Maple Apple Spice Cake

My boyfriend doesn't like things made with apples, pumpkin, or squash, so fall is kind of a hard time for us.  I'm all like, "It's time to apple-pumpkin-squashify all the things!" and he's all like, "Oh, it looks like there's some bread over there for toast."  Literally, he had toast for lunch the other day.  I could not even get him to try a bite of this butternut squash soup with fried garlic and chili oil.

I've been a paleo food blogger for long enough that I feel like a little bit of a failure when my boyfriend has toast for lunch.

Things are going a little bit better on the apple front, though, because Ben really liked this cake.  Unless you're the one to stir the grated apple into the batter, which would be a pretty major tipoff, you probably won't know that there's any apple in it.  It does help make the batter extra moist, though, kind of like the zucchini in zucchini bread, and also adds a little more sweetness.

Butternut Squash Soup with Fried Garlic and Chili Oil

A little over a week ago, my laptop gave me the prohibitory sign when I tried to turn it on.  Now that's all it will do--show a gray screen with a circle with a slash through it, and one of those little timers that never stops turning.

I'm in the process of mourning the photos I lost and trying to scrape together money to buy a new computer.  Luckily, my school lent me a laptop to use in the interim--a giant, clunky monster of a PC, but so much better than nothing.  I've been comforting myself with this soup.

Pear Galettes with Pistachio Frangipane

"Can I have this?" Ben points to the last slice of galette, sitting alone on the cutting board.

"NO!" I scream in my mind.

Sensing my hesitation, and because he's a nice boyfriend, Ben asks, "Do you want some of it?"

Um, yes.

"How much?"

All of it.  "Half of it."

Ben smiles and cuts the slice in two, leaving me what amounts to one eighth of a galette, then devours his share.  And he doesn't even like pears!  That's how I know these galettes are good stuff.

Squash Noodles with Everything Pesto (and an egg on top)

It has been a very long time since I've posted a recipe, and I'm hoping these squash noodles with everything pesto and a fried egg on top will at least partly make up for it.  Things have been busy at school, and it's getting harder and harder to blog often and stay on top of my readings and projects.  However, I am sure you do not want to hear about that.  I bet you'd rather hear about this brunch (dinner? lunch? midnight snack?) recipe that's paleo, grain-free, vegetarian, and ridiculously delicious.

I have to admit that I was unsatisfied with zoodles (zucchini + noodles = zoodles) for a long time, due mostly to unrealistic expectations.  Anyone who tells you that zoodles taste just like regular pasta is either totally lying or has a vastly different palate from mine.  You can't expect these to taste like linguine.

Monkfish with Lemongrass-Scallion Sauce + Ozeri Green Earth Pan Review

Disclosure: I received this product as part of an advertorial.

Have you ever tried monkfish?  It's also known as "poor man's lobster", and it's a mild, firm, white fish that won't fall apart when you cook it.  I am calling it "starving grad student lobster", and it's my new favorite fish.  Inspired by the color of my new Ozeri Green Earth pan, I smashed lemongrass, scallions, olive oil, and pepper into a paste for the sauce.  This stuff will make you pucker your lips after the first bite and want to lick your bowl after the last.

In addition to being a wonderful, mood-lifting shade of chartreuse, the Green Earth pan is special because of its health- and eco-friendly design.  The nonstick ceramic coating is free of PTFE and PFOA, so it won't release harmful chemicals.  The bottom of the pan has a raised honeycomb pattern that enables you to cook with very little oil and makes sure that nothing sticks to the pan.  You can find out more about Ozeri's products on their site.

Braised Chicken with Leeks & Scallions

Coq au vin is one of my favorite classic French dishes.  Chicken braised slowly in wine of any kind is almost guaranteed to be delicious, and I've made this coq au riesling recipe several times over the past year.  It's become my go-to dish for whenever company is coming.  However, wine is not truly part of a paleo diet, and many people try to avoid all alcohol, even in cooked dishes.  The question on my mind was this: can you make coq au vin without the vin?  Without any wine, is braised chicken still something exceptional?

You may have guessed that my answer is a resounding yes. This recipe is proof: wine is not necessary for making delicious braised chicken.  In fact, I liked this dish even more than the coq au riesling I've been making, and to me, the chicken and sauce still had all the flavor benefits of dishes made with copious amounts of wine.  I'm eager to see if you agree, so if you try this recipe, please let me know what you think!

Want to know why this recipe is so good, even though there's no wine in it?  My theory is that it's because of the following three reasons.  First, this recipe uses Pure Indian Foods' organic, grassfed ghee.  Ghee is by far my favorite cooking fat, because it has all the delicious flavor of butter paired with the higher smoke point of oil.  In fact, I think ghee tastes even better than butter, and it's also a much healthier choice than canola or vegetable oil.  If you haven't heard me talk about the wonders of ghee, you can read more about what it is and how it's made here.

Lemon Olive Oil Cake

Passover starts tonight, and if you have your big seder this evening, I realize I may be getting this dessert idea out too late.  However, it never hurts to have a delicious kosher for Passover snack cake on hand for days 2-8, right?  This cake would also be perfect for Easter--since I celebrate both holidays, I'm planning on making this again next weekend and dressing it up with some eggs and/or bunnies.

This cake is delicious: moist, tender, and perfectly lemony.  I couldn't taste the olive oil, but I think it adds some hard-to-pinpoint depth to the overall flavor of the cake, and it's nice to know you're baking with a healthy, dairy-free cooking fat.  The glaze is cashew-based, but I worked hard to make honey and lemon the prominent flavors, so I think people who don't know cashews are the main ingredient won't be able to figure it out.

Cashew Chicken with Asparagus & Shiitake Mushrooms

It's finally spring, which means it's asparagus time.  I love asparagus, and usually just roast it or dip it raw into some hummus.  This time I decided to change things up and add it to a paleo version of one of my favorite Chinese stir-fries, cashew chicken.  I love the taste of roasted cashews coated in a savory sauce, and crisp asparagus spears add another level of freshness and flavor.  The shiitake mushrooms and a tiny bit of fish sauce give this recipe plenty of umami, which really takes things over the top. (Are you as obsessed with shiitake mushrooms as I am?  You could use any mushroom in a recipe like this, but I find the meaty flavor and tender texture of shiitakes totally irresistible.)

Blackberry Smash

Blackberries are my favorite fruit, and they are so delicious this time of year.  In addition to eating blackberries & dark chocolate for breakfast, I've been using them to make this amazing mocktail/cocktail, the blackberry smash.  I was going to call it a blackberry fauxjito, but blackberry smash is just so much more fun to say.  In addition to being fun to say, it's really fun to make and drink.

When I have a party, I like to offer one special, seasonally-inspired cocktail that I can make for my friends all night long.  I'm not a very proficient bartender, so I don't want to offer a bunch of different things, but I've found that having one unique drink makes a gathering way more glamorous and fun.  At Thanksgiving this past year, I had ten people over, and was prepared with several different kinds of wine and beer, as well as the ingredients for cranberry margaritas.  The margaritas were such a hit that I don't think we opened a single bottle of wine--no one could say no to a creative libation based on fall's quintessential berry.

Sweet Potato & Roasted Garlic Hummus

Is it spring yet?  It's still freezing here.  Also, yesterday was so windy that I ended up getting dust and tiny pebbles blown into my eyes several times during my ten-minute walk to the train.  A little early-spring sandstorm right here in Boston.  Needless to say, I was not a fan.

I'm trying to keep my food springy, in hopes that the weather will follow suit.  So, here is some paleo (chickpea-free) hummus.  It's a little sweet from the sweet potato, but with lots of savory flavor from the tahini, a whole head of roasted garlic, and some garlic-infused olive oil.  Don't be intimidated by the large quantity of garlic--it mellows out as it roasts, and the flavor is amazing.  Your house will smell amazing, too.

Pan-Seared Chicken, Orange, & Walnut Salad

Next Friday is the one-year anniversary of my very first blog post (note the cringe-worthy photos).  Even though I didn't know much about blogging back then, I totally stand by that first recipe--the lemon curd is so delicious.  It's amazing that this site, which is such a big part of my life now, didn't even exist just one year ago.

To celebrate, I made us a salad.  If you don't think a salad is the proper way to celebrate a blogiversary, you're right--I don't think of salads as celebratory, either.  I totally have plans for an over-the-top grain-free cake for next week, but thought I would balance things out by making this nutritious salad first.

My favorite part of this salad (other than the gorgeous hue of the Cara Cara oranges) is the creamy dreamy dressing.  I'm pretty boring with dressings, and usually just make a simple balsamic vinaigrette, perhaps with a touch of honey or Dijon mustard if I'm feeling fancy.  However, I do have a soft spot for rich, creamy dressings.  I wondered if I could make a great creamy dressing without any dairy, so that people with allergies (or people doing a Whole30 or strict paleo) could eat it.

Bacon & Sweet Potato Chili

Do you have a really big skillet?  If not, you are going to want to go buy one so you can make this chili right away.

If you are not convinced that you need a 14-inch skillet, I understand.  However, I intend to convince you to make this chili.  It's the best chili I've ever had, and it's a complete and colorful one-pot meal.  If you didn't just go by a huge skillet and/or don't need to feed a bunch of people, you can halve the recipe and make it in a normal-sized pan.

Why is this the best chili ever?  Well, because bacon.  And sweet potatoes.  And all the fresh things on top that make this the perfect comfort food to carry you from winter into spring.

Easy French Frittata

This omelette is inspired by the best breakfast I ever had, which was at a little French cafe in Montreal two summers ago.  Ben and I drove up there and stayed for about a week, and this meal has been stuck in my head ever since.  The whole trip was pretty great (it was our first vacation together), but this omelette was a definite highlight, and I've been trying to recreate it ever since.  I'm really mad at myself because I can't remember the name of the cafe--I didn't have a blog back then, so there wasn't an easy place to store my restaurant ramblings.  If it comes to me, I'll be sure to update this post with a link.

Here's a picture of our breakfasts that day: my omelette had Brie and spinach, and Ben's had duck confit and gruyere.  Both were deliciously creamy, with eggs cooked to perfection and thick slices of cheese that were barely melted in the middle.  They were amazing.  The sides of hash browns, buttery baguette, and breakfast beans were also ridiculously tasty.

Mini Grasshopper Parfaits + Epica Cocktail Muddler Review

Disclosure: I received this product as part of an advertorial.

I thought about calling these mini grasshopper fools, but that sounded like a bit much.  

Have you ever tried a fool?  It's an old-fashioned dessert consisting of pureed or mashed fruit, usually berries, folded into sweetened whipped cream.  I made a strawberry moscato fool last spring, and it was delicious. These parfaits are similar to fools, but with mint instead of fruit.  They're the perfect way to celebrate St. Patrick's Day (or any day).

(In case I lost you at "grasshopper", I use the term to describe minty desserts, usually also involving chocolate. The name was first used for a green cocktail made with creme de menthe.)

Lemon Mousse with Raspberry Coulis

We had another snowstorm today.  I was planning to cook something really appropriate for a snowed-in situation, like some sort of stew or casserole that warms you from the inside out, but then I changed my mind. I'm tired of snow food (and, obviously, snow).  I am ready for spring!

When I taught elementary school, I used to read my kids the Frog and Toad books by Arnold Lobel. In one of the stories, around this time of year, Frog's father tells him that spring is just around the corner. Taking his father's statement literally, Frog goes peeking around all sorts of actual corners in search of spring, to no avail. Finally, he pokes his head around the corner of his own house to find his parents planting their garden, birds chirping, and the sun peering out from behind the clouds. In February and March, I feel like Frog in that story. Spring may be just around the corner, but it's really hard to see.

Orange-Glazed Brussels Sprouts (Whole30 Day 10)

I've made it to Day 10 of my Whole30!  It feels good to be 1/3 of the way there, and I am loving eating so many vegetables.  I'm not loving being the only one who can't have any bread when we're out to dinner, but so far the pros outweigh the cons.  I like how the Whole30 forces me to be creative in the kitchen, finding new ways to make meat, eggs, and vegetables extra delicious.

As a kid I never liked brussels sprouts, because I'd only tried the mushy, boiled ones.  The first time Ben made me Brussels sprouts, I was totally surprised.  I LOVED them.  He pan-fried them in a skillet until they were browned and crisp around the edges, and sprinkled them with plenty of Cajun seasoning.  It's a simple technique, but somehow it never tastes as good when I try to make it.

Since I'm not the best at making sprouts Ben's way, I decided to think of a new way to prepare them.  I love roasting vegetables because it's so easy, and a parchment-lined cookie sheet means minimal cleanup.  I was inspired by the huge box of oranges I have to create an easy glaze with fresh orange juice and zest, coconut aminos, and chili paste.  The results were so delicious that I ate the entire batch for lunch!  The glaze is spicy and sweet, and since the Brussels sprouts are roasted instead of cooking in the sauce, they retain their nice crispy edges.

Someday soon, I hope to use this recipe to convince a new person that they love Brussels sprouts.  Maybe it will be you!

If you already love Brussels sprouts, what's your favorite way to prepare them?

Braised Zucchini (Whole30 Day 6)

We're going nose-to-tail with our zucchini today!  I saw these charmingly small organic zucchini at Whole Foods, and was inspired to cook them without trimming the ends off, chopping them up, or turning them into noodles.  Sometimes, we just have to let zucchini be!  It's a beautiful vegetable, and when it's browned like this and braised until tender, you can eat the whole entire thing.

This zucchini is slightly spicy thanks to the cumin, paprika, and cayenne, and has just a hint of tang thanks to the sherry vinegar.  The vinegar, broth, spices, & shallots form a deliciously rich sauce that you can serve spooned over the zucchini, and/or on top of whatever protein you're eating with it.

I had this for lunch alongside a pork chop, cooked using the method outlined in this recipe, seasoned with salt and pepper and just a little garlic powder.  Bonus: if you decide to make these pork chops, with or without the apple compote, they can cook in the oven alongside the zucchini, and everything will be ready at the same time.

Orange Ginger Squash Soup (Whole30 Day 1)

It's Whole30 time! In addition to eating right all month, I've committed to posting everyday as part of Blogher's January NaBloPoMo. The theme is pressure, which seems fitting--I'm putting a lot of pressure on myself to eat clean food and blog about it every single day for a month! I probably won't be able to share 31 new recipes, but instead will sometimes blog about how I'm feeling and what resources I'm using. I'll be sharing lots of simple recipes, which will hopefully inspire you to get in the kitchen and whip up something healthy even if you aren't committing to a whole Whole30.

Cranberry Maple Syrup & Cran-Maple Compote (Paleo, Vegan, Gluten-free)

You heard it here: cranberry is the new pumpkin!  I am pretty much ready to put these little red super-berries in everything I make from now until Christmas.  I love the depth the tart flavor of cranberries adds to desserts, and they're great in savory dishes, too.

This recipe is so easy--just two ingredients, and you end up with two delicious and giftable condiments.  The cranberry maple syrup would be great on pancakes, but I'm also thinking about incorporating it into a festive cocktail.  I've already used it as the base for another dessert (involving chocolate) that would make a great gift, so stay tuned!  If you want to be really prepared, make a batch of this now and just stash it in your fridge.  I promise you won't be sorry you did!

The cranberry compote is also delicious, and less sweet than the syrup for those of you who don't want to get a toothache.  I used some to make a parfait with yogurt and pecans this morning, and it was amazing.  (Holiday parfait--it's a thing!  A delicious thing that rhymes!)  You could also spread the compote on toast or even serve it with pork chops.

I had so much fun watching and listening to the cranberries pop while I was making this recipe.  It's more subtle than popcorn, but still great.  I tried to make a video of it to post on Instagram, but it turns out I don't know how to do that.  Anyway, it made me think of the song "Get It Poppin'" (warning: explicit lyrics) from ten years ago--it's a completely ridiculous Fat Joe song where he asks the ladies what they're gon' do, and they say "I'ma get-get-get it poppin!" over and over again.  So, yes ... that song has been stuck in my head since I made this.  Still totally worth it, though!

Salted Pepita Chocolate Bark (Great Gift Idea!)

Here's another post with an easy idea for a great gift: salted pepita chocolate bark.  I brought little baggies of this to work last week, and everybody loved them.  My coworkers were convinced that I bought the bark somewhere fancy.  No one needs to know that this gourmet treat takes only minutes to make!  I wrapped mine up in little cellophane treat bags, but you could also pack a bunch up in a nice holiday tin for a more sizeable gift.

If you missed my first post in the great gift ideas series, check it out.  When you're done making vanilla salt, come back here to read about the bark.  See you in five minutes!

Done?  If not, you can substitute any coarse or flaky sea salt here, but the vanilla salt really takes this over the top.  The pepitas provide a nice crunch and a pop of color, and the combination of vanilla bean, salt, and dark chocolate is absolutely amazing.

I like to make this right before bed, then leave it out to harden while I sleep.  When I wake up in the morning, it's ready to break into pieces.  Because of this routine, Ben calls this "breakfast chocolate".  I can assure you, however, that it's delicious any time of day.  I'm planning on making some more so I can put out a big bowl of it on Thanksgiving, for those of us who like to nibble on something sweet while waiting for the turkey.  Enjoy!