Cooking Class Recipe Guide Preview
Cooking Class Recipe Guide
THE REAL FOOD CON COOKING CLASS RECIPE GUIDE CONTRIBUTORS
MARY SHENOUDA
3
Roasted Red Pepper & Butternut Squash Soup Butternut Squash Pasta with Browned Ghee & Sage Carpe Diem Morning Maca Sausage Muffins
9
Pan Seared Rosemary Sage Pork Chops with Apples and Pears Sweet Potato Bacon Hash with Apples and Pumpkin Chocolate Pumpkin Pecan Macaroons
15
GEORGE BRYANT
BOB MONTGOMERY AND JUNE SINCLAIR Rosemary-Glazed Eggplant Caprese Stacks Offal Meatballs with Gnocchis and Marinara Sauce
AMY DENSMORE
22
Paleo/Gluten-Free Blueberry Muffins Paleo Mongolian Beef
27
Country-Style Chicken Liver Pâté Wilted Greens Roast Duck
34
Sweet Potato & Bacon Latkes with Honey Mustard Sauce Veggie Flax Crackers Kombucha + Cocktails
43
CHEF LANCE ROLL
CAMILLE MACRES
EVELYNE LAMBRECHT
Green Smoothie Red Cabbage, Apple, and Cranberry Slaw Salmon with Roasted Baby Carrots
Mary Shenouda, The Paleo Chef Two years ago, Mary was confirmed as not only a Celiac, but also having intolerances to both casein [dairy] and soy. Being a Type-A woman, she took this diagnosis as an opportunity to immerse herself in learning how what we eat today affects the human body and to come up with ways to circumvent the challenges these foods present. She learned that it can all be summed up and ‘cured’ with the adoption of the Paleolithic Lifestyle, also known as the Paleo Diet. Based on lean meats, vegetables, nuts and fruit, this way of enjoying food is not limiting at all, as most people tend to assume. Venting via social media about being starved for food and time, Mary found there were others with the same daily dietary dilemmas who just wished they had a paleo educated chef preparing their meals. And so, on accident and by popular demand, she started her Paleo Chef website, where she shares recipes and encourages her readers to follow the paleo lifestyle. Visit Mary’s website at www.paleochef.com. And learn more about her Summer Eats Cookbook at www.paleochef.com/summer-eats.
Roasted Red Pepper & Butternut Squash Soup INGREDIENTS - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes - 1 roasted red pepper, chopped - 6 cups low sodium chicken broth - 1 tablespoon curry powder - 1⁄4 teaspoon ginger - 1⁄4 teaspoon cumin - 1⁄4 teaspoon chili powder - 1 teaspoon salt - 2 tablespoons honey - 1⁄2 cup soaked cashews
4
DIRECTIONS [1] Heat oil over medium heat in a large stockpot, add the onions and garlic and sauté until onions are translucent, about 5 minutes. [2] Add the butternut squash, red pepper, broth, curry powder, ginger, cumin, chili powder and salt and bring to a boil. [3] Reduce heat and simmer until squash is tender, about 15 minutes. [4] Remove from heat and stir in honey. [5] Puree in a blender in batches, adding the soaked cashews.
5
Butternut Squash Pasta with Browned Ghee & Sage INGREDIENTS - 1 medium to large butternut squash - 1⁄2 cup ghee - 2 teaspoons cinnamon - 6 fresh sage leaves - pinch of nutmeg - truffle oil, optional but strongly recommended - 4 ounces finely sliced prosciutto - 1⁄2 tablespoon red pepper flakes - 1⁄4 cup macadamia nuts, crushed finely
DIRECTIONS [1] Peel and seed butternut squash. [2] Use a Paderno slicer to cut into spaghetti noodles. [3] In a medium to large saucepan, melt ghee. Add the cinnamon, salt, nutmeg and truffle oil. [4] Add sage leaves and strips of prosciutto; continue to cook until the leaves begin to turn brown and crisp up.
6
DIRECTIONS (cont.) [5] Turn OFF heat, toss the squash spaghetti into the sauce and mix to coat evenly. [6] Let the mixture rest, serve with crushed pepper flakes and a dusting of crushed macadamia nuts.
7
Carpe Diem Morning Maca Sausage Muffins INGREDIENTS - 1 pound ground pork - 1⁄4 cup maple syrup - 1 tablespoon maca - 1 tablespoon cinnamon - 1⁄2 tablespoon nutmeg - 1⁄2 ground cloves - 1 egg - 1⁄2 teaspoon salt - Dukka, for topping, optional
DIRECTIONS [1] Preheat over to 350°F. [2] Mix all ingredients by hand until the moisture from the egg and maple syrup is absorbed, it will start out very wet and reduce to ‘sticky’. [3] Place in muffin tin w/ papers [4] Top with Dukka (optional) [5] Bake for 20-25 minutes.
8
THE REAL FOOD CON COOKING CLASS RECIPE GUIDE CONTRIBUTORS
MARY SHENOUDA
3
Roasted Red Pepper & Butternut Squash Soup Butternut Squash Pasta with Browned Ghee & Sage Carpe Diem Morning Maca Sausage Muffins
9
Pan Seared Rosemary Sage Pork Chops with Apples and Pears Sweet Potato Bacon Hash with Apples and Pumpkin Chocolate Pumpkin Pecan Macaroons
15
GEORGE BRYANT
BOB MONTGOMERY AND JUNE SINCLAIR Rosemary-Glazed Eggplant Caprese Stacks Offal Meatballs with Gnocchis and Marinara Sauce
AMY DENSMORE
22
Paleo/Gluten-Free Blueberry Muffins Paleo Mongolian Beef
27
Country-Style Chicken Liver Pâté Wilted Greens Roast Duck
34
Sweet Potato & Bacon Latkes with Honey Mustard Sauce Veggie Flax Crackers Kombucha + Cocktails
43
CHEF LANCE ROLL
CAMILLE MACRES
EVELYNE LAMBRECHT
Green Smoothie Red Cabbage, Apple, and Cranberry Slaw Salmon with Roasted Baby Carrots
Mary Shenouda, The Paleo Chef Two years ago, Mary was confirmed as not only a Celiac, but also having intolerances to both casein [dairy] and soy. Being a Type-A woman, she took this diagnosis as an opportunity to immerse herself in learning how what we eat today affects the human body and to come up with ways to circumvent the challenges these foods present. She learned that it can all be summed up and ‘cured’ with the adoption of the Paleolithic Lifestyle, also known as the Paleo Diet. Based on lean meats, vegetables, nuts and fruit, this way of enjoying food is not limiting at all, as most people tend to assume. Venting via social media about being starved for food and time, Mary found there were others with the same daily dietary dilemmas who just wished they had a paleo educated chef preparing their meals. And so, on accident and by popular demand, she started her Paleo Chef website, where she shares recipes and encourages her readers to follow the paleo lifestyle. Visit Mary’s website at www.paleochef.com. And learn more about her Summer Eats Cookbook at www.paleochef.com/summer-eats.
Roasted Red Pepper & Butternut Squash Soup INGREDIENTS - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes - 1 roasted red pepper, chopped - 6 cups low sodium chicken broth - 1 tablespoon curry powder - 1⁄4 teaspoon ginger - 1⁄4 teaspoon cumin - 1⁄4 teaspoon chili powder - 1 teaspoon salt - 2 tablespoons honey - 1⁄2 cup soaked cashews
4
DIRECTIONS [1] Heat oil over medium heat in a large stockpot, add the onions and garlic and sauté until onions are translucent, about 5 minutes. [2] Add the butternut squash, red pepper, broth, curry powder, ginger, cumin, chili powder and salt and bring to a boil. [3] Reduce heat and simmer until squash is tender, about 15 minutes. [4] Remove from heat and stir in honey. [5] Puree in a blender in batches, adding the soaked cashews.
5
Butternut Squash Pasta with Browned Ghee & Sage INGREDIENTS - 1 medium to large butternut squash - 1⁄2 cup ghee - 2 teaspoons cinnamon - 6 fresh sage leaves - pinch of nutmeg - truffle oil, optional but strongly recommended - 4 ounces finely sliced prosciutto - 1⁄2 tablespoon red pepper flakes - 1⁄4 cup macadamia nuts, crushed finely
DIRECTIONS [1] Peel and seed butternut squash. [2] Use a Paderno slicer to cut into spaghetti noodles. [3] In a medium to large saucepan, melt ghee. Add the cinnamon, salt, nutmeg and truffle oil. [4] Add sage leaves and strips of prosciutto; continue to cook until the leaves begin to turn brown and crisp up.
6
DIRECTIONS (cont.) [5] Turn OFF heat, toss the squash spaghetti into the sauce and mix to coat evenly. [6] Let the mixture rest, serve with crushed pepper flakes and a dusting of crushed macadamia nuts.
7
Carpe Diem Morning Maca Sausage Muffins INGREDIENTS - 1 pound ground pork - 1⁄4 cup maple syrup - 1 tablespoon maca - 1 tablespoon cinnamon - 1⁄2 tablespoon nutmeg - 1⁄2 ground cloves - 1 egg - 1⁄2 teaspoon salt - Dukka, for topping, optional
DIRECTIONS [1] Preheat over to 350°F. [2] Mix all ingredients by hand until the moisture from the egg and maple syrup is absorbed, it will start out very wet and reduce to ‘sticky’. [3] Place in muffin tin w/ papers [4] Top with Dukka (optional) [5] Bake for 20-25 minutes.
8
