Week of 16OCT2016
It's October! Threw another soup in this week. The first time I made it I didn't think much of it as I made it, but then I tasted it and realized that it's extremely close to the taste of Phở. If you have a spiralizer, make some zucchini noodles and throw them in!
Sorry, no video this week. I'll be back next week with a video about knife care and cutting/chopping! I had some of that in my very first episode, but I'd like to make a better one and have it be stand-alone.
☐ ¾ cup coconut flour or sweet rice flour
Canned and Jar Goods
☐ 3 tablespoons capers, drained
☐ 1/3 cup full-fat canned organic coconut milk
☐ 1 (14 oz) can diced tomatoes
☐ 2 cans tomato sauce
☐ 3 thick sliced of bacon, diced
☐ 6 slices bacon
☐ 3 lbs beef short ribs
☐ 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
☐ 1.5-2lbs chuck roast
☐ 1/2 tablespoon coarse ground sea salt
☐ ¼ cup pickled jalapeños, diced
☐ 10 ounces pre-shredded cabbage
☐ 1 six-inch piece of ginger, peeled
☐ 1 tablespoon Sriacha, optional (or any hot sauce)
☐ ¾ cup starch like arrowroot, potato, corn, or tapioca
Oils and Dressings
☐ 1 tablespoon apple cider vinegar or lemon or lime juice (plus more to taste if desired)
☐ Avocado oil for frying
☐ ½ cup mayonnaise
☐ 2 tablespoons olive oil
☐ 1 red bell pepper, thinly sliced
☐ 1 yellow bell pepper, thinly sliced
☐ 2 heads cauliflower
☐ 1/2 tablespoon dried chervil
☐ 2 cloves garlic
☐ 12 cremini mushrooms, thinly sliced
☐ 4 garlic cloves, peeled
☐ 1 Hass avocado, pitted and cut into chunks
☐ 2 tablespoons fresh lime juice
☐ 1 medium red onion, finely diced
☐ 1 onion
☐ 2 yellow onions
☐ 2 tablespoons minced onion (or more to taste)
☐ 5 green onions, sliced
☐ 1/2 bunch of swiss chard, leaves only (save stems for cooking whatever else)
Sauces and Condiments
☐ 2 teaspoons honey (or a few drops of liquid stevia)
☐ 1 pound white fish such as cod, cut into ½ inch thick pieces
Spices and Seasonings
☐ 3 bay leaves
☐ 1/4 teaspoon cayenne pepper
☐ 2 teaspoons chili powder
☐ 1 cinnamon stick
☐ 6 cloves
☐ 1 2/3 tablespoons cumin
☐ 1/2 teaspoon fennel seeds
☐ 3 teaspoons garlic powder
☐ coarse ground black pepper, to taste
☐ kosher salt to taste
☐ 1 teaspoon onion powder
☐ 1 tablespoon dried oregano
☐ Coarse salt and ground pepper
☐ Salt and pepper
☐ 1 teaspoon sea salt
☐ 1 tablespoon dried thyme
Crockpot Ropa Vieja with Cuban Style Rice
Prep 10 mins Cook 8 hours Makes 6-8 Source Paleomg.com
1.5-2lbs chuck roast
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 (6 oz) can tomato sauce
1 (14 oz) can diced tomatoes
3 tablespoons capers, drained
1 tablespoon cumin
1 tablespoon dried thyme
1 tablespoon dried oregano
4 garlic cloves, peeled
1 bay leaf
salt and pepper, to taste
1 head of cauliflower, stem removed and roughly chopped
3 thick sliced of bacon, diced
1 (4 oz) can tomato sauce
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper, to taste
1. Pull out your handy dandy crock pot.
2. Add your onions and peppers to the bottom of the crockpot.
3. Plop your chuck roast on top and cut 4 deep slices into the chuck roast and push your garlic cloves into the roast.
4. Now add all your spices and salt and pepper.Then add your tomato sauce, diced tomatoes, capers, and bay leaf to the rest of the crockpot.
5. Place on low for 6-8 hours or high for 5-7 hours.
6. When your ropa vieja is almost done, it’s time to cook your rice
7. Add your chopped cauliflower to a food processor with the shredding attachment. And rice all the cauliflower up.
8. Add your diced bacon to a large saucepan and cook down up bacon has browned and cooked almost completely through.
9. Then add your cauliflower, tomato sauce and spices to the saucepan. Mix thoroughly then cover.
10. Let cook for about 10-12 minutes, stirring randomly to help incorporate all the flavors.
11. Once your ropa vieja is done cooking, use a couple fork to shred your beef in the crockpot. Serve ropa vieja on top of cuban cauliflower rice
Cayenne-Rubbed Chicken with Avocado Salsa
Prep 10 min Cook 30 min Difficulty Easy Source Marthastewart.com
Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.
Aromatic beef soup with mushrooms and chard
Makes 2 Difficulty Easy Source Mark's Daily Apple
3 lbs beef short ribs
1 six-inch piece of ginger, peeled
1 white/yellow onion
2 bay leaves
1 cinnamon stick
1/2 teaspoon fennel seeds
kosher salt to taste
12 cremini mushrooms, thinly sliced
1/2 bunch of swiss chard, leaves only (save stems for cooking whatever else)
1. Put ribs in a pot and add water to cover. Boil vigorously for 5 minutes. Drain
2. Put ribs in a large pot and bring 4.5 quarts water to boil with the meat.
3. While meat is coming to a boil, slice ginger in half lengthwise and smash slightly. Peel onion and cut in half
4. Heat some oil in a skillet over medium-high heat and put the onion and ginger in the pan, cut side down. Allow to brown slightly.
5. Add onion and ginger to soup pot. Simmer over medium for 1 hour. Skim surface to remove any foam that forms.
6. After 1 hour, toast cloves and fennel seeds briefly in a pan. Tie the spices and the cinnamon stick into a bit of cheesecloth or cloth napkin (or put in a large teaball or whatever). Add spice bag to broth
7. Simmer for 1.5 more hours.
8. Remove onion, ginger, and spice bag (tongs work well). Remove the beef and put on cutting board, keep the broth simmering.
9. Shred the meat pretty thinly. It should come right off the bone at this point.
10. Salt the meat to taste and add to the broth, and then toss a bit more salt into the broth.
11. Add the mushrooms and simmer a bit longer, and then toss in the chard just as you are taking it off the heat.
Paleo Fish Tacos w/ Spicy Cabbage Slaw
Makes 4 Source Thehappyhousewife.com
10 ounces pre-shredded cabbage
½ cup mayonnaise
¼ cup pickled jalapeños, diced
2 tablespoons minced onion (or more to taste)
1 tablespoon apple cider vinegar or lemon or lime juice (plus more to taste if desired)
1 tablespoon Sriacha, optional (or any hot sauce)
2 teaspoons honey (or a few drops of liquid stevia)
1 pound white fish such as cod, cut into ½ inch thick pieces
¾ cup starch like arrowroot, potato, corn, or tapioca
¾ cup coconut flour or sweet rice flour
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon sea salt
Avocado oil for frying
1. In a bowl, mix all ingredients except the cabbage. Taste and adjust the sweet/sour/salty to your tastes.
2. Toss in the cabbage, cover, and place in the fridge for serving.
1. Preheat a large pan over medium heat and set your oven to a warm setting. Place a cooling rack over a plate or cookie sheet, set aside.
2. Mix all the coating ingredients (all but the fish) together. Coat the fish liberally on all sides.
3. Once your pan is hot, add 2 - 3 tablespoons avocado oil (or other high heat oil) to pan. Swirl and heat briefly, then add some pieces of coated fish, ensuring there is no crowding in the pan which will not allow for proper crisping. I do this in 2 - 3 batches.
4. Once the first side is golden brown and crispy, use a sturdy spatula to flip to the other side, and brown, about 4 - 5 minutes per piece.
5. When done, place the fish on the cooling rack in the oven to keep warm while you finish the remaining fish.
6. Serve the crispy fish atop a bed of the spicy slaw and add some avocado slices if you wish.
Baked Cauliflower Casserole
Makes 8 cups Source Paleoporn.net
1 head cauliflower
2 cloves garlic
6 slices bacon
1/2 tablespoon dried chervil
1/2 tablespoon coarse ground sea salt
coarse ground black pepper, to taste
1/3 cup full-fat canned organic coconut milk
5 green onions, sliced
1. Preheat the oven to 350°F.
2. Add cauliflower, onion and garlic to a large pot filled with water. Bring to a boil over medium high heat until cauliflower is tender.
3. While cauliflower is going fry up 6 slices of bacon in a frying pan over medium heat. When done transfer between two paper towels, set aside.
4. Drain well (watch not to burn yourself on the steam) and mash the cauliflower, onion and garlic with a potato masher in the same pot. I left some cauliflower chunks to add some texture.
5. Add chervil, sea salt, black pepper, coconut milk and 4 slices of bacon, broken into bite size pieces, to the cauliflower mash and stir to combine well.
6. Pour the mixture into an 8x8 glass baking dish (or whatever size smaller baking dish you may own). Top with remaining 2 slices of bacon, broken into bite size pieces, and sliced green onion.
7. Bake uncovered for 30-35 minutes, until bubbling and starting to brown on top.
8. Let cool for 5 minutes and serve.