Month: March 2013

Paleo Pear Tart

- Elspeth 1 Comment

There is nothing so virtuous as a healthy dessert. You simply drip with righteous glory. Every bite makes you better than everyone else on the planet. Well done, you fantastic son of a B.

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This particular dessert is doubly satisfying, as it also doubles as *drum roll please*… a delicious breakfast! Hoorah!

While it calls for almond extract (one of my favorites), it would be just as tasty with coconut or vanilla extract. I am also tempted to try pureed dates instead of a couple of the eggs, which is a great sweetener/binding agent.

On top is a cinnamon almond yogurt dollop, which was delightful.

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Paleo Pear Tart

from Jen’s Gone Paleo

1 T melted coconut oil
1.5 c almond meal
1 T honey
3 eggs, beaten
1 t almond extract
1 t vanilla extract
2 T rum
1/4 t salt
2 Pears– I went with one green Anjou and one red. Peel and core them.
1 T lemon juice
1/4 c peach preserves, melted slightly in the microwave

Yogurt sauce:

1/4 c greek yogurt
1 t almond extract
1/2 t cinnamon

Preheat your oven to 325. Mix the coconut oil, almond meal, honey, eggs, extracts, rum, and salt in a bowl until incorporated. Pour into a well-greased tart pan (mine is 10 in). Thinly slice the pears to about 1/4 in thickness and keep them in the shape of the pear halves. Fan them out and press them into the dough in the pan, then brush with the melted preserves. Bake for 20-25 minutes or until the crust is firm. Drizzle with the yogurt sauce and serve with joy.

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Crunchy, Crispy Chick Peas

- Elspeth Leave a comment

This is a fantastically tasty, addictive, and healthy snack to have in your back pocket. I ate one can’s worth for dinner a few weeks ago and, although I was stuffed, I didn’t feel the least bit bad about it.

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The key to getting the beans to crisp is to dry them thoroughly before tossing them in the oil-spice mixture. If they are moist then they will not brown and you’ll have a bit of a soggy mess to deal with.

I like them with the below mix of spices, but you can mix it up and go with just garlic-rosemary, maple-cayenne, dill-dry mustard, etc.

Crunchy Chick Peas

borrowed from Menu Musings

1 15-oz can chick peas, rinsed, drained, and dried
2 T olive oil
1T minced garlic or 1/2 t garlic powder
1/4 t red pepper flakes
1/4 t salt (because canned beans are usually salted, be careful with how much you add in)
1/4 t pepper
1/2 t Italian seasonings
1 t chopped fresh rosemary
Grated Parmesan cheese (optional)

Heat your oven to 425 degrees. In a bowl, mix the oil and all of the seasonings except for the rosemary. Add the chick peas and turn to coat them thoroughly. Spread onto a baking sheet and bake for 15 minutes. Shake them up a bit and bake for another 10 minutes, or until sizzling and crispy. Take them out and toss with the rosemary and, if you like, some grated Parmesan cheese.

They will be very hot, so try to resist. I know– it’s very difficult. I burned my mouth because I have the patience of an angry rhino.

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The Best Mac & Cheese

- Elspeth 4 Comments

Today was a workout day. What does that mean to a normal person who does not live inside my convoluted brain?

I get to eat a lot because I’m feeling virtuous! Obviously.

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Mac & Cheese is one of God’s most perfect comfort foods, even though it stretches out your waist band and makes you feel like Jabba the Hut after a few bowls. Most people seem to go for one of these options when approaching this creamy, decadent delight:

  1. Annie’s Organic Bunnies
  2. Cooked pasta + shredded cheese + splash of milk
  3. Cooked pasta + bechamel sauce with roux base and four cheese blend.

What I was hoping for was a middle option that replaced the pathetic flavors of #s 1 & 2 with something just as satisfying, but far more simple, as #3.

Voila. The search is over. Ladies and gents, for your eating pleasure, I give to you:

One Pot Mac & Cheese, a creamy and delicious adventure for your taste buds that will blow your mind and wow your senses. It’s unbelievably velvety and smooth, adaptable to any taste, and– here’s the kicker– it can be made almost borderline healthy! I may be stretching it a bit, but considering what goes into a decent M&C these days…this recipe is practically on Atkins.

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Because you’re cooking the noodles directly in the milk, the starch from the pasta thickens the sauce and makes it so rich that you almost don’t need any cheese. I used very little and supplemented with extra spices and flavors, but I think it would be extra tasty with:

pureed butternut squash mixed in with rosemary and crispy sagecashew milk (for those non-dairy folks) with curry and chickentopped with cayenne pecans and gorgonzola

Mac & Cheese

adapted from a few Pinterest recipes

1 T butter

2 c low fat or skim milk

2 c dry pasta (I used rice pasta and it was lovely)

2 cloves garlic, smashed and broken in half

1  t dry mustard

1.5 t salt

1/2 t garlic powder

1/4 to 1 c shredded cheese (I only used 1/4 c and it was wonderful, but it all depends on your tastes)

In a heavy-bottomed pot put the noodles, milk, garlic, butter, mustard, salt, and garlic powder. Bring to a boil over medium heat, then reduce to simmer. Stir very frequently for 15-20 minutes, until the noodles are tender and the sauce is thick. You may need to add more milk if it gets too thick and the noodles aren’t close to being done. When they’re ready, turn off the heat and stir in the cheese.

That’s it. Ka-blamo. Sprinkle with chives, chopped walnuts, or do what I did and cover it with some sriracha sauce over a bed of mixed greens. Mmm-mm good!

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