Tag Archives: paleo

Spicy Sauteed Shrimp


Image courtesy of Wikipedia

Shrimp is one of those food I am always craving.  Shrimp cooks fast and it can be used in many cooking applications. It is also quick cooking, and if you buy tail on and deveined shrimp, they are a convenience food. This recipe is so simple, but incredible delicious.

Shrimp also has many health benefits. Besides helping your balance your ratio of omega-3 to omega-6 fatty acids, shrimp are an excellent source of B-12 and selenium.

Spicy, Sautéed Shrimp

Ingredients

1 pound large shrimp defrosted, deveined, and shell removed

4 tbs melted butter, olive oil, coconut oil, or ghee

3 tsp red pepper flakes

1 tbs hot sauce or to taste

1 tbs butter

1/2 tsp ground cumin

1/2 tsp kosher or sea salt

1 cup flat leaf parsley or cilantro

2 tbs butter

pepper to taste

juice of one lime

drizzle of olive oil

Directions:

  1. In a large bowl combine the shrimp, 3 tbs of fat, red pepper flakes, hot sauce, and salt. Stir to coat – the shrimp should be glistening. If you are using olive oil as your fat, you can store this bowl covered in your fridge overnight to make the next day.
  2. Heat a large saute pan over medium-high heat. Add 1 tbs of your fat. Your pan is ready when the oil shimmer or the butter stops bubbling. The fat should not smoke.  If it begins to smoke, clean the pan and start the fat again.
  3. Add the shrimp to the pan. They should sizzle.  Keep stirring the shrimp until they become opaque and firm.  This took me about five minutes.  You can add more fat at this point if it looks like there is not enough.
  4. Remove the pan from the heat and add the extra butter and pepper.
  5. Finish the dish with the parsley, olive oil. and butter.

I put this over a bed of sautéed greens for an easy meal.

Advertisements

2 Comments

Filed under Recipes

Bacon-Wrapped Meatloaf


Look at that tight bacon weave

It’s bacon! Sometimes I just need to wrap things in bacon.  I learned about bacon tapestry when I made a bacon explosion for my husband’s birthday. Sometimes I need my food in loaf form. This meal satisfied both of these desires in a big way. I made this loaf with a combination of turkey and hot Italian sausage because that is what I had in my fridge and because I thought it would be awesome. Turns out, it was awesome.

 

 

Bacon-Wrapped Meatloaf

Ingredients:

1 tbs butter

1 tbs extra-virgin olive oil

1 medium onion chopped

2 cloves of garlic chopped

1 lb ground turkey

1 lb hot Italian sausage

6 oz tomato paste

1 tsp white wine vinegar

Meatloaf raw next to the less successful porcini mushroom meatloaf.

2 tsp smoked paprika

1/2 tsp cumin

4 tbs Worcestershire sauce

2 large eggs

3/4 cup ground flax seed

1/2 tsp salt

1 tsp black pepper

1/2 pound bacon

Directions:

  1. Heat oven to 375 degrees.
  2. Over medium heat, in a medium skillet, heat the olive oil and butter until the butter is melted.
  3. Add the onion and heat until they are translucent and tender.
  4. Add the garlic, paprika, salt, pepper, and cumin and saute until fragrant about 30 seconds.
  5. Add the tomato paste and mix with the other ingredient. Saute for another 30 seconds to add some caramel flavor.
  6. Finally, mix in the vinegar and Worcestershire sauce.
  7. Remove the mixture and allow to cool to room temperature.
  8. In a large bowl, mix the meats, eggs, ground flax seed and skillet ingredients. I use the tips of my fingers so I don’t over squish the meat and make the meatloaf dense.
  9. On a sheet pan or in a lasagne pan, form the meat into a loaf.
  10. You can either weave the bacon on top or just place it to cover the loaf.  The weave does look cooler though.
  11. Sprinkle the bacon with smoked paprika and some grinds of black pepper.  This would be the appropriate time to take pictures for facebook, twitter, or to text your friends your dinner to make them feel jealous.
  12. Place the loaf in the oven and bake for 55 – 60 minutes or until the internal temperature reaches 160 degrees. If the bacon is not crispy enough for your taste, turn on your broiler and cook for 3 – 5 minutes.
  13. Allow to cook for 10 minutes. This would be another good time to take pictures.

I loved this meatloaf. LOVED! This would pair well with roasted veggies and a salad.

3 Comments

Filed under Recipes

Spice-Crusted Pork Tenderloin


Two weekends ago, I went to an amazing restaurant and ordered the spice crusted pork loin.  The spice and texture on the meat was amazing. It was so juicy! I set out to recreate this dish and I was surprised how quickly it came together. I was able to create the whole dish in about 30 minutes. I am not sure if I used the exact spices they used at the restaurant, but the blend I put together compliments the meat well. I set out the tenderloin to defrost in the refrigerator the night before. I normally brine pork before roasting in the oven, but the meat in the restaurant did not seem to be brined.

Try this recipe for a flavorful, juicy tenderloin that comes together quickly.

Spice Crusted Pork Loin

Image courtesy of Wikipedia

Ingredients:

2 small pork loins  (about 2 – 2 1/2 pounds)

kosher salt and freshly ground pepper to taste

1 tbsp garlic cloves

1 tbsp fennel seeds

1 tbsp caraway seeds

1 tbsp cumin seeds

1 tbsp ground cinnamon

4 tbsp extra-virgin olive oil

Directions:

  1. Heat oven to 400 degrees.
  2. Rinse and pat dry two pork loins. Trim of excess fat and remove the silver skin.
  3. Sprinkle with salt and ground pepper to taste. I normally use 1/2 tsp of each. Set aside.
  4. In an eight-inch cast iron skillet or saute pan toast the whole spices for 30 seconds or until fragrant.
  5. Combine the spices with olive oil and stir to combine.
  6. Coat the pork loin on all sides with the spice mixture.  I put the spices and olive oil in a loaf pan and rolled the loins in the spices, pressing them down gently.
  7. In a large, oven-proof saute pan on medium-high heat place the pork loins turning to brown on all sides. Mine took about two minutes on each side. Some spices with come off the loin during cooking and that is alright.  You will still have enough left to create a great crust.
  8. Place the pan into the heated oven and bake for 15-20 minutes or until the internal temperature reaches 155 degrees.
  9. Cover the finished pork loin and allow to rest for 10 minutes.

This meal will combine well with the curried Brussels sprouts of the creamy, cheesy cauliflower.

4 Comments

Filed under Recipes

Easy Salmon Salad with Green Apples and Sunflower Seeds


Image via wikipedia

Sometimes I need an easy lunch option and don’t have any protein leftover from dinner. On these days ,I like to make a salmon or tuna salad with homemade olive oil mayonnaise and flax-seed crackers. I get lost of omega 3 fatty acids with minimal effort. I paired the salmon with a green apple to cut the fattiness of the dish with acidity and tartness. For the lemons in the recipe, sometimes I juice several lemons at the beginning of the week and keep it in a container because who squeezes a lemon for only a little bit of juice.  I do the same with the rind and keep it in a sealed container in the fridge for later use.

Salmon Salad with Green Apples and Sunflower Seeds

Ingredients:

10 oz cooked wild salmon (can be in a can, pouch, or leftover fillets)

1 medium green apple

2 tbsp sunflower seeds (unsalted)

1 tbsp lemon juice

3 tbsp olive oil mayonnaise

1/4 tsp kosher salt

pepper to taste

Directions:

  1. In a medium-sized bowl, break up the salmon.  If you are using a salmon fillet be sure to remove the skin and check for bones. Remember to use wild salmon.  Even though it is more expensive, the flavor is much better and they have more omega 3 fatty acids.
  2. Cut up the apple in a small dice leaving the skin on. I usually use organic apples because they are a more manageable size and I don’t worry about eating the skins.
  3. Add the apples and sunflower seeds to the salmon.
  4. Sprinkle with salt, pepper, and lemon juice. The lemon juice also prevents the apple from browning if you are going to eat later.
  5. Mix in the olive oil mayonnaise. I like a lot of mayo, so I might add more than the 2 tbsp. Add what you like.

I pair this with baby greens for a hearty salad or eat it with my flax-seed crackers.

1 Comment

Filed under Recipes

Olive Oil Mayonaise and Aioli


Image courtesy of wikipedia

Mayonnaise in an emulsion of eggs, oils, vinegar or lemon juice, and mustard.  The lecithin in the egg yolks stabilizes the mixture.  The first time I tried to make mayonnaise I used a whisk and I think that my arm was going to fall off.  Making mayo this way was a two person job. Since then, I have used a blender to easily make this concoction.

Olive Oil Mayonnaise

Ingredients:

1 large egg

1/2 tsp minced garlic

1 tsp whole grain mustard

1 tbs lemon juice or white wine vinegar

3/4 cup extra virgin olive oil

salt and pepper to taste

Directions:

  1. Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor.Blend until smooth.
  2. Blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

Aioli

Ingredients:

5 large garlic cloves peeled

Image courtesy of wikipedia

1/2 tsp kosher salt

1 large egg

1 cup extra virgin olive oil

 Directions:

  1.  Mash the garlic and salt together in coffee grinder until it is a paste.  You can use the small work bowl on your food process or a mortar and pestle. In a the large bowl of you food processor or in a blender, process the egg for 30 seconds.
  2. Add the garlic paste to the food processor and add the oil in a this stream until it is fully integrated into the mixture. Cover and refrigerate for 1 hour before using.

You can keep this a week in the refrigerator.

1 Comment

Filed under Recipes

Curried Brussels Sprouts


Curried Brussels Sprouts

Brussels sprouts are possibly my favorite vegetable and I am always looking for new ways to prepare them. Last night, I was searching for something that went with the scotch eggs from Well Fed. When I was making this dish, I added my own spice mix, but if you are feeling tired and do not have all of the ingredients, you can always use yellow curry powder.

When I was making this dish, I caramelized some onions create a depth of flavor and add sweetness to the dish.  Caramelizing onions properly takes about 45 minutes of sauteing over low heat. If you want to skip this step, I would add tbs of anchovy paste along with the spices and then add 1 tbs of honey to the dish at the end of cooking.

Curried Brussels Sprouts

Ingredients:

3 tbs olive oil or coconut oil

1 lbs fresh brussels sprouts halved lengthwise or 1 lb frozen petite brussels sprouts

1 medium sweet onion sliced lengthwise

1 tsp grated ginger

3 garlic cloves minced

1/4 tsp mustard seeds or 1 tsp whole-grain mustard

1/4 tsp ground cumin

1 tsp ground tumeric

1/4 tsp ground coriander

1/2 tsp smoked paprika, if you do not have this use paprika

1/2  tsp chili powder, preferable chipotle

zest from one lime

juice from one lime

1 tsp kosher salt

Directions:

  1. In a saute pan over medium-high heat, add 1 tbs oil.  When heated add the brussels sprouts cut side down and cook for 5 minutes or until the

    Image via wikipedia

    brussels sprouts are browned. If you are using frozen sprouts, rotate them while cooking and cook for 10 minutes or until browned. Remove the browned sprouts to a waiting vessel.

  2. Turn the heat down to medium low and caramelize the onions. This process should take 30 – 50 minutes with you stirring every five minutes.  If the onions look like they are going to burn, add more oil and reduce the heat. The resulting onions should taste sweet and have a deep caramel color.
  3. When the onions are caramelized, add the oil and then raise the heat to medium. Add the ginger and garlic and saute for 30 seconds.
  4. Add the spices to the oil and stir into the onions.  Saute the spices until fragrant, about another 30 seconds.
  5. Add the brussels sprouts and stir to coat.
  6. Turn off the heat and add the lime.

You can also prepare the elements of this dish ahead of time, refrigerate, and then reheat in a skillet right before dinner. If you desire, you can also add a fresh tomato to this dish and saute it along with the spices until the juice has thickened.

Onion image via wikipedia.

6 Comments

Filed under Recipes

Scotch Eggs from Well Fed


I have been salivating over the recipes in “Well Fed: Paleo Recipes for People Who Love to Eat” since I got it two weeks ago. The recipes are created by Melissa Joulwan who writes a blog called The Clothes Make the Girl.  While it is true that I am a food nerd and I do read cookbooks cover-to-cover, this book has blown me away with sumptuous recipes, practical advice, and seemingly endless lists of variations for her already novel (to my palette) creations.

The book is broken down differently than a tradition cookbooks with sections on the paleo kitchen, weekly cook-up, sauces and seasonings,  protein, veggies and salads, and finally fruits.  While it is de regueur to include a section on the paleo concept, devices you need for the kitchen, and meal organization, Joulwan takes this one step further by includes loads of practical advice on how to prepare healthy food while minimizing your time in the kitchen.  “Well Fed” is worth the money for this section alone.

The recipes themselves are easy to follow, well developed directions that do not leave you questions your own kitchen prowess.  She includes information on variations, food pairings, and her own notes.

One of the recipes I had been slobbering over are scotch eggs.  While I was aware of the existence of scotch eggs I had never tried one much less thought of integrating it into my low-carb diet.  The process to makes this eggs is easy.  Most of the recipe can be made ahead and then put into the oven to finish for dinner, which I love. Did I mention they were delicious and my family devoured them?

Getting scotch eggs into their meat cocoons

 

Crispy goodness. The secret is pork rinds.

 

Seriously. Buy this book.

 

1 Comment

Filed under Books