This cheese sauce is completely dairy-free yet still delightfully cheesy. Yes, it sounds weird. But it's SO GOOD. I had it on meatballs (clearly), on my finger (clearly), with a spoon, [...]Read More
All right y’all. Here we go! I came up with this recipe on a whim. I was looking through my new cookbook obsession, Jerusalem by Yotam Ottolenghi and Sami Tamimi try to figure out what to make for dinner. Since the cooler weather is upon us (I’m so excited!) I just had to make this Butternut Squash & Tahini Spread. It was delicious. However, the recipe calls for date syrup to pour on top of the squash and I did not have any dates. I did however just buy fresh figs that day, which are also sweet. So I made a fig and onion jam off the cuff and it worked really well!
This condiment is super straightforward and easy, and pretty hard to mess up ;)
Makes: about ½ cup
Hands on time: 10-15 minutes
Total time: 40 minutes
Fig & Onion Jam
4 pieces of bacon, diced
1 tablespoon of bacon fat (or ghee)
1 cup of chopped/sliced figs (about 5 small figs)
3 small sliced yellow onions (about 2.5 cups)
1 tablespoon balsamic vinaigrette
pinch of pink himalayan salt
pinch of cracked black pepper
1. In a pan on medium heat, add the bacon pieces.
2. After they have begun to release the fat, add the onions.
3. Cook the onions for about 15-20 minutes, mixing every few minutes.
4. Once the onions are browned, add the figs and cook for 6 minutes mixing every few minutes.
5. Mix the balsamic in.
6. Remove from heat and let cool a bit.
7. Blend with a stick blender (that’s easiest since it’s not a large quantity of ingredients) and add the salt and pepper.
8. Eat with everything, on (gluten free) toast, with a (goat cheese) omelette, with butternut squash, with salmon, with chicken… o0o0o you could pound chicken into thin cutlets and then stuff it with the jam and wrap it up and bake it. OMG! Maybe even then wrap the chicken in bacon. Eeeek!
Music on the menu for
Fig & Onion Jam:
A little throwback with Bon Iver. Maybe it makes you depressed, maybe it makes you crave comfort food. I choose the latter.
Something pretty awesome happened last week. This rad friend of mine who is a super awesome radio DJ in New York City (check it) runs summer camps in the city. I ran into her a couple weeks ago in the subway (fate) and she asked me to speak and do a Paleo-centric cooking demo for a high school cooking summer program she was running.
I did, it went well. The end.
Just kidding. That’s not the whole story. So she asked me to do this demo and seminar for 40 high school kids. I couldn’t incorporate nuts, they didn’t have a fully functioning kitchen, and hardly any cooking tools. I really wanted so badly to have the kids make their own flavors of Healthy Chewy Bars, but alas both nuts and lugging my large food processor were out. I thought about making my Swoon Worthy Bacon Caramel Chocolates, but they didn’t have a freezer.. sooo that was also out. After loads and loads of thinking, I decided to have the kids make my Bacon Wrapped Butternut Squash Spears with Sage recipe. It is a simple and the preperation and time allows for plenty of discussion and questions (and apparently small grease fires, nbd). I also wanted to show how simple making mayonnaise is and how versatile it can be with different flavors. It’s da simple switches in your diet doe. ;) But really, little swaps go a long way! Oh! And I pre-made a version of my Bacon Caramel Chocolates to pass around, because bacon+caramel+chocolate. Nuff said.
Anyway, I talked to the kiddies about Paleo, what Paleo is, Paleo misconceptions, and basic points of Paleo (good fats/bad fats, bad sugars/OK sugars, gluten and grain, and dairy). A handful of kids had actually heard of Paleo and two had even tried it. I was so very impressed! One even said it made him have more energy and feel better *high five*!
We chatted a bunch, I asked questions, they asked questions, and we cooked. The points that I hope were taken from the demo actually aren’t necessarily Paleo specific.
-What foods make YOU feel good? Eat those!
-What foods don’t make you feel good? Avoid those! Eliminate grains and dairy for a few weeks and then slowly incorporate them. You might have felt good before, but maybe you’ll feel even better after!
-If you’re cooking anyway, you may as well cook food that makes your mind and body happy!
-Don’t beat yourself up. Don’t let eating a certain ‘diet’ define you or your social life. If you do decide to eat Paleo, you don’t need to feel guilty for occasionally splurging and eating something ‘non-Paleo’ as a treat. But treat it as a treat and exception ;)
As this awesome Paleo superstar says, paleYOU!
Garlic scape garlic scape garlic scape... Oh.my.goodess! I have never ever had a garlic scape (or even knew they existed) until my awesome CSA Hellgate Farm introduced me to them this Summer and man oh man do I wish that I knew about them earlier!
OK, so garlic scape… Garlic is a bulbous plant and as it grows it the ground it creates leaves that look like super big blades of grass. In the middle of the grass-like leaves grows one single garlic scape per bulb. They are like garlic scallions- such a winning combination. Once they have fully grown you harvest the scapes and then the energy from the plant can focus on the garlic bulb. I am learning so much as an apprentice at this farm and it’s AWESOME.
So what to do with garlic scapes?
>Make this pesto of course! Dip things into it, use it on zucchini noodles, on grilled or roasted chicken, with your eggs in the morning, or my favorite- with a spoon :)
>Chop it up and use it as you would scallions
>With sautéed vegetables
>In cauliflower rice
- ½ cup olive oil*
- ½ cup pine nuts
- 1 garlic scape chopped up (about ¼ cup)
- 2 tablespoons rough chop fresh basil
- ¼ cup soaked cashews (rinsed)
- ¼ teaspoon salt
- juice ½ lemon
Soak the cashews for minimum 2 hours, maximum overnight. Then rinse them.
Mix all ingredients together in a food processor. Talk about easy!
*Add more oil if you would like a thinner consistency, you could also add a bit of water. If you’re adding more liquids, start with a drizzle and add until you’re pleased with the results. Don’t add too much too quickly for fear of ending up with the wrong consistency.
Sir Kensington's Mayo is delicious. Sir Kensiginton's Chipotlo Mayonnaise is drop dead delicious.
My roommates and I had a bombbb burger night a little while back. We stumbled upon Sir Kensington's Chipotle Mayo while we were a shoppin'. We splurged and bought it since it didn't have any nasty ingredients, buuuut it did still have sugar. After we ate it and loved it and bought it again, I said "WTF. I can make this for way cheaper". So I did. Kind of. However.... I didn't have chipotle in the house when I decided to make it, and it was like 10pm one night and I didn't want to leave the house. Whoops. My roommates and I kept tasting Sir Kensington's then mine then Sir Kensington's until all 4 of us were like "YES THIS IS EQUALLY AS YUMMY".
I hope you think it's yummy too!
-Perk; you can have this while on 21DSD and Whole30 since this has no sugar! Whabamb!!
Serves: a lot; 10 oz
Prep time: 3 minutes
Cook time: 0 seconds
1 egg (fresh, natural, non-gmo)
1 Cup oil (I used avocado, you could probably use olive oil as well)
3/4 teaspoon lemon juice
2 teaspoon tomato paste
1/2 teaspoon salt
1/2 teaspoon white vinegar
3/4 teaspoon cayenne pepper
1/2 + 1/8 tsp paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cumin
pinch of black pepper
1. Add all ingredients into a tall shaker bottle size container.
2. Put immersion blender into container and turn on.
3. :30 seconds later, Eat tha Mayo!
I used this immersion blender that I love and the container I used is the measuring cup that it comes with.