• 1/2 head of broccoli (6 oz)
• 4 large mushrooms, diced
• 1/3 cup grated parmesan cheese
• 1/4 cup mozzerella cheese
• Salt, pepper, onion and garlic powder to taste

Make the pesto first... Eric always does this in the food processor and I have trouble not eating it all before it makes it to the bake.

Eric's Pesto

• 2 packed cups fresh basil leaves
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese
• 1/3 cup pine nut
• 3 garlic cloves, minced
• Salt and pepper to taste

Put the basil, garlic and nuts in a food processor and pulse until everything is chopped.  Add the olive oil and parmesan and pulse again until smooth. Season to taste with salt and pepper and put aside.  Don't eat it, you will use it all!

Okay, now for the chicken bake part:

Put water on to boil, when ready add pasta and boil until al dente... want it still firm!  Strain and put aside.



Saute chicken with salt, pepper, etc.  When almost cooked through (about 7 mins) add 3/4 of the pesto, broccoli, and mushrooms.  Saute for another 2 minutes then remove from heat.







Mix contents of pan with pasta and the parmesan cheese in casserole dish.  Sprinkle mozzerella on top and drizzle in 1 tbsp of water. Bake at 375 covered for 20 minutes, then remove cover and let bake for another 5 minutes.  Once you take it out let it cool before you cut in!

*an R&E original

 


Now, when you have comfort dinner you must have comfort dessert.  This is a recipe my cousin sent me, swearing deliciousness.  I took one look and knew it was a winner, but of course had to alter (I have a problem, okay?)  These are almost a version of my primal granola but in a cookie... and SO GOOD you won't even miss the oatmeal!

"Oatmeal" Raisin Cookies

• 1/2 cup almond meal 
• 1/3 cup flax seed meal 
• 1 tbsp coconut flour 
• 1/4 cup chopped pecans 
• 1/4 cup chopped walnuts 
• 1/4 teaspoon salt 
• 1/4 teaspoon baking soda 
• 1/2 teaspoon vanilla extract  
• 1/2 teaspoon cinnamon  
• 1 large egg
• 1/2 cup raisins
• 1 mashed banana (or 1/4 cup honey)
• 1/4 cup chocolate chips(optional)

 

Add ingredients in a bowl, then stir all together until smooth.  Drop by heaping tablespoonfuls onto parchment paper (yes, you really need it).







Bake at 350 degrees for 15-20 minutes, then remove and eat with a glass of milk.

 *modified from www.marksdailyapple.com/

See you in April, as always, enjoy!

Breakfast Is My Favorite!

I have probably said it before and will definitely say it again... breakfast is SO GOOD.  I think one of the reasons I like it so much is because the work always feels so minimal compared to preparing dinner, and way more exciting than eating lunch.  Maybe that's why I am constantly trying to upgrade to the newest "best" breakfast recipe.

Eric laughs at me every time I get in the kitchen because I can never just follow a recipe.  I tried it once, the results were horribly bland.  Seriously, I rarely trust other's suggestions.  This may seem snobby, but I like my food, and none are more important to me than a quality breakfast muffin.  As you all know, I have definitely posted my share of muffin tin recipes, but can't stop trying new twists or ideas.  Hey, there is always room for banana or pumpkin or chocolate chip!  Maybe I have a problem, but you get to profit from it so no harm done.

So, in honor of breakfast, and my inability to simply leave a recipe alone, this post features two muffin recipes and a new twist on hash browns.  First up is a muffin originally from one of my new favorite recipe sites.  When I first made these following her recipe (yes, I did!), it was almost perfect.  It was very muffin-esque, but I wanted a smoother texture and stronger banana taste so I messed around until I found something that worked.  Of course I also add raisins while Eric prefers his with walnuts and chocolate chips.  Regardless, you don't even miss the flour!

Banana Bread Muffin

(for real) 

• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup almond flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 2 tbsp butter (melted)
• 1 tsp vanilla extract
• 1 ripe banana, mashed
• 1/8 cup coconut milk
• walnuts, raisins or choc chips (optional)

Combine all dry ingredients in a mixing bowl.  In a separate bowl mash your banana with all wet ingredients, then add to mixing bowl.  Stir everything together, then add any optional extras.  Place in a greased muffin tin and bake at 350 for 20-25 mins.  Knife should come out clean and top should be browned.  Butter or cream cheese is a great end addition!

Another fiddled with muffin recipe but this time from a friend and my only goal was to primalize.  This is a dense muffin that's quick to mix up, perfect for breakfast on the go, or a hearty snack.  Also very moist so be sure to cook it as long as you can!

Sweet Ginger Muffin

• 1 mashed banana
• 1/2 cup sweet potato puree
• 2 eggs
• 1/4 cup milk
• 2tbsp coconut flour
• 2tbsp arrowroot powder
• 1/3 cup shredded coconut
• 1tbsp agave syrup (optional)
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda

Mix all ingredients in a bowl, making sure there are no lumps.  Put in a greased muffin tin and bake at 375 for about 30 minutes.  Again, they are very moist so I leave them in until I think they might burn, but the choice is yours.

(Sorry there are no pictures, I always make them on a busy day because they are just that convenient!)

My cousin sent me this last breakfast joy after an excited phone call regarding her switch to primal eating.  Of course I couldn't just leave it alone, although I blame the fact that I had butternut squash and not sweet potato.  Regardless, the result was easy and so so good.

Butternut Parmesan Hash Browns

• 1 1/2 cups grated butternut (or sweet potato)
• 1/2 onion, chopped
• 1 egg, lightly beaten
• 1/4 tsp garlic powder
• 2 tbsp almond meal
• 1/2 tsp arrowroot powder (or flour)
• 2 tbsp grated parmesan cheese
• salt and pepper to taste

Grate the potatoes on the large side of box grater and season with salt. Let sit for 10-15 minutes, then squeeze by the handful to drain out the excess liquid.  Combine with the rest of the ingredients.  Form thin patties and heat a thin layer of olive oil in a large skillet over medium heat.

Carefully place in pan and let cook about 2-3 minutes a side.  Cook until crispy, then place on plate, add toppings, as always I recommend serving with eggs, bacon, and coffee.  Eat up and enjoy!

Sugar on the Brain: Desserts Galore!

Two things.

First, I came here today to look up my blueberry crumble recipe for dessert tonight and was horrified, mortified, and slightly embarrassed that I have not posted for the whole month of February.  I could blame it on a shortage of delicious recipe creations but that would be a lie.  The truth is as usual time slipped away, and so to apologize there will be plenty of recipes.  That's why you read anyways, right?

Second, you know when you give something up and then you can't stop thinking about it?  Yup, sugar on the brain.  Eric and I decided to give up sugar for Lent.  No we are not Catholic.  No we do not go to church.  But we were sick of explaining "sugar detox" to people.  Therefore it was decided that everyone would give us less cr*p if we just said we were doing it for religious reasons.  Sorry for the offensive language (heh heh), but there are times when people's reactions our "primal lifestyle" drive me crazy.  See, right there.  Even the fact that I had to use "quotations" to explain something that we've been doing for over a year and plan to do for the rest of our lives is silly.  Sorry.  I will stop now.  I blame the detox.

Okay, I am focused.  So.  Eric calls this phase "not eating sugar," or at least non-fruit sugars.  I call it horrible.painful.angry.suffering.  But only for a week or two, then it gets easier, I swear.  It doesn't happen with everyone, but my body goes through a type of withdrawl.  Seriously, did you know our bodies are addicted to the stuff?  Not only is it addictive, but if present, our bodies will use sugars as energy before fats.  It's easier to break down and this means that the fat you eat can then get stored elsewhere (helloooo, it's fat) for later use, which would be great if we lived in the wild.  It is incredibly possible to function without these sugars (our ancestors didn't even have them!), but it takes time for the body to remember.

Anyways, this is why we do the torture, I mean detox, to get our bodies back on track after a particularly lousy month of following the 80/20 principle. Sure it's delicious at the time, but eventually all those sugary treats start to catch up with us and really slow us down.  If this doesn't make sense it's because you've never been there.  Try it some time, you might be surprised by the results.

And now for the recipes.  Since I can't HAVE these things right now they are of course all I can THINK about, so what better time to share them than now.

First up, my finalized, officially the best, chocolate chip cookies!

Ultimate Chocolate Chip Cookies

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup grapeseed oil
• 1/2 cup applesauce (optional)
• 2 eggs
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees.  In a mixing bowl combine wet ingredients. Add dry to wet ingredientsand beat with hand mixer until combined.  Stir in chocolate chips by hand.

On a parchment lined baking sheet, drop balls of cookie dough, be sure to flatten. Bake for 15 minutes, then let cool and serve with a cold glass of milk!

**an R&E original

This next recipe is so easy it made me laugh when I ate it because it's so  freaking good!
 

Vanilla or Chocolate Pudding

(or custard if you can't wait a full night)

• 1 can of coconut milk
• 1/2 cup vanilla protein powder (or chocolate chips powdered in food processor)
• 1 tbsp coconut oil

Put the can of coconut milk and the coconut oil into a saucepan and heat it on medium, whisking frequently.  Once it starts to simmer remove it from heat and put it into the food processor with the powder.  Blend until smooth, pour into bowls or ramekins or whatever, and refrigerate overnight.  Serve with whipped cream, cinnamon, berries, or all!







**modified from http://www.elanaspantry.com/


Last up is something you might not *think* is dessert, but I assure you if you mix it with a little bit of yogurt it is amazingly delicious.  Come on, would I ever steer you wrong?

Primal Honey Nut Granola

(oh, I went there)

• 1/2 cup ground flax seed
• 1 1/4 cups sliced almonds
• 1 1/4 cups chopped walnuts
• 1 cup shredded coconut
• 1/2 cup almond flour
• 1/2 cup raisins
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1 tsp cinnamon

Mix all above well in a big bowl and set aside.

• 1/8 cup honey (more if you want but I swear it's enough)
• 1/2 cup melted coconut oil

Melt coconut oil and honey in the microwave, about one minute.  While still liquid add to big bowl and mix mix mix until everything is combined and sticky.  Spread on a cookie sheet and bake at 250 for 50 minutes.  Then take out and gently stir and bake another 15 or so minutes until crispy but not burned.  Let it cool completely and store in container lined with a paper towel to absorb extra moisture.

Sorry there's no picture it was really that good.
*modified from http://www.paleotable.com/


Enjoy, next up will be double chocolate brownies and ice cream once this detox is over.
Oh, and try not to make (and eat) them all at once!