Food for Thought and Comfort.

Shane and I have developed this unspoken open door policy at our house, which I absolutely love. We love to entertain and we love to take care of our friends. So impromptu dinner parties are the norm and our guests, the usual suspects (B, theSuz, Kdough), have each designated their own spot at our dining room table.

The table in our dining room is the one I grew up at.  I used to wake up in the middle of the night and eat cereal with my oldest brother when he got off the late shift. Our family hosted Christmas and Easter, and crammed sometimes 25 people around the table as our family grew.  I watched the upholstery on the chairs wear down and get replaced numerous times before it made its way to my first Portland house six years ago. Since then its been subjected to a variety of drinking games that has worn the finish nearly all away, adorned with new water rings and the evidence of numerous games of quarters has been carved into its surface. But in spite of the flaking finish and squeaky legs, it still serves as a gathering place for friends and family.

Mark's Daily Apple posted last week about the benefits of cooking your own food. He notes that some anthropological interpretation of surviving evidence shows rituals surrounding food preparation started tens of thousands of years ago. This has evolved within cultures into rich and varied traditions. Food preparation and ceremony have long been tied. Unfortunately, as the American diet becomes more and more processed and the emphasis has become solely on quick, easy and cheap, this ritual has been sacrificed.

In an effort to reverse this trend and bring the focus back to simple, healthy meals, my neighborhood is in the process of teaming up with Kitchen Commons and creating a collective cooking group. This is going to be a phenomenal opportunity to not only learn crafty kitchen skills to apply at home, but also provides a chance to gather with neighbors and share our diverse cultural traditions over a communal meal.

This weekend, we had a fuller house than normal (normal being 5 adults and four animals...sigh).
At two am Saturday morning, I woke up to a phone call from my friend Britt who was standing in front of her north Portland house as it was engulfed in flames. An hour later, we had impromptu beds made up in our living room and played hotel for her and her roommates. The next morning we gathered around the table as family and ate stacks of french toast, bacon, sweet potatoes and fruit. Chattering over coffee and food about the previous evenings events, we were giving thanks that no one was hurt.  I felt like I was channeling my parents, who managed to make never-ending stacks of hot cakes or french toast for all the kids, plus friends who randomly appeared (especially in high school). 

I've always enjoyed cooking for people, as evidenced simply by this blog. The usual suspects gathered around the table again last night (loaves and fishes people, no idea how this happens) for an absurdly late (or European style!) dinner, providing comfort and relief from a stressful and emotionally taxing weekend all around. Now more than ever I've been reminded how therapeutic cooking and sharing a meal with friends and family can be and how thankful I am to be surround by such incredible people.

Ginger Apple Pancake

Last night, I had possibly the worst sleep ever. The newest animal to move in to the house isn't adjusting so well. Queso kitty paces the hallways, jumps off counters, smacks windows, all while YOWLING. His mournful cries echo throughout the house, preventing anyone from sleeping.

I cohabit with three cats. I don't even like cats... that much. 

Thanks to Sarah Kloucek for the drawing.

We go through various stages to cope with his cries. 

I start off nice --- calling for Queso to come cuddle. 

Doesn't work

Then Shane yells at him. 

Yowling continues

Then I yell at him. 

He pauses, we get hopeful.... then starts again

Then Shane throws pillows at him. 

 He shuts up. I fall asleep, but only for a moment

Then we both try the nice, concerned approach once more. 

He starts again,  

But by now we are out of pillows to throw, so I threaten to throw other cats at him.  

Its a cycle between nice, concerned, and furious--- 

this morning, I gave up and hauled my ass out of bed early. 

So I treated myself to fun breakfast. 

Ginger Apple Pancake. I use the word pancake loosely here.... But whatever I concocted is delicious, simple, breakfasty and best of all coconut-flour and almond-flour free.

This makes one giant pancake. I've only made it once (this morning) so I guess it could totally be a fluke of delicious and perhaps any attempts to recreate will be disastrous. eh. c'est la vie.
Update: Made again this morning, and it was delightful. YAY for repeating!!!
I would recommend making these one at a time and not doubling the recipe.

Ingredients
1/2 apple, sliced thin
1/2 tsp ground ginger
1/4 tsp cinnamon
1 tsp honey
1 tbls coconut oil
2 eggs
2 tbls sunbutter (or nut/seed butter of choice)
1 tbls unsweetened coconut flake (optional)
Crystallized ginger to top!

Let's Do it!
In a small egg pan (7 or 8 inch in diameter), heat coconut oil over medium-high heat. Add apples, spices and honey. Stir to coat apples evenly. Let cook for 4-5 minutes, until apples begin to soften. Meanwhile, in a small bowl beat eggs with a fork until fluffy. Add sunbutter to eggs and beat until thoroughly incorporated. Stir in coconut flake if using.

Pour egg mixture into the pan covering the apples. Turn heat down to medium and let cook. You'll have to keep an eye on this, as cook times will vary, mine took about 5 minutes on the first side.

 The pancake will start to bubble (like normal pancakes!) and this is a good indication that its about time to flip, but you should wait just another minute to make sure the bottom is browning and solid.

Ready? You'll need a large flat spatula to carefully flip the pancake over. The egg isn't as strong of a binder as glue-y gluten.

Once flipped, cover the pan with a lid and let cook another five minutes, until cooked through.
Top with crystallized ginger!

Easter candy

The Easter Bunny didn't make a conventional visit to the hodge house this year. The bunny is respecting that we are cutting back on sugar intake and instead of bringing treats, the bunny brought a beautiful sunny day (and allowed us to make a car payment and buy a bed) oh to be grown ups.

I cooked a ham for the first time ever and it turned out fabulously. The Domestic Man shared a fabulous honey and citrus ham glaze recipe that left my house smelling amazing and tummies full and happy.

After dinner, we were left wanting something sweet.... I mean... its easter where are my robin's eggs, jelly beans, chocolate rabbit??? I've been focusing on eliminating that way of thinking, associating food with emotion or eating something because its tradition. I like to make concious decisions of what I consume.

But I consciously decidedly that I wanted some effing chocolate.

Instead of rummaging through the treat door for some packaged, crap filled...crap... I decided to make my own crap candy. I like to know what I'm eating.

Thus chocolate sunbutter stars were born

Ingredients

1/4 cup coconut oil melted
1/4 cup coconut oil, solid
1/2 cup unsweetened dutch cocoa powder
1/2 cup unsweetened sunbutter (I use homemade--its infintely cheaper than store bought)
1/4 cup (or less) honey


In a food processor, combine solid coconut oil, cocoa powder, sunbutter, and honey. Blend until smooth and even. Pour in melted coconut oil and stir just to combine. Don't overmix or it may separate.

Spoon mixture into silicone candy mold. I got mine at ikea, though I'm fairly certain it was intended as a disfunctional ice cube tray. You can also spoon into mini muffin liners.

Place in freezer for about ten minutes or until firm, then carefully pop out of mold. Store in fridge or freezer.

Enjoy!

Birthday!

Last week was my big 2-5! 

Old right?

I chose to celebrate by making dinner for a small group of delightful people, because we are all decidedly broke, eating at restaurants is difficult for glutards and well I love to cook.

With the help of my fabulous sous chef, Suz, I managed to throw together a delightful meal:

Steak

Roasted beets and sweet potatoes with pistachio butter

Braised Kale

Dessert: Coconut macaroons

NOM.

Unfortunately, I made my guests wait till 8pm (European style right?) to eat, so food was inhaled before proper documentation could be taken. (read: I dont have photos)

But this was one of the most cohesive and successful meals I have ever thrown together so I highly recommend checking out the links below

This Steak Marinade was so tasty. I let the meat marinate for about 2 hours while I prepped and chopped everything else. I used Coconut Aminos instead of soy-sauce, to make it paleoriffic.

The big surprise of the evening was for sure the roasted beet dish, borrowed from my friends at Whole9. I added sweet potatoes and used coconut oil instead of olive oil. It really isn't the prettiest dish, but the pistachio butter is absolutely incredible. 

And finally because I am doing this fabulous 21 Day Sugar Detox I was really at a loss for what to make for dessert... I am not a fan of zee coconut flour and didn't want to jump head first into the dried fruit world (I was allowing myself a little leniency with the sugar, because... come on its my BIRTHDAY!) 

But I stumbled upon this Chocolate Drizzled Coconut Macaroon Recipe and fell in love! Its super super simple and comes together very quickly. They bake MUCH faster than the recipe indicates. Mine were done after 15-20 minutes, so keep an eye on them. 

Instead of using their chocolate drizzle, I used some of my homemade chocolate coconut butter (sugar-free, paleo, 21DSD friendly, vegan, you name it friendly) 

Chocolate Coconut Butter

Ingredients

3 cups unsweetened shredded/flake coconut

1/2 tsp salt

3-4 tbls melted coconut oil

1/3 cup unsweetened dutch cocoa powder

In your food processor combine coconut, salt and 2 tbls of melted coconut oil. Blend on high until mixture starts to liquify. Slowly add remaining coconut oil. Continue to blend until smooth. This process takes anywhere from 5-8 minutes. You may need to pause and scrape down the sides. Add the cocoa powder to the food processor and blend for another minute. This mixture should be VERY liquidy. Pour into glass jar and store at room temperature. It will harden (to a solid state) as it comes to room temperature. 

To use on macaroons, drizzle liquid on top of cookies with a fork. Let sit to harden a bit. 

nom. 

Om nom Cauliflower!

To me.... Cauliflower is a slightly disappointing cousin of broccoli...
Paleo promises of this magical veggie being a fabulous rice substitution or the base of a gluten-free pizza crust have produced some truly terrible dinners....

The Suzz, however, introduced me to Buffalo Cauliflower.  This ridiculously firey treat was the kick-start to my change of heart.... Unfortunately, out of the kindness of Suzzane's heart, we tried to make a paleo version of this (almond flour and water blegh) and it turned out to be kind of hot mess (badum psh hah). Cover anything in enough hot sauce and its still pretty tasty....

So I took it upon myself to give cauliflower a second chance.... Inspired by a gluten-free baked onion ring recipe, the original buffalo cauliflower and random ingredients in my cupboard, I managed to make something truly awesome. Cheesy, spicy, cripsy, and delicious... cauliflower...

Because this really was a make-up as I go kind of recipe, all proportions are estimates.


Ingredients:

• 1 small head cauliflower, cut into small florets
• 1 egg
• 1/2 cup unsweetened plain almond milk
• 1/4 cup almond flour
• 1/2 cup sesame seeds
• 1/4 nutritional yeast
• 1/2 tsp garlic powder
• salt and pepper
• hot sauce (franks, tapatio, etc) 

Preheat oven to 425F.
Lightly oil a large baking sheet. 
In a small bowl, whisk together egg and almond milk until throuroughly combined. In another small bowl combine all dry ingredients and mix well.

Dip individual florets in the egg wash and then into the spice mixture, being sure to thoroughly cover the cauliflower. Place on oiled baking sheet.

Bake for twenty minutes, until sesame seeds start to brown. Remove from oven and pour hot sauce, to your liking, over each floret. Return to oven for 5-7 more minutes. The outsides should be crunchy and delicious.

N'oatmeal

I miss oatmeal. 

like woah. 

Nothing starts the day off quite like a giant bowl of hot mus. 

Primal Britain has a recipe for Paleo Porridge that FastPaleo.com introduced to me...

I have been fairly skeptical of "paleo"izing breakfast options. Sure I've had some tasty paleo- "pancakes" but they aren't pancakes. They are in the shape of pancakes, I am eating them at breakfast, I could pour maple syrup on them, but it is still not in fact a pancake.
Don't get me started on waffles....

But Primal Britain's recipe is in fact delicious and reminds me somewhat of the instant oatmeal I'd eat as a kid (or a college student). Anyone else remember eating banana nut oatmeal growing up? Somehow those geniuses at Quaker infused a packet of powdery business with the bananaiest of flavor without actually harming any bananas in the making.

This recipe is similar... but better... and I'm sorry, real bananas are used.
 I created my own version this morning and it really is quite tasty, consistency is perfect and its packed with good fats and protein.

Liz's N'Oatmeal

Serves 1

1 small, ripe banana

1/4 cup unsweetened almond milk

1/4 cup almonds

1/4 cashews

1 tsp cinnamon

1/4 cup egg white protein powder (optional)

Put all ingredients in food processor, except  egg white powder, and blitz until desired consistency is reached. Don't over blend, it'll get too mushy.

Pour food processor contents into a small sauce pan and warm over medium heat, stirring constantly to avoid sticking. Remove from heat and slowly sift in egg white powder stirring well to fully incorporate.

Serve with dried cherries or raisins on top. 

nom nom.

I've got a lovely bunch of coconuts, deedily deedily.

Coconut butter is the latest obsession to hit the hodge house. With my roommate and I back on the paleo bandwagon, treat time is needing more and more creativity.

I saw a recipe for coconut butter a while ago and was admittedly super curious.  On a success trip, after my sunbutter recipe, I decided to give it a go.

See its stupidly easy. So I can't even really call it a recipe....

Get yourself some unsweetened coconut flakes. Blend the shit out of it in a vitamix or food processor (about ten minutes). You're done when it has the consistency of... you guessed it.... butter. 

But what the hell do you do with coconut butter, now that you've endured the whirrrrrr of the blender for ten plus minutes?

I let it sit in my fridge for two weeks.

And then today. I was inspired!

Coconut butter stuffed dates.

How could I go wrong with this idea?

So I snagged the tub of coconutty goodness out of the fridge, nuked it for a few minutes to soften it up, split some dried dates down the middle and then globbed a spoonful of coconut butter in the middle of said date And then reveled in coconut heaven. Obviously I had to share with my roommate. And of course, she had the idea to make it twenty times better.

"Paleo chocolate sauce?!?!" you ask yourself. Why yes, New Seasons sells this delcious concoction with unsweetened pear and pineapple juice and cocoa powder. Thus chocolate sauce.

So if youre feeling extra awesome, drizzle a little paleo chocolate sauce on top. Not feelin' saucy? Dust a little cocoa powder on top!

NOM.