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Tag Archive: quick

Perfect Grain-Free Pancakes

February 4, 2014 Print this page

I have reached pancake nirvana–grain-free pancake nirvana, that is. When I cut into one, I almost cried–I realized that it was possible to make a fluffy product without wheat flour!

Ingredients

Prep Time 5 min
Cooking Time 6 min
Total Time 11 min
Yield 9 medium pancakes

3 eggs

1 tablespoon of vanilla extract

2-3 tablespoons of maple syrup

2/3 cup of coconut milk

1/2 cup of coconut flour

1/2 cup of tapioca powder

2 teaspoons of cinnamon

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

2 tablespoons of coconut oil

Directions

In a large bowl, whisk together  eggs until little bubbles begin to form on the top. This will take a minute or so, but be patient–those air bubbles will really help you out later on.

To the eggs, add in the vanilla extract, maple syrup, and coconut milk, and whisk to combine.

To the wet ingredients, sift in the coconut flour, tapioca powder, cinnamon, baking soda, and baking powder. A note on baking powder: it often contains cornstarch, which some people are sensitive to, in which case you can make baking powder from scratch using this recipe. Stir to combine and set aside.

In a large skillet or cast iron pan, melt the coconut oil over medium heat. Once the skillet/pan is hot, ladle in about 1/4 cup of batter to form one pancake. Repeat twice or three times more, depending on how much space you have. (Make sure there’s room in between!)

When bubbles begin to form around the edges of the pancakes, it’s time to flip them! This should take about 3 to 4 minutes, but make sure you watch the pan so the pancakes don’t burn on the bottom. Cook on the other side for another 3 to 4 minutes, then remove from the pan and repeat with the rest of the batter.

Serve immediately, or keep in the fridge for quick, tasty breakfasts for DAYS!


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Roasted Baby Carrots

December 23, 2013 Print this page

Tender and just a bit creamy, these perfectly seasoned carrots are absolutely divine. Serve on their own or with your favorite protein!

Ingredients

Prep Time 5 min
Cooking Time 30 min
Total Time 35 min
Yield 4 servings

1 lb of baby carrots

1 1/2 tablespoons of ghee or other fat, melted, plus more for greasing

1 teaspoon of turmeric

1 teaspoon of garlic powder

1 teaspoon of cinnamon

1 teaspoon of paprika

1 teaspoon of cumin

A good pinch of salt

Directions

Preheat the oven to 425 degrees and grease a medium baking sheet with some fat.

Place the baby carrots on the prepared baking sheet and drizzle with the ghee. Top with the turmeric, garlic powder, cinnamon, paprika, cumin, and salt. Toss together to fully distribute the spices.

Bake until beginning to brown and soft, but not mushy in the center, about 30 minutes. Serve immediately.


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Roasted Parsnip Puree

December 23, 2013 Print this page

A carrot and a potato got married, and they had a baby parsnip. Aaaw! Good thing the parents passed on their good genes to their child.

Ingredients

Prep Time 5 min
Cooking Time 35 min
Total Time 40 min
Yield 4-5 servings

1 tablespoon of coconut oil, plus more for greasing

1 lb of parsnips, sliced into 1/8-1/4-inch coins

Salt

Pepper

1/4 cup of water or chicken broth

1/4 cup of full-fat coconut milk

1 teaspoon of garlic powder

1/2-1 teaspoon of paprika

Directions

Preheat the oven to 425 degrees and grease a baking sheet with coconut oil.

Spread the parsnip coins out on the baking sheet, toss with the coconut oil, a good pinch of salt, and some black pepper. Bake until golden brown and soft in the center, about 35 minutes, giving a stir every ten minutes or so.

Transfer the parsnips to a blender or food processor. Pulse until chunky, about two minutes, then add the water and coconut milk and process until thick and beginning to smooth out, about 3 minutes.

Pour in the garlic powder and paprika. Blend for another two minutes, taste, and add more salt and pepper if necessary. Serve warm.


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Simply Roasted Asparagus

December 22, 2013 Print this page

Sick of having your asparagus steamed and sauteed? Look no further than to roasting, which makes the outside crisp and the inside just a bit chewy. Tastes great with Orange Pistachio Scallops!

Ingredients

Prep Time 5 min
Cooking Time 30 min
Total Time 35 min
Yield 3-4 servings

1 bunch of asparagus

1 tablespoon of fat of choice

1/2 teaspoon of cumin

1/2 teaspoon of paprika

1/2 teaspoon of garlic powder

A good pinch of salt

Lemon juice, to taste

Directions

Preheat the oven to 400 degrees and lightly grease a small baking sheet.

Gently bend each stalk of asapargus so the woody, chewy end naturally snaps off.

Toss the remaining stalks with the fat, cumin, paprika, garlic powder, and salt. Roast until golden brown, about 30 minutes.

Drizzle on some lemon juice to taste and serve with Orange Pistachio Scallops.


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Orange Pistachio Scallops

December 21, 2013 Print this page

This is one of my favorite summer meals, especially with freshly-caught seafood and the crunchy, toasty nuts. Serve with simply roasted asparagus!

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 4 servings

FOR THE SCALLOPS:

3/4 cup of raw, shelled pistachios

1 tablespoon of ghee (can be substituted with coconut oil in a pinch)

The zest of 1 orange

A good pinch of salt, plus more for seasoning the scallops

12 scallops

1 tablespoon of coconut oil

Pepper

FOR THE VINAIGRETTE: 

The juice of 1 large orange

1 tablespoon of olive oil

1 1/2 teaspoons of fresh chervil

A good pinch of salt

A crack of black pepper

 

Directions

Preheat the oven to 400 degrees.

Combine the pistachios in the food processor with the ghee, orange zest, and a good pinch of salt. Process until the ingredients are fully combined and the nuts are coarsely ground, about 1 to 2 minutes.

Heat the coconut oil in a large oven-proof skillet over medium-high heat. Before placing the scallops in the pan, dab them gently with a paper towel and season with some salt and pepper. When the oil is hot and completely melted, add the scallops to the pan.

Let the scallops sear for another 2 or 3 minutes on the other side, then top each one with about 1/2 tablespoon of the pistachio mixture. It’s OK if a little bit falls into the pan—it’ll get caramelized with the remaining oil oven and make a wonderful accompaniment.

Put pan with the scallops on the top rack of an oven and bake until the pistachios begin to turn golden brown, about 3 to 5 minutes. If you like the tops extra crispy, broil on low for an extra 1 to 2 minutes.

While the scallops bake, make the vinaigrette to go on top of them. In a small bowl, whisk together the orange juice, olive oil,  fresh chervil, salt, and pepper. Pour a little on top of each scallop while still warm from the oven.

Serve immediately with the simply roasted asparagus!


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