Dressing & Condiments

Olive Tapenade

Tapenade

Let’s talk tapenade. I’ve had it served a couple of ways- on bread or crackers as an appetizer or on a Muffuletta. Maybe others have eaten it in different ways- if you have clue me in. Either way, I really like olives thus enjoy tapenade. I made this recipe based on looking at several different versions. I like mine chunky, so that’s how this one is. It’s super quick to put together too.

Here is what you need:
1/2 cup pitted kalamata olives
1/2 cup pitted green olives
1 1/2 teaspoons capers- drained
3-4 sundried tomatoes packed in olive oil- chopped
1 Tablespoon chopped fresh parsley leaves
1/2 teaspoon dried thyme
1 clove garlic- roughly chopped
2 teaspoons red wine vinegar
1 teaspoon freshly squeezed lemon juice

Simply place all the ingredients in a food processor or blender and pulse until you get a chunky spread. If you want a smoother paste just keep pulsing until you get the consistency you want. Serve it as a dip with veggies or crackers (whatever kind you think is acceptable). Also, I shared my Grilled Paleo Muffuletta Sliders recipe that it goes great on.

Grilled Paleo Muffuletta Sliders

Grilled Paleo Mufuletta Sliders

It’s getting warm here in Virginia. Because of this I’m staying away from the oven. I like the idea of using my grill anyways. I came up with these delicious sliders because I wanted something with olives in it. Of course, traditional muffulettas are filled with non-paleo/Whole 30 ingredients. This version is safe for all- unless you can’t handle nightshades! Because I am doing whole 30- I’m being more careful about what I add into my meals and there aren’t any compliant salami or ham options out there as far as I can tell. I used Applegate roasted turkey breast (the one from the deli counter at Whole Foods) and compliant prosciutto as a base for the meat. But if you are just going paleo then maybe you can find some ham or salami to add here. The choice is yours. I included the directions to make your own roasted red peppers. You can make these a day or two ahead of time.

Here is what you will need:
Olive tapenade- make your own or buy pre-made. (see below for ingredients and how to make your own)
1-2 large eggplants-depending on how many people you are feeding
lunch meat of choice-ham salami, prosciutto, turkey, etc.
Roasted red peppers- either canned or make them yourself (see below for method)
Fresh spinach leaves
Kosher salt
Olive oil for drizzling

Make the roasted red peppers-I make 2-3 at a time:
1. Rinse the peppers well and pat dry
2. Grill them over medium high heat for 10-15 minutes turning occasionally until skins are blackened and peppers are softer.
3. Wrap the peppers in aluminum foil and let cool until you can handle them.
4. Peel peppers by rubbing away the blackened skin with your hands and remove the stem and seeds. Cut each pepper into 4-5 strips.

Make the grilled eggplant:
1. Slice the eggplant into 1/2 inch rounds.
2. Sprinkle the slices with some kosher salt and place in a colander in the sink or over a bowl to drain for 15 minutes.
3. Rinse the slices of eggplant well then pat them dry.
4. Drizzle or brush each side of the eggplant with olive oil.
5. Grill slices over low heat until browned and cooked thoroughly.

While the eggplant is cooking, make the tapenade:
1/2 cup pitted kalamata olives
1/2 cup pitted green olives
1 1/2 teaspoons capers- drained
3-4 sun dried tomatoes packed in olive oil- chopped
1 Tablespoon chopped fresh parsley leaves
1/2 teaspoon dried thyme
1 clove garlic- roughly chopped
2 teaspoons red wine vinegar
1 teaspoon freshly squeezed lemon juice

1. Place all the ingredients in a food processor or blender and pulse until you get a chunky spread. If you want a smoother paste just keep pulsing until you get the consistency you want.

Assemble your sliders:
1. Place one slice of eggplant at the bottom then add meat, roasted red peppers, spinach leaves, tapenade and another slice of grilled eggplant.

I think these taste great warm, room temperature, or even cold.

*Want to make it vegetarian? Make some additional grilled veggies to replace the meat. I like grilled portabella mushrooms and zucchini.

Chimichurri

Chimichurri is an amazing fresh green sauce that is delicious slathered on grilled meats and fish. I have seen it served with steak most often but it is incredible on veggie kebabs, talipa, or burgers. It’s a great condiment to have on hand for your next barbecue.

 

Chimichurri

Chimichurri

A nice handful of flat Italian parsley- chopped
2 cloves of garlic, finely minced
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 small shallot minced
1/3 cup olive oil
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice

Blender or food processor

1. Place all the ingredients in a blender or food processor.

2. Pulse until the sauce is well chopped but not pureed.

Pineapple Salsa

Pineapple salsa

2 cups fresh pineapple cut into small chunks
1/3 cup of sweet onion diced
1 jalapeno pepper seeded and diced
1/2 cup of chopped cilantro
Zest and juice of 1 lime
1/4 teaspoon salt
pepper to taste

1. Prepare all the ingredients as listed above.

2. Combine all the ingredients in a bowl and mix well.

3. Cover and place in the refrigerator for 30 minutes before serving.

Serve the salsa in the same manner as you would any salsa- with chips, on top of grilled meat, with some grilled shrimp skewers, or grilled tilapia.

 

Bacon and Roasted Garlic Aioli

Bacon and Roasted Garlic Aioli

 

Bacon and Roasted Garlic aioli
6 cloves of garlic
3 slices of compliant bacon
Olive oil for drizzling
1 egg yolk from a large egg
1 Tablespoon water
1 Tablespoon fresh lemon juice
1 teaspoon Dijon mustard- make sure it is compliant!
1 cup extra light tasting olive oil
¼ teaspoon of kosher salt
Kitchen supplies needed:
A small sheet of foil
Stick blender with immersion blender cup or a wide mouth mason jar
Measuring spoons
1 cup, spouted measuring cup- I like Pyrex- for measuring the olive oil
Preheat the oven to 400 degrees F.

Place 6 cloves of garlic (peels still on) on the foil and drizzle with a little olive oil and a small sprinkle of kosher salt. Fold the foil into a packet and place in the preheated oven. Roast the garlic in the oven for approximately 35 minutes or until the garlic is soft and slightly browned. Let the garlic cool for a little while before removing the cloves from the peels and smashing and chopping until the garlic is in small pieces.

Fry the bacon over medium heat until browned and crispy. Drain the bacon on a paper towel and reserve the bacon grease.  Once cool enough to handle break the bacon into small pieces.

Place egg yolk, water, lemon juice, mustard, and salt at the bottom of the cup.

Pour the bacon grease into the spouted measuring cup and then pour in the olive oil until 1 cup of oil is reached. Pour the oil on top of other ingredients in the blending cup.

Let all the ingredients settle for 45 seconds.

Place head of the stick blender all the way at the bottom of the cup. Switch the blender on and slowly lift the head of blender and tilt as necessary until all the oil has been emulsified.

Mix in the garlic and bacon pieces into the mayonnaise until well combined.

Roasted Garlic Aioli

Roasted Garlic Aioli

6 cloves of garlic
Olive oil for drizzling
1 egg yolk from a large egg
1 Tablespoon water
1 Tablespoon fresh lemon juice
1 teaspoon Dijon mustard- make sure it is compliant!
1 cup extra light olive oil
¼ teaspoon of kosher salt

Kitchen supplies needed:
A small sheet of foil
Stick blender with immersion blender cup or a wide mouth mason jar
Measuring spoons
1 cup, spouted measuring cup- I like Pyrex
1. Preheat the oven to 400 degrees F.

2. Place 6 cloves of garlic (peels still on) on the foil and drizzle with a little olive oil and a small sprinkle of kosher salt. Fold the foil into a packet and place in the preheated oven. Roast the garlic in the oven for approximately 35 minutes or until the garlic is soft and slightly browned. Let the garlic cool for a little while before removing the cloves from the peels and smashing and chopping until the garlic is in small pieces.

3. Place egg yolk, water, lemon juice, mustard, and salt at the bottom of the cup.

4. Measure the oil using the measuring cup and pour the oil on top of other ingredients in the cup.

5. Let all the ingredients settle for 45 seconds.

6. Place head of the stick blender all the way at the bottom of the cup. Switch the blender on and slowly lift the head of blender and tilt as necessary until all the oil has been emulsified.

7. Mix in the garlic into the mayonnaise.

 

 

Here is the aioli on top of some Zesty salmon cakes.

Salmon Cake with Roasted Garlic Aioli

Make your own ketchup

I love ketchup. I was one of those kids who put it on everything. Fortunately, I don’t eat this way anymore but I still enjoy some ketchup with burgers or on home fries. Most commercial ketchups are filled with high fructose corn syrup and preservatives. Making homemade is always a good option if you want to know everything that is in your food. I enjoy the complexity of the flavors of this ketchup a lot. It has a subtle sweetness and has a good mixture of spices in it’s but not too sweet either.

 

Whole 30/Paleo Ketchup

Ketchup

1- 7 ounce jar of tomato paste
2 Tablespoons apple cider vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon mustard powder
1/2 teaspoon smoked paprika
1 teaspoon salt
Dash of ground cinnamon
1 pinch ground allspice
1 date coarsely chopped & soaked
3 Tablespoons water- or more to get the desired consistency

 

  1. Start by soaking the date in some hot water. When it is a bit softened drain off the excess water. Add the date to a stick blender cup or a blender.
  2. Add the remaining ingredients to the blender and blend for 30 seconds until the ingredients are well combined and make a smooth paste.
  3. Store in an airtight container or jar in the fridge.

 

 

Green Apple Chicken Salad

Since going down the paleo/whole 30 route with my diet, I’ve been really enjoying making homemade mayonnaise. Unfortunately, it doesn’t last super long so I find ways to use it up quickly. I’ve found that chicken salad is a perfect way of using it up. I’ve been eating my chicken salad over salad greens or wrapped up in a collard green leaves. The collard green, leaf wraps are my new obsession.

Green Apple Chicken Salad

 

Green Apple Chicken Salad

2 chicken breasts-see below for different ways to cook the chicken
1 green apple cut into a small died
½ red onion diced
1 rib of celery cut into a small dice
½- ¾  cup of homemade mayonnaise- check out my recipe here

  1. Start by preparing the chicken as desired.

To roast the chicken- preheat the oven to 400 degrees.  Line a baking sheet with parchment paper. Rub the chicken breasts with some olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 30-40 minutes or until the chicken is cooked all the way through and the internal temperature reads 165 degrees with a meat thermometer. Once cooled enough to handle, dice or shred the chicken as desired.

To poach the chicken- Place chicken breasts into a sauce pot with a lid. Season the chicken with salt and pepper and add water into the pan until the water is about 1 inch above the level of the meat. Bring the water to a boil over medium-high heat. Once boiling place lid on top and reduce heat to low. Let the chicken simmer for 8-10 minutes. Check the internal temperature to make sure it is thoroughly cooked and the internal temperature reads 165 degrees with a meat thermometer. Once cooled enough to handle, dice or shred the chicken as desired.

Or to save time you could always use the breast meat off of a pre-cooked rotisserie chicken then dice or shred the meat as desired.

  1. Chop the red onion, green apple and celery all into a small dice and add to a large mixing bowl with the chicken.
  2. Add the desired amount of mayonnaise to get the consistency you want and stir together well.

IMG_1630 IMG_1622

Restaurant Style Salsa

During the summer, I make fresh pico de gallo. But when tomatoes are not in season I actually to use canned tomatoes to make salsa. I love the recipe for “restaurant style salsa” by the Pioneer Woman. It’s simple and delicious. She calls for adding a bit of sugar but I just leave it out to make it compliant. You can see the original recipe here. Just ignore the part where she says to eat the salsa with cheese nachos if you are doing whole 30 😛 I use this salsa on pretty much everything- eggs, carnitas, on plantain chips, or with grilled meats. It has definitely become a staple item in out home.

 

 

Restaurant Style Salsa

Restaurant Style Salsa– adapted from the Pioneer Woman’s recipe

Ingredients:
1  14.5 ounce can of fire roasted tomatoes
2  10 Ounce Rotel diced tomatoes with Green Chilies- any variety depending on your preferred spice level.
1/2 yellow onion diced
1 clove garlic, minced
1 whole Jalapeno, quartered and sliced thinly- I leave the seeds in too.
1/4 teaspoon ground cumin
1/2 cup cilantro
1/2 whole lime juiced
Salt to taste

Kitchen equipment needed:
Food processor or blender

  1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Refrigerate salsa for 30 minutes.

 

Guacamole

Guacamole
Ingredients:
3 ripe avocados
1 lime juiced
1 small red onion diced
1 clove garlic minced
2 Roma tomatoes seeded and diced
A couple tablespoons of cilantro chopped
1/2 teaspoon kosher salt
A dash of ground cayenne pepper
A dash of ground cumin
Kitchen equipment needed:
Mixing bowl

  1. Prepare the onion, garlic, tomatoes, and cilantro as stated above and place in mixing bowl.
  2. Cut the avocados in half, remove the seed then make 3-4 cuts with a knife lengthwise and widthwise on each half. Use a spoon to scoop the avocados into the mixing bowl with the other vegetables.
  3. Add the lime juice, salt, cayenne and cumin. Mix everything together well. Use the back of the spoon to mash some of the avocado chunks. You can mash a lot if you want a smoother guacamole or leave chunkier if you prefer.