diff options
Diffstat (limited to 'recipes')
| -rw-r--r-- | recipes/donuts.txt | 32 | ||||
| -rwxr-xr-x | recipes/fermented ketchup.txt | 78 | ||||
| -rw-r--r-- | recipes/ganache.txt | 5 | ||||
| -rwxr-xr-x | recipes/ground lamb and peas in yogurt recipe.txt | 52 | ||||
| -rwxr-xr-x | recipes/monkey bread.txt | 48 | ||||
| -rwxr-xr-x | recipes/my sisters phenomenal grilled green chicken.txt | 111 | ||||
| -rwxr-xr-x | recipes/paleo monkey bread.txt | 39 | ||||
| -rwxr-xr-x | recipes/primal spaghetti squash gratin.txt | 67 | ||||
| -rwxr-xr-x | recipes/red wine butter.txt | 1 | ||||
| -rw-r--r-- | recipes/teriyaki-chicken.txt | 17 | ||||
| -rwxr-xr-x | recipes/tod mun chicken cakes with cucumber relish.txt | 45 | ||||
| -rw-r--r-- | recipes/vietnamese-lemongrass-chicken2.txt | 27 |
12 files changed, 60 insertions, 462 deletions
diff --git a/recipes/donuts.txt b/recipes/donuts.txt new file mode 100644 index 0000000..d7aa443 --- /dev/null +++ b/recipes/donuts.txt @@ -0,0 +1,32 @@ +Ingredients +For the donuts: +2 1/4 cup (255 grams) cake flour +1 1/2 teaspoons baking powder +1 teaspoon salt +1/4 teaspoon ground nutmeg +1/4 teaspoon ground cinnamon +1/2 cup (100 grams) sugar +3 tablespoons butter, at COOL room temperature +2 large egg yolks +1/2 almond milk with 1 T vinegar +oil, for frying + +For the glaze: +3 1/2 cup (350 grams) powdered sugar, sifted +1/4 teaspoon salt +1/2 teaspoon vanilla extract +1/3 cup hot water + +Directions +For the donuts: +In a bowl, sift together the cake flour, baking powder, salt, and nutmeg. +In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. + +Mix for 30 seconds on low speed or until the dough is smooth but slightly sticky. You want to mix enough that the dough doesn't fall apart in the oil, but not so much that it becomes tough. If the dough is unbearably sticky, add extra flour one tablespoon at a time (especially if you live in a warm & humid climate). + +Cover with plastic wrap and chill for 1 hour, or until firm. + +On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes. If the dough gets too loose, sticky, or greasy at any point return to the fridge to firm before continuing. Refrigerate while you heat the oil so the dough is slightly cold when it fries. + +Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Keep an eye on the thermometer and adjust your stove heat to maintain the correct oil temperature. Let drain on a paper bag to soak up the excess grease. + diff --git a/recipes/fermented ketchup.txt b/recipes/fermented ketchup.txt deleted file mode 100755 index a6931b0..0000000 --- a/recipes/fermented ketchup.txt +++ /dev/null @@ -1,78 +0,0 @@ ---- -title: Homemade, Fermented Ketchup | The Domestic Man -date: 2014-04-27T12:48:15Z -source: http://thedomesticman.com/2014/03/25/paleo-homemade-fermented-ketchup/#more-6569 -tags: recipes - ---- - -![][1] -![][2] - -It's funny, but up until recently I assumed there was already a ketchup recipe on my blog. I didn't discover its absence until I developed Thursday's recipe (hint: it rhymes with "beet oaf"), when I couldn't find my recipe online. At first I was confused, and thought the search function of my blog was definitely broken. So…sorry about that, and here you go. - -The history of ketchup is pretty awesome. It all started with _garum_, an ancient fish sauce first used by the Ancient Greeks and later the Romans. It reached Asia some 2,000 years ago via trade routes, and became a staple in many Asian countries, particularly Vietnam (where they later perfected the sauce using anchovies). Vietnamese fish sauce as we know it today entered China about 500 years ago, and the Chinese (particularly those in the Southeast providence of Fujian) spread it around the rest of Asia. The Fujian word for fish sauce? You guessed it, _ketchup_. In fact, many Asian languages today still use a form of the word "ketchup" to refer to sauces; a common example is the Indonesian word _kecap_ (pronounced "keh-chap"), a catch-all term for fermented sauces. - -When Europeans arrived in Asia in the 1600s, they were enamored with fish sauce (they'd long forgotten about garum) and took it back to Europe. Many variations of ketchup existed in Europe for hundreds of years, the most popular being walnut ketchup and mushroom ketchup (the practice of using fish eventually died out). It wasn't until the 1800s that people started adding tomatoes to the sauce, and H. J. Heinz took it to a new level in 1904 when his company figured out a way to bottle and preserve the sauce using natural ingredients (the mid 1800s were full of horror stories about deadly batches of ketchup made with stuff like boric acid and coal tar). Heinz was also one of the first to add copious amounts of sugar to the sauce. - -My recipe still maintains the sweet and sour taste we've all come to expect from ketchup, but throws a historical twist in for good measure: a bit of fish sauce. - -### Homemade, Fermented Ketchup - -_1/3 cup hot water -1/3 cup honey -2 6oz cans [tomato paste][3] -2 tbsp whey (the clear liquid at top of yogurt) or sauerkraut juice -1 tbsp [apple cider vinegar][4] -1 tbsp [fish sauce][5] -1 dash (1/8 tsp) cinnamon -1 dash (1/8 tsp) ground cloves -1 dash (1/8 tsp) garlic powder -1 dash (1/8 tsp) black pepper -1 dash (1/8 tsp) sea salt, more to taste_ - -1\. Combine the hot water and honey, stirring until dissolved, then set aside to cool. - -2\. Combine the honey water and the rest of the ingredients. Add salt to taste. - -3\. Place in a quart-sized jar, cover, and let set at room temperature until fizzy and delicious. It should take 2-5 days. After the second day, be sure to burp the lid daily to prevent gas buildup. Taste it every day after the second day to see how you like it; once it tastes perfect, throw it in the fridge. It should keep for about 1 month. - -** This recipe creates a fairly thick ketchup – to thin it, simply mix in a bit of water to get your desired consistency. - -** If you don't have access to whey or sauerkraut juice, add 1 tbsp water and 1 additional tbsp of apple cider vinegar. - -** The slightly fishy taste of this sauce is awesome, but if you'd like to omit the fish sauce altogether, replace it with 1 additional tbsp of apple cider vinegar. - -** This ketchup can also be made without fermentation. It'll be a bit sweeter and won't have that awesome fizz to it. To make it, simply combine all of the ingredients and simmer on low for about 20 minutes, then cool and bottle. It will only last about 1 week in the fridge. - -As a bonus, here is a recipe for ketchup from _[The Compleat Housewife][6]_, first written in 1727 and generally considered the first cookbook published in the United States. Note that this recipe is basically a fermented anchovy dish, with no note of tomatoes at all. - -![][7] - -### Like this: - -Like Loading... - -### _Related_ - -Tags: [cooking][8], [fish sauce][9], [food][10], [gluten free][11], [health][12], [ketchup][13], [paleo][14], [primal][15], [recipe][16], [tomatoes][17], [vegan][18], [vegetarian][19] - -[1]: http://thedomesticatedman.files.wordpress.com/2014/01/img_20991.jpg?w=640 -[2]: http://i112.photobucket.com/albums/n177/onionsaregross/GFPPHD.jpg -[3]: http://www.amazon.com/gp/product/B000LKXFMO?ie=UTF8&camp=1789&creativeASIN=B000LKXFMO&linkCode=xm2&tag=thedomman-20 -[4]: http://www.amazon.com/gp/product/B001I7MVG0?ie=UTF8&camp=1789&creativeASIN=B001I7MVG0&linkCode=xm2&tag=thedomman-20 -[5]: http://www.amazon.com/gp/product/B00B617XK2?ie=UTF8&camp=1789&creativeASIN=B00B617XK2&linkCode=xm2&tag=thedomman-20 -[6]: https://play.google.com/store/books/details?id=XvMHAAAAQAAJ&rdid=book-XvMHAAAAQAAJ&rdot=1 -[7]: http://thedomesticatedman.files.wordpress.com/2014/03/ketchup.jpg?w=640 -[8]: http://thedomesticman.com/tag/cooking/ -[9]: http://thedomesticman.com/tag/fish-sauce/ -[10]: http://thedomesticman.com/tag/food-2/ -[11]: http://thedomesticman.com/tag/gluten-free/ -[12]: http://thedomesticman.com/tag/health/ -[13]: http://thedomesticman.com/tag/ketchup/ -[14]: http://thedomesticman.com/tag/paleo/ -[15]: http://thedomesticman.com/tag/primal/ -[16]: http://thedomesticman.com/tag/recipe/ -[17]: http://thedomesticman.com/tag/tomatoes/ -[18]: http://thedomesticman.com/tag/vegan/ -[19]: http://thedomesticman.com/tag/vegetarian/ diff --git a/recipes/ganache.txt b/recipes/ganache.txt new file mode 100644 index 0000000..275417a --- /dev/null +++ b/recipes/ganache.txt @@ -0,0 +1,5 @@ +Combine coconut milk and chocolate in a saucepan +Heat over very low heat +Stir until melted +Remove from heat +Drizzle over ice cream, brownies, or cake diff --git a/recipes/ground lamb and peas in yogurt recipe.txt b/recipes/ground lamb and peas in yogurt recipe.txt deleted file mode 100755 index dcf3654..0000000 --- a/recipes/ground lamb and peas in yogurt recipe.txt +++ /dev/null @@ -1,52 +0,0 @@ ---- -title: Ground Lamb and Peas in Yogurt Recipe -date: 2011-11-09T23:40:12Z -source: http://www.saveur.com/article/Recipes/Ground-Lamb-and-Peas-in-Yogurt -tags: recipes, cooking - ---- - -![][1]![][2] [Enlarge][3] Credit: André Baranowski - -(Keema Matar) - - -SERVES 4 – 6 - - -Like many Northern Indian recipes, keema matar calls for a technique known as tarka: that is, frying whole spices and aromatics—such as coriander, cumin, and dried chiles—in clarified butter, or ghee, to enhance their flavor. - - -**6 cloves garlic -1 3 1⁄2" piece fresh ginger, peeled - (2" sliced, 1 1⁄2" julienned) -2 tsp. plus 1 tbsp. garam masala -2 tsp. turmeric -1⁄3 cup ghee (like Sagar Pure Ghee) -1 tsp. coriander seeds -1⁄2 tsp. cumin seeds -3 whole dried chiles de árbol -1 bay leaf -1 medium red onion, chopped -Kosher salt and freshly ground black pepper, - to taste -2 tbsp. tomato paste -1 1⁄2 lbs. ground lamb or beef -3 medium plum tomatoes, cored and - quartered lengthwise -1 cup whole-milk yogurt -1 1⁄2 cups frozen peas, thawed -1⁄2 cup roughly chopped cilantro -** - -1\. Put garlic, sliced ginger, 2 tsp. garam masala, turmeric, and 1⁄2 cup water into a blender and purée to a wet paste. Set spice paste aside. - - -2\. Heat the ghee in a large cast-iron skillet over medium-high heat. Add the coriander, cumin, chiles, and bay leaf; stir until fragrant and beginning to brown, about 1 minute. Stir in the onion, season with salt and pepper, and cook until lightly golden, 6–7 minutes. Add the reserved spice paste and tomato paste and cook, stirring constantly, until the mixture is caramelized, 3–4 minutes. Add lamb (or beef, if using) and cook, stirring and breaking it up into small pieces, until browned and cooked through, about 5 minutes. Add the plum tomatoes and cook, stirring occasionally, until softened, about 3 minutes more. - - -3\. Remove the skillet from the heat and stir in the julienned ginger, remaining garam masala, yogurt, peas, and cilantro. Season with salt and pepper and serve immediately with rice or flatbread, if you like. - -[1]: http://www.saveur.com/sites/saveur.com/themes/saveur/images/placeholder.gif "" -[2]: http://www.saveur.com/sites/saveur.com/files/images/2008-02/626-109_lamb_and_peas_in_yogurt_300.jpg "" -[3]: http://www.saveur.com/sites/saveur.com/files/images/2008-02/626-109_lamb_and_peas_in_yogurt_300.jpg diff --git a/recipes/monkey bread.txt b/recipes/monkey bread.txt deleted file mode 100755 index 827994c..0000000 --- a/recipes/monkey bread.txt +++ /dev/null @@ -1,48 +0,0 @@ -Monkey Bread - -From <http://paleoparents.com/2011/paleo-monkey-bread-for-gfes-home-for-the-holidays/> - -Monkey Bread Ingredients - -* 2/3 C fresh medjool dates, pureed -* 1/2 C coconut oil -* 2 Tbsp honey -* 1 Tbsp vanilla - - -* 2 1/2 C (divided) almond flour -* 1 C tapioca flour -* 3 Tbsp arrowroot powder -* 1 tsp baking soda -* 1/4 tsp cream of tartar -* 1/4 tsp salt - - -* 3 egg whites - - -* 1/3 C chopped walnuts -* 6 Tbsp (divided) palm shortening or butter -* 3 Tbsp (divided) unrefined granulated sugar - - -* 1/2 C unrefined granulated sugar -* 1 T cinnamon - -Instructions - -1. Puree together dates, oil, honey and vanilla until combined -2. In a separate bowl, sift dry ingredients together, reserving 1 C almond flour, and stir to evenly distribute -3. Add dry ingredients to wet and whisk until thick batter is formed (this will be very dry, that’s OK), set aside -4. Whip egg whites to soft peaks -5. Gently fold egg whites into batter until incorporated -6. Gently mix in remaining almond flour, 1/4 C at a time, until a very sticky dough forms -7. In bottom of greased bundt pan, sprinkle in walnuts, 1 1/2 Tbsp palm shortening and 3 Tbsp sugar -8. With a fork in a shallow bowl, combine sugar and cinnamon -9. Drop tablespoons of batter into sugar and shake bowl to coat; add “dropped sugared biscuit” into bundt pan -10. When dough is all in pan, sprinkle top with remaining shortening and sugar -11. Bake at 375 degrees for 30 minutes - -When done, allow to cool for at least 20 minutes, turn out onto serving platter, enjoy warm - -*The fluffy egg white foam add lightness to the dough, making it less dense and helping with the biscuit-like texture. diff --git a/recipes/my sisters phenomenal grilled green chicken.txt b/recipes/my sisters phenomenal grilled green chicken.txt index 2b9cab0..8f5e41e 100755 --- a/recipes/my sisters phenomenal grilled green chicken.txt +++ b/recipes/my sisters phenomenal grilled green chicken.txt @@ -1,20 +1,4 @@ ---- -title: My Sister’s Phenomenal Grilled Green Chicken | Award-Winning Paleo Recipes -date: 2012-10-12T12:43:01Z -source: http://nomnompaleo.com/post/7486821187/my-sisters-phenomenal-grilled-green-chicken -tags: recipes - ---- - -![image][1] - -I've received many requests for a Paleo-friendly marinade so I went to my sister, the bestest chef I know, and begged her for a recipe. - -After lots and lots of pestering (I'm a good whiner with years of practice), she relented and sent me a recipe for her go-to, Thai-inspired, herb-y green marinade. This marinade is PHENOMENAL and can be used on a wide variety of meats or as a tasty condiment. This recipe is idiot-proof. - -You HAVE to follow the jump 'cause you'll NEED this recipe in your repertoire… - -**Here's what I gathered to make enough grilled drumsticks to feed 4-6 people:** +My Sister’s Phenomenal Grilled Green Chicken * 1 medium sweet onion, peeled and coarsely chopped (about 1 cup) * 1 cup packed cilantro leaves and stems @@ -29,95 +13,6 @@ You HAVE to follow the jump 'cause you'll NEED this recipe in your repertoire… * Kosher salt * 3 pounds of chicken drumsticks or thighs -**Here's how I made it:** - -I gathered the ingredients… - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][4] - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][5] - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][6] - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][7] - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][8] - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][9] - -… and made the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice into a [blender][10]… - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][11] - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][12] - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][13] - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][14] - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][15] - -…and pureed until smooth. +Blend everything and then pour of chicken to marinate. Grill until done. -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][16] - -I tasted for seasoning and added salt to taste. Since I was using it as a marinade, I was more heavy-handed with the salt than I normally would be if it was used as a sauce. - -I placed the chicken in a gallon-sized Ziploc bag… - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][17] - -…and poured the marinade over it. - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][18] - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][19] - -I let the chicken marinate overnight (marinate for at least an hour and up to a day). - -The next day, I took the chicken out of the fridge an hour before I was ready to grill it. (If you are baking the chicken, roast on a wire rack for ~35-45 minutes at 400 F. Start with skin-side down, and flip skin-side up at the 20 minute mark.) - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][20] - -The gas grill was set on high and after the chicken was placed on the grates, the temperature was immediately decreased to low. - -The chicken was grilled for approximately 25 minutes (or until the internal temperature reached 165 F)… - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][21] - -…turning every 5-7 minutes. But be patient: Don't go and flip the bird (legs, that is) before they naturally release from the grill surface — otherwise, you'll leave a lot of tasty, crispy, marinated skin stuck on the grates! - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][22] - -I served the drumsticks with lime wedges. - -Try this recipe — you won't be sorry! - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][23] - -![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][24] - -[1]: http://media.tumblr.com/130dd8c55e879f4c89a1b5f488554966/tumblr_inline_mvxgb0RuTM1qdei8m.jpg -[2]: http://nomnompaleo.com/post/4957495679/paleo-pantry-find-red-boat-fish-sauce -[3]: http://whole9life.com/category/whole-30/ -[4]: http://media.tumblr.com/tumblr_lo4ophE39t1qdei8m.jpg -[5]: http://media.tumblr.com/tumblr_ltlugnbq7u1qdei8m.jpg -[6]: http://media.tumblr.com/tumblr_ltluhmSMwZ1qdei8m.jpg -[7]: http://media.tumblr.com/tumblr_lo4oshOfdJ1qdei8m.jpg -[8]: http://media.tumblr.com/tumblr_lo4ot5PQiw1qdei8m.jpg -[9]: http://media.tumblr.com/tumblr_lo4os0ZwHx1qdei8m.jpg -[10]: http://www.amazon.com/gp/product/B002KAPEPE?ie=UTF8&tag=nnpkitchentools-20&linkCode=xm2&camp=1789&creativeASIN=B002KAPEPE -[11]: http://media.tumblr.com/tumblr_lo4otjBvth1qdei8m.jpg -[12]: http://media.tumblr.com/tumblr_lo4ouozAGx1qdei8m.jpg -[13]: http://media.tumblr.com/tumblr_ltlui5xVXB1qdei8m.jpg -[14]: http://media.tumblr.com/tumblr_lo4ovfT4tC1qdei8m.jpg -[15]: http://media.tumblr.com/tumblr_lo4ovyOhZ81qdei8m.jpg -[16]: http://media.tumblr.com/tumblr_lo4owoaJF41qdei8m.jpg -[17]: http://media.tumblr.com/tumblr_lo4ox7fV2K1qdei8m.jpg -[18]: http://media.tumblr.com/tumblr_ltluimAfjK1qdei8m.jpg -[19]: http://media.tumblr.com/tumblr_lo4oxnssMb1qdei8m.jpg -[20]: http://media.tumblr.com/tumblr_ltlukcCdfG1qdei8m.jpg -[21]: http://media.tumblr.com/tumblr_lo5r6ziOH41qdei8m.jpg -[22]: http://media.tumblr.com/tumblr_lo5r8h6UR81qdei8m.jpg -[23]: http://media.tumblr.com/tumblr_ltlushB81i1qdei8m.jpg -[24]: http://media.tumblr.com/tumblr_lqq7t02jP01qdei8m.jpg +source: http://nomnompaleo.com/post/7486821187/my-sisters-phenomenal-grilled-green-chicken diff --git a/recipes/paleo monkey bread.txt b/recipes/paleo monkey bread.txt deleted file mode 100755 index 2694875..0000000 --- a/recipes/paleo monkey bread.txt +++ /dev/null @@ -1,39 +0,0 @@ ---- -title: Paleo Monkey Bread for GFE's Home for the Holidays -date: 2013-12-25T21:54:51Z -source: http://paleoparents.com/2011/paleo-monkey-bread-for-gfes-home-for-the-holidays/ -tags: recipes - ---- - -Monkey Bread -Ingredients -2/3 C fresh medjool dates, pureed -1/2 C coconut oil -2 Tbsp honey -1 Tbsp vanilla -2 1/2 C (divided) almond flour -1 C tapioca flour -3 Tbsp arrowroot powder -1 tsp baking soda -1/4 tsp cream of tartar -1/4 tsp salt -3 egg whites* -1/3 C chopped walnuts -6 Tbsp (divided) palm shortening or butter -3 Tbsp (divided) unrefined granulated sugar -1/2 C unrefined granulated sugar -1 T cinnamon -Instructions -♥ Puree together dates, oil, honey and vanilla until combined -♥ In a separate bowl, sift dry ingredients together, reserving 1 C almond flour, and stir to evenly distribute -♥ Add dry ingredients to wet and whisk until thick batter is formed (this will be very dry, that’s OK), set aside -♥ Whip egg whites to soft peaks -Gently fold egg whites into batter until incorporated -♥ Gently mix in remaining almond flour, 1/4 C at a time, until a very sticky dough forms -♥ In bottom of greased bundt pan, sprinkle in walnuts, 1 1/2 Tbsp palm shortening and 3 Tbsp sugar -♥ With a fork in a shallow bowl, combine sugar and cinnamon -♥ Drop tablespoons of batter into sugar and shake bowl to coat; add “dropped sugared biscuit” into bundt pan -♥ When dough is all in pan, sprinkle top with remaining shortening and sugar -Bake at 375 degrees for 30 minutes -When done, allow to cool for at least 20 minutes, turn out onto serving platter, enjoy warm diff --git a/recipes/primal spaghetti squash gratin.txt b/recipes/primal spaghetti squash gratin.txt index 6b21757..1855ff2 100755 --- a/recipes/primal spaghetti squash gratin.txt +++ b/recipes/primal spaghetti squash gratin.txt @@ -1,40 +1,4 @@ ---- -title: Spaghetti Squash Gratin (Primal & Gluten-Free) -date: 2013-12-31T22:06:32Z -source: http://paleospirit.com/2012/spaghetti-squash-gratin-primal-gluten-free/ -tags: recipes - ---- - -## ![Spaghetti Squash Gratin: Paleospirit.com][1] - -**Warning!** The recipe for Spaghetti Squash Gratin contains dairy ingredients. This one is going to be hard to resist. So if you are strictly dairy-free you might want to stop reading now. - -![PaleoSpirit.com Spaghetti Squash Gratin][2] - -Okay, if you are still reading I will assume you eat dairy products from time to time. - -Minimally, I hope you are not inclined to inform me in the comments the paleo diet does not include dairy. (Actually, yes it does depending on your tolerance and the type of dairy. But let's not argue. Okay?) - -Perhaps we can agree on the term "primal" which is typically used to describe a paleo diet or recipe that does include some dairy products. So let's agree the following recipe is a **Primal Spaghetti Squash Gratin**. - -![spaghetti squash gratin by PaleoSpirit.com][3] - -The dairy in this spaghetti squash gratin is not just any old dairy, it's one of the most wonderful cheeses known to mankind. - -I'm talking about **Gruyère cheese**. - -![Gruyere cheese for primal spaghetti squash gratin][4] - -If you have never tried Gruyère you are really missing out. Gruyère is a type of Swiss cheese. This is the same cheese found atop high quality French onion soup. When added to a gratin it imparts a simply amazing flavor. And, in my experience, it is worth splurging on the original version made in Switzerland as opposed to domestic U.S. varieties. The flavor of the original Gruyère is unsurpassed and you need less of it to get the characteristic creamy, nutty, earthy and complex flavor in a recipe. - -![Spaghetti Squash Gratin][5] - -This dish is great on chilly autumn and winter days. The spaghetti squash still has a slight crunch and the nutmeg accents the Gruyère perfectly. It would be delicious with steak and a salad or really any meal that you may, in the past, have served with (God forbid) Macaroni & Cheese. - -## **Primal Spaghetti Squash Gratin** - -## **Ingredients** +**Ingredients** * 1 spaghetti squash * 2 tablespoons butter @@ -47,7 +11,7 @@ This dish is great on chilly autumn and winter days. The spaghetti squash still ; -## **Instructions** +**Instructions** 1. Preheat oven to **375 degrees F**. 2. Cut it in half lengthwise and place rind side up on a baking sheet. (If you have trouble cutting the squash you might consider microwaving for a couple of minutes just to soften a bit before baking.) Pour enough water in the pan to come up about 1/4". Bake for 45 minutes and allow to cool.![spaghetti squash gratin][6] @@ -61,30 +25,5 @@ This dish is great on chilly autumn and winter days. The spaghetti squash still **Serves 8-10** -Enjoy! - -![Spaghetti Squash Gratin: PaleoSpirit.com][10] -What do you think? Will you try this primal spaghetti squash gratin? - -Find other paleo and primal side dish recipes [here][11]. - -Find me on [Facebook][12]. - -**Subscribe to Paleo Spirit here:** - -[Pin It][13] - -[1]: http://paleospirit.com/wp-content/uploads/2012/11/spaghetti-squash-sign-1024x676.jpg "Spaghetti Squash Gratin:: Paleospirit.com" -[2]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9271-copy1-682x1024.jpg "PaleoSpirit.com Spaghetti Squash Gratin" -[3]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9266-copy1-1024x731.jpg "spaghetti squash gratin by PaleoSpirit.com" -[4]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9250-1024x731.jpg "Gruyere cheese" -[5]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9275-copy-1024x731.jpg "Spaghetti Squash Gratin" -[6]: http://paleospirit.com/wp-content/uploads/2012/11/cut-spaghetti-squash1-1024x385.jpg "cut spaghetti squash" -[7]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9246-1024x731.jpg "baked spaghetti squash" -[8]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9244-1024x731.jpg "melting butter" -[9]: http://paleospirit.com/wp-content/uploads/2012/11/spaghetti-squash-mixture-1024x731.jpg "spaghetti squash in baking dish" -[10]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9285-copy-682x1024.jpg "Spaghetti Squash Gratin: PaleoSpirit.com" -[11]: http://paleospirit.com/paleo-recipes/side-dishes/ -[12]: https://www.facebook.com/PaleoSpirit -[13]: http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpaleospirit.com%2F2012%2Fspaghetti-squash-gratin-primal-gluten-free%2F&media=http%3A%2F%2Fpaleospirit.com%2Fwp-content%2Fuploads%2F2012%2F11%2FIMG_9271-copy.jpg&description=Spaghetti+Squash+Gratin+using+Gruyere+cheese+and+Greek+yogurt%3A+%23Primal%2C+Grain-free%2C+Gluten-free+side+dish+from+%40paleospirit +source: http://paleospirit.com/2012/spaghetti-squash-gratin-primal-gluten-free/ diff --git a/recipes/red wine butter.txt b/recipes/red wine butter.txt deleted file mode 100755 index 44f336c..0000000 --- a/recipes/red wine butter.txt +++ /dev/null @@ -1 +0,0 @@ -red wine butter
1 c red wine
1/3 c shallots
1/2 c orange juice
1/4 c balsamic vinegar
1 t tomato paste
1 bay leaf
1 t orange zest
1/2 c butter
1 t salt
1/4 t pepper
2 T EVOO
Combine wine, shallots, orange juice, vinegar, tomato paste and bay leaf over high heat. reduce until jam like. Discard bay leaf and place in ice bath until cooled. Cream in butter, orange zest and season.
\ No newline at end of file diff --git a/recipes/teriyaki-chicken.txt b/recipes/teriyaki-chicken.txt new file mode 100644 index 0000000..cd4e217 --- /dev/null +++ b/recipes/teriyaki-chicken.txt @@ -0,0 +1,17 @@ +1 cup soy sauce +1/2 cup granulated sugar +6 cloves garlic, crushed in a press +2 tablespoons grated fresh ginger +1 3-inch cinnamon stick +1 tablespoon pineapple juice (optional) +1 teaspoon molasses +2 tablespoons cornstarch + +8 skinless, boneless chicken thighs + +Combine everything but chicken and cornstarch in sauce pan and make sauce. Thicken slightly, pour over chicken and let sit for at least one hour. If baking, set oven to broil and cook three minutes per side, then bake at 425 until done. If grilling grill over high heat to sear then cook slower until done. brush reserved sauce over the top. + +Can leave out pineapple and cinnamon with no major change in flavor. + +mostly from https://cooking.nytimes.com/recipes/1012984-chicken-teriyaki +but I added molasses instead of brown sugar and reduced sugar overall. diff --git a/recipes/tod mun chicken cakes with cucumber relish.txt b/recipes/tod mun chicken cakes with cucumber relish.txt deleted file mode 100755 index a08368c..0000000 --- a/recipes/tod mun chicken cakes with cucumber relish.txt +++ /dev/null @@ -1,45 +0,0 @@ ---- -title: Tod Mun Chicken Cakes with Cucumber Relish -date: 2014-07-20T11:18:58Z -source: https://dl.dropboxusercontent.com/u/15779529/WellFed2_TodMunChickenCake.pdf -tags: recipes - ---- - -Chicken Cakes: -2 pounds boneless, skinless chicken breasts and thighs 6 scallions, trimmed and cut in thirds -1 bunch chives, trimmed and cut in thirds -1 cup fresh cilantro leaves -1 jalapeño, seeds removed, minced (about 2 tablespoons) 1 tablespoon lime juice -3 tablespoons red curry paste -2 large eggs -2 tablespoons fish sauce (I like Red Boat.) 1/4 teaspoon baking soda -1/2 teaspoon cream of tartar -coconut oil for cooking - -Cut the chicken into 3-inch chunks and place them in the bowl of a food processor. Process on high until the chicken is chopped and beginning to form a paste. Remove from the food processor and place in a large mixing bowl. -To the food processor, add the scallions, chives, cilantro, jalapeño, lime juice, curry paste, eggs, fish sauce, baking soda, and cream of tartar. Process on high until it’s puréed, then pour into the bowl with the chicken. Mix the chicken and herb purée until combined, then cover with plastic wrap and refrigerate for 30 minutes. - -for nightshadeless curry paste: -3 stalks lemongrass, chopped (bottom only not the green leaves) -4 tablespoons galangal, chopped -zest of one kaffir lime -3 kaffir lime leaves, thinly sliced -1/4 cup garlic chopped -1 teaspoon sea salt -1 tablespoon shrimp paste -3 tablespoons shallots, chopped -2 tablespoons coriander seeds, crushed -1/2 tablespoon white peppercorns - -For relish: -1 large seedless cucumber, very thinly sliced -salt -1/4 medium red onion, very thinly sliced (about 1/4 cup) -1/2 cup fresh cilantro leaves, chopped (about 2 tablespoons) -1 tablespoon lime juice -3 tablespoons orange juice -a few healthy splashes of fish sauce or coconut aminos -2 tablespoons cashews, finely chopped - -Toss the cucumber slices with a generous amount of salt and let them sit for 20-30 minutes in a colander to remove excess moisture. Rinse with running water, drain, and pat dry. Place in a large mixing bowl, along with the onion, cilantro, lime juice, orange juice, and fish sauce. Toss with two wooden spoons until the vegetables are coated with dressing. Allow flavors to meld and add chopped cashews just before serving. diff --git a/recipes/vietnamese-lemongrass-chicken2.txt b/recipes/vietnamese-lemongrass-chicken2.txt deleted file mode 100644 index ae4f04c..0000000 --- a/recipes/vietnamese-lemongrass-chicken2.txt +++ /dev/null @@ -1,27 +0,0 @@ -source: http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken/2/ - -Recipe: Vietnamese Lemongrass Chicken - -Adapted from Food & Wine Magazine, October 2007 “Simple, Tasty Vietnamese Cooking” -Ingredients: - -2 tablespoons fish sauce -3 garlic cloves, crushed -1 tablespoon curry powder -1/2 teaspoon salt -2 tablespoons plus 1 1/2 teaspoons sugar -1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces -3 tablespoons water -3 tablespoons cooking oil -2 fresh lemongrass stalks, tender inner white bulbs only, minced -1 large shallot, thinly sliced -3 chilies, seeded and minced -1 scallion for garnishing - - -Method: - -In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. - -In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl. -Q¹Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice. |