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Menu for week of 13NOV2016
Hey everyone!

No video this week; I was horribly ill through the weekend and did the absolute fastest cooking I could manage.

Here's what I made, in case you're ever wanting to have something very fast:

1. Set oven to 400
2. Cube chicken breast and mix with salt, pepper, chopped onion, turmeric, and a can of coconut milk. Put in baking dish
3. Take 1-2 lbs of ground meat and an egg, salt, pepper, garlic and onion powder, and mix all together. Form into a loaf and put in a baking dish.
4. Lay chicken legs out on a pan. Sprinkle with salt and pepper and any other seasoning you like.
5. Put all of those into the oven for about 45 minutes. Check to be sure the meatloaf is cooked through at the center.
6. Increase temp to 450 and put a few trays of diced up potatoes tossed in oil, salt, and pepper in for about an hour, checking around 40m and shuffling/flipping the pieces to cook evenly.

Quite honestly, there are many weeks where I choose a few things off my plan and then do something like one of the above for the rest of the food. Sometimes I just want to save time and be able to take a nap!


I still have a whole plan for you guys who want things that are a bit more interesting!

I'm thinking about doing a live cooking event on youtube one of these days. Would anyone have any interest in stopping by and watching while I cooked Sunday afternoon?

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Grocery List

Baking Goods

☐ 1/2 cup cornstarch, or as needed

Beverages

☐ 1 tbsp Water

Canned and Jar Goods

☐ 2, 8oz cans of diced green chiles

Frozen Foods

☐ 1 package of frozen diced bell peppers (or fresh)

Meat

☐ 3 pounds bone-in, skin-on chicken thighs
☐ ½ cup chopped chorizo

Miscellaneous

☐ 1 tbsp coriandor (cilantro)
☐ 1, 14.5 oz can of fired roasted diced tomatoes
☐ 1/4 cup grapeseed or olive oil
☐ 2 lb lamb roast
☐ 3 dashes Sriracha hot chile sauce, or to taste
☐ 1/4 cup Thai-style sweet chili sauce

Oils and Dressings

☐ 1/2 cup mayonnaise
☐ 2 tbsp oil
☐ oil for frying
☐ 1 tsp Extra virgin olive oil

Produce

☐ 1 avocado
☐ 2 cups butternut squash (approx 1 small squash)
☐ 6 Tbsp roughly chopped cilantro (leaves and stems)
☐ 4 garlic cloves, roughly chopped
☐ 1 bunch green onion, chopped, or to taste
☐ 1 jalapeno pepper, finely diced
☐ 1 to 2 jalapeño peppers, stems and most seeds discarded, roughly chopped
☐ 8 lettuce leaves
☐ 1 1/6 tbsps lime juice
☐ ½ onion, diced
☐ 1 cup peppers, chopped into small pieces
☐ 1½ cups spinach

Sauces and Condiments

☐ 3 2/3 tablespoons honey
☐ 2 tablespoons soy sauce

Seafood

☐ 1 pound medium shrimp, peeled and deveined

Snacks

☐ 2 cups Almonds
☐ 1 cup roasted (salted or unsalted) cashew nuts

Spices and Seasonings

☐ 1/4 tsp Cayenne
☐ 1 tsp chili powder
☐ 1/2 tsp Chilli powder
☐ 1/4 tsp Cinnamon
☐ 1 tbsp cumin
☐ 1 tsp garlic powder
☐ 2 tsp ground cumin
☐ Kosher salt and freshly ground black pepper
☐ 1 tbsp paprika
☐ Salt and pepper to taste
☐ ½ tsp smoked paprika

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Easiest Ever Lamb Roast and Whole30 Day 21

Lamb

Prep 10 minutes Cook 7 hours Makes Serves: 6 Difficulty Easy Source Whatigather.com

Ingredients

2 lb lamb roast
2, 8oz cans of diced green chiles
1, 14.5 oz can of fired roasted diced tomatoes
1 package of frozen diced bell peppers (or fresh)
1 tbsp cumin
1 tbsp paprika
1 tsp chili powder
1 tsp garlic powder
Salt and pepper to taste

Directions

Place lamb roast in crock pot.

Pour in green chiles, tomatoes and bell peppers.

Add all spices to crock pot. Stir well to evenly incorporate spices and mix in vegetables.

Turn crock pot to low and cook for 7 hours.

Shred lamb with a fork prior to serving.

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Spicy Garlic Cashew Chicken

Chicken

Prep 10 minutes Cook 45 minutes Makes Serves 4 Difficulty Easy Source Simplyrecipes.com

Ingredients

1 cup roasted (salted or unsalted) cashew nuts
6 Tbsp roughly chopped cilantro (leaves and stems)
1/4 cup grapeseed or olive oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce
2 teaspoons honey
1 to 2 jalapeño peppers, stems and most seeds discarded, roughly chopped
1 Tbsp lime juice, plus lime wedges for garnish
Kosher salt and freshly ground black pepper
3 pounds bone-in, skin-on chicken thighs

Directions

((This originally called for brown sugar; I've substituted in honey)

In a food processor or blender, add the cashews, cilantro, oil, garlic, soy sauce, honey, jalapeno, lime juice, and 2 tablespoons of water. Pulse or blend until the mixture is a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.

Sprinkle the chicken thighs all over with salt and pepper. Coat the chicken pieces with the marinade. At this point if you want, you can make ahead, and chill for several hours or overnight until ready to cook. Bring to room temperature before cooking.

Preheat broiler or prepare grill for medium direct heat. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 170°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. This will take about 25 to 35 minutes for a grill on medium heat, or about 10-20 minutes under a broiler, depending on how far the chicken is from the heat. Serve with lime wedges, reserved marinade, and cilantro.



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Copycat Bang Bang Shrimp®

Seafood

Prep 15 m Cook 10 m Source Allrecipes.com

Ingredients


1/2 cup mayonnaise
1/4 cup Thai-style sweet chili sauce
3 dashes Sriracha hot chile sauce, or to taste
1/2 cup cornstarch, or as needed
1 pound medium shrimp, peeled and deveined
oil for frying
8 lettuce leaves
1 bunch green onion, chopped, or to taste

Directions

((You can use store-bought mayo if you want, though it isn't strictly paleo/primal. You could also use this recipe: http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/))

1. Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.

2. Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.

3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

4. Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.

5. Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.



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Mexican Hash

Side Dish

Prep 15 mins Cook 40 mins Makes 2-3 Source Everylastbite.com

Ingredients

2 cups butternut squash (approx 1 small squash)
2 tbsp oil
½ tsp smoked paprika
2 tsp ground cumin
pinch of salt
½ onion, diced
1 jalapeno pepper, finely diced
1 cup peppers, chopped into small pieces
½ cup chopped chorizo
1½ cups spinach
1½ tsp lime juice
1 tbsp coriandor (cilantro)
1 avocado

Directions

1. Preheat the oven to 175 degress celsius

2. In a food processor blend 1 avocado with 1 tbsp jalapeno, 1 tsp lime juice and a pinch of salt, cover and set aside in a bowl.

3. Peel and remove the seeds from the butternut squash and cut into small ½ inch sized cubes. Place the cubes in a bowl with 1 tbsp oil, smoked paprika and 1 tsp cumin and toss so that each cube is well seasoned. Place the butternut squash on a baking sheet and bake in the oven for 20 minutes.

4. While the butternut squash cooks, in an oven proof frying pan sautee the chorizo in 1 tbsp oil with a pinch of salt, the diced onion, peppers and 1 tbsp of the diced jalapeno. Once the onion becomes translucent (4-5 minutes) add in the spinach, ½ tsp lime juice and 1 tsp cumin. Cook for another minute and then set aside*

5. Add the butternut squash to pan with the veggies and stir to ensure everything is evenly mixed. Create 3-4 wells in the mixture and crack an egg into each.

6. Place the pan in the oven and cook for 8-10 minutes depending on how runny you prefer your eggs.

7. Remove from the oven and serve with the guacamole and wedges of lime.



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Sweet and Spicy Roasted Almonds

Uncategorized

Makes 8 Source Ultimatepaleoguide.com

Ingredients

2 cups Almonds
3-4 tbsp Honey
1 tsp Sea salt
1/2 tsp Chilli powder
1/4 tsp Cinnamon
1/4 tsp Cayenne
1 tbsp Water
1 tsp Extra virgin olive oil

Directions

Preheat the oven 350 degrees F.

Place the almonds on a rimmed baking sheet and toast for 10 minutes.

Meanwhile, stir together the salt, chili powder, cinnamon, and cayenne in a small bowl. Set aside.

Heat the honey in a medium bowl in the microwave for 30 seconds.

Stir in the water and olive oil.

Add the toasted almonds to the bowl and stir to coat.

Spread the almonds back out on the baking sheet and sprinkle with the spice mixture.

Place back into the oven for 3-4 minutes.

Remove from the oven and let cool before serving.