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!
Tuesday, November 11, 2014
Monday, November 10, 2014
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!
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!
Wednesday, November 5, 2014
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!
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!
Monday, November 3, 2014
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!
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!
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