Roasted Finerling Potatoes + Mustard Vinaigrette (vegan, GF, DF)

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Cameron and I spent this past warm and sunny Saturday at a cookout in our friends backyard here in Brooklyn. It was so nice to be outside in the sunlight.  

We brought hot dogs, grapefruit la croix, a green bean salad, chocolate chip cookies and these potatoes.  

This might be my new warm weather potluck recipe. I wanted something different than the usual picnic potato salad. More like a German potato salad. The roasted potatoes and red onion are tossed with thyme and a simple Dijon mustard vinaigrette. It’s a simple recipe that’s gluten free, dairy free and vegan. 

Roasted Potato Salad + Mustard Vinaigrette  

48oz red fingerling potatoes, halved lengthwise  

1 red onion, chopped

grape seed oil, about 1/4 cup

s + p

2 teaspoons fresh thyme leaves

1 big tablespoon Dijon mustard

3 tablespoons red wine vinegar  

1/3 cup olive oil

Heat oven to 425 degrees. Toss potatoes and red onion in grape seed oil. Arrange on a baking tray. Sprinkle with salt and pepper. Roast until tender and browned, about 45 minutes. (You can toss them halfway through but I don’t) 

Remove from oven. Sprinkle thyme leaves over potatoes. Set aside until warm but not hot.  

Make the mustard vinaigrette by whisking mustard and vinegar together. While whisking constantly slowly stream in oil. Slowly adding the oil will help the vinaigrette come to together here. Whisk until all the oil was been worked in and vinaigrette is emulsified. Spoon over or toss with potatoes. 

 

  

Curry + Turmeric Roasted Cauliflower (Paleo, Gluten Free, Dairy Free, Vegan)

I make this every Sunday.  It's so good.  Sometimes I like to chop up the florets really small and eat it like popcorn.  It usually doesn't last but if it does I'll add to salads during the week.  

For reference - the photo is one normal sized head of cauliflower.  It doesn't make enough!  It really shrinks during cooking.  I'd say it serves 2.  

Turmeric Curry Cauliflower

1/4 cup grape seed oil

1/2 teaspoon curry powder

1/2 teaspoon turmeric powder

1/2 teaspoon kosher salt

a few turns or a pinch of black pepper

1 head cauliflower, chopped

Heat oven to 400 degrees.  Line a baking tray with parchment paper or lightly oil it.  Set aside. 

Combine oil, curry powder, turmeric powder, salt and black pepper in a large bowl.  Toss chopped cauliflower in oil mixture until evenly coated.  The better and more evenly you coat it the better it will be.  I like to get my hands in here - tossing and rubbing the pieces in the oil. It's messy but makes it so much better.  Transfer cauliflower to baking tray and place in oven.  Roast until edges are browned and pieces are soft, about 40 minutes. 

Simply Roasted Beets

The other day, I walked through the kitchen and found a little bowl of chopped, cooked beets.  I snuck a little bite and was blown away by how simple and tasty they were.  Like HOW AM I NOT EATING BEETS ALL THE TIME!? kind of good.  

So, Cam taught me how to make beets.  He really is a genius with veggies.  

This is more a technique than a recipe.  Feel free to use it for any amount of beets - like for that 20 serving side you're planning on making for Thanksgiving next week.

If you are using different color beets, keep them separate until assembling your final dish - the colors will bleed. 

Easy Beets

some whole beets 

water

olive oil

optional aromatics like citrus peel or herbs

red wine vinegar

salt

Heat oven to 400 degrees.  Chop off the stems and tips of beets.  Place in baking dish and fill with water.  The water should reach 1/3 to 1/2 way up the beets.  (I use a loaf pan when I make beets for just us two.)

Drizzle a bi tof olive oil and add aromatics (oj is great) if using.  Cover with aluminum foil and place in oven.  Cook about one hour.  To test if beets are done, do a poke test: poke it with a cake tester or thin knife to feel if they are done.  

Uncover and rub beets in a bowl of cool water to easily remove the skins. Chop beets and toss in a generous amount of red wine vinegar.  Let sit 30 minutes at room temperature.  

Salt to taste.  These can be eaten now as a simple side dish or used as a salad component.  

Cauliflower Fried Rice (AIP, Paleo, GF, DF)

As a former lover of all things rice, I' m going to be very honest with you and let you know that cauliflower, no matter how dolled up it is, is not rice.  It just isn't.  I think if you can wrap your head around that then you will be fine with cauliflower standing in for your exiled rice.  You're on the AIP diet right now and that means no grains.  Very sadly rice is a grain.  So repeat after me:  I love stir fried riced cauliflower, I love stir fried riced cauliflower...

Rice and chickpeas (ok and popcorn) have been the hardest things for me to give up on AIP.  I didn't realize how much of these things I ate.  Gluten?  No problem because I had rice!  But not right now.  This cauliflower rice is really good - I just can't call it rice. 

Stir fried Riced Cauliflower

for the sauce

1/2 teaspoon turmeric powder

2 tablespoons, coconut aminos (or tamari soy cause for non aip)

1 teaspoon apple cider vinegar (or rice vinegar for non aip)

1 teaspoon sesame oil (for non aip)

1 teaspoon ground black pepper

for the stir fry

1 head cauliflower, in large pieces

2 tablespoons coconut oil

1 small yellow onion, finely diced

4 cloves garlic, minced

1 inch ginger, peeled, minced

1 carrot, peeled, finely diced

1 zucchini, finely diced

1 cup chopped mushrooms

In a small bowl, whisk turmeric, aminos, vinegar, sesame oil (if using) and black pepper.  Set aside.

Pulse the cauliflower is a food processor until it is the size of rice.  This happens very fast so watch out or you'll end up with cauliflower couscous.  Set aside. 

Heat coconut oil in a wok over medium high heat.  Once hot,  add onion, garlic and ginger, cook 5 minutes, stirring constantly.  Add carrots, zucchini and mushrooms, cook 5 minutes, stirring constantly.  Add more oil if needed.  Add cauliflower rice and prepared sauce.  Cook until heated through.  

 

 

 

Vietnamese Slaw (Paleo, GF, DF)

We served this with the Five Spice Coconut Fried Chicken previously posted.  I used the leftovers from both to make a great chopped salad the next day.  Everything should be sliced nice and thin.  The mandolin is your friend here. 

This recipe is not AIP but I have included options in parenthesis.   I am still on AIP but my doctor has ok'd sesame oil, fermented organic soy products like tamari soy sauce and miso.  And rice vinegar infrequently and in small quantities.  He also mentioned that if seeds are soaked overnight that they lose most of their inflammatory properties.  Interesting. 

Vietnamese Slaw

1 tablespoon sesame oil (AIP sub avocado or olive oil)

2 tablespoons tamari soy sauce (AIP sub coconut aminos)

3 tablespoons rice vinegar (AIP sub apple cider vinegar)

1/2 head red or green cabbage, shredded

3 carrots, peeled, shredded

1 red onion, thinly sliced

Whisk together oil, tamari and vinegar.  Toss with cabbage, carrots, onions and cilantro leaves. Place in refrigerator to chill 15 minutes before serving. 

Easy Asian Cucumber Salad (paleo, dairy free, gluten free)

One of my coworkers brought me a simple sesame cucumber salad from a nearby thai place one night and I've been meaning to make one since.  It's so good and perfect cool, crunchy treat for summer.  I'm bringing this one to a sunny afternoon cookout.  

Leftovers are great on a green salad with carrot ginger dressing and grilled chicken.

*If you're avoiding soy and trying to keep things paleo friendly,  skip the tamari soy sauce and substitute coconut aminos.  Coconut aminos is a bit sweeter than tamari soy sauce so you might not need the honey either. 

Serves 6-8.

Sesame Cucumber Salad

2 greenhouse cucumbers, thinly sliced

2 teaspoons kosher salt

1/4 cup rice vinegar

1 1/2 tablespoon sesame oil

1 teaspoon tamari soy sauce* or coconut aminos

1 teaspoon fish sauce

1/4 teaspoon honey*

toasted sesame seeds

Toss cucumbers in salt, place in colander and let sit 30 minutes, rinse and dry.

Meanwhile, whisk together rice vinegar, sesame oil, tamari, fish sauce and honey.  Toss with cucumbers.  Garnish with toasted sesame seeds. Chill and serve. 

 

Simple Sugar Snap Peas

I really like these little things.  So much that they didn't even make it to our actual dinner plates.  Cam and I just stood around the dish I had transferred the peas to, chatting, eating these with our fingers as soon as they were out of the hot pan.  That's how I know something's good - if I eat it standing up.  

These snap peas are healthy, flavorful, fresh tasting and super quick.  Extra points for being a green vegetable.  

serves 2.

Snap Peas + Shallots + Lemon

1 teaspoon olive oil

5oz sugar snap peas, trimmed

1 shallot, minced

juice of one lemon

salt, to taste

Heat a skillet over high heat.  When hot, add olive oil.  Add snap peas and shallots.  Saute, stirring constantly, until tender, about 5 minutes.  Remove from pan.  Season with lemon juice and salt.  

 

 

Regular Cornbread

Nothing crazy here.  Just your usual cornbread.  It's not sweet and has a mild corn flavor.  It's perfect for chili.  Stir in kernels from one ear of corn if you like.  

If you don't have buttermilk: use 1 1/2 cup milk but substitute 2 tablespoons for the milk with white vinegar.  Set aside for 5 minutes before using.  It will become tangy and thick. 

Makes one 8" x 8" pan of bread.

Cornbread

1 cup cornmeal

3/4 cup all purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

pinch cinnamon

6 tablespoons melted butter

1 egg

1 1/2 cups buttermilk

Heat oven to 425 degrees.  Oil an 8" x 8" pan.  Set aside.  

Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon.  Fold in melted butter, egg and buttermilk (corn kernels, if using) until flour is hydrated. Batter will be lumpy, it's ok, just don't over mix.  Pour batter into prepared pan and bake until edges are golden brown, about 25 minutes. Cool in pan 5 minutes.  

Our Kale

It's Cam's kale, really.  He really knows what he's doing with his leafy greens.  I figured since just about everything on here I suggest to be eaten with kale that I should post a nice way to make it.

Enjoy with everything: soup, stews, beans, rice or on it's own. 

Serves 2-4.

Cam's Kale

1 bunch kale, stems discarded, leaves chopped

1/4 cup water

1 teapoon olive oil

1-2 cloves garlic, minced

pinch red chile flakes

salt, to taste

lemon juice, to taste

Steam kale leaves in water in covered pan until tender, about 2 minutes. Drain water.  Return kale/pan to the stove over medium heat.  Push kale to one side of pan.  On empty side, cook garlic and chile flakes in olive oil about 1 minute.  (Don't brown garlic, just get that raw edge off.)  Stir together with kale.  Season with salt, pepper and lemon juice. 

 

Roasted Broccoli

It's fall, so you can turn that oven on again.  Broccoli is a staple in our house.  Usually, we keep blanched broccoli in the fridge.  Cameron likes to snack on it and I warm it up with a drizzle of soy sauce and spicy sesame oil.  I'd actually never made it in the oven but the main dish I was serving had roasted elements that I thought would pair well with a roasted vegetable.  It's also nice to keep things easy with sides that don't need much attention during cooking.  I like unattended sides. 

I used baby broccoli but the normal stuff will do fine.  

Serves 2-4.

Roasted Broccoli

8 oz broccoli, cut into large bite sized pieces

2 tablespoons olive oil

s + p

1 clove garlic, minced

juice of one lemon

grated parmesan cheese

Heat oven to 425 degrees.  In a bowl, toss broccoli with olive oil, salt, pepper and minced garlic. Arrange on baking tray and roast about 20 minutes.  Broccoli will be tender. Immediately, squeeze lemon over broccoli and top with grated cheese. Serve hot.    

Butter Lemon Herb Poached Potatoes

It's a buttery starch but it's brightened with lemon and fresh herbs.  Really pleasant, these potatoes.  For me, sides should be easy and not require too much prep nor attention during cooking.  These fit the bill.  

Serves 4.

Butter Poached Potatoes + Lemon + Thyme

1 lb potatoes, in large pieces

1 tablespoon butter

1.5 cups stock, chicken or vegetable

4 thyme sprigs

2 garlic cloves, smashed

lemon juice, to taste

s + p, to taste

In a covered saucepan, simmer potatoes, butter, stock, thyme and garlic until potatoes are soft, about 25 minutes.  Uncover, remove from heat.  Season with lemon juice, salt and pepper. Serve warm.

 

Lemon Pepper Green Beans

I almost always use the stove top when cooking, rarely the oven.  But last weekend I realized how nice it is for somethings.  For example last weekend, making dinner, it was great to throw (yes, throw.) these and a potato side in the oven while focusing on sautéing our steaks just right.   It also helps me time the meal right so all components are hot and ready together.  

Serves 4.

Lemon Pepper Roasted Green Beans

1 lb green beans, trimmed

splash olive oil

s + p (lots of black pepper!)

juice and zest of 1 lemon

Heat oven to 425.  Toss green beans in oil.  Season with salt and pepper.  Roast 10 minutes. Remove from oven and toss with lemon juice and zest.

Malt Vinegar Roasted Potatoes + Herbs

Just you're usual roasted potatoes with garlic and herbs but brightened up with splashes of malt vinegar straight out of the oven.  I love these.  Use new potatoes, fingerlings or creamers.

Serves 2-4. 

Herb Roasted Potatoes

1 lb small potatoes, roughly chopped

2 tablespoons grape seed oil

leaves from 1 stem rosemary

2 thyme sprigs

3 cloves of garlic, smashed

s + p

several splashes of malt vinegar

Heat oven to 425 degrees.  Toss potatoes with oil, rosemary leaves, thyme sprigs and garlic cloves.  Season with salt and pepper.  Arrange on baking dish.  Place in oven and roast about 30 minutes, tossing once during roasting.  Remove from oven once potatoes are cooked through, golden brown and a bit crispy. Immediately, splash a bit of malt vinegar over potatoes while they are still hot.  

Kale Sprouts / Kalettes

Kalettes.  Have you hear of them?  They're a new vegetable: a hybrid of brussels sprouts and kale.  That's just what they taste like.  Nutty with a vegetal sweetness.  Also called Kale Sprouts.

Tomato vinegar can be hard to find but I strongly suggest you find some.  I ordered a bottle from amazon and I use it on lots of things.  It makes a great vinaigrette or adds an tomato punch of acid to any dish.  

To toast the sesame seeds:  place pan over high heat.  Add sesame seeds.  Toast until light golden brown, stirring occasionally to avoid burning.  Takes 1-2 minutes.

Makes 2 large servings. 

Sautéed Kale Sprouts 

1/2 tablespoon neutral high heat oil

6oz kale sprouts, halved lengthwise

1 tablespoon tamari soy sauce

1 tablespoon tomato vinegar

black pepper

1/2 teaspoon sesame seeds, toasted

Heat a 10 inch saute pan over medium high heat.  Once hot, add oil, tilting pan to coat with oil. Add kale sprouts and saute 3 (al dente) to 5 (softer) minutes, stirring frequently.  Stir together soy sauce and tomato vinegar.  Remove kale pan from heat and carefully pour in soy/vinegar.  It will bubble and sizzle.  Toss kale sprouts to coat evenly.  Transfer to serving plate and garnish with toasted sesame seeds.  

 

Farro Summer Salad

Farro isn't the quickest thing to make.  It often requires soaking and then takes about an hour to cook but it's worth it.  The grain's firm, chewy texture and nutty profile make it a lovely substitute for rice or quinoa.

Farro Summer Salad

5 ears corn, kernels cut from cob

1 poblano pepper, seeded and diced

drizzle of olive oil

1 tin pinto beans, drained and rinsed

1 red onion, diced

1 cup dried farro, cooked  (will be about 2 cups once prepared)

1 cup cherry tomatoes, halved

handful fresh cilantro, chopped

smaller handful fresh chives and basil

1 avocado, peeled, cored and diced

4 tablespoons olive oil

3 tablespoons fresh lime juice

3 tablespoons red wine vinegar

1 teaspoon salt

fresh ground black pepper

2 dashed worcestershire sauce

Over medium high heat, saute corn and poblano pepper in a small drizzle of olive oil.  Cook about 5 minutes until corn is bright, sweet and no longer starchy.  Set aside to cool.  Meanwhile, in a large bowl mix farro, onion, tomato, pinto beans and fresh herbs.  Add corn, poblano peppers and avocado.  In a small bowl whisk olive oil, lime juice, vinegar, s&p and worcestershire.  Combine salad and dressing.

artichokes and garlic butter

You have to like garlic to like this butter.

Garlic Butter

half a stick of unsalted butter

1 clove garlic, super finely grated

In a small saucepan, heat butter to a simmer. Simmer for about 3 minutes.  A foam will develop on the top.  Skim all of this off.  You will be left with a deep yellow liquid.  Pour into a small dish and add garlic.  Garlic flavors will infuse into butter.

For Artichokes:  Trim artichokes by cutting off tops with a knife and leaf spikes with clean kitchen scissors.  Steam artichokes for about 40 minutes.  Serve warm.

Picnic Potatoes

Im counting this as a potato salad. Picnic Potatoes

2 lb small potatoes (I used the red ones)

2 tablespoons butter

2 tablespoons milk

1/3 cup sour cream

fresh chives, finely chopped

salt and pepper

Boil Potatoes until fully cooked, about 25 minutes. Drain. Add butter to potatoes and let it melt. Add reamining ingredients and mix, lightly smashing potatoes to your hearts desire. I wanted to keep there shape so I cut them into halves with my mixing spoon. Chill.

Fried Rice

If possible use cold rice and make it the night before.  That way it won't become mushy.  You can use white or brown rice and  longer grains are best.  I think bacon or spicy sausage would be great in this but I didn't have any around.

Vegetable Fried Rice

4 cups cold rice

canola oil or grapeseed oil

2 eggs, beaten

3 cloves garlic, finely diced

1 nub ginger, finely diced

1 shallot, finely diced

1/2 teaspoon red pepper flakes

1/2  red pepper, diced

1 heaping cup brussel sprout leaves

1 carrot, peeled and diced

2 scallions, diced

a few fresh leaves of basil, chopped

salt and pepper

1 tablespoon each fish sauce, sesame oil, soy sauce and rice vinegar

squeeze of lime juice

In a small dish add sesame oil, fish sauce, soy sauce, rice vinegar and squeeze of lime juice.  Set aside.  In a large pan heat a drizzle of oil and cook egg at medium high heat whisking as it cooks, creating cooked bits of egg.  Set aside and clean pan.  Drizzle oil in pan and on medium high heat cook carrots, brussel sprouts, scallion and red pepper about 4 minutes.  Set aside vegetables along with the egg. Again, drizzle oil in pan and cook ginger, red pepper flakes, shallot and garlic about 2 minutes, until fragrant.  Tun heat to high and add 2 tablespoon oil.   Add rice, vegetables and egg.  Add Sauce and stir continously until rice is hot and all ingredients are incorporated.  Remove from heat, add basil and season with salt and pepper.

a roasted side

This is a good choice if your making a whole dinner because the preparation is minimal; giving you time to ready all the other parts of the meal while these lovely little pieces of sweet potato roast in the oven.

Roasted Sweet Potatoes

4 Sweet Pototoes, washed and dried and cut into bite sized pieces

1 red onion, coarsely chopped

few sprigs fresh thyme

olive oil

salt and pepper

Heat oven to 425.  Toss all ingredients on a large baking sheet and bake about 45 minutes to an hour until fully cooked.  Stir once or twice during cooking.

Broccoli Rabe

Also called Rapini.   Slender, leafy and slightly bitter.  The blanching brightens the color and tames the bitterness.  To blanche, bring water (enough to cover broccoli) to a boil.  Add broccoli and cook for 2 minutes.  Immediately place broccoli in ice bath or rinse with very cold water to stop it from cooking.  Dry with towel or spinner.  Broccoli is now blanched.  After blanching, stems can be cut in half or left whole.

Broccoli Rabe

1 bunch broccoli rabe, washed and blanched

1 tablespoon olive oil

3 cloves garlic, fine dice

red pepper flakes

juice of half a lemon

salt and pepper

In a pan, heat olive oil.  Add garlic and red pepper flakes, saute for about a  minute.  Add rapini.  Cook about 5 minutes.  Finish with lemon juice, salt and pepper.