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.
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.
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.
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!
I’m already into the third week of my CSA (community supported agriculture) so I am knee deep in organic vegetables. I got lovely little white turnips, and divine basil and very fresh parsley. I combined that with carrots and cauliflower I had on hand and made this delicious soup. Besides being delicious an added plus is although it’s a thick, rich soup, there are no starches in it.
Just to let you know, I’m giving my apartment a facelift (restoring my floors and painting) and I’ve been just a crazy woman putting away the tons (and I mean TONS!!!) of junk that I have acquired over the years. Of course this would have been a great time to purge and, in fact I have given away a fair amount of books, etc. but my theory is “if you have the room to store it, and you might need it in the future, keep it.” I formed this policy when I first moved into this apartment and did a major clean out/give away only to find I had given away stuff that I needed only a month later : (
I was introduced to Korean food by my friend Jessica Lee Binder. She took me to a restaurant in the Korean area (the West 30’s in NYC where there are 44 Korean restaurants and some Korean grocery stores) that was up a flight of stairs and in my whole life I would never have thought of going. It was/is called Seoul Garden and is a lovely, peaceful atmosphere (but that might have been because we were there on an off hour) with incredibly delicious food. Going out with Jess is always an adventure because in addition to being incredibly knowledgeable about food of all types, she also has a hollow leg and orders for us way more food than any four people could possibly eat in one sitting. That way we taste many different items and she gets to eat her fill – and remain thin…while I remain not thin…I don’t know how she does it.
About the food. First the restaurant puts about 5 small dishes of various items on the table for you to begin with. Of course one or two of them are some form of kimchi (very hot pickled cabbage), there was some kind of fried vegetable fritter/pancake as well other things I was not familiar with. Then came this stone bowl with stewy tofu and veges and a raw egg that you crack into the stew – it was amazing. There was a noodle dish that was a little bland but perked up with some kimchi and then there was the kalbi that I just fell in love with. I have returned to the restaurant quite a few times but since going first gluten free, then paleo, Korean (and most Asian) food is out because of all the soy sauce. So it is my intention to recreate many of my favorite dishes using paleo (and therefore gluten free) ingredients – this Kalbi just being the first. ENJOY!!! Continue reading Paleo Kalbi (Korean Short Ribs)→
I Love blizzards. When I went out shopping this afternoon the snow was coming down so hard that the flakes were more like micro-snowballs and some were even flower and star shapes. I was so excited I stopped a stranger on Broadway and asked him to photograph my glove and email the photo to me – which you can see he did – aren’t New Yorkers the greatest people on earth??? (okay I am biased on that subject). I was so amazed by these flakes I stopped several people on the street and in Zabar’s to show them. They probably thought I was a nut, but they all praised my flakes and enthusiasm…and then they (the flakes) melted and that was that.
By 6 when I walked Bella the snow had tapered off to almost nothing I was thinking this is going to end up a dud blizzard : ( But here it is 1a.m. and I’m giving Bella her last walk of the day and it’s snowing pretty hard : )
The last blizzard we had I sat in my living room reading three Twilight books (it snowed for 3 days and I read one book each day). It was pure heaven.
In addition to marathon reading, I love to make soup when it’s snowing. BP (before Paleo) I would make hearty bean soups – split pea or lentil, now I make hearty vegetable soups. This one is pretty simple and straight forward and delicious. Everyone who has tasted it has asked for the recipe. If you have a cabbage in your refrigerator, you probably also have everything else you need to make this soup without having to go to the store.
I bought a lot of zucchini with the thought that I would make it as a side dish for Thanksgiving. However, I went with the vegetable medley and used only a half of one zucchini. That left me with a few unused ones. I could have made zucchini spaghetti – and I still might since I only used two of the 3 remaining zucchini for this soup.
I can’t claim inspiration for the rum as I found this combination of flavors in one of my favorite cookbooks: The Summer House Cookbook by Chris Casson Madden. It was published in 1979 and I’ve been using it ever since. It cost $5.95 new – what a deal! You can find used copies on Amazon for a penny + shipping, it’s worth getting and still a deal!
And now for dessert: Pumpkin Pie! Okay, let’s be honest here. My original intention was to make pumpkin pie mini-tarts. They baked well, however, they refused to come out of the muffin tins. Happily I only made a test batch so I could make a quick about face and bake the rest as a traditional pie. On the other hand…I forgot to take photos of the pie crust and filling the pie crust – so the photos are of the mini-tarts; so just imagine doing the same thing in a 9-inch pie pan (but you’ll be bringing the crust up the sides of the pan). Now back to the stove for me.
It’s the week after Halloween, that makes it officially “Start Thinking About Thanksgiving” time. I’ve already invited my guests and I’m starting to work on my menu. I’ve also created a new category “Thanksgiving” (column on the right) of recipes I’ve already tested and published that would be suitable for the T-day table. There are about 25 recipes in this category such as Gluten-free Dairy-free Cornbread, Crunchy Red Cabbage Salad, Fruited Quinoa Salad with Fresh Ginger Dressing, for dessert there’s Apple Galette, Chocolate Torte, or Maple Glazed Pears. Some of the recipes are very traditional some less; some could use tweaking…for instance the Roasted Chicken recipe is exactly what I will be doing for my turkey, however, I will double or triple the rub, depending on the weight of my bird, and of course, the cooking time will be much longer. I’m planning on using the Tzimmes recipe for my candied sweet potatoes…increasing the potatoes and deleting the carrots and prunes. So go browse and see if any of these recipes inspire your holiday menu and don’t forget to click on “Older Posts” since there are only 10 recipes per page.
I’m still inundated with apples and this week I got tomatillos from the CSA too. Therefore, this Thanksgiving, in addition to cranberry sauce and/or relish, I’m going to serve Apple Tomatillo Chutney – you can never have too many condiments on the table and this one is really delish. I’m also going with an apple soup instead of squash (look for the recipe next week). There are 2 squash soup recipes I’ve already published if you want to go the more traditional route.