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Fluffy Biscuits

Oh no I didn’t…..
Fluffy biscuitsYes, I did.

I just made some pretty freakin’ awesome paleo biscuits!  Seriously.  I’ve been looking for the perfect recipe, and either they don’t turn out… or I don’t have the right ingredients at the time.

Tonight, I made some excellent Spicy Paleo Beef Stew (coming out soon in the new cookbook), and I really felt like they needed some fluffy biscuits with it.  So I put on my scientific, experimental, Bill-Nye-The-Science-Guy lab coat and messed around in the kitchen.  And this, my friends, is what I came  up with.  These puppies are soft, a bit flaky, but definitely fluffy, eggy, and capital D-licious.

Fluffy Biscuits

  • 4 eggs
  • ¼ tsp cream of tarter
  • 1 cup almond flour
  • butter
  1. Preheat oven to 400 degrees. Separate the egg whites from the yolks  Put the whites in a mixing bowl with the cream of tarter and beat on high until it forms very stiff foam.
  2. In a separate bowl, beat the egg yolks until creamy.  Mix in about a cup of the egg white foam, and gently fold into the yolks.  Add about a ⅓ cup of the almond flour at a time until it is all well incorporated. Gently fold in the remaining egg white foam.
  3. Place a muffin tin in the oven for a minute to warm it up. Pull it out and run a stick of butter in each part of the tin.  Scoop the batter equally into all 12 compartments.  Bake for 15 minutes or until golden brown.

Have you experimented with different biscuit/bread recipes? Share your experiences below in a comment.  Good, bad and ugly!!!

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Tortilla Soup

I have not been feeling up to snuff lately. Thankfully I got to sleep in today, a lot actually so hopefully that will help kick this sickness’s booty.  Unlike the majority of the world though, I have a really hard time resting, especially when I am sick. My mom can attest to this, I was never a good napper.  I’m not going to go run a marathon or anything, but when I take a day off from work, sick or not, I see so much that needs to be done.  And then the kitchen is always calling my name.

A long, long time ago, I was an artist, one who painted really, really large paintings.  And I still do, just not as obsessively, nor as large as I once did.  Now, my artistic outlet has found its way into the kitchen.

Tortilla Soup 5

 For what ever reason, when I’m sick, I love a big bowl of tortilla soup.  Its really just the spicier cousin to chicken noodle, but I like it either way.

Here is my version, with a new take on the tortilla chips.

Tortilla Soup 1

Ingredients:

  • 4 tsp Better Than Boullion Chicken Stock
  • 3 pounds of chicken breasts, raw or cooked
  • 1 yellow onion, roughly chopped
  • 1 bell pepper, roughly chopped
  • 1 can of diced tomatoes
  • 1 small can of green chilies
  • 1/2 Tbsp paprika
  • 1/2 Tbsp cumin
  • 1/2 Tbsp ground garlic
  • 2 Tbsp olive oil
  • 1 lime
  • a bunch of cilantro, roughly chopped
  • 1 avocado

Tortilla Soup 3

  1. In a large soup pot, bring to a boil 1 quart of water.  Add  the chicken bullion.  If chicken is raw, add into the pot at this time.  The cooking of the chicken will add to the flavor of the broth.  Once chicken is cooked, remove from pot and chop or shred.
  2. In a large pan, combine onions, pepper, chilies, tomatoes, spices and oil.  Bring to a boil and simmer while chicken is cooking.
  3. Once chicken is cooked and chopped, marry the chicken, and sautéed veggies with the stock.  At this time, add the cilantro and lime slices.  Simmer for 5 minutes.
  4. Remove limes.  Serve with a dollop of sour cream or Greek Yogurt, avocado slices and some sweet potato chips.

Tortilla Soup 5

Sweet Potato Tortilla Chips

Tortilla: tortilla in Spanish means “small torta“, or “small cake”

When I lived in Spain, I was introduced to Spanish Tortilla, which is a quiche-like potato pie.  I had never understood the true meaning of Tortilla until I saw it in other forms.  So with that brief history lesson, think of these thinly sliced pieces of potato as mini cakes.  I’m trying to make a connection here, but if you don’t buy it, you can call them potato chips!

I used about half of one sweet potato.  Slice thinly using a mandolin or your own super power.  Lay out on a parchment lined baking sheet. Using a Misto, spray your chips with a bit of olive oil.  Sprinkle to your taste with paprika, ground cumin and a bit of salt.

Tortilla Soup 2

Bake for 20 minutes at 400 degrees.  Around half way, pull them out and flip over.

I got a little side tracked and cooked mine too long…  whoops!

Tortilla Soup 4

Zucchini Rolls

On a whim, I made these for a party we hosted last week.  I wasn’t sure how they would turn out, but  they were a huge hit.

Now, if only I had a fancy camera to take fancy food pictures… then I would be set!
Zucchini Roll Ups

Ingredients:

  • • 6 medium zucchinis
  • • 1 pound of fresh spinach
  • • 1 small package of hard salami
  • • 1 package of reduced fat cream cheese
  • • 1 tbsp ground garlic
  • • salt and pepper to taste

Directions:

1. Preheat a grill, or grill pan. Slice length wise the zucchini in thin strips. Discard the first and last slice that has the most skin. Place on grill and sear until grill marks appear and the zucchini is very soft. Set aside.

2. While grilling, dice up salami. In a medium pan, cook salami at medium heat. Once the fat has liquefied, drain on to a paper towel to remove most of the grease.

3. After removing the grease from the pan, cook down spinach. Cover with lid and stir occasionally. Once spinach is wilted, press in a strainer to remove most of the moisture.

4. In a mixing bowl, combine cream cheese, cooked spinach, cooked salami, and garlic. Stir until well mixed. Do a taste test to see if it needs salt or pepper. Most salamis are very salty, so I leave the salt out.

5. Roll a tablespoon of the spinach and cream cheese mixture in each zucchini slice. Hold with a tooth pick. Best served chilled.

Enjoy!

Jicama Fries

Jicama Fries

 

  • Adapted from Annaliisa’s Organic Kitchen
  • 1 pound of peeled Jicama
  • 1/4 cup cilantro, chopped
  • 1 tsp salt
  • 1 tsp paprika

Preheat the oven to 400 degrees.  Slice the Jicama into fries.  In a large bowl sprinkle the fries with a few sprits of water.  Toss the fries with the cilantro, salt and paprika.  Place on cookie sheet lined with parchment paper.  Cook for 10 minutes, toss on pan and cook for another 5, or until soft.  Switch oven to broil and toast for a few minutes until crunch.

Makes about 4 servings

Revolution Rolls

I’ve gotten a lot of recipes from Sandy’s Kitchen.  She has such a variety, and I highly recommend checking her site out.  She posted this recipe a while ago, and it’s no use re-writing it.  So I’ll give her all the credit for this one!

Shared from Sandy’s Kitchen.

Revolution Rolls
(Great for sandwiches or making a pastry)
Shared by Janella Bella Bobella
Ingredients:
3 eggs at room temp
3 tablespoons light cream cheese at room temp
A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
Instructions:
Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to whites. Beat whites on high until stiff peaks form. Set aside.
Add cream cheese and splenda to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.
Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are good warm, but awesome cold and can be toasted without problem! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 daysin a large ziploc bag. Toast them to make them crispy again!
Makes 6 Rolls or 3 servings

Broccoli with Cheese Sauce

Chicken and Broccoli

  • 1 1/2 cups, or 8.25 oz weighed of fresh broccoli
  • 2 swiss light Laughing Cow Cheese wedges
  • 1 tbsp low fat cream cheese
  • 1/2 cup chicken stock – divided

In a large pan, or a wok, add 1/4 cup of chicken stock.  Heat to medium.  Add broccoli and stir and steam.  In a small sauce pan, add the remaining stock, and the Laughing Cow cheese and cream cheese. Heat to medium-low, and stir constantly until melted.  Once broccoli is soft, serve and top with cheese sauce.

Serving suggestion: grilled chicken!

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