Over the last few years I have been cooking less but I’ve had the opportunity to have some amazing meals out at incredible restaurants. I still eat completely gluten free and largely grain free. I thought I’d share with you some of the photos I’ve taken in my travels. My most recent trip to Carmel California had too many stunning dishes with unparalleled views of the Pacific Ocean to list them all but here are some.
During a recent weekend getaway to Carmel we stopped for lunch at Stillwater Bar and Grill. http://www.pebblebeach.com/dining/the-lodge-at-pebble-beach/stillwater-bar-and-grill.
It was an amazing lunch. This was our view.
I had abalone for the first time. It did not disappoint. I had to be schooled in what abalone was. It is a shell fish that has to be harvested by hand and done as a free dive. Scuba gear is not allowed. Limits are set as to how many can be harvested at once. It was so so good. It came with a pasta dish that I subbed for their veggie of the day which was a corn and mushroom dish. I’m not usually a huge fan of corn but this was awesome.
The dessert was one of the most memorable I’ve ever had. I don’t have much of a sweet tooth so it’s not hard for me to walk away from dessert. Besides that I’m sick of the four options I’m usually limited to: creme brûlée, sorbet, gelato or fruit. So when I saw this dessert, “Flourless Chocolate Olive Oil Cake with Creme Fraise Gelato, hazelnuts and fresh berries” I just couldn’t leave without trying. It was so worth the extra carbs and calories. I ate nearly the entire thing by myself. It was absolutely stunning. I imagine this will be the dessert that I compare all others to.
Paleo Cranberry and Seed Crackers
Have you been looking for a good grain free cracker that is crispy and crunchy like a cracker should be? Me too. I like my previous crackers very much. They were almond and flax based and very tasty. These crackers however are completely different. No almonds in sight. They are very crispy and crunchy and will stand up to being heavily smeared with goat cheese. I served these at a dinner party last weekend to a bunch of non paleo, gluten eaters and there wasn’t a crumb left over. I think that speaks volumes. I got the idea for this after making Carol’s Gluten Free Seed and Nut Bread. I made it exactly as written which is a rare thing for me and it was amazing. I got thinking that it reminded me of a GF cracker I had this summer in Whistler, BC. These crackers are the best GF cracker I’ve ever had but they are not grain free and the only variety that is GF is impossible to find in stores which I personally think is a mistake on their part. So with Carols bread recipe and that cracker in my head I came up with this amazing little cracker. This is 100% exactly what I wanted it to be.
1 cup sunbutter (as in peanut butter made out of sunflower seeds instead of peanuts. Trader Joes carries it.)
2 T coconut oil
2 T honey
1/4 cup tapioca starch
1/2 tsp sea salt
2 T chia seeds
1/2 cup dried whole cranberries**
12 unsulfured dried apricots diced to about the size of the cranberries
1 cup whole roasted pumpkin seeds
Preheat oven to 350 degrees. Lightly oil a standard sized loaf pan with coconut oil then line the pan with wax paper. Cut off the paper that hangs over the sides of the pan. This doesn’t have to be pretty. It just helps the loaf pop out easily. With a hand mixer combine the sunbutter, eggs, oil, honey and salt. Mix in the tapioca and chia seeds. When that is well mixed hand stir in the apricots, cranberries and pumpkin seeds. Put the batter in the pan and smooth out the top. Bake for 45 minutes and cool. Slice the loaf as thinly as you can. I cut each slice in half so that they are smaller. Line a cookie sheet with parchement paper. Lay the crackers out on the pan. Bake in a 300 degree oven for about 30-40 minutes or until they are lightly browned, dry and crispy. Let them cool completely. They become more crunchy when they are cooled.
**I have used dried cherries in here too.
Ok, this recipe is not in any way paleo. Not even close. That said, despite the fact that I have been mostly paleo/primal for the last 2 years this blog gets more traffic from my bread recipes (see here, and here) than anything else. So, for those that want great gluten free bread that is better than anything you can find in a store, that is moist and tender and doesn’t have a grainy texture or fall apart if you look at it funny, here it is. This is a slightly sweet bread and is really nice for a change. I hope you enjoy as much as I did.
1/3 cup expeller pressed melted coconut oil
1/3 cup honey
1 1/3 cup very warm water
1/3 cup dried cranberries
1 T yeast
1 cup sorghum flour
1 cup tapioca flour
1/2 cup ivory teff
1/2 cup dark teff
1 1/2 tsp salt
1 T plus 1/2 top xanthan gum
1/2 cup chopped raw pecans
Preheat oven to 200 degrees and then turn it off keeping the oven light on. Heat water (it needs to be pretty hot because when you add it to the eggs etc it will cool down considerably. After adding the water to your other wet ingredients you want the temperature to end up being about body temperature.) Add cranberries to soak for a couple of minutes while you get the other wet ingredients assembled. In the bowl of your stand mixer add the eggs, melted coconut oil and honey and mix well. Add water and cranberries and yeast and stir until combined. Let it sit so the yeast will proof while you assemble your dry ingredients and prepare your pans. Using mini loaf pans lightly grease with coconut oil and then line with wax paper. This doesn’t have to be pretty or exact. It won’t matter in the end. Roughly trim the edges of the paper so it doesn’t hang over the sides too far. In a large bowl sift all of your flours with the xanthan gum and salt. When your liquid ingredients look all foamy add the dry ingredients with the mixer on medium low. Mix well. Scrape down the sides. Mix on medium speed for 2-3 minutes until well combined. Add pecans and mix through. Divide the dough between the two pans. Coat your hands in melted coconut oil and smooth the tops of the loaves. Make sure your oven is turned off with the light on and place the pans on the middle rack to rise for 25 minutes. When the time is up turn on the oven to 350 degrees and set the timer for 38 minutes. No need to pull the bread out to pre-heat the oven. When they are done remove from oven and let cool on the counter top, in the pans. When they are cool enough to touch you can remove from the pans and slice and serve.
Yes, those are peanuts in the picture. No, I don’t usually eat those. Sunflower seeds are a better choice. The second time I made this I did have sunflower seeds and used those. I liked it better. I came up with this idea after eating at my favorite Vietnamese restaurant. I get the same salad every time I go there. Their version likely has soy in it and now that I think about it probably wheat because they use regular soy sauce. Hmmm and I wonder what they sweeten it with. I know it isn’t honey… Crap! The restaurant also adds daikon radish, shrimp and BBQ pork (and does not have the seaweed in it). I want to try that at home too but that will require some pre-planning. Does ayone have a good recipe for Vietnamese BBQ pork?? This salad is sweet and salty and was whipped up in 10 minutes. I almost didn’t post this recipe. I realize that most people don’t keep Thai basil and arame in their house as a staple. I don’t expect this to be a very popular post. However, this is currently my favorite salad and if you happen to have access to the ingredients I highly recommend it.
Half a head of green cabbage – shredded
1 english cucumber with the skin on – quartered and sliced
fresh Thai basil – handful
fresh mint – handful
big pinch of dried arame (seaweed)
sunflower seeds as a topping
1/4 cup EVOO
3 T Braggs liquid aminos or coconut aminos
1 T sesame oil
1/4 cup unsweetened rice vinegar
3-4 T raw honey
Soak the arame in room temperature water. It softens in just a few minutes and doubles or triples in size. Next make your dressing. Combine all ingredients in another bowl and whisk together until well blended. In your food processor using the slicing blade shred half a head of cabbage. You could do this by hand too if you are less lazy than I. Then slice your english cucumber lengthwise into quarters and feed it through the food processor (or slice by hand). Very coarsely chop the Thai basil and mint. Add cabbage, basil, cucumber, mint and arame to a large bowl. Mix everything together. Dress the salad as you need it. The dressing keeps well in the fridge. Top with a handful of sunflower seeds.
This post was shared at http://www.realfoodwholehealth.com/2012/01/fresh-bites-friday-january-27-2012/
I hate the idea of throwing things away. I had 3 big over ripe bananas sitting there waiting to be used. I tweaked an old recipe of mine for Banana Nut Muffins and they turned out great. The kids loved them. My 7-year-old who isn’t a big eater tossed back 2 right away and then asked if I could make more for her lunch. Sure! No problem. These were really quick to make despite the fact my 3-year-old was “helping”. These muffins are not sweetened with anything but bananas. Well, bananas and chocolate chips. 🙂 They are grain, nut, gluten, soy, dairy free and have no added sugar. AND the kids still loved them.
Banana Chocolate Chip Muffins
3 mashed over ripe bananas
1/2 tsp baking soda
1/4 cup melted coconut oil
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup coconut flour
1/2 cup chocolate chips (I use ENJOY LIFE)
I’m not much into the mucking around with the mixing of the wet in one bowl and then mixing of the dry in another bowl and then finally mixing the two together. Sifting? Forget it. Way too many dishes. So… Preheat your oven to 350. In a large bowl add the bananas and mash them a bit. You can use your hands for this and save dirtying yet another piece of kitchen equipment. Add the eggs, baking soda, salt, nutmeg and melted coconut oil. Use a hand mixer and mix until well blended. Add the coconut flour and mix until pretty smooth. Then stir in your chocolate chips. Line 11 cupcake tins with liners. I used a level ice cream scoop to spoon the batter into the lined tins. 12 would have made a nice number but the ice cream scoop made this recipe in 11. Bake for 25-30 minutes until the tops are lightly browned and a toothpick inserted into the middle comes out clean. These are great warm. If there are any left after these cool store them in the fridge.
This post was shared at: http://www.thehealthyhomeeconomist.com/monday-mania-1232012/, http://www.realfoodwholehealth.com/2012/01/fresh-bites-friday-january-27-2012/
This is too good to not find the time to share. This recipe is inspired by my friend Stephanie who makes something similar. Her version has the same basic ingredients but has jello in it. It is great but I wanted to try something sugar free. It was her version of this that first introduced me to eating raw cranberries. Honestly that had never occured to me. I had only ever had cranberries as cranberry sauce. I made this a few days ago and it worked out to be a very big bowl. I figured I would never get to the bottom of it and that it was unlikely that anyone else in my family would eat it. I was wrong on all sides of that thought. It was all gone in less than 2 days. True, it was me that ate 90% of it but that may have had something to do with the fact that I hid the bowl in the back of the fridge so it wouldn’t attract attention. It was super quick to make. I want to hurry and write this up so I can go make more. I was thinking about Thanksgiving dinners as I ate this. We all have experienced the coma that follows the big dinner. I was always told that it was the tryptophan so something like that in the turkey that makes us sleepy. I think it is the carbs. Think about it. The usual dinner includes stuffing, mashed potatoes, sweet potatoes, marshmallows, gravy, cranberry sauce… and that is all before the dessert. For me anyway that all spells carb coma. This salad contains all the flavors of fall without all the carbs. Enjoy. And Happy Thanksgiving!
1 12 oz bag whole cranberries
4 peeled oranges cut into chunks
3 small apples – cored (skin left on if they are organic)
3/4 cup pecan pieces
1/4 of a large pomegranate
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 T honey (optional)
In a large bowl food processor add the cranberries, apples, oranges and pecans. Pulse until you get a consistency you like. Transfer into a large bowl and add pomegranate, cinnamon, cloves and honey if you are using it. Toss to combine. Adjust to desired sweetness with honey.
Honestly, I’m not a big lover of squash. I eat it because it is a sort of neutral filler, it’s often cheap and it’s low carb. I can’t eat it by itself. Ick. In something like my lasagna, sure no problem. So, in my CSA bag for the last few weeks there were several squash. I made some squash pancakes which were great but I still had a few of those squash that have the hard yellow exterior. Those things were staring at me every time I opened the fridge for a week. I considered giving them to the chickens. I am so glad I didn’t. This is by far the very best way I have ever eaten squash. I loved it and so did everyone else. It was great in my lunch the following couple of days too.
4 squash halved lengthwise, seeds removed
Drizzle squash with olive oil and season with salt and pepper. Bake at 375 for 20 minutes.
2 T fat of choice (I used bacon grease)
1 large onion, chopped
1 red pepper, chopped
5 cloves garlic, minced
1 T Italian seasoning (check ingredients. there should only be herbs in there – no fillers or preservatives)
1 tsp salt
pepper to taste
10 sliced black olives (maybe 1/3 cup)
1.5 lb ground beef
1 can diced tomatoes or 3-4 chopped fresh
1-2 tsp red wine vinegar
Heat oil in large saute pan. Add onions, bell pepper and garlic. Saute for approximately 10 minutes or until veggies are nearly cooked. Add ground beef, Italian seasoning, salt and pepper. When beef is nearly cooked through add tomatoes and olives. Cook until beef is done. Remove from heat and add vinegar. When squash is tender remove from oven and fill tightly with ground beef mixture. Return to oven and bake for 10 additional minutes at 375. Serve immediately.