All's Well That Ends Well

I won’t bore you with the details of the long story of my ill-fated attempt to replicate Pad Thai according to Primal dietary guidelines and my own sensitivities (suffice it to say that without eggs or peanuts, it ain't Pad Thai). I will share with you the single, shining pearl which resulted from the process: a great stir-fry seasoning/condiment. It can turn a humble pile of vegetables into something that tastes like it came from a great Vietnamese restaurant.

Vietnamese Style Stir-Fry Sauce

Adapted from a recipe by Mark Bittman

2 Tbsp. fish sauce (nam pla) with no added sugar (I used Red Boat brand)

2 Tbsp. water

2 Tbsp. rice vinegar

4 tsp. tamarind paste

30 drops Stevita brand stevia (or equivalent of other brand; add a drop at a time to taste)

½ tsp. crushed red pepper

Put fish sauce, water, rice vinegar and tamarind paste in a small saucepan over medium-low heat and bring just to a simmer. Stir in stevia and red pepper and allow to cool.

Here is my favorite simple meal prepared with the sauce:

Simple Cabbage Saute

Serves 1-2

2 Tbsp flavorful fat (preferably poultry fat, but coconut oil will work)

1 lb green cabbage, finely shredded

5 scallions, sliced (both green and white parts)

1 Tbsp. minced ginger

¼ tsp ground black pepper

1 Tbsp. Vietnamese Style Stir-Fry Sauce
1 tsp. toasted sesame oil (optional)

Melt fat in wide skillet over medium-high heat. Add cabbage, scallions ginger and black pepper. Cover for a few minutes to allow vegetables to sweat and soften. Uncover and stir fry until tender, or to your preferred texture. If you like it really tender, you can add a little water or broth, cover and cook for a few minutes, then uncover to allow any excess liquid to evaporate. Add stir-fry sauce and cook another few minutes. Remove from heat, toss with sesame oil (if using) and serve immediately

Autumn Comfort Food

Another in my series of “Cook-The-Living-Daylights-Out-Of-A-Vegetable-And-Eat It–Like-A-Dessert” recipes. The final texture is very creamy, not unlike sweet potatoes. It works best to toss the seasonings in before you mash the cauliflower, as that will allow them to be more evenly dispersed.

I’ve been eating it for breakfast, with the seasonings listed in the recipe, though you could top it with whatever you like. It's really good with a couple of tablespoons of cocoa powder (which may require one or two additional drops of stevia). Curry powder or Ras El-Hanout  would be nice, or anything that tastes good with winter squash, like a savory blend of sage (either dried & rubbed, or fresh & frizzled by cooking in olive oil until crisp), thyme, cooked onion, etc.

If you aren’t strictly Primal, a few raisins might add a nice flavor and textural counterpoint.

Mashed Cauliflower in Coconut Cream

Serves 1-2

1 lb cauliflower, cut into smallish florets

4-6 ounces coconut cream, plus enough water to total 8 oz. liquid (or 7 ounces canned  coconut milk)

1 tsp. vanilla extract

12 drops Stevita brand stevia juice (or to taste)*

1/8 tsp. salt, or to taste

Optional seasonings

½ tsp. fenugreek powder

½ tsp cinnamon

¼ tsp berbere or to taste (do NOT use the Penzey's brand; it is way too spicy!)

2 Tbsp. toasted sunflower seeds

Place coconut cream and cauliflower in a skillet on medium heat, and cover. When cream starts to simmer, set timer for 15 minutes. At 15 minutes, check to make sure that there is still some liquid in the pan and add a little water if necessary. Cook for another 10-15 minutes, or until very soft. If there is some liquid remaining in the pan, cook with the lid off until it is mostly evaporated. The amount of water needed to be added (or liquid remaining) generally depends on the width of your skillet.

Mix in stevia, salt and vanilla. Toss in whatever other seasoning or toppings you like. Mash the mixture with a fork until most of the bigger chunks disappear.

* If using a different brand of stevia, start with the tiniest amount and add a tiny bit at a time until it tastes good to you

Zucchini Meeny Miny Moe

I have been gifted this year with an abundant harvest of Crostata Romanesco zucchini. While the total number of squash is relatively small, the size of the vegetables more than makes up for this. They are huge!! The great thing about this variety is that the skin and seeds remain quite tender, even at weights of 4-5 pounds. Needless to say, I’ve been eating a lot of zucchini lately. Here are a couple of my favorite preparations:

Breakfast-Style Sweet Mashed Zucchini

This is a simple dish, suitable for breakfast as an oatmeal substitute, or perhaps for dessert. Feel free to season and top it with whatever you used to enjoy on your oatmeal (provided it’s Primal-friendly, of course!). It's especially good with a couple of tablespoons of unsweetened baking cocoa, a teaspoon of vanilla and a few extra drops of stevia (and a little less cinnamon).

2 pounds (or so) zucchini, tough bits (seeds, skin) removed, if necessary

3 Tbsp. coconut oil

½-1 tsp. ground cinnamon

12 drops Stevita stevia juice (or other brand added in tiny increments, to taste)

Pinch of salt

2 Tbsp. toasted sunflower seeds or slivered almonds (optional)

¼ cup fresh blueberries (optional)

Slice zucchini lengthwise, and then into thick (1-inch?) half-moons. Heat a large skillet on medium-high heat. Add coconut oil and zucchini, cover and cook until zucchini is quite tender (20-25 minutes? Don’t worry, it isn’t rocket science!), turning them at the halfway point (10 minutes?). Mash it up to release any extra liquid; if there is still a lot, cook a little longer uncovered until most of the liquid has evaporated. Allow to cool a bit, then mix in the cinnamon, stevia and salt. Top with nuts and berries (if using) and serve. Serves 1-2

Zucchini With Basil and Mint

Adapted from World Vegetarian by Madhur Jaffrey

This is a savory treatment of our beloved squash. If you are tolerant of dairy, a bit of freshly grated Parmigiano-Reggiano cheese added at the table rounds out the flavors nicely.  I like to eat mine with a seasoned turkey burger; today I mixed 4 ounces of ground turkey with ½ tsp. of this delicious Italian sausage spice blend: http://www.theclothesmakethegirl.com/2013/04/07/spice-world/. Mmmm mmmm!!!

1-1½ pounds zucchini (tough bits removed, if necessary)

Salt

5 Tbsp. tasty fat (olive oil, chicken fat, coconut oil, etc.)

1 good-sized onion (5-6 ounces) peeled and cut into fine half rings

¼ cup chicken broth/stock

About 30 fresh basil leaves, torn in pieces

½ cup of fresh mint leaves, coarsely chopped or torn

Freshly ground black pepper

Halve the zucchini lengthwise, then cut crosswise into ¼ inch slices. Place in a bowl, add 1 tsp. salt, toss and set aside for 30 minutes. Drain thoroughly and pat dry.

Put the onion in a large frying pan and set over medium heat. Add the onion and cook for about 5 minutes without browning, stirring occasionally. Add the zucchini and stir and cook for another 5 minutes or until soft. Taste for salt, adding more only if it is needed. Add the stock, stir once or twice and turn off the heat. Add the basil, mint leaves and pepper, and toss.

Alternate preparation for the lazy or distracted:

Halve the zucchini lengthwise, then cut crosswise into 1-inch slices. Place in colander and toss with 1-3 tsp salt and set aside for 30-60 minutes. Rinse and drain thoroughly.

Heat oil in large skillet over medium-high heat. Place onions in a layer across bottom of skillet, then place zucchini on top of them. Cook for a few minutes until onion softens, add broth/stock, cover and cook for 15-30 minutes or until soft, flipping and stirring a couple of times. Once the zucchini is quite soft, if there is still a lot of liquid remaining, cook uncovered until it evaporates to your liking. Remove from heat, add basil, mint and black pepper to taste. Stir and serve. Serves 1-2

Paleo/Primal E-book Sale

There is a great deal going on right now offering 30 e-books on various Paleo/Primal topics (lots of cookbooks!) for $39. The sale runs through midnight on Monday April 8th. Here is a link:
https://getdpd.com/cart/hoplink/15109?referrer=3uq35weye484o44c

And When Life Gives You Lemons...Preserve Them!

Winter is a great time to get great deals on citrus fruits. If you find a good price on organic lemons, but your freezer is already full of grated zest and cubes of juice, try making preserved lemons. They are a staple of North African cuisine, and used in small quantities as a condiment. They are also an interesting snack if you are in the mood for something salty and a little bit tart.

I got this recipe from The Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith:

Moroccan Preserved Lemons

(1 quart jar or 5 lemons)

5 lemons, quartered but still attached at one end (don't cut all the way through)

1/4 cup kosher salt

Juice from about 8 more lemons

Rub some of the salt on each side of the quartered lemons. Pack into a clean 1-quart glass jar and add the rest of the salt. Add lemon juice until all lemons are covered. Seal jar. Let stand 14 days at room temperature, inverting the jar every day. Then store in refrigerator. Rinse each lemon in water before using.