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.
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!
OK, sometimes I trick people into eating Primal/Paleo. Such is the case when I am invited to or Andy and I throw potluck-type parties. And this was the case last Saturday. Being Paleo/Primal at a party can be as scary as Halloween itself! :)
So here’s the great salad (I have named the FALL-iday/Holiday Salad!) brought that served both as a conversation piece, and the main part of dinner for Andy and myself. :) You can use the ingredients below in pretty much any ratio you want––I’ll just give you the framework of what I used. And don’t miss out on the dressing. It really makes the dish!
16 oz container of Organic Girl Arugula (you can also use a little spinach or spring mix if you’d like, but I think arugula tastes the best in this particular salad).
4 medium-sized fuyu persimmons, cubed
Arils of 1 pomegranate
4-6 slices of bacon (thick-cut, Applewood smoked)
1 cup toasted. skinned, and chopped hazelnuts
2-3 ozs. parmesan cheese–shaved…not the POWDERED kind for crying out loud ;)
Combine all ingredients in a large bowl, or in my case, a catering pan if you are taking the salad to a large party. :)
1 part lemon juice
2 parts grapefruit juice
3 parts extra virgin olive oil
2 parts honey
1 tsp crushed garlic
1 tsp crushed ginger
Combine all ingredients in a small bowl and whisk until well incorporated. Dress the salad and serve. If you are transporting the salad to an event like I did, wait until you arrive at the event to dress the salad.
Hey you! Yes, I’m talking to you. You’re the one who bought the institution-sized bag of Halloween candy “for the neighborhood kids”… Like, back sometime near Labor Day. Yes, and I know you put it away in the pantry for safe keeping. Hmmm, but somehow it seems to have all disappeared.
I’m not going to judge you. I like treats myself. The only difference is that I would never buy name brand candy. When I reward myself with a treat, I prefer to know what’s actually in it, and I prefer it to be non-poisonous. I used to really dig Reese ‘s Peanut Butter Cups until I found out how much sugar and other crap are in them…and that they are GMO–Ingredients: Milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, corn syrup solids, soy lecithin, PGPR) peanuts, sugar, dextrose, salt, TBHQ. Thus, making them COMPLETELY un-Paleo friendly.
So now I compromise with hazelnut butter cups. You’ve heard of Nutella, right? Well this is about the same thing with way less sugar and all the flavor.
Thanks to Nugget Market for supplying the ingredients.
2 cups toasted organic hazelnuts (skins removed)
2 Tbs raw honey
2 Tbs organic coconut oil
Place all ingredients in a food processor and grind until the mixture becomes a paste. Set aside.
16 oz box E. Guittard Bittersweet Chocolate 72% Cacao Disc Wafers (Melted)
You’ll also need mini cupcake liners, a mini cupcake pan, and some non-stick cooking spray.
1. Place the liners in the pan and spray them with some non-stick cooking spray.
2. Then pour the melted chocolate in the liners until filled 1/3 full.
3. Take a small spoonful of the hazelnut butter mixture and form in into a small ball.
4. Drop it into the 1/3 full liner of chocolate. Repeat for each candy.
5. Set the pan in the freezer for 5 minutes to set the chocolate and filling.
6. When filling is set, cover the rest of each candy with more melted chocolate. Repeat for each candy.
7. Return the pan to the freezer to set all the hazelnut butter cups.
Here’s what they look like when you cut them open! :) Happy Halloween, friends!! :)
You can find all the ingredients in this recipe at Nugget Market.
You can find Nugget Market on Facebook here and follow them on twitter here!
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.