Monthly Archives: December 2013

Condiments

My Version of Mima’s Green Chutney

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Mima, Shameer’s East African grandmother, makes this amazing chutney that is served with every meal she’s made me. If you’re wondering what type of cuisine that’s closest to, it’s Indian food including meat, but no pork. This chutney is traditionally served as a hot sauce or condiment for Indian food, like Americans and their ketchup. I’ve also used it to dip carrots and cucumbers. If you add your favorite oil, it also makes a great salad dressing. You could also mix it into your favorite recipes for some added spiciness. Mima mixes it into almost all of her Indian dishes.

Mima doesn’t have a Vitamix, so she grates her garlic and ginger ahead of time and stores it in vinegar to have on hand for making this chutney quickly. My Vitamix purees the garlic and ginger whole, so I don’t have to worry about that step. She also used store bought lemon juice, and washes out her blender with the lemon juice to get the last of the chutney from the blender. Personally, I don’t bother, as fresh lemon juice is a pain to make, and I don’t want to make extra for this step. You can also vary the spiciness by keeping more seeds in the serrano or adding in a different pepper. Be careful not to touch your eyes!

My Version of Mima's Green Chutney
 
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Ingredients
  • 5-6 medium sized cloves of garlic
  • 1 inch of ginger peeled
  • ½ cup of fresh lemon juice (about 4 lemons)
  • 1 serrano pepper
  • 1 tsp of sea salt
  • 1 tsp of black pepper
  • 2 bunches of cilantro (you can include stalks)
Instructions
  1. Squeeze fresh lemons.
  2. Peel garlic and ginger.
  3. Cut serrano pepper in half and scoop out most of seeds. The few seeds left will be plenty of heat.
  4. Blend ingredients in Vitamix. If you don't have a Vitamix grate garlic and ginger ahead of time (about 1 tbsp each) and then add to regular blender with more lemon juice as needed to blend ingredients.

This post is on Healing with Foods Friday

Soups

Paleo Leftover “Creamy” Garlic Soup

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I have a ton of leftover Vegan Garlic and Rosemary Mashed Cauliflower from Thanksgiving. So I decided to add some leftover homemade chicken bone broth, and got a delicious “creamy” garlic soup that is dairy free.

Paleo Leftover "Creamy" Garlic Soup
 
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Ingredients
  • 2 cups of chicken bone broth
  • 1 cup of garlic and rosemary mashed cauliflower
  • sea salt and black pepper to taste
  • fresh chives (optional garnish)
Instructions
  1. Mix ingredients together, blend in Vitamix if necessary.
  2. Add to a pot, and heat over stove.
  3. Add sea salt and pepper to taste.
  4. Add chives as garnish if desired.

This post is in the Paleo AIP Recipe Roundtable.

Paleo AIP Recipe Roundtable
Paleo AIP Recipe Roundtable
Paleo AIP Recipe Roundtable
Sides

Paleo Thanksgiving Stuffing

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paleo-thanksgiving-stuffing

To make this recipe, I based it on two recipes. My Nonni’s (grandmother) recipe and (my mom’s friend) Carol’s recipe. Carol’s stuffing uses exact measurements, Nonni’s does not. For my reference, I’ve included the original recipes:

Ingredients
l loaf of dried bread
4 stalks celery
2 onions
1tablespoon poultry seasoning
1 tsp thyme
3/4 stick butter
3/4 cup chicken broth
(nonni adds 2 eggs)

Directions
1. Saute onions, celery (nonni adds carrots like a mirapeaux) in butter.
2. Add poultry seasoning (nonni adds parsley).
3. Chop up bread and add to saute in bowl.  Add eggs and broth until moist.
4. Bake at 350 for 35 minutes.

Paleo Thanksgiving Stuffing
 
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Instructions
  1. Make dried bread cubes from paleo almond muffins.
  2. Saute onions, celery, and carrots in coconut oil.
  3. Take sausage out of casing and add to saute mixture.
  4. Once cooked, add dried "bread" cubes, to saute mixture.
  5. Then add chicken bone broth until cubes are moist. Add more broth if necessary.
  6. Add mixture to casserole dish, then mix two eggs into mixture.
  7. Bake at 350 degrees fahrenheit for 35 minutes.
Notes
The total time for this recipe assumes you have homemade chicken broth and homemade dried paleo bread cubes.
Nutrition Information
Serving size: 6-8