Monthly Archives: April 2012

Apple-Onion-Asparagus-Blue Cheese Frittata

Shhhh.  Don’t be jealous, but I live across the street from the Vancouver Farmer’s Market!  It is open on weekends Spring through Fall.  At the height of summer, I can buy local meat, eggs, veggies and fruit.  But it is a tad early in the year still.  The  main offerings right now are rhubarb (spoiler alert!), asparagus, and last year’s apples.

I don’t often buy cheese, but I had some from a couple of weeks ago when I made bacon-wrapped dates stuffed with gorgonzola for a get-together.   Ohhhhh.  I didn’t post that on paleosisters, but here’s the link, and you absolutely should make this for your next cocktail party.

Anyway, this left me with some extra blue cheese, and I’ve been considering how to eat that.  This Saturday’s trip to the Farmer’s Market solved that problem.

This is pretty much my own recipe, but I did look up a couple of apple frittata recipes for inspiration.  Both of these recipes provided some ideas:  Asparagus Blue Cheese Frittata and Hakuna Matata Apple-Onion Frittata.

Here is my version:

Ingredients

1 Apple (I used a pink lady), skin-on, sliced

1/2 Sweet Onion, chopped

8 -10 asparagus stalks, cleaned and chopped

4 ounces of blue cheese

5 eggs

2 Tbs Butter

Salt and Pepper

3 Slices of Bacon, pre-cooked and crumbled

To Prepare

In a cast-iron skillet, saute the onion, asparagus, and apple in butter.   Add bacon and salt and pepper.

Whip eggs with a little water in your blender, and pour it over the half-cooked veggies/fruits.  Keep the heat on medium.  When the eggs begin to set, sprinkle the blue cheese on top.  Move the skillet to a 350 degree oven for 10-15 minutes.

Remove from the oven and let stand a few minutes to cool.  I served it with rosemary sweet potatoes.   Sooooo good.

 

 

Just writing about this made me hungry again, and I am going back for another slice!

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Chicken Breasts with Mushroom Cream Sauce

Hello again and here is another chicken dinner recipe…..always good for a weeknight!  Pretty easy dinner prep and very tasty but light and mild sauce.  I happen to love mushroom gravy and this  is akin to it.  What I would do different would be to pound my chicken breasts before cooking to increase the surface area for sauce coverage as the inner most part of the chicken was kind of dry.  So, bear that in mind as you prepare and you should have a light and tasty meal for the hot days ahead.   Enjoy!

Ingredients

2 boneless, skinless chicken breasts, trimmed and tenders removed

1/2 tsp freshly ground pepper

1/4 tsp salt

1 Tbsp olive oil

1 medium shallot, minced

1 cup thinly sliced shiitake mushroom caps

2 Tbsp dry vermouth or dry white wine (optional depending upon your paleo preference)

1/4 cup chicken or veggie broth (I used Rapunzel brand vegan and organic veggie bouillon)

2 Tbsp heavy cream or coconut milk

2 Tbsp minced fresh chives or scallion greens

1.  Season chicken with pepper and salt on both sides.

2.  Heat oil in a medium skillet over medium heat.  Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part register 165 degrees F, 12 to 16 minutes.  Transfer to a plate and tent with foil to keep warm.

3.  Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds.  Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.  Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.  Pour in broth and cook until reduced by half, 1 or 2 minutes.  Stir in cream and chives (or scallions); return to a simmer.   Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

The original recipe came from Eating Well April 2008 and was “paleo-ized” by me.


BBQ Chicken Burgers with Crispy Sweet Potato Fries

BBQ Chicken Burgers with

Sweet Potato Fries

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What I liked:  These are nice and spicy!  Very nice to have a good paleo BBQ  sauce recipe – I bet it would be great on some other things too!

What I did not like:  The sauce was a bit spicy.  Great for us adults, but my kids would not touch it.

Here is the recipe.  I found it at http://paleomg.com/bbq-chicken-burgers-with-crispy-sweet-potato-fries/

Ingredients for Burgers and Fries:

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–         1.5 pounds ground chicken

–         1 teaspoon smoked paprika

–         1 tsp onion powder

–         1 tsp garlic powder

–         ¼ tsp black pepper

–         ¼ tsp salt

–         ¼ cup of BBQ Sauce (see recipe below)

–         1 onion sliced

–         1 Tblsp olive oil for cooking the burgers (unless you grill them)

–         1- 2 sweet potatoes, thinly sliced to French fry thickness

–         2- 3 Tblsp avocado oil for fries (I didn’t have this – I used olive oil)

–         Salt to top fries

–         BBQ Sauce:

–         6 oz can tomato paste

–         1 onion,minced

–         ½ cup apple cider vinegar

–         1/3 cup water or broth (I used water)

–         2 tablespoons apple butter (optional – I skipped this)

–         1 tablespoon ground mustard

–         2 garlic cloves, minced

–         1 tsp cayenne pepper

–         ¼ tsp cinnamon

–         ¼ tsp allspice

–         Pinch or two of ground cloves

–         1 tsp sea salt

–         ½ tsp black pepper

–         Splash of hot sauce to taste

1.)             In a pot, add some olive oil and brown the onion – about 5 minutes

2.)             Add the garlic and stir together to cook a bit more.

3.)             Add all other ingredients and mix together, then let simmer for 10-15 minutes.

4.)             Once the BBQ sauce is simmering, start preparing your burgers!

 

Preparation:

Start with your fries!

 1.) Preheat oven to 400 degrees

2.) Slice up sweet potatoes into French fry thickness – the thinner they are, the crispier they will be.

3.) Put fries into a large bowl and add oil and salt.  Stir them up a bit and then place on cookie sheet.  Make sure they are not overlapping!  (The author recommends using parchment paper on your cookie sheet – I didn’t have any, but I bet it would help make crispier fries!)

4.) Bake for 25 to 30 minutes, flipping if needed!

5.) While the fries cook, start up your BBQ sauce!

Make your Burgers!

1.) Mix your chicken, ¼ cup of BBQ sauce (right off the stove!), spices, salt and pepper.

2.) Heat up a large skilled, over medium high heat and add your olive oil.

3.) Form your burgers into 4 – 5 patties and add to hot skillet.  Cook for about 8 minutes per side.

4.) When the burgers began to brown up, grab a small skillet and add a bit more olive oil to it.  Add your sliced onions and let the carmalize a bit.  This will take about 10 minutes.

Serve these yummy burgers covered with sauteed onions and some extra BBQ sauce.  Plate them next to a big handful of fries and you have a fabulous dinner!


Broiled Zucchini

Happy Weekend!  Here is an easy and versatile side-dish to get you started:

Broiled Zucchini from Nom Nom Paleo

It uses minimal ingredients and is perfect now, when zucchini is coming into season.

This smells *wonderful* while it is broiling. (Like cookies!  Well, sort of.)  It cooks super-fast and is very tasty.  I used coconut oil and salt and pepper.  You do need a mandolin slicer to make this.  I cut the *tar* out of myself with my mandolin slicer at least once a year, so heed my advice – do not ever take your eyes off the mandolin slicer!

So be careful, but try these this weekend.

 


Pesto Spinach Bread

Good Evening!  I have squirreled this recipe away for over a year now just waiting for the right time to try it.  Tonight was the night and I have to say I liked it but it is nothing like bread.  It’s like a very firm spinach quiche.  Again, a good way to get some veggies but don’t expect to make sandwiches with this “bread”.  Having made this recipe once, I would really grease the pan much more liberally as it didn’t come out of it very easily as it was.   Just keep that in mind and you will do well.  Another word about the spinach.  As you probably know by now, when using broad leafy veggies, you should buy organic if possible as these veggies tend to have more pesticide exposure than others.  For this recipe, I used Cascadian Farm Organic frozen cut spinach.  I have to tell you, I was quite excited to find this in our grocery store.  Now some of you may find this banal, but this is a pretty big deal for those of us living in rural central FL!  Up until now, we had only fresh organic spinach available in our local store (Publix….great store!).  But to have organic spinach frozen is such a find!   Frozen spinach is so versatile and used in so many recipes.  I am so glad to have this option.

Anyhoo, take a look at the pic and the recipe and let me know how you find this….

Ellensister.

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Ingredients: (Parenthesis are my comments!)

1.  Preheat oven to 400 degrees.

2.  Grease (LIBERALLY) glass baking dish with butter.  (author used a circular 8 inch pan, but I used a smaller square pan and it came out just fine).

3.  Toast your pine nuts in a saute pan with about a tablespoon of butter.  Be very careful!  Pine nuts burn easily. Watch them like a hawk and stir constantly.  When they start to turn golden brown, they are done and on the verge of burning.

4.  Chop the nuts in a  food processor and mince your basil.

5.  Mix eggs, garlic, basil, nuts and spinach together in a a mixing bowl.  Add some salt and freshly ground pepper to taste.

6.  Once mixed, pour evenly into greased pan.

7.  Pop it in the oven for about 15 minutes (I needed about 20 to 25 minutes, but I had a smaller pan making the bread thicker) or until it has set.

8.  Slice and enjoy as if it were bread or all by itself (Don’t expect bread, but enjoy it for what it is!).

The original recipe can be found at http://www.marksdailyapple.com/spinach-bread/#axzz1tCJcCtJm


Southwest Turkey Sliders over Spicy Avocado Slaw

Southwest Turkey Sliders over Spicy Avocado Slaw  

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Okay – I screwed this one up.  I admit it!  It was still pretty good though and I think I would make it again.  Come learn from my mistakes….

 What I liked:  Very tasty – nice spice and crunch mixed with the creamy avocado.

What I did not like:  You can make the turkey burgers ahead of time, but do not even think about making the slaw early.  That was my big mistake.  I figured I could just press some plastic wrap over the top of it and keep it nice and green – you know, like guacamole?  Let me tell you, it did not work.  Two hours later, I had a kind of brown sludgy slaw – pretty awful.

Also, the slaw recipe was way too much for the two of us.   We couldn’t keep it for leftovers the next day either, so we ended up throwing it out.  I hate doing that.  When I make this again, it will be for a larger crowd!

I got this recipe from what is fast becoming one of my favorite sites – http://www.paleomg.com  Check out the original recipe, better photos, and more:

http://paleomg.com/southwest-turkey-sliders-spicy-avocado-slaw/

Ingredients for the Burgers

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–         1 lb ground turkey

–         ¼ red onion minced

–         ¼ red onion, thinly sliced (I really just minced the whole thing because I was in a hurry!)

–         ½ poblano pepper, diced

–         ½ red bell pepper, diced

–         1 teaspoon ground cumin

–         ½ teaspoon ground red pepper

–         Salt and pepper to taste

–         1 teaspoon fat

 

Ingredients for the Slaw

 

–         1 small head of cabbage or bag of cabbage, chopped

–         2 avocados

–         1 tablespoon olive oil

–         1 teaspoon lime juice

–         ½ teaspoon lemon juice

–         1 teaspoon ground cumin

–         ½ teaspoon red pepper

–         Salt and pepper to taste

 

 

Instructions:

 

–         First make your burgers:  Add all your ingredients for burgers in a large bowl.  Shape small burger patties.  Heat up large skillet on medium heat with a bit of fat in it and then add your sliders.  Flip after about 3-5 minutes and continue cooking until done.

–         Next make your slaw:  Add all ingredients except cabbage to your food processor and pulse until smooth.  Put your avocado ‘mayo’ on the cabbage and mix.  Add salt and pepper to taste.  Place slaw on plate and top with sliders!


Cookies! Apple Cinnamon Cookies!

I see my role on this blog as filling in the gaps for Ellen and Susan.  Since they have families, they can’t just announce they are having popcorn for dinner.  I, on the other hand, love to cook, and I like to share, but I become quickly overwhelmed with leftovers.  For example, breakfast Sunday morning was leftover chicken tikka masala, leftover butternut squash, and yes, leftover cauliflower rice.

And I still have meatloaf in the freezer!

So my recipe for today is . . .  cookies!

Civilized Caveman’s Cinnamon Apple Cookies

The Positive:

It is an easy recipe with just a few limited ingredients.

  • 2 Cups Raw Almonds
  • 2 Cups Chopped Red Apples, skin on
  • 1 Cup Shredded Coconut Unsweetened
  • 1 Tbsp Cinnamon
  • 2 Tsp Vanilla
  • 2 Tsp Coconut Oil
  • 3 Eggs

Combine all ingredients, in the order listed, in a food processor.  (Note to my younger self, in case I have mastered time-travel.  YOU NEED A FOOD PROCESSOR.  It is well-worth the money.)  Paleo recipe authors never seem to list salt, but I added salt, too.  Use a spoon to make little cookie-sized cookies, and bake at 350 degrees for 30 minutes.

Easy, and I liked the use of apple, because I see enough paleo cookie recipes which are just really almond cookies.

The Not-So-Positive:

*I* thought these were yummy and just sweet enough.  However, I took them to a kick-ass dinner party (lobster tandoori!) and they did not go over so well with the general population.  If you are used to primal / paleo eating though, you will not miss the sugar.

  

I’ll make these again!