Posts tagged as grain-free
Chilled Carrot Soup with Coriander Yogurt & Daylilies
If you’ve been missing the locally produced online documentary series The Perennial Plate, don’t fret: It’s online! Which is good, because once you start watching, you won’t be able to stop. The series—hosted by chef/activist Daniel Klein and filmed by cameraman/editor Mirra Fine—just wrapped its first year of weekly episodes documenting “socially responsible and adventurous…
Collard Greens (Paleo, AIP-Friendly)
I’ve been meaning to post this recipe since the holidays, when I brought this dish to my aunt Mary & uncle Bruce’s house for Christmas Day. Time flies… Actually, time doesn’t fly in Minnesota between December and March, so I’m not sure what my excuse is. But no matter, here it is. Collard greens, for…
Cheese Souffle (Gluten-Free)
I’ve been slightly obsessed with food blogger/writer/photographer Kate Sommers adventures in raising chickens in the city of Minneapolis. After a couple of false starts – two hens turned out to be roosters! – she’s now got three hens noisily cranking out pretty, pretty brown, pink, and blue eggs. Probably because I haven’t been very secret…
Chicken Braised in Coconut Milk
This recipe is a total cheat. It’s the same base as the Beef Braised in Coconut Milk I posted awhile back, with a whole chicken in the pot instead of a beef roast. I’ve been meaning to do this for ages – even last week I picked up a chicken and coconut milk. The store…
Chimichurri Sauce to Eat on Everything
Recipe for Chimichurri at Dara & Co./Minnesota Monthly Magazine.
Using a Pot of Beans Part IV: Curried Lentils
Are you still with me? It’s been a lot of beans this last week, I know, but keep in mind that any of these dishes can be frozen for a future warm dinner. This version is sort of dal meets chana masala – two of my two favorite bean dishes. I’ve had the chana masala…
Using a Pot of Beans Part III: Lentil Hummus
This is the same Creamy, Fluffy Hummus – The Way It’s Supposed To Be recipe I posted a few months ago, except substituting black lentils for the garbanzos. That’s the thing with hummus – you can make it with whatever bean you have on hand and it will always be lovely. As true as it…
Using a Pot of Beans Part II: Almost-Instant Vegetable Bean Soup
This is a variation on a recipe from Jacques Pepin’s fabulous cookbook Fast Food My Way. If you like the idea of easy, fast, flavor-packed, healthy dinner ideas – yes, it delivers all of those things – I can’t recommend the book highly enough. As the name implies, this light-yet-filling soup is on the table…
Anchovy Butter to Eat on Everything
I Tweeted my first recipe yesterday, which meant it had to be limited to 140 characters. Here it is: Anchovy butter: Process 1/2c butter, 2t anchovies, 1/2 shallot, 1/2 clove garlic, zest of lemon. Use to fry eggs, top soup or pasta. #jmu612 That’s it! What I couldn’t say in a Tweet is that anchovy…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
