Goat Cheese Croquettes

When I went to Rhode Island last month, I had no idea of the reputation Providence had as being a destination for food. I was really expecting seafood, seafood, and more seafood, so I was quickly excited about what else PVD had to offer. As I did in Maine, Google and Yelp searches were my friend in picking dinner spots, and again, they did not disappoint.

Dinner on the last night in RI was at a little out-of-the-way place called CAV, where we had an amazing evening of drinks and dinner.  The whole meal from start to finish was excellent, but if I had to pick a favorite, it would definitely have to be the appetizer I had: goat cheese croquettes with a balsamic reduction. There are times when a meal had out must be recreated, and this was surely one of them. How hard could it be?

More like how easy could it be? There are some foods that definitely get better when fried, and while goat cheese didn't immediately come to mind for me, after having it, it makes sense. Crispy on the outside, soft and creamy on the inside, these croquettes are really too good. I could see them being great as an hor d'oeuvres for a dinner party, in a salad, or as a side to a steak. But of course, you can't go wrong having them as an appetizer, on their own or with a balsamic reduction. Feel free to go all Jackson Pollack on your plate; the more balsamic, the better.

I did make these Paleo/gluten-free, but if you want a non-paleo version fear not! I have a recipe for you right here. 

Goat Cheese Croquettes

printable recipe here

4 ounces goat cheese
2 tablespoons tapioca starch
4 tablespoons almond flour plus dried herb, salt and pepper, to season
1 egg, beaten
Oil for frying

Begin by cutting the goat cheese into desired size and rolling into balls.

Dredge the goat cheese very well in the tapioca flour and set aside.

Coat the dredged goat cheese in the egg and then roll in the almond flour until fully coated. (Any visible goat cheese should be recoated, or else it will leak out into the oil when fried.)

Over medium-high heat, allow the oil to get to frying temperature. Gently drop each croquette into the oil and fry until golden brown. Remove the croquettes from the oil and drain on paper towel. Cool slightly and serve immediately.

Brazilian Cheese Bread

There are two things I feel when shopping at my regular supermarket (ie not Trader Joe's or Whole Foods): bored and hungry. Mostly because my regular supermarket is for all of the necessities like paper towels and detergent and because I almost always go when I'm starving. 

While browsing the frozen foods aisle one bored and hungry trip, I came across pão de quejio or Brazilian cheese bread. Since I love cheese and I love bread, this was a no brainer for my once-I-unpack-the-groceries-snack... until I read the ingredients. Tapioca flour, salt, cheese. Yes, I am one of those avid ingredient readers, but given that I already had a bag of tapioca flour just waiting to be used up at home, I decided to just make them myself. 

If you've never had pão de quejio, they are similar to cheese puffs, and are slightly crispy on the outside, hollow, chewy and cheesy on the inside. The real flavor comes from the type of cheese used, and really, any hard cheese will do, whether it's parmesan, monterey, jack, cheddar, or a combination. They are definitely worth picking up some tapioca flour for (which you can get much cheaper at said boring supermarket) to make them, but I must warn you, they are highly addictive, especially when they are fresh out of the oven. I almost always exceed my limit of just three...

Brazilian Cheese Breads (Pão de Quejio)
adapted from thekitchn
printable recipe here

1 cup whole milk

1/2 cup olive oil

1 teaspoon salt

2 cups tapioca flour

2 eggs, whisked

1- 1 1/2 cup cheddar cheese (you can use any hard cheese like parmesan, monterey jack, or mix of cheeses depending on the flavor you desire. You can also use up to 2 cups of cheese if your like me and really love cheese...)

Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

In a saucepan, whisk the the milk, olive oil, and salt, over medium heat. Once it comes to a gentle boil, immediately remove it from the heat. 

Add the tapioca flour to the saucepan, and mix until fully combined with the milk and oil, and the tapioca flour becomes gelatinous. 

Transfer the dough to a food processor with the dough blade, or a stand mixer with the paddle attachment. Let the dough cool down a bit and then beat an a medium speed until smooth.  (I use a food processor with no problems.)  

Once the dough has cooled and still on a medium speed, add the whisked eggs in two additions, until fully incorporated.

Finally, with the mixer on a medium speed, add the cheese until fully combined. The resulting dough will be smooth and very sticky. 

Scoop out equal portions on to the baking tray, about an inch apart from each other. If you wish, you can cover the pão with cling wrap and freeze them right on the baking tray. Once they are frozen, you can store them in a freezer bag and bake them at a later time. 

Place in the oven and turn the temperature down to 350 degrees. Let the puffs bake for 25-30 minutes, or until the puffs are dry and crisp on the outside and slightly golden in color. Cool slightly and eat. The pão are best right out of the oven as they became very chewy (yet still delicious over time.) They can however, be reheated in the oven for a few minutes. 

Blueberry Crumble

I've tried to resist the feeling, but try as I might, I really can't help it: I'm kind of ready for fall. The feeling started innocently enough while out shopping and just noticing all of the new fall arrivals, but then it became a running list of all the things I wanted to buy for the new season and me wishing the season would be here already. 

While it is definitely one of my favorite seasons to shop for, my wish for fall goes far beyond the clothing; there is truly something extra special about the fall season. The feeling of newness, the smell of cinnamon, the temperatures that are just perfect, my favorite fall activities like apple picking, and of course the food. I've been craving fall foods like crazy lately, but while I'm not ready to dig into apple pie or these fall feelings just yet, a crumble has been the delicious the answer to these pre-fall feelings. 

What I love about a crumble is that it combines the best of both seasons: the very best of summer produce from the berries (purchased at the farmer's market!), and the warm, carby comfort of a fall dessert from the crumble topping. Made complete by a scoop of vanilla ice cream, I really don't mind letting summer linger a bit longer and enjoying it while it last. Soon enough, I'll be wishing it were still here.

Blueberry Crumble (Paleo and gluten-free, printable recipe here)
serves 4

For the filling:
1 pint/2 cups of blueberries
1 tablespoon of lemon juice
1 teaspoon of cornstarch OR 1 tablespoon of arrowroot powder
1/2 a tablespoon of coconut sugar (additional sweetener is optional, especially if the blueberries are already sweet.)*

For the topping:
1 cup of almond flour/meal
1/2 cup of coconut sugar*
1/2 teaspoon cinnamon
1/2 teaspoon of baking powder
5 tablespoons of very cold butter

*Brown sugar can be used in place of coconut sugar.

Preheat the oven to 350 degrees and line a baking sheet with foil. (The baking sheet is for easy transport of the ramekins and the foil is for any potential blueberry overflow during baking.)

Next, grease the ramekins with butter or a bit of coconut oil, and place on the baking sheet. (These ramekins from Target are my personal favorite.)

For the filling, combine the blueberries, lemon juice, cornstarch or arrowroot powder, and sugar if using. Lightly toss until the blueberries are well coated by the cornstarch/arrowroot. Once complete, fill each ramekin with about 1/2 a cup of the filling.

For the topping, whisk together the almond flour, baking powder, sugar, and cinnamon. Remove the butter from the fridge, and cut it into tiny chunks. Add it to the flour mixture and using a fork, mix everything together so that the butter breaks down just a bit more, and the mixture is crumbly and starts to resemble sand.

Sprinkle the crumble mixture evenly over the top of the blueberries. Make sure not to pat the mixture down!

Bake the crumbles for about 30 minutes or until the top is a golden brown color and the blueberries are bubbly. Let cool for a bit and serve warm or at room temperature. (Or reheat slightly later on if not eating immediately.) DO NOT forget some vanilla ice cream or gelato!

Paleo Pesto Rolls

This was the first year my family (my mother) planted a variety of herbs, and after browsing through the garden center, there were a few herbs that I was set on (my mother) planting: rosemary, thyme, and basil.

Since it's been planted, the basil has been nothing short of bountiful. It's actually borderline out of control. But it's OK because if there's one thing I love about summer, it's fresh basil. Besides pesto (which I've started freezing in single-serve portions using an ice tray), I've been enjoying basil in various summer salads, in my favorite Thai recipes, and best of all, with fresh tomatoes and mozzarella.

Over the weekend, I wanted to use some of the pesto with something carby that wasn't pasta or orzo. I didn't really set out to make something that was gluten free, but since there was no flour, and only a fridge shelf full of coconut, almond, arrowroot, and tapioca flour, it kind of just happened. After remembering this soft pretzel recipe from A Girl Worth Saving, a quick read through the recipe and it was decided: the dough was just what I was looking for, and the perfect way for me to finally use up some of these flours that are taking up valuable fridge shelf space.

Paleo Pesto Rolls

½ cup of water

½ cup of butter or Olive oil or Ghee
½ tsp of sea salt
2 tbsp of apple cider vinegar
½ cup of tapioca flour
½ tsp of baking soda
½ tsp of baking powder
1 cup of coconut flour
1 egg
2 tbsp of melted butter

1/2 to 1 cup of Pesto sauce

Optional: parmesan cheese

***

Preheat the oven to 350 degrees. 

For the dough, follow the recipe for Kelly's paleo soft pretzels here, up until where the dough needs to be rolled into pretzels. 

Form the dough into a rectangle on a piece of parchment paper and place another piece of parchment paper on top. Roll the dough until it is about 1/2 an inch thick.

Remove the parchment paper and spread the pesto around in a thin layer, leaving a slight border at the edges. Top with grated parmesan, however much or little as you desire. 

Starting from one edge and using the bottom sheet of parchment paper as a guide, roll the dough into a long log. Then cut the log into rolls, about 1/2 an inch thick for each one.

Place each roll on a baking sheet lined with parchment paper. Brush the sides with melted butter if desired, and bake in the over for 25-30 minutes. Remove from the oven, let cool, and enjoy.

Shrimp Ceviche

When it's too hot too cook and I'm sick of eating ice cream, (which is never, let's be real here...) one of my go-to summer dishes is ceviche. 

Initially, ceviche freaked me out since the shrimp (or fish) is cooked not over a stove, but in citrus juices in the fridge. My mind changed after making it for myself and I quickly came to love how easy and versatile it was! Since I was in the mood for a "sweet and heat" combo, (as if last week's heatwave didn't make things hot enough!) some chopped mangoes and jalapeños* made for the perfect pairing. Served with corn tortillas, tortilla chips, in lettuce cups, or over a salad, ceviche is the perfect snack, appetizer, light lunch or dinner. 

*If you so brilliantly touch your eyes or nose after cutting the jalapeño like I did, a cotton swab doused in milk and applied to said area stops the burn and relieves the pain. That miserable, miserable pain. 

SHRIMP CEVICHE WITH MANGO AND JALAPEÑOS

1 pound of fresh medium sized shrimp, peeled and deveined
1 cup of lemon or lime juice

1-2 mangoes, chopped into bite-size pieces
1 jalapeno pepper, chopped (seeds optional!)
Drizzle of olive oil
Salt and pepper

Optional: Cilantro

OPTION 1: Place the cleaned shrimp into a pot of slightly salted boiling water. Let cook until just pink, drain, and run under cool water. When the shrimp is cool enough to handle, cut the shrimp into bite-sized pieces, and place into a glass or non-plastic/reactive dish. Pour the lemon or lime juice over the shrimp, making sure every piece is covered. Place in the fridge for half an hour to an hour. 

OPTION 2: Cut the cleaned shrimp into bite sized pieces. Place into a glass or non-plastic/reactive dish and cover with the lemon or lime juice. Cover and place in the fridge for a few hours, until the shrimp turns pink, signaling that it is cooked. Stir every few hours to ensure that all of the shrimp is being "cooked."

Drain the citrus liquid from the shrimp and set aside. In a bowl, add the mango and jalapeño pepper to the shrimp, along with a pinch of salt and pepper to taste. Drizzle a bit of olive oil, and toss to combine. Serve immediately, or let sit in the fridge for half an hour to let the flavors meld.

I've been on a bit of an endive kick lately...

No Ice Cream Maker Ice Cream

When it comes to summer, my diet is as follows: fruit, grilled everything, Prosecco, melon and prosciutto, rosé, and most importantly, ice cream. I'm sure I'm not the only one who has fond memories of summers past that include ice cream, whether it's a special ice cream place or eating it as fast you can before it melts. If I had to choose, ice cream would definitely have to be my official food of summer.

Most of the ice cream I eat during the summer is homemade, but breaking out the ice cream maker (it's old school) is a process that I am usual to hot to be bothered with. However, making ice cream without one is not just easy, but yields the same creamy ice cream that the ice cream maker would. All that's need is a blender, a recipe, a bread pan and cling wrap, and some time. And a freezer, but I feel like that's a given...

(UPDATED TO ADD: This method also works great for making sorbet.)

To begin, prepare the ice cream recipe of your choice, and make sure that it is cold. Pour the mixture into a bread pan, cover with cling wrap, and let it freeze for a few hours (1 to 3), or until the mixture becomes icy. (Make sure not place deep into the freezer as it will freeze too quickly.)

After the mixture becomes icy, remove the bread pan from the freezer and pour the mixture back into the blender. Blend it on high to break up the ice crystals, and then pour it back into the bread pan. Cover and let the mixture freeze again for another few hours. Repeat the blending and re-freezing one to two more times. The mixture will start to thicken with each blend and start to resemble a milkshake.

Once the mixture has completed it's final time in the blender, leave in the freezer to set up. (If the ice cream calls for any mix-ins, like chocolate chips or fresh fruit, add them to the pan and mix with a spoon before placing back in the freezer.)  The amount of time until it is "done" depends on the desired consistency of the ice cream, but the mixture can also be left in the freezer overnight and left to thaw out when ready.

Portuguese Chicken

Chuck Hughes has to be one of my top five favorite chefs on TV and definitely one of the most entertaining. (And he's kinda cute but whaaatevverr.) Last summer after graduation, Chuck's Day Off immediately became one of my favorite cooking shows to watch on whenever I had some downtime. I've always enjoyed watching cooking shows, but it wasn't until I saw the episode for Portuguese Chicken with Chorizo and Clams did I actually feel inspired to actually make the dish myself. Even before the episode was over, I had the recipe printed and a shopping list of ingredients to pick up at the store, I made it the next day and instantly became a favorite. It's been in dinner rotation ever since.

Before starting the Whole 30, I knew this would be an easy dish to "paleofy" and make Whole 30 compliant. I switched the canola oil for coconut oil, regular potatoes for sweet potatoes (actually really good!), and added some carrots. Either way you make it, the dish is so full of flavor, guaranteed you will make it again, and again, and again. Did I mention that it's incredibly easy and requires only one pot? Because it is and it does. 

Portuguese Chicken (Printable recipe HERE)

adapted from Chuck Hughes, Chuck's Day Off

Ingredients:
2 peppers, halved and seeded
6 pieces of chicken, thighs and legs (I typically do two pieces per person)
1 pound sliced chorizo
1 tablespoon smoked paprika
1 tablespoon paprika
2 tablespoons per person coconut oil (or ghee)
2 sweet potatoes
2 carrots
1 onion (medium sized) halved and sliced
2 cloves garlic, smashed
12 clams*
2 to 3 cups of kale*
1/4 cup each parsley and chives for garnish
Salt and pepper

*More or less of these items is personal preference.

Start by heating the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened. You can also do this in the toaster oven or over an open flame on the stove, turning occasionally.

When the skin is blackened, place the peppers in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Once they are cool, remove the skin.

Reduce the heat of the oven to 350 degrees F.

In a bowl, add the chicken as well as the smoked paprika, paprika, chorizo, salt, pepper and mix well.

In a pan, heat the coconut oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the sweet potatoes, carrots and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper.

Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale and cook for another 10 minutes. (You can also steam the clams separately and add to the pan after cooking.)

Remove and plate, garnishing with fresh parsley, chives, and a drizzle of olive oil.  

Breakfast Burrito

I never skip breakfast. Eating a good breakfast not just makes me feel great, but it helps me to stay on track throughout the day. Despite all it's great benefits, I often rank breakfast as my least favorite meal of the day. So the reason for that? Thinking in the box.

Even though I have perfected the art of making perfectly fluffy scrambled eggs, thanks to Pinterest, I have found a new way to eat eggs. Say hello to my new favorite breakfast, the breakfast burrito. I first made it a few weeks ago when we had some leftover pernil (Puerto Rican pork roast), and in meal planning for the Whole 30, it's the perfect breakfast. The typical flour tortilla is replaced with an egg omelette (or crepe), and filled with meat, veggies, guacamole, whatever! Totally easy and so good.

Breakfast Burrito

(Printable recipe HERE)

Ingredients
2 eggs
cooking oil (olive, ghee,etc.)
1/2 an avocado
1 tomato
Veggies as desired
Meat as desired (Leftovers work perfectly for this!)
salt and pepper to taste

I like to prep all the filling first, this way the omelette doesn't get too cold or soggy.

I love using leftover meat for this dish and used leftover steak from a previous dinner for this particular burrito. If using leftover meat from a previous dinner or lunch, warm it up in the toaster oven or microwave and set aside. If using fresh meat, prepare it with your favorite seasonings ,and set aside.

Next, beat your eggs, and again, set aside.

Now for the guacamole and "salsa." For the guacamole mix together half a chopped tomato, half an avocado, some salt and pepper, and a squeeze of lime. Then I chop the other half of the tomato and call it salsa/garnish.

If using other veggies, have them ready to roll. Literally.

Now for the omelette. Warm your skillet and add in the cooking oil of your choice, about 1-2 tablespoons. Pour in your beaten eggs and make sure the eggs go all the way to the edges of the pan. Let cook a few minutes, flip, and let it cook on the other side, about a minute more. 

Place your omelette on a plate and add your filling. Roll it up, top with salsa, and enjoy!

Frank's Hot Sauce optional. 

Detox Update...

this was lunch. i was still optimistic at this point...

Even though I've done the "Three Day Wholesome Program" before, this time, it was just not happening. At about 8 o'clock Monday night, I went "SCREW THIS!" went to the kitchen, and gorged myself on grapes and chicken soup that my mom had made earlier in the day. 

Banana Pancakes

I will never forget how my grandmother would always slice up bananas and put them in my Corn Flakes for breakfast when I was little. I never complained, but it was my least favorite breakfast in the world. Between the taste and the texture, I just never liked bananas.

Despite that childhood memory, I've been changing my mind about bananas. I really like banana bread and muffins. And these pancakes. So maybe, just maybe, we have turned a corner.