5 Spice Pot Roast  

3 Pound pot roast, trimmed of fat from the edges

2 Tablespoons olive oil

2 Medium onions, halved and sliced thinly

5 Large carrots, peeled and cut into 3/4 inch pieces

4 Stalks celery, roughly chopped

4 Cloves garlic, roughly chopped

1 Cup orange juice

2 Tablespoons tomato paste

3 Teaspoons balsamic vinegar

3 Teaspoons Chinese 5 spice

1 Teaspoon sea salt

3/4 Cup beef broth

Chopped parsley and orange zest for garnish (optional)

Preheat oven to 350 degrees.

In a dutch oven or heavy bottomed, oven proof pot, heat olive oil over medium high heat. Add pot roast and brown well, about 5 minutes on each side. Remove meat and set aside.

Lower heat to medium and add onion, carrot, celery and garlic. Saute, stirring occasionally, about 5 minutes, or until onion is translucent.

Add orange juice, tomato paste, vinegar, Chinese 5 spice and sea salt, stir until combined and bring to a simmer.  Add beef and beef broth, cover, and place in oven. Cook for 2 hours, flipping beef over after 1 hour and returning to oven.

Remove cooked beef from pot and set aside, along with the cooked carrots. Strain remaining juices and ingredients through a sieve to remove solids, into a sauce pan. Heat sauce, skimming fat from surface. Serve beef and carrots, topped with sauce and sprinkled with parsley and zest.

Serves 4.

Makes 15 Cookies

• 3 eggs
• 15 dates, chopped
• 3 tbsp coconut oil
• 3 tsp vanilla extract
• 1½ cups almond flour
• ¾ cup coconut flour
• 3 tbsp cocoa
• Pinch of salt

For Decoration

• Egg, whisked
• Coconut, finely shredded
• 1 tsp coconut oil
• 3 tsp cocoa

1. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
2. Combine oil, eggs, vanilla extract and dates in a blender and puree until smooth.
3. Sift almond flour, coconut flour, cocoa and salt together in a large mixing bowl.
4. Stir the wet mixture into the dry until fully combined (dough will be extremely stiff). Shape dough (approximately 1 tbsp for each cookie) into spheres between your palms. Elongate one end and sharpen to an upturned point for the nose.
5. Repeat the shaping process for the remainder of the dough, then bake in the preheated oven for 15 minutes or until firm.
6. Let the cookies cool to room temperature, then wet the tops and backs with the whisked egg. Roll each in the shredded coconut, brushing off any that does not fully adhere.
7. Bake for 5 minutes more, being careful not to burn the shredded coconut flakes.
8. While the cookies bake, mix the cocoa and coconut oil for decoration together. Once the cookies have been removed from the oven and cooled slightly, paint noses and eyes on each cookie (using the end of a chopstick or other sharp implement for precision).
9. Allow to cool fully, serve at room temperature.

Arugula Salad with Meyer Lemon Vinaigrette

6 – 8 Cups arugula

2 Cups strawberries, halved and sliced (about 12 large berries)

1 Cup yellow cherry tomatoes, halved

1 1/2 Cups pecans, toasted in the oven

6 Ounces Bacon or pancetta, roasted until crisp, drained on paper towel and roughly chopped

1/3 Cup fresh basil leaves, cut in a chiffonade

Meyer Lemon Vinaigrette

Juice of 1/2 a Meyer lemon (or small regular lemon)

1 Tablespoon raw honey

1 Tablespoon balsamic vinegar (try pomegranate vinegar – my favorite!)

1/4 Cup olive oil

1/8 Teaspoon Salt

Cracked black pepper taste

Toss all salad ingredients in  a large bowl.

For the dressing, whisk together lemon juice, honey, and vinegar until honey is dissolved. While continuing to whisk, add olive oil in a slow, stead stream, to emulsify. Add Salt and pepper and stir to combine. Add to salad and toss well.

One note about the full cast of spices included in this recipe and my South African Curried Meatloaf: if you’re partial to Indian or related regional cuisine, then it’s just worth it to make an investment of time and funds in building up a spice collection that lets you whip up exotic ethnic dishes without the need to run to specialty shops every time. It was a fantastic feeling to find a Mulligatawny recipe in Saveur and realize I had every spice called for already in my pantry–except fenugreek, which has a flavor I don’t care for and which I omitted from my version.

Lastly, I used puny ground turkey because I had it in my freezer already (do you see a theme, here?) but I’d encourage the use of ground beef, lamb, or wild game meat if you’re lucky enough to have access to it. Make this recipe your own, because that’s what I did! If you use a fattier meat, consider downsizing the amount of added oil in other parts of the recipe (in the sauce, for instance) to avoid a greasy finish on the soup’s surface.

Serves 4

For the Soup

• 2 tsp coconut oil 
• 2 tsp olive oil
• 3 tbsp fresh ginger
• 6 cloves garlic
• 1 yellow onion, chopped
• 1 jalapeño
• ¼ cup arrowroot flour
• 2 tbsp coconut flour
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1½ tsp ground turmeric
• 4 cups chicken stock or vegetable stock
• 1 sweet potato
• 1 lb ground turkey
• ½ tsp black pepper
• ½ tsp salt + to taste
• 3 tbsp cilantro, minced
• coconut milk, to garnish

For the Sauce

• 3 tbsp coconut oil
• 1 plum tomato, minced
• 2 tsp. Aleppo pepper
• 1 tsp. cumin seeds
• 1 tsp. coriander
• 1 tsp. black mustard seeds
• 2 dried chiles de arbol
• ½ tsp salt

1. Preheat oven to 450F. Peel the sweet potato, cut into ½-inch cubes and toss with 2 tsp coconut oil and ½ tsp salt. Roast until soft and browned on the undersides, approximately 15 minutes.
2. In a thick-bottomed pan with high sides, warm 2 tsp olive oil over medium heat then add the ground meat, ½ tsp salt and ½ tsp black pepper. Cook, stirring frequently, just until the meat is no longer pink. Use a slotted spoon to remove the meat and set aside. Skim off all but 2 tbsp fat from the pan and save for another use.
3. In the bowl of a food processor, combine chopped onion, garlic cloves, ginger and jalapeno (split and seeds removed). Pulse to a fine shred then add to the hot fat remaining in the pan and cook until caramelized but not burnt, around 10 minutes. Stir in the arrowroot flour, coconut flour, ground coriander, ground cumin, ground turmeric, stock, roasted sweet potato and cooked ground meat.
4. Bring to a boil, then boil until thickened (approximately 20 minutes). This reduction step not only thickens the soup but also concentrates the flavor.
5. While the soup boils, heat 3 tbsp coconut oil in a small skillet. To make the sauce, add the minced tomato, Aleppo pepper, cumin seeds, coriander, mustard seeds, chiles de arbol (crumbled) and ½ tsp salt. Cook until fragrant, stirring frequently.
6. Stir half of the sauce into the thickened soup, then stir in the cilantro and remove from heat. Allow to cool slightly, then serve warm, garnished with more sauce and a dollop of coconut milk.

]]> http://foodandfinery.com/2013/03/30/food/ Fri, 29 Mar 2013 23:54:08 +0000 vanessaluvsfandf http://foodandfinery.com/2013/03/30/food/

Avocado Cups with Bacon and a Balsamic Glaze

How good does THIS look?

I’ve got 4 avocados that have been rock hard for almost a week.  As soon as these babies ripen, you better believe I’m going to try this paleo recipe/primal recipe of Avocado and Bacon recipe!  Mmmmm Bacon Avocado Cups with Balsamic Glaze
Recipe courtesy of: Primally Inspired

2 avocados
4 slices of bacon, cooked
fresh lemon slice 
3 T butter
1 T balsamic vinegar
1 tsp minced garlic

DIRECTIONS:

Cut your avocados in half lengthwise and remove the pits. Rub the insides of the avocado with a few drops of lemon juice from a fresh lemon slice (If you are eating these right away, you can leave out the whole lemon part - the lemon just helps keep the avocado from turning brown). Crumble the bacon and stuff it into the avocado half where the pit was – use one piece of bacon per avocado half.

Over low heat, melt the butter, balsamic and garlic. Stir constantly for about a minute or two until the mixture is boiling. As soon as it boils, remove from heat and drizzle all over the avocado halves. Enjoy!

Ingredients

10 ounces unsweetened baking chocolate, coarsely chopped

1 pound unsalted butter

4 tablespoons heavy cream

1 1/2 cups sugar (or sugar substitute)

5 tablespoons dutch processed cocoa powder

1 tablespoon vanilla extract

One dozen eggs at room temperature

1 cup almond flour, coconut flour or peanut flour

Directions

Heat oven to 325°F. Grease two 9-inch cake pans (or 6 mini cocottes- individual serving dishes or 2 large muffin tins) and line the bottom of the pans with parchment paper. Butter the parchment paper and sides of the cake pans and dust with a bit of cocoa powder. This will keep the cake from sticking to the sides.

Using a double boiler (this is essentially a pan filled halfway with water and you place another pan or glass bowl on top. You do not want the pan on top to touch the simmering water. This will help you melt the chocolate without burning it, you are essentially cooking with indirect heat.) Place the chocolate, butter and heavy cream double boiler and stir continuously to ensure it does not burn. You want the mixture to be melted and incorporated thoroughly on low-medium heat.

Remove the glass bowl with the mixture from the heat and allow it to cool.  Add half of the sugar, the cocoa powder and vanilla extract and mix thoroughly. This will be out wet mixture.

In another large bowl, beat the eggs on high until you can form hard peaks, this will take 5-7 minutes. (A hard peak is when you stop mixing and lift the hand-mixer, peaks form and do not fall back down, this shows that the eggs have been beaten to their max, be careful, if you over-beat you will ruin the elasticity of the eggs and have a runny cooked batter.)

Add the remaining sugar and beat for an additional minute on medium.

Softly incorporate the egg mixture into the wet mixture using a spatula. Be careful so you do not beat the volume out of the eggs, you are not stirring this mixture but merely folding.

Pour the batter into the  pans and shake to ensure it is smooth on top and bake for 45-60 minutes. Bake for less time if you are using mini cocottes or the muffin tin, I would check 25-30 minutes into the baking process.

Let cool on a rack and ice with either my Sweetened Whipping Cream, Cream Cheese Frosting or Chocolate Ganache.

TIP: If you have unsweetened coconut flurries, place them in the oven set to 150 degrees for 20 minutes to dry them out and grind them in a food processor to get coconut flour.

I was craving something sweet yet substantial and this is what I invented. Unless someone has already invented this, in which case I am sorry, however, I invented it without any knowledge of prior invention. So I am claiming it. As mine. And I am sure Little Baby Jesus will let you dangle a foot out of the Paleo wagon for Easter….

Easter Eggs!

Ingredients

1 tsp coconut oil
2 tsp coconut amino (or honey, maple syrup, stevia or other sweetener you love)
2 eggs
pinch vanilla bean powder (or vanilla essence)
1-2 tsp cocoa powder
2 Tbsp desicated coconut
1 tsp coconut flour
banana

What to do

Add oil into a saucepan and heat it up. While that is happening put everything else, except the banana, into a mixing bowl and beat until combined.

When it is well brown with chocolatey goodness colour, pour it into the saucepan and mix until cooked. I wish there was “smell-o-web” coz I would post some smell for you and you would love it!

Serve with banana slices and – enjoy! You are very welcome.

I am nut and dairy free (for now, or ever, we’ll see), but I bet some cream and crushed almonds would take this to a whole you level.

This serves one or two depending how much you like to share….

Ingredients

4 large carrots, peeled and shredded (I recommend a food processor with shredding blade)

1/4 teaspoon salt

2 tablespoons oil

1 tablespoon black mustard seeds

½ tablespoon cumin seeds

¼ inch of fresh ginger, peeled and minced

1 tablespoon lemon juice

2 tablespoons yellow raisins (not required)

Directions

Peel and shred your carrots into a large bowl, add the salt and set aside.

In a small pan, heat the oil to medium-low and add the mustard seeds. Once they begin to pop feverishly, add the cumin seeds and allow to cook for 5 additional seconds and remove from the heat and combine with the carrots.

Add the ginger and lemon juice and to the carrots and mix thoroughly.

Add the yellow raisins if you want to add a kick of sweet to the savory salad, I prefer mine without the raisins.

WHAT YOU NEED:

• ½ Red onion, sliced thinly with a knife or mandoline
• 1 bag broccoli florets, chopped
• ¼ cup sliced almonds
• Red wine vinegar, or other dressing of your choice
• 1 Avocado (optional)
• 1 tbsp Grapeseed oil
• salt and pepper to taste

PREPARATION

• Pour grapeseed oil into a frying pan on medium heat
• Add toasted almonds to frying pan and toss with oil
• Add salt and pepper while constantly mixing the almonds around the pan. Once they start to darken, take them off the heat and let them cool on a paper towel. Be careful because they will burn quickly!
• Add broccoli, onion, and almonds to a large bowl. Toss with red wine vinegar and top with avocado (optional)

Pretty simple, but oh so delicious!

WHY IT’S GOOD FOR YOU 

Broccoli, in addition to being a great anti-inflammatory food, plays a role in our bodies ability to detox and rid itself of unwanted contaminants. It also contains a strong dose of vitamins A and K, two nutrients that help keep our vitamin D levels balanced. Almonds and other nuts may contain a decent amount of fat, but don’t worry, it’s the good kind. They’re high in monosaturated fats, which are known to reduce the risk of heart disease. Magnesium is also abundant in almonds and helps improve the flow of blood, oxygen, and nutrients to the body.

A little history: My parents are pure vegetarians; many people have theories as to how and why I am such a meat lover. I love the fact that my parents have always supported me on the choices I have made. Well, they could have supported me a bit more by letting me eat my meat in the house, my mom forced me to eat it in the garage. No lie!

I remember when I first started cooking meat, it freaked me out. Anything that resembled meat scared me so I usually opted to pay more for the pre-cut meat. Years have passed since then and I have advanced to buying what is sold in the supermarket and dicing it myself. I have to say out of all meats, lamb is my favorite. That distinctive taste screams for spices. If you have had an aversion to lamb or just haven’t known how to cook it, this is the easiest recipe ever and will make you look like the most talented culinary artist to grace the meat aisle, promise!

Many people are fearful of making Indian food, with the complex spice profile, they are intimated and think that it requires complicated procedures. Nothing can be simpler than this recipe. You chop everything up and throw it into one pot.

You are probably wondering what South Indian style means. As far as you are concerned, India is one country and they use tons of spices regardless of where you are from. True and not true, all at once.

I was born in South India (Southside!!), where the weather is very very hot and the monsoon season hits. We prefer spicy foods, coconut in everything and creamy foods. South India is filled with vegetarians and thanks to that, I was brought up loving vegetables. I couldn’t have asked for a better culinary childhood. Northerners also eat flavorful foods but it is not as spicy. Each region of India is known for different things. There is even a region that adds sugar to everything, even savory recipes. That will be saved for another day, back to my delicious recipe from my motherland.

TIP: It is an Indian tradition to cook your spices first to release their full potential. We usually cook the spices in ghee (clarified butter) and the spices are added at the beginning of cooking to infuse every ingredient with flavor. Give it a try, you won’t be disappointed.

Ingredients
2 tablespoons ghee or clarified butter (feel free to use regular butter)
2 tablespoons vegetable oil
2 large onions in ¼ inch wedges
2.5 lbs of lamb meat, cubed into 1 inch portions
2 tablespoons coriander seeds or powder
2 tablespoons cumin seeds or powder
2 teaspoons fennel seeds or powder
6 cardamom pods or 1 teaspoon cardamom powder
1 cinnamon stick or 1 teaspoon cinnamon powder
2 teaspoons garam masala powder
2 bay leaves

6 whole dried red chili peppers
8 curry leaves
2 teaspoons turmeric powder
5 cloves garlic, minced
2 teaspoons garlic powder or fresh garlic paste
1 tablespoon salt
1 can of coconut milk (make sure there are no additional additives or sugars)
½ cup coconut flurries, unsweetened

Directions
In a large dutch oven, add the ghee and sauté onions until they are translucent and transfer to a plate.

Add the vegetable oil to the dutch over and place the diced lamb meat in the pot. Allow the sides of the meat to brown. Add the spices (everything but the last two ingredients) and cook for an additional minute.

Add the coconut milk, coconut flurries and clean out the can of coconut milk with water. The can of water should be added to the pot. Bring to a boil, cover and simmer for an hour.

Remove the cinnamon stick, cardamom pods and bay leaves before serving. Serve over jasmine rice or with naan. Yeah, it really is that easy!

Lets have lunch!

After I started researching different versions of the recipe, I found this centuries-old ethnic dish mentioned in the Wall Street Journal and The New York Times, not to mention on the sites of culinary celebrities such as Nigella Lawson and Rachael Ray. How had I never heard of this dish before? In any case, I know it now and it’s a keeper: a combination of rich, pungent meat and jammy fruit, warming spices and the crunch of a slivered almond topping (I opted to replace the traditional custard topping of eggs and milk with nuts). Don’t let the long ingredient list discourage you from trying this Paleo-friendly recipe…it’s a matter of moments to spoon in the rich mixture of spices. Enjoy!

Makes 1 Loaf

• 1 cup strongly brewed hot black tea 
• ½ cup raisins
• ½ cup dried apricots, chopped
• 2 tbsp olive oil
• 2 cloves garlic
• 1 large onion
• 2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp cayenne pepper
• ½ tsp ground cumin
• ½ tsp ground black pepper
• ½ tsp fennel seeds
• 1 tsp salt
• ½ lb ground beef
• ½ lb ground lamb
• 1 egg
• ¾ cup almond flour
• 2 tbsp apple cider vinegar
• ¼ cup sliced almonds

1. Heat oven to 350F. Combine tea, raisins, and apricots in a bowl, let soak for 30 minutes. Drain, and reserve ⅓ cup soaking liquid. Set both aside.
2. Roughly chop the onion, and finely grate with the garlic in a food processor. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Cook garlic and onion until lightly caramelized, about 15 minutes.
3. Add turmeric, coriander, cayenne, cumin, pepper, fennel, and salt. Cook (stirring frequently) until fragrant, about 1 minute.
4. Add soaked fruit and soaking liquid plus the vinegar, cook until almost all liquid evaporates.
5. Remove from heat and transfer to a large bowl then add beef, lamb and almond flour, mix until evenly combined. Transfer meat mixture to a foil-lined loaf pan.
6. Scatter almonds in a single layer over the top of the meat loaf, pressing gently to adhere the slivers to the meat mixture.
7. Bake for approximately 40 minutes. Cool, then gently remove from the pan and slice.

Thai Seafood Stew

Serves 8

2 Tablespoons Olive Oil

4 Shallots, chopped (about 2 cups)

4 Cloves of garlic, minced

2 Red peppers, chopped

1/2 jalapeno pepper, seeds removed, minced

3 Tablespoons Thai red curry paste

2 14-Ounce cans coconut milk

1 Cup clam juice

2 Teaspoons Red Boat fish sauce (the only kind without sugar!)

1 Tablespoon honey

1/2 Teaspoon salt

3 Large sweet potatoes, cut into 1″ cubes

2 Pounds wild caught cod, cut into 3″ pieces (any hearty white fish will do)

1 Pound shrimp, devained and shells completely removed

3/4 Pound bay scallops

2 Dozen little neck clams, scrubbed clean (I actually used mahogany clams, since this was all my local market had)

1/2 Cup fresh basil, chiffonade (or just chopped)

My niece, Schuyler, concocting her own masterpiece! I love sharing the kitchen with her!

2 Tablespoons freshly squeezed lime juice

Lime wedges and extra basil for garnish

Heat olive oil in large, heavy pot over medium heat. Add shallot, and saute until translucent, about 5 minutes. Add garlic and continue to saute for 2 additional minutes. Add red pepper and jalapeno, stirring, and saute until pepper begins getting soft, about 3 minutes.

Add coconut milk, clam juice, red curry paste, fish sauce, honey and salt, stir and bring to a simmer. Add sweet potato and simmer until potato gets soft, about 10-15 minutes, stirring occasionally.

Add cod, shrimp and scallops, stir, cover and simmer for 5 minutes. Add clams, cover, and continue to simmer an additional 5 minutes, until all clams have opened. Remove from heat.

Add lime juice and basil, stir. Serve with a garnish of a lime wedge and a little sprinkle of additional basil.

Turkey & Carrot Quiche

• 1/2 lb ground turkey
• 1 cup shredded carrots
• 6 omega-3 eggs
• 1/2 cup beef broth
• 4 Tbsp. fresh parsley
• 1/2 tsp. coriander
• Mushrooms (optional)

Brown the turkey in a skillet over medium heat. Meanwhile, shred the carrots. Crack the eggs into a bowl and whisk well. Add the meat when done, carrots and all of the remaining ingredients. Mix well.

Grease a 9″ square baking dish. Pour in mixture and bake at 350F for 20-30 minutes. Quiche is done when the center is firm and a knife pushed into it comes out clean.

This is such an easy recipe, you brown all of the meat and then throw everything in one pot and let it cook. The result is a tender stew that is full of flavor. I add a dash of liquid smoke to add a depth of flavor. Serve the stew in a bowl, over rice or over mashed potatoes.

Ingredients

2-3 lbs boneless chuck roast, cut into 2-inch pieces

2 yellow onions, cut into 2-inch pieces

4 carrots, peeled, cut into 2-inch pieces

2 stalks celery, cut into 2-inch pieces

4 large russet potatoes, peeled and cut into 2-inch pieces (or cut each potato into 8 pieces)

4 cloves garlic, minced

2 teaspoons salt

1 tablespoon freshly ground pepper

1/4 cup flour

1 cup red wine

2 cups beef broth (keep a additional 1-2 cups aside, some people like more sauce than others)

6 tablespoons Worcestershire  sauce

½ teaspoon smoke

1 bay leaf

1 tablespoon paprika

1/2 tsp dried thyme

1 cup frozen cooked green peas

parsley as garnish (optional)

Directions

On medium-high heat, brown the beef in small batches.

Add all of the ingredients (except for the green peas and parsley) to the slow cooker and allow it to cook on low for 10-12 hours or on high for 4-6 hours.

When you are ready to serve, throw the green peas into the crock pot and allow them to heat thoroughly. Garnish with parsley and serve with crusty bread.

TIP: To make this a Paleo recipe, leave the flour out all together or substitute with arrowroot.

Recipe For Apples:
Peel and cut apple into slices.
2. Put in a zip lock bag
3. Sprinkle in nutmeg and cinnamon (Brown sugar if you’re feeling naughty)
4. Place in microwave for 2 min and “Voila!”
5. Place over pancakes or top with frozen yogurt or ice cream for dessert or  just eat them by themselves…the possibilities are endless!

Ingredients
2 tablespoons butter
1 large onion, diced
4 large chicken breasts, cubed (feel free to use dark meat, I do! Then use 3-4 lbs worth or ¾ of a family sized package)
½ cup cream
½ tablespoon cumin
½ tablespoon coriander
½ teaspoon cinnamon
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon basil

Directions

Sautee the onion on medium heat in butter until translucent (5 minutes) and add the chicken. Allow the chicken to brown on all sides.

Add the spices and allow them to cook for an additional 2 minutes.

Turn the heat down to low and add the cream, let it simmer with the cover on for 15-20 minutes until the chicken is fully cooked.

Remove from heat and serve over rice or eat on a bed of steamed smashed cauliflower for a low-carb option.

This soup has a lovely smokey flavor to it, I know traditionally this soup does not include a heat element but the Indian in me couldn’t help it. For my vegetarian friends, feel free to leave the bacon out of the recipe and use butter. As I am writing this, I have a big bowl of soup, the remote and a huge comforter waiting for me. Ah, this is heaven!

Ingredients
1/2lb bacon
1 large onion, diced into ½ inch pieces
2 large carrots, diced into ½ inch pieces
5 cloves of garlic, minced
4lbs cooked butternut squash
4 cups low-sodium chicken stock
¼ teaspoon clove
Pinch of cinnamon
1 tablespoons cumin
½ tablespoon paprika
½ teaspoon red pepper flakes

Directions
Cook the bacon in the soup pot, preferably an enamel cast iron pot. Take the bacon out and leave on a paper towel covered plate to drain.

Add the onion and carrots and allow them to cook until translucent and they should brown just a bit. Add the garlic and let cook for an additional minute. Add the squash, chicken stock and seasonings and allow it to come to a boil. Cover and lower the heat to medium and allow it to cook until all the vegetables are tender. This should take an additional 15-20 minutes.

Let cool a bit and use an emersion blender or food processor to smooth and mix all ingredients. Add additional chicken stock to get the consistency you desire.

Serve with crumpled bacon and cheese squares on top, and enjoy! You can also add cream to the thick soup to give it a creamier texture. when doing this, I like to pour the cream over the top in a few long lines and stir it around so it has a beautiful design when I serve the dish.

TIP: I am all about the easy method. Take the butternut squash, wash the outside, poke several holes throughout and for each pound, microwave it on high for 4 minutes. Let cool and then use a spoon to scrape the inside out. This is much easier than peeling it.

Cheese Squares
16 ounces of shredded cheese (cheddar, pepper jack, fontina and jack cheese are all amazing in this recipe)

Take the shredded cheese and place on a non-stick cookie sheet and place in an oven preheated to 425 for 5-7 minutes.

10-Minute Citrus Marinated Salmon

1 Cup orange juice

Juice from 1 meyer lemon (or regular lemon)

1 Tablespoon freshly grated ginger

2 Cloves of garlic, minced

3 Tablespoons  honey

2 Teaspoons Red Boat fish sauce

2 Tablespoon fresh basil, chopped

1/4 Teaspoon salt

Fresh ground black pepper to taste

1.5 Pounds wild caught salmon filets

Pre-heat oven to 375 degrees.

Mix together all ingredients in a small bowl (since I used raw honey, I had to nuk it for a second to make it melt and incorporate fully into the rest of the ingredients). Pour into a large zip-lock bag and add fish. Squeeze out all of the extra air in the bag, seal, and place in the refrigerator for 10 minutes.

Remove marinated fish and place on a small foil lined, oiled baking pan or dish. Bake for 20 minutes.

Bring left over marinade to a boil in a small sauce pan. Simmer until reduced to a thick sauce, that will coat the back of a spoon (about 10 minutes).

Serve baked fish topped with marinade sauce.

Serves 4

Taro is the common name for a family of tropical tubers. They’re small (approximately the size of my closed fist), brown and…hairy. Odd-looking, compared to common root vegetables such as white potatoes, yams and turnips. Another twist is that they are inedible when raw and even considered toxic! This toxicity is neutralized by thorough cooking, however, which Tanya made sure to explain in a note included in the package. This aspect plus their appearance was a large part of the fun, as was the idea of making something as cheerful and twee as these tartlets out of a dusty, semi-poisonous product of the soil. The joke is that while the taro might be dismissed as the white potato’s unfriendly, ugly-duckling relative at first glance, taro is actually far more vitamin-rich, higher in fiber and lower in calories than the potato. A last fact for the nutrition nerds: taro affects blood sugar levels much more gradually and gently after ingestion than potatoes, also.

This recipe can be divided into the three steps of 1. filling, 2. crust, 3. assembly and accomplished over the course of several days as I did. If I make these again I’ll attempt the entire process at one time, however, since each of the steps turned out to be more manageable and less time-consuming than anticipated!

Makes ~10 Tartlets

For the Filling

• 4 Taro
• 3 Tbsp Honey
• 1 Tsp Vanilla Extract
• 1 Tbsp Coconut Oil, melted (+ more for oiling pans)

For the Crust

• 1 1/2 Cup Almond Flour
• 1/2 Cup Arrowroot Flour
• 2 Tbsp Cocoa
• 2 Tbsp Coconut Oil
• 4 Tsp Honey
• 4 Tsp Water

For the Assembly

• Hazelnuts, chopped
• Pistachios, chopped
• Raspberries
• Chrysanthemums

1. Preheat oven to 350F. Grease ten 2.5-inch fluted tartlet pans, set aside.
2. Thoroughly wash the taro, scrubbing to remove any dirt from the hairy skin. Peel and chop into 1-inch cubes and place in a medium saucepan.
3. Fill with enough water to cover the cubed taro, bring to a rolling boil over medium heat and maintain the boil until taro is thoroughly cooked and the tines of a fork pass through without resistance when inserted into a test piece (approximately 15 minutes). Drain and set aside to cool.
4. Measure the ingredients for the crust into a large mixing bowl, combine thoroughly. Press equal portions into the tartlet pans, gently pressing and shaping until the crust is even. Snub the crusts’ edges by patting down the perimeter with the pad of a fingertip.
5. Bake in the preheated oven for 10 minutes, remove and allow to cool. To remove the crusts from the pans, gently pick at the edges until they become dislodged.
6. Roughly mash the cooled taro (mine resulted in approximately 1.25 cups mashed and packed). Combine the ingredients for the filling in a blender and process until liquefied.
7. Gently spoon the filling into the crusts, smooth and level the surfaces. Garnish with the chopped hazelnuts, pistachios, raspberries and chrysanthemum petals.
8. Serve chilled.