Fresh Radish & Carrot Salsa {paleo, lowcarb, gluten-free}

Radish & Carrot Salsa
Radish & Carrot Salsa

Fresh Radish & Carrot Salsa {paleo, low carb, easy and delicious}

Yum. So, I picked up some radishes at the Farm last week, because it was the first week that they were offered and they looked so pink and pretty, with their lovely greens still attached, I figured I could do something with them, and something I have done! This salsa is absolutely delicious and comes together in a snap.  It’s pretty much spring in a bowl!

I think we’ll probably pair it with some grilled chicken breast this evening, as I think it will be even better once it hangs out in the fridge for a few hours, to let all the flavors mix and mingle. It would be delicious on tortilla chips, or even served fresh with some creamy avocado…hmmm, lunch tomorrow, I think?

1 1/4 cups radishes, cleaned, greens removed and diced into 1/2 inch cubes (about 1 lb) – save the greens, recipe coming.
1/2 cup diced sweet (or red) onion
1/2 cup shaved and then chopped carrot (1 medium sized carrot. I used my peeler to shave and then my knife to chop the ribbons into bite size pieces)
1/2 cup diced red bell pepper
2 Tbsp jalapeño green hot sauce*
1/4 cup chopped fresh chives
1 tsp salt
1/2 tsp black pepper
1/2 large lemon – juiced (about 2 Tbsp)

Mix everything in a medium sized bowl. Taste. Eat.

*My jalapeno green hot sauce is from Green Mountain Girls Farm, in Northfield, VT. If you have access to them, you should try it, if not. I’m sure any good quality green hot sauce would work, just add slowly and taste so that it doesn’t get too spicy!

Couldn’t be easier, right?

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Apple Bundt Cake (with a “sneaky” ingredient)

Apple Cinnamon Spaghetti Squash Cake
Apple Cinnamon Spaghetti Squash Cake
Apple Cinnamon (Sketti) Squash Cake

 

Soo, apple cake. I have a love hate relationship with apple cake. I love to eat it, but apples aren’t super low carb, and I have no self control…so I typically stay away. However, my husband requested it, and since I typically make pumpkin bread/rolls for our little ones and he isn’t a huge fan, I try to oblige. The last time I tried an apple cake it was ok. The flavor was spot on, but it wasn’t cakey. It was heavy and a little mealy. Disappointing but edible. This time, I think I was ready. I have a pretty basic fruit/veggie to dry mix ratio figured out from our numerous pumpkin roll batches for little O, who (I think) has some sensory issues and will typically only eat brown/white food. Anywho, this ones a winner. {This is not super low carb due to the apples. I apologize for that. All things considered, it’s still much lower in carbs than a typical cake. It’s a treat…cut a small piece and eat meat for the rest of the day if necessary. It’s that good. Promise!}

Apple Cake

¾ cup cooked spaghetti squash – pureed
5-6 small apples, pureed uncooked
5 eggs
4 egg whites
½ cup butter, melted (coconut oil for dairy free)
2/3 cup erythritol
1 tsp better stevia
½ tsp English toffee stevia
2 Tbsp Apple Cider Vinegar
2 Tbsp vanilla
2 tsp baking powder
1 cup (minus 1 Tbsp) coconut flour
1 cup whole egg powder
½ tsp nutmeg
1 Tbsp cinnamon
1 tsp guar gum

Mix all ingredients except coconut flour and egg powder in a Vitamix or other high powered blender. (Don’t have one? No problem. Puree your squash, grate your apple and use a large mixing bowl and a hand held blender to mix all except coconut flour and egg powder in your bowl.)

If you Vitamixed, sift all the flours and dry into a LARGE bowl. Add the wet to the dry and mix until combined.

If in a bowl already, simply sift the flours over the wet ingredients.

Grease a bundt pan really (really, really) well with coconut oil.

Bake at 375 for 45-55 minutes.

Serve with a little homemade apple sauce or it would also be delightful with a little whipped cream!

Braised Goat Shanks

So, many of you may not understand why my recipes have been a little less sweet and a little more savory…it’s not because my cooking style has changed, its simply because I’m trying to actually record a lot of the savory stuff that I just throw together. We also joined a phenomenal CSA here in central Vermont…and part of our CSA is goat (meat and milk)! Not one to throw away an opportunity to try new things, I dove right in. I’ll admit, I was a bit intimidated about cooking goat, because they don’t exactly keep it stocked at the commissary, where I’ve been shopping for the last 7 years! That said, I have had 2 great goat successes (to which I always feel like I should shout “great goat”) and I’m excited to keep trying my hand at different cooking methods and flavors.

This recipe is a rift off a beef short rib recipe (from Anne Burrell – Food Network Chef) that I have used successfully in the past, and I honestly didn’t change too much. However, I think the pepper compliments the meat and Italian flavors nicely, better than the celery from the previous recipe. I also like the spice mixture and the addition of the pork fat.

Verdict: My husband and I both really enjoyed this. It looked and tasted much more gourmet then my PJs and dinner on the couch warranted. Since I made 6, we had leftovers, which reheated nicely. I’ll definitely be making these again! (Served with unsightly beans and mashed cauliflower)

Braised Goat Shanks

Braised Goat Shanks

Braised Goat Shanks

1 lb carrots, cut into small pieces (½ inch by ½ inch)
1 green pepper, diced into ½ inch pieces
1 large or 2 small sweet onions, diced
4 lbs goat shanks (I used 6)
8 oz tomato paste
2 cups dry, (drinkable) red wine
1 Tbsp salt + pre-seasoning for shanks
½ Tbsp black pepper + pre-seasoning for shanks
¼ cup lard or bacon grease
1 Tbsp dried oregano
½ Tbsp dried rosemary
½ Tbsp dried thyme

Season the goat shanks with salt and pepper and allow them to “marinade” for 2-4 hours, or overnight. Preheat a large, oven safe dutch oven on the stove and add the fat. Once the pan is hot, brown the outsides of your shanks for 10 minutes on each side. (Do it in batches, if necessary). While your shanks are browning, chop your veggies. Once browned, remove shanks from the pan…they are not cooked through…

Add all of your veggies to the same pot that you browned your shanks in. Add the spices, salt and pepper and stir every so often so that the veggies begin to soften. Add the tomato paste and stir to combine. You want it to start browning a bit on the bottom before you add the wine. Once it’s all kind of paste-y add the wine.

Nestle your shanks down in the wine and veggie mixture. You may need to spoon some of the veggies onto the shanks. Cover and braise at 350 for 3-3.5 hours. Serve each person a shank with the saucy veggies on top.

Roasted Rutabega Hashbrowns w/ Italian Sausage

Roasted Rutabega Hash with Sausage

Roasted Rutabega Hash with Sausage

2 small-medium Rutabegas (about 3 lbs)
1 lb cooked sausage (Italian, breakfast, chorizo all work well)
1 small sweet onion
3 Tbsp bacon grease/lard or
salt, pepper, onion powder, paprika

Peel and cut the rutabaga into 1-1.5 inch chunks. Place in a roasting pan where it can all fit in a single layer. Fill with water until all the veggies are covered. Sprinkle a couple of tablespoons of salt in the water and place in the oven for about an hour. (You could also boil them, I just like to only dirty one pan.)

Once the rutageba are cooked through (easily pierced with a fork), remove the pan and drain off the water. I used a large colander after the water had cooled slightly. Put rutabaga back in your roasting dish and pour olive oil over the top. Dot the bacon grease around. Lay thinly sliced onion on top of the oils. Sprinkle liberally with salt, pepper, onion powder and paprika. Give it a mix with your hands or a large spoon. Spread cooked sausage over the top and bake, uncovered at 425 for an additional hour and a half. Give it a stir around 45 minutes and watch it closely that in that last 30…it’s a real bummer when your crusty, delicious veggies take a turn for burnt to a crisp, can we even eat this?!?!

Enjoy! (Makes a lot, probably 8 servings-ish, but reheats nicely the next day.

Crockpot Turkey Legs with Braised Cabbage

Crockpot Turkey Legs with Braised Cabbage

Crockpot Turkey Legs with Braised Cabbage

Y’all…this recipe is so easy, it will literally take me longer to type it up for you then it did to make it! Hooray! It was also really good.

2-4 Turkey Legs (you could totally use chicken thighs or drums with success, I think.)
Rib Rub – approximately 1/3-1/2 cup
1/2 large head of cabbage, or a whole small one.
8-10 Roma Tomatoes (mine were frozen from Green Mountain Girls Farm)
4 Tbsp lard, butter or bacon fat

Clean and chunk up the cabbage into wedges, my small head made 7 chunks. Place cabbage in the bottom of the slow cooker. Smear about 1/2 Tbsp of {lard, butter or bacon fat} into the cut side of the cabbage, so that as it melts its gets all down in the nooks and crannies. Put your tomatoes on top of the cabbage and then sprinkle 3 Tbsp of Rib Rub over the veggies.

Pull the skin back from your turkey legs, but leave it attached. Rub approximately 1 Tbsp on each leg, then fold the skin back up and rub any remaining rub on the outside of the skin.

Lay turkey legs on top of the veggies and let the slow cooker do it’s thing on high for 5 hours, or low for 8-10.

Two turkey legs made 3 good sized portions, or would probably feed a family of 4 if you supplemented the cabbage and turkey with an additional veggie or a small side salad. Yum!

NOTES:
*We didn’t bother with broil these for a few minutes and opted to just remove the skin and bake it at a later time, but if you wanted crispy skin you could totally do that in about 8 minutes, just make sure to rotate it as it broils…
*After pulling out the remaining cabbage, tomatoes and meat with a slotted spoon, I put my bones back in, along with some other bones from the freezer and filled up the crockpot with water and a couple tablespoons of apple cider vinegar to make some of the best soup stock we’ve ever had. Just let it stay in the crockpot on a slow simmer (this is high for me) for 24-36 hours, strain and use anywhere you would use boxed or bottled stock. It freezes nicely in freezer bags, just measure the amount that you usually use and then freeze flat to save space. Easy peasy.