posts tagged "paleo cooked veggies"
Posted on August 5, 2010
This recipe for Grilled Zucchini is one of my favorites for several reasons. First, it’s a good way to use up the prolific zucchini of August. Second, it’s mighty easy to make. And third, it’s delicious. Let’s not forget reason number four though –zucchini and summer squash are a healthy side dish for any meal.
Lately I’ve been serving this Grilled Zucchini with my Rosemary Lemon Chicken. They make quite a summery pair, and along with a green salad comprise a ... read more →
Posted on July 19, 2010
I confess, I have an addiction to broccoli rabe. I love the bitter flavor of this delicious green vegetable. I have always believed that bitter is such an important, yet under rated flavor in our culture.
I think a lot of people drink coffee for the bitter flavor that we all need so badly. My Ayurvedic teachers used to say, “bitter is better for pitta.” Pitta is the fire element and bitter is quite good for not only cleansing the liver, ... read more →
Posted on June 1, 2010
So, the month o’ cupcakes is over here at Elana’s Pantry and none too soon. I’m totally ready to hit the green veggies and today I have a nice roasted asparagus recipe for you all. We are growing asparagus in our garden, though it takes about 3 years for it yield anything, so we’ve got a bit of a wait on our hands for actual productivity.
Gluten Free Girl has a wonderful post on an Asparagus Frittata, so you may want ... read more →
Posted on April 9, 2010
We are loving these Lemon Kale Chips. I can’t make enough of them –the boys scarf them down hot out of the oven. Yesterday, they ate 3 batches, yes you heard that right, 3 batches of kale chips, after school. Of course, like everything else I make, these are gluten free.
You can use curly kale (as in the photo above), or dino (lacinto) kale or any other type. My boys say it is best with the curly kale.
Lemon Kale Chips
1 ... read more →
Posted on March 19, 2010
Carrot Kugel –who would have thought of that? Well, the fabulous Lisa Stafford, that’s who. Lisa recently posted her recipe for Carrot Souffle in the forums and here’s what she had to say about it:
“I made this dish Tuesday night and had some with our meat and salad. I warmed some up in the toaster oven for lunch on Wednesday. Before I put it away, I tried it cold. Oh my goodness! I like it cold much better. It reminds me of ... read more →
Posted on March 2, 2010
I love beets. They’re delicious, healthy and a “grounding” root vegetable. I usually steam them, which is simple –other than the times that I run out of water for steaming and burn the pan. Usually I save them in the nick of time though.
Alternatively, roasting beets, is just as easy and delicious. Roasting adds a rich flavor to foods and also “warms” them, according to Asian medicine, making roasted veggies an idea dish for winter. Yesterday in the late afternoon, ... read more →
Posted on January 9, 2009
This is an R rated post. You may not want to open it in front of children.
How could eggplant not be appropriate for all audiences? Well, that’s not the problem. It’s The Tipping Point. That’s the problem. I read the book during the winter holidays. It was great, completely interesting and had been on my reading list for a couple of years.
Unfortunately, last night I gave it to my 10 year old son to peruse. Why did I do such ... read more →
Posted on December 12, 2008
The other day, I noticed that I had 2 butternut squash sitting in my kitchen, waiting to be cooked. The first I turned into butternut squash soup.
I wanted to be a bit more creative with the second one, so I figured I’d make fries out of them. The boys must have eaten an entire 3 pound squash worth of oven fries. They chowed on them all afternoon and then asked for more. I ate quite a few myself, to me ... read more →
Posted on October 10, 2008
Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn’t entirely sure what form it would all take.
I looked around on the internet for a bit and saw this scrumptious looking recipe for a Southern style baked acorn squash and was on my way!
Acorn Squash with Cranberry Apple Stuffing
2 acorn squash
2 ... read more →
Posted on June 13, 2008
Community Supported Spinach Salad
Our weekly CSA share kicked in yesterday and we received a ton of fresh organic produce! For those of you who aren’t familiar, “CSA” stands for community supported agriculture. This relatively new socio-economic concept changes the way food is produced, distributed and sold, creating small scale closed markets for farmers in which the consumer participates in the risk and rewards of the farm.
One of the great benefits of the CSA (in addition to receiving produce ... read more →
Posted on March 11, 2008
Gluten-Free Girl recently announced she is with child.
Out here in Colorado, I have big news as well. Our pet house-bunny was neutered today. After humping every stuffed animal and slipper in the house, we took him to the vet only to discover that contrary to what the Humane Society had told us when we adopted him from their shelter, all of his reproductive capacities were fully intact.
Now, I know this is not the usual subject matter around here and it ... read more →
Posted on December 3, 2007
Healthy, gluten free, potato free latke recipe for Hanukkah.
Hanukkah is a day away and that means only one thing: fried food! Lots of it. Yum. I love a good crispy latke, or just about anything fried for that matter.
Below is my favorite recipe for latkes. I have been making these gluten-free latkes for 5 plus years and my family still rejoices each Hanukkah when I serve them.
Butternut Squash Latkes
4 cups butternut squash, peeled and grated
1 small onion, peeled and grated
3 ... read more →
Posted on November 29, 2007
I’ve been laying low since Thanksgiving, cleaning my house with abandon, giving away everything the boys and I don’t use. That said, in between sorting stuff and testing desserts for the upcoming holidays, I’ve been relying on some staple seasonal vegetable dishes to take me through the dark season.
This is an easy, family favorite. Just steam the kale and sprinkle with gomasio.
Kale with Gomasio
1 bunch kale
2 cups sesame seeds
1 tablespoon celtic sea salt
Rinse the kale, slice into ribbons and steam ... read more →
Posted on November 21, 2007
This dish is really more of a soufflé, though in my house it has come to be known as the cherished “Squash Pie.” This morning my dear friend Amado called looking for this recipe for his Thanksgiving feast.
2 medium butternut squash, cut in half, seeded
3 tablespoons butter or coconut oil
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon celtic sea salt
Rub squash with a dab of coconut oil
Place cut side down on a metal baking sheet
Bake squash in ... read more →
Posted on November 20, 2007
In the process of creating this recipe I cooked chestnuts in a variety of ways. I report here: do not bother with the boiling method. This manner of preparation entails the painstaking prying of many little nuts from their shells. During that process I felt like a squirrel –with a knife.
My favorite way, providing both ease and the tastiest results, is the pan roasting method. After you remove the chestnuts from the pan, remove the shells while they are still ... read more →
Posted on November 20, 2007
This is one of my fall favorites. I started making it years ago when we lived in New York. This dish showcases squash as great comfort food for the whole family.
Squash with Cherries
1 large butternut squash, peeled, cut into one inch cubes
½ cup dried cherries
3 vanilla beans
3 cinnamon sticks
10 slivers lemon peel
1 cup apple juice
½ teaspoon celtic sea salt
Toss ingredients together in an 9 x 13 inch baking dish
Bake covered at 350° for one hour
Remove cover and bake an ... read more →
Posted on February 22, 2007
More kale mom!
Say hello to Kale with Cranberries! This salad recipe contains: kale, a cancer fighting superfood packed with flavonoids; cranberries, high in vitamin C; and pine nuts, the edible seed of the pine tree, and higher in protein than any other seed.
My boys fight over this one. The four of us can finish off the 2 bunches of kale that the recipe calls for in one sitting. Even when their dad is not home for dinner, the three of ... read more →