Mashed Fauxtatoes

In the mood for mashed potatoes? This cauliflower recipe will definitely do the trick.

1 head of cauliflower

1/2 stick butter

5 oz romano, parmesan, or manchego cheese (or something like them)

1. Steam cauliflower

2. Add cauliflower, butter and cheese to blender.

3. Blend until smooth.

I made this last night for a small dinner party. I think they went over pretty well. That and the beef tenderloin with a port wine reduction. Mmmmm...

Shrimp Alfredo

We went all out on our dairy night last night. We've decided to have a dairy night once a week or so because sometimes, you just can't help it. :)

Rory and I watched Julie and Julia over the last few days and I couldn't help but be inspired by Julia Child and her love of french cooking, and more specifically, butter and cream. Mmmmm... While this is not french, it certainly doesn't disappoint.

Shrimp Alfredo

20 large shrimp, peeled and cooked

2 cups light cream

3/4 c sliced mushrooms

3 tbsp minced garlic

8 oz shredded parmesan cheese

butter

4 large zucchini

1. In a large skillet over medium-low heat, saute mushrooms in a some butter. Don't crowd the pan... let the mushrooms get a little brown.

2. Remove mushrooms from pan. Turn heat to low. Add garlic and 1 tbsp butter. Let garlic cook for 1-2 minutes.

3. Pour in cream. Allow to warm.

4. In three batches, add the cheese to the cream. Stir frequently.

5. Meanwhile, in a second skillet, saute the zucchini noodles**.

6. Once cheese has melted into cream, add shrimp and mushrooms.

7. Toss noodles into sauce and serve.

** Zucchini noodles are made by peeling a zucchini with a julienne peeler until you can't peel it anymore (ie-you get to the seeded part). I find it best to peel the green part and cook that first since it takes longer for it get soft.

Strawberry Muffins!

It is strawberry season in North Carolina and this has to be one of my favorite times of the year. I went strawberry picking with a friend of mine yesterday. There's nothing quite like a sunny day, ripe strawberries, and 2 babies trying to eat strawberries. Having Aubrey in her front carrier was an added bonus (yay for 20# front squats!). I whipped up these muffins for breakfast this morning.

Strawberry Muffins

3 eggs

1/4 c grapeseed oil

1/4 c agave nectar

1 tbsp vanilla

2 tbsp vinegar

1/2 tsp sea salt

1 tsp baking soda

2 1/2 c almond flour

2 c diced strawberries

1. In a large bowl whisk eggs.

2. Add oil, agave, vanilla, salt and soda. Whisk well.

3. Add vinegar, mix, and allow to sit for a couple of minutes (this will help activate the baking soda).

4. Stir in almond flour.

5. Fold in strawberries.

6. Place heaping tablespoons into a lined muffin tin.

7. Bake at 350 for 20-25 minutes.

*** Alternate version***

Keep everything the same except use only 3 tbsp agave and add 2 tbsp coconut flour. This makes a denser, less moist muffin.

Cauliflower with Tomatoes and Capers

I love cauliflower. I love the texture it takes on and the myriad of flavors you can use when cooking with it. This side dish is bursting with flavor and is relatively simple to make. It can easily be paired with simple grilled chicken or steak.

1 head cauliflower

1 can diced tomatoes (I'm dying to try this with fresh tomatoes, but I forget to buy them at the store)

1-2 tbsp diced/minced garlic

1/8-1/4 cup capers

pinch of red pepper flakes

1/4 cup balsamic vinegar

1. Break cauliflower into bite sized florets.

2. In a large skillet, heat 2 tbsp oil and cook cauliflower. Be sure to allow cauliflower to brown slightly, it adds such a nice flavor. Cauliflower is ready for next step when it is softened, but still has a tiny crunch to it (think of how al dente pasta is supposed to be...not cooked through yet).

3. Add tomatoes (do not drain), garlic, capers and red pepper flakes.

4. Cover and simmer for 10-15 minutes.

5. Add vinegar. Season with salt and pepper if desired.

Ice Cream and Pickles?!?!?!

Mmmmm.... ice cream and pickles. Yummy.

In reality, I do not want ice cream and pickles but it is the stereotypical thing that pregnant women crave. What does this mean??? The Hanlin clan is about to get a little bigger! Baby H will be arriving in November! We are super excited!!!

Dijon Mustard 'Breaded' Pork Chops

The co-op we get our meat from has AMAZING pork chops. Thick cut, bone-in, and SO flavorful. This has to be one of my favorite ways of preparing them...

4 pork chops

1 heaping tbsp prepared stone ground mustard

1 egg

almond flour

1. Heat oil of choice in a large skillet over medium-low heat.

2. On a plate, whisk together egg and mustard.

3. Place a nice pile of almond flour and a second plate.

4. Dip chop in egg/mustard mixture then dredge in flour.

5. Cook 10 minutes per side until golden and pork is done.

One of the keys to making these just right is to be gentle when flipping the pork. If you are not cautious, your 'breading' will easily fall off. Also, you do not want to use high heat. The breading will get done long before the meat is cooked through (this goes for all almond flour breaded meat).

If you really like mustard add some mustard powder to the almond flour. It'll boost the flavor up a notch.

Rory loved these and I have to give a shout out to ROBO for mentioning the fact that he made breaded pork chops for his wife. It was great inspiration! And as always, I look forward to your feedback on comments.

Garlic Pulled Beef

So I really wanted to make the garlic pulled pork recipe that was on Mark's Daily Apple the other week but didn't have all the right things. Here's my variation to accommodate what I had in my kitchen...

1 Beef Eye Round Roast

3 tablespoons minced garlic

4 tbsp lime juice

1 diced onion

seasoned salt

1/2 tsp cumin

2-4 cups water

I put my roast in a crock pot. Then seasoned it with the salt and cumin. I spread the garlic over the top of it. Into the pot I put the onion, lime juice and water. I cooked it on high for 4 hours then cut it across the grain into 3 big chunks. Next I took 2 big forks and shredded it. Any liquid in the crock pot just sort of mixed in with the meat. We ate it on romaine lettuce cups and I will definitely be making this again. In fact, I just ordered 4 more of these roasts from my co-op.

How to Marinate Meat Plus 10 Amazing Marinades

I was perusing Mark's Daily Apply for some inspiration and came across this post from last October. I think it is a real gem.

Meat Lover's guide to Marinating Meat (plus 10 Primal Marinades)

Zucchini Cakes

3 Zucchini

1 cup almond flour

3 eggs

salt and pepper to taste

oil of your choice

1. Grate zucchini. Choose a medium grate... too large and they won't hold together as well... too small and you miss out on the texture.

2. Combine zucchini, almond flour, eggs, and seasoning. Mix well.

3. Form into ~ 12 patties.

4. Cook in oil roughly 7-10 minutes per side until golden.

In the past I usually make these with parmesan cheese thrown in the mix, but with our dairy free month well under way, I left it out. I must say, it is good either way. The cheese free version can take on a myriad of flavors... Dip it in salsa for a tex-mex night or try a mustard/mayo mix for grilling out.

Coconut Banana Pudding

1 can coconut milk

2 egg yolks

1 tbsp agave nectar

1 small ripe banana

1/2 cup shredded coconut

cinnamon

1. Do not shake coconut milk can. Open and scoop out the cream leaving behind the coconut water.

2. In a microwavable safe bowl, combine the coconut cream, egg yolks, and agave.

3. Microwave for 3-4 minutes, stirring every 30 seconds until slightly thickened.

4. Slice banana and place in the bottom of serving bowl.

5. Pour pudding/custard over bananas.

6. Toast coconut (I toast mine by placing it in a clean skillet over medium heat. Stir frequently until nice and golden).

7. Garnish pudding with toasted coconut and a dash of cinnamon.

You can either serve this warm or let it set in the refrigerator for a few hours. I would imagine this would be splendid poured into an almond flour pie crust.

This was a dessert I threw together in a matter of minutes and Rory was very happy with the results.