Tag Archives: Thanksgiving recipes

Paleo Olive Oil Mashed Potatoes with or without Garlic

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

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Let’s start with the question “are potatoes paleo?”   If you google that, you will find many different answers ( a good article is found here http://paleoleap.com/are-white-potatoes-paleo/).  When I started paleo, the answer was pretty much “no” BUT sweet potatoes are okay.   This didn’t suit my sense of logic because if we are discussing the diet of Mr. and Mrs. Ugh, if they ate potatoes at all, they probably did not distinguish between the two…and they certainly didn’t eliminate the white potato merely because it was too high on the glycemic index.  As time passed, many in the paleo community seemed to soften on the white potato issue.  I use potatoes as a starchy vegetable and try to avoid the clearly non-paleo versions like potato chips and French fries (I confess I’m not totally successful at this) and I don’t indulge in potatoes daily.  But when I do, I love this fairly healthy (it does have lots of oil in it) version of mashed potatoes

When I first gave up dairy, I would never have dreamed  I would prefer mashed potatoes made with olive oil over those made with lots of butter and cream.  But that is indeed the case.  These mashed potatoes are smooth and rich with added layers of flavor from the broth in which the potatoes are cooked as well as the freshness from the chopped herbs.

The amount of olive oil you want to use in the potatoes will depend on how “tasty” your extra virgin olive oil is (and for this you must use extra virgin).   You will need less of a very fruity/flavorful olive oil than of a bland one.  Start with 2 tablespoons of oil, then add more until you have the flavor profile that you like best.

Enjoy!
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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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Lightly Curried Asparagus Soup

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

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So, as happens all too frequently, I just couldn’t resist a bargain bunch of asparagus –    even though I had no particular use for them. I brought them home, put them in the refrigerator (I didn’t put them into a green bag that would have extended the life until I really wanted to use them) and 3 days later they are looking sad.  Soup, of course is the great burial ground of dying vegetables – so I took all the sad things I had in the fridge – 1 pathetic leek, 1 mangy stalk of lemon grass, and the drooping asparagus.  Sounds appetizing, yes??  Unbelievably this is now one of my new favorite soups! In my first recipe test I had red pepper flakes but it made it  pretty spicy  so I eliminated them from the recipe – you may want to include some if you like your soup spicy.  If you can eat dairy – this soup would be yummy garnished with yogurt.

Enjoy!

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Paleo Sweet Noodle Pudding (Noodle Kugel)

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

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This recipe is a paleo update of a post I made about for Passover 2 years ago.   But you don’t have to limit it to Pesach, it’s just as delicious for Rosh Hashanna or break fast.

The amazing thing is that Gefen noodles are made with ingredients allowable on the paleo diet:  POTATO FLOUR, POTATO STARCH, TAPIOCA STARCH, SALT, CELLULOSE GUM, BETA CAROTENE

Okay, I’m not sure about the cellulose gum but otherwise they fit into my definition of paleo.  You can buy them in most kosher stores or online at Amazon or buy it by the case (you can share the noodles with friends) for much less per package here:

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Buy Gefen Gluten Free Wide Noodles – 9 Oz. Each (Case of 12)

In the olden days I used to make a spectacular noodle pudding with sour cream and cottage cheese and pineapple (although the pineapple had to be omitted a long long time ago when I became violently allergic to it).  So, I was a little worried about how a non-dairy, gluten free kugel would come out.  The answer is GOOD – really good.

I suspect my family will miss my matzoh kugel this year, but honestly the gluten free matzoh – even though it tastes quite good – just disintegrates and turns to mush when I tried to make the kugel.  So I hope they will forgive me or even better learn to love this noodle pudding instead.  Oh yes, it freezes (which is why I could make it today and plan to serve it at seder) well; just reheat before serving.

Enjoy and Shanna Tova!
Continue reading Paleo Sweet Noodle Pudding (Noodle Kugel)

Out-of-This-World Company Salad

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

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What is company salad?  Salad that is a little too bothersome to make for just myself (too many ingredients, too much prep time, or too expensive) but is perfect to impress company.  So  who did I want to impress with this salad?

Let’s take a step back.  Those of you who know me well may want to sit down before reading on…I went out of town this weekend.  Shocking, I know.  It’s only taken me ten years to leave the city and visit my friend Lorraine and her husband Pete at their home on one of the finger lakes in upstate New York.

I got there Friday night and the visit was timed so I could attend the Howard Day Parade, an annual event that Lorraine, as town librarian, participates in.  It was a short but sweet parade, a bunch of tractors, vintage cars, the library group and a float from the Howard Historical Society.

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The next event was a dance recital followed by cake in the library.  It was fun meeting the library staff and other of Lorraine’s friends.  Following the recital was the annual “chicken lunch” served in a local hall (we took ours home to eat).

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Then Pete drove us to a wonderful farm stand they frequent.  The tomatoes were divine, we bought beautiful wax beans, sweet-sweet blueberries and I can’t remember what else.

Being a good guest, I brought them NYC bagels and a brisket (I think a good brisket is really hard to find).  So Saturday night I was the cook.  In addition to the brisket we had fresh local corn, Roasted Green Beans with Tomatoes and Balsamic Vinegar (that I posted 2 weeks ago) and Company Salad.

When I started to prepare the dinner we discovered that the wax beans (I was using the yellow beans instead of the green beans) had either been left at the farm stand or lost somewhere on the way home.  Pete insisted on going back to the farm stand to get more beans for us.

Lucky for me Lorraine has a home filled with lots of healthy goodies.  She had a pile of beets she had roasted before I came, avocados that were ripe, 2 oranges (though I used just one of them), a few lovely bing cherries, and a box of organic salad greens.  Of course she had lots of other things I could also have used but I was really good about editing myself.

The pistachios were the only thing I wanted that wasn’t in the house so we called Pete and asked if he would pick up the nuts while he was getting the beans.

Dinner was delicious but the star of the show was the out-of-this-world salad.  Hope you love it as much when you make it!
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Roasted Green Beans with Tomatoes and Balsamic Vinegar

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

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Another recipe straight from my expedition to the farmer’s market .  The green beans just looked too perfect to pass up and the grape tomatoes were sweet as candy.  These are great served warm or cold and are another of those recipes perfect to bring to a picnic or pot luck.

I’m feeling kind of stuck here for a longer narrative to share with you about this recipe or these ingredients, but this is just a straight forward recipe I created because I had great ingredients on hand.

It may not be an especially beautiful dish but it’s taste makes up for its looks.  You’ll love it – really!

Enjoy!
Continue reading Roasted Green Beans with Tomatoes and Balsamic Vinegar

Summer Fruit Galette

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

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I’m kind of funny about entertaining.  When I have company over I consider that to be the ideal time to try out new recipes…most sane people go with the tried and true for company but not me!  I figure if worse comes worst, I can always order something – actually anything – in.  In New York City there is not a single thing I can think of that can’t be delivered to your door.  It’s one of the reasons I love it here.

On the other hand, when I am bringing something to someone else’s home  I want to be double sure  it will turn out alright.   This past Friday I volunteered to bring  a simple dessert.  True, I could have just bought something – but that’s not me.  So I decided to go with the galette I posted two years ago.  It was a real hit when I served it.  However, this being prime summer fruit season, I decided to make a different filling (the other one was filled with apple0.  So here is the recipe for the blueberry and peach galette I made this week.  It was highly praised and was completely devoured.

I apologize  for not being foresighted enough to realize I would publish this as a blog recipe until after I saw how beautifully it turned out.  So some of the step by step photos are of the apple galette and others of a previous test with more peaches and just the finished products are actually of the recipe here.

Enjoy!
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Red Cabbage and Sweet Potato Salad

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo ~~        CIMG2617-001

Cook outs, picnics, barbecues, pot lucks.  Summer is the ideal time of year for entertaining and parties.   I have a dim memory of having a salad something like this at my friend Paula’s house for Thanksgiving.  She said she was tired of all the standard sweet potato recipes and made this salad instead.  I thought the combination of ingredients was amazingly delicious – which is why I remember it all these years later – but I am sad to report it ‘s not a good vehicle for the roasted marshmallows that usually come along with sweet potatoes on Thanksgiving.

How did I get side tracked from summer entertaining?  I brought this salad with me to a pot luck and it was a BIG hit.  In fact, although I say it serves 6 to 8 – it was completely polished off by six women of a certain age.  The good news is this recipe is easily doubled if you are cooking for a crowd.

Happy summer outing – enjoy!
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Paleo Passover Potato Kugel with Shallots

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

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Last Passover my friend Hadley and I decided to have a leftovers dinner.  Since we each held a seder in our homes, we were unable to attend the other’s seder and this way we could at least taste what the other had served.

Now, not to be boastful, I am an awesome cook and the food at my seder was amazing.  We both made pot roast from brisket and used approximately the same recipe so that was a wash.  Our Tzimmes’ were both delicious in different ways – mine had a very deep richness and Hadley’s had a fresh quality to it that I liked (so much that I’ve made it for this year).

Our menus diverged at the kugels.  I made a matzoh kugel using matzoh farfel, chopped carrots, onions, celery, and parsnip.  I moistened it with vegetable broth and olive oil and seasoned it with salt, pepper, chopped parsley and dill, and poultry seasoning.  This dish has been a hit for the past 15 years – but then I tasted Hadley’s potato kugel and I was blown away.  It was the best potato kugel I had ever tasted.  The other thing about it was it’s paleo and I can eat it!

So here is the recipe with very significant changes but equally fabulous results!  Enjoy! Continue reading Paleo Passover Potato Kugel with Shallots

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!
Continue reading Paleo Fruit Crisp