Nothing in my little rambler here in Charlottesville is less than 60 years old. This is why everything that comes out of my ’50s-era gas oven without being either a) totally uncooked, or b) not totally scorched is a gift. So, Universe, I must once again bow to you in thanks.
Gluten free baking has come leaps and bounds from where it was even a couple of years ago. What once would have been a pile of dry, crumbly, flavorless pieces of cardboard can now be just as good (I think, even better) than their glutinous counterparts that cause me and so many others a great deal of (totally awkward and socially crippling) pain.
The one key is to know your flour blend. I’ve been using Namaste Foods ever since my mom got me a 5 pound bag from Costco “just to try out.” It claims cup-for-cup usage, but I honestly don’t believe any blend is truly the perfect substitute…you have to be willing to experiment a bit and totally put the manufacturer’s own recipes to work. I adapted this recipe from a chocolate chip cookie recipe on the Namaste Foods site while planning a dinner party for my husband’s learning group (everyone gets smarter with cookies, right?). I made a few subs (wanted a dairy-free version and used palm sugar to take advantage of its awesome, rich flavor) and voila! They came out beautifully. I got 30 cookies from this recipe (the original claimed 5 dozen…umyeahnoway) and with 7 people…well, you do the math
If you do want to sub out another GF flour blend, while I can’t verify the ratios, Namaste AP blend is just sweet brown rice flour (the majority of the mix), tapioca starch, arrowroot flour, sorghum flour, and xanthan gum. I’d say anything with a similar ingredient mix would work well, so just have a quick check and make sure you aren’t using a bean-flour blend (i.e. Bob’s Red Mill GF AP flour, which I also love to death but is mostly garbanzo).
So I’ve been semi-binge watching the latest season of Once Upon a Time on Netflix and please, someone tell me I’m not the only one rooting for Hook and Emma? I mean, Neil’s fine and everything but clearly has some major Daddy issues and, I mean, I’m never a fan of getting back with your ex after it so clearly did not work out the first time. Whatever. What do I know? Obviously nothing about finding a job, or I’d have one of those instead of marrying myself to Netflix.
OK. So these sandwiches are based on a new local favorite of mine. Pearl’s Bakery is not only the bomb-diggity when it comes to cupcakes, but they have killer breakfasts and other munchies. Most notable of late is the sweet potato pancake breakfast sandwich. Since it’s glutinous, I can only admire from afar and attempt to create my own at home.
Something about fragrant Fall spices mixed with runny egg ignites all of my senses at once…it’s kind of crazy. You can definitely add whatever you’d like–it’s killer with some soft white cheese or even a little mayo.
I have no idea what half the words in this recipe title mean but I want it all
Let’s make it not 100000 degrees so I can start wearing this a-dorable sweater dress.
Speaking of JTT and all the things I loved so much and then completely forgot about, can we talk about how awesome Anne Hathaway’s wardrobe was in The Devil Wears Prada? OR!! How amazing was Meryl Streep’s???
Maybe it’s just me, but has the internet foodie scene, like, exploded with banh mi and every conceivable derivative this summer?
So, as per usual, I hopped on the bandwagon. Probably after it’s become uncool again but it’s better than nothing, right? At least I de-sandwiched it, so it’s not *really* the same thing. Just pure creativity,
This has been a great meal to prep ahead of time, too. You know how I like those…just prep a tray of meatballs (with the sweet pots) and bowl of pickled veggies, toss em in the fridge…boom. All you have to do is make a pot of rice and slice some cucumbers.
Place about half of the julienned veggies in a bowl with the vinegar. Let soak while you prepare everything else.
Toss the sweet potatoes in the oil and spread out in a large baking dish.
Mix the pork, egg, fish sauce, onion, remaining carrot and daikon, five spice, garam masala, garlic, and coconut aminos by hand and shape into meatballs.
Arrange the meatballs in the baking dish around the sweet potato cubes.
Bake at 375 degrees for 40 minutes.
To assemble the banh mi bowls, layer some rice/cauli rice, add a few meatballs, add some pickled carrot and daikon from the first step (drain vinegar first!), add some sliced cucumber, and garnish with cilantro.
Ross’s cousin was in town this week, so naturally we went to do all the unique Charlottesville things we could think of. So, yeah, we went to Monticello. But before any proper trip to Monticello, we went to brunch at Michie Tavern and ate our weight in fried chicken. Sadly, there were no waffles, so Carol asked if I’d make some.
So I did!
Fried chicken and waffles are no stranger to this site (made them here and here), but this version is a wee bit less work since I decided not to *fry* the chicken….rather, I just used a nice breading and baked it all. Seriously, you can’t tell the difference. Using chicken at room temperature is key here, since it’ll quickly be tenderized with its own fat and leave plenty of drippings to soak your waffles.
This is my favorite basic Paleo waffle recipe as well. You can sweeten them if you want but I don’t since the coconut flour and creamy coconut milk give such a delightful texture and light sweetness that you can top with pretty much anything. I’ve topped them with everything from chocolate hazlenut spread to bacon and eggs to ham and cheese–they’re that good!
Yep. This is a repost. How tacky….except that 1) I messed up the original recipe (and it took me almost 2 years to realize it…ha!) and 2) this recipe is badass. Enjoy!
Ross came home this weekend, which you have to understand is a rarity these days. I had him for 36 whole hours, so we kicked back, saw a movie, had dinner with a friend, and just enjoyed each other’s company. I never really imagined his civilian life would be this crazy–between the two of us we’ve been deployed five (yes, FIVE) times to either Iraq or Afghanistan, and never together. I guess that made us a little cocky when he left the service…Oh, sure, business travel is NOTHING!
Yeah, well, it’s hard. Really hard. It’s only been six months and I think we have physically lived together here in Colorado for a grand total of 10 days. I have a profound new respect for road warriors and their families…please tell me how you do it!
Anyhow, if you know me at all, you know that I made for damned sure that even if my husband was only home for a short while that we’d eat well. And eat well we did, my friends. Starting with a hearty breakfast…
Gah!! Those are a lot of my favorite things in the same headline.
Sometimes the rigors of moving to a new town, starting a new job, and adjusting to a new life as the devoted and supportive wife of a business student requires a little sweetness. And, I mean, the coming of Fall and all of the accompanying baked goods will only make it better. But let’s talk about my giant cookie.
Did it really need to be one big-ass cookie? Was a skillet entirely necessary? Eh. Take it or leave it, but something about a piping hot chocolate chip cookie, dripping with PB and J, hot from the oven in rustic cookware brought an appropriate level of decadence to my holiday weekend.
*Inspired by this recipe (although I used local grass fed butter…natch)
I like putting together these little Friday posts to keep you all entertained somehow, even if I’m a total flake. Or maybe I just like having a place to throw up my favorite things whilst cruising the interwebs.
PS…the muffins above are these but with peaches instead of apples. I’m just….dead.
Ya I know it’s been 2 weeks. Ya I know the blog is allllll over the place. Deal with it.
When you work Saturdays, you need to make sure your morning has a little extra oomph to get you going.
These are kind of the lovechild of my favorite big-ass pancake recipe and my old favorite banana pancakes…super quick to throw together and really, really flavorful and moist. Since the main complaint following a lot of Paleo pancake recipes is the dryness, I’d say this is a huge win.
As I mentioned in my original pancake post…there’s an art to making a good pancake when you’re not using grain-based flours. Make sure to use plenty of butter or coconut oil to fry them in since sticking is the number one destroyer of a good breakfast. Also, and I cannot stress this enough…be patient! They need at least 2-3 minutes over medium heat before they’re flip-able. Wait to see bubbles, and then keep an eye out for the edges to cook a bit. But trust me when I tell you it’s worth the wait!
OK, I get it. Liver is one of those things you either love or hate–it’s got its characteristic texture and smell that understandably weirds some people out. BUT. I would at least like to make the case that many liver haters are only so thanks to a handful of bad experiences at the hands of someone who didn’t prepare it properly.
Liver is not just another piece of meat. You can and will ruin it very easily if you don’t know what you’re doing, which is a damned shame because it’s SO good for you.
So, one, you have to get some quality liver. I’m lucky enough to have a weekly farmer’s market where I get my liver from our beef guy (as well as some other great cuts), so I know it’s less than a week old and grass fed all the way. The life of the cow and the age of the cuts really do make a huge difference.
Then, obviously, you need to cook it properly. The liver you may have had that was nothing short of gawdawful was probably overdone and rubbery. It’s really important to give the liver a good sear on each side and get it out of the pan as soon as it starts to bleed. Don’t overseason, either, since that characteristic flavor I mentioned before does not play nice with a lot of crazy seasonings. Sounds gross, I know, but it works. Let it rest for a minute or two on a serving platter and enjoy!