Monday, March 7, 2016

Spiralized "Instant" Noodle Pots

Made these pretty noodle pots with spiralized noodles, inspired by Hemsley+Hemsley. Just add boiling water and you have an instant lunch! The one on the left is a creamy coconut-lime soup with coconut milk, quinoa, and butternut squash noodles.  The one on on the right is miso soup with seaweed, peas, and green onions.

Other ideas:

1. Lemon-Dill Chicken Soup: Chicken, lemon, dill, peas, zucchini noodles, chicken broth, green onions, lovage
2. Pho: garlic, cinnamon, star anise, fennel seeds, chicken broth, cilantro, green onion, bean sprouts, lime wedge, chicken, peanuts
3. Pozole: chicken, garlic, lime, green onion, chicken broth, hominy, zucchini noodles, cilantro
4. Hot-and-sour: garlic, ACV, enoki mushrooms, shoyu, black pepper, mushrooms, green onions, sesame oil
5. "Soba": Sweet potato noodles, kabocha noodles, soy sauce, wasabi, seaweed, spinach, bonito
6. Soup au Pistou: carrot noodles, zucchini noodles, leeks, green beans, thyme, pesto,
7. Thai Lemongrass: lemongrass, chicken broth, cilantro, chicken, lime juice, sesame oil, fish sauce
8. Autumn vegetable soup: butternut squash noodles, chard, rosemary, chicken broth, TJ’s turkey sausage
9. North African chicken soup: green onion, garlic, quinoa, shredded chicken, preserved lemon, cumin, coriander,
10. Mulligtawny soup: ghee, carrot noodles, apple noodles, curry, coconut milk, cashew butter,

Sunday, February 7, 2016

Painting and Party

We painted the walls of the kitchen for a (necessary) finishing touch.  It looks so nice in the morning sunlight, with some forsythia branches that I picked up at Whole Foods.


We hosted a Mardi Gras party to play around cooking some of our New Orleans favorites.  It was a fun crowd!  I love how when you have a party with vinyl, everyone takes a turn picking a record, and the music never seems to stop. 

Cocktails:
bourbon milk punch
satsuma champagne mimosas

Menu:
Smoked Oyster Pate
Oysters Bienville (broiled with breadcrumbs, shallots, and butter)
muffaletta salad (chopped up muffaletta insides on toast)
garlic bread
Fresh Raw Oysters on ice
Baked Boudin Balls with Mustard Remoulade
TurkeyBacon-wrapped Shrimp-and-Grits Tarts with BBQ spices
Southern Shrimp Cocktail
Crab Imperial with Garlic- Chive Sauce 
Bananas Foster Bread Pudding
king cake bundt cake

We used the punch bowl and these adorable little mini plates that my sister-in-law gave us to assemble tiny individual serving shrimp cocktails and shrimp-and-grits tarts with roasted okra.

The Oysters Bienville were broiled in ceramic dishes oyster shell dishes that we picked up at Petite Amelie during this last trip to New Orleans.

And Ben shucked dozens of raw oysters over the course of the night.  We had to make a special order at the grocery store.  We served them with caviar and mignonette.

Wednesday, February 3, 2016

Homemade Low-Glycemic Chocolate for Midnight Snacks and Prettier Skin

I love a piece of chocolate as a midnight snack.  Since my skin has been improving so much after my ELISA/ACT testing done at Cornerstone Health, in reduced redness and in overall texture and "glow", I have been inspired to eat for my skin a little more.  I've been drinking cups of tea in the morning and finishing the day with hot water with lemon.  

This recipe uses coconut oil, ghee, honey, and cacao powder to create a fudgy, rich chocolate that won't spike your blood sugar and doesn't contain milk solids and dairy skin irritants like casein and lactose.  

For added flavor and some added fiber and vitamins, I added maca powder.  I love the flavor of maca; it tastes like old-fashioned malt powder (think "Malted Milk Balls" without the chocolate coating).  I also added ho shou wu powder for its antioxidant properties.  Also, both of these ingredients are rumoured to have aphrodisiac properties... soooooo Happy Valentines Day!   (Although many so-called aphrodisiacs are just vitamin-rich, energizing foods, it seems)


Low-Glycemic Chocolate

-1/4 cup ghee
-1/4 cup coconut oil*
-1/4 cup raw honey* or several drops stevia
-1 cup cacao powder
-2 tsps maca powder
-2 tsps ho shou wu powder
-chopped raw almonds

Prepare a 8x8 glass or metal baking dish by cutting a piece of wax paper to fit in the bottom.  Combine coconut oil and ghee in a glass bowl set over a simmering pot of water, and stir until completely melted. Add honey or stevia and stir until incorporated.  Remove from the heat and whisk in cacao and other powders. Pour into prepared baking dish, sprinkle with chopped almonds, and freeze for about 25 minutes, or until firm. When ready, pop the bark out of the dish with a butter knife, and break into pieces.

*My source for huge amounts of coconut oil and raw honey, at the very best price, is Costco.  I don't even have a membership, I just ask people to please take me once every 6 months.

Combine coconut oil and ghee in a glass bowl set over a simmering pot of water, and stir until completely melted.

Remove from the heat and whisk in cacao and other powders.
There you have it! It's very delicious and fudgy, you wouldn't even know that it's healthier for you! 

Nori Wrap with Quick Fermented Sea Vegetables


Nori Wrap with Quick Fermented Sea Vegetables
-1 24-oz jar sauerkraut
-1 carrot
-2 green onions
-2 Tbsp hijiki seaweed
-1 tsp sesame oil
-1 Tbsp rice vinegar
-2 sheets roasted nori
-1 avocado
OPTIONAL
-2 umeboshi (Japanese salt-pickled plums), chopped - or- umeboshi paste to taste

1. Remove half the sauerkraut from the jar and save to use in a different recipe.
2. Add the hijiki seaweed and 2 Tbsp hot water to a small bowl, allow to soak.
3. Run the carrot through a spiralizer, or use a vegetable peeler to get shredded carrots.
4. Finely dice the green onions.
5. Hijiki seaweed should be reconstituted by now.  Add carrot, green onions, hijiki seaweed, sesame oil, and rice vinegar to sauerkraut jar.  Shake to incorporate or stir with a clean spoon.
6. Slice the avocado and put half of the slices on each nori sheet.
7. Spread umeboshi paste or sprinkle umeboshi pieces, if using, onto nori and avocado.
8. Top avocado slices with a drained spoonful of sea vegetables, roll up like a taco, and enjoy. Temaki-style!

These quick-fermented sea vegetables would make a fine nightshade-free kimchi.

Friday, January 1, 2016

First Floor Powder Room... Complete!

Our last big project is complete!  New floor, wallpaper, and sink vanity for the first floor bathroom!

We replaced the brown linoleum with herringbone marble, installed a new vanity with a Craigslist Rohl faucet, put up wallpaper leftover from our Main St apartment (hey, it's really hard to find wallpaper you want to keep for years), put up an old Venetian glass mirror from ebay, and bought a Turkish cotton shower curtain at Home Goods.  As a finishing touch, we also installed a solid wood door to match the other 1919 doors in the house.  We are working on phasing out the few hollow-core doors that were installed sometime in the 1980s or '90s, and this one had to go for the room to feel complete! 

Rohl faucet from Craigslist
New solid wood door and Martha Stewart "River Mist" paint, code MSL119




Tuesday, December 15, 2015

Nightshade-Free Recipes

Sweet potatoes with bourbon and maple
butternut squash ribbons with arugula and hazelnut
Peppercorn roasted turkey with vermouth pan sauce
mustard kale salad with sweet potato
roast beef with horseradish
homemade chicken soup
chicken marbella with kumquats
blackberry-balsamic chicken
kale and sausage hand pies
moroccan wild rice butternut squash salad
chickpea pancackes with smoky roasted carrots
pumpkin creme fraiche spaghetti with fried onions and sage leaves
chicken meatballs with lemon and kale
cranberry walnut chickpea salad sandwich
vinegar braised chicken and onions
sweet, crispy chicken better than takeout
braised lamb with roasted squash and onion sauce
chicken with shallots prunes and armagnac
kale and mushrooms with creamy polenta
braised kale and turnips with smoked turkey
pumpkin and lentils with goat cheese
tahini cauliflower soup
winter soba
braised fennel and white beans
chicken and onion tagine
baked lemon and thyme mushrooms
duck breast with garam masala and grapes
choucroute soup
ramen
bo ssam
chicken and walnut stew
pumpkin stuffed with everything good
chicken apples and cream a la normande
duck breast with red wine sauce and candied kumquats
smoked whitefish brandade
beggars lingeuine
roasted squash and onions with yogurt
pumpkin chili
chicken with date and cilantro relish
coq au riesling
st tropez chicken with lavender and honey
chicken and pumpkin with soy and star anise
sweet potatoes with stilton and walnuts
kale rice bowl
sesame kale and kraut bowl
red lentil and sweet potato hummus
farro white bean and preserved lemon salad
squash and soba noodle soup
coconut lime chicken noodle soup
lentils with avocado and hummus
soba with salmon and asparagus
tangled thai salad
celeriac with mint and lentils
grape leaves
gomashio rice cakes with oyster mushrooms and cilantro chutney
roasted japanese sweet potatoes with miso spinach
pumpkin with white beans and sausage
chickpea kofta with yogurt soup
lentils with wine glazed vegetables
sweet potato black bean kale skillet
japanese chicken meatballs