https://paleoleap.com/slow-cooked-hawaiian-style-kalua-pork/
Slow-Cooked Hawaiian-Style Kalua Pork Recipe
Ingredients
1 pork shoulder roast, about 4-5 lbs.
1 1/2 tbsp. Coarse Kosher salt or Himalayan pink salt
1/2 tbsp. smoked salt, or to taste (optional)
1 tbsp. smoked paprika
4 to 5 bacon slices
5 to 6 garlic cloves
Optional - half a head of green cabbage, roughly shredded
Preparation
Make 5 to 6 incisions into the pork roast and fill each incision with a garlic clove.
Lay the bacon slices flat on the bottom of a slow cooker. If adding cabbage put this in next.
Place the pork on top of the bacon slices/cabbage.
Season the pork with salt and paprika. If not including the smoked salt, use 2 tablespoons of the the Himalayan pink salt.
Cover and cook on low 6 to 8 hours, or until the pork falls apart easily with a fork.
Remove the garlic cloves, shred the pork with 2 forks, and mix the bacon and juices together.
Friday, January 25, 2019
Saturday, January 12, 2019
BBQ Meatballs
https://paleoleap.com/bbq-meatballs/
Ingredients
2 lb. ground beef;
½ cup green onions, thinly sliced;
¼ cup almond flour; (optional)
1 egg;
½ tsp. chili powder;
Coconut oil;
Sea salt and freshly ground black pepper;
Ingredients for the BBQ sauce
1 cup homemade ketchup;
1 onion, minced;
2 tbsp. apple cider vinegar;
2 tbsp. honey; (optional)
2 tbsp. coconut aminos;
½ tsp. chili powder;
½ tsp. paprika;
Dash of hot sauce; (optional)
Sea salt and freshly ground black pepper;
Preparation
- Preheat your oven to 350 F.
- In a bowl, combine the ground beef, onions, egg, almond flour, chili powder, and season with salt and pepper to taste. Stir until everything is well-mixed.
- Roll the beef mixture into bite-size balls and set aside.
- Heat some coconut oil in a skillet placed over a medium heat and brown the meatballs for 4 to 5 minutes on each side; then place them in a baking dish.
- Combine all the ingredients for the BBQ sauce in a bowl, season to taste, and stir until combined.
- Pour the sauce over the meatballs and bake in the oven for 40 to 45 minutes.
Ingredients
2 lb. ground beef;
½ cup green onions, thinly sliced;
¼ cup almond flour; (optional)
1 egg;
½ tsp. chili powder;
Coconut oil;
Sea salt and freshly ground black pepper;
Ingredients for the BBQ sauce
1 cup homemade ketchup;
1 onion, minced;
2 tbsp. apple cider vinegar;
2 tbsp. honey; (optional)
2 tbsp. coconut aminos;
½ tsp. chili powder;
½ tsp. paprika;
Dash of hot sauce; (optional)
Sea salt and freshly ground black pepper;
Preparation
- Preheat your oven to 350 F.
- In a bowl, combine the ground beef, onions, egg, almond flour, chili powder, and season with salt and pepper to taste. Stir until everything is well-mixed.
- Roll the beef mixture into bite-size balls and set aside.
- Heat some coconut oil in a skillet placed over a medium heat and brown the meatballs for 4 to 5 minutes on each side; then place them in a baking dish.
- Combine all the ingredients for the BBQ sauce in a bowl, season to taste, and stir until combined.
- Pour the sauce over the meatballs and bake in the oven for 40 to 45 minutes.
Monday, November 19, 2018
Burrito Butternut Squash Boats
Burrito Butternut Squash Boats
by LAUREN MIYASHIRO
SEP 7, 2018
https://www.delish.com/cooking/recipe-ideas/a22876822/burrito-butternut-squash-boats-recipe/
INGREDIENTS
2 small butternut squash, halved and seeds removed
1 large onion, chopped
3 cloves garlic, minced
1 lb. ground beef
1 tsp. ground cumin
1/2 tsp. chili powder
1 can sweet corn, (about 1 1/2 cups), drained
1 (15.5-oz.) can black beans, drained
1 (10-oz.) can enchilada sauce
1 1/2 c. shredded Monterey jack
1/2 c. quartered cherry tomatoes
Freshly chopped cilantro
DIRECTIONS
1. Preheat oven to 425°. On two large rimmed baking sheets, drizzle squash halves all over with olive oil and season with salt and pepper. Roast until almost tender, 25 to 30 minutes. Let cool slightly, then scoop out squash, leaving a 1/2" border around edges and saving the insides for filling.
2. Reduce oven heat to 350°. In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook 30 seconds, then stir in beef, breaking up meat with a wooden spoon. Cook to an internal temperature of 145°. Season with salt, pepper, cumin, and chili powder and cook until no longer pink, or about 10 minutes.
3. Stir in corn, black beans, enchilada sauce, and reserved butternut squash. Cook until sauce is mixed well and warmed through. Add freshly chopped cilantro to taste.
4. Fill butternut squash boats with beef mixture and top with cherry tomatoes and cheese. Bake until cheese is melty, about 2 minutes.
5. Garnish with cilantro before serving, if you wish.
(Recipe adapted from: https://www.delish.com/cooking/recipe-ideas/a22876822/burrito-butternut-squash-boats-recipe/)
by LAUREN MIYASHIRO
SEP 7, 2018
https://www.delish.com/cooking/recipe-ideas/a22876822/burrito-butternut-squash-boats-recipe/
INGREDIENTS
2 small butternut squash, halved and seeds removed
1 large onion, chopped
3 cloves garlic, minced
1 lb. ground beef
1 tsp. ground cumin
1/2 tsp. chili powder
1 can sweet corn, (about 1 1/2 cups), drained
1 (15.5-oz.) can black beans, drained
1 (10-oz.) can enchilada sauce
1 1/2 c. shredded Monterey jack
1/2 c. quartered cherry tomatoes
Freshly chopped cilantro
DIRECTIONS
1. Preheat oven to 425°. On two large rimmed baking sheets, drizzle squash halves all over with olive oil and season with salt and pepper. Roast until almost tender, 25 to 30 minutes. Let cool slightly, then scoop out squash, leaving a 1/2" border around edges and saving the insides for filling.
2. Reduce oven heat to 350°. In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook 30 seconds, then stir in beef, breaking up meat with a wooden spoon. Cook to an internal temperature of 145°. Season with salt, pepper, cumin, and chili powder and cook until no longer pink, or about 10 minutes.
3. Stir in corn, black beans, enchilada sauce, and reserved butternut squash. Cook until sauce is mixed well and warmed through. Add freshly chopped cilantro to taste.
4. Fill butternut squash boats with beef mixture and top with cherry tomatoes and cheese. Bake until cheese is melty, about 2 minutes.
5. Garnish with cilantro before serving, if you wish.
(Recipe adapted from: https://www.delish.com/cooking/recipe-ideas/a22876822/burrito-butternut-squash-boats-recipe/)
Friday, October 26, 2018
Roasted Eggplant pasta sauce
From: https://cooking.nytimes.com/recipes/1018275-roasted-eggplant-and-tomato-pasta
The original recipe is so fancy and nuanced, but you know, it's also super delicious to just chop eggplant into big chunks, roast it, and add to a $1 jar of your favorite marinara. This is what I learned and I will do it again and again. Roast eggplant gets all carmelized and I could hardly stop eating it off the pan. My extravagantly lazy version is here, then the original NYT one is below it.
Ingredients
- 1 big eggplant, cut into one inch cubes, slightly bigger than bite sized pieces, it will shrink a bit
- 2 bell peppers, red orange or yellow, deseeded and cut into 5 or 6 large pieces
- Olive oil, at least 2 tablespoons
- Salt, preferably coarse kosher salt
- 1 jar marinara
- 1/2 a pack of linguini
Preparation
Preheat oven to 425
Put tin foil on a shallow roasting pan, spray with cooking spray. You may need 2 depending on the size of your veggies, do not overcrowd them.
Put the chopped eggplant into a big bowl and pour olive oil over it. Mix and repeat until it's well coated. Sprinkle generously with salt and mix again, then spread on the baking sheet. Repeat with bell peppers.
Bake in the oven for 15 minutes then take out and give the veggies a shuffle, turn over most pieces to brown more evenly. Return to the oven and bake another 20 minutes. They should be browned and soft and taste delicious. The eggplant gets very soft and kind of falls apart so don't mess with it too much. Big chunks are good and flavorful.
While veggies are baking boil the linguini in salted water according to the package directions, usually about 10 minutes. Drain well and leave in the strainer.
Warm the marinara in the pot from boiling the linguini, and add the roasted veggies once they're done. Mix just a touch and get everything to a good temperature. Serve a big handful of the pasta in a bowl with a big scoop of the sauce.
-----------
INGREDIENTS
1 ¾ pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving
PREPARATION
Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
Serve pasta drizzled with a little more oil and the herbs.
The original recipe is so fancy and nuanced, but you know, it's also super delicious to just chop eggplant into big chunks, roast it, and add to a $1 jar of your favorite marinara. This is what I learned and I will do it again and again. Roast eggplant gets all carmelized and I could hardly stop eating it off the pan. My extravagantly lazy version is here, then the original NYT one is below it.
Ingredients
- 1 big eggplant, cut into one inch cubes, slightly bigger than bite sized pieces, it will shrink a bit
- 2 bell peppers, red orange or yellow, deseeded and cut into 5 or 6 large pieces
- Olive oil, at least 2 tablespoons
- Salt, preferably coarse kosher salt
- 1 jar marinara
- 1/2 a pack of linguini
Preparation
Preheat oven to 425
Put tin foil on a shallow roasting pan, spray with cooking spray. You may need 2 depending on the size of your veggies, do not overcrowd them.
Put the chopped eggplant into a big bowl and pour olive oil over it. Mix and repeat until it's well coated. Sprinkle generously with salt and mix again, then spread on the baking sheet. Repeat with bell peppers.
Bake in the oven for 15 minutes then take out and give the veggies a shuffle, turn over most pieces to brown more evenly. Return to the oven and bake another 20 minutes. They should be browned and soft and taste delicious. The eggplant gets very soft and kind of falls apart so don't mess with it too much. Big chunks are good and flavorful.
While veggies are baking boil the linguini in salted water according to the package directions, usually about 10 minutes. Drain well and leave in the strainer.
Warm the marinara in the pot from boiling the linguini, and add the roasted veggies once they're done. Mix just a touch and get everything to a good temperature. Serve a big handful of the pasta in a bowl with a big scoop of the sauce.
-----------
INGREDIENTS
1 ¾ pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving
PREPARATION
Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
Serve pasta drizzled with a little more oil and the herbs.
Tuesday, October 23, 2018
Dr. Sarah’s Garlic Chicken with green beans and mushrooms
Sarah brought this over for us after baby Wren was born and it was sooo dang good!! Had to get the recipe. Turns out this recipe bears little resemblance LOL!! She made it with only mishrooms and green beans, none of these other random veggies. It came out saucy and delicious and went perfectly with plain white rice. It’s so easy and good!!! We make this one on a regular basis now. Prepping the mushrooms is the most time consuming part, but it’s so worth it because they come out delicious.
Notes from Sarah are below.
Notes from Sarah are below.
Ingredients
1 tsp salt
1 Tbsp onion powder
1 tsp black pepper
2 lbs chicken thighs, boneless skinless, cut into strips
1/2 cup extra virgin olive oil (divided)
About 1 pound/3 cups fresh green beans
8-16 ounces of white mushrooms, cut in half
3 Tbsp minced garlic (from a jar)
1- 1 ounce package beefy onion soup mix
Instructions
Preheat oven to 400 degrees
In a small bowl, mix together salt, onion powder, and black pepper
In a large bowl, add chicken, 1/4 cup olive oil, and seasoning mixture from above. Stir to coat well. Put in refrigerator for 15 minutes to let marinate
In a large bowl add green beans and mushrooms, 1/4 cup olive oil, minced garlic, and onion soup mix packet. Stir well to coat evenly
Dump veggies on baking sheet, and spread out to form one layer.
Place chicken on top.
Bake at 400 degrees for 40 minutes or until chicken is cooked through (cooking time will depend on how thick you cut your chicken).
Optional: Broil sheet pan with chicken and veggies on high for 2-3 minutes to brown and crisp up the edges a bit. Watch closely.
Enjoy!
Notes from the blog
Note 1: Feel free to reduce oil to lighten this up. You just want to make sure things are coated enough that the seasonings stick. If you reduce the oil too much, spray the pan with cooking spray so the food does not stick to the bottom while baking. Note 2: Broil the pan at the end of baking time to get a few caramelized edges and brown up the exterior of the chicken. This can add flavor, but is not necessary!
Notes from Sarah
1 tsp salt
1 Tbsp onion powder
1 tsp black pepper
2 lbs chicken thighs, boneless skinless, cut into strips
1/2 cup extra virgin olive oil (divided)
About 1 pound/3 cups fresh green beans
8-16 ounces of white mushrooms, cut in half
3 Tbsp minced garlic (from a jar)
1- 1 ounce package beefy onion soup mix
Instructions
Preheat oven to 400 degrees
In a small bowl, mix together salt, onion powder, and black pepper
In a large bowl, add chicken, 1/4 cup olive oil, and seasoning mixture from above. Stir to coat well. Put in refrigerator for 15 minutes to let marinate
In a large bowl add green beans and mushrooms, 1/4 cup olive oil, minced garlic, and onion soup mix packet. Stir well to coat evenly
Dump veggies on baking sheet, and spread out to form one layer.
Place chicken on top.
Bake at 400 degrees for 40 minutes or until chicken is cooked through (cooking time will depend on how thick you cut your chicken).
Optional: Broil sheet pan with chicken and veggies on high for 2-3 minutes to brown and crisp up the edges a bit. Watch closely.
Enjoy!
Notes from the blog
Note 1: Feel free to reduce oil to lighten this up. You just want to make sure things are coated enough that the seasonings stick. If you reduce the oil too much, spray the pan with cooking spray so the food does not stick to the bottom while baking. Note 2: Broil the pan at the end of baking time to get a few caramelized edges and brown up the exterior of the chicken. This can add flavor, but is not necessary!
Notes from Sarah
Anyway, I tried it initially with a lot of the recommended veggies but in my opinion the zucchini, squash, all those veggies that have a lot of water in them get pretty soggy. I liked the asparagus ok but I prefer to eat it a little firmer. I think brussel sprouts would be good but Michael isn't really a fan. Sweet potatoes might be really good too. Sliced mushrooms shrink up quite a bit so my faves so far are to get whole mushrooms and chop them in half, small yellow or red potatoes hold up well, and fresh green beans taste awesome. So that's my trifecta with my picky husband and bonus kid.Also, I get the golden onion soup mix, or I've tried maybe beefy onion or one with mushrooms in it, but the regular onion makes me think of onion dip and that weird ranchy flavor so I avoid it. Maybe it's all in my head.I also don't use as much oil as they say to. I did the first time and it just felt like too much but you do you. Thighs and breasts are good. It's a quick prep meal and easy to clean up.
Coconut healthy fat balls
A tasty dessert and a way to up my fat intake while breastfeeding. These aren’t amazing but they’re good enough for what I wanted. Basically homemade nut butter with coconut and chocolate. It’s kind of too many flavors for me, I’ll leave out the sunflower seeds next time and add some cardamom. I left out the cinnamon so maybe that would have been helpful afterall.
http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls
http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls
Friday, October 12, 2018
Notes on things I made recently- pork tenderloin, eggplant pasta, mini quiches, strawberry tart
https://aseasyasapplepie.com/strawberry-tart-with-pastry-cream/ I’d like to make this but maybe never will!! LOL
https://sweetcsdesigns.com/best-baked-garlic-pork-tenderloin/ - this was decent, flavorful, moost, done in the oven which helped with time management
https://www.galonamission.com/paleo-breakfast-muffins-whole-30-approved/ made this for a coworkers graduation celebration and yummmm!! Love that veggie protein combo. Sausage kale and red bell pepper is my favorite
https://cooking.nytimes.com/recipes/1018275-roasted-eggplant-and-tomato-pasta Basically all I took from this was roast some big chunks of eggplant and add it to cheap marinara sauce. Delicious way to make vegetarian pasta that’s more hearty. I’m doing this again for sure
https://sweetcsdesigns.com/best-baked-garlic-pork-tenderloin/ - this was decent, flavorful, moost, done in the oven which helped with time management
https://www.galonamission.com/paleo-breakfast-muffins-whole-30-approved/ made this for a coworkers graduation celebration and yummmm!! Love that veggie protein combo. Sausage kale and red bell pepper is my favorite
https://cooking.nytimes.com/recipes/1018275-roasted-eggplant-and-tomato-pasta Basically all I took from this was roast some big chunks of eggplant and add it to cheap marinara sauce. Delicious way to make vegetarian pasta that’s more hearty. I’m doing this again for sure
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