Paleo Rhu-berry Pie.

Why pie? For the glory of Satan, of course. I had some frozen Rhubarb and dried blueberries in the freezer and it needs to go! By the way, this recipe contains nuts. (Stop laughing Beavis) Delicious, silky white almond nuts.

You will need…

For ze almond crust:

  • About 4 cups Almond flour. This is ground up blanched almonds, you can do this in your food processor. Some places sell it in their bulk bins.
  • 1/4 cup REAL Maple syrup, not that corn syrup crap
  • 2 large eggs, because we want this nutty mess to hold together
  • 1/4 cup coconut flour. You can usually find this in the ‘organic’ section of bigger supermarkets.
  • A pinch of rock salt.
  • 2Tsp of Coconut oil. Found at good supermarkets in the organic section.

For the filling:

  • 2 cups of a good organic red wine. You can also just use water too, though.
  • 4 large cups of diced rhubarb. Just the stalks, the leaves are poison you nit
  • 1 cup dried or fresh blueberries
  • Splash of maple syrup
  • 1 pkt Gelatin

Step one:

Find a big pot. Dump your rhubarb and berries in there, cover in the wine, plus water (just make sure that it’s submerged. Add the maple syrup, and keep it on a simmering boil until the rhubarb has broken up a bit. It should be stringy like this:

After it’s all nice and soft, add the gelatin and stir.

Step two:

Drain that shiz. Retain about 1cup of liquid for the filling; don’t press any liquid out, I just literally dumped it on the sieve and then into a bowl. Stick it in the fridge while you do the crust.

Step three:

Preheat your oven to 325. Dump all the crust ingredients in a bowl, stir with a fork until it’s clumpy and stuck together like this:

Then you want to press it into a greased pie tin like this.

Use a wooden spoon to get the general mass spread out; then use your fingers. Get sticky, aww yeah! Put it in the oven for like…20mins. Check on it every 5-7 mins though, ovens vary and almond burns easy. You want it just browned on the edges and rising in the middle. It shouldn’t be sticky looking either.

So, the middle does rise. What you wanna do is GENTLY push it back down with something wide and soft, like an oven mitt. Be careful or you’ll crack it.

Set it somewhere to cool. When it’s so cool it’s wearing Ray-Bans, you can pour in the filling, and set it in the fridge to set.

Can be served cold or warm. I like to serve it with some coconut cream.

You can use the same crust recipe for cheesecake too! I might try it later.

Enjoy. It’s nearly Friday!

-Dannielle

 


 

 

 

 

 

 

 

 

Spicy Chicken & Yam Wok Salad with Cabbage Noodles

Hey Strangekittens! I hope you’re liking the new site’s look. It’s oodles more functional and much smoother. This week’s recipe is a bit more time consuming, but it’s so yummy! It took me about 45mins.

Serves 2.

You will need:

  • 6 chicken thighs, skin on
  •  1 large yam (get a long one, it’ll make it easier)
  •  Half a cabbage, cut into ribbons
  •  2 big handfuls of baby spinach
  •  Seasoning: Garlic powder, onion powder, rock salt and pepper
  • Condiments: Sriracha sauce, sesame oil (optional), organic maple syrup (or raw unfiltered honey, I usually use that but I don’t have any left)

1. Preheat the oven to 425.

2. Whip out that raw chicken onto a buttered roasting/sheet pan. Don’t like butter? Screw you, butter is awesome. Season it with the garlic and onion powder, salt, and pepper.

Squirt a little bit of Sririracha sauce on there. Just a dab, we want to thinly coat it, not drown it. That stuff is spicy. Next, you wanna drop a dime sized amount of either melted honey or maple syrup on each piece of chicken. Using a basting brush (or your fingers, you dirty animal) and make sure the seasoning and sauce evenly coats the chicken.

chicken prep

Stick that stuff in the oven on the middle rack. Mine only has two racks, so the top one in my case, lol! Should take about 45mins if they’re frozen like mine.  Start heating a wok with some butter.

butter wok

3. While the chicken is cooking, peel the yam. Slice it into really thin, long strips. Be careful, we don’t want extra blood flavour. I used a potato peeler, but you could use a mandolin slicer. You can do it with a knife but it’ll take forever, seriously. I make them about 1cm wide. Stick them in a heated wok with some melted butter, on medium high.

yam strips

4. Boring part over. If you haven’t already, slice the cabbage into ribbons. You do this by laying it on it’s side and slicing from the top like this:

cabbage slicing

Throw that in the pan with the yam, and the spinach. Give it a good splash of sesame oil, and some pepper and garlic powder. start tossing it around with a pair of silicone tipped tongs, or a wooden spoon.

yam/cabbage/spinach

Make sure everything is evenly coated with butter, oil and seasoning. This won’t take long…maybe ten minutes. I like to steam it a bit by turning down the heat and putting the lid on for a couple minutes. If you like your veggies a little firmer then skip that and keep tossing. You’ll know it’s done when the yam starts breaking apart.

Serve with the chicken on top (awww yeah)

chicken yam wok salad

Yum yum! Enjoy. If you want it spicier, use more Sriracha.

-Dannielle

#strangekittyca