Main Dish

Beautiful, Tender, Fluffy Paleo Panckes

Green banana alone is too dry; cassava flour alone is too goopy. Together, they make a delicious, awesome pancake that is easy to mix up, holds together great, and yields a truly fluffy, delicious breakfast/lunch/dinner. If the mixture thickens up too much while you're cooking the first couple of batches, just stir in a bit more water.

Makes enough pancakes for six hungry eaters.

2 c. green banana flour
2 c. cassava flour
1/2 tsp. salt
1 Tbsp. baking soda (pour through a sieve into the bowl to remove lumps)
zest of one lemon
1 dozen eggs
1 can coconut milk (full-fat)

Super Easy, Inauthentic, But Delicious Thai Curry

After testing innumerable complicated, three-hour-prep-time, requiring-of-many-obscure-ingredients Thai Curry recipes, I decided to make up my own. And if I do say so myself, this is a very versatile technique more than a recipe, and many substitutions can be made if you wish (you can use chicken instead of fish, broccoli is delicious, but you can use another vegetable - etc.). And, it tastes really good, even without fussy sauteeing or parboiling, etc.

Susan's Fabulous Picadillo Cubano

Thanks to Sue for this awesomely spicy, savory, and sweet recipe! I only changed a couple of things, based on what was in my fridge at the time, but we all loved it. Such a great new way to enjoy a less-expensive cut of meat! :)

1/4 C olive oil (optional if using very fatty meat)
2 lbs ground beef
1/2 tsp cumin
1/4 tsp oregano
1 bay leaf
1 large onion, finely chopped
1 sweet pepper, finely chopped
2 cups grated or minced green cabbage
5 garlic cloves, crushed
Salt and pepper, to taste
1 jar crushed or diced tomatoes, approximately 18 oz.
1 C white wine

Perfect Pear Pancakes (Gluten-Free)

Make enough for 4-5 hungry people

This is the easiest way to use up leftover gluten-free sourdough starter! Just feed the starter (and measure, to make sure you'll have the right amount in the morning) so that it's very thick (and for even better texture, make the last feeding tapioca flour, white rice flour, sweet rice flour, and/or other gluten-free flours - the starter doesn't like this for regular use, but if it's the final feeding-before-it-gets-eaten, it works just fine).

Shannon Hayes' Shepherd's Pie

This is adapted from Shannon Haye's exceptional recipe for meaty deliciousness! I post it here so that I can reference the ingredients even when I'm away from her awesome cookbook.

4# potatoes
4-8oz Parmesan, shredded
4-8 T. butter
1/2 cup yogurt
~2 tsp. salt, to taste
1 clove garlic, minced or pressed
pepper

2# ground beef
2 T. fat of your choice
2 medium onions, diced small
1.5 tsp. salt, to taste
4 medium carrots, diced
2 c. green beans, chopped
1/3 c. white rice flour
2-4 c. meat broth
2 c. peas

Shiitake Mushroom Meatloaf, with Delicious Mushroom Gravy

Growing up vegetarian, we often ate "lentil loaf" for dinner; it had a good flavor, as lentil loaves go, but a crumbly texture. When I started eating meat six years ago, I wondered about meatloaf - but my attempts up until now yielded dense, greasy loaves, swimming in their own juices. I recently adapted a recipe from "Cook's Country" magazine, and turned out this amazingly delicious, perfect-textured loaf, with a lovely deep brown Crust, no greasiness to speak of, and fantastic flavor. Plus, the pan drippings turn into a delicious mushroom gravy! And the leftovers make awesome sandwiches.

Keema (Really Tasty Curried Ground Meat)

Many thanks to Sue for both a delicious dinner after Ivy was born, and this recipe, which is infinitely variable and a great way to make ground meat taste really special. Lamb or goat would be awesome, but ground beef is good, too. It's delicious served with basmati rice, peas, and raita (yogurt with grated cucumber, dill, coriender, and salt).

2 lbs. ground meat
1 T. ghee or other fat
2-3 tsp. each: cumin, coriander, and turmeric
1 cinnamon stick
hot chile to taste (or omit for a mild curry)
1 medium onion, peeled and cut into eighths
2 large cloves garlic, peeled

Chicken Cacciatore

My mom found this simple recipe, and it is really, really delicious. The sauce uses wine, tomatoes, and mushrooms - need I say more?

Makes enough for about 7 people, if served over rice or similar starch.

4 lbs. bone-in chicken parts (legs and thighs are good)
2 T. fat
1 onion, chopped
2 cloves garlic, chopped
1 green pepper, chopped
24 oz. jar "strained" tomatoes (Bionaturae packages theirs in glass)
1/2 tsp. oregano
1/2 cup white wine OR 3/4 cup vermouth
2 c. fresh mushrooms, quartered (8 oz)
Salt and pepper, to taste (definitely make sure to add enough salt!)

Gluten-Free Potato Latkes, Totally Delicious

I was surprisingly unsatisfied with the latke recipes I turned up by google-searching this year...so I adapted this one from the Food Network. They turned out deliciously, tiny and lacy and crisp and just-right salted. Perfect with apple sauce...

This makes a large number of latkes, almost enough for two hungry adults and three hungry children.

(2016 Latke Party Notes: 21 lbs. of potatoes (7x recipe) generously fed 17 eaters; we also ate a 2/3 full 8-quart pot of applesauce (about 7 jars worth), and had a pot of chicken soup on the side.)

Shittake Mushroom and Red Lentil Soup with Red Wine

Right around when my second son was born, the Sierra Club magazine ran a recipe that sounded delicious: red lentils cooked with "fire-roasted" tomatoes, wild rice, a bunch of shittake mushrooms, and red wine, cooked until creamy and full of flavor: http://www.food.com/recipe/shiitake-lentil-pressure-cooker-soup-276160 .

The problems with the original recipe were small but numerous, including how it made way more than indicated, and overflowed my cooker!

But the taste was fantastic, so I just re-jiggered things and generally don't use a pressure cooker when I make it.

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