A Polifroni Dinner: Apple Chicken, Collard Greens & Sweet Potato/Parsnip Hash

IMAG4294.jpgI will confess, I love baking. It fuels my creativity. It’s my art. Food is one of the ways I express myself. And I enjoy thinking of new recipes and baking/making delicious new things.

However, this isn’t very representative of real life. I like to post options for treats and desserts (and to make them for the market), but it’s not something I eat or make at home very often. I typically will make bake goods for blogs and give them away or I make them for my husband.

Why?

Because the everyday foods I eat are not nearly as pretty as my baked goods. They are less awe-inspiring. A little less pizzazz. They seem so simple. They’re not as sexy. But they are delicious. They’re what I enjoy eating.

In real life I could eat cabbage everyday. It doesn’t smell good. It doesn’t necessarily look good either. But I love the taste.

I wanted to start this week off with something that my husband and I typically eat for dinner.

It has flavor. This dish had color. It has variety. And it is filling.

It’s not complicated. It’s super easy to make. And it doesn’t take long to make.

Polifroni Dinner Night

(this served 3 people, plus leftovers)

Apple Chicken

  • 1 lbs. chicken breast
  • 1 apple
  • 2 tbsp honey
  • sea salt and pepper

Collard Greens

  • 1/2 bunch collard greens
  • 1/4 red onion, diced
  • 1 tbsp bacon fat, ghee, or coconut oil

Sweet Potato & Parsnip Hash

  • 1 sweet potato
  • 1 parsnip
  • sea salt and pepper to taste
  • 2 tsp minced garlic
  • 1-2 tbsp bacon fat, ghee, or coconut oil

Let’s Make it Happen:

Peel the sweet potato and parsnip. Dice into cubes (I usually like to cube mine pretty small). Heat your fat in a skillet with the garlic on a medium heat. Add the sweet potato and parsnip. Season to taste. Allow them to cook, keep stirring them as prepare the other food. Cook them until they are tender (soft and a fork goes through the center, we put ours in a baking pan to keep warm while we made the other sides and so we could use the skillet).

Cut chicken into strips. Season with sea salt, pepper, and basil. Cook in a skillet on medium heat in another skillet. While it is cooking, dice the apples (we left the skin on). When it is almost done cooking (no longer pink in the center), drain it, and add the apples. Drizzle honey over the top. Turn to low, until the collard greens are done.

For the collard greens, remove the veins. Roll up the leaves. Thinly slice. Dice the onion. Saute the onion in a skillet with the fat until translucent. Add the collard greens. Salt. Cook until soft.

Serve it all up on a plate (props to my husband for plating this beautifully for me), eat and enjoy!

GF Sweet Potato Ravioli with a Sage Sauce

imag2985I love Italian food. My mother ate it while she was pregnant with me. My husband is Italian. Hello, our last name is Polifroni!

However I do eat gluten-free/paleo and I do not like to buy gluten-free products at the store, I think they’re overly processed as well and not really good for you.Last month I did see some paleo ravioli at the store, as well as bread (which I don’t really ever crave) and it was ridiculously expensive. The bread was $13 for a very small, frozen loaf. I don’t remember the price of the ravioli, but it was nothing I would spend. Plus I am a baker and like to make things myself, why not make it fresh too. And I make a bread that’s fluffy and a good size, not dense.

So I have had ravioli on my mind since then. Actually I think of pastas frequently. But all my past attempts at pasta had failed, so I kind of swore it off for a bit. But with seeing it at the store and with Zach trying so hard to cut out dairy and gluten-free, I have been experimenting more with our meals so he doesn’t have to feel like he is missing out on anything.

I saw a sweet potato ravioli and thought that sounded delicious. And from there it just happened and I have this recipe for you here today. I hope you enjoy. I know Zach and I sure did. And I was really nervous to make these for my Italian husband who has worked at a fabulous Italian restaurant in an Ann Arbor and knows how to make pasta. He did he most of it and I asked him points for next time. He just said they needed to be thinner and that next time I’ll get my grandma’s pasta sheeter and he will show me how to shape them. Man I love him, he is awesome in so many ways. Can’t wait to play with filling combos. Plus we can freeze a bunch ahead of time.

imag2986Sweet Potato Ravioli with a Sage Sauce Continue reading “GF Sweet Potato Ravioli with a Sage Sauce”

My Favorite Gluten-Free Pizzas

Hello beautiful people! If you remember, on Monday I did a post about refining your vision and doing fewer things better. For me, I have been applying this to my business goals. I was spreading myself too thin trying to cover EVERYTHING gluten-free, when all I really want and love to do is to make pizzas and pies. Here I have compiled my favorite pizza alternatives I have ever made. Note since this is fall the butternut is a great option. Last year my dear friend Heather and I went and picked our own, then came home to bake, mash and pizzafy it! Add some apples on top and caramelized onions, you are set!

My favorite probably overall is the plantains. Since my first bite with plantains two years ago, I have been a dedicated fan. I like to use them for tortillas. For chips. I like to fry them in a skillet with coconut oil and sea salt. And I really enjoyed weaving some bacon on top and making it a pizza. Ask my girl Tab, she still asks me about it and puts not so subtle hints that she would like some.

There are also some sweet, fruit varieites. As always, the best thing about making or selling just the crust, is that the new owner, has the creative freedom to top it to their own personal liking and preferences.

Click the links and enjoy!!

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yaeh35emi5_ycgpd9vwni7hf5dw52gmww4buzzsstrgw723-h481-no Continue reading “My Favorite Gluten-Free Pizzas”

Kale & Quinoa Stuffed Portabella Mushrooms

20160112_190539I like recipe that I can prep and then make easily. This recipe falls into this category. I get 4 meals for the week at once, and all I have to do once I have stuffed them is bake them fresh when ready to eat.

This has an assortment of colors (nutrients then). And it has great flavors. I love that I let one bake a little longer and the kale on the top got nice and crispy, so a little texture was added. The great thing about stuffing something like this is, you  can tailor it for your own taste. Maybe you don’t like onions, but you like peppers. Sub them out. Maybe you want to stuff your mushrooms with mushrooms, you can do that. Maybe you want to use cauliflower rice, rather than quinoa. Maybe you don’t want any dairy, take out the cheese. Maybe you want to add Brussels sprouts. Maybe you want to trade sweet potato for butternut squash. Build your own. Get and be creative. Make it taste good for YOU. You are the one eating it, enjoy what you make, what you’re eating, what you’re using to fuel your body. Make it taste good. Food can be delicious.

Kale & Quinoa Stuffed Portabella Mushrooms Continue reading “Kale & Quinoa Stuffed Portabella Mushrooms”

Sweet Potato Pie

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This picture isn’t pretty, I apologize. HOWEVER, this pie is absolutely freaking amazing! At work my bosses got me a wonderful little gift: a ton of mini pie pans to bake up Holiday pies. For a baking (notably pie) obsessed being, I was maybe a little too excited to look at some aluminum pans. But to a baker like me, that is like a canvas to an artist or an empty journal to a writer. The thought of filling them makes me nearly giddy and brimming with positive energy.  Last week while I was turning around at work to fill up the baked goods, it struck me and I said to Jackie, “I want to make a sweet potato pie.”

Now seeing as I am a Universe, manifest believing, put it out there-attract it person, I jumped on making this pie a reality. Cue in Tuesday night. The dreary weather had me bored out of my mind. I sat cross-legged in my living room surrounded by a pile of books, journals, paints, canvases, pencils and sketch books. I had laundry going downstairs. I was at ease from just tidying up my apartment. Rumours was playing on my turntable. Something was missing. But what could it be? Ah smell. There is no tantalizing baked good in my oven, filling up my apartment with sweet homey smells. This had to change. Insert this pie going into the oven.

Next I needed a tester. Upon talking, I discovered my friend Heather had never had a sweet potato pie. Perfect! A taste-tester, plus time with one of my favoirte people? Score! Add a night snuggled into my couch, with Heather sitting opposite from me with a fresh slice of pie, chatting about life, love, and relationships. It may have been dreary outside, but my night and heart were kind of filled up.

Sweet Potato Pie

Crust:

  • 1/2 cup cashew butter
  • 1/2 cup Enjoy Life Chocolate Chips
  • 1 tsp cinnamon
  • 2 tbsp ghee
  • pinch salt
  • 1/3 cup coconut sugar

Continue reading “Sweet Potato Pie”

Sweet Potato Bacon Bites

007These little bites I threw together for a birthday dinner last week. They were a big SUCCESS, so I thought let’s do it. Add them to Delishmas and let them bring joy to the holiday season. They are easy to make. They have bacon. All you have to do is pop one in your mouth. They’re perfect for parties and dinner sides. Hello, they are a freaking gift worthy giving. The gift of yummy food moans.

Sweet Potato Bacon Bites

Bacon Maple Mash

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We are going to start off project ‘Delishmas’ with a mash! For Thanksgiving we did a rutabaga mash, but this month I figured we play with the savory, sweet mix I adore. The original game-plan was to do a Maple Mash. Season it with sea and cinnamon and GO. However, seeing as I am the culinary creator I thought we could add more flavor. Tomorrow I have Sweet Potato Bacon Bites. I decided to bake my sweet potatoes then with the bacon. Letting them cook in bacon fat. Yum love the layering of flavors.

Bacon Maple Mash