Butternut ‘Noodles’ with Apples & Bacon

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Today we continue on with dinners that we like to eat at home.

One of my favorite dishes I’ve ever made was with a Butternut Apple Pecan Bake with Bacon Wrapped Pork (click the link for the recipe). The flavor combo is amazing!

For a few weeks I’ve had it in my mind that I wanted to use our spiralizer and make butternut ‘noodles’.

My husband is amazing. He does all the tough stuff for me. Like using the spiralizer, in this instance. He also uses the mandolin for me. I trust him more than myself.

I also decided to pair this with some diced apples. Toss in a some bacon and sausage for the top.

So delicious and yummy!

20170815_190418Butternut Noodles with Apples & Bacon

  • 1 butternut squash
  • 3 slices of bacon
  • 1 Granny Smith apple
  • 6 oz. ground sausage
  • cooking fat for cooking: coconut oil, ghee, butter
  • salt and pepper to taste

Continue reading “Butternut ‘Noodles’ with Apples & Bacon”

Gluten-Free Tomato Tart

20170713_191311 (1).jpgI would like to think that I have come a long way in the realm of food. I used to be a SUPER picky eater. I think it was inherited. My mother was a picky eater, and I was merely emulating her style.

I despised all kinds of foods I had never tried. I was stubborn. I was dead set on hating things.

But gradually I grew out of it, funny how that happens in life.

I changed my perspective on food. Instead of approaching things with a shut off mind, I began to look at new foods with genuine curiosity. I replaced my fierce desire to not like it, to a fierce determination to find a way in which I liked it (liver was probably my biggest test on this, I was set to find a way to enjoy it).

I have come so far. Never in my life would I think that I would eat sashimi. Or onions.

I recall my grandmother making chili growing up, she had to give me an extra bowl to pick out all the stuff I wouldn’t eat (note my mother was the same).

At this point in my life I will try about anything. And I use WAY more vegetables than I ever would have dreamed. But I do have some things that trip me up. For instance, I do like avocados, and I appreciate their nutritional value. But they make me nauseous. I’ve tried.

And tomatoes. I do enjoy tomato-based products, but raw tomatoes are a struggle for me. I think it’s the texture. But I am determined not to give up on them.

So when someone at the market, gave us some tomatoes at the end of the day, I was determined to make something I would like. To continue to be curious and step out of my comfort box.

Pies and tarts are kind of my thing (my business is P3 Polifroni PIES and Pizzas after-all). I’ve been wanting to make a savory tart and I felt like this was perfect opportunity. I still had some goat cheese left from making the ravioli. There was major potential here.

Gluten-Free tomato Tart Continue reading “Gluten-Free Tomato Tart”

Paleo Egg Roll Wrappers

20046529_10101879277759573_3981336752721843949_nThere are certain dishes you remember from your childhood.

We ate dinner together frequently. My father has always enjoyed cooking and my grandmother still suggests he should have been a chef.

There are some dishes from my upbringing that really stand out. Creamed Eggs (think biscuits and gravy, but with toast and hard boiled eggs). There was fruit compote. Donuts. And sometimes we made egg rolls at home. Yum.

Lately my parents have been bringing back the egg roll. Or in the case of my father, a deconstructed one.

I wanted one.

Hmm…

19894613_10101879277879333_7111738673402345932_nI was pretty determined and set since then to make them (I actually tried them three times, before I got one that worked!)

The great thing is. These can freeze. You can make up a larger batch and make some whenever you want.

You can stuff them however you like. Breakfast. Try different vegetables. Different meats. You can even try some sweet ones. Apple or pecan filling maybe. Or a berry and goat cheese.

Skies the limit, experiment and take creative license. Continue reading “Paleo Egg Roll Wrappers”

Gluten-Free Sweet Potato Tortillas

IMAG4156.jpgWho doesn’t like tacos?

I’ve played with different tortillas in the past. My first experiment was shaping bacon into the shape of a taco shell. But I’ve also used cauliflower and zucchini. A few years ago I made ones plantains and ones with sweet potatoes. I’ve made spinach ones for wraps. And a month ago I made kale ones (again for BLT wraps).

So I set out to revisit the sweet potato tortilla. Something super simple.

It was pretty mush mashed sweet potatoes and tapioca flour. My husband (the chef) did an awesome job helping me cook and flip them.

My own personal verdict is that I liked them MORE than the ones I’ve made in the past. The tapioca added a nice little stretchiness to the tortilla, so I could pulls and wrap it up nice and tight.

And I liked the flavor. Continue reading “Gluten-Free Sweet Potato Tortillas”

Crispy Coconut Chicken with Cilantro Lime Jicama Rice

IMAG3936.jpgI love coconut.

I think I have started each post this week with a food that I love (or have loved previously, as with potatoes). But I really do love coconut, which I have found in my years of baking, is a hit or miss. Often people love it or they hate it.

But I do a pretty good job of using different coconut products with turning people off. Because I bake with a lot of different coconut products: coconut milk, coconut oil, coconut sugar, coconut cream, and shredded or flaked unsweetened coconut. Usually the flaked and shredded are the ones I get the most feedback for, although I do with coconut flour sometimes. But I’ll confess I like the nutritional value of coconut flour more than almond flour, but it is tricky to work with. It can get chalky or dense. I have found it lends itself well towards cakes.

This last year I have done a decent amount of coating chicken in different flavors. I’ve made chicken tenders. Parmesan chicken. And my personal favorite, buffalo chicken strips.

So why not make a coconut chicken?

What pairs better with coconut than lime?

I’ve been wanting to play with making some jicama rice for awhile now. Why not now? Why not add some lime zest and juice? Maybe a little cilantro…..

Granted I ate this one solo, my husband is a trooper in my recipe experiments (I can’t tell you all the ways I am blessed to have such a man by my side), but there are certain things he doesn’t like. Coconut is one, he’s not a big fan. So I can respect that. Buffalo for him, coconut for me.

This was AWESOME. I loved the flavor combination. The crispiness of the coconut. It was pretty easy to make. And it was filling.

I will definitely be playing with this jicama rice more in the future as well! Continue reading “Crispy Coconut Chicken with Cilantro Lime Jicama Rice”

Crispy Rutabaga Cake

IMAG3924I loved potatoes growing up. My amazing momma was a meat and potato girl. Bake potatoes were my jam.

However, I’ve read so much about potatoes, it’s added a stigma about eating them. This has created a barrier about eating them, and although I see some Paleo sites including them, I just can’t pull the trigger yet.

However, in the last 15 years, since I’ve cut them, I have discovered and experimented with an array of other tubers. I have grown fond of sweet potatoes, which I claimed to hate as a child (I was a super picky eater and most of the time I claimed to hate something, when the truth was, I had never tried it). I really like parsnips (as does my husband, so we really dig a root hash with them). Turnips, I tried but they seemed bland compared to the others and I didn’t go beyond trying them. Plantains= love (read yesterday’s post on plantain chips). And rutabaga. I found I really enjoy rutabaga. I tried them first as fries. Yum. Delicious. I mashed them. They were good, but mashed cauliflower I think is still the best after 8 years of trying all tubers, I pick the cuneiform veggie. They are super good in a hash.

But then I saw a recipe for a crispy potato cake and boom I knew I wanted to try it with rutabaga. My husband has a mandolin slicer at work, so I was able to get a nicely stacked cake. This wasn’t very hard to make either, and it was full of flavor.

IMAG3922Crispy Rutabaga Cake Continue reading “Crispy Rutabaga Cake”

Plantain Chips

I love plantains.

I had never had them until I was about 25. I was hooked on the first bought. And man have I taught and had loads of conversations about them since them. It usually starts at checkout, where many cashiers don’t know what it is or how to ring them up. I have learned to tell them to look up bananas first. From here the conversations generally turns to asking how it tastes. Upon which I respond:

  1. It does not taste like a banana
  2. It is not sweet, it is starchier
  3. No you can’t just peel it and eat it
  4. I suggest slicing it thinly and sauteing it in coconut oil with sea salt

I also introduced a lot of my friends and my husband to plantains, making them taste them for their first time. My friends are lucky, I usually introduce them in the form of pizza crust and taco tortilla shells to them. Zach, though I had him taste just sliced and sauteed ones (as described them). He is a BBQ chip kind of snacker, so he thought they didn’t have a lot of flavor and he only likes them very thinly sliced.

I however, have found I really enjoy the tastes of the plantain. And I like them pretty simple and plain. Just sea salt. Because I was thinking about being creative and making all these different flavors of chips, but then I skipped it all, sea salt is good. Since it isn’t broken, I am not fixing it.

I will also tattle on myself here. I think sometimes people think I am in the kitchen all the time. Or I want to be there ALL the time. This is not try. Look at last week, where I only had one post. Sometimes I need a break. Sometimes I am like everyone else and I don’t want to prep or make a bunch of food. Sometimes I like meals that are quick and easy. Like lettuce wraps, I love a lettuce wrap (which is what i ate with these chips). So making vegetable chips (cabbage are my favorite) has been a favorite method of mine in the past, to have on hand for those non-cooking days. It is true I love baking. I love cooking. But sometimes you need a break. And the next day I may be in the kitchen all day, completely joy-filled. Breaks are nice to refresh the work we’re doing.

As I mentioned, I did sea salt because that’s what I like, but feel free to play around with other flavors, or dips maybe. But I am also not a chip dipper or guac person (raw avocados actually make me nauseous), so I just eat them on their own.

IMAG3890.jpgPlantain Chips Continue reading “Plantain Chips”