Stuffing ( Whole 30)

Chopped is one of my favorite shows.  I could watch episode after episode day after day.  I won’t say it taught me how to cook because it didn’t.  It did teach me, however,  that calling a dish by a specific name we set up certain expectations of that dish.  If those expectations aren’t met it is very disappointing and effects the enjoyment of that dish.   That is why I wish the person who created this dish at Mommypotamus would have called it something besides stuffing.   Calling this dish stuffing sets up expectations this recipe can’t meet.

It isn’t fair to this recipe because it is soooooo gooood but it isn’t stuffing.  I liked this recipe so much it will be in my regular recipe rotation whether I am on a Whole 30 or not.

Stuffing (Whole 30)

Adapted from Mommypotamus

1 1/2 cups onion, diced

1 1/4 cups celery, diced

1/2 cup apple, diced

2 TBS dates, raisins or crasins, chopped

1 cup almond flour

1 tsp sage

1 tsp thyme

1/8 tsp marjoram

1/8 tsp thyme

1/8 tsp rosemary

1/4 tsp salt

1 TBS ghee

1 whole egg plus 3 TBS lightly beaten egg

Preheat oven to 350F.  Grease a medium-sized baking dish.  Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat.  Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat.  In a large bowl, add almond flour and dates and mix.  Add the lightly beaten eggs to the bowl and mix well.  Add mixture to baking dish and bake at 350F for 45 minutes – 1 hour. 

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Cran-Cherry Sauce (Whole 30)

People always assume because I am a fairly good cook, I am very picky about my food. I really am only picky about two things, my eggs and my cranberry sauce. I like my eggs over easy and by over easy I mean the white is completely cooked and the yolk is completely runny. The tiniest speck of hard yolk and the eggs are over medium. Since I can only cook my eggs the way I like them only about 40 percent of the time myself, I don’t usually make a big deal about this when I can’t get them exactly right other places. With Cranberry sauce, well, it’s a fine line between sweet enough not to be bitter and so sweet your teeth hurt.

When I decided I was going to start my second round of Whole 30 in November, I started looking for compliant cranberry sauce recipes. I really didn’t want to give up my cranberry sauce for Thanksgiving. I tried recipes that were sweetened with apple sauce, apple juice, dates, and half a dozen other things and , unfortunately, all the recipes resulted in exttremely bitter cranberry sauce. I was starting to think a good, compliant cranberry sauce was beyond my reach. Fortunately, I found a recipe in Nom Nom Paleo Ready or Not that is compliant if you leave out the honey. The best part is that the recipe doesn’t need honey to give you a really tasty  just sweet enough cranberry sauce. I made a double batch. I ate a good portion of it with a spoon standing in front of the fridge. The rest I used to make a cranberry chicken recipe in my pressure cooker. This recipe will become my go to cranberry sauce recipe whether or not, I am doing a round of Whole 30.

Cran Cherry Sauce ( Whole 30)

From Nom Nom Paleo Ready or Not

6 oz frozen cranberries

6 oz frozen sweet cherries

¾ cup apple juice

2 TBS honey (omit if Whole 30)

Place all the ingredients in a medium sauce pan.  Bring to a boil over medium heat.  Reduce heat and simmer until the cranberries start to burst and the mixture starts to thicken.

Quick Pickled Vegetables (Whole 30)

Hey Guys, just a quick post today.  Some of you have commented on my lack of pictures this week.  The problem is we are in that time of year, here in North Dakota, were it dosen’t get light until 7:30 in the morning and it gets dark by 5:30 at night so  I have no time during the week to cook and take pictures.   During this time of year I usually cook and photoraph all my recipes on my days off.  This week, however, I just didn’t get to it.  I plan on doing better this week.  In the meantime, enjoy this recipe for pickled vegetables.  I used shredded cabbage but you really could use anything, carrots, radishes, celery, bell pepper slices, or cauliflower. You could try different kinds of vinegars or change spices.

Quick Pickled Vegetables (Whole 30)


From The Faux Martha
1/4 cup water
1/2 cup distilled white vinegar
2 tsp sugar, omit if Whole 30
1 tsp kosher salt
1/8 tsp peppercorns
1/8 tsp mustard seed
3/4 cup vegetables, chopped or sliced
Bring the water to a boil. Meanwhile, combine the vinegar, sugar,salt, peppercorns and mustard seeds in a medium bowl. Add the boiling water to the bowl and stir to completely dissolve the sugar and salt. Add the vegetables and completly submerge them in the brine. Let sit for 30 minutes to pickle. Store in a jar in the refridgerator for up to two weeks.

Ginger – Lime Coleslaw (Whole 30)

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Hey Guys, just a quick note to let you know I am going to be taking a little break for a while.  Both my best friends are going through some deep shit right now and I need to focus on being there for them in whatever way they need me to.  Right now, I only plan on being gone until September 1st but as I have have no idea how everything is going  to play out,  I reserve the right to extend that a bit.  Just know, that however long this takes, I will be back.

Ginger - Lime Coleslaw

1 cup shredded green cabbage

3/4 cup shredded carrot

1/2 cup shredded red cabbage

2 TBS chopped green onions

1 1/2 TBS lime juice

1 TBS olive oil

1 TBS chopped fresh cilantro

3/4 tsp grated ginger

1/4 tsp salt

pinch red pepper flakes

Combine all ingredients in a medium sized bowl; mix well.  Let stand 10 minutes before serving.

Fridge Pickled Cucumbers (Whole 30)

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Last Monday my copy of Nom Nom Paleo Ready Or Not finally arrived. I am so excited it’s finally here. I pre-ordered it because I love the blog and their first cookbook, Nom Nom Paleo Food for Humans.

I love the way the cookbook is set up in 5 sections, Get Set, Ready, Kind of Ready, Not Ready and Beyond Ready. The Get Ready section is the building block recipes you need to be ready to cook at any time. It is sauces, dips, dressings and some other things you can use to make other things section.

The Ready section is for those days you have time to spend a little more time in the kitchen. The prep time for the recipes in this section is a little longer. The recipes are a little fanciers, “company is coming” kind of recipes. There are also deserts in this section.

The Kind of Ready section is where I sit most of the time. I have a few leftovers, some kind of homemade dressing or sauce in my fridge. This section shows you how to re-purpose those bits and pieces into new and delicious, quick and easy meals.

The Not Ready section is the section that doesn’t need pre-made components or a lot of time to make. Its goal is to get food in your face before you cave and call for take out.

The Beyond Ready is 4 weeks of pre-planned menus and grocery lists so you can rock the kitchen for a whole

As usual almost all the recipes are Whole 30 and Paleo compliant. If you can’t tell which one are compliant there is a special by diet index int the back that lists them all. Easy peasy.

The food is, as usual, delicious. Nom Nom Paleo Ready or Not is going to be used a lot in my kitchen.

I chose this recipe for my first recipe from Nom Nom Paleo because I love pickles, especially tangy pickles. Most recipes for refrigerator pickles are for bread and butter pickles which are sweet. These pickles are not sweet. They are tangy and with a slight sour note, which I absolutely adore.

Quick Fridge Pickled Cucumbers

from Nom Nom Paleo Ready or Not

1/2  large cucumber, thinly sliced

1/2 cup apple juice

1/2 cup rice vinegar

1/2 tsp fish sauce

1/2 tsp kosher salt

1/2 tsp red pepper flakes, optional

Put cucumber slices in a pint jar.  In a small bowl, combine the apple juice, rice vinegar, fish sauce, salt, pepper  and pepper flakes, if using.  Stir until the salt is completely dissolved.  Pour brine over cucumber slices, making sure all slices are covered.  Cover and refrigerate for at least 30 minutes, up to 3 weeks.