Tag Archives: dinner

Avgolemono Soup

24 Mar


Gluten-Free, Perfect Health Diet

Avgolemeno is a Mediterranean sauce and soup, most commonly associated with Greece. As a sauce, it’s often served with Dolma or used as a vegetable dip. But if you ask me, it really shines the most as a mild and comforting soup, and that’s why I’m sharing this recipe with you today. It features egg yolks and lemon juice which enrich and enliven the soup, and some fresh dill brings it all together to give it a distinct and just slightly exotic flavor.

I’m a big fan of taking my time when making recipes. After all, cooking is one of my main sources of relaxation (second only to reading cheesy sci-fi). But I realize that’s not always the case for folks, so I’m trying something new today; below you’ll find a “short version” of the recipe that can be made in 20 minutes, as well as the traditional 2-hour version. Let me know what you think. If you like it, I’ll try to incorporate more variety into my recipe posts (kind of like how I’ve been adding pressure-cooker versions to some recipes).

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Creole Puchero (Puchero Criollo)

17 Mar


Gluten-Free, Paleo, Perfect Health Diet

First of all, great news: Paleo Takeout is now available for pre-order! Alright, back to the food.

Puchero is a popular stew in many Spanish-speaking countries (the word puchero means “stewpot” in Spanish). There are many variations to this dish, but I was especially drawn to the version that comes from the Río de la Plata region, where Argentina and Uruguay share a border. One dish from this area in particular is called Puchero Criollo, indicating it is of Creole origin. That led me to read up a bit on Creole history, and that settled it – this was the dish I wanted to share with you folks.

The term “Creole” generally refers to cultures of mixed European and native heritage. The most popular use of the term in the US is Louisiana Creole, indicating those descended from French or Spanish colonists prior to the Louisiana purchase. In terms of this stew, Puchero Criollo refers to a dish that is inspired by its Spanish heritage but uses items native to the Río de la Plata region; in this case, beef (primarily osso buco) is the common protein used in this dish since cattle are plentiful in the region. To have a little fun with the dish, I added a few staples of Louisiana Creole cuisine to the stew, like Creole seasoning and some andouille sausage.

In keeping with the tradition I started a while back, I’ve included Instant Pot electric pressure cooker instructions for this dish, to cut down on the cooking time. stovetop instructions are also included.

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Mole Verde Roasted Chicken

10 Mar


Gluten-Free, Paleo, Perfect Health Diet

Mole is a term used for a number of sauces in Mexico. On its own, the word usually implies Mole Poblano, a dark red sauce made with poblano peppers. This sauce, Mole Verde, is a lighter, fresher version of the sauce, made with pepitas, blended herbs, and tomatillos.

A traditional herb used in this dish is epazote, which is a pungent, weed-like herb. It’s also commonly added while cooking black beans, because it reduces the gassiness that follows after eating those magical fruits. If you can’t find espazote where you live, never fear – flat-leaf parsley will work in a pinch.

Many variations of this dish call for stewing the chicken in the sauce. But I started thinking about the fact that this sauce can be put together in about 20 minutes, and it’s a tragedy that you’d have to delay the cooking time by so much in order to stew the chicken (and lose some of the sauce’s fresh taste along the way). Instead, I figure that there’s a better way to get dinner on your table; you can roast a chicken (or buy a rotisserie chicken) separately and combine it with the sauce to serve. I particularly like the contrasting flavors of the bold, refreshing sauce and the tender roast chicken. It’s making me hungry all over again just typing this. Enough talk; let’s get cooking.

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Korean Oyster Soup (Gulguk)

3 Mar


Gluten-Free, Paleo, Perfect Health Diet

Phew! Okay, since last checking in, I’ve completed all of my photos for my upcoming book, Paleo Take Out, and the manuscript is with the editor. I’m happy to announce that the book will feature over 150 recipes! That’s a far cry from the 45-60 recipes I started with last year, and I’m really excited to get this book in your hands. Paleo Take Out will be out in all bookstores starting in June, and I’ll be sure to share more info as I put the finishing touches on it.

Starting today, I’m bundling a preview copy of Paleo Take Out with every purchase of The Safe Starch Cookbook. The preview book features 10 recipes from Paleo Take Out plus three that didn’t make the cut (initially I planned on having 5-10 not make the cut, but I found a way to squeeze them into the book!). One of those recipes also happens to be today’s recipe, which I think you’ll enjoy – Korean Oyster Soup.

Gulguk (굴국) is a quick and tasty soup, often considered a cure for hangovers. It’s sometimes served with cooked white rice dropped in at the end, at which point it’s called Gulgukbap (굴국밥). But if you’re not a rice eater, don’t worry – it’s just as tasty without the rice, or with some spiraled vegetable or kelp noodles thrown in at the end.

One last note – that Virtual Ultimate Health Summit I mentioned last week is now live through March 13th. I recorded my segment last week and had a lot of fun with it; we discussed food, history, and culture, and I think you folks will really enjoy my talk. Plus there are 17 other panelists involved, too! Okay, soup time.

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Clams in White Wine Sauce (from The Ancestral Table)

24 Feb


Gluten-Free, Paleo, Perfect Health Diet

As you probably read in my post from the other day, I’m knee-deep in recipe development and writing, in order to get my sophomore cookbook ready for release – which is a lot of fun, but leaves me with little time to keep up with blog recipes. So, I figured out a solution that’s good for both of us: I’ll just post a recipe from The Ancestral Table! I’ve been meaning to share more of these recipes anyway, and this one is a special favorite in our house. The wine sauce is the highlight of the dish, and it is absolutely, ridiculously, heartbreakingly delicious. One of these days I’ll figure out a way to batch-cook and sell this sauce for millions of dollars, but for now, here’s a bit more about the dish, stolen directly from the book (I can do that!):

While clams, wine, and butter are all delicious, the combination of the three is truly divine. This dish, developed in the Provençal region of France, is the quintessential marriage of these rich, decadent flavors. It is equally tasty when prepared with mussels.

Though wild and sustainably caught seafood is generally ideal, it’s better to buy farm-raised clams and mussels. They are raised on ropes suspended above the sea floor, which makes them less gritty than wild clams and mussels dredged from the ocean floor. Dredging up wild clams and mussels can also damage the ocean’s ecosystem.

Even though I’m mostly MIA for a bit, there are still ways to get your Russ Crandall fix (is there such a thing?), should you need it. Next week, I’ll be participating in the Virtual Ultimate Health Summit, which focuses on restoring your health through lessons on diet, sleep, energy, hormones, body image, confidence and stress. I am one of 16 panelists, and I’ll be talking about how history, food culture, and health can combine to find that perfect balance of tasty food and healthy diet, with an emphasis on safe starches (no surprise there, right?). It’s free to enroll, and runs for two weeks, so check it out!

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Danish Meatballs (Frikadeller)

17 Feb


I know what you’re thinking. It’s something like this – “Seriously, Russ? You already have an awesome Swedish Meatball recipe in your cookbook. Way to put a new coat of paint on your old favorites.”

First of all, thanks for the compliment. Second, these meatballs are a little different. For example, Danish Frikadeller are often smashed and look more like little patties than those little round balls you might be expecting. Think of them as Denmark’s LEGOs (probably their coolest invention) vs. Sweden’s crescent wrench (also a cool invention); both are useful, but serve slightly different purposes.

The recipe itself differs from Swedish meatballs in that I found that adding a bit of tapioca starch makes the balls stick together really well, and they’re pretty delightfully spongy, too. I also played around with the spices until I found something that delivered a distinctive Old-World taste while using common pantry items.

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Torsk (Scandinavian Poached Cod)

10 Feb


I love buying frozen fish. It’s super handy and still tastes great since many fishermen can flash-freeze it almost immediately after harvesting. And while fish thaws quickly, the thawing process is still a tiny pain in the butt; so I started looking for ways to forgo the whole “thawing” thing altogether (sheesh, how lazy can I get?). And that’s when I stumbled upon my new best friend, Torsk.

The word Torsk itself means “cod” in Danish, Norwegian, and Swedish, but also is often used to describe a cod dish in Scandinavia that is sometimes cooked from a frozen state. Perfect. When researching Torsk recipes, I found that they were either poached or broiled; never one to do something halfway, I decided to do both methods in the same recipe to get the best of both worlds. Pulling this dish off is a little different from your typical recipe, but don’t worry, I’m here to walk you through the process. I’m really excited about this recipe, especially because you can pull fish out of the freezer and put it on your dinner table in 20 minutes. It just can’t be beat in terms of convenience and tastiness.

Most broiled versions of Torsk call for butter, but in order to keep the butter from burning I mixed in an equal amount of ghee (which has a much higher smoking point since it doesn’t have milk solids). Lately I’ve been using Tin Star Foods ghee, which is hand-poured in small batches using Kerrygold butter (from grass-fed cows). This ghee is awesome – smooth, flavorful, and rich. Definitely worth your time.

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Lamb Vindaloo

3 Feb


Vindaloo is a curry dish originating in the Goa region of West India. It is actually the Indian interpretation of the Portuguese dish Carne de Vinha D’Alhos (Meat with Wine and Garlic), borrowed from the Portuguese colony in Goa. The original dish is seasoned with vinegar, and that slightly sour taste remains in most Indian interpretations today.

While you’ll find potatoes in Vindaloos at many Indian restaurants worldwide, Vindaloo purists will argue that the dish shouldn’t have potatoes; what’s interesting is that the original Portuguese dish does indeed feature potatoes. So they were lost at some point, only to find their way back again. The Indian dish does stray from its source, though: Carne de Vinha D’Alhos is usually made with pork, and the Vindaloos you’ll find in Indian restaurants is most often made with lamb. Likewise, the Indian dish is moderately spicy, unlike its Portuguese counterpart. For this recipe, I kept the heat fairly mild; to spice it up, simply add more chili powder.

After such a warm reception to my pressure-cooker Instant Stew recipe from a couple weeks ago, I decided to make this dish using my Instant Pot electric pressure cooker as well. For those of you without a pressure cooker, fear not: stovetop instructions are included. At its essence, the recipes are the same; the pressure cooker just cuts down the cooking time considerably.

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Now Available – The Safe Starch Cookbook

1 Feb

I’m happy to announce that The Safe Starch Cookbook is available for sale starting today! I think you folks will love it. Head on over to my eBook landing page for more info, but here it is in a nutshell: 167 pages, 64 recipes, pretty pictures, meal-planning ideas, money-saving tips, and more – all centered on balancing your meals through the judicious use of starchy foods that are low in toxins and immensely satisfying.

I’m selling The Safe Starch Cookbook for $10, and it comes with a $5 discount for my next eBook, Paleo Take Out, for when it releases on March 1st.

The Safe Starch Cookbook is an interactive PDF, and will work on any computer, tablet, or smart phone. I built the whole book from scratch, and I’m really proud of it; I designed it to be awesome no matter how you read it. For example, its native dimensions are optimized for the iPad, but will work on any other device just fine; and when using Adobe Reader on your home computer, the recipes will display as a beautiful two-page spread. If you want to test it yourself, here is a PDF sample recipe for Bangers and Kale Mash.

Click the link below to buy The Safe Starch Cookbook, using PayPal or any major credit card.

If you have a blog of your own, please consider signing up as an affiliate to earn a commission for every sale of this nifty resource. Click here for more info.

Any questions? Leave a comment below or send me an email. Thanks for your continued readership, enthusiasm, and support!

Instant Stew

20 Jan


First of all, sorry about that title. Just like the elusive free lunch, there is no such thing as an “Instant Stew”. You see, I recently asked my Facebook followers what dish they’d like to see me develop, and I received several requests for pressure cooker and stew recipes. We use (and love) an electric pressure cooker called an Instant Pot, so that’s what I used for this recipe (and hence the name).

At its heart, this dish is similar to many of my other stew recipes, but with a new approach. When it comes to simple weeknight recipes, many folks like the idea of crockpot stews (wherein you leave the ingredients to slow-cook while away at work). But I’ve found that more often than not, the vegetables become too mushy and tired after a long simmer. This is where a pressure cooker really shines, as it shaves a multi-hour recipe into just over an hour, making it a potential weeknight option with superior texture.

If you want to make this dish without any fancy (awesome) gadgetry, I’ve also included stovetop instructions below.

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