About 1.5 cups of mashed cassava
1 cup cassava flour and 2 tsp salt
Mix together and add enough vegetable stock to make a dough — it rolled out very nicely, cut into nuggets and smooshed with a fork.
The gnocci was boiled for about three minutes in salted water then fried in olive oil to crisp up. They were really gelatinous after boiling. I think it would have been better to sit and dry before frying.
On my thought that the banana ketchup would make a good barbecue sauce, I cooked some pork this evening with the banana sauce. It is pretty good – although I might want to use a little less vinegar next time.
The idea was to make a pizza-like meal without any wheat, tomatoes, or refined sugar. This crust didn’t work so well, and the sauce is more of a barbecue sauce than a tomato paste.
The dough was the Paleo Baking Flour from Bob’s Mill — recipe from the back of the bag. I added some ground flax seed. It was something, but didn’t hold up as a pizza crust.
Sauce was a “banana ketchup”
Heat olive oil in a pan, add onion, garlic, and ginger and saute until onions are translucent. Add mashed banana and stir. Mix in remaining ingredients except water. Cool over low heat for at least 15 minutes. Remove from heat and allow to cool. Blend in a food processor until a smooth puree forms.
Fresh “sausage” – cube pork, sprinkle with salt and fennel seeds. Allow to sit for at least 15 minutes. Grind, saute until cooked.
Topped the dough with sauce, fresh sausage, and cheese (still working on a good AIP cheese replacement!). It was good, but not pizza.
Sauteed one medium onion, a handful of baby carrots (mostly for color), and steamed cauliflower. Pureed all in a blender with ~1 tsp tumeric, salt, 1 Tbsp of nutritional yeast, and garlic (next time, roast the garlic … this just tasted like raw garlic!).
This created a sauce for the pasta
Cooked garbanzo bean pasta and added the sauce. Stirred and served.
So it kinda looks like noodles and cheese … but it doesn’t taste anything like mac and cheese.
Similar to the previous shepard’s pie, but with freshly ground pork, onions, and parsnips. Sauce made with chicken bone broth. Topped with cauliflower mash and broiled for about 15 minutes until the topping browned.
I got some Sencha green tea that’s supposed to be very healthy for us, but steeping yielded heavy tannin taste. Using cooler hot water helped, but it still wasn’t something I’d look forward to drinking every day. So I tried cold extraction – a half gallon of cold water and about 1/4 cup of green tea in a large mason jar, set in the fridge for at least 12 hours. It’s quite good – light, refreshing, and there’s absolutely flavor there.
Fresh chicken rubbed with olive oil, salt, and garlic. Roast in the oven at 350 for about 90 minutes. Garlic was roast with the chicken. Cauliflower was steamed and then pureed with steaming water, nutritional yeast, and roasted garlic.
This soup was made with garbanzo bean noodles, oven roast parsnips, sauteed onion, roast chicken, and a bone broth made after roasting the chicken.
Cubed pork and diced apples sauteed. Oven roast carrots. Spaghetti squash – cut in half (if you cut it the short way, you get longer strands!), rubbed with olive oil and salt, then baked at 400 for 30-40 minutes until tender. Pulled with a fork to form threads.
Onions caramelized in olive oil, pork chops cooked on the onions. Kale torn into large chunks (thick stems removed), rubbed with salt and olive oil, and then roasted at 400F until crispy.
