main dishes – Page 34

Lazy Baked Squash with Goat Cheese, Arugula & Lime Vinaigrette

November 2, 2013December 29, 2014Life, Recipes1 Comment

Thank you so much, Molly Hays of Remedial Eating, for posting the methodology for this squash. This squash is truly a revelation – no longer will I have to endanger limbs and make my Darling Husband cringe in terror as I attack hard squash with a meat cleaver.

If you’re not familiar with Remedial Eating, check the link out. Molly’s writing is full of beautiful prose and her recipes are homey and comforting with interesting flavor combinations/takes on flavors – plus, she lives in (one of) my home town(s). So, there’s that.

I made this squash on a busy weeknight and the whole thing took 48 minutes from start to table. I will be repeating this dish’s success many times over the course of this winter – and see visions of weekly squash roasts in my Monday nights future. I’m dying to try some of the flavor combos listed at the end of Molly’s post – and am itching to add a few more of my own like:

Aged balsamic vinegar & pecorino cheese

Toasted garlic, chili or chipotle powder, egg & stout cheese (pecorino? glouchester? aged sheep gouda?)

Toasted cashews, curry, cilantro & lime

Apple, toasted pecan & lemon/lime vinaigrette

Bacon, toasted pecan & bleu cheese

Apple, sage, bacon & toasted pecan

The possibilities are endless.

This side is fantastic when served alongside a nice London broil – or a minute steak – or alone for lunch; whatever your fancy.

Lazy Baked Squash with Goat Cheese, Arugula & Lime Vinaigrette

Adapted from Lovely Squash for Lazybones from Remedial Eating

1 acorn squash
1-1.5 ounces goat cheese per squash half (omit if strict paleo, vegan or doing Whole30)
1 Tbsp. grapeseed oil
1 tsp. lime or lemon juice (I used my go-to bottle of salvation, Nellie’s Key Lime juice)
1 tsp. spicy mustard (I used Gulden’s Spicy Brown Mustard)
1 big pinch kosher salt
A few cracks fresh black pepper
Chipotle to sprinkle
1 big hand full arugula per squash half

Preheat your oven to 375. Place your squash on a cookie sheet wrapped in tin foil and slap into the oven. Let bake 30-45 minutes, or until your knife goes in with minimal effort.

Slice the squash in half and place cut side down on the prepared sheet. Slip back into the oven until you can pierce the thickest part of your squash and it gives absolutely no resistance – like a knife through hot butter. This should take 15-30 minutes.

Remove the tray from the oven and set aside to cool until handleable – or if you’re impatient like me – let cool for 2 minutes and then pick up with a dish towel, and scoop the squash guts out.

Sprinkle with goat cheese, vinaigrette and chipotle powder. Top with arugula.

Serves 2

Pork Chops with Bacon-studded Sweet Potato Puree and Apple Bourbon Gastrique (paleo)

October 19, 2013Life, Recipes1 Comment

This dish screams fall all over. Orange! Apple! Bourbon! Pork! Bacon! And yum, don’t forget yum. Although this dish might look long and complicated, once you get going it is quick to prepare – and only dirties up a single pan + a small pot. Win-win.

Blergh. Picture taking fail - no other pictures turned out. — Blergh. Picture taking fail – no other pictures turned out.

For the apple bourbon gastrique

1/4 c. apple juice or apple cider
1/4 c. apple cider vinegar (I used Dr. Bronner’s)
1/4 c. bourbon or whiskey (I used Honey Jack – yes, I’m aware bourbon – especially a bastardized bourbon – isn’t strict paleo. Suck it, paleo police. It’s delicious.)

Add to a small pot over high heat. Boil until reduced by a third.

For the bacon-studded sweet potato mash & apples

2 small sweet potatoes
4 c. vegetable stock
3 sprigs fresh thyme + 2 tsp. thyme leaves, chopped
1 Tbsp. chili powder
2 tsp. salt
4 slices thick cut bacon
1 granny smith apple

Peel and dice the potatoes (about 1/4 inch cubes – I ended up with about 2 cups). Add to a medium pot and cover with the stock. Add the thyme and set over high heat. Boil 5 minutes, or until tender. When the potatoes are fork tender, drain – reserving about half a cup of cooking liquid – and add to a food processor. Mash with 2 tsp. chopped thyme, the chili powder and salt until smooth, adding splashes of reserved cooking liquid as you go.

While your potatoes are boiling, fry the bacon until crispy and slice the apple thinly. When the bacon is browned, remove from the pan and set aside to drain. Crumble and mix in with the mashed potatoes.

To the hot pan, add the apple and fry in bacon fat until browned. Remove and set aside.

For the pork

2 boneless butterflied pork chops
Salt
Pepper
1 Tbsp. chopped thyme
1 Tbsp. coconut oil

Heat the coconut oil in the vacated pan over medium-high heat. Pat the chops dry with paper towels and liberally sprinkle with salt and pepper and thyme on both sides. When the pan is hot, add the chops and cook 3-4 minutes per side, or until done to your liking.

Let the meat rest 5 minutes before serving.

Serves 2

Steak with Shaved Asparagus Salad (paleo)

September 15, 2013October 24, 2013Life, RecipesLeave a Comment

Some nights it’s good to be in the house alone. I’d been seeing talk of shaved asparagus on the interwebs for weeks and developed a hankering. Turns out, raw asparagus makes a tasty salad. A finicky, fussy, tasty salad.

This dish serves one, but can be easily scaled up to serve two. The salad could actually possibly serve two as it stands if you’re having something other than just steak and asparagus, but I happily ate it all in one go.

Steak with Shaved Asparagus Salad (paleo)

1 tsp. grainy mustard
1 tsp. wine vinegar
3 Tbsp. almond oil (or other neutral oil like grapeseed)
Big pinch citrus salt
12 oz. asparagus
Nice thick steak
1 tsp. coconut oil
Your favorite steak seasoning
Aged balsamic vinegar

First, prep your asparagus by snapping off the woody stems. Now shave. I’ve found the best way to do this with my particular vegetable peeler is to hold the tip and kind of balance the asparagus over something – like the jar of grainy mustard – and carefully go to town. I was left with a bunch of tips + some thicker pieces I couldn’t shave down enough and a few broken stalks from overzealous peeling. Save those rejects for a frittata. Add your asparagus curls to a medium bowl.

In a separate bowl, make the vinaigrette by whisking the mustard, wine vinegar and oil to form an emulsion. Hit with a big pinch of citrus salt and set aside.

On to the steak. Heat the coconut oil in a large pan over medium-high heat. While that is going, pat your steak dry and season with your favorite steak seasoning + salt if it doesn’t already incorporate it. Cook your steak until the desired doneness is reached. I had a 1/2 inch thick strip steak and like my steak rare, so I cooked 4 minutes on 1 side, flipped, and cooked an additional 3 minutes on the other. Remove the steak to rest 5 minutes and cut the heat. Chuck in your asparagus tips and let soften and cook using the residual heat in the pan.

To serve, give the vinaigrette another whisk and toss with the asparagus. Drizzle with some nice aged balsamic for a little extra kick.

Serves 1, with a large portion of the salad.

Buffalo Chicken Zucchini Boats (paleo, whole30)

September 7, 2013December 29, 2014Life, Recipes6 Comments

Yum. This recipe took care of my burgeoning buffalo chicken craving handily, and in a healthy manner. This recipe feeds 1 for dinner but can easily be scaled up to feed your number of choice.

A little note about the zucchini: The cooking method in the recipe below yields just slightly cooked zucchini with some crunch left to it. If you want your squash softer, blind broil before stuffing and broil some more after adding the filling.

Buffalo Chicken Zucchini Boats (paleo, whole30)

1 large zucchini
2 small carrots
1 rib celery
1 tsp. coconut oil
1 tsp. granulated garlic
1 breast leftover cooked chicken
2 Tbsp. aioli
2 tsp. Louisiana (or other) hot sauce
1 scallion

Put your oven to broil on high.

Halve the zucchini and scoop out the middles with a spoon. If you want softer zucchini, blind broil now for a few minutes while everything else cooks.

Dice 2 small carrots & 1 rib celery (you’re looking for about 1/4 to 1/3 cup filling per zucchini, depending upon the size of your squash).

Sautee the diced veggies and zucchini guts if you want over medium in coconut oil until softened; adding the garlic powder, salt & pepper about half way through.

Chop the chicken finely. Add to a medium bowl with the aioli and veggies once they’re done. Add the hot sauce and stir to combine.

Pile the mixture into your two hollowed out zucchini halves and broil 5-7 minutes until browned.

Top with sliced scallions and avocado crema if you’re feeling fancy and you have some. I did not.

Serves 1 for dinner.

30 Minute Meatballs & Red Sauce (paleo, Whole30)

August 31, 2013December 29, 2014Life, Recipes1 Comment

What?! Meatballs in marinara sauce in under 30 minutes? Blasphemy! Well, I’m here to tell you it can be done. It won’t be a leisurely 30 minutes puttering around the kitchen, but it can totally be done if you have a craving and not much time to satisfy it.

30 Minute Meatballs & Red Sauce (paleo, Whole30)

Quickie Tomato Sauce

1 can (6 ounces) tomato paste
1/2 pint cherry tomatoes
1/4 onion
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
1 tsp. granulated garlic powder
1 tsp. salt
1/2 c. + water
1 Tbsp. grass fed butter

In a medium pan over medium heat, add the tomato paste and stir to break it up some. While the pan comes up to temperature, slice the onions wafer thin and halve the cherry tomatoes, dropping each into the pan and stirring as ready. When the paste starts to sizzle (a little scorching here is ok), add the water and spices. Stir to combine, drop the heat to a simmer and cook, stirring frequently and adding water when things get too dry (I ended up adding two batches of 1/4 cup each) about 20 minutes. Add the butter and stir to distribute.

This would be fantastic with wine, but since wine is a Whole30 no-no, I had to forego. If you are using wine, sub in 1/4 c. for half the water in the first addition.

Quickie Meatballs

1/2 lb. grass fed ground beef
2 Tbsp. fresh parsley and basil – the ratio is up to you
1-2 cloves garlic
1 egg (optional)
Salt & pepper

While your sauce is doing its thing and trying to burn (seriously. stir frequently or you will end up with a hot mess), address the meatballs. Break off about a third of the meat and get into a medium pan. Brown, breaking into small bits as you go. Add to a bowl with the rest of the beef, the herbs & garlic which you’ve chopped, salt and pepper. You might want to add an egg, too. I didn’t and my balls were fine; but could have been less dense with an egg. The browned meat helps alleviate some of the denseness as well. Don’t forget to salt & pepper. Form into 6 balls and sautee over medium heat until browned on all sides.

And there you have it – a long lunch/quick dinner meal that’s satisfying, meaty and hits (at least for me) the right ‘comfort’ spot. And obsession button. I got addicted to ‘red gravy’ this past winter and have never looked back. To be fair, my talented DH started this addiction years ago with his spaghetti, but since I don’t eat pasta any more, I’ve been eating meatballs & sauce like they’re going out of style.

Serves 1 for lunch with enough sauce left over for ‘pizza burgers’ the next day.

Caramelized Peach, Chicken & Tomato Salad with Sriracha Lime Vinaigrette (paleo, Whole30)

August 17, 2013December 29, 2014Life, RecipesLeave a Comment

Yum. Yuuuuummmmmmmm. Y-U-M. This salad is frickin delicious. On a random Tuesday, I was craving grilled peaches but was too lazy to bust out the grill for a quick lunch, so tossed some peaches along with some cheater roasted chicken from Trader Joe’s and this dish was born. Peaches + heat is a match made in heaven. Why have I been eating them straight all these years?! (oh yeah, because peach juice running down your chin is one of summer’s great touchstones)

Caramelized Peach, Chicken & Tomato Salad with Sriracha Lime Vinaigrette (paleo, Whole30)

1 breast roasted chicken (or about a fourth of a package pre-roasted olive oil & black pepper sliced roasted chicken from Trader Joe’s)
1 peach
1 tsp. fat of choice (I’ve used both pork fat and coconut oil, and I must say the pork fat was a touch better here. big shocker)
1 c. (or about a third of a pint) grape or cherry tomatoes
A hand full dry toasted pecans
1 scallion
A few leaves fresh mint
A few leaves fresh basil
Juice of half a lime
1 Tbsp. grapeseed oil
2 tsp. Whole30 sriracha (aka: food of the gods)
Big fat finishing salt

Cut your peaches and chicken into bite-sized pieces while you’re waiting for a medium pan over medium high to reach temperature. Add a teaspoon fat of choice to the pan and follow with the peaches. Sautee, stirring a minute or two and add the chicken. Continue cooking, stirring every minute or two to prevent too much burning until the peaches are caramelized and everything smells heavenly.

While your peaches + chicken are doing their thing, slice the scallions and herbs thin and add to a large bowl with the pecans. Slice the tomatoes in half and add to the bowl.

In a separate small bowl, whisk together the sriracha, grapeseed oil and lime juice.

When the chicken & peaches are done, add to the large bowl. Toss with the dressing and finish with a sprinkle of big fat salt.

Serves 1 for lunch – there may be growling.

Sweet Potato & Zucchini Hash with Pork (paleo, Whole30)

August 10, 2013December 29, 2014Life, RecipesLeave a Comment

I had a craving. Well, two cravings. I wanted my old best friend comfort food – eggs and hashed browns – and a new friend – Thai laarb (a spicy, deeply flavored crispy pork dish). This version of the standby hash is kicked-up in the nutrition department, features bunches of crumbly crispy pork, and uses up everyone’s favorite summer ~~menace~~ staple, zucchini.

Sweet Potato & Zucchini Hash with Pork (paleo, Whole30)

1 pound ground pork
2 tsp. coconut oil
2 tsp. sea salt + more to taste
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. granulated garlic
1 Tbsp. onion powder
2 tsp. ground chipotle
1 large sweet potato
1 medium zucchini
1 small onion
2 eggs per person
fat of choice for the eggs
Whole30 approved sriracha
Black pepper

Heat the coconut oil over medium high and add the pork. Break up with a spoon into the smallest pieces possible and add the spices and salt, stirring after each addition. Sautee until deeply browned and crispy and remove to a bowl (reserving the fat).

While the pork is cooking, grate the sweet potatoes, zucchini and onion. Add to the pan with the reserved pork fat when the pork is resting comfortably. Cook, stirring occasionally, until everything is soft and the sweet potato is beginning to brown in spots. Salt and pepper to taste.

In a separate pan, fry the eggs in a fat of your choice until your desired doneness is reached. Salt and pepper to taste.

Serve topped with sriracha (I used 2 tsp. per serving)

Serves 2 for dinner + 1 for lunch (with 5-6 eggs)

Summer On A Plate – Bacon, Tomato & Peach Salad (paleo, Whole30*)

August 3, 2013December 29, 2014Life, RecipesLeave a Comment

I read something enchanting a few weeks ago: grilled bacon. I saw it somewhere, in some recipe header, and the concept lodged in my brain; unwilling to let go.

Grilled bacon, brain said, in the middle of the night. GrilledBacon, it said, in the afternoon. GRILLED BACON, it screamed, while trying to think of what to have for dinner. So I tried grilling bacon. And … ???? It was just like pan-fried bacon, only more burnt. Still fantabulous, mind you, since I happen to *like* bacon that’s been on fire – but not the best use of my bacony buck. Maybe I should have read the recipe afterall.

Summer On A Plate – Bacon, Tomato & Peach Salad (paleo, Whole30*)

2 strips bacon (check your source for Whole30!)
1/2 pint cherry tomatoes
1 Saturn peach (or any variety, I just so happen to be addicted to the Saturn variety from Trader Joe’s)
3 leaves basil
Citrus salt
Balsamic vinegar (the best quality, thickest you can find)

Crisp your bacon however you see fit, drain on paper towels and chop. Chiffonade the basil, slice the cherry tomatoes in half, and the peaches in thin slices. Combine all and drizzle with balsamic. Finish off with some nice citrus salt.

Serves 1 as a side for dinner or lunch. Easily scaleable to feed more.

*This recipe can be made Whole30 compliant. Bacon isn’t completely verboten, just mostly. According to the Whole30 edict, bacon that is made with no added sugar is clear, which you’re most likely not going to find in the regular grocery store. US Wellness Meats sells Whole30 approved bacon, and your local natural food store, butcher or farmers would be a good place to look as well.

Thai-Inspired Brussels Sprouts & Chicken Stir-Fry (paleo)

July 20, 2013October 24, 2013Life, RecipesLeave a Comment

This dish was inspired by the best plate of brussels sprouts I’ve ever eaten. One of my DH and my favorite restaurants right now is Talde, an Asian/American mashup restaurant and bar helmed by the incredibly lovely and gracious in person Dale Talde (of quick-tempered Top Chef fame). Sadly, Talde is an only occasional treat as pretty much nothing I love best is ever paleo. Bacon & egg ramen with buttered toast broth, people. Pretzel pork & chive dumplings. Pad thai with fried oysters. Korean fried chicken. Seriously delicious stuff here. Talde had a brussels side one night that was fantastic. Stellar, even. Unforgettable.

This recipe is no way even remotely close to that flavor bomb, but it’s pretty darn good in its own right. Deeply flavored, intense in a good way; this makes a very satisfying weeknight meal for two. And, since it’s not a huge dish, it won’t break the gut bank, either.

Thai-Inspired Brussels Sprouts & Chicken Stir-Fry (paleo)

3 cloves garlic
Tiny white onion – ping pong ball sized (or 3 Tbsp. finely diced)
1/2 inch ginger
Sesame oil
10 ounce shaved brussels sprouts (be forewarned: if you buy your brussels pre-shaved, they may be a bit bitter after cooking – that doesn’t bother me, but if it does you, shred your own – making sure to remove the core – with a food processor or box grater)
3 boneless, skinless chicken thighs
2 Tbsp. sesame seeds
1 Tbsp. fish sauce
1 Tbsp. Bragg’s liquid aminos (coconut aminos)
1 tsp. Chili garlic sauce (I use the brand with the chicken – like sriracha)
Lime juice would be stellar but I didn’t have any on hand

Mince the garlic, onion and ginger. Bring 2 tsp. sesame oil up to temperature in a wok or large skillet set over medium-high. Add the aromatics and stir until fragrant, about a minute or two.

Add the brussels and stir-fry until wilted and beginning to brown. While that is working, de-fat your chicken and cut into bite-sized chunks.

Add the chicken with an additional 2 tsp. sesame oil. Stir-fry. When the chicken goes opaque, add the sesame seeds and cook an additional 2-3 minutes.

Add the fish sauce, coconut aminos and chili garlic sauce. Some lime would be fantastic here as well. Let go an additional 2 or so minutes, or until the sauce has mostly evaporated and everything looks and smells intoxicating.

Serves 2 for dinner.

Lemon Ginger Thai Meatballs (paleo)

July 6, 2013October 24, 2013Life, RecipesLeave a Comment

I’m glad I kept those aging stalks of lemongrass in the crisper drawer. They’ve been there, silent, like an accusation, for weeks. I finally found a vehicle for their tender lemony brightness – meatballs. Specifically, Thai inspired meatballs. The lemon works well here, balancing the fish sauce and providing a nice bridge for ginger’s blustery heat. If you do not have access to lemongrass, a bit of zest would work; just don’t go crazy with it. A teaspoon or so should do.

My attempt to ‘sex up’ meatballs.

Lemon Ginger Thai Meatballs
1 Tbsp. chili garlic sauce
1.5 Tbsp. fresh ginger
2 Tbsp. cilantro
2 Tbsp. fish sauce
1 lb. grass fed ground beef
2 stalks lemongrass
2 Tbsp. coconut aminos
Fat of Choice (if you make this salad as a side, bacon fat is a fantastic fat to use)

Mince your ginger and cilantro. Add to a bowl with the beef, chili garlic sauce, fish sauce, and coconut aminos. Bash the lemongrass with the back of your knife to get the goodness out – chop and add to the bowl.

Form little ping pong sized balls and fry in fat of choice over medium heat until browned. Flip and brown.

Makes about 14 balls, enough to serve 2 for dinner + 1 for lunch.

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