Archive for January, 2012

Jambalaya (Paleo)

Another winner from PaleOMG. I omitted the cauliflower rice because I didn’t think it would need it (I was right) and also I didn’t feel like dealing with processing a head of cauliflower. It gets messy. This jambalaya has plenty of substance without the “rice” but you could definitely add it if you want.

Jambalaya
from PaleOMG

  • 2 andouille sausage, sliced
  • 2 chicken breasts, cubed
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 (6oz) can tomato paste
  • 1 (14oz) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 2 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon cayenne pepper
  • salt and pepper, to taste
Instructions
  1. Heat a large pot over medium-high heat with your olive oil. Add your garlic until it becomes fragrant then add your onion and green bell pepper to begin to cook down.
  2. Once the onion in translucent, add broth, chicken and sausage. Mix together. Cover and let cook for about 5 minutes.
  3. Then add your tomatoes, tomato paste, and spices. Stir to incorporate.
  4. Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.
  5. Let sit for around 5 minutes to cool.

Bacon and Sweet Potato Turkey Burger (Paleo)

Bacon. Sweet Potato. Burger. How could you go wrong? I followed the Foodie and the Family recipe exactly.

Bacon and Sweet Potato Turkey Burger
From The Foodie and The Family

2 pounds ground turkey
1/2 pound bacon
1 cup shredded sweet potato
1/2 cup chopped onion
1 egg
1/2 teaspoon cinnamon
salt and pepper, to taste

Directions

In a large frying pan, cook bacon until almost crisp. Remove bacon and chop into pieces (when cooled).

In a large bowl, combine bacon with turkey, sweet potato, onion, egg, cinnamon, salt, and pepper. Form into 8 patties.

Cook in bacon fat (or coconut oil) for 7 minutes per side; or until cooked through. Serve on a bed of lettuce.

Pecan Crusted Cod (Paleo)

This is heavily inspired and only slightly altered from PaleOMG’s Pecan Encrusted Tilapia. I made a few changes: I used Cod because I absolutely hate Tilapia. Hate it. HATE. But cod is a nice, mild white fish and anything similar would work.

I baked my fish, because I just prefer my fish baked. I also find it a more reliable cooking method (for me, because I don’t cook fish often).

Finally, I didn’t make the blood orange salsa but I did make a blood orange salad dressing – I had my fish and salad with blood orange dressing and it was absolutely delicious!

Pecan Crusted Cod
adapted from PaleOMG

  • 2 filets of cod
  • 1 egg, beaten
  • 1 cup pecans
  • 1/4 cup unsweetened shredded coconut
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste
  1. Preheat the oven to 375.
  2. Add your pecans, coconut and seasonings to a food processor and pulse until you get crumbs.
  3. Whisk your egg in a separate large, flat bottomed bowl.
  4. Set up a dredging station – one plate of egg and one plate of crumbs.
  5. Coat the fish in egg then cover in crumbs. Place on a foil lined cookie sheet sprayed with nonstick spray.
  6. Bake 8-10 minutes or until fish is cooked through.

Blood orange salad dressing

In a bullet blender add the juice of one blood orange, equal part olive oil, ground ginger, salt and pepper and a squeeze of honey.

Crockpot Pulled Pork (Paleo)

I wasn’t sure if this was going to pass the family test, but Patrick loved it, especially reheated the next day. I followed the recipe almost exactly (only used 1 onion and it was plenty for me since I have to pick it out anyway before Patrick will eat it) and it came out fantastic. I had mine plain with a side salad (I really wanted cole slaw but forgot to buy cabbage.) Patrick had his on a bun with BBQ sauce. Fantastic either way.

Crockpot Pulled Pork
from Everyday Paleo

4-5 lb pork butt roast

2 yellow onions, sliced

Dry Rub

3 tbsps chili powder

1 tsp coriander

2 tsps cumin

2 tsps onion powder

1 tablespoon dried parsley

¼ teaspoon chipotle powder

2 tsps sea salt

Mix all dry rub ingredients together.  Rub the entire roast with the dry rub (you should use it all.  Place a layer of onions on the bottom of your slow cooker.  Place the roast on top.  Put the rest of the sliced onions on top of the slow cooker.  NO LIQUID NECESSARY!  Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.

Garlic Ginger Chicken (Paleo)

After landing at the airport in the afternoon I still managed to go home and unload my loot, head to the grocery store, do some cooking, and pull together paperwork for a meeting tomorrow. This garlic ginger chicken was an easy and delicious reward for my exhaustion!

Garlic Ginger Chicken
adapted from Food Lover’s Primal Palate

1 package chicken thighs (6 or 8 thighs)
1 Tbs minced ginger
5 cloves of garlic, minced
1/4 tsp fish sauce
1/4 cup Bragg’s Aminos (or soy sauce)
2 Tbs unsalted butter

Preheat oven to 425. In a sauce pan melt the butter then add ginger, garlic, fish sauce, aminos. Allow the mixture to come to a bubble and allow to bubble while stirring for a minute or two. Remove from heat.

Place chicken in a baking dish, pour sauce over and bake 40 minutes or until chicken is cooked through.

(note: the original recipe calls for seasoning the chicken itself with salt and pepper, which I almost always do. I did that and it came out much too salty. I would omit – the sauce has plenty of salt to season and flavor the chicken.)


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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