This is a very satisfying gluten free, dairy free, vegan dish full of flavor and zip.
This is a very satisfying gluten free, dairy free, vegan dish full of flavor and zip.
Salads are great – and can really provide long-lasting energy. Especially if you take the time to add some variety and some satisfying proteins along with all those yummy vegetables.
Here’s a very satisfying addition to today’s lunch salad, that is gluten free, dairy free and paleo friendly. Also – you don’t need many of these as they are very rich and very filling.
Preheat oven to 425F
Wrap the bacon around a broccoli spear stem, then pin the end into the stem with a toothpick. Cut the toothpick so that just an 1/8 of the end is visible. Three for each person is plenty. Place them in a glass baking dish on their sides.
Bake uncovered for 20 minutes. Remove from the oven and using a basting brush, pick up some of the bacon fat from the bottom of the pan and brush the broccoli heads. Then return to the oven for another 10 minutes or so, or until the bacon is cooked to the desired doneness. This will keep the broccoli from getting too crispy.
When the bacon is cooked, the broccoli will be too. Drizzle the broccoli heads with the remaining bacon fat, let them cool 5 minutes and serve!
Once the broccoli is in the oven, you have time to make an epic salad to be the main course!
Gluten Free, Dairy Free Recipe – Salade Niçoise
Mix together the olive oil, vinegar, salt and pepper. Arrange everything around the sardine fillet, drizzle with the dressing mixture. Voila. A delicious and hearty gluten free, dairy free meal that will fill you up and give you long-lasting energy for quite a while… and fish breath. (cats will love you)
We got this idea from Uno Chicago Grill. They serve a dish called rattlesnake pasta, but since we like to eat gluten free, we replaced the pasta with broccoli. It’s healthier and it’s delicious!
I posted a picture of this on Facebook, and people were asking for a recipe, so here you go. (and no Diane, no rattlesnakes were harmed in the making of this recipe….)
Ingredients for two servings:
Sautée the chicken breast in a little olive oil over medium heat, turning occasionally, until cooked through (juices run clean when pricked with a fork.) Remove from, heat, dice it into 1″ chunks and set aside.
Warm the alfredo sauce in a saucepan, over medium heat until hot enough to eat, reduce to warm.
Put 2 cups of water on to boil. Rinse the broccoli crowns well and steam them for 5 minutes.
Place a steamed broccoli crown on a warm plate, add half the chicken, pour half the alfredo sauce over it. Sprinkle with jalapeños and crushed red pepper. Serve hot.
Beer can chicken made with one of our local farm-raised broilers. All I can say is I wish I had a way to transmit the aroma on the internet. (iSmell?) The beer basically steams the meat from the inside while the oven roasts the outside, keeping it moist and juicy, and all the fat drains off below and away from the bird.
Anyway, we raised 50 of these this year. If you are interested (and I know some of you are) here’s the pricing:
5.5 lb whole broilers – $15.95 ea
7.0 lb whole broilers – $19.95 ea
While supplies last, so get clucking!
Call us at 1-603-569-7701 to arrange pickup.
PS: Stay tuned for pork, bacon and ham. (not beer can pork)
(AKA: Thanksgiving Tacos)
Prologue to the Recipe:
Traditions (from “The Fiddler On The Roof”)
“Here in Anatevka, we have traditions for everything.”
“How to sleep.”
“How to eat.”
“How to work.”
“How to wear clothes.”
“For instance, we always keep our heads covered, and always wear a little prayer shawl. This shows our constant devotion to God.”
“You may ask, how did this tradition get started?”
“I’ll tell you.”
“…I don’t know.”
“But it’s a tradition.”
Part of the Thanksgiving tradition is to always prepare way more food than any person should ever eat, and then for the week that follows, trying to find creative ways to get junior to eat them . Why? I don’t know… but it’s a tradition.
This year, instead of just warming over leftovers and slogging through another big hot dish of tradition, today I broke with tradition and went with my craving. Hence:
Just dice up some of your favorite Thanksgiving Day leftovers and spoon them into some taco shells. I jazzed up the cranberry sauce with some cayenne pepper, and I was in taco heaven. Our forefathers (or should I say “antepasados”) would be so proud.
BTW – This is a gluten free, dairy free recipe. With the right shells, it could also be made grain free. For a vegan recipe, you could leave out the turkey, perhaps replace with some tofurky or seitan. Thankfulness is for everyone. Viva el taco!
Several people on Instagram asked for a recipe for this. Traditional quiche has cream, cheese and a flaky crust, but since this is gluten free and dairy free, it’s way easier!
Here’s the world’s easiest gluten free, dairy free (and grain free) recipe for crustless salmon quiche:
Broil the salmon in the oven, skin side down 350 degrees for 20-30 minutes, or until it flakes in the middle when you poke it with a fork. Sauté the green beans in a teaspoon of olive oil in a frying pan over medium heat until tender.
Mash the salmon into bite size pieces with a fork, and spread it around in the baking dish. Spread the green beans around in the baking dish. In a separate bowl, beat the eggs slightly just to break the yolks and pour them over the salmon and green beans.
Bake at 350 degrees for 20 minutes or until the egg is cooked in the middle of the baking dish. Voila.
Some other ideas for this: I could have added onions, sautéed along with the green beans, or almond milk to make it fluffier, or broccoli instead of green beans… you get the idea.
That’s what I love about quiche, it’s rife with possibilities!
Bibimbap is a classic Korean dish we first had at Street, one of our favorite restaurants in Portsmouth NH. The word literally means “mixed rice”. Bibimbap is traditionally served as a bowl of warm white rice topped with spiced vegetables and a thick sauce.
We decided to eliminate nearly all wheat and most grains, after reading about the benefits of a paleo diet, so here’s our take on BiBimBap. This is a dairy free, grain free, gluten free recipe and could easily be made vegetarian or vegan by eliminating the egg. Karen calls this: “Bap Veggies.” August is a perfect time to make this, since we have an abundance of fresh garden vegetables to harvest right now.
Heat a few teaspoons of oil over medium heat in a wok or other frying pan. As soon as the oil is hot, add in a the broccoli, stir around occasionally for about 4 -5 minutes. Add in the onions, stir for a few more minutes. Add in the rest of the veggies and cook until they are all slightly tender. Push the veggies to the outer edges of the pan, crack the eggs into the center and shut off the heat. When the eggs are flippable without breaking the yoke, flip them over. Turn the heat back on briefly if necessary to get the egg cooked to desired doneness. Serve by laying the veggies out, egg on top, chop sticks and sauces nearby.
As a variation to this, try adding some mushrooms, bean sprouts, summer squash, or green beans. It’s fun to try different combinations for color and flavor.
So a few weeks ago, I talked about broccoli being an edible flower, and that there are many others. I know, I know, I was surprised by the idea too, but in fact, there are many edible flowers such as Gladiolus, Fuschia, Impatien, Pansies and Sunflowers to name a few. To see a longer list of edible flowers, click here.
Edible flowers add color, flavor and aroma to salads. The salad pictured above uses Nasturtium and Cilantro blossoms. Nasturtium has a great orange color and a black pepper taste. The dainty white Cilantro blossoms taste like cilantro leaves and look kind of like the flower: Gypsophilia AKA: “Baby’s Breath.”
It’s a little uncommon in America to find flowers on your food, but other cultures have used them for many years in cooking and why not? Be mindful of allergies and such and keep to the list of known safe-to-eat flowers, but have some fun with artful and tasty flowers in your salads.
Gluten free, Dairy Free, Grain Free and Raw Vegan
– Gather up your favorite raw veggies: carrots, cauliflower, cucumbers, asparagus, peppers, scallions, spinach, etc. You name it.
– You will also need:
1. Rinse your veggies well in cold water then julienne them into thin strips about 3″ long, as narrow as you can get them. (If you need help with julienne, check out this video) Put a couple crowns of cauliflower into the food processor and pulse until it looks like rice. (Careful not to over pulse.)
2. Put a tablespoon of wasabi powder in a small bowl. Add a few drops of water and mash it around with a spoon. Add a few more drops of water and mash again, until you get a thick, play-doh consistency. Then mash some more. (The more you mash, the hotter it gets…)
3. cut the nori sheets into strips 2″ wide and 8 or 9″ long. Put a few tablespoons of water in a small bowl and keep nearby.
4. Lay a strip of nori on a wooden cutting board or other smooth flat surface, lengthwise away from you and place a few pieces of each veggie in the sheet about 2″ from the closest end. Let some veggie pieces stick out further than others for better presentation. Dip your finger in the water bowl and wet the far end of the nori sheet, all the way from the top, down to the veggies.
5. Carefully roll the nori away from you, while pulling the veggies toward you, trying to keep the roll as tight as you can without tearing the nori.
6. Press the “riced” cauliflower into a small bowl and quickly put it upside down on your serving board to make the mound.
7. Serve on a sushi board with a small bowl of tamari, the wasabi paste and ginger.