Acorn Squash-Simply Sweet
Acorn Squash (washed, cut in half, de-seed)
2 Small apples, peeled, cored, and diced
½ tsp. Cinnamon (or more if desired)
Place the acorn squash halves in glass dish with cut side up. Poke holes inside acorn with fork. Spread diced apples equally over each half, and sprinkle with cinnamon. Cover glass dish with lid.
Bake: In oven 1 hour on 350 degrees; OR, in the microwave for about 9 minutes at 3 min. intervals (poke with fork to see if the acorn and apples are tender).
Servings: 2 Enjoy!
Cathleen Shobe: I tried this. I usually like to put butter and brown sugar on my acorn squash. The apple and cinnamon gave me a similar taste but allows this to coincide with my Paleo diet.
Apple Crisp
Apple Crisp (with Paleo Diet legal foods)
1 Apple (peeled, cored and sliced)
1/8 tsp. (or less) Cinnamon
1/8 to 1/4 cup Nuts (pecans or walnuts are good) finely chopped
Layer apples in microwave safe dish, sprinkle with cinnamon, add nuts on top. Cover with plastic wrap and poke holes in wrap with knife, then microwave for 2 minutes, let stand with wrap still on for 2 minutes, then ENJOY!
Yes, I know the cave men did not have microwaves…so if you prefer, you could probably wrap everything in foil (which they didn’t have either) and cook it over an open fire. Ha ha!
BEEF STEW WITH VEGETABLES
The sweet aroma of stewing meat, mixed with the freshest ingredients will have your mouth watering for more. Go ahead and indulge. This recipe is Paleo-perfect for warming up a cold winter’s night.
(Serves 4)
4 Tblsp. extra virgin olive oil
2 lbs. chuck steak, cut into cubes
1 medium yellow onion, chopped
2 garlic cloves, crushed
4 large carrots, peeled and cut into 1-inch pieces
4 celery stalks, cut into 1-inch pieces
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
2 cups chicken broth
1 bay leaf
1 sprig fresh rosemary
1 tsp. dried oregano
freshly ground black pepper, to taste
Heat 2 Tblsp. of the oil in a large (deep) cast iron skillet over medium flame. Add meat to skillet and brown evenly on all sides, for approx. 15 minutes. Remove from skillet.
Add the remaining 2 Tblsp. of oil, onion, and garlic to pan. Sauté for five minutes. Toss in carrots, celery, and squash and sauté for five additional minutes.
Return beef to skillet. Pour in broth. Bring to boil, then cover and reduce heat to low. Add bay leaf, rosemary, and oregano. Cover and simmer for thirty minutes. Sprinkle with black pepper.
Cathleen Shobe: We cut up the vegetables a couple days prior and stored them in the refrigerator in zip lock bags to help speed things along when we actually decided to cook the stew. You will enjoy the wonderful aroma as this is cooking. This was surprisingly VERY GOOD! We loved the flavor, and was surprised how good the butternut squash tasted in the stew (instead of potatoes). The meat could have been a little more tender but all, in all, it was very delicious.
Bison-Stuffed Bell Peppers
These are not your normal stuffed peppers with bread crumbs, rice, ketchup. This recipe offers a modern lean and mean version sure to satisfy your Paleo appetite.
SERVES 4
4 bell peppers, assorted colors
1 tblsp. extra virgin olive oil
1 pound ground bison
1 omega 3 egg
1 scallion, thinly sliced
Fresh ground black pepper, to taste
Garlic powder, to taste
Cayenne pepper, to taste
1 whole tomato, chopped
Preheat oven to 350 degrees. Cut tops from peppers and remove seeds. Rub the outer surface of each pepper with oil. Place peppers, cut sides up, in glass baking dish.
Combine ground bison with egg in a medium bowl. Using your hands, mix well. Add scallion and mix again. Sprinkle pepper, garlic powder and cayenne pepper and mix again. Shape into a loaf, cut into four sections. Then, stuff peppers with the equal portions of meat mixture. Divide the chopped tomatoes into four sections and place diced tomatoes over the meat mixture inside the pepper. Cover and bake for 1 ½ hours. Remove from oven and cool for five minutes.
Cathleen Shobe: WE TRIED THIS RECIPE. IT IS GOOD! We did not have the omega 3 egg so we just put a regular egg in. Also, you can get bison at the “House of Meats” at Andersons but it is over $7.00/lb. We used lean ground chuck and it turned out good. The garlic and cayenne pepper gave it a nice taste! Try it, I think you will like it.
BRUSSELS SPROUTS WITH SHALLOTS AND PECANS
Brussels sprouts are high in fiber, vitamin A, potassium, and calcium. Their delicate leaves balance perfectly with the crunch of pecan and the slightly sweet essence of shallot.
(SERVES 4)
8 oz raw Brussels sprouts
1 oz raw pecans, chopped
1 Tblsp. extra virgin olive oil
2 small shallots, minced
1 Tblsp. walnut oil
Remove stem ends of sprouts and cut a crisscross in the bottom of each to ensure even cooking. Fill a 2-quart saucepan with 1 quart of water and bring to a boil. Insert steamer basket, add sprouts, and steam for ten to twelve minutes. Plunge sprouts into a bowl filled with ice water to stop the cooking process. Peel the outer leaves from each sprout and set aside. Chop sprouts and combine with chopped pecans.
Heat olive oil in a cast iron skillet over medium flame, adding the chopped sprouts and pecan mixture. Cook and stir for five minutes. Add shallots and stir an additional minute. Just before serving, add the sprout leaves and cook for one minute. Toss thoroughly with walnut oil.
BRUSSELS SPROUTS WITH SHALLOTS AND PECANS
Brussels sprouts are high in fiber, vitamin A, potassium, and calcium. Their delicate leaves balance perfectly with the crunch of pecan and the slightly sweet essence of shallot.
(SERVES 4)
8 oz raw Brussels sprouts
1 oz raw pecans, chopped
1 Tblsp. extra virgin olive oil
2 small shallots, minced
1 Tblsp. walnut oil
Remove stem ends of sprouts and cut a crisscross in the bottom of each to ensure even cooking. Fill a 2-quart saucepan with 1 quart of water and bring to a boil. Insert steamer basket, add sprouts, and steam for ten to twelve minutes. Plunge sprouts into a bowl filled with ice water to stop the cooking process. Peel the outer leaves from each sprout and set aside. Chop sprouts and combine with chopped pecans.
Heat olive oil in a cast iron skillet over medium flame, adding the chopped sprouts and pecan mixture. Cook and stir for five minutes. Add shallots and stir an additional minute. Just before serving, add the sprout leaves and cook for one minute. Toss thoroughly with walnut oil.
Cabbage Soup
1 rotisserie chicken shredded (Pour juice from chicken in pot also)
1 large can chicken broth
½ whole cabbage chopped
4 mushrooms sliced
2 carrots sliced
2 small cooking onions sliced
1 zucchini sliced
1 yellow squash sliced
1 stalk celery sliced
¼ cup chopped cilantro
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon parsley
1 teaspoon all spice (I bought this 21 spice mixture from Trader Joe’s)
Throw everything in a large pot and simmer for 1 hour. Season to your liking. The measurements are exact. I cook to taste.
Granola Recipe
3 cups uncooked, rolled oats
3/4 cup raisins
3/4 cup chopped almonds
1 tbsp cinnamon
1/3 cup honey
1 tbsp butter
canola spray
Combine oats, raisins, almonds, cinnamon in large bowl. Melt butter and mix in honey. Stir butter and honey into oat mixture. Pour into 9x13 pan that's been sprayed with canola oil. Bake in preheated 350 degree oven for 20 minutes, stirring halfway through cooking time.
3 cups uncooked, rolled oats
3/4 cup raisins
3/4 cup chopped almonds
1 tbsp cinnamon
1/3 cup honey
1 tbsp butter
canola spray
Combine oats, raisins, almonds, cinnamon in large bowl. Melt butter and mix in honey. Stir butter and honey into oat mixture. Pour into 9x13 pan that's been sprayed with canola oil. Bake in preheated 350 degree oven for 20 minutes, stirring halfway through cooking time.
Mayonnaise-Easy Blender
1 egg
½ teaspoon dry mustard
½ teaspoon salt
2 Tablespoons apple cider vinegar
1 cup Canola oil
Break egg into blender container. Add mustard, salt and vinegar. Add ¼ cup of Canola oil. Cover and blend on low speed. Immediately uncover and add remaining oil in a steady stream while keeping blender on low. Pour into container, cover, and refrigerate. Makes 1 ¼ cups mayonnaise
1 egg
½ teaspoon dry mustard
½ teaspoon salt
2 Tablespoons apple cider vinegar
1 cup Canola oil
Break egg into blender container. Add mustard, salt and vinegar. Add ¼ cup of Canola oil. Cover and blend on low speed. Immediately uncover and add remaining oil in a steady stream while keeping blender on low. Pour into container, cover, and refrigerate. Makes 1 ¼ cups mayonnaise
Cathleen Shobe: I tried this. It is good. I usually like the sweet Miracle Whip, but this is a good alternative when following the Paleo diet. I’ve since made deviled eggs with it by adding mustard and pepper to the mayo and blending it into the egg yokes (sprinkle Paprika on top of eggs). These deviled eggs were great!
Meatloaf Recipe - All Natural
In food processor or blender
2 small-med tomatoes
1 tbls vinegar or as desired
½ med onion or as desired
½ - 1 cup frozen California blend (cauliflower, broccoli, carrots) cooked
Mix w/2 lb lean ground beef
Add: 1 egg
½ cup rolled oats
Salt, pepper, parsley or natural seasonings as desired
Cover and bake at 350 degrees for one hour. I shape into individual loafs in a 9x13 pan.
Makes 8 - ¼ lb loaves or patties.
Thanks to Sharon Wood
MONTEREY MUSHROOMS
A tasty appetizer or side dish. Allow this dish an hour or two in the refrigerator to infuse the flavors before serving. Very simple to make but quite tasty!
(Serves 4)
8 oz white button mushrooms, sliced
2 Tblsp. extra virgin olive oil
2 tsp. dried oregano
1 Tblsp. freshly squeezed lemon juice
Freshly ground black pepper, to taste
Combine olive oil, oregano, and lemon juice in medium size bowl and mix well. Add mushrooms and toss several times to make sure all the mushrooms absorb the liquid/spice mixture. Refrigerate and let sit for an hour or two. Add fresh pepper, and enjoy!
Salsa recipe
2 tomatoes
1 jalapeno
1/2 onion
1 clove of garlic
about a tablespoon fresh cilantro
salt
pepper
canola oil
Slice tomatoes in half and place on cooling rack on top of baking sheet. Spray tomatoes with canola oil and season with salt and pepper. Bake tomatoes at 400 for about an hour. Blend baked tomatoes, jalapeno (with seeds removed), pressed garlic clove, half an onion, and cilantro in blender until smooth. Simmer in a saucepan for about 15 minutes.
Salsa recipe
2 tomatoes
1 jalapeno
1/2 onion
1 clove of garlic
about a tablespoon fresh cilantro
salt
pepper
canola oil
Slice tomatoes in half and place on cooling rack on top of baking sheet. Spray tomatoes with canola oil and season with salt and pepper. Bake tomatoes at 400 for about an hour. Blend baked tomatoes, jalapeno (with seeds removed), pressed garlic clove, half an onion, and cilantro in blender until smooth. Simmer in a saucepan for about 15 minutes.
Tortilla Soup
1 tablespoon olive oil or butter
1 cup chopped onions
3 cloves garlic, minced
3 sweet potatoes -- peeled and cubed
3 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper (cayenne)
3 flour tortillas -- cut in strips (use your homemade ones!)
Nonstick cooking spray (or spritz w/evoo)
15 ounces stewed tomatoes -- chopped undrained
1 cup Corn (optional)
4 ounces Chopped Green Chiles-- undrained (optional)
3 tablespoons chopped fresh cilantro (optional)
Directions:
Heat oven to 375F degrees. Heat oil in Dutch oven or 4-quart saucepan over medium high heat until hot. Add onions and garlic; cook and stir 5 to 7 minutes or until onions are tender. Stir in sweet potatoes, broth, cumin, oregano, chili powder and ground red pepper. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until sweet potatoes are tender. Arrange tortilla strips in single layer on ungreased cookie sheet.
Lightly spray strips with nonstick cooking spray. Bake at 375F for 8 to 12 minutes or until light brown and crisp. Cool on paper towels. Set aside. Carefully transfer 2 1/2 cups hot sweet potato mixture to food processor bowl with metal blade or blender container (I just took the mixer to the whole pot); process until smooth. Return mixture to Dutch oven. Stir in tomatoes, corn, chiles and cilantro. Cook over medium heat for 5 to 7 minutes or until thoroughly heated, stirring constantly. To serve, spoon into individual soup bowls. Top each with crisp tortilla chips.
