Ingredients:
1 large, ripe mango
1 ripe avocado
1/2 yellow onion
Lime juice
Fresh cilantro
Sea Salt
Method:
Peel and chop mango and avocado into 1/2 inch cubes. Finely chop onion and cilantro. Mix above ingredients and sprinkle with lime juice and sea salt to taste. Pairs great with any fish and dry white wine, of course.
Tuesday, October 26, 2010
Monday, October 25, 2010
Carmelized Brussel's Sprouts
Brussel's sprouts are in season and I'm obsessed with them right now. Seriously, cannot get enough of the little guys. I can eat them just steamed with no seasoning, but this dish is absolutely delightful!
Ingredients:
1 package Steam Fresh Brussel's Sprouts
1 yellow onion, thinly sliced
3 TBSP butter (grass-fed)
sea salt
2 TBSP apple cider vinegar
3 TBSP agave nectar or honey
Method:
Melt butter in large skillet over medium heat. Add sliced onions, sprinkle with sea salt and pepper, and saute until soft and golden. Mix vinegar and agave nectar. Stir in with onions and cook about 3 minutes, or until onions are brown and glazed.
Steam Brussel's sprouts in microwave. Combine with carmelized onions and heat through, about 3-4 minutes.
Ingredients:
1 package Steam Fresh Brussel's Sprouts
1 yellow onion, thinly sliced
3 TBSP butter (grass-fed)
sea salt
2 TBSP apple cider vinegar
3 TBSP agave nectar or honey
Method:
Melt butter in large skillet over medium heat. Add sliced onions, sprinkle with sea salt and pepper, and saute until soft and golden. Mix vinegar and agave nectar. Stir in with onions and cook about 3 minutes, or until onions are brown and glazed.
Steam Brussel's sprouts in microwave. Combine with carmelized onions and heat through, about 3-4 minutes.
Best Salmon Evvvvaaaa!!!
I adapted a chicken recipe from http://crepesofwrath.net (Spiced Honey Lemon Chicken). Not only did it turn out fabulous, but may very well be my favorite salmon marinade ever. There are a couple of questionable ingredients (butter and honey), but not enough to kill you.
Ingredients:
2 large salmon fillets
1 tsp sea salt
1 tsp pepper
4 tsp olive oil
1 TBSP grass-fed butter, melted
3 TBSP unfiltered, raw honey
zest and juice of 1 lemon (I didn't have any fresh lemons, so used 2 TBSP Real Lemon)
1/2 tsp ground cinnamon
3/4 tsp ground garam masala (original recipe called for cumin, I ran out)
2 tsp paprika
Method:
Combine all ingredients in small bowl, then pour over salmon. Marinate for a minimum of 1 hour in the refrigerator. I marinated mine for 1 hour tonight, but saved a third salmon fillet and am marinating that overnight to see how much better it might be.
Heat oven to 400 F. Line baking dish with foil and place salmon over foil. Broil at 400 for 20-30 mins, depending on thickness of fillets. Cook just until fish is opaque throughout and juices run clear. Then turn oven up to 500 F and broil an additional 5 mins. Watch to ensure marinade does not burn.
Serve with Carmelized Brussel's Sprouts.
Ingredients:
2 large salmon fillets
1 tsp sea salt
1 tsp pepper
4 tsp olive oil
1 TBSP grass-fed butter, melted
3 TBSP unfiltered, raw honey
zest and juice of 1 lemon (I didn't have any fresh lemons, so used 2 TBSP Real Lemon)
1/2 tsp ground cinnamon
3/4 tsp ground garam masala (original recipe called for cumin, I ran out)
2 tsp paprika
Method:
Combine all ingredients in small bowl, then pour over salmon. Marinate for a minimum of 1 hour in the refrigerator. I marinated mine for 1 hour tonight, but saved a third salmon fillet and am marinating that overnight to see how much better it might be.
Heat oven to 400 F. Line baking dish with foil and place salmon over foil. Broil at 400 for 20-30 mins, depending on thickness of fillets. Cook just until fish is opaque throughout and juices run clear. Then turn oven up to 500 F and broil an additional 5 mins. Watch to ensure marinade does not burn.
Serve with Carmelized Brussel's Sprouts.
Pomegranate Pork Chops
I decided to get creative last night. For some reason, Sunday is my day for culinary creativity. Well yesterday I had zero desire to hit up the grocery store, so I had to be creative with what I already had. I had also forgotten to thaw any meat and I have an aversion to the defrost setting on the microwave (don't ask why, I have no logical answer; it just freaks me out). What I did have thawed was two super thick pork chops. I don't cook pork much (save bacon), so my creativity was really being tested. I would say I passed the test with a B...flavor is good, preparation is easy, but not the greatest thing I've ever made. You may be the judge if you like.
Ingredients:
4 thin Pork Chops (or fillet two thick pork chops so you have about 1/2" thickness)
1/4 C Olive Oil
2 TBSP Apple Cider Vinegar
1 TBSP Balsamic Vinegar
2 TBSP Garlic, minced or chopped
1/2 tsp Thyme
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 C Pomegranate Seeds
1/4 C chopped Pecans
Method:
Combine all ingredients, except pomegranate seeds, in large ziplock bag and marinate for 30 minutes.
Heat large skillet on low-medium. Place contents of ziplock in skillet and cook 5-6 minutes each side, or watch for edges of pork chops to turn white, then flip.
Top cooked pork chops with pomegranate seeds and pecans. I served this with spiced Brussels sprouts and it was a great combination!
Ingredients:
4 thin Pork Chops (or fillet two thick pork chops so you have about 1/2" thickness)
1/4 C Olive Oil
2 TBSP Apple Cider Vinegar
1 TBSP Balsamic Vinegar
2 TBSP Garlic, minced or chopped
1/2 tsp Thyme
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 C Pomegranate Seeds
1/4 C chopped Pecans
Method:
Combine all ingredients, except pomegranate seeds, in large ziplock bag and marinate for 30 minutes.
Heat large skillet on low-medium. Place contents of ziplock in skillet and cook 5-6 minutes each side, or watch for edges of pork chops to turn white, then flip.
Top cooked pork chops with pomegranate seeds and pecans. I served this with spiced Brussels sprouts and it was a great combination!
Sunday, October 24, 2010
Paleo Crock Pot Green Chili
Ingredients:
2 lbs Pork Roast, in 1" cubes (sub chicken if you like)
1 lb Tomatillos, husked and halved
2 onions, I used 1 red onion, 1 yellow onion, chopped
3 jalapenos, halved with seeds and stems removed
4 cloves garlic
5-6 cups chicken broth
Olive Oil
Fresh cilantro, chopped
Sea salt
Pepper
Method:
Combine tomatillos, onions, jalapenos, and garlic in large bowl and coat with olive oil. Line baking sheet with foil and spread mixture evenly. Roast for about 20 mins, stirring two or three times.
Meanwhile, heat 2-3 TBSP olive oil in large skillet. Brown pork or chicken, but do not cook through.
Place all ingredients in large Crock Pot and cook on low for 8+ hours.
2 lbs Pork Roast, in 1" cubes (sub chicken if you like)
1 lb Tomatillos, husked and halved
2 onions, I used 1 red onion, 1 yellow onion, chopped
3 jalapenos, halved with seeds and stems removed
4 cloves garlic
5-6 cups chicken broth
Olive Oil
Fresh cilantro, chopped
Sea salt
Pepper
Method:
Combine tomatillos, onions, jalapenos, and garlic in large bowl and coat with olive oil. Line baking sheet with foil and spread mixture evenly. Roast for about 20 mins, stirring two or three times.
Meanwhile, heat 2-3 TBSP olive oil in large skillet. Brown pork or chicken, but do not cook through.
Place all ingredients in large Crock Pot and cook on low for 8+ hours.
Wednesday, October 20, 2010
Stuffed Sweet Acorn Squash
Another great one from Whole9. I wanted to make something festive and this turned out amazing. Even the kiddos thought it was great. I will definitely make again and again (probably until the whole family is so sick of it they cannot stand to look at acorn squash).
Copied from the Whole9 Blog:
Steal This Meal: Stuffed Sweet Acorn Squash
Ingredients (serves 2)
1 acorn squash
1 pound grass-fed, organic ground beef (ground turkey would work, too)
1 chopped onion
1 finely-chopped apple (we used a Braeburn, but find something local-ish)
½ cup dried chopped cranberries
¼ cup chopped pecans
1 tsp thyme
1 tsp oregano
½ tsp sage
unrefined coconut oil
salt, pepper
These reminded us of good Thanksgiving food. Even though it was made with beef, it was reminiscent of Thanksgiving turkey with the herbs. We’ll actually try this with ground turkey again at some point.
Fresh fall ingredients make for a sweet Steal This Meal.
Instructions
Preheat the oven to ~400 degrees.
Cut the acorn squash in half, and scoop out the seeds and any stringy stuff.
Place the squash cut side up in a large baking pan, and put a tablespoon of water into each “cup”, and pour ¼ cup of water into the bottom of the pan.
Loosely “tent” the pan with aluminum foil, and bake for 30-35 minutes.
While squash is baking, chop the onion, apple, pecans and cranberries.
Saute the beef and onion in a little coconut oil for 2-3 minutes, then add apples, pecans, cranberries, and herbs. Add salt and pepper. Do not completely cook this mixture.
Pull squash out of the oven, spoon the mixture into the “cups” (heaped to overflowing is okay).
Bake uncovered for another 15-20 minutes.
We added a simple arugula and watercress salad with lemon-basil vinaigrette, but any green veggie would do as a side.
Serve with a fresh green salad and enjoy.
Copied from the Whole9 Blog:
Steal This Meal: Stuffed Sweet Acorn Squash
Ingredients (serves 2)
1 acorn squash
1 pound grass-fed, organic ground beef (ground turkey would work, too)
1 chopped onion
1 finely-chopped apple (we used a Braeburn, but find something local-ish)
½ cup dried chopped cranberries
¼ cup chopped pecans
1 tsp thyme
1 tsp oregano
½ tsp sage
unrefined coconut oil
salt, pepper
These reminded us of good Thanksgiving food. Even though it was made with beef, it was reminiscent of Thanksgiving turkey with the herbs. We’ll actually try this with ground turkey again at some point.
Fresh fall ingredients make for a sweet Steal This Meal.
Instructions
Preheat the oven to ~400 degrees.
Cut the acorn squash in half, and scoop out the seeds and any stringy stuff.
Place the squash cut side up in a large baking pan, and put a tablespoon of water into each “cup”, and pour ¼ cup of water into the bottom of the pan.
Loosely “tent” the pan with aluminum foil, and bake for 30-35 minutes.
While squash is baking, chop the onion, apple, pecans and cranberries.
Saute the beef and onion in a little coconut oil for 2-3 minutes, then add apples, pecans, cranberries, and herbs. Add salt and pepper. Do not completely cook this mixture.
Pull squash out of the oven, spoon the mixture into the “cups” (heaped to overflowing is okay).
Bake uncovered for another 15-20 minutes.
We added a simple arugula and watercress salad with lemon-basil vinaigrette, but any green veggie would do as a side.
Serve with a fresh green salad and enjoy.
Tropical-ish Ahi Tuna Tacos
I accidentally made this for lunch today and it turned out soooooo good! If you make extra pico, it goes great over eggs the next morning!
Ingredients:
Large Ahi tuna filet
2 TBSP olive oil
1 TBSP minced garlic
2 TBSP lemon juice
sea salt (optional)
black pepper (optional)
Fresh lettuce leaves
Avocado
Ripe mango
Fresh Pico de gallo (see recipe below)
Method:
Preheat oven to 350. Place tuna filet in large piece of foil and on baking sheet. Rub with olive oil, garlic, lemon juice, salt, and pepper. Fold foil over and bake for 20-30 minutes (until tuna is opaque).
While baking, prepare lettuce leaves (I prefer "living lettuce"). Slice avocado and mango and set aside. Prepare pico de gallo.
When fish is cooked, separate into small pieces. Use lettuce as taco shell/wrap. Place a few pieces of fish, sliced avocado, mango, and top with pico de gallo. Yum!
Pico de Gallo
Ingredients:
2 large, ripe, red tomoto (or 4-5 small roma tomatoes)
1/2 yellow or white onion
1-2 jalepenos, chopped
Chopped fresh cilantro, to taste
1/2 TBSP olive oil
1 tsp course sea salt, or to taste
Method:
Chop tomato and remove seeds and pulp. Finely chop onion, jalepenos (remove seeds to minimize heat), and cilantro. Mix all ingredients and enjoy!
Ingredients:
Large Ahi tuna filet
2 TBSP olive oil
1 TBSP minced garlic
2 TBSP lemon juice
sea salt (optional)
black pepper (optional)
Fresh lettuce leaves
Avocado
Ripe mango
Fresh Pico de gallo (see recipe below)
Method:
Preheat oven to 350. Place tuna filet in large piece of foil and on baking sheet. Rub with olive oil, garlic, lemon juice, salt, and pepper. Fold foil over and bake for 20-30 minutes (until tuna is opaque).
While baking, prepare lettuce leaves (I prefer "living lettuce"). Slice avocado and mango and set aside. Prepare pico de gallo.
When fish is cooked, separate into small pieces. Use lettuce as taco shell/wrap. Place a few pieces of fish, sliced avocado, mango, and top with pico de gallo. Yum!
Pico de Gallo
Ingredients:
2 large, ripe, red tomoto (or 4-5 small roma tomatoes)
1/2 yellow or white onion
1-2 jalepenos, chopped
Chopped fresh cilantro, to taste
1/2 TBSP olive oil
1 tsp course sea salt, or to taste
Method:
Chop tomato and remove seeds and pulp. Finely chop onion, jalepenos (remove seeds to minimize heat), and cilantro. Mix all ingredients and enjoy!
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