Chicken fried Cauliflower Steak

Posted on February 23, 2017 by eatwithana

The aioli in this picture didn’t come out very pretty, as we were hungry and wanted to dig in!

The smoked paprika and red pepper aioli I glommed on was delicious and served as the dressing for the greens as well.

Preheat oven to 375. Cut your head of Cauliflower in thick slices, some small pieces will break off on each side. Whisk a couple eggs with a tablespoon of olive oil. In a separate bowl:

Almond flour

Garlic powder

Paprika

Salt and pepper

Dip the slices of cauliflower in the egg mix, thouroghly coat. Then in the flour mix. Toss the small bits last and place on parchment on a cookie sheet. About 35 minutes. You want some good browning and I like the tip with a little char.

You could use just olive oil if you wanted to avoid egg.

Bon appetite!

Nor’easter Cabbage Soup

Posted on February 9, 2017 by eatwithana

Stuck at home in a storm and I didn’t go shop! The powdered milk is made and chilling. Wild yeast pizza dough is rising and tomatoes on for a long slow stew. Making things with what you happen to have around can push your creativity in delicious directions. This soup has a great sweet and sour flavor. Feel free to throw in some hot pepper flakes.

Purple Cabbage with Tiny Meatballs Soup:

Half a large purple cabbage

Onion heavy Mirepoix- enough for an eight quart pot

2 quarts stock (turkey from thanksgiving in this case)

1 lb. Ground beef

Port or other red wine on the sweet side

Apple Cider Vinegar

Almond flour

1 egg

Garlic

Fresh or dried basil
Oil or left over bacon fat.

I sautéed the mirepoix in bacon fat till a little browned. Add the chopped cabbage and stir till a bit wilted. Put the stock in there and cook down the vegetables until translucent.

Meanwhile preheat oven to 375, mix the ground beef with almond flour and egg, add seasoning. Salt/pepper- Basil frozen from your garden if you’ve got it. Line a tray with parchment and roll out tiny meatballs, about dime sized. Bake for 10 minutes.

Add garlic, port and ACV to the soup, salt pepper to taste. Simmer. Add meatballs after veg is translucent and alcohol has burned off. Heat on very low for at least 45 to get some beefy flavor.

Gluten Free Peanut Butter and Jelly Cookies

Posted on September 9, 2015 by eatwithana

We had a cool day, and it’s September, so these cookies seem to call to be made. It’s a good thing this recipe ended up making 36 cookies, or else they wouldn’t have lasted a day. Sometimes it’s hard to find peanut flour, but I love it! It’s great for a gluten free coating on fish and chicken too. I made these cookies with, and without the jelly. The plain ones I sprinkled a little corse pink Himalayan Salt, delicious, but everyone liked the PB&J better.
Oven to 350. 12 minutes for the plain and 15 for the jelly filled thumb prints.
2 Cups Raw Cane Sugar
2 Cups Peanut Flour
1 stick of butter (4oz)
1 Tbsp vanilla
3 eggs
Jam–I used the homemade Plum I just made, I make my jam tart and it was a wonderful balance. I recommend homemade or a tart flavor.

Yellow Tomatoes and Lavender Jam

Posted on September 3, 2015 by eatwithana

Let the canning begin!
It’s high season for preserving the bounty of my garden and sometimes my neighbors. The tomatoes had a booming year and this jam is wonderfully unique and very tasty with fresh mozzarella or goat cheese.
Chop the tomatoes. Stew and reduce in thick double walled pot. Add about 1/3 the volume of sugar and simmer on low. Add lavender, white pepper, pinch of salt when it’s reached almost jam consistency. Can the usual way.

Egg Salad Season

Posted on April 9, 2015 by eatwithana

With both Passover and Easter this past weekend there is a good chance a lot of you are sitting on an over abundance of hard boiled eggs. Here’s my most recent incarnation of egg salad making use of those leftovers!

The secret was definitely in the addition of prepared horseradish, dill and scallions.

We ate as lettuce wraps to lighten it up, since we feasted all weekend. Bon Appetite!

Fiddlehead Time!

Posted on May 11, 2014 by eatwithana

I always look forward to that day in spring when I get to eat fiddleheads. Usually it’s only once a year. Maybe from an honor system stand by the side of the road- or this year in my CSA box from Enterprise Farm.
Sautéed with oil, garlic and salt they are delicious, this year I added crumbled bacon and tons of fresh squeezed lemon juice. Then tossed them with quinoa, artichoke hearts and sunflower seeds.
It was really a meal in itself , but the lamb burgers we grilled went really well. Happy Spring!

White Chocolate Ginger Cookies

Posted on March 26, 2013 by eatwithana

I get bored following a recipe even if its my own.
I’m making boat loads of cookie dough and freezing it for upcoming events. Of course we have to bake off a few of each kind to make sure it’s as delicious as I imagined. These were winners for sure! Add a pinch of black pepper if you are making them for grown ups.
I also don’t have a stand mixer, just my muscles, so I melt the butter in the microwave first. Oven at 375*
2 1/4 cups Whole Wheat pastry flour
1 tsp. baking soda
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 tsp. salt
1 1/2 tsp. powdered ginger
1 Bag white chocolate chips
1 cup finely diced candied ginger
1 cup butter
1 Tbsp vanilla
2 eggs
– Mix all the dry in one bowl
– cream butter, sugar, vanilla, one egg at a time with good amount of beating to fluff up. Slowly mix in dry. Stir in candied ginger and white chocolate.
About 12 minutes until yum.

More Egg Discovery

Posted on August 7, 2012 by eatwithana

The taste is far superior then any picture I could take. Try scrambling eggs with some Braggs liquid Aminos and cooking them with toasted sesame oil for your lube in the pan. Truly amazing . I was making some omelet for an Asian noodle dish, but now upon tasting I’m imagining all the possibilities.

Backyard Eggs

Posted on July 25, 2012 by eatwithana

The best eggs ever are always from backyard chickens. There is something special about the taste when the chicken eats mostly table scraps and not just grain and chicken feed. Whenever we see anyone with a cooler at the end of the driveway and a sign, we always stop and get some. Up in New Hampshire we have found the golden eggs at the end of the rainbow.
A little ice cream and farmstand on 114 in Weare. They don’t always hVe eggs, and they don’t advertise them.
You inquire at the window and then they have to “call up to grandma to ask”.
Meanwhile the chickens are running all around and begging ice cream left and right. These are ice cream eggs. I never before had one so delicious .

eatwithana

Passionate about everyone eating better!

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