tag:blogger.com,1999:blog-15148839749218682052024-03-13T20:35:58.618-07:00Spicy Paleospicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-1514883974921868205.post-70171213624290794892012-01-21T11:16:00.000-08:002012-01-22T06:01:57.167-08:00Crock pot Smoked Green Chile Pork<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Xsnvo8S4eSg/TxsLrarcNpI/AAAAAAAAAHQ/OlOTkwofynM/s1600/DSCF2015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Xsnvo8S4eSg/TxsLrarcNpI/AAAAAAAAAHQ/OlOTkwofynM/s320/DSCF2015.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Man, this was good. We ate 4 pounds of pork roast in 2 days. I'd like to say I'm a genius, but alas, I'm really not. Smoking in a crock pot? Stole that idea from one of my favorite food bloggers, <a href="http://civilizedcavemancooking.com/">the civilized caveman</a> (check out his crock pot meals!). </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Warning: a little bit of advanced work is needed here (the night before and the morning of), but it is </span><i style="font-family: "Trebuchet MS",sans-serif;">so</i><span style="font-family: "Trebuchet MS",sans-serif;"> worth it. Trust me here. We could barely contain ourselves, the house smelled so good.</span> <span style="font-family: "Trebuchet MS",sans-serif;"> </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">(Oh, yeah, don't know my pictures are so fuzzy these days. Maybe I was shaking with excitement to chow down after smelling this all afternoon? Don't know. Sorry. The food is good, really, even if my pictures are not.)</span></div><div style="text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients:</b></div><ul style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;">1 pork butt roast, about 4 pounds</li>
<li style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-creole-seasoning-essence-recipe3/index.html">Emeril's Creole Seasoning</a> </li>
<li style="font-family: "Trebuchet MS",sans-serif;">13 oz New Mexico roasted chopped green chile (I cannot vouch for the results if you are forced to use canned green chile...)</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Wood chips</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Waxed paper </li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup water</span></li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Directions:</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>The night before</b>... </div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Rub the pork roast with Creole Seasoning. Make sure you get all sides.</li>
<li>Place pork in a large plastic bag (I had one of those turkey oven roasting bags left over for some point in the past) and add green chile. Turn the pork and make sure all sides get covered with green chile. </li>
<li>Close and secure bag and put in the fridge to marinate overnight (I put my bag in a pan so that nothing would leak all over my fridge). In a perfect world, you'd probably rotate the bag and make sure all side get some good time with the green chile; in a realistic world, you never get there, and things still turn out great!</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>In the morning...</b> </div><ol style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;"><u>30 minutes before you want to start cooking</u>, soak your woodchips. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Come back, remove your chips from water, and place them on the wax paper. Make yourself a little pocket and put the pocket in the bottom of your crock pot. EDIT: poke some holes in your pocket to allow chip flavor to escape.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Dump 1/2 cup of water in the bottom of your pot.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Place marinated pork on top.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Cook on low for 8-10 hours.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Eat and enjoy.</span></li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com1tag:blogger.com,1999:blog-1514883974921868205.post-85786414543107175792012-01-15T13:42:00.000-08:002012-01-15T13:42:27.661-08:00Banana Fritters<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ev5tF3Yz0m8/TxNG91vl8lI/AAAAAAAAAHI/ZrkpJf123EE/s1600/DSCF2008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Ev5tF3Yz0m8/TxNG91vl8lI/AAAAAAAAAHI/ZrkpJf123EE/s320/DSCF2008.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Easy, fast, and only a few ingredients. My husband loves these. Word to the wise - if you are doing a Whole30, these are going to be out for 99% of you (<a href="http://whole9life.com/2011/10/sex-with-your-pants-on/">here's why,</a> if you are wondering). </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">The husband is one of the lucky few who these don't change anything for him. Eggs and bananas and coconut oil - three things he often eats for breakfast, only now they are combined.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">I think they make a fantastic after-dinner sweet dish as well. No syrup other other sweetener needed!</span></div><div style="text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients:</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><li>1 banana, preferably pretty ripe</li>
<li>1 egg</li>
<li>Dash of cinnamon powder</li>
<li>Coconut oil</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Directions:</b></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>In a bowl, beat together egg, banana, and cinnamon. Keep beating until your banana is mashed (I used a fork - doesn't take very long).</li>
<li>Heat coconut oil in a pan. When pan is hot and oil is melted, drop spoonfuls of the batter in the pan.</li>
<li>When one side begins to bubble, flip the fritter. Cook until second side is browned.</li>
</ol><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com3tag:blogger.com,1999:blog-1514883974921868205.post-19828148071999704502012-01-11T17:15:00.000-08:002012-01-11T17:15:58.793-08:00Coconut Shrimp<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0oIjOTIvrYM/Tw4zPbesD5I/AAAAAAAAAHA/qGrNRo-ikoM/s1600/DSCF2012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-0oIjOTIvrYM/Tw4zPbesD5I/AAAAAAAAAHA/qGrNRo-ikoM/s320/DSCF2012.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">This is good. Really good. And I don't really even like seafood (I know...). And it only takes a few ingredients. And it's pretty easy to put together. AND (the final and) you can get this on the table in 30-40 minutes. My kind of dinner!</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Most recipes seem to use a base layer of flour. I don't think you need the extra breading (even a gluten-free kind). This is crunchy, slightly spicy, with a mild coconut hit.</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></div><div style="text-align: justify;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></b></div><ul style="text-align: justify;"><li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 - 2 cups unsweetened coconut flakes</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp sea salt</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 - 1 tsp cayenne pepper (I like it hot, so we went to 1 tsp...if you like it pretty mild, I'd go with 1/2 tsp or even 1/4 tsp)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 egg, beaten </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 lb shrimp, deveined and peeled</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Coconut oil</span></li>
</ul><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"></span><b><span style="font-family: "Trebuchet MS",sans-serif;">Directions:</span></b></div><ol style="text-align: justify;"><li><span style="font-family: "Trebuchet MS",sans-serif;">In a food processor, combine coconut flakes, salt, and cayenne. Pulse until you have pretty small flakes of coconut - sorta like homemade breadcrumbs. You are <i>not</i> looking for a flour...but my coconut flakes are too big to stick well. Plus, this nicely mixes in the spices. [This step takes 2-3 minutes...it's worth the time and effort.] Pour into a bowl.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">In another bowl, beat the egg.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Dip shrimp first in the egg and then in the coconut.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Place each shrimp on a large platter or baking sheet (or a couple of plates - whatever ya got).</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Heat some coconut oil in a pan. Let oil melt and pan heat. Carefully place shrimp into the hot oil. Let cook for a few minutes until browned, then gently flip. Cook until the other side is browned. This only takes a couple of minutes each side.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Serve and enjoy.</span></li>
</ol><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></div></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com2tag:blogger.com,1999:blog-1514883974921868205.post-14863918203621129362012-01-10T18:07:00.000-08:002012-01-10T18:07:26.947-08:00Crockpot Chicken Curry (Put it Together in a Hurry!)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/-MMXBa0BF1hg/TwzunyWMH8I/AAAAAAAAAG4/6msC2SWeaGQ/s1600/DSCF2011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-MMXBa0BF1hg/TwzunyWMH8I/AAAAAAAAAG4/6msC2SWeaGQ/s320/DSCF2011.JPG" width="320" /></a><span style="font-family: "Trebuchet MS",sans-serif;">Seven minutes - from start to finish - that's how long it took to put this together (and that included measuring the spices so I could tell you how much to use and stirring what I had on the pot for the meal I was about to eat). Surely you have 7 little minutes to put together a great meal? If you want to get fancy, grate a little fresh ginger and add a few cinnamon sticks.</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">As always, sorry about the picture. Not only am I a pretty bad photographer (and this is worse than usual), I think it's pretty hard to make chicken, wilted spinach, and curry sauce look good (though I know others could probably manage that feat:)).</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></div><div style="text-align: justify;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></b></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"></span></div><ul style="text-align: left;"><li><span style="font-family: "Trebuchet MS",sans-serif;">1 can coconut milk</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 can diced tomatoes (I prefer no-salt added fire-roasted tomatoes - if they have green chiles, even better)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 Tbs curry powder* (I know this seems like a lot, but this is going to simmer all afternoon - it loses some heat)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 lb baby spinach (I used pre-washed - helps to make my 7 minutes) (if you don't have spinach, dump in another long-cooking veggie or skip)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 lbs bone-in, skin on chicken (use whatever you have - seriously. and if you don't like the skin, cook with it on, then remove before you eat)</span></li>
</ul><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></div><div style="text-align: justify;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Directions:</span></b></div><ol style="text-align: justify;"><li><span style="font-family: "Trebuchet MS",sans-serif;"> 1. In a bowl, mix together coconut milk, tomatoes, and curry powder (yeah, I know, sorry for the extra dirty dish, but I like to mix the curry powder in the sauce).</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2. Pour a little sauce on the bottom of the crock pot. Add spinach. Add chicken on top of spinach. Pour the rest of the sauce, making sure to cover all of the spinach (so it doesn't get all crispy).</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3. Cover and cook on high for 4 hours or low for 8 hours.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4. Serve. I like it over mashed root veggies, spaghetti squash (throw this in the microwave while you are sorting through your mail:)), or riced cauliflower - but if you're really hungry, just skip it and eat it more like a soup.</span></li>
</ol><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">* Curry</span><br />
<ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>2 parts turmeric powder</li>
<li>2 parts paprika powder</li>
<li>1 part salt</li>
<li>1 part chili powder (adjust up or down for more or less heat)</li>
<li>1 part cayenne powder (adjust up or down for more or less heat)</li>
<li>1 part coriander powder</li>
</ul><span style="font-family: "Trebuchet MS",sans-serif;"></span></div></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com2tag:blogger.com,1999:blog-1514883974921868205.post-67721112764260286732011-12-30T10:02:00.000-08:002011-12-30T10:02:30.536-08:00Crock pot Breakfast Casserole<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Y70Mw1O7q-8/Tv37_rDMh5I/AAAAAAAAAGw/7XN635N2OWk/s1600/DSCF1992.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Y70Mw1O7q-8/Tv37_rDMh5I/AAAAAAAAAGw/7XN635N2OWk/s320/DSCF1992.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">Forgive my absence. I have been eating...and cooking...just not paying attention to the amounts I'm dumping into the pot:) </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">This is SUPER duper easy and there are so many combinations you can try. I've done butternut squash and chorizo sausage, but you could do spinach and mushroom (with <a href="http://spicypaleo.blogspot.com/2011/08/super-simple-sausage-bites.html">seasoned beef</a>)</span><span style="font-family: Verdana,sans-serif;">, kale and bacon...the possibilities are <i>endless</i>. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">There's a little prep work the night before, but it's worth it to have a warm breakfast ready when you roll out of bed in the morning.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b></div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">1 lb chorizo sausage (be sure to check your ingredients) [removed from casings if that's how your sausage came]</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">1 small onion</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">12 eggs</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">1 cup coconut milk</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">1 small butternut squash</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">Ghee/oil for greasing the crockpot </span></li>
</ul><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">Note: I did not add any seasonings because the chorizo had enough salt/other spices. However, if you tried another combination, you might need a little salt, pepper, etc. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><span style="font-family: Verdana,sans-serif;">Directions:</span></b></div><ol style="text-align: justify;"><li style="font-family: Verdana,sans-serif;">In a skillet, start to cook the chorizo. Meanwhile, dice the onion.</li>
<li style="font-family: Verdana,sans-serif;">Once the fat has begun to render, add the onion, cooking just until the onion is soft (you don't need to finish cooking the sausage - it will finish in the crock pot).</li>
<li style="font-family: Verdana,sans-serif;">Whip together eggs and coconut milk.</li>
<li style="font-family: Verdana,sans-serif;">Peel, de-seed, and slice/dice/chop your squash. </li>
<li style="font-family: Verdana,sans-serif;">Grease the inside of your crock pot (this is to help minimize the sticking).</li>
<li style="font-family: Verdana,sans-serif;">Put in your squash, the sausage/onion mixture, and then the egg/milk mixture. Stir and make sure that all of the food is covered by the egg/milk mixture.</li>
<li style="font-family: Verdana,sans-serif;">Turn crock pot on low for 8-10 hours (I did 10...and it sat on warm for awhile...still very good).</li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Wake up, eat, and enjoy!</span></span></li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com10tag:blogger.com,1999:blog-1514883974921868205.post-17378296943891583102011-10-20T16:11:00.000-07:002011-10-20T16:11:35.337-07:00Curry-Spiced Tomato Bisque<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uG2NGd54r98/To49nS1MCnI/AAAAAAAAAFE/jtR3ONP1C7g/s1600/DSCF1935.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uG2NGd54r98/To49nS1MCnI/AAAAAAAAAFE/jtR3ONP1C7g/s320/DSCF1935.JPG" width="320" /></a></div>I don't make a lot of soups. The husband doesn't really like them...unless he's (a) sick or (b) had dental work. So you guessed it...something is up. The husband just had dental surgery and was wanting something soft, yet tasty, to eat. I had some tomatoes that needed to be used and I thought I'd give good ol' tomato soup a try.<br />
<br />
I looked at traditional tomato soup recipes (most of which are either Paleo or could easily be made Paleo) as well as the versions by <a href="http://everydaypaleo.com/2011/01/11/answering-questions-with-robb-andy-of-the-paleo-solution-and-a-recipe/">Everyday Paleo</a> and <a href="http://nomnompaleo.com/post/2825821540/quick-cream-of-tomato-soup">Nom Nom Paleo</a> to come up with my version. It's not easy competing with pure genius, but I think this version is pretty good. Two thumbs up from both the husband and non-Paleo mom. Mmm, mmm, good...all without the nasty stuff you find in canned soups.<br />
<br />
Need protein? I topped my soup with leftover ground beef. The husband had eggs. I might also suggest a crisp salad.<br />
<br />
<b>Ingredients:</b><br />
<ul><li>14 smallish tomatoes (mine were just bigger than golf balls)</li>
<li><b> </b>3 cloves garlic, peeled</li>
<li>appropriate fat (ghee, coconut oil, tallow, lard, etc.) </li>
<li>1 onion</li>
<li>1 tsp curry powder*</li>
<li>1/8 tsp fresh grated ginger </li>
<li>1/2 cup coconut milk</li>
</ul><br />
<b>Directions:</b><br />
<ol><li>Preheat broiler to about 450 degrees.</li>
<li><b> </b>Place tomatoes and garlic on a broiler sheet and broil until blistered. Turn occasionally so that the other sides get broiled as well.</li>
<li>Meanwhile, heat fat in a pan. While heating, peel and then roughly chop onions. Cook until they are softened and brown.</li>
<li>Pull out food processor (or blender, etc.). Pulse together tomatoes (including juice), garlic, onion, curry powder, ginger, and coconut milk. Taste. Adjust seasonings as necessary. Pulse again until smooth. If you like a thinner soup, add more coconut milk or some chicken broth. </li>
<li>Quickly heat to desired warmness. Enjoy:) </li>
</ol>* Curry</div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>2 parts turmeric powder</li>
<li>2 parts paprika powder</li>
<li>1 part salt</li>
<li>1 part chili powder (adjust up or down for more or less heat)</li>
<li>1 part cayenne powder (adjust up or down for more or less heat)</li>
<li>1 part coriander powder</li>
</ul></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com0tag:blogger.com,1999:blog-1514883974921868205.post-89675774108090144632011-10-13T16:42:00.000-07:002011-10-13T16:42:17.652-07:00Meatloaf, Baby<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cM4Y7dBL-Ko/TpIfdnjyXoI/AAAAAAAAAFU/eOUS2em23pg/s1600/DSCF1911.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-cM4Y7dBL-Ko/TpIfdnjyXoI/AAAAAAAAAFU/eOUS2em23pg/s320/DSCF1911.JPG" width="320" /></a></div><span style="font-family: Verdana,sans-serif;">I know. Another meatloaf recipe. Really. Just call this Paleo Meatloaf Recipe #1001. But, hey, we all need one, right? Right. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">Actually, my meatloaf tweak came from two simple facts: (i) I didn't have any tomato paste (and my go-to meatloaf recipe used to be <a href="http://everydaypaleo.com/2010/01/14/meatloaf-and-baked-brussel-sprouts/">this one</a> by</span><span style="font-family: Verdana,sans-serif;"> the genius over at <a href="http://everydaypaleo.com/">Everyday Paleo</a>); and (ii) I had it in my mind that I wanted to use pork rinds instead of almond flour (not really sure why...but I like pork rinds better than almond flour now that I've tried both). </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">Now, I'm not one who generally understands why certain ingredients are added to a recipe. Eggs - they are binder; that makes sense. I wasn't quite certain about the tomato paste. I was guessing it both added thickness to the mixture and a slightly sweet taste (because in non-Paleo recipes you often see ketchup as an ingredient). I decided that I would first caramelize some onions (sweetness) and then blend with spices to form a paste (thickener).</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">Surprisingly, this came out good. Even non-Paleo mom really liked it. Hope you do as well. Enjoy.</span><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;"> </span></div><div style="text-align: justify;"><b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b></div><ul style="text-align: left;"><li><span style="font-family: Verdana,sans-serif;">Fat (ghee, coconut oil, etc.) </span></li>
<li><span style="font-family: Verdana,sans-serif;">1 large yellow onion</span></li>
<li><span style="font-family: Verdana,sans-serif;">2-3 cloves garlic, peeled</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp salt</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2-1 tsp cayenne powder</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp paprika powder</span><span style="font-family: Verdana,sans-serif;"> </span></li>
<li><span style="font-family: Verdana,sans-serif;">2 lb ground beef (or any combo of ground meat you like)</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 cup crushed pork rinds (or, you can sub almond flour)</span></li>
</ul><div style="text-align: justify;"><b><span style="font-family: Verdana,sans-serif;"></span></b></div><div style="text-align: justify;"><b><span style="font-family: Verdana,sans-serif;">Directions:</span></b></div><ol style="text-align: justify;"><li><span style="font-family: Verdana,sans-serif;">Preheat your oven to 350 F. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Heat a pan over medium heat. Meanwhile, peel and then chop your onion (you don't really need a fine dice unless you have great knife skills -- you are ultimately going to puree this in the blender or food processor). </span></li>
<li><span style="font-family: Verdana,sans-serif;">Add your fat to the pan (I used ghee). You don't need a lot - just enough to keep things from sticking (and maybe add a little flavor:)). Add onions.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cook onions until they are caramelized. Be patient - this takes awhile. Your onions are going to be brown, really brown.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Break out your food processor or blender. Add onions, garlic, and spices. Blend until you have a nice thick paste. You don't need to add water or other liquid -- you want this to be fairly thick.</span></li>
<li><span style="font-family: Verdana,sans-serif;">In a good-sized bowl, combine meat, eggs, pork rinds, and onion paste. Use your hands (really - this is the best way to get everything combined!) and mix everything really good.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Put in a pan and pop in the oven. I used a square glass baking dish instead of a loaf pan to reduce the cooking time. Cook about 30 minutes (longer if you use a loaf pan).</span></li>
<li><span style="font-family: Verdana,sans-serif;">Serve and enjoy. The leftovers (if you have any!) are great as well.</span></li>
</ol><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;"> </span></div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com0tag:blogger.com,1999:blog-1514883974921868205.post-63290595369821105232011-10-09T06:21:00.000-07:002011-10-09T06:21:38.822-07:00Pumpkin Spice Latte<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jS3TemkQLGo/TpGc7UsOwYI/AAAAAAAAAFI/oGAzkCSyKjo/s1600/Image0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YQLMY1FydPU/TojrGeQImNI/AAAAAAAAAFA/y1sJmuprRX0/s1600/DSCF1933.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-YQLMY1FydPU/TojrGeQImNI/AAAAAAAAAFA/y1sJmuprRX0/s320/DSCF1933.JPG" width="320" /></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;">This recipe is dedicated to my dear, sweet grandma who passed away on September 21, four short days after my grandpa's passing. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">My grandma was an amazing woman - I can only hope to be half the woman she was. She was kind, smart, strong (she could arm wrestle like no other!), beautiful, stubborn (yes, grandma, really), and a sharp dresser (she always wondered what happened to me...:)). She loved dressing up, but had no problems going fishing, camping, hiking, hunting (she was a crack shot) or talking care of our HUGE yard. "Can't" was not in her vocabulary. She never complained, even on the day she passed away. You just got up and "took care of business". </div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">But, my grandma did have one small weakness...she had a SWEET tooth. I know that she would have enjoyed this (it would only have been better with something chocolate served with it!). I served this to my family in her china, which has been passed down to me. Hope you enjoy it (and one or two family pictures as well).</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">As always, please remember this is <i>treat</i>, not something for everyday.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><br />
</b></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b>Ingredients:</b></div><ul style="font-family: Verdana,sans-serif; text-align: left;"><li style="text-align: justify;">Coconut milk (enough to fill your cup most, but not all, of the way)</li>
<li style="text-align: justify;"><a href="http://spicypaleo.blogspot.com/2011/10/pumpkin-spice-syrup.html">Pumpkin Spice Syrup</a> (how much? It really depends on the size of your cup...and your taste buds...I'd start with less and keep adding until it tastes right to you:))</li>
<li style="text-align: justify;">Brewed coffee (if you're really into lattes, you want either espresso or really strong coffee...we're not really coffee drinkers, so regular-strength worked well for us -- and again, this really depends on the size of your cup)</li>
<li style="text-align: justify;">Chilled coconut cream (the part in the coconut milk can that separates from the water) [optional]</li>
<li style="text-align: justify;">Maple syrup [optional]</li>
<li style="text-align: justify;">Cinnamon [optional]</li>
</ul><div style="font-family: Verdana,sans-serif;"><b>Directions:</b></div><ol style="font-family: Verdana,sans-serif; text-align: left;"><li>Mix together coffee and milk and heat (you want this pretty hot so that the whipped cream doesn't cool it down too much).</li>
<li>While the coffee/milk is heating, blend together coconut cream and maple syrup (I mixed about 1 cup of "cream" with 1 Tbs maple syrup -- this is a lot more than you need for a cup or two). </li>
<li>Mix syrup in the coffee/milk, starting with less and adding more to taste.</li>
<li>Add whipped cream. Sprinkle with a little cinnamon and enjoy.</li>
</ol> <ol style="font-family: Verdana,sans-serif; text-align: left;"></ol><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
<div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ryktTWpxjXE/TpGdO2_aTdI/AAAAAAAAAFM/ARKaVBJje74/s1600/Image0158.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="153" src="http://2.bp.blogspot.com/-ryktTWpxjXE/TpGdO2_aTdI/AAAAAAAAAFM/ARKaVBJje74/s200/Image0158.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandma & I - camping</td></tr>
</tbody></table><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"></td></tr>
</tbody></table></div></div><div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jS3TemkQLGo/TpGc7UsOwYI/AAAAAAAAAFI/oGAzkCSyKjo/s1600/Image0081.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="152" src="http://1.bp.blogspot.com/-jS3TemkQLGo/TpGc7UsOwYI/AAAAAAAAAFI/oGAzkCSyKjo/s200/Image0081.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandma & I - going to "town" (i.e., shopping)</td></tr>
</tbody></table></div><div style="text-align: justify;"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Bs4CsTR8RlQ/TpGdeF35z1I/AAAAAAAAAFQ/INwinBnHigo/s1600/Image0410.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-Bs4CsTR8RlQ/TpGdeF35z1I/AAAAAAAAAFQ/INwinBnHigo/s200/Image0410.JPG" width="160" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandma & Grandpa - going to church</td></tr>
</tbody></table></div></div></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com3tag:blogger.com,1999:blog-1514883974921868205.post-6050929015993577712011-10-02T15:21:00.000-07:002011-10-02T15:21:23.261-07:00Pumpkin Spice Syrup<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><a href="http://3.bp.blogspot.com/-dtC1oecfMbM/TojineqneCI/AAAAAAAAAE8/m80FEF8Z3EY/s1600/DSCF1934.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-dtC1oecfMbM/TojineqneCI/AAAAAAAAAE8/m80FEF8Z3EY/s320/DSCF1934.JPG" width="320" /></a><span style="font-family: Verdana,sans-serif;">You know the thing about something like a syrup? The pictures are pretty unimpressive, especially when you aren't a good photographer to begin with (bet you never noticed that, huh?):) But, don't let the photo keep you from reading on - this is good stuff! </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">Fall is in the air (and here in Albuquerque, hot air balloons as well)! Everyone seems to be talking about Pumpkin Lattes at Starbucks. Aside from the cost, I actually can't have one due to the dairy (and I don't drink soy). Maybe you have the same problems and are lamenting your loss... </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">But, never fear, this recipe will take care of you! This is a base syrup, which is easily combined to make a Pumpkin Spice Latte (recipe coming). Much easier than one would think. And, a whole lot cheaper, plus better on waistline than Starbucks:) </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">I adapted this recipe after a long perusal on the Internet. Usually a simple syrup is equal parts water and sugar. I used coconut milk hoping I could cut down on the sugar. Seems to have worked really well. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">Use in moderation (because hey, though there's less sugar than the comparable syrup, there's still a fair amount!) and enjoy.</span></div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;"> </span></div><div style="text-align: justify;"><b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b></div><ul style="text-align: left;"><li><span style="font-family: Verdana,sans-serif;">1 1/2 cup coconut milk</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 cup coconut crystals</span></li>
<li><span style="font-family: Verdana,sans-serif;">4 cinnamon sticks</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 tsp ground cloves</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 tsp ground ginger</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp ground nutmeg</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 1/2 Tbs pumpkin puree</span></li>
</ul><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;"> </span></div><div style="text-align: justify;"><b><span style="font-family: Verdana,sans-serif;">Directions:</span></b></div><ol style="text-align: justify;"><li><span style="font-family: Verdana,sans-serif;">In a saucepan, combine coconut milk and coconut crystals. Place over medium heat and cook until sugar is dissolved.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Then, add the remaining ingredients (cinnamon sticks through pumpkin) and stir well.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Let cook for awhile (15 mins or so) until the syrup has thickened somewhat.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Remove cinnamon sticks and use in your favorite recipe. </span></li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com0tag:blogger.com,1999:blog-1514883974921868205.post-72472756475657978592011-09-26T16:15:00.000-07:002011-09-26T16:15:25.961-07:00Egg in a (Squash) Hole<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-spYMOhVQYeM/ToEG-meH08I/AAAAAAAAAE4/RaPXVpR3wXc/s1600/DSCF1926.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-spYMOhVQYeM/ToEG-meH08I/AAAAAAAAAE4/RaPXVpR3wXc/s320/DSCF1926.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Lately, I've seen a couple of recipes for eggs wrapped in other food, including <a href="http://www.makeitpaleo.com/preview-the-book/">this one</a> (page 46) from <a href="http://www.primal-palate.com/">The Food Lovers</a> and <a href="http://www.janssushibar.com/?p=10920">this one</a> from <a href="http://www.janssushibar.com/">Jan's Sushi Bar</a>. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">As I was cutting the top part of the butternut squash the other day, I thought, how cool would it be to cook an egg in the hole? Turns out, it tastes pretty good (though don't expect my picture to look good like the ones by Bill & Haley or Jan).</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b></div><ul style="font-family: "Trebuchet MS",sans-serif;"><li>Butternut squash</li>
<li>Cayenne Pepper</li>
<li>Salt</li>
<li>Cinnamon</li>
<li>Fat (ghee, coconut oil, etc.) </li>
<li>Eggs</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></div><ol><li style="font-family: "Trebuchet MS",sans-serif;">Cut squash into thick slices, maybe about 1" (it needs to be thick enough to hold your egg). Cut off the outer peel and remove the seeds. For the portion without seeds, use a round cookie cutter to make hole in the center.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Heat a skillet over medium heat and add fat.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Season squash with a little cayenne, salt, and cinnamon (get both sides). Add to the pan and cook until tender (about 15-20 minutes).</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Once squash is softened, crack an egg into each squash hole. Let cook until egg is almost cooked (3-5 minutes?) and then carefully flip (I lost a bit of egg in each flip). Depending on how you like your egg cooked, let cook on this side for another minute or two.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Serve and enjoy.</span></span></li>
</ol><span style="font-family: "Trebuchet MS",sans-serif;"> </span></div><div style="text-align: justify;"></div></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com1tag:blogger.com,1999:blog-1514883974921868205.post-22997879063336074732011-09-10T05:34:00.000-07:002011-09-10T12:40:29.262-07:00Adovada Enchiladas<div dir="ltr" style="text-align: left;" trbidi="on"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=spicy03-20&l=btl&camp=213689&creative=392969&o=1&a=0982207727" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-p_-bZNWew-Y/TmtYqXtpP1I/AAAAAAAAAE0/QrXexSiCfhM/s1600/DSCF1882.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-p_-bZNWew-Y/TmtYqXtpP1I/AAAAAAAAAE0/QrXexSiCfhM/s320/DSCF1882.JPG" width="320" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">I had two different food-related thoughts that came together this weekend. First, I wanted to use the Carne Adovada (one of my <i>favorite</i> New Mexican recipes) sauce developed by </span><a href="http://userealbutter.com/2007/10/28/carne-adovada-recipe/"><span style="font-family: "Trebuchet MS",sans-serif;">Use Real </span><span style="font-family: "Trebuchet MS",sans-serif;">Butter</span></a><span style="font-family: "Trebuchet MS",sans-serif;">, but I wanted to make it with ground beef (I was originally thinking Adovada burgers or something). Then, my library hold of </span><a href="http://www.marksdailyapple.com/"><span style="font-family: "Trebuchet MS",sans-serif;">Mark Sisson's</span></a><span style="font-family: "Trebuchet MS",sans-serif;"> <a href="http://www.amazon.com/Primal-Blueprint-Cookbook-Grain-Free-Gluten-Free/dp/0982207727?ie=UTF8&tag=spicy03-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Primal Blueprint Cookbook</a> finally came in (hooray!) and I was intrigued by his use of egg white crepes to make the enchiladas. Aha, I thought (in what I like to think was a rare moment of brilliance), adovada enchiladas could be something really good. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">I thought about making <a href="http://www.freecoconutrecipes.com/recipe_Coconut_Flour_Tortillas.htm">coconut flour tortillas,</a> but eggs are generally used to tame down heat here in New Mexico (and since I don't eat dairy...these kind of things help:)), and frankly Mark's crepes looked pretty easy (I subbed coconut milk for the cream). I found it took me a bit to make the perfect crepes, but once I got the hang of it, life was good. [You cannot taste the coconut milk in the crepes once you are done.]</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Trebuchet MS",sans-serif;">Anyway, this recipe is a bit, er, time intensive? But, for a special weekend meal, I think well worth it. Also, I added veggies to my sauce mixture - you can change them up or omit them as you prefer (I figured since I was doing so much work, I wasn't going to take the time to make another side dish...).</span><br />
<br />
<span style="font-family: Trebuchet MS;">Served above with fresh mango and avocado to tame the heat and add a lovely bit of sweetness!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b></span></div><ul style="text-align: left;"><li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">20 dried, red New Mexico chiles (to tone down the heat, remove the seeds)</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">3-4 tsp sea salt</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">4 cloves garlic, peeled</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp oregano (original calls for 2 tsp, but I'm not a real fan of oregano, and I can totally taste when there are 2 tsp)</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">3-4 cups beef broth/stock (you can use water, but I think the beef broth adds a needed depth/body)</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">1 pound ground meat (I used a mixture of pork and beef - pork (carne) adovada is a very traditional New Mexican dish)</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">2 yellow squash</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 yellow onion</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">1 bunch spinach</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">8 egg whites (save the yummy yolks for something else)</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup coconut milk (if you let the can sit in the 'fridge, the "cream" separates from the water -- I used the cream part)</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Oil (to grease the crepe pan)</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Sliced mango (optional)</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Sliced avocado (optional)</span></div></li>
</ul><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><i>Begin by making the sauce</i></span></div><ol style="text-align: left;"><li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"></span><span style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 325 degree (F). Place dried chiles on a baking sheet and cook until blackened and blistered, about 8-10 minutes (keep the door open a crack...also, be careful of the fumes...and be VERY careful to handle the peppers and their seeds).</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Meanwhile, bring beef broth to a boil.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Remove from the oven and cover peppers with beef broth. Cover and let steam for about 30 minutes.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Remove pepper from broth, reserving liquid.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">In a food processor (or blender), mix together peppers, salt, oregano, and about 2 cups of the broth. Blend until pureed. You may need to add a little broth/water to get the desired "sauciness".</span></div></li>
</ol><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><i>Make the filling [you can start this while sauce is being prepared}</i></span></div><ol style="text-align: left;"><li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Begin to brown meat. </span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Chop veggies (if using). </span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Once meat begins to release a little of its fat, add veggies (except spinach) and let begin to soften.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Add sauce and spinach and cook until thickened and spinach is wilted.</span></div></li>
</ol><div style="text-align: justify;"><i><span style="font-family: Trebuchet MS;">Make the crepes</span></i></div><div style="text-align: justify;"><br />
</div><ol style="text-align: left;"><li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Whisk together egg whites and coconut milk.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Meanwhile, heat a pan or griddle, add oil, and pour just a little bit of the egg white mixture. The key here - you want it to be THIN. Mark suggests about 1/6 cup. I don't have a cup that is 1/6 cup, so I just eye-balled it. Once the crepes begin to form little bubbles all the way through (like pancakes), flip. It doesn't take too long on the other side.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Set aside on a plate until all the crepes are cooked.</span></div></li>
</ol><div style="text-align: justify;"><span style="font-family: Trebuchet MS;"><i>Assemble the enchiladas</i></span></div><ol style="text-align: left;"><li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">If you turned your oven off, turn it back on to 325 degrees.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Put a crepe on a plate, stuff with filling, roll, and place into pan. Do this until you are done (whether because you ran out of food or no more will fit in your pan).</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Cover with foil and place in an over for about 20 minutes (this helps the flavors meld together...we tried it both with and without baking, and I prefer the end result after baking).</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Plate. Serve with diced mango (this is really good, and really helps tame the heat) and/or avocado slices. Enjoy your Paleo enchiladas!</span> </div></li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com0tag:blogger.com,1999:blog-1514883974921868205.post-60646072958256779702011-09-04T13:31:00.000-07:002011-09-04T13:45:38.519-07:00Chocolate Coconut Squares<div dir="ltr" style="text-align: left;" trbidi="on"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=spicy03-20&l=btl&camp=213689&creative=392969&o=1&a=B0047W7TR4" style="border: currentColor !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
<div align="justify"><a href="http://2.bp.blogspot.com/-sGif6xdKvKk/TmPfCUrYBFI/AAAAAAAAAEs/r3lfNbh9GB8/s1600/DSCF1896.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-sGif6xdKvKk/TmPfCUrYBFI/AAAAAAAAAEs/r3lfNbh9GB8/s320/DSCF1896.JPG" width="320" /></a><span style="font-family: "Trebuchet MS", sans-serif;">I recently saw a post on <a href="http://www.naturalfamilyawareness.com/health/index.php/2007/04/11/make-your-own-chocolate-bars/">making your own chocolate bars.</a> I was pretty intrigued. Although I've learned to make a lot of things at home, chocolate bars never really occurred to me. What a brilliant idea. Of course, I couldn't use the original recipe due to my dairy intolerance, but I figured coconut milk/oil would work splendidly. And, well, yeah, it worked (probably too well!). </span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">I can't decide whether stumbling across these bars was the best or worst thing I've discovered in a long time:) </span><span style="font-family: "Trebuchet MS", sans-serif;">My husband says they taste like a Newari treat - Chaku - eaten with ghee (chocolate and <em>clarified</em> <em>butter</em>?). My mom said they taste like a Mounds bar. Everything thought they were fantastic.</span></div><br />
<div style="text-align: justify;"><span style="font-family: Trebuchet MS;">So, disclaimer time. Please remember that these are a treat/occasional indulgence. Particularly if you are working on your body composition, remember that SUGAR=SUGAR=SUGAR, regardless of the fact that the ingredients are "healthier". Accordingly, these absolutely delicable little squares should be treated as a treat. But, when you do indulge, savor and enjoy!</span></div><div align="justify"> </div><div align="justify"> </div><div align="justify"><strong><span style="font-family: Trebuchet MS;">Ingredients:</span></strong></div><ul style="text-align: left;"><li><div align="justify"><span style="font-family: "Trebuchet MS", sans-serif;">1 cup coconut oil (melted)</span></div></li>
<li><div align="justify"><span style="font-family: Trebuchet MS;">1/2 cup coconut milk (if you use the canned kind, try to get the "cream" that separates from the water)</span></div></li>
<li><div align="justify"><span style="font-family: Trebuchet MS;">1/2 cup coconut crystals (I think honey or other sweeteners would work as well)</span></div></li>
<li><div align="justify"><span style="font-family: Trebuchet MS;">1/2 cup <em>unsweetened</em> cocoa powder</span></div></li>
</ul><div align="justify"><span style="font-family: Trebuchet MS;">[The original recipe calls for 1 T vanilla extract and 1 tsp salt -- my palate is not necessarily all that sensitive and I couldn't tell a noticeable difference...so I left these out. But, you might notice that these ingredients add a certain extra "oomph" that you enjoy.]</span></div><div align="justify"> </div><div align="justify"> </div><div align="justify"><span style="font-family: Trebuchet MS;"><strong>Directions:</strong></span></div><ol style="text-align: left;"><li><div align="justify"><span style="font-family: "Trebuchet MS", sans-serif;">In a mixing bowl, combine all ingredients.</span></div></li>
<li><div align="justify"><span style="font-family: "Trebuchet MS", sans-serif;">Blend until thoroughly mixed.</span></div></li>
<li><div align="justify"><span style="font-family: "Trebuchet MS", sans-serif;">Line a small pan with parchment paper (or, grease the bottom of your pan well with coconut oil. If you have candy molds - which I don't - you could use those as well). Pour chocolate mixture into pan.</span></div></li>
<li><div align="justify"><span style="font-family: "Trebuchet MS", sans-serif;">Refrigerate for about 1/2 hour. Then, cut chocolate into squares and refrigerate another hour or two.</span></div></li>
<li><div align="justify"><span style="font-family: "Trebuchet MS", sans-serif;">Best stored in the refrigerator...although if you're like my family, they don't last all that long.</span></div></li>
</ol><div align="justify"><br />
</div></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com0tag:blogger.com,1999:blog-1514883974921868205.post-39574964862042027662011-08-13T07:11:00.000-07:002011-08-13T07:11:05.973-07:00Super-Simple Sausage Bites<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_q5er0gu6QM/Tix9wOXDKiI/AAAAAAAAAEo/bcoYRquFvlM/s1600/DSCF1850.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-_q5er0gu6QM/Tix9wOXDKiI/AAAAAAAAAEo/bcoYRquFvlM/s320/DSCF1850.JPG" width="320" /></a></div><div align="justify"><span style="font-family: "Trebuchet MS",sans-serif;">Looking for something quick and easy for breakfast? Look no further than these super-simple sausage bites (you could form them into patties - but I'm too lazy for that!). They take very little time in the morning - I promise! I can't tell you how often I've been having these for breakfast... </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">The recipe easily doubles or halves. Since everyone has a difference spice level preference, start with less and add more later. It's easier to add than to subtract... This spice level consistent with our taste profiles -- yours is likely to be different.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: Trebuchet MS;"><b>Ingredients:</b></span></div><ul style="text-align: left;"><li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">1 pound ground beef</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 Tbs garlic powder</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">1 Tbs fennel seeds</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">1 Tbs red pepper flakes (if you can't take much heat start with a little and add more later)</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp sea salt</span></div></li>
</ul><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></span></div><ol><li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Heat skillet over medium heat. Add ground beef. </span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Break your beef into small bits with the spatula. </span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Add seasonings and stir to combine.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Cook until done to your desired temperature (I like my pretty browned when I'm having "sausage").</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Taste, and adjust seasonings if necessary.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Serve and enjoy.</span></div></li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com0tag:blogger.com,1999:blog-1514883974921868205.post-66127836021074819922011-08-05T17:33:00.000-07:002011-08-05T17:45:06.579-07:00Cure for the Common Egg: Curried Eggs<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-swH55Skg1Uk/TirOJd0HNWI/AAAAAAAAAEk/vQtlezN4qsE/s1600/DSCF1844.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-swH55Skg1Uk/TirOJd0HNWI/AAAAAAAAAEk/vQtlezN4qsE/s320/DSCF1844.JPG" width="320" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">This is something I eat for breakfast. Yes, I'm weird...but my family has known that for a long time:) But, hey, breakfast is just another meal where I try to get quality protein, a little fat, and my veggies. If you can't stomach this much spice for breakfast, it's good any time of the day.</span></div><div style="text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients:</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>1 dozen (12) hard-boiled eggs, halved or quartered</li>
<li>1 can no-salt added fire-roasted tomatoes (sub fresh if you want)</li>
<li>1 can full-fat coconut milk</li>
<li>2-3 Tbs curry* (start with less and add more)</li>
<li>2 small heads cauliflower, cut into florets</li>
<li>1 bunch fresh spinach, cut roughly</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Directions:</b></div><ol style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li> If you don't already have hard-boiled eggs, begin by boiling eggs.</li>
<li>Prep veggies (cauliflower and spinach). </li>
<li>Combine together tomatoes (including liquid), coconut milk, curry, and cauliflower in a stock pot.</li>
<li>Heat until boiling, then reduce heat and let simmer until cauliflower is almost cooked.</li>
<li>Add eggs and spinach; cook until spinach is wilted and eggs are heated through [I leave the eggs for the end because I don't want them to get too cooked, but you could add them earlier if that's easier].</li>
<li>Taste and adjust seasonings as necessary.</li>
<li>Serve and enjoy, although it is even better the next day.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">* Curry</div><ul style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;">2 parts turmeric powder</li>
<li style="font-family: "Trebuchet MS",sans-serif;">2 parts paprika powder</li>
<li style="font-family: "Trebuchet MS",sans-serif;">1 part salt</li>
<li style="font-family: "Trebuchet MS",sans-serif;">1 part chili powder (adjust up or down for more or less heat)</li>
<li style="font-family: "Trebuchet MS",sans-serif;">1 part cayenne powder (adjust up or down for more or less heat)</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 part coriander powder</span></li>
</ul></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com1tag:blogger.com,1999:blog-1514883974921868205.post-2317899967241871362011-07-23T06:28:00.000-07:002011-07-24T13:20:25.435-07:00Sweet & Sour Slaw<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: justify;"><a href="http://4.bp.blogspot.com/-nNm6EAGhe8o/TirMPVPMQBI/AAAAAAAAAEg/PBv9vEdrlAU/s1600/DSCF1847.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nNm6EAGhe8o/TirMPVPMQBI/AAAAAAAAAEg/PBv9vEdrlAU/s320/DSCF1847.JPG" width="320" /></a><span style="font-family: "Trebuchet MS", sans-serif;">I never really used to like coleslaw. Maybe it was that I never really had good coleslaw. I have memories of limp, wilted cabbage soaked in icky jarred mayo. I don't know what possed me to give this one a try...maybe it was that I had a wonderful looking mango, two heads of cabbage (one red and one green), and some carrot in my 'fridge. This turned out great, if I do say so myself:) Sweet from the mango, sour from the coconut vinegar. Hope you enjoy as well!</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: Trebuchet MS;"><strong>Ingredients:</strong></span></div><ul><li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">1/4 head red cabbage</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">1/4 head green cabbage</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">1/2 large carrot</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">1 fresh mango</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">1/16 cup pecans</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">1/8 cup coconut vinegar (other vinegars would work - but if you are gluten intollerant, make sure it is a gluten-free variety)</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">1/4 cup olive oil (other oils would work here - I think coconut oil would be really good!)</span></div></li>
</ul><div align="justify"><br />
</div><div align="justify"><span style="font-family: Trebuchet MS;"><strong>Directions:</strong></span></div><ol><li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Thinly slice cabbage. Grate carrot (be careful not to grate your finger!).</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Peel and dice mango.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Break pecans into small pieces.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Combine cabbage, carrot, mango, and pecans in a bowl.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">In a separate bowl, blend together coconut vinegar and olive oil (I used my small food processor, but I think a brisk whisking would work as well.)</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Combine dressing with salad. Stir well to combine.</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">Chill at least an hour (really, this is much better chilled). Serve and enjoy.</span></div></li>
</ol><div align="justify"><br />
</div><div align="justify"></div></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com1tag:blogger.com,1999:blog-1514883974921868205.post-77376187443791750902011-07-17T07:30:00.000-07:002011-07-17T08:25:20.220-07:00Lebanese-Spiced Spaghetti & Meatballs<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kOdvV2eZWvU/TiL-15Q3aKI/AAAAAAAAAEY/v2QE_C39CfM/s1600/DSCF1839.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-kOdvV2eZWvU/TiL-15Q3aKI/AAAAAAAAAEY/v2QE_C39CfM/s320/DSCF1839.JPG" width="320" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">I LOVE Lebanese food. It's flavorful without being spicy (although I like spice as well, don't get me wrong:)). A friend in grad school, who had lived in Jordan for 20 years, introduced me to this awesomeness. My mom gave this two-thumbs up and said I could make this anytime.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b></span></div><ul><li><span style="font-family: "Trebuchet MS",sans-serif;">Spaghetti squash</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Onion</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Ghee or other appropriate oil </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 lb ground beef</span><span style="font-family: "Trebuchet MS",sans-serif;"> </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 Tbs Spice mix*, divided</span><span style="font-family: "Trebuchet MS",sans-serif;"></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 bunch parsley</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 cans no-salt added tomato sauce</span></li>
</ul><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></span></div><ol style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;">Preheat oven and begin cooking spaghetti squash (I admit that I often cook it in the microwave...).</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Peel and chop onion.<b> </b></li>
<li style="font-family: "Trebuchet MS",sans-serif;">Add ghee to a large sauce pan (big enough for sauce and meatballs) and when melted, add onion. Cook until onion is caramelized.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Once the onions are caramelized, add tomato sauce and 1 Tbs spice mixture. Stir, and reduce heat to simmer.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Meanwhile, chop parsley.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Mix together beef, parsley, and 2 Tbs of spice mix. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Make meatballs.<b> </b> </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Heat another pan and brown meatballs on all sides. You don't want to cook the meatballs all the way through, just get a nice brown on the outsides. [You could also broil in the oven or you can skip the step entirely - I just happen to like my meatballs a little browned:)]</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Once meatballs are browned, add to the tomato sauce mixture and let simmer until meatballs are cooked.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Serve over spaghetti squash.</span></li>
</ol><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">* Spice blend</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">Combine together equal parts (probably about 1 tsp each) of the following:</div><ul style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;">Ground Nutmeg</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Ground Ginger</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Ground Allspice</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Ground Fenugreek (methi)</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Ground Cloves</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Ground Cinnamon</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Ground Pepper</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Sea Salt</span></li>
</ul>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com1tag:blogger.com,1999:blog-1514883974921868205.post-17196288165034988622011-07-10T07:29:00.000-07:002011-07-10T07:29:07.312-07:00Eggplant Crisps<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RXg2i-ZvVP0/ThIP5MrdxaI/AAAAAAAAAD8/3BvfbO4T7fY/s1600/DSCF1836.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-RXg2i-ZvVP0/ThIP5MrdxaI/AAAAAAAAAD8/3BvfbO4T7fY/s320/DSCF1836.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">I intended to make eggplant Parmesan, without the Parmesan (I'm dairy intolerant) (but don't ask me what I was going to call said dinner...). </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Obviously, from the title of my post, eggplant Parmesan without the Parmesan didn't happen because (mainly) we were eating these little babies right off the pan and it seemed like too much work to cook them again with the sauce. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Seriously, these are GO<i>OOD</i>, like Lays potato chips...bet you can't just eat one! Served here with an Italian meat and veggie sauce.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients:</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>2 eggplants</li>
<li>2 eggs + 2 Tbs water</li>
<li>1 cup pork rinds, ground (the 1 cup is measured once the rinds are ground)</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Directions:</b></div><ol style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;">Peel and slice eggplant. Then, in a pan with a lip (to catch the dripping water), liberally salt both sides of the eggplant. Let sit at least 15 minutes, but closer to an hour is better. (I don't actually know if the liquid that comes out is "bitter" and needs to be released, but the end result is pretty tasty, so I went with the common thought process regarding eggplant. Anyway, I digress.)</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Rinse salt from eggplant and pat dry.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 375 degrees.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Beat together eggs and water.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Pulverize pork rinds.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Take a piece of eggplant, dip into egg mixture, shake off, dip into pork rind mixture. Place on a baking sheet (I'd suggest some parchment paper here...otherwise, a few of them stick awful bad to the baking sheet.)</li>
<li style="font-family: "Trebuchet MS",sans-serif;">When they are all breaded, place into the oven and cook between 30 and 40 minutes. You want the outside to be crispy, but not burnt.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Eat and enjoy. Tender on the inside, crispy on the outside. Yum!</span><b style="font-family: "Trebuchet MS",sans-serif;"> </b> </li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com0tag:blogger.com,1999:blog-1514883974921868205.post-33365328627164156602011-07-04T12:02:00.000-07:002011-07-04T12:02:54.617-07:00Beef in a Spicy Curry Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-O6qmkS3tMkY/ThINBkIEpaI/AAAAAAAAAD4/YcjZlj1HU6w/s1600/DSCF1837.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-O6qmkS3tMkY/ThINBkIEpaI/AAAAAAAAAD4/YcjZlj1HU6w/s320/DSCF1837.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">I started out trying to make a vindaloo, which is one of my favorite Indian dishes when we go out. It's a safe food - I know I can or will eat everything that's in there (sometimes I'm even good and skip the potatoes...). </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"> But, much as I like it, we only eat out once a month or so, and I decided to see if I could recreate my favorite. Of course, we don't eat a lot of chicken since it's pretty difficult to find pastured chicken here, so I adapted the recipe to be made with beef. This didn't turn out to be what I envisioned, but it tastes great at any rate! (I adapted from <a href="http://www.aayisrecipes.com/2008/02/09/chicken-vindaloo/">this recipe</a>.) Hope you enjoy as well. [It does taste good...really...in spite of the fact that I'm not a very good photographer:)] </span></div><div style="text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients:</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>2 lb stew meat</li>
<li>Ghee or other appropriate oil</li>
<li>2 yellow onions, peeled and sliced</li>
<li>3" piece of peeled ginger</li>
<li>2 oz peeled garlic</li>
<li>1 tsp fenugreek (methi) seeds</li>
<li>1/8-1/4 tsp cumin seeds</li>
<li>1/2 tsp mustard seeds</li>
<li>1 tsp ground coriander</li>
<li>4 tsp hot chili powder (to taste!) or fresh hot peppers</li>
<li>2 tsp salt</li>
<li>3-4 tsp coconut vinegar </li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Directions:</b></div><ol style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;">Cook beef in the pressure cooker to tenderize. [You could use another method, but this is both quick and yield really tender beef.]</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Meanwhile, heat ghee in a pan. Once ghee has melted, add onions. Cook onions until they are very caramelized (a dark brown color -- just before they burn pull 'em off the heat). </li>
<li style="font-family: "Trebuchet MS",sans-serif;">In a small fry pan, add a little ghee. Once hot, add fenugreek seeds. Cook until dark brown. Then, add cumin seeds. Cook until fenugreek seeds begin to turn black. Finally, add mustard seeks and cook until funegreek seeds are a dark black. Remove from heat.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">In a food processor (or blender, etc.), combine caramelized onions, ginger, garlic, blackened spice mixture, ground coriander, chili powder, salt, and vinegar. Blend until a nice paste is formed.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Mix together meat and spices, then cool to marinade, at least half an hour.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">When ready to serve, gently heat on the stove.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Serve warm over cauliflower rice (or, for us today, spaghetti squash) and enjoy.</span></li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com0tag:blogger.com,1999:blog-1514883974921868205.post-30278536533582478552011-06-06T05:32:00.000-07:002011-06-06T05:32:35.856-07:00Pan-Fried Radishes<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">I have a confession to make. I love, and I mean love, potatoes. I've had not problems living without bread, pasta, etc. Now potatoes...that's a different story. But the thing is, although I don't actually have a real problem with potatoes (I know - call the Paleo police!), they don't really like me. Kid you not, they go straight to my hips. So, for the most part, potatoes are out. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">I think I've found a new love, however, in the form of pan-fried radishes. I'd never really thought much about the lowly radish, and truth be known, had only ever had them in a salad. Not sure what possessed me to cook them. Not that I've tried them, they've fast become a favorite. The only challenge -- they do take a bit to cook.</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b></span></div><ul style="text-align: left;"><li><span style="font-family: "Trebuchet MS",sans-serif;">2-4 bunches radishes</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Ghee or other appropriate fat </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Kosher salt, to taste</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Cayenne pepper, to taste</span></li>
</ul><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b></span></div><ol style="text-align: justify;"><li><span style="font-family: "Trebuchet MS",sans-serif;">Wash, trim, and cube radishes. [I like mine in quarters to speed up the cooking time.]</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Heat a pot of water and par-boil radishes. [This is super-duper quick in a pressure cooker!]</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Drain radishes well.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;">Meanwhile, heat ghee or other appropriate fat in large skillet.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Add radishes, a little salt, and a little cayenne pepper. Cook until softened and browned to your liking.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Serve warm and enjoy.</span></li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com7tag:blogger.com,1999:blog-1514883974921868205.post-40467054644328417122011-05-29T12:34:00.000-07:002011-05-29T12:34:30.497-07:00Curried Beef and Eggplant (or Nightshade Delight)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">You probably notice that we eat a lot of curry. Today's recipe is a variation on a standard theme in our household: meat, veggies, and spice (often, curry spices). I have at last progressed to the point where I make my curries by taste. I no longer need my carefully measured out curry powder to make meals. I keep my base spices (cayenne, turmeric, paprika, chili power [Indian/Asian], cumin, cinnamon, and salt) is a nifty spice container (a masala dabba) that has a small measuring spoon (about 1/4 tsp) in it. I use the same general proportions and keep adding a "round" until I think the spice level is about right (a little less cayene/chili power when semi-Paleo mom is eating, a little more when it's just Husband and myself).</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">[Picture forthcoming - the user is experiencing technical difficulties] </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b></span></div><ul style="text-align: justify;"><li><span style="font-family: "Trebuchet MS",sans-serif;">1 lb Ground beef </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1-2 Tbs Ghee (or coconut oil)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 small eggplants</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 can fire-roasted tomatoes, with liquid (you could use fresh here, but do take the time to roast the tomatoes -- it makes a world of difference -- you'll also want all of the juices from the tomatoes)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2-3 rounds curry mixture, where 1 round equals: 1/2 tsp Turmeric powder; 1/2 tsp salt; 1/4 heaping tsp paprika; 1/4 tsp cayenne power; and 1/4 tsp chili powder</span></li>
</ul><span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></span><br />
<ol style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;">In a large pan, brown the ground beef until almost cooked. Drain fat.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Meanwhile, wash, dry, and then cut eggplant into cubes.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Heat ghee in a large pot (I used a smallish stock pot). Once melted, add diced eggplant. Cook until almost softened. [Note: you could use the beef fat here, but I like the taste of ghee, tomatoes, and curry and didn't feel that I needed the additional fat from the beef.]</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Add tomatoes (including liquid) and ground beef.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Add 1 round of curry mixture. Mix and taste. Keep adding rounds until it is to your liking. If you need a little more heat, add a little more cayenne and chili powder.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Let simmer until flavors have melted together and eggplant is softened to you liking. </li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Serve and enjoy.</span></span></li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com2tag:blogger.com,1999:blog-1514883974921868205.post-23637535624362640982011-05-08T18:10:00.000-07:002011-05-08T18:29:12.471-07:00I'm Back + Mother's Day Dessert<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Y350Vqqy2u0/TcdDWVxiEHI/AAAAAAAAAD0/T1NQFkNL3pY/s1600/Fried+Bannanas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Y350Vqqy2u0/TcdDWVxiEHI/AAAAAAAAAD0/T1NQFkNL3pY/s320/Fried+Bannanas.jpg" width="320" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">Sorry for the long absence...we've been in the process of moving to another state. Seems like it has been crazy, but now we're settled. Or almost settled...except for the fact that the movers broke our 'fridge and it won't be repaired until sometime this coming week. I miss that appliance more than I ever thought I would. At least our chest freezer works!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Here's the dessert I made semi-paleo mom for mother's day. I'm ashamed to admit that before we switched to a healthier diet, I didn't think bananas were sweet. Seriously? They almost send me into a sugar coma now. Definitely a decedent, special occasion (but silly easy!) dessert.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Fried Bananas</b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Coconut oil</li>
<li>2 Bananas (green ones work better)</li>
</ul><ol style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;">Slice bananas fairly thin.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Heat coconut oil over medium heat. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Once oil is melted, all bananas in a single layer and let cook until caramelized. Resist the temptation to look too often, as they may become "mushy".</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Turn bananas and let other side caramelize.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Remove from heat and serve. Also great with a little toasted coconut.</span></li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com0tag:blogger.com,1999:blog-1514883974921868205.post-40425236651580685812011-02-06T04:25:00.000-08:002011-02-06T04:25:15.742-08:00Fried Carrots & Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_tqnh8NwfLuA/TU6SZqQnunI/AAAAAAAAADw/XkkVS1CCcLY/s1600/DSCF1275.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_tqnh8NwfLuA/TU6SZqQnunI/AAAAAAAAADw/XkkVS1CCcLY/s320/DSCF1275.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">I've seen a lot of posts for Superbowl snacks. Even though we aren't football fans (un-American, I know:)), we still enjoy the parties and snacks associated with the big game. We're planning to enjoy some fried veggies - carrots and cauliflower to be exact. If you've never tried them, you should. They are an absolutely wonderful treat!</span></div><br />
<div style="font-family: 'Trebuchet MS',sans-serif; text-align: justify;"><b>Ingredients:</b></div><ul style="font-family: 'Trebuchet MS',sans-serif; text-align: justify;"><li>2 cups carrots and cauliflower florets</li>
<li>Rendered beef fat (enough for your fryer or deep pan) </li>
<li>Kosher salt</li>
<li>Cayenne pepper</li>
<li>Cinnamon</li>
</ul><div style="font-family: 'Trebuchet MS',sans-serif; text-align: justify;"><b>Directions:</b></div><ol style="text-align: justify;"><li style="font-family: 'Trebuchet MS',sans-serif;">Prepare veggies (peel & cut carrots, cut cauliflower into florets). </li>
<li style="font-family: 'Trebuchet MS',sans-serif;">Place in a bowl. Cover with ice water and let sit 15-30 minutes.</li>
<li style="font-family: 'Trebuchet MS',sans-serif;">Meanwhile, heat oil in your fryer (or pan) to 325 degrees F.</li>
<li style="font-family: 'Trebuchet MS',sans-serif;">Once the oil has reached temperature, dry veggies and, working in batches, drop into your oil for about 3 minutes.</li>
<li style="font-family: 'Trebuchet MS',sans-serif;">After each batch is finished, remove from the fryer and place on towels to drain. </li>
<li style="font-family: 'Trebuchet MS',sans-serif;">After all of the veggies are cooked once, turn the temperature up to 375 degrees F.</li>
<li style="font-family: 'Trebuchet MS',sans-serif;">Working in batches, fry for another 3-4 minutes until crisp.</li>
<li style="font-family: 'Trebuchet MS',sans-serif;">Remove from oil and immediately season with (a little) salt, cayenne pepper, and a little cinnamon.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Best served hot.</span></li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com0tag:blogger.com,1999:blog-1514883974921868205.post-31712637758031867882011-01-30T09:59:00.000-08:002011-01-30T09:59:06.175-08:00Rita's Curried Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_tqnh8NwfLuA/TUWmr6HYC3I/AAAAAAAAADo/QZkiL22rkyk/s1600/DSCF1273.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_tqnh8NwfLuA/TUWmr6HYC3I/AAAAAAAAADo/QZkiL22rkyk/s320/DSCF1273.JPG" width="320" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">This is my favorite (for now, anyway:)) version of curried cauliflower. My husband's aunt made it for us before we left Nepal and shared her recipe. It's the hint of the cinnamon that does it for me. Be a little patient and cook on low - that's how you get the touch of cinnamon (without it overwhelming the dish). Quick, easy, and full of flavor. My kind of veggie!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>Fat of choice </li>
<li>1 head cauliflower, cut into florets</li>
<li>2" stick of cinnamon</li>
<li>1 bay leaf</li>
<li>1/2" piece of ginger, grated or mashed into a paste</li>
<li>1/4 tsp cumin powder (you can use a little more, but it's not my favorite spice)</li>
<li>1 tsp red chili powder</li>
<li>1/4 tsp turmeric powder</li>
<li>salt, to taste</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Directions:</b></div><ol style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;">Heat fat over medium heat.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Add cinnamon and bay leaf and lightly fry for a minute or two.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Add in the cauliflower and ginger.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Mix spices with a little water (maybe about 1/4 cup) and add to the pan.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Turn heat down to low and cook, covered, until cauliflower is done.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Remove bay leaf and cinnamon and serve warm. </span></li>
</ol></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com0tag:blogger.com,1999:blog-1514883974921868205.post-11376837722065404592011-01-16T05:49:00.000-08:002011-01-16T06:29:45.592-08:00Quick and Easy Pear Nutmeal<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_tqnh8NwfLuA/TTL1zUOI8tI/AAAAAAAAADk/BoPI-_VVnsA/s1600/DSCF1271.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_tqnh8NwfLuA/TTL1zUOI8tI/AAAAAAAAADk/BoPI-_VVnsA/s320/DSCF1271.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;">Personally, I could eat meat (or eggs) and veggies everyday for breakfast and be happy. Not so much for the family. Sometimes I make them pancakes or muffins, but this is a nice once-in-awhile breakfast reminiscent of oatmeal from breakfasts past. I'm not the first person to come up with "nutmeal", but this is my take (<i>see</i> <a href="http://www.lifeasaplate.com/2010/06/29/fauxtmeal/">Fauxtmeal</a>, <a href="http://www.marksdailyapple.com/no-oat-oatmeal-its-no-atmeal/">No-atmeal</a>, and <a href="http://cesfitness.com/assets/docs/Breakfast.pdf">Nutty Hot Cereal</a> [where I adapted my recipe] for other variations). Fast and easy, you can whip this up in no time for a quick and hearty breakfast. Makes about 2 cups; recipe can easily be multiplied (or reduced).</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></b></div><ul style="text-align: justify;"><li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup of nuts (I like macadamia and pecans, but about any nuts you have on hand will work)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 pears, cut into large chunks (almost any seasonal fruit will work here)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 eggs (preferably from pastured chickens)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup coconut milk (I use full-fat canned coconut milk, make sure to get the kind without the "gunk")</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 Tbs cinnamon powder</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp vanilla extract</span></li>
</ul><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"></span></div><div style="text-align: justify;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Directions:</span></b></div><ol style="text-align: justify;"><li><span style="font-family: "Trebuchet MS",sans-serif;">Place all ingredients in a food processor and mix until desired consistency is reached.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Pour into a saucepan and heat over medium heat until hot and bubbly.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Serve and enjoy.</span></li>
</ol><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></div>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com1tag:blogger.com,1999:blog-1514883974921868205.post-85046799366269277922011-01-02T05:30:00.000-08:002011-01-07T11:19:18.157-08:00Spicy Daikon Radish Salad (Daikon Achar)<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_tqnh8NwfLuA/TR5klBygEqI/AAAAAAAAADA/ejry7xB5Tcw/s1600/Nepal+Trip+Dec+2010+070.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_tqnh8NwfLuA/TR5klBygEqI/AAAAAAAAADA/ejry7xB5Tcw/s320/Nepal+Trip+Dec+2010+070.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Daikon is another pretty new vegetable for me. I don't know if it's always been available in the stores (I suspect it has, at least for a long time, and I just walked right by it since I didn't know what it was). I ruined it the first time I made it:) The next time, I tried <a href="http://www.marksdailyapple.com/vegetable-latkes/">the Latke recipe by Marks Daily Apple</a>. Now, I'm hooked! My mother-in-law was kind enough to introduce me one Nepali way of making the radish. Quick, easy, and spicy. Tastes even better if you are able to make it ahead or the next day. This was made for a party held for my husband and myself while here in Nepal. We bought the daikon down the street from a local vendor. Enjoy!</span></div><div style="text-align: justify;"><a href="http://2.bp.blogspot.com/_tqnh8NwfLuA/TR5lCKXG-PI/AAAAAAAAADE/J0NKKKoIykQ/s1600/Nepal+Trip+Dec+2010+012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_tqnh8NwfLuA/TR5lCKXG-PI/AAAAAAAAADE/J0NKKKoIykQ/s1600/Nepal+Trip+Dec+2010+012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_tqnh8NwfLuA/TR5lCKXG-PI/AAAAAAAAADE/J0NKKKoIykQ/s320/Nepal+Trip+Dec+2010+012.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></b></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><li>3 Daikon radishes, peeled</li>
<li>2 carrots, peeled</li>
<li>1 tsp salt</li>
<li>1 small red onion</li>
<li> 5 Tbs ground sesame seeds</li>
<li>1 tsp fresh ginger root, peeled</li>
<li>1-2 Tbs red pepper flakes, or to taste</li>
<li>Fat of choice, to fry fenugreek (traditionally, you would use mustard oil)</li>
<li>1 tsp <a href="http://www.amazon.com/Spicy-World-Methi-Fenugreek-Seeds/dp/B000JMAVZS?ie=UTF8&tag=spicy03-20&link_code=btl&camp=213689&creative=392969" target="_blank">fenugreek</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=spicy03-20&l=btl&camp=213689&creative=392969&o=1&a=B000JMAVZS" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
<li>1/4 tsp <a href="http://www.amazon.com/TURMERIC-POWDER-FRESHLY-PACKED-seasonings/dp/B000N8N7K4?ie=UTF8&tag=spicy03-20&link_code=btl&camp=213689&creative=392969" target="_blank">turmeric powder</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=spicy03-20&l=btl&camp=213689&creative=392969&o=1&a=B000N8N7K4" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Directions:</b></div><ol style="text-align: justify;"><li style="font-family: "Trebuchet MS",sans-serif;">Shred daikon and carrots (the food processor makes quick work out of this, or you can use a hand shredder). Place in a large bowl and add salt. Mix together and then let sit for awhile (you could finish preparing dinner while this sits). The salt helps release the excess water.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Squeeze out the water (you could use a dishtowl or I like to use my salad spinner or you can use your hands).</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Dice red onion and ginger. Add to the daikon/carrot mixture.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Heat a frying pan over medium-high heat (dry). Lightly roast sesame seeds and add to the salad. </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Add 1-2 Tbs red pepper flakes (2 Tbs if you like a good amount of spice).</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Heat a little oil in a small frying pan (you want an oil that can handle high heat). Add fenugreek and fry until black (it starts out a light brown).</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Once the fenugreek has turned black. remove the pan from the heat and then add in the turmeric powder. Stir together and add to salad mixture.</li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Stir well. It's now ready to serve or you can put in the refrigerator for use later.</span></li>
</ol><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif;">Part of <a href="http://kellythekitchenkop.com/2011/01/real-food-wednesday-1511.html">Real Food Wednesday</a>, <a href="http://www.foodrenegade.com/fight-back-friday-january-7th/#more-2567">Fight Back Friday</a>, and <a href="http://www.thenourishinggourmet.com/2011/01/pennywise-platter-thursday-1611.html#more-3632">Pennywise Platter</a>.</span></span>spicypaleohttp://www.blogger.com/profile/14263060390604805014noreply@blogger.com1