Thursday, October 24, 2013

Recipes for Paleo Week 2

So, here are the recipes I am suggesting with their serving size. I suggest you mix some of them up to make some breakfast meals too.   I really love green smoothies, but even I need to switch up my breakfast sometimes.  The Spicy Pork and the Stuffed Pepper would both be awesome with a poached or over easy egg for breakfast. If you like scrambled eggs, they'd work too--but I've made it pretty clear I do not like scrambled eggs and do not support their existence in anyway.  Optional recipes like Bab Ghanoush and Paleo Nachos will be posted Saturday.

Spicy Shredded Pork and Sweet Potato Fries
Servings: 4
Serving Size: About a cup or a little more

3lb Pork Shoulder or Boneless Pork
One Can Chicken Broth
3 tbsp Franks Red Hot Sauce
1 tbsp coconut oil or olive oil 
1 tbsp olive oil for french fries
2 large Sweet Potato

Ingredients for the Pork Rub
2 tbsp Paprika
3 tbsp Chili Powder
1 tsp Salt
1 tsp ground pepper

1. Over medium high heat melt your fat of choice.
2.  Mix together spice rub in a small bowl.
3. Firmly press the spice rub into the raw pork on all sides. Be very generous with the rub.
4.  Place the pork FAT SIDE DOWN until the hot pan.  
5. Allow the pork to sear 3-4 minutes on each side so it gets a nice crust.
6. While the pork is searing pour chicken stock and hot sauce into a crock pot.  
7. Place the pork into the crock pot, FAT SIDE DOWN, into the liquid which should come just to the bottom middle section of the pork.
8. Place the lid securly on and cook on low for 6-7 hours.
9. Remove meat to a separate plate or cutting board and shred with 2 forks.
10. Place back in crock pot for 30 minutes if you like a lot of juice on your pork. If not, it's ready to serve.

An hour before the pork is ready make your french fries by..

1. Clean Sweet Potatoes by scrubbing off dirt.
2.Cut the sweet potatoes into thin french fries, about an inch thick.
3.  Place all of the fries in cold water with 2 tbsp salt.  Allow to soak for 25 minutes.
4. Preheat the oven to 400 degrees.
5. Remove fries from water and pat dry.
6. Oil a baking sheet.
7. In a large bowl mix french fries with oil, 1 tsp of salt, and 1 tsp of black pepper.
8. Spread evenly on a baking sheet and cook for 25 minutes, flipping halfway through.  Make sure they are evenly spread out or you will end up with soggy fries.

Sweet Potato and Sausage Hash
Servings: 3
Serving Size--about a cup
1 lb Ground Sausage
2 Sweet Potatoes, peeled and diced
1 Small White Onion, diced
2 Bags Spinach
1 tbsp Cinnamon
1 tsp salt, 1 tsp pepper
1 tbsp coconut oil or olive oil

1. Place sausage into a sauce pan without oil over medium high heat to begin to brown. 
2. Once the sausage is browned remove from the pan and set aside.(do not remove the fat from the pan).
3. Add 1 tbsp fat of choice and add diced sweet potatoes and diced onion. The key is not to move them around too much because you want them to get crispy. Cook over medium high heat, flipping only once (twice max) for 5-7 minutes. 
4. In a separate saute pan add spinach, one bag at a time, with 1/3 cup water to reduce. It sounds like a lot of spinach, but it will saute down to virtually nothing.
5. Once spinach is sauteed down add that and the sausage back to the pan with the sweet potatoes.
6. While continuing to cook on low add the cinnamon, and salt and pepper.  Stir into the entire dish.
7. Allow to cook so the flavors can all mix together for approximately 5 more minutes.
Serve :)
This would be great with breakfast. The cinnamon makes it a very fall like dish that reminds me of pumpkins and the changing seasons :)  My sister just made us this and I am now in love with it!!

Stuffed Sloppy Joe Peppers with Butternut Squash Cakes
Servings: 4
Serving Size: One Pepper and 2 Squash Cakes
1 lb Ground Meat
4 Green Peppers, tops cut off and seeded
1 Small Onion, diced
1 tsp Paprika
1 tsp Chile Powder
1 tsp garlic powder
1 tsp ground red pepper
1 tsp salt
1 tsp pepper
1 Can Organic Green Chilies, drained
1 Small Can Tomato Paste
2 tbsp Hot Sauce (Franks is my recommendation) 
2 tbsp fat of choice,  divided

Ingredients For Butter Nut Squash Cakes (Should make 8 or more cakes)
2 Butter Nut Squash, peeled and diced
1/2 red onion
1 egg
1 tsp Salt
1 tsp Pepper
1 tsp Oregano
1 tsp pepper
1 tbsp Garlic Powder
3 Chives, dices

Directions for Peppers:
1. Preheat the oven to 350 degrees.
2. In a saute pan add fat of choice over medium to low heat.
3. Add ground meat and onions to the pan and brown through, about 6-8 minutes.
4. While the meat and onions are browning mix in spices and allow to continue to cook.
5. When meat is brown and cooked through mix in green chilies and tomato paste
6.  Allow to sautee for 6-7 minutes so all of the flavors meld.
7.   Rub each pepper with the fat of your choice, whether it is melted coconut oil or just plain olive oil.
8. Place them on a rimmed baking sheet that is greased.
9. Stuff each pepper to the top with the meat mixture.
10.  Place either standing up or on their side and place in oven for 35-45 minutes, or until the skins of the peppers begin to blister.

Directions for Butternut Squash Cakes (you should make this before the pork)
1.  Roast (1 tbsp olive oil over squash roasted in a 400 degree oven for 45 minutes) or steam the butter nut squash.
2. Once cooked through and soft place into a large bowl.
3. Mash together with the back of a large spoon to create the consistency of mashed potatoes. Allow to cool for at least 30 minutes in the fridge (this will make it easier to form into cakes).
4. Add in  one egg, all spices, red onion, and chives--mix well.
5.  Form the mixture into patties about the size of your palm and place on a baking sheet.
6.  Place baking sheet in fridge so the cakes can firm for about a half hour.
7.  Once firmed heat 1 tbsp fat of choice over medium high heat.  Once the oil is hot drop in 1-2 cakes at a time.  Do not crowd the pan.
8. Cook cakes 3-5 minutes on each side so they brown.  
9.  Remove to a plate lined with a paper towel so the oil can soak out.  

Serve 1 stuffed pepper with 2 Butternut Squash Cakes and Enjoy :)

My mind is thinking making extra of these cakes and toasting them in a pan for breakfast sounds amazing!

Fish Cakes with "Popcorn" Cauliflower
Servings: 3
Serving Size: 1 fish cake and 1 cup popcorn cauliflower 
3 filets of your favorite flaky fish or 1lb total (I am using Salmon because I have it)
2 eggs
2 tbsp parley, fresh
1 tbsp oregano
4 Chives, diced
1 tbsp Paprika
1 tsp Cumin
1 tsp salt 
1 tsp pepper
1 head Cauliflower
2 tbsp fat of choice, divided

1. Set the oven to 350 degrees.  On a greased baking sheet place your fish, sprinkled with salt and pepper.  Bake fish for 15-25 minutes (according to what kind of fish it is).  After the time period and your fish is cooked allow it to cool for up to 20 minutes.
2. While you are waiting for the fish to cool change the oven temperature to 400 degrees,
3. Clean and break the cauliflower into florets.  Salt, pepper, and oil the florets. 
4.  Place the head of cauliflower onto a greased baking sheet spaced far apart from each piece (otherwise it will steam).
5. Cook the cauliflower for 40-45 minutes on 400, flipping once.  
6. While the popcorn cauliflower is cooking place fish into a large bowl and flake with a fork (watch out for bones in fishes like cods that have tiny almost see through bones0.  
7. With the flakes fish add remaining ingredients listed to the bowl (eggs, spices, chives).
8.  Heat 1 tbsp fat of choice over medium high heat.
9. Make palm sized patties and place into hot oil.  Saute on each side for 4-7 minutes, or until crispy.

Serve with Popcorn Cauliflower :)