Monday, December 7, 2009

Weekend Cooking and Eating

The Weekend in Review:

Savory Tart w/Sauteed Leeks, Zucchini, Sun-Dried Tomatoes, Vine-Ripened Tomato, Rosemary, Thyme, and Goat Cheese

This tart wasn't completely Paleo, as I added goat cheese...I had been missing the tanginess, the creaminess, and the all around tastiness of goat cheese...so, I decided to add it. I made this tart on Friday; I gave a generous slice to my friend, Julie, and ate the rest over the weekend

Lemon-Blueberry Muffins
(inspired by Elana's Lemon Poppy Seed Muffins)


¼ cup coconut flour
¼ teaspoon sea salt
¼ teaspoon baking soda
3 eggs
¼ cup raw honey
¼ cup coconut oil
1 tablespoon lemon zest
1/2 cup frozen organic blueberries (look for small blueberries)
  1. In a medium bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, blend together eggs, honey, oil and lemon zest
  3. Blend dry ingredients into wet
  4. Fold in blueberries
  5. Spoon 1 heaping tablespoon of batter into each lined mini muffin cup
  6. Bake at 350° for 8 to 10 minutes
  7. Cool and serve
Makes about about 24 mini-muffins

I found beautiful golden beets at Whole Foods yesterday and decided to create this salad with them.

Here's what I did:

Heirloom Lettuce w/Roasted Beets, Pecans, Goat Cheese, and Vinaigrette
Serves 1

Ingredients:
Two handfuls of heirloom lettuce or mixed greens
3 Golden Beets, rinsed, peeled, and trimmed
Small handful organic pecans (I love these, from Tree Grace Farms)
1 oz. goat cheese
2 T. EVOO

Juice of 1/2 lemon
1 T. walnut oil
2 T. EVOO
1 T. fresh dill, chopped (plus more for garnish, if desired)
Sea salt and pepper, to taste

Toss the whole beets with 2 T. EVOO, sea salt, and pepper. Wrap with aluminum foil and roast at 400F for one hour. Remove from oven and let cool. Slice into wedges or thin slices.

In the bottom of a salad bowl, whisk together lemon juice, oils, dill, salt, and pepper. Add remaining ingredients and toss. Garnish with additional dill fronds. Serve.


I also made an authentic Italian Bolognese, from Essentials of Classic Italian Cooking, with homemade fresh pasta (an experiment for my trip to Portland, to visit Scott's fam)...definitely not Paleo-friendly, but I did have a bite...SO GOOD!!! I happily ate my Roasted Beet salad, while Scott and our friends, Keith and Julie, enjoyed my pasta creation. That's okay...I had plenty of wine to make up for it.

And, today...as a sort of cleansing:

Smoothie w/Spinach (8oz.), Two Carrots, Mango, Blueberries, and Pineapple

Flaxseed Muffins w/Coconut, Dried Cherries (unsweetened, no oil), and Pumpkin Seeds

1 comment:

pfal6 said...

The lemon blueberry muffins were a huge hit! They were delicious! The only thing was that the recipe did not make much at all. I doubled it and got 7 regular sized muffins. Next time I will make a HUGE batch to freeze the extra.
Thanks!