Tag Archives: family favorites

Pattypan Squash Stuffed with Beef and Wild Mushrooms

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I love Patty Pan squash, they are one of my favorite seasonal vegetables in the summer, Not only are they tasty, but they have such a fun shape, it’s hard NOT to get creative. I found some bigger ones at the Fairway Market that just opened up, so I grabbed them with stuffing in mind. I found some grass-fed ground beef for a reasonable price as well as some wild mushrooms, so I left with a mission for dinner the next day. If you really want to make this paleo or whole life challenge compliant, omit the goat cheese, but since my system handles it well, i decided to include it.

 

Ingredients:

  • 2 large patty pan squash
  • 2.5 lbs grass bed ground beef chuck
  • 1 onion, Chopped
  • 2 cloves garlic, Chopped
  • 2 cups wild mushrooms, Chopped
  • 2 tbsp coconut aminos
  • 1/8 cup vegetable broth
  • 1/2 cup greens (I used a mixture of kale, spinach, and chard)
  • Sage,pepper,salt,thyme,smoked paprika
  • 2-3 Tablespoons crumbled goat cheese (optional)

Bake patty pan at 350 for about 20-30 min while mostly cooking your filling. You WILL have extra filling. You just want to soften them up so you can easily scoop out the middle.

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Cut off the top, just enough to expose the seeds. Scoop out the seeds, along with a little of the flesh to form a bowl. You can chop up any flesh and add it back inside, mixed in with your stuffing. If you are going to add some goat cheese, mix it with the stuffing, and crumble a little on top as well. Bake for another 15 -20 minutes until the cheese is golden brown.

 

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Green Gazpacho

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I love gazpacho, especially in the summer. It’s super easy to make, and served cold, so it’s perfect for a hot day. It’s also a great way to get a bunch of veggies into your day! Traditionally gazpacho is made with pieces of bread included in the mixture, and I’ve seen gluten-free versions made with rice, however I don’t think you need it, and instead I added an avocado for some creamy richness. Most gazpachos are tomato based, and this one DOES have tomato included, but I used a yellow, and a green heirloom variety, so it stayed a nice green color. I also went heavy on the other veggies, so it really was vegetable based rather than tomato based.

  • 1 red onion – quartered
  • 2 large tomatoes – red, yellow, green heirloom, doesn’t matter, quartered 
  • 8 large radishes – halved
  • 2 bell peppers – seeded and quartered
  • 2 cucumbers – halved lengthwise and cut into thirds
  • 1 avocado
  • 1 bunch celery hearts
  • A generous amount of basil and mint (I used A Lot – but season to taste)
  • Some oregano, thyme, and cilantro (season to taste)
  • 1/3 cup olive oil
  • 1 tbsp lime juice
  • salt, pepper

After lightly prepping the ingredients, the rest couldn’t be any simpler! Add all ingredients to a blender, and blend!

Please note, if you don’t have a high powered blender like a Ninja Kitchen Systemor a Vitamix, you might have too chop things smaller. Chances are you will have to blend a little anyway to make room as you go.

Blend until everything is liquefied and well combined. Chill and serve.


Paleo Wing Fest!

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Top Center – Plain with Caveman Bob’s BBQ Sauce. Bottom Left – Sesame Ginger. Bottom Right – Hot Wings.

It all started when I was hoping to pick up a bucket of tasty buffalo wings from Whole Foods. They have this awesome bucket of un-breaded wings, with nothing artificial, and simple ingredients like vinegar, cayenne, and other pepper. The only ingredient that is not great is canola oil, but all things considered, I consider them a fun treat when I’m feeling lazy, or we have Mike’s brothers over….because who doesn’t like wings! Anyway, I got there, and sadly they were out of wings. I was totally at a loss for dinner, and hungry. I ended up leaving empty-handed, and dropping into Wild By Nature up the block from my house, to see if they had anything worth eating. I was in the meat aisle, and that’s when I saw them…..WINGS! Well, they were mini chicken drumettes, and little wings, raw and ready for my magic. That was it – I was going to make my own wing fest!

I used 4 lbs  of chicken wings and drumettes – Mike and I ate almost all of them between the two of us. Maybe we were just hungry, but when In doubt – buy more!

To start, Pre-heat your oven to 400 degrees while you dredge your wings – I Dredged them  in a combination of coconut flour and  arrowroot flour, seasoned with salt, pepper, paprika, and cayenne. I didn’t use egg or anything, just combined the ingredients in a bowl. added the wings, and stirred until they were all covered.

Bake at 400 degrees for 20-30 minutes, stir/flip gently, and bake for another 20-30 min until golden brown. I used two racks so every 15 min I rotated the pans from top to bottom/ bottom to top.

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While they were cooking, I got the sauces ready. I made three varieties, but can only take credit for two. I made a sesame ginger (The shining star of the night) – and a hot wing. The only complaint I have about the hot wings, were that they weren’t “saucy” enough. They had great flavor, but it wasn’t dripping with buffalo sauce. That’s just a preference though. There have been plenty of times I’ve gotten wings in restaurants that had barely any sauce and the flavors seemed more “baked in”.  For the third flavor, I kept the wings plain – and drizzled Caveman Bob’s BBQ Sauce on top…. That stuff is finger lickin’ good!

For both sauces – Heat ingredients in a saucepan over low-med heat. Stir gently and constantly, and be careful that it doesn’t burn.  Just cook long enough that it’s simmering and warm, and everything is combined. 

Hot Sauce

  • 2-3 tbsp coconut oil
  • 1 tbsp mustard
  • 1 tbsp apple cider vinegar
  • 3-5 tbsp hot sauce/Tabasco
  • 1 tbsp lemon juice
  • 1 tsp maple syrup (Omit, or add dates or pureed fruit for WLC)

Sesame Ginger sauce

  • 3-5 tbsp coconut aminos
  • 3-5 tbsp sesame oil
  • Lots of ginger powder
  • 1 clove crushed garlic
  • 2 tbsp sesame seeds
  • 1-2 tsp raw honey (Omit for WLC)

Take the wings out of the oven, Toss in a bowl to coat wings with sauce, then return to pan and bake for another 10 min.

The next night, I made some chicken legs the same way I made the wings, using the sesame ginger recipe. They came out just as awesome.

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Bacon Quail Nests

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  1. Bacon
  2. Sauerkraut
  3. Quail Eggs

That’s it….three ingredients. These are super easy, super fun, and holy cow good. I just thought they would be fun, but the combination simple ingredients, just worked amazingly well. Originally I was going to make Cuckoo Nests, and stick an olive in there, but the quail eggs were bigger than I imagined, and so I decided to keep it simple. Bacon Nests….Need I say any more than that to get your attention. These would probably go over great at a paleo dinner party or gathering!

There are websites that teach you how to make much prettier bacon nests than I did. I literally just wrapped, and overlapped them around overturned muffin cups and baked until crispy. It wasn’t perfect, but weaving and carefully cutting slices to size was just not going to happen. This was one of those “I really don’t have patience to go slow” times. Anyway, they came out better than I expected when I put them in the oven. Like usual I used Applegate bacon (Use US Wellness if you’re doing the WLC), two being pork and two being turkey. I was actually amazed that they held their bowl shape as much as they did.

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Quail eggs. This was my first time using them. I found a carton of 18 at the Asian grocery, and was excited to try them. I have had them before, usually in yakitori form at various Japanese restaurants, but I had never cooked them myself. I found this website to be a great guide. Peeling them was the same as a regular sized egg, but it made me feel like a giant. As long as you break that shell/egg membrane, they peel easy. They are super pretty, and the inside of the shell is a pale blue/green. Once I peeled them all, I gave them a quick rinse, and set them aside.

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Then, it was time to assemble. All you have to do is place a spoon of sauerkraut in each bacon cup, and then arrange 2 or 3 eggs on top. That’s it! The flavor combination was perfect. I only wish I had more bacon so I could have made more!

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Stuffed chicken breast

Looking for something fun, fancy, and easy to impress dinner guests (or family members) with? Try these stuffed chicken breasts. They come together surprisingly easily, are grain and dairy free, and are wrapped in bacon (‘Nuff Said). Mike’s brother (The picky sugar addicted one) was over and he thought they were pretty awesome, so if that isn’t seal of approval I don’t know what is. I used Applegate’s Sunday Bacon  for a couple of them, and since Mike stays away from pork, I used their Turkey Bacon for the others. Note, If you are on the WLC, Applegate bacon DOES contain a small amount of cane sugar, so it’s not compliant, HOWEVER you can get sugar-free Pork or Beef bacon from US Wellness Meats that is amazing, and very very WLC compliant! This was the first time I ever butterflied and pounded chicken breasts for a recipe so I was pretty psyched how good they came out.

This recipe is for 6 chicken breasts.

Filling:

  • 1/3 cup Macadamia Nut Ricotta
  • 1/8 cup walnuts
  • 1 apple
  • 1/2 jalapeno seeded and rinsed
  • 2-3 tbsp coconut milk
  • 1 tbsp lemon juice
  • 2-3 cups greens (spinach/baby chard)
  1. In a food processor, combine all the ingredients for the filling until they are chopped and mixed well.
  2. Butterfly and pound your chicken breasts  and arrange in a glass baking pan
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  3. spoon in 2-4 tablespoons of filling, depending on the size of the chicken breast, and fold over
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  4. Wrap with 2-3 slices of bacon
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  5. Bake 400 for 30-40 minutes until bacon is browned and chicken reaches an internal temperature of 160-165 degrees

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Paleo Meat Pie

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I guess this is my version of meatloaf. I was looking for something simple to do with 3 lbs of meat, to ensure tastiness and leftovers! Some people think you need breadcrumbs for meatloaf, but really, that’s just filler to take away from the main star – meat! It’s totally unnecessary to add flour or breadcrumbs. You CAN add nutritionally dense ingredients like veggies, eggs, or coconut milk – which is what I did.  Anyway, this gluten-free, grain free, hunk of meat, is a relatively easy preparation, and full of flavor and nutritional punch.

  • 3 lbs ground beef 75% lean
  • 6 eggs
  • 1/4 cup coconut milk
  • 2-3 cups sliced mushrooms (Trader Joe’s has a great frozen mushroom medley, I used 1/2 bag)
  • 2-3 TBsp rosemary
  • 1 tsp allspice
  • 2 TBsp black pepper
  • Sea salt
  • 4-5 TBsp strained tomato
  • 2-3 TBsp coconut aminos

In a large bowl, mix together everything but the strained tomato and coconut aminos. Kneed like dough, mix with your fingers, and make sure everything is well combined.

Line a 9×17 pan with parchment paper and press the meat evenly in the pan.

Bake in the oven, preheated to 375, for 45 minutes.

Remove from the oven, sprinkle the coconut aminos over the meatloaf, and spoon and spread a thin layer of strained tomato over as well.

Return to the oven for another 15-20 minutes.

Cut into squares and serve.


Paleo Corned Beef and Cabbage (Home Brined)

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It’s Saint Patrick’s day weekend, and while drafts of recipes are piling up, waiting for me to finish, I thought I’d give you a heads up on a super easy corned beef and cabbage recipe. The meat is pull apart tender, and while it is not as strong as the pre-seasoned, loaded with junk, store-bought ones, it’s delicious and something your whole family can feel good about eating.

The brisket, was between 4 and 5 lbs and from US Wellness Meats and I largely followed Against All Grain‘s recipe for the brine (and instructions on cooking), though I only left mine in the brine for 2 days. Mine was a combination of

  • salt
  • cinnamon
  • allspice
  • mustard seeds
  • cloves
  • black pepper
  • juniper berries
  • bay leaves
  • ground ginger

To make the actual corned beef and cabbage, I put the brined brisket in a large stock pot. I added 1 Quart of “Cabbage Broth” that I had frozen from last time I made corned beef, so you can use water, chicken broth, vegetable broth, or anything you have on hand. I also added aboout 6-8 cups of water, enough to cover the brisket with about an inch. I added the same seasonings from above, excluding the salt and cloves. Then I covered, and brought to a boil. In the meantime, I peeled, chopped, and added 3 large carrots, 4-6 stalks of celery, 2 onions, and 5 cloves of garlic to the pot. Once it came to a boil, I lowered the heat and let it simmer 3 1/2 hours.

To finish, I cored and quartered a head of cabbage, and added it to the pot, as well as about 2 cups of extra water. I covered the pot and let it simmer about 45 minutes longer until the cabbage was soft and tender.


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