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Paleo Day 3: Hazelnut Butter & Apple Slices

I made a Greek salad tonight for dinner (without that salty addition known as feta) with leftover pistachio crusted salmon, but the food I enjoyed the most was a small amount of hazelnut butter with a couple of apple slices. No picture, just get some hazelnut butter & cut up some apples, not too difficult–right!

While we’re on the topic of food (yes I have been dreaming about it lately)…I began thinking today, just prior to putting my girls to bed, how I would be watching Top Chef: Just Desserts tonight. Sounds pretty horrible, considering everything they make on the show I cannot eat; however, what was worst for me was the reality that I couldn’t even have a little chocolate while watching. But really, what was worst for me was the reality of how often I associate food with good times. I don’t think that’s always a bad thing, because I mean–didn’t Jesus perform his first miracle at a feast making wine. There is something to be said about a time of feasting, but what I realized is how often I add in “little feasts” everyday in my life.

When the girls go down for a nap I have the option of making an Americano or even a latte. I’m going to a conference this weekend with two friends, which means no partaking in any sweet treats, or a mocha on the drive to Seattle. My life (and most of ours) revolves around communing with food. Then, what got me thinking about this whole Paleo lifestyle is all the cookbooks I own and recipes left untouched. I began wondering, “Wow, what do I live for?” So many moments in my life are about feasting, indulging or treating self, but what about restraint? That’s a harder one. Granted, I’m in the thick of it and I just might feel different in two weeks (remind me of that when I get there, because I will see this to completion). How do we use food to bring people together, to feast, to abstain & nourish? How do you do it?

A Year Ago: Community Meals

Paleo Day 2: Spinach Salad with sauteed shiitakes & subdued garlic

If only garlic started with an “S” then I’d have won for alliteration. It’s only day two and at this rate, not sure if posting everyday for the next 28 days is possible; however, let’s give it a shot (not going to try too many firsts here). Last Wednesday at my little gym, my coach Emilie led the “chalktalk” on this upcoming “Lean & Green Challenge,” where she laid out the ground rules, fears & ideas to rally the troops in to complete the mission. Challenge: “no grains, dairy, sugars, legumes for 30 days.” Well, that’s not TOO bad–right?!

But it got me thinking about the various people who have gone Paleo and never looked back. Their phrases were sung to the melody of “the hills are alive.” And the thing is, they didn’t have those looks that you can easily call out in a crowd as a bluff. They really were holding an ace high straight flush and want to lead as many people to the goods who will willingly follow. So, just in case you’re not following, after the 30 days, they didn’t want to go back. They didn’t want to go back to gluten-filled goodness, rice cakes (oops how did that get there), cream in their coffee, or a place where the beer flows like wine. Mostly, people didn’t want to go back to the gluten, because it affected their systems; however, seeing as half of my recipes here consist of that little beauty–I can’t help but get a little sad. To think of Christmas without having Vetekrans, a blustery Autumn weekend having Pumpkin Pecan Scones, or enjoying a getaway with my friends with Homemade Oreos. Seriously, never again (insert sad face).

As for day two–it’s close to over and I should be reporting to sleep duty. What I do know is this morning Ben did wake up to “nutty wife syndrome” (didn’t say it wasn’t coming), tonight was easier than last, and maybe, just maybe I won’t miss all of the said above items and long for this simple Spinach Salad (one can dream right). Sweet dreams friends!

A Year Ago: Pear, Apple, Cranberry Crisp

Spinach Salad with sautéed Shiitakes & Subdued Garlic (printable recipe)

Ingredients:

A whole bunch of washed, dried spinach (preferably pre-washed)

8 oz shiitake mushrooms, stems cut off and sliced

1-2 Tb almond oil

4 cloves garlic, minced

1 Tb olive oil

salt

1/2 red onion, thinly sliced

freshly ground pepper

Directions: In a large bowl, put your spinach in it. In a medium saute pan and on medium heat, heat almond oil. Add the mushrooms and stir occasionally. Once they have gotten nice & sautéed, then add a pinch of salt. Put sautéed mushrooms atop the spinach.

With the same pan, add the olive oil (on medium-low heat) and add your minced garlic. Stir around and keep all the garlic simmering in the oil. You DO NOT want it to brown. Your simply simmering out the garlic to soften both texture & flavor (1 -1 1/2 minutes). Add a pinch of salt to garlic. Empty onto the mushroom & spinach.

Spread out the thinly sliced mushrooms atop. Drizzle a bit more olive oil (not too much) & grind some pepper.

Paleo Day 1: Pistachio Crusted Salmon

Before we had children, I participated in the South Beach diet with Ben. The premise is removing grains, some fruit carbs, white potatoes & sugars. You take everything out the first two weeks, then add in some other items the third week. I’m not really one for going on diets, but I was game for this one for Ben’s sake (not his Lemonade Cleanse though). The first day was fine. I had eggs, some veggies, and probably chicken for dinner. The next day took a turn for the worse. This is where that little old friend called “drama” sneaks its way into my head and clouds any clarity or logic.

I called up Ben sobbing the second morning saying something along the lines, “I can’t do it. If I eat eggs I’m going to puke. Seriously, I can’t do this anymore–what can I eat? I can’t…” Drama is my middle name and I will never live this down, as Ben has already said today that he is expecting a call tomorrow with “nutty wife syndrome.”

Today hasn’t been too bad of day one Paleo. The hardest is when there are multiple child meltdowns, the comfort of an Americano with cream or a latte is not an option, while I keep pressing on towards the goal. Reminds me of the Apostle Paul, “I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.” Granted, Paul was talking about something a bit different from restraining oneself from sugars, grains & dairy; but, I think it’s the connection of seeing the end goal (whatever it might be). Right now I’m choosing to embrace this challenge (hopefully without so much drama like before) and I think tonight’s dinner proved a gold.

Pistachio Crusted Salmon with sautéed Shallot & Fennel (printable recipe)

Ingredients:

2 lbs Coho Salmon

mustard

2 cups shelled pistachios

sea salt & ground pepper

4 Tb olive oil

2 shallots, thinly sliced

1 fennel bulb, thinly sliced

Directions: Preheat oven to 375. Line baking sheet with parchment paper. Ground pistachios in food processor until nicely ground. Put your salmon skin side down. Sprinkle with salt & pepper. Put a thin layer of mustard all over the salmon. Cover with ground pistachios. Bake for 15 minutes. Allow to rest for 5 minutes.

Just before the salmon is done, add olive oil to saute pan and turn to medium heat. Saute shallots, stirring constantly, for 1 minute. Add the fennel and keep mixing it up a bit. It’s okay to have some of it brown & get a bit crispy on some of the pieces.

Put some of the shallot/fennel atop a good portion of pistachio salmon.

Coconut Ginger Butternut Squash Soup

Starting Monday, Ben & I will be joining our gym’s call to partake in the “Lean & Green Challenge.” Before I divulge into what it entails, let me say that I can already imagine the expression on your face as you continue reading. And I’m actually looking forward to it (in some respects). It is a Paleo eating style, which means we will be eating as Paleolithic people. You got that? Okay, well, it means we only eat lean meats, vegetables, limited fruit, nuts & seeds and good fats (olive oil, coconut oil, nut oils, nut butters, etc). That means we will not be eating any grains (containing gluten and gluten-free), dairy, sugars, or legumes (yes peanuts are a part of that).

I, of course, prefaced it with what we can eat, because most people upon hearing what we can’t eat automatically ask, “Well, what CAN you eat?” The next question, “Kamille, why are you doing this? What does this mean with baking?” Good question! Ben and I have been looking at our Family Mission (reading this great book) and our top priority is getting our family healthy. Ben joined Jogo in March, me in August, my mental health turned for the worse and we want more from life. Friends & co-Jogomates have testified the goodness of doing Paleo. How aches, pains, intestinal problems, weight around the gut, etc went away after following a Paleo food lifestyle (Robb Wolf), along with regular cardio-exercise. So really, I would have to ask myself, “Why wouldn’t I join the “L&G Challenge?”

And about baking…well, to be quite honest, I haven’t really wanted to bake much these days. Maybe it’s a mixture of exercise, lack of time, demands of family? And maybe I’m just burnt out. What I am excited about is loving my family in these next 30 days by preparing & cooking food that will be good to their body, help me menu plan (for once anyway) and most likely have a tighter rein on the food budget. Plus, we have a 1/2 a cow in our deep freezer, so here’s to using it. One of my recipes is this soup, which puts a twist on an Autumn classic. The coconut is subtle enough, which is why I didn’t use a whole can (but you certainly could) and plays on the creaminess known to the butternut squash. The ginger adds bite & spice to make it come a bit alive. Stay tuned as our family embarks on this adventure, and hopefully share a recipe or two:)

A Year Ago: Simple Meals & Juxtaposition

Coconut Ginger Butternut Squash Soup (printable recipe)

If you want to substitute the water for warm chicken broth, go right ahead, because it would add a greater depth of flavor to it.

Ingredients:

2 butternut squash, peeled, seeds removed, cut into 1 inch cubes

1 small onion, roughly cut into large dice

extra virgin olive oil

kosher salt

1/2 cup coconut milk

3-5 cups water

2 tsp ground ginger

1/2 tsp finely grated ginger

Garnish options: olive oil, kosher salt, red pepper chili flakes, cilantro

Directions: Preheat oven to 425. Line baking sheet with parchment paper. Place butternut squash & onion on parchment paper. Drizzle with olive oil, mix around with hands, sprinkle a bit of salt on top. Roast for about 30-35 minutes, check the squash (a fork should pierce right through).

Add the roasted squash & onions in batches to the blender. Add 1/4 cup coconut milk and about 1/2 cup of water. Put a towel on top of the lid to avoid getting burnt by the steam. Blend until completely pureed. You most likely will need to add more water along the way. Continue doing this, until all the squash/onion mixture is pureed; as well as, the coconut milk is gone.

Transfer the puree to a large pot and bring up to medium heat. Add more water, 1/2 cup portion at a time, until you get the consistency you prefer. Add ground ginger & freshly grated ginger (using a microplane zester). Add salt to taste. If you need a bit of acid, then squeeze in the juice of 1/2 a lime–taste and if you think it needs the other 1/2–go ahead and add it.

Ladle into bowl, drizzle a bit of olive oil on top, along with red pepper chili flakes, some cilantro and a pinch of coarse salt.

Cookies & Tea with Orange Cardamom Cookies

Being a semi-food blogger, it isn’t uncommon that I’m typically creating new recipes, while neglecting some of my older ones. Today I’m making cookies for college Freshmen with the theme being, “Tea & Cookies.” I knew the perfect cookie should be tried & true, which is my Orange Cardamom Cookies. And just in case you think otherwise, here’s a little video from a year ago with my sweet Veronica helping me make them.

[youtube=http://www.youtube.com/watch?v=GFiPD0rRRjk]

Sour Cream Apple Crumble Bars

I will continue to love Autumn more than any season, and I don’t think it will ever leave, to which I’m grateful. The vibrant colors alone rap my heartstrings (doesn’t take much). And nothing says Fall quite like the wafting aroma of cinnamon, nutmeg, ginger & cloves. Puddle jumping never seemed so invigorating. Then, there’s the visit to the pumpkin patch or apple orchards, while bundled up in “sweater weather” with the crisp air and crunch of the leaves with each step. Oh Autumn, can you stay like this well into late November? Autumn seems to call out, “come inside, bundle up, sip some cider by the fire, and be.”

How they smile for the picture

With the busyness of summer feeling a bit nomadic, Autumn let’s us know that it’s okay to be sedentary, to regroup and develop a game plan (fitting that football is in the Fall) of where you’re going next. I’m reminded of traditions being rekindled or brand new ones beginning. I know our family has been like running one 800 meter to the next without a time to catch our breath, much less time to ‘know’ one another. This season reminds me of how I can make room for the new college student who has moved to town as well; but, it reminds me that if my family is on a constant chase without any reprieve, then it’s pointless.

I rarely make dessert specifically to be eaten after dinner, but sometimes having dessert planned with dinner when you’re not having guests over can be…well, special. And I think making a dessert for my family, unannounced communicates that I think they’re pretty darn special. These Sour Cream Apple Crumble Bars are perfect for that. Plus, they taste better the next day. So, you don’t have to be in the kitchen making dinner & dessert all for the same meal. They’re wonderful, and these little gems are sure to procure you praise for at least a couple of days (reason enough to make them). I would love to hear what you do to usher in Autumn!

A Year Ago: Rarely for the Planned

Sour Cream Apple Crumble Bars (printable recipe)

This recipe is adapted from The Good Cookie cookbook. It reminds me of an apple pie baked from Dutch Mothers in Lynden, WA, but without having to deal with the rolling & chilling that comes from making a pie crust. The key is to let it cool to get the best overall taste.

Crust:

1 1/3 cups unbleached flour
1/3 cup unrefined evaporated cane juice
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
2 tsp cold water
3/4 tsp vanilla extract

Apple Filling:

1 pound Jonamac apples; peeled, cored, & sliced into 1/2 inch slices
2 tsp freshly squeezed lemon juice
2 Tb apple juice or cider
2 tsp cornstarch
2 Tb brandy
4 Tb unsalted butter
1/2 cup rapadura sugar

Topping:

1 cup unbleached flour
1/4 cup unrefined sugar (evaporated cane juice)
1/3 cup rapadura sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted

Sour Cream Mixture:

1 large egg
1/2 cup sour cream
1/2 tsp ground cinnamon
1/4 tsp salt

Directions:

Make the crust: In a food processor, add the flour, sugar, & salt, combine 30 seconds. Scatter the butter pieces over the flour mixture and process until the mixture resembles coarse meal, pulse 6-8 times. In a small bowl, combine the egg yolk, cold water & vanilla. Then, with the food processor running, add the liquid and combine for 15-20 seconds. Dump the dough into a 9-inch square pan and pat it down evenly with your hands. Bake in preheated oven of 350 for 20 to 25 minutes. Remove to a wire rack to cool.

Make Apple Filling: In a medium bowl, combine the peeled/cored/sliced apples, lemon juice, cornstarch, brandy, & apple juice. Toss it around and set aside.
Melt the butter in a large skillet over medium-high heat. Once the butter is melted, add the sugar to cook. Stirring constantly until there are no more lumps. Add the apple mixture and bring to a boil. Cook for 5 minutes, or till the apples are soft on the outside but still slightly crunchy inside. Empty contents into a bowl and allow to cool completely.

Make the topping: In a small bowl, whisk together the flour, sugars, cinnamon & salt. Add the melted butter and mix with a fork, stirring until the dry ingredients are all moistened. Set aside.

Make the Sour Cream Mixture: In a small bowl, whisk the egg until well blended. Add the sour cream, cinnamon & salt to the whisked egg and whisk till combined.

Assembling the bars: Take the sour cream mixture and combine it with the apple filling. Stir well and spread evenly on the baked crust. Sprinkle the topping evenly over the sour cream apple mixture. Bake for 35 to 40 minutes, until golden brown around the edges and set. Cool the bars completely before serving. You can dive right in if you’d like; however, they taste so much better when they’re completely cooled.

The Family Meal (Roasted Tomato & Red Pepper Soup)

There is so much research showing how important it is to eat together for meals. I understand that eating every meal together is not completely feasible, so maybe it’s making a goal for one meal a day. Granted, I don’t have teenagers or any after school sports during this stage of life. However, I think I hold it so dear, because growing up we didn’t have regular “check-in” time during a meal (meaning every member of the family sat together). I love how Ben regularly asks the girls, “Girls, I forgot to ask (insert enthusiasm), what was your favorite part of the day?” Tayers will routinely announce, “OH..HUCK! (as in a character from Strawberry Shortcake).” But you know, it’s not about dinner being intricate or fanciful; rather, it’s simply about being present to feed both the body & soul.

I wish you could come into our home to share a meal with us, because contrary to mislead beliefs, we rarely have exquisite platings. Typically, it’s fairly humble and sometimes a flop (with a very humble husband still eating it). If there’s something I want to impart to you in the kitchen is take risks, expand upon what you know, but do it with little steps. And if there’s another thing I want to impart is take advantage of what the farmers are growing, because it most likely tastes REALLY good.

Tomatoes. They’re still abounding here in western WA and you don’t want to pass them up. My girls love tomatoes, as do I, and we all love a good tomato soup. Growing up I hated tomato soup, because you only found in a white & red can labeled Campbell’s (Could it get any worse?). So in my infinite 8 year old wisdom, I deduced that all tomato soup was evil (as were those sad little Circus Peanut Candies). Then, I grew up and tried a different tomato soup, come to realize I had it partially wrong. Not all tomato soups are created equal (I was right about the Campbell’s brand). This tomato soup is fairly straightforward & easy. You won’t see if featured on 30 minute meals, due to the roasting time alone, but well worth it. You can choose to serve it a la rustic (less smooth & without pressing it through a sieve) or a bit more refined (pressing it through a sieve), but it’s entirely up to you. Whatever you do, I hope you sit down, give thanks for even the simplest of meals, breathe in deep for this moment you’re given, and do with those people you love most:)

One Year Ago: Day One & Two of Culinary Intensive Course

Roasted Tomato & Red Pepper Soup (printable recipe)

Please don’t be afraid of salt here. Salt is like the focus button on a camera, it is there to enhance the flavor. A tomato in season is going to be great; however, when you add a bit of salt to it…it’s WOW factor increases exponentially. Use however, much water you think you need to create the consistency, which suits your fancy.

3 lbs heirloom tomatoes
Handful of sungold tomatoes
1 red bell pepper
1/3 cup olive oil
sprinkle of unrefined granulated sugar
sprinkle of kosher salt

2 tsp unrefined sugar, evaporated cane juice
1 tsp kosher salt
1-1 1/2 cups water
freshly grated parmesan cheese
crack of fresh ground pepper
light drizzle of olive oil

Directions:
Preheat oven to 400. Line rimmed baking sheet with parchment paper. Cut heirlooms into quarter slices, while leaving the sungolds as is and put on tray. Quarter the red bell pepper & place on sheet as well. Drizzle the olive oil over the nightshades (tomato & peppers fall in the nightshade family), then sprinkle with salt & sugar. Roast for an hour.

Transfer everything, even the oil, to a food processor. Process until smooth (45 seconds to 1 minute). Taking a fine meshed sieve or food mill, pour some of the pureed mixture through to strain the seeds & skin pulp. Take the strained soup mixture and add 1/3 cup at a time to create the right consistency for you. I used 1 cup of water. Then, added a little bit more sugar & salt to make the tomato flavor pop. Heat on the stove top. Garnish with freshly grated parmesan, cracked pepper, & light drizzle of extra virgin olive oil.

Celeriac Risotto with Basil Pesto

Tomorrow morning I drop off my girls with my father-in-law, so I can head back up to Bellingham to bake many, many cupcakes for my sister-in-law’s wedding reception. Ben is at a conference down in Seattle until tomorrow, which makes for baking those many, many cupcakes a bit stressful with two little monkeys running around. Before I head off into butter, sugar, eggs & flour land, I find it my duty to introduce you to celeriac–that is if you’ve never met.

Celeriac has a bit of celery coming out, but that part you want to save for making stock. However, it’s the bulbous, root, where the inner beauty lies. You would be fooled by passing it by at the farm stand, market or grocery store. It’s just like it’s name implies, the taste of celery, but a bit more subtle. You can turn it into a puree, roast it or puree to make a soup. Here is a wonderful recipe to make use of it’s subtlety in a semi-elegant way, while really not trying as hard as people think you actually did.

A Year Ago: It’s Called Comfort

Celeriac Risotto with Basil Pesto (printable recipe)

Ingredients:

3-4 Tb olive oil
1 celeriac, cut into 1/2 inch chunks
2 tsp kosher salt
1 leek, small dice
2 garlic cloves, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
4 cups chicken broth, keep warm in a small pot on simmer
3/4-1 cup grated parmesan

Basil Pesto (hopefully you have some on hand that you made from summer’s bounty)

Directions:
In a heavy-duty bottom pot or large saucepan, put oil in pan and turn to medium heat. Add celeriac & leeks, stirring often, until celeriac is tender but not browned. Add rice to pan and cook, stirring constantly, for 1 minute. Add the wine and mix, allowing the alcohol to burn off a bit and soak into the rice (about 30 seconds).

Add 1 cup of chicken broth to the rice & mix well. Allow the liquid to bubble, turn heat to a simmer and continue adding warm broth in 1/2 cup increments, while stirring often to ensure your rice isn’t dry at the bottom of the pot and getting burnt. It should take about 20-25 minutes, or till the rice is creamy, but a little al dente is good. Add the grated parmesan and mix it in. Serve immediately and put a teaspoon of basil pesto on top.

Brown Butter Pumpkin Cake

I just love food magazines, but what I love even more is having an excuse to buy one. We went to Vegas for my sister-in-law’s wedding and if traveling with two children under the age of four isn’t excuse enough–I have no clue what is. We spent the night in Seattle to make it easierContinue reading “Brown Butter Pumpkin Cake”

Tina’s PSL Revisited Pumpkin Spice Latte

This is the old PSL & the revamped is even better.

There are times in our lives when what we think is near perfection is actually not quite. Last year I adapted a PSL (pumpkin spice latte) thinking it was great. However, after making a couple since that time I have come to the following conclusions:

The recipe I had given you is more strenuous & labor intensive if you made one even two mornings a week (for those of you on the 3+ PSL’s a week–it’s our little secret).
I couldn’t get past the muck of spices in those last couple sips.
There must be an easier way to eliminate time constraints & spice granules swimming in my mouth.

Here’s what I’ve come up with and I think you’ll be pleased.

Make a simple syrup.
Use whole spices to infuse the syrup.
Keep simple syrup in your fridge for your PSL needs.
Combine 1 part simple syrup to 2 parts pumpkin puree.
Add steamed milk & shots of espresso.
Put whipped cream on top & sprinkle with nutmeg.

And it must be said that whenever I drink a mocha (I’m typically an americano girl) I don’t have whipped cream. If it’s made right, then I really don’t think it’s necessary. However, I would say that a PSL & whipped cream have a symbiotic relationship. If you’re going to make one, please do us all a favor and just add the whipped cream (you know you want to). Your friend who stopped by will thank you for it (and it’s a sure way to add a bit of flare to that hospitality).

Tina’s PSL (Pumpkin Spice Latte) Revamped (printable recipe)

Most simple syrup recipes use regular white sugar. However, I like rapadura for it’s molasses undertones. Plus, it’s unrefined. So when the sugar dissolves you are going to get a dark simple syrup. Don’t worry–it’s totally fine. In my first PSL recipe it calls for vanilla (along with some other ingredients). However, by using rapadura you don’t need any vanilla since it’s so flavorful. You can find in bulk at most health or co-op stores.

Simple Syrup Ingredients:

1 cup water

1 cup rapadura sugar

4-5 cinnamon sticks

1-1 1/2 tsp whole cloves

3-4 tsp freshly grated nutmeg

Directions: Add water & sugar to a small pot & turn on heat to low. Combine until the sugar is dissolved & syrup is hot (not boiling or simmering though). Add the spices and allow them to infuse for 5 minutes. Strain the infused syrup using either a fine sieve or cheesecloth. Discard spices & keep the spice simple syrup.

Pumpkin Spice Latte

1 cup of steamed milk (160 degrees)

1-2 shots of espresso, freshly pulled

1 Tb spice simple syrup

2 Tb pureed pumpkin

whipped cream

Putting it together: Steam your milk to 160. If using an espresso machine, you want to barely put the tip in the milk to create a couple bubbles until it hits 80 degrees. As you see the very small bubbles, you want to submerge your wand deep into the milk and constantly swirl the wand around in the pitcher. This will create that wonderful silky foam you get at a good coffee shop.

You can either combine your pumpkin puree & spice syrup in the cup, or you could add it to your steaming milk. Caution: if you’re trying to achieve that wonderful silky foam, then don’t add the syrup or pumpkin, because it will disrupt the milk from stretching.

Pull your shots & add them to the syrup & pumpkin puree. Stir with a spoon. Pour in your milk. Top with whipped cream & a little nutmeg. **Remember that you can add a little more pumpkin or less, all depends on what your tastebuds tell you.