Sunday, August 31, 2014
This one was super easy and tasty. I didn't have a ton of time to fuss with dinner, so simply served it up with steamed green beans. Next time, though, I think I'll make a fruit salsa with mint and jalapeño to compliment the fresh zip of the lime.
Paleo Chicken with Lime Sauce
adapted from Cooking Light
4 (6-ounce) skinless, boneless chicken breast halves
salt & pepper
1 tbs. olive oil
3/4 cup organic chicken broth
1 tbs. palm sugar
3 tbs. lime juice, divided
2 tsp. Dijon mustard
2 tbs. water
1 tsp. arrowroot starch
1 tbs. butter or ghee
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
Combine water and starch in a small bowl. Add starch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly.
Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.
Saturday, August 30, 2014
Today's lunch was so tasty that after eating a couple of lettuce wraps the caveman and I were battling each other with forks in the big bowl of leftover filling. You just can't beat the combination of shrimp and pineapple, especially when a little heat is involved!
I adapted the recipe from The Paleo Foodie Kitchen, using the same basic components but making my own sweet and spicy sauce as opposed to using canned chipotle adobe sauce. If I make this one again I think I'd skip the scrambled egg called for in the original, only because it was an extra step and ingredient that kind of got lost amidst all of the other flavors. I edited my directions to omit it.
You might notice other seafood in my photos; Trader Joe's was out of shrimp when I went so I settled for their mixed seafood blend (shrimp, scallops and squid).
Spicy Pineapple & Shrimp Lettuce Wraps
1 lb. raw shrimp, deveined and chopped into 1/2 inch pieces
2 slices nitrite-free bacon, chopped
1 red bell pepper, chopped
1 cup fresh chopped pineapple
1/4 cup chopped green onions
1 head butter or iceberg lettuce
sweet & spicy sauce:
1/4 cup apple cider vinegar
2 tbs. raw honey
3/4 tsp. garlic powder
red pepper flakes, to taste
1 tbs. tomato paste
To make sweet & spicy sauce, heat vinegar, honey, garlic powder and salt and pepper flakes in a small pot over medium heat. Allow to come to a boil.
Lower the heat and add tomato paste. Simmer about 5 minutes, stirring occasionally, until the sauce has thickened. Remove from heat and allow to cool slightly. Taste for seasoning.
Meanwhile, cook bacon in a large skillet or wok until crisp. Remove from pan.
Add shrimp and sweet & spicy sauce to the pan and cook until shrimp is no longer pink.
Add bell pepper and pineapple. Stir to combine and cook for 1-2 more minutes.
Turn off heat and stir in bacon and green onions.
Serve in lettuce.
Friday, August 29, 2014
I've been checking out some new-to-me paleo blogs lately, among them Plaid & Paleo. The caveman is so obsessed with stuffed mushrooms and peppers that I loved the idea of baking the latter into a casserole.
I had a busy day today and it was helpful to be able to quickly prep dinner and have my baking dish ready to go into the oven when I came home later on.
To make things even quicker I used a clean marina as opposed to running diced tomatoes through the blender. I still used a pretty hefty dose of salt, pepper and garlic powder just to make sure my meat had enough seasoning. Since I was just serving the caveman I also included some red pepper flakes for a little kick.
After about an hour in the oven the center of my casserole was still a little soft, so I simply put it under the broiler for a couple of minutes. We really liked the "crust" this created on the top layer. The caveman liked it enough he went back for thirds!
Paleo Stuffed Pepper Casserole
adapted from Plaid & Paleo
1 lb. grass-fed ground beef
2 minced shallots
1 tsp. olive oil
1 small head cauliflower, cut into florets
3 cups organic marinara
3 medium green peppers, chopped
2 tbs. worcestershire
salt, pepper and garlic powder (to taste)
1/2 tsp. crushed red pepper flakes
4 whisked eggs
Preheat oven to 375.
Heat olive oil in a large skillet over medium heat. Add beef and onions and cook until meat is no longer pink.
While meat is cooking, run cauliflower through a food processor to create "rice."
Add cauliflower to a large bowl along with chopped peppers and marinara sauce. Add cooked beef and shallots. Season with worcestershire, salt, pepper, garlic powder and pepper flakes. Mix well.
Stir in eggs and mix again. Spread mixture into a large casserole dish.
Bake at 375 for 50-60 minutes, or until firm. Finish casserole off under the broiler for a couple of minutes to crisp the topping, if desired.