The other day, my son asked me, “Mom, what is the ONE food you miss eating the most?” Without hesitation, I replied, “Pasta!”

Pasta! I remember that trip to Italy, back in 1999, when I must have tried every single pasta dish in the city of Milan! And I felt sick every single time! I did not put 2 & 2 together until 10 years ago when I went low-carb. As it turns out, flour-based pasta is just not good for my digestion.

So I created a substitute. A pasta dish that is good for my belly, good for my tastebuds, and is just plain GOOD. Oh, and did I mention that it is also dairy-free?

Palmini Carbonara (Paleo)

Ingredients:

• 1 14-oz can Hearts of Palm (if you don’t want to “slice” your own pasta, buy a can of Palmini, which is considerably more expensive)
• 4 slices cooked Bacon or 10 pieces Turkey Pepperoni
• 4 Egg Yolks
• 1 whole Egg
• 2 tbsp Avocado Oil
• 2 tbsp Bacon Fat (optional, reserved from cooking Bacon, for flavor only)
• 2 clove Garlic, crushed
• Salt, Pepper, and Smoked Paprika to taste 

Instructions

1. Cut Bacon or Pepperoni into 1/3 inch-size pieces
2. In a blender, blend Egg, Egg yolks, Garlic, Salt, Pepper, and Bacon Fat (if using) until nice and creamy
3. In a large skillet heat the Avocado Oil over medium heat
4. Add Palmini Pasta and stir-fry for 2 minutes
5. Turn the heat off, add the egg mix, drizzling and stirring quickly, so it doesn’t scramble. Add Bacon (or Pepperoni) bits and give it a final stir
6. Serve right away

Wine Pairing

I really enjoyed a glass of crisp dry Cava Brut Nature Reserva from Dry Farmed Wines. Low in carbs (less than 1 gram of carbs per bottle), I enjoyed a glass of bubbly with zero guilt bubbling up for me

It’s Cracker Time!

No wheat, no eggs, no sugar. Seeds, nuts and crunch!

A friend of mine introduced me to these. She is an amazing baker. She can make a dessert from any limited set of ingredients. And it will taste good! The other night, she baked a Berry Tart using almond flour, oil, eggs, coconut milk, stevia, and berries. Nothing else! To die for!

That same night, she served us a bowl of crackers. She whipped them up together with her younger son who confessed they were too salty for his taste. They were not. They were a good balance of salt, crunch, and flavor. I loved them. I got the recipe from her the following day. I made them many times since then. Thank you, Svetlana :)

This recipe is modified. It is a little lower in carbs and a little thinner and crunchier than Svetlana’s. It works for me as I eat these crackers for dessert but if you plan to use them in dips or with cheese, look out for modifications.

Seedy Keto Cucee Crackers

Don’t have pumpkin seeds? You can use sunflower seeds or sliced almonds.

Ingredients

• 1⁄3 cup Almond Flour
• 1⁄3 cup Pumpkin Seeds
• 1⁄3 cup Hemp Seeds
• 1⁄3 cup Flax Seeds (not flax meal)
• 1⁄3 cup Chia Seeds
• 1 tsp Sea Salt
• ¼ cup Avocado Oil
• 1 cup Boiling Water

Directions

1. Preheat the oven to 300°F. Line an 11×17 baking sheet with parchment paper and set aside. Reserve an additional piece of paper of the same dimensions
2. Add the dry ingredients into a bowl and pour oil and boiling water over them
3. Mix until a gel-like consistency
4. Place “the dough” on a baking sheet. Cover with the extra piece parchment paper and use a rolling pin to flatten the dough evenly. To make a thin cracker, spread the dough almost to the edges of the baking sheet. To make a thicker cracker, spread it to about 75% of the sheet
5. Remove the top sheet of parchment paper and bake for about 45 minutes, until the edges are golden brown
6. Turn off the oven and check the crackers. If you rolled them out thin, they should be done! Take them out and leave them out to cool. If you went for the thicker version, check for dryness. If they are not super crisp yet, leave them in the turned-off oven to dry for about 20 mins, checking occasionally
7. Once dried and cool, break into irregular shards. Store in an airtight container

Drink Pairing

I have been looking for a bottle of Georgian Wine to purchase in the States that is “natural” and low in Residual Sugar. Let me introduce you to Doqi Saperavi. It is $18 and you can pick it up yourself if you live in the Bay Area or get it shipped to anywhere within the US

  

Did you miss me?

I’ve been really busy lately, so busy that I have not had any time to blog. But I do try to at least share photos of my daily food adventures on Instagram, so if you miss me between my posts, just head there.

Today I bring you a new recipe. This recipe will change your life. Period. It will make you question everything, but more importantly, it will send you into the kitchen to boil whole lotta eggs.

Eggs. I never liked them as a kid. I preferred a buttered toast with thinly sliced dry beef salami for breakfast, a Soviet go-to meal. Eggs tasted bland to me. Until about 8 years when I had to ditch my bad carb habits and learn to love animal protein. Including eggs.

But love is a strong word. I experimented with lots of different ways to give eggs “a better taste.” And there were successes. Do you remember that scrumptious Grilled Cheese Egg that some of your kids still ask you to make? Or the Eggplant Sandwich Tacos with that soft-boiled gooiness all over them? I can go on. BUT, what I really want to do is talk about the new egg recipe I just developed for you! And me!

Georgian Egg Salad!

I’ve never been to Georgia (as in Europe, not the USA.) But I plan on going there soon since I am a fan of the food AND the natural wine. Until then, I will be dreaming of Georgia in the mornings, when I indulge in this simple egg salad.

The original recipe has dairy. And walnuts. Both not allowed in my household. So I experimented a bit and came up with something just as good. No, better! Now, go boil those eggs!

Azelila (Georgian Egg Salad)

Ingredients

• 4 hard-boiled eggs, peeled and cooled
• 4 tsp Avocado Oil Mayo
• 2 tsp Sriracha
• 1/3 cup toasted Sliced Almonds
• 1 tbsp Onion, finely chopped
• 1/2 tsp Pink Salt
• 1/2 tsp Ground Black Pepper

Directions

1. Grade or mash the eggs. To grade, use the big holes on a standard grater
2. Fold mayo and sriracha into the egg
3. Crush the almonds. The easiest way is to place the nuts in a heavy-duty freezer bag and smash the bag with a rolling pin. Alternatively, grind them in a food processor for a second or two
4. Add the almonds, onions, salt, and pepper to the egg mixture
5. Mix well until the mixture is homogeneous
6. Serve warm or chilled, in lettuce leaves or as is

 

Drink Pairing

 

I really do enjoy a nice hot cup of Earl Grey after the first meal of the day. Harney & Sons Earl Grey Supreme is now my favorite!

Once there was a girl. And she loved eating liver. And every time she would ask for one, her mom would cook it. She’d make liver pate toasts, mashed potatoes with fried liver, liver-stuffed piroshki. And the little girl was happy.

The girl got older. She started cooking liver herself. And one day, she made it for her mom. It was Cauliflower Liver Hash. And her mom liked it. And the girl was happy.

 

Cauliflower Liver Hash

Ingredients

Fried Liver

• 1lb beef, chicken or lamb liver
• 1 tsp sea salt
• ¼  tsp ground black pepper
• 1 tsp dry oregano
• 1 tsp dry thyme leaves
• 2 tbsp avocado oil

Roasted Cauliflower

• ½ head of cauliflower (about 1 pound), cut into bite-size florets
• 4 tbsp avocado oil
• ½  tsp sea salt
• 1 tsp dry thyme leaves

Caramelized Onion

• 1 onion, finely chopped
• 2 tbsp avocado oil

Directions

1. Cauliflower: Preheat the oven to 450 degrees F. Toss the cauliflower with the oil, salt, and thyme on a baking sheet. Roast until golden and tender, about 20 minutes. Transfer to a food processor. Pulse the cauliflower until small pieces are formed. Transfer to a bowl
2. Liver: Heat a large skillet over medium-high heat. Add the oil. Add the liver, working in batches if necessary, and fry until browned on both sides. Season with spices, salt, and pepper. Saute for another minute or two. Remove liver from skillet with a slotted spoon. Transfer to a food processor. Pulse until small pieces are formed. Set aside on a plate or bowl
3. Onion: Add the oil in the same skillet. Add the onions and sauté until translucent and fragrant
4. Hash: Mix the roasted cauliflower, fried liver, and caramelized onions together. Serve warm or cold

Wine Pairing

Wine and Champagne are allowed on a low carb diet. When picking the sparkling wine, make sure you go for Brut Nature (the lowest in sugar.) I like Biutiful Brut Nature

 

The period from Rosh Hashanah to Yom Kippur is known as the Ten Days of Repentance and I am already in reflections on the year past, planning for the one ahead. What a year it has been! One filled with many unescapable introspections and personal growth opportunities.

5779 marks a fresh start. I get to hit the reset button and “do this life” all over again as if almost from scratch. Consciously. Deliberately. The mistakes and the triumphs from the past guiding me in the direction of the future.

During this special time, I am also planning the changes in the kitchen. Fewer pork products is one of them. Another is lighting Shabbat candles on most Fridays. And the last – a repeat of at least one favorite Cucee recipe, on weekly basis.

Tonight, on Night Three, I am serving one of my all-time favorites – Hunter-style Skillet Chicken – and sharing a recipe with you.

Hunter-style Skillet chicken

Save the leftover sauce for poaching eggs Shakshuka-style in the morning.

• 5 chicken drumsticks or thighs
• 1 tsp sea salt for the sauce. More to season the chicken
• 1 tsp ground black pepper
• 4 tbsp avocado oil
• 1 onion, finely chopped
• 1 bell pepper, diced
• 1 tsp red pepper flakes
• 1 1/2  tsp garlic powder
• 1 1/2  tsp basil
• 1 can fire roasted diced tomatoes
• 3/4 cup green or kalamata olives, pitted
• 1 small bottle of white wine
• 1 small bunch swiss chard, trimmed and chopped

Preparation

1. Season the chicken legs to taste with sea salt and freshly ground black pepper
2. Add oil to a skillet over medium-high heat, brown the chicken legs 3 to 4 minutes per side. Set the chicken aside
3. Lower the heat, and add more oil to the skillet. Add the onion, bell pepper, and red pepper flakes; cook until soft for 5-7 minutes
4. Add the garlic powder and basil and cook, stirring, for 1 more minute
5. Add 1 can of tomatoes, olives, wine, and salt. Bring to a simmer and cook for 10-15  minutes
6. Add the chard; continue cooking until wine almost evaporated
7. Add salted chicken to the pan and cook at a bare simmer, uncovered until it is cooked through, 15 to 20 minutes
8. Serve in a bowl with an extra sauce or over Kelp Noodles

Wine Pairing

The days have been really warm this fall and I cannot recommend anything heavier than a light bubbly beverage. Korbel is currently my favorite “table Brut,” especially because you can find it at any local store.

My son’s buddy, a sweet big-eyed 13-year-old boy, is a frequent visitor at our house. He is there so often that sometimes I feel like I am a mom of three.

This kid loves my cooking! So much, that sometimes he calls me back for a recipe for last night’s dinner. THIS is his most favorite dish!

Salmon with Fire-Roasted Tomato Coconut Sauce

This sauce is a base for just about any kind of protein you crave, whether it is chicken, fish, even tofu.

Ingredients

• 3 tbsp Avocado Oil
• 1 Yellow Onion
• 1 tbsp Ginger, minced
• 2 Red Bell Peppers
• 1 tsp Red Pepper Flakes
• 1 (28-oz) can Muir Glen Organic Crushed Fire Roasted Tomatoes
• 1 cup Broth or Water
• 1 tsp Garlic Powder
• 2 tsp Sea Salt or to taste (I use salt pretty generously)
• 1 tsp Black Pepper
• 1 (13.5-oz) can Whole Fat Coconut Milk
• 1 to 1 ¼ lb  skinless Salmon fillets, cut into 10-inch cubes

Directions

1. In a medium pot, heat the oil over medium-high heat. Add onion, ginger, bell peppers and red pepper flakes and cook, stirring, until the onion is translucent, about 15 minutes
2. Add fire roasted tomatoes, the broth (or water) and garlic powder. Season with salt and freshly ground black pepper. Bring to a boil. Reduce the heat and simmer for 20 minutes. Process in a food processor if you like a smoother consistency (I do)
3. Add coconut milk. Simmer for another 5 minutes to allow the flavors to blend
4. Add salmon and toss lightly to coat with the sauce. Simmer for 5-7 minutes, or until it is cooked through
5. Serve over Kelp Noodles, Cauliflower rice or Zoodles

Wine Pairing

This Natural Biodynamic wine truly compliments this rich dish. The firm tannins in Meinklang Burgenland refresh the palate after each bite. You can get a bottle of Meinklang Burgenland, as well as other outstanding Natural Wines, atDry Farm Wines

My parents brought me to the States when I was 13. We came here for a better life and the opportunities we wouldn’t have had if we stayed in Moldova. The three of us were poor but happy; after all, we were the fortunate ones with a shot of a better life, here in the United States of America.

The week after our arrival, my family celebrated our coming to America at a local Chinese Restaurant. It was our first Chinese food, and it was special. Celebrations over Sweet & Sour Chicken and Moo Goo Gai Pan continued regularly until I moved out.

Sad to say, but I have not had Chinese food in years. First, my son was born with all sorts of allergies; Asian restaurants were banned for us. Too much risk. Then he outgrew his allergies, but I developed a couple of severe intolerances. It has been rough!

No more. I am celebrating with you today, over my version of Moo Goo Gai Pan, excited to finally be able to eat Chinese food at home, with my family. I developed this recipe out of longing, for the past and the future. Now “My Future” often asks me to make Moo Goo Gai Pan. To enjoy and to celebrate!

Chinese Take-Out: Moo Goo Gai Pan over Ginger Cauliflower Rice

The original Moo Goo Gai Pan is prepared with sliced mushrooms. But since mushrooms aren’t great for my health, I have removed them and simplified the recipe without sacrificing any of the flavors.

Moo Goo Gai Pan

Ingredients  

• 2 Skinless Chicken Breasts, chopped into thin bite-sized pieces
• 2 tsp coconut flour
• ¼ cup chicken stock
• 1 tbsp liquid aminos
• 1 tbsp apple cider vinegar
• ½  tsp kaffir lime leave flakes
• ½  tsp sea salt
• 2 tsp Ground Black Pepper
• 1-inch fresh ginger, minced
• ¼ medium-sized onion, chopped
• 3 cloves garlic, minced
• 2 tbsp Avocado Oil

Directions

1. To marinate the chicken, add chicken, coconut flour, chicken stock, liquid aminos, vinegar, kaffir lime leave flakes, salt and pepper in a bowl, mix well and let sit for 10 Minutes or longer
2. In a wok, heat the avocado oil over medium-high heat. Add the onion and stir-fry for 2 minutes. Add the garlic and ginger and stir-fry for 1 more minute
3. Add the chicken and cook for 5 Minutes or until cooked through
4. Serve over cauliflower rice (see recipe below)

Ginger Cauliflower Rice

Ingredients

• ½ medium-sized Onion, diced
• 1-inch fresh Ginger, minced
• 1 Red or Yellow bell pepper
• 3 tbsp Avocado Oil
• ½ tsp Chili Flakes
• 4 cloves Garlic, minced
• 2.5 cups Riced Cauliflower
• ½ tsp Sea Salt or to taste
• 1 tsp Ground Black Pepper

Directions

1. In a wok, heat the Avocado Oil over medium-high heat. Add the chili flakes, ginger, bell pepper,  onions and garlic and cook for 3-4 minutes. Add the cauliflower rice and cook for 2-3 minutes or longer, depending on how much you want it browned
2. Season with salt and pepper

Wine Pairing

When dinner is on the table, pour yourself a flute of Silvano Follador Prosecco. The crispness and bubbles of Brut Nature complements the umami of Moo Goo Gai Pan in a surprisingly delightful way

I just recently figured out why I love Latin food so much! It is because I come from a Latin country! Well, Moldova was actually one of those unfortunate European republics that got conquered against their will by the Russian Empire and then de-latinized, but this is a culinary and not a political blog, so let’s not get into the politics right now.

Anyways, if you don’t believe how much I love Latin food, just scan the recipe section of my blog! Vegetable Tortilla Soup, Mexican Bean Torta, Jalapeño-Corn Chowder, Creamy Poblano Chile Soup With Corn and Chanterelle Mushrooms, Quinoa, Avocado, and Sweet Potato Timbale With Roasted Tomatillo Dressing, and, of course, Salsa. Have I proven my point yet?

And given my healthy obsession with Latin cuisine, I really thought that I’ve tried my hand at pretty much every latin recipes known to men (or women.) Well, I realized I was wrong after stumbling upon this Hearts of Palm soup recipe in Mexican Today.

Having made this soup a few times now, let me tell you – it is a keeper! Not only is it kinda cool sounding (I mean, how often do you hear of Hearts of Palm soups), but it is also super tasty AND low-carb. Are you already on your way out to a grocery store with an ingredients list?

Hearts of Palm Soup with Pepper Croutons

Loosely based on a recipe from the Mexican Today: New & Rediscovered Recipes for Contemporary Kitchens

Ingredients

• ¼ cup + 2 tbsp avocado oil
• Sea salt
• Pinch of freshly ground black pepper
• 2 red bell peppers, cut into ½-inch dice (about 2 cups)
• 2 small or 1 large onion, chopped
• 2 garlic cloves
• 2 (14-ounce) cans hearts of palm, drained, rinsed, and sliced
• 5 cups chicken broth or chicken bone broth
• 2 tbsp chopped chives (optional)
• Cooking spray

Directions

 

Bell Pepper Croutons

1. Preheat the oven to 425 degrees. Coat a large baking sheet with cooking spray
2. Place peppers in a large bowl. Add 2 tablespoons oil, salt, and pepper; toss to coat
3. Spread peppers in a single layer on prepared baking sheet. Roast for 10 minutes and then stir. Roast for another 10 minutes and check for doneness. If peppers are very brown in spots and fragrant, remove from oven. If not, stir and roast for 5 to 10 minutes more and then check again

Soup

1. In a large heavy pot, heat the remaining ¼ cup oil over medium-low heat. Stir in the onion and garlic and cook, stirring occasionally, until completely softened, 12 to 14 minutes
2. Raise the heat to medium, add the hearts of palm, and cook, stirring, for a couple of minutes, until heated through. Add the broth and ½ teaspoon salt, raise the heat to medium-high and bring to a simmer. Simmer for 5 minutes
3. Pour the soup into a blender and puree until completely smooth
4. Pour the soup back into the pot, stir, taste, and adjust the seasonings
5. Ladle the soup into individual bowls, spoon about ¼ cup roasted peppers into the middle of each bowl, and sprinkle the chives

Drink Pairing

What am I pairing my food with nowadays? Bubbly! It does not upset my stomach the way wine does, and it fits well into my low-carb gut-healing diet.

If you are new to sparkling beverages, know that some are very low in sugar while others are not! The cleanest of all is Brut Nature with less than 2 grams of sugar per 750 ml bottle. Extra Brut is at 0-6 grams. And Brut is at less than 9 grams. You can also go the Extra Dry rout with about 11 grams of residual sugar.

Finding Brut Nature can be a bit tricky (I buy mine at B&L Wines.) But this N.V. Besserat de Bellefon Cuvee des Moines Extra Brut Champagne, that you can get on Amazon, is of great quality and under 3 grams of sugar per bottle.

What does one do when it is below zero and they are under the weather? They shoot the next Cucee recipe of course!

As my asthma and her hangover both turned into a nasty cold, we needed something to distract us from our cough. I grabbed ground lamb; she went for the mini-tripod. I lined up my spices; she duct-taped the flashlight to the ladder. 2 hours later, we had a recipe created, dinner on the table and a time-lapse that you are watching right now!

 

Cuceebabs

Ingredients

• 2 lb ground lamb
• 1 tsp cream of tartar
• 1/2 ts[ baking soda
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp paprika
• 1 tsp turmeric
• 1/2 tsp chili powder
• 2 tsp garlic powder (or 2 cloves, minced)
• 2+ tsp salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp warm water
• 7-8 6-inch kebab skewers

Directions

Shaping

1. Soak 10 wooden skewers in water for at least an hour
2. Line 2 large chopping boards with plastic wrap
3. In a large bowl, gently mix lamb and next 11 ingredients
4. Divide lamb mixture in half. Move half to the chopping board and press it down evenly with your hands into a flat rectangle about ⅓ – ½ inch thick. Repeat the process with the second half of the lamb

Assembling

1. Take the pre-soaked skewers and layer them over one of the lamb rectangles, spacing them evenly, about ⅔ – 1 inch apart. Make sure you leave about half the skewer peaking out
2. Cover them with another lamb rectangle. Gently press to seal the two rectangles together.
3. Cover with plastic wrap and move to fridge for 30 minutes or more

Grilling

1. Lightly oil the grates of a gas grill and preheat it to medium high for about 20 minutes
2. Remove the lamb from the fridge. With a large kitchen knife or a pizza cutter, cut evenly between the sticks. You will end up with about 7-8 cuceebabs
3. Place the cuceebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes
4. Serve immediately while they are still warm

Wine pairing

 

I can finally drink wine again!!! But not just any wine – only clean sugar-free dry farmed wine that I have discovered at Dry Farm Wines

Let’s talk Salsas. Some salsas are red. Some salsas are green. Some are black. All salsas are great!

I came back from Punta De Mita, Mexico totally excited about my new addiction. The following day, I took all my cookbooks out, pulled out my laptop and started research. That day was a busy one for me – I was making dinner for 17 people in celebration of my 12-year-old’s birthday. Yet I was way too excited not to also try my hand at salsa making.

Here are the two that I made that day. These are the two I’ve been making regularly now. They are spicy, flavorful and, have I already said, spicy? Make at your own risk (or reduce the amount of chiles by half.)

Smoky Roasted Tomatillo Salsa

Loosely based and highly altered recipe from Authentic Mexican by Rick Bayless

Ingredients

• 3 medium fresh tomatillos, husked and washed (about 4 ½ ounces total)
• 2 large cloves garlic, un-plealed
• 2 chipotles peppers in adobo
• ½ small white onion
• 1 tsp salt

Directions

1. Roast the tomatillos and the garlic on a rimmed baking sheet about 4 inches below a very hot broiler until soft and blackened in spots, about 5 minutes per side. Cool, then scrape into a food processor.
2. Drain the chiles. Place the chiles, tomatillos, un-peeled garlic, salt and 3/4 cup water in a food processor. Blend until nearly smooth.
3. Chop the onion and add to the blended salsa. Stir in enough additional water to give the salsa an easily spoonable consistency.
4. Season with more salt if needed. If a smokier flavor is desired, stir in a teaspoon or two of the sauce from the chiles chipotles.

Avocado Salsa Verde

Ingredients

• 6 ounces fresh tomatillos, husked and washed (about 9 ounces total)
• 2 Serrano chiles
• 1 large ripe avocado, pitted, flesh scooped from skin and roughly chopped
• 1/4 cup packed cilantro leaves
• 1/2 lime, juiced
• 1 tsp salt

Directions

1. In a food processor, combine the tomatillos, garlic, chile, cilantro, lime juice, salt and ½ cup water. Process to a coarse puree.
2. Add the avocado and pulse until nearly smooth.
3. Season with more salt if needed.

Drink Pairing

I have one word – Clase Azul Tequila!