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Posts Tagged ‘almond flour’

I have no choice. I’m from Upstate NY; I MUST eat a combination of beans and greens at every opportunity.

Our Bountiful Basket this week included a whole whack of collard greens, as well as carrots, celery, and a load of other goodies. To be honest, I thought the collard greens were kale- except I hate kale, so I was pleasantly surprised, after resigning myself to a prickly mouthful of utter shit, to see that I had some real edible greens to work with! (Sorry, kale lovers. I know there are many of you, but I just can’t join your numbers.)

This dish is awesome, if for no other reason than it’s totally customizable. If you haven’t noticed, most of the stuff I post has that quality. I do this on purpose- my husband hates 85% of vegetables, although he’s getting better, I don’t eat meat, he doesn’t eat carbs (and I try to limit my own intake, although not hugely.)

I’ll post my suggestions for customizing this dish after the recipe. By the by, I should say this is based on a recipe from Bistro Katie for a white bean and kale casserole. Enjoy!

(By the way, if you’re a displaced Upstate New York-er like myself, you might enjoy this blog about Upstate cuisine. You would not, however, enjoy my least favourite aunt’s recipe for chicken riggies.)

BEANS AND GREENS CASSEROLE

Serves 2, maybe 4

You need the following:

1 bunch collard greens, kale, or spinach (you could use frozen or canned, if you want, but whyever would one?)

1 carrot

2 ribs of celery

1 diced tomato

Broth of your choice (roughly 1 cup or less)

1 ear of corn, kernels cut off (use frozen or canned here if you like, it’s just corn!)

1 can beans (the original recipe called for white beans, and I did buy some, but the noodlebrain at Albertson’s forgot to put them in my bag! No matter, I used a can of kidney beans and they turned out great. Stick to beans in the “seems legit for something European-tasting” family and you’ll do fine.)

1/2 onion

Garlic (as usual, I insist you use as much garlic as you want. I am Greek and therefore refuse to limit anyone’s garlic consumption.)

Olive oil

Balsamic vinegar

Thyme

Rosemary

Paprika

Basil

Dill

Cayenne Pepper

1/2 cup almond flour

1/2 cup grated, shredded, or “shaky” Parmesan cheese (Because I am a ridiculously huge fan of Home Movies [and anything that Brendon Small does], I refer to the kind of Parmesan you buy that resembles sawdust as “shaky cheese.” I buy it at all because my husband insists, even though I normally frown on that sort of thing.)

INSTRUCTIONIFICATION:

1. Preheat oven to 350 F.

2. Chop the onions, carrot, celery, and garlic, and cook in a bit of olive oil. Get it to the point where things begin to soften, but not to the point where things are fully cooked.

3. In a separate saucepan (if you want to heat it up) or bowl (if you don’t care), combine the broth with the tomato and get to the simmering point (or don’t if you don’t care. This ain’t Nazi Germany, y’all, it’s shizz on a stove.) Add this mixture to the other veggies, and simmer.

4. After veggies are fairly cookified, add the greens. Cook down. This will obviously take longer depending on the age and toughness of the greens involved, but once everything looks bright, wet, and a bit smaller, you’re good.

5. Add beans and spices, then bring to a simmer again.

6. In a separate receptacle, combine the almond flour and parmesan with a couple teaspoons of olive oil.

7. Pour the delightful veggie mixture into an oven-safe casserole dish.

8. Top with almond flour-Parmesan mixture.

9. Bake at 350 for 30 minutes.

SUBSTITUTIONS:

For normal humans: use breadcrumbs instead of almond flour, and leave off the Parm if you like.

For serious low-carbers: Use soybeans or a meat instead of the other beans. Top solely with cheese if you don’t want to mess around with flour at all. You also can use any oil you prefer to olive oil.

For vegans: Leave the Parm off, and you’ll be just fine.

For Jedi: Use the Force to heat everything to the desired temperature.

As usual, my food pictures suck, so here is a shot of a handsome gentleman:

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If you don’t think Gul Dukat is weirdly attractive, you got problems, son.

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A rare morning to myself and no food in the damn house. Except…I had eggs. And various kinds of flour. Oh, look! A can of berries that inexplicably moved with us when we left the UK! Well, they are Waitrose brand…seems a shame to waste what was probably a $4 can of berries at the time…

ALMOND FLOUR PANCAKES

Makes four medium-sized pancakes

2 eggs

1 cup almond meal

1/4 cup milk (you can also use water, although I haven’t tried that)

1 tbsp Splenda or other sweetener

1/4 tsp salt

2 tbsp oil of your choice (I used and calculated the nutrition for this with coconut oil)

(optional) ~1 cup of mixed berries

1. Mix all ingredients. In a bowl. With a…spoon.

2. Plop batter down on hot, greased pan. Flip when the bottom get crispy/brown.

3. Serve immediately, topped with whatever you like. I used honey, and it was fantastic.

NUTRITIONAL INFORMATION: (per pancake, not including toppings)

Fat: 24.8g

Carbohydrates: 6.2g

Calories:283.0

Protein: 10.6g

These are surprisingly good, and very “normal”-tasting…but one caveat: I don’t like pancakes. No, really, I know. Regular pancakes, no matter how carefully crafted, always taste burnt to me, and they’re just so heavy. These are light, but filling- a really nice surprise. I will definitely be trying a savoury version of this in the future.

As usual, I neglected to take a picture before I scarfed them, sooo….here:

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FUS RO DA

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