Category Archives: Poultry

Mama’s Meat Sauce

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

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So last week I wrote about zucchetti and promised to give you a meat sauce to use with it.  True to my word, here it is…and it’s easy and pretty quick (only cooks for 30 minutes)!  It makes a lot, but the great news is it’s one of those foods that freezes beautifully.  I freeze it in individual portions and then just pull one out of the freezer whenever I want a quick meal.

This is one of those recipes where you can use any ground meat and still end up with a tasty sauce.  You can use beef, buffalo, pork, chicken, turkey, veal, ostrich, or sausage or any other ground meat or combination of meats you can think of.
Enjoy!
Continue reading Mama’s Meat Sauce

Paleo Sukiyaki

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

Paleo Beef Sukiyaki

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Despite the fact that I grew up in a family that loved good food, the number of different cuisines we tried was pretty much limited to Hungarian, Italian, Chinese, French, and Deli.  It wasn’t until after college that I first had Japanese food and then it took me another 30 years before I tried sushi.  In those before-sushi-years my go to dish was always beef sukiyaki.  I loved the flavors as well as the show they put on when they cooked it at your table.

Fast forward many years – I’m a vegetarian and writing my book “1,000 Vegetarian Recipes” and as you can imagine, I’m trying to find diverse recipes for each chapter.  Memories of beef sukiyaki float to my mind and before you know it I developed a great tofu sukiyaki.  I will say that of the 1,000 recipes in that book, the tofu sukiyaki was  probably one of the top ten I made over and over…you can tell by looking at the soy sauce stains on the page. In fact one it was one of the things that I really missed when I became paleo.

Never to be one to pass up a challenge, this week I set my mind to paleo sukiyaki.  I went back to the original beef sukiyaki that started my love for it and then set about converting the sauce to paleo approved ingredients.  Surprisingly it was really easy to achieve a super delicious version.

Coconut aminos, that I usually find to be a somewhat less than perfect substitute for soy sauce, turns out to be a natural for sukiyaki.  Because the sauce for sukiyaki is quite sweet, the sweetness of the aminos allowed me to eliminate the need for sugar in the recipe.  I added just a little fish sauce to intensify the saltiness and that was it!

When I made tofu sukiyaki I would use bean threads as my noodle of choice, but for this I found that sweet potato noodles work just as well (shirataki noodles would work well too).  I get my noodles in Chinatown, but you can get them here:  https://www.amazon.com/Dragonfly-Sweet-Potato-Vermicelli-ounce/dp/B005S9U0A8

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I use dried mushrooms I also bought in Chinatown.  To be honest I have no idea what kind they are.  They were in an open bin along with lots of other types of mushrooms and I just pointed to number 1046 and hoped it was good.  I think dried shiitaki mushrooms would be a good substitute.  For the fresh mushrooms I used a mixture of white and brown beech mushrooms as well as enoki.  Just regular white mushrooms, sliced would also work here.

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For me this recipe is a real success and I’ll be making it often.  Hope you like it too.

Enjoy!
Continue reading Paleo Sukiyaki

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! Continue reading Kale and Sweet Potato Soup with Tiny Turkey Meatballs

Warm Thai Beef and Radish Salad

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

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I’m back!   The restorations to my apartment are done…don’t the floors look great?

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and….I got a new stove!

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And…not least of all…A new look for the blog.  I think it’s a cleaner format and I hope you like it as much as I do.

Now about this recipe.  I’ve taken a booth at an end-of-season party at my CSA pick up location.  I hope to sell a few of the zillions of copies of my books that are taking up space in my apartment.  I was kind of sad to note that most of the recipes in my first two books are made with foods I no longer eat (grains & beans).

One of my favorite recipes in “The Complete Whole Grain Cookbook” is/was WarmThai Beef Salad – but it was made with beef and cooked rice.  I started wondering if there’s something I could use instead of the rice?  The inspiration of using radishes came because I happen to have three types of radishes in my fridge this week (I got black and watermelon radishes from my CSA and I had bought red radishes in the market because they were too beautiful to pass up).  I don’t remember seeing any recipes that call for cooking radishes, but I figured if worse came to worst I could always just throw out the dish and start again.

You must have guessed by now that it worked splendidly or it wouldn’t be the main feature today!  In fact cooking tames the radish flavor considerably.  Look for more cooked radish recipes in the future.

ENJOY!
Continue reading Warm Thai Beef and Radish Salad

Chicken and Meatball Fricassee and Chicken Paprikash

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

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I really don’t know what the real difference is between chicken fricassee and chicken paprikash as mom made them both the same way – except she used wings and added meatballs when she made the chicken fricassee.    Chicken paprikash she would use bigger pieces of chicken and serve with nokerle (very heavy dumplings) or she would add rice to the pot and make chicken and rice.  No matter which variation she made, they were all delicious!  Enjoy! Continue reading Chicken and Meatball Fricassee and Chicken Paprikash

Palak Shorba (Punjabi/Mughlai Spinach Soup)

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

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There’s a pretty good Indian restaurant just a few blocks from my apartment called Swagat.  They make a spinach soup with chicken that I always order and it occurred to me that I could probably make it at home without too much difficulty.  As I often do, I googled Palak Shorba and checked out a few of the recipes.  The one that sounded best to me was by master chef Sanjeev Kapoor.  His recipe is vegetarian, instead of the chicken soup I get at Swagat, and used lots of whole spices.  I simplified the recipe but used a similar flavor profile.  Traditionally Palak Shorba is finished with a bit of cream; but, since I’m dairy free, I use coconut cream instead.   I make this recipe often.  Frequently, I revert to the Swagat version by adding shredded cooked chicken and eating the soup as a main course.

Today I had lunch with my friend Larry at Swagat.  I ordered the Chicken Palak Shorba and brought my own version of Palak Shorba to do a taste comparison.  NO CONTEST…mine was much better.  I was shocked and pleased…Larry agreed with me.

Enjoy!
Continue reading Palak Shorba (Punjabi/Mughlai Spinach Soup)

Better Paleo Soy Sauce and a recipe for Soy Sauce Shrimp

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Tamari (soy sauce minus the wheat), one of the pantry staples I was using when merely gluten-free, is now off limits since I’m paleo and beans are out.  The paleo substitute for soy sauce is coconut aminos.

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It’s true that it tastes sort of soy sauce-y, but in truth it tastes much more like teriyaki sauce – meaning it’s much sweeter and much less salty and concentrated than soy sauce (coconut sap blended with salt – whatever that means).  It actually makes a yummy dipping sauce for sashimi when mixed with wasabi – better than soy sauce to my way of thinking, but when it comes to cooking stir-frying or making marinades, they come out lacking something (flavor?).  Not being someone who rests content with less than good, I let my little scientist alter ego wander and I think I’ve found an excellent answer.  Marmite.  Huh?

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Marmite is a pretty vile tasting goo that is popular with the British, especially the colonials so I am told.  I was having coffee with my friend Pene ( who happens to be South African) and we were talking about breakfasts. She mentioned that one of her favorite breakfast items is buttered toast with Marmite.  In an effort to enlighten me she brought out the the jar of Marmite and put a little on a spoon for me to taste. OMG – ghastly!!!!  The only way I can describe it is a prune colored, thicker than syrup substance that tastes like pure salt with a hint of bitterness.  Now I’ve seen jars of Marmite in stores but never really gave it much thought but now that I tasted it a light bulb went off in my brain – paleo soy sauce!  Think about it…if you thinned out the marmite, wouldn’t that be pretty much the same as soy sauce?  I could have left it at that, but truly I wasn’t looking for an inedible substitute for soy.

I went directly to Zabar’s (our local super delicacy market) and picked up a jar.  When I got home, I started playing with the proportions of marmite to coconut aminos.  I actually needed more Marmite than I had predicted, but in the end, I believe I have a very satisfactory soy sauce for those of us who don’t eat soy.

Here’s the formula:

Heat 1/4 cup coconut aminos in a microwave oven until warm (about 20 seconds);  stir in 1 teaspoon marmite (or more or less to taste) until dissolved.

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Pour into storage container and store in refrigerator.

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Happy Asian Cooking!
Continue reading Better Paleo Soy Sauce and a recipe for Soy Sauce Shrimp

Super Bowl Curried Chicken Wings with Nut Butter Dipping Sauce

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

This being Super Bowl weekend, I would be remiss not to give you at least one recipe for your party.  So here are my Curried Chicken Wings (or any parts you like) with Nut Butter Dipping Sauce.

Let me make some other recipe suggestions from this blog, just in case you missed them (scroll down to the bottom of the page and hit “more…” for the Wings recipe):

Bacon Wrapped Amond Stuffed Dates
Bacon Wrapped Almond Stuffed Dates
Black Olive Tapenade
Black Olive Tapenade
Hidden Treasure Meatballs
Hidden Treasure Meatballs

 

Sweet Potato Empanadas
Sweet Potato Empanadas
Empanadas
Empanadas
Easy Peasy Meatballs
Easy Peasy Meatballs
Melon Stuffed Salami Cornicopia
Melon Stuffed Salami Cornicopia
Tahini Dip
Tahini Dip

Continue reading Super Bowl Curried Chicken Wings with Nut Butter Dipping Sauce

Leftovers – Gluten-free Dairy Free Turkey Pot Pie

Wheat-free * Dairy-free * Gluten-free *

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I hope you had a fabulous Thanksgiving!  I know I don’t usually post recipes on Fridays, but this is the day after Thanksgiving and it would be cruel not to give you at least one recipe for that mound of turkey currently in your refrigerator.  Here are two ideas – Turkey Hash (which I published right after I started this blog), and today’s recipe:  Turkey Pot Pie.

Turkey Hash with Egg
Turkey Hash with Egg
Turkey Hash Patty with Egg
Turkey Hash Patty with Egg

 

Turkey Hash
Turkey Hash

 

Let’s start with “Before There Were Leftovers”.  Here’s what I served (there are links to the recipes that are already on this blog):

Tahini

 

Turkey and Gravy
Turkey and Gravy
Paula's Stuffing
Paula’s Stuffing
Vegetable Medley with Fresh Herbs
Vegetable Medley with Fresh Herbs
Colcannon
Colcannon
Maple Glazed Butternut Squash with Pears and Cranberries
Maple Glazed Butternut Squash with Pears and Cranberries
Pickled Beets
Pickled Beets
Cornbread
Cornbread
Pene's Cranberry Sauce
Pene’s Cranberry Sauce
Maple Pumpkin Pie with Nut Crust
Maple Pumpkin Pie with Nut Crust
Apple Galette
Apple Galette

Everyone at my table had a great time and it was completely gluten and dairy free!  Hope yours went well too and here’s the Turkey Pot Pie recipe:
Continue reading Leftovers – Gluten-free Dairy Free Turkey Pot Pie

Gluten-free Dairy-free Empanadas (not Paleo)

Wheat free * Dairy free * Gluten free

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I know I’m a day early, but today is Cinco de Mayo and I was going to post Empanadas this week anyway so I just moved up the post to today.  Don’t worry, you’re going to see empanadas again on Friday.

I wish I had a wonderful story to accompany this recipe, but truely I can’t even remember if I’ve actually ever eaten one before these…I mean, I MUST have at some point, but I don’t remember it.  That doesn’t mean they are not memorable – just that I have a lousy memory.

Let me take a break from these ramblings and tell you how hard writing these posts has become since the-little-one-who-shall- remain-unnamed has come to live with us.  He thinks that running over the keyboard while I sit here is just the greatest game ever invented.  What this means to me is that I am discovering functions that this computer can perform that I never even knew existed, and in some cases find incredibly difficult to undo – not to mention all the copy that just disappears in the blink of an eye (or touch of a paw).

Back to Empanadas…having made them, here are my impressions.  The filling is really delicious and so is the dough (amazingly for gluten-free).  I made little empanadas and found the dough to filling ratio is a little too much for my taste, you can remedy this by making fewer, but bigger empanadas – try making 8 and using 2 tablespoons of filling – but then they are not appetizers.   Baking time should be the same as the little ones. Continue reading Gluten-free Dairy-free Empanadas (not Paleo)