Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY


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Breadfruit Pancakes

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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.


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Golden Cauliflower Couscous with Pecans and Swiss Chard with Chorizo

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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

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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.


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Cauliflower “Rice”

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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?