Cold Cucumber Noodles with Strawberry Balsamic dressing

(recipe originally from: http://paleopot.com/2013/06/sides-cold-cucumber-noodles-with-strawberry-balsamic-vinaigrette/)

What you need:

• 1 spiral slicer.
• 1 English cucumber.
• 8 medium strawberries, about a pint, tops removed and quartered.
• 2 Tbsp of balsamic vinegar.
• 1 and 1/3 Tbsp of extra virgin olive oil.
• 1 Tbsp of no-sugar added dijon mustard.
• Tiny pinch of sea salt and black pepper.
• 1 lemon, for noodles and garnish.

How you make it:

1. Use your spiral slicer to cut your veggie noodles, set them aside in a large bowl with a paper towel at the bottom. 
2. Simply use a magic bullet or food processor to puree the strawberries, balsamic, olive oil, mustard, and spices.
3. Remove the paper towel from the bottom of your bowl of cucumber noodles.
4. Cut your lemon in half, add the juice from one half to the bowl of cucumber noodles. Toss well.
5. Plate your cucumber noodles in small bowls, add a few Tbsp of the vinaigrette on top, garnish with lemon slices.
6. You can also toss the noodles with the vinaigrette to coat the noodles and let the mix marinate overnight.
7. Enjoy!

Stuffed Zucchini

(recipe from http://menumusings.blogspot.com/2011/11/stuffed-zucchini.html)

Ingredients:
3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
freshly grated Parmesan cheese
fresh cracked black pepper

Method:

1.   Give the zucchini a quick wash for good measure.

2.   Slice in half lengthwise.

3.       Leave the ends on to keep the filling in.

4.       Scoop out the flesh with a melon baller or a spoon.  Leave a ledge of zucchini around the edges.

5.       Arrange the zucchini boats in a baking dish.

6.       Chop the zucchini flesh as small as you like.

7.       Finely chop half a sweet onion.

8.       Chop up some good smokey bacon.

9.       Add curry powder...  cook until desired doneness of onions and remove from heat.

10.   To the zucchini flesh, add the sour cream.

11.   Rough chop some fresh thyme leaves.

12.   Mix onion and bacon mixture with other ingredients.  Taste and adjust seasoning.

13.   Stir in the tomatoes.  Seed them or else there may be too much moisture in the filling. 

14.   Refill the zucchini shells with the filling mixture.

15.   Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper.

16.   Bake uncovered at 375 degrees F for 30 minutes.

 

Salted Woodchuck Hard Cider Caramels

recipe originally from: http://www.bakeaholicmama.com/2012/12/salted-hard-cider-caramels.html?m=1

Ingredients:

2 cups Woodchuck Hard Cider
1/4 tsp apple pie spice
4 tbs of butter   
1/2 cup sugar
1/4 cup brown sugar
2 tbs heavy cream
1 tsp sea salt

Directions:

In a sauce pan add hard cider and bring to a boil. Reduce down 1/4 a cup.

Mix in sugars, butter heavy cream and apple pie spice. Over medium heat bring up to about 252 degrees on your candy thermometer. If you don't own one. Don't fret, to test your caramel have a cup of ice water ready. Dip your spoon in the hot mixture and then immediately into the ice water. When the caramel hardens to the consistency you want in a chewy caramel it is done.

Immediately remove from heat and pour into a parchment paper lined bread pan.

Sprinkle with sea salt and allow to cool until hardened.

With a very sharp buttered knife, cut caramels into 1 inch squares.

Thanksgiving Carmelized Onion & Sausage Stuffing

Originally from http://paleomg.com/thanksgiving-caramelized-onion-sausage-stuffing/

Ingredients

• 1lb ground pork sausage
• 2 yellow onions, sliced
• 1 sweet potato or yam
• 1 container of mushrooms, roughly chopped
• 2 tablespoons white wine vinegar
• 1 cup pecans, chopped
• 2 eggs, beaten
• ⅓ cup chicken broth
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons fat of choice
• 1 garlic clove, minced
• salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
2. While those cook, pull out a large skillet, place it under medium-high heat and place a tablespoon of fat along your minced garlic clove and your mushrooms in it to begin to cook down. Add a bit of salt and pepper and cook until soft. Once they are done cooking, add to a large bowl.
3. While your mushrooms are cooking down, add a tablespoon of fat to another large skillet over medium heat and add your sliced onions. Continuously move onions around to help coat and caramelize. The caramelization will take about 10-15 minutes. Add a bit of salt and pepper, to taste.
4. When your mushrooms are done cooking, add your pork sausage to the hot mushroom pan (the mushrooms have been removed at this point). Use a wooden spoon to break up sausage and cook until almost cooked through.
5. Once the sausage is all done, add mixture to your mushroom bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth and vinegar, along with your sweet potatoes, pecans, and chopped herbs. Mix well.
6. You can now either use a 9×13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
7. Bake at 375 degrees for about 10 minutes, then add your caramelized onions and cooked for 5 more minutes.
8. Eat it up!!!! OMG OMG, its so good.

Super Simple Butternut Squash Soup

Originally from http://paleodietlifestyle.com/butternut-squash-soup/

Ingredients

• 1 or 2 butternut squashes (1 is good for about 3 good portions);
• 1 or 2 cans of coconut milk, depending on the number of squashes you prepare. (you’ll find it in most grocery stores and at your health food store, look for organic without any other ingredient except maybe guar gum);
• Sea salt and freshly ground black pepper to taste;
• Any fresh out dried herb you’ve got laying around;

Preparation

1. Preheat your oven to 350 F.
2. Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter.
3. Place the halves, cut side down, on a baking sheet and place in the oven for about 45 minutes. It might take longer, but I suggest you check on them after 45 minutes. Verify that the flesh is fork tender and it’s ready.
4. Now either wait for the squash to cool down a bit so it’s easier to handle or put on some gloves. Scoop out the cooked flesh in a sauce pan and add about 3/4 of a can of coconut milk per squash.
5. Start mashing the squash with a potato masher on a low heat. Note that you can also place the flesh and coconut milk in a blender and blend the mixture. I prefer the version in the pan, less work than washing a blender.
6. Once everything is mashed up, adjust the consistency by adding some coconut milk if needed. Season with salt and pepper to taste. If you want to go fancy, grate a bit of fresh nutmeg . You can also add some grated fresh ginger or garlic for a nice spin on the taste.
7. Serve and enjoy! Garnish with fresh herbs on top if you have any. For added style, you can drizzle additional coconut milk in a spiral on the served bowls to create a white swirl.

Maple. Bacon. Pumpkin. Pie. Yes.

Maple Bacon Pumpkin Pie

(recipe originally from http://themeathouseblog.com/2012/10/26/maple-bacon-pumpkin-pie/)

Ingredients
2 large eggs
1 (15 oz) can pure pumpkin puree
1 cup heavy cream
½ cup pure maple syrup
2 tsp cinnamon
½ tsp ginger
½ tsp kosher salt
1/8 tsp cloves
1 Tbsp sugar
1 unbaked 9-inch pie shell
Whipped cream
10 slices bacon

Directions

Mix together 1 tsp cinnamon and 1 Tbsp sugar. Toss bacon slices in the cinnamon sugar mixture and cook until slightly crispy. Do not overcook the bacon, as it will cook more in the pie. Pat bacon with paper towels to remove as much excess grease as you can and crumble bacon into small pieces.

In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt and cloves. Mix in ½ of the crumbled bacon and pour pumpkin mixture into pie shell.

Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. When pie comes out of oven, sprinkle the rest of the crumbled bacon on top. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving (not optional).

Best grain free chocolate chip cookies - EVER!

Just made the easiest (and most delicious) grain free chocolate chip cookies EVAR!!

3.5 cups almond flour
1/2 cup honey
2 tsp vanilla
1 cup chocolate chips
1/2 cup butter or coconut oil (softened)
1 tsp sea salt
1 tsp baking soda
Cook at 350 for 6-10 min.
Cool for 10 min.

The best part? Since there are no eggs in the recipe -- cookie dough by the spoonful!

(this time I used coconut oil. Next time - butter!)

Creamy chicken casserole

Adapted From PaleOMG.  http://paleomg.com/creamy-chicken-casserole/

Ingredients
1.5-2lbs chicken breasts, diced
5 medium heads of broccoli, stems removed, chopped into florets
1 head of cauliflower, stem removed, chopped into florets
1 container of sliced mushrooms
1 yellow onion, diced
1 garlic clove minced
1 cup vegetable broth
2 (14oz) cans of coconut milk
2 teaspoons garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
salt and pepper to taste
2 tablespoons olive oil (or other fat)
2 tablespoons bacon fat (or other fat)

Instructions

1. Preheat oven to 400 degrees.
2. Place your cauliflower and broccoli florets in a 9×12 glass baking dish. Pour your olive oil on top of the florets and salt and pepper, as well. Mix around to coat the florets.
3. Baking for 15-18 minutes or until your broccoli and cauliflower have a slightly darker color to them.
4. While your florets are cooking, place a large skillet over high heat and add your bacon fat.
5. Once skillet is very hot, add your chicken. You want your skillet to be very hot so you will get a nice sear to your chicken.
6. Salt and pepper your chicken while it cooks in your pan.
7. Cook on both sides for 4-5 minutes, depending on how small you diced your chicken.
8. Once chicken is ALMOST cooked through, remove from pan and place either on a plate or directly into your baking dish with your florets if that has come out of the oven.
9. Now add your minced garlic directly to your pan that is placed under medium heat now.
10. Then add your diced onions in. Cook until translucent.
11. Then add your coconut milk and vegetable broth, as well as your garlic powder, smoked paprika, cayenne pepper, and a bit of salt and pepper and mix well.
12. Once it is all thoroughly combined, pour directly onto your chicken, broccoli, and cauliflower dish.
13. Now toss in your mushrooms.
14. Add in a bit more salt and pepper.
15. Mix it all together into one large mess.
16. Bake for 20-22 minutes.
17. Let cool to help the sauce thicken.

Paleo Orange Chicken

Recipe from http://www.health-bent.com/poultry/paleo-orange-chicken

Ingredients

• 1 lb. boneless, skinless chicken breasts (cut into bite size pieces)
• 3 T fat (coconut oil works well here)
• juice of 2 oranges*
• zest from 1 orange
• 1 t fresh ginger
• 3 T coconut aminos or wheat-free soy sauce
• 1 t chili garlic sauce or sriracha
• 3 green onions, chopped

Method

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken breast and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions. *Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.

Cauliflower Pancakes

WOOT!  WOOT!  Original Recipe!   WOOT!  WOOT!

Ingredients:

Cauliflower, riced, 2 cups
2 Eggs
Finely Shredded Cheese, 1/2 cup
Dried Oregano, Garlic powder, Salt, Pepper
Coconut oil for cooking

Method:

Rice the cauliflower in a food processor. Beat eggs in a bowl, add the cauliflower, shredded cheese, garlic powder, salt & pepper to taste.
Mix it all up.
Heat up some coconut oil in a saute pan.
Drop by spoonfuls into the oil.  Flatten them a bit with the back of the spoon.
Check the bottom for brown-ness before flipping.
Flip and brown the other side.

Yum yum!  Delicious as leftovers.  Even better with the Basil Dressing drizzled over the top!

Meatballs a'la Barb (with mushrooms and basil)

WOOT! WOOT!  Original Recipe!!!  WOOT!  WOOT!

No picture for this one, but trust me.  They looked as good as they tasted.

Ingredients:
4lbs grass-fed ground beef
1/2 cup (or more?) almond flour (to hold everything together)
2-3 whole eggs
4-5 cloves of garlic, finely chopped
1 pint (?) of white mushrooms, very finely chopped
1 oz basil leaves, very finely chopped
2-3 stalks of fresh rosemary leaves, very finely chopped
Salt & Pepper

Method:
Mix all ingredients by hand in a big bowl.
If it's too dry, add some liquid (chicken or beef broth).
If it's too wet, add more almond flour.
Roll into meatballs.

Cook:
Option 1)  Brown the outsides in a saute pan before putting on cooking sheet in 375 degree oven until done.
Option 2)  No browning first, just bake at 375 until done.

Basil Dressing

WOOT! WOOT!  Original Recipe!!!  WOOT!  WOOT!

This one's easy...

2-3 ounces of basil leaves
drizzle of olive oil
lemon juice to taste
salt & pepper

Dump the basil leaves in a blender (better than a food processor for this recipe).  Add enough olive oil and lemon juice to get things going.  Keep blending until really smooth.

Keep tasting until it's perfect.

Use on EVERYTHING.  There's nothing like the taste of fresh basil.

Paleo Chicken Nuggets

Originally from http://www.health-bent.com/poultry/paleo-chicken-nuggets

Ingredients:

• 1 lb. ground chicken
• 1 egg yolk
• 1 t onion powder
• 1/4 t garlic powder
• 1/4 c + 1/2 c almond flour
• 1/2 c dessicated coconut*
• 1/2 c coconut oil
• S&P

Method:

In a bowl combine 1/4 c almond flour, 1/2 c dessicated coconut and some S&P. Mix it around with your hands. In a separate bowl, combine the ground chicken, 1/2 c almond flour, onion & garlic powders, egg yolk and some S&P. Mix it with your hands until everything has been incorporated.
In a saute pan, melt the coconut oil on medium heat.
Take about 2 tablespoons worth of the chicken mixture and roll into the shape of a ball. Drop it into the almond/coconut mixture and roll the chicken ball around with the fingers. Make sure it’s completely coated. Repeat with the rest of the chicken. Place in the saute pan and cook on each side until nice and brown. I did 3 batches for 1 pound of chicken.
*Dessicated coconut is dried, finely shredded, unsweetened meat of the coconut. It’s the perfect size to replicate a bread crumb. If you can’t find it at your natural foods grocery store, you can always order it from Amazon.

Cauliflower Hummus

Recipe originally from "Practical Paleo" (http://tinyurl.com/9vow7p5)

Ingredients:
4 cups cauliflower, steamed
2 Tbsp tahini
1/4 cup olive oil
1 lemon  (juice for recipe, zest for garnish)
pinch of cumin
sea salt & black pepper to taste
pinch of paprika for garnish

Instructions:
Combine everything in food processor until smooth.Add more tahini or olive oil as needed.
Garnish with lemon zest and paprika.
Chow.

Notes from the Cooking WOD:  Maybe steam a few garlic cloves with the cauliflower.  Also, wait for it to cool before eating.  Much tastier!
 

Almond Butter Banana Cookies

Recipe originally from http://fastpaleo.com/almond-butter-banana-cookies/

Ingredients:

• 3/4 cup creamy unsalted almond butter
• 1/3 cup raw honey
• 1/4 cup coconut flour
• 1/4 cup + 2T almond meal
• 1 banana
• 1 tsp baking powder
• 1 egg

Process:
Pre-heat oven to 350 degrees.
In a mixing bowl, blend all ingredients until well-mixed.
On a parchment-lined cooking sheet, drop small spoonfuls about 1-inch between cookies. Cook for 12 minutes until the edges start to brown.
Let stand for at least 30 minutes so that the cookies can set.