Posts tagged as grain-free
Potato Galette
A potato galette is simply thin slices of potatoes, fat, and seasoning layered into a shallow pan and roasted until crusty and browned. It’s traditional to serve alongside a roast of some sort, and definitely do that, because you can imagine crusty, buttery potatoes do a fine job of soaking up meaty juices of almost…
Nettle Salt
As someone who spends a lot of time in grocery stores, it’s hard to deny the primal thrill of foraging for edibles in the great outdoors. It’s similar to the pleasure in picking tomatoes I’ve grown myself, except a bit more powerful. There is, in fact, a Hierarchy of Food-Gathering Satisfaction, which exists completely in…
Grilled Butterflied Shrimp (Paleo, AIP)
These grilled butterflied shrimp are more of a technique than a recipe, a simple way to grill truly shrimpy shrimp. Shrimp shells are where the flavor is at – even if you’re preparing shelled shrimp for a salad or pasta, keep the shells! Either freeze them in an airtight plastic bag or make quick batches…
Pea and Parsnip Vichyssoise
You can whip up a batch of this simple, gorgeous soup any time because frozen peas are quite lovely when pureed. But as fresh peas come into the market, make it then too, and enjoy the essence of spring, garnished with fresh mint and chives, cold from the fridge. Recie for Pea-and-Parsnip Vichyssoise at Andrew Zimmern’s…
A Chicken Soup Supper
I am obsessed with food writer MFK Fisher (1908-1992). No one writes about food more sensually, with as much humor, and common sense, all together, and I can’t get enough. I took her book With Bold Knife and Fork, published in 1969, with me on vacation last week and was highlighting so many passages on…
Red Cabbage & Squash Gratin
I made this colorful dish for Christmas dinner and am just getting around to sharing it with you now. I’d like to say that I sat down and thought about everyone’s favorite vegetables and what would be pretty with the rest of the meal but honestly…I got rushed, and behind, and realized awfully late that…
Golden Coin Chicken-n-Shrimp Skewers with Peanut Sauce
Tender chicken and shrimp wrapped around sugar cane, grilled, then topped with spicy peanut sauce. Wrap in lettuce leaves and devour, preferably less maniacally than I did, I could not get enough of these. Recipe for Golden Coin Chicken-n-Shrimp Skewers with Peanut Sauce at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.
Not-Too-Heavy Chocolate Souffles
Happy Valentine’s Day! For someone who digs the savory over the sweet, it’s not my usual to post two desserts in a row. But I couldn’t resist sharing these perfect Valentine’s Day chocolate souffles, from Alice Medrich’s marvelous chocolate cookbook BitterSweet. Despite their decadent, chocolate-y goodness, these souffles are really rather light (around 200 calories…
Celery Root Latkes
Given that everything is better fried – everything – it will come as no surpirse that root vegetables make utterly dreamy latkes. I like celery root in particular for its slightly sweet flavor. These latkes are delicious as is, fresh out of the fat with a dab of sour cream, but my favorite way to…
Brazilian Fish, Shrimp & Mussel Stew
Coconut milk and a cashew butter finish make this gorgeous stew irresistible. This is everything I want to eat right now, after the holidays, when it’s biting cold outside. Recipe for Brazilian Fish, Shrimp & Mussel Stew at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
