Author Archives: ebchr

Scrambled Eggs with Sundried Tomatoes

1 Reply

Breakfast for dinner or just don’t know what to make? Yah, I have a lot of those nights too. Tossed salad and scrambled eggs! Hey, this is Seattle, after all. 😉

blog omelet_sundriedtomatoes2 blog omelet_sundriedtomatoes1

Ingredients

  • Eggs
  • Garlic, minced (optional)
  • Sundried tomatoes (packed in oil)
  • Cheese, shredded (optional, omit for paleo)
  • Oil or butter for frying

Directions

  • Whisk eggs with a little water until well blended (and optionally the minced garlic)
  • Melt oil in pan and when hot add eggs
  • Let cook for a bit and use a spatula or fork to scramble
  • Add tomatoes and mix
  • Top with cheese and let melt in pan before serving

dit-elle-Esther

Rhubarb Crisp

1 Reply

Love rhubarb? Me too! Rhubarb seems to grow well in the Pacific NW climate, and makes a wonderful filling for pies, crisps, cobblers.. It’s the season, so here’s another rhubarb winner – the classic crisp!

Blog rhubarbcrisp3 blog rhubarbcrisp2C Blog rhubarbcrisp1

Ingredients

Filling

  • 4 c. rhubarb, diced
  • 2/3 c. sugar (I used coconut sugar)
  • 3 Tbsp cornstarch
  • 1/2 tsp cinnamon

Topping

  • 1 c. rolled oats
  • 1/4 c. butter
  • 1/2 tsp cinnamon
  • 1/2 c. brown sugar
  • 1/2 c. almonds, sliced (optional)

Instructions

  • Toss the filling ingredients until evenly coated
  • Pour into 8×8 baking dish
  • Combine topping ingredients and sprinkle over rhubarb
  • Bake @ 375 for ~35 minutes or until golden and bubbly
  • Serve with vanilla ice cream or coconut milk! 🙂

Thanks for the inspiration – TheBakingBeauties.com

dit-elle-Esther

Paleo Rhubarb Strawberry Tart

2 Replies

It’s rhubarb season! My little crop of rhubarb has done very well this year, shooting up thick strong red stalks that make perfect sauce or pies!

Blog paleorhubarbstrawberrytart3 Blog paleorhubarbstrawberrytart2 Blog paleorhubarbstrawberrytart1

Ingredients

For the crust

  • 1.5 cups nut flour (almond, cashew, etc)
  • 1/2 cup coconut flakes, unsweetened
  • 6 dates, pitted
  • 2 Tbsp coconut oil
  • 1/2 tsp almond extract and/or 1/2 tsp vanilla extract

For the filling

  • 2 cups chopped fresh rhubarb
  • 1 Tbsp water
  • 1-2 cups berries, fresh or frozen (raspberries, strawberries)
  • 4-6 dates, pitted
  • 1 tsp vanilla
  • Agave syrup (optional, to taste if more sweetness is desired)

Directions

  • Place all crust ingredients in a food processor and blend until a dough forms and everything is thoroughly mixed
  • Place all filling ingredients in a pot and bring to a boil, let simmer until fruit is soft, then process with a hand blender until it turns into a smooth puree
  • Pat crust down into a glass pie dish until you get an even and consistent thickness
  • Pour filling over crust and chill in fridge until ready to serve
  • Garnish with fresh berries, mint leaves or edible flowers
  • Enjoy with fresh coconut milk, or ice cream for a non paleo treat! 🙂

dit-elle-Esther

 

Greek Salad

1 Reply

Tomatoes, cucumbers, kalamata olives and feta drizzled with olive oil, lemon juice and a dusting of oregano sound good? Yes please! Here are two easy ways to make Greek Salad!

blog greeksalad_veggies1 blog greeksalad_veggies2 blog greeksalad_greens2 blog greeksalad_greens1

Ingredients

  • Tomatoes, diced
  • Cucumbers (English hothouse cucumbers work well), peeled and cubed
  • Kalamata olives
  • Feta cheese, crumbled (omit for paleo version)
  • Mixed greens

Dressing

  • Olive oil
  • Lemon, freshly squeezed
  • Oregano, 1tsp dried or 1 Tbsp fresh chopped
  • Salt & pepper to taste

Directions

  • Mix the veggies and toss with dressing
  • Crumble feta cheese on top
  • Serve

dit-elle-Esther

Pesto Baked Salmon

2 Replies

Baked salmon is one of our weekly staples as the kids both love it (so far! :)). I usually drizzle some olive oil on and bake as is, but a nice variation is to top with fresh pesto and bake it. Easy dinner? Yes please! 🙂

Blog pestosalmon1

Blog pestosalmon2

Ingredients

  • 1lb slab of salmon
  • 1 Tbsp (or more) pesto

Directions

  • Oil baking dish
  • Cover salmon fillet with pesto
  • Bake @ 350 for 25 minutes

dit-elle-Esther

Paleo Lemon Poppy Seed muffins

Leave a reply

Ava has been super interested in cooking projects and so we’ve been spending some time learning to measure, mix and stir, crack eggs, etc. This recipe yields 12 mini muffins or 1 large muffin (or small 5″ diameter cake like we did in this little spring form pan). 🙂

Blog paleo_lemonpoppyseed1

Blog Paleo Poppy Seed

Ingredients

  • ¼ cup coconut flour
  • 1/8 teaspoon sea salt
  • ¼ teaspoon baking soda
  • 3 eggs
  • ¼ cup agave nectar
  • ¼ cup grapeseed oil (I used canola)
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds

Directions

  • In a medium bowl, combine coconut flour, salt and baking soda
  • In a large bowl, blend together eggs, agave, oil and lemon zest
  • Blend dry ingredients into wet
  • Fold in poppy seeds
  • Spoon 1 tablespoon of batter into each greased mini muffin cup
  • Bake at 350° for 10-12 minutes
  • Cool and serve
Makes 12 mini-muffins

Thanks Elana’s Pantry

dit-elle-Esther

Endive Salad with Bacon, Blue Cheese and Pears

2 Replies

Bacon, Blue Cheese and Pears, oh my! This tasty salad could be served as a side, but it’s so yummy you may want to make it an entrée with optional roasted chicken as extra protein!

What’s endive? I didn’t know either. It’s a slightly bitter tasting leaf vegetable that is perfectly balanced in this salad with the sweetness of the pears and salty bacon.

Blog Endivebaconsalad (1) Blog Endivebaconsalad (2)

Ingredients

Directions

  • In a large bowl, combine vinegar, mustard, honey, shallot and garlic. Let sit 15 minutes to soften shallot and garlic and to infuse flavor. Slowly whisk in the olive oil to create an emulsified dressing. Season with salt and pepper.
  • Add endive and arugula to the bowl; toss to coat. Divide salad between 6 plates and sprinkle with bacon, blue cheese, pistachios and sliced pears.

Thanks PCC Natural Markets for the inspiration!

dit-elle-Esther

Halibut Tacos with Cilantro Lime Crema

1 Reply

Fresh Halibut is in – and it’s delicious! We suggest serving these fish tacos with Lime Cilantro Coleslaw.

Blog halibuttacos3 blog halibuttacos2 Blog halibuttacos1

Ingredients

  • 1 1/2 Tbsp grated orange rind
  • 1 Tbsp grated lime rind
  • 2 Tbsp tequila
  • 1 tsp honey, agave syrup or coconut sugar
  • 2 tsps. warm water
  • 1 lb halibut fillet
  • salt & pepper
  • butter or olive oil for frying
  • 8 corn tortillas

Crema

  • 1/4 cup mayonnaise
  • 1 Tbsp finely chopped fresh cilantro
  • 1 Tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/8-1/4 tsp cayenne (optional for added heat)

Directions

  • Combine first 5 ingredients (grated citrus rinds, tequila, sugar, water) and cover halibut
  • Cover and marinate in refrigerator for 30 minutes
  • Remove halibut and discard marinade
  • Heat skillet with oil or butter and add halibut
  • Cook for 4 minutes on each side, or until fish flakes easily with fork
  • Break fish into chunks
  • For Cilantro Lime Crema, combine mayo, cilantro, lime juice and spices

Serve with warm tortillas, Lime Cilantro Coleslaw and drizzled with the Crema.

dit-elle-Esther

Lime Cilantro Coleslaw

1 Reply

With a hint of cilantro and lime, this coleslaw is fabulous with Chicken Chilaquiles!

blog coleslawcilantrolime

Ingredients

  • 3 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 tsp honey
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 12 oz coleslaw mix (or a 1/2 cabbage, shredded)
  • 1/2 cup carrots, shredded (optional)
  • Fresh chives for garnish (optional)

Directions

  • Combine lime juice, olive oil, honey
  • Toss green onions, cilantro and shredded cabbage
  • Drizzle dressing over coleslaw and toss to coat

dit-elle-Esther

Lamb Lettuce Wraps with Feta Sauce

Leave a reply

Tasty seasoned lamb patties wrapped in lettuce with cucumbers, tomato and yogurt feta sauce – these are great prepared on the BBQ or simply in the broiler of your oven. Yum! 🙂

Blog lambpattiesfeta

Ingredients

  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp chopped fresh oregano (or 1 tsp dried)
  • 1 Tbsp sherry vinegar (or red wine vinegar)
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 1/8 tsp ground allspice
  • 3 garlic cloves, minced
  • 3/4 lb lean ground lamb

Dressing

  • 1/2 cup crumbled feta cheese
  • 1/3 cup plain Greek yogurt
  • 1 English cucumber, sliced
  • 10 romaine lettuce leaves
  • 1 1 tomato, sliced

Directions

  • Combine first 8 ingredients – herbs and spices, add lamb and combine
  • Shape into 10 small 1/4 inch thick oval patties
  • Place on a broiler pan (or BBQ) and broil ~2 minutes on each side or until done
  • Combine cheese and yogurt in bowl
  • Serve lamb patties with cucumber and tomato slices on lettuce with a dollop of yogurt/cheese mixture

dit-elle-Esther