Paleo-ish Pad Thai

So EW and I decided that we needed to get back to eating lots o' veggies and this was the recipe we decided to try. It has the wonderful flavor of peanut-y Thai sauce, but without all of the useless carbs of rice noodles. :)

"Noodles":
3/4 of a small head of cabbage, thinly sliced
Bell pepper, thinly sliced
2 eggs, scrambled
Pre-cooked shrimp
Bean sprouts
3 scallions, thinly sliced
Lime

Saute the cabbage and bell pepper in a wok with your favorite oil (coconut or olive would work well). 


Sauce: (Adapted from theclothesmakethegirl)
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1 tablespoon soy sauce
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I used half almond butter, half peanut butter)
1 tsp ground fresh chili paste
1/4 cup coconut milk

Put all the sauce ingredients into a blender or small food processor, and blend until smooth.
Pour over the cabbage and bell pepper, add shrimp, and heat through.

Serve with bean sprouts, and scallions and a wedge of lime to squeeze on top.

Red Lentil Soup

K and I grew up in an ethnicly non-diverse area (which may even be an understatement).  The best thing about moving to Detroit for medical school was the vast number of ethic food choices, particularly Middle Eastern!  There was a great little Lebanese cafe down the street from my downtown apartment which I visited frequently, especially when Mom and Dad were visiting.  In addition to the best chicken schwarma and flafel burger I've had, they also had excellent red lentil soup.  Cincinnati has plenty of great Indian restaurants (for which I am super thankful), but I miss my pita and hummus!  To make this soup, we combined a few recipes this weekend to use up the ingredients we had around the house.

Red Lentil Soup
makes 4-6 servings

3 cups chicken stock
1/2 pound red lentils
olive oil (or bacon grease)
onion, diced
carrots and celery, chopped
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon chili powder
juice of 1 large lime

Bring the chicken stock and lentils to boil in a medium sauce pan.
Once boiling, simmer for 20 minutes or until the lentils are soft.
While the lentils are simmering, saute the onion, carrots, and celery.
When soft, add the garlic and spices.  Cook for a few more minutes.
Stir the vegetables into the lentils along with the lime juice.
Using an immersion blender, puree the soup until mostly creamy.
Serve with more lime juice and fresh cilantro (if your sister will let you)!

Trust me, it tastes waaaay better than it looks!

Honey-Ginger-Soy-Lime Yellowfin Tuna

This is a very simple, yet delicious recipe for those who like tuna.

Ingredients:

• Yellowfin Tuna Steak
• 1 Tbs Honey
• 2 Tbs Soy Sauce
• 2 Tbs Fresh Lime Juice
• 2 Tsp Fresh Grated Ginger

Combine the honey, soy sauce and lime juice. Stir until the honey is dissolved then add the ginger. Marinate the tuna steak for about 20 minutes in this mixture. Sear the tuna in a skillet over medium heat for about 2 minutes on each side, just enough to to lightly brown each side. Serve the tuna steak cut into 1/4 inch slices, with your choice of vegetable.

Greek Lamb Burger

Sometimes you just need a quick, easy, healthy and delicious meal. I threw this winner together a few weeks back and haven't had a chance to post it yet. 

Greek Lamb Burger

1 lb ground lamb

2 Tbs minced fresh mint leaves

Handful of goat cheese crumbles

2 Tbs minced red onion

1/2 tsp garlic

Mix the mint, goat cheese, garlic, and onion into the ground lamb. Cook in frying pan. 

Greek Salad with Balsamic Dressing

Red leaf lettuce

Cucumber

Goat Cheese

Mint leaves

Balsamic vinegar

Olive oil

Salt and pepper

Chop up the lettuce and cucumber. Sprinkle with goat cheese and mint leaves. Drizzle with vinegar and olive oil and season with salt and pepper.  

Serve burger on top of salad. Enjoy!

Chicken Saag (Indian Chicken with Spinach)

 Here's the other half our our little Indian feast.  I wanted one spicy dish (and definitely got that!) and one more sweet/ savory.  This has more ginger, more than a touch of cinnamon, and lacks anything which would cause one's tongue to burn.  As with most cooking, these measurements are estimates as I use recipes more as a guideline.

Chicken Saag (adapted from Food and Wine)
Serves 4 as main course

1 10 ounce bag spinach, rinsed
2 tablespoons oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced (about 1.5 inches)
1/2 tablespoon cumin
1/2 tablespoon coriander
1 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon salt
1 can diced tomatoes with onion
1/4 cup milk
1/4 cup plain yogurt
1/2 tablespoon cinnamon
4 chicken breasts

Wilt spinach over medium heat in skillet, set aside.
In large saute pan, heat oil over medium heat.
Add garlic and ginger then the spices through paprika.
Once fragrant, add salt through cinnamon.
Bring to nearly boiling and add chicken.
Simmer for 10-15 minutes until chicken is done.
Add spinach for last 5 minutes of cooking time.
Serve with rice or naan.

Spicy Indian Eggplant

I was introduced to Indian eggplant, a miniature version of what we're used to here.  A cute little girl gave me one from her family's garden as we were walking through her village.  Later in the trip at one of the orphanages, we ate these mini eggplants cooked with tomatoes and an array of spices.  When I saw Indian eggplant at the grocery store, I figured it was worth a little experimentation in attempt to recreate the dish I so fondly remember.  And... its quite possible that I had to stifle a little squeal of excitement as to not look like a total nutcase to the other shoppers in the produce department.

Unfortunately, my results were disappointing.  I loved the eggplant dish in India so much because it was one of the few meals which did not burn my tongue and lips!  The version Laurel and I created this week burnt our tongues and throats, but with the help of a healthy dollop of yogurt was edible.  I accidentally added a whole serrano chili when I meant to add less than half.  To reduce the heat of this dish, simply leave out the serrano seeds or omit the chili garlic paste.

Spicy Indian Eggplant (adapted from All Recipes)
serves 4-6 as a side dish

2 tablespoons oil
1/2 teaspoon cumin
1/2 teaspoon minced fresh ginger

2 cloves garlic
1/2 teaspoon turmeric
1/2 teaspoon coriander
1 teaspoon chili garlic paste
1 serrano chili diced, with seeds
2 cups chopped eggplant, Indian or another variety
1/2 teaspoon salt
1 can petite diced tomato with sweet onion
1/2 cup diced fresh tomato
plain yogurt for serving

Heat skillet over medium heat.
Pour oil into pan, allow to warm.
Add spices, ginger through chili garlic paste.
Once fragrant, add serrano, eggplant, and salt.
Let eggplant cook a bit then add fresh and canned tomatoes.
Simmer over medium heat until eggplant is soft.
Serve with yogurt (and chai of course).

Halwa Cupcakes

 This is my last week working with this preceptor in her office.  It has been wonderful observing her interactions with patients and I have been impressed with her close connection to so many of them.  The number of people who have hugged her at the end of an appointment is outstanding.  Seeing one of the main reasons I chose to go into primary care played out everyday has been a blessing.  As a thank you for her and the office staff, I wanted to bake something to share this week.

Because today is Diwali (and my preceptor is Indian), I took the opportunity to create an Indian sweet inspired cupcake.  Enter Halwa Cupcakes.  Halwa is a carrot pudding with warm spices, nuts, and raisins.  I love it!  I also really like carrot cake, so combining the two and topping with a modified ginger cream cheese frosting could only produce delicious results.  And it did!

Halwa Cupcakes with Ginger Chai Frosting (inspired by Cupcake Project, adapted from Smitten Kitchen)
Makes 26 cupcakes

Cake Batter
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 1/2 cups sugar
1 1/4 cups canola oil
4 eggs
3 cups grated carrots
3/4 cup raisins
1 cup chopped cashews
1/2 cup chopped pistachios

Frosting
8 ounces cream cheese, room temperature
6 ounces butter, room temperature
1 tablespoon  grated fresh ginger
2 tea bags (or 3 tablespoons chai concentrate)
1 cardamom pod
2 cups powdered sugar

Preheat oven to 350*
Grate carrots, set aside.
Beat eggs in mixer.
Add sugar and oil.
Beat in spices, baking soda, and salt.
Slowly add flour.
Beat in carrots.
Use spoon to mix in raisins, cashews, and pistachios.
Divide into paper-lined cupcake pans.
Bake for 15-20 minutes.

Submerge tea bags into small amount of boiling water.
Add seeds from cardamom pod to water.
After 5 minutes, remove tea bags and strain out seeds.
Beat cream cheese and butter together until smooth.
Add ginger and 3 tablespoons of the concentrated tea.
Slowly add powdered sugar.  Feel free to add more to make thicker/ sweeter.
Chill in refrigerator for easier piping.
I used a Wilton 1M tip.

Butternut Squash Salad

I found this recipe two years ago as I was just dipping my big toe in the food blogging pond (and wow, I've dived in deep since then!) on my then favorite blog, Smitten Kitchen.  Having never been a fan of butternut squash, I was leery.  Any other variety: acorn, spaghetti, pumpkin (obviously) I'm more than happy to have, but there was juts something about the strong butternut flavor that I could never appreciate.  Or so I thought.  This one dish changed my harsh judgement of the squash.  And for those of you who avoid anything with the word "salad" in the title, this may change your opinion of that word.  There is nothing green or salad-y about this dish, except that it has dressing.

Perfectly roasted squash and chick peas drenched in a light dressing of lemon, tahini, and fresh cilantro marry into a versatile side dish.  Or main course.  I've been known to bring a Tupperware full of this, and only this, for lunch on more than one occasion.

Warm Butternut Squash and Chick Pea Salad (adapted from Smitten Kitchen)

Salad
1 medium butternut squash peeled, seeded, and cut into 1 inch cubes
2 garlic cloves, minced
1/2 teaspoon ground allspice
olive oil
Salt
15-ounce can chickpeas, drained and rinsed

Dressing
1 garlic clove, finely minced
1/3 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro

Preheat oven to 450*
Drizzle olive oil on cookie sheet.
Spread squash cubes in a single layer.
Drizzle more olive oil on squash and sprinkle with allspice.
Mix with hands and spread back into a to single layer.
Bake for 30-45 minutes or until edges turn caramel brown and chewy.
Add chick peas to pan for last 5 minutes of baking, so they heat through.

While squash bakes, make the dressing.
Whisk garlic, lemon juice, tahini, water, and olive oil together.
Stir in red onion and cilantro.

Let squash and chick peas cool for five minutes.
Toss with dressing and serve.

South Indian Coconut Fish Curry

Two years ago I was blessed with the opportunity to travel to India for five weeks with four other students from my med school class.  We worked with a passionate missionary couple doing medical camps, visiting church members, and spending time at orphanages.  Upon arrival we were all gungho about preparing and eating authentic Indian food.  Several meals of rice and gallons of filtered water later (let's just say I wasn't accustomed to spicy food), I was more than ready for food that would not cause my mouth to burn for hours after eating.  So desperate we were that pizza was made using ketchup as the sauce.  However, this coconut curry was prepared early in the trip and by far was one of my favorite dishes.  Prepared with fish purchased from the roadside vendor caught fresh (we hoped) that morning.  And just enough kick to convince you that it's Indian, but not enough to elicit tears or sweating.  What it lacks in color and presentation, it more than makes up for in delicious flavor!

South Indian Coconut Fish Curry (adapted from Chris' cookbook, 1000 Indian Recipes, I think!)
1 serrano chili pepper
1 tablespoon coriander
1 teaspoon mustard seed
1 teaspoon black peppercorn
1 small onion
3 garlic cloves
1/2 teaspoon salt
1.5 pounds white fish
1 large onion, sliced
1 inch section of ginger, diced
1/2 cup coconut milk
1/4 cup cilantro, chopped

Grind first 7 ingredients, through salt, together to make a paste.  A food processor, blender, magic bullet etc will work.
Rub paste on your choice of fish.
Marinate in the refrigerator for 30 min- 4 hours.
Saute onion and ginger in oil.
Once mostly cooked, add fish.
Cook fish halfway.
Add coconut milk.
Cover and cook until tender, less than 10 minutes.
Garnish with chopped cilantro.
Serve with rice, couscous, or quinoa like I did here.

Greek Beef Stew dinner

Sometimes I go a little overboard when I am at the grocery store. Especially if I go somewhere like Whole Foods. Well, this past trip was no different. I found myself driving home with 2.7 lbs of grain-fed beef shank in my car, along with an assortment of fresh herbs, veggies, and fruit. I decided to take on a full-fledged gourmet meal. I found this recipe: http://www.theclothesmakethegirl.com/2010/02/02/greek-beef-stew/ on a paleo website recommended to be my a friend. I paired it with this: http://www.foodnetwork.com/recipes/george-stella/mock-garlic-mashed-potatoes-recipe/index.html

and this: http://simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

And a dessert that I invented in my head.

For the beef stew, since I had never made anything similar to it, I followed the recipe pretty closely... except that I made it in a crock pot since I do not have hours to cook, nor do I have a dutch oven....*hint hint* my birthday is in a week... :)

Greek Beef Stew (Adapted from theclothesmakethegirl)

3 tablespoons fat (I used coconut oil.)
2-3 lbs. beef stew meat, cut into 1.5-inch cube
Kosher salt and pepper
1/2 large onion, chopped
3 organic carrots
3 celery stalks, finely chopped
1 leek, washed, drained, and cut into coins
2 tablespoons tomato paste
1/2 cup red wine (or beef broth, if you’re strict about that kind of thing)
2 tablespoons red wine vinegar
3-5 cups water
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
2 cinnamon sticks
grated orange zest (I forgot to add this at the end, but it sounded good)

Directions:
1. Sprinkle the beef generously with salt and pepper.

2. In a large stock pot or Dutch oven (I used a wok), heat the oil over medium-high heat, then add the meat in batches and sear on all sides. Remove the browned pieces to a bowl to catch the juice and repeat until they’re all finished.

3. In the now-empty pan (except for the lovely drippings), sauté the chopped carrot, onion, celery, and leek for about 2 minutes, the stir in the tomato paste and stir for 1 minute.

4. Deglaze the pan with the red wine and vinegar and stir with passion, scraping up all the brown bits at the bottom of the pan. Reduce until it gets thick like a sauce. At this point, if you are using a crock pot, transfer the beef into the pot and then add the veggies/red wine reduction sauce on top.

5. Put the meat and whatever drippings and juice it’s expended back into the pot. Add 3 cups of water, 2 teaspoons salt, a healthy dose of pepper, and the seasonings: rosemary, thyme, sage, and cinnamon sticks.

** If you are like me, then you will have made this the evening before you wanted to eat it. If that is the case, put the whole thing in the fridge. Then, in the morning, all you have to do is take it out of the fridge, turn on the crock pot, and walk out the door. I put it on high for about 4 hours, and then turned it down to low for the rest of the day. It turned out perfect: the sauce reduced, and the meat and veggies were tender.

6. Bring to a boil, then reduce heat and simmer with the pan only partially covered for about an hour. (NOTE: It might take longer than an hour, so if you’re making it on a time schedule, budget 90 minutes, just to be on the safe side). If it starts to dry out, add more water, about a 1/2 cup at a time. You want to simmer until the meat is fall-apart tender and the liquid in the pan has been reduced to gravy-like status. This is not a soupy stew; it’s more like pot roast with delicious wine and herb gravy.

7. Remove the leaves and cinnamon sticks from the pot. Top the stew with grated orange zest before serving. (Oops, missed that step...)

Mashed Cauliflower

• 1 medium head cauliflower
• 1 tablespoon sour cream
• 1/4 cup grated Parmesan
• Some garlic powder (yeah, just add how much you like. I like lots)
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh or dry chives, for garnish
• 3 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the sour cream, Parmesan, garlic, butter and pepper until almost smooth.

Pao de quiejo (Brazilian Cheese Bread)

So just a word before I share a picture. These failed miserably. I am so sad. When I was in Brazil, Rita made these a few times (not from scratch though, she bought them frozen). They are supposed to puff up and be crispy on the outside while being cheesy goodness on the inside. Well, mine did not do that. They were sort of puffed when I pulled them out of the oven. And then they collapsed. So, I figured, well, I will eat one anyway. Poor choice. They were a horrible consistency. Greasy, slimy, and altogether unpleasant. I'm not sure what went wrong. It could be that the oven was supposed to be at 400, and mine was at 350 at first. Boo. But, enough with the sob story, here is a picture:

Ice cream with red wine-dark chocolate reduction

This recipe came from the depths of my mind, which is a scary place. I wanted to use up some of the red wine I had to buy for the beef stew, and I thought it would be perfect to end the meal with something that tied it all together. So this is what I created.

Pour however much red wine is left after making the stew and pouring 2 glasses to drink into a pot.

Add about a tablespoon of brown sugar (or more, depending on how sweet you like it).

Simmer until the wine is thick.

Remove from head and add in about a half of a bar of really good, really dark chocolate.

Stir until the chocolate melts.

Serve over ice cream (or in this case, frozen coconut milk with little chunks of coconut in it) with fresh berries.

**As a note, you may have noticed the quality of the photos greatly improved... This is because a friend (EL, you're the best) was generous enough to take pictures for me. He of course was compensated with food :)