Paleo Recipes

Ginger Chard Scramble

Paleo Recipes — Thu, 10 May 2012 13:24:56 +0000

Put a generous portion of olive oil in a pan, add diced ginger to taste, cook for around 2 minutes.

Add the 1/2 bag of Trader Joe’s chard mix and 6 eggs. Scramble until done.

Garnish with sesame oil (optional).

This recipe is from RobbWolf.com

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Crock Pot Cabbage Rolls

Paleo Recipes — Thu, 29 Mar 2012 14:32:18 +0000

Blanch the cabbage leaves by placing them in a pot of boiling salted water for about 2 minutes, until the cabbage leaves start to soften. Drain and run under cold water to stop the cooking.

Combine together in a bowl the stock, onion, ground beef, cauliflower and egg. Season the mixture to taste with sea salt and freshly ground black pepper.

Place the soft cabbage leaves on a flat surface and fill each one with 1/12 of the meat mixture near the base of the leaves.

Fold the sides of the leaves and roll them on themselves to close up the mixture inside.

Prepare the sauce by combining together the tomato sauce with the lemon juice. Season the sauce to taste with sea salt and freshly ground black pepper.

Place the stuffed cabbage rolls inside a crock pot and pour the tomato sauce over.

Cook on Low for 7 to 9 hours.

This recipe is from:

The Paleo Recipe Book contains over 370 easy Paleo recipes divided into 18 food categories. Enough options to cover everything you will ever need to eat the healthiest and tastiest food. 100% Paleo aproved: No grains, no dairy, no legumes, no sugar, no vegetable oils and no preservatives. Desserts, snacks, organs meats, breakfast, main courses, sides, dips… Nothing has been left out!
www.paleorecipebook.com

Roast Leg of Lamb with Rosemary and Garlic

Paleo Recipes — Fri, 23 Mar 2012 03:49:11 +0000

Preheat your oven to 425° F.

Refer to the cooking times and temperatures charts to calculate the needed cooking time of the roast depending on its weight and desired doneness.

Make 12 incisions on the fatty side of the roast with a sharp knife and insert half a garlic clove and half a rosemary sprig in each incisions.

Rub the roast with melted cooking fat of your choice.

Place the roast in a roasting pan and roast for a first 15 minutes.

Reduce the temperature to 350 F and continue roasting for the remaining of the time, basting with the fat occasionally.

When cooked, remove the roast from the oven, place on a cutting board and let rest, covered with foil, for about 20 minutes.

Carve the roast and serve while hot.

photo credit: jeffreyw via photopin cc

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Shrimp Cakes w/Spinach Slaw & Coconut Almond Dressing

Paleo Recipes — Thu, 23 Feb 2012 19:15:46 +0000

These shrimp cakes flavored with coconut milk and cilantro are elegant enough to serve as the main course at a dinner party and easy enough to whip up as an afternoon snack. You can make larger shrimp cakes, but bite-sized is perfect for finger food or as a garnish over salad.

For the slaw, crunchy cabbage and carrots combined with spinach are just the right combination, especially when dressed with an exotically flavored dressing. The slight sweetness of coconut milk and rich almond butter in the dressing are balanced with a squirt of lime and the bright, clean flavors of mint and cilantro.

Instructions

In a food processor pulse shrimp, coconut milk, cilantro and hot pepper 10–15 times until ingredients are combined but the texture is still slightly chunky. Heat several tablespoons of oil in a pan over medium heat. For bite-sized shrimp cakes, use a tablespoon measurement to scoop up shrimp batter and drop it into the pan. This will make 16–18 small cakes. Cook each side 2–3 minutes, until nicely browned. Set shrimp cakes aside.

Mix the salad ingredients together in a bowl and toss with Coconut Almond dressing. Garnish with shrimp cakes on top.

This recipe is from:

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Braised Duck with Bok Choy

Paleo Recipes — Thu, 23 Feb 2012 19:07:16 +0000

A whole duck can be challenging to cook, since each part of the duck cooks differently. To become tender, the thigh meat is best when roasted, but the breasts are best seared so the thick, fatty skin becomes crispy. This recipe provides different cooking methods for each and the result is a succulent, rich meal. The addition of bok choy adds both color and a lighter flavor.

Instructions

Remove excess fat and neck from inside body cavity, saving the neck for stock. Cut off legs, wings, and breasts from duck, or ask your butcher to do it for you, making sure to save the carcass for the stock. Cut off the flap of fat that remains on the carcass and also remove any fat that seems excessive from the duck pieces. Save all the fat, as it can be rendered later and the fat can be used for other recipes.

Break the carcass up into smaller pieces and put it in a large soup pot with the carrot, celery, half of the chopped onion and 1 quart of water. The water should almost completely cover the carcass. Add a dash of salt and pepper and bring to a boil. Then reduce heat so the broth continues to gently simmer uncovered for 1 hour, skimming off foam if it gathers on the top. After an hour, strain the stock through a colander or fine mesh sieve and discard solids. Skim excess fat off the top of the stock. You won’t have much more than 2 cups of stock remaining.

When stock is completed, preheat oven to 350°F.

Pat legs and wings dry and season with a dash of salt and pepper.

Heat 1 tablespoon oil in a large, deep ovenproof pot. Add legs and wings and brown each side, about 8 minutes total cooking time. Remove from pot and set aside. Lower heat and add ginger, garlic, lime zest and remaining onion and sauté several minutes until onion is translucent. Add tamari, duck stock, legs and wings. Bring to a boil then cover the pot and put in the oven for 1 hour. After cooking, remove meat from pot and place in serving dish (left on the bone, or cut off). Save the broth.

Next, pat duck breasts dry and lightly salt. Over high heat, warm 1 tablespoon oil then add duck breasts, skin side down, and cook until skin is golden and as crisp as possible, 4–8 minutes. Pour oil out of pan and flip breasts skin side up. Cook 10–12 minutes more to desired doneness. Or, if the oven is still on you can put the pan in the oven after searing and roast the breasts uncovered to desired doneness. Duck breast is typically served fairly pink and medium rare, which registers around 135 on a thermometer. Add the duck to the serving dish, either whole or sliced.

To finish the dish, bring the broth to a simmer. Add bok choy and simmer with a lid for 4–6 minutes, lifting the lid once to rearrange bok choy so the ones on the top come in contact with the broth.

Arrange bok choy on the serving platter with meat. Drizzle the broth over the top if desired.

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Omelet with Sausage Crust

Paleo Recipes — Thu, 23 Feb 2012 18:55:53 +0000

This is a nice and bulky pie where the crust is made out of sausage and the filling is an omelet with bell peppers and onions. This one is bound to become a favorite.

Instructions

Preheat your oven to 350 F.

Combine together in a bowl the ground beef, sausage meat, eggs, onion, basil (keep 1 tbsp of the basil for the omelet filling), oregano and season to taste. Set 1 cup of the mixture aside.

Line the rest of the mixture in a round 10-inch pie plate as you would a normal crust by pressing everything together firmly.

Bake the crust for 15 minutes in the preheated oven.

Meanwhile, sauté the reserved meat mixture in a bit of cooking fat until well cooked. Let cool.

Remove the pre-baked crust from the oven and set aside to cool for about 10 minutes.

Combine the eggs, coconut milk, onion powder and red bell peppers in a bowl with a whisk.

Season to taste with sea salt and freshly ground black pepper.

Pour the egg mixture over the cooled sausage crust and then sprinkle the remaining 1 cup basil and sausage mixture as well as the chopped chives and bake in the preheated oven for 30 minutes.

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Brussel Sprout and Bacon Medley

Paleo Recipes — Wed, 22 Feb 2012 18:35:42 +0000

This is a great side to serve with baked or pan fried fish.

Instructions

Heat a skillet over a medium heat and cook the bacon until crispy, about 7 minutes on each side.

Pat the cooked bacon dry and cut it into ¼-inch pieces.

Cook the chopped onion in the rendered fat in the skillet you used for the bacon for about 2 minutes.

Add the whole Brussel sprouts, stir well and cook for another 3 minutes, until they start to soften.

Pour in the chicken stock, bring to a boil and then reduce to a simmer and simmer for 10 minutes, covered.

When cooked, drain the liquid and place the Brussel sprouts in a serving dish sprinkled with the cooked bacon.

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Fresh Herb Meatballs

Paleo Recipes — Wed, 22 Feb 2012 18:20:12 +0000

Serve these with a marinara or spaghetti sauce and over spaghetti squash or zucchini noodles if desired.

Instructions

Preheat your oven to 350° F.

Combine all the ingredients in a bowl and mix well with your hands to combine. You can use a food processor to reduce the basil, parsley and spinach to a finer mixture before adding it to the ground meat. Season the mixture to taste with sea salt and freshly ground black pepper.

Make small balls the size of a golf ball and place them apart on a baking sheet, then place them in the preheated oven to cook for about 25 minutes, until well cooked.

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Roasted Carrots and Onion with Honey Balsamic Dressing

Paleo Recipes — Wed, 15 Feb 2012 16:57:26 +0000

Instructions

Preheat a fan-forced oven to 180° Celsius/350° Fahrenheit.

Line a baking tray with baking paper, spread carrots and onions on tray.

In a small bowl combine olive oil, balsamic vinegar and honey. Drizzle evenly over vegetables and toss to coat.

Place in oven and bake for 30‐40 minutes or until vegetables are tender and golden. Serve.

This recipe is from:

The Paleo Cookbooks provide you with a range of dishes for every occasion – from light no-fuss meals through to dinner parties, family celebrations and summer salads. Simple and Easy to Create Recipes with clear step by step instructions you will be able to produce paleo friendly meals that get rave reviews from friends and family every time!
www.paleocookbook.com

Sweet Potato, Bacon and Egg Salad

Paleo Recipes — Wed, 15 Feb 2012 16:48:37 +0000

Instructions

Boil eggs in water for 4‐6 minutes. Peel and dice eggs.

Boil sweet potato for 4‐5 minutes or until cooked through.

Place a frying pan on medium‐high heat, add olive oil and bacon and fry until browned and slightly crunchy. In a small bowl, combine dill, mayonnaise and lemon juice.

Place eggs, sweet potato, bacon and mayonnaise sauce into a medium size serving bowl. Combine well.