Recipe Swap 12

There has been a lot of good food going around at parties and trips, so we have a bunch of recipes that need to be swapped. Here are the requests:

Sarah: Paleo Banana bread you brought to the last F2H2.

Gwyn: Mashed squash at last F2H2.

Praveen: Tandori Chicken you brought to Tough Mudder.

Liz: Chicken marinade at last F2H2.

I think there are others so please add your requests to the comments section.

12 thoughts on “Recipe Swap

  • saulj

    We made a ton of it but basically it is this recipe,

    I didn’t put in the coconut milk, but put in crushed pineapple. No celery seeds. I put in less olive oil, I think, about a cup for 2 heads of cabbage. I’m not very good at following recipes.

    Finally, my mom actually made it, so she probably added some special mom juju to make it taste extra good.

  • Gwyn Gordon

    The butternut squash recipe was adapted from Well Fed by Melissa Joulwan. Hers is spicy, I was going for sweet/dessertish. You can’t go wrong either way.

    Cut 1 2.5 lb. butternut squash lengthwise, place cut side down on a rimmed baking sheet lined with parchment or foil Sprinkle some water around it. Trim the top off 1 head garlic, drizzle with coconut or olive oil, and wrap tightly in foil. Put both in the oven at about 350 (you can be cooking something else simultaneously, the exact temperature isn’t crucial) for about an hour. The squash needs to be soft – easily pierced with a fork.

    Let them cool enough to handle, then scoop the squash flesh into a food processor, and squeeze all the roasted garlic cloves out of the head and into the food processor. Add 1 T coconut oil, 2 T coconut milk, and spices according to your taste. The original version is 2 t Ras al Hanout, mine was 1 t cinnamon and 1 t vanilla. I also think some orange zest would be nice. Process until it is very smooth.

    Scrape it all into a big bowl, and add 1 beaten egg. One of these days I’m going to throw the egg into the food processor with everything else and see what I end up with – soufflé? – but the original recipe is to mix gently with a wooden spoon until evenly combined.

    Pour into a small baking dish of whatever shape, or you could do individual ramekins. Top with chopped raw pecans or hazelnuts. For a baking dish, bake at 400 for 30 minutes, until golden brown on top and bubbly on the sides. For individual ramekins, reduce baking time.

    Note: I doubled the recipe for F2H2 and had to bake it a lot longer to get it to set.

  • Susan

    Thanks for sharing that recipe, Gwyn – I love everything involving butternut squash. We’ll also try for a souffle! That sounds good!
    Jason made a sweet potato dish a few months back that might have been like a sweet potato salad? I can’t remember for sure, except that it was delicious… Jason?
    Also, Jason (you can tell I’m a fan of his cooking) makes chicken cacciatore! Can we have that recipe, too?
    I’ll also take any recipe that Liz is willing to share. Thanks!

  • Liz Humphrey

    Am happy to share any of them, just tend to eyeball amounts so am trying to figure out approximations 🙂 Will post something soon for the chicken, what else do people want for recipes?

  • Gwyn Gordon

    Liz, the other meat at F2H2 was great too — pork? It was like paleo BBQ. I’m excited to try any recipes you are willing to share.

  • Liz Humphrey

    Sure! Here’s the recipe for my general bbq spice rub. Note sometimes I switch things up, like adding chili powder or any ground chilis you like instead of the crushed peppercorns, or a mix. I also switch up the thyme for other herbs depending on the protien, such as a bit of sage for pork and rosemary for chicken. Play with it, cumin is a good add in too 🙂

    3/8 c brown sugar
    1/8 c white sugar
    3/8 c kosher salt
    1/8 c seasoned salt (Lawrys)
    1/2 c paprika
    1 tsp celery seed
    1 tsp caynne
    1/8 c crushed black peppercorns (or chilis)
    1 tbs thyme (or sage or rosemary,etc)
    1/8 c garlic power (or more)
    1/8 c onion powder (or more, can also use minced dried onion)

    If you like things hot, play with the celery seed, caynne, black pepper and chilis to taste.

    For the chicken, mix bbq spice rub with a few spoonfuls of mayonase. Yep really, I know it sounds strange but it works magic, and mayo is good for coating grilled fish too! So mix the spic rub with the mayo and then coat chicken pieces. I do this in ziplock bags, much less messy. I usually let it marinate for a day or two, but a few hours or even just a few minutes works. Then grill or bake the chicken. Note if you grill it, flip early and flip often to avoid burning and use a medium heat!

    For the pork I did a mexican spice rub, still need to figure out what I put in it, but if I figure it out in detail I’ll post it. It was a mix of ground chilis, paprika, garlic powder, onion powder, cumin, kosher salt. Unsure of ratios or if I slipped anything else in there, but it was heavy on the chili and paprika, light on the rest.

    I rubbed pork shoulder with the spice rub then put it in a crock pot with beer, water and tomato puree and let it cook all day. We did the same with some tri tip, which was equally delish. I think for the pork we actually seared the pork in bacon fat before rubbing it and putting in the crock pot. Bacon fat rules. If gluten isnt your friend, substitue chicken broth, veggie broth, beef broth or just do tomato and water.

    For you lucky men tonight, I’m grilling tri tip that marinaded for 2 days in bbq spice rub, jack daniels, beef broth and water. Put the rub on the meat, then I did 4 c beef broth, 1 c Jack and 3 c water for 8 tri tips. Scale down for a more nomal size of meat 🙂 You can also do bbq spice rub and beer, we did that one night during the Tough Mudder weekend and it was tasty.

    I do actualy cook things besides meat, so let me know if there are more meat or any meat recipe requests 🙂

  • Liz Humphrey

    please excuse the typos and the fact that the last sentance should say non meat, clearly I have meat on the brain…

  • Praveen Krishnan

    Here’s my Tandoori Chicken recipe. As with most indian recipes, you don’t need to be perfect with the measurements:

    1. Chicken breasts (drumsticks will work too) – 10
    2. Ginger – Garlic Paste – 2 tablespoons
    3. Tandoori chicken masala powder – 3/4 to 1 whole pack.
    4. Turmeric powder – 1 teaspoon
    5. Lemon juice – 3 teaspoons
    6. Salt – 3 teaspoons

    You can buy (2), (3) and (4) from an Indian Grocery Store. There are several in the peninsula.

    mix (2), (3), (4), (5) and (5) together in a bowl. Mix till you get a thick paste and the Tandoori masala powder is completely blended into the paste.

    With a sharp knife make 2 or 3 long slits on each chicken breast. Toss the chicken into the bowl with the paste. With your fingers mix the chicken and the paste together. Make sure you get the paste into all the cuts you made in the chicken. Let the chicken marinate in that paste for a few hours.

    To cook, put the chicken on well oiled grill. Cook covered for 4 minutes on each side. At 400 deg, 4 mins on each side usually does the trick. You can also use a stove top. Use a flat pan with a liberal layer of oil.

    Serve with freshly sliced raw onions and lemon.

    Ingredient (3) brings the heat so you can adjust the amount to suit your taste.

  • susan

    Per Sarah, here is the Paleo Banana Bread Recipe:
    Paleo Banana Bread
    -altered from ‘Make it Paleo’ by Bill Staley and Hayley Mason

    Date Mixture
    8 dates with pits removed
    4 tblsp water
    2 tblsp maple syrup

    Place dates in microwave- safe bowl and add 3 tblsp water. Heat for 30 seconds in microwave and then mash mixture with a fork. Add one more tblsp water and microwave for another 30 seconds and mash again. Add in 2 tblsp of maple syrup and continue to mash until the mixture is smooth and even consistency.
    Set aside.

    Banana Bread
    1 cup coconut flour
    1/2 tsp baking soda
    About 1 tsp salt ( I start with a little less and add more at the end if need be)
    11 eggs
    1 tblsp vanilla
    ½ butter or coconut oil melted
    2 very ripe bananas

    Pre Heat Oven to 350

    1) In a large mixing bowl combine coconut flour, salt and baking soda.

    2) In a separate bowl combine eggs, vanilla and banana together with hand mixer. Once smooth, add in the date mixture and blend all wet ingredients together well.

    3) Pour wet ingredients into dry and continue to mix so that you have a even batter.

    4) Add in the melted butter (or coconut oil) and mix well.

    5) You can taste to see if you want more salt or maple syrup…

    6) Grease 9”x12” baking dish and pour in batter making sure it is distributed evenly.
    It will rise a little but not a huge amount so make sure there is room at the top.
    (You could split this in to 2 smaller baking dishes or loaf pans if you want)

    7) Bake at 350 for 30 minutes or until top is slightly brown and knife comes out

    Let cool and enjoy!

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