Roasted Broccoli with Dried Fruits

I know it has been a while since my last recipe post, and for that I apologize.  I have been cooking and creating, I just haven't had time to write about it because I have been very busy editing photos for  Ginnie Coleman Photography, which is my other business!

I need to make sure I am at least posting one per week, so I promise I'll make more of an effort.  

Last night I was craving broccoli, but I wanted a bit of sweetness to so this is what I came up with.  The dried fruits I used for this were a perfect match!  This is also my standard roasting recipe.  You really can't beat roasted vegetables.  What makes them extraordinary is finding different combinations to enjoy.  Have fun and try something new today.

Roasted Broccoli with Dried Fruits

2 large heads broccoli

4 tbsp. olive oil

1/2 c. dried fruit mixture (figs, plums, and apricots), sliced into thin strips

1/4 c. sliced almonds

salt and pepper to taste

Preheat an oven to 450 degrees.  

Slice the broccoli stem off so the broccoli head has about 2 inches of stem on each one.  Then slice bigger florets in half or quarters lengthwise so they are all about the same size.  Place on a sheet pan and drizzle the oil with the broccoli, and then mix to make sure the broccoli is evenly coated with the oil.

Cook for 10 minutes.  Turn the broccoli and then put back in the oven.  Cook for an additional 6 minutes.  If the broccoli isn't al dente at this point, cook until it is before you proceed with the next step.  Add the dried fruits and almonds so they are evenly spaced, salt and pepper and return to the oven for another few minutes...just enough to heat the fruits. (They will hard to candy if you let it cook too long!)

Enjoy!

Spicy Garlicky Greens

This side dish is a power meal in itself.  Fresh greens with garlic and a little spice and you can't go wrong.  Plus, you won't feel guilty one little bit when you eat the whole pan.  Really.

Spicy Garlicky Greens

1 tbsp. ghee

1 tbsp. olive oil

24 cloves garlic

2-4 tsp. red pepper flakes depending on desired spice level

2 bunches kale, roughly chopped

2 bunches swiss chard, roughly chopped

In a large saute pan, melt ghee with the oil over medium heat.  Add the garlic and cook until they are soft and golden brown.  Watch, and stir often, closely so they don't burn.  Remove the garlic and set aside to cool.

Add the greens, stirring to coat well with the oil mixture.  Add 1 c. water and cover.  Stir every few minutes and cook until the water is gone and the greens are tender (not mush!)

In a small bowl, press the garlic cloves, add the red pepper flakes, and 1/4 c. water.  Mix well and then add to the greens, stirring well.

Salt and pepper to taste.

Enjoy!

Balsamic Vegetable Compote

It's been a while friends.  I wish I had a really good excuse..oh wait, I do.  I have been really, and fortunately so, busy with my photography business.  I really am lucky that people want me to take their pictures. I love it.  I love getting to know people and I love having the opportunity to capture special moments in their lives.  Maybe you can tell by my food pictures as well.  There really isn't anything that doesn't capture my eye.  I believe beauty can be found in all things.  So much so that I have a special project that I am starting in January.  I'll share more later, but you really came here for food.  And I promise, even though I have been busy editing, I have still had time to cook and have come up with some wonderful new recipes to post!  Starting with this one...

I love warm mixtures of vegetables in the winter.  Don't get me wrong, vegetables are good anytime of year, but there is something comforting about vegetables in winter.   I don't know why that is, but I love that we have a great variety available now a days than we used to.

This compote, an idea I got from my fruit compote, would be perfect with almost anything.  The night I made it I served it with salmon, and then had it the next day by its self.  A delicious combination of flavors that you will love.  Promise.

Balsamic Vegetable Compote

2 tbsp. olive oil

1 c. onion, medium dice

2 c. zucchini, medium dice

2 c. eggplant, medium dice

1 c. tomato, medium dice

4 cloves garlic, whole

1 tsp. thyme, rosemary, and oregano (dried-if you want to use fresh, that is perfectly fine but you will need to increase the quantities to 3 tsp. each and put them in at the very end!)

2 tsp. mushroom salt

1/4 c. excellent quality balsamic

freshly ground pepper

Heat the oil in a large sauté pan over medium heat.  Add the garlic and cook until golden brown, about 3-5 minutes.  Remove the cloves and set them aside to cool.

Add the onion to the pan, cook until tender and translucent, 5-7 minutes.  Add the zucchini and eggplant, stir to to coat.  Cover and increase heat to medium high.  Stir often and cook about 10 minutes or until vegetables start to soften and moisture from vegetables has been almost absorbed. 

While the vegetables are cooking, press the cooled garlic.  Add the garlic, tomatoes, spices, salt and pepper.  Cook for about 5 minutes and then add the balsamic and allow to reduce.  Taste and adjust seasonings if needed.  Finish with fresh thyme.

Twice Baked Sweet Potato

How can you go wrong with a sweet potato?  They are almost the perfect food.  

Someone at the gym has an infatuation with some twice baked sweet potatoes in the ready to eat foods at our local grocery store and when he found out what the ingredients were he wasn't

too happy that he'd have to give up this "out of this world" sweet potato.

Of course I knew I needed to adapt it.  He said I nailed it...and that it was even better.  Can't beat that praise, especially when it's healthier!

Brian's Twice Baked Sweet Potato

1 lb. baked sweet potato flesh

2 ounces raw honey

6 oz. mascarpone, room temperature

1/8 tsp. ground clove

1/4 tsp. fresh ground nutmeg

1/2 tsp. cinnamon

pinch salt

Preheat oven to 350 degrees.

Mash sweet potato with a fork in a large bowl.  Add the honey and mascarpone and mix with a hand mixer until well blended.  Add the spices and then fold into mixture.

Put the mixture in ramekins, sprinkle lightly with additional cinnamon, and bake for about 20 minutes. 

Herb Pesto/Summer Vegetable Salad

What do you do when you have a lot, and I mean, a lot of herbs?  Make an herb pesto to go with a cold summer salad of course.  This combination was perfect with the mild cucumber and sweet tomato. Yeah, I have an abundance of those too.  Another subtle flavor in my summer herb pesto is lemon olive oil.  It definitely is worth it, so seek one out.  If you live in the Des Moines area, go visit AllSpice and pick up a bottle of their Eureka Lemon Olive Oil.

Herb Pesto

4 cloves garlic, blanched

4 c. mixed herbs (2 c. basil, 1/2 c. Italian parsley, 1/4 c. thyme, 1/4 c. oregano, 1/4 c. chive and 1/4 c. mint)

1/4 c. lemon olive oil

1/4 c. olive oil

1/4 c. pine nuts

salt and pepper to taste

Put the garlic, herbs and pine nuts in a food processor.  Pulse until the pine nuts are broken down to small crumb size, scraping down the bowl as needed.

Mix the lemon olive oil and olive oil together and then slowly drizzle into processor while blade is moving.  Continue to scrape down sides and mix until the pesto is creamy.

Fold with your favorite summer vegetables.

You can freeze this as well.  Put in a jar and lightly cold with olive oil, leaving about 1/2" space at the top to allow for expanding in the freezer.

Summer flavors all year around are a plus in my book!

Sweet and Spicy Green Beans

My green beans are slowly wilting.  It has been too hot for them.  Blast this September you would think it's July weather.  I haven't even planted my late season greens for fear that they wouldn't even sprout or would die shortly thereafter.  You know it's bad when you go to the tanning bed to get some vitamin D because it's too dang hot to lay in your hammock outside.  This heat is ruining all of my fall plans thus far.  

Anyway, I was craving something spicy to help clear up a little throat/sinus issue I was having and this is what I came up with.  Said throat/sinus issue has also made me miss two WOD's this week.  Now I'm just ticked.  Yucky weather + no WOD + throat/sinus crap = effing PO'ed.

These made me feel a little better...so did some awesome super spicy Tom Yum from my favorite Thai restaurant...that stuff will cure anything!

Sweet and Spicy Green Beans

1 tbsp. coconut oil

1 lb. green beans, ends removed

1/4 c. water

2 tbsp. raw honey

1-4 tsp. sriracha, or to taste depending on your tolerance

salt

black sesame seeds

Heat the oil in a large sauté pan over media heat.  Add the green beans, stirring so they coat with the melted oil, and cook for about 3 minutes.  Add the water and cover, cooking the beans until they are crisp tender, about 5-10 minutes depending on the size of your green beans.  (Crisp tender means that they have turned a different color green and are tender on the bean but still slightly crisp).  Add the honey and sriracha, stirring until the honey has melted.  Reduce the heat to low and continue cooking and stirring intermittently until the honey and water have made a glaze, about an additional 3-7 minutes.

Season with salt to taste and finish with black sesame seeds.

Asparagus Salad

Even though it is late in the season, there was some late asparagus available from the Iowa Food Co-op that I am a member of.   I couldn't pass up on making my favorite cold asparagus salad for dinner one night.  You could also add protein and make a complete meal if you wanted too.  This is perfect for those super hot days in September.  (Insert sarcastic tone).

Asparagus Salad

1 bunch asparagus, ends trimmed

1/2 lb. grape tomatoes, sliced in half

1/4 c. pine nuts

zest of one lemon

2-3 tbsp. fresh squeezed lemon juice

1/4 c. good olive oil

1 tbsp. Dijon mustard

salt and pepper to taste

Preheat a grill to around 400 degrees. Steam the asparagus so it is al dente.  Quickly remove the asparagus and place in a grill basket with the tomatoes.  Grill until the asparagus is tender and the tomatoes start to blister.  Remove and allow to cool.

Mix the lemon juice, olive oil and mustard with a whisk, adding additional lemon juice to taste.  Then salt and pepper to taste.

 Place the asparagus, tomatoes, pine nuts and lemon zest in a large long bowl.  Pour dressing over the top and using hands fold the mixture together so the dressing evenly coats the asparagus.

Cabbage Salad

One of the more difficult things about eating real food is grocery shopping.  Grocery stores are designed to make people buy prepackaged, GMO'ed, artificial and preservative full foods.  Even places like Whole Foods can be tricky.  The are a couple of ways to go to the market without filling your cart full of crap.  Just avoid boxed food and your good to go.  Most of the time.  

One of the many perks to places like Whole Foods is their ready made options.  The pre made foods look delicious, smell wonderful and should be healthy, right?  Not so fast...take the time to look at the ingredients listed and you'll soon realize that even though they appear healthy, the reality is that cheap ingredients are usually used.  

Once in a while though, you'll find something that tastes good and is good for you.  They have this detox salad that I love.  Easy and quick.  Another one is the cabbage salad...unfortunately it is made with canola oil so I knew I had to adapt it at home.  And quite frankly, my version is better tasting...and better for you.

Enjoy!

Cabbage Salad

2 stalks celery, slice in half lengthwise, then slice diagonally in 1/4" pieces

1/2 head red and 1/2 head green cabbage, core removed and sliced thin

1 c. sliced almonds

1/4 c. olive oil

1/4 c. champagne vinegar

1 tbsp. dijon mustard

1 tsp. salt

1/2 tsp. pepper

Mix celery, cabbage and almonds together in large bowl.  In a small bowl, mix oil, vinegar and mustard until cohesive.  Salt and pepper to taste.  This might taste a little tangy to you, but trust me, it works well with the cabbage.  Fold the mixed dressing into the cabbage.  Cover the bowl and allow flavors to marinate in the fridge, stirring about every hour, for at least four hours.  Salt and pepper to taste when serving.

Garlic Mushrooms

I can't imagine there are people out there that don't like mushrooms.  Boy are you missing out.  I suggest you learn to like them.  Once you do, you'll wonder how you ever ate without ever enjoying them.

Don't think that is possible?  Let me tell you, it is!  When I graduated high school last year (ha ha), I liked carrots, celery, and potatoes.  That's it.  Pretty simple.  But I LEARNED to like everything else.  And now there really is only one thing I don't like.  Olives.  Have over 15 different olive oils, but hate olives.  You figure that one out.

Anyway, I was craving steak last night and nothing goes better with steak than either mushrooms or a nice Roquefort sauce.  But right now I am on Day 4 of the 21 day sugar detox and I can't have dairy (which, on a side note, as a mostly paleo follower I do have raw dairy on occasion).  So mushrooms it was.

And delicious they were!

Garlic Mushrooms

1 tbsp. olive oil

12 cloves garlic, whole
16 ounces baby bella mushrooms, cleaned and stem removed*
1/4 c. brandy
2 tbsp. ghee
1 tbsp. fresh thyme, minced

Heat the oil in a large sauté pan over medium low heat.  Add the garlic and cook, stirring often, until the garlic turns golden brown.  Remove from the pan and set aside.

Increase the heat to medium high and then add the mushrooms.  Stirring often, cook about 7-10 minutes or until the mushrooms are almost cooked and are caramelized.  

Reduce heat to medium and slowly add the brandy (especially if you have a gas stove).  Cook until the brandy is almost reduced.  While the brandy is reducing, mince the garlic.

When the brandy is almost reduced, reduce the heat to low and add the garlic, ghee and thyme.  Cook and stir until the ghee is melted and blended with the remaining brandy.

Salt and pepper to taste and serve immediately.

*A note on mushrooms.  I do not wash mine, but I used a lightly damped towel to clean them off.  I have found that when you wash them with water, they take on the added moisture and then it takes too long to caramelize them and makes them too soft and mushy.

Perfect Caprese

Summer just wouldn't be summer without a Caprese salad.  You really can't go wrong with a mixture of perfectly ripe heirloom tomatoes, basil, fresh mozzarella and balsamic.  Such simplicity for a meal, but it can easily be ruined by under or overly ripe tomatoes, cheap cheese and store brand balsamic.

I love quality ingredients, and although I know not every one will understand the importance of them, there are a few things in your cooking arsenal that can't be compromised.  Balsamic Vinegar is one of them.  It should be smooth, with slight fruit and woodsy undertones, as well as having a light sweetness, without an overly powerful tartness.  It will be hard to find one, but my recommendation is to find a place where you can taste the varieties on hand.  Don't ruin it by using bread to try it.  You should use a small sample cup and sip the balsamic alone, without anything marring the true taste of the vinegar.

This is one of my favorites, Giuseppe Giusti.  It's perfection.  Truly.

3 large heirloom tomatoes, cut into large dice

1 ball fresh mozzarella, cut into large dice

1/2 c. basil, chiffonade

1/4 c. balsamic vinegar

1-2 tsps. Maldon sea salt

Freshly ground pepper to taste

Combine the tomatoes, mozzarella, and basil together in a large bowl.  Drizzle the vinegar and fold into the tomato mixture until evenly distributed.  Allow to set for at least 15 minutes so the flavors combine with one another, then salt and pepper to taste.  

Caprese, in my humble opinion, is best eaten at room temperature.  

Enjoy!

Peppered Green Beans/Smoked Pancetta

My first planting of green beans is finally ready.  This year I opted for Haricot Vert.  Thin pods with a soft vein and small beans makes for a tender, mild and delicious green bean.  Plus, they are perfect for canning dilly beans.  I am hoping to do some of those with my second planting.  I plant about every two weeks until late fall so I can enjoy fresh green beans weekly.  

A quick stop at the Cheese Shop on Saturday for some smoked pancetta and I knew I couldn't pass up on one of my favorite summer dishes.

And besides, pretty much everything is better with bacon.  (And you can substitute bacon for the pancetta, but why when The Cheese Shop carries a smoked version by La Quercia!)

1/2 lb. smoked pancetta (thick cut), diced

1 lb. green beans

1 tbsp. fresh cracked pepper

Boil water in a 6 quart container.  While you are waiting for water to boil, set aside a bowl with ice water.  When water comes to a boil, add green beans and blanch, about 3 minutes.  Quickly take off of heat, drain and add beans to ice water to stop cooking.

In a medium saute pan over medium, cook pancetta until fat starts to render, about 3-5 minutes.  

Drain cooled green beans and try to dry as best as possible.

Add beans to pancetta and increase heat to medium high, cooking until the beans are tender, and pancetta turns golden brown, about 3-5 minutes.

Remove and fold with freshly cracked pepper and lightly salt to taste.

Grilled Chicken Salad/Herb Dressing

My garden greens are plentiful this year.  I also decided to put all of my herbs in my garden because the last couple of years they haven't grown overly well in pots.  Well, let's just say they runneth over.  My oregano, basil, parsley and chives are huge!  Honestly, I can't keep up.  Anybody need some herbs and lettuce greens?

You really can't go wrong with some grilled vegetables and chicken and this dressing made it that much better.  

Enjoy!  

I'm serious about the herbs.  Call me.

1/4 c. plus 2 tbsp. extra virgin olive oil

1 lb. chicken breasts, trimmed and pounded to even thickness

1 lb. asparagus

4 Roma tomatoes, sliced in half lengthwise

2 c. mixed lettuce greens

2 c. mixed herbs, minced (Tonight I used chives, basil, Italian parsley, oregano and thyme)

2-3 tbsp. champagne vinegar

1 tsp. salt

2 tsp. Dijon mustard

salt and pepper

Coat chicken, asparagus and tomatoes with 2 tbsp. olive oil.  Generously salt and pepper the chicken breasts.  Preheat grill.  Grill chicken over medium-low heat for about 10 minutes.  While chicken is grilling, clean lettuce greens and set aside.  Mix remaining olive oil, vinegar, salt and mustard until cohesive.  Fold in herbs and then salt and pepper to taste.  You can add more vinegar if necessary.  Set aside.  Set one side of grill to higher heat. After chicken has cooked for about 10 minutes, turn to finish cooking.  Add asparagus and tomatoes to grill with the high heat, turning as necessary.  Cook chicken an additional 5-10 minutes or until done.  Remove chicken from grill and allow to set for about 10 minutes to lock in the juices.  Remove tomatoes about the same time as chicken and then asparagus a few minutes later, or until done.

Slice chicken and then serve over greens with asparagus and tomatoes and then top with herb dressing and freshly ground pepper.  (Make sure dressing hasn't started to separate before serving.)

5 Course Paleo Dinner for Four

One of the many positive aspects of the CrossFit gym I attend, CrossFit Primal, is the charitable functions they have. This past February they held an awards banquet called the "Woddy Awards".  It was a fun night.  Dressing up, dinner and dancing.  They also held a silent auction to benefit a local charity so I decided to donate a 5 course paleo dinner.  The winners and I were finally able to get a date that worked for everyone and this is what I served:

Amuse Bouche

Scallop and Shrimp Tequila Citrus Ceviche

4 sea scallops, rinsed, cleaned and sliced into strips

4 jumbo shrimp, deveined, shelled and sliced in 1/2 inch thin pieces

2 limes, juiced

zest of 1 lime

1/2 orange,  juiced, using half of the juice

zest of 1 orange

2 tbsp. quality tequila 

salt to taste

Mix the citrus juices, zest, and tequila together.  Fold into the scallops and shrimp.  Refrigerate, stirring once in a while, until the scallops turn opaque and the shrimp is pink, at least six hours.  Salt to taste.  Drain most of the liquid and serve with a leaf of cilantro.

 Second Course

Raw Vegetable Salad/Cilantro Dressing

1/2 lb. asparagus,  4 carrots and one jicama, cut into thin strips using a peeler

1/2 c. cilantro, minced

1/2 c. olive oil

3-4 tbsp. apple cider vinegar

2 tsp. Dijon mustard

1 tbsp. honey

salt and pepper to taste

Whisk all the dressing ingredients together and then, using an immersion blender, mix until the dressing is thick.  Fold into vegetables.  Salt and pepper to taste.

Third Course

Gazpacho/Avocado Crema

10-12 Roma tomatoes, seeded

1 red bell pepper, seeded

1 green bell pepper, seeded

1 small cucumber

1/4 red onion

1/2 jalapeño

juice of one lime

1 avocado

1/2 coconut milk, canned

Cut all of the vegetables into similar sizes.  In a vitamix or food processor, place onions, peppers, cucumber and tomatoes.  Use attachment, turn onto low and push down vegetables as they start to blend while gradually increasing speed.  Mix until blended to desired consistency.  Add lime juice and salt and pepper to taste.

For the crema, mix the avocado and coconut milk with an immersion blender until smooth, but not overly thick.  Serve a dollop in the center of the gazpacho.

Fourth Course

Chicken/Chipotle Butter Sauce and Roasted Mixed Peppers

2 tbsp. butter

2 tbsp. olive oil

4 chicken breasts, pounded to same thickness 

1 c. white wine

1 chipotle in adobo, minced

4 tbsp. butter

salt and pepper to taste

1 lb. variety of mixed peppers and tomatillos (cut into fourths), roasted (Coat each pepper and tomatillo in oil and the grill until charred slightly on each side)

Heat large saute pan over medium high heat until butter oil mix starts to brown.  Add chicken, cooking until golden brown, about 5-8 minutes and then turn.  Finish cooking and set in a warm oven while you make the sauce.

Increase the heat in the pan to high and add the wine and allow it to reduce by half.  Add the chipotle and cook for a few minutes, then slowly whisk in the butter so it mixes into the wine and becomes cohesive.  Salt and pepper to taste.  Remove the chicken from oven and return it to the pan, as well as any accumulated juices.  Turn chicken a few times to coat in sauce.  Remove and slice into slices.

While the chicken is cooking, slice the peppers and remove the seeds.  Then return to a small saute pan and cook over medium until they are heated again.

Place pepper mixtures on plate, then add chicken slices, and top with a couple of spoonfuls of the butter sauce.

Dessert

Raspberry Pot de Creme

5 ounces dark chocolate, at least 60%.  

6 tbsp. Chambord

3 egg yolks

1/2 c. raw honey

3/4 c. coconut milk

Melt the chocolate with the Chamord in a bowl over a pan of almost boiling water.  One the chocolate starts to melt, stir consistently until it is all melted and then remove from heat.

Meanwhile, in a food processor add the egg yolks and honey, mixing well.  Scrape down sides and pulse again a time or two.  While the processor is going, slowly add the chocolate, scraping down sides about half way through and finish adding remaining chocolate.  Slowly add coconut milk until the mixture is blended well.

Pour into serving size dishes (or one large dish, right Yoder?) and refrigerate for about 30 minutes, then cover with plastic wrap and continue to refrigerate until they are set, at least four hours.  Remove about 15 minutes prior to serving, taking off plastic.  Serve with a dollop of coconut whip cream.

Cucumber Salad

How can something so simple taste so delicious?  That is how I feel about cucumber salad.  Cucumber, often overlooked or used as a garnish, is the highlight in this simple summer salad.  Fresh from the garden cucumbers, tomatoes and chives make it even better.  After a long, hot and humid day, this salad  hits the spot!  This night I used a coconut vinegar because my meal was centered around coconut, but feel free to use any vinegar you like!

Get your cucumber on!

1 large cucumber, cut diagonally and the sliced in fourths

3 roma tomatoes, seeded and cut into fourths

1/2 c. chives, chopped

2 tbsp. coconut vinegar

1 tbsp. extra virgin olive oil

1 tbsp. raw honey

salt and pepper to taste

Mix the vinegar, oil and honey together.  In a large bowl, mix the cucumber, tomato and chives.  Add the dressing, and then salt and pepper to taste.  Make sure you fold the dressing into the vegetables.  Cover with wrap and the allow to refrigerate at least four hours, or preferably overnight.  Every so so often, stir the mixture.

Garnish with fresh pepper!

Grilled Chicken/Radish Salad

Lately (with the exception of vacation of course) I have been trying to eat a lighter meal in the evening. I find I sleep better and that if I balance what I am eating correctly, that the next morning when I WOD I have more energy and feel better.

Since my garden is abundant is radishes, salad greens, strawberries and herbs right now I wanted to come up with something to go with simple grilled chicken breasts.  

The hint of orange sweetened the peppery radish just right without being overbearing.  Sometimes simple really is perfection.

1 lb. chicken breasts, trimmed and pounded to even thickness

olive oil

salt and pepper

1/2 c. thinly sliced radishes

1/4 c. minced Italian parsley

zest of one orange

1/4 c. fresh squeezed orange juice

1 1/2 tbsp. olive oil

salt and pepper to taste

Preheat and prepare grill.  Coat chicken breasts lightly with oil and generously salt and pepper.  Place on grill and cook 12-18 minutes depending on thickness, turning one or twice.

Meanwhile, mix radishes, parsley and zest in bowl.  In a different small bowl, mix orange juice and oil oil, then salt and pepper to taste.  Fold with radish mixture.

When chicken is done, set aside for a few minutes (allowing juice in chicken to set) and then top with radish salad.

Enjoy!

Tuna Salad

Whew...it has been a busy week.  The weather seems to finally be normal for this time of year so that means time is spent outdoors.  A lot.  Between getting my garden planted, decks stained, baseball games and longer daylight hours, I have been super busy.  That means a lot of salads and leftovers.  

Today was no exception, so by the time 1:30 rolled around I realized I was hungry.  I've been eating salad quite a bit but wanted to change up my normal greens with dressing.  Once in a while I crave a tuna sandwich, so this is what I came up with.  

2 cans quality tuna, not drained

1 avocado, mashed

1/2 lemon, juiced

1/2 c. grape tomatoes, sliced in half

1/2 c. jicama, diced

1/2  cucumber, diced

4 c. spinach

Salt and pepper to taste

Balsamic vinegar

Mix the undrained tuna and avocado in a large bowl.  Add the lemon juice and then mix again.  Fold in the tomatoes, jicama, cucumber and spinach until everything is coated well with the avocado dressing.  Season with salt and pepper to taste and finish with a drizzle of balsamic vinegar.

Enjoy!

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.

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.