I love Chinese food but I am always scared to eat it out because I have no idea what is in the sauce. I normally just order plain steamed veggies and meat. This recipe came out great!
2 Bell Peppers (sliced thin)
1 Small Onion (sliced thin)
1 Cup Fresh Pineapple (diced small)
2 Pounds Large Shrimp (cleaned)
2 Tbs Corn Starch
1 tsp Salt
1 tsp Pepper
1/3 Cup GF Soy Sauce
1 TBS Seracha Sauce
1/3 Vietnamese Quick Fish Sauce
1/3 Cup Sweet Chili Sauce
1/3 Cup Water
1/2 Tbs Sugar
Juice of half a lime
Place peppers and onion in a well sprayed sauce pan over medium heat. Add pineapple, mix well and cook for a minute or two. Now add all the sauce ingredient, combine, cover and cook on low for 10-15 until pepper are soft. While sauce is cooking place shrimp in a bowl with salt, pepper and corn starch. Mix the shrimp up and then add to sauce once it’s ready. Increase heat to medium and cook shrimp for about 3 minutes until they turn pink. Serve hot on rice or steamed veggies.
I played with a recipe like this when I was taking culinary classes awhile ago. I love cilantro on everything and making a good sauce with it is a great solution. I used it on chicken but your can try steak or even fish. This is a great budget friendly party favorite.
4 Cups cilantro
2 Clover Garlic
1 Tbs Olive Oil
2 Tbs Cider Vinegar
2 Tbs Red Wine (or 1 Tbs Honey)
1 Lime Juiced
1 tsp Salt
1 tsp Pepper
3/4 Jalapeño Seeded and Diced
Place all your ingredients in a food processor or bender and pure well. Store in fridge in an air tight container.
For an easy meal I marinaded 3 pounds of boneless, skinless chicken thighs in half the sauce. The broiled them on each side and served with extra sauce.
Winter time persimmons come out and play. They can be found all over the market. The best way to describe them is a cross between sweet potatoes and tomatoes.
2 Tbs Brown Sugar
1 tsp Salt
1 Tbs Balsamic
Slice each persimmon into 8 wedges. Place in a bowl and toss with sugar, salt, balsamic and sugar. Place on a well sprayed baking sheet and roast at 500 degrees for about 15 minutes until they start to brown and caramelize on the outside. Broiling works also just watch carefully.
I did not start liking brussel sprouts until I was older but now I can’t get enough. I love cooking them up different ways to get brussel sprout haters to fall in love with them. This time I had some bacon around and I figured everything is better with bacon.
4 Cups Brussel Sprouts (cleaned and raw)
3 Pieces of Bacon
1 Tbs Cider Vinegar
1/4 Cup Water or Wine
Pinch Salt and Pepper
Start by cutting up bacon into small pieces and toss onto a hot pan. Slowly brown the bacon to render fat. While bacon cooks slice brussels in half. Once ready toss brussels into pot with salt and pepper. Mix and cook covered over medium heat mixing every few minutes. After a few minutes add water or wine and continue to cook until Brussels are fork tender. Then remove cover add vinegar and cook till liquid is gone. Serve hot as a side to any protein.
It’s hard enough to find a good gluten free protein bar but to find one that is not full of all the sugar and junk. Plus they are always very expensive. This version was my first paleo attempt but I was very happy with the result.
1/2 Cup Sesame Seeds (black or tan)
1/2 Cup Almond Meal
1/2 Cup Pecan Meal
1/2 tsp Baking Soda
1 tsp Vanilla
2 Tbs Honey
2 Tbs Peanut Butter
First start by soaking the sesame seeds in a bit a water for ten minutes. After that, drain seeds well by hand and place in large bowl. To that add nut meals, egg and mix well. Next, add honey, peanut butter, cinnamon, vanilla and baking soda. Mix it really well. Place into a well sprayed square baking pan. Bake at 350 for 12 minutes. Allow to cool and then slice into ten.
Finally a chicken nugget recipe that is guilt free and junk free. Completely gluten free, egg free and paleo. Using nuts to coat the meat adds even more protein. This recipe is will be a hit for the whole family!
2 Chicken Breast
1/4 Cup Crushed Pecans
1/4 Cup Crushed Almonds
1 tsp Salt
1 tsp Garlic Powder
1 tsp Paprika
1/2 tsp Pepper
Start by cutting chicken into large chunks. I did this by making three strips and cutting each into three or four. Set chicken to the side. In a large bowl mix all the remain g ingredients. Working in batches place chicken in bowl and toss each chunk well to coat. Place coated chicken on a well sprayed or oiled baking sheet. Bake at 400 degrees for 10-15 minutes until golden. You may want to flip the chunks half way. Enjoy!
After the holidays my freezer tends to fill up with random leftovers. I found a ham hock and was inspired. This is a super easy soup in the slow cooker.
6 Cups Water – Will need more later
1lb Bag Dry Split Peas
2 Bullion Cubes (gluten free, all natural)
3 Carrots Diced
1 Ham Hock or Smoke Turkey Neck
1 Pound Diced Ham
1 tsp Garlic Powder
Start by rinsing peas and pour in the slow cooker. Add carrots, garlic powder, salt and water. Mix well and then add ham hock. Place lid on top and cook on low for 10 hours. Remove hock and mix well, pea should easily combine. Take meat off hock and toss in soup. Add more water if needed to get consistence you want. Finally add the remaining meat and heat on high for 30 more minutes. Enjoy!!!!
Living in the italian market allows me to say that I have “a guy” for an ingredient I need! When it comes to butchers I have a guy for anything I’m craving. Last week I walked into the butcher and said give me something good. He recommended some amazing pork chops. Seems simple but these were something special. He recommended a great recipe and they came out incredible. I felt the need to share.
4 Thick Pork Bone In Pork Chops
1 tsp Salt
1 Tbs Sage
1/2 Tbs Thyme (crushed or chopped)
1 Tbs Oregano
1 Tbs Parsley
1 tsp Garlic
Start by salting each side of the chop. Place them on a plate and allow they to sit for a 15 minutes. In a ball mix all the remaining herbs and spices. When ready coat reach side of the pork chop with seasoning mix. Place on a foiled baking sheet and place in broiler on high. Chops will splatter so keep distance from flame. Cook on high for about 6-8 min each side. You want the coating to be golden and the inside to hit 150 degrees. I actually served this with escarole that I sautéed with drippings I from the chop. Enjoy!
Last week I was in Boston walking around in the snow and cold. On every other block was a really fun looking Irish Pub. All day I was craving a hot traditional Irish stew of some kind. We finally found a menu that has a sampler with shepherds pie, cottage cheese pie and beef stew. Once I was ready to order the waitress explained they all had wheat in them. So instead I went with a bun less burger. I really wanted a good shepherds pie so I needed to make it my self and figured I would make a paleo version while I was at it.
1-Pound Ground Beef
1 Can Peas
2 Carrots (Diced)
1 Onion (Diced)
4 Tbs Ketup (paleo version on my blog)
1 Tbs Worcestershire Sauce (optional)
1 Cup Diced Mushrooms
4 Cups – Mashed Squash or Cauliflower (fully cooker and cooled)
Start by browning onions and carrots over medium heat with salt and pepper. Once onion is translucent toss in meat. Brown meat slowly while mixing in with carrots and onion. While meat is cooking add ketup and Worcestershire sauce if using. Mix well and then add mushrooms. Cook for a few minutes and finally toss in peas mixing in gently. Using small baking dishes, fill half way with meat mixture. Top with a thick layer of topping. Place in the oven at 350 degrees for 10 minutes. Finally broil on high for 3 minutes to help brown the top. Enjoy!
Warm dessert that can be made in minutes area a great ending to a busy day. Looking for something easy, sweet and gluten free then your in luck. Give this a try.
2 Corn Tortillas (Fresh works best)
3 TBS Butter Melted
1/2 Tbs Brown Sugar
1 Tbs White Sugar
1 tsp cinnamon
Start by mixing butter with white sugar and cinnamon. Using a brush, coat both corn tortillas very well on each side with the butter mix. In a separate bowl, mash banana and combine with brown sugar. Place half the mix on each tortilla and roll. In a pan add remaining butter mixture. Place the two rolled corn tortilla in the pan seam side down. Heat over low heat and rotate after a few minutes. Cook until outside is evenly brown and crispy. Remove from pan and serve hot with ice cream or whipped cream.