Sometimes you just need a little “cheat” here and there to make everything alright in your world. After having a long reminiscing conversation about Pie and the ultimate remembered deliciousness of the gooey bottom crust, (It’s been about 8 years since I’ve eaten a piece…), I found myself wanting that little “cheat”. I had some frozen fruit on hand so I threw this Cobbler together using Cassava Flour. The stuff is brilliant! Read more
Saturday breakfast growing up was almost always a grand affair with bacon or ham, french toast or pancakes, berries, fruit, eggs of some kind, marmalade and toast… At my house nowadays not so much sadly.
However, my kids did grew up with my families secret recipe for homemade pancakes. No box made in my house! They are delicious (or what I remember them tasting like)!
Ever since I have moved towards a more appropriate ancestral style of eating, I have struggled to find a great recipe that even comes close to the deliciousness that I remember… I have done the almond flour route, coconut flour, sweet potato, tapioca, Plantain flour, and just plain banana and egg, to no avail 🙁
I had seen this Otto’s Cassava Flour circulating around the internet, but it was unavailable unless I ordered from the states and I hate paying the usual high shipping costs.
I was at my local Asian grocery store the other week and there on a shelf were containers of cassava flour… I bought four!
- 1 1/2 cup Cassava flour
- 1/2 cup Tapioca flour
- 1/4 tsp Kosher Salt
- 1/2 tsp Baking Soda
- 3 eggs
- 2 tbsp Melted Butter
- 1/2 cup Cream (pastured/grass fed)
- 2 tbsp Maple Syrup
- Combine all of the dry ingredients into a large bowl
- Combine all of the wet ingredients in another bowl and whisk til smooth
- Add the wet to the dry and whisk until fully combined.
- Heat a cast iron skillet to medium, medium-low.
- Melt a bit of butter in the pan.
- Ladle or spoon in the pancake batter.
- Once a few bubbles start to form on top of the pancakes, flip them over and cook for 1 minute.
- remove and set aside until you have cooked all of the batter.
- If the batter is too runny, add a few more tbsp of cassava flour until the desired thickness is reached.
- If the batter is too thick, add some water or more cream.
One of the Cuisines I tend to “Cheat” with is All-You-Can-Eat Sushi!!! It is SOooo good 🙂 .Raw fish, a bit of white rice, wasabi (hate to break it to you, but its really just coloured horseradish in North America 🙁 ) and soy sauce. I fucking hate coconut aminos!!! It does not taste like soy to me, so I bring my own Gluten-Free soy sauce that I buy online in travel packets from San-j.
One of the dishes that I used to order was Black Pepper Beef, but since they use regular wheat filled soy, I have stopped getting it. I had a hankering for some today and also had about 6 oz. of top sirloin thawed out in my fridge. Breakfast was born…
- 6 oz Beef (a good cut like top sirloin)
- 1 tbsp Garlic (chopped)
- 1 tbsp Soy Sauce (gluten free or coconut aminos)
- 1 tbsp Fat/Oil
- 1 drizzle Sesame Oil
- 1/2 tsp Black Pepper
- Salt to taste
- Cut up the beef/steak into small bite sized cubes.
- Heat a cast iron skillet or a wok on high heat.
- Add in the fat/oil (I used rendered beef fat)
- Toss in the beef when the fat starts to smoke a little and fry.
- Add in the garlic once the meat has browned.
- When the meat is at the desired “doneness”, add in the rest of the ingredients. (I suggest med rare for the best flavour).
I served mine this morning with mashed avocados.
My youngest son (13) loves the taste of lemon and lime dessert-y things like Limoncello ice cream or lime yogurt or lemon/limeade. I thought it would be a nice treat to make everyone some Key Lime pie to have after our grilled steak dinner tonight.
The recipe is just something I whipped together with what I had on hand. We think it turned out pretty well 🙂 Read more
Life should be simple sometimes and so should dinner… especially after a long day of hard work or play.
A dead simple dinner at my house usually starts with sausages. They are easy to cook in various ways and are super delicious with all that fat in them 🙂 The absolute easiest way to cook them is in the oven. Simply pop them in and wait. It doesn’t get easier than that. Read more
When I was cheffing at the Bamboo Dining Lounge in downtown Toronto during the beginning of this new millennium, we served on our regular menu a great Thai red curry dish with chicken over jasmine rice. It was very popular, however I didn’t really like when I first started working there.
It wan’t until the end of my time there that this dish took a shine to my pallet, but once it did I couldn’t get enough of it. All the Thai curries are great (green, massaman, red), but there was something about the richness of the red curry that just sat well with me. Read more
Facebook is a wonderful and hellacious place all at the same time… Trolling comment spats to amazing news from friends to great food ideas… That being said, a great recipe video passed through my news feed yesterday that peaked my interest and looked divine! It was a recipe video on how to make Tacos Al Pastor. Basically, a Mexican version of a Lebanese shawarma. Read more
Usually after a holiday around here, the turkeys, hams and ducks all go on sale and that’s when I go and buy a few frozen Young Ducks for the freezer so when the urge arises, I have easy access to a duck to eat 🙂
To thaw it out, I usually place it in the bottom drawer of my fridge for a few days, then rinse it out and remove the neck and offal from inside the body cavity for the Paleo Dog… Read more
What better meal to have on a cold winters day than a hot bowl of heart warming soup! And because I had a guest coming over who I knew was big on Thai flavours, I knew I had to make a Thai Noodle Soup for her <3 And because a like Thai food as well, I generally have most of the herbs and spices on hand to make most Thai meals 🙂
This method is the simple and quick way to make the soup using vegetables and leftover meat I had on hand, however the flavours are still complex and deliscious… Read more
- 1/2 cup Tapioca (small pearl)
- 3 1/2 cups Coconut Milk (2 x 13.5-ounce cans)
- 2 Egg Yolks
- 1/2 cup Honey (local, unpasteurized)
- 1/4 tsp Fish Sauce (sugar free)
- 1/2 tsp Vanilla Extract
- 2 Mango, very ripe, peeled, pitted and roughly chopped
- 2 cups Mango chunks (thawed from frozen)
- A squeeze or two of fresh lime juice