Archive | August, 2013

Okonomiyaki: Savory Japanese Cabbage Pancakes

26 Aug

I bought the most ridiculously enormous head of cabbage at the farmers market a couple weekends ago. As in quite a lot larger than my head– and for only $3! I had no plans in mind for that cabbage, but it was just so darn big and beautiful so I added it to my market tote and brought it home.

There was barely room in my fridge for it.

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If you’ve never heard of Okonomiyaki I’m sure you’re not alone. I’ve only had it once before, when my boyfriend and I went out to dinner at the delicious Portland restaurant Departure. The savory pancake was salty and tender, laden with pork belly and shrimp…and obviously packed with tons of gluten. I only indulged in a couple bites and left the rest for my boyfriend to gobble up.

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My version is probably nowhere near traditional. Well, it’s obviously not, since it’s made with almond flour and coconut aminos. But it’s stilled packed with cabbage, oniony scallions, spicy ginger and yummy pork, and it makes for a fantastic snack, an energizing breakfast, or a base for any meal. I’m in love with these savory pancakes! So much so that I ate up the first batch all last week and just whipped myself up another batch to enjoy this week.

I still have half that cabbage left…

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Blackberry Pecan Crisp

20 Aug

We’ve had a remarkable summer here in Portland this year. Endless days of sunshine, never worrying whether today is going to be a “shorts day” or if the weather is right for a hike. It’s been hot for us Oregonians, sometimes a bit too muggy, but I can’t complain. (Okay, I can complain a little when I have to cook or workout or sleep). These sunny days have made for an early blackberry crop, and if you know me at all, you know I love to tackle those prickly vines for summer’s sweet (and free!) bounty.

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I’m a bit strange about blackberries though. I love them, but I don’t love them raw. I prefer them baked into pies and muffins and sweet breads. And although I have a plethora of blackberry-laden baked good recipes on my old blog, I have yet to make a paleo creation with my favorite berry. The time has come!

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Crisps (or crumbles, as some people call them) are one of my favorite quick and easy dishes for any fresh fruit. My mom used to always make the most delicious apple crisp that we could literally finish between the two of us in one evening– and it was probably the simplest recipe in her repertoire! Just plain apples layered in the bottom of a dish, topped with a sweet and buttery crumble laden with oats and butter.

This paleo version is a little more involved, but still quite simple. Since nuts tend to burn quickly and become bitter, I decided to par-bake the fruit filling before adding the crumble topping. The extra head start the fruit gets in the oven is the perfect time to mix the topping together. In less than an hour, you’ll have a warm, bubbly treat to eat with a scoop of ice cream on a warm summer evening!

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Nut Butter Cups with Fleur de Sel

5 Aug

Last week was a little rough. I went into work after the weekend and the cravings hit hard. I’m usually good at saying no, but when my boss crafted a new cupcake stuffed with pecans and coconut, the whole thing dipped in glistening chocolate glaze…oh man was I struggling. Usually I come to work armed with an arsenal of alternative treats for myself. I’ve even been known to check out our daily menu to bring, say, coconut chips if we’re making coconut cupcakes, or maybe lavender dark chocolate if we’re making lavender cupcakes. Even so, sometimes you just want something naughty, and I may have snuck one taste of the aforementioned cupcake.

And life will go on. But I’m coming to work this week with a truly decadent treat that will make it easy to say no to any temptation.

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These adorable Nut Butter Cups were fun to make, albeit messy. No one should ever complain about having to lick chocolate off their fingers though, right? Or off the spoon…the bowl…and those drips on the counter. These little cups are easy to put together, though they take a little patience as you wait for the chocolate to set. It’s worth every minute. Rich chocolate, creamy filling, and just a hint of salt make these the perfect two-bite treat to satisfy any craving.

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I used Nikki’s Coconut Butter in the Macadamia Nut Cookie flavor for these cups. I bought the sampler pack awhile back and needed another way to use these delicious nut butters other than eating them straight from the jar! You can use any nutter butter you have on hand, though I recommend ordering from Nikki’s and trying out one (or all) of the decadent flavors (Midnight Mocha and Honey Pecan Pie are my favorites). I also love Justin’s almond butters, and I think the chocolate almond would be especially good! I have a feeling this batch won’t last long and I’ll be making more of these cups with all the nut butters in my stockpile soon.

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