Tag Archives: paleo

Shepherds Pie

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.

Ingredients –

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

Salt

Pepper

Topping:

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!

 

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Roasted Branzino

Branzino is the one of the most wonderful fishes available. You can often find it as a special in many restaurants. Normally comes whole from the grill. Randomly on a Monday night I was craving a good meal so I ran to market and got two beautiful Branzino’s and came up with a quick recipe for a very special weeknight meal.

 

Ingredients:

2 Whole Branzino Fish that have been de-scaled, insides removed and rinsed well.

1 Lemon

1 Onion

1 Bunch Parsley

2 Tbs Olive Oil

Salt

Pepper

 

Start by using a knife and making sure the fish is sliced well inside. You may need to cut a little deeper in the tail and head. Then sliced onion and lemon into rounds. On a large foiled and oiled baking sheet lay down all the onion pieces and hand full of parsley. Take each fish and oil the outside well. Then sprinkle with salt and pepper all over. Place the fish on top of the parsley and onions.  Inside each fish gently lay 2 lemon round and a few springs of parsley. Bake at 425 degrees of 30 minutes. Then place under broiler for a few minutes to make the skin nice and crispy. Serve the fish whole with a side of steamed veggies.

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Seafood Gumbo

Gumbo was one of the first meals Jay made for me when we started dating. It is the kind of meal that you get out the biggest pot you have and plan to feed anyone thats around. With the air getting cold I am always looking for nice hot one pot meals. Gumbo is traditionally made with a flour based roe. My version is easy to do, gluten free and lower in fat. 

Ingredients: 

6 Tomatoes – Blanched, peeled and chopped

3 Large Carrots – Chopped 

2 Onions Diced

2 Peppers Diced

5 Cups Fresh Okra tops removed and sliced into rounds

4 TBS Butter

2 Tbs Olive oil

4 Tbs Tapioca or Arrowroot Flour

3 TBS Corn Starch

50 Shrimp Medium, Raw and still with the shell 

1 Pound Catfish

6 Oysters 

1 Pint Gluten Free Chicken Broth

2 tsp salt

2 tsp Old Bay seasoning 

1 tsp Chili Flakes 

2 tsp Pepper

4 Bay Leaves

Start by cleaning all the shrimp and placing the cleaned meat in a bowl and tossing all the shells in a large pot. In the pot add 6 Cups of Water, half of an onion and allow it to come to a boil and simmer for 30 minutes.

While it simmers start making the roe. In the biggest pot you have, melt the butter. Once melted completely add the flour and pepper.  Continue to stir while with cooks and starts to form a light brown color. Its important to not let it burn. As soon as the color starts to change add about 1/2 water to help it come together and continue to cook. Can add onion and oil continuing to stir with the onion browns.  About 5 mins latter add pepper and carrot again stirring and cooking until they begin to become soft. Add chicken broth, bay leaves, salt, chili flakes and old bay seasoning. Then add sliced okra and bring liquid to boil.

Next strain the liquid with the shrimp shells save the broth and discarding the shells. Add 4-5 Cups of the liquid to the pot. Now add oysters and catfish. Make sure the liquid at a high simmer. While simmering removing about 2 cups of liquid to a large bowl and whisk in cornstarch.   This will form a slurry to help thicken the soup. Pour the slurry into the pot and mix well continuing to simmer for 30 minutes. The soup will start to thicken.  

Finally add the shrimp and continue to cook for an additionally 10-15 minutes. Serve with rice. 

 

 

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Paleo Sweet Potato Casserole

Making a holiday meal that is gluten free / paleo can be a challenge especially with many gluten eating guests.  Sweet potatoes alone are great and I wanted to avoid adding all the sugar and junk. Plus I used the slow cooker to make this dish super easy.

Ingredients:

6 Sweet Potatoes (cleaned and cut into large cubes)

2 Apples (peeled and cut into cubes)

2/3 Cup Apple Cider (fresh, not pasteurized)

Topping (optional)

1/2 Crushed Pecans

1 teaspoon Cinnamon

2 Tbs Butter (any kind)

Place all the sweet potatoes and apples in a large slow cooker. Pour in the cider and turn the heat on low. Place cover on top and cook for about 8 hours. Once done, give a good stir and mash with a potato masher. Potatoes should be very soft and easy to work with. Most of the liquid with be gone but if not then cook an addition 45 minutes with the cover off. Then using a food processor or blender process the mix until you get the consistency your looking for. You can serve at this point or our into a nice casserole dish and add a topping. Simple mix nuts, butter and cinnamon by hand in small bowl. Sprinkle topping on top and bake at 350 for ten minutes. Enjoy!

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Southern Greens Made Easy

With thanksgiving around the corner I am always look for new recipes. Greens are classic, easy and very inexpensive.  You can even make them vegetarian if needed.

Ingredients:

1 Large Bunch Collard Greens

2 Cups Broth ( I prefer homemade chicken  but you can use any gluten free store bought or even veggie broth)

1 tsp Salt

2 tsp Garlic Powder

1 tsp Chipote Powder

1 Cup Water

1/4 Cup Vinegar (apple cider or rice)

2 Tbs Butter

Start by preparing the greens. For each leaf you need to pull the green part off each side of the thick hard center stem.  Discard the stems and save the leaves in a bowl. Wash or soak the leaves in cold water. Now take about 6 leaves and lay them on top of each other. Then roll them into a tight roll and slice round about 1/2 inch wide. This will give long ribbon like strips. Do this to all the leaves and set aside.

Now, in a large pot bring broth, water, salt, garlic powder, vinegar and chipolte powder to a boil. Toss in all the cuts greens. Lower temp so the liquid hits a high simmer and cover the pot. Cook for thirty minutes and then stir. Add butter and continue to cook and additional 30-45 min stirring occasionally.

Serve hot with a little broth on top. Enjoy!!!

 

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Ginger Carrot and Cardamon Soup

With a chill in the air I get very excited to start making soups. Recently I had a great soup at an indian restaurant and it inspired me to create something similar on my own. Packed with fruit and veggies this soups is not only delicious but also gluten free, dairy free, paleo and vegan!

Ingredients-

14 Can Coconut Milk

28 oz Water

2 Pounds of Carrots cut in to large rounds

1 Apple Peeled and slices

5 Cardamon Seeds

1 Tbs Gram Masal Spice

1 tsp Salt

1 tsp Pepper

2 inch Ginger Piece Peeled and Slices

In a slow cooker a carrot, ginger and apple. Then add gram masala, salt, pepper and mix together. Then pour in coconut milk and water. Last add cardamon seeds, stir and place lid on top. Cook on low for 10 hours.  Remove cardamon seeds and place on side. Pure soup with a handheld food immerser or blender. Place cardamon sides back into soup and continue cooking for an addition hour. Serve hot with nuts and or dried unsweet coconut on top.

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Turkey Wings

As thanksgiving gets closer, I am trying fun new ideas. I really don’t feel like making the turkey this year since basically I am the only one that eats it. Plus with the combination of Hanukah  and thanksgiving I also want to cook up pot roast and other Hanukah treats. Turkey wing are easy and quick plus they are a fun treat for the whole family.

Ingredients:

12 Turkey Wings (Feeds for well, if using for Thanksgiving I would plan about 2 a person along with all the other food)

Cooking Spray or Oil

2 tsp Salt

1 Tbs  Paprika

1 Tbs Garlic Powder

2 Tbs Old Bay or Poultry Seasoning

Start by rinsing all the wings well. Place them in a large bowl and add all the seasonings. Mix them together so that everything is coasted in spice. Place each wing on a well foiled and sprayed baking sheet. Make sure wings do now touch and spray the tops. Bake for 60 minutes at 450 degrees.

Serve hot and enjoy!!!

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Mediterranean Chicken Burger

I love all my international and fancy foods but something about a burger is always appealing. It is one dish that can easily be customized and adjusted to add a punch of flavor.  I like heathy alternatives like salmon and turkey burger but I wanted to kick it up a bit. This chicken burger is made fresh chicken breast, roasted peppers and a blend of herbs.

 

Ingredients:

2 Chicken Breast – Cut into cubes or 1 1/2 Pound Ground Chicken

1 Egg

1/3 Cup Ground Pecans

1 Red Pepper

1 Tbs Dried Oregano

1 Tbs Italian Seasoning

2 tsp Salt

1 tsp Pepper

2 Tbs Balsamic

1/2 White Onion Diced

Start by placing pepper under the broiler or in a 500 degree oven. Turn every few minutes until the outside starts to blacken all over. While pepper is cooking add onion to a hot pan that is sprayed well. Cooking onion over medium heat, add a 1/4 of water after a few minutes and cook until onions is translucent. Next, lower heat and add balsamic and cook until very little liquid remains. When onions are done place in a blender or food processor. Once pepper is black remove skin, stem and seeds and add to onion. Blend it all together an place in a large bowl.

If using full chicken breast take the pieces of the chicken and grind them up in the food processor. Add chicken to the bowl with pepper and onion mix. To that add one egg, oregano, salt, pepper and italian seasoning. Mix it all together. Then add the pecans and mix again.

Heat a pan to medium high heat and spray well. Place about 6oz size patties of the mix into the pan. Cook each side for four minutes until they are golden brown on each side.

I served the patties on two large slices of eggplant roasted, instead of bread. Use any burger toppings you want and enjoy!!!

 

 

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Pumpkin Pie Frapachinoo

It is officially Pumpkin season and my favorite time of year. I always joke that I could make anything with pumpkin. This recipe ironically is has no actual pumpkin but the spices along makes you think of any classic fall beverage. Plus this recipe has no added sugar!

Ingredient:

1 Frozen Banana

1 Cup Almond Milk

1 Oz Espresso

1/2 Tbs Pumpkin Spice Mix

Add espresso and  milk to a blender and whip up. Then add frozen banana and spice. Blend  well and serve cold.

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Apple Cider Freeze

Fall is my favorite season of the year. I love the weather, the foods, apple picking, the colors of the trees. Every year Jay and I make it a point to have one full day doing fall fun things. This year we went to a scarecrow festival, wineries and apple picking!! With the ten pounds of apples and the gallon of cider we returned with be prepared for a lot of apple related recipes. Since the weather is still warm I came up with this one. A super easy treat the whole family will love.

Ingredients:

2 Cups Apple Cider

All you need to do is toss cold apple cider into your ice cream maker and run for about 10-15 minutes.

If your don’t have an ice cream maker then freeze the cider in ice cube trays. Place frozen cups in a blender and blend until they form a snow.

Optional – For adult, pour over 1 oz of rum to slush for a festive cocktail. IMG_2887

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