Tag Archives: breakfast

Paleo Pumpkin Bread

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I’m going to my cousin’s house for Thanksgiving dinner this year.  In self defense I offered to bring the pumpkin bread so that it would be Paleo.  I have to confess/brag that I don’t think anyone there will even know that it is anything other than a regular pumpkin bread.

Happy Thanksgiving.  Enjoy!
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No Potato Home Fries (paleo)

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

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Breakfast is my favorite meal.  I’m happy having breakfast for lunch or dinner or a snack.
When I first started on Paleo, white potatoes were not “legal”.  That was actually my first deviation from strict Paleo.  I thought of the logic of stone age gatherers finding both white and sweet potatoes and throwing away the white ones but consuming the sweet potatoes.  Taking this image to an even more absurd height, I envision the conversation between mates:  “Ugh dear, look what I brought home” and Ugh replying “don’t eat the white one, it’s too high on the glycemic index!”

That being said, you would think I have no objection to everyday home fries…and in fact I don’t, but I was wondering what someone who doesn’t eat white potatoes could do to substitute for home fries.  My answer is jicama and fennel.  YUM!  A good choice even if you do eat white potatoes.

Enjoy! Continue reading No Potato Home Fries (paleo)

Paleo Matzoh Brie

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

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There are two distinctly different schools of thought on matzoh brie.  The first, which I think is the more common of the two, is scrambled eggs with softened (with water) torn matzoh stirred in.  Sometimes there are also vegetables and savory stuff included.

I come from the second school of matzoh brie.  Pancakes.  I actually never knew that the first school existed until I was already well into adulthood and ordered matzoh brie at a restaurant.  Image how disappointed I was to be served a plate of scrambled eggs!  I confess I might have been rude to the waitress about not bringing me the right order but the manager came to disabuse me of MY mistake.

Through all these years I have stuck to my version of matzoh brie and whenever I invite friends over during Passover, this is what I serve.  In all modesty, this is the best matzoh brie anyone has ever tasted (even this Paleo one).

The toppings are also personal preferences (read that as:  whatever your mother served it to you with).  My mom served it with cinnamon-sugar.  In this I have deviated as I really like it with maple syrup or sometimes apricot preserves.  No matter what you eat it with…these are a real treat.  Enjoy!
Continue reading Paleo Matzoh Brie

Jammin’ Collard Greens and Leeks

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

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I never really ate collards until I started working on a cookbook for Sylvia Woods (of Sylvia’s Restaurant fame in Harlem).  She needed a recipe tester for her book “Woods Family Cookbook” (which is really a great book) so I sat with her at her corner table and when she asked about my experience with soul food I confessed I had none.  BUT, I assured her, I was a quick study and once I’ve tasted something I can cook it – and more importantly, create a recipe for it.  So began a great romance – actually two romances…my love of Sylvia, her husband Herbert and their family and my love of soul food.  In her 20’s, Sylvia came up to New York from Hemingway, South Carolina and worked as a waitress in a small diner in Harlem.  Eventually she bought the dinner and started to grow the business to the world famous restaurant and catering business it currently is.

The recipe development process started with me tasting all the dishes Sylvia served at the restaurant – and culminated with one of the greatest weekends of memory.  The theme of the book is recipes from not just Sylvia but also from all her friends and family.  I would test a few in my kitchen and then every Tuesday I would go up to the restaurant and Sylvia would taste them and let me know if they tasted “right” or needed more work.  After about a month, we (Sylvia and her family, the publisher, the public relations person, and I) boarded a plane for South Carolina and we were off for the weekend.  The high point of the weekend was the Sunday lunch at the church where everyone who had submitted a recipe cooked it and brought it with them.  I got to get a real feel for what these recipes were supposed to be and who the people were behind the recipes.  It was  a truly remarkable and memorable experience.  I came back to New York feeling like a real member of the family – and what a wonderful family it is.

We lost Herbert in 2001 and Sylvia in 2012…but just so you get a sense of who they were…in addition to being wonderful people and exceptional hosts, greeting guests making sure everyone was enjoying themselves; every year on the anniversary of the restaurant, Sylvia’s set up a free buffet right outside the restaurant for anyone in the neighborhood who wanted to eat.

Sylvia prepared her collards with smoked turkey wings for seasoning.  I developed this vegetarian recipe which, although different from Sylvia’s is just as good in it’s own way.
Continue reading Jammin’ Collard Greens and Leeks

Paleo Breakfast

I gave up making New Year’s resolutions many years ago because, let’s be honest, by mid January I would have already abandoned all my resolutions and would be left with severe disappointment in myself.  So why talk about them now?  Well many of my friends, who have not yet figured out the futility of resolutions, are considering trying the Paleo lifestyle and have come to me to talk about it.  The first question is always “what can you eat?”   The second or third question is usually “But what can I eat for breakfast?”  It seems everyone I know eats either oatmeal or yogurt for breakfast and my response “bacon and eggs” is a little horrifying to them.

The standard line about breakfast from many of the Paleo gurus is:  breakfast is just another meal, you can have the same thing as you have at any other meal.  They go on to suggest just having leftovers from the previous night’s dinner.  But I get that breakfast is a special meal and you want “breakfast” food.  For me that translates into “eggs any style” frequently with a side of bacon, sausage, or ham and sometimes home fried potatoes or grilled tomatoes.  What has changed about breakfast is I usually include a salad, it adds a certain healthy (or maybe just less unhealthy) feeling to the meal.  Of course there is always coffee – though learning to drink coffee black with no sweetener was probably the hardest part of going Paleo.

So here’s my New Year’s resolution:  I will create more Paleo breakfast dishes this year so when someone asks me what they can eat I will have an acceptable answer – right on the tip of my tongue.  Here are some of the recipes I’ve already posted that are excellent choices for Paleo breakfast.  Enjoy!

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Mango Chia Seed Pudding with Fruit Topping
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Fruit Smoothy
Fruit Smoothy

Continue reading Paleo Breakfast

Shakshuka (shakshouka)

Wheat free * Dairy free * Gluten free * Vegetarian *  Parve * Paleo

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It would be lovely if I could tell you that I fell in love with Shashuka while I was in Israel or when I first tasted it in my favorite middle eastern restaurant, however, truth be told, I saw the recipe in the cookbook Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi and was compelled to try it.  Turns out it’s quite yummy and a great way to use ripe summer tomatoes.  The first time I made Shashuka was last summer.  I followed the recipe to a “T”, except I confess it goes against my very being to use 1/2 cup oil in a recipe that serves 4 – so I reduced it to 1/4 cup – everything else I did exactly…until it came to adding the 1 cup of water.  The recipe said to add water until the mixture is saucy – but my mixture was so saucy before I added even a drop of water that I just shrugged my shoulders and figured it was just another poorly written recipe – how disappointing.  The end result, however was quite delicious.  Scroll forward 6 months.  It’s January,  I’m making Shashuka for company and this time my tomatoes are just not giving off any juices.  Suddenly I need that 1 cup of water to make the recipe work – so Mr. Ottolenghi, I apologize for doubting you.

Two weeks ago when I made Ratatouille, Irwin had brought me beautiful tomatoes from his garden.  This week Sheila brought me tomatoes from her garden

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which is why I was moved to make Shakshuka in the first place.  There will be many more tomato recipes to come very soon.
Continue reading Shakshuka (shakshouka)

Mango Coconut Chia Seed Pudding

Paleo * Gluten free * Vegetarian * Vegan * Parve

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I went to lunch with my friend Paula one day and we ate at Pan Quotidien, one of my least favorite restaurants, because it was conveniently located and had many gluten-free items on the menu.  I don’t remember what either Paula or I had, but I do distinctly remember the dessert because it was both gluten-free for Paula and dairy-free for me (that was before I gave up wheat).  We shared a Chia Seed Pudding with Passion Fruit Puree on top.  It was sort of a crunchy tapioca pudding and we were both surprised at how good it was.

Although chia seed is the darling of all health advocates, I still can’t help but think of it as hair to grow on silly clay pots.  So I was thrilled to find that it makes an easy, no-cook dessert that is good for you.  I have recently been eating this for breakfast with fruit topping for a tasty way to start the day.  There are tons of ways to vary this recipe.  Start with toppings – any fruit combo is good, or you can make a puree or if you want something thicker, just add cornstarch to fruit juice or puree and bring to a boil, then cool.  You can also vary the liquids in the pudding:  use nut milk instead of coconut, use any fruit juice or nectar or no juice and make it completely coconut.  Use any sweetener you like – or none at all. Play around with the recipe, you are sure to like the results.
Continue reading Mango Coconut Chia Seed Pudding

Olive Oil Mayonnaise, Dairy-free Hollandaise Sauce and Eggs Florentine

Eggs Florentine

Homemade Olive Oil Mayonnaise  

Paleo * Gluten free * Vegetarian *  Parve

Part of my anti-inflammation diet is that I can only use olive and coconut oils – so when I sighted a jar of Hellman’s Olive Oil Mayonnaise I was thrilled.  It was a short lived thrill; it perished when I saw that soybean oil was the first ingredient.  Not being one who is easily deterred from a mission, or deprived of something I love, here we are making Homemade Olive Oil Mayonnaise. And, while we are at it, Hollandaise Sauce, since mayonnaise is the main ingredient in dairy-free hollandaise. As a bonus I’m giving you Eggs Florentine, really I just needed something to photograph that is more visually exciting than a bowl of white or pale yellow sauce…and, this being a mid-week post, there may be a use for one of these ingredients on Friday. Continue reading Olive Oil Mayonnaise, Dairy-free Hollandaise Sauce and Eggs Florentine

Hash and Hash Patties

Paleo * Dairy-Free * Gluten-free *

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Hash     –     The evolution of a recipe

You might ask yourself:  “why hash?” and “what’s hash anyway?”

Starting with the second question…Hash, according to Wikipedia is “a coarse mixture of ingredients.”  Food wise hash mostly commonly includes diced or shredded potatoes, some kind of meat, and vegetables (even just an onion will suffice) that are sauteed until slightly browned or cooked until crispy or even fried, according to your preferences.  Any vegetables, spices, or meats are acceptable in hash.

Why hash?  I’ll try to make this a not too long story…I was in the market and saw a lovely bone-in half turkey breast.

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I’ve never cooked one, but hey…why not?  Shorten the story to:  it didn’t turn out too well and now I have lots of turkey meat.  Sandwiches are OUT as I have yet to find a wheat-free bread I like.  What to do with leftover turkey?  Hash.

Now, what to put in my hash with the turkey.  Definitely potatoes and onions, but what else.

Fast forward to walking my dog – we walk past my local corner fruit and vegetable stand.  Spinach and Mushrooms!

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Hmmm, needs a salty element.  I bought bacon to experiment with New England Clam Chowder.  Perfect!  and that’s how a recipe happens in my kitchen.

Hope you love it!
Continue reading Hash and Hash Patties

Nuts about Oats (gluten and dairy free – not paleo)

Homemade Oat Flour and Pancake/Waffle Mix (gluten and dairy free – not paleo)

Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve

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Welcome to mid-week posts.  These will be food facts, basic recipes, product evaluations, cookbook reviews, and anything else I think will be of interest to you.

Today’s post is about oats – oat flour to be exact.  As I experiment with wheat-free, gluten-free baking I’m finding oats to be my real go-to ingredient and since oats and oat flour will be making regular appearances here I thought this is a good time to share some info with you.

For gluten-free readers, let me start by saying that oats are gluten-free.  There is some debate or maybe much debate on the subject, but the fact remains that oats do not contain gluten.  Here are the two problems:

Some people are allergic or sensitive to oats  in addition to wheat.  This is something one tends to learn by trial and error.

Contamination.  Oat fields are usually planted near wheat fields and due to weather, harvesting, and production practices, it is not uncommon for some wheat to get mixed in with the oats – and that is why people who cannot tolerate wheat may have reactions to oats.   The good news is that some producers (most notable Bob’s Red Mill) do isolate oat crops from wheat and process them separately, making it possible to buy gluten-free oat products.

OAT FLOUR is just ground up oats.  If you have oatmeal, a blender or food processor, and a strainer in your  house, you have all you need to make oat flour.   I use oat flour for baking and cooking instead of “gluten-free all purpose flour” because I love the fact that it is just one ingredient, has no added starches or gums, and is made of something I heard of before I became wheat-free.

Now before I give you the recipe for oat flour I feel obliged to issue this Graphic WARNING: Continue reading Nuts about Oats (gluten and dairy free – not paleo)