Paleo Recipes

Coconut Red Snapper & Pineapple Salsa

Paleo Recipes — Fri, 10 May 2013 03:21:11 +0000

This exciting seafood recipe combines flavorful red snapper with a lime-garlic marinade and a fresh pineapple salsa.

Combine the juice of 2 limes with the garlic in a bowl.

Place the fish fillets in a baking dish and pour the marinade over them. Let marinate at room temperature for 1 to 2 hours.

Place the thyme leaves in a bowl with the co- conut flakes and coat the snapper fillets in that mixture, pressing them so the coconut sticks.

Combine the pineapple in a bowl together with the onion, bell pepper, paprika, olive oil and lemon juice. Season to taste with sea salt and freshly ground black pepper.

Heat a large skillet over a medium heat and cook the fillets in some cooking fat for about 3 to 4 minutes per side, until nice and crispy on the outside. Add the remaining lime juice in the last minute of cooking along with another 1 tbsp cooking fat.

Serve with the prepared pineapple salsa on the side.

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Pan-Fried Moroccan Chicken

Paleo Recipes — Thu, 28 Mar 2013 02:50:28 +0000

This paleo pan-fried Moroccan chicken recipe uses a unique spice rub, adding a flavorful twist to tried-and-true favorite.

Combine the olive oil with the chili flakes, chopped chili, garlic, lemon juice, cinnamon, cumin, pine nuts and raisins, if using. Season to taste with sea salt and freshly ground black pepper.

Coat the chicken strips in the rub and place in the refrigerator to marinate for 30 minutes.

Heat some cooking fat in a large frying pan and cook the marinated chicken strips on a medium heat for about 2 minutes.

Flip the chicken strips over, add the orange slices and cook for a further 2 or 3 minutes, until well cooked.

Stir in the fresh mint and serve.

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Mushroom and Hazelnut Chicken

Paleo Recipes — Mon, 10 Sep 2012 19:57:13 +0000

Preheat your oven to 400°F.

Heat some cooking fat in a pan and cook the onion with the garlic until the onion is soft, about 7 minutes. Add the mushrooms, and cook on a medium heat until all the moisture has evaporated from the mushrooms. Mix in the chopped hazelnuts and remove from heat.

Set the onion, mushrooms, and hazelnuts aside in a bowl. Cut the thickest part of each chicken breast with a sharp knife to form a cavity for the stuffing. Stuff each breast with the mushroom, onion and hazelnut stuffing. Secure the breasts with butcher’s twine.

Add some more cooking fat in the pan you used to cook the stuffing and brown the chicken breasts on each side.

Place on a baking sheet in the preheated oven for 15 to 20 minutes, until well cooked. Remove from the oven and let rest while you prepare the gravy.

In the same pan you used previously, heat up the stock with the mustard and sage, bring to a simmer and let simmer a few minutes to reduce and thicken to the desired consistency.

Cut the twine off the chicken breasts and serve topped off with the pan gravy.

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Paleo Pro Pancakes

Paleo Recipes — Wed, 18 Jul 2012 16:12:34 +0000

Mix ingredients together well with mixer and cook as you would other pancakes. I use a nonstick pan sprayed with Pam olive oil spray. The only real difference is that they won’t “bubble” on top the same way as regular pancakes. Flip them when the underside is brown.

Serve with berry or three berry syrup or drizzle with honey.

Berry syrup: Take 1-2 cups blueberries, raspberries & black berries and place in sauce pan with ½ cup water-bring mixture to slow boil and cook 5 minutes. Remove from heat and mash with potato masher, return to heat for 5 minutes. Remove and let set, as sauce cools it will thicken.

Yield: 6-8 4-inch pancakes

Nutritional Information: Each pancake has 10 gram effective carbohydrate, plus 2 grams of fiber, 4 grams of protein, and 135 calories.

Submitted by James Walker

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Citrus Pork Rib Roast

Paleo Recipes — Mon, 04 Jun 2012 16:21:37 +0000

Make small incisions on the fatty side of the pork roast and insert a garlic clove and a clove in each of them.

Combine the olive oil, 2 tablespoons cooking fat, and the juice and zest of the lemons and oranges in a baking dish together with the bay leaves, rosemary, fennel seeds and Juniper berries.

Season to taste with sea salt and black pepper and place the roast in the marinade and in the refrigerator to marinate overnight.

Get the roast out of the refrigerator before cooking so it tempers to room temperature.

Preheat your oven to 350 F.

Scrape the marinade off the roast and brown it all over in a skillet set over a medium heat.

Place back the roast in a clean baking dish and roast for about 1 ½ hours, until an instant read thermometer indicates 145 F in the thickest part.

Let the roast rest for about 15 minutes before carving and serving.

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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).

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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.

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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.

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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.