Tag: main dishes

Primal Eggplant Meatballs

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I love it when I successfully trick my DH into eating foods he doesn’t think he likes. This recipe contains a vegetable he just can’t get into – eggplant – and if he noticed it, he didn’t mention it.

Gluten-free, primal

 

Primal Eggplant Meatballs

1 lb. grass fed ground beef
1 large eggplant
2 large cloves garlic
Fresh parsley
1 lemon
1/4 c. hard cheese (I used sheep pecorino)
1 tsp. ground cumin
1 tsp. ground coriander
1 Tbsp. dukkah
1/2 tsp. ras el hanout
Kosher salt & black pepper

First, bake the eggplant. Cube, toss with fat and sprinkle with salt and pepper. Bake at 375 F for 45 minutes, flipping once during cooking.

Pull and cool.

When cool, combine 1.5 cups of the eggplant with the ground beef, minced garlic (2 Tbsp.), chopped parsley (2 Tbsp.), the zest of the lemon, the juice of the lemon, cheese, and spices. Hit with a big pinch salt and a few grinds black pepper.

Turn into golf ball sized meatballs and brown over medium-high heat.

Serves 3 – 4, depending upon what you serve these with.

Plum And Cucumber Salsa

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What to do with an overabundance of stone fruit? Make salsa, of course. This salsa makes a fantastic salad base for a light lunch – just throw on your favorite protein, maybe a hand full of baby spinach or some shredded cabbage, and you’re good to go.

Vegetarian, vegan, gluten-free, paleo

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Plum And Cucumber Salsa

Plums – enough to total 2-3 cups when chopped
3 peaches
1 cucumber
1 red jalapeno (it doesn’t have to be red, they’re just prettier IMHO)
Juice of 1 lime
1/2 inch ginger
2 cloves garlic
Kosher salt & black pepper

De-pit and chop the fruit. De-seed and dice the jalapeño. Dice the cucumber. Peel and mince the ginger and garlic. Add everything to a large bowl and toss with the lime juice, a generous pinch salt & a few cracks black pepper.

This salsa is good straight after making, but the flavors are even better the next day.

Serves 3 – 4 as part of a nice lunch

 

Paleo Slow Cooker Butter Poultry

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This is a paleo-fied version of one of my DH and my favorite Indian takeout treats. This version uses everyone’s favorite weeknight dinner helper to make an almost hands-free dish that can be ready when you are.

Gluten-free, paleo, Whole30 if you source your coconut milk and tomato paste well

Paleo Slow Cooker Butter Poultry
Based on Slow Cooker Butter Chicken Sliders by Kiwi & Bean

1 lb. poultry – I used boneless, skinless turkey breast
2.5 Tbsp. FOC (fat of choice)
1 large onion
4 cloves garlic
1/5 – 2 inches fresh ginger
1 Tbsp. garam masala
1 Tbsp. ground cumin
2 tsp. ground turmeric
Spice – I used a slight dust of ghost chili powder, the recipe calls for 1/2 – 1 tsp. cayenne
15 ounce can coconut milk – I used light, because that’s what was on hand
4-5 ounce can tomato paste
Kosher salt & black pepper
Something to serve with or on – I ate mine over chopped cucumber, the DH had a sandwich, cauli rice or zoodles would also be great

Heat the fat in a large skillet over medium-high heat. Chop the onion and add to the pan when hot. Chop the garlic and add. Peel and dice the ginger and add. Hit with a couple big pinches salt and a few grinds black pepper.

Cook until the onion is browned. It would be awesome if you waited until the onion was caramelized, but I have zero patience for all that.

While your aromatics are working, add your poultry to your slow cooker.

When your onion is caramelized or you can’t wait any longer, add the spices and cook, stirring, until the spices bloom and become fragrant.

Add the coconut milk and tomato paste. Stir to combine and break up any clumps and bring to a boil.

Dump into the slow cooker. Cook on High 6 hours.

When done, shred the poultry and toss well to coat in sauce. Taste and season more if needed.

Serves 2 – 4 depending upon your delivery vehicle

Paleo Stuffed Globe Zucchini

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I credit a cosmic alignment bringing serendipity as the impetus behind this recipe. A friend of mine over at Nerd Fitness posted something a few weeks ago he was calling a grenade – from what I can remember, it involved baked globe zucchini stuffed with some sort of ground meat. It sounded delicious, but since I had no pretty balls of zucchini on hand, I pushed it out of my mind.

And then this week the stars aligned and my CSA gave us beautiful, round zucchinis the perfect size for stuffing plus ground pork. Serendipity.

This recipe makes a fantastic light dinner for two, with enough innards left over for at least 1 lunch, maybe 2.

A note on sausage: I’m using a really nicely flavored sweet pork sausage here I’ve been getting from my CSA (order form). It’s fan-freaking-tastic. I would suggest swapping in the best sweet Italian sausage you can find. 

Paleo, gluten-free, Whole30 if you source your sausage well

 

Paleo Stuffed Globe Zucchini

2 round zucchini
1 lb. sweet pork sausage
2 shallots
4 cloves garlic
2 smallish potatoes
4 roma tomatoes
1 green bell pepper
1 tsp. ground coriander
1 tsp. thyme
Kosher salt & black pepper

Preheat your oven to 375F. Set your largest pan over medium heat and add the sausage.

While the sausage starts to cook, peel and dice the garlic and shallots. Add to the pan and give everything a stir, breaking up any huge sausage lumps.

Dice the potatoes and add to the pan. Stir.

Chop the pepper. Add to the pan and stir.

Chop the tomatoes. Add to the pan and stir.

Cut the tops off the zucchini. Using a large spoon, scoop the innards out of the zucchinis, being careful to not puncture the sides. Chop the innards and add to the pan. Stir.

Add the coriander, thyme, a big pinch or two Kosher salt and a few cracks black pepper to the pan. Stir and taste for seasoning. Add more if necessary.

Stuff the empty zucchini with the sausage mixture, replace the zucchini tops, and place in a baking dish. Add a little water to the bottom of the dish. Cover with foil.

Bake 1 hour, or until the zucchini is soft.

Serves 2 for dinner, with enough sausage mix left over to supply 1 – 2 lunches

Thai Basil Chicken & Greens

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This was one of those providential ‘throw my CSA veggies at a recipe’ dishes that happened to work out well. I love it when that happens. This dinner was inspired by this recipe for three-cup chicken, but I didn’t have scallions – and I had carrots, beet greens and carrot greens to use up so those went in instead.

Gluten-free, paleo

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Thai Basil Chicken & Greens

3 Tbsp. sesame oil
1-2 inches ginger, peeled and sliced into thin coins
4 cloves garlic, thinly sliced
1/2 onion, thinly sliced
2 pinches red pepper flakes
1 lb. boneless, skinless chicken thighs, chopped into bite-sized pieces
5 small carrots, cut into rounds
8 c. greens (I used a mixture of beet greens and carrot tops), chopped
1 tsp. coconut nectar (or other sweetener)
1/4 c. rice wine vinegar
2 Tbsp. coconut aminos
1 c. basil leaves, chopped

Heat 2 Tbsp. oil over high in a wok or your largest skillet. Add the ginger, garlic, onion and red pepper flakes and stir-fry until fragrant (about 2 minutes).

When finished, scrape the aromatics to the side of the pan and add last Tablespoon of oil + the carrots. Toss. Add the chicken and stir-fry until browned (about 5-7 minutes).

Add the coconut nectar, vinegar, and coconut aminos – stir. Reduce the heat to medium and add the greens. Sauté, stirring frequently, until the greens are wilted and the stems (if you’re using something like chard or beet greens) are just tender (about 10 minutes).

Turn off the heat and add the basil. Stir.

Serves 2 for dinner

Broiled Peachy Chicken

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I love summer peaches. Like, eat them every day for lunch and dream about them during dinner love. My DH: not so much. So, I was happy to jump in the kitchen and make a riff on this NY Times roasted chicken recipe when he was out one night last week – and I must say, this dish worked out just fine.

Gluten-free, paleo

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Broiled Peachy Chicken

2 peaches, pitted and sliced 1/2 inch thick
1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
2 oz. double-smoked bacon, sliced into batons
2 Tbsp. rice wine vinegar
1 Tbsp. vermouth
2 Tbsp. sliced garlic stalks (can sub regular garlic)
1 inch ginger, peeled and grated
1 bunch baby spinach
2 radishes, sliced thin
2 Tbsp. fresh basil (optional: I didn’t have it, but it would have been lovely)
Kosher salt & black pepper

Preheat the oven to 400F. Halve and slice the peaches, chop the chicken, slice the bacon and garlic stalks and grate the ginger – adding to an oven proof dish as you go. Sprinkle with the rice wine vinegar and vermouth. Toss to combine. Hit with salt and pepper. Toss. Hit with salt and pepper again.

Bake 20 – 30 minutes or until the chicken and bacon are cooked through.

Serve over a bed of baby spinach with sliced radishes.

Serves 2 for dinner

Updated: DH’s Green Smoothie

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This is an updated version of my Breakfast Of Champions green smoothie recipe from a couple of years ago. As was the case back then, I still drink this smoothie most weekdays for breakfast and still absolutely love it. I’d like to say I’ve tried umpteen recipes and settled on this one after extensive taste-testing, but that’s not the case. When we got our Vitamix, the DH did a little research on smoothie ingredients that weren’t just sugar and carb bombs (or worse: dessert) in disguise, and came up with this recipe. It was perhaps the second thing he made with the new blender, and we have been drinking it ever since. It’s evolved over the years (we used to add a banana, celery, cilantro and spirulina), but the nutrition and taste is still there – and this is still an absolutely satisfying breakfast and enough to carry me through my day from 8:30 – 12:30.

Gluten-free, paleo, vegetarian, vegan

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DH’s Green Smoothie (Updated)

1 Granny Smith apple
1 big hand full kale (we use pre-cut)
1 smallish hand full baby spinach (we use bagged)
1/2 of a large avocado (or 1 whole small)
3/4c. coconut water (we use Zico)
1/4c. orange juice (we like the not from concentrate kind)
1/2 inch ginger (peeled)
Optional add-in: protein powder (we use Nutiva hemp protein because it doesn’t have soy or whey and also doesn’t have a ton of added crap)

Core and chop the apple. Add to the blender carafe. Add the rest of the ingredients and blend, letting run on high until smooth and incorporated.

Pour into two glasses and consume in the manner you prefer (I won’t drink mine without a straw; the DH drinks his straight from the glass).

Serves 2

 

Spring Broccoli and Pea Salad

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This is another great cookout salad. Quick to throw together, friendly for a whole host of dietary restrictions, clean and bright.

Gluten-free, paleo, vegetarian, vegan

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Spring Broccoli and Pea Salad

1 lb. snow or snap peas
3 large radishes
1 (9-10 oz.) bag broccoli slaw
Zest of 1 lemon
3 Tbsp. avocado or other neutral oil
1 Tbsp. dijon mustard
1 Tbsp. apple cider vinegar
Kosher salt & black pepper.

Tip, tail and snap your peas into a large bowl. Grate the radishes and add. Add the broccoli slaw. Hit with a generous pinch Kosher salt + a few grinds black pepper and toss to combine.

In a small bowl, whisk together the lemon zest, oil, mustard, and vinegar.

Pour over the salad. Toss to combine and hit with another shot of salt and pepper.

I went back and forth regarding doubling the dressing for a more punchy taste, but ultimately opted for the more subtle route. If you want punchier dressing, try doubling the amount and playing with the mustard/acid content.

Makes a huge bowl – more than enough for a cookout. 

Spring Greens & Meatballs

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Picture it: Brooklyn, 2015. Obama is in the White House, Congress is ineffectual, the whole Northeast is tottering between Spring and Summer, and I forgot how to change gears rapidly when the grocery store is out of the ingredients I want for dinner.

This dinner was basically me playing Chopped the home game one night, when a Thursday hit and I realized I had only about half of the required items for the dinner I had planned on making, but had not really come up with a solid B plan. So I played. And it worked! Go, hours of watching cooking shows on television!

Gluten-free, paleo

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Spring Greens & Meatballs

1 lb. grass fed ground beef
1/2 tsp. fresh thyme
1.5 tsp. fresh rosemary
1 clove garlic
Kosher salt & black pepper
1 wedge preserved lemon
2 tsp. aged balsamic vinegar
1.5 tsp. curry powder
1.5 tsp. baking soda mixed with 1 tsp. warm water
2 ounces double smoked bacon
1 leek
1 clove garlic
1 tsp. thyme
2 tsp. rosemary
1 c. frozen peas
1 Tbsp. unsalted grass fed butter
6 ounces baby spinach

First, make your meatballs. Add the ground beef to a large bowl. Pick and chop 1/2 tsp. thyme and 1/5 tsp. rosemary. Add to the meat. Grate 1 clove garlic and add. Add 1 big pinch of Kosher salt and a few grinds black pepper. Dice the preserved lemon and add 2 tsp., reserving the rest. Add the balsamic vinegar, curry powder and baking soda slurry. Mix and form into ping pong ball sized meatballs. Add to a large pan over medium heat and brown on all sides.

While your meatballs are cooking, cook your greens. First, chop your bacon and add to a pan over medium heat. While the bacon is working, wash and halve the leek and cut into thin half moons. Slice the second clove of garlic and chop the last 1 tsp. thyme and 2 tsp. rosemary. Add to the pan when the bacon is half rendered. Cook, stirring occasionally, until the leek is getting soft and browned in spots. Add the peas and stir, letting cook for a few minutes. Add the butter and stir, letting melt. Add the rest of the preserved lemon (about 1 tsp.) and half the spinach and stir until wilted. Add the rest of the spinach and wilt.

Serves 2 for a light dinner, with meatballs leftover for lunch

Stone Fruit Salad

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This salad is ridiculously delicious. Sweet, a little tart, a little savory – it’s got a great mix of flavors and is sure to be a crowd pleaser at your next group gathering.

Gluten-free, paleo, vegetarian, vegan

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Stone Fruit Salad

3 large plums
4 small peaches or nectarines
4 scallions
3 large radishes
1 red bell pepper
1 inch ginger
1 Tbsp. rice vinegar
2 Tbsp. avocado oil (or other neutral oil)
1 tsp. sweetener (honey, coconut sugar, agave, maple syrup)
1 tsp. curry powder
1 clove garlic
Kosher salt & black pepper

First, break down your fruit, pepper, and radishes and add to a large bowl. I used a mandolin with large julienne teeth – this was good, but the plums got a bit pulpy; you may want to just thinly slice everything (resulting in more texture). Thinly slice the scallions and add to the bowl. Hit with a generous pinch salt and a few cracks black pepper. Toss.

In a small bowl, whisk together the oil, vinegar, curry powder, ginger (grated), and garlic (grated). Add the dressing to the salad and toss to combine. Hit with another shot of salt and pepper.

I made this salad several hours before serving to allow the flavors a chance to marry a bit.

Makes a big bowl – enough to take to a cookout.