Wednesday, April 26, 2017

Paleo Lasagna

Paleo Lasagna
Servings: about 6

Ingredients:
1 lb. grass-fed ground beef
1 lb. ground turkey
1 small white onion, minced
8 oz. baby bella mushrooms, finely chopped
2 cloves garlic, minced
2 Tbsp. balsamic vinegar
1 28-oz can crushed tomatoes
1 6-oz. can tomato paste
1 15 oz. can tomato sauce
1/2 c. water
1 tsp. dried basil
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
2 large glove eggplants - cut lengthwise into 20 1/4-inch slices
2 boxes frozen spinach, thawed
1/4 tsp. nutmeg
2 c. raw cashews, soaked overnight in 4 cups of water

Instructions:
In a large, heavy-bottomed pot (like a Dutch oven), cook the beef, turkey, and onions over medium heat until the meat is browned. Add the mushrooms, garlic, and balsamic vinegar, and cook until the the mushrooms are soft, and the juices from the mushrooms have evaporated. Stir in the tomatoes, tomato paste, tomato sauce, and water. Add the basil, fennel seeds, Italian seasoning, and season with salt and pepper. Cover, reduce heat, and let simmer for about 1 hour, stirring occasionally.

Meanwhile, preheat the oven to 375. Line two baking sheets with Silpat or parchment, and place the eggplant slices on the sheets in a single layer. Season both sides of the eggplant with salt, and bake for 10 minutes, turning halfway through, until the eggplant is tender and beginning to brown. Remove from the oven.

Make the cashew cream by draining the water from the soaked cashews and putting the cashews into a blender. Add 2 cups of new, warm water and puree until smooth.

Drain and squeeze the liquid from the spinach - there will be a lot of liquid. Place in a large bowl and break it apart. Season with nutmeg, salt, and pepper.

Lower the oven to 350. and assemble the lasagna in a 9x13 glass dish. Start with a layer of about 2 cups of meat sauce, followed by 9 or 10 eggplant slices, then spread on 1/3 of the cashew cream. Top with half of the spinach. Repeat these layers once more, and finish with a layer of sauce, then a layer of cashew cream.

Bake uncovered for 30 minutes, then switch the oven to Broil and cook for another 10 minutes. Let the lasagna rest out of the oven for 30 minutes before serving.

Notes: We haven't tried this yet.

Cauliflower Tabbouleh Salad

Cauliflower Tabbouleh Salad
Servings: about 4

Ingredients:
4 c. riced cauliflower (about 1 medium, grated)
1 small cucumber, diced
2 stalks celery, diced
4 Roma tomatoes, seeded and diced
4 green onions, white and green parts, minced
1/4 c. packed mint leaves, minced
1 c. fresh parsley, minced

For the dressing:
3 Tbsp. olive oil
Juice from 1 lemon
1 clove garlic, minced
salt and pepper

Instructions:
Heat a bit of olive oil in a large skillet over medium heat. Add the riced cauliflower and cool until the cauliflower starts to soften just a bit - you want it crisp-tender, not mushy - about 5 minutes. Remove from the heat and set aside.

Mix all of the dressing ingredients together in a small bowl.

Put the cauliflower, along with all of the other ingredients into a large bowl, and stir in the dressing. Season with Salt and pepper. Refrigerate for 30 minutes to let the flavors combine.

Notes: We haven't tried this yet.

Monday, April 24, 2017

Fisherman's Eggs

Fisherman's Eggs
Servings: 2

Ingredients:
1 can sardines, packed in oil or water
1 large shallot, minced
3 garlic cloves, minced
2 Tbsp. olive oil
6 eggs
2 Tbsp. fresh parsley, chopped
salt and pepper
hot sauce, for serving

Instructions:
Preheat oven to 500 degrees. While the oven preheats, put two oven-safe bowls in the oven so they can get hot.

While the oven preheats, saute the shallot and garlic together until the shallot is soft, about 5 minutes.

When the oven is preheated, remove the bowls and divide the sardines between them, placing the sardines in a single layer. Top the sardines with the shallot/garlic mixture, and season with salt and pepper. Return the bowls to the oven for 8 minutes.

Remove the bowls from the oven and sprinkle the parsley over the sardines, then crack three eggs into each bowl, careful not to disturb the fish too much.

Return the bowls to the oven and bake for another 6 to 7 minutes, until the eggs are set, but the yolks are still jiggly.

Serve immediately, with hot sauce.

Notes: We haven't tried this yet.

Lyndsey's Paleo Meatloaf

Lyndsey's Paleo Meatloaf
Servings: 3 to 4

Ingredients:
1 lb. grass-fed ground beef
1 yellow onion, diced
1 green pepper, diced
1 roasted red pepper, diced
1/4 c. organic tomato sauce
1 egg, slightly beaten
1 tsp. fish sauce
3/4 c. almond meal
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. dried parsley
Homemade ketchup

Instructions:
Preheat oven to 400 degrees.

Heat 1 Tbsp. olive oil in a medium skillet over medium heat. Add the onions, green pepper, and roasted red pepper, and cook until the onions and peppers are soft.

Put the vegetables into a bowl with all of the other ingredients, except the ketchup.  Mix together with your hands.

Lightly grease a bread pan with a bit of olive oil. Press the meatloaf mixture into the pan, and top with 2 or 3 Tbsp. of ketchup. Bake for 35 to 40 minutes.

Let rest for about 5 minutes after removing from the oven, then serve with more ketchup.

Notes: This was absolutely delicious - definitely a keeper. We loved it.

Seared Tuna Steaks with Olive Tapenade

Seared Tuna Steaks with Olive Tapenade
Servings: 4

Ingredients:
1/2 c. pitted kalamata olives, chopped
1/2 c. green olives with pimentos, chopped
1 Tbsp. sun-dried tomatoes, packed in oil, chopped
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 Tbsp. olive oil
1 Tbsp. capers
1 tsp. lemon juice
4 (6 to 8 oz) tuna steaks

Instructions:
In a medium bowl, combine the olives, tomatoes, herbs, oil, capers, and lemon juice.

Heat a bit of olive oil in a cast-iron skillet over medium-high heat. Season the tuna with salt and pepper. Sear for about 3 minutes on each side. Serve the tapenade over the fish.

Notes: We haven't tried this yet.

Friday, April 7, 2017

Pan-Seared Salmon with Kalamata Olives and Salsa Cruda

Pan-Seared Salmon with Kalamata Olives and Salsa Cruda
Servings: 2

Ingredients:
1 large plum tomato, seeded and chopped
3 Tbsp. kalamata olives, pitted and sliced
1 Tbsp. red onion, minced
1 Tbsp. fresh parsley, chopped
1/2 tsp. lemon zest
salt and pepper
olive oil
2 8-oz salmon fillets

Instructions:
Combine the tomatoes, olives, onion, parsley, and lemon zest in a small bowl and season with salt and pepper. Add 1 Tbsp. olive oil, mix well, and set aside.

Heat another 1 Tbsp. olive oil in a large, nonstick skillet over medium-high heat. Pat the salmon dry with paper towels, and season with salt and pepper. Cook in the skillet for about 3 minutes on each side.

Serve the salmon with the tomato mixture on top.

Notes: Easy and very tasty. 

Roasted Radicchio with Pancetta and Walnuts

Roasted Radicchio with Pancetta and Walnuts
Servings: 2 or 3

Ingredients:
1 Tbsp. olive oil
1/2 tsp. dried thyme
salt and pepper
1 medium head radicchio, quartered
1 oz. thinly sliced pancetta
1 medium shallot, thinly sliced
2 Tbsp. walnuts, toasted and chopped
1 Tbsp. balsamic vinegar

Instructions:
Preheat oven to 400 degrees.

Combine oil, thyme, and radicchio on a baking sheet, and season with salt and pepper. Roast for 20 minutes, or until the radicchio is wilted and slightly charred

Cook the pancetta in a large skillet over medium heat for about 10 minutes, or until browned and crisp, turning occasionally. Remove the pancetta and crumble it coarsely. Add the shallot to th epan, and cook for 3 minutes, or until it is lightly browned. Add the balsamic vinegar and cook for just a minute more, to heat the vinegar through.

Serve the radicchio wedges topped with the pancetta, walnuts, and shallots with vinegar.

Notes: Really excellent warm salad. This one is going into the permanent rotation.