Coconut Flour Orange Popovers

All this No Sugar No Grains way of eating makes a girl miss the simple joy of a baked good.  I redid this ol' recipe to make it qualify for NSNG, but also give you the feeling of indulging on a buttery, hot breakfast treat.

Coconut Flour Orange Popovers

4 large eggs

2 teaspoons finely grated orange zest (please tell me you've bought the Microplane)

1 can of full fat coconut milk (usually 12-13 oz size)

4 tablespoons butter, melted

1/2 cup coconut flour

1/2 teaspoon baking soda

1/4 rounded teaspoon Xanthan gum

3-5 tablespoons of water (optional)

Preheat oven to 425 degrees.  In a large bowl, whisk the eggs, coconut milk, and orange zest. The coconut milk will come out of the can a little chunky.  Don’t be alarmed—just keep whisking until smooth.  Whisk in 3 tablespoons of the melted butter. In another bowl, whisk the coconut flour, xanthan gum, baking powder and salt until evenly blended. Whisk the wet ingredients into the dry ingredients until only small lumps remain.  Add in water to batter 1 tablespoon at a time to moisten as needed.

Brush the cups of a muffin pan with the remaining 1 tablespoon of melted butter. Heat the pan in the oven for 5 minutes so the butter turns a nutty brown (love it). Fill the muffin cups half to almost full with batter. Bake popovers for 30-35 minutes, until risen and browned. Serve with butter and eat straightaway!

Albondigas Kale Soup

I am experimenting with substituting almond meal for breading.  It's an experiment that is paying off in some delicious food.

Albondigas soup is the ultimate comfort food out here in Los Angeles.  Bumble Ward, aka Miss Whistle, aka the owner of Lucy's darling Fred, has a most beautiful and inspiring blog.  When she posted this recipe, I felt a stirring deep within to make a gluten free/no sugar no grains version.

We ate the soup so quickly, I forgot to photograph it.  I will make it again and take a proper picture.  Until then, take a gander at Miss Whistle's post, and you will see a glorious pic of this glorious soup.

Winter comfort and inspiration all rolled into one yummy meatball (soup).

Albondigas Kale Soup

Meatballs

1 lb. 80/20 ground beef (I use ground sirloin)
1/3 cup almond meal
1 egg, beaten
1 tablespoon fresh mint, minced
1 teaspoon salt
Pinch of cumin

Soup

1 tablespoon olive oil or grapeseed oil
1/2 onion, finely chopped
2 garlic cloves, minced
2 boxes of chicken stock (or 8 cups of homemade stock if you have it on hand)
2 GF chicken bullion cubes
1 can of tomatoes, chopped (reserve juices)
4-6 baby carrots, sliced
2 cups loosely chopped kale
Salt & Pepper for seasoning

1. Place all meatball ingredients in a large bowl and combine evenly with your hands.  Form into meatballs, about 1" to 1 1/2" in diameter.

2.  In a Le Creuset or dutch oven, sautee the onions in the oil until soft.  Add the garlic and continue sauteeing an additional 3-5 minutes.  Add the chicken stock and bullion cubes and bring to a boil, making sure the bullion cubes dissolve thoroughly.  Place meatballs in the stock and bring to a boil again.  Skim the foam off the top of the soup occasionally.

3.  Reduce the heat to medium-low, add in the tomatoes and reserved juices.  Cover and simmer for 20 minutes.

4.  Add in the kale and carrots, cover, and simmer for another 20-30 minutes, seasoning with salt & pepper if necessary.

Bacon Broccolli

This is my new favorite side dish.  I suggest doubling it so you have enough as everyone finishes this dish first and goes for seconds.  Dairy-free if you leave off the dusting of parmesan at the end.

Bacon Broccoli

1 bundle of broccoli crowns, cut into smaller florets (or buy bag of pre-cut broccoli florets)
3-4 slices of bacon, sliced into 1/2" pieces
2 Tablespoons raw pine nuts
1 teaspoon garlic salt
2 Tablespoons olive oil
Pepper & fresh parmesan for seasoning at the end (optional)

Preheat oven to 400 degrees.  Line a large baking sheet with foil for easy clean up.

In a bowl combine broccoli florets, pine nuts, and bacon pieces, adding in garlic salt evenly.  Pour over with olive oil and combine with hands to make sure all the broccoli gets some olive oil.

Pour broccoli mixture onto baking sheet and spread out evenly as the bacon will have a tendency to stick together.

Bake for 40 minutes until broccoli looks roasted and bacon is cooked crispy, removing broccoli from oven to stir and flip every 10 minutes (or else you will burn the dish).

Season with optional pepper and a dash of freshly grated parmesan.

Cheesy Zucchini Casserole

I shoulda doubled the recipe as we finished the entire tray in one evening.  Low-carb comfort food at its best.  Hope you all agree.

Cheesy Zucchini Casserole

1 tablespoon butter
1 tablespoon olive oil
1-2 shallots chopped
1 red pepper chopped
pinch garlic salt
pinch dried oregano

3-4 zucchinis, sliced into disks (I use a mandoline slicer)
1/3 cup full fat ricotta
8 oz (2 cups) grated colby jack cheese
1/4 cup whipping cream
butter to grease the pan
Salt & Pepper

Preheat oven to 350.

Heat up olive oil and butter in non-stick fry pan at medium-high heat.  Throw in shallots and cook 3-5 minutes until they start to caramelize.  Add in red pepper and the pinch of garlic salt and oregano.  Cook a few more minutes until shallots are caramelized and the red peppers are soft.  Remove from heat and set aside.

Grease a 9 x 12 pan with butter.  Place zucchini disks, one layer at a time, spreading them apart fairly evenly like you would do with scalloped potatoes.  Salt and Pepper each new layer of zucchini.  On the first layer of zucchini, spread out the ricotta cheese.  On the second layer, sprinkle a handful of the grated cheese.  On the third layer, evenly pour the whipping cream, and on the fourth layer spread out the shallot and pepper mixture.  Top with remainder of grated cheese.

Bake 30 minutes at 350 degrees, or until the top is slight browned and bubbly.

Almond Meal Onion Rings

When is the last time you had a bonafide onion ring?  For me, it's been at least 11 years (since being diagnosed with celiac).  Make these simple onion rings with a sweet onion and some Bob's Red Mill Flour Almond Meal, which is made from raw almonds to keep the carb count way lower than traditional gluten free flours.

I top my pork chops with these onion rings, and every one is tricked into thinkin' they're eating something decadent.  This "No Sugar No Grains" thing is starting to get easier, people.  Try it with me!

Almond Meal Onion Rings

2 sweet onions, sliced into 1/2 inch rings and separated
2 eggs, beaten in a bowl
1/2-1 cup almond meal
Salt & Pepper
olive oil or grapeseed oil (grapeseed can really handle the high heat of frying)

Dredge onions in the egg wash, then coat with almond meal.  The almond meal might go on pretty chunky, just roll with it.

Heat 1/4 inch of oil in a non-stick pan to high heat.  The pan is hot enough when you throw a crumb in the oil, it will sizzle.  Fry up onion rings in batches, setting on paper towels to drain, season with salt & pepper.

Low Carb Shepherd's Pie with Cauliflower Mash

Take this Turkey Mince Shepherd's Pie, replace the mince with beef and/or pork if you choose, and make a cauliflower mash in place of the potatoes. You won't miss those potatoes, friends.  This I do solemnly swear.  This is guilt free comfort food.

This is the grater I use for the carrots and parmesan in this recipe: Microplane Gourmet Series Hand Graters

Low Carb Shepherd's Pie with Cauliflower Mash

1 head of cauliflower cut into chunks
1/4 cup heavy cream 
1/4 cup cream cheese

olive oil
1 pk of fresh mushrooms, chopped (I use cremini mushrooms from trader joe's)
1 finely chopped brown, yellow, or vidalia onion6-8 baby carrots, shredded
1 pound ground beef
1 pound ground pork1 tablespoon fresh parsley, chopped
1/4 teaspoon onion salt
1/4 teaspoon garlic salt1/4 teaspoon dried thyme1/4 teaspoon dried oregano1-2 garlic cloves, minced1 teaspoon or a cube of Gluten Free chicken buillon, smashed into powder
1/2 cup grated fresh parmesansalt and pepper to taste

Saute mushrooms in 1 tablespoon of olive oil, until nice and browned. Set aside.

Saute onion in olive oil until soft, about 8 minutes. Add in carrot, garlic, parsley, onion salt, garlic salt, thyme and oregano, and saute another 5-10 minutes until soft. Set aside with mushrooms.

Saute ground beef and pork, stirring meat until it is minced and cooked through. Drain and put back into the pan. Add in the chicken bouillon and mix evenly. Add in mushrooms and onion mixture and mix evenly. Season with salt and pepper to taste if necessary.

Meanwhile, boil the cauliflower in a large pot of water for 8-11 minutes, until tender when pierced with a fork.  Drain well, press as dry as possible with paper towels.  In a blender or food processor, place cauliflower, cream cheese, and heavy cream.  Process into the consistency of mashed potatoes, adding more liquid if necessary.

Transfer the mince meat into a deep casserole dish. Spread cauliflower mash over the meat and top with thin coat of freshly grated parmesan.

Bake for 30-40 minutes, or until parmesan is lightly golden on top.

Fruit Wrapped in Prosciutto

It's the holidays.  People will be dropping by.  They will require cocktails.  They will require food to go with said cocktails.

Keep a package of nice prosciutto on hand, wrap it around any fruit you have on hand (peeled, please), and fry it up in a hot pan.  Your guests will think you are a sweet-savory wizard.

Above I used end of season peaches.  I've also used melon, oranges, apples, grapefruit, and plums.

Bring on the holiday rush!  I am ready.