#FoodieToosdy Week 5

Yummmm…I like Tuesday’s because I like being a foodie. Earlier on my July goals post, I decided that I wanted to make 8 new recipes for the month of August, you know the 8th month of the year. So, I had already started on that. This weeks #FoodieToosdy is going to feature three of those new recipes. Yay!

Before we left for vacation, my new recipe book came in the mail, and I was so excited about it I read it on the car ride up to my grandpa’s. Total foodie nerd, I know. So my recipes this week are all three out of my new cookbook. Y’ALL. Gluten-freers, Lactose-freers, Paleo-diet. Whoever you are, PURCHASE. THIS. BOOK.

Recipe #1: Pastry Crust

First of all, I just want to say how much I loooooove Danielle Walker and her cookbook. I loved her story because I felt it resembled my health story so much. And who doesn’t love when they can relate to someone? With this cookbook you have to invest in some new ingredients but seriously it is so worth it.

Get:
2 1/2 cups blanched almond flour
1 tablespoon coconut flour
1 large cold egg
5 teaspoons ice water
3/4 teaspoon sea salt
3 1/2 tablespoons palm shortening

How to:
1. Preheat oven to 325 degrees.

2. Place the first 5 ingredients in a food processor and process for 30 seconds. Add the shortening (we used crisco) in small spoonfuls, spacing them out around the bowl. Pulse 4-5 times, just enough for the shortening to be mixed in and the dough to come together.

3. Press the dough into the bottom and up the sides of a 9-inch pie plate. Created fluted edges.

4. Cut a circle of parchment and fit into the bottom of the pie shell. Fill with pie weights and dried beans. Bake until the edges begin to turn gold, about 10 minutes. Remove the pie weights and parchment paper and bake 5 more minutes. Transfer to wire rack and cool.

Consensus: Buttery crust, not good used for a pinwheel, it works but came out as a crumble the first time.

 Recipe #2: French Vanilla Coffee Creamer

This recipe was not very good in my opinion. However, I would try and make my own changes next time. I thought it tasted a little burnt. I would add less coconut milk and more almond milk, because i’m not too much of a coconut milk fan. I didn’t get much vanilla flavor, so I might add a little vanilla extract because vanilla beans are pretty expensive. Maybe adding cinnamon or nutmeg the next go-around. I’ll let you know how it turns out next time.

Get:
1 cup almond milk
1 cup coconut milk
2 tablespoons honey
2 tablespoons maple syrup
1 vanilla bean

How to:
1. Place first 4 ingredients in a saucepan over medium-high heat. Bring to low boil, and remove from heat.

2. Split vanilla bean down the middle and scrape out the seeds. Place seeds and bean in milk, cover and let steep for 30 minutes.

3. Strain and bring to room temperature before covering and storing in the refrigerator for later use.

Recipe #3: Fried Brussels Sprouts and Cauliflower

If you hate Brussels Sprouts and Cauliflower, then you won’t like this dish. If you are open with you food options, try it!

Get:
3 cups macadamia oil (use butter)
3 springs fresh rosemary
1 pound cauliflower, trimmed and cut into florets
1 pound brussels sprouts, trimmed and halved
1 1/2 teaspoons garum fish sauce
1/2 teaspoon fresh lemon juice
1/8 teaspoon sea salt

How to:

1. Place the oil in a deep skillet and heat to 350 degrees.

2. Drop rosemary in the hot oil, add cauliflower and brussels sprouts in batches, frying each batch for 3-4 minutes or until browned and crispy.

3. Remove each batch to a pan lined with paper towels and drain while the next batch cooks.

4. Transfer the vegetables to a mixing bowl. Sprinkle with the fried rosemary and discard the stems.

5. Pour in the fish sauce (like worcestershire), lemon juice, and salt. Stir gently.

Consesus: Mom says it’s not worth the effort. Grandpa doesn’t like. Not a vegetable person. I really liked with the rosemary. The first time I used peanut oil…no! I’d use butter next time.

Danielle’s recipes don’t have a long process involved with them, and I think that is what I like so much about her. Danielle, thanks for being you!! Check out her page, y’all! And get her book for yourself! Less than $20! I can’t wait until I get her next one, too.