Month: March 2016

Paleo Fruit Crisp

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo ~~

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With Passover just around the corner, I’m starting to test the recipes I’ll use at seder.  I always make my chocolate tort but this year in addition I decided to make something fruity.  Okay – here’s the real story behind this recipe.  I thought instead of making Tzimmes, I’d do something different with sweet potatoes.  I thought maybe maple sweetened sliced sweet potatoes with some kind of a crumble on top.  Then I thought ‘how about some fruit in that’…so in went sliced apples and raisins.  I baked the whole thing forever ’cause nothing wanted to soften and I ended up with this weird dish that was almost dessert – but not quite.

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The topping, however, was divine.

So this is my next try – I got rid of the sweet potatoes and went straight for a fruit crisp.  I used 4 cups of peeled and sliced apple and 3 cups of (frozen) blueberries.  It tasted delicious but I confess that again the apples took forever to cook (about 1 1/2 hours).  I think that’s because I used “hard” apples – you know:  fuji and honey crisp, and pinks.  If you choose to make this with apples, I think macintosh would be a better choice as they soften much better.  But you could also make this with all berries, or ripe pears instead of the apples would be delicious.  If peaches are in season that would be great…anything will taste super under this crisp top (maybe not liver…)

…and, of course, because it’s Paleo – it’s kosher for Passover!  Enjoy!
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Kale and Sweet Potato Soup with Tiny Turkey Meatballs

Wheat-free * Dairy-free * Gluten-free *  Paleo ~~

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As I’ve mentioned recently (or maybe not so recently) I’m enamoured with soup meals -that is soups with enough protein, vegetables, and starch to constitute a complete meal in one bowl.  This one came about in what is not uncommon in my kitchen – leftover stuff.

I had lots of chopped kale left from the Kale and Brussels Sprouts Salad I posted last week and, due to a miscalculation on my part, way too many sliced sweet potatoes from the soup kitchen.  Further, I had purchased a pound of ground turkey at the farmer’s market (I love their turkey products) and so…Ta Ta  Sweet Potato and Kale Soup with Tiny Turkey Meatballs.

I love saying that:  Tiny Turkey Meatballs….Tiny Turkey Meatballs…. I love saying that because whenever I make meatballs of something other than beef I usually name them Turkey Balls or Lamb Balls or Pork Balls – all of which are terrible names.  However, browsing someone’s blog (can’t remember whose or I would give you a link to them) I noticed s/he made a dish with turkey balls and called it turkey meatballs…Why Didn’t I Think of That????  If only I could go back to any of my cookbooks that have recipes for some form of meatball and rename them properly…alas it’s too late for past balls – but you know all future balls will be meatballs!
Hope you love this soup – Enjoy! (more…)

Kale and Brussels Sprouts Salad

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo ~~

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I belonged to a book club many years ago.  There were about 7 of us and each month one of us would pick the book and host the dinner/discussion.  The club dissolved with my friend Helen’s quick and very unexpected passing.   Without Helen (whose book choices the rest of us always questioned) it was just too hard to regain momentum.  Skip forward several years and one of the original book club members decided to revive it but with a slightly different cast of characters.  After much debate a book (My Brilliant Friend) and a date for the meeting was chosen.

I confess that, as is/was usually the case, I put off reading the book until the last minute.  Three days before the meeting I started reading – and I’m happy to report I finished it with 2 hours to spare.  The dinner was to be at the organizer’s home and then, of the seven reading the book, only 3 of us (host + me + 1 other) made it to the discussion/dinner.

All this is just leading up to the fact that our host had prepared a wonderful dinner including my new favorite-salad-ever.  She found the recipe on a blog

kale and brussel sprout salad from www.onceuponachef.com
I went to the blog only to find that the blogger, Jen Segall, took and altered the recipe from Bon Appetit  http://www.bonappetit.com/recipe/kale-and-brussels-sprout-salad
The recipes at both sites use Parmesan style cheese which, being paleo, I omitted.   They both make really big batches (Bon Appetit serves 8 to 10 and Once Upon a Chef serves 6 to 8) and I wanted a more normal sized yield (mine serves 4 to 6).  Proportionally, they both used more dressing, but I honestly feel the amount here is PLENTY!  And, I went with the Bon Appetit choice of almonds rather than walnuts.
Here are some of the things that make this my new favorite salad
It’s DELICIOUS!
It’s easy to prepare – I found already shaves Brussels Spouts and washed and chopped kale at Trader Joe’s, making this salad a snap to make.
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It’s versatile –  add cooked chicken for a whole meal salad; add chopped apples and raisins/craisons/currents for a sweeter version; add beans for a heartier vegetarian/vegan salad
It can be prepared in advance – unlike many salads that just get soggy/slimy when dressed too soon, this one gets even better when allowed to stand
Hope this becomes your most favorite new salad too!   Enjoy!

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