Every year Andy and I get together with another family for a nice dinner party on the back deck at our house in Incline Village. We collaborate on a menu for our guests and make a fuss over the food and wine. The first year, we tricked everyone into eating a fully Paleo meal. Since then, all the guests know it’s a Paleo meal, and no one seems to mind. :) No one misses the bread or the sugar!
Typically, I am in charge of two side dishes, and Andy grills the meat (main course), makes a big salad, and makes his classic Bacon Wrapped Dates.
I have to say, Summer Solstice Party Number Three was a success and for one of my sides, I made and served these carrots.
I used a stevia sweetener called Pyure Sweet in the recipe. Many thanks to the manufacturer for sending me the samples.
(feeds about 8-10 as a side dish)
1 cup pecans
5 pounds carrots
8 Tbs coconut oil (or butter)
1/4 cup Pyure Sweet
1 Tbs molasses
1 Tbs curry powder
1/2 cup lemon juice
Sea Salt to taste
Cracked black pepper
First, you’ll need to toast the pecans. You can do this in the oven or in a skillet on low heat. Whatever works for you. Just be careful not to burn them. Let them cool once toasted, and give them a rough chop. Set aside.
So, I personally choose the oven to toast my pecans, because it heats up the oven for my carrots that go in next. I have the temp at about 375°F for toasting the pecans. I heat it up to about 400°F when it is carrot roasting time.
Before the carrots go in, you’ll need to clean them up by peeling and cutting them into “french fry” shapes. It’s up to you what size you cut them down, but make sure they are uniform so they will cook evenly. Then, put them on a sheet tray (or two) that’s well oiled/greased (coconut oil or olive oil works best), salt liberally with sea salt, and roast until browned. I would tell you how long to leave them in the oven, but it all depends on how thick you have cut them, so I am leaving that up to you.
While the carrots are roasting away, you can make the curry sauce. Melt 8 Tbs of coconut oil (or butter) together over low heat in a saucepan with 1 Tbs molasses, 1/4 cup of Pyure Sweet stevia blend, 1/2 cup lemon juice, and 1 Tbs curry powder. Make sure all ingredients have combined over the heat (without boiling) and set aside.
Remove the carrots from the oven when they are close to being done. Drizzle the curry sauce over the pan/pans of carrots. Return to the oven and roast an additional 5-10 minutes.
Then the sauce has saturated and cooked into the carrots, remove them from the oven, and sprinkled the toasted pecans over them.
Serve the carrots warm or room temperature. A perfect party side dish and a true crowd-pleaser! :)
First of all, a big thanks to Holman Ranch for sending me six bottles of great wine to taste and give feedback to all of my readers. Not all wineries are quite that generous, and you make this particular writer feel appreciated for what I do. :)
Now, onto the reviews! :)
I also made a dinner to pair with the wines: Pork and beef meatloaf wrapped in bacon (with a mushroom and shallot sauce), hasselback potatoes, and roasted Brussels sprouts.
The first wine we opened was the 2011 Estate Grown Heather’s Hill Pinot Noir.
The 2011 Estate Grown Heather’s Hill was the best wine to have with food. It’s lighter in color (ruby) and very tight/tart at first. It has lots of aging capability, as it even opens up in a 20 minute time frame. This wine is not as delicate as most Pinot Noirs I have tasted, but it’s got some good characteristics that will make this wine finer as it ages.
The second wine we tasted was the 2010 Estate Grown Pinot Noir. This wine was Andy’s favorite. It is aged for 12 months in French oak.
It’s lower in alcohol, smokier on the nose and palate, and just a little more… Pinot-y. It was a great wine to me because it was a little more quaffable without food, but was also a great pairing with our meal. The mushroom sauce (we had on top of the meatloaf) and this wine are a great match.
Our final wine of the evening (and my favorite) was the 2010 Hunter’s Cuvee Pinot Noir.
This wine was my favorite! I could drink it with or without food. It’s earthy/leathery, but lots of fruitiness as well. It’s the highest in alcohol of all three wines we tried, so no wonder I like it best. Hmmm…
To make the meatloaf, I blended 1 part grass fed ground beef and 1 part ground pork. I seasoned the meat with garlic infused alderwood salt, added two eggs, one 1/2 cup of almond flour, 1 Tbs crushed garlic, and 2 Tbs Bragg’s liquid aminos. Then I wrapped the loaf in slices of bacon and baked it at 400°F until the bacon showed signs it was getting crispy. Test the loaf with a meat thermometer and don’t let it get past 125°-130°F, or you’re gonna be hosed and you might as well use that loaf as a door stop or paperweight. Take the loaf out of the oven just BEFORE or as you reach that temperature range, and it will be perfect.
I topped the finished loaf with a mushroom sauce (for the Pinot Noir pairing, naturally). The sauce was made of shallots, mushroom, white wine, butter, garlic. No recipe there, I just wing it.
If you represent a winery and would like to be featured in a wine/food pairing on my website, please contact me here.
Have you ever heard of Rooster Potatoes? If you haven’t don’t feel bad. Neither had I.
This all-purpose potato is farmed right here in the US in Edison, California! It starts pink, but bakes golden brown with a light yellow fluffy flesh. You can bake it, boil it, mash it, roast it or fry it.
I was sent a bag of Rooster Potatoes to try, and I came up with this recipe (which was originally enjoyed on Superbowl Sunday as part of a giant buffet with other Mexican/Latin American type dishes). You can also make this recipe with any other variety of potato, and sweet potatoes are especially interesting with this spice combination.
1 Kg (2.2 pounds) bag of Rooster potatoes
2-3 Tbs olive oil
1 Tbs adobo seasoning
1 tsp cayenne pepper
1 tsp cinnamon
2 tsp garlic powder
2 tsp dried parsley
Preheat oven to 375°. Spray a cookie sheet or baking dish with olive oil spray or lightly coat it with olive oil. Cut potatoes into 1 1/2″ inch cubes or bite size pieces. Place potatoes in a medium-sized bowl and then set aside. Combine the adobo seasoning, cayenne pepper, cinnamon, garlic powder and dried parsley in a small bowl. Then, drizzle 2 Tbs olive oil (use less or more to your taste/preference) over the potatoes and then sprinkle the seasoning blend over the potatoes to coat them. Place potatoes on the baking sheet. Check on them 15 minutes in and turn them with a spatula to brown evenly. Bake until golden brown.
For other recipe ideas, you can visit the Rooster Potatoes website here.
Having a ham on the table during a holiday gathering is pretty much a tradition in my family. Especially on Christmas Eve. They are great on their own, with a side of mustard, or my favorite is leftover ham chopped into cubes and reheated in a saute with onion and kale or chard and some dried cranberries. In this blog however, I developed a recipe to make the ham the star of the show. It’s got all the wonderful herbs present in a holiday meal, with orange and zest that compliment the ham’s saltiness.
A big thanks to Whole Foods Market for allowing me to try one of their delicious holiday products, a ham from Wellshire Farms. I ended up with a (half) traditional boneless ham. I liked this ham because I was able to create my own recipe to heat the ham, as well as carve to my liking. (I liked. A LOT). ;)
Preheat oven to 325°. To reheat your ham, I recommend using a roasting pan with a rack, one with a bottom that you can pour some water in to help the ham retail moisture while it reheats. A meat thermometer is a pretty good thing to have as well. (Tip: A 4-pound boneless ham will serve about 12 people, and this marinade will be enough for that size).
4 Tbs fresh rosemary
2 Tbs fresh sage
2 Tbs toasted fennel seed
2 Tbs chopped garlic
2 Tbs orange zest
1 Tbs black pepper
1/2 cup orange juice
1/2 cup olive oil
Combine all the ingredients in a food processor and pulse until completely blended (mixture will be a pretty bright green). Paint the ham with the mixture using a BBQ brush. (You can also pour it over or use your hands, but a brush will coat the ham nicely. Set aside while you prepare your side dishes.
Cover the ham with aluminum foil and place in the oven. Bake until the internal temperature reaches 140° (Allow 7-8 minutes per pound). Remove the foil and place the oven on broil. Leave in for 2 minutes. This will give the top of the ham a nice finish.
Here is a link with videos to Wellshire Farms entire line of hams.
Wellshire Ham Details (traditional boneless ham)
60% less fat
No preservatives and no antibiotics
Free of nitrates, no artificial ingredients or preservatives!
The natural wood smoke and rich tasting ham make a savory combination.
You can get creative with your own unique glaze.
Ham lays flat for ease of cooking and carving.
(This ham is wrapped in clear packaging, other varieties of Wellshire Hams are wrapped in red, gold, and silver foil).
To save yourself time, you can order your ham online by heading to Whole Foods Market’s online shopping cart here.
The other dishes in the photo above will be forthcoming over the next week (hopefully): Pommes Anna and a wilted spinach & kale, chestnut, & cherry salad with roasted shallots. Happy holidays!
Last Saturday, Andy and I went to a Halloween party and I took these potatoes. They were inspired by a dip that Andy buys for us (occasionally as a treat) at Taylor’s Market. The dip/spread is called Walnut Basil and Blue Cheese Spread, and it’s rather addictive. I thought I would take the same flavor components and make them into bite-size little party treats. It was a big deal that I make a good culinary impression at this party, and I knew these would be well received. PS: They were all gone within a half an hour! :)
2 pounds red, blue, & yellow mini potatoes–if you can’t find these, red ones will do.
1 jar 365 (Whole Foods private label) Pesto Sauce
1/4 cup So Delicious Coconut Milk (or sour cream)
1/2 cup Crumbled blue cheese
1/4 cup olive oil
salt/cracked pepper to taste
Preheat the oven to 400°F and slice the potatoes into bite sized pieces. Generously oil a baking sheet and place the chopped potatoes it. Drizzle some oil over the potatoes (how much you use is up to you). Bake the potatoes until they are golden and crispy. Set aside while you prepare the pesto and blue cheese mixture.
For the blue cheese/pesto mixture, combine the pesto and the blue cheese in a bowl large enough to eventually hold the potatoes, too) and mix together with the back of a spoon, add the coconut milk (you can also use sour cream) to thin the mixture so that you can easily spread it on the potatoes.
Then add the potatoes in the bowl with the pesto/blue cheese mixture, and fold them in until the potatoes are well covered. Then place the potatoes back on to their original baking sheet and turn the oven on to the broil setting.
Broil the potatoes until the pesto and blue cheese mixture forms a crust and they look browned/crispy.
Go forth and be the hit of your party!! :)
Sorry for the delay on this post! I have been pretty behind on writing. ;) It’s race week! Here’s another healthy recipe brought to you by Whole Foods! -cg :)
First of all, I’d like to again thank Whole Foods Market of Northern California for sponsoring me for the Nike Women’s Half Marathon Series, and giving me a gift card to spend on food during training.
1 pound of Brussels sprouts
1/2 pound of pork sausage
1 butternut squash
1 acorn squash
1-6 pack of Zevia Ginger Ale
1 bottle of Roger d’ Anoia Cava (fueled by the grape!)
For dinner that evening, I made a stuffed acorn squash with onions, sausage, kale, and basil, with a side of roasted Brussels sprouts.
Slice the Brussels Sprouts and drizzle them with olive oil, then bake at 385°F until they are golden brown and crispy.
Now for the squash! You’ll need:
1/2 pound of pork sausage
1 acorn squash
1 onion (sliced)
1 bunch of fresh basil leaves
4 cups kale (shredded)
1/4 cup grated parmigiano reggiano cheese (or parmesan cheese)
Split, de-seed and place your acorn squash on a cookie sheet and drizzle with a little olive oil. Prebake the squash at 400° for 30 minutes then remove from oven. Set aside to cool.
Cook the pork sausage in a medium skillet until it is about halfway done. Remove from the pan. Then sauté the onion in the fat from the sausage. When the onion is browned/translucent, add the sausage back in with the kale, and wilt the kale in the mixture over low heat. Then add the basil last, and wilt it a little as well. Remove the mixture from the heat, and add the egg and the cheese. Mix until completely incorporated. Then divide the mixture into two parts, and stuff each half of the acorn squash. Then return the squash to the oven (385°) and bake the squash until the stuffing is set and the acorn squash is fully baked.
As you can see in the photo above, Whole Foods hooked me up BIG TIME with a goodie bag full of nutritious foods to fuel my training for the San Francisco Nike Women’s Half Marathon.
There were six Larabars, a bag of kale, two tangelos, two bags of Peeled Snacks dried fruits, a tetrapack of Almond Milk (365 brand), a bag of walnuts (also 365 brand), a jar of Cucina Antica pasta sauce, a bag of Rhythm Kale Chips (my absolute favorite brand), a jar of Maranatha Almond Butter, and a bag of Go Raw Spirulina Chips.
This weekend, I made a soup with some of the ingredients Whole Foods provided for me (along with some of the foods I bought with a gift card they provided), as well as a post-race kale and egg dish! The soup I made was a butternut squash soup topped with a slice of gluten-free toast and blue cheese walnuts. I cut the toast in the shape of a heart because Andy and I met 2 years ago and we are pretty much celebrating every day over the next couple months.
(makes 3-4 servings)
2 Tbs bacon fat
1 medium onion, chopped
1 shallot chopped
1 medium butternut squash, peeled, seeded, and cubed
4 oz red wine
16oz chicken stock
6 ozs So Delicious Coconut Milk (Unsweetened)
salt and freshly ground black pepper to taste
1 1/2 cups walnuts, toasted
2 Tbs blue cheese
1 slice (per each serving) gluten-free bread, toasted
1. Oven roast the butternut squash at until it is tender. Approximately 45 minutes at 375°. Set aside to cool.
2. Cook the onion and shallot in the bacon fat in a medium-sized pot until they are browned. Add the red wine and allow the onion and shallot to cook further and to caramelize.
3. Pour in half of the chicken stock and bring to a boil.
4. Reduce heat to low and add the cooked butternut squash. Cook together for about 5 minutes, then transfer the soup to a blender, and blend until smooth. Add the coconut milk to aid this process. When the mixture is smooth, return it to the pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
5. To make the topping, place the toasted walnuts in a food processor along with the blue cheese and lightly pulse 5 or 6 times to incorporate. Do not overmix, or you will end up with blue cheese and pecan spread. You want the nuts to still have a texture to them. Once you make the blue cheese walnuts, you can top the soup with them and serve with the toast.
Here’s a pretty common scene when Andy and I have dinner together. Our carbs mostly come from wine and fruit. My joke is that I am “fueled by the grape”!
On Sunday, I ran a the Urban Cow 5K here in Sacramento and I broke my personal record for the distance by 8 seconds. After the race, I ran another 5K as a cooldown (from the race location back to Andy’s then a loop around the local park), and then I came back to Andy’s house to take a big ol’ bubble bath and prepare my post-race meal: A kale, chicken, egg, onion, and bacon sauté. I can describe it as sort of a fried rice thing without the rice, but with bacon and kale instead. OK, I know that doesn’t make sense, so here’s a picture, and what I did to make it below that:
Sauté the onion in a little olive oil until browned, and add the garlic, then the kale and sauté until wilted. Add the eggs and stir the ingredients in the pan until the eggs are cooked through. Then add the chicken and the bacon and leave on heat long enough to warm the ingredients through. Salt and pepper to taste and serve. Just what I needed after a run!
So that’s a little bit on what I have been eating! Another recipe to come in a few days and more on the training as well!!