Sunday, January 5, 2014

Paleo Roasted Cauliflower Soup

We have had a string of cooler days here in Florida.  I know our cold, is nothing compared to a northern cold, but I will take advantage of the cool weather to make some delicious soups.  Over the holiday I discovered that roasting vegetables before putting them into soup amplifies their flavor.  It all began with a tomato soup, I will formulate the recipe for the that in the future.  Then morphed into broccoli soup, that I made creamy with the addition of coconut milk. I decided that I had to give a go at making a roasted cauliflower soup since roasted cauliflower is one of my all time favorite vegetables.  This recipe is for a large amount, if you don't want this much soup, then feel free to make 1/3 or 2/3 of the recipe.  I hope you like my roasted cauliflower soup as much as we did.

Paleo Roasted Cauliflower Soup

ghee (or fat of choice)
3 heads cauliflower, core removed sliced to 1/2 inch thin
12 cloves garlic
3 carrots, peeled and cut into 2-3 inch pieces
3 medium onions, minced
3 quarts broth/stock (veggie or chicken will work well)
salt, pepper and hot sauce to taste

Preheat oven to 400 degrees.  Foil line and grease (with ghee or fat of choice) several pans or sheets and spread cauliflower over the pans.  Take a small square of foil, add ghee and garlic.  Wrap and seal the garlic and ghee into the foil.  Place on one of the sheets.  Place carrots onto one of the sheets.  Brush the veggies with ghee and sprinkle with salt.  Cook in oven until golden brown or cauliflower just starts to burn.  Turn the veggies every 20 minutes.  Total cooking time will take anywhere from 45 minutes to an hour.

In a large stock pot melt ghee over medium heat.  Add onion, and saute until translucent.  Add roasted veggies.  Add broth/stock.  Bring to a simmer and allow to cook for 10 minutes.  Using an immersion blender blend the soup until its smooth and creamy.  Salt, pepper and hot sauce to taste.  (If you do not have an immersion blender you can also blend this soup in a traditional blender, you will just have to do it in batches).  Serve and enjoy!

Tuesday, October 15, 2013

Paleo Tamale Pie

Way back when, before we followed a paleo lifestyle, I used to make a dinner that had beef spiced with taco seasoning, corn, olives and a cornbread crust on top.  I decided to try and recreate that meal but with a lot more vegetables and a healthy crust.  The result is a hearty taco-inspired casserole with a flaky crust on top.  Be sure to use your food processor to help with the veggie chopping.  And note that this recipe makes two 9x11 inch casseroles.  If you do not need that much food, feel free to halve the recipe.

Paleo Tamale Pie

4 lbs ground beef
2 onions, small dice
1 lbs carrots, small dice
1 head cauliflower, small dice
1 tbsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tbsp cumin
1 tsp pepper
1/3 cup El Pato Jalepeno Salsa (or other spicy salsa)
16 oz Green Mountain Gringo Mild Salsa (or some other mild to medium salsa)
14 oz can diced tomatoes
14 oz can sliced olives

3 cups almond flour
1/2 cup tapioca flour
2 eggs
pinch salt
1/4 cup ghee, melted

Preheat oven to 350.  In extra large skillet brown ground beef in fat of choice.  Once partially brown add onion and carrots.  Saute until completely brown.  Add cauliflower.  Sprinkle in all of the seasonings and stir to combine.  Add the salsas, tomatoes and olives and mix well.  Divide mixture into two 9x11 baking dishes.  In large bowl mix almond flour and tapioca flour.  Add eggs, salt and ghee and mix until it becomes a crumbly texture.  Put half of the mixture on a piece of parchment paper and put parchment on top.  Use a rolling pin to flatten the dough to a rectangle about the size of the baking dish.  Place the crust on top of the veggie and meat mixture and repeat with the remaining dough.  Bake for 25-30 minutes or until crust starts to brown.  Serve with your favorite guacamole or just eat it plain!  Enjoy!

Thursday, September 5, 2013

Paleo Quick and Easy Peach and Blueberry Pie

Ok, so it might be a stretch calling this a pie. But quite honestly, it's so tasty you won't miss the crust. The gooey sweet tart peaches with the burst of blueberry flavor is irresistible. My hubby and I started making these during our third whole30 and still remains one of our favorite treats!

Paleo Quick Peach Blueberry Pie

1 fresh ripe peach, sliced
1/4 cup frozen blueberries (or more if you want, raspberries are also great)
Plenty of cinnamon
Pinch of ground ginger
A spoonful of coconut butter (optional but oh so good)

Place peach into a large microwave safe bowl. Cover with blueberries. Sprinkle on the cinnamon and don't be shy, then add the ginger. Microwave on high for 5-6 minutes, stirring once. Remove from microwave and top with coconut butter. Allow it to melt and get gooey. Serve and enjoy!

- Posted using BlogPress from my iPhone

Monday, August 12, 2013

Paleo Bison Bacon Chili

Our ranch is finally producing 100% grass fed bison!! It's so exciting to finally be selling some meat. It's also great to have lots of meat around to make this awesome chili. I love this chili. It's flavorful without being spicy. If you want it spicy then feel free to jazz it up. But the flavor of this chili is just awesome. :)

Bison Bacon Chili

1 lbs bacon, diced
2 onions, minced
4 cloves garlic, minced
2 lbs bison (I have also used 3 lbs, works well with either)
4 carrots, peeled and diced
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 quart vegetable stock
2 tbsp paprika
2 tbsp chili powder
1 tsp pepper
Salt to taste

In large sauce pan cook bacon over medium heat. Once some bacon fat has greased the pan add the onions, carrots and garlic. Add bison and cook until browned through. Add remaining ingredients. Stir to combine and cook on low for 6-8 hours (or put in your crockpot). Stir on occasion. Taste at the end and adjust salt to your taste. Serve and enjoy!!

- Posted using BlogPress from my iPhone

Sunday, July 28, 2013

Paleo Chocolate Chip Banana Cookies (Version 2.0)

I had previously made a banana chocolate chip cookie.  While it was tasty, it lacked the crispy chewiness that I crave in a cookie.  I decided that I needed a Version 2.0 of the banana chocolate chip cookie.  I decided to make these a few days before we embark on our next Whole30, a few last paleo treats and cheats before we clean up our diet.  And after a month touring Europe (pretty much all of June), we could really use a nice clean Whole30.  Until then though, these cookies are divine!  Perfectly crisp and chewy, airy with a nice banana flavor.

Paleo Chocolate Chip Banana Cookies 2.0

1/2 cup ghee
2/3 cup (scant) coconut/maple sugar
1 egg
1 tsp vanilla
2 ripe bananas
1 cup tapioca flour
1 3/4 cup almond flour
2 tbsp coconut flour
1/4 tsp sea salt
1 tsp baking soda
3/4-1 cup chocolate chips

Preheat oven to 350.  With electric mixer cream ghee and sugar together until light and fluffy.  Add egg and mix well.  Add vanilla and bananas and mix until bananas are well mashed and combined.  Add the flours, salt and baking soda.  Mix until just combined then gently fold in the chocolate chips.  Scoop tablespoons onto parchment lined cookie sheets and bake for 10-13 minutes.  Remove from oven and allow to cool for 2 minutes on the cookie sheets.  Then remove from cookie sheets and place on cooling rack.  Serve and enjoy!

Sunday, April 14, 2013

Paleo Cuban Picadillo (meets Ropa Vieja) with Rutabaga Hash

When I set out to make this dinner, I had a craving for some delicious Cuban flavors.  I love Ropa Vieja but I did not have the right meat cuts to make it, nor the time.  So I made something with similar flavors, but with ground beef instead.  After making it a friend of mine mentioned that it looked like a picadillo.  I then looked at those recipes, and yes its similar to a picadillo, but it has slightly different seasonings.  I have also figured out that I love mine served up over a plate of rutabaga hash.  Extra vegetable bonus!  If you are not a fan (like my husband) then just skip the hash and have it plain.  Or maybe try a sweet potato hash.

Paleo Cuban Picadillo (meets Ropa Vieja)

4 lbs ground beef (or bison)
2 large onions, minced
6-8 cloves of garlic, minced
2 small cans tomato paste
2 tbsp cumin
2 tbsp dried oregano
1 bay leaf
1 tsp garlic powder
1 tbsp dried thyme
2 cups stock (beef, chicken or veggie are great)
2 tbsp red wine or white wine vinegar
2 14 oz cans diced tomatoes
2 cans green olives (I found some in glass jars that were clean, some stuffed with pimentos some stuffed with garlic)
salt and pepper to taste

In large skillet, heat ghee (or fat of choice) over medium heat.  Add ground beef and saute until just starting to brown.  Add onions and garlic.  Saute until beef is completely and onion is translucent.  Add tomato paste and seasonings.  Stir until well combined.  Add stock and vinegar and simmer for 20 minutes or so.  Add olives just before serving, so that olives can warm up.  Serve and enjoy!

Rutabaga Hash

1 large rutabaga, peeled
salt and pepper

Grate the rutabaga.  Over medium heat melt ghee in large skillet.  Add rutabaga shreds (may need to do in batches) so that a thin layer in the in the bottom of the pan.  Season with salt and pepper.  Allow to cook until just starts to brown.  Flip and allow the other side to brown.  Serve and enjoy!

Thursday, March 28, 2013

Paleo Pizza Meatloaf

My friend Kelly decided on a whim to join us on the Whole30.  Her daughter who is almost 6 years old is also doing the Whole30.  When they were out driving the other day her daughter asked, "Mommy, why isn't pizza healthy?", as she looked longingly out the window at the nearby Dominoes.  With that inspiration I decided to capture the essence of a pizza in a healthy and super delicious meatloaf.  The best part is all of the hidden vegetables that even my picky little men didn't detect.  And I am not a fan of peppers or mushrooms, but I loved this meatloaf!  So yummy and super satisfying!  Even better, this pizza is totally Whole30 approved!

Paleo Pizza Meatloaf

2 onions, minced
1 pepper, minced
6 baby bella mushrooms, minced
4 eggs
2/3 cup almond flour
2 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1/2 tsp paprika
2 tsp parsley flakes
3/4 tsp anise seed
1 tsp italian seasoning
4 lbs ground beef
3.8 oz can sliced black olives
15 oz can muir glenn pizza sauce (or whatever else pizza sauce suits your fancy)

Preheat oven to 350 degrees.  In pan saute onions and peppers in fat of your choice (I used ghee).  Once softened add mushrooms and cook 2 minutes more.  Remove from heat and allow to cool.  Mix together eggs, almond flour, and seasonings.  Add beef and mix well.  Add sauteed vegetables and olives and mix well.  Form into loaf in a 9x13 inch pan.  Coat completely with pizza sauce.  Bake for 1 hour 15 minutes or until cooked through.  Serve and enjoy!