Tuesday, November 30, 2010
Monday, November 29, 2010
Holiday gatherings can be tough when you are the only (Paleo-ite Paleo-un Paleo-odian???) Whatever you want to call it... My family was so great this year, we all decided to take a healthier approach to traditional dishes. My sister ground her own wheat and used a fresh pumpkin to make her pies and my mom made a jello mold with completely Paleo ingredients (GO MOM). I contributed a Dutch Apple Pie, Sweet Potato Casserole, Eggnog and Bacon Mashed Sweet Potatoes. Everyone raved over the dishes and were amazed that they were made with Paleo ingredients!
1 20 oz Can crushed pineapple- drain and reserve the juice
12 oz Fresh cranberries
3 Envelopes unflavored gelatin ( I searched and didn't see why this wouldn't be considered clean)
1/2 C Honey
1 Orange peeled and cut into chunks
1 C Diced Celery
1 Tart apple-grated
1/2 C Walnuts-chopped
Mix the gelatin into 1/4 C. of the pineapple juice let set and thicken. In a saucepan over medium heat cook remaining pineapple juice with the cranberries for about 5 minutes or until they start to burst open. Add the gelatin mixture and honey and cook 1 minute longer to incorporate. Put the orange in a blender with 1 C. of the cranberry mixture and blend until it forms fine pieces. Add the remaining cranberry mixture and pulse a few times to slightly break down the cranberries. Pour into a bowl and add the celery, apple and walnuts. Pour into a glass dish or jello mold and chill until you are ready to serve.
Tuesday, November 23, 2010
1 Large spaghetti squash ($3.56)
1 LB Sausage ($.99)
1 Bunch spinach ($1.68)
1 tsp Crushed red pepper ($.20)
6-8 Mini peppers or 1 Large bell pepper ($1.25)
1 Onion ($.40)
1/2 tsp Italian Seasoning ($.10)
1 C. Chicken stock ($.25)
I get these pepper's from Costco they are $3.99 for 2 LB's. They are crisp and flavorful and I love love LOVE them!
Cook the sausage and drain. In the same pan cut up all your veggies excluding the spinach and put them with the chicken stock and cook them with the spices until they are soft.
Add back in the sausage and let it cook together for a few minutes to let all the flavors mix. Put the spinach over the veggies and meat and stir together to wilt this will only take a few minutes.
In the meantime, halve the squash place in a microwaveable dish add 1/2 cup water and heat for 10-15 minutes on high. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl.
Friday, November 19, 2010
Wednesday, November 17, 2010
Monday, November 15, 2010
I got this dehydrator at Cabela's for $79.99 and Its been great! With the rectangular shape you can fit so much more on the screens then the round versions that you typically see.
Peel the back sheet of paper off and place on the rack then peel off the top sheet.
You have a few options here, you can either roll it into big sheets that cover most of the surface of the rack or you can make smaller pieces, you just have to roll alot more out! If you do it in a sheet cut a hole in the center to get better circulation.
Here is what they look like when I did them out of 1 Tbsp of meat and rolled them out to make medallions.
Usage: Use like any other squash. Steam, bake, stuff, fry or even eat raw.
Also know as the vegetable pear or christophene, good quality chayote will be unblemished, firm and will have light to medium green skin. The skin can either be rough or smooth. Avoid squash that is soft or has a growth coming out the crack (its a baby plant). Chayote is available year round and peaks September-May.
Chayote squash is very low in saturated fat, cholesterol and sodium. Its a good source of Niacin, B6, Pantothenic Acid, Magnesium and Potassium and a excellent source of Fiber, Vitamins C and K, Folate, Zinc and Copper.
Chayote is naturally grown in Mexico and is used in Spanish and Caribbean cooking.
Sunday, November 7, 2010
1 1/4 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika
1/2 tsp Thyme
1/2 tsp Chili powder
1 3.5-4 lb Chicken
Rinse and pat the chicken dry. Pull the skin from the meat with your hand and liberally apply the rub to the meat. Sprinkle any extra rub on the skin
Thursday, November 4, 2010
1 TBSP Olive oil (.25)
4 Coves garlic (.15)
1 Very finely chopped onion (.45)
2 28oz Cans crushed tomatoes ($2.40)
1 Box chicken stock ($2.00)
20 Leaves fresh basil ($1.98) I only used half the package so this technically is .99
In a 6 qt pot get the oil nice and hot, add the garlic and cook until it starts to brown. Add the onion and saute until it turns a nice caramely color. At this point I added a little sea salt and pepper.
Take the basil and tear the leaves from the stems. Roll the leaves into a little bundle. This is a method for cutting called chiffonade. It will help you get the basil into thin strips. Use a sharp knife and slice the basil as thinly as you can.
Tuesday, November 2, 2010
Repeat with remaining sprouts and spices. Return all the sprouts to the skillet along with the vinegar. Quickly toss to distribute the flavors.