Flank Steak

Paleo Flank Steak:

I have never been a fan of red meat…but I’m trying to branch out a little more.  I like to do a flank steak once in a while because it seems to be a little cheaper of a cut.  Using a marinade seems to really help things out.  Get creative with your own but here is what I might do…(honestly…I just add a little of this and a little of that)

Ingredients:

• 1/2 cup olive oil
• 1/3 cup coconut aminos
• 1/4 cup red wine vinegar
• Juice of half a fresh lemon
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 Tbl of honey
• Garlic powder
• Fresh ginger
• Onion powder
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak

Instructions:

1. Put all ingredients in a large Ziploc bag
2. Marinate overnight (or while at work)
3. Have your husband grill it up on the grill (About 5-7 minutes on each side…or more depending on your preference).
4. Let it rest for 5-10 minutes before slicing against the grain.

Tonight we served it up with some grilled zucchini and Mashed Cauliflower.

Paleo Chicken "Fettuccine Cauli-fredo"

 

Paleo Chicken Fettuccine Alfredo AKA: "Zuchi-ccine Cauli-fredo":

We had A LOT of zucchini from the secret garden. (What is the secret garden you ask? You’ll have to check back to this blog post.) Kyle previously made me some zucchini muffins and made some zucchini bread for himself, we used the rest for grilling (YUM!) and decided to try some Zucchini noodles.

Problem: I don’t have a mandoline. (Is that the right word? Great…now I’m going to end up with a musical instrument for Christmas!) You know what I’m talking about…right? Like a pampered chef slicing thing…yeah…I really want one! It would make this whole process A LOT easier! I had to use a peeler and peel the zucchini into strips and then cut it up into fettuccine size. It works…it just takes a while!

To cook your “noodles”: (Jessica dubbed them zuchi-ccine. I told her I didn’t think it would stick…but maybe?!)

Slice and sprinkle with salt – let rest to draw the moisture out. (About 20 minutes)

Rinse the salt off and now dry the noodles with a paper towel

Saute the noodles in some olive oil and season to taste.

Cauli-fredo:

Original recipe found here:  http://cupcakesomg.blogspot.com/2012/08/caulif-redo-sauce-aka-paleo-alfredo.html

I tweaked a little bit. My tweaks in italics

Ingredients:

• 1 head of cauliflower, cored and chopped into large chunks

• 2 Tbsp. olive oil
• 1 shallot - Chives from Secret Garden only because I can’t have onion
• 1 cup chicken broth
• 3 Tbsp. shredded Parmesan – I added a little more
• 1/4 cup canned coconut milk
• salt/pepper to taste
• Garlic powder
• pinch of nutmeg

Instructions:

1. Steam cauliflower until fork-tender. 

2. While cauliflower steams, heat olive oil over medium low heat in a small pot and saute shallot. Add chicken broth and heat through. Add all other ingredients and heat through.

3. Add cauliflower, shallot/broth mixture, and remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut milk if needed.

We served it with some leftover chicken.

It is one of those surprisingly yummy recipes. Who knew Cauliflower could be so good!J

Baked Chicken and Mashed Cauli

 

Paleo Baked Chicken:

Easy and delicious…what more do you need to know?

I didn't have pecans...so I had to use Almonds.

Original recipe found at:  http://everydaypaleo.com/2010/05/01/pecan-crusted-chicken/

Pecan Crusted Chicken
4 chicken breasts
1/2 cup organic spicy brown mustard
2 tbsp raw organic honey
1 cup pecans
sea salt
Instructions:
Pre heat oven to 350. In a medium sized mixing bowl blend together the mustard and honey.  Toss the pecans in a food processor and pulse until the nuts are finely chopped.  Pour the chopped pecans either on a plate or in a pie pan if you have one.  Using a paper towel, remove any excess moisture from the outside of your chicken breasts.  Taking one chicken breast at a time, first place the chicken into the mustard/honey mixture and coat on both sides.  Transfer chicken to the chopped pecans and again cover both sides.  Place coated chicken into a greased glass baking dish (I used a little olive oil spray to cover the bottom of the dish) and sprinkle each chicken breast with just a little sea salt.  Bake at 350 for 45 minutes or until the chicken juices run clear.

We chose to serve it up with some Mashed Cauliflower.  I’m going to tell another of Kyle’s secrets…he has never been much of a Cauliflower person. Every time we are going to have it he has to tell me how cauliflower is actually a cabbage broccoli hybrid and not a real vegetable etc. (A lot of you are thinking…”that sounds like Kyle.”) He recently said though, “As much as it pains me to say this, I think you might have made a cauliflower convert out of me.”  Maybe you’ll be a Cauliflower convert too.  There are so many things you can do with it: Riced Cauliflower, pizza crust, “alfredo" sauce (coming soon!)  But for now...

Mashed Cauliflower:

Steam your cauliflower florets

Put in a food processor

Add some chicken stock

Season to taste (Worchestire sauce is good!)

Paleo Pizza...Wha?!

Well almost...according to some it is Paleo...and on Friday night "almost" is good enough for me! 

So I don't as a general rule eat dairy. For the past 30 days I have been pretty strict about that. Jessica was doing her first Whole 30 and I was supporting her in that. She finished on Thursday...Woo-hoo! Way to go Sis! I'm proud of you. When I'm not being super strict I'll have a little dairy (cheese) maybe like once every couple weeks. It doesn't seem to bother me. Some people still eat dairy while eating paleo/primal...I guess it is up to you. I suggest cutting it out for a while and then reintroducing it to see how your body reacts.

So anyway...Kyle and I like to have this one on a Friday night...sit on the couch and maybe watch a movie. It feels very indulgent...but still quite good for you!

The crust is cauliflower...yep...cauliflower. I would suggest trying it with your kids. A good way to get them to eat some veggies. They don't even need to know! C'mon...who doesn't love pizza!

Ingredients: The crust: (This makes 2 pizzas!)

• 1 head cauliflower
• 2 eggs
• Some mozzarella cheese (I'm not sure how much? A couple cups at the most. Sometimes I put very little in it when I'm trying to "be good")
• Italian Seasoning (to taste)
• Onion Powder (to taste)
• Garlic Powder (to taste)

Crust Preparations:

1. Put cauliflower in food processor. (Or you can grate it...I had to do that a couple times when our food processor died!)
2. Put cauliflower in microwave for about 7-8 minutes.
3. Take out and let cool. This step is important...but SO hard when you are hungry!
4. Mix together cauliflower, cheese, eggs, and seasonings.
5. Place half the mixture on a pizza pan (or stone) and push it out until it is a good pizza shape.
6. Bake at 450 for about 15 minutes (until it starts to get golden)

While that is baking...make your sauce. Or you can use a pre-made one...but they usually have sugar in them.

Sauce Ingredients: (somebody might have a really good recipe...I just eyeball things)

• 1 can Tomato Paste
• Olive oil
• A little apple sauce
• Italian seasonings
• Onion/Garlic powder to taste

Sauce Preparation:

1. Mix together and microwave...or prepare on the stove top

When the "crust" is done...top with tomato sauce and whatever toppings you like. I like to put some Canadian bacon and Zucchini. I love the crunch of the Zucchini. (Kyle put some pepperoni on his half.) Then top with a little more cheese.

Now put your pizza under the broiler until it starts to get bubbly. Keep an eye on it. :) Nothing is more disappointing to getting side-tracked and coming back to burnt pizza!

SO DELICIOUS!! :) I'm getting hungry just thinking about it. It makes a great breakfast the next day too...Cold pizza!

Paleo Fried Rice(d Cauliflower)

Tonight I wasn't really feeling what was planned for dinner. It was a pretty crazy day at work and I just wanted a bowl of something comforting. So on the drive home I started thinking we might have the stuff to attempt to prepare fried rice. It actually turned out pretty good. This would be a great winter dinner. A steamy, yummy, comforting bowl of deliciousness!

I almost forgot the most important part...it really does taste like fried rice...not cauliflower!

I really didn't measure anything out. Here is what you'll need:

• Sesame oil
• Olive oil
• 1 large carrot (diced)
• Peas (I just cut up some pea pods)
• Chicken (However much you would like) Or any other meat - we had chicken on hand
• 1 head Cauliflower
• Fresh Ginger Grated
• Juice of 1 lime
• Chili powder
• Cayenne pepper (Next time I'll make sure to have some Thai chillies on hand)
• 2 eggs (next time I would use at least 3)
• Garlic powder (you could use fresh)
• Salt and Pepper to taste

*I would add cashews next time...that sounds yummy!

Prepare:

1. "Rice" cauliflower (put in food processor until the consistency of rice. Or you could shred it)
2. Put riced cauliflower in the microwave for about 7 minutes.
3. Cut chicken into small, bite sized pieces
4. Cook chicken in a mixture of Olive and Sesame oil. Season with ginger, cayenne pepper, chili, garlic and salt.
5. Put chicken aside
6. Cook Carrot and peas in sesame/olive oil until they start getting a little tender
7. Put in Cauliflower - Cook until Cauliflower starts to brown a little
8. Season with more ginger, garlic powder, chili, cayenne, juice of 1 lime, salt and pepper to taste.
9. Move Cauliflower to side of pan. Crack 2 eggs (or more) and scramble a little then mix in with the rest of the cauliflower.
10. Place meat back into pan and cook together for a few minutes. Season to taste.

Eat piping hot and steaming...this was good stuff! I'm excited to try some different variations!

It was just what I needed after a crazy day...a yummy dinner...a hug from my sweet husband who helped to make dinner and clean up after...and a nice relaxing evening watching a Mariner's game. Okay...the Mariner's game wasn't my choice. But Kyle is doing laundry right now as he watches and he just swept the floor so I'd be crazy to say something! :)