carrot & date muffins. {grain-free & dairy-free}

 

15 December 2014

Yesterday was a sunny winter Sunday, the warmth of the sun made up of the chill in the air. There is something special about the quiet and stillness of a Sunday morning, and for me it was being curled up on the couch drinking coffee with dogs napping on my lap.

Before we traveled to Higgins beach to enjoy the sun, sand, and water, I baked these carrot and date muffins for a little sustenance on the go. Something sweet in the oven is always a welcome in my house, and the smell of these spiced muffins didn't disappoint in aroma or taste. They are sweetened by dates, infused with a beautiful mixture of Indian spices, and benefit from the texture of the freshly grated carrots and nutty almond flour.

This recipe is a combination of a few different inspirations: Zenbelly's Pear Cardamon  Muffins, a carrot muffin recipe from Sprouted Kitchen's cookbook, and Gwyneth Paltrow's It's All Good 's sweet potato and Chinese 5 spice muffins. In an attempt to make a delicious grain-free muffin with all the flavors of the season, I combined flavors and measurements from the above inspirations -- demonstrating the wheels in my brain turning.

A note on the dates: Good Medjool dates, which can be found in any grocery store, are soft enough on their own, but soaking them in hot water, or as I did, hot Chai tea, will make them easier to blend into the batter. I soaked my dates in Chai tea because it added to the intensity of spiced flavor, but hot water works just as well.

carrot & date muffins. 

makes 12 smaller muffins or 6 larger ones

1 1/4 cup almond flour
1/2 cup arrowroot starch
3 TBL coconut flour
1 tsp. baking soda
1 tsp. garam masala
1/2 tsp. ground cinnamon
1/2 tsp. fresh ginger, grated {optional}

3 free range eggs, room temperature
1/4 cup coconut oil, melted
1/4 cup coconut sugar
1/4 cup medjool dates (about 4-6), softed in hot water or Chai tea for 10 minutes
1 tsp. vanilla extract
1 1/2 cups carrots, finely grated

1. Preheat the oven to 350 degrees, grease your muffin tin (6 large or 12 smaller) and set aside. 
2. In the food processor, add the drained dates and pulse 4-5 times until they are broken up a bit. Add the eggs, coconut oil, coconut sugar, and vanilla. Blitz until smooth. 
3. In a bowl, whisk the dry ingredients together. Pour the dry ingredients into the food processor. Blitz until combined. Fold in the carrots, and evenly divide the batter between 6 or 12 muffins.
4. Bake for 20-25 minutes until, when tested, a knife comes out clean. Let them rest for at least 15 minutes, but they taste the best once they are almost cool.  

happy eatings & cheers!

a poached egg on sauteed spinach with bacon & red onions. {grain-free & dairy-free}

10 December 2014

This cozy dish is a filling brunch or simple dinner. You can put it together in a flash, which is ideal for a week day night during the bustling holiday season.

a poached egg on sauteed spinach with garlic & red onions. 

serves 2

2 eggs poached 

4 slices of thick cut bacon, sliced into 1" chunks

3 small red onions or shallots, peeled & chopped

2 cloves of garlic

1 bunch of fresh spinach, washed & dried

sea salt & cracked pepper to taste

1. Heat a cast-iron or heavy-stock pan on medium heat. Add the bacon and cook until the pieces are crispy. Remove from the pan onto a paper towel lined plate. 
2. Add the onions in the hot pan and bacon fat (if the pan seems dry add a little extra virgin olive oil). Cook for 6-8 minutes until tender. Add a pinch of salt and pepper. Add the garlic slices and cook for another minute or two (be careful not to let the garlic burn). 
3. Add the spinach and cook another minute or two, stirring to get the spinach evenly wilted, but not overly wilted as you still want a little texture to the dish. Stir in the bacon slices and divide among two serving bowls or plates. 
4. Top with the poached eggs and season to taste once more. 

happy eatings & cheers!

ground lamb & butternut squash stew with moroccan spices. {grain-free & dairy-free}

7 December 2014

There is nothing more warming on a cold late autumn night than a bowl of hearty stew- a pot of ingredients lovingly stirred and looked out after for hours. This stew, spiced with deep Moroccan flavors, tastes well-developed and warm while the toppings add a bright freshness to the bowl.

One ingredient you may not be familiar with is harissa-- well, it is at least new to my repertoire. Harissa is a Moroccan chili paste that is more zingy than spicy hot. It can easily be found at your local grocery store or Whole Foods Market. It adds a beautiful pop when swirled into yogurt and scooped on top of the sweet, sticky stew. Don't be turned off my the number of ingredients listed here. This is actually a very straight forward recipe that mostly requires time ticking away on the back of the stove.

ground lamb & butternut squash with moroccan spices.

serves 4

for the stew:

extra virgin olive oil
1 red onion, peeled & diced
3 cloves of garlic, peeled & grated
1 TBL fresh ginger, grated
1 TBL paprika
1 TBL ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
sea salt & cracked pepper to taste
1lb. ground lamb (or ground beef, pork, or dark turkey)
4 sticky prunes, roughly chopped

28oz can of San Marzano plum tomatoes

1 small butternut squash, seeded scooped out & diced

1 bunch cilantro, leaves roughly chopped

for the harissa yogurt:

1/2 cup plain Greek yogurt (I used 0% fat)

1 TBL harrisa 

1 TBL freshly squeezed lemon juice

1 clove of garlic, grated 

additional toppings: 

lemon wedges

slices of ripe avocado 

finely chopped red onion

really good extra-virgin olive oil

sea salt & cracked pepper to taste

1. Turn a large heavy stock pot onto medium heat and add a good glug of olive oil. Add the onions and cook for about 8-10 minutes, until tender. Add the garlic, ginger, spices, salt, and pepper. Continue to cook for another 3 minutes; stirring frequently because you don't want the garlic to burn. 
2. Add the ground lamb (or meat of your choice), and cook for 6-7 minutes until cooked through. Stir in the prunes and tomatoes. Bring to a boil. Cover with a tight fitting lid, or tin foil, reduce to a simmer and let it tick away for 1 1/2 hours. Stir occasionally.
3. Add the butternut squash, cover, and cook for another 1 1/2; stirring occasionally. 
4. When its done, take the lid off and let it cool down for about 15 minutes. Add seasoning if necessary and stir in a good handful of the cilantro. 
5. Make the harissa yogurt by whisking the ingredients in a small bowl. 
6. Serve the stew on the bottom of individual large bowls, top with a little more cilantro, chopped red onion, slices of avocado, a scoop of harissa yogurt, a final pinch of salt & pepper, a drizzle of your best extra-virgin olive oil, and a squeeze of fresh lemon. 

happy eatings & cheers!

everything bagels. {grain-free & dairy free}

2 June 2014

This past weekend I had an open calendar. A first in a while. So, I took some of that free time to try out few new recipes that I have been meaning to add to my repertoire. The rest of the weekend was spend in the warm sun, & walking around our coastal city. I found this bagel recipe from the Elana's Pantry cookbook. So when you go into this, don't picture biting into a big fluffy yeasty bagel, because that is not what you are going to get- which is totally okay. These bagels have more of a savory quick bread texture, & are perfect toasted with a bit of herbed goat cheese, a slice of ripe tomato, & some fresh arugula (skip the goat cheese if you want to make it vegan or paleo & do cashew cheese instead). 

If you don't have a doughnut pan, I would imagine that using a muffin tin would work just fine. Just split them open and pile them high with your favorite toppings as you would with the bagel shape. Enjoy the beautiful Spring weather & all the glorious flowers this season brings!

everything bagels. 

makes 6 (using a doughnut pan)

Slightly adapted from Paleo Cooking from Elana's Pantry 

1 ½ cups blanched almond flour
¼ cup golden flax meal
1 TBL coconut flour
1 tsp. baking soda
¼ tsp. sea salt
5 large free-range eggs
2 TBL apple cider vinegar

1 TBL sesame seeds 

1 TBL poppy seeds

1 TBL sunflower seeds

a pinch of coarse sea salt (I used Maldon)

1. Preheat oven to 350 F. Grease a doughnut pan with coconut oil & dust with coconut flour.
2. Sift together the almond flour, flax meal, coconut flour, baking soda, & salt. In a stand up mixer, add the eggs & mix until thoroughly combined. Add the dry ingredients. Add the vinegar & mix until combined.
3. Place the batter in a resealable plastic bag, snip off one corner, and pipe the batter into the prepared pan. Sprinkle with seed mixture.
4. Bake for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean. Let the bagels cool in the pan for 1 hour, then serve.
5. To store, leave at room temperature overnight, then refrigerate in airtight container.

happy eatings & cheers!

jediah's grilled pork shoulder. with rosemary, garlic, & fennel seeds.

18 August 2013

Sundays are reprieve from the bustle of the busy workweek & Saturday's social catch-ups. It is a day to do something for yourself, take a deep breath, & let the worries & anxieties that weigh on our lives lift to enjoy the moment. This weekend, Jediah has prepared a beautiful pork shoulder recipe that exemplifies the leisure & comfort of a Sunday afternoon. There are few steps to this recipe, but it is really quite simple, most of the time is the pork cooking on its own. This can be served with grilled, seasonal vegetables, with a cauliflower mash, or whatever your favorite summer side dish may be. So, whether you enjoy the tradition of going to church, catching up on much needed rest, exploring the great outdoors, or sharing a family dinner--happy Sunday!

grilled pork shoulder with rosemary, garlic, & fennel seeds.

serves 4

Inspired by Jamie Oliver's Maiale alla griglia e arrosto

3 lb. of the best quality pork shoulder you can get your hands on

extra virgin olive oil

8 cloves of garlic, peeled

2 TBl red wine vinegar

2 TBL chili flakes

2 TBL fennel seeds

3 sprigs of rosemary, 1 with the leaves picked- 2 leave whole

Maldon sea salt & cracked pepper to taste

1 cup dry white wine

1/2 cup vegetable stock

1. Bring the pork shoulder to room temperature, place it in a large roasting pan to apply the rub, thoroughly rub it with a drizzle of olive oil, & season both sides with salt & pepper.
2. To make the rub: Put 2 cloves of garlic, vinegar, chili flakes, fennel seeds, & the leaves of the 1 rosemary sprig in a food processor, blender, or spice grinder- blitz until fine.
3. Again, thoroughly massage the spices into both sides of the pork. Place the six garlic cloves & two whole rosemary sprigs in the center of the pork, roll it up & tie it secure at each end (see the top picture) with kitchen twine. At this point you can marinate the meat for 1 hour or up to overnight.
4. When you are ready cook, make sure the pork has been set out an hour before to come up to room temperature. Preheat the grill to 300 degrees F & prepare a dutch oven or a cast iron pan. 
5. Place the pork directly on the grill & sear each side of it, about 4 minutes per side, until the outside has grill marks (see the third picture). Then pour the wine & stock into the bottom of your pan, put the pork in, place it on the grill, & cover with a lid or secure a piece of tinfoil over your pan. Cook for about 2-21/2 hours. Flipping once half way through. A meat thermometer should reach 145 degrees. 
6. Take the meat out of the pan, let it rest about 20 minutes before slicing & discarding the twine, as the meat with continue cook a bit & this will also lock in the moist juices.

❂ A few notes: Jediah used my Le Creuset dutch oven for this application, but the grill does leave a certain worn look to the pan. If this is an issue, you can recreate this meal on the stove top by searing the pork in the dutch oven, adding the liquid, covering, & placing in a 300 degree oven. Just flow the steps & adjust for stove top & roasting.

happy eatings & cheers!

grilled sesame, maple, & soy salmon.

This salmon recipe is a twist on my go-to Maple-Mustard Salmon. By adding some Asian flavors & cooking the salmon on the grill, there is summery freshness to my more wintery standby. I served this on a bed of mixed greens & herbs, pea shots, avocado slices, carrot & cucumber shreds.

*If you want to make this for a cleanse or detox, omit the maple syrup & add 1 TBL of fresh lemon juice. 

grilled sesame, maple, & soy salmon.
serves 4

1 lb. wild caught salmon fillet (you could use trout too), skin on
3 TBL olive oil
2 TBL maple syrup
1 TBL tamari or soy sauce
2 tsp Dijon mustard
1 tsp sesame oil
a pinch of cracked pepper

1. In a bowl whisk together the oils, maple syrup, tamari, & mustard.  Place salmon in the bowl & marinate for an hour or up to overnight. If you do not have time, just let it sit in the marinade while you heat the grill or grill pan over medium heat.
2. Place the salmon skin side down on to the grill. Cook for about 5-6 minutes. Gently flip & cook for another 5-6 minutes, or until the salmon is almost cooked all the way through, but still barely raw. Take off the heat & let it rest for 8-10 minutes. 
3. Slice & serve on a salad like I did or next to grilled veggies or with pesto- pasta or steamed quinoa.

happy eatings & cheers! 

grilled chicken paillards with ginger-orange chili sauce.

This is such an easy, healthy grilling option for any night of the week. It is a play on khao man gai and ginger- orange chicken and has a ton of flavor. By pounding the chicken breasts into paillards (watch Jamie Oliver do it here), you get a really quick cooking time without losing any moisture. I served ours over steamed jasmine rice, with sauteed broccoli, & cucumber slices (the coolness of the cucumbers balances the kick in the sauce). 

grilled chicken paillards with ginger-orange chili sauce.

serves 4

4 organic/ free range chicken breast fillets

sea salt & cracked pepper

grapeseed oil or olive oil

1. Preheat your grill or grill pan onto high heat. Place the cutlets between two pieces of parchment paper, cling wrap, or plastic. Grab a heavy pan (or rolling pin) and pound the cutlets with the bottom until they are about a quarter of an inch thick. Season the cutlets with salt, pepper and rub grapeseed oil over each breast. 
2. Place the fillets on the grill. Cook for 4 minutes, flip & grill for another 3-4 minutes. Take off the grill, let them rest for about 5 minutes. Serve with a drizzle of the ginger-orange chili sauce.

ginger-orange chili sauce.

3 cloves of garlic, peeled

a thumb sized piece of ginger, peeled & quartered

1 Fresno chili or 2 Thai chili

1/2 cup tamari

1/3 cup organic sugar

2 TBL rice or brown vinegar

the juice of an orange

1. Add garlic, ginger, & chilies into a food processor or blender. Blitz until the bits are fine & all about the same size, about 30-45 seconds. 
2. Add chili mixture into a small pot. Add tamari, sugar, vinegar, & orange juice to the pot & stir. Bring to a boil. Cook for 30 seconds. Take of the heat & let it cool for at least 15 minutes. This will store in the refrigerator for a month. You can use it for dipping spring rolls and dumplings, too. 

happy eatings & cheers!

turkey club salad. with creamy Old Bay dressing.

This meal has all the components of comfort food, but it is a salad. The dressing is amazing. It is a great dip for gluten-free pretzels, veggies, drizzled on a turkey burger, the possibilities are endless. It is all apart of my Old Bay obsession (Old Bay on popcorn is the best!). This is filling & looks gorgeous.

turkey club salad with creamy Old Bay dressing.

serves 4

for the salad:

1 heart of romaine, roughly chopped

1 small head of red leaf lettuce, shredded

1 avocado, diced

1 ripe beefsteak tomato, diced

1/4 lb. of deli turkey, in thick slices, rolled up like a cigar & sliced into 1/2" strips

1. On a large platter, layer the lettuce, avocado, tomato, the bacon (recipe follows), the croutons (recipes follows), & nestle the turkey rolls into the salad. Serve with the creamy Old Bay dressing (recipe below).

for the bacon:

4 slices of turkey bacon

1 TBL maple syrup

1 tsp grainy Dijon mustard

1. Preheat the broiler on high. In a small bowl, combine the maple syrup & mustard. Line a pan with parchment paper or tinfoil & lay the strips of bacon down. Brush the maple-mustard mixture on the bacon.
2. Broil for about 5 minutes. Flip the bacon, brush the other side with the rest of the mixture & cook for another 4 minutes.
3. Cut the bacon into small strips.

for the croutons:

2 slices of sprouted grain or gluten-free bread

extra -virgin olive oil

sea salt

1. Toast the bread in the oven , in a toaster, on the grill, or in a toaster-oven--whatever you fancy. When the bread is done. Drizzle each slice with extra-virgin olive oil & add a pinch of sea salt. Stack on top of each other & cut off the crusts. Cut into 1/2" squares.

for the dressing:

1/2 cup vegenaise or mayonnaise

1 clove of garlic, minced or grated

1 TBL grapeseed or olive oil

1 TBL water

2 tsp rice wine vinegar

1 tsp Old Bay seasoning

sea salt & cracked pepper

1. Whisk ingredients together in a bowl.

happy eatings & cheers!

thai turkey burgers. with a vietnamese salad.

Over the weekend, we spend the most beautiful June day on the Eastern Promenade in Portland with our friends, Paige and Adam (Check out Paige's Pottery as seen in some of these pics). The sun was shining, the clouds were puffy, the sea breeze was blowing the sail boats around the harbor, & the day was full of good food & great company. Perfect, right?

Since we were grilling, I decided to change up the flavors of traditional BBQ for Southeast Asian flavors. These burgers are packed with amazing flavor, that takes a grilled burger, to a grilled burger with tons of flavor that stands on its own. I served it next to a bright, crunchy salad with a sweet & salty shallot dressing that compliments these flavorful burgers. For imbibing, we had Maine made vodka from Cold River, seltzer water for some fizz, & fresh limes (of course there was beer too, it was a cookout!).  

thai burgers.
I've made these Thai burgers from Gwyneth Paltrow's 'It's All Good' four times now. I have made them with ground chicken, like in her recipe, and with dark ground turkey meat. I like them both, so really it's up to you & your preferences. I have listed the recipe the way it is written in Paltrow's book because all that I changed was the poultry. Also to speed things along, I toss the garlic, herbs, shallots, & chili in the food processor to get fine bits for burgers, but again, it's up to you.
serves 4

1 pound ground chicken (preferably dark meat)
2 garlic cloves, very finely minced
2/3 cup cilantro, finely chopped
2 shallots, very finely minced
1 teaspoon very finely minced red chili (or more or less, however hot you like it)
2 teaspoons fish sauce
½ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
2 tablespoons neutral oil (like canola, grapeseed, or safflower oil)

1. Thoroughly mix the chicken with the garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. Form the mixture into 4 burgers, each about ¾ inch thick.
2. Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of the safflower oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.
3. Serve on a buns of your choice or along side the salad for healthier option. 

sriracha-mayo.

This mayo is great on the Thai burger...it is mellow, but has a little bite. 

1/2 vegenaise or your favorite mayonnaise

2 TBL sriracha

1 TBL lemon juice

sea salt & cracked pepper

1. Whisk ingredients together & serve with Thai burger.

vietnamese salad with shallot dressing. 
This recipe is an adaptation from Paltrow's website GOOP (the dressing is how it is written on her website). It's perfect. And Easy. Win-win.
serves 4

1 bok choy, shredded
1/2 nappa cabbage, shredded
the inside leaves of red leaf lettuce, shredded
1/2 bunch of scallions, chopped on a bias
2 carrots, peeled, halved & sliced on a bias
1 pickling cucumber, halved, seeds scooped out, & sliced on a bias
1 yellow pepper, thinly sliced
1 cup of cilantro, chopped

1. Toss together in a large bowl with a 1/4 cup of the shallot dressing. 

shallot dressing.

¼ cup fresh lime juice
1 TBL rice wine vinegar
2 tsp soy sauce
¼ cup fish sauce
¼ tsp salt

¼ tsp hot pepper sesame oil
2 TBL agave nectar or raw honey
1 tsp minced garlic
1 tsp minced ginger
2 TBL finely diced red onion or shallot

1. Whisk ingredients together & serve alongside the Vietnamese salad.  

happy eatings & cheers!

sogliola in tre modi. {grain-free & dairy-free}

This recipe is from Jamie Oliver's Jamie's Italy. Sogliola in tre modi means roasted sole 3 ways. So, he obviously uses whole lemon sole (4 actually), but since I didn't have that at my local market, & there was only 2 of us, I decided to use some fresh, wild caught Atlantic haddock fillets & cut the recipe in half. It worked out really perfectly. There are three options for dressing the fish, & I chose the tomato-basil one. Below I have written the recipe & options as it is in his book.

I served it with some local mixed greens & one of my new favorite salad dressings from Gwyneth Paltrow's It's All Good. This was a perfect spring time dinner.

Sogliola in Tre Modi.

Recipe from Jamie's Italy

serves 4

8 medium potatoes, peeled
olive oil
a handful of fresh rosemary, leaves picked
a handful of black olives, pitted
sea salt & cracked pepper
4 Dover or lemon soles, scaled and trimmed
extra virgin olive oil
juice of 1 lemon
a handful of wild arugula

topping choices:
4 ripe red tomatoes, sliced
8 anchovy fillets, sliced into strips
or
12 slices of pancetta, chopped
4 sprigs of rosemary, leaves picked
or
20 cherry tomatoes, roughly chopped
4 springs of basil, leaved picked and torn

1. Preheat the oven to 400 degrees & select a roasting pan just big enough to hold all your fish side by side in one layer. 
2. Slice potatoes about 1/2" thick, toss with a little olive oil, add the rosemary, olives, salt & pepper. Spread evenly in one layer in the roasting pan. Cover the pan tightly with tin foil & bake for 20 minutes or until the potatoes are soft. 
3. Remove foil and return pan back into the oven for 10 minutes, until the potatoes are lightly golden.
4. Brush soles with a little extra virgin olive oil & season lightly. Remove pan from oven & lay fish side by side on top of the hot potatoes. Take your chosen topping ingredients and sprinkle them over the fish. Drizzle with a little extra virgin olive oil & return to the oven for 15-20 minutes, until the fish is cooked & lightly golden. 
5. To serve, either scatter over a little olive oil-&-lemon-dressed arugula or have a mixed salad on the side. And maybe have some extra lemon wedges for squeezing over. 

Yogurt-Tahini Dressing. 

Recipe from It's All Good

2 TBL tahini

1/4 cup boiling water

• 1/2 cup plain yogurt (preferably sheep's or goat's milk yogurt) or Vegenaise
• 1/4 cup extra virgin olive oil
• 3 TBL lemon juice
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper

1. In a bowl, whisk together tahini and 1/4 cup boiling water until smooth. Whisk in remaining dressing ingredients.

happy eatings & cheers!

eggs in garlicky spinach.

This is our new favorite meal...anytime of day. It takes about 6 minutes, it's filling, & comforting. I'm noticing a trend on my blog right now, for comfort food--it must be the stress of having only 4 weeks left of college. Anyway, as we all know quick, tasty, healthy food is always a plus in our busy moments of life.

 I got the technique for the eggs from Gwyneth Paltrow's new & totally dope new cookbook, It's All Good. It is a great follow up to her last book that focuses on healthy eating and menus for detox. You will see a lot from it, I'm sure!

eggs in garlicky spinach. 
serves 1

2 TBL extra virgin olive oil
1 clove garlic, thinly sliced
a big handful of fresh spinach
2  free-range/ local eggs
sea salt & cracked pepper

1. In a medium sized pan or cast iron, heat the oil over medium heat. Add the garlic & cook for 1 minute, add the spinach & move around a bit to cover with the garlic oil & make 2 slight wells in the spinach for the eggs.
2. Crack the eggs into the well. Cover with a lid for about 3-4 minutes until the whites are cooked all the way through. Season with salt & pepper & transfer to a plate. 
3. You can serve it with fruit, gluten-free toast with jam, or with Vegenaise & avocado (that one is from GP's new book too...this is my other new favorite thing too.)

happy eatings & cheers!

comfort food.

I wanted to call this post "processed food without the processing", but I didn't think it sounded very appetizing to have the word "processing" in a recipe post. Plus, that is not specifically what this post is about. My brother Peter stayed here over the weekend, & we went full-out old school comfort food. Sometimes eating like a kid is kind of fun, but I definitely don't want to eat the actual foods I used to as they contain way too many chemicals, & weird after-tastes. Here are two easy recipes that recall childhood favorites, without the childhood additives, deep-fries, pre-frozens, & all that junk. Only good, tasty stuff here.

homemade chicken nuggets.
serves 2-4

1lb organic chicken breast, diced into chunks
1 organic egg
2 cloves garlic, peeled
1 cup gluten-free bread crumbs
2 tsp herbs de Provence
olive oil
sea salt & cracked pepper

1. Preheat the oven 450 degrees & lightly oil a large baking pan. In a shallow bowl, mix together bread crumbs, herbs & a pinch of seasoning. 
2. Put the chicken, egg, garlic & a pinch of sea salt & cracked pepper in a food processor & blitz until completely smooth. The mixture will be a bit wet, but that's good. 
3. With damp or oiled hands, form the meat into little balls. Roll through crumb mixture, tap off the excess, & place on the baking sheet & press slightly flat. Repeat until the mixture is gone.
4. Bake for 10 minutes. Turn on the broiler, move to the top shelf & cook for 2 more minutes. 
5. Serve with organic ketchup or homemade hoisin sauce. 

baked macaroni & cheese with broccoli.
serves 4

for the bechamel sauce:
2 TBL butter
1/4 cup corn starch
2 cup organic or local whole milk, warmed
1 bay leaf
a pinch of freshly grated nutmeg
2 packed cups sharp cheese, grated (I used Red Leicester to get that old school look)
sea salt & cracked pepper

for the pasta:
1lb. gluten-free macaroni, rigatoni, or penne (I like Bionaturae)
1 head of broccoli, diced
4 cherry tomatoes, roughly chopped
sea salt & cracked pepper
1 TBL butter

1. Preheat the oven to 400 degrees. In a large stock pot or a dutch oven melt the butter over medium heat. Add the cornstarch, whisk constantly for about 2 minutes, until it is thoroughly combined & starting to bubble. Slowly add the warmed milk & bay leaf whisking frequently for about 4 minutes. 
2. Turn heat down low & add cheese & nutmeg. Stir until melted & turn off heat. 
3. Meanwhile, cook the pasta al dente in salted water according to the package directions. In the last minute or two before the pasta is done, add the broccoli. Drain. 
4. Add the pasta into the sauce, & mix to combine. Add tomatoes on top with 1 TBL of butter dolloped over the top. Season. Bake for 20 minutes. Let it the pasta bake stand for 10 minutes before serving. 

happy eatings & cheers!

chicken sausage tacos with hoisin sauce

I guess I just am really into Asian tacos...they are just so straight up tasty. I made Gwyneth Paltrow's Japanese chicken meatballs with hoisin sauce, so for lunch, I needed to eat the hoisin sauce again (because it is so yummy). I had some lovely fresh chicken sausages in the refrigerator, from the North End in Boston, delivered here to a local specialty shop, and I thought this combination of sweet and salty would be a perfect. Jediah loved these savory tacos, slathered with a bit of the sweet, salty sauce, & the fresh crunch of lemony cabbage...he said we should have been drinking while we ate these. I agree.

Also, take the 3 minutes to make your own hoisin sauce. It is so much healthier than the store-bought kind.

These are so simple and so tasty. You wont be disappointed, until they are all gone!

chicken sausage tacos with hoisin sauce.
serves 4

4 fresh spicy chicken sausages, casings removed
grapeseed oil or canola oil
2 TBL white wine
2 TBL tamari (or soy sauce of choice)

1. Add a drizzle of oil to a pan over medium heat. Add sausage & cook for about 4-5 minutes, stirring frequently making sure the bits of meat are similar in size (in order to cook evenly). Add wine. Cook for another 2 minutes. Add tamari cook for another 30 seconds. Put into a serving dish.

1 small red cabbage, shredded or thinly sliced
1 bunch scallions, chopped on a bias
the juice of 2 lemons
a pinch of sea salt

1. Toss ingredients together in a bowl.

12 corn or brown rice tortillas, warmed

hoisin sauce.
makes about 1 cup

1 tablespoon neutral oil (like canola, grapeseed, or safflower oil)
1 large garlic clove, minced
½ teaspoon Chinese five-spice powder
½ cup red miso paste
½ cup good-quality maple syrup
2 tablespoons brown rice vinegar

1. Heat the oil in a small saucepan over medium heat. Add the garlic and the five-spice powder and cook for about 30 seconds, or until wonderfully fragrant. Whisk in the remaining ingredients, bring to a boil, and cook, whisking or stirring constantly, for 3 to 4 minutes, or until slightly thickened. Let the sauce cool before using. It keeps well in the refrigerator for a few days.

happy eatings & cheers!

easter brunch. {grain-free & dairy-free}

31 March 2013

Happy Easter! I thought I'd share this delicious & easy spring brunch with you all. I doubled the recipe here, since I was only cooking for two this morning. This is the nice thing about this little egg dish, you could make enough for two, or enough to feed a crowd. They look so cute served in the egg carton.

Enjoy the day with friends & family.

soft boiled eggs with asparagus soldiers with bacon & fruit. 

serves 4

Adapted from Jamie at Home: Cook Your Way to the Good Life

12 free-range eggs, room temperature (this will help the eggs not to break)

1 bunch of asparagus

1 lb. organic bacon (pork, turkey, duck, or veggie)

1 pint of fresh berries

sea salt & cracked pepper

extra virgin olive oil

1. Preheat the oven to 400 degrees. Toss asparagus, a drizzle of olive oil & a pinch of salt & pepper onto a baking tray. Bake for 10 minutes, giving the tray a jostle once or twice during the cooking process. 
2. Meanwhile, bring a large pot of salted water up to a gentle boil. Carefully add the eggs. Cook for 5 minutes. Drain them, cut of the tops, & serve in little tea cups or put them back in the egg carton. Serve with salt & pepper.
3. To cook the bacon, get a griddle hot (on medium heat). Add the bacon, cook about 4 minutes per side, depending on how you like your bacon. If you want it crunchy, cook a little longer.
4. Add the bowl of fresh fruit to the spread & let people get dunking. 

happy eatings & cheers!

day 14. detox. dinner.

Well, so here it is. I am cutting my detox short; 14 days, instead of the 21. It is spring break, and I need a drink. But overall, it has been great to eat clean, feel good, and stay focused...I am pretty sure that detoxing was the only reason why I did not get sick in the last few weeks. There were some pretty close calls, with flu-like sicknesses floating around campus.

I am sharing one more chicken recipe that is simple & delicious. Your probably thinking, Okay, enough with the chicken recipes already, but really, can there be enough?

I don't know what the weather is like where you are, but in New England, it is glorious. So enjoy this lovely day, no matter where you are.

ginger-lemon roasted chicken.
serves 4

1 4lb. organic chicken, washed & patted dry
1 lemon cut into 4 wedges
1 knob of ginger, halved
1 chili, halved
3 cloves garlic, bashed
extra virgin olive oil
cracked pepper

1/4 cup tamari (wheat-free Japanese soy sauce)
3 TBL agave nectar
1 small bunch of cilantro, roughly chopped

to serve:
steamed brown jasmine rice
1 small cucumber sliced
leafy mixed greens & herbs (I buy an organic mix at my local market)

1. Preheat the oven to 400 degrees. Place the chicken in a roasting pan. Stuff the cavity of the chicken with 2 lemon wedges, the ginger, chili, & garlic. Tie the legs together with some kitchen twine. Slash the chickens legs with a knife (in two or three spots). Rub the chicken down with a little olive oil & sprinkle with cracked pepper. 
2. Cook for about a half hour. Mix together the tamari and the agave nectar. Pour over the chicken, & brush the juice over it. Continue to cook for another 45 minutes-1 hour, basting every 15 minutes or so. The chicken will be done when you pull the leg away from the breast, & the juices run clear. 
3. Scatter cilantro over the chicken & squeeze a lemon wedge or two over it. Let the chicken rest for about 15 minutes, covered in foil. Slice. 
4. Serve chicken over some steamed rice, add a few slices of cucumber, & a small handful of greens in a bowl. If you like, drizzle a little of the soy-agave gravy over the chicken for some extra goodness. 

happy eatings & cheers!

day 10. detox. dinner.

It is a week before spring break & the installation of the Senior art exhibit, & it is a fury of work right now. But this chicken is hardly any work at all, & it is SO good.

day 10. detox. the most glorious roasted balsamic chicken. 
serves 4
Adapted from Everyday Italian by Giada De Laurentiis 

1 4lb (ish) organic chicken, cut into 6 pieces
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
the juice of one lemon
2 TBL Dijon mustard
3 cloves garlic, sliced
sea salt & cracked pepper
a handful of fresh parsely, roughly chopped

1. Add olive oil, vinegar, lemon, mustard, garlic, & seasoning to a large bowl. Mix together. Add the chicken & marinate up to 2 hours or overnight. 
2. Preheat the oven to 400 degrees. Place chicken & marinade in a roasting pan. Bake for 45 minutes. 
3. Put juices in a small pot & boil until it reduces by half. 
4. Serve with juices, fresh parsley, & fresh lemon wedges if you please. 

lemon marinaded mushrooms with spinach. 
serves 4

8 oz a wild assortment of mushrooms (if you can't find a mix, baby portabellas would be fine)
juice of one lemon
1/3 cup of extra virgin olive oil
1 clove garlic, minced
1 spring of rosemary, chopped
sea salt & cracked pepper

3 big handfuls of spinach

1. In a bowl combine lemon, oil, garlic, rosemary, & seasoning. Add mushrooms. Marinate for at least to 2 hours or up to overnight. You could eat them cold, just like this for an antipasto.
2. Heat a large pan over medium heat. Add mushrooms & marinade. Cook, stirring frequently, for about 15 minutes until tender. Add spinach & cook about 2 more minutes until just wilted. Serve immediately. 

happy eatings & cheers!