Smoked Gouda Almond Flour Scones with Tarragon and Thyme (Paleo/Primal)

Hello hello my friends! Today was Day 1 of the 30 Day Fitness Challenge. I’ll post about that shortly in a separate post.

But, before we get into the running, I wanted to share this quick little recipe. It’s a riff off of the Nom Nom Paleo Scones which I made a while back with a couple tweaks. Those scones are sweet, but these are savory and stuffed with smokey gouda cheese.

Smoked Gouda Almond Flour Scones with Tarragon and Thyme (Paleo)

  • 3 cups of blanched almond flour
  • 1 1/2 teaspoons of baking powder
  • 2 tablespoons of fresh tarragon, chopped
  • 2 tablespoons of fresh thyme, chopped
  • 1 teaspoon of cracked black pepper
  • 1/4 cup – 1/2 cup of smoked gouda, chopped into small cubes (add more cheese as you see fit)
  • 1 teaspoon of black truffle oil, or truffled cheese
  • 4 tablespoons of butter
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of honey
  • 2 eggs, whisked
  1. In a large bowl, combine the almond flour, baking powder, chopped herbs and cracked pepper
  2. Grate the butter into the almond flour mixture, until the butter is evenly distributed in the mixture
  3. Stir in the cheese
  4. In a small bowl, whisk the eggs, honey and vinegar
  5. Stir the wet mixture into the almond flour until just combined
  6. Divide and shape into scones
  7. Place on a parchment lined baking sheet. You should have about 6 to 8 good sized scones
  8. Bake at 335F for 25 minutes, or until golden brown
  9. Store left overs in the refrigerator, and bake for a few minutes to reheat and re-crisp when desired.

Enjoy!!!

The Cold Brew Cacophony

For the past few years I’ve seen an increasingly large number of food posts harking the benefits of cold brewed coffee. The smoothness, the ease, the deliciousness… and you what to know what?

I DISAGREE.

I don’t drink coffee much. In fact, I made it through 3 years of boring, coma-inducing law lectures and I didn’t drink more than half a dozen cups. However, I can tell you what delicious coffee tastes like and it is NOT cold brewed.

Still, as a child of science (so many, many scientists in my family) I went about a quest for cold brew coffee this week. My kitchen counter was scattered with pitchers to soak ground coffee, coffee grounds, bags of good coffee, and filters. I made 3 batches of cold brew. Each, less satisfying than the last. I even froze coffee ice cubes to stir in so that no extra water would dilute my brew… and still. Nothing that knocked my socks off. The rich notes of caramel, dark chocolate, and that distinctly coffee flavor were just not present in my cold brews. I ended up with weak representations of coffee and  nearly an entire bag of coffee gone for a few tepid sips of light caramel coffee. And… before you tell me I need to use more beans,  I will tell you I did my research and I went about my cold brew in a methodical manner, and I am just not impressed.

So. This is my little discordant shout about cold brewed coffee… It’s just not all it’s cracked out to be.

I will tell you that my favorite method for good, strong, and delicious cold coffee is to French Press your favorite darkly roasted beans. Put it in a glass pitcher and chill it overnight. In the morning, pour out the amount you desire and shake it with cream (or milk, or condensed milk!) and enjoy. It’s the best way to get the darkly caramel-y coffee that is chilled and delicious. Throw some ice cubes in there on truly hot days.

Summer Ribs and Avocados

This morning, I woke up, ran through my chores at the speed of light before bolting out the door. I have been getting a little stir crazy, so I went to the mall and tried on a number of fun little outfits. I love shopping, and today I had a blast trying on some really fun little summer outfits. I decided after trying on a candy-colored striped dress that it was time for guacamole and some summer barbecue. Nothing says “summer” like a pile of perfectly caramelized ribs and a whole  bunch of zesty guacamole and chips.

So I went to the store… they were having a sale on avocados. 10 for $10!!! So I gathered 10… that is I think I gathered 10! Because when I got home I realized I miscounted and had 11… I think I “stole” and avocado!

Anyway… Today I tried a different method of cooking my ribs. I alternate between the dry rub I wrote about HERE and wet barbecue sauce where I cut up the racks into segments. Anyway… the point is today, the ribs came out absolutely tender and succulent with just the right amount of crisped fat and bubbly barbecue sauce so I thought I would share! The method is easy peasy, but remember to crack a window or run a fan because the heat from the oven definitely makes the kitchen quite warm!

Easy Peasy Oven Baked Pork Ribs 

  • Baby Back Pork Ribs
  • 2 tablespoons of salt
  • 1 tablespoon of cracked black pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of chili powder
  • Barbecue sauce (any variety!)
  1. Preheat the oven to 400F
  2. Rinse and pat the ribs dry
  3. Mix together the salt, pepper, paprika, and chili together.
  4. Sprinkle on both sides of the ribs
  5. Lay ribs on rimmed baking sheets, meat side down.
  6. Cover the entire sheet tightly with foil
  7. Bake ribs in foil wrapped baking sheets for 1 hour and 30 minutes, or until ribs are tender
  8. Drain fat
  9. Return ribs, meat side up, to pans
  10. Brush with barbecue sauce and bake at 375F for 30 minutes, until bubbly and delicious
  11. Serve!

I didn’t take pictures, because I’m a bum these days… but there is a picture of the finished ribs on my instagram… so check that out HERE

Gingery Grilled Avocado and Steak Salad

I’m sure you guys have gathered that I LOVE steak, avocado, and ginger… so naturally I put them all together in this salad for lunch. With ice cold tea, this was the perfect springy lunch. I splurged and bought an organic, grass fed Australian steak.

  • 8 ounces of good steak
  • 1 avocado
  • 3 slices of ginger
  • 1 bunch of arugula (or other lettuce)
  •  1 bunch of sugar snap peas
  • Salad dressing of your choice
  1. Sprinkle steak with good salt and grill. I like mine rare, so I grilled accordingly.
  2. Once your steak has been grilled, let it rest
  3. While the steak is resting, brush the avocado and ginger with a little olive oil. Grill for just a few minutes
  4. Arrange the salad in your favorite bowl and sprinkle with your favorite salad dressing.

*The grilled ginger is rather bitter, but tossed with the salad it imparts a light gingery flavor.

🙂 Enjoy!

 

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Crisp Salad with Feta, Olives, and Basil

After eating soup and soft hot foods to help kill my cold, I was really craving something fresh, crispy, and refreshing. This salad satisfied my craving, and the remaining leaves of lettuce have been quickly gobbled up with zesty dressing. Since this isn’t much of a recipe, I’ll leave you with a list of the ingredients and a couple pretty pictures of my salad

Crisp Salad with Feta, Olives, and Basil

  • Iceberg lettuce
  • Feta cheese, crumbled
  • Sliced black olives
  • Shredded basil
  • Thinly sliced fennel
  • Sliced carrots
  • Coins of roasted sweet potato
  • Avocado
  • Cherry tomatos
  • Italian dressing

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Double Dose of Vegetables Pad Thai

I went to Thailand last year, and for someone who had not really appreciated Thai food, I came back with an extremely healthy appetite for Thai food. Unfortunately, New York is not a bustling metropolis that contains much Thai food (please correct me if I’m wrong! I haven’t been able to find anywhere to remotely resembles delicious Thai food!).

My sister introduced this recipe to me a year ago, and it has been on steady rotation in my cooking repertoire. The recipe is simple and the result is a stunningly delicious rendition of Pad Thai. You can find the complete recipe at Health-Bent, an extremely well written and thought out Paleo blog with gorgeous pictures and recipes. Health-Bent’s Paleo Pad Thai.

Here are some pictures from my latest run at Paleo Pad Thai.

 

I normally make a double batch and store it in the refrigerator in 1 serving portions. I just grab a container at a time and toss it with some grilled shrimp or chicken over high heat and eat! Quick and delicious way to get your protein and vegetables in one delicious bowl!

Oh… and in case you find yourself in Bangkok? This is the Pad Thai I am raving about! It is seriously amazing.

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You can find this Pad Thai in Bangkok at  Pad Thai Thip Samai (aka Pad Thai Pra-Too Pee). Located at Khaosarn Road. Here is the address and website:  313 Mahachai Road, Phra Nakorn (http://www.thipsamai.com/)

Mascarpone Chicken Salad with Lettuce Cups and Sweet Potato Circles

I have been sick for over a week, and have spent a great deal of time sleeping… but yesterday I was feeling so stir crazy from not having left the house in so long. My first stop was the grocery store… I was planning on browsing at the mall, but I broke out in a cold sweat from just driving to the grocery so I came home right after.

I have been thinking a lot about mascarpone cheese lately… I thought about fluffing it with ricotta and making cheesecake or whipping it with maple syrup and peach preserves to make a decadent frosting for pancakes. I thought a lot about what I would do with mascarpone… but when it came down to it I chose something simple where the delicate flavor of the cheese would be unexpected and delicious.

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I’ve written about chicken salad here before shortly after my friend Jon visited, and this recipe is quite similar. However, as will all chicken salad recipes, this is really more of a suggestion than a recipe. It’s infinitely adaptable to suit your tastes, and if the mascarpone isn’t your style you can always use plain greek yogurt or the standard mayo instead.

I served mine with crisp lettuce leaves and roasted sweet potato, but feel free to use bread or wraps!

Mascarpone Chicken Salad with Lettuce Cups and Sweet Potato Circles (Kaprise Kitchen original)

  • 1 pound of chicken tenderloins
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of your favorite salad dressing (I used balsamic vinaigrette)
  • 3 stalks of celery
  • 3 carrots
  • 1 bunch of basil
  • ½ cup of mayo
  • ½ cup of mascarpone cheese
  • 1 tablespoon of mustard
  • salt/pepper
  • 1 head of iceberg lettuce
  • 2 medium sweet potatoes
  • 4-5 tablespoons of olive oil

I wrote these directions in the order that I made my meal, so while the circles bake you can assemble the rest of your meal.

  1. Wash and slice the head of lettuce in half. Submerse the halves into cold water. Cover and refrigerate. (This helps your lettuce perk up and stay crisp)
  2. Heat your oven to 400F. 
  3. Peel and slice the sweet potatoes into 3/4 inch coins (thinner if you want a faster baking time).
  4. Toss the sweet potato with olive oil and salt. Roast at 400F for 30 minutes, or until golden and soft. (See more about roasting vegetables here)
  5. Heat a little olive oil in a nonstick pan.  Toss the chicken in the Worcestershire and salad dressing.
  6. Lay the chicken tenderloins in the pan flat and cook at medium heat until cooked completely
  7. Remove the chicken from heat and allow it to cool.
  8. Wash and peel the carrots and celery (no peeling for the celery!!). Wash the basil and remove any woody stems.
  9. Dice the carrots and celery. Chop the basil into small pieces.
  10. Let the vegetables rest for about 10 minutes in a clean dishcloth to remove any excess moisture.
  11. Chop the chicken into 1/4 inch cubes.
  12. In a bowl, combine the chicken and diced vegetables and basil.
  13. Add the mascarpone cheese and mustard and stir until the mixture is evenly coated.
  14. Salt and pepper to taste
  15. Add tablespoon increments of mayo until the desired consistency and flavor is achieved. (You may choose to simply use mascarpone, but I found it just a bit too rich and sweet for the salad.) You may also add more mustard as needed.
  16. Pop the chicken salad into the fridge while you gather the rest of the ingredients.
  17. Remove the sweet potato from the oven and allow it to cool.
  18. Gently drain and spin (or shake) the moisture from the iceberg lettuce.
  19. Arrange plates with iceberg lettuce cups and coins of roasted sweet potato. Top each with a tablespoon or two of chicken salad and a basil leaf for presentation.
  20. Serve!!!

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Thank you so much for visiting. I hope you enjoyed this recipe! Let me know if you decide to try it! Or if you would like to share your chicken salad recipes!!!

xoxo -H

Teeny Milk Biscuits

Years and years ago I remember reading about this place in the South that made legendary biscuits. I remember reading in the article that the key to the biscuits was a specific type of flour… White Lily. Anyway, I recently dug up the recipe online, and in a strike of luck I just happened to have milk in my refrigerator when the mood struck me to make these biscuits.

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I have been trying to cut down on the wheat in my life, but I do have a soft spot for fluffy biscuits. I especially like my biscuits slathered in good butter and tart jam. Since the presence of milk is rare in my refrigerator, it was even more auspicious that I happened to have a tablespoon of peach apricot jam and extra Kerrygold butter to smother my little biscuits with.

Teeny Milk Biscuits (adapted from the Carriage House Recipe)

  • 2 cups of White Lily flour (I’m sure you can use all purpose here, but you may need a bit more milk)
  • 4 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 2 tablespoons of sugar
  • 5 tablespoons of good quality butter, popped in the freezer for 15 minutes
  • 3/4 cups of milk (more as needed)
  1. Combine flour, baking powder, salt, and sugar in a mixing bowl
  2. Dip your chunk of butter into the flour mixture and grate it into the flour mixture, dipping as you go to prevent sticking to the grater
  3. With a whisk, stir the mixture together and pop the whisk up and down until the grated butter and flour resembles coarse crumbles.
  4. Add 1/4 cup of milk at a time, until the dough is combined into a soft dough. Add a tablespoon or two more to achieve the proper consistency. Your dough should be cohesive, but soft and sticky
  5. On a well-floured surface roll out the dough. Fold into third and roll out until 1/4 to 1/2 inch thickness is achieved.
  6. Cut with a small round biscuit cutter. I used a 1 1/2 inch diameter one for perfectly petite biscuits.
  7. Place on a parchment covered sheet and brush the tops with another tablespoon or so of milk.
  8. Bake at 400F for 15 -20 minutes until perfectly golden brown
  9. Serve immediately with butter and jam.
  10. These keep well in a sealed container for up to 1 week, be sure to let them regain their crisp with a quick visit back in the oven for 10 minutes at 400F.

I imagine these biscuits would also be perfectly delicious in a more savory application – scale back the sugar and throw in a little cheese and spice for a savory biscuit! Let me know how yours turn out!!

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Steak Salad with Mint and Shaved Goat Cheese

After months of putting off using the bike my sister gifted me, I finally got it out and took it for a good, long ride. Turns out, biking is super fun. I did 9 miles in 40 minutes and felt great. My knees definitely appreciated the break.

Anyway, after working out I bought a mini salad spinner and whipped up some salad. I thought I’d share what I made.

Steak Salad with Mint and Shaved Goat Cheese (Kaprise Kitchen original)

  • 3 ounces (or more) of cold steak, thinly sliced
  • 2 cups of arugula
  • 1/2 cup of mint leaves, stems removed
  • 2 small cucumbers, sliced
  • half a dozen shavings from a block of cheese, I chose Midnight Moon goat cheese
  • a drizzle of your favorite dressing
  1. Wash and spin your arugula and mint
  2. Arrange the salad greens in a large bowl with the steak and cucumber
  3. Shave the cheese over the top and drizzle your favorite dressing on top.

Easy Peasy and delicious. The mint definitely adds a unique punch and freshens up the salad.

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Spiced Pea Stew

I don’t really like the idea of pea soup. I find it is always a bit too creamy or sweet or weird. Anyway, it was raining yesterday and I felt like soup. I was going to make chicken-something-something soup with some leftover chicken I had in the freezer, but then I found two bags of sad little peas and immediately changed my mind.

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This soup isn’t pretty… but it sure beats the hell out of those weird pea soup recipes you see. It’s chunky, spicy and just delicious.

Spice Pea Stew (Kaprise Kitchen Original)

  • 3 cups of frozen peas, rinsed under cold water
  • 1 medium onion, diced
  • 1 cup of chopped beet greens (you can use spinach, kale, or any other green you would like)
  • 3 stalks of celery, diced
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of spicy pepper flakes
  • 3 tablespoons of butter (or olive oil)
  • 1 teaspoon of salt
  • 1 teaspoon of cracked black pepper
  1. In a heavy bottomed pan, melt butter over medium heat
  2. Saute onions until soft and translucent
  3. Add beet greens and continue to saute over medium heat until soft
  4. Add in celery and peas
  5. Smoosh (hehe… smush? squish?) the peas with the back of a ladle. I squish about 1/2 so that there is texture to my stew (Alternatively, you could blend 1/2 of the mixture with an immersion blender or other device for a smoother texture).
  6. Add all of the spices (you may want to add in increments so that you can adjust accordingly). Taste, and adjust the seasonings as needed.
  7. Just cover the vegetables in filtered water, cover and bring to a boil
  8. Lower the temperature and simmer for 20 minutes
  9. Serve and enjoy!

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