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!

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!

Death to Tastebuds: Chili Season!

Well it seems to finally be official.  It's winter!  She may have taken a while to get here, but judging from how quickly my face froze while walking the dog this morning, winter has arrived.  As a lifetime New Englander I feel it is my responsibility and my right to complain about the cold, however this year I have to admit, I'm kind of glad it's here.  The holiday season was just not the same picking out my tree in a sweatshirt or wrapping presents with the windows open.  Of course I will probably be complaining by February, but for the moment I am happy winter decided to make an appearance.

Not only does winter mean snow, skiing, and lots of school vacations, but it also means time breaking out the crock pot, cooking over the stove without your skin melting off, and cozying up to the fire with a nice big bowl of warm comfort food.  So, for those of you grumbling at my support of the frigid temperatures, let me offer you something to cheer about; chili recipes!  There are two in this post, both being what I call "primal capable" and delicious.  One is easy and quick to make, the other involves some more time over the stove, but hey, in this weather I will take the warmth where I can get it.

(enter personal story, recipes farther down)

I grew up hating chili.  It was something I wanted nothing to do with.  Kidney beans?  Chili powder?  Spicyness?  My young mind saw these ingredients entering the pot and immediately decided against consumption of the contents.  Now, as many of you know, Denise is not one to cater to the picky eater.  I was expected to eat (and finish) every meal, regardless of whether I liked it.  At the time this horrible injustice was topped by the fact that the chili smelled, well, good!  Every time I'd think for SURE this time finally, I will like the chili... but no, my mouth always failed me.

Someone told me not to worry about this when I was younger.  They said that my taste buds would start dying as I got older and my tastes would change (wow, that's uplifting for a 5 year old).  But at the time I was so busy pushing cooked carrots, onions, and steak around my plate pretending to eat that I only paid enough mind to remember the (somewhat creepy) advice for later.  And here I am, finally able to say I love cooked carrots, onions, steak, and of course CHILI!  Heck, I'm even writing about one of my past arch nemeses of food. 

So, The Girl Who Hated Chili is no more.  She is now a lean mean chili creating machine.  I will warn you, I am still a wimp when it comes to spicy food, so feel free to add your own tongue-altering spices because you won't find them here.  There's also the issue some people have with crock pots.  Admit it, at some point in your life you thought they were for old people.  Well, I'm proud to say I would be lost without mine.  Yes, at one time this might have caused me some embarrassment, but I am now that person who only wants appliances for Christmas.  Anyways, if you don't want to use one, don't.  Standing over the stove for hours will give you the same results, you will just be missing out on the feeling of awesomeness cooking in a crock pot gives you.  Seriously.

This first recipe is one that I've been making for years with a nice, strong, dark beer.  When we went primal I substituted the beer with beef stock instead.  Your choice, both are equally smile worthy!

Beer (or not) Chili

• 2 lbs ground beef
• 1 onion, chopped
• 1 pepper, chopped
• 1 can Trader Joe's fire roasted green chiles
• 1 can diced tomatoes
• 6 oz corn 
• 1 can black beans (optional)
• 1 bottle dark beer OR 1 cup beef stock
• 1 tbsp flour or arrowroot powder (mix with stock/beer)
• 1 tsp curry powder
• 1 tbsp chili powder
• 1 tbsp cumin
• garlic powder, onion powder, salt, pepper to taste

Heat pan on medium with a little olive oil, add pepper and onion, cook for a few minutes.  Add the meat, cooking for about 5 minutes until most of the pink is gone.  Drain the fat, place back on stove, add all seasonings plus the can of green chiles.  Cook until no pink remains.

Add stock/broth with flour to pan.  Mix with meat and let simmer for 5-10 minutes until starts to thicken.  Mix tomatoes, corn, and beans in crock pot and add meat from pan.  Combine all and cook 3-4 hours on high or 6-8 on low, scoop into a bowl, and eat!

This next recipe is lengthy.  I assure you that the time is worth it.  This recipe has been modified by me, but the website I got it from is really easy to follow if you'd prefer the original.  Anyways, the ingredients are broken into groups so you know what to add when, and I recommend prepping all the materials and placing them in these groups to make sure you aren't frantic once you start cooking.  Overall you need about 2 hours of prep/stove time to do this right.  And it IS worth it!

Buffalo Chicken Chili 

**stock pot needed**

Group 1                                                              Group 2

1 tbsp olive oil                                                       2 tbsp butter       

1 lbs boneless/skinless chicken thighs                     3 celery ribs, chopped 
(cubed with salt & pepper)                                    2 carrots, chopped

                                                                             1 medium onion, chopped

Group 3                                                             Group 4

5 garlic cloves, minced                                         1 cup chicken broth                            

2 tbsp chili powder                                              1/2 cup Frank's Red Hot (NO wing sauce!)

1 tbsp ground cumin                                            15 oz tomato sauce

1 tsp ground coriander                                        14.5 can diced tomatoes

1 tbsp olive oil

1/2 rotisserie chicken, shredded

Okay, here we go... place stock pot over heat, make sure all things are prepped and ready to go in since this requires your full attention!

Add Group 1

With wood spoon, cook chicken over medium to low heat.  Browning equals flavor, so do not rush this step.  Do not drain, cook for 5-10 minutes.

Add Group 2

Combine veggies and butter with chicken and saute until soft, about 10 minutes.

Add Group 3

Clear a spot in the center of the pan to cook the spices for 30 seconds, then add about olive oil to the center of the pan with garlic and other spices.  Let them sit without mixing with other ingredients for about 30 seconds, then mix in rotisserie chicken together and simmer all for about 5 minutes.   

Add Group 4

Finally add the rest of the ingredients.  Add stock first, using it to scrape up bits stuck to pan from other simmering sessions.  Once the pan is deglazed (as in nothing is stuck to the sides anymore), add rest of group and allow to simmer for at least 15 minutes, mixing occasionally and making sure nothing is still stuck to the pan.  Let simmer to the desired thickness that you prefer.

 

Well, that's all I've got for today, remember, no chili is complete without cornbread, cheese, and sour cream... thanks for reading!

Fall Is Here!

I must start off with an apology.  I have been way too preoccupied since my last post to share the many recipes and meals I have been creating... school started, summer ended, and the beautiful weather has been calling.  In fact, it is calling right now, or at least the sunshine and a chair on the roof is, so instead of the usual story before a recipe you just get the recipe today (many of you are sighing in relief, I can hear you!)  I have been very excited to share it and could not find the time to write a good story to go with it.  Still none is coming and still the recipe sits.  So, here it is.  I hope you enjoy!

Blueberry (or Apple) Crisp/Crumble

For the Topping:

• 3 tablespoons unsalted butter, softened
• 1/4 cup cornmeal
• 1/8 cup arrowroot powder
• 1/2 cup almond flour
• 1 tbsp agave syrup (I don't use this)

For the Filling:

• 2 cups blueberries
• 1 tsp arrowroot powder (or flour)
• 1/2 teaspoon lemon juice
• 1 tbsp butter, cut into small pieces

Preheat the oven to 375 and butter a shallow baking dish.  Make the filling: Toss the filling ingredients in a bowl until everything is evenly dispersed.  Add to greased baking dish.






Make the topping.  I add all the ingredients in a bowl and mush together with my (clean) hands. Work it all through until evenly moistened.  Crumble/squeeze handfuls of the crumble mixture on top of the fruit in the dish and place in oven.







Bake until golden and bubbly, 40 to 45 minutes, but let sit 10 minutes before serving. Top with whipped cream or ice cream if desired.  If you want the apple crisp, just change the filling to two cups of cubed apples (with or without skin), sprinkle with cinnamon, and do everything else the same.  This is healthy, delicious, and easy to make!

***This has been an R&E original!