Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY


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.

Advertisements


1 Comment

Sweet Potato Hash Browns

imageThese were simple and delicious.

The original recipe was on Epicurious, but I modified it by leaving out the red pepper, and reducing the onion, to suit my diet which has to be low in nightshade plants and onion.

Two pounds of sweet potato, diced
Bacon I use four to six slices depending on my mood
1/4 onion chopped, I reduce this because really I shouldn’t have any
1 tsp dried thyme
Salt and black pepper

Chop the bacon into small strips. Fry bacon, remove from pan, fry onion in bacon fat. Add sweet potato, cover and cook until soft. Add bacon, thyme, salt and pepper.


Leave a comment

Paleo pork fried “rice”

20150111_205951

Here is another variation on Sarah Ballantyne’s cauliflower rice. My local supermarket deli sells the ends of their cheeses and meats for $3.99/lb, so I asked for the end of the prosciutto di parma. I figured this would be useful for frying up with vegetables even if it couldn’t be sliced thin. They seem to go through the prosciutto pretty quickly, so the end seemed fresh enough.

1 small cauliflower head
4 slender scallions
1/4 to 1/3 lb prosciutto

I diced the prosciutto into 1/2″ cubes and sautéed them for several minutes until they rendered some of their fat and browned a bit. Meantime I ran the cauliflower florettes through the food processor to make “rice”, and chopped the scallions. The green parts of scallions are supposed to be ok for low FODMAP diets, unlike the white parts. When the prosciutto bits were nicely browned, I added the scallions and sautéed for 30 seconds before adding the cauliflower. I fried the mixture for 7 minutes, stirring until it was uniformly mixed. So simple and so good!


Leave a comment

Haricots verts au foie gras

20150111_210020

We thawed a package of D’Artagnan foie gras pieces for a birthday meal but were unable to finish the package.  Since I can’t refreeze the remaining pieces I have to use them up.  Here’s an ultra simple way to use a few pieces of foie gras to make decadent green beans.

1 to 1-1/2 lbs green beans
4 pieces foie gras
salt to taste

Steam the greenbeans until al dente. Chop the foie gras into small pieces and fry on medium heat for a couple of minutes until the fat begins to melt out of it. Add the steamed green beans and saute for a couple of minutes. Salt to taste.


Leave a comment

Golden Cauliflower Couscous with Pecans and Swiss Chard with Chorizo

IMG_1047

Golden Cauliflower Couscous with Pecans

1 head cauliflower
1/2 cup pecans
2 T parsley
3 cloves garlic
avocado oil
salt and pepper to taste

1. Shred the florets of cauliflower in the food processor until couscous-like in consistency.
2. Heat 2 T of avocado oil in a pan and add the cauliflower. Saute for 5 minutes.
3. Make a pesto from the pecans, parsley, garlic and 2 T of avocado oil. Add to the cauliflower and cook an additional 2 or 3 minutes.

The pecans and avocado oil add richness, and the nuttiness compliments the cauliflower.

Swiss Chard with Chorizo

IMG_1044

1 bunch Swiss chard
1 chorizo sausage
2 T broth
1 T cooking fat

1. Separate the stems from the leaves of the chard.
2. Thinly slice and saute the sausage. When it is nearly cooked add the sliced chard stems and saute until softened.
3. Add the chard greens additional fat if needed and cooking liquid and cover stirring occasionally until fully wilted.

I am not a big fan of Swiss chard but the strong flavor of the chorizo helps make it palatable.


1 Comment

Super simple dandelion greens

IMG_1042

Dandelion greens are supposed to be really healthy, but I find them much too bitter to eat without cooking.  I chopped and fried 3 slices of bacon, poured off the extra fat leaving 2 T in the pan then added the dandelion greens, covered and fried a few minutes until they wilted.  I took them off the heat and left the lid in place for a few more minutes, then served.  The richness and salt of the bacon combat the bitterness of the greens.  This is the way I cook bitter greens in general.


1 Comment

Cauliflower “Rice”

IMG_1039

Cauliflower Rice is one of Sarah Ballantyne’s recipes from the Paleo Approach Cookbook, p 298.  Paleo Mom’s Cauliflower Rice Recipe  When I made it, it came out more as Cauliflower Couscous as far as shape goes.  I threw the florets from a head of cauliflower into the food processor and processed them until they were a uniform shape.  Then I fried them in 3 T coconut oil.  After about 5 minutes I added I clove minced garlic and cooked a couple more minutes.  Finally,  I added 1 T lemon zest, 1 T lemon juice, and 1/4 cup chopped parsley and cooked one more minute.  It was surprisingly grain-like for a cruciferous vegetable.  It turned out to be quite tasty and would go well with dishes that have a sauce.  Who knew cauliflower was so neutral a flavor?