MonkeyFood Ylimuulin apinanruokakeittiö ruokkii päätä ja häntää

15.11.2010

Eräänlainen lasagne

Filed under: Arkiruoka,Gluteeniton,Maidoton,meat,paleo,Soosit,Uunista — Meri @ 20.27

Välillä on vaikea itsekään tajuta, kuinka päräyttävän hyvää ruokaa osaa tehdä. Silloin ei voi kuin toistella syömisen lomassa maagisen määrän kertoja, kuinka ruoka voi olla niin hyvää. Näin kävi paitsi paneeroidun possun ja lanttulaatikon kanssa, myös eilen, kun kippasin kasaan ihan ex tempore lasagnetyyppisen ratkaisun. Huhhuh! Ei se Lihansyöjän arvosteluasteikolla pitsaa voittanut, mutta melkein. Ja hei, tää ei oo mikään munakoisoviritys sitte.

Paleo Lasagna avec la patate douce!

Paleo Lasagna

  • keskikokoinen luomubataatti
  • 500 g jauhelihaa
  • tomaattimurskaa
  • ketsuppia
  • suolaa, voita

Kuori bataatti ja leikkaa veitsellä ohuiksi kiekoiksi, n. 1-2mm paksuisia. Jätä odottelemaan. Ruskista jauheliha ja lisää joukkoon hyvä loraus tomaattimurskaa. Itse käytin yrteillä maustettua. Mausta suolalla ja jos haluat, jollain hottiksella. Jätä venttailemaan ja valmista valkokastike (Kamala nimi, yök. Looran kanssa samaa sarjaa.).

Lumikki (eli valkokastike *puist*)

  • 3 rkl voita
  • 2 rkl kookosjauhoa
  • 4 dl kookosmaitoa tai -kermaa
  • suolaa

Sulata voi kattilassa ja lisää siihen jauhot, pyörittele hetki. Lisää kookosmaito tai -kerma ja keittele reilut viitisen minuuttia. Mausta suolalla.

Kokoa lasagna:

vuoraa lasagnevuoan pohja bataattiviipaleilla ja levitä päälle lihatomaattikastiketta. Kaada päälle kolmannes lumikista. Toista kolmesti ja ripottele vielä viimeisen valkokastikekerroksen päälle ensin kookosjauhoa ja sitten ravintohiivaa. Paista n. 225 asteessa n. tunti. A-vi*un-vot! Ja tämä VAIN paranee uudelleen lämmitettynä.

14.11.2010

Kwakamoulia tomaattipurkissa (ja überhyvä rapucocktail)

Filed under: Alakarppi,Gluteeniton,Maidoton,paleo,Soosit — Meri @ 18.44

Kwakamouli eli hienommin quacamole eli avokadotahna (Huomaa kolmen elin ketju! Peltsi osais arvostaa tätä.) on varmaan kaikille tuttu. Tällä pelillä kwakasta saa salonkikelpoista eikä tomaatteja tarvitse pilkkoa joukkoon. Kiitos Kulinaarimurun, olen myös täysin ihastunut vihreään Tabascoon ja maustan sillä nykyään myös kwakan. Tässä ohje, jos tahna on jollekin vielä vieras. Ja tämähän ON niin kertakaikkisen helppo valmistaa itse ja tuhannesti parempaa kuin purkista, että suositan jättämään kaikenlaiset valmis-kwakat täysin omaan arvoonsa.

Kwaka-kwaka-kwakamoulii!

Kwakamouli

  • 2 kypsää avokadoa
  • 1 luomusitruunan mehu
  • laatusuolaa
  • 1-2 tomaattia
  • vihreää Tabascoa

Halkaise avot ja poista kivet. Lusikoi hedelmäliha kuppiin ja purista päälle sitruunamehu. Jos teet perinteistä kwakaa, halkaise tomaatit neljään osaan ja poista niistä siemenet. Kuutioi jäljelle jääneet tomaatinosat ja sekoita kwakaan. Mausta suolalla ja halutessasi vihreällä Tabascolla.

Jos aiot tarjota kwakan tomaattipurkista, leikkaa tomaateista vain hattu pois ja lusikoi sisus tyhjäksi. Sisuksen voi sekoittaa kwakaan tai syödä erikseen, mielestäni tomaatin täytteenä kwaka ei lisätomaattia itseensä kaipaa.

Se mahtava ohje, jonka avulla löysin vihreän Tabascon oli Kulinaarimurun käsialaa ja vei kielen ja sydämen kerrassaan. Kuvaa ei valitettavasti ole, mutta vieraanamme olleet Johanna ja Ville sekä Lihansyöjä voivat TODISTAA, että kyseessä oli herkkujen herkku!

Kulinaarimurun vihreä rapu-cocktail

  • 2 kypsää avokadoa
  • purkillinen jokiravunpyrstöjä (tai katkarapuja)
  • majoneesia
  • vihreää Tabascoa
  • puna- tai shalottisipulia
  • suolaa

Muusaa avokaadonliha ja sekoita joukkoon tilkka sitruunamehua. Hakeloi sipuli ja sekoita se joukkoon, lisää myös ravut, majoneesi ja mausta suolalla ja Tabascolla. Säätele maut kohdilleen ja yritä olla hotkaisematta kaikkia ennen kuin vieraat saapuvat.

13.11.2010

Suomenkielistä lanttulaatikkoa

Filed under: Alakarppi,Gluteeniton,Lihaa,Maidoton,meat,paleo,Side order — Meri @ 9.05

Nyt sitä saa, nyt sitä saa! En ole koskaan aiemmin valmistanut perisuomalaista ja perin jouluista lanttulaatikkoa. Johtunee siitä, etten ole koskaan ollut jouluruokien ystävä. Viime vuosina, lihansyönnin myötä ja muutenkin, olen alkanut osoittaa merkkejä jouluruoille lämpeämisestä. Ensin aloin nähdä hieman laajemmin ja jouluruokiimme liittyivät graavisiika ja -lohi, sitten miellyin kinkkuun ja lopulta rosolliin. Ja laatikot taas ovat paleoitsijalle erittäin hyvä vaihtoehto, semminkin, kun siirapit ja riisit voi jättää pois. Eläköön joulu!

Lanttulaatikko joutui tiukan raadin eteen heti valmistuttuaan: Lihansyöjä suhtautui epäillen yritykseen, luultavasti suojellakseen itseään pettymykseltä. Vaan lanttulaatikosta tuli IHANAA! Kookosmaito ei maistu lopputuloksessa ja siirapin poisjättö vain tekee laatikosta hieman vähemmän makeaa, mikä sai minustakin lanttiksen ystävän. Silti lantun luontainen makeus tiivistyy keitettäessä ja uunissa sopivaksi, ja maku on pehmeä ja juureva, täydellinen lihan kaveri.

Luola-apinan lanttuloora (loora on aika kamala sana O_O)

  • n. 1 kg lanttua
  • 1,5 dl kookosmaitoa
  • 2 munaa
  • 3 rkl voita
  • suolaa
  • valkopippuria
  • (+ekstravoita päälle)

Kuori ja pilko lantut ja keitä ne kypsiksi. Kaada vesi pois ja survo ne muusiksi. Lisää sekaan muut ainekset ja aja seos sauvasekoittimella tasaiseksi. Mausta suolalla ja kevyesti valkopippurilla. Rasvaa uunivuoka ja kaasa seos siihen. Vuole päälle jääkaappikylmästä voista muutamia voilastuja ja paista n. 175 asteessa 69-90 minuuttia.

Seuralaiseksi lanttulooralle kelpaa vaikka paneroitu possu! Aivan piruksen hyvin kelpaakin. Eilinen ateria sai minut taas ylistämään ääneen, lukuisia kertoja, omia kokkaustaitoja. Täydellinen ateria! Makeahkoa lanttista ja suolaista, rapeaa porsasta. Elämä on ihanaa.

Paneroitu possunfilee

  • porsaan ulkofilepihvejä
  • muna
  • kookosjauhoa
  • suolaa
  • voita paistamiseen

Suolaa pihvit. Riko kananmuna lautasella ja kaada toiselle lautaselle kookosjauhoa. Kierittele pihvit kananmunassa ja sitten kookosjauhossa. Paista voissa kullanruskeiksi ja rapeiksi. Vesi tulee kielelle jo kirjoittaessa. Kyllä porsas on hieno eläin.

12.11.2010

A Hundred Year Old Carrot Pudding

Filed under: Alakarppi,Arkiruoka,Gluteeniton,Maidoton,paleo,Side order,Vege — Meri @ 7.09

Tasty pudding for a side dish.

There were some interesting traditional recipes in the national newspaper the other week. One of them was called the carrot pudding. For me a pudding is not something appealing but apparently the word may be used very liberally. This is more like a carrot casserole to me, resembles quite a lot the traditional Finnish Christmas course porkkanalaatikko. Thanks to the grating of the semi-cooked carrots the consistency is surprisingly grainy and almost brings a porridge in mind. Not in a bad way, unless you’re my mom who loathes porridge.

I liked this a lot and it was also good cold. It may be seasoned in different ways. I would’ve used nutmeg like in the original recipe but I was out of that so I replaced it with something bit more exotic. Cardamom, tarragon or curry powder might also work.

Carrots the old way

Beta Carotene Pudding

  • 500 g organic carrots
  • 3 organic eggs
  • 2 Tbsp coconut flour
  • 2 Tbsp butter
  • 3 dl coconut milk
  • 1,5 tsp salt
  • nutmeg/jeera/curry powder/tarragon/cardamom – choose one

Boil or steam the carrots so that they soften a bit but indeed won’t get all mushy! Grate the carrots and mix them with coconut milk, coconut flour, eggs, melted butter and spices. Pour into a silicon mould (or a normal one buttered and floured) and bake in 175 (or more!) for until the pudding settles. Maybe 40 minutes?

For added taste sprinkle first coconut flour on the top of the pudding and then nutritional yeast. After oven this has formed the cheesy topping. In the original recipe from 1910 they also suggest to “form wavelike figures on the top” but I just skipped that. Lazy me.

7.11.2010

A Tribute to Smashing Pumpkins

Filed under: Alakarppi,Cake&Cookies,Gluteeniton,Maidoton,paleo,Piiraat,Vege — Meri @ 10.31

Smashing good.

Smashing Pumpkins is an inseparable part of me and my growing up. Listening to their music throws me back in time to all those passionate feelings I went trough as a teenager under 20. Oh, those nerve racking times when the world was just filled with emotion! Aaaaah. Smashing Pumpkins was the purrfect companion on the road to adulthood. Energy, sorrow, rage, longing, despair and love in an artsy enough yet approachable package. Something to adore.

And let’s not forget, I was born in 1979.

This, Kukka and pumpkin season inspired me to try something not very Finnish: a pumpkin pie which I believe is very common and loved in the States. And yes, I can see why after tasting it. An autumny (this adjective always makes me think of Tumnus) and christmassy combination of spices and tastes is a genuine comfort food. My version is naturally as paleo as can be. The only exception would be the stevia.

Have some pie, agent Cooper.

Pumpkin Pie for the Paleo

Filling

  • 3 dl pureéd pumpkin (I roasted the pumpkin cubes in the oven and then pureéd it)
  • 2 egg yolks
  • cinnamon
  • cloves
  • ginger
  • (…or just use the gingerbread spice)
  • vanilla stevia

Mix everything and adjust the taste. Prepare the “crust”.

Crust (you may do which ever version you like, I made this)

  • butter
  • coconut flakes/desiccated coconut
  • some pecans

Melt the butter and ground the pecans and the coconut flakes but be careful not to turn them into flour! They should be a bit coarse. Mix with butter and spread in a pie tin. Set in the fridge for awhile to settle. When the crust is settled, spread the filling on it and bake in 175 degrees for about 45 to 60 minutes, until it’s settled.

NOTE that this recipe makes a very small pie and hence it’s very thin, be careful not to burn it, cover with foil if needed. You may want to prepare a bigger batch for the normal pie tin, I just didn’t have any more pumpkin.

As an added treat, prepare meringue on top!

Meringue

  • 2 (or more) egg whites
  • stevia or sugar to sweeten it

Beat the egg whites until they form soft peaks. Spread on the baked pumpkin pie and bake in 150 degrees until the meringue turn a bit golden, maybe 8 to 12 minutes.

Pumpkin pie’s worth trying, whether you prepare the old-fashioned or the paleo way. Believe in me as I believe in you.

6.11.2010

Gin&Tonic freshens up

Filed under: Gluteeniton,paleo — Meri @ 15.34

Gin and tonic goes green!

I’m perfectly aware of the fact that not a single person visits Monkeyfood in search for a drink recipe. Still, you’re gonna get some. To boost your paleolithic Christmas time and loosen your tongue I have a few ideas which aren’t THAT bad compared to beer, cider or even bubbly, which leaves not only my head but also my tummy bubbly. Sad but true.

The first one’s robbed from Robb’s Paleo Solution and called NorCal Margarita. The second one appearing in the photos is something The Meat Eater drank last weekend in Jyväskylä, in a place called Shaker. Can’t but recommend. Gives a whole new aspect for the traditional gin and tonic. Really worth trying. The taste of the cucumber is surprisingly strong.

These two are also easy to order in a bar, nothing too complicated like a gluten free pizza or stuff. If you want max impact, drink it in an empty stomach. If you want the least impact, be sure to eat well before starting the partay.

NorCal Margarita

  • shot of (golden) tequila
  • a juice of lime
  • soda

Mix and get hammered.

Taste of health.

Gin&Tonic avec Cucumber

  • a shot of quality gin (I like Bombay Sapphire – mainly for the bottle)
  • a thick slice of cucumber
  • tonic

Mix gin and tonic and garnish with the cucumber. When you start to sip, be sure to stick the cucumber slice into the glass. (Paleo tight) bottoms up!

4.11.2010

Comfort Food for November

Filed under: Alakarppi,Gluteeniton,Maidoton,paleo,Side order — Meri @ 18.50

Phew, just checked and there’s almost 600 posts in Monkeyfood and over 4000 comments! Not bad for a kinky kitchen monkey ey. Keep on commenting and discussing, let’s keep paleo alive. And thank you for your attention so far, there wouldn’t be Monkeyfood without you :’) Getting all sentimental here, X-mas is obviously coming.

In the cosy deep darkness of November there are some especially comforting foods. One of them is parsnip, which turns into a beautiful buttery mashed parsnip! Credits go to Kulinaarimuru, the culinary treasure of the Finnish food blog world. This has been tested by our non-paleo friends as well, at least they claimed they liked it. I did.

Parsnip

Mashed Parsnip

  • a huge parsnip (or a smaller one, depends on how many eaters)
  • enough butter (50 g for a big batch, aka 300 g)
  • (a little water if needed)
  • salt

Peel and chop the parsnip. Boil/steam until soft and tender. Pour away the water but leave some in a different bowl, you might need it. Mush the parsnip with a potato masher (not in a blender) and add the butter, let melt. Check the taste and add salt accordingly. If the consistency is too thick, add a little water. Serve with fish fillets or meat and wolf down!

3.11.2010

A Hint of Russia

Filed under: Alakarppi,Gluteeniton,Maidoton,paleo,Soppa — Meri @ 20.24

Cucumbers have never been this delish!

I got this recipe from a college of mine, an occupational therapist that is, and she’s found it from a Finnish women’s magazine from the early 90’s when this recipe has been chosen as the best soup. And it is a winner! You’d never guess that something called “a cucumber soup” would taste so sophisticated and simply delicious. Even my soup hating Meat Eater liked this one.  And it just gets better when you re-heat it. It also has a Russian like feeling to it, probably due to the pickled cucumbers.

The original recipe calls for some sour cream (smetana) on top but I just replaced it with mayonese. Actually aioli, to be exact, since I added some garlic in it. You may use which ever product suits you best. Also, I subbed the basil with oregano and it was fine.

Getting intimate with the cucumber soup con aioli 😛

Anya’s Cucumber Soup

  • 3 Tbsp butter
  • 1 onion
  • 3-4 garlic cloves
  • 1 small cucumber
  • 2 pickled or salted cucumbers (etikkakurkkua tai suolakurkkua)
  • 5-6 white pepper or powdered white pepper
  • 1 Tbsp dried basil (or oregano)
  • 8 dl meat stock (make some yourself!)
  • mayo, adding some garlic in it if you like (or sour cream)
  • (fresh basil or oregano)

Cut the cucumbers and the onion into thin slices, chop the garlic. Melt the butter in a casserole and let the onions, cucumbers and spices cook for 10 minutes. Add the meat stock and let it slowly boil for 10 minutes more. You may then either add the sour cream/mayo in the soup or first take some soup on a plate and then add a splash or sour cream/mayo on top. Garnish with fresh herbs if you have some!

If you want to prepare the meat stock yourself, it’s very, very easy and quite cheap.

Meat Stock

  • a junk of oxtail
  • water
  • salt

Let the oxtail slowly boil for some hours under a lid. Add salt. There you have it! Superior to any stock cubes.

Paleo Cotta

Filed under: Alakarppi,Eksotiikkaa,Gluteeniton,Maidoton,paleo — Meri @ 19.28

"Paleo Cotta for the win!"

Oh mama this is good! Made it already couple of times and it’s been a success, easy as Helsinki as well. Considering you have to use something to sweeten it a bit, peferrably stevia, it’s not super paleo but hey, it’s close enough. A little stevia now and then won’t kill you like grains or sugar. Provocative enuf?

Anyway, this is a perfect paleo dessert to charm non-paleo eaters. It’s just like the original panna cotta but made with coconut cream. You may use cardamom, more vanilla, a little chili?, cocoa powder, almond extract or whatever to vary this one, but with cinnamon it’s divine and fool-proof. Try it! If you like, you can prepare some berry sauce to go with it or chop some fruit, bananas might be da thing.

Coconut Panna Cotta

  • 4 dl coconut cream (Kara works well)
  • 2 dl coconut milk
  • 3 leaves of gelatin
  • a cinnamon stalk or some powdered cinnamon
  • (a vanilla bean/pod)
  • vanilla stevia (or honey or whatever to sweeten it)

Set the gelatin leaves on a plate covered in cold water to soften them. Pour the coconut cream and the coconut milk in a casserole and let it simmer for a while with the cinnamon stalk and vanilla pod in it if you’re using them. It should be slowly boiling for some minutes, maybe 5 to 10. Remove the stalk and the pod. Take the gelatin leaves and squeeze out the excess water. Add the leaves into the hot mixture but turn the heat OFF first! It’s not meant to boil the gelatin. Whisk the mixture so that the gelatin will dissolve.

Let cool a little and add vanilla stevia and powdered cinnamon according to your taste. Set in portion sized cups or in one larger dish and let it settle in the fridge. It’ll take a few hours, at least two. You may also prepare these the night before, they’re perfect after one day! Serve with raspberries, chocolate chips, pineapple or FROM YOUR BELLYBUTTON! Work it, babe!

Bits and pieces

Filed under: Arkiruoka,paleo — Meri @ 19.10

Just something from down the road… Maybe to inspire you, perhaps to make you hungry FOR MORE!

Omppu

Appel!

Some domestic apples dried in a food drier: first sliced, then spiced up with cinnamon and then dried. Brings X-mas instantly. Apple slices may also be dried in room temperature or in an very low temperature oven, the hatch ajar.

Napoo

I just adore organic, lightly salted tahini with raw carrots and cabbage. Makes a beautiful and quick snack!

Roots.

…and just to remind you of the deliciousness of some oven roasted root vegetables (aka starchy tubers – prefer less starchy). Peel and cut the tubers, chop into small cubes or “fries” and mix a generous amount of olive oil, paprika spice and some salt in them. Bake on an oven tray for about 30-70 minutes in 200 degrees depending how black you like them. As we all remember from the grill season, the charred carcinogens taste SO good even tho they’re really not that recommendable.

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