Friday, April 10, 2015

Marinated London Broil with Parship Mash and Minted Peas

Marinated London Broil
1-1/2 pound london broil
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Place london broil into a large Ziploc bag.  Add all of the ingredients into the bag.  Seal up and massage meat to help incorporate the marinade.  Place in refrigerator and let marinate for about 3 to 4 hours (the longer you let it marinate the more flavor it will have).

In a large heavy duty skillet (I always use my cast iron skillet) place over medium high heat, add a couple of tablespoons extra virgin olive oil.  Add meat to the pan to sear it, don't move the meat, for about 6 minutes, flip and sear other side.  If the meat is a thick cut it might take longer per side.  This cut that I had was really thick so I seared it on both sides and then put it (the entire pan) into the oven at 400 degrees Fahrenheit and let it cook for about 10 minutes more.  I cooked it until the internal temperature reached 125 degrees Fahrenheit which will then give it a perfect medium rare.  Remove it from the pan or oven and let it rest for about 10 minutes.  Slice against the grain and serve.

Parsnip Mash
2 parsnips, peeled and cut into chunks
2 cloves garlic, minced
Canned coconut milk
Salt and Pepper
Place parsnips into a pan and cover with water.  Place on stove and bring to a boil.  Cook until the parsnips are fork tender.  It will take about 10 minutes.  Remove from stove and drain water.  Add parsnips back into the hot pan.  Place pan back on burner (that is turned off), this will help to get rid of any excess water.  Add garlic and using a masher, mash parsnips, add a little bit of coconut milk and continue to mash and add coconut milk until you get the consistency you want.  We like our mash slightly chunky.  Add salt and pepper to taste and serve.

Minted Peas
Fresh peas aren't yet in from our garden so I am using frozen peas.
1 tablespoon coconut oil
1/2 package frozen peas
3 sprigs of fresh mint
Place peas into a small colander and rinse with hot water, set aside.  Remove mint leaves and finely dice, set aside.  In a small skillet over medium high heat, add coconut oil, let it melt.  Add peas and toss to cook for about 2 minutes.  Add mint and toss to incorporate into the peas.  Cook for 2 minutes more.  Serve.

Friday, December 5, 2014

Stuffed Pork Chops

Stuffed Pork Chops
2 large pork chops with bone-in
1 head of kale, washed with stems pulled and broken into small pieces
Olive oil
1/2 cup cooked quinoa
1/4 cup raisins, plumped up in hot water
2 shallots, minced
1-1/2 cups dry white wine like a Chardonnay
4 tablespoons canned coconut milk
2 tablespoons Dijon mustard
salt and pepper
fresh or dried tarragon
Preheat oven to 400 degrees Fahrenheit.  In a large oven proof skillet over medium high heat, add a tablespoon of olive oil.  Add kale and cook until wilted, set aside.  Slice the middle of the pork chops to create a pocket, do not cut all the way through.  In a small bowl add some of the cooked kale, quinoa, raisins, add a little salt and pepper.  Mix together.  Add this kale mixture to the pockets of the pork chops.  In the same skillet you cooked the kale, add about 2 tablespoons of olive oil and heat over medium-high heat.  Add pork chops and cook for about 3 minutes until underside is golden brown. Flip over and place skillet into oven and cook for about 15 minutes.  Check on temperature of pork you don't want to over cook it.  For grassfed pork it should be cooked between 145 and 160 degree Fahrenheit.  Remove from oven and let rest.  While the pork is cooking in a skillet, add a teaspoon or so of olive oil and heat over medium high heat.  Add shallots and cook until just tender, add wine and simmer until reduced by half.  Add coconut milk, whisking mixture until thick.  Whisk in mustard.  Add a little salt and pepper to taste.  Spoon over cooked pork chops.  Add a sprinkle of fresh or dried tarragon for a finishing touch.

Sunday, November 2, 2014

Paleo Pancake Muffins

I found this great recipe for paleo pancakes, I mean this is the best pancake recipe I have ever made. I have made this a couple of times.  I love pancakes on occasion but they do take some time to make.  I decided to take a regular recipe and see how they would do as a muffin.  Making the pancakes into muffins is super easy, clean up is a breeze and it makes for a great breakfast later in the week.

Paleo Pancake Muffins
1 cup unsweetened coconut milk (not canned milk)
1 teaspoon apple cider vinegar
5 large eggs
1/4 cup packed almond flour
1/2 cup coconut flour
1/2 cup tapioca flour
3/4 teaspoon baking soda
2 tablespoons coconut oil
2 tablespoons honey
Preheat oven to 350 degrees Fahrenheit.  Place all ingredients into a blender in the order they are listed.  Blend until smooth, making sure to scrape down the sides.   In a 12 cup muffin pan, place muffin liners into each cup (using the liners makes for easy removal, I used parchment muffin paper).  Pour batter into each cup about half way to start and then filling them up with the rest of the batter.  Don't fill the muffin cup full otherwise it will spill over.  Place into oven and bake for about 13 minutes.  Muffins are done when they are inserted with a toothpick and it comes out clean.   Let cool slightly, remove from pan, remove paper and place on a plate.  Drizzle with maple syrup and some fresh fruit.

Thursday, October 9, 2014

Butternut Squash Lasagna with Cashew Cheese

I found this recipe on a blog called Plaid & Paleo.  It is amazing!  We literally felt like we were eating something that we weren't supposed to, yes it really is that amazing.  I have to thank Plaid & Paleo for the recipe.

Butternut Squash Lasagna with Cashew Cheese

(This recipe is Gluten Free, Dairy Free, Paleo)

For the Italian Seasoning:
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried thyme
3/4 teaspoon red pepper flakes

For the Sauce:
1 - 15 ounce can tomato sauce
1 - 6 ounce can tomato paste
1/2 cup roasted red peppers
1/2 tablespoon italian seasoning (from above)
1/2 tablespoon dried oregano, crushed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

For the Meat Portion:
1 pound grass fed beef
1 tablespoon italian seasoning (from above)
1 teaspoon ghee or olive oil
1 red onion, diced
3 garlic cloves, minced
1 butternut squash
Cashew Cheese (recipe below)

Heat oven to 400 degrees Fahrenheit.  Blend all italian spice seasoning with a mortar and pestle.  For the sauce, mix all ingredients together in a sauce pan.  Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20 minutes, stirring occasionally.  Add in 1 tablespoon olive oil.  Using a immersion blender, puree sauce until smooth.
Mix remaining seasoning with the ground beef.  Heat ghee in skillet over medium-high heat.  Toss in onions and garlic.  Cook until garlic is fragrant.  Add meat and brown, breaking the meat into small pieces as it cooks.
Cut the bottom of the squash off to sturdy it and peel. To peel use a knife down the sides.  Cut the squash where the round part and neck meet.  Now cut each of those pieces lengthwise.  Remove seeds and stringy bits.  Cut squash into 1/2 inch planks.

To assemble: Using a 9x9 inch baking dish, spread a small layer of sauce evenly on the bottom.  Lay an even layer of squash planks, doing your best not to overlap.  Scoop on a layer of meat.  Repeat process until you run out of ingredients, but make sure you save enough sauce to be the final layer.  Bake for 40 minutes, remove from oven and add some of the cheese, cook for another 5 minutes.

My Notes on this recipe:  Using the full amount of red pepper will make it a spicy sauce, if you don't like it spicy just reduce the amount used.  I think this recipe would be great with a ground italian sausage.   Also, I think the next time I make this I will add a layer of cashew cheese on each layer.

Cashew Cheese
I have made cashew cheese once before and the last time it was okay, but this recipe is great.  I also used a food processor the last time and my vitamix this time.  The blender makes a world of difference.   You don't need to let this cheese sit for using it for the recipe, it can be used immediately.

1-1/2 cups plain cashew nuts (not roasted or salted)
1/4 cup water
2 tablespoons dry white wine
2 teaspoons raw apple cider vinegar
2 cloves garlic
1/2 teaspoon fine sea salt
freshly ground black pepper
Place nuts into a bowl, cover with water and let sit overnight.  Drain the nuts and place them into a blender along with the other ingredients.  Mix thoroughly until pureed, stopping and scrapping down the sides.  Add a little more water as necessary.  I added just enough to make it the consistency of a thick sour cream.
Transfer to a bowl, cover and let stand somewhere cool for 24 hours before placing it in the refrigerator.  The cheese will keep for another 5 days.

Wednesday, May 21, 2014

Baked Beans

I had a picnic to go to for work where we each had to bring something to share (a pot luck).  I really wanted to make baked beans but every recipe I came across has sugar in it.  I do not consume sugar (except the natural variety like fruit, honey, and maple syrup).  So I found a recipe and adapted it to what I needed.

This recipe is Gluten Free, Dairy Free, Sugar Free, Nut Free and Paleo (only if you eat legumes)

Baked Beans
This makes a double batch that will feed about 12 people
2 pounds dried navy beans
2 pounds bacon, chopped
2 onions, chopped
2 jalapenos, seeded and chopped
1/2 tomato paste
1/2 cup molasses
1/2 cup honey plus 2 tablespoons (I used a mixture of a darker honey and then the tablespoons of a lighter honey like clover)
Vegetable broth
1/2 teaspoon cayenne pepper
2 teaspoons fresh black pepper
4 teaspoons kosher salt

Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
Heat oven to 250 degrees Fahrenheit.  In a cast iron dutch oven over medium heat, stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes.  Stir in tomato paste, honey, and molasses.   Drain the beans and reserve the soaking liquid.  Add the drained beans to the pan.  Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 8 cups of liquid.  Add the liquid to the pan and bring to a boil over high heat.  Add in cayenne, black pepper and salt.  Give them a stir and cover with lid. Place pan in the oven for 6 to 8 hours, or until beans are tender.

Tuesday, April 15, 2014

Overnight Coconut Oats

I came across this recipe yesterday and thought what the heck I might as well try it.  It was super easy to make, only took about 5 minutes.  The recipe came from the blog My Whole Food Life.  I tweaked it a little bit to accommodate what I had available.

Overnight Coconut Oats
Makes 1 serving
1/2 cup gluten free rolled oats
1/3 to 1/2 cup half almond or coconut milk **
1/2 teaspoon vanilla extract
2 tablespoons unsweetened shredded coconut
2 teaspoons chia seeds
2 teaspoons maple syrup
fruit - strawberries or blueberries
Put everything in a jar and mix.  Cover and place in refrigerator overnight.  Top with your favorite fruit.
**I made two servings of this, one was with 1/3 cup of milk and the other with 1/2 cup.  They were both really good and the 1/2 cup one was not watery.  Experiment with this to get it to your taste.  The author of the blog where this recipe came from makes several jars for the week, so she can grab it and go.

Monday, April 14, 2014

Crock Pot Pork Barbecue

If you are a regular follower of my blog you have probably noticed that I have been absent for a while.  I have been really busy.  I am currently a student pilot.  I am working on getting my private pilots license and so a lot of my free time I am trying to study (it has been awhile since I was in school and trying to get back into a study habit is hard).  I will try to put my recipes out here for everyone to enjoy.

Crock Pot Pork Barbecue
1 large onion, peeled and sliced thin
1 large pork butt, with some of the excess fat removed
1 tablespoon onion powder
In a crock pot add the onion, place pork, fat side up, on top and sprinkle with onion powder (if you are wondering why onion powder and onions - I add it because it adds another dimension of flavor).  Turn crock pot to high and let cook all day (about 6 hours).  The pork should be able to be pulled apart with a fork when it is done.  Just before serving, keeping the pork in the crock pot, using forks, shred the meat and remove bone if there is one.  The pork and the onions will come together.  Serve on your favorite bun or by itself.  I added a little cooked bacon and some homemade sauce (see recipes below).

North Carolina Vinegar Sauce
1 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon fresh black pepper
1/2 teaspoon red pepper flakes (if you wanted it hotter you could also add some cayenne pepper or your favorite Tabasco sauce)
Mix all ingredients.  I mixed it into a mason jar so that you could just shake the ingredients to mix them.

Tomato Vinegar Sauce
3/4 cup cider vinegar
1/4 cup ketchup
1-1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon red pepper flakes (if you wanted it hotter you could also add some cayenne pepper or your favorite Tabasco sauce)
Mix all ingredients.  I mixed it into a mason jar so that you could just shake the ingredients to mix them.

Mustard Sauce
1/2 cup white vinegar
6 ounces yellow mustard
1/4 of a onion, minced
8 tablespoons of water
8 tablespoons of tomato puree
1/2 tablespoon paprika
3 cloves of garlic, minced (I use a garlic press)
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon fresh ground black pepper
Mix all ingredients in a saucepan and simmer for about 20-25 minutes.