Tag Archives: 21dsd

Curry-Rubbed Top Round Roast

We’ve had an eventful start to the new year—a few days after returning to work, our son Otto woke up with pink eye. To add to that, he had a persistent cold (that he happily shared with mom and dad) which developed into a mild ear infection. His temperament has been cheery, but he hates his antibiotic with a passion. If that didn’t seem to be enough, just a few days ago, Otto started to crawl. As amazing and exciting of a milestone as this is for him, we were not (and are still not) ready to be landlords of a mobile baby.

Despite these life events, we’ve been busier in the kitchen than ever. Part of this past weekend was conducting recipe testing for our friend Russ, in anticipation of his new cookbook (read more about that here), and we found ourselves left with a nice cut of top round roast. You know the story: our choices were either a 1.5 lb roast or a 5 lb roast when we only needed 3 lbs. What do we do with leftover meat? Make new recipes.

With that, we decided to dry-rub the roast in curry. If you’ve been with us for some time, you know we’re fans of curry (here are a few select examples). Fun fact: the concept of curry is a completely British/American invention, as there isn’t one “curry powder” in traditional cuisine. Indian and African dishes that require a blend of spices (what we call a curry), vary in ingredients and ratios, and were often ground for the meal being prepared. This is partly why store-bought curry powders often taste similar, but not exactly the same—there’s no master formula. We used the West African Curry blend from the Teeny Tiny Spice Company of Vermont for this recipe, but I think any curry powder will work.

Continue reading

Cuban-Style Chicken and Rice

We recently found Via Emilia Organic Riced Cauliflower at our local Costco and I am in love with it! Not only does it save me a ton of time, it also saves me a ton of mess and waste. I’m also smitten with a Cuban spice blend that we found at our local grocery store. I’ve been sprinkling it on eggs for breakfast at least a few times a week. One day for lunch, I blended these two new favorites (see our Instagram post) and the recipe started to take form.

Whether you’re looking for a Whole30 or 21DSD compliant meal or just a super tasty dinner without a lot of fuss, this is it! Plus, it can be thrown together in less than 30 minutes, so it’s perfect for a quick weeknight meal. You can spice it up with your favorite hot sauce or salsa (Brent’s go-to condiments) or eat it as is.

Continue reading

Ham and Egg Bake

“Egg bake” (as my family calls it) is a traditional Christmas morning breakfast in my family. My parents layered buttered white bread, sliced cheese, and diced ham in a large baking dish. Then, they poured whisked eggs over the layers, refrigerated the whole thing for a few hours, and finally popped it in the oven just before we went to midnight mass. I can remember coming home from church, exhausted but exhilarated that it was Christmas Day, and the savory smell of the egg bake engulfed me. We’d have breakfast and be allowed to open one of our presents before going to bed.

With Christmas just around the corner, I’ve been craving egg bake. But given our preference to avoid gluten and Otto’s and my need for me to avoid dairy, I knew the dish I grew up with wouldn’t be feasible. I considered replacing the buttered white bread with ghee and gluten-free bread. I also considered replacing the sliced cheese with something as well. Ultimately, however, I decided it might be better to simplify the recipe rather than complicate it. Somehow, this incredibly easy egg bake came out so similar in taste to “egg bake” from my childhood, I almost couldn’t believe it. For so few ingredients, it packs a lot of flavor!

Continue reading

Roasted Ranch Cauliflower

We have been on a cauliflower “kick” lately. Truth be told, I didn’t actually realize it until I sat down to write this post, but this is the third cauliflower-featuring recipe in a row. Whoops! I hope you’re finding it as versatile and delicious as we are. I promise the next recipe will be completely different.

This recipe takes a childhood favorite of mine—ranch dressing (I wouldn’t eat vegetables without either ranch dressing or melted cheese!)—and dresses it up a bit, while removing the dairy. The flavors are subtle, but work perfectly with the sweet roast-y goodness of the cauliflower. Serve it as a side with any chicken, pork, beef or even game meat, and enjoy!

Continue reading

Simple Cauliflower Curry Soup

Cauliflower is an extremely versatile vegetable, which is one of the reasons I love it so much. We’ve roasted it, steamed it, and pan sautéed it. We’ve served as a substitute for rice, orzo, and potatoes in recipes like Lobster Cauliflower Risotto and Sour Cream and Chive Cauliflower Mash.

Lately, we’ve been experimenting with using cauliflower as a thickening/cream-like agent. (If you missed last week’s Bacon and Cauliflower Creamed Spinach, go check it out.) We get really excited when we’re able to “sneak more vegetables in” like this. Plus, the spicy curry flavors of this particular soup are perfect for warming up on these ever colder late-fall days. Better yet, there’s nearly no work involved in making this recipe! We hope you enjoy this recipe as much as we did!

Continue reading

1 2 25
%d bloggers like this: