Avocado ice cream (sugar free, dairy free)

I have encountered A Problem upon moving to Northern California. That problem is an abundance of delicious locally-made ice cream. Humphrey Slocombe (via Bitter+Sweet), Snake & Butterfly, Bangalore Cafe (their saffron-pistachio is outrageous), Marianne's...I generally resist the siren call of desserts but if I decide to nutritionally off-road with something sweet, 9 out of 10 times it's going to be ice cream. One such time was after I ran the Golden Gate Bridge.

Decent location for a 5k run I guess

I passed by a sweet shop soon after, and was intrigued by a tub of slime green avocado ice cream. I got a scoop and it was one of the best things I've ever tasted; so buttery and rich and sweet and smooth. Back home, I eventually decided to reproduce it.

What's nice about pureed avocado is that it naturally thickens the ice cream base. Usually gelato uses corn starch and ice cream uses lots of sugar syrup, heavy cream, and egg yolks. Avocado is packed with fiber and monounsaturated fat, so while this is still a treat it's a bit more of a sensible indulgence. It also doesn't need to be pre-cooked on the stove, which means it doesn't need to be chilled, which means that you can have ice cream in a hurry!

If avocado ice cream seems strange to you I think you could use this as a base for mint chip or pistachio, anything with a stronger flavor where the green color would not be out of place.

AVOCADO ICE CREAM
Makes about a quart

INGREDIENTS

• Two very ripe avocados
• 1 can lite coconut milk (or use full-fat if you want), chilled
• Juice of half a lemon (about 1 Tbs)
• Equivalent of 1/2 cup sugar (options) (I used Truvia, coconut palm sugar would be delicious)
• 1/8 tsp vanilla extract
• Pinch salt

DIRECTIONS

1. Cut the avocados in half lengthwise. Use a spoon to scoop the flesh out of the skin and into your blender. Add the remaining ingredients and process until smooth.
2. Pour everything into an ice cream maker and freeze according to manufacturers directions. 
3. If you can wait, let it firm up in the freezer for 30-60 minutes before eating. If you leave it in the freezer for very long (say overnight) be warned that it will get rock solid and you'll have to defrost before eating.

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Posted in: dessert

Easy crock pot chicken tikka masala

Apparently "tikka masala" is a pretty vague term. Generally it involves chicken, tomatoes, and Indian spices but there's a ton of variety among recipes. But, this is how I like it. As a bonus, it's incredibly simple to make.

What makes it so easy? First, everything gets dumped into the slow cooker, rather than having to attentively stir and simmer on the stove. Second, the use of garam masala precludes the need to measure out tons of individual spices. Finally, I used a tip that I got from recipes in Slow Cooker Revolution to microwave the aromatics prior to slow cooking to deepen the flavor without having to use the stove. To me, once I start sauteeing and dirtying pans it defeats the purpose of the crock pot.

Usually the chicken for this dish is marinated in yogurt, but in order to keep it dairy-free I just added lemon juice to tenderize the chicken and add some acidity. I didn't bother marinating since everything gets simmered  for so long.

CHICKEN TIKKA MASALA
Serves 4

INGREDIENTS

• 8 boneless skinless chicken thighs (about 2 lbs)
• 1 onion, chopped
• 6 garlic cloves, minced or pressed
• 2 Tbs ghee or coconut oil
• 1 tsp garam masala
• 1 tsp salt
• 1 lemon
• 1/4-1/2 tsp cayenne pepper (depending on how spicy you like it)
• 1 small can (5-6 oz) tomato paste
• 1 10-oz can mild RoTel or a 15-oz can petite diced tomatoes, drained
• 1/4 cup unsweetened coconut cream (I used Trader Joe's) or coconut milk solids (get just the solids as per the tutorial in this recipe) or heavy cream
• 1 small bunch cilantro, minced

DIRECTIONS

1. Combine the onion, ghee, garlic, and garam masala in a large microwave-safe bowl. Microwave it for about 5 minutes, stirring occasionally. I did 1 minute, stir, 2 minutes, stir, then 2 minutes again, stir.
2. Add the tomato paste to the onion mixture (it's easiest to incorporate while the onions are still hot).
3. Dump the chicken in your slow cooker. Squeeze the lemon juice over it and sprinkle with salt. Mix in the onion mixture along with the cayenne and diced tomatoes. Combine everything thoroughly so that the chicken is nestled in the sauce.
4. Cook on low for 4-6 hours or until tender.
5. Before serving, stir in the coconut cream and minced cilantro.

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Posted in: chicken,slow cooker

Moussaka (grain-free, dairy-free!)

Uhhhhmm...hi :)

So, clearly I've not posted in a while. Basically, I just kept putting it off and putting it off and whoa, before I knew it, it'd been months since I posted. Relocating from Florida to California meant forming a whole new routine. I worked back in my rituals for training, taking care of my pups, and so forth, but in doing so I kind of fell out of the habit of blogging. But, it's important to me; I love it and I miss it and it's long overdue that I get back to posting. I found a boxing gym, resumed powerlifting and did a meet, accidentally got addicted to CrossFit oops, found a better way to spend my morning commute, and I'm still eschewing grains in favor of meat and veggies. I'm loving the mountains, the weather, the farmers markets, the ridiculously low-priced artichokes and avocados, the incredible array of ethnic cuisines, and generally enjoying California. So I'm still doin' me, still cooking, still training hard. I just need to share it with you guys :) (As an aside, if you're still reading I'd love it if you leave a message in the comments just so I know that you folks are still out there...)

But enough about me. It's recipe time!

Every time I go to a Greek restaurant, I see moussaka on the menu and I want to order it. Anything with roasted eggplant is a huge win for me. I love it when it gets all brown on the outside and creamy on the inside...top it with cinnamon-kissed lamb and it's Erica-heaven. Problem is, it's normally topped with a bechamel sauce which includes lots of dairy and flour and sometimes breadcrumbs. However, I found inspiration for a solution in, of all things, a pasta recipe on a vegan dessert blog. An "alfredo" sauce based on almond milk, thickened with pureed cauliflower instead of flour? Sounds promising. I also added some eggs for body which worked incredibly well.

This recipe is kind of time-consuming, but it's easy to make, and as a bonus the leftovers taste even better the next day.

MOUSSAKA
Serves about 6

INGREDIENTS

• 1 large or 2 medium globe eggplants (2-3 lbs)
• 1 cup unsweetened almond milk or other milk of choice (I think lite coconut milk would work well)
• 1.5 cups frozen cauliflower
• 1/4 tsp garlic powder
• 3 eggs
• 2 lbs ground lamb (can substitute ground beef, turkey, or a combination...I often use half ground lamb, half ground turkey since lamb is so pricey)
• 1 medium onion, diced (about a cup)
• 4 garlic cloves, minced or pressed
• 1/2 tsp cinnamon
• 1/4 tsp ground allspice
• 1 Tbs red wine vinegar
• 1 Tbs freshly-squeezed lemon juice
• 1 tsp dried oregano
• 2 Tbs minced fresh parsley, divided
• 1 28 oz can tomato puree
• Olive oil for cooking
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 400 F. Slice the eggplant into 1/2" thick rounds. Line a cookie sheet with parchment paper. Brush both sides of the eggplant slices with olive oil, sprinkle with salt and pepper, and bake for about 25 minutes. Remove the eggplant from the oven to cool, but keep the oven at 400.
2. While the eggplant is roasting, make the meat sauce. Heat a bit of olive oil in a large pot over medium-high heat. Add the onion and saute until it is just starting to turn translucent. Add the meat and garlic, breaking up the meat with a wooden spoon. Brown until no pink remains and juices are clear. Drain the grease (I use a turkey baster for this). Add the cinnamon, allspice, oregano, lemon juice, vinegar, tomato puree, and half of the parsley. Bring to a boil, then reduce to a simmer. Cook uncovered on low until the sauce has thickened with no watery puree, at least 10 minutes but preferably 20-30. Set aside.
3. Next, make the bechamel sauce. Bring the cauliflower, almond milk, garlic powder, and a generous pinch of salt to a boil in a saucepan. Once it's boiling, cover and simmer on low for about 15 minutes. Remove from heat and blend with the eggs. I used an immersion blender; first I blended the cauliflower smooth, then blended in the eggs one at a time, working quickly to ensure that the eggs don't poach in the sauce. It will look like a gross foamy mess at this point, but fear not!
4. Brush a 13"x9" pan with olive oil. Layer the eggplant slices on the bottom, slightly overlapping. Spread the meat mixture evenly over the eggplant. Slowly pour the bechamel sauce evenly over the top, pouring carefully to ensure that it doesn't disturb the meat layer and instead stays on top. Bake uncovered for about 25 minutes or until the top is browned in spots. Sprinkle the top with the remaining parsley, cut into squares, and serve.

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Posted in: beef,pork/lamb

Green bean tapas

I like this recipe because Green bean bundles are wrapped in serrano ham (or proscuitto), crisped in a pan, then dressed simply with sherry vinegar (or balsamic) plus a little cracked pepper. That's really about it!

Don't bother dropping lots of money on top-quality ham. Since you're going to cook it, it would be a waste to shell out a bunch of cash. This is probably not an issue if you live in Spain. When I went to Spain, I discovered that you can buy jamon serrano pretty much anywhere. I mean, you can walk into any gas station and get jamon serrano plus a jar of tasty olives. About half the pictures of my Spain trip are of ham. Look!

This one was in some random bar. Just a regular bar, but they have ham hanging off of every surface.

Ham on a stick!

Ham

HAM

OH MY GOD I WANT TO MOVE TO SPAIN SO MUCH

Err...I digress.


GREEN BEAN TAPAS
Servings variable; 20 beans + 1 slice of ham = 2 bundles

INGREDIENTS

• About 10 oz green beans (I used a bag of pre-prepped mixed green and yellow beans from Trader Joe's)
• Package of serrano ham or prosciutto
• Olive oil
• Sherry vinegar or balsamic vinegar
• Freshly ground black pepper
• Coarse salt

DIRECTIONS

1. Pre-cook your green beans. Mine came in a microwaveable bag so I just nuked them according to the directions. Alternately, blanch them in boiling salted water until just tender.
2. Cut each slice of ham in half lengthwise. Roll up about ten beans in each ham slice half. You may use more or less beans depending on their thickness.
3. Heat a bit of olive oil in a pan over medium-high heat. Cook the bundles for 1-2 minutes on each side, until ham starts to crisp.
4. Drizzle the beans with vinegar and top with salt and pepper

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Posted in: appetizer/snack,side dish

Jicama "oatmeal"

Jicama "oatmeal"...brown color is because I added LOTS of cinnamon!

While you certainly won't fool anyone into believing that this is real oatmeal, this is a nice way to have the experience of digging into a hot creamy bowl on a cold morning. It's like cauliflower "rice" or zucchini "noodles" in that regard: it doesn't really duplicate the grain-based food itself, rather, it's a way of preparing veggies in a comforting, familiar way.

I was inspired by this recipe for cauliflower "oats", but I wanted to find a way of nixing the sweetener. Cauliflower is relatively sweet on it's own but has a sulfurous sort of flavor that I think you'd need to mask aggressively. So, I turned to jicama. The flavor reminds me a bit of apples so I went with an apple-cinnamon flavor for this recipe. It took me many, many tries to get this right. If I cooked it on the stove top, the jicama really wanted to stay crunchy unless I simmered it for a very long time. Thus, it seemed more practical to cook it in the slow cooker overnight so that it's ready in the morning.

I used my mini slow cooker; I have not yet tested it with a large model. If you use a big crock pot, let me know how it works. Typically, you want your slow cooker to be at least 2/3 full to prevent overcooking (source), so with a larger model you may need to reduce the cooking time. I'm not sure though! You'll have to try it :) Though with this recipe, I had more trouble with undercooking than overcooking.

This fits the Whole9 meal template precisely: A plate full of veggies, two eggs as a protein source, a bit of fat from the splash of coconut milk and ground seeds, and a bit of fruit. Most of the "fauxtmeal" recipes out there are based on lots of nuts and mashed banana with no veggies at all, so I wanted to provide a Whole30-friendly alternative. That being said, while flax is technically approved, the Whole9 team advises that you only consume it occasionally. So if you find yourself eating this very often I'd probably experiment with other nuts instead. Ground hazelnuts, macadamias, or perhaps coconut flour would be worth a shot, though I've not tested them myself. The other note I'd give to those doing Whole30 is to not go too crazy with toppings. In particular I would not load this up with nut butters, dried fruit, and so forth. Otherwise this is a great and very filling breakfast choice! ETA 1/13/13: I asked the Whole9 time for an "official" verdict on this recipe. It is indeed Whole30 approved, but they recommend some extra protein. You could either add something on the side like a piece of blueberry breakfast sausage, or try stirring an extra egg into the "oatmeal". I haven't tried it myself but I see no reason why three eggs wouldn't work. Additionally, it's a good idea to rotate this breakfast with other more colorful veggies.

JICAMA "OATMEAL"
Serves 1

INGREDIENTS

• 8 oz peeled jicama, cut into chunks 
• 1/3 cup light coconut milk*
• 2/3 cup water
• Pinch salt
• 1" piece of vanilla bean or 1/2 tsp vanilla extract
• 2 eggs
• 2 Tbs ground golden flax seeds (other nuts or seeds may work, but I haven't tried them personally. I would recommend trying walnuts if you avoid flax.)
• 2 Tbs unsweetened applesauce or a fourth of a fresh apple**
• 1 tsp cinnamon
• 1 tsp apple pie spice

*Trader Joe's brand is just water and coconut milk, with no gums or sulfites. Alternately you can mix 3 Tbs full-fat coconut milk with 2 Tbs water.

**I like Granny Smith apples or Granny Smith applesauce, but you can use any variety you like. If you use fresh grated apple, just core the apple wedge and grate the flesh only, discarding the skin.

DIRECTIONS

1. "Rice" your jicama. I did this by putting it in a blender, covering it with cold water, then pulsing until it was in rice-sized pieces. I recommend pulsing and keeping an eye on it to ensure you don't over-process. Then I drained the jicama well in a sieve. You will have about a cup.
2. Put the jicama in a crock pot with the salt, water, and coconut milk. If using vanilla bean, cut it in half lengthwise, scrape out the seeds, then put the seeds along with the pod in with the jicama. Cover the slow cooker tightly, and if yours has a steam vent, plug it up with a chopstick. Cook on high for at least overnight, but ideally for 12-24 hours. If you cook for fewer then 12 hours it will still have a bit of a crunch.
3. Before you go to bed, you can combine the ground flax or walnuts with the cinnamon and apple pie spice to have it ready in the morning.
4. When you are ready to eat, remove and discard the pod from the vanilla bean. Beat the eggs with the applesauce or apples and, if using, vanilla extract. Stir it into the crock pot rapidly. Continue stirring until the mixture is thickened and the eggs are no longer runny. Turn off the heat, stir in the ground nuts/seeds and spices, then serve with the toppings of your choice.

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Posted in: breakfast

Beef Stroganoff (grain free, dairy free!)

Beef stroganoff over sauteed cabbage

I got a really great deal on a whole beef tenderloin, the catch being of course that I had to butcher it myself. I got a whole bunch of steaks, but was also left with a large flat tip that looked like it would lend itself nicely to slicing and sauteeing. If you don't want to spend the money on tenderloin or the time on butchering a whole one, you could certainly substitute sirloin or another tender cut.

This recipe is adapted from one in Cook's Illustrated. I used my dairy-free coconut "sour cream" in place of the dairy in this recipe. You can see a step-by-step tutorial for making it if you scroll down on this page. The gravy is thickened with just a touch of arrowroot or tapioca. I did add a splash of vermouth but you could easily substitute white wine vinegar if you are doing Whole30 or similar.

BEEF STROGANOFF
Serves 2-4

INGREDIENTS

• About a pound of sliced beef tenderloin or sirloin
• 8 oz crimini or white button mushrooms, wiped clean, stems trimmed, and mushrooms quartered
• Half an onion, finely chopped
• 2 cloves garlic, minced or pressed
• 1/2 cup beef broth
• 1.5 tsp dry mustard powder
• 1 tsp tomato paste
• 1 tsp arrowroot or tapioca flour
• 2 Tbs vermouth or white wine, or 1 Tbs white wine vinegar mixed with 1 Tbs water
• 1 recipe dairy-free sour cream as per the tutorial on this page
• Fat of choice for sauteeing (I used ghee)
• Salt and pepper to taste

DIRECTIONS

1. Heat a Dutch oven on medium-high heat. Saute the beef in your fat of choice until nicely browned. Set aside, season with salt and pepper, and cover. Meanwhile, microwave the mushrooms on high for 5 minutes to eliminate some of the liquid before sauteeing.
2. Add a bit of extra fat to the pan and saute the onion and mushrooms until the onion is soft and translucent and the mushrooms are browned. Add the garlic, tomato paste, and mustard and saute for about 30 seconds longer.
3. Add the wine (or diluted vinegar) and beef broth. Bring to a boil, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and simmer for 2-3 minutes or until thickened. 
4. Sprinkle the arrowroot or tapioca over the top of the sauce, then mix it in. Add the beef plus any accumulated juices and simmer for a minute to meld flavors. Turn off the heat and swirl in 1/4 cup of the dairy-free "sour cream" (you will have some extra left over for topping). Taste and add more salt and pepper if desired.
5. Serve with an extra blob of sour cream over sauteed cabbage, cauliflower "rice", or another veggie to soak up the gravy. Garnish with minced parsley and/or paprika if desired.

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Posted in: beef

Cocoa caramelized onions, plus 10 ways to enjoy chocolate on Whole30!

Cocoa caramelized onions with grainy mustard on chicken andouille, along with some lacinato kale and a fried egg.

Apparently, whether or not to give unsweetened cocoa the Whole30 seal of approval was a subject of debate. You can read a detailed discussion of the pros and cons here, or you can read an elegant summation in this comment. It seems that the final verdict is that cocoa is fine as a spice, but not if it is used to duplicate chocolate desserts, even if said sweets are made using Whole30 compliant ingredients like fruit. Personally, I am crazy about chocolate, and I love learning to enjoy it as an ingredient that adds richness and depth to entrees instead of relegating it to dessert. Given that a lot of folks are doing a January Whole30 to ring in the new year, I present you with a new recipe, along with...

10 Ways to Enjoy Chocolate on a Whole30

1. Cocoa caramelized onions (pictured above)
   I love the natural vegetal sweetness of caramelized onions. They take a while to cook, so sometimes I'll make a big batch on a Sunday to have around and add to eggs, meat, and other dishes. They marry perfectly with cocoa powder. You can serve these on a spicy sausage like I did, or they'd be great on steak, pork chops, burgers...pretty much anything!
   
   Directions: Just halve an onion pole to pole and thinly slice both halves. Heat a bit of coconut oil or ghee in a skillet on medium heat and add your onion. Sprinkle it with salt, cook until onions begin to soften, then turn down the heat to medium-low and cook until dark brown and sticky. When done, turn the heat to high, deglaze the pan with a tablespoon of water, then add a teaspoon of dark cocoa powder. Stir well and serve!
2. Slow cooker chicken mole
   
   Make a big batch of shredded chicken meat, then keep it around to eat on taco salads, with Mexican "rice", or in fiesta bowls. 
3. Chocolate Chili from The Clothes Make the Girl
   
   I've made this recipe dozens of times, and it never disappoints. Instead of simmering on the stove top, I put it in the crock pot on low, and just start with less liquid.
4. Cocoa toasted cauliflower, also from The Clothes Make the Girl
   
5. Brewed chocolate
   
   I found this when I was looking to cut back on my caffeine consumption but still wanted a hot coffee-esque drink. Brewed chocolate is to hot cocoa as wine is to grape juice. It's cacao nibs and husks brewed in a French press for a complex chocolatey flavor. It is NOT sweet, thick, and creamy like Swiss Miss, it's much more subtle. It's especially nice with a bit of coconut creamer. I've had Crio Bru but you can also buy it from Choffy or Chocolate Alchemy.
6. Cocoa chili rubbed scallops with chocolate citrus vinaigrette
   
   If I made this as a meal instead of an appetizer, I'd probably just serve them over a salad instead of making endive boats.
7. Cacao nib crusted steak
   
8. Mixed green salad with whole citrus and cacao nib vinaigrette
   
9. Seared pork tenderloin with cocoa spice rub
   
10. Cocoa-infused sweet potatoes from PaleOMG
    
    If, like me, you don't really do sweet potatoes, I'm sure you could substitute some kind of orange squash.
11. This is #11 because it is too close to a dessert to be Whole30 approved, but it is a nice "sensible indulgence" to have after the fact: frozen bananas pureed with cocoa for chocolate banana "soft serve"!

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Posted in: side dish