The Pioneer Woman Tasty Kitchen
Avatar of Natalie | Perry's Plate

Singapore Noodles (Singapore Mei Fun)

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

As much as I love eating out, I can’t help but mentally calculate the meal I could have prepared at home for the cost of the meal in the restaurant. That meal in my head is usually much larger and consists of higher quality food. Often it ends up tasting better and costing less. Plus, it’s almost always healthier when made at home.

That being said, I don’t miss having someone else do the work and clean up the mess when it’s all over. I suppose that’s what we pay for when we eat out. Not having a toddler clinging to my legs is sometimes worth the extra cost.

Having small children definitely helps with the temptation to eat out frequently. So does finding popular restaurant or take out recipes to prepare at home. Enter: Singapore Noodles (Singapore Mei Fun) from Tasty Kitchen member Sarah

You’ll be glad you stayed home for this. I promise.

Let’s get started!

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

First you’ll need a bunch of stuff. Nothing too hard to find, though. You’ll need medium uncooked shrimp (peeled, tail-on), Napa cabbage, a red onion, soy sauce (or tamari), sesame seed oil, rice noodles (I used Maifun rice sticks), coconut oil (or any other heat-safe oil), curry powder, eggs, salt, carrots, and green onions. The recipe also calls for Chinese sausage. I don’t recall ever seeing Chinese sausage in a store in Northern Nevada and taking small children on a hunt around town is about as fun as taking them to a nice restaurant. So, I used smoked deli ham like Sarah suggested. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

If your shrimp is frozen (like mine was), put them in a sieve and run tepid water over them for a minute or so until they soften. I left mine sitting in the sink for several minutes while I gathered the rest of the ingredients. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Once the shrimp is fully thawed, pull the tails off. Then, run the tip of your knife along the inside curve of each shrimp to remove the intestinal tract. (Yep, that’s what that is. Gross, huh?) This really doesn’t take long. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Now we start prepping the vegetables. This recipe is rather heavy on the chopping, but the cooking time is super quick and easy. It all balances out!

Slice the Napa cabbage into skinny ribbons.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Shred the carrots and slice the green onions thinly.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Trim, peel, and slice the red onion. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Slice up that deli ham, too. 

Chopping is over! We survived!

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Now crack the eggs into a bowl and give them a good whisk. Pour them into a small nonstick skillet, and cook until eggs are done, flipping halfway through. You want to make an omelet-like form instead of a scramble, so don’t move them around while they cook. 

Transfer them to a cutting board and … oh. I guess we do have a little chopping left. But it’s super quick. Cut the eggs into ribbons.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Place the rice noodles in a bowl of hot water. Let them sit for 5 minutes or until they become pliable but still too crunchy to eat. If you leave them in too long, they’ll turn to mush when you cook them. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Alrighty. We’ve got our ingredients prepped and ready to go. You could actually do this the night before and keep them refrigerated until you need them. That would be handy on a busy night and you’d have dinner on the table in less than 15 minutes.

Your family will think you’re a rockstar. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Grab your wok. Or large saute pan with high sides. Or some kind of deep skillet to keep everything in.

Bring the coconut oil to medium-high heat, then add the shrimp.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Add the ham. Stir them around and keep things moving as you add the other ingredients.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Now throw in the cabbage, red onion, and shredded carrots. 

I have to tell you. Trying to photograph a stir-fry step-by-step is an adventure. Seriously. Tossing vegetables into a screaming hot skillet and keeping them from burning while trying to get decent sort-of-in-focus photos through all the steam is wild. I like to live on the edge. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Once you get it all mixed together, add the curry. And stir again. 

There’s a reason why this is a stir-fry. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Add the rice noodles, breaking them apart as you put them in. Using your tongs, try to combine the rice noodles with the rest of the contents of the pan. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

If you spill, I won’t judge.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

We’re almost to the finish line! Add the soy sauce and sesame oil.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Add the green onions, salt, pepper, and egg ribbons. Stir those in gently. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Dump it all onto a platter and serve it up!

I have to say, this exceeded my expectations. I ADORE this meal. It was fun to make, and I love the bright colors from the spices and vegetables. It’s also light, but filling. You could even replace some noodles with more vegetables to add more of those vitamin things. If you don’t like shrimp, thinly sliced chicken or beef would also be good.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Thank you, Sarah, for giving me another reason to make a meal at home! 

Be sure to visit Sarah’s TK recipe box and her blog, The Woks of Life (I love that name) for more Chinese recipes!
 
Notes:
1. This recipe called for dried chiles which I initially omitted because my kids freak out when food has the slightest amount of heat. However, I added them anyway at the last minute, and I’m glad I did! Three peppers gave it just the right amount of tingle.
2. I doubled this recipe to feed our family of five and ended up with a lot of food. Enough for 6 adult servings. 

 
 

Printable Recipe

Singapore Noodles (Singapore Mei Fun)

See the full recipe post on Sarah @ The Woks of Life’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 2

2

Description

You’ll find it on every takeout menu in America but it’s actually really easy to make at home! Try my dad’s authentic recipe.

Ingredients

  • 12 whole Shrimp (peeled, Deveined, And Butterflied)
  • 2 cups Soaked Rice Noodles
  • 2 whole Eggs (optional)
  • 3 cups Shredded Napa Cabbage
  • 1 whole Carrot
  • 1 whole Scallion
  • ½ whole Red Onion
  • 3 whole Dried Red Chiles (optional)
  • ⅓ cups Thinly Sliced Roast Pork, Ham, Or Chinese Sausage
  • 1 Tablespoon Oil
  • 1-½ Tablespoon Curry Powder
  • 2 teaspoons Salt
  • 1 Tablespoon Shaoxing Wine
  • ½ teaspoons Sesame Oil
  • ½ Tablespoons Soy Sauce
  • ¼ teaspoons White Pepper

Preparation Instructions

Rinse the shrimp and pat dry. Soak the rice noodles in cold water for 20 minutes. Drain the noodles just before you’re ready cook.

If you decide to use eggs in this, beat them in a bowl and make a thin omelet by cooking eggs in a hot oiled wok or nonstick skillet. Transfer to the cutting board and cut the omelet into thin strips about 2 to 3 inches long and set aside. Julienne the napa cabbage, carrot, and scallion. Thinly slice the red onion and set aside along with the dried chili peppers. Cut the Chinese sausage (or ham or pork) into thin pieces similar to the size of the carrots.

Heat the wok on the highest setting and add oil, sausage and shrimp and stir-fry for about 10 seconds. Add the dried chili peppers, carrot, napa cabbage and onion and stir-fry for about 30 seconds and then sprinkle the curry powder evenly over the mixture.

Add the rice noodles and while doing so, make sure you rip them into manageable 7- to 8-inch lengths for easy eating later. Add the salt and wine and mix well (about 1 to 2 minutes), making sure you firmly scrape the bottom of the wok with your spatula to prevent the noodles from sticking. A hot wok is a must to prevent sticking but ensuring that you scrape the bottom of the wok as you mix is an important technique.

The noodles should be taking on the rich color of the curry powder. Add the sesame oil, soy sauce, white pepper, scallions and the cooked egg if you decided to include it. Mix thoroughly again for another minute, plate and serve immediately!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Avatar of Natalie | Perry's Plate

Homemade Teriyaki Sauce

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

I don’t know about you, but I love making things from scratch—especially things that you’d normally buy at the grocery store. It tends to be a lot less expensive and more healthy when you do this. And it almost always tastes better. 

But it can also be a big pain in the rear. Once I ran out of homemade taco seasoning, curry powder, ranch dressing mix, chicken broth, marinara, and pancake mix. 

All in the same week.

After I spent a couple of days restocking, I decided I’d love to hire someone to keep my kitchen stocked with homemade staples. If I had to choose, I’d probably pick Tasty Kitchen member Laurie for the job. Cooking and baking from scratch is her gig! Plus, she’s super nice. (And she’d be fun to hang out with.)

Laurie’s recipe for Homemade Teriyaki Sauce caught my eye one day while browsing around Tasty Kitchen. I’m not a big fan of commercial teriyaki sauce because I find it way too sweet and full of other “stuff” I’d rather not eat, so making some from scratch really appealed to me.

I’m so glad I tried it! Laurie’s version is light and perfectly sweet. Luckily, it’s super easy. Here, I’ll show you.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

You’ll need pineapple juice, ground mustard, pepper, fresh garlic, fresh ginger, soy sauce, and a sweetener.

If you happen to have allergies or avoid certain types of foods, you can do some substitution here. Because we avoid soy products and refined sugar, I used coconut aminos (a milder alternative to soy sauce) and coconut sugar (a less processed sweetener that has a similar taste to brown sugar). 

Also, if you can’t have pineapple juice, then Laurie suggests white grape juice as a good alternative. 

Just be sure to use fresh ginger and garlic!

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

First, peel the garlic and ginger and mince it in your food processor. You can also use a knife if you like. Just make sure the pieces are really small.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Add the sugar. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Add the soy sauce. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

And the ground mustard. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

And the pepper. Then give the whole thing a thorough buzz.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Pour it into a quart-sized jar. I used a Mason jar because I’m in love with them.

Seriously. I have a drawer in my kitchen dedicated to mason jar lids and rings. You’d think that I also do my fair share of preserving, but I don’t. I’m just a weirdo.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Now pour in the pineapple sauce and give it a good shake.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Aaand … that’s it. Voilà! Teriyaki sauce. It’s ready to use!

I noticed that mine is considerably lighter in color than Laurie’s. I think it’s because coconut aminos is lighter in color than soy sauce.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

You can use this like you would regular teriyaki sauce.

One night I had some naked drumsticks staring at me and begging for a marinade. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

After a good salt and pepper shower, I poured about a cup of the teriyaki sauce on them and let them sit for a while. (It really wasn’t that long, and I’d definitely let them marinate for several hours next time.)

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

After baking for about 40 minutes, we ended up with this: juicy, tender, flavorful chicken and some CRAZY good pan sauce that my kids practically licked off their plates! 

(Did you know pineapple juice is a natural meat tenderizer? It has something to do with the enzymes in the fruit, but don’t ask me how. That’s as scientific as I get.)

I’ve also used it in a vegetable and pineapple stir-fry and on some foil-packet grilled salmon. I think it’s safe to say that this will be a regular pantry staple. Luckily it keeps for about a month in the fridge!

Thanks so much, Laurie! Be sure to check out Laurie’s TK recipe box as well as her own beautiful blog, Simply Scratch, for more from-scratch recipe inspiration.

 
 

Printable Recipe

Homemade Teriyaki Sauce

See the full recipe post on Laurie {Simply Scratch}’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

Who knew making your own teriyaki sauce was THIS easy?

Ingredients

  • 2 cloves Fresh Garlic, Smashed, Peeled And Roughly Chopped
  • 1 Tablespoon To 2 Tablespoons Fresh Ginger, Peeled And Roughly Chopped
  • ¼ cups Dark Brown Sugar
  • ½ cups Tamari Or Soy Sauce
  • ½ Tablespoons Dry Mustard
  • ¼ teaspoons White Pepper
  • 2 cups Pineapple Juice

Preparation Instructions

Place the chopped garlic and ginger in a blender or food processor and pulse to mince.

Add the brown sugar, tamari, dry mustard and white pepper into the food processor with the garlic and ginger and pulse until combined and the sugar is dissolved.

Pour the tamari/garlic/ginger mixture into a large jar and add in the juice. Shake and store in the fridge for a month (maybe longer)!

Note: Use tamari instead of soy sauce to keep this gluten free. Also white grape juice can be substituted for the pineapple juice if in a pinch!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Paleo Brownies

Posted by in Baking

Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Some days I really want a brownie. Okay, most days I really want a brownie, but making brownies all the time would be a dangerous thing for me. I have very little self-control when there are baked goods sitting on my counter, and I end up eating them for breakfast.

No bueno.

Enter: Paleo Brownies by TK member elanaspantry. Elana is known for her almond flour recipes and paleo-focused blog and cookbooks. I’ve been reading her blog for several years and have had a lot of luck with her recipes. I think she has magical powers.

These chocolatey bites were just the thing to curb my brownie cravings without completely falling off the healthy wagon. They’re naturally sweetened, grain-free, and dairy-free. Can’t get much better than that.

Plus, they have a rich, dark, chocolate flavor. I like my chocolate (and my brownies) dark.

Let’s get started!

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

You’ll need eggs, baking soda, vanilla stevia, coconut oil, blanched almond flour, dates, 100% cacao baking chocolate, and salt.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

First, put the almond flour, salt, and baking soda in the work bowl of a food processor. My food processor has a 9-cup bowl. You may be able to get away with a 7-cup bowl but I wouldn’t go smaller than that.

Did I mention all of this is done in a food processor? No other dishes or pots and pans needed! If you don’t have a food processor, go buy one.

Joking. (Kinda.)

You can make it without a food processor, but you’ll have to tweak the instructions a bit. I’ll help you out when we get to that point.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Chop the chocolate into smaller pieces and add them to the food processor.

If you don’t have a food processor, melt the chocolate over low heat and stir it into the almond flour mixture.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Pulse the mixture until it resembles wet sand and all of the large chocolate chunks have been broken down.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Now for the dates. If your dates aren’t pitted, you’ll need to remove the pits. It’s super easy. Just rip them in half and pull the pits out.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Add the date halves to the food processor.

If you (still) don’t have a food processor, jump in your car and grab one. I’ll wait.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Pulse the mixture until (again) it looks like wet sand and the dates are broken up well.

No processor, still? You’ll need to chop those babies up really small. As in, mince. Then stir them into the mixture.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Time for eggs! The recipe suggested three eggs, but my eggs were on the small side, so I used four. Blend the mixture again!

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Add the vanilla stevia.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

And coconut oil. I’ve made this with coconut oil in both liquid and solid form. It didn’t make a difference in the end.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

After the last blend, it should be thick and look something like this.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Transfer the mixture into a greased 8 or 9-inch square baking pan. I used coconut oil spray to grease my pan.

Bake as directed in the recipe until an inserted toothpick comes out clean.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Here they are after baking! I was ready to dive into these when I read, “Allow brownies to cool for 2 hours, then serve.”

DEVASTATION.

After making these a few times, I trust Elana. They taste much better after they’ve been sitting around a while. I thought the flavor was even better the next day. So wait, if you can. If you can’t, I won’t judge.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

They come out of the pan and slice so well, too!

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Thanks so much, Elana, for a healthier alternative to one of my favorite treats!

Go check out Elana’s TK Recipe Box as well as her blog, Elana’s Pantry for more paleo recipes and naturally-sweetened grain-free treats!

Notes:
These were slightly more cakey than I like my brownies to be, so I decided three eggs was better, even if said eggs were small. Also, if you reduce the baking time by a few minutes the texture is even more fudgy—which is my favorite.

 
 

Printable Recipe

Paleo Brownies

See the full recipe post on elanaspantry’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 16

16

Description

These dark chocolate brownies are lightly-sweetened with dates and packed with other Paleo perks such as coconut oil.

Ingredients

  • 1 cup Blanched Almond Flour
  • ¼ teaspoons Celtic Sea Salt
  • ¼ teaspoons Baking Soda
  • 4 ounces, weight Baking Chocolate, 100% Cacao
  • 7  Medjool Dates
  • 3  Eggs
  • ½ cups Coconut Oil
  • ½ teaspoons Vanilla Stevia

Preparation Instructions

Preheat oven to 350°.

In a food processor, pulse together almond flour, salt and baking soda. Add the squares of dark chocolate and pulse until you reach the texture of coarse sand. Add the dates and pulse until you reach the texture of coarse sand. Add eggs and pulse to combine. Add coconut oil and stevia and pulse until mixture is smooth.

Transfer mixture to a greased 8 x 8 inch baking dish. Mixture will be very thick so you’ll need to smooth it with a spatula.

Bake at 350°F for 18-22 minutes. Remove from oven and set dish on a rack. Allow brownies to cool for 2 hours, then serve.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Spiced Sweet Potato Muffins

Posted by in Baking

Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

We’re huge fans of sweet potatoes at our house. And muffins. And Indian food.

When I saw this muffin recipe and noticed it had garam masala in it, I made a weird face. That’s the honest truth.

If you’re not familiar with Indian spices, garam masala is a spice blend commonly used in curries and other Indian dishes. Not something you’d find in a muffin, that’s for sure.

It sounded odd to me, but I really, really wanted to try it. (Story of my cooking life, much to my kids’ dismay.)

I won over all three of my picky little girls with these muffins, though! Spiced Sweet Potato Muffins, submitted by Tasty Kitchen member Kristin, are an exotic spin on a simple sweet potato muffin. They’re not only gluten-free, but they’re grain-free as well and easily made dairy-free!

And they have chocolate chips. Maybe that’s why they liked them so much?

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

OK, let’s gather ingredients. You’ll need cold, mashed sweet potatoes, almond flour, real maple syrup, nut butter (I used almond), chocolate chips, cinnamon, cocoa powder, garam masala, baking powder, baking soda, salt, and vanilla extract.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Here’s my garam masala. You can find it in most grocery stores nowadays in the spice section. I ordered mine online a while back and have been refilling this bottle with a homemade blend.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

First crack the eggs into a large mixing bowl and loosen them up with a fork.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the sweet potatoes, nut butter, and maple syrup.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Mix it up until you get something that resembles pumpkin pie filling. Speaking of pumpkin, you could totally use canned pumpkin in place of sweet potatoes in this! Just add an extra splash or two of maple syrup.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the almond flour and the rest of the dry ingredients.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Mix it well, and then fold the chocolate chips into the batter. The nice thing about not using wheat flour is that you don’t have to worry as much about over-mixing and ending up with cone-head muffins!

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Scoop the batter into muffin molds. I used a silicone muffin pan, but you can use any type you like. I would recommend using paper liners if you don’t use a silicone pan so they come out easier. And in one piece.

Throw them in the oven …

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

… and out they come! I’ve consistently gotten 11 muffins out of this batch, and I’ve also double and tripled this recipe before with success. They also freeze and reheat nicely!

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

These tasty little grain-free morsels have become a staple in our muffin collection! I thought the spices blended beautifully with the sweet potatoes. And the chocolate chips were a nice touch. (They usually are.)

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Before you go, stop by Kristin’s TK Recipe Box as well as her blog, Tastefully Gluten Free, for more delicious recipes!

Notes:
1. I omitted the yogurt to make them dairy free. Because it was only one tablespoon, I didn’t think it would make a big difference if I left it out.
2. Garam masala is a potent blend, and after making this recipe several times, I decided to cut the amount down by two-thirds. Any more than a 1/2 teaspoon gave the muffins a strange, “am I eating curry or a muffin” flavor. Perhaps my spice blend is more potent because I make it myself? Try it and see what you think!

 
 

Printable Recipe

Spiced Sweet Potato Muffins

See the full recipe post on Kristin @ Tastefully GF’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

A healthy and gluten free baked good that’s perfect for fall.

Ingredients

  • 2 whole Eggs
  • 1 cup Sweet Potato Puree (fresh Is Best, Or Canned)
  • ¼ cups Creamy Peanut Butter
  • 1 Tablespoon Plain Greek Yogurt
  • 3 Tablespoons Pure Maple Syrup
  • 1 cup Almond Meal
  • 2 teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • 2 teaspoons Cinnamon
  • 1-½ teaspoon Garam Masala
  • 1 teaspoon Cocoa Powder
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • ½ cups Chocolate Chips Or Cacao Chips

Preparation Instructions

1. Preheat oven to 350°F.

2. In a large bowl, whisk the two eggs with a fork until they are a bit frothy.

3. Stir in sweet potato puree, peanut butter, yogurt and maple syrup.

4. Add all of the remaining ingredients except the chocolate/cacao chips. Once all the dry ingredients are combined stir in the chips.

5. Line a 12-count standard size muffin pan with muffin liners (I used silicone muffin liners, which I love), and fill each muffin tin. These muffins expand some, but not a lot, so you can fill them almost to the top.

6. Bake for 20-25 minutes, or until a toothpick comes out clean. I rotate the pan once, halfway through the cooking. Remove pan from oven and set on a rack.

7. Let muffins cool in the pan before serving.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Paleo-friendly Cauliflower Fried Rice

Posted by in Step-by-Step Recipes

If you’re familiar with the paleo lifestyle, you might know that this dish doesn’t actually have rice in it.  The first time I saw cauliflower used as rice, it blew my mind a little. Cauliflower is one of the darlings of the paleo world because it can be manipulated to replace grains in a lot […]

Avatar of Natalie | Perry's Plate

Fruit Christmas Tree

Posted by in Holidays, Step-by-Step Recipes

  If you’re looking for a healthy alternative to sugary gingerbread houses or just want something fun to do with your kids on a snowy afternoon, you have to try this. I had two five-year-olds and an 18-month-old entertained for at least an hour. They were also completely filled with fruit when it was over. […]

Avatar of Natalie | Perry's Plate

Bacon Stuffed Roasted Chicken with Cauliflower

Posted by in Step-by-Step Recipes

A roasted chicken with bacon stuffed under the skin cooking over pieces of cauliflower and fresh garlic. You'll never look at chicken the same way again. Or cauliflower. You'll never believe how simple this is, too!

Avatar of Natalie | Perry's Plate

Oat-Almond Pie Crust

Posted by in Baking, Step-by-Step Recipes

  If I asked you what you disliked about making pie crust, I bet I could guess the top two answers: cutting the butter into the flour and rolling out the dough. I’m right, huh? That’s how I feel, too, which is why I love this recipe so much. The cutting part is much easier […]