Archive for March, 2012

So I don’t remember how I stumbled upon Pati’s Mexican Table blog, but you should definitely check it out.  I used her recipe for the enchiladas and the tomatillo salsa in this post.  The enchiladas are kind of a PITA, but they were delicioussssss.  The salsa, on the other hand was easy and I am in love with it.  I want to make it every week, now.  Also, I love going to the mexican market, Pancho Villa to get cheaper, fresher ingredients for stuff like this.  Check out this huge hunk of queso fresco I got for less than $4!

Anyway, I will separate the two recipes so you can make one or the other easier, if you wish.

Tomatillo Salsa

What you need

  • Two pounds green tomatillos, husked and rinsed
  • 2-5 garlic cloves, to your taste
  • 2 serrano or jalapeno chiles (I accidentally bought anaheim, wah)
  • 1-2 cups cilantro leaves
  • 1/4 – 1/2 cup chopped white onion
  • 1 teaspoon sea salt
  • 1 tablespoon vegetable, canola oil

What to do:

  1. Put the tomatillos and garlic into a large stockpot.  Cover with water and bring to a boil. 
  2. Simmer for about 10 minutes, or until the tomatillos change color to pale green.
  3. Put the tomatillos, garlic and 1/2 cup of the cooking water into a blender.  Puree and then add the onions, cilantro, salt and chiles.  Puree until the salsa is mixed throughout. 
  4. In the same stockpot, heat a tablespoon of oil, and add the salsa back into the pot.
  5. Simmer the salsa for another 10 minutes or so, until it thickens up a bit.  Add more salt to taste.
  6. Enjoy!

Enchiladas Verdes

What you need:

  • 2 pounds of chicken breast
  • a few cups of chicken stock
  • oil
  • 12-14 corn tortillas
  • 1/2 cup mexican style crema Brand doesn't matter, but this one is great
  • queso fresco
  • a generous amount of tomatillo salsa, at least 4 cups

What to do:

  1. Add the uncooked chicken and the chicken stock to a slow cooker and cook on low for 7-8 hours
  2. Preheat the oven to 375 degrees
  3. In a saute pan or cast iron skillet, add enough oil to cover a tortilla lying flat in the pan.  Preheat the pan on low for 5 mins for a normal pan or 10-15 for cast iron.
  4. Let 2-3 tortillas soak in the oil for a minute or two, then take them out, let the oil drain, and repeat until with the remaining tortillas.  You will be able to tell when they are ready because they will become WAY more pliable, and won’t break when rolled up.  The first time around, I didn’t soak them long enough and ended up with a bunch of broken enchiladas… Don’t repeat my mistake!
  5. Fill each tortilla with a 3 tablespoons of chicken and some queso fresco
  6. Roll up the tortilla around the chicken and queso, seam facing down, and place into oven safe dish
  7. Cover generously with tomatillo salsa
  8. Bake for about 20 minutes
  9. Serve with queso fresco and crema on top on the enchiladas.  Enjoy them while they are hot!

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SPAGHETTI IS MY FAVORITE FOOD IN THE WHOLE WIDE WORLD. So when I went paleo, I craved this the most. It’s not even spaghetti the noodle. It’s straight up ANY noodle with spaghetti sauce. What’s the closest thing to a noodle in the paleo world? Spaghetti squash!

Kristen mentioned how to cook a spaghetti squash so in case you are lazy and don’t want to filter through the posts, I’ll just share what I usually do.

I cut the squash in half, spoon out all the seeds and place the cut side DOWN in the oven @ 350 and bake for 30ish minutes. I’m terrible. I don’t time or measure anything. I usually just test the squash to see if it is soft enough.

Your meat sauce is your standard recipe. I use a can of San Marzano whole tomatoes, oregano, sliced mushrooms, fresh garlic and shallots and some balsamic vinegar in my sauce. Oh, and some local grass fed ground beef of course. Actually the last time I made this, I added some bacon too.

By the way, this is probably THE go-to paleo recipe.. and there’s a reason for it.

I know, I’m super cute for serving it in the squash right?

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Paleo people (and Kristen) loooove bacon. I made this for a friend’s superbowl party and although not everyone was paleo, it didn’t even matter because, I mean come on.. bacon wrapped food is always a winner!

Basically, season your chicken (I bought chicken tenderloin strips from WF) with whatever you want. I used fresh garlic, red pepper flakes, oregano and extra virgin olive oil. I wrapped them in bacon and stuck the whole thing on a skewer. I actually baked these for about 10-15 minutes at 350 first to make sure the chicken was cooked inside and then I pan fried them to get the bacon all sorts of crispy.

While I had the skewers in the oven, I made the chimichurri sauce. Trust your tastebuds on this one because that’s what I did. Use an immersion blender (or whatever you’ve got) and mix up the following:

  • Fresh parsley
  • Fresh garlic
  • Red wine vinegar
  • Extra virgin olive oil
  • Lemon juice
  • Freshly ground pepper
Quick & easy!

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One thing you may or may not know about me… I am obsessed with finding good deals and then stocking up in the freezer.  I dream about the future, when I will have a garage and can buy one of those huge freezers.  Please don’t judge me.

Anyway, I bring this up because around Thanksgiving I bought turkey breasts (the whole bone-in breast, basically the turkey w/o legs and wings, not just boneless, skinless breasts) for 99 cents a pound – which is CRAZY cheap.  So obviously I bought three, two of which I was not planning on using for Thanksgiving.  After a particularly robust trip to Costco, I had to free up some freezer space and I finally made one of the breasts… IN A CROCKPOT.

SO EASY and SO DELICIOUS.  Do it, you will thank me, later.

What you need:

  • Full bone in turkey breast (make sure it will fit in your crock pot, first!), defrosted
  • 1 packet of dry onion soup mix
  • minced garlic
  • two onions, chopped
  • one bunch of celery, chopped
  • a few red potatoes, chopped
  • carrots, I used a bag of baby carrots
  • 1/4 cup chicken broth or white wine (or half and half)
  • 1 stick of butter, softened, mixed with oregano, sage, thyme, rosemary

mmm veggies

What to do:

  1. Put the breast into the crock pot dish.  Prepare the bird by lifting as much of the skin off as you can, then rubbing the butter & herb mix into the meat.  Cover back up with the skin.  Kind of gruesome, but so worth it.

    Boyfriend giving the bird a butter rub down

  2. Fill the crock pot around the bird with half to two thirds of the veggies.  Stuff the remainder inside the cavity.

    This is post-cook, but you can see how the veggies are around, and stuffed inside

  3. Mix the soup packet with the wine/ stock, and add to the crock pot.
  4. Cook on low for about 7 hours
  5. Don’t worry about the lack of liquid!  While it cooks, it will let out all the juices, as you can see in the photo above.

finished product

with stew on the side!

This is seriously the easiest and most tender turkey I have ever made/ had.  We usually fry turkey for the holidays, which is awesome, but a huge PITA.  This is so easy, and it literally falls apart when touched.

P.S. you don’t have to use the veggies, but it so easy, and in the end you have an entire one pot meal waiting for you.

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Paleo pad thai

I know what you’re thinking.. “Paleo pad thai without NOODLES? Is this even possible?” YES!

I guess I should first introduce a good basic recipe: zucchini noodles. Basically take a zucchini and put it through a mandoline or use a peeler. I used a peeler even though we have a mandoline because I’m primal like that and I work hard for my food. You cook it really quickly (~3-4 minutes) with whatever sauce you’re eating it with OR you can sauté it in coconut oil for the same amount of time and then season to taste.

Anyway. Paleo pad thai. HOLY CRAP this was delicious and it’s all because of the base. And it’s fairly simple. (Is fish sauce paleo? Googling right now.. Yes, it’s paleo-ish as long as you buy the right one that’s minimally processed and has simple ingredients. Like this)

Base sauce:

  • Minced garlic
  • Onion/shallot slivers
  • 3 tbsp of almond butter
  • 1 tbsp of apple cider vinegar
  • 1 tbsp of fish sauce
  • Some sriracha to taste (I like mine SPICY)
  • 2 tbsp of fresh grated ginger would be nice but if you don’t have any, 1 tbsp of the dried stuff will do
  • 1 lime/lemon

Saute the garlic and onion/shallot in some coconut oil and then mix in the liquids. Actually, you should cook your meat of choice before mix in the liquids. I chose shrimp. Mix all that together and then put in your raw zucchini noodles and let it cook for an additional 3ish minutes. Crumble some almonds over it and serve it with a lemon wedge.

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I’M BACK!!!!!!!!!!! I suck at blogging, sorry guys. Please forgive me? I’ll attempt to make up for my lack of blogging (for YEARS btw) by offering this amazing cookie recipe. First thing’s first — what the FFFFFFFFFF is paleo?

The paleo dietary lifestyle is something I’ve been following since last summer. I only got somewhat serious about it last fall and have since been cooking up a paleo storm. It’s pretty simple to follow: NO grains, legumes, dairy, sugars or anything processed. LOTS of meat and veggies. Basically think of what our primal ancestors had to eat — that’s what I (try to) eat. Benefits are plentiful! Better digestion, better skin, better sleep, increased energy, improved awareness of body, mind, and food in general.. All in all, it’s something I really believe in (since I’ve seen the results firsthand) and I encourage everyone to give it a shot. Do some googling if you want more information since I’m not very articulate or anything.. I just expect you to trust me when I say it’s good. YOU GUYS JUST TRUST ME! It’s not necessarily a weight-loss sort of diet (although you will lose weight), it’s really more of a lifestyle. I’m a cheeseball (cheeseballs aren’t paleo btw).

Now you may be wondering.. did cavemen eat cookies? No. They did not. But bear with me*, after you’ve made these cookies, you’ll believe that they wish they had.

  • 2 cups of almond flour
  • 1/2 tsp of salt
  • 1-2 tbsp of pumpkin spice
  • 1/2 cup of pumpkin puree
  • 1 banana, mashed
  • 1/4-1/2 cup of maple syrup
  • 1-2 tbsp of vanilla extract
  • 1/3 cup of coconut oil (this stuff is hard when you buy it.. run it under some hot water until it’s liquified and then measure it out)
  • Cinnamon and nutmeg to taste
  • A few handfuls of dark chocolate chips (I used milk chocolate.. whoops, not paleo!) or carob chips
  • Some chopped walnuts wouldn’t be so bad either

Mix it all up and bake at 330 ON THE TOP RACK uncovered until the tops are hardened. Cover with foil and then bake for an additional 15ish minutes. They’ll come out moist and chewy.. oh my god amazing. And because there are no eggs in this cookie dough, you can eat it raw!

* so I just googled “bear with me or bare with me” because I wasn’t sure which was correct but apparently “bear with me” is correct because you’re asking someone to have patience with you, whereas “bare with me” is asking someone to get naked with you! #themoreyouknow

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