Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY

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Breadfruit Pancakes


Yesterday I bought a breadfruit from Whole Foods.


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.


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Kielbasa with Sauerkraut

imageI started with a recipe which I had been longing to cook.  Then it turned out that I didn’t have all the ingredients, or two hours plus of time to cook it. So I just winged it.

I had a can of Choucroute Speciale, rather than regular sauerkraut which I couldn’t find in the supermarket near me. It’s probably there somewhere, but I couldn’t find it. I did find the choucroute at a specialty supermarket, it had goose fat, white wine, juniper berries, carrots and smoked bacon in it. Coincidently white wine, juniper berries, carrots, and smoked bacon were in my recipe. To compensate for the wine in the sauerkraut I cut the wine I added in half, and left out the chicken broth. Next time I will add more liquid, or perhaps try the slow cooker.

First I browned my pancetta, then I added the choucroute, wine, and sliced kielbasa. Then I baked it for forty minutes, since it was getting very late.

it was good, but it’s probably better if you take more time and stick a bit closer to the recipe.

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Variation on Rabbit with Mustard Sauce

Today I wanted to make the Rabbit with Mustard Sauce again; however, I don’t have all the ingredients I used the first time around–specifically, I don’t have any broth neither fresh nor packaged.

I did follow the for the most part but varied the recipe as follows:

1 shallot instead of the onion
3 cloves garlic
1 cup white wine
8 oz baby bella mushrooms
water to cover the rabbit

I was rushing to finish the other components of dinner and when I sat down I was disappointed with the sauce until I realized that I had not added the mustard. Much better with mustard!

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Soupe de Chataignes au Citrouille (Chestnut and Pumpkin Soup)


10 – 12 ounces whole peeled chestnuts
1 lb pumpkin flesh (preferably from a fresh pumpkin rather than a can)
2 T cooking fat (I used bacon fat)
1 lg sweet potato cut into 1″ cubes
2 small carrots, peeled and diced
2 small celery stalks, diced
1 shallot, diced
2 cloves garlic, crushed
1 bay leaf
sprig of parsley
1 Qt chicken broth (preferably homemade, if using store bought add 1 T unflavored gelatin)
1 cup ginger tea (slice a 1/2″ section of ginger root and steep in hot water)
1-1/2 t salt or to taste
1 can Goya coconut milk (because it has no stabilizing gums) or homemade coconut milk

Saute the carrots, celery stalks, and shallot in the fat until the shallot has softened. Add the chestnuts, sweet potato and pumpkin and saute for a few more minutes. Add the broth, ginger tea, parsley, bay leaf and garlic and simmer for 30 – 40 minutes until all ingredients are soft. Using a stick blender puree the soup until it is smooth. Add the coconut milk and salt to taste.

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What we’ve been working on (Non-Cooking)

As you can see there was a grey carpet on the floor. I forgot to take a before picture in the living room, but it was the same as in the dining room. We pulled the carpet up and found a decent 150 year old floor in need of some TLC (removal of brown paint, sanding, refinishing). Then we pulled up the dining room carpet and found hideous linoleum. Too bad! So we covered the floor of the living room with 3/8″ plywood so that it would be the same height as the dining room floor.

Next it was time to tackle the ceiling–ugly but effective one foot square soundproofing tiles that probably date from the 1950s. I put on goggles and a mask. Inside the ceiling there was a carpet of squirrel (??) poop nesting material and a few skeletons. The tiles shredded and broke as I pulled them down. It took a dozen large contractors garbage bags to contain all the tiles and squirrel nesting material. Uggh! A few days later I pulled out all the remaining nails and staples that had held the tiles.

Then we realized that the cellulose insulation in the outside walls (blown in) had compacted in the 20 years it had been there and didn’t go all the way up the walls, so we tore apart the tops of the walls to put some more insulation in. Also the bay window ceiling was completely uninsulated, so we insulated that as well.

Now we are putting shiplap on the ceiling. It is a pain working overhead, but already the living room looks better.


Pork Stew


The original recipe called for beef, pork, and lamb. When we make it we use beef or pork (lamb is almost impossible to find in my neighborhood).  The most important ingredient is the pork belly.


pork stew cubes

pork belly cut into cubes

2 leeks sliced fine

1 onion chopped

1 large carrots

potatoes peeled and sliced

white wine

2 cloves of garlic

1 tsp. juniper berries

1 tsp. peppercorns

two bay leaves

Tie up the juniper berries, peppercorns and bay leaves in cheese cloth.  Place a layer of potato slices in the oiled bottom of the pot. Then add a layer of the sliced vegetables, and meat cubes, followed by another layer of potato, and another layer of the other ingredients. Add the bouquet garni, and the wine cover and bake at 350 for three hours.  The pork cubes will be tender, and the pork belly will almost have melted.

When I cook this I divide it into two parts and cook one without the potatoes, since I cannot eat night shade plants without having horrible arthritis.