Apron Strings http://www.apronstringsblog.com Thu, 03 Mar 2016 23:06:37 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.7 Slow Cooker Roasted Beets and Citrus Salad http://www.apronstringsblog.com/slow-cooker-roasted-beets-and-citrus-salad/ http://www.apronstringsblog.com/slow-cooker-roasted-beets-and-citrus-salad/#respond Thu, 03 Mar 2016 22:12:18 +0000 http://www.apronstringsblog.com/?p=9785

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Roasted Beets Citrus Salad

Did you know you can roast beets in your slow cooker? Yes, indeed. Since I wrap my beets in foil anyway before putting them in the oven, I thought that the slow cooker would be an even better place. All you need is heat, not the evaporation that an oven provides. So the slow cooker is the perfect tool!

Then, you can turn your roasted and cooled beets into a spectacular first course salad. Easy as pie – oh wait! PIE is not easy. So, easy as a bag of pre-washed salad.

Beets are one of the healthiest things you can eat – and I love them in salads. Just the perfect sweetness and texture.

Simple and stunning roasted beets and orange salad is a show-stopper for your holiday feast. Just have this sitting out on your table at each seat. No fancy decorations necessary – let the food add all the festiveness!

Roasted Beets and Citrus Salad
 
Ingredients
  • 6 large beets
  • 2 cans Mandarin Oranges, drained
  • 1 cup crumbled feta cheese
  • 4 cups baby arugula
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Dash of honey
Instructions
  1. Wrap beets in foil and cook them in the slow cooker on high for 3 to 4 hours, or until they are fork tender. Cooking time will vary according to the size of your beets.
  2. Mix together the olive oil, lemon juice, garlic, salt and pepper. Taste and add a dash of honey if desired.
  3. Toss this with all the ingredients and serve immediately.

 

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Cauliflower Colcannon for St. Patrick’s Day (Whole30) (Paleo) (Low Carb) http://www.apronstringsblog.com/cauliflower-colcannon-for-st-patricks-day-whole30-paleo-low-carb/ http://www.apronstringsblog.com/cauliflower-colcannon-for-st-patricks-day-whole30-paleo-low-carb/#respond Thu, 03 Mar 2016 21:32:40 +0000 http://www.apronstringsblog.com/?p=10289

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A Whole 30, low-carb, nutrient-packed version of the comfort food classic for St. Paddy’s Day.

Cauliflower Colcannon (a.k.a. Caulicannon) for a #paleo #whole30 #lowcarb St. Patrick's Day

Cauliflower Colcannon (a.k.a. Caulicannon) for a #paleo #whole30 #lowcarb St. Patrick’s Day

As one of the unmistakable portents of impending spring, St. Patrick’s Day recipes are starting to pop up all over. I’ve come to love cauliflower rice in so many different forms, so a few years ago, I thought, why not use cauliflower mash as the foundation of a low-carb AND paleo colcannon? Let’s call it Caulicannon.

On top of good flavors, the texture combination works really well here. All on its own, I do generally prefer either ricing cauliflower or roasting it, rather than the pureed version that can be substituted for potatoes, but in this instance, it really hits the spot. My only regret is not doubling the recipe so I’d have more leftovers! Can’t help thinking this would be excellent with some corned beef or bangers, but it would pair well with anything that goes with mashed potatoes.

Slainte to all!

CAULICANNON: MASHED CAULIFLOWER WITH KALE

1 large head cauliflower, cored and broken into florets
4 cloves garlic, peeled and smashed
3 tablespoons oil or butter/ghee, divided (you can use olive oil or rendered fat, I wouldn’t really recommend coconut oil here)
1/2 large onion, diced
1 bunch kale, stemmed and chopped
1 teaspoon salt
freshly ground black pepper to taste

Set up a large pot with a steamer basket and bring a few inches of water to a boil. Add cauliflower and garlic cloves. Steam for 10-15 minutes, until cauliflower is very tender. Remove basket and let it cool a touch before transferring to a food processor. Puree with 2 tablespoons of whichever fat you prefer until very smooth. Set aside while preparing the kale.

Drain the water from the large pot, add remaining 1 tablespoon of oil and heat over medium high. Add the onion and saute for 5-7 minutes, until quite soft and starting to brown. Add in the kale and cook for another 5 minutes or so, stirring frequently. You want the kale to be soft but still very bright. Transfer the pureed cauliflower and cook it all together for a few more minutes, adding salt and pepper and adjusting seasoning to taste.

Cauliflower Colcannon (Whole30) (Paleo) (Low Carb)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Irish
Serves: 3-4 servings
Ingredients
  • 1 large head cauliflower, cored and broken into florets
  • 4 cloves garlic, peeled and smashed
  • 3 tablespoons oil or butter/ghee, divided (you can use olive oil or rendered fat, I wouldn't really recommend coconut oil here)
  • ½ large onion, diced
  • 1 bunch kale, stemmed and chopped
  • 1 teaspoon salt
  • freshly ground black pepper to taste
Instructions
  1. Set up a large pot with a steamer basket and bring a few inches of water to a boil. Add cauliflower and garlic cloves. Steam for 10-15 minutes, until cauliflower is very tender. Remove basket and let it cool a touch before transferring to a food processor. Puree with 2 tablespoons of whichever fat you prefer until very smooth. Set aside while preparing the kale.
  2. Drain the water from the large pot, add remaining 1 tablespoon of oil and heat over medium high. Add the onion and saute for 5-7 minutes, until quite soft and starting to brown. Add in the kale and cook for another 5 minutes or so, stirring frequently. You want the kale to be soft but still very bright. Transfer the pureed cauliflower and cook it all together for a few more minutes, adding salt and pepper and adjusting seasoning to taste.

 

— posted by Anne

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Cauliflower Biryani Rice (Whole 30) (Paleo) (Vegan) http://www.apronstringsblog.com/cauliflower-biryani-rice-whole-30-paleo-vegan/ http://www.apronstringsblog.com/cauliflower-biryani-rice-whole-30-paleo-vegan/#comments Thu, 25 Feb 2016 19:36:22 +0000 http://www.apronstringsblog.com/?p=10234

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A low-carb, paleo side dish to go with any Indian feast!

Cauliflower Biryani Rice #paleo #whole30 #vegan #glutenfree #grainfree

Cauliflower Biryani Rice

This spin on cauliflower rice was originally created to accompany my Tikka Masala Meatballs, but it was so tasty (and is so healthy, by any metric) I thought it deserved its own post. Perfect for Whole 30 – and also happens to be vegan, if you swing that way.

3 cups of riced cauliflower (I pulse it in my food processor) is ABOUT
what I get from one medium head, but if it’s a little more or a little less, don’t sweat it. If you’re using pre-riced cauliflower that’s starting to be sold all over (Trader Joe’s New Seasons, etc.), I just wanted to give you a ballpark amount.

CAULIFLOWER BIRYANI RICE

2 tablespoons coconut oil
1/2 onion, sliced
1 cinnamon stick
4 green cardamom pods
1 teaspoon nigella seeds
1/2 teaspoon  coriander seeds
1/2 teaspoon turmeric
1/4 teaspoon salt (plus more to taste)
3 cups (or thereabouts) cauliflower, riced
1/4 cup sliced almonds
1/4 cup cilantro, chopped

Heat the coconut oil in a large skillet over medium heat. Add the sliced onion, cinnamon stick, cardamom pods, nigella seeds (you could substitute cumin seeds if you can’t find nigella, a.k.a. charnoushka), coriander seeds, and turmeric. Sauté until onions have started to turn golden brown and the spices are oh-so-fragrant; 4-5 minutes. Add salt and cauliflower and cook for about 7-8 minutes.

Remove cinnamon stick (the other whole spices are fine), take of heat, stir in almonds and cilantro, and serve!

Cauliflower Biryani Rice (Whole 30) (Paleo) (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Indian
Serves: 3-4 servings
Ingredients
  • 2 tablespoons coconut oil
  • ½ onion, sliced
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 1 teaspoon nigella seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon turmeric
  • ¼ teaspoon salt (plus more to taste)
  • 3 cups (or thereabouts) cauliflower, riced
  • ¼ cup sliced almonds
  • ¼ cup cilantro, chopped
Instructions
  1. Heat the coconut oil in a large skillet over medium heat. Add the sliced onion, cinnamon stick, cardamom pods, nigella seeds (you could substitute cumin seeds if you can't find nigella, a.k.a. charnoushka), coriander seeds, and turmeric.
  2. Sauté until onions have started to turn golden brown and the spices are oh-so-fragrant; 4-5 minutes.
  3. Add salt and cauliflower and cook for about 7-8 minutes.
  4. Remove cinnamon stick (the other whole spices are fine), take of heat, stir in almonds and cilantro, and serve!

Cauliflower Biryani Rice #paleo #whole30 #vegan #glutenfree #grainfree

Paleo, vegan, Whole 30 Cauliflower Biryani Rice

— posted by Anne

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Genius Almond Milk Triple Mushroom Soup (Whole30) (Vegan) (Low Carb) http://www.apronstringsblog.com/almond-milk-triple-mushroom-soup-raw-mushroom-chimichurri/ http://www.apronstringsblog.com/almond-milk-triple-mushroom-soup-raw-mushroom-chimichurri/#comments Mon, 22 Feb 2016 00:20:51 +0000 http://www.apronstringsblog.com/?p=10265

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Almond Milk Mushroom Soup

This is a revolutionary idea: Cream-less Cream of Mushroom Soup. A revelation, I tell you.

There is something about the almond flavor that pairs perfectly with the mushrooms. It just really, really works. This guilt-free creamy soup tastes decadent and rich, yet it is low fat and low carb and full of mushroom-y goodness.

It’s not only Whole30, it is low-carb, low-fat and vegan as well. One of the healthiest (and yummiest!) things I have put in my mouth this year. So far anyway. Mushrooms are one of the best things humans can eat. They are nothing short of miraculous, health-wise. They are effective cancer fighters, particularly breast cancer, they lower cholesterol, improve immune systems, help burn fat and are packed with vitamins and minerals. Instead of “an apple a day,” perhaps we should eat a pound of mushrooms a day.

One of my favorite type of garnish/sauce is chimichurri. It adds a powerful flavor punch to any dish that has it is spooned on top. If you put a fresh chimichurri on top of a piece of shoe leather, I am pretty sure I would eat it and rave about its deliciousness.

I decided to add diced raw mushroom to standard chimichurri. This was a spectacular topping to the mushroom soup. So, so, SO good.

Almond Milk Mushroom Soup

ALMOND MILK TRIPLE MUSHROOM SOUP
with Raw Mushroom Chimichurri Topping

2 ounces dried shitake mushrooms
1 sweet onion, diced
1 tablespoon olive oil
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
32 ounces vegetable broth
4 cups unsweetened almond milk

Place the dried shitake mushrooms in 4 cups of boiling water and let steep for about 30 minutes, until mushrooms are softened. Drain off and reserve liquid and chop softened mushrooms.

In a large stockpot, saute onions in oil until beginning to soften, about 3 minutes. Add cremini mushrooms and saute for another few minutes, until mushrooms are softened. Add in garlic and cook for one more minute. Add in chopped shitake mushrooms.

Pour into stock pot the reserved mushroom water, the vegetable broth and bring to a simmer and cook for 20 minutes or so.

Remove the stockpot from heat and let sit for about 10 minutes. Blend the soup until smooth.

Return to stockpot and whisk in the almond milk. Serve with raw mushroom chimichurri.

Raw mushroom chimichurri: Stir together 1/2 cup minced parsley or cilantro; 2 tablespoons red wine vinegar; 2 cloves garlic, pressed; 1/4 cup extra virgin olive oil; and 1/2 cup diced white button mushrooms. Let sit for 10 minutes before serving.

Genius Almond Milk Triple Mushroom Soup (Whole30) (Vegan) (Low Carb)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4 to 6
Ingredients
  • 2 ounces dried shitake mushrooms
  • 1 sweet onion, diced
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 32 ounces vegetable broth
  • 4 cups unsweetened almond milk
Instructions
  1. Place the dried shitake mushrooms in 4 cups of boiling water and let steep for about 30 minutes, until mushrooms are softened. Drain off and reserve liquid and chop softened mushrooms.
  2. In a large stockpot, saute onions in oil until beginning to soften, about 3 minutes. Add cremini mushrooms and saute for another few minutes, until mushrooms are softened. Add in garlic and cook for one more minute. Add in chopped shitake mushrooms.
  3. Pour into stock pot the reserved mushroom water, the vegetable broth and bring to a simmer and cook for 20 minutes or so.
  4. Remove the stockpot from heat and let sit for about 10 minutes. Blend the soup until smooth.
  5. Return to stockpot and whisk in the almond milk. Serve with raw mushroom chimichurri.
  6. Raw mushroom chimichurri: Stir together ½ cup minced parsley or cilantro; 2 tablespoons red wine vinegar; 2 cloves garlic, pressed; ¼ cup extra virgin olive oil; and ½ cup diced white button mushrooms. Let sit for 10 minutes before serving.

Other food bloggers do vegan mushroom soups:

Vegan Mushroom Soup, Cookin Canuck
Oyster Mushroom Bisque, The Blender Girl
Vegan Chanterelle Cream Soup, My New Roots

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Charred Onion Petals (Whole30) (Low Carb) (Vegan) http://www.apronstringsblog.com/charred-onion-petals-whole30-low-carb-vegan/ http://www.apronstringsblog.com/charred-onion-petals-whole30-low-carb-vegan/#respond Thu, 18 Feb 2016 18:07:12 +0000 http://www.apronstringsblog.com/?p=10242

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Your next culinary adventure: Charred Onion Petals!
Stuffed Charred Onion Petals

Onions are just as wonderful to stuff for an entree as bell peppers. Maybe even better. For so many reasons.

Onions turn soft and sweet when cooked slowly. And this technique is genius because it adds just a little char to your dish.

I saw this technique in Bon Appetit Magazine in January and knew I had to try it. I have been a longtime fan of stuffed peppers, and so when I saw this my first thought was – GENIUS.  I mean – why should bell peppers have all the fun? I tried this trick twice and found that the onion petals cook perfectly just on the stovetop – no need for cooking in the oven. All you do is heat a large, heavy bottomed skillet (I used cast iron) to high heat. The, add the oil and the onion halves cut side down and immediately turn the heat to low. Then, if you cover and cook for about 15 to 20 minutes on your stovetop, they have the perfect texture. You could use the oven if you like after charring them at high heat on the stovetop.

You can fill these beautiful petals with any filling you would use to stuff a bell pepper or tomato. Don’t get me wrong, I love the 70’s classic stuffed bell peppers. You can also fill them with sandwich fillings – think of it! Bread-free sandwiches! These are fabulous to stuff with tuna salad or a fiesta quinoa salad ( in the photos!) and pick them up and eat them just like an open face sandwich!

There are lots of recipes out there for using the whole onion to stuff. I like the approach of just using the individual onion petals, because the onion doesn’t completely take over the dish – just provides an edible bowl – and add some onion flavor.

Charred Onion Petals

Charred Onion Petals

3 large sweet onions (such as Vidalia or Walla Walla)
2 tablespoons high smoke point oil (I used coconut oil)
Kosher salt

Cut onions in half from pole to pole, through root ends. Remove outer paper skins.

Heat a large heavy-bottomed skillet (cast iron works well) to high heat. Yes, it needs to be screaming hot. Add oil. Oil should start to smoke immediately. Add onion halves, cut sides down, filling the skillet. Reduce heat to low. Cover and let cook for 15 to 20 minutes, until edges of onions are black and onions are cooked through but are not mushy.

Let cool to warm. Separate onions into individual petals.

Stuffed Charred Onion Petals

Stuffed Charred Onion Petals (Whole30) (Low Carb) (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 large sweet onions (such as Vidalia or Walla Walla)
  • 2 tablespoons high smoke point oil (I used coconut oil)
  • Kosher salt
Instructions
  1. Cut onions in half from pole to pole, through root ends. Remove outer paper skins.
  2. Heat a large heavy-bottomed skillet (cast iron works well) to high heat. Yes, it needs to be screaming hot. Add oil. Oil should start to smoke immediately. Add onion halves, cut sides down, filling the skillet. Reduce heat to low. Cover and let cook for 15 to 20 minutes, until edges of onions are black and onions are cooked through but are not mushy.
  3. Let cool to warm. Separate onions into individual petals.

Other bloggers stuff onions:

Roasted Onions with Quinoa Curry, Healthy Green Kitchen
Provencal Stuffed Onions, The View from Great Island
Sausage Stuffed Red Onions, Handle the Heat
Stuffed Onions, Give Recipe
Persian Stuffed Onions, Not Derby Pie

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Chicken Tikka Masala Meatballs (Whole 30) (Paleo) http://www.apronstringsblog.com/chicken-tikka-masala-meatballs-whole-30-paleo/ http://www.apronstringsblog.com/chicken-tikka-masala-meatballs-whole-30-paleo/#respond Sat, 13 Feb 2016 01:24:03 +0000 http://www.apronstringsblog.com/?p=10190

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A paleo spin on a longtime favorite: Chicken Tikka Masala in meatball form.

Paleo Tikka Masala Meatballs with Cauliflower Biryani Rice #whole30 #GF #dairyfree

Paleo Tikka Masala Meatballs with Cauliflower Biryani Rice – coming soon!

If you’re a fan of this dish already, you’re probably aware that it is technically NOT a purely authentic Indian dish, but was rather developed in the UK (and of course heavily influenced by Indian cuisine). As I’ve been experimenting with a variety of meatball combinations on a recent Whole 30, the idea for this variation seemed like a very necessary natural addition to my repertoire.

Note on preparation: I like to make the meatball mixture the night before, so as to let the flavors ‘marinate’ a bit, as you would do with the chicken if you were making the original dish. But you can easily do it all in one go as well. 

The spices from Penzey’s that helped create this? Not actually a sponsored post, though it would be understandable if you thought so.  I just love them THAT MUCH. Check them out online, or if you have a store nearby, make haste. Betcha won’t be able to leave without at least ONE new herb or spice.

P.S. But where’s the rest of the food, you say? The accompanying cauliflower rice deserves its own post, so look for it next week!

CHICKEN TIKKA MASALA MEATBALLS

MEATBALLS:

2 pounds ground chicken (preferably dark meat)
1 egg
1/2 cup almond meal
zest of one lemon (save juice for sauce)
1 teaspoon ginger paste
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon salt

SAUCE:

1 tablespoon coconut oil
1/2 onion, diced (save the other half for the rice)
3 cloves garlic, minced
1 1/2 teaspoons garam masala
1 teaspoon cumin powder
1/2 teaspoon ground coriander
juice of aforementioned lemon
1 28 ounce crushed tomatoes
1 14 ounce can coconut milk

For the meatballs, easy peasy. Mix all ingredients together by hand until well-incorporated. Save the lemon for the sauce! You can leave the mixture for several hours or overnight, until you’re ready to proceed with the rest. Once you’re set to go, form the mixture into golf ball sized balls – if your mix is very sticky, it helps to rinse your hands occasionally so as to smooth the surface well.

Heat a large skillet over medium high and add the meatballs, turning every few minutes, until lightly browned all around (They won’t be cooked through, and that’s okay! Remove and set aside.

On to the sauce! Add coconut oil and diced onion (save the other half for cauliflower rice, if you’re making it). Saute for a few minutes, then add garlic and spices. Cook for several more minutes, until onion is starting to brown. Add the lemon juice and deglaze the pan a bit (getting all the yummy brown bits off the bottom of the pan), then stir in the crushed tomatoes and coconut milk.

Bring to a boil, then reduce to a simmer and add the meatballs back in, cooking for about 25 minutes uncovered, so the sauce reduces and thickens a bit while the meatballs cook through. Serve a la carte or over the rice of your choice – perhaps the forthcoming cauliflower rice.

Paleo Chicken Tikka Masala Meatballs #whole30 #GF #dairyfree

Paleo Chicken Tikka Masala Meatballs

Tikka Masala Meatballs with Cauliflower Biryani Rice
 
Prep time
Cook time
Total time
 
A paleo spin on a longtime favorite: Chicken Tikka Masala in meatball form.
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4-6 servings
Ingredients
  • MEATBALLS:
  • 2 pounds ground chicken (preferably dark meat)
  • 1 egg
  • ½ cup almond meal
  • zest of one lemon (save juice for sauce)
  • 1 teaspoon ginger paste
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • SAUCE:
  • 1 tablespoon coconut oil
  • ½ onion, diced (save the other half for the rice)
  • 3 cloves garlic, minced
  • 1½ teaspoons garam masala
  • 1 teaspoon cumin powder
  • ½ teaspoon ground coriander
  • juice of aforementioned lemon
  • 1 28 ounce crushed tomatoes
  • 1 14 ounce can coconut milk
Instructions
  1. For the meatballs, easy peasy. Mix all ingredients together by hand until well-incorporated. Save the lemon for the sauce! You can leave the mixture for several hours or overnight, until you're ready to proceed with the rest.
  2. Once you're set to go, form the mixture into golf ball sized balls - if your mix is very sticky, it helps to rinse your hands occasionally so as to smooth the surface well.
  3. Heat a large skillet over medium high and add the meatballs, turning every few minutes, until lightly browned all around (They won't be cooked through, and that's okay! Remove and set aside.
  4. On to the sauce! Add coconut oil and diced onion (save the other half for cauliflower rice, if you're making it). Saute for a few minutes, then add garlic and spices. Cook for several more minutes, until onion is starting to brown. Add the lemon juice and deglaze the pan a bit (getting all the yummy brown bits off the bottom of the pan), then stir in the crushed tomatoes and coconut milk.
  5. Bring to a boil, then reduce to a simmer and add the meatballs back in, cooking for about 25 minutes uncovered, so the sauce reduces and thickens a bit while the meatballs cook through.
  6. Serve a la carte or over the rice of your choice - perhaps the forthcoming cauliflower rice.

#Paleo Tikka Masala Meatballs #whole30 #GF #dairyfree

Tikka Masala Meatballs

— posted by Anne

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Heart Fruit Skewers and The Best Fruit Dip Ever http://www.apronstringsblog.com/heart-fruit-skewers-and-the-best-fruit-dip-ever/ http://www.apronstringsblog.com/heart-fruit-skewers-and-the-best-fruit-dip-ever/#respond Thu, 11 Feb 2016 18:09:52 +0000 http://www.apronstringsblog.com/?p=10220

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A Last Minute Valentine treat – Heart Fruit Skewers.Heart Fruit Skewers and Fruit Dip
Who can resist fruit cut in pretty heart shapes? Not me.

These skewers make a pretty and healthy-ish platter. And for Valentines’ Day, this dip that I made in the 80’s is a great splurge. And really, the best fruit dip ever. It is light. It is fluffy, sweet and a little tangy. Just perfect. Not healthy, but perfect tasting. I use orange juice concentrate because orange juice makes the dip too runny.

For your Valentine, this is a sweet treat that is a little something different.

Heart Fruit Skewers and Best Fruit Dip Ever

The Best Fruit Dip Ever

Makes 2 cups

8 ounces cream cheese, at room temperature
2 tablespoons orange juice concentrate
1 small jar marshmallow fluff

Whisk together the cream cheese and orange juice concentrate. Fold in the marshmallow fluff. Serve at room tempaerature or chilled.

Heart Fruit Skewers and The Best Fruit Dip Ever
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 2 cups
Ingredients
  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons orange juice concentrate
  • 1 small jar marshmallow fluff
  • .
Instructions
  1. Whisk together the cream cheese and orange juice concentrate. Fold in the marshmallow fluff. Serve at room temperature or chilled.

 

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Heart Healthy Roasted Beet Salad (Whole30) http://www.apronstringsblog.com/heart-healthy-roasted-beet-salad-whole30/ http://www.apronstringsblog.com/heart-healthy-roasted-beet-salad-whole30/#respond Mon, 08 Feb 2016 07:17:15 +0000 http://www.apronstringsblog.com/?p=10212

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Heart Healthy Beet Salad

So why is it that on a day we celebrate things of the heart, we eat food that is so, so bad for your heart?

I say we start a revolution, a culture change! Let’s start a new tradition of eating heart-healthy foods on Valentine’s Day! Who’s with me?

First dish to make: Heart Beet Salad. (See how I did that – Heart. Beet.)

Beets are amazingly good for you. They have anti-oxidant, anti-inflammatory and detoxification benefits in abundance. They are full of betanins, which have been known to reduce heart disease and certain cancers, especially colon cancer. Some believe that regular consumption of beets is what causes Russia to have such a large centenarian population. Why WOULDN’T you feed your sweetheart beets on Valentine’s Day? We want our sweethearts to live long, healthy lives, don’t we?

Roasted Beet Salad

Here’s how easy this one is:

Roast whole beets on a sheet pan at 350 degrees for about an hour, until they are fork tender. Let them cool.

Slice the beets into slices that are a little thicker than 1/4 inch thick. Using heart shaped cookie cutters, cut out some hearts out of the beet slices. Place on a serving plate.

Take fresh Mozzarella (if you’re doing Whole30 eating, use slices of jicama.) and cut it into slices that are little thicker than 1/4 inch thick. Cut out smaller heart shapes. Press the Mozzarella hearts into the beet juices that are left on your cutting board, turning the slices slightly pink. Place these hearts on the beet hearts.

Cut out tiny hearts out of cucumber and scatter on top. Scatter nuts on top – I used roasted hazelnuts.

Drizzle with your favorite vinaigrette. Sprinkle with salt and pepper. Serve immediately.

Heart Healthy Roasted Beet Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 2 large whole beets
  • 1 ball of fresh Mozzarella cheese
  • A few slices of cucumber
  • Toasted hazelnuts for garnish
  • A few tablespoons of vinaigrette
Instructions
  1. Roast whole beets on a sheet pan at 350 degrees for about an hour, until they are fork tender. Let them cool.
  2. Slice the beets into slices that are a little thicker than ¼ inch thick. Using heart shaped cookie cutters, cut out some hearts out of the beet slices. Place on a serving plate.
  3. Take fresh Mozzarella (if you're doing Whole30 eating, use slices of jicama.) and cut it into slices that are little thicker than ¼ inch thick. Cut out smaller heart shapes. Press the Mozzarella hearts into the beet juices that are left on your cutting board, turning the slices slightly pink. Place these hearts on the beet hearts.
  4. Cut out tiny hearts out of cucumber and scatter on top. Scatter nuts on top - I used roasted hazelnuts.
  5. Drizzle with your favorite vinaigrette. Sprinkle with salt and pepper. Serve immediately.

Other bloggers do beet salads:

Warm Braised Beet Salad, Jeanette’s Healthy Living
Roasted Beet Salad with Walnuts, Girl Gone Gourmet
Grapefruit Beet Salad, Sunday Suppers

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Whole 30 Zoodles Puttanesca (Low Carb) (Paleo) http://www.apronstringsblog.com/whole-30-zoodles-puttanesca-low-carb-paleo/ http://www.apronstringsblog.com/whole-30-zoodles-puttanesca-low-carb-paleo/#respond Sun, 07 Feb 2016 23:03:23 +0000 http://www.apronstringsblog.com/?p=10204

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The flavor POW of puttanesca sauce meets the low-carb, Whole 30 friendly zucchini noodle. 

Zoodles alla Puttanesca

Zoodles alla Puttanesca

For those of you continuing Whole 30 from a January start, those who are starting anew in February,  or those whoi are just  keeping with generally paleo principles, this dish is a total pleaser. It happens to be low carb, paleo, gluten, grain and dairy-free, all the dietary superlatives (save for vegan, thanks to the anchovies), but really, it’s all about gorgeous flavors made with nourishing veggies (plus those aforementioned anchovies). You can put the whole shebang together in 20-30 minutes, or you can prep the sauce the night before to let (almost) all the ingredients do that magical meddling thing they do, then whip the zucchini noodles together when you reheat the sauce and toss in the parsley. Whatever your fancy, puttanesca is a perfect vehicle for zoodles – and vice versa.  

ZUCCHINI NOODLES ALLA PUTTANESCA

2 tablespoons olive oil
1 large red onion (I like red for this), diced
4-5 cloves garlic, minced
6 anchovy filets, chopped
1 tablespoon tomato paste
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1 14 ounce can diced tomatoes, drained
1 14 ounce can tomato sauce
1/2 cup black olives, roughly chopped
3 tablespoons capers
1 teaspoon salt, plus more to taste
fresh black pepper to taste
2 large zucchini or summer squash
1/4 cup fresh parsley, chopped

The usual savory kickoff: Heat the olive oil in a large skillet over medium high, add the diced onions, and saute until soft and translucent; about 5 minutes. Add garlic and chopped anchovies, mashing the anchovies a bit as you go, and saute another few minutes.

Incorporate the tomato paste, oregano and red pepper flakes, mixing paste well with the vegetables and allowing it to brown a bit. Add diced tomatoes and sauce, bring to a boil and then reduce to a simmer. Let cook for 15 minutes, stirring occasionally.

Add chopped olives and capers, salt and pepper then taste for seasoning. At this point you can store the sauce for the next day, or proceed with the zoodling immediately, Use your spiralizer according to its directions, then add the zoodles to the skillet and toss. Cook for several minutes, until zoodles are juuuust tender.

Stir in the parsley, saving a bit to sprinkle over the top of each plate as you serve.

Zoodles Puttanesca
 
Prep time
Cook time
Total time
 
Puttanesca gets the zoodle treatment.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 large red onion (I like red for this), diced
  • 4-5 cloves garlic, minced
  • 6 anchovy filets, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • ½ teaspoon red pepper flakes
  • 1 14 ounce can diced tomatoes, drained
  • 1 14 ounce can tomato sauce
  • ½ cup black olives, roughly chopped
  • 3 tablespoons capers
  • 1 teaspoon salt, plus more to taste
  • fresh black pepper to taste
  • 2 large zucchini or summer squash
  • ¼ cup fresh parsley, chopped
Instructions
  1. The usual kickoff: Heat the olive oil in a large skillet over medium high, add the diced onions, and saute until soft and translucent; about 5 minutes. Add garlic and chopped anchovies, mashing the anchovies a bit as you go, and saute another few minutes.
  2. Incorporate the tomato paste, oregano and red pepper flakes, mixing paste well with the vegetables and allowing it to brown a bit. Add diced tomatoes and sauce, bring to a boil and then reduce to a simmer. Let cook for 15 minutes, stirring occasionally.
  3. Add chopped olives and capers, salt and pepper then taste for seasoning.
  4. At this point you can store the sauce for the next day, or proceed with the zoodling immediately, Use your spiralizer according to its directions, then add the zoodles to the skillet and toss. Cook for several minutes, until zoodles are juuuust tender.
  5. Stir in the parsley, saving a bit to sprinkle over the top of each plate as you serve.

 

Zoodles Puttanesca: Zucchini Noodles make this #whole30, #lowcarb, #paleo. Delish and EASY.

Zoodles Puttanesca

Other great spins on zucchini noodles (I want to try every single one):

First: an excellent how-to-make from Elana’s Pantry
Pad Thai Zoodles
from Steamy Kitchen
Shrimp Zoodles Parmesan from Skinnytaste
Zucchini with Tuna and Green Olives from Kalyn’s Kitchen
Sesame Zoodles from She Wears Many Hats
Lemongrass Chicken and Zoodles from Food Renegade

— posted by Anne

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Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan) http://www.apronstringsblog.com/southwest-soba-noodle-bowl-with-ginger-jalapeno-broth-vegan/ http://www.apronstringsblog.com/southwest-soba-noodle-bowl-with-ginger-jalapeno-broth-vegan/#comments Thu, 04 Feb 2016 05:32:17 +0000 http://www.apronstringsblog.com/?p=10192

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Broth with a flavor punch of ginger and jalapeño – and the trick to serving soup to a crowd!
Southwest Soba Noodles

A good soba noodles bowl is one of my favorite comfort foods. I love Asian flavors and so I was craving this dish, but wanted to try a twist, naturally.

I have been obsessed with broths lately. How to make them full bodied rich and tasty and interesting, but not take all day. So, one thing I have been doing is bringing the broth to a boil and load it with aromatics and then turn off the heat and let it steep. Like a good tea, this works like a charm. I put one sliced jalapeño pepper and some sliced ginger in a pot of water and just let it sit for awhile. The longer you let it sit, the more flavorful it becomes. I added just a dash of soy sauce and some sesame oil and – East meets West deliciousness was the result.

The other thing that makes this dish a snap to make is Nasoya baked tofu. The folks at Nasoya sent me a sample of this yummy Chipotle tofubaked for this recipe. I love the texture of the pre-baked tofu. It is no-fuss when you are in a hurry – no draining or pressing tofu. Just cube and use in your recipe. SO great. I cut the tofu into cubes and put it right into the noodle bowl, and it was perfect.

For a buffet – like for instance on Game Day – here’s the trick to serving a broth-based soup: Keep a bowl of your cooked ingredients at room temperature (minus the broth) on hand with serving bowls in a stack next to it. Then, keep a pot of hot broth in a slow cooker nearby. Let guest scoop up the ingredients and then ladle hot broth into their bowls. Perfectly cooked and hot soup every time!

Happy Game Day, everyone!

Southwest Soba Noodles

 

Southwest Soba Noodles with Ginger Jalapeño Broth

Serves 6 to 8

6 green onions, whites and green separated
1 piece (3 inches) ginger, peeled and thinly sliced
3 cloves garlic, smashed
1/4 cup low sodium tamarin soy sauce
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
8 ounces soba noodles, cooked according to package directions
1 bunch baby bok choy, thinly sliced
6 ounces snow peas, trimmed and thinly sliced
Black sesame seeds for garnish

In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes.  Stein and discard solids. Pour broth into a slow cooker and turn on high.

Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.

Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Southwest
Serves: 6 to 8 servings
Ingredients
  • 6 green onions, whites and green separated
  • 1 piece (3 inches) ginger, peeled and thinly sliced
  • 3 cloves garlic, smashed
  • ¼ cup low sodium tamarin soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
  • 8 ounces soba noodles, coked according to package directions
  • 1 bunch baby bok choy, thinly sliced
  • 6 ounces snow peas, trimmed and thinly sliced
  • Black sesame seeds for garnish
Instructions
  1. In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes. Stein and discard solids. Pour broth into a slow cooker and turn on high.
  2. Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.
  3. Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

 

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