Saturday, August 1, 2015

Mexican Flatbreads

Okay I burnt the flat bread (the paleo naan recipe that I love so much), but it was still really good. This is just the naan topped with 1 lb. of ground beef cooked with an organic taco seasoning packet and fajita style veggies cooked with olive oil, chili powder, and garlic salt. Topped with scallions. Lots of slicing but otherwise pretty easy and tasted awesome.

Gettin' Figgy With It

I really wanted to do something amazing like make jam or a crumble with these but it was a busy week so I just ate them straight from the basket (after a quick rinse) and it turns out I like figs! Who knew?

Lazy Chicken with Sweet Potato Gnocchi

Not totally paleo because of the flours in the gnocchi (store bought gluten free sweet potato gnocchi) but still relatively good for you. Drop gnocchi in boiling water for about two minutes and drain. Saute a thinly sliced yellow squash in ghee until smooshy. Pour in half a can of coconut milk and puree with the squash using an immersion blender. Season with garlic salt and pepper. Throw in several big handfuls of fresh spinach once it starts bubbling and serve with gnocchi and torn rotisserie chicken (I topped with chives). Warm and comfort foody.

Eggplant Curry

It all started with some CSA veggies (tomatoes, onion, and eggplant). Instead of Italian, I toyed around with this delicious curry recipe. Roast grape tomatoes (tossed in olive oil, salt, and pepper) in a 250 degree oven for about 30 minutes, or until tender. While that was going I sliced the eggplant (skin on) with a mandoline and salted it for about 10 minutes each side (dabbing it with a paper towel after flipping), then sliced up two medium zucchinis and one baking potato also. Put the eggplant, potato, and zucchini on the tomato pan and turned the oven up to 375 and cooked about 20 minutes or until roasted and tender.

Meanwhile, I diced and sauteed the onion in some olive oil and once it was clear added a can of coconut milk. I seasoned away with every Indian spice I had in the cabinet, including curry powder, garam masala, cumin, and tumeric. I just kept seasoning it until it tasted good and then mixed in the roasted tomatoes, eggplant, potatoes, and zucchini. Really, really good!

Vinegary Coleslaw

I used to hate coleslaw. With a passion. But lately I can't get enough of it (IF it's made right!). I need to find the recipe but this was a bag of shredded cabbage, two shredded carrots, a bunch of diced scallions, and a sauce made of apple cider vinegar, white vinegar, salt, pepper, and mayo. I kind of tweaked it to taste but it was tangy and crunchy and oh so good!

Steak Salad

1/2 lb chopped flank steak
4 cups fresh spinach
3 seeded and diced tomatoes
4 ears of corn, shucked
1/3 cup coconut milk
Garlic salt, pepper
Olive oil
Butter or ghee
3 teaspoons lemon juice

1. Combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 teaspoons of cumin, garlic salt, and pepper in a bowl. Add steak and stir to coat. Cover and refrigerate 4 hours or overnight (I only did 30 minutes and it was still great!).

2. Heat grill pan on high heat and add marinated steak, grilling until brown. Let meat rest.

3. Saute corn in butter or ghee with garlic salt and pepper about 10 minutes. Stir in tomatoes and spinach and warm about two minutes. Combine with steak.

4. In a small bowl whisk coconut milk, 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon cumin, and garlic salt. Try it and continue seasoning to taste. Drizzle on top. Serve with paleo naan!

Recipe adapted from Rachel Ray Magazine, July/August 2015

Roasted Shrimp with Broccolini and Butter Chive Sauce

1 bunch of broccolini, stalks trimmed
1 pound large peeled shrimp
4 tablespoons butter
3 tablespoons minced fresh chives
Olive oil, garlic salt, pepper
Lemon juice

1. Preheat oven to 500 with large pan in it while it warms up.

2. Toss broccolini with olive oil, garlic salt, and pepper. Place on large pan and put in oven for 8 minutes.

3. While broccolini is roasting toss shrimp with olive oil, garlic salt, and pepper. Add to the pan, flip broccolini, and cook for another 4 minutes with shrimp on the pan.

4. Melt butter in a sauce pan with garlic salt, pepper, a few tablespoons of water, and a squeeze of lemon juice. Bring to a simmer then remove from heat and stir in chives (don't let them cook or they will be bitter). Pour on top of shrimp and broccolini.

Adapted from Cooking Light Magazine, August 2015