Thai Coconut Soup & Thai Fried Rice

This Soup is a Huge hit in my house!  I found in through StupidEasyPaleo.com.  I have made a few changes, but for the most part, it’s close to the original.

-FOR THE SOUP-

What You Will Need:

  • 14 ounces (420 ml) can full-fat coconut milk
  • 3 cups (475 ml) chicken stock
  • 1.5 pounds (454 grams) shrimp
  • 2 inch piece of ginger, peeled and chopped fine
  • 2 cup sliced mushrooms
  • 2-3 tbsp lime juice
  • 2 tsp sriracha (omit for Whole30)
  • Chopped cilantro for garnish
  • Green Onions sliced  thin (optional)
  • Salt/Pepper/Garlic powder

How it’s Done:

  1. Prepare the shrimp by peeling and deveining if not already done prior to purchase. (I like to get my shrimp started a little in the oven, I place them on a cookie sheet, season with salt, pepper, and garlic powder.  Cook at 350 for about 5-8 minutes or until shrimp begin to turn white)  Set aside for now.
  2. In a pot over medium heat, combine the coconut milk, chicken stock and ginger.
  3. Bring the liquid to a boil then reduce heat to a simmer.
  4. Add the shrimp, mushrooms, lime juice, and sriracha. Simmer until the shrimp (less than 5 min) is cooked through.
  5. Top with fresh chopped cilantro & onions for garnish.

-For the Fried Rice-

What You Will Need:

  • 4 cups cooked Basmati or Jasmine rice, preferably at least 1 day old
  • 4 Tbsp Walnut oil for stir-frying
  • 2 shallots, thinly sliced
  • 5-6 cloves garlic, minced
  • 1 red or green chili (adjust seeds for heat preferences)
  • 1 cup roasted unsalted cashews
  • 1 egg, beaten
  • 1 cup fresh pineapple tidbits (optional)
  • 3 Tbsp. chicken stock
  • 3 Tbsp. Tamari
  • 2 tsp. curry powder
  •  tsp. coconut sugar
  • 3 spring onions, finely sliced

How it’s Done:

  1. Rice prep, use a fork to break apart grains.  You don’t want it stuck together.
  2. Add oil to a large frying pan use medium-heat, then add the shallots, garlic, and chili, frying for one minute, or until fragrant.
  3. Add the beaten egg, scramble together with shallots, garlic, and chili.
  4. In a small bowl, mix together the chicken stock, tamari, curry powder, and sugar. Stir well, then add to pan.
  5. Add the cashews, fry for 30 seconds
  6. Add the prepared rice, mix well and break up the rice as much as possible.
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Cinnamon Mascarpone Pancakes

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Always fun when you are surprised while cooking.  This morning I was trying to find a use for some leftover Mascarpone Cheese I had from a dinner party Saturday.  Came across this recipe from Bobby Flay, and got to work…OH MY GOODNESS…so, so good!  I will never be able to eat “normal” pancakes again! 😉

I modified the recipe a bit, only because it was 5am and I didn’t have all of the ingredients…but I am so happy with the results I just had to share.

Original Recipe: Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts – Bobby Flay (Brunch at Bobby’s)

What You Will Need:

  • 2 tablespoons raw Honey
  • 1/2 cup + 1/3 cup of Mascarpone Cheese
  • 2 cups All-purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1/3 cup sugar
  • 2 large eggs
  • 2 cups heavy cream
  • 1 teaspoon Vanilla extract
  • 1 teaspoon finely grated Lemon zest
  • 2 tablespoons of butter melted + more for the griddle

How it’s Done:

  1. Mix together, in small bowl, the 1/2 c of Mascarpone with the honey.  Set aside for serving.
  2. In large bowl, mix together flour, baking powder, cinnamon, baking soda & salt.  Set aside.
  3. In a large bowl, whisk together sugar and eggs.  Then add heavy cream, 1/3c mascarpone, vanilla & lemon zest.  Mix until combined.
  4. Add wet ingredients to the dry ingredients.  Add butter and mix until just combined.  Like ALL pancake mix, DO NOT OVER MIX.  Let the batter sit at room temperature for 20 min.
  5. Heat griddle (or cast-iron skillet in my case) to medium heat, brush with some melted butter.  I like to make smaller pancakes (about 2 inches in diameter) I use about 2 tablespoons of batter per pancake…flip when bottom is lightly golden and bubbles appear on the surface of the pancake.  Flip and cook until that side is golden.  Mine worked out to be about 1 min per side.
  6. Toppings: This really can be whatever you want it to be.  (Bobby Flay created a Cherry Brandy Hazelnut sauce in his recipe.)  I opted for a more basic route:  A few dollops for the Honeyed Mascarpone, toasted pine nuts & real Vermont Maple Syrup.

Walnut Roasted Radishes and Chive Vinaigrette

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I noticed these beautiful things in the grocery store and just had to use them!  I know and love radishes in their raw state, but they aren’t exactly a crowd pleaser in my house.  Until now…

What you will need:

  • About 1 lb of radishes (cleaned, roughly trimmed, and halved)
  • Walnut Oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons of fresh chives
  • 1/2 teaspoon dijon mustard
  • Black pepper & Salt

How it’s Done:

  1. Heat oven to 425, and toss radishes in walnut oil
  2. Place on parchment lined baking sheet and roast for 30 minutes.  I turned on the broiler at the end to get more color on them.
  3. Mix oil, chives, dijon, salt and pepper.  Pour over radishes, serve immediately

Recipe Inspiration from: http://www.bhg.com

Roasted Corn & Jalapeño Créme Fraîche Crostini

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What you will Need:

  • Sliced French Bread or Baguette for Toasting
  • Olive Oil
  • 1 cup Crème Fraîche
  • 1 cup Roasted Corn (cut from cob)
  • 2 Limes for juice & zest
  • Salt
  • 1/2 cup Cilantro (remove stems)
  • 2 Jalapeño (seeds are the majority of the “heat”, add to suit taste)
  • Pico de Gallo seasoning (optional)

How it’s done:

  1. In a small bowl, mix Crème Fraîche, juice of 1 lime and about a tablespoon of lime zest.  Add salt and 1 jalapeño to taste.  Mix well and set aside.
  2. Toast the bread slices.  I like drizzling olive oil on the slices and broiling them until I get the desired color.
  3. Spread Crème Fraîche mixture on to toast.  Then add cilantro leaves and about a tablespoon of corn.  Top with thinly sliced jalapeño.  I added a dash of pico de gallo for a little pop of color & flavor.
  4. Serve & Enjoy

White Nectarine & Burrata Salad

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So easy, and so delicious …found myself making this almost every-other-day this summer.

What you will need:

  • White nectarines
  • Burrata
  • Small cherry tomatoes or heirloom (any variety will work)
  • Fresh Basil
  • Balsamic reduction
  • Small pinch of salt

How it’s Done:

Chop ingredients.

Drizzle with Balsamic & salt

… Enjoy!

Crispy Roasted Brussels with Smoky Honey Aioli

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It’s no secret that I am a huge fan of the Brussel Sprout in almost any form; but this one is too exceptional NOT to share!  Although, not a deal breaker, I highly recommend that you make your own mayo for this aioli…see previous post!

 

What you will need:

  • Brussel sprouts
  • Bacon Grease or Coconut oil
  • Salt
  • 2/3 c Homemade Mayonnaise (see previous post for recipe)
  • 2 cloves garlic, minced
  • 1 tbsp Raw Honey
  • 1/2 lemon/lime juiced
  • 1 tsp smoked paprika
  • pinch of salt & pepper

How it’s Done:

Brussel Sprouts

  1. Preheat at 400
  2. Trim the brussels, and half them (depending on size and personal preference)
  3. Line a baking sheet with parchment paper (I had JUST baked some bacon and simply reused the same pan)  Ensure that the brussels are well coated with the grease/oil and then salt them.
  4. Bake for 5 min
  5. Then turn on the broiler, move pan to top rack and broil the brussels for 5-10 min (depending on your broiler, mine is weird)  you want them slightly charred, and crispy…be careful not to OVER-cook them.

Smoky Honey Aioli:

  1. Mix mayo, garlic, honey, lemon juice, paprika, salt & pepper together well.
  2. Drizzle on top of Brussel Sprouts and devour!!

Optional: top with Bacon 🙂

Aioli concept is from: HowSweetItIs.com

Homemade, Healthy Mayo!

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This is 1 of 2 posts, since they fit together so beautifully, I had to do them together!

I know not everyone is doing the Primal/Paleo thing…and that is totally fine with me!  BUT I DO believe in taking the time to educate yourself on what exactly you are putting into your body 3+ times a day.

So,I have not been a big Mayonnaise fan for years now…but there are times when you could really use the help of that flavor enhancing sauce; in addition, this “aioli” fad is definitely bringing mayo back into the spotlight.  Now, I AM NOT talking about that store bought stuff! (once you have made your own, the fact that store bought mayo is white…totally freaks me out!)  The danger with store bought Mayo is in the ingredients…specifically Canola oil!  If you have ever dabbled into the “Paleo realm” you know about NomNomPaleo.com … and this comes directly from her!  It is TRULY amazing, and turns Mayo into a whole new, delicious, addition to almost anything!!

What you will need:

  • 1 large egg yolk
  • 1/4 tsp salt
  • 1/4 tsp dijon mustard
  • 1.5 tsp lemon juice (I have used lemons or limes)
  • 1 tsp white Vinegar
  • 3/4 c macadamia nut oil or avocado oil (I used avocado)

**Important – ALL ingredients should be at room temperature

How it’s Done:

  1. Mix all ingredients (EXCEPT the oil) into a bowl.  (I cheated and used my emulsifier/whisking tool, so I used the provided mixing canister)
  2. VERY IMPORTANT!  Add the oil VERY slowly and in 1/4 cup increments  (it helps to have an extra set of hands in the kitchen for this part)
  3. Once you reach the desired texture, you are done!

Credit: http://nomnompaleo.com/post/3440774534/paleo-mayonnaise