Tag: paleo

Blistered Grape and Bacon Salad

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This week, I planned poorly for lunch and had pretty much nothing for Monday. So, I played the home version of Chopped and ended up coming up with something pretty darn tasty.

Gluten-free, paleo

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Blistered Grape and Bacon Salad

2 ounces double smoked bacon (my favorite is Schaler & Weber)
Fresh fennel
6 green seedless grapes
Savoy or other green cabbage

Cut your bacon into batons.

In a large pan over medium heat, brown your bacon. While that is working, shred the cabbage, slice the fennel wafer thin, and halve the grapes.

When the bacon is about halfway done, add the grapes and fennel and sauté until the fennel is slumpy and the grapes start to blister.

Add the cabbage and sauté, stirring frequently, until softened. Hit with a big pinch salt and a few cracks black pepper while cooking.

Drizzle with a little aged balsamic and serve.

Serves 1 for lunch

 

Fennel & Orange Slaw with Chicken

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This recipe is based on a Facebook post from one of my favorite veggie enthusiasts, Yotam Ottolenghi. I love Ottolenghi’s recipes – and how that man thinks about flavors, textures and colors. His cookbooks Jerusalem and Plenty are instant shake me out of my rut go-tos and the first place I turn when I have veggies on the mind.

This salad looks a little involved, but can be a great way to use up random odd bits you have lying around the kitchen.

Gluten-free, paleo, Whole30, Vegan & Vegetarian if you omit the chicken

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Fennel & Orange Slaw with Chicken

1/4 head Savoy cabbage
Dill
Orange (I used Cava Cava)
Kale
2 medium carrots
1/4 bulb fennel
1c. green seedless grapes
1/2 orange bell pepper
6oz. shredded rotisserie chicken per serving
1Tbsp. apple cider vinegar
2 Tbsp. pistachio oil
1 tsp. your favorite mustard
Big pinch Kosher salt
Few grinds black pepper

Shred the cabbage. Chop the kale, orange pepper and dill. Process the carrot and fennel (I shredded on a mandolin). Segment and chop the orange. Halve the grapes.

Add all to a large bowl.

Whisk together the apple cider vinegar, salt, pepper, oil and mustard to form a dressing.

Pour over the salad and massage by hand to incorporate.

Plate and top with chicken.

Serves 2-3 (adjust chicken accordingly)

Avocado Chicken Burger

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This recipe makes a nice light burger that’s juicy, delicious from the fat, and a nice change from beef. It’s perfect with a sriracha mayo or asian-inspired dipping sauce, too. 

Gluten-free, paleo, whole30

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Avocado Chicken Burger 

Based off the Chicken Avocado Burger recipe by Laughing Spatula 

1 pound ground chicken 
1 avocado, chopped 
Juice of half a lime 
2 tsp. granulated garlic 
2 tsp. onion powder 
1 egg, lightly beaten 
1/4 c. – 1/2 c. almond flour 
2 big pinches Kosher salt & a few grinds black pepper 
2 Tbsp. coconut oil 

Knead all ingredients together but the almond flour and avocado chunks. Your mixture should look really wet. Add half the almond flour, check to see if your mixture holds together (loosely is fine). Add the rest if needed. 

Once your mixture is burger-able, gently fold the avocado into the mix. 

Portion into 4 burger patties and pan fry over medium-high in 2 Tbsp. coconut oil 3-4 minutes per side (until cooked through and browned). 

Serves 4

A Mostly Paleo Riff On “La Mitraillette” – Sausage with Potato, Pickled Fennel and Spicy Mayo

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Instagram. Giving me ideas again. This recipe was inspired by the insanity above created by Josh Scherer, the evil genius behind @CulinaryBroDown. The colors. So bright. Burning into my retinas. I had to try and make it myself! 

According to Wikipedia, Mitraillette (literally “submachine gun”) is a Belgian dish available in little shops consisting of a substantial bun (demi-baguette – which is roughly the size of a sub bun), some form of fried meat (sausage, burger, steak, etc.), fries, some sort of sauce (like mayo, ketchup, etc.), and often some sort of veggie (carrot, lettuce, tomato, etc.). 

My version swaps diced sweet potatoes for the fries, and drops the bun. While it’s not quite “drunk food”, it is definitely delicious.

Gluten-free, paleo 

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A Mostly Paleo Riff On “La Mitraillette” – Sausage with Potato, Pickled Fennel and Spicy Mayo 

For the pickled fennel 

1/2 bulb fennel (about 1 cup when sliced) 
1/2 roasted beet (about 1/4 cup when sliced)
1/2 c. rice vinegar 
1/2 c. water 
2 big pinches Kosher salt 
1 Tbsp. sugar 
1 Tbsp. pickling spice 

To assemble 

1-2 of your favorite sausages (I used hot Italian from my butcher) 
1 Tbsp. aioli 
1 tsp. sriracha 
1 Tbsp. grainy mustard (my favorite is Maille)
1 small sweet potato 
2 Tbsp. coconut oil 
1.5 tsp. granulated garlic 
1.5 tsp. onion powder 
Kosher salt & pepper 

First, make your pickled fennel. You’ll want to start this a day ahead (or at least 8 hours – I made mine before work). 

Slice your beets and fennel wafer thin (I used a mandolin) and add to a large jar (or bowl). Cover with the rice vinegar and water (make sure to cover) and add the salt, sugar and spice. Lid and give a good shake. Ideally, you’ll be able to shake a couple times throughout the day. 

When your fennel has pickled at least 8 hours and you are ready to serve, start by making the fried sweet potatoes. 

Peel and dice your potato (I used 1 small potato – 1/2 a cup diced – for one person).

Add to a skillet over medium high heat with the coconut oil. 

Sauté a few minutes, stirring frequently. Add a big pinch kosher salt, a few grinds black pepper, the onion powder and the granulated garlic. 

Continue to sauté, stirring frequently to avoid burning, until the potatoes are browned and cooked through, 5 minutes or so. If your potatoes seem to be getting overly brown without looking like they’re cooking through, knock the heat back to medium. 

In a separate skillet over medium – medium high heat, brown your sausages (making sure to slash first so they don’t explode under pressure) and cook through. 

While the potatoes and sausages are working, assemble your spicy mayo by stirring the mayo & sriracha together. 

To serve, lay out a nice bed of potatoes, top with sliced sausages and some of the drained pickled fennel. If you’re feeling frisky, drizzle with the spicy mayo and mustard; if not, place alongside the potatoes for dipping. 

Serves 1 as written, easily scaled up to feed more (the fennel quantity listed can feed 2-4). 

Guajillo Beet Puree

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The inspiration for this recipe was a description used by a chef on a cooking show. I can’t remember which one, but if I were to guess I’d say either Chopped or Cutthroat Kitchen, since that’s what I’m currently watching.

I was intrigued by the thought of a guajillo’s smoke paired with the sweetness of a beet, and rooted by the beet’s inherent earthiness. I think they work and play well together, especially when paired with a nice fruity olive oil. 

Gluten-free, paleo, Whole30, vegetarian, vegan

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Guajillo Beet Puree 

2-3 roasted beets (about a cup, cup and a quarter total when mashed) 
2 guajillo chilis, soaked in water for a few hours to reconstitute 
2 cloves garlic 
4 good glugs of a fruity olive oil 
4 big pinches Kosher salt 
1/2 tsp. white pepper 
1 tsp. dijon mustard (if doing a Whole30, substitute your favorite grainy mustard) 

Roast and peel your beets. 

Once that is done, peel and chop roughly and add to the bowl of a food processor along with the reconstituted chilis, garlic, 2 big pinches Kosher salt, the white pepper and dijon. 

Drizzle in the olive oil (about a quarter cup total) while you puree to the consistency you want. 

Taste. Hit with 2 more big pinches Kosher salt if needed. 

Serves 2 as a light side

Bacon and Egg Stuffed Paleo Pancakes

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This majesty started with an Instagram shot posted by my brother in law.

 

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This bananas stack of fabulosity was had at SuperChef’s Breakfast and More, a superhero-themed restaurant in Columbus, Ohio. 

To say this photo made me jealous is an understatement. I’ve been inexplicably craving pancakes for weeks (I don’t even *like* pancakes generally – sugar is not really my thing), and then this shot came into my life – pancakes where I can replace the syrup with egg yolk. Why didn’t I think of this sooner? 

In a shower of blessed cosmic benevolence, Lexi’s Clean Kitchen also happened to post a really good looking fluffy paleo pancake recipe around the same time. 

Call this spectacular convergence divine intervention, synchronicity, or something else entirely – I call it a damn good dinner. 

 And let me just say these pancakes aren’t just ‘as good’ as “regular” pancakes — they’re better. My pancake loving hubby inhaled his (his only complaint was that I used only 1 tsp. maple syrup for the drizzle). I had no idea pancakes could be this satisfying.

 

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Gluten-free, paleo 

Bacon and Egg Stuffed Paleo Pancakes 

6 eggs 
4-8 slices bacon 
Grass fed butter 
Drizzle maple syrup or honey 
1 Granny Smith apple, peeled 
1/2 cup almond flour 
1/2 cup tapioca flour 
1 tsp. baking powder 
1/2 tsp. vanilla extract 
Kosher salt & black pepper 

First, make some quick applesauce. If you happen to have unsweetened applesauce on hand, cool, use that – I did not. 

Peel and chop your apple. Place in a bowl with 1 Tbsp. water, cover, and microwave on high 4-7 minutes, or until very tender. 

Remove from the bowl and puree until smooth (I used a stick blender).  Let cool a bit before assembling your pancakes. 

When the apples are coolish, blend 1/4 cup of the applesauce with the almond flour, tapioca flour, 2 eggs, baking powder, vanilla, and a pinch of salt. Whisk to break up any clumps. 

Heat 1-2 Tbsp. butter in a large skillet over medium – medium-high heat. Add batter by big spoonfuls (small pancake size) and let cook 3-4 minutes until the batter bubbles (just like with regular pancakes). Flip. Cook an additional 3-4 minutes. Continue on. My batch made seven 3-4 inch pancakes. 

When the pancakes are done, crisp the bacon and fry the eggs. 

To serve, make stacks: pancake, egg, bacon, pancake, egg, bacon, pancake, bacon & drizzle with maple syrup. 

Serves 2 for dinner

Buffalo Cracklin Chicken Bowl

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Mmmmmm….. Nom Nom Paleo’s Cracklin Chicken. 

For someone formerly horrified by (and still kind of wary of) chicken skin, this recipe was a revelation. And, it gives me something to do with skin-on chicken. 

 I inexplicably had some of this delectable chicken gift left over from my last batch and felt the need to dress it up a little. And pretty much all I wanted to eat all day was hot sauce – I think I found a good marriage here between the tangy sweetness of the sauce, rich fat of the chicken, bright punch from celery and luxurious softness of sweet potato.
 

As written, this recipe makes enough for two smallish dinners. Scale accordingly if you need to feed more. And do go read the actual recipe for Cracklin Chicken. The directions below are what I could remember from the recipe when I was making dinner. 

Gluten-free, paleo



Buffalo Cracklin Chicken Bowl 

4 tsp. ghee 
1/4 c. chopped pecans 
2 small stalks celery 
2 de-boned skin-on chicken thighs 
Salt, pepper, your favorite seasoning mix for chicken 
1 large sweet potato (my favorite is the super creamy white flesh variety) 
1 Tbsp. grass fed butter, melted 
3 Tbsp. Choula or other simple hot sauce 
1/2 tsp. white pepper 
1 tsp. granulated garlic 
1 tsp. onion powder 

Put your potato on to bake. 

In a large skillet, toast the pecans in 2 tsp. ghee over medium-high heat. Remove. 

Add the remaining 2 tsp. ghee to the pan and bring up to temperature. 

Pat the chicken dry, and sprinkle with salt, pepper and your favorite seasoning. Place in the pan skin side down and sauté 4-5 minutes or until deep brown and crispy. Flip and cook an additional 3-4 minutes, or until cooked through. Remove to a cutting board to rest. 

While your chicken is resting, dice the celery and make the sauce by whisking together the melted butter, hot sauce, white pepper, garlic powder and onion powder. 

When your potato is finished, halve and place each half in separate bowls. Chop the chicken and place on top of the potato. Top with celery and pecans and drizzle with sauce.

Serves 2 for dinner


Apple Mint Salad

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This quick and easy salad is just the thing to break up winter’s heavy, roasted tastes with a bright punch of acidity. 

Gluten-free, vegetarian, vegan, paleo, Whole30

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Apple Mint Salad 

1 apple (I prefer Fuji or Gala), julienned 

2 Tbsp. fresh mint, minced 

2 Tbsp. cilantro, minced 

Juice of 1/2 a lime 

Pinch of Kosher salt 

Few grinds black pepper 

1 tsp. Apple cider vinegar 

2 large radishes, julienned 

Toss all ingredients. Great served alongside pulled pork, or Spicy Tuna Cakes. 

Serves 2

 

Paleo Mac & Cheese

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Holy crap yum. This dish is freaking delicious – and managed to taste like cheese. Without creepy nutritional yeast! Or actual cheese! Yay! 

Gluten-free, paleo, vegetarian-ish 

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Paleo Mac & Cheese 
Based on Paleo Mac N Cheese from My Natural Family 

1 head cauliflower
4 Tbsp. unsalted grassfed butter
1/4 cup water
2 Tbsp. pumpkin puree (100% pumpkin)
1 small carrot (about 1/4 to 1/3 c. diced)
1/2 small onion (about 1/3 c. diced)
Granulated garlic
Ground mustard
1 can full-fat coconut milk
1 egg
Kosher Salt
Black pepper 

Core your cauliflower and break up into small pieces (you want it to look like macaroni when you’re finished). 

Add to a large pan over medium-high heat with 2 Tbsp. butter a generous pinch of salt, and the water. Cover and steam 5 minutes or until mostly tender. 

Remove the lid and sauté for a few minutes, or until the cauliflower is lightly caramelized in spots. 

Remove from heat. 

While the cauliflower is working, dice the carrots and onion and add to a saucepan with 2 Tbsp. butter, the pumpkin, 1 tsp. mustard powder, 1 tsp. granulated garlic and a generous pinch salt. Sauté 5 minutes, or until onion is translucent. 

Add the can of coconut milk and bring up to a simmer. Simmer 10 minutes, or until the veggies are tender and the milk has reduced by 2/3. 

During this time, taste for seasoning. The original recipe called for 3/4 tsp. mustard, 1/2 tsp. garlic powder, and 1 tsp. salt (to me, this tasted like coconut milk). I ended up using more like 2 Tbsp. of each to get the cheese taste I wanted. 

When your sauce has reduced and your seasoning is where you want it, transfer the mix to a blender and puree until smooth. 

Once the mix is smooth, add the egg and continue pureeing until incorporated. The puree will cook the egg, which will thicken the sauce. If you do this quickly, your sauce will be velvety. 

Taste again for seasoning. Add more salt/mustard powder/garlic powder/pepper if necessary.

Pour over the cauliflower and toss to coat. 

 Serves 2 for dinner + 1 for lunch when combined with simple pan-sauteed chicken breasts.   

Instant Pot Salsa Verde Pork

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This is a fantastic pork dish. The salsa creates a great little sauce and the flavor can be dressed a bunch of different ways when dealing with leftovers.

Gluten-free, paleo, Whole30

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Instant Pot Salsa Verde Pork

5 lbs. pork shoulder
2 Tbsp. coconut oil
2 Tbsp. Kosher salt
1 Tbsp. ground cumin
1 Tbsp. chili powder
1 onion, sliced thin
3 cloves garlic, smashed
2 tsp. dried oregano
Juice of 1 orange
3 Tbsp. lime juice
1 jar Salsa Verde (Trader Joe’s brand is Whole30 compliant)
1/2 of the empty salsa verde jar water

Sprinkle the pork with the salt, cumin and chili powder.

Press the Saute button to preheat the cooker. When “Hot” appears on the display, add the coconut oil and brown your meat.

Add the onion, garlic, oregano, orange and lime juices, salsa and water. Seat the lid on the pressure cooker.

Press the Manual button and use the + button to program 90 minutes cooking time.

When the finished beep sounds, it is best to let the machine release its pressure naturally if possible (takes about 20 minutes). Always check to make sure the pressure valve has dropped before removing the lid.

This is great served as-is, but if you want to go a step further and make crispy carnitas, kick your broiler on high. Spread the pork out on a baking tray covered in foil. Strain the cooking liquid and de-fat if desired. Pour over the meat and broil 5 minutes. Stir, broil 5 minutes more – or until desired crispiness is reached.