Category: Main Dish

Thai Green Curry Burger Wraps with Spicy Peanut Sauce

Published on by Alissa4 Comments

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Are you sitting down? Because when you taste this burger, I swear you will fall over. It is a religious experience and will fill you with joy. And best of all…this burg is a tastebud-party that you can hold in your HAND! YOUR HAND! This will revolutionize your tailgating burger experience. For those of us that don’t get to partake in burger buns, here is your chance at handheld goodness.

Portable spicy burger snacks are the best….especially when they are topped with peanut sauce. Mmmmm.

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This burger comes at you with green curry, spicy siracha sauce, tangy pickled slaw, herby freshness, and then the holy moly frijole PEANUT SAUCE. Seriously, this peanut sauce will change your life. Stick this recipe in your back pocket and USE IT. I am now an amazing fan of peanut butter on burgers. For a paleo friendly sauce, just replace the peanut butter with almond butter or sunbutter.

Really. Just try it. Trust me. You won’t look back.

Your life will consist of BPS and APS…life Before Peanut Sauce (BPS) on burgs and life After Peanut Sauce (APS) on burgs.

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Now the ingredient list below is a bit lengthy. But don’t let that scare you. These burgs come together pretty quickly once you get everything prepped. I promise it is worth it and it will blow the mind of anyone that you serve it to. These also are great sliders to prepare for a crowd for football watch parties. But if you make them, just invite me. Because I can’t get enough of them.

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Thai Burger Wraps with Spicy Peanut Dressing

Green Curry Burger Ingredients

  • 1 lb ground beef
  • 1/2 Tablespoon fish sauce
  • 1/2 Tablespoon soy sauce
  • 1 Tablespoon green curry paste
  • 1/4 cup green onions, diced
  • 1/4 cup cilantro, chopped
  • 1/2 Tablespoon siracha
  • 1/4 teaspoon sea salt

Burger Fixins’

  • Asian pickled slaw
  • ¼ Cup fresh cilantro leaves, chopped
  • ¼ Cup fresh basil leaves, chopped
  • ¼ Cup fresh mint leaves, chopped
  • 4 leaves of green cabbage
  • Siracha
  • 1 lime, sliced into 4 slices

Thai Spicy Peanut Sauce

  • 1 Tablespoon fresh ginger, peeled and grated
  • 1 clove garlic, minced
  • 1/3 cup unsalted creamy peanut butter (or almond butter or sunbutter)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon lime juice
  • 1 Tablespoon honey
  • 1 teaspoon Siracha
  • ¼ Cup water

Instructions

  1. Making Patties: Combine all of the ingredients in a large bowl and mix with hands until ingredients are distributed throughout meat. Try to handle as lightly and as little as possible  so that the meat does not become compact and tough when cooking. Marinate meat for 15 minutes before making patties. After 15 minutes, lightly form the meat into 4 equal-portioned patties, about ¾-inch thick. Make a dimple in the middle of the patty, pressing down with thumb or fingers. This will keep the burger from bulging and maintains juiciness.
  2. Peanut Sauce: Combine all ingredients in a food processor or blender. Blend until smooth. Set aside.
  3. Cooking Patties: Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side.
  4. Wrap Fixins and Toppings: Mix herbs in a bowl and set aside. Wash cabbage leaves and allow to dry.
  5. Assembling Burger Wraps: Lay out washed and dried cabbage leaves. Spread 1 teaspoon of siracha in the bottom of each cabbage leaf. Then on top of the cabbage leaf, place one grilled patty, then one heaping tablespoon of peanut sauce, then add 1/3 C of pickled slaw, and then top with one heaping tablespoon of herb mixture. Spread additional siracha and fresh lime juice on top of your burger wrap.

Kale Salad with Roasted Corn and Lime Cilantro Vinaigrette

Published on by Alissa2 Comments

Kale Salad with Roasted Corn and Cilantro Lime Vinaigrette

Fall is rolling in so wonderfully. But I still have some end of summer garden goodies to go through. This salad is a culmination of everything that the end of summer has to offer….corn, cucumber, tomatoes, kale, cilantro! It’s all here and ready to punch your taste buds and use up any great garden overflow.

This your last chance. Get it in before pumpkins take us all over! I may be a little late for some of you. Ya, I see your Pinterest pages devoted to pumpkin everything…. yes, I too am salivating. But I have to slip this one last salad in here before we all turn orange and spiced and everything nice.

Kale Salad with Roasted Corn and Cilantro Lime Vinaigrette

If you are a part of the lucky few to still have sweet corn, I have a super easy peasy way to roast it…do it on your gas burner on your stove. Have electric oven? Never fear…stick those shucked ears into the oven under a broiler. Ooooh! But keep an eye on them or else you’ll end up with popcorn in your oven.

Kale Salad with Roasted Corn and Cilantro Lime Vinaigrette

Kale Salad with Roasted Corn and Cilantro Lime Vinaigrette

This salad is also brightened up with one of my favorite herbs, cilantro. The Cilantro Lime Vinaigrette is based on this amazing recipe from Closet Cooking.  You can use this vinaigrette on anything…shrimp, delicate squash, kale, maybe even pumpkin, but also your finger…anything. So give all of those lingering veggies a home and place them in a bountiful bowlful of love. And please, resist the urge to dump pumpkin in here…for just a few more days!

Kale Salad with Roasted Corn and Lime Cilantro Vinaigrette

Kale Salad Ingredients

  • 1 bunch of kale, stems removed and leaves cut into 1-inch strips
  • 1 medium tomato, or 2 small heirloom tomatoes, chopped
  • 1 cucumber, chopped
  • 2 ears of sweet corn, shucked
  • 1/2 red onion, cut into thin slivers
  • 1/2 cup of cilantro leaves

Vinaigrette Dressing Ingredients

  • 1/2 cup loosely packed cilantro leaves and stems
  • juice of 2 large limes (about 1/4 cup)
  • zest of 1 lime
  • 1/4 cup olive oil
  • 1 garlic clove
  • pinch of cayenne pepper or red pepper flakes
  • salt and pepper to taste

Instructions

  1. Wash and remove the stems from the kale. Cut into 1-inch pieces. Place into a bowl and gently massage the kale (yes, massage it), until the bright green leaves start to turn dark green. I promise, it will taste better. Sprinkle with a little bit of salt and set aside.
  2. Place shucked ears of corn either directly onto a gas burner on your stove (as shown on the picture), or onto a hot grill, or under a broiler.  Watch carefully, and turn every few minutes until all sides are sufficiently charred and roasted to your liking. Cut kernels from the cob. To do this, rest the ear firmly in a bowl or on a cutting board and use a sharp knife to cut from stem to tip. Make sure to not cut into the cob.
  3. Toss the roasted corn kernels, diced tomatoes, cucumber, and onion into the bowl of kale.
  4. Place all ingredients for the dressing into a bowl of a food processor and blend well. Drizzle the dressing on top of the kale salad. You will likely only need part of the dressing. Toss until all of the salad is covered. Refrigerate until ready to serve. Mix the salad again just before serving. You may need to top it off with reserved dressing. Store any leftover dressing in the refrigerator and use within 3 days.

Heirloom Tomato Quiche with Rosemary Almond Flour Crust

Published on by Alissa2 Comments

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People! We have a lot to celebrate around here. The weather in Kansas City has been ridiculously amazing. Highs in the 70s…in AUGUST! I’m in heaven. My windows are wide open! I’m sitting on my back patio. I’m wearing long sleeves in the mornings! Could it get any better? Oh yes it can…

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We got our Google Fiber hooked up this week! My internet is Speeeeeeeedy McSpeederson!

AND my family sent me some fresh honey from the farm!!!!! YUM!

AND my husband started back as a teacher! High five hard working teachers!

AND my middle sister went off to college! High five college students!

AND I went and saw my first NFL game…GO CHIEFS (even though you lost…:( )

AND the Royals are dominating… wild card spot here we come!

AND my tomatoes are FINALLY turning red…after sitting green for eveeeeer…

AND one of my best friends is having her baby!!!!! Right. Now.

Well…*looks at watch* maybe in a few hours. *checks phone*

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I’m anxiously waiting for this beautiful baby girl. She is 13 days past her due date. COME ON lil’ lady!!!! So, I’m cleaning my house, scrubbing my floors….*checks phone*

Mowing my lawn, pulling weeds…. *checks phone*

Pulling more weeds….*checks phone*

Tweezing my eyebrows…. *checks phone*

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You get the picture. The arrival of this beautiful baby girl is more exciting than the onset of my amazing juicy heirloom tomatoes. Ya…Mirabel, you are that special and your KC family can NOT wait to meet you.

*check phone* Still no word.

Ok, so, since Mira still hasn’t come, let’s talk about this heirloom tomato Quiche. I used my basic almond flour tart crust and filled it with a thinly sliced Cherokee purple tomato, fresh herbs, and fresh farm eggs. I have made this for the past several weekends. The rosemary crust and fresh heirloom tomatoes are splendid together. This is definitely a winning brunch recipe that is perfect whip up when you have company. And don’t think quiche is just for breakfast, I ate this puppy for lunch and dinner!

*checks phone*

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Heirloom Tomato Quiche with Rosemary Almond Flour Crust (Grain Free, Gluten Free, Dairy Free, Paleo Friendly)

Serves 6

Ingredients

  • 1 9-inch savory rosemary almond flour tart shell
  • 1 large heirloom tomato (I used cherokee purple)
  • 1/4 cup fresh herbs (such as basil, chives, parsley), chopped
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon dijon mustard
  • 1/8 teaspoon cracked pepper

Instructions

  1. Preheat oven to 350 F. Prebake rosemary almond flour tart shell (or crust of your choice) for 10-15 minutes. Remove from oven and allow the tart crust to cool on a wire rack while you prepare the filling.
  2. Slice one large heirloom tomato in half. Then slice in very thin slices, perpendicular to the first cut so that you have thin half moons (as shown in the pictures above). Place a few layers of paper towels onto a large plate. Lay out the tomato slices in a single layer on top of the paper towels to drain some of the extra juice. Sprinkle lightly with salt. Allow to sit for about 5 minutes.
  3. In a medium bowl, combine the eggs, herbs, salt, dijon mustard, and pepper.
  4. Place the tart crust on a rimmed baking sheet (to catch any flow over of the quiche filling). In the slightly cooled tart crust, place the tomatoes in a single layer in a circular fan patter on the bottom of the tart crust. Pour the egg mixture evenly over the tomatoes. Using the rimmed baking sheet with the filled quiche into the preheated oven. Bake for 45-55 minutes, keeping an eye on it. It will be done with the center of the quiche is set. Transfer to a wire rack and cool for 10 to 20 minutes. Serve warm.

Rosemary Almond Flour Tart Crust

Published on by Alissa5 Comments

I’m on a mission to take life slower. Sometimes things move so quickly that I get caught up in trying to get everything done perfectly and on time and I miss the important things that are going on around me. I forget to breathe. I forget the basics. I focus on the wrong things.

This weekend I decided to slow down, to be present, to breathe.

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Hang my clothes out on the line.

Read a book.

Spend meaningful time with dear friends.

Eat butter pecan ice cream and remember my father.

Remember the basics.

Hold my husband’s hand.

Eat simply. And simply eat.

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Bake something wholesome…. like a savory tart, which is where this basic tart crust came into my life this weekend. Everyone should have a basic pie crust and tart crust recipe up their sleeves. And bonus for the gluten and grain free gang, almond flour makes a wonderful flaky and light crust.

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This basic tart crust is based on a fabulous recipe from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam. (Which is a great book for those who are breaking into the world of almond flour baking.) This basic tart crust recipes is easily adaptable to go to the savory side or the sweet side. Currently my fave way to serve this tart crust is by adding fresh herbs from the garden and filling it with eggs and heirloom tomatoes. Simple. Done. And leftovers will be breakfast for the upcoming week! Man, I’m liking this simple life.

For other savory fillings, you could use this crust for a quiche crust or as an open pot pie crust! However, if going sweet, eliminate the black pepper and rosemary and add a tablespoon of honey. This would be simply great filled with lemon curd. Mmmm.

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Rosemary Almond Flour Tart Crust (Adapted from Gluten-Free Almond Flour Cookbook)

Makes 1 9-inch tart crust

Ingredients

  • 1 1/2 cups almond flour (I use Honeyville)
  • 1/4 teaspoon salt
  • 2 teaspoons fresh chopped rosemary
  • 1/8 teaspoon ground black pepper (optional)
  • 1/3 cup coconut oil (or butter), softened
  • 1 to 2 Tablespoons cold water

Instructions

  1. Preheat oven to 350 F. Lightly butter or oil a 9-inch tart pan and set aside.
  2. Place the dry ingredients into a medium bowl and combine with a wire whisk.   Add softened coconut oil and mix with a spoon until combined. Add in the ice water, starting with just 1 tablespoon. Combine with your hands until the mixture begins to hold together. If the dough is not holding together, add a second tablespoon of cold water. Press into a ball. If making ahead, you can cover the ball of dough in plastic wrap at this stage and place in the fridge for a few hours until you are ready to bake it.
  3. Place the dough ball into the prepared tart pan. Starting from the center of the dough, press into the tart pan evenly working your way out to the sides. Press the dough up the sides evenly. Pierce the bottom of the crust with a fork a few times.
  4. If making a tart crust that will be cooked after it is filled, then you will want to partially bake the crust. However, if you are filling the tart with something that will not bake after it is filled, then you will need to fully bake this crust.  Place the tart crust in a preheated 350 F oven and either partially bake for 15 minutes or fully bake for 30 minutes or until the tart is lightly golden brown.
  5. Remove from oven and allow to cool on a wire rack for 5 to 10 minutes before filling.

Paleo Banana Ice Cream Cake

Published on by Alissa3 Comments

It’s already the middle of July and this weekend was the first time that I put a bathing suit on.  Honestly, between you and me…this doesn’t have to happen again.

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Why do bathing suits have to be so UNFLATTERING! Ugh.

I should just wear a T-shirt or a trash bag.

But Oh well….I guess I didn’t get too upset, because after swimming all day, all I wanted was ICE CREAM.  So I promptly made this amazing dairy free and grain free banana ice cream cake to go along with ribs that we smoked.  Maybe this is why my bathing suit is unflattering?  Ice cream cake + ribs?

Naaaaah.

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This cake is amazing. Creamy. Dreamy. Guiltless. It is made with cashews, bananas, dates, hemp seeds, raw cacao powder! Ya…shhhh….it’s good for you.

So I will just serve myself up another slice of cake…banana ice cream cake, that is. And I will eat it in my ugly, weird fitting, old bathing suit. And be happy.

Very happy.

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Paleo Banana Ice Cream Cake (adapted from This Rawsome Vegan Life)

Crust Ingredients

  • 1/2 C raw pecans
  • 1/4 C hemp seeds
  • 2 Tbsp cacao powder
  • 1/4 tsp salt
  • 1 C pitted dates

Caramel Ingredients

  • 1 C pitted dates, soaked in hot water for 10 minutes
  • 1/4 C water
  • 1/8 tsp salt

Chocolate Ingredients

  • 1/4 C cacao powder
  • 1/4 C water
  • 2 Tbsp coconut oil
  • 2 Tbsp honey or maple syrup or agave nectar

Filling Ingredients

  • 2 C frozen bananas (3 to 4)
  • 2 C raw cashews, soaked for 3 to 4 hours (or overnight)
  • 1/2 C water or nondairy milk
  • 1/3 C maple syrup or honey
  • 1/3 C coconut oil
  • 1/8 tsp salt
  • 1 tsp vanilla

Instructions

  1. Crust – In a food processor, place nuts, hemp seeds, raw cacao powder (or cocoa powder), and salt.  Pulse until the ingredients combine to make a flour like consistency. Add dates and process for a few minutes until it forms into a paste.  The mixture should hold together when you pinch a small amount between your fingers.  In a springform pan, place wax paper or syran wrap on the bottom. Press crust evenly into the bottom of the springform pan only slightly coming up the sides. Set in the freezer while preparing the filling.
  2. Caramel Sauce – Clean out food processor. Place soaked dates and 1/4 cup of water in the bowl of the food processor. Process for several minutes until a caramel-like substance is formed.  Add additional liquid as necessary. Add salt. Spoon into a separate bowl. Clean food processor bowl for next step.
  3. Banana Ice Cream Filling – Microwave the coconut oil in a small Pyrex dish for 30 seconds until mostly melted. Place all of the filling ingredients (except the caramel sauce) into the bowl of the food processor and blend on high-speed for several minutes until very smooth.
  4. Chocolate Sauce – In a separate bowl, combine cacao powder and 1 tablespoon of warm water. Stir carefully until a fudgey mixture is formed. Add warm water 1 tablespoon at a time until a drizzleable (is this a word???) fudge sauce is formed.  Stir in melted coconut oil at a tablespoon at a time. Keep mixture warm or it will harden. Pop in microwave if necessary.
  5. Assembly – Remove the crust from the freezer. Pour about two-thirds of the cashew mixture onto the crust and smooth evenly with a rubber spatula. Swirl in half of caramel mixture and alternate with 1/3 of chocolate mixture using a butter knife. Top with remaining filling. And swirl in remaining caramel sauce and another 1/3 of chocolate sauce. Drizzle any remaining chocolate sauce on top. Place in freezer for about 2 hours or until solid.
  6. Serving – To serve, remove from freezer about 30 minutes before serving.  Heat a smooth and sharp knife under hot water and cut the pie into 8 slices. Serve with any additional chocolate sauce. Store any remaining pie in the freezer.

Steak with Grilled Zucchini and Herb Salad

Published on by AlissaLeave a comment

So I am incredibly proud right now. I have to admit something to you.  I painted my kitchen!

Wait wait wait…Before I gloat, it should be known that I am the worlds worst at picking out paint colors. I have a near panic attack in the paint aisle with ALL OF THOSE STUPID COLORS. Names like “pony tail”, “mushroom mist”, “crisp dawn”, “twilight foxtail”….what?  Who comes up with these names for Pete’s sake!

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I swear I am partially color blind (is that a thing?). Or maybe I’m just terrible with colors. My wardrobe proves it. And I can’t decide on things. I have had paint swatches on a wall for months and months before. I have left painter’s tape in the hallway for nearly a year because I couldn’t pick a stupid paint color! Ugh. And when I do pick one, finally, I hate it. It either resembles a cardboard box, or a hospital, or baby blue boys room, or a 1980s doctor’s office. Seriously…I suck at this.  Well until yesterday!

I stand before you…well, I type before you today as a new woman! A woman who PICKED THE PERFECT GRAY PAINT! ya…GRAY. That is a bitch of a color, can I say. It’s either a purple gray, or a blue-gray, or a brown gray….blah! I just want gray.  And I did it…first try. Well…ok, with the help of my hubby. But honestly, we went in the paint store in the morning and looked at the colors.  We pointed at a color. Paint dude mixed it up. We went home and we completely repainted the kitchen cabinets in a day! A day! I have a new kitchen now…white walls instead of blue. Gray lower cabinets and the cutest farm hutch that I repainted in a bright turquoise. Totally urban farmhouse. I just have to redo the floors. Once it is all put back together I will post picks! High five to me and my man.

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But in the mean time, here is a simple farm salad that is easy peasy to throw together (even when your kitchen is in shambles from remod stuff). Fresh greens from the garden mixed with those fresh herbs that are so bountiful right now.  Top it with grilled steak and a fresh vinaigrette. Dinner in under 20 minutes. That includes the time to go pick your fresh veggies, if you are so lucky to have a garden. And even if you don’t have a back yard, you can easily grow these herbs and a salad mix in containers.  Try it!

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Steak with Grilled Zucchini and Herb Salad  (adapted from Bon Appetit)

Ingredients

  • 1/4 cup white wine vinegar
  • 1/3 cup olive oil plus 1 tablespoon
  • 1 teaspoon dijon mustard
  • salt and pepper
  • 1 medium zucchini, cut into 1/4-inch rounds
  • 1 lb hanger or skirt steak
  • 4 cups of arugula or fresh salad mix
  • 2 cups (packed) assorted fresh herb leaves (such as basil, mint, chives, parsley, cilantro)
  • salt, pepper, and smoked paprika or Piment D’Espelette to taste

Instructions

  1. Combine white wine vinegar and dijon mustard in a small bowl. Whisk in 1/3 cup olive oil until well combined. Season vinaigrette with salt and pepper. Set aside.
  2. Prepare grill for medium-high heat. Brush zucchini with remaining 1 tablespoon of olive oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 5 minutes on each side (watch carefully to not burn). Set aside and allow to cool.
  3. Next season steak with salt and fresh cracked pepper on both sides. Grill 5–7 minutes per side for hanger steak (medium-rare) or, for skirt steak (which is thinner), about only 2 minutes per side. Let rest for about 5 minutes.  Then thinly slice against the grain.
  4. Toss arugula (or fresh salad mix), herbs, grilled zucchini, steak, and reserved vinaigrette in a medium bowl. Season with smoked paprika (or if you are lucky enough to have piment d’espelette), salt and fresh cracked pepper.

Sweet Potato and Kale Stuffed Poblanos

Published on by Alissa4 Comments

My garden has a bumper crop of amazing lettuce, spinach, kale, and chard! It’s beautiful. But I am having a hard time trying to eat it all. Plus, we are leaving for PARIS in less than 24 hours and I need to figure out ways to harvest it before the summer heat and lack of watering kills it all.

I have made a few things recently that are perfect for freezing for quick weekday lunches.  Hope you enjoy! These were a big hit.

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These Sweet Potato and Kale Stuffed Poblanos are spicy and very flavorful. Poblanos are easy to grow but also can be found in your local market. They are great for stuffing, given their large open cavity. I roast mine over an open flame on the oven before stuffing and baking them.  It’s quick and easy and gives a great smoky flavor.

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Sweet Potato and Kale Stuffed Poblanos

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion
  • 2 to 3 medium garlic cloves
  • 1/2 jalapeño, deseeded and minced
  • 1 medium sweet potato, 1/2-inch cubes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 bunch of kale (about 4 cups chopped), or spinach
  • salt and pepper
  • 4 poblano peppers
  • Toppings: cheese, cilantro, and salsa

Instructions

  1. Preheat oven to 350 F. Prepare a 9X13 glass pyrex with oil or nonstick spray. Set aside.
  2. To make the filling, heat olive oil in heavy skillet over medium heat. Sauté onion until translucent (about 5 to 7 minutes).
  3. Add garlic, jalapeño, sweet potato, paprika, and cumin. Cook, stirring frequently, until sweet potatoes begin to soften (about 10 minutes).
  4. Clean kale and remove stems. Don’t dry off. Chop into 1-inch pieces. Add to sweet potato mixture. Cook until kale is wilted (about 3 to 5 minutes). Remove from heat and set aside.
  5. Cut poblanos in half right through the stem. Remove seeds and rinse and dry thoroughly. To broil poblano peppers in an oven, place the halves cut side down on a roasting pan. Place on the highest rack in the oven and broil on high for a few minutes until the skins are blistered.  You can also do this using gas burners on your stove. Place the poblanos skin side down onto the gas flame using tongs to turn. Remove when skin is well blistered, about 1 or 2 minutes per side.
  6. Place poblanos skin side down into the prepared pyrex dish.  Spoon about 1/4 cup of the sweet potato-kale mixture into each poblano half.
  7. Bake for 30 minutes at 350F. Remove from oven. Serve with cheese (optional), avocados, cilantro, and salsa.

Beef Curry with Sweet Potatoes and Cauliflower

Published on by Alissa1 Comment

There are several people who have had a huge hand in transforming the way I cook and approach food. Michael Pollan has definitely had a hefty part in it.  That is why I was so excited to finally hear him speak this weekend about his new book, Cooked.  He is one of the leading voices of the local food movement, eating “real” food, and getting back into the kitchen and cooking with your family. I love it.

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Before we left Oklahoma and moved to Kansas City, I thought I ate rather healthy. But I was still consuming a lot of processed food.  I think a lot of people think this way, even when they still eat a lot of processed foods because the box saaaaays it’s healthy. Right? and why would a box or advertising lie to me? right? bonjour? But despite cooking “healthy”, I was getting sicker and sicker every day, literally.  Everything I ate seemed to put my stomach into knots or stabbing pain or worse. I began an elimination diet. I came up with a new theory every day. At first I thought it was fatty meat…no meat! Then it was beans.. no beans! then it was dairy…. so I became vegan…. and by the end, I seriously was eating only oatmeal and sweet potatoes for months….MONTHS. 

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And then I read Michael Pollan’s In Defense of Food. At the same time, my cousin Sarah gave me an amazing book by Barbara Kingsolver, Animal Vegetable Miracle. Reading these books were like discovering a deodorant that finally works, or finding the perfect pair of jeans, or realizing that you left ten bucks in your coat pocket last winter!  If you are looking for a summer read, I recommend these books. Life…changed.

I immediately eliminated all processed foods. I was on a hunt for local sources of meat and produce.  Everything changed…for the better. My health improved. My relationship with food was so much better. I discovered vegetables I had never heard of…what the crap is celeriac???? I grew a garden (helloooo rhubarb), learned to can, make pickles, and preserve food anyway possible. I basically got in touch with my inner grandma. I love it.  My inner grandma loves it. My tummy loves it.

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Fresh produce doesn’t always require a lot of spices because their natural flavor is enough. However, during this odd time between winter and spring, fresh produce includes greens, or peas, or tubers, or something that was canned from last year’s garden.  Don’t be afraid by the long list of ingredients in this curry recipe. I promise this meal comes together rather quickly and yields an amazingly fresh and flavorful meal.  Serve with rice or, for a grain free option, make ‘riced’ cauliflower (recipe below).

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Beef Curry with Sweet Potatoes and Cauliflower (adapted from Food & Wine, January 2012)

Serves 4 to 6

Ingredients

  • 1 Tablespoon coconut oil
  • 1 lb grass-fed sirloin steak, cut into 1-inch pieces
  • 1 large or 2 medium onions, about 1 cup diced
  • 3 medium cloves garlic, minced
  • 2 tablespoons madras curry powder
  • 2 teaspoons turmeric
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1 14 0z can diced tomatoes with juice
  • 1 14 oz can unsweetened coconut milk (light okay)
  • 2 tablespoons apple cider vinegar
  • 1 cup water or broth
  • 1 medium sweet potato, 1-inch dice
  • 1 head of cauliflower, chopped into 1/2-inch pieces*
  • 1 1/2 cup frozen peas
  • cilantro (optional)

Instructions

  1. Heat coconut oil in dutch oven over medium-high heat.  Add diced sirloin steak and brown the pieces on all sides, about 5 minutes. 
  2. Add onion, curry powder, turmeric, ginger, and salt and stir frequently until onion is softened (about 5 minutes). Add garlic and stir constantly and cook for an additional minute.
  3. Add canned tomatoes, coconut milk, apple cider vinegar, water, diced sweet potatoes, and half of the diced cauliflower. Bring to a boil. Reduce heat to moderate heat and continue cooking covered until potato and cauliflower are tender (about 15 minutes).
  4. Turn heat to low. Mash some of the potatoes with the back of a spoon.
  5. Stir in frozen peas. Turn heat off and place lid on dutch oven, allowing peas to cook through for a few minutes. Add additional salt, pepper, and cayenne to taste.
  6. Serve in bowls with chopped cilantro and riced cauliflower (or regular rice). Directions for riced cauliflower are provided below.

*Riced Cauliflower – Place the other half of the diced cauliflower into the bowl of the food processor. Pulse for a few seconds at a time until you get rice-sized pieces. Do not over process or it will become puree cauliflower.  Place in a microwaved-safe dish with a lid slightly ajar and microwave for 3 minutes. Stir.

Fiesta Time – Brunch Edition

Published on by Alissa1 Comment

Happy Quatro De Mayo!  This is the day to gather up all of your tasty recipes because tomorrow is Cinco de Mayo. Get started early with a brunch party!  I have collected and included a few of my favorite gluten-free mexican brunch recipes for a recipe roundup.

Make Ahead Mexican Breakfast Casserole

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Black Bean and Chard Breakfast Tacos

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Huevos Rancheros with Black Beans

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And for those egg haters, this Mexican Chicken and Lime Soup is a perfect.

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Or what about Carnitas??? seriously, this is always a winner plus you can cook it all day in the crock pot!

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And how can you not have a salsa bar???  The Rhubarb Salsa is amazing and the Basic Salsa is one of my favorites.

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Spring Pea Pesto with Spaghetti Squash

Published on by Alissa5 Comments

Are you ready to have your mind blown….with peas?

Go get peas right now. Wait…come back. Go get them after I finish telling you about the magic of pea pesto.  Not a fan of peas? I’m begging you to try them again. This is not the mushy pea goosh of your childhood. This is a dish that captures the fresh flavors of spring…peas, mint, lemon…and puts them together in a creamy pesto. I served my magic pesto on a bed of healthy spaghetti squash “noodles.”

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I heart all things pesto…basil pesto, kale pesto, broccoli pesto, pesto pesto. What’s not to love about throwing a bunch of items in a blender, whirling it around, and getting something that will jazz up just about anything. But my heart has been stolen by pea pesto.  Plus it’s uber green and cute.

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I whipped this dish up rather quickly this past week. It would be perfect for a busy weeknight meal. You can use both fresh or frozen peas for the pesto. Reserve about 1/2 cup of peas for serving with the squash “noodles”.  Make the pesto while the spaghetti squash is cooking in the microwave. I think this dish would be amazing with seared scallops or shrimp.

OK, so I now relinquish you to go get peas. Eat up! Spring is here.

Spring Pea Pesto with Spaghetti Squash

Serves 4

*Note – I used cashews to make the pesto a bit creamier. However, walnuts, almonds, or pine nuts would also work in this pesto.

Ingredients

  • 1 medium-sized spaghetti squash
  • 1 1/2 cups of fresh or thawed frozen shelled peas
  • 1/3 cup cashews*
  • 1/4 cup packed fresh mint
  • Juice of 1/2 lemon
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. SQUASH NOODLES – Place whole spaghetti squash in microwave for 2 minutes.  Remove from microwave and cut spaghetti squash in half lengthwise.  Scoop out the seeds. In a large microwave-safe glass container, place the two halves cut side down. Pour 1-4/ to 1/2 cup of water into the base of the container (about 1/4 inch deep). Microwave on high for a total of 10 to 12 minutes (depending on the size of your squash). Check on the squash halfway through the cook time. When the squash is soft to the touch, it is done. It will be extremely hot, so allow it to rest for about 10 minutes. Make your pesto during this time. Once it is cooled down, scrape out the insides with a fork to get your squash “noodles.” Set your “noodles” aside.
  2. PESTO – Set aside 1/2 cup of peas for later use. For the pea pesto, place 1 cup of peas, cashews, mint, lemon juice, and salt in the bowl of a food processor.  Process for 2 to 3 minutes until mixture is well blended, scraping down the sides of the bowl as needed. With machine running, drizzle in the olive oil.  The pesto can be made ahead of time and frozen or kept in the refrigerator for up to a week.
  3. ASSEMBLY – To construct the “pasta” dish, add the pesto to the cooked spaghetti squash noodles. Stir in the reserved 1/2 cup of peas.  Salt and pepper to taste.  Garnish with slivers of mint.  This would also be great with shrimp or seared scallops!