Every afternoon around three o’clock I enjoy a cup of tea. I was rummaging around the pantry for something to make to go with it, and I came up with these muffins. Keeping a stocked pantry comes in handy when you want a healthy and satisfying muffin.
1 cup (100 g) almond flour
½ cup (500 g) coconut sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
1 teaspoon cinnamon
3 large eggs, at room temperature
1 cup (250 g) sunflower-seed butter
1/3 cup (80 ml) melted coconut oil
½ teaspoon vanilla extract
¼ cup (50 g) macadamia nuts, crushed
Preheat oven to 350°F (175°C). Place 8 to 10 paper liners in the cups of an 8- or 12-cup muffin tin.
In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, baking powder, sea salt and cinnamon.
Whisk the eggs together in a medium mixing bowl. Add the sunflower-seed butter, coconut oil and vanilla extract and whisk to blend.
Stir the egg mixture into the dry ingredients until thoroughly incorporated. Fold in the macadamia nuts.
Distribute the batter evenly in the muffin tin cups to make 8 to 10 muffins, depending on the size of the cups.
Bake for 15 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
STEAK TARTARE TOPPED WITH ARUGULA :
It seems every restaurant in Tuscany has its own version of a steak tartare with arugula salad. Arugula, also known as rocket, is a nutritious green-leafy vegetable that’s very popular in the Mediterranean. It has an assertive flavor that is outstanding in salads as well as cooked dishes. Young arugula leaves are especially tender and satisfying.
1 lb (500 g) beef tenderloin, trimmed
2 shallots, minced (about 3 tablespoons)
2 anchovy fillets, minced
1 tablespoon capers, small
1 teaspoon Dijon mustard
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper
Juice of 1 lemon
½ cup (125 ml) extra-virgin olive oil
¼ lb (115 g) baby arugula (rocket)
Put the beef tenderloin through a meat grinder or slice it paper-thin. Set aside.
Combine the shallots, anchovies and capers in a medium wooden bowl. Mash against the sides of the bowl with a fork to make a paste.
In a small bowl, whisk the Dijon mustard, salt, pepper and lemon juice. Then, slowly add the olive oil while whisking continuously.
Add the beef to the dressing and mix gently to combine.
Arrange the arugula in a layer on a large serving platter.
Top with the vinaigrette-dressed beef.
PAN-ROASTED GARLIC-SAGE QUAIL :
Though it’s not often served in the U.S., quail is very traditional in Italy. Be careful not to overcook the tiny birds, as they are delicate. This dish goes especially well with grilled eggplant, zucchini and red peppers.
6 whole quails, rinsed and patted dry
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 shallot, chopped (about 2 tablespoons)
8 fresh sage leaves
10 to 12 cloves garlic, peeled
¼ cup (60 ml) olive oil
Preheat oven to 350°F (175°C)
Place the quail in a 9 x 13-in (23 x 33-cm) baking dish.
Sprinkle the salt and pepper over the quail. Add the chopped shallot, sage leaves and whole garlic cloves.
Drizzle the olive oil over all.
My husband and I are creatures of habit. When we visit Tuscany, we order an anchovy pizza and a salad to share every day for lunch. Tuscan anchovy pizza is like no other: just a very thin crust with a delicate tomato sauce, and anchovies laid out beautifully on top. No cheese! I decided to develop a Paleo version that still evokes the original Tuscan flavor. Other toppings work too, but do give the anchovies a try.
2 teaspoons (1 package) active dry yeast
1/3 cup (80 ml) warm water
¾ cup (70 g) almond flour (plus extra for dusting)
¼ cup (30 g) coconut flour
⅔ cup (85 g) arrowroot flour
1 teaspoon sea salt, plus more for sprinkling
2 tablespoons coconut sugar
1 large egg, at room temperature
2½ teaspoons extra-virgin olive oil, plus more for drizzling
1 teaspoon apple cider vinegar
1 cup (250 ml) Five-Minute Pizza Sauce (see recipe on this page—or marinara sauce)
8 to 10 anchovies (from a can)
2 teaspoons dried oregano
Preheat oven to 450°F (230°C).
Combine the warm water and yeast in a glass measuring cup. Let sit for 10 minutes.
Sift the almond flour, coconut flour and salt together in a medium mixing bowl. Add the coconut sugar and mix with a fork to remove any lumps.
Whisk the egg into the flour mixture, then add the oil and apple cider vinegar.
Add the yeast mixture and stir with a spatula or wooden spoon, then knead by hand for 7 to 10 minutes.
Line a baking sheet with parchment paper. Dust the parchment with a little almond flour, then place the dough in the center. Wet your hands with cold water and flatten the dough, pressing it outward, to create a round crust.
Bake for 7 minutes. Remove the crust from the oven and flip it over.
Spread the pizza sauce or marinara over the crust, then arrange the anchovies on top. Sprinkle with oregano and a little sea salt. Return to the oven and bake for another 8 to 10 minutes.
After baking and flipping the dough, spread the pizza sauce on top. Lay the anchovies over the sauce and put the pizza back in the oven.
FIVE-MINUTE PIZZA SAUCE
In a medium saucepan, combine ½ cup (120 g) crushed tomatoes, 1 tablespoon tomato paste, ½ teaspoon chopped garlic, ¾ teaspoon sea salt and ½ teaspoon each of oregano, basil and parsley. Bring to a boil, then simmer until ready to use. Save leftover sauce for dipping.
ROMAN BRAISED EGGPLANT :
Eggplant is one of my favorite vegetables, and I have a number of ways of preparing it. I always turn to this one when I need an easy side dish using eggplant and other ingredients that I always have on hand.
2 medium eggplants, sliced in half lengthwise
½ cup (125 ml) olive oil, divided
2 teaspoons sea salt, divided
¾ teaspoon freshly ground pepper, plus more
1 yellow onion, roughly chopped
1 red bell pepper, sliced
4 thin slices prosciutto, chopped
2 cloves garlic, minced
One 15-oz (425-g) can petite diced tomatoes, drained
1½ teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried thyme
¼ teaspoon dried red pepper flakes (optional)
2 tablespoons capers
Preheat oven to 350°F (175°C).
Spread 2 tablespoons of the olive oil on the bottom of a large baking dish.
Scoop out the flesh from each eggplant half with a spoon, leaving a ½-in (1.25-cm) layer. Set the flesh aside. Place the eggplants on the baking dish face-up.
Season the surface of the eggplant with half the salt and pepper, then drizzle about 2 tablespoons of the olive oil over.
Chop up the eggplant flesh and place in a medium mixing bowl. Add the onion, bell pepper, prosciutto, garlic, tomatoes, parsley, basil, thyme, red pepper flakes and capers. Combine well.
Scoop an equal amount of the tomato mixture into each eggplant and top with the remaining salt and pepper.
Drizzle the remaining ¼ cup olive oil over the eggplants and bake for 45 to 55 minutes.
FLANK STEAK WITH SALSA VERDE :
There are many ways to prepare flank steak. It cooks so fast you can have dinner ready in no time at all. I like to put it in a resealable plastic bag with salt, pepper, garlic powder, and olive oil and let it marinate all day in the refrigerator. All you have to do is heat the grill and prepare the Salsa Verde, and this quick dish can be on the table in a jiffy!
2 tablespoons plus ½ cup (50 ml) extra-virgin olive oil
1½ teaspoons sea salt, divided
1¼ teaspoons freshly ground black pepper, divided
1 teaspoon garlic powder
1 small onion, coarsely chopped
1 clove garlic, peeled and chopped
2 tablespoons capers, drained
¾ cup (15 g) chopped fresh parsley
2 teaspoons fresh lemon juice
¼ teaspoon dried red pepper flakes
1 tinned anchovy fillet, rinsed, dried and finely chopped, (optional)
Lay the steak on a board or large platter. Sprinkle both sides with the 2 tablespoons extra-virgin olive oil, then season with 1 teaspoon of the salt, ¼ teaspoon of the pepper and the garlic powder. Set aside.
Preheat a gas grill to medium-high heat.
Combine the onion, garlic cloves, capers, parsley, lemon juice, red pepper flakes and anchovy fillet in a food processor and pulse 3 times. Continue pulsing while slowly adding in the remaining ½ cup of extra-virgin olive oil. Add the remaining ½ teaspoons of sea salt and pepper and pulse 2 more times. Taste and adjust seasonings if necessary.
Transfer the Salsa Verde to a bowl and set aside.
Grill the steak for 4 to 6 minutes per side (for medium-rare).
Let stand for 5 to 7 minutes on a wooden board, then thinly slice the cooked steak against the grain. Serve on a large platter with the Salsa Verde alongside.
RIBOLLITA :
Ribollita is a thick Tuscan stew filled with dark green beans and vegetables. It’s prepared by bringing the ingredients to a boil, letting them cool down, and then cooking them again. This is my Paleo version of the traditional stew. I generally use a combination of cabbage, kale and Swiss chard, but any other dark leafy greens such as chicory can be used as well.
3 tablespoons olive oil
1 large yellow onion, diced
2 carrots, peeled and sliced
2 large stalks celery, chopped
1 large white sweet potato, chopped
2 cups (200 g) cabbage, coarsely chopped
5 leaves kale, trimmed and chopped
4 leaves Swiss chard, trimmed and chopped
4 cloves garlic, minced
1 teaspoon sea salt, plus more
1 teaspoon freshly ground black pepper, plus more
8 cups (2 liters) low sodium chicken broth
One 28-oz (800-g) can petite diced tomatoes
3 fresh sage leaves
3 bay leaves
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper
Extra-virgin olive oil, for drizzling
Place a large cast-iron pan or soup pot over medium-high heat. Add the olive oil. Once hot, add the onions and cook for about 5 minutes, until translucent.
Add the carrots, celery and sweet potato. Continue cooking for 5 minutes more.
Add the cabbage, kale, Swiss chard and garlic. Stir well with a wooden spoon. Cover and continue cooking for 10 minutes.
Pour in the chicken broth and the diced tomatoes. Add the sage and bay leaves and stir.
Season with salt and pepper.
Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes. Remove from heat and let cool.
Refrigerate overnight. Before serving, place over medium heat for 20 minutes or until hot.
To serve, ladle the Ribollita into bowls and drizzle extra-virgin olive oil on top.
ITALIAN HERO SANDWICH ROLLS :
Nana used to make a large Italian sandwich for lunch on the weekend. She called it an “airplane” for some reason— maybe because it was big enough to serve an airplane full of passengers. An individual-serving sized sandwich like this is called a “hero.” I devised this recipe when I wanted to make a Paleo sandwich bread to use for heroes, and I’m extremely happy with the result.
1 cup (140 g) raw cashews
1/3 cup (40 g) coconut flour
¼ cup (30 g) almond flour
1 teaspoon sea salt
1 teaspoon baking soda
3 large eggs, at room temperature
¾ teaspoon apple cider vinegar
¼ cup (65 ml) full-fat coconut milk
5 tablespoons unsalted butter, melted and cooled (divided)
1 teaspoon dried basil
1 teaspoon dried parsley
Preheat oven to 325°F (160°C).
Line a baking sheet with parchment paper.
Place the cashews in a food processor and process until very smooth.
In the bowl of a stand mixer or a medium mixing bowl, combine the pulverized cashews, coconut flour, almond flour, salt and baking soda. If using a mixer, turn it on low.
Keeping the mixer on low or stirring with a wooden spoon, add one egg at a time, then add the apple cider vinegar, coconut milk and 4 tablespoons of the melted butter. The ingredients will form a stiff dough.
Remove the dough from the mixer or bowl and divide into 4 balls.
Form each ball into a longish roll, then place on the parchment paper and finish shaping into a little sandwich roll.
Brush the rolls with the remaining 1 tablespoon melted butter, then sprinkle with basil and parsley. You can also add a little extra sea salt.
bowl, combine the pulverized cashews, coconut flour, almond flour, salt and baking soda. If using a mixer, turn it on low.
Keeping the mixer on low or stirring with a wooden spoon, add one egg at a time, then add the apple cider vinegar, coconut milk and 4 tablespoons of the melted butter. The ingredients will form a stiff dough.
Remove the dough from the mixer or bowl and divide into 4 balls.
Form each ball into a longish roll, then place on the parchment paper and finish shaping into a little sandwich roll.
Brush the rolls with the remaining 1 tablespoon melted butter, then sprinkle with basil and parsley. You can also add a little extra sea salt.
Bake for 25 minutes. Allow to cool before slicing lengthwise to make Italian hero sandwiches.
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