After spending a week in Lyon, France and indulging myself with quiche for breakfast every morning, I swore to myself that I would figure out how to make a more primal homemade version when I got home. Well, after two attempts, I think I’ve got it. It’s not perfectly primal - still uses a lot of dairy - but atleast it’s grain free and much lower in carbs. I based the crust off the cheese crackers recipe and the filling on this quiche recipe.The crust:
- 1 cup almond flour
- 1 tbsp parmesan cheese
- ¼ tsp salt
- ¼ tsp baking soda
- 1 tbsp olive oil
- 1 egg
- 4 oz jack cheese
- ½ tbsp parsley
- ½ tbsp onion flakes
Preheat oven to 350. Mix together the first 4 dry ingredients. Mix egg+olive oil in separate bowl, then combine with dry mix. Add cheese and form into a dough. Grease a round pan and flatten crust until it fills and goes up around the edges (thinner is better, I think). Bake for 5 minutes only.The filling:
- 5 eggs
- ½ cup cream
- 4 oz jack cheese
- ¼ tsp pepper
- ¼ tsp salt
- ¼ tsp nutmeg
Mix all the ingredients together. Pour into barely baked crust. Put into oven for 15 minutes. When it looks pretty well set, sprinkle some parmesan on top and broil on high for a few minutes to get a nice brown top.
I had okonomiyaki at Wagamama in the airport last week, and wanted to see if I could re-create something like it at home. I found a few recipes - 1, 2, 3 and attempted to average them and paleo-zie them. For my ingredients, I combined appropriate amounts of cut up leeks, almond flour, dashi, and eggs. Then I served it alongside wasabi mayonnaise. It was actually pretty great!
I realized that I’ve never really cooked Indian food yesterday, so I decided to give it a shot. As a starter, I made Onion Bhaji with this recipe, substituting almond flour for buckwheat flour. The flavoring from the spices came out great, but the texture wasn’t really what I expected - I think I need more/different flour and oil next time. I also made mint chutney with this recipe, adding ~8 shakes of stevia for sweetness. For the main, I made butter chicken following Everyday Paleo’s recipe and complemented that with some basic cauliflower rice. That was yummy - I might try making it with butter instead of ghee next time to see how that changes the flavor, though.
In my quest to use up overripe bananas, I made these Coconut Banana Pancakes for breakfast. They came out with a light crepe-like texture and a subtle coconut/banana taste. I served them alongside melted homemade chocolate (sugar-free) and melted ghee (I’m out of butter), but my roommate liked their taste so much that he eschewed the accompaniments. As paleo pancake recipes go, this is one of my favorites so far.
We had overripe bananas to use up this week, so I used that as an excuse to try a few new recipes, starting with the banana nut bread from Paleo Comfort Foods. I used chopped almonds instead of walnuts, and nutmeg instead of cinnamon, but it still came out great - I don’t think I could tell the difference between my bread and a standard banana nut bread in a blind taste test.
This week I used this Massaman Beef Curry recipe as a basis for our dinner, substituting bison for beef, and celery root and leeks for the turnips and onions. I served it alongside cauliflower rice fried in coconut oil. It was really yummy, and all my substitutions worked perfectly.
We managed to get a sunny enough day to have a backyard BBQ today, and we had sliders in lettuce wraps, grilled veggies on skewers, grilled sausages, coleslaw, flaxseed crackers, guacamole, chipotle mayo, and cave ketchup. Most of the recipes were from Paleo Comfort Foods, a very BBQ-friendly cookbook. The star of the show was the chipotle mayo, which really added an awesome kick to the sliders and veggies.
Most paleo recipes for cake call for some amount of added honey or maple syrup, as they look at cake as the occasional cheat — but as a challenge, I really wanted to be able to make a chocolate cake with no added sugars at all. I managed it, thanks to this recipe. The sweetness in it comes from dark chocolate (which I substituted with my own home-tempered stevia sweetened chocolate) and mashed bananas. It comes out super dense, to the point where I was worried it would be too solid to eat, but it’s actually really tasty. It goes great with berries and birthday candles.
After very much enjoying the chicken meatza last week, I decided to make it again today - but with a twist. Instead of marinara sauce, I made fennel frond pesto, and topped the pizza with the pesto, grilled fennel, and drunken goat cheese. The combo worked well together, and I think I even like it better than the marinara sauce.
Today we followed this meatza recipe. We used ground chicken for the crust (it cooks up all bread colored), roughly followed this recipe for the pizza sauce, and added sauteed fennel and braised endive for toppings (following recipes in the Victory Garden cookbook). It was really tasty and surprisingly easy to make. Definitely will do again!