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Paleo Pistachio Chili

Paleo Pistachio Chili

Motivation for a new and simple paleo chili recipe gave me the inspiration for this recipe.

The main spice in this recipe is chili powder. Sounds simple enough, no?

Chili Powder, Pistachio Nuts and Canned Diced Tomatoes

The handful of pistachio nuts were a last minute idea and I was glad I added them.  They gave a nice crunch to every bite.

The veggies I choose to use were cabbage, green onions, onion and green pepper.  I sauteed them in a tablespoon of olive oil to cook them through a little

Saute Vegetables

The chili is served on a bed of shredded lettuce which gives it a crispness when you bite into it.  I sliced the lettuce up, cleaned it with water then put it in a mesh holder to allow the water to drain.  After a few minutes, I take a paper towel and dry it to remove most of the water.

Prepare Lettuce

I like to use the Organic Ground Beef that I purchase at Costco.  It doesn’t taste grainy when cooked like other ground beef I’ve tasted.

Costco Ground Beef

Once the vegetables are sauteed, I added the ground beef to them until the beef browned.

Add Ground Beef to Sauteed Vegetables

Next I seasoned the beef with the chili powder and salt.  Then I added the canned diced tomatoes.

Season the Beef then add the Diced Tomatoes

Once everything is combined and cooked through, I added the pistachios, stirred and it was ready to serve.

Paleo Pistachio Chili

Pretty simple, no?  Check out the recipe and let me know what you think.

Paleo Pistachio Chili

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Paleo Pistachio Chili

Paleo Pistachio Chili

Ingredients

  • 2 tablespoons olive oil
  • 1/2 green pepper, diced
  • 1/2 onion, diced
  • 3-4 green onions, diced
  • 1/4 head green cabbage, sliced thinly
  • 1 14.5 ounce can of diced tomatoes
  • Handful of pistachio nuts whole or chopped
  • 1-2 teaspoons chili powder
  • 2 cups loosely chopped lettuce
  • Salt and pepper, to taste
  • 1.5 lbs ground beef

Instructions

  1. In a large warmed skillet, add the olive oil and allow it to heat through.
  2. Add the green pepper, onion, green onions and cabbage to the skillet and saute.
  3. Once the vegetables are soft, add the ground beef and cook it through until browned then stir it together with the vegetables.
  4. Season the beef mixture with the chili powder one teaspoon at a time until you get the taste you want.
  5. Season with salt.
  6. Add the can of diced tomatoes to the beef mixture and stir to blend it all together. Allow this to cook through.
  7. Lastly, add the pistachio nuts and stir.
  8. Serve in a bowl with chopped lettuce layered on the bottom.
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Paleo Baked Chicken Thighs With Carrots and Olives

Paleo Baked Chicken Thighs With Carrots and Olives

The end of 2016 crept up rather quickly on me.  The beginning of 2017 did also.

For the past three months I have been troubled by pain in my right shoulder.  One night the pain was excruciating and I finally made it to the doctor’s office. Suffice it to say that I am in physical therapy now and recuperating.  It feels like forever since I’ve posted on this blog although it’s only been a month.

I am currently in downsizing mode ~ getting rid of things I haven’t used in awhile.  And so I went to the cabinet that holds all of my cookbooks and started going through them one by one.

One of my favorite books is Cooking Light and that’s where I found the inspiration for this recipe.  I have tweaked it a bit to make it more simple and have removed grapes from the recipe also.

The main ingredients are carrots, kalamata olives (or regular olives if you don’t like the kalamata ones), onion, chicken and spices.

Carrots & Onion

Carrots & Onion

Kalamata Olives

Kalamata Olives

Throughout my short cooking life, I have learned to substitute spices for what I already have ~ well, assuming I like them.  (laughing)

Spices

Spices

I chose to use the smaller carrots and sliced them in half.  Then I sliced the onion, added them to the carrots along with a tablespoon of olive oil and salt then mixed it all together.

Sliced Carrots & Onion

Sliced Carrots & Onion

I used a handful of kalamata olives that I added to the carrot mixture after it had been roasted for a little while.  I really like the taste of these olives ~ they make my mouth happy.

Kalamata Olives

Kalamata Olives

The spice mixture of cinnamon, red pepper flakes, coriander and cumin can really be adapted to whatever spices you like. Go ahead ~ be bold!  I also added a splash of salt and pepper in the spices.  It doesn’t look like a lot but it was enough to coat both sides of four chicken thighs.

Spice Mixture

Spice Mixture

Once I cleaned and trimmed the bone-in skin-on chicken thighs, I patted them dry with a paper towel then sprinkled half of the spices on them.

Spiced Up Chicken Thighs

Spiced Up Chicken Thighs

The chicken thighs will be put in an oiled skillet skin side down so they can become crusty-ish. While in the skillet, I seasoned the other side of the chicken thighs.

Seasoned Chicken Thighs

Once the veggies roasted a bit in the oven, I removed them and added the olives to them along with the chicken thighs to bake them together.

Add Chicken Thighs to Roasted Vegetables

Sound easy enough?  Okay then, here’s the recipe for you.

Paleo Baked Chicken Thighs With Carrots and Olives

Paleo Baked Chicken Thighs With Carrots and Olives

Paleo Baked Chicken Thighs With Carrots and Olives

Ingredients

  • 1 1/2 cups sliced yellow onion
  • Handful of small carrots, cut lengthwise
  • Olive oil
  • Salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 4 bone-in, skin-on chicken thighs, trimmed
  • 1/4 to 1/2 cup kalamata olives

Instructions

  1. Preheat oven to 450°.
  2. Combine the onion, carrots, and 1 tablespoon of olive oil in a bowl and toss well.
  3. Add salt and pepper to the vegetables and toss again.
  4. Add the carrot mixture to a preheated casserole dish then bake at 450° for approximately 10 minutes.
  5. Add 1 teaspoon salt, 1/4 teaspoon black pepper, the cumin, coriander, cinnamon and red pepper flakes in a small bowl.
  6. Sprinkle the top of the chicken thighs evenly with the spice mixture.
  7. Heat a skillet (large enough to hold 4 chicken thighs) over medium-high heat.
  8. Add 1 teaspoon olive oil to the skillet and make sure it is evenly distributed along the bottom of the skillet.
  9. Add the chicken to the skillet to brown it and while that is happening, season the bottom of the chicken thighs.
  10. Cook until browned on the top (lift one of the chicken thighs to check for doneness ~ you want it to be brown and crusty-sh).
  11. Remove the chicken thighs from the skillet.
  12. Add the kalamata olives to the vegetable mixture which should now be out of the oven.
  13. Add the chicken to the vegetable mixture, skin side up.
  14. Bake at 450° for 20 minutes or until chicken is cooked through
  15. Note: The chicken thigh "juice" should come out clear ~ no pink, in order for it to be done.
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Beef Short Ribs with Carrots, Onions and Garlic

Beef Short Ribs with Carrots, Onions and Garlic

Beef Short Ribs with Carrots, Onions and Garlic

During the holiday season, I always try to make easy recipes so I don’t feel stressed.  Simple recipes take less time ~

I found this paleo recipe (although they don’t call it paleo) in a magazine called Real Simple and the only thing I changed on it was using Beef Short Ribs instead of Strip Steak.

The vegetables are tossed together with 1/4 cup or less of olive oil then seasoned with salt and pepper and anything else you’d like.  Some of the carrots I had looked a little sad but they were still good ~ no need to throw them out just use them right away, yes?

Side note:  My mother always said to do your best not to throw food away because there are people starving in China.  I believe the phrase was used in “the olden days” because at one time there was a famine in China and people were literally starving.

Veggies

Veggies

The veggies will be put into an oven to roast and while that’s happening, you can season the meat with a combination of coriander, cinnamon, cayenne, and ½ teaspoon salt in a small bowl.  Then you’ll be cooking the meat on a skillet to whatever “doneness” you’d like.

Here’s the final product which was quite delicious …

Beef Short Ribs with Carrots, Onions and Garlic

Beef Short Ribs with Carrots, Onions and Garlic

Oh, I see you noticed that the cloves still have the skins on them ~ well, that’s intentional.  When you go to eat the garlic whole, the skin will peel right off.  Pretty cool!

Now ~ since this wasn’t my original recipe, I’ll direct you to where you can see the original one.  Just click below.

Strip Steak with Carrots, Onions and Garlic

We really enjoyed this recipe and it couldn’t be much more simple.  I hope you enjoy it also.

Have a good day!

 

 

 

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Mahi Mahi with Mango Salsa

It may sound unusual to some people, but I had never tasted Mahi Mahi until recently.  And you know what?  I really like it!  I even like it better than salmon, halibut or cod.  It doesn’t seem to get dry as easily as salmon does.

When I first saw it, it looked a little odd to me ~ beefy. I had never seen a beefy looking fish.  hehe

Uncooked Mahi Mahi

Uncooked Mahi Mahi

I didn’t want to put too much seasoning on it, so I just sprinkled salt, pepper and a little paprika on top.

Uncooked Mahi Mahi

Uncooked Mahi Mahi

I decided to try it with a Mango Salsa.  It tasted great!  Simply easy ….

 

Mango Salsa

Mango Salsa

The Mahi Mahi doesn’t take long to bake ~ approximately 10-15 minutes.

Mahi Mahi with Mango Salsa

Mahi Mahi with Mango Salsa

I served this recipe with a carrot/parsnip side dish.

Truly delicious!  Ready to see the recipe?

Mahi Mahi with Mango Salsa

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Mahi Mahi with Mango Salsa

Mahi Mahi with Mango Salsa

Ingredients

  • 2 Mahi Mahi Fillets
  • Olive Oil
  • Pinch of parika, salt and pepper
  • Mango Salsa Ingredients (below)
  • 1 cup finely chopped tomato
  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped mango
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped cilantro
  • 1 garlic clove, finely minced
  • 1 lime (juiced)
  • Salt (to your taste)
  • 1 fresh avocado, roughly chopped

Instructions

  1. Preheat oven to 400 degrees Fahrenheit
  2. Prepare a casserole dish by spreading a little olive oil on the bottom.
  3. Put the two Mahi Mahi fillets in the casserole dish and season with the paprika, salt and pepper.
  4. Bake for approximately 10-13 minutes or until the fish is cooked through. Internal temperature should be approximately 145.
  5. In a medium sized bowl, add all the ingredients for the mango salsa and stir it all together until it's well blended.
  6. Serve the mango salsa over the Mahi Mahi with your favorite side dish.
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Paleo Chicken Casserole

Every 6 weeks or so I head over to Costco and purchase the bulk items I need.  Then I pick up a roasted chicken so that dinner can be a little easier but we always have chicken leftovers.  And that is how this recipe came about ~ how to use leftover chicken.  This recipe can be used with any meat though but it tasted really great with chicken.

Using leftover chicken makes this a very simple and easy recipe along with the fact that it uses ingredients that most people already have in their homes.

Ingredients for Paleo Chicken Casserole

Ingredients for Paleo Chicken Casserole

I used Trader Joe’s Chicken Broth ~ just open and pour what you need out.

Trader Joe's Chicken Broth

Trader Joe’s Chicken Broth

And to thicken the sauce I use Arrowroot Powder instead of flour ~

Arrowroot Powder

Arrowroot Powder

Then of course there’s your shredded chicken ~

Shredded Cooked Chicken

Shredded Cooked Chicken

Looks like a lot of chicken, doesn’t it?  This recipe is so good though that it will be gone in a heartbeat.  Alright, alright, not that quickly or you’ll choke.  hehe

You’ll basically saute the veggies, toss the tapioca flour over them, add the broth and stir  ~

Saute Vegetables

Saute Vegetables

Then add the chicken and whala!!!!   (You’ll notice the whala doesn’t apply to how wonderful the picture came out ~ not sure what happened there.)

Paleo Chicken Casserole

Paleo Chicken Casserole

But, that’s pretty much what you’ll be doing. I served this dish on a bed of mashed garlic sweet potatoes with a side of avocado.  Scrumptious!

Ready to see the recipe?

Paleo Chicken Casserole

Serving Size: 2-3

Paleo Chicken Casserole

Paleo Chicken Casserole

Ingredients

  • 4 boneless, skinless cooked chicken thighs hand shredded into small bite sized pieces.
  • 3 tablespoons butter, melted
  • 2 cups Chicken Stock
  • 1 cup diced celery
  • 1/3 cup thinly sliced onions
  • 1/3 cup thinly sliced pepper
  • 3 tablespoons tapioca flour
  • Chives, parsley, oregano, basil, salt, pepper (options for seasoning)

Instructions

  1. Melt the butter in a medium skillet or cast iron pot.
  2. Stir in the celery, onions and green pepper then saute until mostly soft.
  3. Sprinkle the tapioca flour over the top of the vegetables and cook slowly for 5 minutes.
  4. Gradually stir in the chicken stock until everything is combined.
  5. Add the chicken and stir over low heat long enough to allow the sauce to thicken.
  6. Season to taste.
  7. Serve over sweet potato or cauliflower rice.
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http://www.simplynorma.com/2016/12/01/paleo-chicken-casserole/

 

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Chicken Fillets with Vegetables

Chicken Fillets with Vegetables ~ Paleo

Chicken Fillets with Vegetables ~ Paleo

Here’s another easy and tasty paleo meal ~ Chicken Fillets with Vegetables.

I should tell you upfront that I purposefully did not cook my vegetables all the way through as I wanted them to be crisp when bitten into.  Feel free to cook them first before adding them to the chicken if you prefer them well cooked.

What I like about this recipe is the ginger, Braggs liquid aminos and garlic taste.  It leaves a burst of flavor in your mouth.

Braggs Liquid Aminos

Braggs Liquid Aminos

But before you start prepping anything, you need to marinate your chicken once it’s cut up in bite sized pieces.  It’s a simple thing really ~ cut then add the chicken pieces to a bowl, sprinkle it with the liquid aminos, salt and pepper then set it aside for at least 20 minutes.

Marinated Chicken Tenders

Marinated Chicken Fillets

While the chicken is marinading, prep your vegetables and spices.  (The small glob of yellow is the grated ginger …)

Prep vegetables and spices

Prep vegetables and spices

Once the chicken is ready, add 1 tablespoon of olive oil to the skillet set on medium then add the minced ginger and garlic.

Add garlic and ginger to skillet

Add garlic and ginger to skillet

Allow this to simmer for a minute or so before adding another tablespoon of olive oil then the chicken.

Add Chicken Fillets

Add Chicken Fillets

Next, and this is important, you need to make sure the chicken is cooked almost all the way through so toss it around ~ turning each piece to make sure it’s not going to be raw.  Raw is NOT good. The chicken below is only halfway cooked.

Stir Chicken Fillets until almost cooked

Stir Chicken Fillets until almost cooked

Next add your vegetables ~ broccoli and carrots ~ and stir.  When the chicken is thoroughly cooked, add a handful of cashews, stir and then …

Chicken Fillets with Vegetables ~ Paleo

Chicken Fillets with Vegetables ~ Paleo

Enjoy!

Here’s the recipe ~

Chicken Fillets with Vegetables

Chicken Fillets with Vegetables

Chicken Fillets with Vegetables ~ Paleo

Ingredients

  • 4 chicken tender fillets
  • 8 to 10 pieces mini carrots, quartered lengthwise
  • 1 stalk broccoli, cut into small pieces
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated fine
  • 2 tablespoons Olive Oil
  • 3 tablespoons Amino Acids
  • Salt, to taste
  • Pepper, to taste
  • Cashews, handful (optional)

Instructions

  1. Clean then cut the chicken tenders into small bite size pieces.
  2. Add the chicken to a bowl along with 2 tablespoons amino acids, salt and pepper then mix it together and set it aside to marinate for 20-30 minutes.
  3. In a wok or other skillet, on medium heat, add 1 tablespoon olive oil.
  4. When the oil is hot, add the garlic and the ginger and stir this around for a minute.
  5. Add the chicken to the skillet, turning occasionally until the chicken is almost cooked through.
  6. Once the chicken is almost cooked through, add another tablespoon of olive oil and amino acids.
  7. Add the broccoli and carrots then stir several times until the chicken is thoroughly cooked.
  8. Once the chicken is cooked, add a handful of cashews and stir this all together.
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Greek Stuffed Meatballs ~ Paleo

Paleo Baked Greek Stuffed Meatballs

Paleo Baked Greek Stuffed Meatballs

Not too long ago I received an advertisement in the mail for a subscription for two magazines for $10 for a whole year.

I don’t normally jump on offers like this but after mulling it over I decided, why not?  It’s cheap and it will give me a chance to check out the magazines which I don’t normally purchase.

One of the magazines is Better Homes and Garden and recently they had a recipe for Greek Stuffed Meatballs that are made in a crockpot.  Well, I am normally prepared.  Really, I am.  But on this day I was a little lazy and didn’t read all of the instructions until a couple hours before I needed to make the meatballs.  So ~ I had to improvise as I would have to bake them instead of “crockpotting” them.  (Is that a word?)

The other change I made in the recipe was to paleo-ize it which was quite simple ~ I merely changed out the bread crumbs for almond meal and it worked great!

I’ve seen this exact same recipe on other internet sites so I’m not sure who the original owner is but here is it for you to check out with my changes.  I must say, they turned out fantastic!  I even put them on my “favorites” list.

First, let’s talk about cheese.  I used Kerrygold sweet cheddar (which has just a touch of sweetness) for this recipe.

Kerrygold Sweet Cheddar Cheese

Kerrygold Sweet Cheddar Cheese

You can use any cheese you like although you want to be able to cut it in cubes (large or small).

Cut cheese up in small chunks

Cut cheese up in small chunks

Keep in mind that these cubes will go in the middle of your meatball.  I made large meatballs so sometimes I used two small pieces in a ball.

At first the recipe felt like it might have too many olives.  Is that even possible?  Well, you really don’t taste the olives as much as you would think because they are diced so don’t be afraid of that.

The mixture with the egg, almond meal, olives, parsley, garlic, salt & pepper will look like this.

Egg Mixture

Egg Mixture

And after you add the lamb and the beef it will look like this.

Greek Meatball Mixture

Greek Meatball Mixture

Now, it’s really a personal preference, but I like to use my hands to mix everything together and form it into balls.  If you decide to do this, please make sure your hands are really clean.  No use spreading any more germs in this already germ filled world.

I picked up enough of the meat mixture to put it in the palm of my hand, flatten it then add a piece or two of the cheese in it.  Then I covered the cheese with the meat mixture.

Making a Greek Meatball

Making a Greek Meatball

I had prepared a casserole dish for the meatballs by putting a couple tablespoons or so of tomato sauce on the bottom of the dish.

Cover bottom of casserole dish with tomato sauce

Cover bottom of casserole dish with tomato sauce

Then I added the meatballs to the dish.  You really don’t need to oil the dish as the meatballs let out enough grease on their own but I like to have the meatballs covered in sauce ~ both bottom and top.

And then ~ whala!

Unbaked Greek Stuffed Meatballs

Unbaked Greek Stuffed Meatballs

Next you spread the rest of your tomato sauce over the top of the meatballs, put aluminum foil over the casserole dish and plop it in the oven.

They will come out looking like this … not too pretty but that’s because of the grease that comes out of the meatballs.  You can pretty it up once it’s on the plate, eh?

Paleo Baked Greek Stuffed Meatballs

Paleo Baked Greek Stuffed Meatballs

Okay then ~ ready to see the recipe?  Enjoy!

Baked Greek Stuffed Meatballs ~ Paleo

Baked Greek Stuffed Meatballs ~ Paleo

Paleo Baked Greek Stuffed Meatballs

Ingredients

  • 2 eggs
  • 1 cup almond meal
  • 1/4 cup finely chopped pimiento-stuffed green olives
  • 1/4 cup finely chopped black olives
  • 1/4 cup chopped flat-leaf (Italian) parsley
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound lean ground beef
  • 1 pound ground lamb
  • 6 ounces Kerrygold Sweet Cheddar cheese or a cheese of your own
  • Tomato Sauce

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl beat the eggs.
  3. In a separate bowl, combine the almond meal, green olives, black olives, parsley, garlic, salt, and pepper then add this to the beaten eggs and mix together.
  4. Add the ground beef and ground lamb to the egg mixture then blend everything together. (Using clean hands will make this easier.)
  5. Using your hands, pick enough of the meat mixture up so that you can pat it down into the palm of your hand then add a cheese cube (or two) in the middle.
  6. Completely cover the cheese with the meat by forming it into a ball.
  7. In a casserole dish, spread a little bit of the tomato sauce on the bottom then add the meatballs to the dish and cover with tomato sauce.
  8. Cover the dish with aluminum foil.
  9. Bake approximately 35 minutes then remove the dish from the oven, turn the meatballs and put them back in the oven for another 10 minutes uncovered.
  10. (The above directions are for cooking in a convection oven. If you use a regular oven your cooking time may be a little bit more.)
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Baked Chicken With Broccoli & Cauliflower

Paleo Baked Chicken with Broccoli & Cauliflower

Paleo Baked Chicken with Broccoli & Cauliflower

I knew I wanted to have chicken today but wasn’t sure exactly what to have with it.

Looking in the refrigerator, I noticed some leftover cauliflower from last week’s meal along with broccoli and mushrooms.  Hmmm … I thought.  That’s a nice combination.

Taking the veggies out of the refrigerator, I rinsed them with cold water and cut them up into bite sized pieces.

The now defrosted bone-in skin-on chicken thighs sat waiting to be prepared.

I wanted this paleo Baked Chicken with Broccoli & Cauliflower recipe to be simple and easy so I decided to use only a few items to prepare it:  white pepper, onion powder, salt and toasted sesame seeds.  I tossed a little of each over the chicken thighs.

To give this meal a little flavor, I used toasted sesame oil to toss the veggies in ~ just enough to make them glisten.

Spices

Spices

I added the prepared chicken to a greased casserole dish then arranged the veggies around it.

Unbaked Chicken with Broccoli & Cauliflower

Unbaked Chicken with Broccoli & Cauliflower

One thing I noticed while preparing the chicken is that one of the pieces was a lot smaller than the other three.  That’s important because it means they will bake differently, i.e., the small one will be very well done.  Oh well, I won’t worry about it.

I used the convection baking setting on my oven to bake this casserole.  If you decide to make this recipe and use the regular baking setting, just know that it will take a little longer so you’ll have to check on it periodically  (I usually poke a chopstick in the chicken to see if blood comes out ~ no blood means it’s ready.)

Alright then, enough of my chatting here.  Ready to see this recipe?

Baked Chicken With Broccoli & Cauliflower

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Baked Chicken With Broccoli & Cauliflower

Paleo Baked Chicken with Broccoli & Cauliflower

Ingredients

  • 4 chicken thighs, bone-in skin-on, cleaned and trimmed
  • Cauliflower (half, cut in bite sized pieces)
  • Broccoli, cut in bite sized pieces
  • Mushrooms, 5 large, sliced
  • White pepper, to taste
  • Toasted sesame seeds, a sprinkling
  • Onion Powder
  • Salt, to taste
  • 2-3 tablespoons toasted sesame seed oil

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. After trimming and cleaning the chicken, season it with white pepper, onion powder, salt and the sesame seeds on both sides then set this aside.
  3. After cleaning the veggies and cutting them into bite sized pieces, add them to a small bowl and toss with the sesame oil. Add enough of the oil until the veggies are shiny.
  4. Add the prepared chicken to an oiled casserole dish then toss the veggies into the same dish.
  5. Bake for 50 minutes in a convection oven until the chicken is cooked through.
  6. (Note: In a regular oven this recipe can take 10-15 more minutes to bake.)
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http://www.simplynorma.com/2016/08/29/baked-chicken-with-broccoli-cauliflower/

Enjoy!

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Easy Roasted Cauliflower

Easy Roasted Cauliflower

Easy Roasted Cauliflower

Finally!  An easy paleo roasted cauliflower recipe. Just can’t get much easier than this folks.

I have not been a fan of cauliflower (are you?) but when roasted, it actually tastes pretty good.

I headed out early this morning to pick up my full head of cauliflower at the grocery store. And what a beautiful Minnesota morning it was.

Next, to prep for dinner. I took my head of cauliflower and, with a large knife, cut it into small pieces.  Although, once you start cutting into it, the cauliflower starts coming apart and you can use your hands to separate it easily. I then threw it in a mesh basket that I have hanging over my sink and sprayed it with cold water to clean it.  I let it drip dry for a few minutes.

Cut and Clean Cauliflower

Cut and Clean Cauliflower

Next I placed my fairly dry cauliflower in a large bowl, sprinkled it with olive oil and pepper then salt and tossed it all together.  You don’t want too much olive oil but you want enough that the cauliflower glistens (looks a little shiny).

Toss Cauliflower in Olive Oil, Pepper and Salt

Toss Cauliflower in Olive Oil, Pepper and Salt

Next you’ll be spreading the cauliflower out on a cookie sheet ~ no need to oil it as the oil that you added to the cauliflower will suffice.

Spread cauliflower out on a cookie sheet

Spread cauliflower out on a cookie sheet

Then you’ll be roasting it.  I used my convection oven but this can be roasted in a regular oven so no worries there.  In the convection oven it took 13 minutes and I took the cauliflower out at the 7 minute mark and tossed them about.  In a regular oven, you would roast it for 20 minutes and toss it at the 10 minute mark ~ but I would check your oven as some of them heat hotter than others.

I served the cauliflower with my Indian Chicken with Gravy recipe (although I substituted skinless chicken thighs for the skinless legs) and a Tahini Sauce that I found over at the Minimalist Baker site.  It all came out pretty pretty good.

Ready to see the recipe?

Easy Roasted Cauliflower

Easy Roasted Cauliflower

Easy Roasted Cauliflower

Ingredients

  • 1 head of cauliflower
  • Olive Oil
  • Salt, to your taste
  • Pepper, to your taste

Instructions

  1. Heat the oven to 450 degrees Fahrenheit.
  2. Cut the cauliflower with a knife or your hands into smaller chunks.
  3. Clean and allow to dry.
  4. Place the cauliflower in a large bowl then toss with olive oil, pepper and salt. (Toss with enough olive oil to coat the cauliflower but you don't want the cauliflower swimming in the oil.)
  5. On a cookie sheet, spread the cauliflower out.
  6. Roast in a convection oven for approximately 13 minutes tossing at the 7 minute mark. (You want the cauliflower to be roasted but not burnt.)
  7. Note: This can also be roasted in a regular oven for 20 minutes, tossing at approximately the 10 minute mark. (Check occasionally to make sure the cauliflower is not roasting too quickly.)
  8. Next ~ enjoy!
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http://www.simplynorma.com/2016/08/21/easy-roasted-cauliflower/

Enjoy!

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Paleo Fresh Spring Rolls

Paleo Fresh Spring Rolls

Paleo Fresh Spring Rolls

The spring rolls I’ll be presenting can be considered a paleo “cheat”  to some people as they use rice paper.  The inside of the spring roll can have a variety of ingredients added to them so it’s a versatile recipe.

There are a lot of strict paleo-ites who would not eat rice at all as they have no nutritional value.  Instead, the rice adds empty calories to your diet so if you’re trying to lose weight, rice should not be in your diet.

For my ingredients, I used lettuce, carrots, cucumber, scallions and cilantro.  Pretty simple, no?

Ingredients for Fresh Spring Rolls

Ingredients for Fresh Spring Rolls

Our local grocery store had rice paper which surprised me but I was glad I didn’t have to search all over town for it.  They had two different kinds and I purchased the Banh Trang Rice Paper.

Banh Trang Rice Paper

Banh Trang Rice Paper

The springs rolls I have eaten at restaurants have a peanut sauce either inside the roll or else it’s served with an outside peanut dip.  I decided to use cashew butter instead (paleo-ites don’t eat peanuts).  What I did was take a couple of large tablespoons of cashew butter then I added a little bit of water to liquify it so I can pour it on top of the veggies in the spring rolls.

Trader Joe's Cashew Butter

Trader Joe’s Cashew Butter

In order to prepare the rice paper, you need to have a bowl of water that’s either cold or warm that you will put the rice paper in (so it has to have a wide bottom).

Water for Rice Paper

Water for Rice Paper

The rice paper is very thin.  I put it in my cold water for a couple of seconds then took it out and put it on a plate in preparation to fill it with the veggies.

Banh Trang Rice Paper

Banh Trang Rice Paper

The picture below appears that I was a bit chintzy with my vegetables.  I added more after I took the picture though.  (Don’t be so judgmental ~ laughing)

Filling the Rice Paper with Veggies

Filling the Rice Paper with Veggies

After the rice paper is filled with your veggies and sauce, you simply fold it from the bottom to the middle then fold the sides over and finally fold the top over it.  I’m not a pro at it yet but what I did worked for me.

Paleo Fresh Spring Rolls

Paleo Fresh Spring Rolls

I decided to have a light supper and served these with baked chicken wings.  Yum!!!!

Paleo Fresh Spring Rolls with Baked Chicken Wings

Paleo Fresh Spring Rolls with Baked Chicken Wings

Here’s the recipe for you to view and/or print out.  I know you’ll enjoy them.

Paleo Fresh Spring Rolls

4-6 fresh spring rolls

Paleo Fresh Spring Rolls

Paleo Fresh Spring Rolls

Ingredients

  • Lettuce, 3-4 leaves sliced thin
  • 2 carrots, peeled and cut into 1-2 inch thin sticks
  • 1/2 cucumber, sliced thinly
  • Cilantro, a handful
  • Scallions, a handful
  • 2-3 tablespoons cashew butter

Instructions

  1. Prepare the vegetables.
  2. In a bowl with a wide base, add cold (or warm) water, enough so that the rice paper will be covered with water.
  3. Take 2-3 tablespoons of cashew butter and put it in a small bowl then add a little water at a time to give it a more liquid-y consistency.
  4. Put the rice paper in the bowl with the water and leave it there for approximately 2-3 seconds.
  5. Remove the rice paper, put it on a clean plate then start adding the vegetables (or whatever ingredients you're using) to the middle of the rice paper.
  6. Sprinkle with the more liquid cashew butter mixture you made.
  7. Fold the rice paper in half over the vegetables, fold the sides towards the middle, then fold the top over to reach the middle.
  8. Serve immediately.
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