Chorizo-Stuffed Baby Bella Mushroom Bites (Paleo!)

I’m in vacation prep mode! Also known as that hypervigilant, excited  and stressed out stage of trying to wrap things up prior to leaving for an extended period of time. AKA walking around in circles hoping I get something done.

The end of last week was nice. I did a really good yoga workshop — a Full Moon Yoga session on the rooftop of Hockessin Athletic Club. It was beautiful — not too hot, not too difficult, and really grounding. Friday, during the actual full moon, I enjoyed a nice dinner at a friend’s house, right before the storm came. There was fun, there was wine, and I sprayed a lot of Full Moon Mist on everyone’s heads. Obviously, the last part was the icing on the cake… heh.

I’ve been trying to get the last bit of ideas out of summer cooking before I go into full Fall-Mode. My second job (White House | Black Market) is starting to get their new clothes in, and it HAPPENS to be my favorite color… RED! and then LEOPARD! If y’all only really knew how I love clothes… you’d know that every new season that comes in is like Christmas for us that work there. And then the actual holiday clothes come, and we all get hysterical.

In the spirit of embracing my KSQ roots, this recipe is all about the mushrooms. My personal favorite appetizer bite! I feel like these even go one step further to highlight the strong Latino presence with some spicy chorizo… definitely a crowd pleaser. Bring to your next summer BBQ!

Chorizo-Stuffed Baby Bella Mushroom Bites (Paleo!)

Prep time: 20 min

Cook time: 25 min

Ingredients

  • 2 containers of baby bella mushrooms, rinsed, patted dry; stems and gills removed
  • 1 lb of ground chorizo
  • 1 medium sized yellow onion, diced
  • 1 red bell pepper, stems and seeds removed and diced
  • 1 heaping tbsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • salt and pepper, to taste

Directions

  1. Preheat oven to 400 degrees. on a greased cookie sheet (or cookie sheet with wire rack), scatter mushrooms face up. bake for 15 minutes to allow the juices to release.
  2. Once semi-cooked, remove from heat, drain any water that has shed from the mushrooms, and set aside to cool.
  3. Meanwhile, as your mushrooms are cooking, heat 1 tbsp of your preferred fat (I like olive oil) in a large skillet over medium high heat. Add your onions and peppers, and sauté until browned, stirring occasionally — about 7-8 minutes. Remove from heat and allow to cool. Leave oven on.
  4. Once your onion/pepper mixture is cooled, add to a large mixing bowl with your chorizo and mix thoroughly. Add your parsley and garlic powder, continuing to mix.
  5. Once thoroughly mixed, grab a bit of chorizo mixture that matches the size of the mushroom you’re looking to fill — the diameter should be no wider or thicker than your mushroom, so the ratio is even. Press into the mushroom to secure the chorizo mixture, and reshape if need be. Space mushrooms evenly on another greased or parchment-lined cookie sheet.
  6. Bake in oven for 25 min, or until chorizo is cooked thoroughly and starts to brown Don’t worry if the mushrooms sweat further — this won’t impact their flavor, and they typically dry out a bit once removed from heat. Serve immediately.

Enjoy!

-S

Taco-Spiced Turkey Stuffed Poblano Peppers (Paleo!)

Ah, Mondays.

Not just any Monday – the Monday that I go back to work after having a week off. These are the worst kind of Mondays, but honestly… this one wasn’t so bad. I had so much fun at the beach, but I’m glad to be back. I didn’t get as tan as I had hoped, but I think it’s because I panicked when I would get overheated and spray SPF 70 all over myself. Note: overheating does not mean my skin is burning. Idk, there was a lot of wine involved.

Side note: I am wildly allergic to conventional sunscreen! It’s no fun. I had no idea until my late 20’s that the rash I’d get on my armpits, inside elbows, back of my knees and hips was not because “it was hot outside” – I am allergic to avobenzone and oxybenzone. These ingredients create chemical reactions on your skin that filter UVA rays and converting them to energy less harmful to your skin. (source)

Oddly enough, I have topical allergic reactions when using sunscreen that contains this, so I’ve experimented with mineral based sunscreen and I found one that doesn’t turn me into Casper while I still get a safer tan. One I don’t like? Alba Organics mineral sunscreen, in the green tube. If we’re being completely honest, that shit sucks.

Cue the angels! I stopped at the local surf shop on my way home from the beach and picked up my new favorite. It’s called Raw Elements Daily Lifestyle lotion, SPF 30. To be completely honest, I wish I found this sooner. The crappy thing about zinc sunscreen is that Casper hue, and if you rub this stuff in enough, you don’t get it. Plus, it stays on for a loooooong time, so if you’re like me and forget, you’re good. Plus PLUS, it does not harm the oceans, seas, rivers and lakes, so that’s my favorite part 🙂 Check it out here.

Back to food. Last week I decided to make some goodies, I have yet to post them. One of the glorious things were these peppers. These PEPPERS. You could absolutely make them vegan and sub in some crumbled tempeh or soy and a pinch more spices, and I think that would just be phenomenal. Enough with the talking, let’s dine.

Taco-Spiced Turkey Stuffed Poblano Peppers (Paleo!)

Prep time: 20 min

Cook time: 40 min

Serves: 3-4

Ingredients

  • 1 lb ground turkey
  • 1 medium yellow onion, diced
  • 2 large tomatoes, diced; or one 15oz can of diced tomatoes with chilies
  • 1 ½ tbsp taco seasoning
  • 4 poblano peppers, tops sliced off, ribs and seeds removed
  • 1 container of sliced cremini mushrooms, chopped
  • ¼ cup of fresh cilantro, chopped (for garnish)
  • optional for non-paleo eaters – cheese and sour cream, for serving

Directions

  1. in a large skillet, add 1 tbsp of your preferred fat and sauté your onions over medium heat until translucent, about 5-6 minutes. Add your mushrooms and continue to cook until the moisture has evaporated, another 2-3 minutes.
  2. Add your turkey and sauté until fully cooked, another 6-7 minutes. Add your tomatoes, juice and all, and continue to cook.
  3. While there’s still moisture in the pan, add your taco seasoning and stir, covering the contents of the pan. Set aside to cool.
  4. Preheat your oven to 375 degrees. While it heats up, stuff your peppers with your turkey mixture, ensuring they’re full by pressing the turkey mixture into the pepper with a spoon or fork.
  5. Place in a greased baking dish and bake for about 35-40 minutes, until pepper has wilted and turkey has browned.
  6. Garnish with your preferred toppings (cilantro, and sour cream/cheese, if using). I squeezed some lime over the top of mine before eating 🙂

Enjoy!

-S

Buffalo Turkey Meatballs (Paleo!)

Winner, winner! TURKEY DINNER!

Happy Monday, y’all. This has been one of the Monday-est Monday’s ever. I’ve been waiting for the weekend for what feels like 12 years. Then all of the sudden it’s Monday. That, and the days are made progressively longer by doing the whole keto thing. If you aren’t familiar with Ketosis and the Ketogenic “diet”, definitely read up on it… here is a good book to start.

I think what’s most interesting about this “diet” is that most people compare it to the Atkins diet. If you recall, Atkins was popular in the 90’s and I think everyone’s parents tried it at least once. It was controversial because of the “war on Fat”, when Ancel Keys proclaimed that eating fat made you, well, fat. That is so false. The link of consuming fat with heart disease was actually filled with incorrect inferences and cherry-picked information, and people just stuck with it. After all, if people don’t want to “be fat”, why would they eat it? And down the slippery slope we go.

The Ketogenic Diet and Atkins are similar in that they reduce carbs, but are done so a bit differently. The ketogenic diet was founded back in 1924 by Dr. Russell Wilder of the Mayo Clinic, and he used it to treat epilepsy. It focused on high fats, a fair amount of protein and the low carbs familiar with Atkins. By reducing your carbs as a source of energy, your glycogen reserves are depleted (as your body can only store that for +/- 48 hours), and it turns to fat as a means of energy consumption. Your stored fat is converted into ketones, which your body uses for energy. This is beneficial if you’re trying to lose fat, but also if you have a difficult time managing your blood sugar, as this increases your insulin sensitivity and lower your glucose levels.

The Atkins diet also reduces carbs, but does so in a step-based process that allows you to reintroduce carbs back into your diet as a form of weight maintenance. The science is the same as the ketogenic diet, but the perception behind this diet was that it was a quick fix, and that you risk gaining your weight back upon eating a high amount of carbs again.

To each their own — I feel better, stronger and I have more clarity when I eat fewer carbs, so that’s what I stick to. with that said… these were born out of a need to eat Frank’s Hot Sauce. I love Frank’s hot sauce, I love buffalo anything. That, and while my brother was home from college, I wanted to make him something that tasted “late night drunk food”, but didn’t leave you feeling like a slug when you woke up.

Ladies and Gentlemen, I present to you… Buffalo Turkey Meatballs. Yaammm.

Buffalo Turkey Meatballs (Paleo!)

prep time: 20 min

cook time: 25 min

Makes about 12-14 meatballs

Ingredients

  • 1 lb ground turkey breast
  • half container of sliced brown mushrooms, chopped
  • 1 small yellow onion, finely chopped
  • 1/2 cup Frank’s Red Hot Sauce, plus separate 1/4 cup set aside
  • 1 heaping tbsp ghee
  • 1/2 tsp salt (this is conservative), plus more to taste
  • 1 egg, whisked
  • 2 tbsp almond flour
  • 2 heaping tbsp scallions, green and white parts, sliced thin

Directions

  1. In a large skillet, heat a tbsp of oil or your preferred fat over medium heat. sauté onions until translucent, about 5-6 minutes, stirring to prevent burning. Add your mushrooms and sauté for another 4-5 minutes, until soft. remove from heat and allow to cool.
  2. In a large mixing bowl, mix together your turkey breast, mushrooms, onions, egg, almond flour and scallions. Lastly, add your hot sauce.
  3. The mixture may be quite wet — if you feel you need to add more almond  flour, do so 1 tsp at a time until the mixture is able to hold its shape when rolled into a meatball.
  4. On a cookie sheet with a greased wire rack, set your meatballs about 1-2 inches apart. The rack is optional — I find that these run a bit as the moisture burns out, and I don’t like to drain my cookie sheet halfway through to get them to crisp. Bake until starting to brown, about 20-25 minutes.
  5. Meanwhile, as the meatballs are baking, mix together your remaining hot sauce and ghee. Season with salt, to taste. Drizzle over the meatballs and serve.

Enjoy!

-S

Matcha Green Tea Cupcakes (Paleo)

Spring Equinox. Mercury retrograde. Snow. Rain??? Cold?? No, not that bad.

There’s so much going on !??!! One of these days soon, I’m going to get my life together and get organized. I just need some time, sigh. On a brighter note, the snow that came Wednesday is melting rapidly. The birds are out, and it looks like it’s going to stay in the 40’s and 50’s for the next two weeks. It’d be lovely if it got into the 60’s, but I’m afraid to ask.

I stocked up recently on all my favorites from Athleta recently (thank you work for providing me a gift certificate for an award I received!), and I am absolutely loving my new  tank tops. You can find them here! They’re stretchy but not too tight, and they come in great colors. I’m excited to use them for yoga, lifting, etc.

Not a whole lot of other things going on with me, just dropping in to remind you to remember your intentions for Spring, stay true to yourself, be kind to yourself and others, and have fun! There’s no reason these days to not enjoy yourself every now and again. Stay tuned for more delicious recipes this weekend… for now, here are some matcha green tea cupcakes.

Matcha Green Tea Cupcakes (Paleo)

Prep time: 20 min

cook time: n/a

serves 3-4 as a meal, 6-8 as an app

Ingredients:

For the cupcakes:

  • 2 1/2 cups almond flour
  • 1/4 cup melted coconut oil
  • 1 tbsp almond milk
  • 1/2 cup raw honey
  • 4 large eggs
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 1 tsp matcha green tea powder

For the icing:

  • 1 1/2 cups raw cashews soaked in filtered water for at least 4 hours**, drained, rinsed, and gently dried
  • 2/3 cup coconut cream chilled*
  • juice from one lemon, about 2 1/2 tbsp
  • 2 tbsp coconut oil, room temperature (solid)
  • 1 tbsp vanilla extract
  • 1/3 cup of maple syrup, plus more to taste
  • pinch of ground sea salt
  • 1/2 tsp of matcha green tea powder

Directions:

  1. preheat oven to 350°F. Line a 12-cup muffin pan with paper cups.
  2. In a food processor, blend cashews on high until they form a paste. Scoop the excess paste down from the sides to ensure the mix forms properly.
  3. Add remaining ingredients and continue to blend or process on high for 2-3 minutes until the mixture is creamy. Refrigerate until using, for up to 24 hours.
  4. In a large bowl, combine the eggs, almond milk, honey, vanilla, and then coconut oil. Slowly add your almond flour, baking powder and salt. Distribute your batter evenly among the cups. Bake for about 20 minutes until risen and firm to the touch. Remove from the oven, transfer to a rack and allow to cool completely before frosting. You can either frost with a spoon, or with a pastry bag.

Enjoy!

-S

Zesty Southwestern Egg Salad with Avocado (Paleo)

This week has been a great lesson in attitudes.

The last few days/weeks have brought nearly unbearable cold to not only the Northeast, but to pretty much the entire country. We’ve also had some incredible fodder to fuel our griping, if we’re looking for it. Iguanas and turtles are cold-stunned in the south, cities in the north are flooding and then freezing, and any time spent on the internet gets you incredibly upset, whether you’re looking at the news, Hollywood, or social media with people’s ridiculous antics.

If you’re like me, you’re thinking…

…So where am I supposed to go for some enjoyment? Good question.

I don’t really watch TV, but I’ll be darned if I don’t know who’s being chastised for taking misstep in attempting to stand for women’s’ rights in Hollywood. (I still like you, Justin)

I try not to watch the news unless it’s the weather, but wouldn’t you know it, The Trumpet is all about his fancy words and superior intellect… as is everyone critiquing him. (Not saying this is undeserved…)

I try to stay in my lane on Instagram and Facebook, but everyone’s either sick, depressed, or complaining. (I feel you, I do). Where to turn?

Well, I guess the easy answer is to unplug and ignore, but that’s a lot easier said than done… so I’ve adopted a different approach. It’s an unfavorable one, because it requires work on your own part rather than everyone else’s. It’s called an attitude adjustment, and I’ve been working on mine all year. Go me!

What do I really mean by this? I suppose you could take from it whatever you wanted, but it’s as simple as it sounds. Of course it’s easy to complain about how cold it is outside, but essentially, your complaining won’t raise the temperature. It won’t make you warmer, it won’t lower your heating bill, and it won’t make your friends happier by telling them you’re angry at the weather. Instead, make an active effort of something positive, such as “Wow! I’m really cold. At least I have this warm coat, though!” Sounds cheesy, yes? That’s because you haven’t looked at the positive enough recently to recognize that it’s always there.

Real life example… let’s say you’ve come across a cute video of a puppy and a parrot playing together on someone’s kitchen floor. They’re gently sparring and giving each other doe eyes, and suddenly your bubble is popped by the droves of comments from internet experts whose expertise seemingly includes canine and avian behavior, human social psychology, and they are also apparently attorneys when met with conflicting thought? If you can get over the surprise of how qualified these folk are in life and lucky you are to hear their riveting opinions and commentary, realize this: you’ve not yet stoked the fire in this conversation, and you have no investment in it. You’re lucky enough that their small actions have not genuinely impacted you, so keep on scrolling. I know very few people that actually get involved in these intellectual and emotional internet mud puddles, but don’t take it to heart what goes on. Make an impact in person, and make it a point that your next outward act stems from kindness and positivity.

You’d be pleasantly surprised by finding how much of a difference it can make in your life if you start by shifting your point of view on things. you’ll worry less, stress less, and won’t feel as bogged down by others’ energy. Try it out!

In the meantime, try my zesty take on an old classic — Southwest inspired (PALEO!) Egg salad. It’s got a great flavor… I hope you like it!

Zesty Southwestern Egg Salad with Avocado (Paleo)

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Prep time: 20 min

Cook time: 20 min

Serves 3-4

Ingredients

  • 6 large hard-boiled eggs
  • 1/4 cup red onion, finely minced
  • 1/2 of one large ripe avocado, peeled and mashed
  • 2 heaping tbsp of Primal Kitchen Mayonnaise
  • 1 tsp Dijon mustard
  • 1 medium jalapeño, finely chopped; ribs and seeds removed
  • 2 heaping tbsp of fresh cilantro, finely chopped
  • juice of half a lime
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • salt and pepper, to taste (I used approx. 1/4 tsp of each to start, and added more to my preference

Directions

For the hardboiled eggs:

  1. Fill a saucepan large enough to fit your eggs in a single layer. Cover with at least 1 inch of cool/room temperature water over the eggs, and bring to a rolling boil.
  2. Once eggs have boiled for approximately 30-45 seconds, cover with a secure lid and remove from heat. Let stand for 15 minutes. Once cooked, place eggs in a bowl with ice and water to stop from cooking further. Voila!

For the Salad:

  1. In a large mixing bowl, mash avocado thoroughly with a fork.
  2. Using an egg slicer (like this one*, my favorite :)!), slice the eggs in two perpendicular directions and add to the bowl.
  3. Next, add your mayonnaise, mustard, jalapeño, cilantro, lime, onion and garlic powder. Mix thoroughly.
  4. Add your salt and pepper last — sometimes the spices give enough zest where you don’t need as much salt as you think you do!

Enjoy 🙂

-S

 

 

*By clicking this link, I may receive compensation through product referral. You will not pay a different price as a result — but it would sure be great if you bought it through my recommendation! 🙂

Veggie Pad Thai (Vegan)

Happy 2018, friends!

What a whirlwind it’s been… already back to work. With the temperature in the single digits, neither my dog or myself wanted to get out of bed this morning. It will be good to get back into the swing of things and to get back into more of a routine.

One thing I like about the New Year is the initiative everyone starts with to invoke some change into their lives. While I hate the tired mantra of “new year, new me”, I’m going to carry through with my new year’s intentions of improving myself, and sticking with them. A reminder – they aren’t resolutions. there’s nothing broken about me that needs fixing. Think of yourself as a fine precious metal, or a prized trophy, a timeless heirloom piece of silver … you’re still the same you were, inside and out, but by polishing yourself up, you suddenly see yourself in a different way, which is the start of something great.

#1 – Self Care

My first intention for 2018 is to make sure I’m taking care of body the best way I can. Some people take this and run with it to the farthest extreme… which might just be the quickest way to set yourself up for failure.

“I’m cutting out all carbs for 2018!”

“I’m going to the gym TWICE A DAY… until forever.”

“I’m never drinking again. Ever.”

I had probably said all of these things at least once, myself. Here’s the problem: are you actually going to stick to any of that? Unless medically necessary, is this all realistic? No. My goal for the year is to prioritize my health first by maintaining the best habits from last year, and swapping out alternatives for things I wanted to  change. Instead of indulging in a big salty bag croutons to snack on (yes, I do actually do that… without salad…), I’m going to make sure I have veggies and homemade hummus on hand at work at home. I treated myself to a fun new water bottle so I’ll be more inclined drink more water. Which brings me to my next intention…

#2 – Buy only what I need

If you have ever met me, you know that I love to shop. I will shop for anything, anyone, anywhere. I have tons of crap I don’t need, and have the audacity to say “I have nothing to wear!” as I stare at a rather large walk-in closet filled with clothes I can’t even remember I have. I’ve worked at White House | Black Market for several years now, and even still, I’ll walk in and see another associate wearing something and comment that I like it, only to be reminded that I bought it 3 weeks ago. I’ve bought duplicates by accident of salad dressings, dish soap, bread (why am I buying bread???) ziplock bags, only to see that I didn’t need them. My intention for this year is to actively keep inventory of what I have, so that I don’t overbuy, overspend and overindulge. I should hopefully have a fatter bank account and less clutter.

#3 – Do stuff that actually makes me happy

To the tune of saving money, I’ve always been a stickler about expensive trips, or big ticket items. While I consider myself a money-saver in the grand scheme of things, I’ve been so obsessed over not buying large things that I’ve overlooked all the small stuff that quite possibly could’ve totaled up to a small fortune. I want to travel with my friends, I want to build a house, and just do things that I’ve wanted to do and never tried to. I want to make my cookbook eventually, and I want a great website for you all… of which I know costs money. No more wasting time, effort and money on things that don’t make me happy.

These are all things I’ve always liked to adhere to, but my intention is stick to them for 2018. If I slip up, it’s not the end of the world… I will just regroup and pick up where I left off.

What are some of your intentions for 2018? Let’s discuss over some delicious Pad Thai 🙂

Vegan Pad Thai

prep time: 25 min

cook time: 20 min

Serves 4-5

Ingredients

For the pad Thai:

  • 8 oz brown rice pasta
  • 1 red bell pepper sliced into strips, ribs and seeds removed
  • 1 large carrot, julienned
  • 1/2 cup red cabbage
  • 1 medium onion, halved and thinly sliced
  • 1 stalk green onions, thinly sliced on an angle
  • 1 cup sugar snap peas
  • 1/2 cup peanuts, loosely crushed
  • 1 small bunch of cilantro, finely chopped
  • (optional for non-vegans!) 1 egg, scrambled well done and finely chopped
  • sesame oil, for frying

For the dressing:

  • 1 tbsp sesame oil
  • ~1/4 cup of almond milk
  • 1/4 cup coconut aminos
  • 1 small clove garlic, pressed or grated
  • 1/3 cup organic peanut butter
  • 1 tsp honey
  • juice from half of a lime
  • 1 tsp fresh ginger, grated
  • (also optional) ~1 small squirt of sriracha for heat

Directions

  1. In a large frying pan over medium heat, add 1 tbsp sesame oil. Sauté red bell pepper, carrot and onion until starting to brown, stirring constantly; about 8-10 minutes.
  2. While sautéing the veggies, cook pasta per box directions. Drain, and set aside.
  3. Back to the veggies! Next, add snap peas and cabbage and stir so they can heat — we want these to remain crisp for  texture, so they’re added last.
  4. Separately, in a mixing bowl, combine dressing ingredients and whisk until smooth. the consistency should be somewhat thin to spread across the noodles — similar to a salad dressing, not too thick. Depending on your preference, you can add more coconut aminos, lime juice or almond milk to keep the flavors strong while thinning out the sauce.
  5. Once  finished with the sauce, add noodles (and egg, if using) and sauce to pan and turn off the heat. Continue to stir gently… we don’t want the sauce to muddy the veggies with the sauce, so don’t be too rough. Serve immediately and  garnish with cilantro and green onion.

Enjoy!

-S

Creamy Potato Gratin with Sage and Fontina (Vegetarian, Gluten-Free)

Who had a good Christmas? I did – and surprisingly, for as much as I jam-packed into those two days, it was relaxing and fun. I was tickled to watch my family open their presents, even if I did over-spend my Christmas budget. You know you may have gone a little overboard when TD Bank calls you because they think you have fraud on your card… and it turns out all the purchases were yours 😦

I got some fabulous kitchen goodies, so you know what that means! NEW RECIPES! I’m happy as a clam with my new KitchenAid hand mixer, my new Cuisinart food processor and a few other fun things. They’ll be making their appearances in my recipes in due time.

I also got a nice gift of one HaloTherapy session to the Salt Cove – it’s a new-ish place that hosts Halotherapy rooms – basically, the room is filled with Himalayan sea salt and is heated to a temperature warm enough to engage the flow of negative ions. Sounds counterintuitive, but negative ions are actually a good thing.  To keep it simple, ions are invisible charged particles in the air. Back to middle school science class, some molecules are positively or negatively charged. If one loses one or more negative ions, it becomes positive – the more negative ions, the greater the negative charge. Negative ions are found mots abundantly in nature… some of people’s favorite places. Have you ever gone to the beach and just couldn’t tear yourself away? Have you ever walked through a forest, took a huge breath, and just felt really energized? Trees, bodies of water, rainstorms, earthen landscapes… welcome to the land of negative ions.

Why are they so good, though? Here’s a few reasons:

  • They neutralize free radicals, which can prevent cancer
  • They promote cell metabolism
  • They enhance the body’s immune function
  • They purify the blood
  • They balance the autonomic nervous system, promoting deep sleep and healthy digestion

Sources: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249911/ ; https://www.journals.elsevier.com/cell-metabolism/

If you’re stuck in an office filled with hundreds of computers, cell phones and Bluetooth devices like myself all day, finding a place like this is a real treat. I highly recommend you check out one in your area – they’re popping up all over the map! It’s a great place to meditate, clear your mind and enjoy some relaxation.

Back to food… while I have been doing my darnedest to stick with the paleo grind, I couldn’t help myself with Christmas. I made the most delicious Potato Gratin… for those of you who can appreciate a little starch and a lot of flavor, please check this out J I will have some healthy recipes back on deck for you guys later this week… stay tuned!

 

Creamy Potato Gratin with Sage and Fontina (Vegetarian, Gluten-Free)

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Prep time: 20 min

Cook time: 30 min

Serves 8-10

Ingredients

  • 6 tablespoons ghee, at room temperature, plus more for greasing
  • 4 pounds baking potatoes, peeled and cut in half
  • 1/2 cup organic crème fraiche
  • 1 heaping tbsp chopped fresh parsley
  • 1 heaping tbsp chopped fresh sage, plus 10-12 large whole sage leaves
  • 1 large block (approx. 8 oz) Fontina cheese, shredded
  • Himalayan sea salt, to taste (I used approx. 1 tsp plus a bit more)
  • Black pepper, to taste
  • 1/2 cup plain  gluten free breadcrumbs (these are delicious)
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • ~ 3 tbsp Olive oil, for frying the sage

 

Directions

  1. Preheat the oven to 400 degrees F. Lightly grease a large but shallow baking dish with some ghee and set aside.
  2. In a large saucepan, combine the potatoes with enough water to cover by 2 inches. Bring to a boil and cook until fork-tender, 20-25 minutes. Drain well and transfer to a large bowl.
  3. Mash the potatoes, along with 4 tablespoons of the ghee. Add the crème fraiche, parsley and chopped sage. Once mixed evenly, mix in the fontina and season generously with salt and pepper.
  4. Spread the potato mixture in the prepared dish in an even layer.
  5. Separately, in a small bowl, use your fingers to blend the rest of the ghee with the breadcrumbs and Parmesan until the mixture becomes crumbly. Add a pinch of salt if you feel the mixture needs a bit more flavor. Top the potatoes with the breadcrumb mixture. Bake for about 30 minutes, until golden and crisp on top.
  6. Meanwhile, as the gratin bakes, heat olive oil in a small skillet until shimmering (but not smoking!) Add the sage leaves and cook until crisp, in both sides, about 1 ½ minutes per side.
  7. Transfer the sage to paper towels to drain. Once the gratin is finished cooking, scatter the fried sage over the top and serve.

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Enjoy!

-S