Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY


Leave a comment

Chicken Pot Pie Variation

IMG_1213IMG_1214

The breadfruit crust last time proved difficult to digest (I don’t know if this was the breadfruit or the coconut flour I added or both), so this time I am trying a green plantain crust. I am still avoiding FODMAPS, so there is no onion or garlic in this version. Although I don’t usually use flours of any kind, the plantain mixture seemed very sticky and uncrustlike, so I added some arrowroot flour.  I have read that arrowroot is relatively easy to digest among the grain substitutes. I didn’t add enough arrowroot to thicken the crust into anything that could be rolled out.  Instead, I spooned the mixture onto the filling.  It thickened as it cooked.  It is important to use the green plantains as the yellow ones are sweeter and probably would clash with a chicken pot pie filling.  This crust was a bit sweet but edible with the chicken.

IMG_1211 I love these crimson red carrots.

IMG_1212 Heating the chicken, mushroom mixture

Ingredients:
2 cups chicken, diced
8 oz white mushrooms, sliced
2 T olive oil
1 cup frozen green peas
1 carrot, sliced (I used a beautiful red one)
1/3 cup chicken broth
1/2 tsp bouquet garni
1/2 tsp tarragon
Salt and pepper to taste

2 green plantains
3 heaping TBS arrowroot flour
3 TBS coconut oil
1/2 tsp salt

Fry the mushroom slices until they have rendered some of their liquid. Add the diced chicken, broth, peas, sliced carrot, herbs, salt and pepper to the mushrooms and heat through. Transfer the chicken mixture to an oven-proof dish.

In a food processor puree the plantains with the salt and coconut oil until quite smooth. Add the arrowroot starch and blend until smooth. Spoon the puree onto the chicken mixture to cover and bake in a 400 F oven until filling is bubbling and “crust” is golden.

Advertisements


Leave a comment

Paleo Chicken Pot Pie

20150302_211731

I love chicken pot pie but I don’t make it often, particularly since I avoid grains and potatoes.  Today I had a left over roast chicken in the fridge and some left over breadfruit in the freezer and figured I could put them together pretty easily. Since I am trying to adhere to a low fodmap diet, I didn’t include any oniony vegetables or garlic. I don’t know if breadfruit is low fodmap or not.

breadfruit crust:

1-1/4 cup breadfruit that has been diced and steamed
3 TBS red palm oil
1 tsp salt
2 TBS coconut flour

Combine the breadfruit, palm oil and salt in a food processor. Add coconut flour as needed to thicken the crust. I didn’t get the crust into a condition in which I could roll it out. I just flattened it with my hands and put it on the top of the pie.

20150302_211645

filling:
2 cups cooked chicken, diced
1 carrot, sliced into rounds
2 stalks celery, sliced
8 oz mushrooms, sliced
6 oz frozen peas
1 TBS coconut oil
1/2 cup chicken broth
2 TBS chopped parsley
salt and pepper to taste

Melt the oil in a frying pan and saute the mushrooms, carrots, and celery until the mushrooms have lost some of their liquid and the vegetables are partly cooked. Add the peas, chicken, parsley and broth. When the mixture is warm, place in a pyrex dish or deep-dish pie plate. Sprinkle with salt and pepper and cover with the breadfruit crust. Place in a 400 F oven until filling is bubbling and top is nicely browned (about 20 minutes).

20150302_211658


Leave a comment

Paleo Sweet Potato Biscuits

20150219_194723

There were some left over sweet potatoes in the fridge and I thought they’d make a nice biscuit or dessert. After searching on the internet, I was inspired by Our Fifth House’s recipe for sweet potato biscuits and varied her recipe a bit to make a dessert version:

2 cups cooked sweet potato
3 eggs
3 TBS melted butter or other fat
1/2 tsp grated lemon zest
1 tsp vanilla
1/4 tsp salt
1 tsp baking powder
3 TBS coconut flour
2 TBS honey (optional)

Mix the sweet potato, eggs, melted butter, vanilla, lemon zest, salt, honey, and baking powder in the food processor until it is a smooth puree. Add the coconut flour and puree again. Drop by spoonfuls onto a lined baking pan and cook 20 – 25 minutes at 400. Actually, mine were very moist on the inside while browned on the outside. I think I will try 375 F oven for longer next time to solidify them better, although they cooled down well.

20150219_194808


Leave a comment

Soupe de Chataignes Corse (Chestnut and Pancetta Soup)

20150212_204432

I am trying to avoid onions and garlic as I find these things so hard to digest. I decided to alter the Chestnut and Pancetta Soup recipe from The Soups of France by Lois Anne Rothert by substituting celeriac for the onion and broth for the water.

Celeriac (celery root) comes in many sizes.
20150212_200027
I used three small celery roots for this soup.

1 lb chestnuts packed in a glass jar
3 oz pancetta diced
3 small celery roots peeled and diced
1 large fennel bulb sliced
6 cups chicken broth
Salt and Pepper to taste

Saute the pancetta in the soup kettle for 5 minutes to render the fat and brown the bits. Add the chopped celery roots and saute for a few more minutes. Add the fennel, chestnuts and enough broth to cover the vegetables and bring to a boil. Simmer for 25 minutes until the vegetables are soft. Using a stick blender, puree the soup until it is smooth. Add salt and pepper to taste.


Leave a comment

Broccoli Rabe with Anchovies

20150212_204837

I had never cooked broccoli rabe before, so I searched for some recipes for inspiration. Mark Bittman says that broccoli rabe is more closely related to turnips than to regular broccoli. Marcella Hazan has a pasta recipe for broccoli and anchovy sauce. Since I don’t eat pasta I altered and simplified the recipe. She says to use only 6 anchovies, but I had one of those little tins of anchovies with twice that many and no way to store the leftover anchovies neatly, and my bunch of broccoli rabe was quite big, so I used all the anchovies. This kind of cooking doesn’t always work out, but it was ok today. My version:

1 large bunch broccoli rabe
3 TBS olive oil
1 small tin anchovy fillets in oil
1/2 tsp piment d’espelette (mild French red pepper)

Bring a large pot of salted water to the boil and add the broccoli rabe. Boil until soft but not soggy. Drain. In a large frying pan heat the oil on low and add the anchovies. Stir them around in the warm oil until they melt into the oil. Add the red pepper (piment d’espelette) and mix. Add the drained broccoli rabe and stir over medium heat until coated with the anchovy sauce.


Leave a comment

Mayonnaise d’Avocat

20150211_212639

My mother-in-law just sent a wonderful book, Cuisinez Gourmand Sans Gluten, Sans Lait, Sans Oeufs… by Valerie Cupillard. It appears to have a lot of very useful advice about gluten, dairy and egg free cooking. The first recipe to catch my eye is this one for avocado mayonnaise. In French, mayonnaise can refer to anything that has a mayonnaise like consistency in addition to referring to mayonnaise. For example, the original name for Chocolate Mousse was Mayonnaise au Chocolat. I would describe this avocado mayonnaise as tasting more like guacamole than mayonnaise, but having a definite mayonnaise consistency. We used it tonight as a dressing for leftover sliced chicken that I fried in olive oil to reheat (no FODMAPs, so no onion or garlic, although avocado can be a problem for some). Cupillard recommends adding spices of your choice to vary this mayonnaise (curry, paprika…) according to your tastes.

1 avocado
1 tsp lemon juice
2 pinches salt
6 TBS water (I left this out)

I threw the ingredients (except the water) into the food processor and blended them until smooth. Then I decided that mayonnaise usually has a bit of mustard and oil in it, so I added:

1 tsp lemon juice (again)
1 TBS mustard
3 TBS olive oil (add slowly while the food processor is running)

Then I ran the food processor again until it was a lovely smooth consistency.

It was a gorgeous color and quite tasty and simple to make. I think I may try making some with wasabi next time. It is the right color for wasabi and P loves wasabi mayonnaise.


Leave a comment

Breadfruit Pancakes

20150211_165301

Yesterday I bought a breadfruit from Whole Foods.

Breadfruit

It is about the size of a cantaloupe but dark brown with a bumpy skin like a lichee. I looked online for recipes and came across a website for a breadfruit bake-off in Hawaii. It seemed to be a starchy basis for lots of different types of dishes, and many recipes started with steaming or boiling the breadfruit and then incorporating it into whatever dish. I, therefore, peeled, cored and sliced it before steaming it for 15 minutes. The recipes say it is steamed enough when it is easy to pierce with a fork and not to overcook it as it will get waterlogged. When it was steamed, I used some of it as the starchy basis for gluten-free pancakes. It is supposed to have a bread-like smell when cooked and as far as I can tell through my stuffed up nose it smells like the bread from Chinese pork buns, so nothing like French bread.

1 cup steamed breadfruit
2 eggs
1/2 cup coconut milk (more if needed to thin the batter)
1 tsp vanilla
1/2 tsp grated lime zest
pinch salt
oil or butter for frying.

I combined the ingredients in the blender and added coconut milk until the batter was liquid enough to blend. Breadfruit seems to absorb a lot of liquid. The batter was not perfectly smooth–there were still some lumps–think latkes. Spoon a silver dollar pancake into a hot frying pan.

The pancakes were bland but pleasant, held together pretty well and would be good with maple syrup although I ate them plain. They are a filling carb.