Quarto Cooks | 13 April 2020What our author’s are cooking during #stayathome Share article facebook twitter google pinterest From Clean Paleo Family Cookbook: 100 Delicious Squeaky Clean Paleo and Keto Recipes to Please Everyone at the Table Cold Greek Zoodle Salad – Clean Paleo Family Style Zoodles have never been more delicious than in this Greek-inspired salad that’s filled with the flavors of the Mediterranean: artichoke hearts, olives, pepperoncini, red onions, and a tangy Greek vinaigrette. Serve it as a side dish to your main protein, such as chicken, or chop your protein and mix it right into the salad. SQUEAKY CLEAN PALEO / KETO PALEO / TRADITIONAL PALEO Makes: 4 servings / Prep Time: 15 minutes / Total Time: 20 minutes 3 large zucchini 1/2 jar (12 ounces [336 g]) artichoke hearts, drained and quartered 1/2 large red onion, sliced3/4 cup (115 g) halved cherry tomatoes 1/3 cup (35 g) pitted kalamata olives 1/3 cup (35 g) pepperoncini1/2 cup (120 ml) Greek Dressing (below) 1. Cut the zucchini into noodle-shaped strands, also called “zoodles,” using a spiralizing tool. 2. Place the spiralized zucchini into a large bowl and top with the artichoke hearts, onion, tomatoes, olives, and pepperoncini. 3. Whisk together the dressing. Pour over the zoodle mixture and toss to coat. 4. Serve immediately, or refrigerate in an air-tight container for up to 1 week. RECIPE NOTES You can find zucchini noodles in many grocery stores, but they’re a bit pricey. If you go that route to save time, buy 4 to 4 1/2 cups (480 to 540 g). Greek Dressing Who doesn’t enjoy a traditional Greek salad, especially that tangy dressing? This Paleo version hits all the notes and is ridiculously easy to make. SQUEAKY CLEAN PALEO / KETO PALEO / TRADITIONAL PALEO Makes: 3/4 cup (180 ml) / Prep Time: 2 minutes / Total Time: 5 minutes 1/2 cup (120 ml) light olive oil 1/4 cup (60 ml) red wine vinegar 2 tablespoons (30 ml) lemon juice 2 cloves garlic, minced 11/4 teaspoons Dijon mustard 1 teaspoon dried oregano 1/2 teaspoon dried basil Sea salt to taste 1/2 teaspoon cracked black pepper, plus more to taste 1. Add the olive oil, vinegar, lemon juice, garlic, mustard, oregano, basil, salt, and pepper to a blender or food processor. 2. Blend on medium to high speed until creamy, 15 to 30 seconds. Taste and add more pepper, if desired. 3. Transfer to a jar, cap it, and refrigerate for up to 1 week. From Texas Q: 100 Recipes for the Very Best Barbecue from the Lone Star State, All Smoke-Cooked to Perfection Classic Central Texas Brisket As venerable as brisket is in Texas barbecue, it’s a relatively recent phenomenon. Up until the 1970s, whole carcasses were commonly shipped, necessitating the use of, well, the whole critter. From the 1970s forward, butchers and supermarkets could order specific pieces of meat, and brisket began its ascendancy. However you choose to barbecue a full brisket (called “packer trim” or “packer cut”), it takes some attention, skill, and preferably a “stick burner,” a pit that burns logs for its heat source as well for the aroma of smoke. This cut keeps the fat cap completely intact on the brisket, and it doesn’t mess with wrapping the meat, sometimes referred to as the “Texas crutch.” You add smoke from beginning to end, and the flavor intensifies as the brisket shrinks significantly during its cooking time, even with the use of a beer-infused mop to help keep the meat moist and add another nuance of flavor. In our family, this is always cooked over oak. PREPARATION TIME: 1 HOUR, PLUS OVERNIGHT MARINATING COOKING TIME: 10 TO 14 HOURS SERVES 12 OR MORE 2 cups (280 g) Wild Willy’s Number One-derful Rub (see below) 1 (10- to 12-pound [4.5- to 5.4-kg]) packer-trimmed beef brisket BASIC BEER MOP 12 ounces (355 ml) beer, preferably medium bodied 1/2 cup (120 ml) cider vinegar 1/2 cup (120 ml) water 1/4 cup (60 ml) vegetable oil 1/2 medium onion, chopped 2 cloves garlic, minced 1 tablespoon (15 ml) Worcestershire sauce WILD WILLY’S NUMBER ONE-DERFUL RUB PREPARATION TIME: 5 MINUTES MAKES ABOUT 2 CUPS (280 G) 3/4 cup (84 g) sweet paprika or Spanish smoked sweet paprika 1/4 cup (24 g) coarse-ground black pepper 1/4 cup (75 g) kosher salt or coarse sea salt 1/4 cup (50 g) sugar 2 tablespoons (15 g) chili powder (Bill preferred Gebhardt’s) 2 tablespoons (18 g) garlic powder 2 tablespoons (14 g) onion powder 2 teaspoons ground cayenne Mix the paprika, black pepper, salt, sugar, chili powder, garlic powder, onion powder, and cayenne thoroughly in a bowl. Store covered in a cool, dark pantry. From The No-Waste Vegetable Cookbook: Recipes and Techniques for Whole Plant Cooking Bacon and Parmesan Stuffed and Roasted Baby Bells Don’t you love how these adorable peppers seem to stand at attention with their hats tipped? Good looks aside, these party-ready poppers are a pleasing blend of salty and sweet. Morsels of bacon and breadcrumbs add a bit of crunch to melted Parmesan and ricotta in every bite. These tender baby bells are a different take on the traditional jalapeño poppers and make fun finger food for a crowd. (Add a chopped jalapeño or two to the filling if you still want some heat.) MAKES 6 TO 8 SERVINGS 4 bacon strips½ yellow onion, finely chopped24 (3-inches or 7.5 cm each) baby bell peppers½ cup (50 g) grated Parmesan cheese½ cup (750 g) ricotta cheese½ cup (60 g) toasted breadcrumbs¼ cup (15 g) chopped fresh parsley Preheat the oven to 350°F (200°C, or gas mark 4). Heat a large skillet over high heat. Fry the bacon for about 3 minutes, then flip and fry until crisp to your liking, about 2 minutes. Drain the bacon on paper towels and reserve 1 tablespoon (15 ml) of the bacon grease in the skillet. Reduce the heat to medium and add the onion. Cook until the onion is soft and translucent, 2 to 3 minutes. Remove from heat and let cool while you prepare the remaining ingredients. Cut the top ½ inch (1.3 cm) off the peppers, reserving the tops, then cut the bottom ½ inch (1.3 cm) so they stand upright (don’t worry if you make a hole in the bottom). Scrape out and discard the seeds, then arrange the peppers evenly on a large rimmed baking sheet. Crumble or chop the bacon into fine bits. In a medium bowl, combine the bacon, onion, Parmesan, ricotta, breadcrumbs, and parsley. Heap the filling into each pepper with a small spoon and cover with the reserved tops. Try to press as much of the filling down as possible toward the bottom of the peppers so they don’t become top heavy and tip over. Roast until the peppers begin to soften, 15 to 20 minutes. Purchase these books: Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.