Comment

Persian Jewelled Rice (Not Strict Paleo. Sue Me.)

A few weekends ago I had the opportunity to delve into a stack of Food & Wine issues that I've been way too busy to even open for months. I got inspired. Called over a few good friends and made a Sunday feast fit for a (Persian) King. I actually ended up with NO Food & Wine recipes on the menu—this dish was adapted from Bon Appetit—but there was something similar in the latest issue that sparked my fire as I'm Obsessed (yes, capital O) with the jewelled rice at Byblos in Toronto and got insta-homesickness the minute I was reminded of it's sweet, delicate, crunchy, nutty, buttery goodness... 

persianjeweledrice

 

Ingredients:

1/4 cup unsalted, shelled raw natural pistachios
1/4 cup slivered almonds
2 cups basmati rice
Kosher salt
1 orange
1/3 cup honey
2 medium carrots, peeled, cut into matchstick-size pieces
1/4 cup pomegranate seeds
1/4 cup raisins
1/4 teaspoon saffron threads
4 tablespoons olive oil, divided
1 medium onion, finely chopped
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric

Method:

Rinse your rice in a sieve under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, 6–7 minutes. The rice will still be FIRM. Drain and and spread  on a baking sheet to let cool.

While the rice is cooling, zest the orange and set aside. Bring honey and 1 cup water to a boil in a medium saucepan. Add orange zest and chopped carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15–20 minutes; drain and set aside (you can discard the honey).

Put raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.

Heat 1 tablespoon of olive or coconut oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8–10 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.

Reduce heat to low, add raisins and cook, stirring often, for 3-5 more minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.

Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5–6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).

Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.

Cook until pot begins to steam, 5–8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30–40 minutes.

Scoop rice into a wide serving bowl, breaking bottom crust into pieces, toss in the pomegranate seeds and serve. 

Serves 6 ppl.

 

 

Comment

Comment

Cauliflower Shrimp Bowl

Zander and I were sitting around last night, avoiding a trip to the grocery store at all costs, and listing off the things we could rummage from our fridge/freezer to make a meal without having to leave the house. This is what we came up with... winner winner, shrimp dinner! The best part about this easy-to-make dish is you can make a million substitutions! Basically you're just choosing your base (I did cauli-rice, he did regular rice), protein, veggies and seasoning... the possibilities are endless (and delicious).

cauliflower-shrimp-bowl

Ingredients:
1 large head of cauliflower, riced. *I add minced garlic to the recipe.
1 pound peeled raw shrimp - fresh or thawed
1 yellow or orange pepper, diced
1 heirloom tomato, diced
1 medium zucchini, chopped
1/4 cup chopped fresh italian parsley
1 oz sheep feta, crumbled
2 cloves of fresh garlic, minced
Sea salt and fresh cracked pepper (to taste) 
1/4 cup sliced almonds, toasted
2 tbsp classic vinaigrette
 

Method:
Make Cauliflower rice. I used McKel Hill's simple recipe from Nutrition Stripped. Set aside. Poach your shrimp (instructions here) - this keeps them delicate and avoids that rubbery texture! Set aside. Sautee the pepper and zucchini lightly and add the rice to the veggies. Add shrimp, parsley, tomato, almonds and crumbled feta and mix lightly. Drizzle vinaigrette and toss before serving warm, cold or at room temperature, anything goes! 

Enter your email address:

Delivered by FeedBurner

Comment

Comment

Paleo, Low-Carb Strawberry Shortcake

It's been way too long, I know. Nola is totally hogging all my time and it's been hard to find the opportunity to experiment in the kitchen... I've basically been making my meatballs, tuna salad, carrot muffins and Pan-crepes on repeat to keep me holdin' on another day:) 

But this week, that all changed. Fresh organic sliced strawberries, my easy-as-it-gets coconut whip, and a spongy, lemony low-carb cake that tastes just like summer. Dreaming...

paleo-shortcake

Cake Ingredients:

zest of 1/2 organic lemon
juice of 1/2 organic lemon
1/2 cup coconut flour
3/4 cup of coconut cream (the full healthy fat goodness!)*
1/2 tsp baking soda
1/4 tsp sea salt
2 tsp real vanilla extract 
4 eggs beaten
2 tbsp raw honey 

Method:
Preheat oven to 350. Mix all wet ingredients in one bowl, all dry in another (I like to add the lemon zest to dry). Mix together until smooth. Grease or line an 8×8 loaf pan—these would work well as muffins or mini-muffins too—and pour the batter, shake the pan a bit until you get an even top. Bake for approx. 45 minutes (cake) or 20 minutes (mini-muffins) until spongy to the touch. Let cool and serve with coconut whip and strawberries or fruit of your choice on top. 

Enter your email address:

Delivered by FeedBurner

Comment

Comment

Spicy Roasted Cauliflower

The first time I had the OG version of this dish (at Pizzeria Delfina) I literally did not know how to contain my excitement... I may have danced right then and there in my seat; I also may have embarrassed my husband just a little bit. Their roasted chicken is also out of this world, but that's for another time. I will admit, my version of this cauliflower is a bit bastardized—I bow down to the food gods that are Delfina—but when you can't make it to SF (or it's not cauli season) this certainly does the trick! 

spicycauliflower

Ingredients:
1 large head of cauliflower
1/4 cup of olive oil (or Avocado oil)
2 cloves of fresh garlic, minced
Sea Salt (to taste) 
1/4 cup of capers—I also like to add a little brine
1-2 tsp of dried chile flakes 
1/4 cup chopped italian parsley
A good dusting of freshly grated parmesan to finish (a real treat, shhhhh. and anyways, the harder the cheese the easier to digest)

Method:
Preheat oven to 400. Cut out the core of the cauliflower and chop up the "trees" into medium sized florets. Scatter in an oven safe dish (don't crowd), drizzle with most of the olive oil, mix in the minced garlic and sprinkle with sea salt. Roast, turning occasionally, for about 40 minutes or until nice and soft and browned on the edges (I like mine really well done). When finished, toss into a serving bowl, add capers and a little splash of brine, chili flakes and toss. Finish with parmesan and parsley and serve while hot! 
 

Enter your email address:

Delivered by FeedBurner

Comment

Comment

Low-Carb (and delicious!) Chocolate Chip Cookies

After a few weeks at home visiting all my favourite restaurants. and then to top it off, an epic food-fest weekend in Napa, I'm left with a serious treat tooth BUT a desire to cut back on sugar, empty carbs and unhealthy indulgences. In comes my new and improved (for these purposes!) chocolate chip recipe to save the day. Each cookie has just 1.5g of sugar and almost 5g of protein plus it's packed with healthy fats your body needs. 

low-carb-cookies

Ingredients:

1.5 cups blanched almond flour (not meal). I use Honeyville and it's always perfect! 
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup plus 1 tbsp erythritol (I like this sugar alternative as it doesn't make you bloat and has no effect on your blood glucose levels. If you prefer a natural sweetener you could use 1/3 cup maple syrup or coconut sugar.)
2-3 tbsp maple syrup, adjust to your sweetness liking
2 tsp vanilla extract
5tbsp grass-fed butter, ghee or unrefined virgin coconut oil (I used a mix of butter and ghee... if you use coconut oil let me know how they turn out!)
2.5 tbsp Great Lakes Collagen Hydrolysate 
1 large egg
4 squares of dark chocolate, chopped (try and go 70% or darker. I used Lindt Excellence 85%)
1/4 cup chopped walnuts and/or raisins (optional)

Method: 

Preheat oven to 350. In one bowl mix together almond flour, collagen, sea salt and baking soda. In another bowl cream together butter, erythritol and egg. Blend wet into dry. Add chopped chocolate and optional extras and mix. On a parchment-lined baking sheet scoop 1 tbsp portions and flatten with your hand or a spatula. Bake for approx. 15 min or until brown on the edges. Let cool and dig in! 

*Makes 18 cookies

Enter your email address:

Delivered by FeedBurner

Comment