MonkeyFood Ylimuulin apinanruokakeittiö ruokkii päätä ja häntää

18.5.2010

Dinner with Juhana

Filed under: Alakarppi,Arkiruoka,Gluteeniton,laktoositon,Maidoton,paleo,Vegan,Vege — Meri @ 5.56

I had a dinner with Juhana the other week, Juhana being the blogger behind an interesting (and may I say sophisticated) nutrition/health blog Aamiainen ruohikolla. Among other things, mostly nutritional, we discussed some new meal inventions. We are both devoted fans of coconut milk and Juhana told about his reoccurring desire to mix coconut milk, champignons and fresh coriander. Sounds lovely! And is.

juhana

Juhana works his Magic

  • fresh champignons
  • (veggies such as eggplant, cauliflower, cabbage and/or bellpepper)
  • coconut milk
  • fresh coriander (aka cilantro)
  • turmeric, curry and possibly some sliced fresh ginger
  • salt

Heat a little coconut oil in a pan and chop mushrooms and veggies, let fry or almost roast for a good while. Add a generous amount of coconut milk and continue cooking until the liquid’s gone down a bit. Season with salt and chop a whole bunch of fresh coriander, mix. After adding coriander take off the heat and prepare to eat.

Goes well as it is but is also excellent with some “paleo rice” (not cauliflower this time) by which I mean just some chopped salad or thinly sliced cabbage. The taste combo works big time!

16.5.2010

Get them Paleo Patties

Filed under: Alakarppi,Arkiruoka,Gluteeniton,laktoositon,lammas,Lihaa,Maidoton,meat,paleo — Meri @ 19.50

Yeps, I know every one knows how to make burgers, but still: these were best I’ve ever made so am gonna share it with you. Just one word of advice. Alter all you want to, but DO NOT SKIP FRYING THE BURGERS ON A PAN IN BUTTER! It’s thee key to success.

The measurements are approximations since I just did it by heart as I always do… Forgive me. They just turned out so good I’m gonna try repeat it for you.

patties

[Golden burgers in the golden rays of the evening sunlight. Summer is crazy, a-la-la-la-laa!]

Golden Burgers

  •  600 gr minced lamb meat
  • 1 organic egg
  • 1 onion
  • fist size piece of a turnip or a small turnip (käytin kaskinauriin)
  • 1,5 Tblsp coconut flour
  • 1 Tbsp nutritional yeast
  • approx. 1 dl coconut milk
  • salt
  • pepper
  • BUTTER for frying

Grate onion and turnip, mix into a dough with other ingredients, season with salt and pepper. Form into patties and bake in a generous amount of butter until almost done. Leaves them juice and tasty and the texture is perfect!

I’m overwhelmed by my own skills 😀 Can you imagine: just seven years ago I hated cooking and didn’t know anything. Now I’ve got me precious patties.

4.5.2010

Paleo Casserole (makaroonilaatikko)

Filed under: Alakarppi,Arkiruoka,Gluteeniton,Lihaa,Maidoton,meat,paleo,Sieniä,Uunista — Meri @ 18.02

In Finland we’ve got this hugely popular and loved dish called makaroonilaatikko. It’s something every kid eats and all adults take a ton when it’s served in the lunch restaurants. In English it would be something like macaroni (pasta) and minced meat casserole so yeah, it’s not quite paleo. Since there’s no brilliant equivalent for macaroni in paleo diet (such as cauliflower rice which isn’t that ricy either imo) I had to come up with a little different solution. The result is somewhat of an application of the paleo loaf and tastes… Yes, GOOD! May be altered with different meats, why not make it veggie sometime as well?

paleopie

Monkey Pie goes Paleo

  • couple of onions
  • 400 g canned meat (sikanauta! may also use minced meat)
  • mushrooms
  • approx. 3 dl coconut milk
  • 3 organic eggs
  • salt, pepper
  • coconut flour and nutritional yeast for crust

Cut onions into stripes and cook in butter on a pan. Add minced meat/canned meat and mushroom and cook until done (the meat cooked and the mushrooms lost a bit of their moisture). Pour into an oven casserole. Mix coconut milk with eggs in a separate bowl. Season with salt and pepper, pour into casserole. If you want a crisp, salty crust on the top such as is in the original makaroonilaatikko, put some two teaspoons or so coconut flour and nutritional yeast on the top. Bake about 40 minutes in 220 degrees. Enjoy food and childhood memories!

21.3.2010

Loaf Reminder

Filed under: Alakarppi,Arkiruoka,Gluteeniton,laktoositon,lammas,Lihaa,Maidoton,meat,paleo — Meri @ 16.21

louf

Just to keep you ON YOUR TOES!! No, but seriously, to remind you of this brilliant possibility to have some alteration in the menu: minced meat bends so easily into a loaf, non of the fuss that’s included in meatballs or burgers but the juicy tastiness! Variable, easy, perfect to keep in the fridge and to bite when ever you feel like it. Could “bake” some boiled eggs into it or whatever you wish. Mine consisted this time of:

  • minced lamb meat
  • organic egg
  • onion
  • garlic
  • fresh basil
  • puréed tomato (I found one from Rainbow which DOESN’T INCLUDE SUGAR! …or any other sh*t)
  • salt, pepper, oregano

Chop onion, basil and garlic, mix ingredients, season and taste. For into a loaf on an oven tray, bake for about an hour, 175-200 degrees.

19.3.2010

Greetings from the Pizza Bar!

Filed under: Alakarppi,Arkiruoka,Elävä ravinto,paleo,raw food,Sallad,Side order,Vegan,Vege — Meri @ 7.29

At least in Finland, at least when I was still eating pizza in some distant past (like 10 years ago), it is common that pizzerias have this tasty and crunchy salad as an appetizer. It’s really a classic in my opinion, I always looked forward to that when having a pizza. It doesn’t smell as good but sure tastes great! Also easy to prepare home to create some authentic pizza feeling to your paleo goods…

cabbage

Pizzeria’s Paleo Salad

  • cabbage
  • olive oil
  • raw apple vinegar
  • salt
  • dried oregano, basil or other herbs

Grate the cabbage. You may grate some red cabbage, carrot or other veggies to go as well, but basic cabbage works the best. Pour in some olive oil, like for a quarter of a cabbage maybe 1,5 tablespoon. Add a little less vinegar, maybe 1 Tbsp. Season with salt and some dried herbs, mix. Eat or better yet, let sit in the fridge overnight. Delish! Perfect with meats.

13.3.2010

Meri had a lil lamb

Filed under: Alakarppi,Arkiruoka,Lihaa,Maidoton,meat,paleo,Uunista — Meri @ 8.25

…on her plate!

This is the most simple recipe and thee most delicious! Gotta post it again in English so to enable all the English readers to prepare it as well.

peltikaali

Thee Bää-äääst Cabbage Dish

  • 500+ g minced meat (lamb/mutton or else)
  • small cabbage
  • salt

Cook the minced meat on a pan until browned. Take out an oven tray. Chop the cabbage into relatively think slices and spread onto the tray. Cover with cooked minced meat and place a tin foil over the whole thing, doesn’t have to be tight. Bake in an oven for at least an hour, in 200 degrees, then remove the tin foil and bake half an hour more. Season with salt and soy sauce if you tolerate that, ketchup goes also well with this (but has sugar :-/). Brilliantly delish and tender, makes an excellent meal and is easy to take the leftovers to work the next day.

2.3.2010

Artsy stew (or hash?)

Filed under: Alakarppi,Arkiruoka,Kalkkuna,paleo — Meri @ 20.37

Well no, Artsy Stew ain’t some kitsch artist but rather a bit kitsch dish. I don’t even have a photo of it because a) I was too hungry and it was so good and b) because it ain’t that photogenic. Anyway, am gonna share with you, love your artsy stews, create your own!

hash

[A day later: had to make it immediately again since it was sooo good!]

Artsy stew

  • veggies (broccoli, cauliflower, turnip)
  • spring onion
  • salt, pepper, organic shoy soy sauce
  • deli (smoked) turkey or meat
  • coconut milk

Peel and roughly chop the veggies and spring onion and boil in a little water until tender but still al dente, not totally mushed. Pour away excess water and mush the veggies with a fork. Not into a puré but into something stewie. Season with salt, pepper and if you like, soy sauce. Chop some thinly sliced smoked turkey or ham and mix, transfer the stew onto your plate. Finish with a generous splash of coconut milk and enjoy immediately! Delish.

22.1.2010

Some Fine Loaf

Filed under: Alakarppi,Arkiruoka,Lihaa,Maidoton,meat,paleo — Meri @ 17.55

This meatloaf is sooo fine you would wanna marry it! And it’s pure paleo. Makes an excellent dinner, breakfast, snack or a protein source for a lunch box. Works hot, works mild, works cold. Tho I prefer it warmed. Even looks like bread so no more explaining the weird non-grainy diet! SPECIAL PRICE ONLY FOR YOU! Tonight only. (Just kidding. This is for life.)

paleoloaf3

Paleo Loaf

  • 500 g (organic) ground meat
  • 1 organic egg
  • 1 dl coconut milk
  • 2 carrots
  • a fair bunch of fresh mint leaves (or any other herb, dude)
  • fresh garlic (1-2 cloves)
  • salt, pepper

Grate carrots, chop mint leaves, mix all ingredients and season with salt and pepper. Form into a loaf and place in a glass oven dish. Bake in 175-200 degrees for about an hour. Let it cool a little, cut proper slices. Awwh!

paleoloaf2

And AGAIN the possibilities are endless in varying the taste! Try paprika, fresh coriander leaves, curry, tomato paste, turmeric, ginger, cinnamon, jeera, basil, oregano, chili… Or whatever you like. Or dislike and want to learn to eat.

paleoloaf

[Ths bread is baked with meat flour.]

And so it wouldn’t be all eating meat on the paleo, may I remind you what OTHER options you’ve got to get your daily protein. The paleo diet isn’t just getting to eat what you want, it’s also respecting all living creatures. (I wouldn’t go as far as to say “things” since I really don’t feel bad cutting some plants to eat them :-P)

  • organic eggs
  • fish (a good sei recipe coming up soon)
  • other seafood
  • birds (mostly game or at least organic! The way the broilers are brought up is HORRIBLE if they’re not organic.)
  • nuts, seeds
  • …and game meat

17.1.2010

Salad with a Chance of Meatballs

Filed under: Alakarppi,Arkiruoka,Gluteeniton,lammas,Lihaa,meat,paleo,Sallad — Meri @ 17.54

I bought some quality lamb meat (grounded) yesterday and made meatballs out of it just now to have a decent meal after my FIRST SKIING IN 11 YEARS!! Woohoo! Big hand for Da Mule! Awesome. Cheers, Fedo for taking me. (Despite the fun the trip had a slight aftertaste thanks to a HKL bus driver having not the best of days… Well, first time Ive heard a city employee call someone an asshole [kusipää in plain Finnish], mark on the wall.)

Anyway, I would’ve just normally cook the meat on a pan but I wanted to make it easy to freeze in a meal size portions so burgers or meatballs it was gonna be. And I just felt a bit more… meatballsy than burgerish. 😛 Got a chance to try something new as well since I wanted to use my arame seaweed. Worked okay in the balls, didn’t bring any significant difference in the taste. Maybe could be enhanced by seasoning the balls with some wasabi, soy sauce and ginger. Next time then!

paleoballs

Meatballs with Seaweed

  • half a kilo grounded lamb meat
  • a generous handful of dried arame
  • an organic egg
  • paprika, oregano, salt, pepper

Soak the seaweed in cold water for fifteen minutes, then prepare the dough. Form balls the size that suits you best (I tend to aim for Nigella-like small ones but always lack the patience) and bake in the oven until done. Approx. 220 degrees, 25 minutes. Add to the salad and freeze some to grab later!

Salad (everything preferrably organic)

  • broccoli
  • bell pepper
  • eggplant
  • fresh coriander
  • courgette
  • tomato
  • left over veggies from yesterday’s thai dish
  • turmeric, a bit of balsamic vinegar (on of my few vices left that aren’t really paleo), goji berries, salt, pepper

Prepare! I quite often cook come chopped eggplant and bell pepper (or carrots/other root veggies) in the microwave for a couple of minutes to get something that is warm and a bit cooked, then I add a huge load of fresh vegetables. But it’s up to you how you want to have them. Steamed, boiled, fried, grated… Or just plain raw which works for me too. I just like the different texture in the weeny bit cooked ones mixing with all the raw.

Well, this is just another example how to put a salad together, you can do it anyway you like. As long as you JUST DO IT!  Again. Faster. Crossfithelsinki.com –>

14.12.2009

Postia Viipurista

Filed under: Alakarppi,Arkiruoka,paleo — Meri @ 17.46

Viipurilaisen tukkukauppiaan tyttärentyttärentyttärenä perustelen karjalaisilla sukujuurillani tarvetta silloin tällöin leipoa huolimatta kaikesta raakaravinnosta ja ties mistä tietoisuudesta. Sillä vaikka leipomukset eivät vatsaani juuri houkutakaan, itse leipomistoiminta on vaan niin mukavaa ja rentouttavaa. Tai itse asiassa perustelen vaivaushimoa milloin milläkin. Tarvitseeko sitä edes perustella? Saa kai sitä kotonaan kohottaa, pyöritellä, pulikoida tai nyppiä ihan MITÄ HALUAA.

Pitkästä aikaa siis pääsin jauholaarin ääreen ja tulos on postaamisen arvoinen. Eräänlainen viipurtyyppinen pitsa, jäi heti kotikokin ohjelmistoon yleisön (Lihansyöjä) pyynnöstä. Kokeilkaa, jos elävään einekseen tottunut vatsanne vielä kestää.  Liha luonnollisesti luomuna tai lähitilalta, onnellisen possun tai lehmukan kylestä. Pliis.

lihapiiras

Valmista ensin täyte.

Täyte

  • pari sipulia
  • ainakin kolme valkosipulinkynttä
  • sieniä
  • 400 g luomujauhelihaa
  • suolaa, pippuria, sinappia, sinapinsiemeniä

Pilko sipulit ja kuullota pienessä öljyssä, pieni valkosippe ja joukkoon. Sitten paloitellut sienet, vähän nesteitä pois kuumennellen ja lopuksi liha. Kypsäksi asti, mausta suolalla ja Pepalla (terveisiä Pastanjauhantaan! Toivottavasti ei pylly pala.), sinapinsiemenissä ja sinapilla. Käytin Dijonia, muuta ei ollut. Bueno. Jätä jäähtymään.

Valmista pohja kuten karjalanpiirakoiden kuoritaikina, mutta puolikkaana tms. Ja heti uuni kuumenemaan, ainakin 225 saa olla.

Pohja

  • n. 1 dl ruisjauhoa
  • n. 0,5 dl vehnäjauhoa
  • 0,5-0,75 dl vettä
  • suolaa

Sekoita taikinaksi, lisää neste vähitellen ettei mene överiksi. Kaulitse maailman ensteks ohuimmaksi pellille leivinpaperille. Sitten vielä ohuemmaksi. Ja vielä, niin kauan kuin materiaali kestää kasassa, ja hermot. Levitä hyvin maisteltu täyte piiraan keskelle ja levittele reunavaralla. Käännä reunat päälle ja paista uunissa, kunnes kuori rapeutuu.

SITTEN: sulata voita, ainakin 25 grammaa ja mielellään enemmän ja voitele sillä uunista ulostulleen piirakalan reunat. Loppuvoit voit kaadella täytteen joukkoon, ei se paha ole. Kaveriksi halusi mukaan Heinzin luomuketsuppia, hapankaalta, salaattia, ehkä jotain etikkaista? Äsh juu wish, mut tosi hyvää. Kato vaikka:

lihapiiras2

On täällä muutakin syöty eli pääasiassa kalaa. Ostin Töölön kalasta viikonloppuna kokonaisen punakampelan, joka ajatuksena varmaan oli ihan hyvä. Valmistin uunissa valkoviini-sipulikastikkeen seassa, meni vähän mössöksi, mutta ihan okei. Lihansyöjän makuun liian vahvanmakuinen mötkäle. Jatkamma harjoituksia. Kaverina tietty saldee.

punakampela

…ja kampelan kanssa samalla aterialla syötiin vielä jonkinlainen alkupala, mutta pääruoan jälkeen. Kyseessä olivat paleopinaattiletut, jotka improvisoin Lihansyöjän toivottua jotain vihreää, lättyin seurana blinein tyyliin lohenmätiä, hapankermaa ja sienisalaattia. Harasoo!

paleopinaattilettu

Paleopinaattiletut

  • reilu 200 g tuoretta pinaattia
  • 2 luomumunaa
  • n. 1 dl pellavansiemen- ja/tai mantelijauhoa
  • suolaa, mausteita

Höyrytä pinaatit pehmeiksi, hakkeloi silpuksi. Vatkaa pari munaa, rakenne rikki, sekoita pinaatti, “jauhot” ja mausta. Sit vaan reilussa voissa isolle pannulla kukkurallisia ruokalusikallisia paistumaan, ja kääntö, se dässit. Ei nää ihan peripinaattiletuilta maistu, mut iha jees. Kärtsätty ei vaan oikein mulle maistu, ehkä pitäs tehdä uunissa.

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