Tag Archives: grain-free

braised lamb shanks

Braised Lamb Shanks

Most people have never eaten, or even considered eating, lamb shanks. Let me rephrase: Most AMERICANS have never considered it. Because, certainly, they’re common enough in the rest of the world – particularly the Mediterranean and Middle East. For some reason, though, lamb has an odd reputation in America and most Americans seem afraid of going anywhere near it.

My grandmother immigrated from Scotland, land of sheep, so my mother grew up eating plenty of lamb. And, therefore, I did too. But I’d never made shanks until about 10 years ago when my mother found this recipe and started making it. And I was instantly in love.

I love a good roasted leg of lamb as well as the next (non-American) person. But these shanks are now my favorite form of lamb. They are so tender – just falling off the bone, melting in your mouth, tender – and full of exquisite flavor. Probably because they’re so common in the middle east, this recipe has tons of spices.

braised lamb shanks

Don’t be scared! It looks like a lot of flavor, but I promise you it’s PERFECT.

The thing with shanks is that they have to cook for a really long time to make them tender. There’s a pretty strong facia (or whatever) covering all the meat that needs to be cooked slowly to tenderize them. This is not a meal you can whip up in half an hour. So, this is a meal for a day off or a weekend. Or if, like me, you do your work at home it can be an any-day-of-the-week meal! But it’s especially good on cold, rainy, or blustery days. The perfect warm-your-bones sort of meal!

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frozen mexican hot chocolate

Frozen Mexican Hot Chocolate

Have you ever had Mexican hot chocolate? It’s our favorite on cold snowy days, especially after coming in from playing in or shoveling snow. It’s basically hot chocolate with a sprinkle of cinnamon and cayenne pepper. Sound strange? Well, it’s delicious! And you can feel the slight heat of the hot pepper all the way down your throat, so that you’re warmed from the inside out. It’s perfect!

I’d never considered turning that into ice cream until I saw this recipe by Homemade Mommy. But as soon as I saw it I KNEW it was a great idea. So I decided to try it.

I used her recipe, but then changed it up to accommodate ingredients I had on hand and my personal preferences. The verdict?

A really sweet, creamy chocolate ice cream with a cinnamon twist and a surprising slight afterburn of heat from the cayenne. As soon as it was done, my husband and daughter descended on the kitchen with spoons to greedily scrape out every last bit from the canister. So, yeah, it was a hit!

And, if you leave out the eggs and tapioca starch/gelatin, this is a perfect recipe for Mexican Hot Chocolate on those cold snowy days! (You can use all milk instead of half cream for hot chocolate.)

You can see the original recipe here, or you can print out my slightly altered version.

frozen mexican hot chocolate

As with any sweet item, consume with caution if you’re particularly sensitive! This only has 1 cup of sweetener for 6 cups of dairy, though, so it’s not so bad.

Frozen Mexican Hot Chocolate
Author: 
Recipe type: dessert
 
Ingredients
  • 3 cups whole milk
  • 3 cups heavy cream
  • ⅔ cup coconut palm sugar
  • ⅓ cup honey
  • (can use any combination of honey, maple syrup, palm sugar, or sucanat that adds up to a cup)
  • 1 Tbsp molasses
  • 1 cup cocoa powder
  • ¼ tsp cinnamon
  • ⅛ tsp cayenne pepper
  • pinch of salt
  • 2 Tbsp gelatin or tapioca powder (optional - helps make a smooth, creamy texture)
  • 6 egg yolks
  • 2 tsp pure vanilla extract
Instructions
  1. Combine ½ cup of the milk along with the cocoa and spices in a large pot. Whisk until completely combined.
  2. Add in the rest of the milk, cream, eggs, palm sugar, honey, and molasses and whisk together. If using tapioca starch, add this now as well.
  3. Cook over medium heat, stirring constantly, until bubbles start to form on the edge of the pot and the mixture starts to thicken.
  4. If using gelatin instead of tapioca powder, slowly whisk it in now.
  5. Turn off the heat and stir in the vanilla.
  6. (Hint: If you don't have enough cream, you can use more milk and less cream, and then once you turn off the heat stir in several Tbsp of butter to make up for the cream content.)
  7. Taste, and if it's not sweet enough for you add in more sweetener or some drops of Stevia extract.
  8. Put the mixture in the refrigerator to chill several hours, until completely cold.
  9. Pour into an ice cream maker and follow the manufacturer's instructions.

 

Bruchetta topping

Bruschetta Topping

I don’t like tomatoes. Raw, I mean. I never really have – though I’m able to tolerate them much more now than I did when I was younger.

So WHY do I love this so much?! I don’t know. Maybe there’s some sort of magical process that happens when balsamic vinegar and garlic meet raw tomatoes. Some sort of voodoo alchemy that turns something I otherwise can’t stand into something I can’t get enough of!

This, really, is all the endorsement you need about how amazing this recipe is. If even tomato-hating me likes it you know it’s good!! It’s good on top of buttery toast (like I’m about to show you.) It’s good on top of chicken for Bruschetta Chicken. It’s good with chunks of fresh mozzarella mixed in as a salad. You can take this as a starting point and use your imagination about it!

This is what you do.

Take some olive oil and drizzle it around a pan. Like 3 Tbsp or so.

Bruchetta topping

And add in about 5 minced garlic cloves and cook them until they just start to turn golden.

Bruchetta topping

Now pour the garlic together with EVERY SINGLE DROP of that garlicky olive oil in a bowl.

Bruchetta topping

Chop up some red onion and tomatoes. This can be cherry tomatoes cut in half, or larger tomatoes cut into chunks. I found these gorgeous yellow and red babies at the farmer’s market, so that’s what I used. Dump them in the bowl and stir around.

Bruchetta topping

Chop up plenty of fresh basil and stick it in. Mmmmm! Fresh basil is the bomb.

Bruchetta topping

Sprinkle in some salt and pepper, and then drizzle in some balsamic vinegar.

Bruchetta topping

Now you taste. Does it need more vinegar? More basil, salt, or pepper? Add it in!

Bruchetta topping

As I said above, you can use this in lots of different ways, not just traditional bruschetta. Use your imagination! But if you’re wanting bruschetta, this is what you do to make it miraculous.

Get a loaf of bakery bread. For this diet it will have to be a whole grain bread. I haven’t had luck with finding 100% whole wheat breads at the bakery that I like, so I usually compromise and buy one that has whole wheat as the first ingredient, but also has white flour. This seems to work fine for me as long as I don’t overdo it. You have to be the judge of what works for your body!

Slice it up. Then melt several Tbsp of butter in a pan. Preferably the same pan you used to cook up the garlic so that you can take advantage of all that garlic goodness!

Bruchetta topping

Then stick the bread in the pan and cook until nice and golden brown. Flip it over and toast the other side too. (Though the second side won’t be as golden since most of the butter was soaked up by the first side.)

Bruchetta topping

Spoon the tomatoes on top and devour. It’s messy. I’d advise you not do this in front of people you’re trying to impress.

Bruchetta topping

Ohhhh. Glorious.

Bruchetta topping

 

Bruschetta Topping
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 pints cherry tomatoes (or equivalent amount of larger tomatoes), chopped
  • small red onion, chopped
  • 5 cloves garlic
  • about 3 Tbsp olive oil
  • about 4 Tbsp balsamic vinegar
  • about 15 leaves fresh basil, chopped
  • salt and pepper to taste
  • Loaf of whole-grain bakery bread
  • butter
Instructions
  1. Heat olive oil in a large pan and add in the garlic. Stir and cook until the garlic just begins to turn golden. Pour into a large heat-safe bowl.
  2. Add chopped tomatoes, onion, and basil into the bowl and mix.
  3. Drizzle in the balsamic vinegar and add salt and pepper to taste.
  4. Taste it and adjust ingredients as you want.
  5. Melt about 3 Tbsp butter, or enough to generously coat the bottom of the pan, in the same pan in which you cooked the garlic.
  6. Place as many slices of bread as will fit in the pan and cook until golden. Flip and cook until toasted on the opposite side. Repeat until all the bread you need is done.
  7. Alternatively, you can serve this topping on top of grilled/sauteed chicken, or add in chunks of fresh mozzarella and eat as a salad!

 

marinated pork chops

Balsamic Marinated Pastured Pork Chops

The farm that hosts our CSA, Snipes, is just about 2 miles from our house. It’s an old farm that has been in the Snipes family for 8 generations!! Our entire region used to be farmland, but theirs is the only one left, still standing after all these years right in the middle of urban sprawl. It’s really something of a miracle. So when they announced last spring that they were starting animal shares (for grass-fed/pastured meat, milk, and eggs) I jumped on board! It’s really pretty cool that, now, the meat we eat is raised just down the road from where we live.

We bought a pig share and a cow share, since they were the most affordable, and it’s been great to be able to see those animals grazing around. It’s a real comfort to know without a doubt the condition my meat is in. It’s not only important to me for humane reasons, but also for health reasons. 

Here are the piggies. They forage free in the brush, and are moved every couple months or so to get new land to dig up!

snipes pigs

Compare that to the way factory farmed pork and ham that’s sold in the supermarket is raised. How healthy do you think these animals really are, cooped up like that, eating only grain (which is probably GMO)? Pigs aren’t supposed to eat grain – they’re supposed to eat roots and bugs and plants. And the meat from animals that eat their natural diet is exponentially healthier for us!!

Pigs confined in metal and concrete pens

And here’s one of the cows, grazing away happily.

cow

We started getting our pig share in the early summer, and an interesting thing happened. As we were eating our first pork chops I was intimately aware of the animal that had died so that we could have that meal. It wasn’t just some anonymous “meat” from the store – it was an actual animal I had met. So in our blessing before dinner I mentioned it, and asked that God help us not take for granted the lives that give us our food.

I’ve also found myself being very conscious of not wasting any of it. I want every morsel to be eaten or used to make soup or something. I find myself wanting to honor the life of the animal by not wasting it.

So it’s all been an interesting – and I think beneficial – change in how we view the meat that we eat.

Okay. So down to the recipe. (After all, that’s really why you’re here, right?)

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carolina pork BBQ

Crockpot Carolina Pork BBQ

I grew up in Arkansas, in a small town that was half an hour away from an even smaller town that had the best BBQ in the galaxy: Craig’s Bar-B-Q. The food is so good there that when John Edwards was running for president he had his tour bus go out of the way to make a stop at this place. And DeVall’s Bluff (where Craig’s is located) is not the sort of town you accidentally go through. It’s out of the way no matter where you’re going. But, the BBQ at Craig’s is so good that it’s totally worth it.

It’s the kind of place that the term “hole in the wall” was made for. If you didn’t know what it was, there’s no way you’d stop there and think, “I’ll buy something from this place and put it in my mouth.” It looks like a complete dive on the outside, and the inside isn’t any better, with old dark wood panelling and tables that wobble without the random things shoved under the legs, and a general atmosphere of shabbiness.

craig's bbq

But once you bite into one of their sandwiches, you don’t give a fig about the wobbly tables or the grease-stained walls. You just want another one.

This is my husband enjoying his Craig’s BBQ. He grew up in Pennsylvania, and had literally never had a proper BBQ sandwich before this moment. He didn’t KNOW he’d never had proper BBQ before, but he knew it the minute he bit into one of these babies. (Incidentally, why is it impossible to find decent BBQ north of the Mason Dixon line? I have never understood this. But it’s true.)

craig's bbq

I miss those BBQ sandwiches. Fiercely. It’s probably just as well that living in the Northeast only leaves me with pale imitations of BBQ, because this way I’m not really tempted by anything. The sugars in these sauces are pretty over the top. I tried to make my own BBQ sauce without (or with greatly reduced) sweeteners, and it was just not worth it. At least not when I’m remembering the magic that was Craig’s.

So I decided to try to go a completely different route and attempt a Carolina BBQ instead.

Carolina BBQ is vinegar based, instead of ketchup/molasses based, so it’s much easier to figure out a reduced-sweetener version. Also, I don’t have fond childhood memories of Carolina BBQ embedded in my head making me dissatisfied with anything that’s not exactly authentic, so I can play around a bit more.

(If you have fond childhood memories of Carolina BBQ dancing around in your head, I have no idea how this will hold up for you. We thought it was delish. But you’ll have to judge for yourself!)

This recipe does have some whole food sweeteners in it, but not much. What makes BBQ good is that combination of sweet and tangy, and so it’s impossible to leave it out altogether. However, it’s not much, and this recipe will be just fine for people who aren’t affected as much by whole food sweeteners, or who have gotten their inflammation under control and are just maintaining now. This recipe is simple in that it doesn’t take much work at all. But it’s time consuming since it involves a lot of brining and slow cooking. So plan ahead! 

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zucchini brownies

Grain-Free (and amazing!) Zucchini Brownies

Zucchini. Tons and tons of zucchini. I like it and all, especially in Creamy Shrimp Linguine,  but really…how much zucchini can one person eat? And yet I keep getting it in my CSA share.

So last night I went on a search for things to do with my abundance of zucchini, and as soon as I saw the idea for this recipe I knew I wanted to try it. As in, immediately.

So immediately, in fact, that when I discovered I was short on cocoa powder (gasp! horror!) I sent my 12 year old daughter out to the neighbors in her pajamas in search of some. At 9:00 at night. And when those neighbors weren’t home I sent her back out to the other neighbors to ask them. That’s how desperate I was to do this thing.

Ah, children. God’s little way of helping us do all the unpleasant, embarrassing things we don’t want to do ourselves.

Fortunately that neighbor was home, and awake, and in possession of cocoa, and willing to give me some. (Thanks, Tracy!) So I plopped in all the ingredients – changing up some things according to my whim at the moment – baked it, let it cool for about 20 minutes, and….

zucchini brownies

Oh. My goodness.

So good! It’s not necessarily like my old Baker’s Chocolate recipe that had 2 cups of sugar in it – but it is hands down the best attempt at better-for-you brownies I’ve ever tried. (And, believe me, folks, I’ve been TRYING.)

Before now, none of my attempts were at all worthy of sharing with you guys. But this one totally is.

What makes it special is that it’s really fluffy – spongy and springy – and yet at the same time is really, really moist. It just kind of dissolves in your mouth. And so chocolatey! Really, really chocolatey. There’s no hint of the zucchini in it at all, except for the fact that it’s so wonderfully moist and tender.

zucchini brownies zucchini brownies

Also, this recipe has no flour. At all. Of any kind. It just has almond butter as the main ingredient!

I’ve been able to have foods like this, made with whole food sweeteners, just fine recently. (Well, I had to go through a detox after vacation, but after that I was fine.) Not everyone will be able to, though – in the beginning I wasn’t. So if you’re still sensitive to any kind of sweetener be sure to tread carefully with this! But if you’re able to have whole-food sweeteners in moderation, then this is definitely a recipe to try out!

What else are we supposed to do with all those zucchinis this time of year?

zucchini brownies

Grain-Free (and amazing!) Zucchini Brownies
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • 1 cup natural almond butter
  • 1 cup zucchini, grated VERY fine
  • ½ cup pure maple syrup
  • ¼ cup honey
  • 10-15 drops liquid Stevia extract, or to taste, optional (I used Trader Joe's organic)
  • ⅓ cup cocoa powder (preferably dark)
  • 2 oz unsweetened chocolate, melted
  • 1 egg
  • 2 tsp pure vanilla
  • 1 tsp baking soda
  • pinch of salt
  • ½ cup chopped pecans (or whatever nut you prefer)
  • 1 tsp espresso powder (optional)
Instructions
  1. Mix all ingredients except Stevia together in a large bowl. (Make sure the zucchini is grated finely if you want to disguise it thoroughly!)
  2. Taste the batter, and if you think it needs to be sweeter add more honey or 10-15 drops of Stevia extract.
  3. Grease an 8x8 baking dish with butter or coconut oil, and then pour in the batter.
  4. Bake at 350 for 35 minutes.
  5. Let cool slightly before cutting into it, or it will fall apart!

 

dressing

Balsamic Vinaigrette Dressing

I was in Whole Foods the other day to bulk up on my spelt supply (since flour from their bulk bins are lots fresher than the packaged stuff on the shelves) and on my way in I was stopped by someone giving free samples in the entryway.

I didn’t really want to stop, because we all know that the real price of those “free samples” is being guilted into buying the thing afterwards. There’s this unspoken, “Hey, I just gave you free food and you’re NOT going to buy my product?! What kind of rude ingrate are you, anyway?” thing that happens. But he was very persistent about his invitation to sample his wares, in a way that made me feel rude to just sweep by.

“You have to try some of this salad dressing!” he said. “It’s personally made and bottled by my family with all natural ingredients. What kind do you want to taste?”

He had little cups with a few pieces of spinach in each one, and different dressings on top.

“Well,” I said, “it depends on what’s in it.” I thought I was being clever, here, because I was fairly certain that I wouldn’t be able to eat what was in the dressing. Sure out.

“Just olive oil, balsamic vinegar, lemon juice, dry mustard, and salt!” He answered. Drat!

So I tasted it, and it was good!

I told him so. “Mmm, good!”

He grinned, sensing a sale. “I have a goal to beat the world record for most salad dressing sales in one day, and I just know you’re going to help me out!”

“There’s a record for the most salad dressing sales in one day?”

“There’s a record for everything.”

Huh.

“So, what kind do you want? They’re only $6.50 each! All natural, and supporting a family business!”

“Ah, em…” I hedged. “I’ll, ah, think about it and come back.”

His face fell and every trace of affable humor disappeared. He looked pretty ticked off, honestly. Granted, his assumption that I wasn’t actually going to return was right, but still. You need to retain your salesman mask, man. Come on, now.

I felt bad. (Because I have this whole problem where I want people around me to feel good about everything, which is basically an impossible thing to do.) But there was NO WAY I was going to pay $6.50 for that dressing! I mean, oil, vinegar, lemon, mustard, and salt? Do you know how CHEAP that is?

His sales pitch of “see how simple this is” actually is only proof for how simple it is to make it yourself.

What’s that? You don’t think it’s easy to make dressing? Let me tell you a little story.

Last spring I chaperoned a field trip with my son’s class to Snipes, the farm near us. After they took a tour, the kids picked lettuce and then stuck a bunch of stuff in a blender to make dressing.

Did you catch that? A crowd of 9 year olds stuck a bunch of stuff in a blender and made dressing. See?! So, you now have no excuses.

And, they all loved it. I heard kids left and right saying, “Can I have more?” and “This is the best salad ever!” So I took a picture of the recipe that was hanging on the wall.

recipe

Anyone can do this. You literally take all that stuff, stick it in a blender, and blend away until it’s nice and creamy. That’s it.

I pretty much stick to the recipe. For the herbs, I just put in whatever sounds good that I have on hand fresh. Sometimes I don’t put any in at all. Sometimes I add lemon juice. You pretty much just start with the basic ingredients, taste, and go from there. I’ll also add a little water to thin it out a little, and that seems to help it not get so solid (and makes it more pourable) after being in the fridge.

But, it’s seriously simple, and seriously yummy. If you’ve been looking for a basic salad dressing that doesn’t have all the sugars and non-food ingredients of store bought, this is it!

dressing

Yum yum!

dressing

Note: I usually double or triple this recipe so that I have it for a while. A single recipe will serve 4-6 people, but not leave any left over.

Balsamic Vinaigrette Dressing
Author: 
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • ⅓ cup olive oil
  • 3 Tbsp balsamic vinegar
  • ½ Tbsp grated parmesan cheese (the kind from the deli section, not the stuff on the shelf!)
  • 1 garlic clove, minced
  • ⅛ tsp salt
  • ⅛ tsp fresh ground pepper
  • 1 tsp water (omit if using lemon juice)
  • Optional: 1 tsp fresh herbs (whatever you have on hand)
  • Optional: 1 Tbsp maple syrup
  • Optional: Juice of a lemon (if you have it on hand)
Instructions
  1. Take all the ingredients, put them in a blender, and blend until they're nice and creamy. Unless you have a super-high-powered blender, mince the garlic first or it won't chop up right. That's it. You can experiment with different vinegars (red wine, apple cider, etc.), different kinds of herbs, things like mustard, or whatever else sounds interesting to you.