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08.22.2010

Walden’s A-WOD’s Week

By Mendy Walden, 07:35 PM

The past couple of weeks have been busy getting back into the swing of school, dance and gymnastics.  The kids have had fun at school and are really glad to see all of their friends.  David, however, misses his sisters and it is precious to see him give them big hugs when we pick them up from carpool!

This week is going to be super busy in final preparations for the A-WOD’s!   Things are going well and I will finalize all the little details for us to put on a great party Friday night.  Let’s just say…you better get your dancing shoes ready!!!  Don’t miss it and make sure to RSVP under free events on the schedule:)

Monday–Rosemary Lemon Chicken with Grilled Portobello Mushrooms and Asparagus

Tuesday–Corinne’s Paleo Meatloaf and Mashed Cauliflower with Steamed Broccoli

Wednesday–Fish Sticks and Grilled Zucchini

Thursday–Beef and Broccoli Stir Fry

Friday–Chef Sean’s catering at the A-WOD’s!

08.22.2010

Grilled Portobello Mushrooms

By Mendy Walden, 07:21 PM

I have been loving Elana’s Pantry over the past few weeks!  Her grill has been HOT!

3 large portabella mushrooms
2 tablespoons olive oil
1 teaspoon celtic sea salt

  1. Clean mushrooms and cut off stems
  2. Rub mushrooms with olive oil
  3. Grill 4-5 minutes on each side
  4. Serve
08.22.2010

Rosemary Lemon Chicken

By Mendy Walden, 07:17 PM

Guess by now y’all can guess where this recipe came from!  One day, maybe I will get to visit Elana’s Pantry in person!!!

1 pound skinless, boneless chicken breast
2 tablespoons olive oil
¼ cup lemon juice
2 cloves garlic, pressed
¼ cup fresh rosemary, minced
½ teaspoon celtic sea salt

  1. In a medium bowl, combine olive oil, lemon juice, garlic, rosemary and salt
  2. Rinse chicken breasts, pat dry and place in an 7 x 11 inch pyrex baking dish
  3. Pour marinade over chicken, cover and refrigerate for at least 30 minutes or up to 6 hours
  4. Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
  5. Serve
08.22.2010

Mashed Cauliflower

By Corinne Smith, 02:43 PM

Ingredients:

1 head of cauliflower

2 cloves of garlic

pepper to taste

Directions:

Steam cauliflower and whole cloves of garlic (no need for chopping) until tender. Place steamed garlic and cauliflower in food processor and add pepper. Process until texture is almost smooth.

I have tried to hand mash cauliflower (with a potato masher) and this way is ten times better!

08.22.2010

Paleo Meatloaf

By Corinne Smith, 02:40 PM

Ingredients:

1.5  lb ground beef

1 onion diced

1 green pepper diced

1 14oz can diced tomatoes (drained)

1 tbsp thyme

1 tbsp rosemary

1 tbsp parsley

1 egg

1/2 cup almond flour

3-4 slices bacon

Directions:

Preheat oven to 350 degrees. Mix all ingredients together (except bacon) and form a loaf. Place slices of uncooked bacon on top of loaf. Bake for 1 hour until center of loaf is done.

I served with mashed cauliflower and green beans.

08.15.2010

The Walden’s are Back on Track!

By Mendy Walden, 07:45 PM

Hello everyone!  Sorry it has been so long since I have posted our weekly menu.  For those of you who are new to the Tribe, I usually post our “weekly menu” for what we are eating at home.  I have taken a little break over the summer from getting recipes on here, but have not taken much of a break in the kitchen!  Our grill has been hot and we have had some delicious meals and a wonderful summer!  Looking forward to sharing them with you all over the next few weeks.  The girls started school last week and we are now officially back on a “schedule” full of dance and gymnastics.  Here is all of them on the first day of school:

Monday: Turkey Burgers with Sweet Potato Fries

Tuesday: Chicken Pot Pie with a fresh garden salad

Wednesday: Flank Steak with Red Wine Vinegar and Greens with Grilled Zucchini

Thursday: Chicken Parmesan with Broccoli and Grilled Eggplant

Hope everyone has a great week and remember to share your creations in the kitchen with all of us!

08.15.2010

Turkey Burgers

By Mendy Walden, 07:28 PM

Elana’s Pantry  recipe.  This is such a great twist to a traditional turkey burger.  To make a Paleo friendly bun, wrap these burgers in a piece of romaine lettuce to make a “bun.”

Ingredients:

5 T grapeseed oil

1/4 c thinly sliced scallions (white and green parts)

1/4 c finely chopped celery

1 medium Granny Smith apple, peeled, cored, and diced into 1/4 inch cubes

1 pound ground turkey

1/4 c finely chopped fresh parsley

2 T Dijon mustard

1 T freshly squeezed lemon juice

1 t lemon zest

1 large egg

1/2 c blanched almond flour

1 t sea salt

1 t ground black pepper

Directions:

Heat 2 T of the grapeseed oil in a large skillet over medium heat.  Saute the scallions, celery, and apple for 5-10 minutes, until tender; remove from the heat and let cool.

In a large bowl, combine the ground turkey and the sauteed ingredients.  Mix in 1 T of the grapeseed oil, the parsley, mustard, lemon juice, lemon zest, egg, almond flour, salt and pepper.  Form the mixture into 2 inch patties.

Heat the remaining grapeseed oil in a large skillet over medium-high heat.  Cook the patties for 4-6 minutes per side, until golden brown.  Transfer the patties to a paper towel-lined plate and serve hot.

08.15.2010

Chicken Pot Pie

By Mendy Walden, 07:16 PM

I am craving some signs of fall and good comfort food like a chicken pot pie!   This is really easy and it is so good.  My kids especially love it!  You make the filling on the stove and there is no baking if you make the crust ahead of time!  It’s from Elana’s The Gluten-Free Almond Flour Cookbook

Ingredients:

1 pound boneless, skinless chicken breasts

2 T grapeseed oil

1 large onion, finely chopped

2 stalks celery, diced into 1/4 inch cubes

2 medium carrots, diced into 1/4 in cubes

1 t sea salt

1 c thinly sliced mushrooms

1/2c finely chopped fresh parsley

1/2c frozen peas (leave these out if you are strict Paleo)

2 T arrowroot powder

1 c chicken stock

1 Savory Pie Crust, prebaked

Pinch of ground pepper

Directions:

Rinse the chicken and pat dry.  Cut the chicken into 1/2 inch cubes, transfer to a plate and refrigerate.

Heat the grapeseed oil in a large skillet over medium-high heat.  Saute the onion for 8-10 minutes, until soft, then decrease the heat to medium.  Add the celery, carrots, and salt; cook covered for 10-15 minutes, until tender.  Stir in the mushrooms and chicken, and cook covered for 3-5 minutes, until the chicken is cooked through.  Stir in the parsley and peas.

In a small bowl, vigorously whisk the arrowroot powder into the chicken stock until dissolved.  Raise the heat under the chicken-vegetable mixture to high, then add the arrowroot mixture, whisking constantly for about 1 minute, until thick.

Pour the mixture into the crust, top with pepper and serve hot.

08.15.2010

Savory Pie Crust

By Mendy Walden, 07:02 PM

You can use this crust in quiche or pot pie recipes.  Credit Elana’s Pantry for allowing us to still have “comfort foods!”

Ingredients:

1 1/2 c blanched almond flour

1/2 t sea salt

1/2 t baking soda

1 T minced scallions (white and green parts)  **use parsley instead when making a pot pie

14c grapeseed oil

1 T water

Directions:

Preheat oven to 350.  In a large bowl, combine the almond flour, salt, baking soda and scallions.  In a medium bowl, whisk together the grapeseed oil and water.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.  Press the dough into a 9 1/2 inch or deep-dish pie pan.

Bake for 12-15 minutes, until golden brown.  Remove from the oven and let cool completely before filling.

08.15.2010

Grilled Zucchini

By Mendy Walden, 06:55 PM

This is the easiest and most delicious recipe.  It comes from Elana’s Pantry…of course!

Ingredients:

3-4 smallish zucchini, or summer squash
2 tablespoons olive oil
1 teaspoon celtic sea salt

Directions:

  1. Trim off the top end of the zucchini, then cut in half
  2. Cut each half lengthwise into ½ inch thick strips
  3. Place zucchini in a large bowl with olive oil and salt
  4. Grill each side for 3-6 minutes, until zucchini is tender with pretty grill marks on each side
  5. Serve
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