Nancy's Clubhouse

April 5th - Jazz up you salad!

*Cute*

 

PALEO "Sushi"

Maki Rolls

Ingredients - nothing is absolute - mix and match!

• 1 Medium Avocado, 1/4" sliced
• 1/2 medium mango (I used cooked yam), 1/2" sliced
• 1 medium red bell pepper, thinly sliced lengthwise.
• 2-3 scallions, green tops only, thinly sliced lengthwise.
• 1 Medium Cucumber, thinly sliced lengthwise.
• 1/4 jicama, thinly sliced lengthwise (I used zucchini)
• Protein - shrimp, chicken or leftovers, thinly sliced lengthwise.
• 4 sheets of nori
• Optional wasbi sauce , and non-soy sauce such as coconut aminos.

My Assembly instructions - the book is more specific.

1. Lay nori, shinny side down, on sushi rolling mat or heavy construction paper.
2. Leave 1-inch strip of bare nori on the side closest to you.
3. Avocado: use the back of a spoon to spread the avocado across the surface of the nori. It doesn't need to cover completely - just enough to help seal the roll and soften the nori.
4. I just put strips of each ingredient across the width of the nori.
    
5. Time to roll:
   Starting at the end closest to you, take a deep breath and roll the sushi, using the mat to help you tuck the ingredients into a roll.  When you get to the end, give it a gentle squeeze to help the avocado do it's job. Repeat.

 

 

This recipe is from the Well Fed Cookbook

Roasted Root Vegetables

Roasted Root Vegetables

"A beautiful, colorful dish that tastes just as good, if not better!"

Serves 5-6

• 5 small beets, peeled and quartered
• 2 parsnips, halved and cut into 1" pieces
• 1 yam cut into 1" pieces
• 2 carrots, cut into 1" rounds
• 1 red onion, halved and thickly sliced
• 1 bulb garlic, cloves removed and peeled
• 1/2 cup olive oil
• 1 cup fresh basil, diced
• Zest of one lemon
• Sea salt to taste

1. Preheat oven to 400 degrees F
2. In a large mixing bowl toss all the vegetables together, including whole garlic cloves, with the oil, basil, lemon zest and sea salt.
3. Roast for 45-50 minutes, stirring occasionally during the cooking process. 

Bon Appétit!

Cauliflower Rice - a good basic

Cauliflower Rice

Super easy!

• 1 large head of cauliflower
• 1-2 tbs olive or coconut oil
• salt to taste (add other seasonings or garlic to compliment your dish)

          

1. Use a food processor or the large holes on a grater to grate the cauliflower into small pieces. 
2. Heat the oil in a large fry pan over med-high heat. Add cauliflower and cook until the cauliflower is soft and starting to get a little brown.

February 22nd - Vegetable Flavor Families . . .

Click photo to enlarge

 

Pesto spaghetti squash with tomatoes * yummy!*

Pesto spaghetti squash with tomatoes 

• 1 spaghetti squash
• 1 cup fresh whole basil leaves (packed) + 4 leaves
• 1/4 cup walnuts
• 1/3 cup good-quality olive oil
• 2 cloves garlic + additional clove minced (I didn't use the additional garlic and it was garlicy enough!)
• Salt & ground pepper to taste
• 1 tablespoon clarified butter (I used olive oil)
• 2 cups assorted fresh tomatoes, chopped
• 1/4 cup pine nuts (optional)

* I microwave my squash which veers from the cookbook

1. Cut squash in half (for easier cutting you can soften the skin in microwave by poking it several times with a knife and microwaving for 4 minutes) then take out the seeds.
2. Place squash in microwave save pan, meat side down.  Fill pan with water filling the pan up to the 1/2 way point on the squash. Cover tightly with Saran Wrap.
3. Microwave for 15 minutes. Handle with care, pour off the water.
4. Meanwhile, in a food processor (I have a Magic Bullet) combine the 1 cup basil leaves, walnuts, olive oil, garlic and Salt and Pepper to taste.
5. With a fork, scrape the inside of the squash to create a spaghetti.
6. Heat a large skillet over medium heat and add the butter (or olive oil) once melted add minced garlic (if you choose.)
7. Stir in the spaghetti squash, along with pesto. Gently fold in the tomatoes, remaining basil and pine nuts (if desired.)
8. Cook until everything is well incorporated and the spaghetti squash is cooked to your preferred doneness.

Enjoy!!

Rutabaga Hash Browns *delish*

I've never had rutabaga before,
heck - I had to look up the spelling of it!

I was promised it would be good.
It was better than good, it was delicious!

Recipe serves 4:

• Peel one lage rutabega bulb.
• Grate
• Blot dry with paper towels.
• Add salt & pepper
• 1/2 diced onion
• Fry in a skillet - while frying blot one more time with paper towel.

Great served with eggs!
Or add some meat to make it heartier. 

 

Sweet Chili Green Beans

I found this at "If my fiance likes it, it must be good!"

 

• 1 lb. green beans, trimmed
• 4 strips of bacon, chopped
• 1 onion, thinly sliced
• 1-inch piece of ginger, peeled and minced
• 3 thai chilies, minced
• 2 tablespoons sweet chili sauce
• 1 teaspoon fish sauce
• 1/4 c. water
• sesame oil, optional
• toasted black sesame seeds, optional

Bring a large pot of salted water to a boil.  Add green beans and cook for about 3 minutes, or until beans are a bright green.  Drain and set aside.

In a large skillet over medium to medium high heat, cook the bacon until crisp, about 5 to 8 minutes.  Drain on paper towel-lined plate and set aside.  Remove all but 1 tablespoon of the bacon grease from the pan and add onion.  Cook until softened, about 3 to 5 minutes.

Stir in the ginger, Thai chilies, sweet chili sauce, fish sauce, and water.  Add green beans and toss to coat. Saute for 5-10 minutes, until water evaporates, the sauce thickens, and the beans become tender.

Stir in bacon and sprinkle with sesame oil and sesame seeds.

Dive in!

 

January 12th - Vegetable cups!

This is such a good idea!

 

Forgive me - I don't have the link for this idea . . .