Part 1: Steamed Artichokes
1. Cut about an inch off the top of each artichoke.
2. Cut off base and remove small outer leaves, if desired.
3. Pour an inch of water and a lemon wedge into steamer and allow to boil.
4. Place artichokes into vegetable steamer, tips up.
5. Cover and cook for 25 to 40 minutes.
6. Cut into base of each artichoke to check that it is soft, and make sure inside leaves can be pulled out easily.
7. Cook five minutes more if artichokes are not done, and then check again, repeating as necessary.
8. Drain artichokes upside down on paper towel
Part 2: Hollandaise Sauce by Julia Childs 🙂
3 egg yolks
1/4 t salt
Pinch of pepper
1-2 T lemon juice
1 stick of butter
1. Blend egg yolks, seasonings, and 1 T lemon juice.
2. Cut the butter into pieces and heat it to foaming hot in a small saucepan.
3. While still blending the egg mixture start pouring in the hot butter. Omit the milky residue at the bottom of the butter pan.
2 lb extra-lean ground beef
2 red onions, finely chopped
4 garlic cloves, minced
1/2 red pepper, chopped
1/2 c fresh cilantro, chopped
1/2 c fresh parsley, chopped
2 t cumin
1 t pepper
3 eggs, beaten
2 T olive oil
Mix all ingredients in a large mixing bowl. Spread mixture evenly in an 8 1/2 x 11″ baking dish. Bake at 400 degrees for 45 minutes or until well cooked. Serves 8.
–The Paleo Diet, Loren Cordain
**The best meatloaf I’ve had–super moist and didn’t even need sauce!
* 1 fennel bulb, cored and roughly chopped
* 1-inch piece ginger, peeled and roughly chopped
* 1/2 Scotch bonnet pepper or other spicy pepper
* 1/4 cup honey
* 1 cup cherry or grape tomatoes
* 2 pounds pork loin
* 1 1/2 cups almond meal
* 1 tablespoon curry powder
* 1 tablespoon ground fennel
* 1 teaspoon dried sage
* 1 teaspoon dried thyme
* 1 teaspoon garlic powder
* 1 teaspoon dried parsley
* 2 teaspoons kosher salt
* 2 teaspoons freshly ground black pepper
* 2 eggs, beaten
* 3 tablespoons olive oil
Chutney: In a food processor, add the fennel with the ginger and Scotch bonnet pepper and pulse until evenly chopped. Combine the vinegar and sugar in a medium saucepan over medium heat and bring to a simmer, stirring until the sugar dissolves. Add the fennel mixture and the tomatoes and simmer, stirring occasionally, until the fennel is tender, the tomatoes break down, and the liquid is syrupy and reduced, about 15 minutes. Set aside.
Preheat the oven to 400 degrees F.
Cut the pork loin into 2-inch chunks. Combine the panko with all of the seasonings, dried herbs, salt and pepper in a medium bowl. Set up a breading station of 1 dish of flour, 1 dish of beaten eggs and 1 dish of seasoned panko bread crumbs. Dip the pork first in the flour, then the egg, and then in the panko.
Heat half the oil in saute pan on high heat and sear half of the breaded pork until golden brown on all sides, about 5 minutes. Transfer the pork to a sheet pan. Repeat with remaining oil and pork. Bake in the oven for 3 to 5 minutes for medium-cooked pork.
Transfer the pork to a serving dish and top with the fennel chutney
–Food Network.com, Brianna Jenkins
8 Roma Tomatoes (could work with any kind), crushed
1/2 c extra virgin olive oil
1 t black pepper
1 t salt
1 T minced onion
1 T dried oregano
1 T garlic powder
1 t parsley
1 t white sugar (I used honey instead)
*I also threw in fresh rosemary & fresh thyme
First step: Crushing the tomatoes:
1. Bring large pot of water to boil–put in the tomatoes, about 45 seconds
2. Immediately put the tomatoes in a bowl of ice water, about 1 minute
3. This process makes the tomato skin peel right off–it was amazing
4. Cut the tomatoes in half.
5. Squeeze each tomato half into a bowl to get out the water. Use your finger or spoon to scoop out the seeds
Second step: The Sauce
In a large saucepan over low heat, combine tomatoes, and all rest of the ingredients. Simmer for 1 hour.
Third step: “Spaghetti”
You, of course, could use regular pasta, but I used spaghetti squash instead.
With a sharp, thin-bladed knife, pierce the squash in 4-5 places around its perimeter. Place in the microwave and cook on high power until tender when pushed with your fingers, 15-20 minutes. Let stand for 10 minutes.
Cut the squash in half through the stem & remove the seeds. Scrape the flesh off the skin into a bowl, and discard the skin. Use he fork to shred the squash into strands.
–From Jillian Michaels
When the sauce and spaghetti squash are ready, combine. You’ve got yourself a delicious, 100% scratch plate of spaghetti! 🙂
3 c almond flour
1 t baking soda
1 c cheddar–grated
1 t salt
1 t ground pepper
1/3 c finely chopped onions
1/4 c butter
2 T honey
(I threw in a handful of rosemary)
Preheat oven to 330 degrees. Line cookie sheet.
Combine the almond flour with baking soda, cheddar, salt, pepper, and onions. In another bowl, whisk the butter with the honey and eggs until frothy. Add the almond flour mixture to the egg mixture and knead together.
With slightly moist hands, form the dough into 6 buns and place onto the lined baking tray. Trace a cross across the top of the rolls with a sharp knife and brush with oil.
Place a heatproof dish with water into the bottom of the oven (this will make the rolls nice and crusty). Bake for about 15 min, then turn oven down to 300 degrees and bake for another 15 minutes. The rolls should feel firm and be nicely browned. Take out of the oven and let cool. Refrigerate in an airtight container.
3 egg whites
1 t vanilla extract
1/2 c honey
3 c almond flour
1 c slivered almonds
Preheat oven to 340 degrees. Line 2 cookie sheets.
Place the egg whites into a medium bowl & whisk until bubbles form. Add the vanilla extract & honey and whisk again until think and creamy. Fold into the almond flour and mix to form a thick paste.
With moist hands form 1/2 in thick rolls about 3 in long. Then roll them in the almond slivers. Place onto the baking track and form into a crescent.
Bake the biscuits for 30 min or until they start to brown lightly. Cool completely and store in an airtight container.