tag:blogger.com,1999:blog-8829147286633075682024-03-13T13:45:57.095-07:00The Sunny Gourmetkimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-882914728663307568.post-86125705722188455112011-12-20T14:03:00.000-08:002011-12-20T14:03:13.223-08:00Paleo Salmon Patties with Ginger Soy Dipping Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZlYP2iQcbXI/TvEDgG7Pr2I/AAAAAAAAAFw/C0_vzh1ERG8/s1600/Paleo+Salmon+Patties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZlYP2iQcbXI/TvEDgG7Pr2I/AAAAAAAAAFw/C0_vzh1ERG8/s1600/Paleo+Salmon+Patties.jpg" /></a></div> <br />
<br />
<br />
I am really pleased with the way these salmon patties turned out. You can use canned Wild Alaskan Salmon , however there is nothing like fresh.<br />
<br />
<br />
2 lbs. Fresh Wild Caught Salmon<br />
1 bunch finely chopped scallions<br />
4 cloves fresh garlic<br />
3 Tbl toasted sesame seeds<br />
2 Tbl fresh minced ginger<br />
1 Tbl toasted sesame seed oil<br />
2 Tbl Tamari Soy (gluten free)<br />
1 egg<br />
Salt & Pepper<br />
<br />
<br />
<br />
Dipping Sauce<br />
<br />
1/2 c Vegainaise <br />
Sriachi chili sauce<br />
Ginger<br />
Tamari Soy<br />
<br />
<br />
<br />
In food processor chop garlic,ginger and spices. Add your skinless salmon and egg and oil. Form into patties and fry in oil for approximately 4 minutes a side. Serve with dipping sauce.kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-21957169251066033482011-11-03T19:18:00.000-07:002011-11-03T19:18:30.880-07:00Paleo Lobster Cobb Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0fdGhw0SvNw/TrNJ7Tbu25I/AAAAAAAAAFo/Lt6W_y48lK0/s1600/lobster+cobb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" ida="true" src="http://1.bp.blogspot.com/-0fdGhw0SvNw/TrNJ7Tbu25I/AAAAAAAAAFo/Lt6W_y48lK0/s320/lobster+cobb.jpg" width="239px" /></a></div> This is adapted from a Wolfgang Puck recipe I stumbled upon....and it is truly delicious.My favorite is the dressing with dijon and shallots.<br />
<br />
<br />
<br />
Romaine Lettuce<br />
Wattercress<br />
Diced Tomatoes<br />
Diced Avocado<br />
Blanched White Asparagus<br />
Smoked Organic Applewood Bacon<br />
Hard Boiled Eggs<br />
Chopped Lobster<br />
<br />
<br />
Vinaigrette<br />
1/4 Balsamic Vinegar<br />
2 TBL Sherry Vinegar<br />
1 TBL Dijon Mustard<br />
Chopped Shallots<br />
1/2 Cup Olive Oil<br />
<br />
<br />
Emulsify.....and enjoy!kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-33598235011446010352011-09-14T14:57:00.000-07:002011-09-14T14:57:21.851-07:00Balsamic Chicken with Spinach and Portabello Mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uTSoFZ8I5P8/TnEhj6e09eI/AAAAAAAAAFk/ljNwww5Fhwg/s1600/balsamic+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" rba="true" src="http://3.bp.blogspot.com/-uTSoFZ8I5P8/TnEhj6e09eI/AAAAAAAAAFk/ljNwww5Fhwg/s320/balsamic+chicken.jpg" width="239px" /></a></div><br />
<br />
<br />
I am happily back to work!!! This chicken is incredibly moist and the longer you marinate the better!<br />
<br />
<br />
4 Chicken Breasts<br />
4 Portobello Mushrooms<br />
1/2 cup great quality balsamic vinegar<br />
lots of garlic<br />
1/4 cup extra virgin olive oil<br />
salt and pepper<br />
<br />
Marinate mushrooms and chicken separately...overnight if possible. Grill and set aside.<br />
<br />
<br />
Sauteed Lemon Garlic Spinach<br />
<br />
In a smoking hot pan sautee spinach in a dab of olive oil for a minute or two tops...soggy spinach is nasty...You want it just wilted.Season with salt, pepper and fresh lemon juice.Top with your chicken and portobello's!kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-50700170434106320712011-06-01T10:55:00.000-07:002011-06-01T10:55:28.734-07:00Paleo Lobster Salad with Avocado Dressing<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-H-I9_Or72lU/TeZ7M8SjzAI/AAAAAAAAAFc/Sb4WgBkRzAQ/s1600/lobster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-H-I9_Or72lU/TeZ7M8SjzAI/AAAAAAAAAFc/Sb4WgBkRzAQ/s1600/lobster.jpg" t8="true" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-l0nvZpzKmQ0/TeZ7QW68uHI/AAAAAAAAAFg/qVa2sTrgZak/s1600/lobster+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-l0nvZpzKmQ0/TeZ7QW68uHI/AAAAAAAAAFg/qVa2sTrgZak/s1600/lobster+salad.jpg" t8="true" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-H-I9_Or72lU/TeZ7M8SjzAI/AAAAAAAAAFc/Sb4WgBkRzAQ/s1600/lobster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-H-I9_Or72lU/TeZ7M8SjzAI/AAAAAAAAAFc/Sb4WgBkRzAQ/s1600/lobster.jpg" t8="true" /></a></div><br />
<br />
All I can say is this was soooo good. Grilling vegetables adds great flavor to summer salads.I will definitely be making this again very soon.<br />
<br />
<br />
<br />
<br />
1 1/2 pounds grilled lobster meat cut in small chunks<br />
<br />
Mixed salad greens ( I like to always make salads with 2 types of lettuce)<br />
<br />
hearts of palm<br />
<br />
artichoke hearts<br />
<br />
sliced green onions<br />
<br />
cherry tomatoes<br />
<br />
avocados<br />
<br />
<br />
Mix all together.<br />
<br />
<br />
Avocado Dressing<br />
<br />
1 ripe avocado<br />
lemon juice<br />
garlic<br />
small container fat free Greek Yogurt<br />
<br />
<br />
Blend in blender and season with salt and pepper.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-26483249754117671682011-05-23T13:13:00.000-07:002011-05-23T13:15:22.360-07:00Paleo Gazpacho<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tnukWZqbSoI/Tdq-TJBtD4I/AAAAAAAAAFY/ClM4Rh5lB9w/s1600/gazpacho.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219px" j8="true" src="http://4.bp.blogspot.com/-tnukWZqbSoI/Tdq-TJBtD4I/AAAAAAAAAFY/ClM4Rh5lB9w/s320/gazpacho.bmp" width="320px" /></a></div> <br />
<br />
<br />
<span style="font-size: x-large;">This was so light and flavorful...and extremely healthy.I fell in love with gazpacho a few years ago after having it at the LaCoste Spa. I begged the Chef for the recipe...and this is my adapted version.You can add tabasco and jalepenos if you want and extra kick.They key is really letting it "marinate" overnight to really get flavor.</span><br />
<br />
<br />
<br />
<br />
<span style="font-size: x-large;"> 10 vine ripe tomatoes</span><br />
<span style="font-size: x-large;"> 1 green pepper</span><br />
<span style="font-size: x-large;"> 2 red peppers</span><br />
<span style="font-size: x-large;"> 1/2 red onion</span><br />
<span style="font-size: x-large;"> 1 seedless cucumber</span><br />
<span style="font-size: x-large;"> 2 limes</span><br />
<span style="font-size: x-large;"> 1 lemon</span><br />
<span style="font-size: x-large;"> 1 1/2 cups tomato juice</span><br />
<span style="font-size: x-large;"> lots of garlic</span><br />
<span style="font-size: x-large;"> basil</span><br />
<span style="font-size: x-large;"> salt and pepper</span><br />
<span style="font-size: x-large;"> 1/4 c red wine vinegar</span><br />
<span style="font-size: x-large;"> 1 jalepeno</span><br />
<br />
<span style="font-size: x-large;">In separate batches pulse each vegatable in the food processor.Add lemon & lime juice ,vinegar and tomato juice.Marinate overnight.</span>kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-33582628827765201442011-05-16T12:25:00.000-07:002011-05-16T12:31:39.293-07:00Paleo Fish Tacos with Mango Salsa and Chipolte Crema<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1cq0TWZUqAc/TdF7hX6yeTI/AAAAAAAAAFU/QVH3pqeEoAw/s1600/mango+salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" j8="true" src="http://4.bp.blogspot.com/-1cq0TWZUqAc/TdF7hX6yeTI/AAAAAAAAAFU/QVH3pqeEoAw/s320/mango+salsa.jpg" width="239px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xlat_WkRh2M/TdF31dFMLfI/AAAAAAAAAFQ/699bNHSzL1E/s1600/fish+taco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j8="true" src="http://1.bp.blogspot.com/-xlat_WkRh2M/TdF31dFMLfI/AAAAAAAAAFQ/699bNHSzL1E/s1600/fish+taco.jpg" /></a></div><br />
<span style="font-size: large;">Fish Tacos made with Wild Caught Fresh Halibut.I wrap the fish in large bibb lettuce leaves, and serve with guacomole,salsa,mango salsa,cabbage and a chipolte crema.This is such a light summery dish...love these!</span><br />
<br />
<br />
<span style="font-size: large;"> 2 lb Fresh Halibut</span><br />
<span style="font-size: large;"> 2 tsp cumin</span><br />
<span style="font-size: large;"> 1 tsp onion powder</span><br />
<span style="font-size: large;"> Juice from 2 limes</span><br />
<span style="font-size: large;"> Salt and Pepper</span><br />
<br />
<span style="font-size: large;">Marinade fish for 30 minutes.Saute fish in smoking hot pan, cube and set aside.</span><br />
<br />
<br />
<br />
<span style="font-size: large;"> Chipolte Crema</span><br />
<br />
<span style="font-size: large;"> 1 tub Greek non fat yogurt</span><br />
<span style="font-size: large;"> 1 can adobe peppers</span><br />
<span style="font-size: large;"> crushed garlic</span><br />
<span style="font-size: large;"> lime juice</span><br />
<span style="font-size: large;"> salt and pepper</span><br />
<br />
<span style="font-size: large;">Mix all ingredients.You really need to keep tasting the crema, as the peppers can get REALLY hot...so just adjust to taste.</span><br />
<br />
<span style="font-size: large;"> Mango Salsa</span><br />
<br />
<span style="font-size: large;"> 2 ripe mangos</span><br />
<span style="font-size: large;"> 1 red pepper</span><br />
<span style="font-size: large;"> 1/2 red onion</span><br />
<span style="font-size: large;"> cilantro</span><br />
<span style="font-size: large;"> lime juice</span><br />
<span style="font-size: large;"> salt and pepper</span><br />
<br />
<span style="font-size: large;">Dice all and mix together.</span>kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-39145357174132167782011-05-04T13:33:00.000-07:002011-05-04T13:33:24.828-07:00Paleo Chinese Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xO0Bijuztb4/TcG2K6fT3ZI/AAAAAAAAAFM/tKfgccSfV74/s1600/chinese+chicken+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j8="true" src="http://3.bp.blogspot.com/-xO0Bijuztb4/TcG2K6fT3ZI/AAAAAAAAAFM/tKfgccSfV74/s1600/chinese+chicken+salad.jpg" /></a></div><br />
<br />
Yep...it has been awhile.Time for new recipes! This is a really light refreshing salad, with excellent flavor deriving from fresh orange juice,ginger and sesame oil.<br />
<br />
<br />
<br />
Sesame Orange Vinaigrette<br />
<br />
1/2 c fresh orange juice<br />
1/2 c rice vinegar<br />
1/4 c maple syrup<br />
3 Tbl grated ginger<br />
1/4 c sunflower oil<br />
1/4 c toasted sesame oil<br />
salt and pepper<br />
<br />
Puree ingredients in blender and season.<br />
<br />
<br />
<br />
Chicken Salad<br />
<br />
4 cooked Chicken Breasts<br />
4 c Napa cabbage shredded<br />
2 c shredded cabbage<br />
2 cups diced red,green & yellow peppers<br />
chopped green onion<br />
cashews<br />
shredded carrots<br />
bean sprouts<br />
mandarin oranges<br />
<br />
Combine all ingredients and toss with vinaigrette!kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-80058373701348387662011-04-10T11:41:00.001-07:002011-04-10T11:41:34.890-07:00Paleo Lemon Artichoke Chicken<div class="columns fauxcolumns"><div class="fauxcolumn-outer fauxcolumn-center-outer" style="height: 1252px; width: 580px;"><div class="cap-top"><div class="cap-left"></div><div class="cap-right"></div></div><div class="fauxborder-left"><div class="fauxborder-right" style="height: 1252px;"></div><div class="fauxcolumn-inner"></div></div><div class="cap-bottom"><div class="cap-left"></div><div class="cap-right"></div></div></div><div class="fauxcolumn-outer fauxcolumn-left-outer" style="height: 1252px;"><div class="cap-top"><div class="cap-left"></div><div class="cap-right"></div></div><div class="fauxborder-left"><div class="fauxborder-right" style="height: 1252px;"></div><div class="fauxcolumn-inner"></div></div><div class="cap-bottom"><div class="cap-left"></div><div class="cap-right"></div></div></div><div class="fauxcolumn-outer fauxcolumn-right-outer" style="height: 1252px;"><div class="cap-top"><div class="cap-left"></div><div class="cap-right"></div></div><div class="fauxborder-left"><div class="fauxborder-right" style="height: 1252px;"></div><div class="fauxcolumn-inner"></div></div><div class="cap-bottom"><div class="cap-left"></div><div class="cap-right"></div></div></div><!-- corrects IE6 width calculation --><div class="columns-inner"><div class="column-center-outer"><div class="column-center-inner"><div class="main section" id="main"><div class="widget Blog" id="Blog1"><div class="blog-posts hfeed"><!-- google_ad_section_start(name=default) --><div class="date-outer"><h2 class="date-header"><span><span style="color: #222222;">Sunday, April 10, 2011</span></span></h2><div class="date-posts"><div class="post-outer"><div class="post hentry"><a href="" name="3815115710743485171"></a><h3 class="post-title entry-title">Paleo Lemon Artichoke Chicken </h3><div class="post-header"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-3815115710743485171"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MvgeAUWV804/TaH32a6B9eI/AAAAAAAAAFI/IUkxu2GumHs/s1600/lemon+artichoke+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="http://4.bp.blogspot.com/-MvgeAUWV804/TaH32a6B9eI/AAAAAAAAAFI/IUkxu2GumHs/s1600/lemon+artichoke+chicken.jpg" /></a></div>This is a very fresh clean dish.I was really in the mood for a little sauce...this came out really nice.<br />
<br />
<br />
Chicken Breasts<br />
Juice from 5 lemons<br />
Lots of minced garlic<br />
White wine<br />
2 cans artichoke hearts<br />
Broccoli<br />
<br />
<br />
<br />
Marinate the chicken breasts in garlic,lemon juice and a little olive oil overnight.Season and sear chicken breasts....set aside in glass dish.Deglaze the pan with white wine, add artichoke hearts,lemon juice and garlic and reduce.Pour sauce over chicken and broccoli and bake at 350 for 30 minutes. </div></div></div></div></div></div></div></div></div></div></div></div>kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com1tag:blogger.com,1999:blog-882914728663307568.post-6048121750688669412011-04-05T16:24:00.000-07:002011-04-05T16:24:57.644-07:00Paleo Brownies<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aJwmF6tjq2o/TZujhXH0rTI/AAAAAAAAAFE/abEUCNeYFXE/s1600/paleo+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="http://4.bp.blogspot.com/-aJwmF6tjq2o/TZujhXH0rTI/AAAAAAAAAFE/abEUCNeYFXE/s1600/paleo+brownies.jpg" /></a></div>Ok, this is week #3 for me on strict Paleo.Well, kinda...I did cheat 2x and have ice cream....no bread. I feel more energetic and lig<br />
<span style="text-decoration: underline;">Ingredients:</span><br />
<span style="text-decoration: underline;">Brownie Batter</span><br />
*4 cups almond flour<br />
*1/2 c unsweetened cocoa powder (I suggest Ghirardelli)<br />
*1/2 c agave nectar<br />
<span style="text-decoration: underline;">Chocolate Sauce</span><br />
*1/3 cup agave nectar<br />
*3 tablespoons cocoa powder<br />
<span style="text-decoration: underline;">Directions: </span><br />
1. Preheat oven to 350 degrees F<br />
2. Grease small baking sheet with non-stick cooking spray. Set aside<br />
3. In a medium bowl combine almond flour and cocoa powder until well combined. Add the agave nectar and blend until well combined.<br />
4. Lightly press onto cookie sheet in an even layer, about 1/4 inch thick. Bake 17-20 minutes. Let cool before drizzling with chocolate sauce.<br />
5. For the chocolate sauce, combine the agave nectar and cocoa powder in a small sauté pan. Place on stove, medium heat, and bring to a light simmer while stirring constantly. Immediately drizzle over cooled brownies.<br />
<span style="color: #e31b87;">6. Immediately deliver to hungry caveman</span>hter. I think I lost a few pounds, but not enough to actually get on the new scale I bought 2 weeks ago...soon, though, I hope. Anywho, my dear friend CeCe, emailed me this recipe...as a must try. It is ok.I am a foodie...so this is tolerable.By NO means anything even close to a brownie.It is nutty,thin,flaky...sorta hard...with a mild(ish) chocolately flavor. This is a desperate Paleo attempt at starving off a major sweet tooth.Try this...lemme know.kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-29342211733477176982011-04-05T12:33:00.001-07:002011-04-05T12:33:27.872-07:00Paleo Chicken EnchiladasThese were incredible. I found this recipe on another Paleo Blog and have to share!<br />
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<!-- RECIPEID: 120824 --><div id="recipe"><div id="headerSection"><div id="headerOptions" style="display: none;"><a href="http://wegottaeat.com/lstiller/recipes/paleo-chicken-enchilada-bake#" id="headerEdit"><span style="background-color: #d1f3ff; color: #266403;">Edit Title/Description</span></a> </div><div><div class="title" style="display: none;"><span class="item" id="title"><strong><span style="font-family: Arial; font-size: medium;">Paleo Chicken Enchilada Bake</span></strong></span> </div><div class="description"><span class="item" id="description">from CFSCC Presents: Eat This!</span> </div></div></div><div id="ingredientsSection"><div id="ingredientsOptions" style="display: none;"><a href="http://wegottaeat.com/lstiller/recipes/paleo-chicken-enchilada-bake#" id="ingredientsEdit"><span style="background-color: #d1f3ff; color: #266403;">Add Ingredient</span></a> <a href="http://wegottaeat.com/lstiller/recipes/paleo-chicken-enchilada-bake#" id="dividerEdit"><span style="background-color: #d1f3ff; color: #266403;">Add Divider</span></a> <img alt="" class="tooltipTrigger" id="ingredientHelp" src="http://assets.wegottaeat.com/v2/help.bmp" title="To change or delete an existing ingredient, hover your mouse over the ingredient and choose from the buttons that appear. <br/><br/>If you want to change the order of the ingredient list, just drag an ingredient to a new location. <br/><br/>Insert a divider to separate ingredient lists for each part of the recipe." /></div><div id="ingredientsHeading">Ingredients</div><div id="ingredients"><div class="ingredient"><span class="ingredientDivider"><em><span style="color: #555555; font-size: xx-small;">Sauce:</span></em></span></div><div class="ingredient" index="1"><span class="itemHandle"><span><span class="measure"><strong>1-2 small</strong></span> chipotle peppers, chopped (from a can of chipotles in adobo sauce), + 1-2 tsp adobo sauce</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="2"><span class="itemHandle"><span><span class="measure"><strong>2-3 cloves</strong></span> garlic</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="3"><span class="itemHandle"><span><span class="measure"><strong>2 tsp</strong></span> ground chili pepper</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="4"><span class="itemHandle"><span><span class="measure"><strong>2 tsp</strong></span> ground cumin</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="5"><span class="itemHandle"><span><span class="measure"><strong>1/4 tsp</strong></span> ground black pepper</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="6"><span class="itemHandle"><span><span class="measure"><strong>pinch</strong></span> sea salt (optional)</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="7"><span class="itemHandle"><span><span class="measure"><strong>2 cup</strong></span> chicken broth, low sodium</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="8"><span class="itemHandle"><span><span class="measure"><strong>3 cup (or 3 - 8 oz cans)</strong></span> tomato sauce, no salt added</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient"><span class="ingredientDivider"><em><span style="color: #555555; font-size: xx-small;">Chicken:</span></em></span></div><div class="ingredient" index="10"><span class="itemHandle"><span><span class="measure"><strong>4 </strong></span>skinless, boneless chicken breasts</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="11"><span class="itemHandle"><span><span class="measure"><strong>1 </strong></span>yellow onion, chopped</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="12"><span class="itemHandle"><span><span class="measure"><strong>1 </strong></span>green bell pepper, chopped</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="13"><span class="itemHandle"><span><span class="measure"><strong>1 clove</strong></span> garlic, minced</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="14"><span class="itemHandle"><span><span class="measure"><strong>1 tbsp</strong></span> olive oil</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="15"><span class="itemHandle"><span><span class="measure"><strong>1 tsp</strong></span> dried oregano</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="16"><span class="itemHandle"><span><span class="measure"><strong>1/4 tsp</strong></span> ground cumin</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="17"><span class="itemHandle"><span><span class="measure"><strong>1/4 tsp</strong></span> ground coriander</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="18"><span class="itemHandle"><span><span class="measure"><strong>1/4 tsp</strong></span> ground black pepper</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="19"><span class="itemHandle"><span><span class="measure"><strong>1 head</strong></span> cauliflower, shredded w/ food processor until rice-like consistency</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="ingredient" index="20"><span class="itemHandle"><span><span class="measure"></span>fresh cilantro, chopped</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div></div></div><div class="divider" id="ingredientsDivider"> </div><div id="directionsSection"><div id="directionsOptions" style="display: none;"><a href="http://wegottaeat.com/lstiller/recipes/paleo-chicken-enchilada-bake#" id="directionsEdit"><span style="background-color: #d1f3ff; color: #266403;">Add Cooking Step</span></a> <img alt="" class="tooltipTrigger" id="stepHelp" src="http://assets.wegottaeat.com/v2/images/help.bmp" title="To change or delete an existing step, hover your mouse over the step and choose from the buttons that appear. <br/><br/>If you want to change the order of the directions list, just drag a step to a new location (it will automatically re-number itself)." /></div><div id="directionsHeading">Directions</div><div id="directions"><div class="step" index="0"><span class="itemHandle"><span class="itemNumberSingle"><strong>1. </strong></span><span>Combine all sauce ingredients in a sauce pan.</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="step" index="1"><span class="itemHandle"><span class="itemNumberSingle"><strong>2. </strong></span><span>Bring to a boil, and then reduce the heat to low/simmer while you prepare everything else.</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="step" index="2"><span class="itemHandle"><span class="itemNumberSingle"><strong>3. </strong></span><span>Preheat oven to 350 degrees.</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="step" index="3"><span class="itemHandle"><span class="itemNumberSingle"><strong>4. </strong></span><span>Boil chicken breasts in water for about 8-10 minutes. Remove from water, and with two forks shred chicken into pieces. Set aside.</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="step" index="4"><span class="itemHandle"><span class="itemNumberSingle"><strong>5. </strong></span><span>Heat olive oil in large skillet. Saute onion, until transparent, add garlic, bell pepper, and spices. Saute a little longer to combine flavors.</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="step" index="5"><span class="itemHandle"><span class="itemNumberSingle"><strong>6. </strong></span><span>Add shredded chicken to skillet and mix together. Now add sauce to the chicken skillet - RESERVING 1/4 cup of sauce for cauliflower rice. Mix well.</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="step" index="6"><span class="itemHandle"><span class="itemNumberSingle"><strong>7. </strong></span><span>Put cauliflower rice in the bottom of a baking dish.</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="step" index="7"><span class="itemHandle"><span class="itemNumberSingle"><strong>8. </strong></span><span>Add 1/4 cup of sauce. Mix well. This is the bottom layer of your enchilada bake.</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="step" index="8"><span class="itemHandle"><span class="itemNumberSingle"><strong>9. </strong></span><span>Now add the remaining chicken/sauce mixture over the cauliflower. Cover with tin foil and bake for 30 minutes.</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="step" index="9"><span class="itemHandle"><span class="itemNumberSingle"><strong>10. </strong></span><span>After 30 minutes, remove foil and bake for another 10 minutes. Remove from oven and sprinkle with fresh chopped cilantro.</span></span><span class="itemEditOff"> <img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div><div class="step" index="10"><span class="itemHandle"><span class="itemNumberSingle"><strong>11. </strong></span><span>Serv eiwht avacado slices. </span></span><span class="itemEditOff"><img alt="" src="http://assets.wegottaeat.com/v2/images/edit-small.png" /> <img alt="" src="http://assets.wegottaeat.com/v2/images/delete-small.png" /></span></div></div></div><div class="divider" id="directionsDivider"> </div></div>kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-13633460798152209582011-03-16T20:29:00.000-07:002011-03-16T20:29:26.566-07:00Paleo Chicken Dijonnaise<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-QyeyuR7urFs/TYF8wX0MybI/AAAAAAAAAE4/0uxXmyuS40w/s1600/chicken+dijonaisse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://lh3.googleusercontent.com/-QyeyuR7urFs/TYF8wX0MybI/AAAAAAAAAE4/0uxXmyuS40w/s1600/chicken+dijonaisse.jpg" /></a></div> I can almost see my French Chef instructors cringe at me telling them I no longer make sauces with cream OR butter.The <strike>majority</strike> all of my classical French culinary training consisted of mastering(haven't yet)the fine art of making the 5 mother sauces.If you use any of these methods or sauces as a base, there are endless concoctions you can make.Having said that, I am now the crazy scientist trying to come up with dairy free sauces.I bought some amazing meyer lemons today which really rocked this chicken. Here goes....I ended up really liking this.<br />
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Chicken Marinade<br />
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3 Meyer Lemons (juiced)<br />
Lots of minced garlic<br />
2 Tbl. dijon mustard<br />
2 Tbl Fresh Tarragon<br />
Salt & Pepper<br />
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Marinade chicken for several hours,overnight would be best.Grill Chicken.<br />
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3 Tbl reduced coconut milk<br />
1 shallot<br />
1/4 cup white wine vinegar<br />
1 Meyer lemon juiced<br />
1/4 cup dry white wine<br />
3 Tbl dijon mustard<br />
2 Tbl Fresh Tarragon<br />
1 bag crimini mushrooms<br />
1 can artichokes(trader joe's stemmed)<br />
Salt & Pepper<br />
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Carmelize mushrooms,add shallots and garlic and cook until translucent.Add wine,vinegar and lemon juice and reduce 50%.Add tarragon,dijon artichokes and coconut.Pour over chicken.kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-66257684850731584882011-03-14T13:31:00.000-07:002011-03-14T13:31:57.446-07:00Paleo Creamed Spinach<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-q6n5GcRMLIc/TX55nqjjycI/AAAAAAAAAE0/c2E6Up027kc/s1600/spinach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh4.googleusercontent.com/-q6n5GcRMLIc/TX55nqjjycI/AAAAAAAAAE0/c2E6Up027kc/s320/spinach.jpg" width="239" /></a></div>Bored lately.Sick of not using cream or cheese.Needed something creamy, yet not.Alas, creamless creamed spinach .This was surprisingly good, delicious even.I like coconut,sweetened, in food as a cream I wasn't so sure.I didn't want something sweet(ish) in something I intended to be savory.What I did was reduce the coconut milk down to a third,so it was almost condensed to add just a touch of creamy texture.<br />
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1 can coconut milk<br />
2 bunches fresh organic spinach<br />
sliced mushrooms<br />
1 shallot<br />
loads of garlic<br />
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Sautee mushrooms in a dash of olive oil, after mushrooms are carmelized add the shallots and garlic and cook until soft.Throw the spinach on top of that,and cook until slightly wilted,season, finish with 2 tablespoons coconut milk.<br />
kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com4tag:blogger.com,1999:blog-882914728663307568.post-77133293113130543152011-03-09T13:34:00.000-08:002011-03-09T13:34:11.447-08:00Paleo Greek Chicken with Greek Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-PEm3G34l25M/TXfvPKlDPXI/AAAAAAAAAEk/ijznEV0Kq14/s1600/greek+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" q6="true" src="https://lh3.googleusercontent.com/-PEm3G34l25M/TXfvPKlDPXI/AAAAAAAAAEk/ijznEV0Kq14/s1600/greek+chicken.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-n59voqkkS9s/TXfvSuhJVOI/AAAAAAAAAEo/41QRfvdQS5o/s1600/greek+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" q6="true" src="https://lh3.googleusercontent.com/-n59voqkkS9s/TXfvSuhJVOI/AAAAAAAAAEo/41QRfvdQS5o/s1600/greek+salad.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-UHtmM3y7l8Q/TXfvWMd1BmI/AAAAAAAAAEs/O0-6NsCkpvE/s1600/greek+tzatiki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh5.googleusercontent.com/-UHtmM3y7l8Q/TXfvWMd1BmI/AAAAAAAAAEs/O0-6NsCkpvE/s320/greek+tzatiki.jpg" width="239" /></a></div>Ok, this may be my official favorite Paleo dish I have made to date. I just came from Greek fest here in the desert, and I have had Greek food on my mind.So, I have adapted a few of my favorite Greek recipes to be Paleo, and voila...<br />
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Greek Chicken Marinade<br />
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Juice from 5 lemons<br />
fresh chopped oregano,rosemary & thyme<br />
a boatload of chopped garlic<br />
splash of olive oil<br />
salt and lots of fresh pepper<br />
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Marinate at least 8 hours.I always marinate overnight(time permitting). I marinated 5 organic chicken breasts and grilled them.To die for.<br />
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Greek Salad<br />
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Grilled Eggplant<br />
Cucumber<br />
Red Onion<br />
Chopped Garlic<br />
Heirloom Tomatoes<br />
Fresh Lemon Juice<br />
Chopped Green Pepper<br />
Fresh Chopped Oregano & Mint<br />
Chopped Kalamata Olives<br />
Lemon Juice<br />
Red Wine Vinegar<br />
Olive Oil<br />
Salt & Pepper<br />
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Chop all veggies, combine lemon juice,red wine vinegar,olive oil & herbs and marinate for a few hours.<br />
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Paleo Greek Tzatiki<br />
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Greek Non Fat Yogurt<br />
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Juice of 2 Lemons<br />
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Chopped Cucumber & Red Onion<br />
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Chopped fresh oregano & mint<br />
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Chopped Garlic<br />
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Salt & Pepper<br />
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Whisk together and marinate for a couple hours.Serve as an accompaniment to chicken.kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-81129453108783808622011-03-08T17:13:00.000-08:002011-03-08T17:14:35.336-08:00Peppered Filet with a Cabernet Wild Mushroom Reduction Paleo Style<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-yvlW71bM4C4/TXbUbQUl4dI/AAAAAAAAAEc/9dxHQYiqXGc/s1600/mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" q6="true" src="https://lh5.googleusercontent.com/-yvlW71bM4C4/TXbUbQUl4dI/AAAAAAAAAEc/9dxHQYiqXGc/s1600/mushrooms.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-J-RVTbREVZY/TXbRjvTPJYI/AAAAAAAAAEQ/juWXFbZ3aLI/s1600/wild+mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh4.googleusercontent.com/-J-RVTbREVZY/TXbRjvTPJYI/AAAAAAAAAEQ/juWXFbZ3aLI/s320/wild+mushrooms.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-cB2schYB-qg/TXbRrTjknoI/AAAAAAAAAEU/qPUhAo3vxiA/s1600/filet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh4.googleusercontent.com/-cB2schYB-qg/TXbRrTjknoI/AAAAAAAAAEU/qPUhAo3vxiA/s320/filet.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">I realize I often say this, but this was really delicious.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">4 Filets with salt & pepper</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enoki mushrooms</div><div class="separator" style="clear: both; text-align: center;">Baby Bella mushrooms</div><div class="separator" style="clear: both; text-align: center;">shitake mushrooms</div><div class="separator" style="clear: both; text-align: center;">garlic</div><div class="separator" style="clear: both; text-align: center;">Cabernet</div><div class="separator" style="clear: both; text-align: center;">Truffle oil</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Pre heat sautee pan.This is key for carmelizing, which in effect adds all the color and flavor.When pan is smoking hot, add a touch of olive oil, then throw in your cleaned, sorta chopped mushrooms.The mushrooms will sweat a little and then turn a rich brown color.(If you are not cooking Paleo...feel free to throw in a chunk of Pulugra European butter)When the mushrooms turn a nice carmel color, add some chopped garlic, and at least a cup of cabernet.You will then cook on low to reduce to a nice thick consistency.Salt and pepper to taste.Add a dash of truffle oil before serving over filet.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Filets</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I like to rub both sides of the filet with whole garlic cloves,salt and fresh ground pepper.The key is to get them room temperature before you throw them on the grill.</div>kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-65159065238692484462011-03-07T10:47:00.000-08:002011-03-08T17:22:17.990-08:00Split Pea Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-XBXMAWMsMfA/TXbWOTHnBVI/AAAAAAAAAEg/246M-tn6iEw/s1600/pea+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" q6="true" src="https://lh3.googleusercontent.com/-XBXMAWMsMfA/TXbWOTHnBVI/AAAAAAAAAEg/246M-tn6iEw/s1600/pea+soup.jpg" /></a></div> <br />
<br />
<br />
<br />
This soup was so good...my kids ate it for breakfast too!<br />
<br />
<br />
2 Huge Ham Hocks<br />
8 cups chicken stock<br />
1 bag mini carrots<br />
1 large yellow onion<br />
tons of whole garlic<br />
bunch of celery<br />
2 bags dried split peas<br />
1 bay leaf<br />
<br />
<br />
The secret to this soup, is that it takes forever, kind of. I throw everything in a huge stockpot bring to a boil and keep skimming off the gross stuff at the top.Lower the temp to simmer and cook all day long.You can use a combo of yellow and green peas(very tasty).Later, remove the ham hocks,take a stick blender and blend.I garnish with chopped ham,sour cream and hot sauce.It really is a whole meal.Excellent with crusty buttered sourdough.kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com1tag:blogger.com,1999:blog-882914728663307568.post-16164893879090309802011-03-03T16:20:00.000-08:002011-03-03T16:20:17.711-08:00Paleo Healthiest Soup Ever<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-jt6KBhGBBls/TXAu3ZkJraI/AAAAAAAAAEE/ix5IueJ1BSs/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" l6="true" src="https://lh3.googleusercontent.com/-jt6KBhGBBls/TXAu3ZkJraI/AAAAAAAAAEE/ix5IueJ1BSs/s1600/soup.jpg" /></a></div>This mixed vegetable puree is soo filling, healthy and delicious.You can make a big batch and actually freeze it.<br />
<br />
<br />
4 cups chicken stock<br />
1 bunch spinach<br />
Loads of garlic<br />
broccoli<br />
cauliflower<br />
asparagus<br />
onion<br />
carrots<br />
squash<br />
celery<br />
red pepper<br />
<br />
<br />
Throw all the veggies in a pot and boil in the chicken stock.Season to taste and blend with a stick blender. It is so darn good. If you are ok with dairy, a shot of milk or cream would be great too.kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com2tag:blogger.com,1999:blog-882914728663307568.post-61268585501576536742011-03-01T17:51:00.000-08:002011-03-01T17:51:02.497-08:00Paleo Turkey Vegetable Balls<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-ZEPPuVLe9Ss/TW2gaVy3acI/AAAAAAAAAD8/w-PtmJJIiRY/s1600/turkey+meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://lh6.googleusercontent.com/-ZEPPuVLe9Ss/TW2gaVy3acI/AAAAAAAAAD8/w-PtmJJIiRY/s320/turkey+meatballs.jpg" width="239" /></a></div>I know I have said this multiple times, but I love my job and the awesome family I work for.A staple in the fridge is turkey breast meatballs, which I love to tweak. The meatball of the day I am very, very pleased with.The first few I made, I was putting ground almonds in,(kind of a bread crumb substitute).They do not need almonds, and actually I am really liking them without. I ground every veggie I could find into a sauce, which not only added incredible flavor, but kept the meatballs really moist. I have no idea why, but these taste amazing with mustard on them. Enjoy!<br />
<br />
<br />
2 lbs ground Turkey Breast<br />
<br />
2 pieces italian squash<br />
<br />
1 red pepper<br />
<br />
loads of chopped garlic<br />
<br />
chipolte peppers in can with juice<br />
<br />
1/2 onion<br />
<br />
Salt,Pepper and Cumin to taste<br />
<br />
<br />
Grind all veggies in food processor,mix into turkey breast mixture, add spices. Form into balls and fry in a little olive oil. Place on pan and bake for about 15 minutes at 350.<br />
<br />
<br />
kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-58405781725760331282011-03-01T17:40:00.000-08:002011-03-01T17:40:00.445-08:00Paleo Roasted Beets with a Balsamic Reduction<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-GF240NQSYBc/TW2d_a-HCWI/AAAAAAAAAD0/171FV7ZFcx0/s1600/beets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://lh6.googleusercontent.com/-GF240NQSYBc/TW2d_a-HCWI/AAAAAAAAAD0/171FV7ZFcx0/s320/beets.jpg" width="239" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-PmAeT-CwTmM/TW2eDFEzGcI/AAAAAAAAAD4/qJj7KW9Cr_0/s1600/roasted+beets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" l6="true" src="https://lh5.googleusercontent.com/-PmAeT-CwTmM/TW2eDFEzGcI/AAAAAAAAAD4/qJj7KW9Cr_0/s1600/roasted+beets.jpg" /></a></div>Writing this watching the timer on the frozen Trader Joe's pizza I just tossed in the oven.That is the answer to the question to do my kids eat like this everyday. I digress...Ok, I was lurking in the produce department in Bristol Farm's this morning and these beautiful beets almost jumped in my cart. They were absolutely delicious and way to easy to make.<br />
<br />
<br />
1 Bunch of Beets<br />
Salt & Pepper<br />
Balsamic Vinegar (the good stuff)<br />
Olive Oil<br />
<br />
<br />
Preheat oven to 375....make an aluminum foil packet, toss beets (skin on) in a little olive oil and salt and pepper......roast for a good hour, maybe hour and a half. Run beets under cold water and slip off skins. Heat Balsamic, a dab of olive oil and salt & pepper in a sauce pan, reduce until it is syrupy..serve over beets!kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com1tag:blogger.com,1999:blog-882914728663307568.post-24542843746216290942011-02-22T21:31:00.000-08:002011-02-22T21:31:50.056-08:00Oh my word...HEAVEN!!! Paleo Meatball Salad???<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--3snOeN38qc/TWSbmvdACSI/AAAAAAAAADw/MqaF_jdbrX8/s1600/meatball+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j6="true" src="http://4.bp.blogspot.com/--3snOeN38qc/TWSbmvdACSI/AAAAAAAAADw/MqaF_jdbrX8/s320/meatball+salad.jpg" width="320" /></a></div><br />
<br />
I will figure out this recipe...if it is the last thing I do....to be continuedkimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com1tag:blogger.com,1999:blog-882914728663307568.post-28928395335137191612011-02-22T20:17:00.000-08:002011-02-22T20:32:13.285-08:00Paleo Style Mexican Fiesta<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SaV7KRBCQqk/TWSM9T387kI/AAAAAAAAADk/RjgS0CsiJPY/s1600/176080_10150103432134218_771879217_6010032_3213579_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-SaV7KRBCQqk/TWSM9T387kI/AAAAAAAAADk/RjgS0CsiJPY/s400/176080_10150103432134218_771879217_6010032_3213579_o.jpg" width="360" /></a></div><br />
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<br />
<div class="separator" style="clear: both; text-align: center;"></div>Turkey Tacos (in lettuce leaves), Guacamole, Pico de Gallo....it's whats for dinner. I have nothing interesting or funny to add to any of this. I wonder if Margarita's can be made Paleo? I need one. Bad.<br />
<br />
Ground Turkey Breast ( I had my *cough* secret boyfriend at the meat counter do this for moi)<br />
cumin<br />
chili pepper<br />
garlic onions<br />
jalepenos<br />
<br />
Brown turkey, drain fat. Add spices and a little water.Voila<br />
<br />
I am serving the turkey in Romaine lettuce with pico de Gallo and Guacomole.<br />
<br />
<br />
Guacamole<br />
<br />
4 ripe avocados <br />
2-3 chopped roma tomatoes<br />
1/2 cup chopped red onion<br />
juice of 1 lemon<br />
juice of 1 lime<br />
lots of chopped garlic<br />
Cilantro<br />
1 tsp cumin<br />
salt & pepper<br />
as much chopped jalepeno as you can stand<br />
dash(or many) tabasco<br />
<br />
Mash all together<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TT-SX0rNqjY/TWSM6Y9428I/AAAAAAAAADg/8qLqjgLo2dA/s1600/172725_10150103431319218_771879217_6010021_4031431_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-TT-SX0rNqjY/TWSM6Y9428I/AAAAAAAAADg/8qLqjgLo2dA/s400/172725_10150103431319218_771879217_6010021_4031431_o.jpg" width="298" /></a></div><br />
<br />
<br />
Pico de Gallo<br />
<br />
Chopped Roma tomatoes<br />
Chopped Garlic<br />
Chopped Red Onion<br />
Cilantro<br />
Salt & Pepper<br />
Dash of Cayenne<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XyVXIQSQafM/TWSNDFXUOzI/AAAAAAAAADs/SUu6v3vVEO8/s1600/176465_10150103357054218_771879217_6009335_1513899_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-XyVXIQSQafM/TWSNDFXUOzI/AAAAAAAAADs/SUu6v3vVEO8/s400/176465_10150103357054218_771879217_6009335_1513899_o.jpg" width="298" /></a></div>kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com2tag:blogger.com,1999:blog-882914728663307568.post-40166219293819224512011-02-21T15:42:00.000-08:002011-02-21T15:44:16.015-08:00Paleo Confetti Chopped Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-68EU74eit5s/TWL2ZYXiU0I/AAAAAAAAADQ/XW2MYEah2zY/s1600/chopped+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j6="true" src="http://3.bp.blogspot.com/-68EU74eit5s/TWL2ZYXiU0I/AAAAAAAAADQ/XW2MYEah2zY/s320/chopped+salad.jpg" width="239" /></a></div><br />
<br />
This chopped salad is as pretty as it is good. I served this with a basil vinaigrette, but I would also do something like a balsamic vinaigrette or a lemon vinaigrette. You can add a protein like chicken or shrimp as well.<br />
<br />
<br />
<br />
Romaine lettuce finely chopped<br />
Heirloom tomatoes<br />
Celery<br />
Radishes<br />
Red Onions<br />
Roasted Red and Yellow peppers<br />
Carrots<br />
Green and Yellow Squash<br />
Cabbage<br />
Hearts of Palm<br />
Artichoke Hearts<br />
Cucumber<br />
<br />
Finely chop all ingredients and toss with dressing.kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com1tag:blogger.com,1999:blog-882914728663307568.post-90189177998705188012011-02-20T21:22:00.000-08:002011-02-20T22:49:31.405-08:00Paleo Baby Back Ribs<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-A-S-Rw7_iho/TWIGhJ-j_qI/AAAAAAAAADI/PyFz6gyejNU/s1600/175369_10150101908804218_771879217_5995410_7851900_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-A-S-Rw7_iho/TWIGhJ-j_qI/AAAAAAAAADI/PyFz6gyejNU/s400/175369_10150101908804218_771879217_5995410_7851900_o.jpg" width="297" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-60p6MwFH7ig/TWIK627lh0I/AAAAAAAAADM/eYg2bzcAqVI/s1600/hasty+bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j6="true" src="http://3.bp.blogspot.com/-60p6MwFH7ig/TWIK627lh0I/AAAAAAAAADM/eYg2bzcAqVI/s320/hasty+bake.jpg" width="268" /></a></div> <br />
<br />
Today's fun included me breaking out my beloved Hasty Bake.Back home (Chicago), one of my dear friends Dr. David Chube (one of my all-time favorite people)...used to make THE best ribs...period. He had in his yard this odd contraption(Hasty Bake)that he smoked,baked and grilled on.I loved his ribs...and being a fan of all things pork decided to buy myself one of these bad boys, and indeed they make the best ribs. The secret is a long slow smoke on indirect heat for about 2 hours, followed by a steam on the bake setting, followed by the grill. May seem long and arduous, but dahummmm they are killer. <strike>Unfortunately, </strike>I made these Paleo Style, which means I made my own sauce, which I do anyway, but it lacked the brown sugar which I love.<br />
<br />
<br />
1 rack baby back ribs<br />
3 tbl apple cider vinegar<br />
2 cans organic tomato paste<br />
loads of garlic<br />
chili pepper<br />
salt and pepper<br />
worstershire<br />
dash of tabasco<br />
Emerils Rib Rub<br />
<br />
Remove back skin from ribs, and generously rub ribs with Emeril's Rub. Refrigerate overnight.<br />
<br />
Soak chips in water for at least 15-30 minutes. Light charcoal, and place soaked chips on charcoal. Smoke for at least 2 hours, keeping the temp at 200. Take ribs off add sauce and wrap in aluminum foil.Bake for another hour at 200.Return to grill and grill for another hour. Enjoy! These fall off the bone and are really,really good.If you want to add a sweet and spice to the sauce, add some brown sugar and jalepenos.<br />
<br />
<br />
I miss you Dave!kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com2tag:blogger.com,1999:blog-882914728663307568.post-14170614809489395032011-02-14T16:54:00.000-08:002011-02-19T21:41:16.489-08:00Crabby Patties ( Paleo Style)Happy Valentine's Day!<br />
<br />
Ok, seriously this salad is soo delicious...run don't walk.<br />
<br />
I bought a pound of fresh dungeness crab, added juice of about 3 lemons, chopped shallots, chopped chives and salt and pepper. Marinate for a few hours. I will serve this in a chopped vegetable salad with an orange lemon citrus vinaigrette.Very tasty dressing.<br />
<br />
<br />
<b>Citrus Vinaigrette</b><br />
<b><br />
</b><br />
1/2 cup rice wine vinegar<br />
1/4 cup olive oil<br />
1/4 cup fresh lemon & orange juices<br />
1 Tbl dijon mustard<br />
1 clove crushed garlic<br />
salt & pepper<br />
<br />
<br />
<br />
<b>Chopped Salad</b><br />
<b><br />
</b><br />
1 head butter lettuce<br />
heirloom tomatoes<br />
zucchini<br />
squash<br />
radish<br />
red onion<br />
cucumber<br />
carrots<br />
celery<br />
<br />
Finely Chop all veggies...top with citrus dressing and put the dungeness crab on top. Truly a great salad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ClSB9opHfvw/TWCnhY8WffI/AAAAAAAAADA/jD1TO8tV9H4/s1600/172840_10150097798829218_771879217_5956535_6134133_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ClSB9opHfvw/TWCnhY8WffI/AAAAAAAAADA/jD1TO8tV9H4/s400/172840_10150097798829218_771879217_5956535_6134133_o.jpg" width="298" /></a></div>kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com0tag:blogger.com,1999:blog-882914728663307568.post-84773805821758681232011-02-08T14:26:00.000-08:002011-02-08T15:00:25.014-08:00Grilled Shrimp Chopped Salad with Basil Vinaigrette<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_xN2XtgB5zAI/TVHKi3HhDuI/AAAAAAAAAC0/Bl7sdYk2tkI/s1600/photo.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_xN2XtgB5zAI/TVHKi3HhDuI/AAAAAAAAAC0/Bl7sdYk2tkI/s400/photo.jpeg" width="297" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_xN2XtgB5zAI/TVG_pxOsRvI/AAAAAAAAACk/ViHmLqzjKmI/s1600/basil+dress.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="400" src="http://2.bp.blogspot.com/_xN2XtgB5zAI/TVG_pxOsRvI/AAAAAAAAACk/ViHmLqzjKmI/s400/basil+dress.jpg" width="297" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_xN2XtgB5zAI/TVG_s2BCAGI/AAAAAAAAACo/jD1OnV9lbg0/s1600/basil+vinaigrette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="400" src="http://3.bp.blogspot.com/_xN2XtgB5zAI/TVG_s2BCAGI/AAAAAAAAACo/jD1OnV9lbg0/s400/basil+vinaigrette.jpg" width="297" /></a></div><br />
<span style="font-size: large;"> </span><span style="font-size: x-large;">I have had Basil Vinaigrette on the brain for 2 days straight(thanks,Sarah), so I decided to make a grilled shrimp chopped salad with this amazing fresh Basil Vinaigrette. Since I am cooking strictly Paleo, I would have been shot if I tried to sneak some aged Parmesan cheese in here...I highly recommend throwing some cheese in here..it is so good without it, but Parmesan would just be over the top delish. Here goes folks.</span><br />
<br />
<span style="font-size: x-large;"> Basil Vinaigrette</span><br />
<br />
<span style="font-size: x-large;"> Bunch of Basil</span><br />
<span style="font-size: x-large;"> 1/4 cup good red wine vinegar</span><br />
<span style="font-size: x-large;"> 1/4 cup or to tast olive oil</span><br />
<span style="font-size: x-large;"> 2 tbl dijon mustard (I used grainy)</span><br />
<span style="font-size: x-large;"> 3 tbl fresh lemon juice</span><br />
<span style="font-size: x-large;"> salt & pepper</span><br />
<br />
<span style="font-size: x-large;"> Toss it all into a food processor, or blender.That's it.</span><br />
<br />
<span style="font-size: x-large;"> Chopped Salad</span><br />
<br />
<span style="font-size: x-large;"> Chopped Romaine</span><br />
<span style="font-size: x-large;"> Chopped carrots</span><br />
<span style="font-size: x-large;"> celery,squash,cucumbers</span><br />
<span style="font-size: x-large;"> heirloom tomatoes</span><br />
<span style="font-size: x-large;"> hearts of palm</span><br />
<span style="font-size: x-large;"> artichoke hearts</span><br />
<span style="font-size: x-large;"> diced red onion</span><br />
<br />
<span style="font-size: x-large;">Grill Jumbo Shrimp, and toss with Vinaigrette...</span>kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com4tag:blogger.com,1999:blog-882914728663307568.post-28610925459422551272011-02-06T15:25:00.000-08:002011-02-06T15:25:11.276-08:00I Dream of Meatballs (Paleo)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_xN2XtgB5zAI/TU8q5XiSh_I/AAAAAAAAACU/QH-KkmbVokQ/s1600/asian++ball.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="http://2.bp.blogspot.com/_xN2XtgB5zAI/TU8q5XiSh_I/AAAAAAAAACU/QH-KkmbVokQ/s320/asian++ball.bmp" width="238" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" h5="true" src="http://1.bp.blogspot.com/_xN2XtgB5zAI/TU8q8LKUJ8I/AAAAAAAAACY/TqvKfD70U9s/s1600/asian+ingredients.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">Asian Meatballs</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">Two nights ago I had a dream.....literally....about meatballs.Don't worry folks, this is normal...I have come up with some doosies in my dreams,(I have a great frosting recipe,as well...note to self).These came out pretty tasty...although I would probably add carrots next time.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">3 lbs. ground chicken</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">1 can water chestnuts</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">bamboo shoots</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">carrots</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">1 </span><span style="font-size: x-large;">egg</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">1/4 cup ground almonds</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">gluten free soy sauce</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">garlic</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">chopped onion</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">mushrooms</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">celery</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">1 tsp. asian 5 spice</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">dash of asian fish sauce</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">dash of hoisin sauce</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">In a food processor, grind all the veggies.Add veggie mixture to ground chicken.You could use ground turkey,(if you like the taste of gym shoes).Mix together,add the egg, make into balls and fry with a dab of olive oil on medium heat.Please don't taste these as you are making them or you will get salmonella,(I always taste my meat meatballs, which is o.k.).You can brown them in the pan and finish off in the oven. Secret is to get your pan hot, which creates a crust on your meatballs and keeps them moist.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>kimhttp://www.blogger.com/profile/16836723896375169623noreply@blogger.com2