Another recipe from my mother, (from whom I aspire to have just some of her culinary talent). I am very lucky to have my mother close by, and that she is so supportive of my gluten free and Paleo lifestyle. Every time she has us up for dinner, she comes up with a new recipe that both satisfies the appetite's of the non-paleo eaters as well as mine.
Chipotle peppers are smoked jalapenos. Find chipotle chile peppers in adobo sauce at the supermarket next to the canned chili peppers, or buy the chipotle chile peppers separately and make your own adobo sauce.
2, 6-8 oz beef shoulder petite tenders or two 6-8 oz. beef ribeye steaks
1 Canned chipotle pepper in adobo sauce, chopped, plus 2 tsp. adobo sauce
1/4 cup olive oil
1/4 cup cider vinegar
3 medium tomatoes, cut in thick slices, (app. 1 lb.)
2 medium avocados, halved, seeded, peeled and sliced
1/2 cup of thinly sliced red onion
Pinch of salt and pepper
1. Sprinkle steaks lightly with salt and pepper. Spread each with 1 teaspoon of the adobo sauce.
2. BBQ steaks on the uncovered grill directly over medium coals, (or if using gas fire, directly over the flame with the cover down), until steak is cooked to your taste, turning once. Allow 10 to 12 minutes for medium rare or 12 to 15 minutes for medium.
3. Meanwhile, for dressing, in screw-top jar combine chopped peppers, olive oil, and vinegar. Shake well to combine.
4. Serve steaks with tomatoes and avocado slices. Top steaks with onion slices and drizzle with dressing. Makes 4 servings.
Variation: For a creamy dressing, omit olive oil and cider vinegar and stir cipotle pepper into 1/2 cup bottled ranch dressing.
Enjoy.
Saturday, July 11, 2009
Sirloin-Apple Stroganoff
My mother made this last Saturday for a family dinner, wherein I was the only person on a Paleo Diet. Everyone loved it, and there were NO leftovers.
12 to 16 oz. of boneless beef sirloin steak, thinly sliced into bite sized strips.
8 oz. of sliced mushrooms
1 bell pepper, chopped
1 large onion, chopped
3 cloves garlic, minced
2 tbsp Butter
4 small apples, halved and cored or 2 large apples quarterd.
1 cup apple cider or juice
8 oz. sour cream
1/4 tsp salt
1/4 tsp ground pepper
1. In large skillet, cook bell pepper, onion, and garlic in hot butter over medium high heat about 8 minutes or until nearly tender. Add meat slices and stir about 4 minutes or until meat is desired doneness. Using slotted spoon or spatula, remove meat and vegetables to serving platter, Cover to keep warm.
2. In same skillet, cook apples, cut side down, in pan drippins about 2 minutes or until browned. Stir in apple cider. Bring to boil; reduce heat. Simmer covered 6 to 8 minutes or until tender. Using slotted spoon or spatula, remove apples from skillet to serving planner, Cover to keep warm.
3. For sauce, whisk sour cream, salt and pepper into pan drippings in skillet until smooth. Spoon sauce over steak and apples and serve.
12 to 16 oz. of boneless beef sirloin steak, thinly sliced into bite sized strips.
8 oz. of sliced mushrooms
1 bell pepper, chopped
1 large onion, chopped
3 cloves garlic, minced
2 tbsp Butter
4 small apples, halved and cored or 2 large apples quarterd.
1 cup apple cider or juice
8 oz. sour cream
1/4 tsp salt
1/4 tsp ground pepper
1. In large skillet, cook bell pepper, onion, and garlic in hot butter over medium high heat about 8 minutes or until nearly tender. Add meat slices and stir about 4 minutes or until meat is desired doneness. Using slotted spoon or spatula, remove meat and vegetables to serving platter, Cover to keep warm.
2. In same skillet, cook apples, cut side down, in pan drippins about 2 minutes or until browned. Stir in apple cider. Bring to boil; reduce heat. Simmer covered 6 to 8 minutes or until tender. Using slotted spoon or spatula, remove apples from skillet to serving planner, Cover to keep warm.
3. For sauce, whisk sour cream, salt and pepper into pan drippings in skillet until smooth. Spoon sauce over steak and apples and serve.
Polynesian Beef Tip Stew
Some of you that have been around Chico for a long time may remember the Albatross Restaurant north of town. It was THE BEST restaurant in Chico for years. The owners sold the restaurant a number of years ago, and it then went through a series of owners. Well the original owners are back and have started a new restaurant in the same location, The Gooney Bird. A networking group I belong to meets there every Thursday for lunch, and this last week they served a Beef Tip Stew that was supposed to be served over rice. Skipping the rice, I just had the stew, and it was so damn good, (and paleo friendly), that I immediately set about deconstructing its ingredients so that I could make my own version of it. I fixed it tonight for dinner, and my wife, (who is not on a paleo diet and has been suffering from me not fixing our "normal" type meals), absolutely loved it. It is also extremely easy to make and is a "One Pot" meal.
So here it is, and I hope you and your family will enjoy it as much as mine did.
1 lb or more of lean Beef cut into app. 3/4 inch cubes
1 lg green bell pepper diced into app. 3/4 inch squares
1 lg red bell pepper diced into app. 3/4 inch squares
1 medium onion diced into app 3/4 inch squares
2 cups mushrooms, (quartered into app 3/4 inch chunks)
1 20 .oz can of sliced or chunked pineapple in unsweetened juice,
(if sliced, quater the rings)
1/3 cup wheat free soy sauce
1/2 cup water
2 tbs lime juice
1 tsp lemon juice
1/4 tsp pepper
Place all ingredients, (including the pineapple juice within the can) into an oven safe caserole dish or slow cooker. Mix all ingredients together, making sure to coat everything with resulting sauce. Cover, and either cook in the oven at 350 for 60 minutes, (stirring occaisionally to recoat), or in slow cooker on high for 4 hours or on low for 8.
Ladel into bowls to serve.
The meat you choose to use should determine your cooking method. I cut up a cross-rib roast, (which tends to be a little tough unless cooked slowly), so I used a slow cooker for 8 hours. If using good and tender steak cuts, then the oven is a great choice.
So here it is, and I hope you and your family will enjoy it as much as mine did.
1 lb or more of lean Beef cut into app. 3/4 inch cubes
1 lg green bell pepper diced into app. 3/4 inch squares
1 lg red bell pepper diced into app. 3/4 inch squares
1 medium onion diced into app 3/4 inch squares
2 cups mushrooms, (quartered into app 3/4 inch chunks)
1 20 .oz can of sliced or chunked pineapple in unsweetened juice,
(if sliced, quater the rings)
1/3 cup wheat free soy sauce
1/2 cup water
2 tbs lime juice
1 tsp lemon juice
1/4 tsp pepper
Place all ingredients, (including the pineapple juice within the can) into an oven safe caserole dish or slow cooker. Mix all ingredients together, making sure to coat everything with resulting sauce. Cover, and either cook in the oven at 350 for 60 minutes, (stirring occaisionally to recoat), or in slow cooker on high for 4 hours or on low for 8.
Ladel into bowls to serve.
The meat you choose to use should determine your cooking method. I cut up a cross-rib roast, (which tends to be a little tough unless cooked slowly), so I used a slow cooker for 8 hours. If using good and tender steak cuts, then the oven is a great choice.
Citrus Marinade for Pork, Poultry and Fish
Great way to jazz up that white meat. Light and quite tasty if I say so myself.
¼ cup fresh orange juice
2 tablespoon lemon juice
3 tablespoons lime juice
1/8 teaspoon lemon pepper
2 minced/crushed garlic cloves
2 tablespoons olive oil
1 teaspoon finely chopped/ground thyme
Combine all ingredients in a bowl with 1/3 cup of water to make the marinade. Marinate the meat from 15 minutes to overnight. (I like to use zip lock bags for marinating as they are self sealing, easy to throw in the fridge and you can rotate the bag rather than having to rotate each piece of meat). Baste often with the marinade while cooking.
Want it a little spicy? Add ¼ teaspoon chili powder.
¼ cup fresh orange juice
2 tablespoon lemon juice
3 tablespoons lime juice
1/8 teaspoon lemon pepper
2 minced/crushed garlic cloves
2 tablespoons olive oil
1 teaspoon finely chopped/ground thyme
Combine all ingredients in a bowl with 1/3 cup of water to make the marinade. Marinate the meat from 15 minutes to overnight. (I like to use zip lock bags for marinating as they are self sealing, easy to throw in the fridge and you can rotate the bag rather than having to rotate each piece of meat). Baste often with the marinade while cooking.
Want it a little spicy? Add ¼ teaspoon chili powder.
Teryaki-Wine Marinade
Great way to use up wine that has aged past its prime.
½ cup wine (Red for Beef and Lamb, White for most others)
¼ cup wheat free, low sodium soy sauce
3 tablespoons lime juice
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon pepper
Combine all ingredients in a bowl to make the marinade. Marinate the meat from 15 minutes to overnight. (I like to use zip lock bags for marinating as they are self sealing and you can rotate the bag rather than having to rotate each piece of meat). Baste often with the marinade while cooking.
Alternative: Cook meat in slow cooker or oven with marinade, (add 1/4 cup of water to make broth), drop in cut vegetables 1/2 to 1 hour prior to serving to make complete one pot meal.
½ cup wine (Red for Beef and Lamb, White for most others)
¼ cup wheat free, low sodium soy sauce
3 tablespoons lime juice
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon pepper
Combine all ingredients in a bowl to make the marinade. Marinate the meat from 15 minutes to overnight. (I like to use zip lock bags for marinating as they are self sealing and you can rotate the bag rather than having to rotate each piece of meat). Baste often with the marinade while cooking.
Alternative: Cook meat in slow cooker or oven with marinade, (add 1/4 cup of water to make broth), drop in cut vegetables 1/2 to 1 hour prior to serving to make complete one pot meal.
(My) Traditional Teriyaki Marinade
1/3 cup wheat free, low sodium soy sauce
3 tablespoons lime juice
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons cold water
Combine all ingredients in a bowl. Marinate the meat from 15 minutes to overnight. (I like to use zip lock bags for marinating as they are self sealing and you can rotate the bag rather than having to rotate each piece of meat). Baste often with the marinade while cooking.
Alternative: Cook meat in slow cooker or oven with marinade, (add 1/4 cup of water to make broth), drop in cut vegetables ½ to 1 hour prior to serving to make complete one pot meal.
3 tablespoons lime juice
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons cold water
Combine all ingredients in a bowl. Marinate the meat from 15 minutes to overnight. (I like to use zip lock bags for marinating as they are self sealing and you can rotate the bag rather than having to rotate each piece of meat). Baste often with the marinade while cooking.
Alternative: Cook meat in slow cooker or oven with marinade, (add 1/4 cup of water to make broth), drop in cut vegetables ½ to 1 hour prior to serving to make complete one pot meal.
Skillet Stew in Wine Sauce
Skillet Stew in Wine Sauce
1 lb of meat of your choice, cubed
1 cup wine, (red for beef, white for other)
3 tablespoons olive oil
1/3 cup finely diced onion
½ cup finely diced carrots
1 cup finely chopped mushrooms
1 teaspoon crushed thyme
1 teaspoon crushed oregeno
1/8 teaspoon pepper
Sauté the meat, onions, carrots in the oil until the meat is browned and the vegetables softened. Turn down heat, and stir in the balance of the ingredients and allow to simmer for 10 to 15 minutes, stirring occasionally
1 lb of meat of your choice, cubed
1 cup wine, (red for beef, white for other)
3 tablespoons olive oil
1/3 cup finely diced onion
½ cup finely diced carrots
1 cup finely chopped mushrooms
1 teaspoon crushed thyme
1 teaspoon crushed oregeno
1/8 teaspoon pepper
Sauté the meat, onions, carrots in the oil until the meat is browned and the vegetables softened. Turn down heat, and stir in the balance of the ingredients and allow to simmer for 10 to 15 minutes, stirring occasionally
Saute'ed Pork Chops with Italian Salsa
Tired of the mess, smoke, and grease from cooking pork chops in a skillet? Try cooking them this way. More tender, moist and almost impossible to burn.
2 tablespoons olive oil
6 pork chops, trimmed of fat
pinch of pepper
pinch of paprika
pinch of thyme
Using a deep skillet or sauté pan, place oil in bottom, and add pork chops to pan. Then add water so that chops are approximately submerged ¾ in solution. Turn up heat to a low simmer. Sprinkle spices over the top of the chops, then cover pan and allow chops to slowly cook. When the chops are cooked at least half way through, (moisture will be forced out the top of the chops), turn over, (bottom side up). Then sprinkle more spices over the chops and recover.
Italian Salsa:
1 diced tomato
½ cup finely diced onions
1 cup chopped mushrooms
4 garlic cloves, minced/crushed
2 tablespoons olive oil
½ teaspoon crushed oregano
While chops are cooking, combine tomato, onion, mushroom, garlic and oil in covered sauté pan, and allow to simmer over medium heat stirring occasionally. Once the onions are softened, remove cover and allow mixture to reduce and thicken while stirring occasionally.
Once chops are done, plate them with the Italian Salsa either over the top, or on the side.
2 tablespoons olive oil
6 pork chops, trimmed of fat
pinch of pepper
pinch of paprika
pinch of thyme
Using a deep skillet or sauté pan, place oil in bottom, and add pork chops to pan. Then add water so that chops are approximately submerged ¾ in solution. Turn up heat to a low simmer. Sprinkle spices over the top of the chops, then cover pan and allow chops to slowly cook. When the chops are cooked at least half way through, (moisture will be forced out the top of the chops), turn over, (bottom side up). Then sprinkle more spices over the chops and recover.
Italian Salsa:
1 diced tomato
½ cup finely diced onions
1 cup chopped mushrooms
4 garlic cloves, minced/crushed
2 tablespoons olive oil
½ teaspoon crushed oregano
While chops are cooking, combine tomato, onion, mushroom, garlic and oil in covered sauté pan, and allow to simmer over medium heat stirring occasionally. Once the onions are softened, remove cover and allow mixture to reduce and thicken while stirring occasionally.
Once chops are done, plate them with the Italian Salsa either over the top, or on the side.
Slow Cooker Stew/Soup
If you check out my daily food journal, you will see that I eat a lot of homemade soup/stew. This is primarily because it is the only way I like to eat vegetables, and trying to live on a Paleo Diet, pretty much means I have to eat a lot of them. I generally use the food processor to slice up all of the vegies and put everything in the slow cooker the night before. Then in the morning, I just turn it on to cook all day, so it will be ready to eat when I get home.
Left overs get put in quart ziplock bags and frozen, for ready to eat meals I can simply put in microwave and defrost/reheat.
1-1 ½ lbs of cubed or shredded boneless and lean meat
1 cup/can diced tomatoes
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cups chopped mushrooms
1 cup/can tomato paste or sauce
¼ cup minced/crushed garlic
1 teaspoon ground oregano
1 teaspoon ground thyme
½ teaspoon ground rosemary
½ teaspoon ground basil
½ teaspoon ground bay leaf
1 teaspoon pepper
1 teaspoon salt
1 pkg Gluten Free Chicken Soup Stock
Combine all ingredients in slow cooker, then add soup stock to cover. Stir and season to taste before serving.
Left overs get put in quart ziplock bags and frozen, for ready to eat meals I can simply put in microwave and defrost/reheat.
1-1 ½ lbs of cubed or shredded boneless and lean meat
1 cup/can diced tomatoes
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cups chopped mushrooms
1 cup/can tomato paste or sauce
¼ cup minced/crushed garlic
1 teaspoon ground oregano
1 teaspoon ground thyme
½ teaspoon ground rosemary
½ teaspoon ground basil
½ teaspoon ground bay leaf
1 teaspoon pepper
1 teaspoon salt
1 pkg Gluten Free Chicken Soup Stock
Combine all ingredients in slow cooker, then add soup stock to cover. Stir and season to taste before serving.
Chicken Adobo
This recipe I can not take any credit for. It's mom's, so it is awsome. Easy to fix and boy do I like it. Hope you do too.
2 tbs olive oil
6 boneless, skinless chicken breasts
3 cloves garlic, crushed or minced
2/3 cup apple cider vinegar
1/2 cup wheat free soy sauce
1 tsp black pepper
1 tsp crushed bay leaf
Heat oil in large frying pan over medium heat. Add chicken and cook until lightly browned, (app. 5 to 7 minutes), then turn over and do the same on the other side. Set chicken aside on a separate plate.
Leaving the drippings in the pan, turn down the heat to low. Add garlic and saute' until soft. Add rest of the ingredients and stir them all together. Return chicken to pan and cook covered for about 20 minutes, turning the chicken over about half way through.
Then uncover the pan, and allow to cook for approximately another 20 minutes. This will allow the sauce to thicken a bit. Spoon sauce over chicken while it is cooking. This should form a nice glaze over the chicken.
Variations: For you vegetable lovers out there, serve over steamed fresh vegies, or throw some vegies in while the chicken is cooking.
2 tbs olive oil
6 boneless, skinless chicken breasts
3 cloves garlic, crushed or minced
2/3 cup apple cider vinegar
1/2 cup wheat free soy sauce
1 tsp black pepper
1 tsp crushed bay leaf
Heat oil in large frying pan over medium heat. Add chicken and cook until lightly browned, (app. 5 to 7 minutes), then turn over and do the same on the other side. Set chicken aside on a separate plate.
Leaving the drippings in the pan, turn down the heat to low. Add garlic and saute' until soft. Add rest of the ingredients and stir them all together. Return chicken to pan and cook covered for about 20 minutes, turning the chicken over about half way through.
Then uncover the pan, and allow to cook for approximately another 20 minutes. This will allow the sauce to thicken a bit. Spoon sauce over chicken while it is cooking. This should form a nice glaze over the chicken.
Variations: For you vegetable lovers out there, serve over steamed fresh vegies, or throw some vegies in while the chicken is cooking.
Chicken Ragout
I have not tried this recipe yet, but the basis for it comes from Mom, so it has to be good. I have "tweaked" it just a bit to better fit a Paleo Diet. I left the artichoke hearts as an ingredient, (though it is my understanding that artichokes are a less desireable vegetable), because I love them and figured as a small component of the meal, they can't be that bad. You can always choose to skip this ingredient if you like.
6 Boneless, skinless chicken breasts, quartered
1 tsp salt
1 tsp pepper
2 tbs Olive Oil
1 small onion, cut into thin wedges
1 tbs Crushed or Minced Garlic
3 medium carrots, peeled and cut into 2 inch matchsticks
12 oz. artichoke hearts
3 cups sliced mushrooms
1 tsp crushed thyme
1 tsp lemon zest
2 1/2 cups wheat free chicken broth
3/4 lb. asparagus, trimmed and cut into 2 inch pieces
6 oz. shaved parmesan
Season Chicken all over with salt and pepper. Heat oil in large pot over medium- high heat. Add half of the chicken and cook for app. 5 minutes on each side, or until golden brown. Remove browned chicken to plate, and repeat with remaining chicken. (If pan begins to scorch, reduce heat).
Reduce heat to medium. Add onion to pot and cook until onion is softened and becomes translucent, app. 4-5 minutes. Add garlic and stir together. Add carrots and cook them until they have begun to soften, about 5 minutes. Add artichoke hearts, mushoorms thyme and lemon zest, stir to combine. Return Chicken to pot and stir in chicken broth. Cover, lower heat to maintain a gentle simmer and cook 15 minutes. Add asparagus, cover, and cook 6 to 8 minutes, or until asparagus is tender-crisp. Remove from heat, serve in bowls with shaved parmesan sprinkled over the top.
6 Boneless, skinless chicken breasts, quartered
1 tsp salt
1 tsp pepper
2 tbs Olive Oil
1 small onion, cut into thin wedges
1 tbs Crushed or Minced Garlic
3 medium carrots, peeled and cut into 2 inch matchsticks
12 oz. artichoke hearts
3 cups sliced mushrooms
1 tsp crushed thyme
1 tsp lemon zest
2 1/2 cups wheat free chicken broth
3/4 lb. asparagus, trimmed and cut into 2 inch pieces
6 oz. shaved parmesan
Season Chicken all over with salt and pepper. Heat oil in large pot over medium- high heat. Add half of the chicken and cook for app. 5 minutes on each side, or until golden brown. Remove browned chicken to plate, and repeat with remaining chicken. (If pan begins to scorch, reduce heat).
Reduce heat to medium. Add onion to pot and cook until onion is softened and becomes translucent, app. 4-5 minutes. Add garlic and stir together. Add carrots and cook them until they have begun to soften, about 5 minutes. Add artichoke hearts, mushoorms thyme and lemon zest, stir to combine. Return Chicken to pot and stir in chicken broth. Cover, lower heat to maintain a gentle simmer and cook 15 minutes. Add asparagus, cover, and cook 6 to 8 minutes, or until asparagus is tender-crisp. Remove from heat, serve in bowls with shaved parmesan sprinkled over the top.
Speghetti Paleo Style
Been craving some good speghetti. Not the noodles, just that very savory taste of the meat, spices and tomato sauce.
So when I was in Costco, I happened to see Dave's Gourmet Red Heirloom Organic Pasta Sauce. With a name like that, I knew it had to be good. =) As the name implies, it is organic, with lots of vine ripened heirloom tomatoes that are original strains, (no genetic engineering here). So I chose that as my base, (rather than trying to make my own).
As simple a meal as you can cook:
1lb of lean hamburger
3 cups sliced mushrooms
1 Jar of Dave's Sauce, (or approximately 3 cups of pasta sauce)
1/2 tsp crushed bay leaves
Brown hamburger in a skillet with a little salt and pepper to taste. Drain grease. Add sauce and bay leaves, stirring occaisionally, and let simmer for a few minutes. Then add sliced mushrooms, and let simmer just long enough for mushrooms to soften just a bit.
Then scoop out and serve in a bowl. Filling and savory, a great change of pace from what I have been eating on my paleo diet. Hope you enjoy.
So when I was in Costco, I happened to see Dave's Gourmet Red Heirloom Organic Pasta Sauce. With a name like that, I knew it had to be good. =) As the name implies, it is organic, with lots of vine ripened heirloom tomatoes that are original strains, (no genetic engineering here). So I chose that as my base, (rather than trying to make my own).
As simple a meal as you can cook:
1lb of lean hamburger
3 cups sliced mushrooms
1 Jar of Dave's Sauce, (or approximately 3 cups of pasta sauce)
1/2 tsp crushed bay leaves
Brown hamburger in a skillet with a little salt and pepper to taste. Drain grease. Add sauce and bay leaves, stirring occaisionally, and let simmer for a few minutes. Then add sliced mushrooms, and let simmer just long enough for mushrooms to soften just a bit.
Then scoop out and serve in a bowl. Filling and savory, a great change of pace from what I have been eating on my paleo diet. Hope you enjoy.
Welcome to Dave's Paleo Recipes
I wanted to make the Polynesion Stew that I have posted previously, but realized that its been awhile and I don't remember all of the ingredients. So I started looking at my blog, and realized that it can be a real pain in the ass, trying to pick out the recipes in amongst all of my other ramblings. So I decided to create this blog, where the only thing I am going to post are Paleo Friendly recipes. To start with, I am going to repost all of my recipes here, but I have a few new ones I will also be adding. If any of you have your own recipes, please feel free to add them in comments, or email them directly to me so I can give you credit for them and list them.
Thanks again.
Dave
Thanks again.
Dave
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