Sweet Potato Fritters

One vegetable I really didn't appreciate until I was older is the yam/sweet potato.  Even during the holidays when sweet potatoes were covered in brown sugar and marshmallow I didn't like them.  Considering I have a huge sweet tooth, that is saying something.  Like any vegetable though, if you mentally tell yourself you are going to like them, you will.  Now I love them, and I appreciate the subtle sweetness that goes well with earthly flavors like thyme and rosemary.

A quick dinner the other night needed an accompaniment and fritters were the perfect answer.

2 c. shredded sweet potato (I have a one that has four different sides, one of which is a small circle.  If you only have a large one, I would recommend a quick steam so the sweet potato gets cooked enough before you fry them or they won't cook all of the way.)

1/4 onion, shredded

2 eggs

1 tbsp. thyme, dried

1/2 tsp. pepper

1 tsp. salt

1/4 c. almond flour

Place all of the ingredients in the bowl, with the eggs to the side.  Lightly mix the eggs together and then fold with the rest of the ingredients.  Adjust the salt and pepper if needed.

In a medium saute pan, heat 2 tbsp. coconut oil.  Add a large ice cream scoop full of the potato mixture, pat down so they are even in thickness, and then cook until golden brown, about 3-4 minutes per side.

Remove and place in warm oven and then finish remaining mixture, adding coconut oil if needed before cooking.

Portabella Pizza

One thing I really miss with paleo is pizza.  We have a gas station here that makes out of this world taco pizza.  But I try my hardest to not order pizza because I'll eat half of it just by myself?  Don't believe me?  You bet I would.

 Anyway, I had a craving for some so I thought I could one up a traditional pizza.  And since I happen to love portabella mushrooms I knew they would satisfy my craving.

Portabella Pizzas

1 28 ounce can of tomatoes

1 tsp. fennel

1 tbsp. dried oregano, basil, and thyme

1/2 tsp. red pepper flakes

2 tbsp. tomato paste

4 large portabella caps, gills removed

1 lb. ground pork

1 tsp. dried thyme, rosemary and coriander

1/2-1 tsp. red pepper flakes

2 tbsp. olive oil

1/2 c. Italian parsley, minced

In a small saucepan combine the first six ingredients.  Mix well and bring the mixture to a boil.  Reduce the heat to medium and add the tomato paste, once again mixing well.  Cook until the sauce thickens to the consistency of pizza sauce.  Salt and pepper to taste.

For the sausage, mix the pork, spices and oil together.  Crumble and fry in a medium pan and set aside until you are ready to assemble the pizzas.

Preheat an oven to 400 degrees.  Arrange portabellas on a sheet pan and then top with sauce, sausage, parsley and more sauce.  Bake 5-10 minutes or until mushrooms are done.

Pesto Crusted Salmon

Pesto is wonderful and can be adapted so easy.  You can use basil, which is traditional, or you can change the greens by using arugula, spinach, watercress...anything that your little heart desires.  But why stop there?  Mix up the nuts too.  You know what you like, so try it a different way sometime.  Traditional pesto is finished with Parmigiano-Reggiano, and it MUST be real parmesan, but I omitted it this time because I was in the midst of the 21 day sugar detox.  It was still good, but if you can get quality parmesan, grate it with a fine mircoplane and fold about 1/2 cup in the mixture after you have processed it.

4 c. basil

1/2 c. pine nuts

4 cloves garlic

1/2 c. olive oil

1 salmon fillet

salt and pepper

Preheat oven to 375 degrees. Prepare a sheet pan by placing a wire rack in it.  This allows the salmon to cook evenly.  I also oil the rack before placing the salmon on it to keep the skin from sticking.

In a processor, add the basil, pine nuts and garlic.  Pulse until finely chopped.  Add the oil in a slow steady stream and continue to mix until the pesto looks creamy.  Salt and pepper to taste.

Salt and pepper the salmon flesh and then coat the salmon, flesh side up, evenly with the pesto.  Bake 35-45 minutes or until the pesto is dark and the salmon is done to your desired preference.  (I prefer mine medium, but I also buy quality salmon.)

Corned Beef/Roasted Cabbage Salad/Butter Braised Potatoes/Pancetta Vinaigrette

It wouldn't be St. Patrick's Day if you neglected to have a traditional English meal for dinner.  But hey, it's food...it's paleo...and it's good the day after too!

This year I wanted it to be exceptional...as I am not an overly big fan of corned beef.  But if you start with a good cut of brisket, the right spices, cook it slow and low you can't go wrong.

Plus, the sides with this menu make it swoon worthy.  Seriously, pancetta is like butter.  It makes everything better.

Corned Beef

1 4lb. brisket

2 tbsp. course sea salt

2 tbsp. whole mustard seed

1 clove garlic, minced

2 bay leaves, chopped

1 tsp. allspice

2 tbsp. olive oil

Mix the spices together.  Add the oil and mix well.  Coat the brisket in the spice mixture and allow to marinate up to 3 days.  

Preheat oven to 300 degrees.  Place the brisket on a rack inside of a cast iron dutch oven.  I have one similar to this.

Cover and set it oven, cooking 2-2 1/2 hours until firmly tender.  What I mean is that it should be moist and tender but still firm enough that it doesn't full apart.  That just makes it easier to slice the next day for a Reuben!

Butter Braised Potatoes

I did use Kerrygold, so that is something Irish, right?

1/3 c. butter

1/4 c. olive oil

5 large red potatoes, scrubbed and cut in slices and then halved.

Preheat oil and butter in large sauté pan over medium high heat.  Add the potatoes, stirring to coat with butter mixture and then place a lid on them.  Turn the potatoes every few minutes.  When the butter mixture is starting to get foamy, and most of the potatoes are golden brown, reduce heat to medium and remove the lid.  Cook another 5-10 minutes until they start to get a dark golden color.  Salt and pepper to taste.

Roasted Cabbage Salad

2 tbsp. olive oil

1 rutabaga, large dice

5 carrots, sliced into 1 inch pieces

1 head cabbage, slice about1/4 inch

1/2 c. water

Preheat oven to 400 degrees.  Coat the carrots and rutabaga in 2 tbsp. olive oil and place on sheet pan.  Cook for about 10 minutes.  Remove from oven and place cabbage rounds on top of root vegetables.  Coat evenly with 1/2 c. water and return to oven.  Cook an additional 10-15 minutes until cabbage is tender.  Allow to slightly cool and then mix in a large bowl.

Pancetta Vinaigrette

6 ounces pancetta, diced

1/4 c. olive oil

4 tbsp. apple cider vinegar

1 tbsp. stone ground mustard

Pepper to taste

In a fry pan over medium high heat, add the pancetta and cook until golden brown.  While the pancetta is cooking, whisk together oil, vinegar and mustard.  When the pancetta is done, slowly whisk in the vinegar mixture.  There will be pancetta fat but that is okay!  Add more vinegar if you need to.  Pepper to taste.  You shouldn't need salt because pancetta tends to be pretty salty.

Enjoy!

Braised Balsamic Vegetables

Balsamic by far is my favorite vinegar.  The sweetness brings a level of flavor that you can't find with other vinegars.  It is also versatile, so the options are endless.  I love braised vegetables, and using balsamic to finish is perfect when accompanied by vegetables that absorb the flavor, not overpower it.

2 tbsp. olive oil
1 bunch bok choy, chopped into 1 inch pieces

1 large zucchini, sliced

1 bunch asparagus, chopped into 1 inch pieces

1/2 c. vegetable stock

2 tbsp. mushroom salt (you can buy at any specialty store.  My favorite is here.)

1/4 c. balsamic vinegar (Favorites)

In a large saute pan over medium heat, add the olive oil.  First put in the asparagus and cook a few minutes.  Then add zucchini, bok choy and stock.  Cook until liquid is reduce by half.  Add the vinegar, once again, reducing by 1/2.  Salt and pepper to taste.

Chorizo Meatballs w/Tomatillo Salsa, Avocabby slaw, Cilantro Lime Caulirice

You really can't go wrong with chipotle.  There is something about the spicy, earthy smoked jalapeno that adds such a nice flavor to things.  I was at Costco saw some Chorizo sausages, but the ingredients were a little less than desirable.  I mean seriously, why in the heck do you need wheat flour?  Ugh.  Anyway, I thought making my own wouldn't be too hard, so that is what I did.  And the tomatillo salsa went perfectly with it.  As did the slaw and caulirice!

Tomatillo Salsa

2 tbsp. olive oil

1/2 onion, diced

3 cloves garlic, whole

1 lb. tomatillos, husks removed and quartered

1/2 jalapeno, seeded and diced

Heat the oil in a large pan over medium heat.  Add the onions, cooking until translucent, about 3-5 minutes.  Add the garlic and jalapeño and cook for one minute.  Add the tomatillo, reduce heat to medium low, and cook about 15-20 minutes until they are soft and are breaking down.

Put everything in a food processor and process until slightly chunky.  Salt and pepper to taste.

Chorizo Meatballs

2 tbsp. avocado oil

1 lb. ground pork

1 tbsp. hot paprika

14/ c. minced onion

1/2 tbsp. salt

1 tsp. pepper

1/4 c. chopped chipotle in adobo

Mix the paprika, onion, salt, pepper and chipotle together. Add the pork and gently mix in the spices with the pork.  Form into meatballs.  Over medium in a large fry pan, heat the avocado oil.  Add the meatballs, cooking and turning every few minutes until they are done, about 8-12 minutes depending on the size.  Set aside and keep warm.

Avocabby Slaw

1 head cabbage, sliced thin

1/2 lime, juiced

1 avocado

1 tsp. cumin

1/2 tsp. ancho chile powder

Thinly slice the cabbage.  Add the lime juice and mix well.  Remove fruit from avocado and mash in a bowl and then add to cabbage.  Mix well, then add spices and salt and pepper to taste.

Cilantro Lime Caulirice

1/2 head cauliflower, rice in food processor

1/2 c. cilantro

zest of 1 lime

1/2 lime, juiced

salt and pepper to taste

Steam caulirice until tender, about 10 minutes.  In a large bowl, mix together cilantro, zest of lime, lime juice.  Add caulirice, mix well.  Salt and pepper to taste.

Toasted Coconut Pancakes w/Coconut Syrup

Since being on the sugar detox I have had to come up with new ways of enjoying pancakes.  My favorite syrup is buttermilk, but that won't do on this detox.  And since I have a new love for coconut butter, I thought I could make it into a syrup.  It was perfect...and I didn't even miss all of the sugar that is in real syrup.

Coconut Pancakes

3 eggs

1/3 c. toasted coconut

2 tbsp. coconut flour

1/2 tsp. salt

2 tbsp. coconut oil

3 tbsp. coconut milk

1/2 tsp. baking powder

Mix all of the dry ingredients together and then add the wet, whisking well.   Pour 1/4 c. batter onto pan  coated in coconut oil over medium-high heat.  Cook until edges are set and then turn.

Coconut Syrup

3 tbsp. coconut better

3 tbsp. coconut milk

1/2 tsp. almond extract

Heat all ingredients together over medium heat and whisk well.  Add more coconut milk if necessary to get the right consistency.

Top pancakes with syrup and toasted coconut!