I looked forward to dinners at my granny’s house. She almost always made roast beef, mashed potatoes, steamed vegetables, AND yorkshire pudding. This last item was by far my favourite and still is a treat when we have it. It’s a fairly easy batter to make, the trick is in the baking.
Ingredients (makes 12-18 muffin sized yorkshires):
- 4 eggs
- 1/2 c tapioca flour
- 1/4 c potato flour
- 1/4 c rice flour
- 2 c milk (dairy or your favourite substitute)
- pinch of salt
- 1/4 c pastured lard, beef fat (tallow) or coconut oil
In a blender or mixer, combine all the ingredients except the fat. Blend well. Place the fridge for at least an hour.
In a metal standard muffin tin, place a 1-2 tsp of fat. I just estimate the amount using small dessert spoon. For the fat, I use pastured beef fat (tallow). Place muffin tin and fat in the oven at 400F and leave it there until the fat is sizzling hot, about 3-5 minutes, then remove from the oven.
Pour the cold batter into the hot fat. Fill the muffin cups halfway. Place in the oven and bake at 400F for 10 min then without opening the oven door, turn the oven down to 350 and bake for another 15 min. This is important – DO NOT OPEN THE OVEN – until the end of the cooking time. Use the oven window to check – they should be golden brown at the end of the cooking time. If the muffin cups were filled more than halfway with batter, you may find the insides of the yorkshire a little soft but the outside will still be crispy and golden.
If you have leftover batter, repeat the entire process making sure that the batter has been returned to the fridge in between batches.
Pickled vegetables are great and I love the crunch and punch of taste they add as a condiment for any meal. I say quick pickled because I don’t have the time or kitchen space to undertake the whole canning/pickling in jars operation. But I do enjoy this “quick” method which is basically make and eat. I have fond memories of my mom serving pickled cucumbers with dill, picked fresh from our garden. Continue reading Recipe: Best Quick Pickled Vegetables Ever!
I made this for our Engineered Bodies Christmas Cheer party. For a recipe that just came out of my head that day, I think it turned out alright (there weren’t any left when everyone went home). But feel free to tweak it, as long as you tell me what you did. Of course, I can’t find the tiny piece of paper I scratched down what I did so this is from memory.
For a cookie without the wheat-guilt, here you go. Again, no pictures! I really need to remember to do this!!
- 1 cup butter, room temperature
- 2 cups almond flour
- 1 egg
- 1 tsp vanilla
- 1/2 cup honey
- 1 tsp baking powder
- Optional: dark chocolate pieces
Preheat oven to 350F. Cream butter until light and fluffy (this works best with a mixer). Add almond flour, beat until combined. Add egg, vanilla, honey and baking powder.
Roll into 2 cm diameter balls. Place onto parchment lined baking sheet and press flat with palm. It doesn’t have to be really thin but just flatten the ball a bit. Press a chocolate piece on top. Bake for 8-10 minutes, depending on your oven. Remove from oven when starting brown around the edges. Slide carefully onto a cookie rack until cool. These cookies are a little more fragile than the usual shortbread so be careful – or you might just have a lot of “unsuitable” broken ones that require you to eat them.
By the way, little helpers like to do the rolling and pressing. Have fun!
One of my favourite things about Thanksgiving or Christmas, is the food. And this year, since going Paleo, I’ve had to reinvent and rediscover old favourites. Here is cranberry sauce, revised.
- 4 cups fresh (or frozen) cranberries
- 1 organic orange
- 1/2 cup water
- 1/2 cup honey (or less, to taste)
Wash and sort the cranberries. Grate the orange peel. Combine in pot. Add the juice of the orange and the water. Also add half of the honey. Bring to a boil, reduce to simmer for 10 minutes. Taste and add more honey if necessary. Cook until all the cranberries have popped.
Optional, non-Paleo addition: add a splash of brandy, while sauce is simmering. All the alcohol will evaporate but the taste remains. Yum!
I haven’t been writing recipes lately. I have been writing though, though about other things like life and family. But I have been eating and cooking still. And here is a long over due recipe post.
This seafood chowder is a one pot meal, great for stormy days. You could serve with a side salad but there is already a rainbow of vegetables in here so it’s up to you.
- 4 strips of quality bacon, cut into thin slices
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery ribs, diced
- 1 large sweet potato
- fresh thyme
- 1 L stock (I used vegetable)
- half a red pepper, diced
- half a bunch of chard, thinly sliced
- 500g fish (I used sole but any sustainably caught, wild white fish will do)
- 200g west coast shrimp
- 100g scallops (Ocean Wise)
Heat pot over medium high heat. Add bacon and saute until the bacon starts to get crispy around the edges. Add onions and cook until translucent. Add celery, carrots and sweet potato – cook 5 minutes. Add thyme and stock, bring to a boil. Reduce to a simmer and cook until the carrots are tender. Add red pepper, chard, and seafood. Cook 5 -10 min more.
So it has been a while since I wrote anything on this blog. About a year and four months. And I have an excuse for that, really. Part of that excuse was the long hours that went into creating a website for my husband’s new business, Engineered Bodies, and in the process learning more than I ever expected to know about WordPress templates and HTML code. The other two parts were kids (at the time of my last post my youngest was six months old and I wasn’t getting much sleep) and a part time job for me. And then it just took me a while to figure out how to balance everything – maybe juggle would be a better word.
But enough of the excuses. I’m here now. Writing. Finally. And it feels good. Continue reading It’s been a while…
So on Sunday I cleaned out one food cupboard, organizing and looking for junky food. The list below is what I found and threw out. It kind of is an eclectic cupboard… Continue reading Cleaning out the junk – Part 1