Good grief!!! How did it get to be Saturday and I haven’t posted anything? It isn’t that I haven’t been cooking. I think the problem is most of what I have been cooking isn’t mine to share. I was picked to help recipe test for a cookbook that is coming out in the fall. Since the cookbook isn’t small batch I have sooooo many leftovers. I will share more with you when I can. For now I will tell you it is going to be an awesome electric pressure cooker cookbook when it comes out.
In the mean time, I am going to tell you about another cookbook that is already out and you should have in your cookbook library. On Sunday, I picked up a copy of Mark Bittman’s 10th anniversary edition of How To Cook Everything Vegetarian. My love for Mark Bittman is no secret so it was no surprise, I love this book. The book isn’t just a reprint of the original How To Cook Everything Vegetarian. The majority of the recipes are new. The recipes have also been revised to rely less on dairy and cheese to fill out the recipes so many of them can easily be made Whole 30 compliant, which has become important to me. As usual, Mark Bittman’s recipes use ingredients you probably have on hand already.
I noticed two things about this book that are different from his other How To Cook Everything books. First, there are absolutely gorgeous food photography. Mr. Bittman”s other How To Cook Everything books have line drawings. The second thing I noticed about this book is the recipes don’t have as many variations to each recipe as the original How To Cook Everything Vegetarian does. I think this is in line with Mark Bittman’s adoption of a simpler style of eating and in no way detracts from the loveliness of this book. `
Adapted From The 10th Anniversary Edition How To Cook Everything Vegetarian
3/4 lb Brussels sprouts
2 1/2 TBS olive oil
1 TBS lemon juice
1/2 small red onion
1/4 cup dried cranberries, chopped
1/4 cup nuts, chopped
Using a paring knife thinly slice the Brussels sprouts. Transfer the sprouts to a medium bowl. Add a pinch of salt and gently work the salt through the sprouts with your hands. Just left, separate the strands while rubbing the salt through it. Add the olive oil, lemon juice, red onion, cranberries, and nuts. Mix well. Refrigerate at least 1 hour or up to 6 hours.
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.
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.
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.
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.
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.
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.