Tag Archives: mushroom

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.

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Quick Meal: Chicken and Beef with Swiss Chard and Mushrooms

 

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Sometime’s the super quick things are the best. Sometime’s a simple mixture, causes a magical explosion of goodness in your mouth, and you can’t help but wonder “Really? It was THAT easy?” – I made this on a lazy whim. It was seriously a mixture of me not wanting to cook, and rummaging through the freezer and refrigerator, trying to find enough ingredients to make something healthy, hearty, and sustaining with the possibility of leftovers. This is what I came up with, and it turned out awesome. The mixture of beef and chicken really added something, and I think if it was either one or the other, it wouldn’t have the same magic.

Ingredients:

  • 2 tablespoons coconut oil
  • 1 lb ground beef
  • 6 boneless chicken thigh filets, about 2 lbs, cut into chunks.
  • 2 cups shiitake mushrooms, sliced
  • 1 cup baby bella mushrooms, sliced
  • 1 package, or 3-4 cups chopped rainbow swiss chard
  • 2  tablespoons ground ginger (a generous amount, doesn’t have to be exact)
  • 1/8 cup coconut aminos (or a couple of good, generous shakes)
  • a few good shakes of allspice

 Melt the coconut oil in a pan over medium heat. Add all the ingredients except for the chard and cover. Stir occasionally to break up the ground beef and disperse the chicken. Once the meat is about 75% cooked, add the chard and cover. Once it wilts and cooks down, stir to combine. Once the meat and chicken is cooked through, remove from heat and serve.


Tilapia Rosso

This is just a SUPER simple red sauce preparation with Italian spices, lots of garlic, and a few shiitake mushrooms for fun. I added an egg  for a little extra protein boost. Sorry the pictures aren’t the best, it was a little sloppy on the plate, but it tasted great which is all that matters when it comes to busy middle of the week dinners!

Ingredients:

  • 5-7 cloves garlic
  • 2 shallots
  • 1-2 tablespoons coconut oil
  • 1 egg
  • 1/2 cup coconut flour
  • 1-2 lbs Tilapia (2 large filets)
  • About 14 oz strained Tomato
  • Basil, oregano, allspice, thyme, salt, pepper, red pepper flakes, paprika
  • 4-5 shiitake mushrooms, halved

Prep:

  1. Chop up your shallots, mushrooms, and garlic.
  2. Heat the coconut oil in a pan over med or med-high heat and add the garlic and shallots, cover and stir or shake occasionally
  3. Pat the tilapia with a paper towel, and place in a Ziploc bag with the coconut flour, tumble to coat
  4. Beat an egg and dip the fish filets in
  5. Place the filets in the pan and pour in any remaining egg and cover
  6. Add the tomato, and seasoning, going nice and heavy on the basil and oregano. Stir gently.
  7. Towards the end, once the fish is mostly cooked, add the mushrooms. Cover and cook for a couple of min until the fish flakes easily with a fork.

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Salmon with Lemon Dill Cream Sauce

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Coconut milk is great for making simple gravy or sauce to spice up any meal. In this case, I decided to use dill and lemon, to make a cream sauce for a nice salmon filet. I had some enoki mushrooms that I picked up at the Asian Market, and decided to throw them in too. They are really mild in flavor, so it just added some more texture.

For the Salmon:

Season with

  • A squeeze of lemon
  • dill
  • thyme
  • salt
  • pepper

Bake covered at 375 degrees for about 30 minutes, until it flakes easily with a fork and is cooked through but still moist.

Meanwhile, prepare the sauce….

Lemon Dill Sauce

  • 1 tablespoon lemon juice
  • 1 tablespoon dill
  • 1/2 can coconut milk
  • 1/2 bunch enoki mushrooms

In a sauce pan, heat the coconut milk, lemon juice, dill, and enoki muchrooms covered for a few minutes and stirring occasionally. Then, uncover, and let cook down until it’s a little thicker to your liking.

I served with baked spaghetti squash, sprinkled with salt, pepper, and thyme.


Crock Pot Pulled Balsamic Chicken and Mushroom

Served with baked Cauliflower Polenta (Click for Recipe)

Served with baked Cauliflower Polenta (Click for Recipe)

My poor crock pot is such a work horse. I really should get a few of them. This dish, like pretty much anything I do in the crock pot, is really easy, and yields a lot of shredded chicken so you’ll have Leftovers for sure! I’m always excited to try new experiments with the crock pot, since it makes  dinner after a long day at work, and a busy life, seem a little less overbearing. Give this a try, It’s not too earthy, but comforting and flavorful. It’s lightly spiced, so it can be really versatile, and can be served with almost anything.

In the crock pot, combine the following ingredients:

  • 1.5 lbs of chicken breast
  • 1.5 lbs of boneless, skinless chicken thighs
  • 1 onion, cut into a few chunks
  • 5 small or 3 large shallots, halved
  • 3 medium portabella mushrooms, sliced
  • 4-5 large shiitake mushrooms, sliced
  • 1/3- 1/2 cup balsamic vinegar
  • 1 can (14 oz) Trader Joe’s Light Coconut Milk
  • 6 oz vegetable broth
  • Spices: oregano, thyme, basil, salt, pepper, allspice

Cook on low for 8-10 hours, then shred the chicken with a fork.

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Hot, Sweet, and Sour Chicken!

Shown here served with a slice of Santa Claus Melon :)

Shown here served with a slice of Santa Claus Melon 🙂

Dishes like this make me wish I measured things more exactly because it was absolutely fabulous. I got the idea for “Sweet and Sour Chicken” from a recipe that popped up on my Facebook feed earlier in the day. In actuality – this is a totally different recipe – but that’s where I got the initial inspiration. It’s relatively quick and easy, so it’s perfect for busy nights. Afterwards, my boyfriend asked me to make another batch of it, I declined, but promised to make it again next week. It’s a nice mix of flavors that I’m pretty sure will go over well with even the most un-paleo family members. Next time the kids bug you for take out, or next time you’re thinking about it….make this instead!

Ingredients:

  • 1.5 lbs Chicken [cut into large chunks]
  • 1 Pineapple [sliced and cubed]
  • 1-2 tsp Cayenne pepper* [Depending on how hot you want it – I thought this was a nice level of spice and not too overbearing]
  • 2-3 tbsp ginger powder*
  • 3 tbsp coconut aminos*
  • 2 tbsp apple cider vinegar*
  • 1 sweet Onion [sliced]
  • 2 red spring onions [chopped]
  • 6 Mushrooms [sliced]
  • 2 cups broccoli slaw [package from Trader Joe’s]
  • 2 cups shredded cabbage [package from Trader Joe’s]
  • 1/4 cup vegetable broth [optional] *
  • 2 tbsp duck fat

*rough estimate of measurements – I don’t measure.

As far as the cooking goes, it’s really easy and under 5 steps!

  1. With the stove on medium-high, heat, the duck fat., onion, and mushrooms.
  2. When they soften add the spring onion, pineapple, coconut aminos, vinegar, cayenne and ginger powder. let simmer for a few minutes.
  3. Add the broccoli slaw. After  it softens a little, add the chicken and vegetable broth.
  4. When the chicken is halfway done, add the cabbage and stir.  Continue cooking until chicken is cooked through.

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I think the whole thing took under 40 minutes, and was relatively straight forward and easy in terms of prep work and steps. Meals like this are seriously welcomed, especially on nights that I have crossfit. Coming home and having to do tons of chopping and cooking when I’m tired….not ideal. It was definitely a nice mixture of tangy, spicy, and sweet. The flavor was really close to something you would find on a “chinese food” menu, but way better. All the fun without the stomach upset and unknown crap….score! The broccoli slaw was almost noodle like which was also nice in a dish like this.


Picadillo Stuffed Peppers

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I decided to make some hearty stuffed peppers the other night, and while I was figuring out the ingredients I wanted to include, I realized I was getting very close to something like a Cuban Picadillo. I was first introduced to the wonderfully delicious flavors of that dish, during the Whole Life Challenge. One of my CrossFit friends made it for a BBQ and I was totally hooked. This isn’t exactly the same, but includes a lot of the same flavors, so it’s basically a variation. The recipe here will fill 6 peppers, so if you are making more or less, you can kinda gauge the amounts – but leftover filling is never a problem.

For the filling you will need:

  • 1/4 cup Raisins
  • 1 can Trader Joe’s pitted Green olives (They come whole, so you will have to slice them)
  • 1 lb grass-fed ground Beef
  • 1 container baby bella Mushrooms [chopped]
  • 1 Red Onion [chopped]
  • 4 cloves Garlic [chopped]
  • 1 12 oz can Tomato paste
  • 2 sprigs mint [ripped into small/medium pieces]
  • Cumin, cayenne, pepper, oregano

To prep, wash the peppers, cut off the tops and remove the seeds,. Then, you can arrange them in a glass pan. I used aluminum foil to stabilize them since there was extra room and I didn’t want them rolling around. Set aside.

PicadilloPeppers 112Next, chop all the vegetables and add to a bowl. Drain and slice the olives, throw in the raisins, and set aside.

In a skillet, over med-high heat, add two tablespoons duck fat (or tallow) and begin to brown the beef. Once it is about halfway there, add the vegetables and stir. Cover while you open the can of tomato paste. Stir the vegetables a little more, and let cook a minute. Add the tomato paste and continue to stir until its mostly combined. Cover and let cook a little longer. Add two sprigs mint (leaves ripped up) and a moderately medium/light amount of the other spices. Stir to mix in. It should be a sort of thick, yummy, paste like consistency.PicadilloPeppers 111

Spoon into the peppers and place into an oven preheated to 350 degrees. Bake 50-60 minutes until the peppers are tender and the filling has browned a little.

PicadilloPeppers 107I seriously think the best part of meals like this, and deliberately making a few extra, is the amount of leftovers I had. Lunch! Dinner!

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