Mediterranean Salsa

Source:  Allen Nudèl’s friend Susie Dillard.  I don't know who Susie is or was, but Allen was a classmate of mine in Grad School at UC Berkeley.  This salsa is seriously incredible - and a nice deviation from your traditional Latin salsas.  

To use it with the context of a Whole 30, you could probably put it on top of a fish ... sounds pretty good now that I think about it!

Ingredients:

6 oz. Jar marinated artichoke hearts

3 fresh vine ripened tomatoes

1 lg. clove minced garlic

¼ C. chopped black olives

¼ C. fresh chopped basil

salt/pepper

Tortilla chips (Tostitos scoops are best)

Directions:

Drain and chop artichoke hearts.  Chop tomatoes.  Combine artichokes, tomatoes, garlic, olives, basil, salt, and pepper in a bowl.  Serve with chips. 

           

NOTE:  The longer this is allowed to sit refrigerated, the better it gets.

Carol's Puff Balls [Profiteroles]

Growing up I spent Saturday mornings at Mrs. [Carol] Gates' house on Myrtle Ln, taking my piano lesson.  She was practically a second grandma to me, being only a decade younger than my own, and Mrs. Gates was an important part of my growing up.  Despite the difference in age, she seemed to "get" me as a teenager, and while we worked a lot on Mozart pieces, she was just as happy with me learning Beatles ones.  I recall at least one Saturday AM where we didn't even play a single note, after spending the whole 30 minutes talking.

Mrs. Gates passed away last year, and I still think so fondly of her.  I think it would tickle her to know that one of her recipes is now immortalized on the internet ... and it's a good one.

This is written up for a savory use, but you could just as easily fill it with pastry cream, ice cream, caramel, or whatever floats your boat.  Some call these Profiteroles ... others simply Puff Balls.  Same great thing no matter how you dress it up or down.

Ingredients:

½ C. boiling water

¼ C. butter

½ C. flour  

2 eggs

tuna, chicken, or shrimp salad

Directions:

Put water in saucepan; add butter.  Stir until melted.  Add flour and stir mixture vigorously over low heat until it forms a ball in center of pan.  Remove from stove, let stand 5 minutes.  Add first egg, beat until smooth, then add the second.  Beat until satiny smooth.  Put dough on greased baking sheet in lumps the size of a walnut.  Bake at 425°F for 10 minutes, then at 325°F for 10 minutes.  Cool, then split shells in half.  Fill with chicken salad, tuna salad, etc.  Serve chilled or at room temperature.

Gruyère Cheese Gougères

Source:  Keller, Thomas.  The French Laundry Cookbook.  New York:  Artisan, 1999, p.48.

1 C. water

7 T. unsalted butter

1 T. kosher salt

pinch sugar

1¼ C. all-purpose flour

4 to 5 large eggs

1¼ C. grated Gruyère (5 oz.)

Freshly ground white pepper

Preheat the oven to 450°F.  Line two baking sheets with Silpats or parchment paper. 

In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil.  Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes.).

           

Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly.  Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture.  Stop the machine and lift up the beater to check the consistency of the batter.  The batter in the mixing bowl should form a peak with a tip that falls over.  If it is too stiff, beat in the white of the remaining egg.  Check again, and if necessary, add the yolk.  Finally, mix in ¾ cup of the Gruyère and adjust the seasoning with salt and white pepper.

           

Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter.  Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during baking.  Sprinkle the top of each gougère with about ½ teaspoon of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape.  Reduce the heat to 350F. and bake for an additional 20 to 25 minutes.  When the gougères are done, they should be hollow; the inside should be cooked but still slightly moist.  Remove the pans from the oven and serve the gougères while hot.  Makes about 4 dozen gougères.

Goldilocks Chili Con Carne

This is hands down my *favorite* chili recipe, and we enjoyed it for dinner today.  I stumbled across it on the web a year or so ago, and I've probably been half of Ulla's page views for this recipe since then.

I've modified it to my tastes and encourage you to do the same.  Don't like beans?  Leave 'em out.  Like things spicier?  Add extra chipotle.  Make it yours!

If you leave out the beans, this is Whole30 compliant.

Ingredients:

• 1 - 1 1/2 pounds ground grass-fed beef, or a blend of beef & turkey
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 tablespoons Penzey's regular chili powder
• 2 teaspoons dried Mexican Oregano
• 28 oz. can diced tomatoes
• 4 oz. can tomato paste
• 1 red, orange or yellow pepper, diced
• 1 can kidney beans, drained and lightly rinsed  (OPTIONAL - OMIT FOR W30)
• Salt, chipotle powder, and pepper to taste

Directions:

1. Brown meat in large heavy pot at a medium high heat, drain excess fat if desired.
2. Add onions and garlic; sauté until soft about ten minutes.
3. Reduce heat add tomatoes, beans, peppers, and spices. Salt and pepper to taste!
4. Simmer as long as you have time for, or dig in right away.

Simple and delicious: Pan Seared Scallops, Caesar, and ProsciuttoWrapped Melon

Amazingly simple and delicious dinner last night ... Pan seared scallops, paleo Caesar salad, and prosciutto (cured only with salt, no nitrates) wrapped melon.

The prosciutto came from Wegmans - ask for it from the deli counter. The Caesar dressing is slightly modified from Primalpalate.com. http://www.primalpalate.com/paleo-recipe/caesar-dressing/

Ingredients

• 1 Egg Yolk brought to room temperature
• 1 Tbsp Dijon Mustard (not whole30)
• 1/2 cup Light tasting (VERY IMPORTANT!!) olive oil 
• 4 cloves Garlic, pressed or minced
• 4 whole Anchovy Filets
• 1 tsp Black Pepper
• 1 Lemon, juiced (can use lime juice in a pinch like I did last night)

Instructions

Put everything except the oil into a tall container like a Pyrex measuring glass or whatever came with your immersion (stick) blender. Blend well. Ever so slowly, pour the oil in while blending continuously to emulsify it. The slower the better. 

Toss with Romaine and anything. Else that floats your boat in a Caesar. Extra dressing can keep sealed in small containers (minimize exposure to air) for as long as you're comfortable keeping raw eggs refrigerated. 

Spinach Dip in Sourdough Round

Ericka Sleight was a lady I knew back in the Nuclear days - we started work together, with 46 of our other soon to be closest friends.  This one's hers.

           

Ingredients:

1 round loaf of sourdough bread

1 pkg. frozen chopped spinach

8 oz. (one cup) fat free sour cream

8 oz. (one cup) fat free mayonnaise

8 oz. (small can) chopped water chestnuts

1 pkg. Spring Vegetable Soup Mix

3 green spring onions (chopped)

Celery Salt (to taste)

Black Pepper (to taste)

Garlic powder (to taste)

Parsley (to taste)

Directions:

Thaw, rinse and drain the chopped spinach in a colander (squeeze out excess water).  Chop the onions and water chestnuts.  In a bowl, mix all ingredients together.  Cut a bowl out of the sourdough loaf saving the top for a lid.  Save the bread from the middle of the loaf and cut into squares for dipping.  Additional sourdough baguettes may be sliced and served as needed.

Alpha Phi Hot Crab Casserole Dip

This one came from Mom's Alpha Phi recipe book from the 70s.  Peg Fredericksen gets credit, whomever and wherever she is.  I think I've had this at least 100 times in my life to date ... and look forward to each and every of the next 100 opportunities to enjoy it!!

Ingredients:
8 oz. cream cheese 

6½ oz. can crab meat, lightly drained

2 T. grated onion 

1 T. milk

1/3-1/2 C. slivered almonds*

¼ t. salt

Dash Tabasco

1/8 t. White Pepper

2-3 C. Sharp Cheddar Cheese

Dip size Fritoes

Directions:

Combine cream cheese, crab meat, onion, milk, slivered almonds, salt, Tabasco, pepper, and half the cheese.  Place in 1 quart casserole dish and cover with remaining cheese.  Bake at 375°F for 15 minutes right before serving.  Serve with Fritoes.  Serves 8 to 10 and leftovers can be reheated in a 325°F oven.

           

 * Slivered water chestnuts are a nut-free, lower fat alternative.

Spicy Queso

Coming off of R's first Whole30, yesterday was Dairy Reintroduction Day.  I was searching for a great cheese dip for our first firepit lighting and BBQ of the season, and came across this.  It got RAVE reviews from our friends, and thus is the inaugural entry.

If you like it spicier, bump it up to 2 jalapeños - I found this was just about right for us.  We dipped veggies or Tostito scoops in it, but it would be terrific poured over nacho chips, perhaps with chili as well.

Source:  Sommer from A Spicy Perspective

• 1 tablespoon butter
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 2 chipotle chiles, diced (canned in adobo sauce - don't wipe it off!)
• 1 1/2 cups half & half
• 1 tablespoon cornstarch
• 4 ounce cream cheese, cut into cubes and softened
• 2 teaspoon yellow mustard
• 8 ounce smoked cheddar cheese, shredded
• 4 ounce sharp cheddar cheese, shredded

Directions:

1. Prepare the vegetables - I found the Pampered Chef chopper works magic to get all the bits and pieces to the right size.  You want everything pretty small for this one.
2. Saute the butter, shallots, garlic and jalapeño in a heavy-bottomed pot over medium heat for 3-4 minutes to soften, then add the half & half and chipotle peppers.
3. Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald then lower the temperature to medium-low. Stir in the cream cheese and mustard.
4. Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. 
5. Serve immediately, or keep warm in a slow cooker or fondue pot.

NOTE: If you don't like smoky flavor, use all sharp cheddar.

Sweet Potato Souffles

When I was doing my second Whole30, I really struggled with wanting something dessertish.  I'm sure this is more common than not.  I'm also sure that's part of the point of it all - to break the auto-behavior of wanting something to eat after dinner, say in front of the TV (insert all sorts of standard admonishments about mindlessly eating calories in front of the boob tube here).

I ran across Kendra's Mini Sweet Potato Souffle recipe on her blog, and tried it.  First time didn't go so well, as it just wasn't good ... I'd undercooked the sweet potatoes or something - just wasn't yum at all.  Kendra's a pretty killer cook, so I figured I'd better try again.  Secret was baking the sweet potatoes in their jacket until they were virtually mashed potatoes in skin - and voila.  Great consistency, and a nice natural sweetness from the potatoes emerged.  Make sure your banana's good and ripe... the mushier the better.

Ingredients:
1 large sweet potato, baked for 90-120 min until it's WELL WELL DONE!!!
1 banana peeled, on the riper end of the spectrum
1/3 C. pecans (or walnuts or almonds)
1/3 C. flax seed meal
1 t. Baking Powder
1/4 t. Baking Soda
1 t. cinnamon
1/8 t. nutmeg
pinch of salt
3 eggs
1/3 C. coconut oil, softened or melted
1 t. Vanilla (omit for W30)

Directions:
Preheat oven to 375.  Peel the sweet potato, then puree the sweet potato and banana together in a blender or food processor.  Add the nuts, flax, soda, powder, cinnamon, nutmeg, and salt and puree the heck out of it all.  Add the eggs, coconut oil, and vanilla, and once more blend well.

These will be sticky little things ... if you have silicone muffin liners, use them.  Next best option is 5" parchment paper squares pressed into the muffin liners.  Third best option is regular muffin liners.  I've used souffle dishes that have been well oiled as well ... do what works best for you and what you have on hand.

Fill your containers 3/4 full, allowing room to rise.  Bake for 25-30 min until the tops are golden brown.  It's ok if the insides are a bit soft.  Let them cool a bit before diving in to let them set - enjoy!