Posts Tagged ‘Paleo’

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No Carb “Noodles”

January 12, 2014

Yes, you read that right. Zero carbs, as in none. Would this qualify as a “real” noodle? I don’t see why not. All that is missing is  the flour. The texture is smooth, and it holds up to  a bold red sauce (gravy to my Italian roomie Lo), and can be made delicate enough for a clear soup.  What I especially like is you can  really flavor it up, and  add a new dimension to what you are making. I love layering flavors, and this is a good way to do just that. Seasoning possibilities are endless.. some suggestions: oregano for  a  red or meat sauce, soy if you are having Chinese…Cayenne and  curry powder for Indian dishes. Even a spoon of grainy mustard to use under Divine Dijon Chicken! Use a spice to compliment the dish you are making. Nicely filling too, without  that  oh em gee I ate too much feeling. I use one egg for soups and two for pastas. Since  I was making a Thai soup just for myself,  the recipe is for one egg.

One egg

2 T. water

1 T. scallion or parsley, chopped fine

1/2 t. hot chili oil, optional (good in chicken based soups for heat)

Beat very well. I don’t like clots of white in my eggs!  Add your seasonings. I have chili oil in mine, hence the slightly red spicy coloring. Pour into at least a 9 inch pan. Even with 2 eggs you want this on the  thin side. If you are using more than one egg, use a small ladle to make each serving. Think noodle, not omelet, even though  for a few minutes it is  going to look like one! Tilt your pan  in a circular motion to form your  “crepelet”. When it is set (as in a pancake little bubbles will form on top) flip over for a minute or  so. I like them to be cooked  through, almost well done.

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Remove from pan. When cool enough to handle, carefully begin to roll your crepelet into a log.

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Taking a sharp knife, julienne the roll to make your “noodles”. Thinner for soups, and wider  ribbons for sauces.

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NOODLES!

Add to  your favorite soup or top with anything…really, I mean it.. anything!!

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Lime in The Coconut Curry Beef

November 2, 2012

Stew of any sort is not in my top ten,mostly because  (on the “rare” occasioin that I eat it)I prefer beef rare. I love coriander but, curry powder often takes a back seat in my spice cabinet. Tired of the same old and wanting something soup or stew like, I started researching curry dishes. I have done the wine addition in so many dishes that I really wanted to hit some different tastebuds. After perusing double the amount of recipes I usually do, I came up with this simple but very flavorful stew.It really is “just right”. Faintly sweet of coconut,slight earthy heat of curry,  tang of a squirt of lime juice and a spoon of gremolata on top…This will ignite every corner of your mouth..If you love curry this is a must…and if you are on the fence as I was,this will put you on the love side.A new keeper..

  • 1 3/4 -2 lbs. beef,I bought a whole chuck tender roast and cubed it myself
  • 1 large sweet potato
  • 1 large onion
  • 1 14 oz can coconut milk
  • 1 C broth plus 1/2 C for deglazing pan
  • 2-3 cloves garlic
  • 2 t. curry powder.plus 1/2 t for meat searing
  • 1/2 t red pepper flakes
  • 1 t tumeric
  • 1 t coriander
  • 1 t white pepper
  • 1 T brown sugar (optional for Paleo)

Cut your roast into 2 inch cubes.I do not buy packaged “stew meat” for two reasons: 1) I don’t know what kind of meat is used and 2) the pieces are way too small to allow for shrinkage while cooking.Sprinkle the 1/2 teaspoon of curry on the cubes and work it inot the meat.Let it rest while you are prepping the veggies and making the broth.

Cut your sweet potato and onion into large dice as well,comparable to the meat size.Mince the garlic.

Pour one cup coconut milk and one cup broth into crock pot, and turn on high.Add the 2 teaspoons of curry and mix.As the broth heats the curry will dissolve.

Heat a large frying pan to smoking.Add half of the meat to the pan,making sure the pieces are not touching.You want a carmelized sear,not a steam.Remove the meat and repeat with the other half,and put into broth.

Add the onions to the pan, and using the remaining broth deglaze the pan,Scrape every bit off the bottom, as this gives you a nice rich broth (and if you are really good- stir, pour, and take a picture at the same time!)

Add your sweet potato chunks,and coat well with the broth and bits.

Add your veggies to the beef and broth, along with the seasonings and brown sugar. Cook on high for one hour,and then on low, 4 more.When done shut crock off and add remaining coconut milk.

Gremelata Garnish

1/2 c parsley

1-2 cloves garlic

1 t lime zest

1/8 t red pepper flakes (optional)

Finely mince all ingredients.

Let sit until ready to serve.

A note on gremelata…you can enhance any dish with this tart blend.Made with lemon or lime and a bit of freshly grated Parmesean cheese and you have a simple topping for chicken.Skip the cheese and top some tilapia. Sprinkle it over fried eggplant slices..the uses are endless.It gives a nice balance to the sweet heat of this stew,surrounding every corner of your mouth with  flavor.