Hello lovelies!
We're snowed in here today, and you might be too. Today I offer a recipe that is easy, flexible, and you probably have everything you need on hand already.
It may seem that all I eat these days is egg-based dishes, and while that's not entirely accurate, I do love me some eggs. Breakfast, lunch, or dinner - eggs are easy, fast, and if you buy eggs from pasture-raised chickens from a farmer you trust, they couldn't be better for you. Plus, some days you just can't get to the farmers market or grocery store, and you want something easy you can make out of what you have on hand.
One problem with egg-based dishes is they don't photograph very well, so I don't have pictures today but I promise, in real life, my dinner is gorgeous and delicious.
I've posted about similar easy oven pancakes before, but I just can't say enough about how yummy and easy this is. Enjoy!
Preheat your oven to 385 with your cast iron skillet inside. (I know, it's a weird temperature. You can go a little bit in either direction, but I have found I get the best results right here. It's not rocket science; play with it.)
In a medium bowl, whisk together 3 or 4 eggs, a splash of water, a couple spoons of arrowroot starch (feel free to use all-purpose flour if you tolerate gluten), a pinch of salt, and seasoning of choice - I used a shake of nutmeg and a splash of vanilla extract today. (If I'd had an organic lemon on hand, I'd have zested it in, but I had to settle for getting my lemon fix from a jar of lemon curd. One day I'll show you how to make lemon curd, but really, bought curd is pretty delicious too.) You can add cooked vegetables and herbs, or raw or cooked fruit. Today I added about a cup and a half of raw cranberries from the freezer.
Carefully remove the hot skillet from the oven. Add a good spoonful of coconut oil or whatever high heat fat you like. Swirl it around the pan, then pour in the batter. Pop it back in the oven and set the timer for twenty minutes.
If it looks about done, then it's done. Not a precise science over here. If it's too jiggly, give it another 2 - 5 minutes. Denser veggies take longer. Light fruits are faster. Heat your fillings up and it will be even faster. Keep a super close eye if you use really sweet fruits like ripe bananas.
Let it rest for a couple minutes, then flip out onto your plate. Remember, the handle of your skillet is HOT! Don't lick it.
Eat as is, or add some honey, maple, jam, or whatever you like. Today I've got a light sprinkle of maple sugar and a spoonful of lemon curd. Hey, I ate lots of veggies earlier! Sometimes it's okay to have fruits for dinner. Savory breakfast, sweet dinner - it's all good. If you didn't have enough veggies earlier in your day, throw some in a savory pancake, or start your meal with a crunchy green salad.
So good, so easy, and cleanup is next to nothing. It's the perfect meal!
Showing posts with label real food. Show all posts
Showing posts with label real food. Show all posts
Tuesday, December 17, 2013
Monday, March 18, 2013
Simple grain-free waffles!
Good morning!
These waffles got gobbled up completely before I got a picture. Oh noes! Next time I will remember to take out the camera.
But right now, I have to share this with you!
I've been working on this recipe for a little while, and now it is perfect! It's based on the 2 ingredient pancakes you've probably seen floating around the last few years. (No? The basic proportions out there are volumetrically approximately equal amounts of ripe banana and egg - about 1 large banana to 2 eggs, or about 1/2 cup each. There are lots of potential additions and variations out there, and huge flexibility. Directions: Blend egg and banana together. Add optional flavorings and add-ins. Heat and oil griddle. Make pancakes.)
Since we reintroduced eggs into our diet, I've wanted to make this recipe into waffles. Why? Because I have a waffle iron, and I like waffles!
I tried with just banana and egg (plus cinnamon, vanilla, and a pinch of salt). Delicious, but I wanted them to hold together a little better. I tried adding cocoa powder. I tried adding baking powder. I tried adding almond flour. I tried adding arrowroot starch. I tried separating the eggs, and I tried not separating the eggs.
The verdict? Almond flour and arrowroot starch are both excellent additions. Separating the eggs is unnecessary, and maybe even makes the waffles a little dry. Baking powder is unnecessary, at least in a non-Belgian-style waffle iron. Cocoa powder tastes great in the raw batter, but loses something when baked - needs a little more experimentation. I haven't tried arrowroot and cocoa together; that might work really well.
I loved the flavor and light texture with almond flour. They held together better than without it, but they still didn't hold together as well as I'd like. This morning's arrowroot experiment was perfect! Delicious, light, sturdier than the other variations. You guys, the finished waffle even has some stretch to it. Stretch! It comes out of the iron easily, even when lightly baked. It's a win.
Next time, I might try a little almond flour and a little arrowroot starch. Yum! That might be getting a little too far away from the simplicity of the original, though. Still, worth trying.
INGREDIENTS:
1 banana
3 eggs
pinch sea salt
Optional: good shake of cinnamon, splash of vanilla, some pumpkin pie spice, whatever spices you like
1-2 T arrowroot starch, a.k.a. arrowroot powder a.k.a. arrowroot flour (if you don't tolerate starches or you're avoiding them at the moment, try almond flour)
refined coconut oil for your iron
Optional toppings: great plain, or with virgin coconut oil, dark chocolate chips, almond butter, homemade rawtella, fruit, whipped cream, whipped coconut cream, whatever you like! They're slightly sweet, and don't need syrup; but if you love maple, I am not stopping you!
Directions: Oil and preheat your iron. Put banana, egg, and seasonings in food processor. Mix thoroughly, till smooth and light. Add arrowroot starch, and mix again. If you don't have a food processor, whisk eggs thoroughly, until light and fluffy. Separately, mash bananas thoroughly with seasonings. Add bananas and starch or flour to eggs and mix completely.
Bake waffles in iron to desired level of doneness. Re-oil between batches. Enjoy with desired toppings.
That's it!
I encourage playing with the recipe. The only part that I think is not optional is keeping the iron properly oiled. When I went more than two waffles between re-oiling, they stuck and split.
My waffle iron is not Belgian-style, but rather the less-tall sort. I want a Belgian-style iron, and someday when I get one I will try these in it! If you try these in a Belgian-style iron, please leave a comment and let me know how it goes. Did you need to add a pinch of baking soda, or did you separate your eggs?
This recipe is ovo-vegetarian, gluten free, grain free, healthy, real food, paleo, high protein, moderate carb, filling, and delicious!
All the ingredients in this recipe are Whole30 compliant, but if waffles and other baked-style breakfast items are a trigger food for you, then waffles in general are not Whole30.
These waffles got gobbled up completely before I got a picture. Oh noes! Next time I will remember to take out the camera.
But right now, I have to share this with you!
I've been working on this recipe for a little while, and now it is perfect! It's based on the 2 ingredient pancakes you've probably seen floating around the last few years. (No? The basic proportions out there are volumetrically approximately equal amounts of ripe banana and egg - about 1 large banana to 2 eggs, or about 1/2 cup each. There are lots of potential additions and variations out there, and huge flexibility. Directions: Blend egg and banana together. Add optional flavorings and add-ins. Heat and oil griddle. Make pancakes.)
Since we reintroduced eggs into our diet, I've wanted to make this recipe into waffles. Why? Because I have a waffle iron, and I like waffles!
I tried with just banana and egg (plus cinnamon, vanilla, and a pinch of salt). Delicious, but I wanted them to hold together a little better. I tried adding cocoa powder. I tried adding baking powder. I tried adding almond flour. I tried adding arrowroot starch. I tried separating the eggs, and I tried not separating the eggs.
The verdict? Almond flour and arrowroot starch are both excellent additions. Separating the eggs is unnecessary, and maybe even makes the waffles a little dry. Baking powder is unnecessary, at least in a non-Belgian-style waffle iron. Cocoa powder tastes great in the raw batter, but loses something when baked - needs a little more experimentation. I haven't tried arrowroot and cocoa together; that might work really well.
I loved the flavor and light texture with almond flour. They held together better than without it, but they still didn't hold together as well as I'd like. This morning's arrowroot experiment was perfect! Delicious, light, sturdier than the other variations. You guys, the finished waffle even has some stretch to it. Stretch! It comes out of the iron easily, even when lightly baked. It's a win.
Next time, I might try a little almond flour and a little arrowroot starch. Yum! That might be getting a little too far away from the simplicity of the original, though. Still, worth trying.
INGREDIENTS:
1 banana
3 eggs
pinch sea salt
Optional: good shake of cinnamon, splash of vanilla, some pumpkin pie spice, whatever spices you like
1-2 T arrowroot starch, a.k.a. arrowroot powder a.k.a. arrowroot flour (if you don't tolerate starches or you're avoiding them at the moment, try almond flour)
refined coconut oil for your iron
Optional toppings: great plain, or with virgin coconut oil, dark chocolate chips, almond butter, homemade rawtella, fruit, whipped cream, whipped coconut cream, whatever you like! They're slightly sweet, and don't need syrup; but if you love maple, I am not stopping you!
Directions: Oil and preheat your iron. Put banana, egg, and seasonings in food processor. Mix thoroughly, till smooth and light. Add arrowroot starch, and mix again. If you don't have a food processor, whisk eggs thoroughly, until light and fluffy. Separately, mash bananas thoroughly with seasonings. Add bananas and starch or flour to eggs and mix completely.
Bake waffles in iron to desired level of doneness. Re-oil between batches. Enjoy with desired toppings.
That's it!
I encourage playing with the recipe. The only part that I think is not optional is keeping the iron properly oiled. When I went more than two waffles between re-oiling, they stuck and split.
My waffle iron is not Belgian-style, but rather the less-tall sort. I want a Belgian-style iron, and someday when I get one I will try these in it! If you try these in a Belgian-style iron, please leave a comment and let me know how it goes. Did you need to add a pinch of baking soda, or did you separate your eggs?
This recipe is ovo-vegetarian, gluten free, grain free, healthy, real food, paleo, high protein, moderate carb, filling, and delicious!
All the ingredients in this recipe are Whole30 compliant, but if waffles and other baked-style breakfast items are a trigger food for you, then waffles in general are not Whole30.
Wednesday, January 30, 2013
Raw vegan hemp and veggies salad
Good morning!
This morning, I have a fantastic breakfast, lunch, dinner, side, or anytime dish for you. Again, there will be no awards for the photos; I was so hungry I ate most of it before remembering to take pictures. Oops!
Just trust me, this is awesome.
I woke up this morning tired of all the animal protein. On Whole30, the guidelines require a dense source of protein at every meal, alongside lots of healthy veggies. Well, I just wanted veggies, veggies, and just more veggies. So how to get some essential amino acids and healthy fats into my balanced breakfast? Hemp seeds to the rescue!
Like all salads, this one is endlessly customizable. Use what you like! Want it 100% raw? Skip the roasted beets. Is it summer where you are? Add tomatoes instead of the beets. Want more carbs to fuel a heavy cardio day? Add more carrots, some leftover roasted squash or sweet potato, orange or tangerine sections, or some fresh or dried apples. Need more protein to recover from an intense strength training session? Add some walnuts, shrimp, tuna, or egg. Need more fat to fuel a long day? Use the whole avocado. Have different salad greens kicking around? Switch them up. Kale would be awesome. Frisee would be wonderful, especially if you top the salad with some egg. Use what you have and like best. Enjoy!
RAW VEGAN HEMP AND VEGGIES SALAD
Serves 1 as a light meal, or 2 as a side
INGREDIENTS
1/3 to 1/2 an avocado
2 T dulse seaweed flakes (if you can't find dulse, try crumbled nori)
A couple glugs raw apple cider vinegar, to taste
Pinch sea salt, to taste
1 large heart or small full head of romaine lettuce, washed and chopped
1 large or 2 smaller carrots, chopped small or shredded
1 leftover roasted beet, cubed
2 T shelled hemp seeds
METHOD
Mash the avocado, dulse, vinegar, and salt together in the bottom of your big mixing bowl. Add lettuce, carrot, beet, and hemp seeds. Toss to coat really well. Season to taste, and dive in!
This morning, I have a fantastic breakfast, lunch, dinner, side, or anytime dish for you. Again, there will be no awards for the photos; I was so hungry I ate most of it before remembering to take pictures. Oops!
I woke up this morning tired of all the animal protein. On Whole30, the guidelines require a dense source of protein at every meal, alongside lots of healthy veggies. Well, I just wanted veggies, veggies, and just more veggies. So how to get some essential amino acids and healthy fats into my balanced breakfast? Hemp seeds to the rescue!
Like all salads, this one is endlessly customizable. Use what you like! Want it 100% raw? Skip the roasted beets. Is it summer where you are? Add tomatoes instead of the beets. Want more carbs to fuel a heavy cardio day? Add more carrots, some leftover roasted squash or sweet potato, orange or tangerine sections, or some fresh or dried apples. Need more protein to recover from an intense strength training session? Add some walnuts, shrimp, tuna, or egg. Need more fat to fuel a long day? Use the whole avocado. Have different salad greens kicking around? Switch them up. Kale would be awesome. Frisee would be wonderful, especially if you top the salad with some egg. Use what you have and like best. Enjoy!
RAW VEGAN HEMP AND VEGGIES SALAD
Serves 1 as a light meal, or 2 as a side
INGREDIENTS
1/3 to 1/2 an avocado
2 T dulse seaweed flakes (if you can't find dulse, try crumbled nori)
A couple glugs raw apple cider vinegar, to taste
Pinch sea salt, to taste
1 large heart or small full head of romaine lettuce, washed and chopped
1 large or 2 smaller carrots, chopped small or shredded
1 leftover roasted beet, cubed
2 T shelled hemp seeds
METHOD
Mash the avocado, dulse, vinegar, and salt together in the bottom of your big mixing bowl. Add lettuce, carrot, beet, and hemp seeds. Toss to coat really well. Season to taste, and dive in!
Monday, January 21, 2013
Happy MLK Day! And a cottage pie recipe
Happy birthday, Dr. King!
It is a beautiful day for the annual National Day of Service, taking place today as well. If you are not working today, you may consider participating in a service project in your community.
Today, I have a yummy recipe for cottage pie! Cottage pie is like shepherd's pie, but with beef instead of lamb. If you have ground lamb, feel free to use it because it is delicious!
You can prepare in advance for this recipe by cooking your sweet potato ahead of time. I baked it last night while making dinner, which included some delicious cauliflower patties that I'll write about later.
This recipe is totally scaleable. If you're using one pound of meat, use your 8 x 8 Pyrex baking dish. If you are using two pounds, use a 9 x 13. It is also totally adaptable to all sorts of different flavors. Any herbs and spices are great here. Almost any veggies you have on hand work in the filling, and any mashable root vegetable works on the top. Even a winter squash puree would be great on top! Want to use onions and celery in the filling and celery root mash on top? Do it. In summer, try bell peppers and zucchini in the filling and carrot mash on top. Want to make a vegetarian version? Just make a whole lot of veggies (with some properly soaked and cooked beans if you tolerate them), add a little saucy gravy, top with your puree and bake it off. Anything goes!
INGREDIENTS
1 - 2 good sized sweet potatoes (or equivalent amount of another mashable starchy veg like celery root, parsnips, carrots, turnips, squash, any combination of the above, or if you tolerate them, even regular potatoes.)
Some healthy fat, like coconut oil, olive oil, or rendered beef fat
1 - 2 pounds of grass-fed ground beef
Chopped vegetables. Today I used two big parsnips, five medium carrots, and a couple of chili peppers.
Seasonings of choice. Today I used thyme and parsley in the meat, and nutmeg, paprika and a touch of cinnamon in the sweet potato.
Sea salt to taste
1/4 - 1/2 cup homemade chicken or beef stock, optional
A spoonful of arrowroot starch, optional
METHOD
Cook your sweet potatoes. I steam-baked mine in a covered glass dish with some water last night. This is easy to do while you're roasting or baking something for dinner. You can also steam them in a pot on your stove, roast them dry, or even use leftover oven fries from another meal. Peel sweet potatoes then mash them up with some of your healthy fat and seasonings to taste. Set aside.
You need to cook the filling veggies and the beef. Which one to do first? Well that depends on the veggies you chose. If it's winter and you're using carrots and parsnips, sautee them briefly in a little beef fat, then cover to allow to steam briefly, and cook maybe halfway. Stir in the ground beef and brown it.
If it's summer and you're using zucchini or other veg that cooks a lot faster, brown the meat first and then add the veg. Use your judgement here!
Add herbs and other seasonings. Whisk the arrowroot into the stock and pour over, mixing in well. You don't have to wait for it to thicken much in the pan because you're going to bake it. Don't have the patience for this part? Skip it. It just makes it a little more gravy-like. It's still great without.
Put the sweet potatoes on top, smooth out, and use the back of a fork to make it all pretty.
Bake at 400 until hot all the way through, bubbly, and maybe browning just a little on top. Let cool a little so you don't burn your mouth, then try not to eat the whole thing at once! YUM!
Leftovers keep well in the fridge. Enjoy cold or reheated. Make this every week!
Love,
Chef Mary
It is a beautiful day for the annual National Day of Service, taking place today as well. If you are not working today, you may consider participating in a service project in your community.
Today, I have a yummy recipe for cottage pie! Cottage pie is like shepherd's pie, but with beef instead of lamb. If you have ground lamb, feel free to use it because it is delicious!
You can prepare in advance for this recipe by cooking your sweet potato ahead of time. I baked it last night while making dinner, which included some delicious cauliflower patties that I'll write about later.
This recipe is totally scaleable. If you're using one pound of meat, use your 8 x 8 Pyrex baking dish. If you are using two pounds, use a 9 x 13. It is also totally adaptable to all sorts of different flavors. Any herbs and spices are great here. Almost any veggies you have on hand work in the filling, and any mashable root vegetable works on the top. Even a winter squash puree would be great on top! Want to use onions and celery in the filling and celery root mash on top? Do it. In summer, try bell peppers and zucchini in the filling and carrot mash on top. Want to make a vegetarian version? Just make a whole lot of veggies (with some properly soaked and cooked beans if you tolerate them), add a little saucy gravy, top with your puree and bake it off. Anything goes!
INGREDIENTS
1 - 2 good sized sweet potatoes (or equivalent amount of another mashable starchy veg like celery root, parsnips, carrots, turnips, squash, any combination of the above, or if you tolerate them, even regular potatoes.)
Some healthy fat, like coconut oil, olive oil, or rendered beef fat
1 - 2 pounds of grass-fed ground beef
Chopped vegetables. Today I used two big parsnips, five medium carrots, and a couple of chili peppers.
Seasonings of choice. Today I used thyme and parsley in the meat, and nutmeg, paprika and a touch of cinnamon in the sweet potato.
Sea salt to taste
1/4 - 1/2 cup homemade chicken or beef stock, optional
A spoonful of arrowroot starch, optional
METHOD
Cook your sweet potatoes. I steam-baked mine in a covered glass dish with some water last night. This is easy to do while you're roasting or baking something for dinner. You can also steam them in a pot on your stove, roast them dry, or even use leftover oven fries from another meal. Peel sweet potatoes then mash them up with some of your healthy fat and seasonings to taste. Set aside.
You need to cook the filling veggies and the beef. Which one to do first? Well that depends on the veggies you chose. If it's winter and you're using carrots and parsnips, sautee them briefly in a little beef fat, then cover to allow to steam briefly, and cook maybe halfway. Stir in the ground beef and brown it.
If it's summer and you're using zucchini or other veg that cooks a lot faster, brown the meat first and then add the veg. Use your judgement here!
Add herbs and other seasonings. Whisk the arrowroot into the stock and pour over, mixing in well. You don't have to wait for it to thicken much in the pan because you're going to bake it. Don't have the patience for this part? Skip it. It just makes it a little more gravy-like. It's still great without.
Put the sweet potatoes on top, smooth out, and use the back of a fork to make it all pretty.
Bake at 400 until hot all the way through, bubbly, and maybe browning just a little on top. Let cool a little so you don't burn your mouth, then try not to eat the whole thing at once! YUM!
Love,
Chef Mary
Sunday, January 20, 2013
Lamb Liver with Balsamic Thyme Caramelized Onions
Yesterday, at the farmers market, I picked up some beautiful local lamb liver from Stillmans at the Turkey Farm. I also picked up some lovely spinach. I had a few onions hanging around already. This morning I set about making an awesome breakfast!
The liver was frozen when I bought it, so I put it in the fridge to thaw overnight. Liver is easiest to cut when it's half-frozen, so don't worry about thawing it fully. Leave it a little frosty. If it comes to you not-frozen, pop it in the freezer for 15 minutes to firm up. You're going to want to slice it about 1/4 to 1/3 inch thick. (That's between 1/2 cm and just under 1 cm for you metric folks.)
How many does this serve? Well, that depends on the size of your liver, and your appetites. It's two to three servings if this is all you're eating for a big meal, four or more if this is one course or part of a bigger meal, with some cauliflower rice, roasted squash, or even topped with a poached egg. Eat until you feel kind of 80% full, and you're happy and satisfied, then stop. Follow your appetite, not my rules! Save your leftovers for pate, or just for yummy snacks later.
INGREDIENTS
A couple spoons of ghee or other fat that tolerates high heat
3 onions, thinly sliced
Salt to taste
Fresh or dried thyme, a teaspoon or to taste
One fresh or frozen lamb liver
1/4 cup or more balsamic vinegar
Fresh baby spinach, washed and spun dry
METHOD
Heat a big Dutch oven or other large pan with one spoon of the ghee. Add the onions, and stir around to coat thoroughly with the fat. Let cook on fairly low heat, stirring only very occasionally, until golden brown all over. If you keep stirring them, they won't caramelize. Season with salt and thyme. This can take 15 - 20 minutes. Be patient. The slower you do this step, the deeper the flavor.
Heat your cast iron skillet on fairly high heat. Slice lamb liver into nice thin slices, and sprinkle on all sides with sea salt. Add a spoon of ghee to the pan, and fry liver in batches, about two minutes on a side, until medium rare. Transfer to a dish to keep warm while you cook the rest of the liver.
Deglaze the pan with the balsamic vinegar, and make the reduction. Pour the vinegar into the hot pan. It should boil and reduce right away. When it's down to half its volume, pour some of it in the onions and stir to combine.
To plate: put a bed of spinach on each plate. Scatter onions over spinach. Top with a lovely mound of liver and a dollop more of onions. Pour the rest of the balsamic glaze over top. Devour!
The liver was frozen when I bought it, so I put it in the fridge to thaw overnight. Liver is easiest to cut when it's half-frozen, so don't worry about thawing it fully. Leave it a little frosty. If it comes to you not-frozen, pop it in the freezer for 15 minutes to firm up. You're going to want to slice it about 1/4 to 1/3 inch thick. (That's between 1/2 cm and just under 1 cm for you metric folks.)
How many does this serve? Well, that depends on the size of your liver, and your appetites. It's two to three servings if this is all you're eating for a big meal, four or more if this is one course or part of a bigger meal, with some cauliflower rice, roasted squash, or even topped with a poached egg. Eat until you feel kind of 80% full, and you're happy and satisfied, then stop. Follow your appetite, not my rules! Save your leftovers for pate, or just for yummy snacks later.
INGREDIENTS
A couple spoons of ghee or other fat that tolerates high heat
3 onions, thinly sliced
Salt to taste
Fresh or dried thyme, a teaspoon or to taste
One fresh or frozen lamb liver
1/4 cup or more balsamic vinegar
Fresh baby spinach, washed and spun dry
METHOD
Heat a big Dutch oven or other large pan with one spoon of the ghee. Add the onions, and stir around to coat thoroughly with the fat. Let cook on fairly low heat, stirring only very occasionally, until golden brown all over. If you keep stirring them, they won't caramelize. Season with salt and thyme. This can take 15 - 20 minutes. Be patient. The slower you do this step, the deeper the flavor.
Heat your cast iron skillet on fairly high heat. Slice lamb liver into nice thin slices, and sprinkle on all sides with sea salt. Add a spoon of ghee to the pan, and fry liver in batches, about two minutes on a side, until medium rare. Transfer to a dish to keep warm while you cook the rest of the liver.
Deglaze the pan with the balsamic vinegar, and make the reduction. Pour the vinegar into the hot pan. It should boil and reduce right away. When it's down to half its volume, pour some of it in the onions and stir to combine.
Saturday, January 19, 2013
Toad in a Hole, and Grain-Free Yorkshire Pudding!
Good morning!
Today, I have a great recipe for any meal of the day - toad in a hole!
I always used to call eggs in a basket toad in a hole. Inspired by Lillian's Test Kitchen, I looked up both terms and guess what - I've been saying it wrong all this time! Toad in a hole usually refers to sausages baked into yorkshire pudding, an amazingly simple and delicious treat for which I did not until now have a name. Egg in a basket (which does have lots of different names, and I'm not the only one calling it toad in a hole) is that thing we all grew up eating - an egg fried in the middle of a piece of bread. Now I know!
If you're looking for a super-easy grain-free bread recipe and the method for turning it into egg in a basket, check out Lillian's video.
If you are looking for a delicious Yorkshire pudding that can easily become a whole meal on its own, hang out right here! For a regular Yorkie to accompany a roast, just skip the sausages and serve with plenty of veggie sides.
The first thing you have to do is get out your cast iron skillet, put it in the oven, and preheat to 400 degrees. You want your oven and skillet to be really hot, so do that first. It's okay - I'll wait.
Okay, now gather your ingredients.
1 - 2 T rendered beef fat (or chicken fat, or goose fat leftover from the holidays)
3 eggs
2-3 T coconut milk, or Coconut Manna melted and thoroughly mixed with some beef stock, chicken stock, or water
2 T arrowroot starch, also known as arrowroot powder or arrowroot flour
Pinch salt
Seasonings of choice, optional
One or two fresh or smoked sausages. Any kind you like will do, from pork breakfast sausages to good quality hot dogs from your local farmer to turkey Italian sausages. Just make sure they're not frozen.
Put the fat in the skillet in the oven so it can get nice and hot. Don't use vegetable oil or whole butter; they will be damaged by all the heat. Rendered fat is best, but refined coconut oil (not virgin) and ghee (not whole butter) work too.
In a big bowl, whisk together the coconut milk, eggs, arrowroot, salt, and any spices you might want. Ground mustard seed is great, but this is also great without any added seasoning. Let rest until your pan is really hot - about 20 minutes.
If you're using fresh, raw sausages, add them to the pan in the oven and let them start cooking, about ten minutes. If your sausages are smoked or leftover from another meal, you can skip that step.
Now carefully take the pan out of the oven, pour in the batter with the sausages, and put it back in the oven. Bake about 20 minutes. It will puff up and turn wonderfully golden during this time.
It may deflate a little when it comes out, but it should keep most of its shape.
This size pan will serve one very hungry, active person if this is all you're eating. It will serve two or more people who have a bunch of veggie accompaniments.
Enjoy with gravy, soup, homemade sauerkraut, mustard, or just exactly as it is!
Have a wonderful Saturday, everyone! I'll be at the Somerville Winter Farmers Market from 10 - 2, promoting Cuisine en Locale's upcoming event, Valhalla. Swing by and say hi! Have a cookie! I baked them especially for you. (They are not GF - at CeL we use all local ingredients including local wheat and oats. At my company, Rather Crafty, I specialize in GF, grain free, and special diets. At my other job at CeL, we specialize in 100% local, and that does include wheat. At both companies, we avoid soy, peanuts, fake food, and weird additives of all kinds. Two approaches to Awesome Real Food!)
Love,
Chef Mary
Today, I have a great recipe for any meal of the day - toad in a hole!
 |
| Toad in a Hole! |
I always used to call eggs in a basket toad in a hole. Inspired by Lillian's Test Kitchen, I looked up both terms and guess what - I've been saying it wrong all this time! Toad in a hole usually refers to sausages baked into yorkshire pudding, an amazingly simple and delicious treat for which I did not until now have a name. Egg in a basket (which does have lots of different names, and I'm not the only one calling it toad in a hole) is that thing we all grew up eating - an egg fried in the middle of a piece of bread. Now I know!
If you're looking for a super-easy grain-free bread recipe and the method for turning it into egg in a basket, check out Lillian's video.
If you are looking for a delicious Yorkshire pudding that can easily become a whole meal on its own, hang out right here! For a regular Yorkie to accompany a roast, just skip the sausages and serve with plenty of veggie sides.
 |
| Yorkshire Pudding |
Okay, now gather your ingredients.
1 - 2 T rendered beef fat (or chicken fat, or goose fat leftover from the holidays)
3 eggs
2-3 T coconut milk, or Coconut Manna melted and thoroughly mixed with some beef stock, chicken stock, or water
2 T arrowroot starch, also known as arrowroot powder or arrowroot flour
Pinch salt
Seasonings of choice, optional
One or two fresh or smoked sausages. Any kind you like will do, from pork breakfast sausages to good quality hot dogs from your local farmer to turkey Italian sausages. Just make sure they're not frozen.
Put the fat in the skillet in the oven so it can get nice and hot. Don't use vegetable oil or whole butter; they will be damaged by all the heat. Rendered fat is best, but refined coconut oil (not virgin) and ghee (not whole butter) work too.
In a big bowl, whisk together the coconut milk, eggs, arrowroot, salt, and any spices you might want. Ground mustard seed is great, but this is also great without any added seasoning. Let rest until your pan is really hot - about 20 minutes.
If you're using fresh, raw sausages, add them to the pan in the oven and let them start cooking, about ten minutes. If your sausages are smoked or leftover from another meal, you can skip that step.
Now carefully take the pan out of the oven, pour in the batter with the sausages, and put it back in the oven. Bake about 20 minutes. It will puff up and turn wonderfully golden during this time.
It may deflate a little when it comes out, but it should keep most of its shape.
This size pan will serve one very hungry, active person if this is all you're eating. It will serve two or more people who have a bunch of veggie accompaniments.
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| The Best Toad in a Hole You've Ever Had |
Enjoy with gravy, soup, homemade sauerkraut, mustard, or just exactly as it is!
Have a wonderful Saturday, everyone! I'll be at the Somerville Winter Farmers Market from 10 - 2, promoting Cuisine en Locale's upcoming event, Valhalla. Swing by and say hi! Have a cookie! I baked them especially for you. (They are not GF - at CeL we use all local ingredients including local wheat and oats. At my company, Rather Crafty, I specialize in GF, grain free, and special diets. At my other job at CeL, we specialize in 100% local, and that does include wheat. At both companies, we avoid soy, peanuts, fake food, and weird additives of all kinds. Two approaches to Awesome Real Food!)
Love,
Chef Mary
Thursday, January 10, 2013
Sprouted sunflower seed hummus recipe
Where is the intersection of the real food movement and veganism? In raw food, of course! The last few months, I have encountered a surprising number of raw vegan recipes on paleo/primal blogs and forums. Most of them were not new to me, but my background is pretty unique.
I'm not vegan anymore, but sometimes I want a meal that feels nourishing and satisfying and doesn't involve meat or eggs. Today I made hummus. I didn't use chickpeas - I used sprouted sunflower seeds! I'm allergic to chickpeas. Many people have sensitivities to legumes. Even if you are among them, you can still enjoy this yummy dip!
Okay, it's not very photogenic. It looks like hummus. Hummus is beige. It is delicious, but it doesn't look like much on its own. It looks and tastes best over a bed of spinach, sprinkled with paprika, with some veggies to dip.
For this recipe, you have to start a few days ahead and sprout your seeds. This is not much work at all, just a little planning.
INGREDIENTS:
1 cup or more, raw organic sunflower seeds
A couple tablespoons tahini
Juice and zest of one to two lemons
Pinch cayenne
Sea salt, to taste
A glug of extra virgin olive oil
Optional: nutritional yeast, minced fresh garlic, cumin, roasted red peppers, apple cider vinegar, cilantro, scallions, whatever seasoning you like in your dip.
Garnish: more olive oil and paprika
METHOD:
Soak a cup or more of organic, raw sunflower seeds overnight. Drain, and rinse until the water runs clear. Drain well and leave undisturbed, covered loosely. I use my little OXO herb spinner for this.
In another 8 - 12 hours, rinse and drain. Repeat. When you have the beginnings of little tails, transfer to the fridge to slow down growth. Now they're ready to use!
Take a cup or two of sprouts and add to food processor. Add a couple spoonfuls of tahini - raw or lightly roasted is fine. If you like garlic, add a small clove, minced. Add a splash or two of lemon juice and some lemon zest, a glug of olive oil, a pinch of sea salt and some cayenne. Process until smooth. Add a couple spoonfuls of nutritional yeast if you like nooch, and blend in. Nooch is Whole30 approved, but some people might not like the idea of anything that is grown in a tank, rather than a field. Use your own discretion. Season to taste. Add anything else you like - it's good with cumin, more cayenne, paprika, some roasted red peppers, more lemon, cilantro, whatever you like! Serve garnished with olive oil and paprika. Great over spinach salad, or with carrots and celery to dip.
Enjoy!
Love,
Chef Mary
I'm not vegan anymore, but sometimes I want a meal that feels nourishing and satisfying and doesn't involve meat or eggs. Today I made hummus. I didn't use chickpeas - I used sprouted sunflower seeds! I'm allergic to chickpeas. Many people have sensitivities to legumes. Even if you are among them, you can still enjoy this yummy dip!
Okay, it's not very photogenic. It looks like hummus. Hummus is beige. It is delicious, but it doesn't look like much on its own. It looks and tastes best over a bed of spinach, sprinkled with paprika, with some veggies to dip.
For this recipe, you have to start a few days ahead and sprout your seeds. This is not much work at all, just a little planning.
INGREDIENTS:
1 cup or more, raw organic sunflower seeds
A couple tablespoons tahini
Juice and zest of one to two lemons
Pinch cayenne
Sea salt, to taste
A glug of extra virgin olive oil
Optional: nutritional yeast, minced fresh garlic, cumin, roasted red peppers, apple cider vinegar, cilantro, scallions, whatever seasoning you like in your dip.
Garnish: more olive oil and paprika
METHOD:
Soak a cup or more of organic, raw sunflower seeds overnight. Drain, and rinse until the water runs clear. Drain well and leave undisturbed, covered loosely. I use my little OXO herb spinner for this.
In another 8 - 12 hours, rinse and drain. Repeat. When you have the beginnings of little tails, transfer to the fridge to slow down growth. Now they're ready to use!
Take a cup or two of sprouts and add to food processor. Add a couple spoonfuls of tahini - raw or lightly roasted is fine. If you like garlic, add a small clove, minced. Add a splash or two of lemon juice and some lemon zest, a glug of olive oil, a pinch of sea salt and some cayenne. Process until smooth. Add a couple spoonfuls of nutritional yeast if you like nooch, and blend in. Nooch is Whole30 approved, but some people might not like the idea of anything that is grown in a tank, rather than a field. Use your own discretion. Season to taste. Add anything else you like - it's good with cumin, more cayenne, paprika, some roasted red peppers, more lemon, cilantro, whatever you like! Serve garnished with olive oil and paprika. Great over spinach salad, or with carrots and celery to dip.
Enjoy!
Love,
Chef Mary
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