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November 26, 2012

Savory Millet Polenta Two ways

Savory Millet Polenta Two waysThis millet polenta is my favorite way to eat millet. It tastes very much like corn without the high levels of inflammatory omega-6’s.

Serves: 6

Prep time: 10 minutes

Cook time: 1 hours, 20 minutes

Source:  Natural Gourmet Institute

Ingredients

  • 1 cup sweet potato (peeled and chopped, 1/4)
  • 2 tablespoons ghee or coconut oil
  • 1 small onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2 sprigs fresh thyme (stems removed)
  • 1 bay leaf
  • 4 cups water or homemade vegetable broth or chicken broth
  • 1 cup millet (soaked overnight, drained and rinsed)
  • 1 teaspoon sea salt
  • 1/2 cup arrowroot (for pan-frying only)
  • 1 bunch fresh flat-leaf parsley (minced)

Directions

In a heavy 2- to 3-quart saucepan, melt ghee or oil over medium heat. Add sweet potato and onion, and saute’ for 5 minutes, stirring frequently with a wooden spoon to prevent browning. Add garlic, thyme and bay leaf, and saute’ for 3-4 more minutes.

Add water or stock, millet and salt, and bring to a boil. Reduce heat to low, cover and cook for 45-50 minutes. Stir vigorously several times during the course of cooking to help release soft starch in millet and to prevent sticking. Remove millet from heat when it turns soft and creamy. Set aside to rest, covered, for 5 minutes. Discard bay leaf.

Lightly oil a 6- to 8-cup capacity baking dish. Pour polenta into baking dish, smooth stop with a moistened spatula. Set polenta aside to cool to room temperature, then refrigerate, uncovered, until fully set, about 30 minutes.

Cut into shapes (triangles, squares, etc.) for further cooking.

Pan-Fried

Heat oil at a depth of 1/4″ in a wide heavy saute’ pan over medium heat. Dredge polenta in arrowroot; tap well to remove excess coating. When oil shimmers, add sliced polenta and fry until golden and crisp. Flip to crisp other side. Drain on paper and serve hot.

Baked

Heat the oven to 350F. Brush a cookie sheet with oil and place polenta on top. Allow some space between pieces and brush lightly with oil. Bake 30 minutes or until golden brown.

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Filed Under: GRAINS, RECIPES Tagged: , , , ,
November 25, 2012

Kim Chee

Kim CheeKim chee is a traditional Korean spicy fermented cabbage dish. Fermented foods are a great way to restore your gut health.

Serves: 32

Prep time: 20 minutes

Source:  Peter Berley

Ingredients

  • 1 cup apples (peeled and grated)
  • 5lb nappa cabbage
  • 2 cups carrots (grated)
  • 2 bunches scallions (thinly sliced)
  • 1lb daikon radish (thinly sliced)
  • 4 tablespoons sea salt
  • 2 cloves garlic (peeled and left whole)
  • 1/2 cup ginger (finely chopped)
  • 1 medium onion (chopped coarsely)
  • 1-2 tablespoon fish sauce (optional)
  • 1 cup dried Korean red pepper flakes or any dried or fresh chilis

Directions

Quarter the cabbages lengthwise and remove their cores. Slice crosswise into 1/2 inch strips. Transfer the cabbage to a bowl along with the grated apple, carrot, scallion and radish. Ad the salt and crush with your hands. Leave the vegetables aside to soften and release their juices, 15-20 minutes.

While the vegetables soften, make the spice blend: combine the garlic, ginger, onion and fish sauce if using in a blender or food processor and blend to form a puree.

Combine the spice blend with the vegetables; stir in the chilis.

Pack the kim chee into pickling crocks or a PickleMeister and ferment at room temperature for 5-7 days. Refrigerate for up to 6 months.

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Filed Under: FERMENTED FOODS, FERMENTED FOODS, FOOD AND NUTRITION, HEALTH TOPICS, RECIPES Tagged: , , , , , , , ,
November 24, 2012

Paleo Rosemary Crackers

Paleo Rosemary CrackersMake big batches of these Paleo rosemary crackers because they’re delicious! They’re also GAPS/SCD-legal, dairy-free and gluten-free.

Serves: 6

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

  • 1-3/4 cup almond flour
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh rosemary (minced)
  • 1 tablespoon ghee or coconut oil
  • 1 pasture-raised eggs

Directions

Preheat oven to 350 degrees.

Whisk dry ingredients together in a large bowl.

In a medium bowl, whisk together oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.

Roll the dough into a ball and press between 2 sheets of parchment paper to 1/8″ thickness.

Remove top piece of parchment paper, and transfer rolled-out dough onto a baking sheet.

Cut dough into 2-inch squares. Bake for 12-15 minutes, until lightly golden.

Let crackers cool for 30 minutes, then serve.

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Filed Under: APPETIZERS, BREADY FOODS, RECIPES, SNACKS Tagged: , , , , , , ,
November 24, 2012

Cheddar Biscuits

Cheddar BiscuitsThese cheddar biscuits are a great gluten-free, grain-free, GAPS/SCD snack. You’ll want to at least double or triple the recipe because they go fast!

Serves: 12

Prep time: 10 minutes

Cook time: 20 minutes

Allergy:  Dairy, eggs

Source:  Specific Carbohydrate Diet for Life

Ingredients

  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda (rounded)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sharp cheddar cheese (shredded)
  • 2 pasture-raised eggs
  • 1/4 cup raw, local honey
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/4 cup pastured butter, softened

Directions

Preheat oven to 350 degrees.

Sift almond flour once (after measuring) into a large mixing bowl. Stir in the rest of the dry ingredients. In a separate bowl, whisk the cheese, eggs, honey, butter and lemon juice. Add the wet mixture to the almond-flour mixture and mix until well combined.

Line a cookie sheet with parchment paper. Drop biscuit dough onto the cookie sheet by rounded tablespoons about two inches apart. Bake for 15-20 minutes until the bottoms of the cheddar biscuits are golden brown and the tops are set.

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Filed Under: BREADY FOODS, BREAKFASTS, RECIPES, SIDE DISHES, SNACKS Tagged: , , , , , ,
November 23, 2012

Grain-Free Blueberry Muffins

[gmc_recipe 1679]

Filed Under: BREAKFASTS, RECIPES, SNACKS Tagged: , , , , , ,
November 21, 2012

Green Bean Casserole Redux

Green Bean Casserole ReduxThis green bean casserole is a healthy, vegetable-laden version of the traditional Thanksgiving dish.

Instead of using canned mushroom soup, you’ll use a puree of mushrooms, garlic, cauliflower, parsnips and nutritional yeast.

Slowly caramelized onions substitute for traditional canned Durkee onions to add a flavorful and healthy twist.

Serves:  12

Prep time:  1 hour

Cook time:  30 minutes

Ingredients

  • 2 medium yellow onion (thinly sliced)
  • 1 tablespoon ghee, butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
  • 2 cups parsnips (sliced)
  • 1 head cauliflower (stem removed; quartered)
  • 10oz mushrooms (sliced)
  • 5 cloves garlic (peeled and minced)
  • 1/4 cup nutritional yeast
  • 1-1/2 cup filtered water
  • 1-1/2 teaspoon sea salt
  • 1lb fresh green beans

Directions

Preheat oven to 350F.

Melt coconut oil, butter or ghee in a large skillet and add sliced onions. Saute over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking. Once the onions are tender and golden in color, remove from heat and set aside.

Meanwhile, steam the parsnips and cauliflower. Fit a large steamer basket into a saucepan, and fill with one inch of water. Add parsnips and cauliflower, and bring the water to boil over high heat. Cover and reduce the heat to low, steaming for 10 minutes or until tender. Set aside.

Steam green beans for 6-8 minutes, until bright green and crunchy. Transfer to a 9×13 baking dish.

Saute mushrooms and garlic in the same pan that you caramelized the onions in. Melt some more coconut oil, butter or ghee, and saute the garlic for about 3 minutes, then add the mushrooms. Cook for 6 more minutes.

Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half into the blender.

Add water, sea salt, nutritional yeast, parsnips and cauliflower to the blender. Blend until smooth and creamy. It’s OK if it tastes a little salty.

Pour blender sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well.

Smooth with a spatula and top with the caramelized onions.

Bake uncovered for about 30 minutes, until bubbly.

When you’re ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!

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Filed Under: BEANS & LEGUMES, OTHER VEGETABLES, RECIPES Tagged: , , , , ,
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