Friday, July 11, 2014

Tarragon Aioli

Homemade mayonnaise is one key ingredient to take paleo meals to the next level. A plate of meat and veggies becomes something special when you top them off with a delicious mayo-based sauce. The good news is, successfully making mayo is easier than you think! I like this recipe posted on the Whole 30 website. After you master it, you can start making your own crazy concoctions. I also have to agree with the link above: an immersion blender is the best tool for making mayo not only because it easily emulsifies the mixture, but also because I find on larger equipment I end up wasting a good bit on the blades.

I recently made an aioli, which is a garlicky mayo, to top off some steak and veggies, which might have otherwise been boring. A word of caution: be careful how much garlic you add, because it can easily overpower the entire sauce. At least you won't have to worry about vampires bothering you.


Tarragon Aioli
Printable Recipe

1 1/4 cups light olive oil, divided
1 egg, at room temperature (or place in a cup of hot water for about 15 min)
1/2 tsp mustard powder
1/2 tsp salt
generous dash of cayenne pepper
1/4 tsp (half a small) garlic clove, grated
juice of 1 lemon
1/2 tsp dried tarragon (or about 1 tbsp fresh tarragon, minced)

1. Add 1/4 cup of the olive, the egg, mustard powder, salt, cayenne, and garlic to the cup that comes with the immersion blender (or food processor bowl, blender base, etc...). Blend until bubbles form.
2. Drizzle in the remaining oil very slowly in a thin stream. If it gets to the point that the mayo is thick enough that the oil starts pooling on top, just keep moving the immersion blender until it is incorporated before proceeding.
3. Once the mixture is emulsified, stir in the lemon juice and tarragon with a spoon.

Paleo(ish!) Eating Around Austin, TX

There hasn't been a lot of activity on this blog because I've been spending my summer preparing for a conference in Austin, Texas. While there last week I decided to keep track of the restaurants I went to so I could give some pseudo-paleo restaurant suggestions. These are paleo-ish because, as this food was not prepared in my home, I can't confirm the ingredients. I was not too worried about vegetable oils being used because it's difficult to get around that when eating out, especially when finding restaurants in a town you are unfamiliar with. Plus there may have been some cheese, wine, and quinoa (scandalous!) consumption, which are all paleo grey areas...the quinoa especially. But I figure, if quinoa is the worst thing I had, then that's not too shabby!

Melissa at The Clothes Make the Girl already has a helpful list of restaurants in Austin to try, which I referred to several times. I did find some of my own unique contributions, so I hope this list is helpful for anyone traveling in Austin.


I couldn't check into my hotel till 3, and my pork jerky breakfast wasn't going to hold me till then, so I walked down to Hopdoddy burger bar...apparently this place is popular, because it was packed! And for good reason...the burger I ordered was as perfect as a burger could be. I ordered the classic burger plus and requested no bun, and the girl taking my order suggested I do a lettuce wrap. They provided a nice stack of lettuce so I could keep re-wrapping as I ran out of lettuce. I asked if they had side salads, and they didn't, but she suggested the quinoa salad...and I decided to try it! The salad was pretty good...it had chopped fresh veggies, sundried tomatoes, and fresh basil, though for my taste I would have liked a tangier dressing. I also had a hard cider to cool me off since it was a particularly humid day.





For dinner I went to 24 Diner and had roasted chicken and the veggie of the day, which was zucchini and summer squash. The chicken came with mashed potatoes, but I asked to sub a side salad which they did for a little extra. The portion was huge...I actually turned the leftovers into a snack. I had their roasted shallot vinaigrette on my salad, which was very good, and it inspired me to try and re-create it when I got home. I had McPherson Cellar's viognier---had to support Texas High Plains winemaking!


I don't have a lot to report on breakfast because I went to Whole Foods and picked up some seasonal produce, nut butter, and some other things to have at the hotel in the morning instead of going out. My hotel, the quirky vintage Austin Motel, didn't offer a breakfast like some hotels do, and those breakfasts are typically pastry-heavy anyway. I did go to Jo's Coffee which was on the corner near my hotel for a couple of lattes, but otherwise breakfast was just sort of snack stuff. I did eat out breakfast at the Hyatt on my second day, which was the hotel at the conference. This was pretty pricey (as to be expected), but the omelet was pretty close to what I would cook at home if I had leftover chicken! It was a smoked chicken omelet with tomatoes, and there was some jack cheese in it (whoops!) and served with hash browns and toast. Of course, I didn't eat the toast, but I may have eaten all of sampled the hash browns.


After such a heavy breakfast, I had a later lunch and chose to have a salad to balance out my breakfast. I went to Magnolia Cafe and had the California salad, without the cheese, with their cilantro vinaigrette. The portion was huge and the chicken was nicely seasoned. The dressing was delicious---I'm going to have to figure out my own version. It was almost like a pesto, but with cilantro flavor.


I have an honorable mention that I didn't really eat at, but stopped by to do a little work. I went to the coffee shop called Dominican Joe, which had the perfect coffee shop atmosphere---the kind that makes you feel like you are at your favorite coffee place back home, except you are actually in a different city altogether.

Dinner was at Snack Bar, which was right next to my hotel. When I ordered my food, I had planned to eat alone. Then a group of people came in and I noticed they had conference badges so I introduced myself and we all ended up eating together, which was really great. I had the Farm Salad, which had melon as the "seasonal addition." I wanted to try the brussels sprouts with aioli, but the portion looked pretty big and at the time of ordering I didn't have anyone to share with. Guess that means I will just have to go back!


The next day was my presentation, so afterward I went for a nice lunch at Kerbey Lane. Luckily it was not too hot out, so was able to eat outside and read all about how the soccer team did because I missed the game since my talk overlapped the game. I had the Bacon Pesto Chicken, and for some reason I missed the fact that there was cheese melted all over it...I think I was distracted by the word "bacon." Thankfully cheese doesn't cause me problems, unlike wheat. The pesto and tomato sauces on the chicken were really good...the tomatoes tasted really fresh. The veggie of the day was broccoli, so I asked for an extra portion in place of the mashed potatoes. I ended up getting a double portion of broccoli, but they still gave me mashed potatoes. It wasn't a big deal, I just ate around them. I also got the hand-cut sweet potato fries with aioli, which were really good because they weren't greasy at all! This meal filled me up for the rest of the day. I was heading to my car, when I saw a cute vintage clothing store called Uptown Cheapskate. I went in and treated myself to a vintage dress and top.


That sums up my paleo-ish suggestions for Austin. One of the best parts of visiting Austin is the focus on using local ingredients. Plus most places seem to be compromising for various dietary restrictions, and offer a lot of gluten-free options.

Friday, May 2, 2014

Ginger Glazed Salmon



This salmon recipe, which seems like a hodge podge of ingredients, originated from the fact that I was tired of my usual balsamic, olive oil, and rosemary salmon. Plus, I am on a ginger kick right now.  I figure, if I like all the ingredients individually, they should all taste good together, right? I love the piquant flavor the ginger, garlic, and Dijon lend to the glaze. I paired this with Sesame Apple Kale Salad, which made for a nice dinner.

I was aiming for this to be a sweetner-free recipe, but I think the glaze would be terrific with a little bit of honey or maple syrup mixed in. A microplane works well to grate the ginger and garlic because it creates a fine pulp that adds thickness to the glaze that you otherwise would not achieve if you minced it by hand (unless your Jacques Pepin...).

Ginger Glazed Salmon
Printable Recipe

1 1/2 lbs salmon, cut into 6-8 portions, depending on your preference
1 tsp freshly grated ginger
1 garlic clove, grated
1/2 tsp Dijon mustard
1 tbsp olive oil, plus a little more for the pan
1 tbsp balsamic vinegar
1 tbsp coconut aminos (or wheat-free tamari or a scant tbsp fish sauce)
black pepper, to taste

1. Preheat oven to 400 degrees F. Lightly oil a rimmed baking tray lined with foil. Place the salmon portions on the pan.
2. Blend the remaining ingredients together in a small bowl, and with the back of a spoon or a pastry brush, glaze each piece of salmon.
4. Bake for 15-18 min, depending on the thickness of the salmon, or until the fish just barely starts to flake. Be careful not to overcook or the fish will be dry. Remove from the oven and rest a few minutes before serving.

Sesame Apple Kale Salad

 
I haven't posted a recipe in months! I have been so busy teaching and working on exams that my cooking has become rudimentary. I've just been cooking simple things so that I can get by. I've also been cooking my tried and true recipes from my favorite Paleo cookbooks. I want to try and get back at it now that the semester is almost over.

I made a really good salad tonight and a delicious salmon recipe that I will post later. I love kale in salads for a change from my usual greens. I frequently go to the salad bar at the grocery store close to me when I am too tired to cook, and they have a kale and orange salad with a dressing that has some toasted sesame oil in it. I made my own take on the salad using green apples instead of oranges. Raw kale can be bitter on its own, but once you massage the dressing into it and pair it with some fruit, it takes on a softer flavor. I try to include kale in my diet because it is a good source of calcium,  manganese, and vitamins A, C, and K. With the addition of the nuts and seeds, which are both good sources of vitamin E, this is a nutritionally-dense salad.

While I don't typically eat a lot of fruit, I have been eating more green apples lately since I have been preparing several recipes from the 21 Day Sugar Detox cookbook, which I highly recommend. Every recipe that I have tried so far from that book has been a winner. My favorite recipe is the apple pie smoothie. My personal touch is to chop the apple finely and freeze it so that when I whip up the smoothie it's more like a milkshake. I have one almost every day as a part of breakfast or a pre-workout snack. I haven't done the detox per se, but I wanted to clean up my eating since I did indulge in a lot of dark chocolate while I was taking my qualifier exams :)

Sesame Apple Kale Salad
Printable Recipe

3 tbsp apple cider vinegar
4 tbsp olive oil
1 tbsp toasted sesame oil
1 tsp freshly grated ginger
salt and pepper, to taste
stevia, to taste (optional)
10 oz kale, any variety you prefer (I used Tuscan), tough stems removed and cut into bite-sized pieces
3 small green apples, cored and chopped
1/2 cup sunflower seeds
1/2 cup chopped almonds (can substitute pumpkin seeds to make this recipe nut free)

1. Whisk the vinegar, oils, ginger, salt and pepper, and stevia, if using, in bottom of your salad bowl. Add the kale and using salad tongs or your hands (hand work the best), thoroughly toss/massage the kale in the dressing. This can be done ahead of time. Cover the salad with a lid or plastic wrap and refrigerate.
2. Before serving, toss the kale with the apples, nuts, and seeds and serve.

Thursday, February 27, 2014

Grain-Free Coco-Nutty Pumpkin Bread


Recently I had a head cold that I, thankfully, got over quickly. I was craving pumpkin bread, so I used my apple cinnamon coconut flour muffin recipe as a template recipe. This is just as good as the wheat-based version, in my opinion! The consistency is creamy despite being made from coconut flour, which is full of fiber and can be a bit drying in recipes. Customize this pumpkin bread with whatever nuts or spices you like. You could most likely substitute the stevia for up to 4 tbsp liquid sweetener, like honey or maple syrup, which is what I used in the apple muffins. Coconut flour is so fibrous that it's pretty forgiving as to how much liquid you add.



Grain-Free Coco-Nutty Pumpkin Bread
Printable Recipe

6 tbsp virgin coconut oil, melted but not hot (plus more, for greasing)
1 cup pure pumpkin puree
6 large eggs
1 tsp vanilla extract
4 packets stevia, or other sweetener of choice
1/2 cup sifted coconut flour
1 tsp ground cinnamon
1/2 tsp aluminum-free baking powder
1/4 tsp salt
1/2 cup chopped nuts (I used pecans)

1. Preheat oven to 350 degrees F.
2. In a medium bowl and using a spoon or fork, blend the coconut oil with the pumpkin. Blend in each egg one at a time, along with the vanilla extract. The coconut oil may curdle, but that's ok. Finally, dissolve the stevia, or other sweetener of choice, into the wet ingredients.
3. Fold in the coconut flour, cinnamon, baking powder, and salt. It may clump a bit, but just use a wire whisk to whip the mixture about 10 times, or until the batter smooths out.
4. Fold in the nuts.
5. Lightly grease a loaf pan (4.5"x8.5" or 1.5 qt) with coconut oil. Line across with wide side with a piece of parchment so the bread will release from the pan easily. You can also put another piece the other direction depending on if your pan tends to stick to food, but I have not found it to be necessary with my glass pan. Spoon in the batter and smooth over with the back of the spoon.
6. Bake for 60 minutes or until a pick inserted in the center comes out clean.
  • Servings per recipe: 12
  • Per serving:
  • Calories: 157.1
  • Fat: 13.4 g
  • Saturated fat: 7 g
  • Cholesterol: 93 mg
  • Sodium: 181.8 mg
  • Carbohydrate: 5.9 g
  • Fiber: 3.4 g
  • Sugars: 1 g
  • Protein: 4.6 g
Related Posts with Thumbnails