Tag Archives: paleo fall recipes

Mahi-Mahi with Asian Pear and Shiitake Mushrooms

20131121-162213.jpg

One of the approaches I find myself taking in the fall, when looking for ways to make an idea a little more festive and fun, is using fruits in savory preparations. This was the idea floating around my head as I was wandering the store perimeter, and trying to figure out dinner. There was a nice looking Mahi-Mahi filet on sale at the fish counter, so that was my starting point. When I think of Mahi-Mahi, I usually think of tropical preparations, with sweet mango salsa, or pineapple and coconut. Being that it’s the fall, I immediately though pears. Pears can be beautifully sweet and juicy, or crisp and subtle, depending on the variety. In this case, I somehow decided on an “Asian” fusion theme….if only because of my decision to use asian pears and shiitake mushrooms. Just for a little extra burst, I decided to throw a few blackberries in for good measure. The seasoning was staying in the fall with cinnamon, nutmeg, and clove, and complimented the subtle flavors of the Asian pear nicely.

First, I seasoned the Mahi Mahi with a glaze of duck fat. Then I sprinkled on a combination of

  • Thyme
  • Salt
  • Pepper
  • Paprika
  • Sage

I set it in the oven, which was pre-heated to 375 degrees, and baked for about 30-40 minutes, until the fish was cooked.

While that was going, I made the topping. In a saucepan, over medium heat, I combined

  • 1-2 Ts balsamic
  • 2 Ts coconut oil
  • 2 Asian pears
  • 1 cup shiitake mushrooms
  • 2 shallots
  • Cinnamon
  • Dash nutmeg and clove
  • Thyme

And simmered, covered, until everything was cooked through and soft. I uncovered, and let it cook down slightly. Then, I added a couple of frozen blackberries towards the end.

Once it was done, I arranged the fish on a plate, and spooned some of the pear topping over it.


Pepper Beef and Vegetables

20131119-234803.jpg

The other day we went over my boyfriend’s mother’s house for his brothers 15th birthday. His brother requested beef with peppers and onions, but all I remember hearing was “pepper steak”. It was a dish that was sort of inspired by the Chinese food dish, with a soy based sauce, and thickened with flour. Since Mike and I are not eating gluten (He’s not quite as strict Paleo as I am), It was worked out that a portion of the steak strips and veggies would be set aside for us, and I could make it using ingredients compliant with our lifestyle. I definitely appreciate the consideration! I might not have had control over the source of the beef or veggies (It was NOT grass-fed), but I cooked it in coconut oil, and used coconut aminos, as well as my own choices in spices. It was a huge success. It was so good, that I decided to re-create it tonight, using ground beef, and fresh vegetables from the farm stand. The secret ingredient, is definitely one of my favorites for the fall season, and compliments the sweetness and beef flavors: Cinnamon! I also seem to have been inspired in a different direction….”Pepper Beef and Onions” originally was referring to pepper the vegetable, where I took it to mean the spice.

Ingredients:

  • 3 or 4 large florets broccoli, chopped
  • 5 cloves garlic, chopped
  • 1 carrot, chopped small
  • 1 onion, quartered and sliced
  • 2 peppers, chopped
  • 4 stalks celery, chopped
  • 1/3 cup coconut aminos
  • 2-3 big tablespoons coconut oil
  • 3 Roma tomatoes, chopped
  • 1 lb ground beef
  • Lots of pepper (I used a combination of black and an exotic blend), with cayenne and cinnamon
  1. Chop vegetables and saute in the coconut oil and coconut aminos over medium heat, keep covered.
  2. When they soften a little and cook down, add the spices and tomatoes, then stir. Cover pan in between.
  3. When the vegetables are cooked and have reduced a lot, add a bit more black pepper, the ground beef, and cook until meat is cooked through, stirring occasionally.

It came out absolutely fabulous. It was even better than how I made it over the weekend, now that I had full control. I liked the ground beef version, and it was a nice easy dinner. Other than chopping, it was really minimal. I served it with half an avocado, and the creamy fatty awesomeness definitely complimented the salty savory aminos in the dish.

 


Crustless No Sugar Added Paleo Pumpkin Bake

20131101-022757.jpg

This is more savory than your typical pumpkin pie, with just a hint of sweetness from the coconut butter. It made the house smell amazing as it was baking, just like pumpkin pie. When I took it out initially, it was done cooking (the toothpick came out clean),It tasted good, and it held together fairly well if I used a spatula, but wasn’t as forgiving if I tried to use a spoon or fork to remove squares of it. I decided to put it back in a little longer to get some more moisture out which did the trick. It still wasn’t as firm as traditional pumpkin pie, but letting it chill in the fridge helped it firm up more. Maybe next time I’ll play with the ratio, but it was definitely yummy and made for a great side to my eggs in the morning. If you’re looking for more of a dessert, or are feeling more indulgent, add some maple syrup, honey, or maybe some shredded coconut! But I liked it just fine this way.

Ingredients

  • 4 eggs
  • 1 can organic Pumpkin
  • 1 can Trader Joe’s Light Coconut Milk
  • 1/4 cup (or a few heaping spoons) Raw Coconut butter
  • Some good big shakes of Cinnamon and Ginger
  • A large Dash of Nutmeg

Combine all ingredients with a hand blender until smooth, then pour into glass pan. Bake at 350 for 40-60 minutes until toothpick comes out clean. If there is still a lot of moisture, turn the heat down to 300 and cook 15-20 minutes longer. For best results, chill in the refrigerator, and then lightly warm when ready to eat/serve.

20131101-022815.jpg

20131101-022921.jpg

 

 


Pumpkin Meatballs

20131107-173226.jpg

Because you know…Pumpkin Everything! Seriously, what can’t you put pumpkin in? These were super easy, and just pumpkin enough to satisfy my craving for more festive flavor. Did I mention my love for winter squash? Anyway, I used a little leftover “Pumpkin Sauce” from another dinner this week, which I will post soon. Yes, I’m posting a recipe using one of the ingredients from it, before I post the….nevermind. The pumpkin sauce I made was as follows:

Pumpkin Sauce:

  • 1 cup organic pumpkin
  • 1/2 cup organic strained tomato
  • 1/4 cup organic vegetable broth
  • Sage, cinnamon, thyme, allspice

So anyway, I had some of that stuff in the fridge and used it for the meatballs. It added a bit more flavor and strength. If you don’t feel like making the sauce, just add a bit more pumpkin, and more spice.

•1/4 cup pumpkin sauce
•1/4 cup pumpkin
•1 lb grass-fed ground beef
•sage, salt, pepper, nutmeg, cinnamon

Then I formed medium-sized meatballs, and put them in a 9×9 glass pan that I lined with foil. As you can see, depending on the size, it should make about 9 medium meatballs.

20131107-173214.jpg

Then I baked them at 425 for 10-15 minutes, drained any liquid from the pan, and cooked an additional 5-10 minutes. I just ate them plain, but you can put them over spaghetti squash, or use more of the “Pumpkin Sauce” on them.


%d bloggers like this: