Cioppino

Our friend's Nicole and Graham served this to us and I couldn't wait to make it again myself. I am normally not a big fish person but this soup is good.

Adapted from Gourmet, serves six


Ingredients

4 garlic cloves, minced
2 medium onions, finely chopped
1 bay leaf
1 teaspoon dried oregano
1 teaspoon crushed chili flakes
1 1/2 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
1 green bell pepper, chopped
2 tablespoons tomato paste
1 1/2 cups red wine
1 32 ounce can diced tomatoes
1 cup clam juice
1 cup chicken broth
1 1/2 pounds clams in the shell, cleaned
1/2 pound red snapper, cubed
1/2 pound halibut, cubed
1 pound large (16 to 20 count) shrimp, shelled
3/4 pound scallops
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped

Directions

In a large pot over medium heat, combine the onion, garlic, bay leaf, oregano, pepper flakes, salt and pepper in the olive oil. Saute until softened, about 5 minutes. Stir in the bell pepper and tomato paste. Saute for an additional minute. 

Add the wine, broth, tomatoes and clam juice. Cover and simmer for 30 minutes.

Add the clams, scallops, shrimp and fish to the stew and simmer, covered, until the clams open, about 5 to 10 minutes. Discard any unopened clams. Stir in the parsley and the basil.

Serve with sourdough bread or focaccia.

♥  Amy

Carrot Soup with Ginger and Sesame

The original recipe called for miso paste but I substituted it with tahini - it was what we had in the pantry and it is paleo-friendly. You could also use peanut butter or almond butter.

Adapted from Smitten Kitchen, serves six

Ingredients

2 tablespoons olive oil
2 pounds carrots, peeled and sliced
1 large onion, finely chopped
4 garlic cloves, chopped
2 tablespoons ginger, grated
4 cups vegetable or chicken broth
1/4 cup tahini
1 tablespoon sesame oil
Green onions, chopped, for garnish
Cilantro, for garnish

Directions

Heat the oil in large saucepan over medium heat. Add the carrots, onion and garlic and saute until onion is soft. Add the broth, ginger, and tahini, stir to combine. Cover and simmer until carrots are tender or about 30 minutes.

Puree the soup with an immersion blender until smooth. Add the sesame oil and stir to combine.

Ladle into bowls and garnish with green onions and cilantro.

♥  Amy

In the Garden: Sprouted

♥  Amy

Paleo Diet Flowchart

Via Dear Paleo

Roxanne's Granola

This recipe was given to me by a gluten-sensitive co-worker several years ago - I believe she modified it from a Rose Reisman recipe.

Makes 16 servings

4 cups combination of flakes of choice (oat, soy, kamut, rice)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup orange juice
2 tablespoons honey or maple syrup

Optional Additions:

1/2 cup chopped nuts of choice
1/4 cup flax seeds
1/4 cup chia seeds
1/4 cup goji berries, chopped
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup dates, chopped
1/2 cup coconut flakes

Preheat the oven to 300 F. Line two baking sheets with parchment paper or Silpat.

Combine the flakes, cinnamon, ginger, oil, orange juice, sweetener and nuts in a large bowl. Mix well.

Spread out on the prepared baking sheets. Bake for 35 minutes, stirring occasionally.

Add the dried fruit and any other additions of your choosing. Allow to cool completely and store in an air tight container.

♥  Amy

Slow Cooker Oxtail Stew

During a recent grocery trip we spotted some oxtail in the meat section. Neither of us had ever tried it - so we thought 'hey why not'?

Now I don't know why we have never eaten it before - oxtail makes the most amazing stew you will ever eat. Ever.

Adapted from Forgotten Skills of Cooking by Darina Allen, serves six

Ingredients

2 1/2 pounds oxtail, cut into 2 inch lengths

8 slices bacon, cut into 1 inch lengths

2 tablespoons olive oil

1 onion, chopped

4 carrots, peeled and chopped

2 stalks celery, sliced

6 ounces mushrooms, sliced

1/2 cup red wine

1 1/2 cups beef stock

1 bay leaf

1 teaspoon thyme

1 tablespoon parsley

1 tablespoon tomato paste

Salt

Pepper

2 tablespoons butter

1 tablespoon flour (optional)

2 tablespoons fresh parsley, chopped

Slow Cooker Directions

In a pan over medium-high heat, brown the bacon and oxtail in the olive oil. Transfer to the slow cooker. Add the onion, carrots, celery, mushrooms, wine, stock, bay leaf, thyme, parsley, tomato paste, salt and pepper. Stir to combine.

Cook on low for 8 to 10 hours.

Before serving, stir in the butter and flour to thicken. Garnish with parsley.

Oven Directions

Preheat the over to 325 F.

In a pan over medium-high heat, brown the bacon and oxtail in the olive oil. Transfer to a large ovenproof dutch oven or casserole. Saute the onions, carrots, celery and mushrooms until soft, 2 to 3 minutes. Transfer to the dutch oven. Add the wine and 1/2 cup of stock to the pan. Bring to a boil and stir to dissolve the meat juices. Transfer to the dutch oven.

Add the herbs, remaining stock, tomato paste, salt and pepper. Stir to combine. Cover and transfer to the oven. Cook for 3 to 4 hours or until the oxtail is falling off the bones. 

Remove from the oven and whisk in the butter and flour. Garnish with parsley.

♥  Amy

Irish Car Bomb Cupcakes

I have had this recipe flagged for a long time and have been patiently waiting for the right occasion to make it.

An “Irish Car Bomb” is a drink which consists of a shot of Bailey's Irish Cream and Jamison's Irish Whiskey dropped into a pint of Guinness. I have never tried one myself and think I will stick to the cupcake version.

This has to be one of the moistest, richest chocolate cake recipes I have ever made - I think I will be adding beer to all of my chocolate cake from now on!

Happy St. Patrick's Day!

Adapted from Smitten Kitchen, makes 2 dozen cupcakes

Ingredients

1 cup Guinness beer
1 cup butter
3/4 cup cocoa powder

2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature

2 tablespoons Bailey's Irish Cream or 1/2 tablespoon Jamison's Irish Whiskey

2 cups butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream

Directions

To make the cupcakes, preheat the oven to 350 F.  Line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, sugar, baking soda and salt.

In a saucepan over medium heat, combine the butter and beer. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Add the cocoa powder and beat until combined. Mix in the eggs and sour cream. Add in the dry ingredients, beating on slow speed just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ full.  Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer.  Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.

When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the Bailey's or Jamison's.  Place the ganache in the refrigerator for 5 to 10 minutes to thicken.

To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.

Place a spoonful of ganache into the hole and smooth the top.

To make the frosting, whip the butter in the bowl of a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the icing sugar, 1/4 cup at a time. Add the Bailey's and whip on medium-high for 2 minutes or until light and fluffy.

Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or green sprinkles if desired.

♥  Amy