Category: Gluten Free

Soy Sauce Eggs

2/17/2020

If you love eggs, and can handle an ice bath [Ed. note: Not literally], then there are a thousand different ways you can enjoy these beauties. They work on toast, on a salad, or on their own as a snack. You can also vary the marinade. One of my favorites is comprised of soy sauce, scallions, ginger, and chilies.

When I recently made this for the BF, he suggested adding some chicken to the dish, and then smartly decided against that. [Ed. note: There goes my quota.] I prepared the eggs on top of a bed of coconut rice, sprinkled with scallions, micro-cilantro and black sesame seeds. To quote the great Ina Garten, "How easy is that?"

Inspired by: Well Seasoned Studio and Momofuku

Ingredients

6 large eggs
1 cup low-sodium soy sauce
3 ½ tablespoons rice vinegar
1 tablespoon sesame oil
2 medium garlic cloves, thinly sliced

For serving

Rice (coconut rice was used here)
Avocado, scallions, pickled ginger, seaweed, micro-cilantro, toasted sesame seeds, black sesame seeds

Directions

In a medium bowl, mix soy sauce, rice vinegar, sesame oil and garlic.
Bring a large pot of water to a full boil. Set a timer for 7 minutes and immediately (with a large serving spoon, not your hands!) lower eggs into water.
Meanwhile, make an ice bath (cold water + lots of ice) in a large mixing bowl. When there’s 15 seconds left on the timer, begin transferring eggs to ice bath. Let cool for 10-15 minutes,
Gently crack egg on a hard surface loosening the shell on all sides. Peel egg (if you wish, you can peel the eggs in the water-this will help keep a perfect exterior).
Transfer peeled eggs to soy mixture. Cover and refrigerate 6 hours, turning once halfway through.
To serve, cut eggs in half or quarters. Serve over rice and any accompaniments you desire.
NOTE: You can save the soy sauce mix for another round of eggs, if you wish. Refrigerated in a tightly sealed container, the eggs will keep for about 4-5 days.

PS: [Ed. Note: Hello it's the BF here, and okay so this is weird. A year ago we got super healthy with this Asian-style kale salad, and I sniffed, guffawed and gave thanks to a true kaleaholic, then-San-Francisco-Giants outfielder Hunter Pence, who was on his way to Arlington to play for the Texas Rangers. WELL, he had a great season with them and here we are a year later and HE'S BACK and I repeat for emphasis: Yes. Yes. Yes.] (www.moveablefeast.me/blog/asian-style-kale-salad)

2 Comments

Red Kidney Bean Curry (Rajma)

1/3/2020

4 Comments

Happy New Year!

Have you heard of Veganuary? No? It's a 30-day challenge of eating plant-based foods. Won't be doing it straight for a month, but two-three times per week is great. [Ed. note: Through the NFL playoffs? Are you insane, woman?]

This red kidney bean curry (a.k.a. Rajma) is like a vegetarian chili, but with Indian spices. Adapted from Smitten Kitchen, this super-easy-to-make (20 minutes, start to finish), freezer-friendly and budget-conscious dish is fantastic served with rice, quinoa or naan bread. Great veggie sides include roasted yams, roasted cauliflower or sauteed greens like spinach, kale, or chard (if you're trying to be low carb).

Full disclosure, I was a little hesitant to offer this to the BF. Not because he doesn't like vegan meals, but because he's not a huge chili fan; he likes, but doesn't love beans. So I can't tell you how surprised I was that he loved this. I mean, really, really, truly inhale-a-bowl-and-ask-for-more loved this. [Ed. note: You tricked me! Curses!] #Winning

NOTES:

Several ingredient quantities were changed, as was a bit of the method. Very adaptable recipe. You can adjust to your preferences.
If you want less heat, leave out the serrano or jalapeno and cut back on the cayenne. You can always have minced chili that you can sprinkle on your own curry bowl.

Adapted from: Smitten Kitchen
Number of servings: 6

Ingredients

2 tablespoons extra virgin olive oil
3 tablespoons minced fresh ginger (if you're adverse to ginger, use 2 tablespoons)
1 medium onion, finely chopped
1 plum tomato, de-seeded and diced
3 cloves garlic, minced
1 large serrano or jalapeno chili, minced (optional, if you can't take the heat)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon cumin seeds (if you don't have cumin seeds on hand--leave out)
½ teaspoon ground turmeric
¼ teaspoon cayenne (less if you want less heat)
8 ounce can or 1 cup of tomato sauce
3 cups cooked red kidney beans or 2 15-ounce cans, drained and rinsed
2 cups vegetable broth (original recipe calls for water, I like broth, either works)
½ cup chopped fresh cilantro (or parsley, if you prefer)

Suggested Sides and Toppings

Rice, quinoa, naan bread
Roasted cauliflower or roasted yams
Sauteed greens (spinach, chard, kale)
Yogurt

Directions

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chile, and let sizzle for one minute. Add dry spices and cook over medium low heat for five minutes, or until onion is softened.
Add the tomato sauce and cook for an additional five minutes, stirring frequently.
Add red kidney beans, 2 cups vegetable broth or water, and diced tomato. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes.
Remove from heat. Garnish with cilantro.
Serve over rice or with naan. A dollop of plain yogurt (if not keeping the dish vegan) on top is heavenly.

Should Old Acquaintance be forgot, ang nefer took da treat...

4 Comments

Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey

11/22/2019

2 Comments

A 14-pound Thanksgiving turkey? Roasted in less than 90 minutes? [Ed. note: You're really jumping the shark with this one.]

No, it's true! This turkey is truly a Thanksgiving life-saver. No wet brining (a nightmare) or basting (keep that oven door closed). Last week's "blog test" bird was so sumptuous the BF forgave me for not serving stuffing with it.

The secret: butterflying (a.k.a. spatchcocking) the bird and giving it a dry salt brine. You get a crispy, salty skin, juicy meat on the inside, and boy my brother Mike loves the word "spatchcock."

For directions on how to spatchcock a turkey, J. Kenji Lopez-Alt has the perfect walk-through here: www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html. The bird will have to be prepared this way before you make the dry salt and baking powder brine.

Last year for Thanksgiving, the BF and I hosted six guests and served a 14-pound spatchcocked turkey. Baked it at high heat for 85 minutes. The skin practically cracked when you picked at it, the meat was succulent and moist. This is now the one and only way I ever roast chicken or turkey.

Need further testimony? Serious Eats' Lopez-Alt explains, "Spatchcocking is a method of removing the turkey's backbone to flatten its body prior to putting in the oven. This flatter shape ensures that the meat cooks more evenly and more quickly, allowing the legs to reach a safe temperature without overcooking the breast. The result is hands-down the easiest, most reliable route to a juicy, moist turkey with incredibly crisp skin. It may not look like a traditional Thanksgiving centerpiece, but your tastebuds will certainly thank you."

The BF, Marlowe and I thank you and wish you all a very Happy Thanksgiving!

NOTES:

For perfectly cooked turkey, always use a good thermometer. I use a Thermapen. It has saved my butt from overcooked meats too many times to count.
Start the dry brine at least 24-48 hours prior to roasting. The longer the brine, moister the meat.

PS: A year ago we geared up for the holidays with this gingerbread roll with eggnog whipped cream (www.moveablefeast.me/blog/gingerbread-roll-with-eggnog-whipped-cream). Everyone wants a log. [Ed. note: From Blammo™.]

Adapted from: J. Kenji Lopez-Alt, Serious Eats
Number of servings: 10-12

Directions - Butterflying/Spatchcocking Turkey
www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html

Ingredients - Dry-Brine (prepare 24-48 hours ahead of time)

½ cup of Diamond Crystal kosher salt, or six tablespoons Morton's kosher salt
2 tablespoons of baking powder

Directions

Combine ½ cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl.
Carefully pat your turkey dry with paper towels.
Generously sprinkle salt mixture on all surfaces: pinch mixture between your thumb and fingers, hold 6-10 inches above the bird, and sprinkle mixture as evenly as possible. Turkey should be well coated with salt, though not completely encrusted. (NOTE: You will most likely not need all of the salt. In some cases, half will be okay; it depends on the size of your bird and your salt preferences.)
Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 24-48 hours.

Ingredients - Turkey

2 large onions, roughly chopped
3 large carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
8-10 thyme sprigs
1 whole turkey (12-14 pounds), butterflied according to the instructions above, backbone, neck, and giblets reserved (if you're making gravy)
1 tablespoon grapeseed or vegetable oil

Roasting Directions

Preheat oven to 450 °F. Adjust oven rack to middle position.
Line a rimmed baking sheet or broiler pan with aluminum foil.
Scatter onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into the deepest part of the breast registers 150 °F, and thighs register at least 165 °F, about 80 minutes for a 14-pound turkey.
When turkey is done, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature [Ed. note: ROOM TEMPERATURE] for 20 minutes before carving.
Carefully pour any collected juices from roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Presto, gravy.
Carve it!

2 Comments

Pommes Duchesse (French Piped Potatoes)

11/8/2019

2 Comments

Pommes Duchesse. Sounds fancy. Looks fancy. But really, this is simply a fun way of "piping" mashed potatoes into a baking dish, just in time for the Thanksgiving countdown (in my book, never too soon).

These potatoes are an always-requested Thanksgiving staple in our household, and also a perfect accompaniment to any poultry or red meat (as one of our relatives is not fond of turkey). Another regular vegetarian guest annually asks, "You're making the potatoes, right?"

Looking more elegant than regular mashed, they work well for any special occasion, and aren't any more difficult to make. [Ed. note: Don't say this to your guests. Lie. Lie and tell them it took you months to prepare this and those ingrates should kiss the ground you walk on and okay I'll shut up.]

The original recipe calls for piping the potatoes into eight puffs of potato swirls. Those are glorious, and I've made them that way many times, but here I decided to freestyle the swirls and just make a decorative pattern in the baking dish. Either way you decide to do it, it's good.

If you don't have a pastry bag and a piping tip, just spoon the mashed potatoes into the baking dish and create decorative swirls with the tines of a fork. The end result will still be crispy on the outside and soft and buttery on the inside.

However you decide to present them, Pommes Duchesse will be an impressive addition to any holiday (or everyday) feast.

PS: A year ago we were feeling pretty healthy with this butternut squash soup with red curry croutons (www.moveablefeast.me/blog/butternut-squash-soup-with-red-curry-croutons).

Adapted from: Geoffrey Zakarian, The Kitchen (Food Network)
Number of servings: 8

Ingredients

2 pounds (about 4 medium) russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
¼ cup heavy cream
1 stick (8 tablespoons) unsalted butter, plus more for greasing the baking dish
2 egg yolks
½ cup finely grated Gruyere cheese (if you're adverse to Gruyere, try finely grated Parmesan)
Freshly grated nutmeg

Directions

In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10-12 minutes. Drain potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
Heat the cream and ½ stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg.
Preheat the oven to 400° F. Grease a medium baking dish with butter.
Melt the remaining ½ stick butter in a small pot over low heat (or the microwave).
Fill a piping bag fitted with a large-star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter.
Bake in oven until golden brown, 30-40 minutes.

2 Comments

Miso Marinated Chicken

10/16/2019

3 Comments

Most evenings, it's just the BF and I having dinner, so I typically halve recipes.

This is an exception.

The full portions are made here because, well, the leftovers are incredible. It also means that our Marlowe can enjoy some bits with her kibble. [Ed. note: CHIMKINNNN! Yes, I speak dog.] The finished product comes out juicy, flavorful, with a crispy skin.

NOTES:

Skin-on, boneless chicken thighs were used here.
Don't own a grill, so mine are baked in the oven. Included directions for both below.

PS: Last year we were really in an Oktoberfest kinda mood when we broke out the sautéed cabbage with caraway (www.moveablefeast.me/blog/sauteed-cabbage-with-caraway). Even worked in the movie Strange Brew. [Ed. note: Take off!]

PPS: The BF spun off the planet when I made these salted espresso fudge brownies. [Ed. note: CAN I HAVE SOME MORE MAN I NEED SOME ELSINORE BEER TO COME DOWN FROM THE RRRRRRRRR] (www.moveablefeast.me/blog/salted-espresso-fudge-brownies).

Adapted from: Dennis the Prescott
Number of servings: 6–8

Ingredients
Miso Chicken

10 skin-on, boneless chicken thighs
1 cup white miso
1 cup mirin
½ cup sake
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons toasted sesame oil

Pickles

1 English cucumber, thinly sliced
⅓ cup rice vinegar
2 tablespoons sugar
2 teaspoons kosher salt
2 tablespoons sesame seeds

Serving Suggestions

Cooked Jasmine rice
Steamed greens, i.e., baby bok choy
Salad greens
Toasted sesame seeds, sliced green onions, and hot sauce, to serve

Directions
Marinade

NOTE: make the marinade the night before.
Combine miso, mirin, sake, soy, honey, and sesame oil in a bowl and mix well.
Place chicken in a freezer bag and pour in marinade. Chill overnight in fridge (at least 4 hours, but overnight is best). Get a little under the skin, if possible.

Pickles

Combine cucumbers and salt in a bowl, toss, and let sit for 20 minutes. Rinse the salt off of the pickles, then place back in a bowl.
Add rice vinegar, sugar, and sesame seeds, mix well, then cover and chill overnight.

Chicken
Oven Directions:

Preheat to 450 °F.
Line baking sheet with foil and place a flat roasting/baking rack on the baking sheet.
Remove chicken from marinade (discard marinade), place chicken on rack, skin-side down.
Bake 10 minutes, then flip and continue baking 10 minutes, or until crispy on the outside and perfectly cooked through on the inside (reaching an internal temp of 165 °F using a meat thermometer).
If your skin is not crispy, stick it under the broiler and keep a careful eye on it.
Place chicken on counter on let rest for 10-15 minutes. Slice into strips.
Serve alongside your pickles, rice, veggies or salad. Whatever you like!

Grill Directions:

Start your grill according to grill instructions. Set the temperature to 450 °F; allow to preheat, lid closed, for 10-15 minutes.
Remove the chicken from the marinade (discard marinade), then place chicken on grill, skin-side down. Grill, lid closed, for 10 minutes, then flip and continue grilling an additional 10 minutes, or until crispy on the outside and perfectly cooked through on the inside (reaching an internal temp of 165 °F using a meat thermometer).
Slice the chicken into thin strips, then serve alongside your pickles, some steamed rice, veggies, and extra fixings. Delicious!

3 Comments

Baked Yam Wedges with Curry Dip

10/2/2019

7 Comments

“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.”
-Sarah Addison Allen, First Frost

As much as the BF is a California Boy, the Oregon Girl in me loves autumn and the color orange. [Ed. note: Well too much orange reminds me of bad 1970s-era San Francisco Giants baseball.]

These golden babies are a marriage of crispy, sweet and slightly spicy flavors. Super healthy, and great for breakfast, lunch, dinner, or a late-night snack.

Enjoy!

PS: Last year our beloved chocolate rescue lab Marlowe made her blogging debut with these tasty mini-butterscotch apples (www.moveablefeast.me/blog/mini-butterscotch-apples).

Adapted from: Eat Delicious, By Dennis The Prescott
Number of servings: 3-4 side servings

Ingredients
Sweet Potatoes

2 pounds sweet potatoes (garnet yams used here), scrubbed and dried well
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon sea salt

Curry Mayo Dip

¾ cup prepared mayo
2 tablespoons fresh lime juice
1 ½ teaspoons mild yellow curry powder
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
Pinch of sea salt

Directions

Preheat oven to 400 °F. Line a large baking sheet with parchment paper or foil.
Halve potatoes lengthwise, then slice into thick cut wedges (about 8 total per potato).
Transfer wedges to large bowl, add remainder of sweet potato ingredients, and mix well.
Arrange the wedges in a single layer on prepared baking sheet. Bake 40-45 minutes, turning halfway through, until cooked through on the inside and crispy/slightly charred on the outside.
Combine all the mayo dip ingredients in a small serving dish and mix well. Taste and adjust the seasonings, stir, and refrigerate until ready to serve.

7 Comments

BBQ Salmon with Mango Avocado Salsa

9/7/2019

4 Comments

Some San Francisco bay area transplants complain of the "loss of seasons" from whence they came [Ed. note: hey we've got fire, earthquake, mudslide, Cal not getting The Axe...], but won't lie, Septembers are pretty much meteorologically perfect. Warm, but not too warm, and an ideal time to get on with fall food. Hey, it's the Oregon in me.

And this is my gateway meal into fall. The combination of sweet and smoky spices that perfectly complements the salmon, always a hit. We love it with coconut rice, but that's optional.

Now that school has begun, if you're being pulled in a million different directions, you need dinners to be easy. It's not only easy, but I love meals that look fancy enough for company, but yet are super casual, delicious and healthy.

A word about salsas. Mango or tomato salsas are quite common, but don't hesitate to try other fruits and veggies as well. Some of my favorites include: cantaloupe, peach, pineapple, papaya and corn. They all make delicious salsas to accompany meat and fish.

PS: A year ago we launched into autumn with grilled naan, mango chutney pork, chili and yogurt (www.moveablefeast.me/blog/grilled-naan-with-mango-chutney-pork-chili-yogurt).

PPS: Momala's roast chicken was channeled to break last year's Yom Kippur fast, in a decidedly non-traditional style (www.moveablefeast.me/blog/mexican-marinated-chicken).

Adapted from: Pinch of Yum
Number of servings: 4-6

Ingredients
Salmon

1 ½ -2 lbs. fresh salmon
2 tablespoons brown sugar
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon chili powder
Pinch of cayenne (optional)
½ teaspoon kosher salt
2 tablespoons olive oil

Mango Avocado Salsa

2 mangoes, diced
1 avocado, diced
¼ cup minced cilantro
¼ cup minced red onion
Minced jalapeno (optional, to taste)
Drizzle of honey (optional, not used here)
Squeeze of lime juice, a little lime zest
Salt to taste

For Serving

Rice (optional, coconut rice was used here)

Directions
Salmon

Preheat oven to 475 ºF. Line a baking sheet with foil.
Mix the spices and olive oil to make a paste.
Place salmon skin-side down on the baking sheet. Rub paste liberally over top part of salmon.
Place salmon on the middle rack. Bake for 6-10 minutes depending on the salmon thickness and your desired done-ness.
Turn oven to broil and move the salmon about 6 inches below the element. NOTE: do not step away from your oven. Watch the salmon closely and remove when it has a nicely crunchy outer layer (the sugar and spices are partial to burning).
Spoon up some rice, pull off some of salmon, and dollop that mango avocado salsa over the whole thing.

Mango Salsa

Toss all ingredients in a bowl to combine. Taste, adjust.

4 Comments

Roasted Harissa-Spiced Ratatouille

8/27/2019

2 Comments

Dinner guests who visit the house often have some form of dietary restriction: carb-, gluten-, grain-, or sugar-free, vegetarian, vegan, flextarian, only white-meat chicken-eater, allergies (shellfish, nuts, dairy), etc. You know what I'm talking about. I understand. Am a selective eater myself. [Ed. note: Run away run away run away do not comment I want to live...]

However, this summer has been about streamlining, making things as easy as possible. This dinner is the perfect solution. Have to give props to the BF, who suggested that kebabs would be a good accompaniment. [Ed. note: I can't help myself. I like good food, ok?]

This is especially effective for a dinner-party menu. Serve your favorite hummus for appetizers, follow up with two entrees: Roasted Harissa Spiced Ratatouille and Chicken Kebabs. The ratatouille will satiate the vegan guest and be a nice side dish for the carnivores. FYI, this dish is gluten free, grain free, Paleo and vegan.

Have been on a harissa kick lately, adding it to shrimp skewers, lamb patties, and roasted Japanese eggplant. Harissa is a spicy aromatic North African chili paste made out of hot chili peppers (which are often smoked), roasted red bell peppers, tomatoes, garlic, olive oil and spices like cumin, coriander, caraway and mint. It comes in sauce form or paste, as you can see in photo below. I used a mild harissa sauce for this dish, but next time might opt for the paste, which is spicier and more concentrated.

Adapted from: Gourmande in the Kitchen
Number of servings: 4-6

Ingredients

2 medium zucchini, cut in half and again into thick slices (about 2 inches long)
2 red peppers, seeded and cut into big chunks
1 medium eggplant, cut into big chunks (Japanese eggplant used here, but use whatever you can get)
½ red onion cut into chunks
1 teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper
2 tablespoons/30ml extra olive oil
2 garlic cloves, thinly sliced
1 ½ tablespoons harissa paste (harissa sauce used here)
¼ teaspoon ground coriander
1 pint cherry tomatoes. halved
2 tablespoons parsley, roughly chopped
Rice, quinoa, couscous or cauliflower "rice" to serve

Directions

Preheat oven to 425 ºF.
Place the zucchini, bell peppers, eggplant, garlic, salt, pepper, 1 ½ tablespoons of the olive oil, harissa, and coriander in a large bowl and toss to combine. Spread the vegetables on a baking sheet. Place tomatoes with remaining ½ tablespoon olive oil in a separate bowl and set aside.
Roast vegetables for 15 minutes, remove from oven, add halved cherry tomatoes and return to oven for another 15 minutes.
Remove from oven and serve vegetables over whatever starch you desire. Sprinkle with chopped parsley.

2 Comments

Grilled Eggplant Steak with Gremolata & Tomatoes

8/4/2019

2 Comments

Give me nothing but eggplants and tomatoes until summer ends! This meal embodies everything I love about summer produce. Minimal prep and cooking, with exploding flavors. The BF loved it with saffron rice as a complimentary side dish.

Today, we honor both our mom's birthdays (his was the 3rd, mine the 4th), and this weekend we celebrate Marlowe's recovery from cancer surgery. Life is good.

Adapted from: Feasting at Home
Number of Servings: 2-3

Ingredients
Gremolata (Zesty Italian Herb Sauce)

1 cup packed Italian Parsley (small stems are fine)
1–2 garlic cloves
Zest of one small lemon, plus 1-2 teaspoons lemon juice (Meyer Lemon is good)
½ cup olive oil
⅛ teaspoon kosher salt and pepper, more to taste
Pinch chile flakes (optional)

Eggplant

1 large or 2 medium/large eggplants, sliced into ½-¾ inch thick slices (see notes)
Olive oil, salt and pepper for grilling
3–4 tablespoons Gremolata
1 pint cherry or grape tomatoes, halved
Drizzle olive oil
Crumbled goat or feta cheese (optional, but highly recommended)

Directions
Gremolata (Zesty Italian Herb Sauce)

Place parsley, garlic and zest in a food processor and pulse until chopped.
Add oil, salt, pepper and lemon juice. Pulse again, until uniformly combined but not too smooth.
Add chili flakes for a touch of heat, if you like.
Store in a jar in the fridge for up to 1 week.

Eggplant

Preheat grill to medium-high (stovetop grill pan was used here. You can also roast them.
Slice eggplant into ½-inch thick slices. (If sensitive to bitterness, salt both sides and let sit for 15 minutes, then rinse with water and pat dry.)
Brush both sides with olive oil (and salt if not previously) and grill each side for 4 minutes, or until good grill marks appear. Stack in a baking dish or bowl and wrap up tightly in foil so they cook all the way through and become translucent.
Toss tomatoes with a pinch of salt, fresh herbs (if you like), and a little drizzle of olive oil.
Lay eggplant steaks down on a serving platter. Spoon a little gremolata over each one. Top with the tomatoes.
Add crumbled goat or feta, if desired.

NOTES:

Gremolata: If you don't have a food processor, you can chop everything very finely and place into a bowl.
I usually serve ½ of one whole eggplant per person, 2-3 slices.
Alternatively, you can roast the eggplant steaks, although grilling gives them lovely flavor. To roast, prepare the same way, brushed with oil and place them on a parchment-lined sheet pan, in a 425 °F oven for 20-25 minutes, or until tender and golden.

She's back.

2 Comments

Low Carb Sour Cream Lemon Pie

7/21/2019

6 Comments

If you've been reading this blog for any length of time, you know the BF lusts for all things lemon. [Ed. note: LEMONS] Turns out this is genetic, as his Mom was a huge fan of the sour cream lemon pie from Marie Callender's. [Ed. note: Can confirm.] And my Mom loved lemon meringue pie, dare I say almost to the point of being on equal footing with chocolate.

Well this pie isn't just lemony, tart and creamy, it's low carb, as well as sugar, gluten, nut and grain FREE. A perennial favorite, and #GuiltFree.

Broke this out for a client's Fourth-of-July BBQ, along with several other desserts like s'mores bars, ice cream sandwiches, blueberry hand pies, a flag cake and raspberry-nectarine plum cobbler. The pie was swiftly, voraciously decimated down to the last crumb, and most guests were unaware of the ingredients. Tasted like the real deal.

Try it out! Fool your friends! And hope you are all enjoying a wonderful summer.

NOTES:

Each serving has 3.92g NET CARBS. Including the pie crust.
When made for just the BF and me, I cut the recipe in half and make a 6-inch pie with about 4-6 servings. Perfect.
Please see alldayidreamaboutfood.com/ if you have questions on sugar substitutes and the hows and whys of using sugar substitutes in baking. Wonderful blog. The author is diabetic, with a sweet tooth. She knows her stuff!

In other news, a Marlowe update: our beautiful chocolate lab mix is recuperating from a recent surgery to remove a malignant mast cell tumor. So it's a bit like a slumber party in our living room, as we don't want her popping a stitch trying to hop on our rather tall bed. She's doing well and we're counting the days until those stitches are removed, then she can resume chasing squirrels, barking at the UPS guy, jumping on her favorite people, and going on her favorite long walks.

[Ed. note: We thank our family and friends for the kind words and well wishes. Please feel free to click an ad link so we can pay this vet bill! ᕕ( ᐛ )ᕗ ]

Adapted from: All Day I Dream About Food
Number of servings: 10

Ingredients
Low Carb Almond Flour Crust

1 ½ cups almond flour (Bob's Red Mill SUPER-Fine Almond Flour was used here)
¼ cup Swerve Sweetener, either granular or powdered is fine
¼ tsp salt
¼ cup butter, melted

Filling

1 cup heavy cream
4 large egg yolks
⅓ cup freshly squeezed lemon juice
1 tbsp lemon zest
¼ cup butter chilled and cut into pieces
1 tsp lemon extract
¼ tsp xanthan gum (do not use more than this)
½ to ¾ cup powdered Swerve Sweetener (I like my lemon pie tart-used a little less than ½ cup)
1 cup full fat sour cream

Directions
Low Carb Almond Flour Crust

Preheat oven to 325 °F.
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat-bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
Bake until edges are golden brown, about 20 minutes.

Filling

In a large saucepan over medium heat, combine cream, egg yolks, lemon juice, and lemon zest.
Cook, whisking frequently, until mixture thickens, about 5-8 minutes (watch carefully, you do not want it to curdle).
Remove from heat and add butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in sweetener to taste (I like mine rather tart).
Whisk in sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set (the longer, the better, so overnight is best if you can wait that long). It's also awesome if you pop it in the freezer for an hour after being refrigerated.
Top with lightly sweetened whipped cream.