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Tortilla española

8/29/2016

2 Comments

 
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​I have many interests and loves in my life. If you have been following my blog, you know how much I love food. I also love all things Spanish. I had the pleasure of living in Spain in the 80s (my junior year abroad in Madrid) and 90s (graduate degree in Salamanca). I love the culture, the people, and por supuesto the food. Along with paella, tortilla española (also known as tortilla de patata) is one of my favorite Spanish dishes. When I mention having tortilla, most people think of Mexican food with tortillas made of corn or flour. This tortilla from Spain is different. It is actually more like a frittata except that the tortilla does not need to cook in the oven. It is all prepared on the stovetop.  It is often served as dinner and you can always find it at a tapas bar. There is not a respectable bar in Spain that would not serve tortilla española.  It is not difficult to make. Don't let the “inversion” scare you away.  Serve it for dinner with a salad or enjoy it any time of day.


​Ingredients
:
  • 2 tablespoons coconut oil (in Spain they use olive oil)
  • 1 medium onion, diced
  • 3 potatoes, peeled and cut thinly
  • 1 teaspoon sea salt or to taste
  • ​6 eggs
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Preparation:
  1. Heat the coconut oil on medium high in a 9-inch skillet.
  2. When the oil is hot, add the onion and cook for 3 minutes.
  3. Add the potatoes and sea salt and cook in the skillet, turning occasionally, until the potatoes are tender. I split them into 2 batches, cooking each batch for 10 minutes. You know that the potatoes are done when they are soft enough to be broken with the spatula. The tortilla will come out moist if the potatoes are just a bit mushy (but don't mash them).
  4. In a large bowl, beat the eggs. Add the potato and onion mixture to the eggs and stir to coat.
  5. Add this egg-coated potato mixture back to the skillet, spreading it evenly to cover the base of the skillet. Lower the heat to medium and cook until the mixture is half set, about 7-10 minutes.
  6. Put a plate over the skillet and invert the tortilla away from the hand holding the plate, so as not to burn your hand. Slide the uncooked side back into the skillet. 
  7. Cook until completely set - about five minutes more.
  8. Serve in wedges either hot or at room temperature. It is tasty either way.​
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2 Comments

Chocolate Mousse

8/23/2016

4 Comments

 
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I used to make this chocolate mousse recipe often and thought I would try it again because I have been craving chocolate - so what else is new, right? You will not believe how rich and smooth this is and you certainly won't believe that it is made with avocados. Yes,  you read that correctly - avocados!  It is delicious alone or with certain fruits like bananas and berries. I top mine with raspberries and a bit of fresh mint. It is so yummy! It gets even better...did I mention that it is raw, so there is no cooking involved?

Other ways to use the chocolate mousse: You can make this recipe as is or if you want a thicker filling for a pie, you can leave out the water.  You can also add extra water and make it more of a chocolate sauce. Or you could serve it over bananas and coconut ice cream for a non-dairy version of a banana split. Life doesn't get any better than  this.

Prep time: 10 minutes plus 1-2 hours soaking time
​Serves: 8


​Ingredients
:
  • 1/2 cup medjool dates, soaked for 1-2 hours
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 avocados, mashed
  • 1/2 cup cacao powder
  • 1/2 cup water
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Preparation:
  1. Place the dates, maple syrup, and vanilla extract in a food processor and process until smooth.
  2. Add the mashed avocados and cacao powder and process until creamy. You may need to stop and scrape down the sides of the food processor with a spatula.
  3. Add the water slowly through the opening at the top of the food processor and process until smooth. 
  4. Serve in ramekins at room temperature or chilled. You can store the remainder in a glass container in the refrigerator for 3-5 days or in the freezer for 2 weeks.
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4 Comments

Slow Cooker Turkey Chili

8/15/2016

1 Comment

 
Well, school is back in session and it is time to put more effort into planning our weekly meals. On Sunday, I washed and prepped all of my vegetables for the week - roasting broccoli, cauliflower, fennel, onions, carrots, and beets. I also washed all of the produce that I use to make my daily salads. Mondays are pretty hectic, so  I knew that I wanted something quick and easy for dinner tonight. I decided to make an old favorite of mine. This meal is delicious and healthy. I also made a "no corn" cornbread to eat alongside this scrumptious meal.
Prep time: 5 minutes
Cook time: 10 minutes plus 4-6 hours in slow cooker
​Serves: 6


​Ingredients:
  • 1 tablespoon coconut oil
  • 1 lb. ground turkey
  • 1 medium onion
  • 2 cloves garlic, minced
  • 2 - 15 oz. cans organic kidney beans
  • 1 - 15 oz. can organic tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon organic Worcestershire sauce
  • 1 bay leaf
  • sea salt & pepper, to taste
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Preparation:
  1. Add the coconut oil to a skillet pan and heat on medium high. Add the onion and garlic and cook for 5 minutes, stirring frequently. 
  2. Add the ground turkey and brown it - about 5 minutes. Add turkey to the crock pot.
  3. Add the remaining ingredients to the crock pot.
  4. Turn the crock pot on high for 4 hours or on low for 6 hours. 
  5. Serve with cornbread and a salad. See the Paleo Cornbread recipe below.
No corn "cornbread"
Once I decided to make chili for dinner, I knew I wanted some cornbread to go with it.  Grains (like corn) typically bloat my belly, so I searched for a recipe that would have the "taste" of cornbread but without the corn. This version by Amy Hunter of PaleoHacks was perfect. It still has that crumbly, cornbread texture and it is yummy!
Prep time: 10 minutes
Cook: 23 minutes
​Serves: 8


​Ingredients:
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 3 pasture-raised eggs
  • 2 tablespoons of raw, local honey
  • 1/2 cup almond milk ( I make my own)
  • 2 tablespoons of coconut oil, melted
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Preparation:
  1. Preheat oven to 350 degrees.
  2. Lightly grease a square pan and then line with parchment paper. It was so easy to remove from the pan because I was able to grab onto the parchment paper and simply lift it out. 
  3. Combine the dry ingredients in a bowl - almond flour, coconut flour, baking powder, and sea salt.
  4. ​In a separate bowl, combine the wet ingredients - eggs, honey, almond milk, and coconut oil.
  5. ​Add the wet ingredients into the dry ingredients and whisk until combined.
  6. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean - mine took 23 minutes, although the original recipe says 15-18. All ovens are different. 
  7. Cool before cutting into squares.
  8. ​Enjoy with your turkey chili and salad.
​P.S. I love food!!
1 Comment

Slow Cooker Sesame Orange Chicken

8/8/2016

79 Comments

 
Prep time: 10 minutes
Cooking time: 4 hours, 20 minutes
​Serves: 6
This recipe is from the cookbook Against All Grain by Danielle Walker and is a healthy version of the classic Chinese dish.  Slow cooking the chicken makes it moist and full of flavor. It is a fairly quick and easy recipe, although cutting the fat from the chicken thighs can be labor intensive. You can serve it over cauliflower rice or a brown rice. Last week when I made it, I served it over a sprouted organic brown, red, and black rice mixture that I found at Trader Joe's. This rice is nutrient-dense and a super yummy option.
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Ingredients:
  • 2 pounds boneless, skinless chicken thighs
  • 1/3 cup coconut aminos or Tamari
  • 1/3 cup raw local honey
  • 2 tablespoons of a juiced orange
  • 2 tablespoons tomato paste
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cracked black pepper
  • ​Garnish: sesame seeds
Preparation:
  1. Trim any visible fat from the chicken, then place it in a single layer on the bottom of the slow cooker.
  2. Place the remaining ingredients, except the sesame seeds, in a bowl, whisk together, and pour over the chicken.
  3. Turn the chicken once to ensure even coating.
  4. Cook the chicken on low for 4 hours.
  5. Remove the chicken from the sauce and cut it into cubes.
  6. Spoon any fat off the top of the sauce, the transfer the sauce to a small pan.
  7. Simmer the sauce over medium heat for 20 minutes, until it has reduced by half and is thick and shiny.
  8. Toss the chicken in the sauce and serve with a sprinkle of sesame seeds.
79 Comments

Korean Beef Noodle Bowls

8/1/2016

1 Comment

 
​Prep time: 20 minutes + 6 hours marinating time
Cook time: 20 minutes
Serves: 4
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This spicy dish of marinated steak and sautéed vegetables over zucchini noodles is from the cookbook Against All Grain. This is one of my favorite cookbooks and also one of my favorite recipes. It is a nutrient-dense meal consisting of fats, proteins, and carbohydrates. But most of all, it is delicious!
 
Don’t let the ingredient list intimidate you. There is some prep, but it is well worth it. Coconut aminos are easy to find, but if you do not have them in your cupboard, you could use Tamari, a soy sauce that contains no wheat.
​
Ingredients:
 
MEAT:
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons coconut aminos
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 pound flank steak, sliced against the grain into thin strips
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This is what the meat looks like when it is marinating.
NOODLE BOWL:
  • 4 large zucchini
  • 1 teaspoon sea salt, divided
  • 1½ tablespoons sesame oil, divided
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon raw, local honey
  • 1 tablespoon apple cider vinegar
  • ¼ cup coconut aminos
  • 1 teaspoon red pepper flakes
  • 1 cup shiitake mushrooms, stems removed, halved
  • 3 cups baby spinach
  • 1 cup shredded carrots
  • sesame seeds, for garnish
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Grated ginger.
Preparation:
  1. Prepare the meat. Place all ingredients, except the meat in a bowl to combine. Place the flank steak in a shallow dish, pour the marinade over it, and refrigerate for at least 6 hours, or up to 24 hours.
  2. Peel the zucchini, using a spiralizer or julienne peeler to create long noodles, discarding the seeded portions. Lay the noodles on a tray lined with paper towels and sprinkle with ½ teaspoon of the salt. Set aside to “sweat out” the excess liquid.
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Love my julienne peeler!
       3. Place 2 teaspoons of the sesame oil in a deep sauté pan or wok and heat over medium-high heat. Pat the marinated beef dry with paper towels. Add it to the pan and cook for 5 minutes, until browned. Remove from the pan, drain the liquid, and set aside. 
       4. Add the remaining sesame oil to the pan, and heat on medium high. Add the onion, garlic, and ginger and cook for 5 minutes, stirring frequently.
       5. Add the honey, vinegar, coconut aminos, red pepper flakes, and the remaining ½ teaspoon of salt. Bring to a boil. Reduce the heat to a simmer, then add the mushrooms, spinach, and carrots. Cook for 3 to 5 minutes until the vegetables are soft. Toss in the zucchini noodles and cook them for 5 minutes until soft.
       6. Serve garnished with sesame seeds. Savor every bite!
1 Comment
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