2012/09/05

RECIPE: LAHMACUN


I'm not a big fan of meatzas (dare I say, too much meat?), and I haven't tried the cauliflower crust yet (but I'm also not a huge fan of the cauliflower taste), so what is a hungry girl to do? I'm so glad I found this recipe; the dough turned out so fluffy. I can see a lot of pizza variations in my future. As for the toppings, I really enjoyed adding the tomatoes on top instead of combining it with the lamb. It gave the dish an extra pop of fresh flavor.

Lahmacun (Turkey)

1/4 cup olive oil
3 tbsp tomato paste
1 tbsp flat-leaf parsley, minced
1/2 tsp cayenne pepper
1/4 tsp ground cumin
1/4 tsp paprika
1/8 tsp cinammon
4 oz ground lamb
1 small onion, grated or finely minced
1/2 serrano chile, stemmed, seeded, minced
2 garlic cloves, minced
Mini heirloom tomatoes, halved (I got these from Trader Joe's - plum/grape/cherry tomatoes is fine)
Salt, to taste

1. Mix oil, tomato paste, parsley, cayenne, cumin, paprika, and cinamon; whisk vigorously.
2. Add lamb, garlic, onions, and chiles. Season generously with salt.
3. Spread on top of flatbread; finish baking per flatbread recipe below.

Adapted from Saveur

Coconut Flatbread

2 tsp coconut oil
1/2 cup coconut flour
3 eggs, beaten
1 cup coconut cream, chilled
1 tsp baking soda
1 garlic clove, minced

1. "Coconut cream" is just coconut milk in a can that has been chilled. The milk separates, and when you open the can, there is a bunch of stiff cream at the top. I like to chill my can for at least a day. The recipe I referenced just called for coconut milk, but I found that using the cream made the mixture thicker and easier to work with.
2. Preheat the oven to 375 degrees. Place wax paper onto a baking sheet, and grease it with coconut oil.
3. Mix the eggs, coconut cream, and eggs. In another bowl, combine the flour and baking soda. Combine the two mixtures thoroughly. It was be thick, but nearly as dry as regular dough.
4. Pour the mixture onto the greased parchment, and spread thin (about 1/4" or thinner, if possible).
5. Bake for about 15-20 minutes; keep an eye on it to make sure it doesn't start browning too much.
6. Remove from oven and from sheet, lay a new piece of parchment, and flip the dough onto the sheet. Carefully peel the used parchment off the dough; it's okay if a little dough comes off but do it slowly because it tears easily.
7. Add your toppping, and return to the oven for about 10 more minutes. Again, keep an eye on it to make sure it doesn't burn.

Adapted from Caveman Strong

RECIPE: SPICY LAMB KEBOBS


This is the kind of dish that convinces me that I can eat this way forever, that I'm not "dieting", and that homemade meals are the best. I've been hankering for some gyros, and this is a more than suitable replacement. Don't be scared of the lamb meat! It was super easy to prepare.

Spiced Lamb Kebobs (Middle East/Mediterranean)

1 1⁄4 lbs. ground lamb
1/4 onion, grated or finely chopped
2 tbsp extra-virgin olive oil
3 tbsp crushed red peppers
1 tbsp salt
2 tsp ground cumin
2 tsp dried oregano leaves
2 tsp dried mint leaves, crumbled into small pieces
1 tsp paprika
1 tsp black pepper
1. Combine lamb and grated onion in a bowl.
2. Heat oil over medium-high heat. Add all of the spices to the skillet, stirring constantly for about 30 seconds. Don't skimp on the salt - the lamb needs the seasoning love! Mix the spices thoroughly into the lamb/onion mixture, trying not to overwork the meat.
2. Divide the mixture into 4 portions, and roll each portion into a long and thin cylinder (a kebob) about 1" thick. Stick the skewer in each kebob, and pack the meat around it. Place kebobs on a sheet of aluminum foil, and refrigerate for about 30 minutes so they firm up.
3. Fire up the broiler or grill, and cook the kebabs for about 4 minutes per side, turning only once (about 8 minutes total). The kebob should be slightly charred/crispy on the outside, and medium (I made mine medium-well) on the inside.

Tzatziki Sauce

1 cup homemade mayo
1 small cucumber
2 cloves garlic
1 tbsp dried dill
1 tsp salt

1. Squeeze all the moisture out of the cucumber; try to get a lot of the moisture out so the sauce won't separate when chilled (but you can always stir it, and it will be fine). You can do this with a paper towel.
2. Throw all the ingredients into a blender, and blend until thoroughly mixed and liquified.
3. Sauce will store in fridge for up to a week.

2012/09/04

RECIPE: PISTACHIO SAUCE


Can we all agree on one thing? Paleo can get a little boring sometimes. How many different combinations of meat, veggies, fruits, nuts, and seeds can there be? Sure, I mixed it up a bunch during my Whole30 by drawing inspiration from different countries, but that took a lot of time and planning. In reality, a lot of people eat grilled meat with veggies on the side. That's maybe fun for the first week, and then not so much. This pistachio sauce is sooooo easy to make, and it will really change the dynamic of your meal. Just add it to your favorite grilled meat (I used steak; I wanted to use quail or another type of game bird), and you've got yourself a fabulous not-so-boring meal.

Pistachio Sauce (Morocco)

1 cup shelled unsalted pistachios, toasted and coarsely ground
3 tbsp. roughly chopped flat-leaf parsley
1 tbsp. roughly chopped fresh mint
1 clove garlic, smashed and minced into a paste
1 red Fresno or Holland chile, stemmed, seeded, and minced
Zest and juice of 1 lemon

3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
 
1. Combine pistachios, parsley, mint, garlic, chiles, and lemon zest and juice in a medium bowl. Add oil in a thin stream, whisking constantly with a fork until the sauce is well combined; season with salt and pepper.

2. Cover sauce and let sit at room temperature for 1 hour before serving. Sauce will keep, refrigerated and covered, for up to 3 days.
 
MAKES ABOUT 2 CUPS
 
From Saveur

RECIPE: SHAKSHUKA


Man, this dish was a real pleaser. I have been getting so sick of eating eggs, but apparently I fall back in love with them everytime I prepare them a different way. Can't stand them fried (over-medium) or scrambled anymore. But hard boiled? Poached? Yes, PLEASE! Saveur claims that this dish originated in Libya, but I got some Instagram comments from users saying that they know this dish from Israel and Egypt. How cool! I was super rushed for time this morning, and didn't wait very long for the tomato sauce to thicken; still tasted perfect!

Shakshuka (Libya)

1/4 cup extra-virgin olive oil
3 jalapeños, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
8 cloves garlic, crushed
1 tsp. ground cumin
1 tbsp. paprika
1 28-oz. can whole peeled tomatoes, undrained
Kosher salt, to taste
8 eggs
1 tbsp. chopped flat-leaf parsley

1. Heat oil in a 12" skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.
3. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with parsley, and serve warm.

Adapted from Saveur

2012/09/03

RECIPE: FLAMMKUCHEN


I wanted some dessert to go with my roulade and knödel; what better than flammkuchen? Ok, that sentence is so ridiculous and full of fun words. A flammkuchen pretty much a tarte. It is usually savory with creme fraiche, bacon, and onions on top but you can also make it sweet. I opted for apple butter, apples, and cinnamon.

Flammkuchen (Germany)

1 cup coconut flour
1 cup water
2 tbsp oil
1 egg, beaten
1 pinch salt
3 tbsp apple butter
1 apple (I used Gala)
Cinnamon

1. Preheat oven to 450 degrees.
2. Mix flour, oil, egg, salt, and 1/2 cup of water. Add water until mixture has the consistency of dough. I found that mine fell apart easily, but I got it wet enough to retain its form.
3. Place dough on a greased baking sheet. Form into a thin rectangle.
4. Spread apple butter all over the top of the dough.
5. Thinly slice the apple, and place slices neatly on top of the apple butter. Sprinkle with cinnamon.
6. Bake for 10-15 minutes.

AROUND THE WORLD IN WHOLE30 DAYS: WEEK THREE DONE!


Week 3 is history! Captain Drumstick and I spent the entire week with Italian inspired meals. I know what you're thinking - isn't Italian cuisine pasta, pasta, and pasta? Actually, there is WAY more to Italy than pasta, but zucchini noodles (or spaghetti squash) make a great pasta substitution. I decided to post each recipe individually; makes it easier to archive and keep track of!






 

RECIPE: ROULADE AND KNÖDEL


I was going to shyly tiptoe around Germany on my journey through the Whole30 but when an Instagram user asked me about a Paleo German meal, it got me thinking. I am SO glad I decided to do this because this meal turned out way better than I could have ever imagined. I don't know what it is about German cuisine that I find so aggresive and bold, but I like it... a lot.

Roulade (Germany)

1/2 pound flank steak
German stone ground mustard
2 1/2 ounces thick sliced bacon
1/2 white onion, sliced
4 dill pickle slices
2 tsp butter
2 1/2 cups beef broth

1. Cut flank steak into think filets; about 1/4 inch thick and 3 inches wide.
2. Generously spread one side of each filet with mustard. Place bacon, onions, and pickles on each filet, and form into a roll. Use string or toothpicks to hold the roll together.
3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute, turning til browned.
4. Pour beef broth into pan, bring to a boil, and then simmer rolls for an hour, turning every 15 minutes.
5. Serve roulade with broth "gravy".

Knödel (Germany)

2 sweet potatoes, scrubbed and washed
2 cups almond flour
Salt and nutmeg, to taste
1 egg

1. Boil sweet potatoes in water for about 30-35 minutes, until fork tender. Peel potatoes and pres through a potato ricer or mash really well with a fork while still hot. Let cool.
2. Add flour, egg, salt, and nutmeg. Stir loosely with a fork. Dough will be a little mushy, but should still retain it's form. Form mandarin sized balls.
3. Bring water to a boil, season with salt. Place dumplings inside; the water should not boil harshly, just gently. Simmer for about 10 minutes until they start floating to the top (mine started floating after 5 minutes, and I allowed them to simmer for a few more minutes). Remove with a slotted spoon.

RECIPE: CHICKEN SALTIMBOCCA


Easiest chicken recipe ever. Seriously, you would have to try to mess this up! I got back from SLC, went grocery shopping (Trader Joe's and Whole Foods, duh), picked up Jimi, and got real lazy. I wanted to lay around and skip dinner (Ah! Pretend you didn't read that), but I took one look at this recipe and realized that I'd be a real piece of crap if I couldn't spend 10 minutes making this.

Chicken Saltimbocca (Italy)

2 chicken breasts, pounded to 1/2" thickness
Proscuitto
Herbs of choice (I used sage and basil)
Vegetables of choice (I used broccoli)

1. Lay chicken breasts flat, and place herbs on top. Spread herbs out so you can get some with each bite.
2. Wrap chicken breasts with proscuitto. No need to season the chicken; the saltiness of the proscuitto will take care of it!
3. Heat pan with olive oil. Place chicken breasts with ends of proscuitto down (so you can seal the proscuitto and it doesn't come apart on you). Fry chicken for about 4 minutes per side.
4. Meanwhile, sautee your veggies.
5. Plate, and eat! Voila!

RECIPE: CRABS AND SPAGHETTI


I'm not sure why I get freaked out by shrimp, mussels, clams, crawfish, and countless other species of seafood; but I LOVE me some crab legs. My bf and I have been steaming our own crab legs for about a year; it is SO easy to do, and costs about half what it would to eat at a restaurant. After flying into Salt Lake City on Friday, we steamed a little over 3 pounds of snow crab legs, and devoured it all (well, I set aside a few legs for this recipe).

Crabs and Spaghetti (Italy)

1⁄3 cup extra-virgin olive oil
1 lb. snow crab legs
1 tsp. celery seed
3⁄4 tsp. crushed red chile flakes
8 leaves fresh basil, plus more for garnish
1 large onion, finely chopped
4 cloves garlic, smashed
2 (28-oz.) cans whole peeled tomatoes, undrained
1 lb. lump crabmeat
Kosher salt, to taste
2 zucchini squash

1. Pick out a pot large enough for your steamer basket.Heat oil in a 6-qt. pot over high heat. Fill the pot about 1/3 of the way full with water. When the water starts boiling, pile crab legs on to of the basket (you should be able to fit about 2 or 3 clusters). Put the lid on the pot, and let the crab legs steam for 10 minutes. Take clusters off steamer basket, and place more clusters on. Repeat until you've steamed all the legs.
2. Take a julienne peeler, and make zucchini strands ("pasta"). Wash with water in a colander, salt, and let sit for 20 minutes.
3. Heat olive oil in a pan. Add celery seed, chile flakes, basil, onions, and garlic to pot; cook, stirring occasionally, until onions are soft, about 9 minutes. For a smoother texture, you can transfer this mixture to a blender along with tomatoes and purée. Transfer purée back to pot over medium heat. I left my mixture chunky. Cut crab legs into 3" pieces, and add to pot, transfer any juices from plate and simmer, stirring occasionally, for 30 minutes. Add lump crabmeat and continue to cook for another 15 minutes. Season sauce with salt, cover, and set aside.
4. Rinse zucchini thoroughly, and pat dry with a paper towel. Toss the strands in with the sauce, and let heat for about 3 minutes. Serve garnished with torn basil. Crack crab leg pieces to get at the meat inside.

Adapated from Saveur