Take A Roast!

This recipe is one of our family favorites.  I am going to give you some variations - depending on what you want to do, how Paleo you want to be, and of course how much time you have.

1 1/2 to 2 pound roast or beef tips or stew meat or cut the roast up or not. . .

3 slices bacon

2 cups sliced onions

1 Tablespoon brown sugar, coconut crystals, honey or even molasses

1 bay leaf

1 can beer or 8 ounces apple juice

1 Tablespoon vinegar

1/4 teaspoon thyme

1 Tablespoon Dijon mustard

If you are using stew meat or beef tips, brown these in a dutch oven* with the bacon (I cut the bacon up).  If you are not too Paleo, you can dredge the meat in flour before browning.  This will in the end yield a thicker sauce.  When the meat is brown take the bacon out.

If you are using a whole roast, cook the bacon first, remove from the pan and brown the roast.  

Hold the bacon for serving.  Add the onions and all other ingredients.  Simmer on the stove top for 2 1/2 hours, put in the crockpot for 4+ hours, or put in the oven at 225 degrees for 2+ hours.  

Non-Paleo:  Serve over egg noodles or rice

Paleo:  serve over CauliRice

*I use a dutch oven - favorite brand is Staub and my daughter's favorite brand is Le Creuset - in place of a crock pot.

Pork Roast

PORK ROAST

2 pound boneless pork roast
1 apple - chopped small
1 generous slice of onion - chopped fine
1 generous teaspoon dried thyme
2 Tablespoons Dijon mustard
Coconut oil for the pan
Cooking twine

The roast I had was in 2 pieces.  If yours is not, cut it almost in two - we are going to stuff it!

Preheat the oven to 375

In a bowl mix the apple, onion, thyme, Dijon, and some salt and pepper.  Use this to stuff the roast as much as you can, then tie it up with the twine.  You will have some leftover apple mixture - save it for a minute or two.

Melt the coconut oil in a dutch oven that can go in the oven.  Brown the roast on all sides, turning carefully to try not to loose the stuffing.  Put the dutch oven in the oven for 30 to 45 minutes.  Turn down the heat to 325, add the rest of the apple mixture, cover and cook for another 15 minutes or so.

Let it rest for a few minutes out of the oven before slicing.  I served this with salad and garlic roasted small potatoes - the colorful purple and red ones.  Enjoy!!

Paleo "Cornbread"

Tonight was chili night.  Chili is Paleo and we love it.  Cold weather setting in and all. . .but no cornbread?  Here is a recipe from Unrefined Kitchen:

1 1/2 cups Almond meal or flour
1/3 cup arrowroot
1/3 cup + 1 Tablespoon coconut flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup almond milk - maybe a little more
1/4 cup coconut oil, melted
3 eggs
3-4 tablespoon honey

Preheat oven to 350 degrees.  Grease an 8x8 square pan or pie pan.

Combine all the dry ingredients in a large bowl.  Add wet ingredients and mix until well incorporated.  Pour* into pan and spread evenly.  Bake at 350 degrees for 20 to 25 minutes.

*Pour might not be the right word.  The batter is very thick so scrape it into the pan.

Wonderful addition to the chili.  And for dessert?  Another little slice with a dash of maple syrup!  Enjoy!

Shrimp Marinara

This recipe is adapted from somewhere - I have no idea where the clipping came from.  Good news: It is very simple.  For 2 people you will need:

1/2 pound large shrimp, peeled and deveined
1/8 cup olive oil
1-2 garlic cloves, depending on how you like it
A sprinkle to 1/2 teaspoon red pepper flakes, depending on your heat tolerance
Mushrooms - optional
Zucchini - optional
Pasta - optional

Marinara Sauce:
1 Tablespoon Olive Oil
1/2 large onion, diced
1 can organic crushed tomatoes
1 clove garlic
1 teaspoon Italian seasoning
1/2 tsp salt

Make the Marinara sauce first - cook the onion and garlic, add the rest and let simmer covered.

If you are following paleo, spiral cut the zucchini, or very very thinly slice (think pasta-like).  Start boiling some water.  If you are not following Paleo, grab some pasta and get it cooking.

In a skillet, heat olive oil (probably a tablespoon).  Sprinkle the shrimp with salt and pepper and throw in the pan, cook on both sides until just pink, then throw in the marinara.  If you like mushrooms, throw some of those in the pan and cook, then add to the marinara.

For non-Paleo, the pasta should be nearly done.  For Paleo, add the spiral cut zucchini to the boiling water and let it cook for about 2 minutes.  Drain very very well.

Serve the shrimp over the pasta or zucchini with a side salad.  Dinner is done!

Forgot the picture!

Chicken Tortilla Soup - in the slow cooker

It is raining and cool.  And I have to be out the door tonight at 5:30.  So here is what went into the slow cooker this morning:

2 bone-in chicken breasts
1 15 ounce can diced or crushed tomatoes
1 medium onion, chopped
1 4 ounce can of chopped green chills
2 cloves of garlic, minced
1 14.5 ounce can chicken broth
1 teaspoon cumin (I use 1 1/2 teaspoons)
1 teaspoon chili powder  (I use 1 tablespoon)
1 tablespoon chopped cilantro
1 teaspoon salt
1 bay leaf
1/4 teaspoon black pepper
1 10 ounce package frozen corn - optional

Put all in the slow cooker - I do not add the corn as it is not Paleo.  If you are cooking for someone who does not observe Paleo, use mini-corn-on-the-cob for them.

Cook on low for 6-8 hours or on high for 3-4 hours.  Remove the chicken, remove the meat from the bones, break up the meat into bite size pieces (or shred), and return to the soup  Stir and serve with salsa, tortilla chips, sour cream, and grated cheese, depending on how Paleo you want to go!

I didn't know what to cook. . .

A couple of weeks ago my daughter and I made a 24 hour round trip to Houston to deliver some furniture.  Arriving back at the house, no groceries had been purchased and I wasn't at all sure what to do for dinner.  So this is what happened:

First, a quick survey of the fridge and pantry:  1/2 pound ground beef (grass fed of course), 1/2 sweet potato, 2 eggs,  1/2 onion, Kerrygold white cheddar, garlic, 1 can tomato sauce, various spices.

Peel and sliced the sweet potato and cut into thin rounds.  Fry the rounds in a little coconut oil until soft - I used a skillet that could go into the oven 'cause that is what is going to happen eventually.

In a small bowl beat the 2 eggs.

Remove the potato rounds and cook the ground meat with some chopped onion and a smashed clove of garlic (or 2).  Sprinkle a layer of cumin on the meat and a "double" layer of chili powder (more chili powder than cumin).  Stir in the can of tomato sauce.  Add a little salt.

Remove the meat from the skillet and start over with the potato slices.  Place a layer on the bottom of the skillet.  Cover with 1/2 of the meat.  Don't wig out on me here - carefully pour the beaten eggs on top of the meat.  Slice a little of the cheese (just enough to taste) and put a few slices on top.  Another layer of potatoes, the rest of the meat, a little cheese.  Pop it in to the oven for 30 minutes at 350.

I should have taken a picture.  It was really good!  The beaten eggs look a lot like ricotta cheese - and do not taste like eggs at all.  Just a pretty layer!

Please let me know what you think.  I will take a picture next time!

Football Food

When the Baylor Bears play football we act like it is a national holiday.  Last game day all of the kids were here, ready to eat and cheer on the Bears! 

The following recipe is from Ree Drummond - better known as the Pioneer Woman.  I found this recipe several years ago on her blog (not in her cookbook) - it has become our football food!

Italian Drip Beef Sandwiches

1 whole Beef Chuck Roast, 2.5 to 4 pounds
1 can beef consommé or beef broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon sea salt
1/4 cup water
1/2 of a 16 ounce jar of Pepperoncini Peppers with juice
Buttered toasted deli rolls

Combine all ingredients (except the rolls of course) in a crock pot.  Stir to combine seasonings with liquid.  Cook on low for 5 to 6 hours or until meat is falling apart.

Remove the meat from the slow cooker and shred with 2 forks.  Place back in the crock pot.  Serve with the buttered rolls, letting everyone make their own sandwiches.  I put out small bowls of the liquid for the dipping part.

This also delicious with the grain free sandwich rolls from "Against All Grain" cookbook by Danielle Walker.

I made a green and strawberry salad to go with this.  And for the non-Paleo peeps, chips.  For dessert, lemon curd cups from "Meals Made Simple" by Danielle Walker.  Yum. . .

And by the way - Sic 'em Bears!  

Picture from Pioneer Woman blog.