Fennel-Rubbed Flank Steak

Ingredients:

2lb Flank Steak (I think this is my new favorite cut of meat...YUM!)

1 T. Fennel Seeds, ground

1 T. Black Pepper

1/2 T. Sea Salt

2 T. Olive Oil

1. Mix ground fennel seeds, sea salt, and pepper. Set aside.
2. Rub steak, all over, with olive oil. Spread the spice mix onto the steak and rub in, to coat.
3. Cover with plastic wrap and transfer to the fridge and let marinate (2-24 hours), until ready to grill.
4. When ready to grill, remove from the fridge and let sit will grill heats. 
5. Grill 5 minutes on one side and flip. Grill on other side for 3 minutes, for medium-rare. 
6. Remove steak from grill, transfer to a plate, and cover with foil, to rest (3-5 minutes). 
7. Slice about 1/2-3/4" thick, against the grain. Serve with Grilled Veggies* and Jicama Salad. 

I found this recipe in the July/August issue of Food&Wine Magazine. I adjusted the seasoning just slightly. 

*Grilled Veggies were a combination of baby Summer squash, halved and tossed with Olive Oil, Garlic Powder, and Northwoods Fire. I put them on a piece of foil and placed the foil onto the grill, without sealing the packet. While the steak rested, I moved them directly to the grill, to get grill marks and a little extra smokey flavor (I use a Weber with wood chunks to grill). The smaller you cut your veggies, the quicker they will grill. 

Jicama Salad w/Cilantro-Lime Vinaigrette

Ingredients:
‎1 Jicama, peeled and sliced
Vinaigrette (recipe follows)
1 T. Chopped Cilantro, for garnish
Pinch of Smoked Paprika, for garnish

Vinaigrette:
Juice of One Lime
3 T. Extra Virgin Olive Oil
1 T. Roasted Hazelnut Oil
Pinch of Sea Salt
Pinch of Smoked Paprika*
Pinch of Ancho Chile Powder*
1-2 T. Chopped Fresh Cilantro

Whisk ingredients together and adjust to taste.


*You can also use a combination of ground coriander and ground cumin (not to replicate the flavors, but as an alternative), if avoiding Nightshades (this question was brought up, on my Facebook Page, so I thought it worth mentioning); I think smoked sea salt would also be a nice addition, to give it that smokey flavor that you get from the paprika. 

A Kicked Up Artichoke

Serves 2-4

Ingredients:

2 Large Artichokes, trimmed of outer leaves, stem, and prickly leaf tips (I use a serrated knife)

2 Heads of Garlic, cut in half horizontally to expose cloves (there is no need to peel)

1 Lemon, quartered 

1 T. Olive Oil

2 T. Sea Salt 

1 T. Black Pepper

1. Find a pot, with a fitted lid, that will fit the artichokes side by side. Place the artichokes in the pot, bottom-side up. 
2. Add garlic, lemons, salt, and pepper to the pot and drizzle with olive oil. Add water to about 1/3 up the artichokes. Cover.
3. Bring the water to a boil and then reduce to a simmer. Steam for 25 minutes (will depend on the size of your artichokes), or until a knife pierces the flesh easily.
4. Use a slotted spoon (you can also use a spatula or regular spoon, you will just want to make sure that the water is drained) to remove the artichokes and drain excess water. Transfer to a plate or platter and sprinkle with fresh herbs, if desired. 
5. Serve with Homemade Mayonnaise (add fresh herbs to make it even more flavorful), Lemon Wedges, Thyme and Garlic-Infused Olive Oil, or Finely Shredded/Ground/Shaved Parmigiano Reggiano Cheese (if you eat dairy). 

 

 

The "Primal" Version

Roasted Vegetables

Ingredients:

1 Fennel Bulb, trimmed (remove the green, celery-like top), sliced in half (leave bulb intact) and then sliced into wedges

1 Celery Root Bulb, peeled, quartered, and cut into large chunks

2 Rutabaga, peeled, quartered and then cut into large chunks

6 Carrots, peeled and cut into 2" pieces (I like to cut them in the diagonal, because it looks nice)

3 T. Extra Virgin Olive Oil

1.5 T. Ground Fennel Seeds

1 T. Dried Mediterranean Oregano

1 tsp. Northwoods Seasoning or Northwoods Fire (for extra heat)

1/2 tsp. Dried Garlic

1/2 tsp. Sea Salt

*Make sure that all of your vegetables are uniform in size, so that they cook evenly. 

1. Preheat oven to 415F.
2. In a large bowl, toss vegetable with oil and seasoning. 
3. Pour on to a baking sheet and transfer to preheated oven. 
4. Bake for 45 minutes or until roasted to desired texture; this will depend on size and actual oven temperature, but it took mine 45 minutes to roast. 
5. Garnish with fresh, chopped parsley for a little bit of freshness. 

 

I decided to post this recipe, because I am often asked how to roast vegetables. I don't know if there is a standard, but I always just crank up the oven to 415F and go about my chopping...regardless of the veggie. I have a love of celery root and fennel, so I decided to roast those. I also like the addition of a little sweetness, so I added carrots, and I've recently discovered that I really like rutabaga, so I added that. You can use this technique with pretty much any vegetable, but will just need to adjust the cooking time to accommodate. And, with regard to vegetables...the smaller you chop/cut/slice them, the faster they will cook/roast. 

Chicken-Stuffed Roasted Poblanos (Paleo Chile Rellenos)

Ingredients:

8 Poblano Peppers

Chile-Stewed Chicken (Recipe Below)

Chicken Filling (Recipe Below)

Tomatillo Salsa (Recipe Below)

Spaghetti Squash w/Clam Sauce

Ingredients:
3 Slices Bacon, sliced into 1/2" slices
1 Small Yellow Onion, finely chopped
4 Garlic Cloves, finely minced (I use a garlic press)
1/2-1 tsp. Crushed Red Pepper Flakes (add more or less according to your desired spiciness)
1/2 tsp. Sea Salt
1/4 tsp. Black Pepper
2- 6.5oz Cans of Chopped Clams
8oz. Bottle of Clam Juice
1/4 cup White Wine (use something that you like to drink, as the flavor will intensify as it cooks)
12 Littleneck Clams (optional)
1 Roasted Spaghetti Squash (recipe follows)
Fresh Parsley, for garnish (optional)

Spiced Cauliflower and Yams

Ingredients:

Head of Cauliflower, cut into florets

2 Large Yams, quartered lengthwise and cut into chunks

2 T. Bacon Fat or Coconut Oil

1.5 T. Bay Seasoning (you can also use Old Bay Seasoning or your favorite spice blend)

2 tsp. Ground Cinnamon

1/2 tsp. Sea Salt

Chopped Parsley, for garnish (optional)

Breakfast Squash

Ingredients:
2 Delicata Squash, cut in half and deseeded
1T. Coconut Oil
1 tsp. Ground Cinnamon
1/2 tsp. Sea Salt
6oz Ground Pork Breakfast Sausage (you can use any ground meat you like, just make sure it's flavorful)
4 Eggs, whisked (I use a blender to whip air into mine, but a bowl and whisk work just fine)
Ground Fennel and Fennel Fronds, for garnish (optional)

1. Preheat oven to 415F.
2. Place squash on a baking sheet, skin-side down.
3. Evenly distribute the coconut oil amongst the four squash halves and transfer the baking sheet to the oven to melt the oil, about 15 seconds.
4. Remove the sheet from the oven  and spread the oil to coat the flesh of the squash (I use a pastry brush). Sprinkle each squash half with sea salt and cinnamon, evenly distributing the mixture. 
5. Place the sheet back in the oven and bake until squash is tender, about 15-20 minutes.
6. While squash is roasting, brown sausage and set aside. 
7. Remove from oven and fill or let cool and refrigerate for future use.  
8. Turn oven temperature down to 375F.
9. Fill each squash with about 1.5oz of the browned sausage, to fill evenly.
10. Top with whisked eggs and transfer back to the oven. 
11. Bake until eggs are puffed slightly and cooked through, about 10-15 minutes. 
12. Sprinkle with ground fennel and fennel fronds or your favorite seasoning. Enjoy!

 

Steps 1-7 can be done in advance, making breakfast super simple to create. Just let the squash and meat cool, before storing in the fridge until ready to use (I would say up to a few days).

Bacon-Roasted Cauliflower

Ingredients:

Head of Cauliflower, cut into florets

1T. Bacon Fat or Olive Oil or Coconut Oil

3 Pieces of Bacon, cut into 1" slices

1T. Bay Seasoning (you can also use Old Bay Seasoning or your favorite spice blend)

Chopped Parsley, for garnish (optional)

1. Preheat oven to 425F.
2. Add cauliflower to a bowl and toss with oil, to coat.
3. Add seasoning and toss, to coat. 
4. Add bacon and toss. 
5. Spread cauliflower mixture onto a baking sheet and transfer to preheated oven. 
6. Bake about 25-30 minutes, until bacon is crispy and cauliflower is browned. 
7. Sprinkle with parsley to garnish, if using. 

Eggs in a Chicken Hash "Nest"

Last night my friend, Lisa, sent me a recipe for Salmon Hash that she wants me to try, so this morning I woke up with hash on the brain. I have plans to make her recipe this week, but like to use what I have on-hand before adding any additional food to my fridge. I had some leftover chicken hanging out in my fridge, but I really like to incorporate eggs in to my breakfast, so...I decided to create this:

Serves 1-2

Ingredients:

1/2 of Chicken Hash recipe or leftovers from this Chicken recipe, chopped

1 Slice of Bacon, cut into 1/2" pieces

1 Egg

Parsley, for garnish (optional)

1. Add bacon to a hot pan and cook until browned.
2. Leave the bacon and fat in the pan and add hash or leftovers. Toss to incorporate bacon and coat with bacon fat. 
3. Create a "nest", for your eggs, with the hash mixture.
4. Crack the egg into your "nest".
5. Cover your pan with a lid and cook egg(s) to desired doneness.
6. Use an oversized spatula to scoop the nest onto your plate or just slide it onto your plate. Sprinkle with parsley, if using, and enjoy! 

Fish en Papillote

I posted this in 2009, but made it tonight and felt it worth reposting. I love this meal and also love that it's so easy to make. Make sure that you use a buttery fish that will withstand the cooking and you'll be good to go. 

Fish en Papillote

2- 6oz Chiliean Seabass or Black Cod* Steaks or Filets

1.5 T. Extra Virgin Olive Oil

2 tsp. Sea Salt

1 tsp. Ground Fennel Seed

1 Carrot, sliced at an angle (1/2" thick)

1 Fennel Bulb, halved and thinly sliced

1 Medium Leek (white/light parts), halved and thinly sliced

1/2 C. Butternut Squash, cut into 1/2" cubes

Fennel Frond

3 T. White Wine

*The key is to use a buttery fish, that will withstand the high heat and that will not dry out as you cook the veggies to doneness. 

Parchment Paper (about 1' in length) or Aluminum Foil

Cooking Twine (about 18"), if using parchment

1. Place parchment paper (you can also use aluminum foil) onto a baking sheet. Toss the vegetables in 1T. of EVOO, 1.5 tsp. sea salt, and fennel seed and mound onto the parchment. 
2. Place seabass on top of veggies. Drizzle wine on fish and veggies and sprinkle with remaining salt. 
3. Place a few pieces of fennel frond, if using, on top of fish. 
4. Wrap like a package, making sure that the contents are well sealed, and tie with twine. 
5. Bake for about 20-25 minutes at 400F, until veggies are tender and fish is cooked through.

Watercress Pesto
Handful of Watercress
1/4 C. of EVOO (add more as needed to create a smooth consistency)
Sea Salt, to taste


Puree until smooth.

Fennel, Watercress, and Leeks:

Fish and veggies on parchment paper:

Or, wrapped in foil:

Wrapped in parchment and tied with twine:

Tagine Spice-Rubbed Pork Tenderloin w/Cinnamon-Bacon Pears

Ingredients:

12oz Pork Tenderloin (I tie up the little ends, to make the tenderloin the same size throughout)

3 Carrots, peeled and sliced 1" thick

1T. Coconut Oil

1T. Tangine Spice (recipe follows)

1/4 tsp. Sea Salt

1/2 Pear, sliced into small pieces lengthwise and then horizontally 

1/2 tsp. Ground Cinnamon

3T. Bacon Slices*

Squeeze of Fresh Orange (about 1T.), optional
Fresh Parsley (for garnish), optional

*Remember those bacon pieces you cooked up and have sitting on your counter? You didn't eat them...did you!?

1. Preheat oven to 415F.
2. Heat an oven-proof saute pan over medium-high heat. Add coconut oil to heated pan.
3. Add carrots and toss to coat. Sprinkle with seasoning.
4. Season the pork tenderloin with spice rub and sea salt and transfer to heated pan. You'll need to move the carrots to the side of the pan, to make space in the middle for the pork.
5. Brown the pork on one side, about 5 minutes, and then flip. Transfer the pan to the preheated oven.
6. Cook the pork and carrots until done (remember that it will continue to cook once you take it out of the oven to rest), about 20 minutes. 
7. Remove the pork and carrots from the pan and set aside to rest. 
8. Move the pan to a burner and turn on the heat to medium (be careful...the pan and handle will be HOT!). Add the sliced pears and bacon pieces to the pan and sprinkle with cinnamon. If your pears aren't very sweet, add a squeeze of fresh orange juice to the pan. Cook until tender, about 7 minutes.
9. Slice the pork and serve topped with the pears. If the carrots aren't hot enough, at this point, add them to the pan, toss, and reheat, about 1 minute. 

This another recipe that I created using ingredients that I had on-hand. I think that this would be really good with yams. I'd also like to try it with blueberries, instead of pears, as was recommended by my friend, Juli. And, really...you could just use cinnamon and cayenne in place of the Tangine Spice or a little cocoa powder, cinnamon, and ancho chili powder...I just love the combination of salty bacon with the spicy-sweetness of the cinnamon and the sweetness of the fruit (in this case, pears). So, get creative. 

Tagine Spice Rub:

Ingredients:

2 teaspoons paprika 

1/4 teaspoon ground turmeric 

1/2 teaspoon ground cumin 

1/4 teaspoon cayenne pepper 

1 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1/2 teaspoon ground cardamom 

1 teaspoon kosher salt 

1/2 teaspoon ground ginger 

3/4 teaspoon garlic powder 

3/4 teaspoon ground coriander

I didn't want to fork over the money to buy a pre-made spice mix, knowing that I had all of the ingredients in my cupboard to make my own. So, I found a mix that I wanted to buy and then searched the internet for one that sounded pretty close. This is the one I found...adjust to your taste or just trust me when I say this is really good! :)

Chicken and Veggie Hash w/Bacon (or Leftovers in a Pan)

This is one of those meals that I literally just threw together, using what I had in the fridge. I catered a party this weekend and had roasted a chicken so that Scott wouldn't "starve", so the leftovers were shredded up and waiting for me in the fridge. I also had a fennel bulb, the end of a butternut squash, and a few carrots, but you can use really any combination of veggies that you've got on-hand. So, here's what I decided to do:

Ingredients:
8oz Cooked Chicken (rotisserie, roasted, boiled, or baked and can be shredded or cut into chunks)
6 Strips of Bacon, sliced into 1" pieces*
1 Cup Butternut Squash chunks (cut into 1-2" cubes)
1 Fennel Bulb, trimmed, quartered and then each piece cut into 2-3 pieces (keeping the bulb root intact)
3 Carrots, peeled and sliced (I like to cut my on the diagonal)
2T. Coconut Oil
1T. Ground Fennel Seed (I LOVE fennel, but fell free to use another seasoning)
Sea Salt and Black Pepper, to taste

*I like to cook my bacon in large batches, so that I have bacon fat and bacon bits ready when I need them. Just be sure to keep it out of sight...it will get eaten.

 

Roasting the Veggies**:

1. Preheat oven to 415F.
2. While oven is preheating, chop your veggies.
3. Once the veggies are chopped, spoon the coconut oil onto your baking sheet and transfer to the oven to melt, about 15 seconds. Remove pan from the oven and add veggies to the pan, toss with oil to coat, sprinkle with fennel seed, salt, and pepper, and transfer back to the heated oven. 
4. Roast until caramelized, about 15-20 minutes (depending on the size you've cut your veggies). 

 


**This can be done in advance, with a larger quantity, so that your veggies are ready for hash, frittata, salads, or just reheating and eating with a piece of meat. Just let them cool before transferring to a tupperware container or aluminum foil and then to the fridge.

The Hash:

1. Heat a saute pan over medium-high heat. 
2. Add bacon and cook until fat is rendered and bacon is crispy (add about 1T. of bacon fat and a handful of bacon pieces to the pan, if you've already done this).
3. Add the chicken the pan and toss to coat with bacon fat. Cook until browned, about 2 minutes.
4. Add roasted vegetables and toss to coat. Sprinkle with 1/2T. ground fennel and toss or stir. Cook until everything is heated through, about 3-5 minutes. 
5. Serve garnished with chopped fennel fronds, fresh parsley, and olive tapenade (I chopped up a Greek olive mix and some capers to make mine)...or just eat it as is. 

This recipe can be made in a matter of minutes, if you have vegetables prepped and chopped in your fridge...something to consider if you've got a day with some extra time to do so. I like to do this on the day that I do my grocery shopping...bring home my vegetables, clean them, chop them, and transfer them to ziploc bags or tupperware containers. I also chop up my herbs and store them the same way, so that it's just a matter of sprinkling...if i don't do this, I find that I've got a sad, wilted bunch of parsley that was purchased with good intentions, but never actually put to use. Sad. It can make a huge difference when hunger strikes and you think you've got "nothing to eat".

Beet Ravioli w/Macadamia-Tarragon "Cheese" (Paleo AND Vegan)

You may, or may not, know this about me, but I was a vegetarian from the age of 10 until about the age of 25 (I can't remember the exact age, but I started incorporating a little fish into my diet around this time). I also love to cook and create beautiful food. So, when a friend of mine asked me to cater a party for her vegan, vegetarian, and pescetarian (fish-eating) friends...I was prepared. 

One thing that I've discovered (during a short stint with raw-eating) is that there are a lot of raw food recipes that, with a tiny bit of tweaking, are Paleo-friendly. I bought the book, Raw Food Real World by Matthew Kenney and Sarma Melngailis, and though many of the recipes are really involved I've gotten some great inspiration for Paleo-friendly recipes. This is one of them (read the recipe before you begin...raw food requires soaking):

Ingredients:

Beet "Pasta" (recipe follows)

Macadamia-Tarragon "Cheese" (recipe follows)

Bell Pepper Puree (recipe follows)

Handful of Raw Pistachio Nuts, chopped

Tarragon Leaves, for garnish

Served with Mache tossed with Lemon Juice, Toasted Hazelnut Oil, and Chopped Pistachios. 

Beet "Pasta"

2 Beets, thinly sliced* and cut into squares (you can also leave them round, but would want to peel first)

Juice of 1/2 Lemon

3T. Toasted Hazelnut Oil (any nut oil would be fine...or just use EVOO)

1T pus 1/4 tsp. Sea Salt

1. Bring a large pot of water to a boil and add 1T. salt to water. Add beet slices and boil for about 1 minute, until tender. Remove from water and strain. 
2. Toss blanched beets with lemon juice, oil, and 1/4 tsp. salt. Marinate for at least 2 hours and up to overnight (the longer the better, to get all that good flavor).

*I used a mandoline and sliced using the lowest setting possible, while still keeping the beet slices intact. I decided to blanche the beets, rather than leave them raw and think it's way better in flavor (more neutral and less earthy) and texture (tender and pasta-like, versus crisp in it's raw form). 

Macadamia-Tarragon "Cheese"

1 Cup Raw Macadamia Nuts (you could also use Pine Nuts or Cashews), covered with water and soaked for at least 2 hours

1T. Lemon Juice

1tsp. Lemon Zest

1/2 tsp. Sea Salt

1 Green Onion, sliced

2T. Fresh Tarragon, chopped

2T. Fresh Parsley (flat leaf), chopped

The recipe calls for 1T. Nutritional Yeast (adds a nutty, cheesy flavor), which I have omitted. 

1. Add all ingredients to a food processor and puree until smooth and fluffy, the texture of ricotta cheese. You'll need to add water, a little bit at a time, to get to this consistency. This will take a few minutes of pulsing and scraping.
2. Test the flavor as you go and add more lemon juice and/or salt, if needed.

 

Bell Pepper Puree
1 Bell Pepper (orange or yellow, for their sweetness and contrasting color)
1tsp. Lemon Juice
1 Green Onion (white part only)
1/4 tsp. Sea Salt
1 tsp. Olive Oil
1/8 Cup Pine Nuts (or use whichever nuts you used for the "cheese"), soaked at least 1 hour
Pinch of Ground Tumeric (not necessary, but it makes the color more intense)

1. Add all ingredients to a blender or food processor and puree until smooth. I strain mine through a sieve, so that it's super smooth, but you can leave it as is. 

To Assemble

1. Decorate your plate with Bell Pepper Sauce
2. Arrange beet slices (the number of raviolis that you would like to create) on the plate.
3. Place a dollop of "cheese" on top of each beet slice, top with a drop of pepper puree, and top with another beet slice. Continue this process 1+ times, until they are a height you'd like (I used four slices per ravioli); the last beet slice will not be topped with "cheese".
4. Garnish the top of the ravioli with chopped pistachios and a tarragon leaf. You can also sprinkle the plate with pistachios for added color and texture. 

You can also make this recipe using butternut squash, which will create larger "pasta" and can try roasting the bell peppers for a more rich-tasting sauce. The nice thing about this recipe, besides it being so good, is that it's super easy to assemble (once the prep is done) and can sit out without any worry of it getting cold. It's a great first course that is sure to impress dinner guests. 

Creamy Garlic-Infused Cauliflower Mashers

Makes Approximately 3 Cups

Ingredients:

Small Head (or 1/2 Large Head) Cauliflower, trimmed of leaves and cut into large florets

Small Potato (not necessary, but adds some extra body to the mash), peeled and cut into 2" chunks

3 T. Clarified Butter (Ghee) or other fat (Bacon, Duck, or Olive Oil)

3 Cloves of Garlic, peeled and smashed

1/2 Can Coconut Milk (full fat)

1 T. Garlic Powder (this is what I use)

Sea Salt and Black Pepper, to taste

Chives, for garnish

1. Place the cauliflower florets and potatoes (if using) in a saucepan and add water to just cover potatoes (cauliflower doesn't need to be submerged, as it will steam). Bring to a boil and cook, covered, until fork tender, about 15 minutes. 
2. Just before the cauliflower and potatoes are ready, in a small saucepan over low heat, combine the butter and garlic and heat until the butter is melted and the mixture is hot. Add the coconut milk and bring to a boil. Reduce heat to low and add garlic powder; simmer for about 7 minutes. Season with sea salt and pepper, to taste. 
3. Drain the potatoes, transfer to a food processor. Add the coconut milk mixture and puree until smooth. Alternatively, push them through a ricer or food mill placed over a warmed bowl and use a fork or beaters to mix in coconut milk mixture. 
4. Garnish with fresh snipped chives and serve. 

I served these mashers with Cedar Plank Salmon, cooked with a little BBQ Sauce...so good!

I decided to add a small potato to my cauliflower mash, because I don't really love the texture (a little watery) of plain mashed cauliflower. I used to make these really rich and super tasty garlic mashed potatoes with lots of butter and even more heavy cream...this is my tribute to them. And, I have to say...this version is pretty awesome!