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. 

Celeriac Hash (AIP, Paleo, GF, DF)

I have a whole list of things i want to make breakfast hash our of.  Celeriac is one of them. White sweets potatoes were good.  Squash is next.  (I'll let you know how it turns out)  I took this celery root hash to work with a couple pieces of crispy turkey bacon and it was great.  I'm trying to mix up my breakfast routine since now it's a meal I eat everyday.  

About 3 servings. 

Celeriac Breakfast Hash

1 celeriac, peeled and diced

1 red onion, chopped

handful of chopped fresh sage

fresh or dried thyme

s + p 

2 tablespoons olive oil

Heat oven to 400 degrees.  In a bowl, toss celeriac, onion, sage, thyme, salt, pepper with olive oil until evenly coated.  Use more oil if you like.  Transfer to rimmed baking tray and roast about 1 hour, stirring every 20 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.  

 

 

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. 

 

Fall Farro Salad with Fennel + Pear

I'm not really into grain salads but this one has so many foods I do like.  Like fennel - I just don't use Fennel enough.  Eat this on it's own or serve it tossed with the kale.  

Hot chile sesame oil and tamari soy sauce, together, have become my new favorite condiment.  They make everything taste so perfect.  So, of course I drizzles both over this and it did not disappoint.  Give it a try!

Serves 4.

Fall Farro Salad with Fennel + Pear

2/3 cups uncooked farro

1/2 a fennel bulb, cored, thinly sliced

1 small red onion, halved, thinly sliced

1 pear, cored, chopped

2 tablespoons sunflower seeds

1/2 cup feta cheese

olive oil

s + p  (easy on the S - there's a bit of salt from the cheese and seeds already)

lemon juice

1 bunch kale leaves, chopped (optional)

1 clove garlic, minced (optional)

Combine farro with about 4 cups water. Bring to a boil and cook until farro is tender but not falling apart, about 20 minutes. Drain.  

Toss farro with fennel, onion, pear, sunflower seeds, feta and a drizzle of olive oil.  Season with salt, pepper and lemon juice to taste. 

If using kale, steam kale in 1/4 cup water in a covered pan until tender, about 2 minutes.  Drain, return pan to stove, push kale to side of pan. On empty side, cook garlic in dash of oil, about 1 minute.  Stir together with kale.  Season with a squeeze of lemon and a small pinch salt. Toss with farro salad.

 

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.    

Spicy Blackened Tomato Sauce

This recipe makes about 4 pints of spicy, flavorful tomato sauce.  I had a grab bag of fresh-from- the-garden tomatoes (Thanks, Mom!) like plum, cherry and regular so feel free to use whatever you have.  I kept out one pint for dinner and the rest are labelled and headed for the freezer.  If  you do not like it SPICY, halve or omit the chile flakes.  

Spicy Blackened Tomato Sauce

small splash high heat oil

8 garlic cloves, peeled

1 yellow onion, peeled, quartered

4 pounds tomatoes, cored as needed

1 teaspoon chile flakes

1 handful fresh basil leaves

2 tablespoons olive oil

Heat oven to 400 degrees.  Toss garlic cloves and onion in a small splash of oil.  Arrange on large baking sheet.  Place in oven.  

Heat a cast iron skillet or griddle over high heat.  Once HOT, add tomatoes, starting with your larger ones if using different types.  Turn tomatoes as needed, letting them blacken on each side. Transfer them to the sheet tray in the oven as the are ready.  (They are ready when the have black spots on each side, the skin starts to peel or they start to cook down.)  Once all the tomatoes are seared and in the oven, let it all roast 30 minutes.  Everything, including the garlic cloves should be very soft and blend-able.  

Remove tray from oven and transfer contents to a heat proof bowl.  Add chile flakes, basil and olive oil.  Use an immersion blender to blend until smooth.  Serve while hot or let cool completely, portion, label and freeze. 

 

Zucchini Pizzas

It's not pizza, but it is a gluten free, vegetable thing that will remind you of pizza.  This is perfect if you have any zucchini-zillas growing in your garden.  The wider the zucchini, the better.  I think this would also be great using portobello mushroom caps instead.  (Or in addition, you could mix and match your veggies!)

Serves 2-4.

Zucchini Pizza Bites

1 large, mega zucchini, cut into 3/4" slices

 olive oil

s + p

1 cup tomato sauce

1 - 1 1/2 cup shredded mozzarella cheese

Toppings:  olives, onion, pepperoni...

Heat oven to 375 degrees.  Brush both sides of zucchini slices with olive oil.  Season with salt and pepper.  Arrange on baking tray.  Place in oven and cook 12 minutes.  

Remove from oven and top with sauce, cheese and desired toppings.  Return to oven and bake 10 minutes more.  

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.  

Thai Noodle Salad

Crunchy romaine and veggies contrasted with soft rice noodles dressed in a thai lime dressing. Sweet, sour, tangy and a pinch spicy.  So much flavor. I think this would be great for lunch on a hot day. 

Serves 4.

Thai Noodle Salad + Lime Dressing

for the dressing

1/2 cup lime juice (about 3 limes)

2-3 teaspoons minced fresno chile

2 tablespoons fish sauce

1 teaspoon tamari

2 tablespoons brown sugar

1 teaspoon grated ginger

s + p, to taste

for the salad

3 oz super thin rice noodles (vermicelli)

1 cucumber, julienned

2 carrots, peeled, julienned

1 red bell pepper, stem and seeds removed, julienned

1 head romaine lettuce, chopped

1/2 cup crushed roasted peanuts

chopped fresh cilantro (or mint or thai basil)

Whisk together lime juice, chile, fish sauce, tamari, brown sugar and ginger.  Season with salt and pepper.  Set aside.  

Bring a pot of water to a boil.  Turn off heat and add rice noodles.  Let sit about 8 minutes, noodles will be softened.  Drain and rinse with cold water to cool. 

Divide noodles, cucumber, carrots and bell pepper into 4 bowls.  Spoon over lime dressing as desired and garnish with crushed peanuts and fresh herbs.  

 

 

 

 

 

Antipasto Salad

Perfect for lunch!  It's always easy to fit a salad into your day when said salad has ham on it.  I prep everything sunday night and toss ingredients together when ready to eat or pack up for lunch.  

Makes 4 to 6 servings.

Antipasto Salad

1 head red lettuce, washed, chopped

2 cups shredded red cabbage

2 carrots, peeled, grated

3 stalks celery, thinly sliced

1 tin artichoke hearts, drained, chopped

1 tin pitted black olives, drained, chopped

7 oz black forest ham, chopped

4 oz grated cheese (I like asiago or jack)

1/4 cup roasted, salted sunflower seeds

splash red wine vinegar

s + p

Toss lettuce, cabbage, carrots and celery.  Top with artichoke hearts, olives, ham, cheese, sunflower seeds.  Drizzle lightly with vinegar, season with salt and pepper.  

 

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.  

 

how to roast a red pepper

Lovely on a sandwich with melted cheese or on an antipasto plate.

Roasted Red Peppers

1 red bell pepper, washed and whole

drizzle of olive oil

pinch of salt

Have a pair of BBQ tongs handy for this one.  At the stovetop turn on a gas burner to high and place bell pepper directly on the range.  Rotate occasionally to cook all sides.  Pepper skin should be black and flaky all over. Remove from flame and place in ziplock bag and close.  Let rest about 10 minutes before removing from bag.  Skin should peel off very easily.  Remove stems and seeds.  Slice to your liking or leave whole.  Drizzle with olive oil and season with a pinch of salt.

Eggplant Parm

I've been on the fence about eggplants for awhile but recently heard someone refer to it as a 'poor persons meat'  and for some reason found this appealing.  This is a traditional, straight forward recipe that requires no frying in oil.  When the eggplant comes out of the oven it should have a surprisingly light and pillowy quality.

Use any tomato sauce of your liking.  The one feature here is bright tasting and very quick.  (it's my new favorite for pizza as well.)

Eggplant Parmesan

1 large eggplant, peeled and sliced

salt and pepper

1 egg, beaten

3/4 cup bread crumbs, purchased or homemade

1/4 cup parmesan, grated

1/2 portion fresh mozzarella

few sprigs fresh basil

about 1 cup tomato sauce, purchased or homemade (see below)

Begin by salting the eggplant to release its water and tame its bitterness.  Do this by sprinkling/rubbing eggplant slices with salt, placing in a colander and weighing down.  (heavy pot with a bag of rice or cookbook in it always works well.)  Leave for 45 minutes.  Dry slices with a towel.

Heat oven to 475 degrees.  Set up an assembly line for yourself with the beaten egg in one shallow dish and the bread crumbs, grated parmesan cheese, salt and pepper combined in another.  (easy on the salt as the eggplant slices are already salted.) Dip eggplant slices one by one into egg and then into bread crumb/parm mix coating well.  Place onto baking sheet.  Repeat with all slices and bake 15-20 minutes, until golden.

Remove from oven and turn on broiler, moving rack to highest position in oven.  On each slice, place a leaf or two of fresh basil, a spoonful of tomato sauce and a thin slice of fresh mozzarella cheese.  Return to oven and broil, until cheese is melted, about 4 minutes.  Serve immediately.

Quick  and Bright Tomato Sauce

1 tin whole peeled tomatoes

drizzle olive oil

2 cloves garlic, diced

salt and pepper

In a blender, puree tomatoes and all juices from can.  Set aside.  In a small pot, saute garlic in a small pan about 2 minutes.  Add tomato puree cook until warm.  Salt and pepper to taste.

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.