Chestnut flour is something that I recently got acquainted with. Thanks to my friend Monika. A few weeks ago when we were at their home for dinner, she told me about this flour which is called as ‘singhare ka atta’ in India and how this flour is used during religious fasting periods called as Vrat. She said that this flour came from water chestnuts and hence it is grain free. Wow, I was so happy to hear this and the next time I was at our local indian grocery store, I picked up a bag of this flour. I couldn’t wait to try this for making parathas as Monika had suggested!
I did make the parathas with aloo(potatoes) in them since that was the only way to make the dough. The parathas were good and now I started browsing more recipes using singhare ka atta. There are all sorts of things that showed up – dosas, samosas, etc and I started to drool looking at all these foods that are forbidden for me on my current grain free diet. I was feeling so excited already and then I saw the recipe for ‘singhare ka halwa’! Omg! I couldn’t believe my eyes! Halwa has always been my favorite Indian dessert and for the past two years I have not had halwa being dairy free , gluten free and sugar free! So looking at this recipe, I imagined the possibility of a halwa in the near future for me. That was incredible! If it came out good, Monika, my friend deserved a treat from me!
And today happened to be the perfect day to try this recipe since it was Janmashtami which is Lord Krishna’s birthday. I started seeing all kinds of Indian traditional sweets recipes posted on instagram and in the afternoon, it was time for me to try making the singhara atta ka halwa.!
Turned out great – satisfied my halwa cravings totally. Even though I used coconut oil instead of ghee and maple syrup instead of sugar. The chestnut flour itself has a nutty taste and aroma so the halwa tastes rich even without any ghee or milk in it.
It has been blueberry season these past few weeks and we have been enjoying it to the fullest! With two farms within a couple miles from our home, we are so fortunate to get the freshest of the freshest every season! This year I made two trips to each of the farms. The kids being older now…they aren’t as excited about picking as they used to be some years ago. However, I still dragged them with me saying ‘mom cannot carry heavy stuff alone, remember?’. And that is the truth too. Although my RA has been under control now for the past few months with medications and my new diet, I still avoid carrying even moderately heavy stuff lest it stirs up a flare! And the kids know this. So that’s how I got them to go with me 🙂
We picked like about 4 quarts or 6 lbs each time and finished up all of it in a couple weeks! I had got more thinking I will freeze some but the blueberries were so delicious that between just gobbling them up and adding to my morning smoothies they were all gone. And so I was planning for a 3rd visit when my friend Monika happened to mention that she was planning to go that weekend with her kiddos. Rest you can guess …yeah I asked (em..ordered) her to get me another 4 quarts:)
OK so this time, I had to make the blueberry crostata for my children that I make every year and which they had been asking for. So I made that for my son on his birthday and then since I was craving for a pie myself, I made this Paleo version of blueberry pie for myself based on the Blackberry pie recipe by Autoimmune wellness. Since I was making this only for myself, I decided to make two mini pies using my cute tartlet pans. You might remember that I had made another blueberry dessert recently using these pans – Paleo Blueberry tartlets . Yeah what can I say? I am indeed crazy about blueberries 🙂
The pies turned out perfect. Since I was doing a small batch, I had to add a little more coconut flour than what the original recipe stated. A lot of times in baking, the same proportions of ingredients do not hold when you do a smaller batch. In any case, the crust with the coconut flour was so yummy – almost shortbread like crumbly but very scrumptious! Thank you to Autoimmune Wellness site for this wonderful Paleo crust recipe. I think next time I might make a large batch for the whole family! Healthy and delicious you can’t beat that right?
A healthy and delicious blueberry pie with an absolutely tasty, grain free coconut flour crust!
For the crust:
⅓ rd cup plus 2 tbsp coconut flour
⅓ rd cup arrowroot flour
pinch sea salt
¼ cup coconut oil (semi solid)
About 1 tsp ice cold water
For the filling:
1 cup blueberries (fresh or frozen)
¼ cup water
1 tbsp lemon juice
1 tbsp maple syrup
1 tsp tapioca flour mixed in 2 tbsp water
Pre-heat oven to 350 deg F.
In a medium size mixing bowl, add all the crust ingredients except the water. Mix using your hands and add the water and form a dough. (You may need to add a little more coconut flour if you feel the dough is too sticky). The dough should be smooth. Divide the dough into two equal parts.
Line two mini pie pans with parchment paper. Place the dough in each of the pans and press using your hands to cover the base and sides of the pan. Prick using a fork. Bake at 325 deg F for about 10 mins until the crust looks golden brown from top.
While the crust is baking, in a small pot add all the filling ingredients except the tapioca flour. cook for about 5 mins on medium heat. Then slowly add the tapioca flour slurry and stir continuously until you get a thickened filling.
Pour this filling onto the pie pans and bake the pies again at 350 deg F for 5 more mins. Let cool for 10 mins before serving!
As a lover of seafood, I am constantly on the look out for new recipes. The idea for this recipe came when a fellow blogger, Priya recently posted a recipe for shark fish scramble/puttu on her blog, Indian Kitchen. I instantly looked at her recipe and knew I wanted to try something like that soon.
The opportunity came soon as I took a filet of flounder out of the freezer this past weekend. I usually do a pan fry with red chili, turmeric and salt and that comes out great. But this time, I decided to try the scramble with it. Since I was using a filet and since it was flounder, which is really soft and flaky, I didn’t need to cook/steam the fish separately. I just decided to make it exactly like how I make egg bhurji using lots of onions, ginger, garlic and curry leaves. And also added some grated coconut to make it more of a filling meal for me. Came out fabulous and so tasty. This is my new ‘go to and easy to make’ recipe! I usually eat it with a salad and or cooked veggies on the side. Such a tasty and healthy meal.
Although I didn’t follow Priya’s exact recipe,the idea of making a fish scramble came from her and so I would like to thank her for that! Hope you try this soon too! Let me know how you like it!
Delicious fish scramble made by sautéing flounder filets with onions, ginger, garlic, cilantro and grated coconut.
About 8 oz of fish filets (like flounder or any other white fish)
1 tbsp coconut oil
½ tsp mustard seeds
½ of a medium size red onion, chopped finely
1 clove of garlic, chopped fine,
½ inch by ½ inch piece of fresh ginger, chopped fine
1 small green chili, chopped very finely
4-5 fresh curry leaves
½ tsp turmeric powder
¼ tsp sea salt (or per taste)
½ cup chopped fresh cilantro
2 tbsp grated coconut (fresh or frozen)
1 tsp lemon juice
Defrost the filets if frozen by placing in a bowl of warm water for a few mins. Then pat dry using paper towels and Cut into pieces and keep aside.
Heat a medium size kadai or a non stick pan and add the coconut oil to it.
When hot, add the mustard seeds. When they start spluttering, add the onions. Saute for about 1 minute and then add the garlic, ginger, green chillies and curry leaves. Stir for 2 mins.
Add the salt and turmeric and stir well.
Now add the fish pieces and stir continuously. As the fish cooks, try to further break the fish into smaller pieces to scramble it. continue doing this until the fish is cooked well and scrambled - Will take about 3-4 mins.Turn heat to low.
Add the fresh cilantro, the coconut and the lemon juice and stir well. Remove from heat. Serve warm.
If you are using fish with bones in it, I suggest you first lightly cook/steam the fish in a separate pan and then remove all the bones before proceeding with this recipe.For AIP version, skip the green chillies and mustard seeds.
I happened to come across an authentic recipe of Teriyaki Salmon on CPTV last month where the chef was a native Japanese Chef who was showing how to prepare an elaborate Japanese meal. It was quite enchanting to watch how she cooked using very simple ingredients and yet was able to create wonderful dishes! One recipe she shared was that of salmon teriyaki. What I took from that recipe was the method / the technique. Her actual recipe had sugar and corn starch which I did not want to use.
With the basic recipe in mind, I experimented using honey. And boy, it came out so incredibly good the first time that I must have made this at least 4 times this past month! It is so good plus it’s really really easy to make. Its a great dish to make when you have someone over since you just marinate the salmon beforehand and then you can grill or pan fry it right before serving. Or you could also cook it just before your guests come and keep it warm in the oven until its time to serve. I made this on two separate occasions when I had a friend over for lunch and my friends both loved it. You can pan fry it or broil it in the oven. I have tried both methods and they both are equally good.
This recipe goes well with a salad or any rice or vegetable dish on the side. What you see in this picture is a delicious salad that I made using grated green apples, grated cabbage, avocados and oranges!
Salmon marinated in a honey lemon sauce and grilled to get a crispy exterior and a moist, juicy center
3 Salmon steaks, about 5 ounce each
For the marinade:
¼ cup honey
¼ cup lemon juice
1 tbsp apple cider vinegar
2 tbsp coconut aminos
1 tsp freshly grated ginger or ginger juice
½ tsp mustard powder (optional)
¼ tsp cayenne pepper (optional)
¼ tsp sea salt
about 1 tbsp coconut oil for frying
Wash and remove sales from the skin of the salmon. Pat dry and keep aside.
Mix all marinade ingredients in a bowl. Reserve ¼ cup marinade.
Pour rest of the marinade in a ziplock bag. Add the salmon pieces, close the bag and shake the bag well. Place bag in refrigerator for 30 mins to an hour.
Heat a frying/grill pan. Add the coconut oil. When hot, place the salmon pieces skin side down. Let cook for about 4 mins on medium heat. Flip carefully and cook on other side for another 3-4 mins. Place salmon pieces in a tray and cover with Al foil until serving.
Alternatively, you can cook the salmon in an oven under Broil setting. place in a foil lined tray and place on upper rack and broil for about 7-8 mins on one side. Flip and again broil for about 4-5 mins on the other side.
Just before serving, add the reserved marinade to the same pan and cook for about 1 min. Spoon this thick sauce over the grilled fish while serving.
For AIP version:Skip cayenne and mustard powder For a thicker sauce, you can mix ½ tsp of tapioca starch to the reserved marinade before heating
I recently started eating Flounder and I love its delicate flavor and its soft, flaky texture. Since it doesn’t have a strong flavor of its own, it can easily take in the flavor of the marinade the you cook it in. So I have been experimenting cooking it with different spices. It tastes great just pan fried by marinating it lightly with cayenne pepper, salt and turmeric. A few weeks ago I decided to make these the same way as the ‘Crispy Chicken Bites’ I make with Indian and Asian flavors. Lots of ginger and garlic, along with cayenne and soy sauce (or coconut aminos). Lightly coated with tapioca starch and pan fried to get crispy, spicy fish nuggets!
So glad I decided to experiment – these crispy fish bites are so tasty! They can be perfect as an appetizer or pair it with a salad like I do for a complete meal. My family also loves to just eat it along side our Indian traditional meal of Rice and Dal.