Zucchini Fritters

Recipe found on Pinterest from: http://damndelicious.net/2014/04/02/zucchini-fritters/. According to them, “These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!”

Ingredients

  • 1 1/2 pounds zucchini, grated
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  • Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
  • In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
  • Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  • Serve immediately.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

 

Bacon-Wrapped Plantains

During the recent “Pasion Latin Fusion” episode of Restaurant Impossible, I noticed at the end they were serving Bacon Wrapped Plantains.

The official description from their menu for it is:

Bacon Wrapped Plantains Pecan Romesco Sauce | Sherry Vinegar “Agrodolce”

Stay tuned because I’m going to try to recreate that dish for myself, and will post details here.  There’s several recipes out there on the internet for these, and I’ll see how they go!

Recommended Gluten Free Products

Based on trying many brands out, here’s the gluten free foods I recommend:

Pasta

  • Trader Joe’s Corn Pasta
  • Tinkyada Brown Rice Lasagna (sold at Whole Foods)

Snacks

  • Schar Lemon Wafers
  • Kind Bars (often best priced at Whole Foods)

Pastry

  • Udi’s Gluten Free Cinnamon Rolls – added CopyKat’s Cinnabon Icing to them
  • Hamburg Buns – none were good.  Eat hamburgs wrapped in Iceberg Lettuce now

Patacon Sandwich

I went to my favorite Puerto Rican restaurant lately – Tropical Pickin Chicken in Wake Forest – and was reminded of a great creative idea for making sandwiches: Patacones.

Patacones are fried green plantains pressed thin that are about the size of a Sandwich Thin. The owner let me in on their secret to making great Patacones: After the first quick fry he flattens the plantains using a tortilla press. Finally the excuse I needed to buy myself a tortilla press, which I’ve been wanting for a few years.

If you’ve got to Spanish supermarket in your area, go there to find the best deal on tortilla presses and the best selection of plantains.

Get a recipe for Patacone Sandwiches:

Top Three Paleo Restaurants

I’ve been going out to eat at restaurants a lot lately, hence the lack of new recipes here on my blog.

Here’s the top three restaurants that I’ve been going to that have a great selection of Paleo choices.

Red Robin:

They really understand how to do a proper lettuce wrap on a burger.  Most places I tried out throw a piece or two of lettuce on to the burger and think that’s enough.  Red Robin knows how to fully wrap a burger in so much iceberg lettuce that the thickness resembles a bun. 

Lots of great burger options for me to enjoy.

A decent selection of vegetable sides.

Boston Market:

I really enjoy their rotisserie chicken.  Juicy and flavorful and not cooked to death like a lot of other restaurants.

Plethora of vegetable side dishes, enough choices that I can get a different mix each week.

I carry the corn bread home to my husband who eats gluten is not paleo, he thinks it’s a nice treat.

Neomonde:

A Lebanese restaurant chain here in Raleigh.

Nice paleo entree choices: Ratatouille, Stuffed Eggplant, Vegetable Lasagna made with squash as the “noodles”.

Decent selection of vegetable side dishes and a killer hummus.

I occasionally get marscapone stuffed dates for dessert.  (As I’ve mentioned before, I do eat dairy on my Paleo diet)

Mascarpone Stuffed Medjool Dates

Trying to recreate the stuffed dates that are sold at my favorite Lebanese restaurant:  Neomonde in Raleigh.Mascarpone Stuffed Medjool Dates  As a reminder, my doctor allowed me to have dairy in my Paleo diet (which means I’m officially Primal, but not many people distinguish between the two in everyday conversations).

Base Ingredients:

1 8oz container Mascarpone cheese, at room temperature
1 lb. Medjool Dates
6 Pistachios
Flavoring of Choice (two options below)

Vanilla Cinnamon Flavor:
1/2 tsp vanilla
1/4 tsp ground cinnamon

Honey Lemon Flavor:

1 teaspoon grated lemon zest
2 tablespoons honey

Directions:

1. Make a cut the length of the date and remove pit. Set pitted dates aside.

2. In a small bowl combine cheese, and your choice of flavors with a spatula until mixed well.

3. Place cheese filling in a ziploc bag, and snip the corner of the bag. Carefully pipe each date with about 2 teaspoons of the cheese mixture for large dates and 1 teaspoon for smaller dates.

4. Put pistachios into a small plastic bag and smash with a rolling pin. Sprinkle pistachio pieces on top of stuffed dates.

Original recipe bases from:Mascarpone Stuffed Medjool Dates

Love and Zest.com

Gourmet Girl

eMeals Almond-Crusted Pork Chops

Here’s another recipe from my eMeals Paleo Plan for Two.  This makes two servings, increase the recipe accordingly if you’d like to make a larger portion.

I’m excited about this recipe because growing up Pork Chops were always pan fried and never with a crust on them, so they were always dry.  By coating and baking them, they should retain moisture and flavor.  I went through a dredge meat in flour/eggs phase a while back before I was Gluten Free and Paleo, and am looking forward to using my home ground nut flours (details on that here) to try to recapture some of those recipes.

Almond-Crusted Pork Chops

Ingredients:

2 (6-oz) boneless center cut loin pork chops
¼ teaspoon kosher salt
¼ teaspoon pepper
1 large egg
½ cup almond flour
1½ teaspoons extra virgin olive oil

Directions:

1.  Preheat oven to 425 degrees.

2.  Sprinkle pork chops evenly with salt and pepper.

3.  Lightly beat egg in a shallow dish.

4.  Place almond flour in another shallow dish.

5.  Dip pork chops in egg wash, allowing excess to drip off.  Dredge in almond flour.

6.  Place on a baking sheet coated with oil. Bake 12 to 15 minutes or until done.

 

Click here to see my review on the eMeals Paleo Plan for Two.

eMeals Thai Curried Beef

The eMeals Paleo plan includes recipes that use a variety of cooking method.  Most weeks it includes a slow cooker recipe as well as a grilling recipe.  Here’s one of the slow cooker recipes I’m looking forward to trying out.  This makes two servings, when I make it I will triple the batch to have leftovers throughout the week.

Thai Curried Beef

Ingredients:

1 lb beef stew meat
½ teaspoon kosher salt
¼ teaspoon pepper
1 small onion, chopped
2 cloves garlic, minced
14 oz can organic beef broth
¾ cup coconut milk
1 tablespoon curry powder

Directions:

1.  Sprinkle beef with salt and pepper.

2.  Place onion in a 3- to 4-quart slow cooker.  Add beef, garlic, broth, coconut milk and curry powder to slow cooker.

3.  Cover and cook on Low 4 hours or until beef is tender.

 

Click here to see my review on the eMeals Paleo Plan for Two.

eMeals Walnut Pesto Chicken

I’m including a few of the eMeals recipes on here that I’m interested in making soon. For those wondering what types of recipes eMeals Paleo Plan offers, here’s a few samples:  Walnut Pesto Chicken, Almond-Crusted Pork Chops, and Thai Curried Beef.  Note that I’m a part of the plan for two people, so to make more than two servings of these recipes increase the ingredients accordingly.

Walnut Pesto Chicken

Ingredients:

2 tablespoons olive oil
½ cup walnut pieces
1 cup packed fresh basil leaves
2 cloves garlic, minced
½ teaspoon kosher salt, divided
½ teaspoon pepper, divided
2 boneless, skinless chicken breasts
1 tablespoon olive oil

Directions:

1.  Combine oil, walnuts, basil, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in a mini food processor. Pulse until blended.

2.  Sprinkle chicken with remaining salt and pepper.

3.  Heat oil in a large nonstick skillet over medium-high heat.  Add chicken to pan; cook 6 minutes per side or until done.

4.  Serve with pesto sauce.

Click here to see my review on the eMeals Paleo Plan for Two.