Tag Archives: primal

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.

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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.

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Flax-seed Crackers


Image courtesy of Wikipedia

Flax seeds are tiny powerhouses of nutrition.  They are a great source of omega-3 fatty acids and soluble and insoluble fiber. I buy whole seeds and grind them in my trusty coffee grinder. Ground flax can be used in many baking applications, such as muffins, breads, brownies, and crackers.   Whenever I have made something with ground flax, I am always amazed at how bread-like is the final product.

The final mixture for this product is paste-like and sticky.  I discovered that I should wet my fingers before spreading out the crackers to avoid club fingers. The final product is crunchy and makes a good vehicle for nut butters, dips, and tuna or salmon salad.

Flax Seed Crackers

Ingredients:

1 cup ground flax seed

1 cup grated Parmesan cheese

1 tbs garlic powder

1/2 tsp kosher salt

1/2 tsp ground pepper

1/2 cup water

2 tbs whole flax seed (optional)

Directions:

  1. Heat the oven to 400 degrees.
  2. In a large bowl combine the flax seeds, Parmesan cheese, garlic powder, salt, and pepper.
  3. Add water little by little until the mixture forms a paste.
  4. On a silicon mat or parchment paper lined pan, spread the mixture out to 1/8th of an inch. I used my fingers, but you can use a spoon or a rolling-pin. I remove the ragged edges so they won’t burn.
  5. Sprinkle the tops of the “dough” with the whole flax seeds.
  6. Using a knife or a pizza cutter, cut the “dough” to the desired size.
  7. Cook the dough for 15 – 18 minutes.  This varies depending on humidity. Keep them in the oven until they are crisp.

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Mushroom and Leek Frittata: Savior of the Most Important Meal


mushroom

Flickr image via orchidgalore

Sometimes I get overwhelmed. I get overwhelmed by the demands of work, the demands of family, and the demands of home. These are the time when I don’t manage to get the slow cooker set up the night before. These are the times when I would order take out and scarf it down without a second thought and end up feeling worse than before. But now that I am being more mindful of what I put into my body, I stop before I pick up the phone and make a frittata.

A frittata is an Italian omelet and makes great refrigerator velcro. I often put left over veggies, cheese, and meat together to create delicious and easy meals, served with a salad. They also make great next-day lunches. Many of the recipes I encounter for frittata advise putting non-stick pans under the broiler, but I am not comfortable heating non-stick pans to that temperature. I use my stainless steel.

Here is a recipe I find myself making again and again.

Leeks, Mushrooms, and Smoked Gouda Frittata

Ingredients:

6 large eggs

2 tbs heavy cream

1/2 cup shredded smoked Gouda

1/2 tsp salt

1 tsp freshly ground pepper

1/4 cup (small handful) fresh, finely chopped parsley

1 large leek

2 cups mushrooms sliced

2 tbs butter or ghee

1 tbs olive oil or coconut oil

Directions:

  1. Preheat broiler on high and place the oven rack in the upper one third of the oven.

    Broken Egg

    Image via brokenarts

  2. Place a large, oven-safe skillet (10 – 12 inch) over medium high heat and add the olive oil and butter.
  3. Add the leeks and the mushrooms and cook until the leeks and brown and soft and the mushrooms have browned.
  4. In a separate bowl, whisk together the eggs, heavy cream, salt, pepper, parsley and half of the cheese.
  5. Add the egg mixture to the pan. Slowly stir the sides and the bottom of the pan until you have large curds of egg mixture with wet parts in between.
  6. Allow the mixture to cook for another two minutes or until the underside has set.
  7. Sprinkle the rest of the cheese on top and place the frittata under the broiler for 5 – 7 minutes.
  8. When the top is brown, remove the pan from the oven.
  9. Allow to cool from 5 – 15 minutes before eating.

Flickr mushroom image via orchidgalore.

Egg image via brokenarts.

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Slow-Cooker Roast Chicken with Mushroom Sauce


Chicken with Mushrooms

The finished product

After teaching all day, coming home from work and knowing that dinner will be ready is one of my great joys. This recipe is easy to put together and has a immediate taste pay off.

The night before, I marinated my chicken in the slow cooker coated with the spices and oils.  Then when I got home, I removed the chicken from the sauce to cool, thickened the sauce and added mushrooms.  While I was doing that I popped some oil-coated and seasoned brussels sprouts to the oven for roasting. When the sprouts were done so was the sauce.  How is that for timing!

Slow-Cooker Roast Chicken with Mushroom Sauce

Ingredients:

Chicken

1 fryer chicken about 4 pounds (This fits nicely in my slow cooker)

1 tbs curry powder

1 tbs garlic powder

1 tbs onion powder

1 tbs fresh parsley

1/4 tsp porcini powder (optional)

1 tsp kosher or sea salt

1 tsp freshly ground pepper

1 tbs olive oil or coconut oil

6 tbs butter or ghee

1 tsp honey

Sauce:

2 – 3 cups liquid from slow cooker

1/2 cup cream

4 tbs butter

2 cups crimini mushrooms sliced

1 cup button mushrooms

1/2 cup dry sherry

salt to taste

1 tbs butter

Directions:

Chicken

  1. Rinse a thawed chicken inside and out and pat dry. Place on a cutting board or other washable work surface.  Save the delicious giblets for later use; I freeze mine if I’m not going to use them right away.
  2. In a small bowl, mix the spices, olive oil, and butter into a paste.  Rub the mixture on the skin, under the skin, and in the cavity. If you are worried about the chicken falling apart, then secure with the legs and wings of the chicken with butcher’s twine.
  3. Place the chicken in the slow cooker and cook on low for 7 – 8 hours. The chicken will produce a lot of liquid during cooking.
  4. Remove the chicken to a platter and cover with foil.  Allow to rest for at least 15 minutes.

Sauce

  1. In a medium sauce pan, place the stock and cream.  Reduce the liquid by half, this should take about 10 minutes.
  2. In a separate pan, over medium heat melt the butter until it starts to bubble.
  3. Add the mushrooms in batches so not to crowd the pan and steam the mushrooms.  First, saute mushrooms until brown and crispy on one side and then saute on the other.  When the mushrooms are done remove to a bowl or plate and then saute another the other batch.  Continue this process until all the mushrooms are sauteed.
  4. Deglaze the pan with the port and reduce to about 2 tbs.
  5. Add in the reduced sauce and then mushrooms and continue cooking for 2 – 3 minutes.
  6. Spoon the sauce over the chicken and eat.

This recipe will pair well with roasted vegetables, coconut flour cheesy biscuits, and cauliflower rice.

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