Tag Archives: wheat-free

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

I Love My Julienner – Zucchetti (Zoodles or Zucchini Spaghetti)

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There are many ways to julienne vegetables.  If you have divine knife skills, you need nothing more than a sharp knife and a cutting board.  The chef or gourmet cook probably uses a mandoline – a very sharp and scary instrument that sits in my closet, never used.  There are many types of mandolines varying in price from a few hundred for the classic stainless steel ones to $20 for a plastic one.  Of the less expensive mandolines, I prefer the box type mandoline because it collects the shredded item in an attached container (box).  If you are interested in the box model, Amazon is including 2 ebooks and a video in the $19.99 price…and BTW I couldn’t resist and bought one just now when I went to find a link for you!  Okay, so let’s say I LOVE this mandoline, what about the julienner I writing about in this post.  Will I still LOVE it?

I think the answer is yes.  Yes, because it’s small and doesn’t take up much storage space.  Yes, because you don’t have to clean a bunch of parts just to julienne one zucchini.  Yes, because it does an awesome job and for zucchini it makes really long shreds and I won’t know about the box mandoline until I get mine and try it.

So let’s talk about Zucchetti aka Zucchini Spaghetti.  As you can see, it’s long thin strands of zucchini, cooked and used instead of spaghetti.  It surprises me to tell you that I prefer zucchetti to spaghetti.  The lightness and freshness of the flavor makes real spaghetti seem clunky and heavy in comparison.

Be sure to saute the zucchetti just long enough for it to be softened.  Over cooking it tends to make the strands collapse into each other…still edible but less appealing.  You can saute it in olive oil and garlic for a simple dish.  Or you can add any sauce that you usually like on pasta.  I find meat sauce (recipe coming next week) my favorite but pesto or mushrooms are also delish.

Have fun and enjoy this healthy dish.
Continue reading I Love My Julienner – Zucchetti (Zoodles or Zucchini Spaghetti)

Lamb Stuffed Eggplant

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

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I’m publishing this recipe at the request of my friend Paula W.  We had a dinner date this week and I realized  I’d been doing a lot of cooking and had a refrigerator full of recipe tests in need of a taster (beside myself).  I’m happy to report that they were all delicious!

This particular dish was Paula’s favorite and she has already called me for the recipe…so Paula, here it is.

Hope you love it too.  Enjoy!
Continue reading Lamb Stuffed Eggplant

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

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

 

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

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!
Continue reading Red Cabbage and Sweet Potato Salad

Really Divine Green Gazpacho

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With summer completely here there’s nothing nicer than a chilled soup to start a meal or have as a snack.

I was sitting in my allergists waiting room with nothing in particular to do.  Usually her magazine rack is filled with sports stuff and gossip magazines – none of which interest me.  This week, however, she had a copy of the Food Network Magazine.   I was thrilled to see it as I’ve had a “special offer” from them sitting on my “to do” pile for weeks.  I wasn’t sure I wanted or needed another food magazine especially since most of the recipes in these publications are not suitable for a paleo diet.

One of the articles featured  3 different gazpacho recipes.  I was interested in that article because most of the authentic recipes include plenty of bread.  I was delighted to find that these did not.  In fact they were very nice and slightly unusual.  Two of the recipes included grapes – something that I would never have thought using, but upon reflection seemed an interesting idea.  The recipe for green gazpacho also included avocado.

It’s not that often I am inspired to run home and try something I’ve seen in a magazine, but since Fairway is just a few steps away from my allergist’s office, I stopped in and picked up the necessary ingredients and Voila!

I think this is a pretty delicious form of gazpacho.  The grapes give it a subtle sweetness and the avocado a really creamy texture.   The toasted almonds (I know they don’t look toasted in the photo, but trust me – they are)

BTW I subscribed to the magazine today   : )

Enjoy! Continue reading Really Divine Green Gazpacho

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

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

Light-as-Air Paleo Matzoh Balls or Heavy-as-Lead Matzoh Balls or Potato Dumplings

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

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Update:  I served these, along with “regular” matzoh balls to everyone at the seder and all the guests thought these were great and I didn’t have to make two kinds anymore.

I’m not sure you can exactly call these matzoh balls since they are sort of free form dumplings…but the flavor and texture is exactly what an ideal matzoh ball should be.

This recipe came about as one of those happy accidents.  I recently bought a bag of potato flour (yes, flour – not potato starch)

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and I decided to try to make nockerle (heavy Hungarian dumplings that my mother would make with chicken paprikash).  Nockerle are simple to make, stir together flour, egg, salt, and sometimes oil.  Then spoon into boiling water – and that’s it.  So I did the same substituting potato flour for the all-purpose flour.  I spooned the potato mixture into the boiling water and held my breadth…they did not dissolve.  This was an excellent first step.

Nockerle are cooked for just a short period of time, but when I removed these dumplings from the water they were clearly still raw.  I returned them to the pot; covered them and cooked them for 20 minutes.  I lifted them out of the pot and took a taste…SHOCK!!! My nockerle had transformed into feather light matzoh balls (or dumplings if you take the shape into consideration)!

How to make matzoh balls light or heavy seems to be some mystical combination of factors.  I know every year my mother would use exactly the same recipe and some years they were heavy-as-lead (our family’s preference) and other years they wouldn’t even hold together and just dissolved when you boiled them.

In the case of these matzoh balls, degree of lightness is directly related to length of cooking time.  The matzoh balls have to be completely cooked through and they will be feather light (this will be a function of how large you made the matzoh balls + cooking time).  If you cut a matzoh ball in half and it is not a uniform color, they will have some degree of heaviness.

TO MAKE HEAVY-AS-LEAD MATZOH BALLS:  increase the potato flour in the Light as Air recipe by 2 tablespoons.  The “dough/batter” will be thick enough to roll into balls about the size of a walnut.  Cook, covered, in boiling water (or soup) for about 40 minutes to ensure doneness (no matter how long you cook them, they will remain darker on the inside than on the outside – a sure sign of a heavy matzoh ball).

Now here’s the catch with these matzoh balls.  If you follow the rules of Passover to a T these will not qualify as kosher for Passover even though all of the ingredients are kosher and none of them have any foods forbidden on Passover.  Why?  Because the potato flour is not certified Kosher for Passover (I could not find a potato flour that is kosher for Passover).  If, on the other hand, you observe Passover more loosely (like me) following all the rules but not concerning yourself with certification, then these will be fine for your paleo seder –  in fact they will be better than fine they will be excellent!. Continue reading Light-as-Air Paleo Matzoh Balls or Heavy-as-Lead Matzoh Balls or Potato Dumplings