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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Lasagna 100% Noodle-Free

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I absolutely LOVE lasagna, at least I used to…I have tried to “cheat” and eat the traditional dish, but I pay for it dearly!  I had to figure out a way to capture the flavors of this much beloved dish.  There are many variations of this meal out there but I think this recipe has me pointed in the right direction, and I am thrilled!!  Unfortunately, this was not the MOST photogenic meal, but just had to share!

What you will need:

  • 3-4 zucchini (depending on size) skin on, sliced thin (I used a mandolin)
  • Salt
  • 2 Lbs Ground Beef(I used 85/15, 100% grass fed)
  • 2 tbsp ground pepper
  • 6 cloves of garlic crushed or chopped very fine
  • 2 roasted red peppers, diced
  • 1 onion, diced fine
  • 1.5 c. tomato paste
  • 8 oz tomato sauce
  • 1/4 c red wine
  • 4 tbsp fresh basil, chopped
  • 2 tbsp fresh oregano
  • 1 egg
  • 15 oz of Ricotta cheese
  • 4-5 tbs fresh parsley
  • 16 oz of frozen (organic) Spinach, thawed and drained well
  • 1 lb fresh mushrooms, I like them chopped fine
  • 16 oz fresh mozzarella cheese
  • 10 oz fresh grated parmesan cheese

Cook Temp 350 degrees

How it’s done:

  1. Line a 9×13 baking pan with parchment paper
  2. Slice zucchini (length wise) very thin with mandolin.  Sprinkle slices lightly with salt, set aside and let drain (this allows them to lose some of their water before cooking)
  3. Prepare meat sauce:  In a large pan cook beef and pepper for about 5 min.  Add in red pepper, garlic, and onion; cook and stir until meat is no longer pink.  Stir in tomato paste, sauce, wine, basil and oregano.  Bring to a boil, then reduce and let simmer for about 20 min.
  4. Preheat Oven now
  5. In a med bowl, mix together Ricotta, egg and parsley…combine well, and set aside.
  6. Slice mushrooms
  7. To assemble Lasagna:  Spread 1/2 of meat sauce on the bottom of baking pan.  Then layer 1/2 of the zucchini slices, 1/2 the ricotta mixture, ALL of the spinach and ALL of the mushrooms; Then 1/2 the mozzarella.  Repeat by layering the meat sauce, zucchini, ricotta, and mozzarella.  Spread parmesan evenly over the top and cover with more parchment paper.
  8. Bake for 45min to an hour (depending on thickness), then remove parchment paper cover and bake for an additional 15 min.  (I ended up turning on my broiler near the end of the 20 min to get desired color on cheese)
  9. Let stand for at least 5 min before serving

Polish Cabbage Rolls with Mushroom Sauce

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I will be completely honest…I have NO experience with Eastern European food I probably should considering my heritage…but this was my first go at it, and I was pleasantly surprised!!!  The ONLY downside to this recipe is that it takes about 2.5 hrs from start to finish.  Thankfully last night was weird…so we were ok with eating dinner at 8:30. 

I made very few modifications to the original recipe from “CrankingKitchen”  The biggest adjustment below is that I will be doubling the mushroom recipe since we couldn’t get enough of them!  

I got this recipe FROM: http://crankingkitchen.wordpress.com/2012/11/06/paleo-polish-cabbage-rolls/ 

-Cabbage Rolls-
What you will need:

  • 1 head of cabbage, cored
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 pound of ground beef
  • 1/2 pound of ground pork
  • 1 egg
  • sea salt and freshly ground pepper

How it’s done:

1. Bring a large pot of water to boil. Add the cabbage head and remove the leaves to a bowl or strainer as they come off the head, about a few minutes for each. Aim for about 12 leaves. When you get to the center and the leaves are small, just take the head out, let cool and chop. Lay in the bottom of a casserole pan.

2. As the cabbage is boiling, heat butter in a large skillet over medium heat. Add the onions and celery and cook, stirring occasionally, for 15 minutes. Add to a bowl and let cool for a few minutes.

3. Preheat the oven to 300 degrees. Add the beef, pork, and egg to the vegetables, along with salt and pepper, and mix well.

4. Lay each cabbage leaf out on a work surface (shake out any remaining water) and place about 1/3 cup of meat mixture (it’ll vary depending on the size of the leaf) at the base of the leaf. Roll up a little bit, then fold in the sides and continue to roll. Like a mini Polish burrito. Burrito-ski. Place each pigeon tightly in the baking dish, seam side down.

5. Place, uncovered, in the middle of the oven and bake for 2 hours, basting with the pan juices every 30 minutes.

-Mushroom Sauce-

What you will need:

  • 4 tablespoons butter
  • 2 pounds of cremini mushrooms, quartered
  • 3 tbsp of garlic powder (used instead of fresh garlic because I forgot to slice them)
  • 1 cup chicken broth (or beef)
  • 1/2 cup dry sherry (or wt. wine)
  • drippings from the cabbage rolls
  • sea salt and freshly ground pepper

How it’s done:

1. In a skillet, heat 2 tablespoons butter over high heat. When the foaming has just died down, add the mushrooms. Stir frequently. First they will absorb the butter, then they’ll release their liquid, then soak it back up again.

2. Add the garlic, stir frequently for about 30 seconds – 1 minute, then turn the heat down to medium. Add the broth and drippings and cook, stirring occasionally until the sauce has reduced. Season to taste.

Shepherd’s Pie with Cauliflower Mash

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This is the dish that used to make me miss potatoes like CRAZY…until I found that this works so well!  It is a Fantastic cold weather dish, although I am pretty sure I made it 3 times this summer!  We love it!  Legumes and all!! (gotta cheat sometimes, right?)

What you will need:

  • 8 oz Grass fed Butter (I use Kerrygold)  
  • 2 lbs Grass fed Ground Beef or Bison
  • 2 c. Fresh Peas (yes, these are legumes…we make an exception on this dish)
  • 3  Heads of cauliflower
  • 1 yellow or white onion
  • Yellow Cheddar cheese (grass fed)
  • 1 tbsp EVOO
  • Salt

 

How it’s Done:

Preheat 350 degrees

  • Make Cauliflower Mash: rinse and cut cauliflower, steam until VERY tender.  If you are short on time you can mash these by hand.  I will add salt to taste and about 4-5 oz of butter to them as I mash.  IF you have time to let them cool a bit I will “mash” them in my Blendtec…just creates a smoother texture.  Both ways taste GREAT!
  • In a large frying pan add oil, chopped onion, & ground beef.  Only cook Ground beef about 75% of way…you should still see a bit of pink. Drain meat of grease, set aside.
  •  I usually just wipe down the same pan … add the remaining butter and peas.  I sauté them for about 5-7 minutes.  You basically just want to get them a little soft.  Drain off excess butter.
  • In a 3 qt Corningware dish I layer:  The ground beef & onion, the peas, then cauliflower mash. 
  • Bake for 30-35 min.  The edges with slightly brown and pull from the sides of the dish.  I shred the cheddar cheese and sprinkle on top generously and bake for an additional 5-10 min   … until I like the way it looks 🙂
  • Let in sit for at least 5 minutes, contents will be VERY hot!

Smokey Fish Tacos with Cilantro Lime Crema

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Recipe Credit: http://www.canyoustayfordinner.com

For the Cilantro Lime Crema:
½ cup sour cream
1 teaspoon grated lime zest
1 teaspoon lime juice
2 cloves garlic, minced
1/4 teaspoon smoked paprika
¼ teaspoon salt
2 tablespoons finely chopped cilantro

For the Fish:
¼ cup fresh lime juice
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon cayenne pepper
3 cloves garlic, minced
½ teaspoon salt
1 lb white fish (I’ve only used tilapia)
2 tablespoons coconut oil

Remaining Ingredients:
8 small sprouted corn tortillas (optional)
Pico del gallo
finely shredded red & green cabbage
finely chopped cilantro
guacamole

Stir all crema ingredients in a small bowl to combine. Cover and refrigerate until ready to serve.

Whisk lime juice, paprika, cumin, cayenne, garlic, and salt. Place fish in a shallow bowl and pour the lime spice sauce evenly over the top, flipping the fish to be sure all sides are coated. Let the fish marinate overnight (I do them at least 6 hrs for best flavor)

Heat a large skillet over medium-high heat. Add 2 tablespoons coconut oil and swirl to coat the pan. Place the fish and the sauce into the pan and allow to cook for 3 minutes undisturbed. Flip and cook an additional 3 minutes. Remove the pan from heat and without removing the fish from the pan, flake it with a fork.   You can also do these in foil packets ON the grill…for those summer nights when you want ALL heat outside!

Serve the fish in the corn tortillas OR on a bed of cabbage with salsa, cabbage, crema, guacamole, and fresh cilantro.

I have made very few changes to this …Fabulous recipe credit  goes to:  http://www.canyoustayfordinner.com/2012/04/21/smoky-fish-tacos-with-cilantro-lime-crema/

Cucumber Salsa

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Grilled Wild Caught Swordfish topped with Fresh Cucumber Salsa.

This is a favorite meal and really simple to create.

What you will need:

  • 2 c. peeled, seeded & chopped cucumber
  • 1 chopped red onion
  • 1 c. fresh, finely chopped parsley
  • 1.5 c. fresh, chopped cilantro
  • Fresh garlic, pressed or minced (I like a lot of garlic and use 2-3 cloves)
  • 1/2 c. Full Fat Greek Yogurt  (I like mine creamy, and usually add extra)
  • 1 Lime (juice)
  • 1 Lemon (juice)
  • 1/2 tsp Cumin
  • Kosher salt or Himalayan salt (to taste)
  • Red Cayenne  (Optional, we like it hot)

How it’s done:

  • Combine cucumber, onion, parsley, cilantro
  • Separately combine garlic, Greek Yogurt, lime & Lemon juice, cumin and salt.  Mix well then add to cucumber mixture.
  • Serve Immediately on top of grilled swordfish as pictured or as a dip for corn chips