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Monthly Archives: May 2012

We’ve moved

Since this blog got more “love” than I had expected, I plan to do a few changes and upgrades, but, to do so I had to change my hosting company.

Please follow me and subscribe to the new site www.mypurepantry.com

Thanks for all your support,

Denise

 
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Posted by on May 30, 2012 in Uncategorized

 

Banana Scramble

I know that the words “banana” and “scramble” don’t go well together, but this recipe will definitely surprise you. It tastes like banana bread pudding more than a scramble, so it can be eaten as breakfast or dessert.

Ingredients:

1 tbsp of coconut oil
1 medium very ripe banana, mashed
1 egg
2 tbsp of almond meal or 1/2 tbsp of coconut flour *
1/2 tsp of cinnamon
1/2 tsp of vanilla
1 1/2 tbsp of raisins

Preparation:

  • Heat the coconut oil in a skillet.
  • Whisk all the rest of the ingredients together and pour into the skillet.
  • Wait until the bottom browns a little bit before scrambling the dough, scramble a couple of times, wait for it the brown, scramble again, wait for it to brown and repeat until it is fully cooked.

The trick is to let the banana caramelize before you start scrambling it.

*This recipe works a lot better with almond flour.

 

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Cabbage Unrolled

Who has time to carefully roll a meat stuffing into fragile steamed cabbage leaves?

This recipe tastes just like cabbage rolls but it’s a  lot easier to make

Ingredients:

1/2 lb of ground beef
1/2 lb of ground pork or more ground beef
2 tbsp of olive oil
1 medium red onion, sliced
1/2 large head of cabbage, sliced
1 tsp of paprika
1 tsp of dill weed
1/4 cup of fresh parsley
1/4 tsp of cayenne pepper
5 Roma tomatoes
1 medium carrot
Salt and pepper to taste

Preparation:

  • In a large saucepan, saute the onions in the oil until tender.
  • Add the meat and spices and cook on medium heat for 5 minutes stirring constantly.
  • Blend tomatoes and carrot together , until a sauce is formed and add them to the meat, cook uncovered for 10 minutes.
  • Mix the cabbage in, cover and cook until cabbage is tender.
  • Remove from heat, add the parsley, stir and cover.
  • Let stand for 5 minutes.
 
 

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Easy Tomato Chicken Fajitas

Here is my version of Mexican Fajitas with a Costa Rican touch

Most of us typically have all of these ingredients in our kitchens , so, it’s easy to turn to this recipe whenever you failed to plan a meal ahead or when you have unexpected visitors … I get lots of them

Ingredients:

2 tbsp of olive oil or oil of preference
5 boneless chicken thighs cut into strips (or 3 chicken breasts)
1 medium onion sliced
1/2 medium red bell pepper sliced
1/2 medium green bell pepper sliced
2 tsp of garlic powder
1 tsp of cumin
1/2 tsp of coriander
1 tsp of cayenne pepper (optional )
2 Roma tomatoes cut in 4
2 oz of water or broth (chicken, vegetable, beef or bone)
Salt and pepper to taste

Preparation:
  • In a skillet  saute the chicken oil and spices on high heat for 7-10 minutes stirring constantly.
  • Add the onion, bell pepper and water and cook until vegetables are tender.
  • Add tomatoes, cook for 3 minutes and serve
 
1 Comment

Posted by on May 8, 2012 in Chicken, Entree, Gluten-Free, Paleo

 

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Apple Carrot Kugel

Although kugels are typically a side dish, this one is more like a dessert or a breakfast treat,

Ingredients:

1 cup grated carrot
1 cup grated sweet potato
1 cup grated apple
2 eggs
8 dates
1/3 cup of orange juice
2 cups blanched almond flour
1 tsp baking soda
1/3 tsp salt

Preparation:

  • Preheat oven to 325.F
  • Blend eggs,dates, baking soda, orange juice and 1 cup of almond flour until smooth.
  • Transfer into a  bowl and mix in the rest of the ingredients.
  • Pour into a greased 8×8 and bake for 40 minutes at 325.
  • Serve cold or warm
 

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Mexican Paleo “Rice”

Is it rice? Is it quinoa? Couscous? NO… it’s cauliflower! But you just can’t tell and the best part is that it has a fraction of the calories and carbohydrates as regular rice
Ingredients:
1 cauliflower head
3  very ripe Roma tomatoes
1 medium carrot
1/2 green bell pepper, chopped
1 celery stalk, diced
1/2  onion, chopped
1 1/2 tsp of cumin
1 tbsp of garlic powder
1/2 cup of broth
1/4 cup of chopped fresh cilantro
2 tbsp of olive oil
Salt to taste
Preparation:
  • In a large saucepan,  saute’ the onions, bell pepper, and celery with the olive oil.
  • In a food processor, blend the carrot and tomatoes until they form a sauce
  • Add this sauce to the pot along with the broth and spices, cover and cook on medium heat for about 10 minutes.
  • Uncover and continue cooking until most of the broth has evaporated.
  • Meanwhile pulse in the cauliflower florets until it looks like rice, depending on the size of your food processor you may have to grind it in 2-3 batches or you can use the large holes on your cheese grater to grate the cauliflower into small rice sized pieces
  • Add the cauliflower to the pot, mix, cover and cook for about 5 minutes or until tender stirring occasionally. Do not over cook or it will turn mushy
  • Remove from heat, mix in the cilantro and serve
Serves 4
 
 

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Paleo “Tortilla” Chips

The hardest thing about going grain-free was passing on the chips and salsa… but then I made these and I’m no longer missing out.

This recipe just makes me smile

Ingredients:

2 cups of almond flour
2 egg whites
1/2 tsp of salt
1/2 tsp of garlic powder
1/2 tsp of cumin
1 tsp of olive oil.
Cayenne pepper to taste

Preparation:

  • Preheat oven to 325 F
  • Mix all ingredients, divide in to two and press flat between two pieces of parchment paper using a rolling pin.
  • Score into desired shape
  • Bake for 10 minutes, turn and bake for another 3 minutes or until crispy and slightly golden brown

Serve with salsa, guacamole or your favorite dip

 
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Posted by on May 4, 2012 in Appetizer, Gluten-Free, Paleo, Snack

 

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Pumpkin Seed Chile Verde

My version of a traditional Mexican recipe with a boost of nutrients.

100 grams of dried pumpkin seeds contain over 100% of your recommended dietary allowance of vitamin E, copper, iron, magnesium, manganese and phosphorus and sesame seeds are also rich in iron, calcium, thiamine, copper and zinc

Ingredients:

1 lb tomatillos, husked and rinsed
1 cup of broth
4 lbs of pork shoulder roast
1 to 2 jalapeños, stemmed and chopped
1/2 cup cilantro, plus more for garnish
6 green onions, trimmed and roughly chopped
6 cloves garlic, roughly chopped
1 green bell pepper, cored, seeded and roughly chopped
1 cup pumpkin seeds (pepitas), toasted
1/2 cup sesame seeds, toasted
1/3 cup of almond flour.
Salt and pepper to taste.

Preparation:
Blend all ingredients together, except the meat. Place everything in a slow cooker and cook on low for 8 hours, shred pork and mix in with sauce.
Garnish with fresh cilantro or green onions
Serves about 10
 
3 Comments

Posted by on May 4, 2012 in Entree, Gluten-Free, Paleo, Pork

 

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Almond Flour Pancakes

Way tastier than regular pancakes and a little more dense… It’s like eating cake for breakfast!

Ingredients:

3 eggs
1 1/2 cup of almond flour
1/2 to 3/4 cup of water
4 dates
1/2 tsp of baking soda
Pinch of salt
Coconut oil for cooking

Preparation:

  • Blend all ingredients together until dates are dissolved.
  • Heat a skillet or griddle to low-medium heat.
  • Melt some coconut oil and pour some batter making 3 inch pancakes.
  • Flatten out a little using the back of the spoon.
  • Once the top starts to bubble, turn and cook until the center is fully cooked.

Makes about 10-12

Eat by  themselves or top with almond butter, fresh berries or date paste

The trick is to make them small so they are not hard to turn and cook them on low heat.

 
8 Comments

Posted by on May 4, 2012 in Breakfast, Gluten-Free, Paleo

 

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Date Paste

I alway have this at hand

Great over pancakes, for sweetening drinks or baking as a replacement for honey or agave.

Ingredients:

1 cup of dates packed
1 cup of water.

Preparation:

  • Blend ingredients  until smooth. Put in air tight container and keep in refrigerator

If you do not have a high-speed blender you may need to soak the dates in the water for a couple of hours

 
4 Comments

Posted by on May 4, 2012 in Ingredients, Paleo

 

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