Saturday, March 31, 2012

Murgh Makhani | Butter Chicken

"Murgh Makhani"...
 I'm not gonna pretend I know what that means.  From the recipe I followed, I'm assuming (since they happened to mention it) that it means Butter Chicken.
I've never had real Indian food. Actually, I don't recall ever having fake Indian food either...
I need to get out more. Obviously.
This isn't a recipe I'd normally try, but a friend raved about it and I figured "what the heck?". 
It's from Everyday Paleo, which is an awesome resource with tons and tons of Paleo knowledge bombs and ridiculously fantastic recipes.
I waited until my husband was gone just in case it was an epic fail, but I'll definitely be making it again when he's home so we can broaden our horizons together =] Cute, right?
Anyway, my 4 year old LOVED this. She said it was, and I quote, "Super delicious!" and "Rolling Eyes Good".
I'd say it qualifies as a keeper.  She even ate the red chard! 
A few things... I didn't add the fenugreek and somehow I completely forgot to add the ghee! Isn't this "butter" chicken?! Oye! Regardless, it was amazing!
Here is a link directly to the recipe:
Make it. Eat it. Love it!



Friday, March 30, 2012

Paleo Chicken Nuggets



Paleo Chicken Nuggets


6 Chicken Breast Tenders
1 Cup Almond Meal
1 Tsp. Smoked Paprika
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Black Pepper
1 Egg


1. Preheat oven to 375 degrees.
2. Rinse your tenders under cold water, pat dry with a paper towel and then cut into about one inch pieces.
3. In a large bowl or plate mix together the almond meal, paprika, garlic powder, onion powder and black pepper.
4. In a separate bowl beat the egg with a fork.
5. Drop a few pieces into the egg bowl and then transfer each piece to the almond meal bowl making sure you cover the "nugget" well with the almond meal mixture.
6.  Place them in a single layer on a parchment lined baking sheet.
7. Bake for 30 minutes turning once half way through. 


Enjoy!!

Thursday, March 29, 2012

Mango Salsa

Our local grocery store had mangos on sale this week 10 for $10. I picked up a few and tried to do something we wouldn't normally do when we pay regular price for the prized mango.
It's my favorite night for dinner at home. Turkey taco night. I usually make guacamole and thought a mango salsa might be a good addition.
Here you have it!

 Mango Salsa

One Mango
1/4 Red Onion, diced
1/2 Jalapeno, diced
2 Tbsp. Cilantro, roughly chopped
1/2 Lime, juice of
Sea Salt, to taste

1.  Peel and cut up your mango into small pieces.
2.  Add your diced onion, jalapeno and cilantro.
3.  Squeeze in your lime juice and season with salt.
4.  Mix it up and gobble it down!

Enjoy!

Here's what my dinner looked like tonight... Nom.


Thursday, March 22, 2012

Maple Bacon Muffins

I might be obsessed with bacon...
Only slightly though ;)
I was so so excited to make these and even more excited when they were DELICIOUS!
I had no recipe to go off of so I am beyond thrilled with my results.
I hope you like them as much as I did!


Bacon cooling on a paper towel :]


Maple Bacon Muffins
3 Strips of Bacon, Diced
2/3 Cup Coconut Flour
2 Tbsp. Flaxseed Meal
1 Tsp. Cinnamon
1/4 Tsp. Kosher Salt
1/2 Tsp. Baking Soda
5 Eggs
1/2 Cup Coconut Oil, Melted
1/4 Cup Raw Organic Honey
1/4 Cup Pure Maple Syrup

1. Preheat oven to 350 degrees and grease your cupcake pan or line with cupcake liners.  I used silicone.
2. In a small pan cook up your bacon until crispy. Set aside on a paper towel and allow to cool.
3. Sift together dry ingredients in a bowl.
4. In a separate bowl, with a hand mixer, beat the wet ingredients until they're really well combined.
5. Reduce speed to low and mix in the dry ingredients while continuing to beat. 
6. Once the mixture is well combined, fold in the bacon bits and spoon into your cupcake pan filling each about 2/3 of the way.
7. Bake for 25 minutes.
8. Let cool.

Enjoy!




Wednesday, March 21, 2012

Baked Apple Chips

My MIL bought me an apple peeler/corer/slicer and it is seriously the BEST invention ever made!  This thing is awesome.  Because of it, I make homemade crockpot applesauce just about every week.  It's the easiest thing to make and the best part is, my girls request applesauce for dessert! Healthy and yummy.
Okay, back to the chips.
I was making applesauce and had 2 apples left over.  I peeled, cored and sliced them and threw them in the oven to make this delicious snack.

Easy peasy! 


Baked Apple Chips

2 Fuji Apples (or whatever kind you prefer, this is just what I had on-hand)
Cinnamon, to your liking

1. Preheat your oven to 300 degrees.
2. Peel, core and slice your apples and toss them in a bowl with your cinnamon.
3. Lay them out on a parchment lined baking sheet in a single layer.
4. Bake for 30 minutes and then turn the chips.  This is a little time consuming. I might skip it next time and see what happens...
5. Bake another 30-45 minutes.  I baked mine for another 45 minutes since my apples were pretty juicy and I wanted the chips on the crunchier side.  If you prefer chewy chips, remove them from the oven closer to the 30 minute mark.

Enjoy!


Tuesday, March 20, 2012

Lamb Stew

This was our St. Patrick's Day dinner.  I've never made a special dinner for the occasion so I thought it'd be fun to do so this year.  When I started researching "traditional Irish dinners", obviously corned beef and cabbage was among the top results.  As I kept looking though I found out that corned beef isn't all that traditional and that the Irish rarely ate beef because it was so expensive.  Go figure!

Anyway, lamb stew was another top hit.
This made my entire house smell SO good!! I thought for sure the neighbors would come a knockin'.. 
Okay, not really, but still! It smelled delicious!

Funny story...
Some of you may have read my little "about me" section and know that I'm only a recent meat eater. As delicious as this smelled I couldn't bring myself to taste the lamb!  I ate everything else in it though.  The lamb looked perfect and just fell beautifully right off the bone, but all I could picture was a sweet little baby lamb staring me in the face! Baaaaaaa!!
My husband tried and tried again to get me to have just a bite and I couldn't.  He even threatened me with no dessert... on cheat night!!! Gasp!! We were having very non-paleo chocolate stout cupcakes with Bailey's cream cheese frosting!
Even that couldn't convince me. :[ My family loved the stew so I'm certain it's delicious.
One day... 


Oh! And I totally ate a cupcake anyway.  I'm such a rebel!

Lamb Stew

  • 2 Medium Onions, chopped
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Grass-Fed Butter
  • 1.5 lbs. Bone-in Lamb Shoulder, cut into stew sized pieces (I had the butcher at the market cut it for me)
  • 7 Carrots, chopped lengthways then into 2-inch pieces
  • 3 Cups of Beef Stock
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Bouquet Garni (1 Bay Leaf, 3 Sprigs of Thyme and 4 Large Sprigs of Parsley tied together with kitchen string)
  • 1 Bunch Chives, for decoration

  • 1. Heat the olive oil and butter in a large pot on medium-high heat and add the chopped onions.
  • 2. Once the onions are translucent, turn the heat up on high and add the lamb. It should be browned on all sides to seal in the juices.
  • 3. Add the chopped carrots.
  • 4.Pour in your beef broth so it almost covers your lamb and veggies (add a bit more if you feel you need to).  Season with salt and pepper and throw in your boquet garni.
  • 5. Turn heat on low and cover for 2.5 hours.  You don't want it to boil.
  • 6. Plate and garnish with chives.

  • Enjoy!!



Wednesday, March 7, 2012

Egg, Chorizo and Tomato Breakfast Muffins


Egg, Chorizo and Tomato Breakfast Muffins

Makes 12 muffins.

12 oz. Pork Chorizo
10 Eggs
1 Tsp. Garlic Powder
1 Tsp. Kosher Salt
1/2 Tsp. Black Pepper
1 Large Tomato, Diced
2 Green Onions, Sliced

1.  Preheat oven to 350 degrees and line your muffin pan.  I use silicone liners.
2.  Heat a skillet and empty the chorizo into the pan, removing the casing.  Let it brown up, making sure to break it up so it cooks evenly.
3.  While the chorizo is cooking, crack 9 of your eggs into a large measuring cup or bowl.  I used a large measuring cup since it has a spout and I'll be pouring the eggs into the muffin pan. Add the garlic powder, salt and pepper to the eggs and beat with a fork until combined.
4.  Once your chorizo is just about done cooking, add the last egg to it and mix until the egg is cooked through. I do it this way so the chorizo has a little binding to it for when I pour it into the muffin pan.
5.  Pour just enough of the beaten eggs into the muffin liners to cover the bottom of each.  You just want to create a base for your muffins.
6.  Pour a spoonful of chorizo next.  Right on top of the eggs until it's evenly distributed.
7.  Add some of your diced tomatoes.
8.  Top with the remaining eggs. I had leftover eggs (I actually used 12 and revised it for the recipe), so don't feel like you have to overfill your liners.  They won't rise too much, but they do rise.
9.  Bake for 25-30 minutes or until the eggs are set when you jiggle the pan.
10.  Remove from liners and serve topped with green onions.

Enjoy!


Monday, March 5, 2012

Coctel de Camaron

This is my caveman's favorite food.  Well, one of them for sure.  Every week when I meal plan, this is his only request.  I don't make it every week, but I try to sneak it in at least once or twice a month.

For this recipe I used V8. I know it's one of those "gray area" foods, but for the sake of time I used it.  I might try making my own tomato juice next time and see how that fairs.


Coctel de Camaron


2lbs. Cooked Shrimp, Peeled and Tails Removed
2 Cucumbers
2 Medium Tomatoes
1 Medium Red Onion
3 Avocados
1 Cilantro Bunch
64oz. V8 Bottled Vegetable Juice
Lime
Hot Sauce

1. If you haven't already, clean up your shrimp and set aside.
2. Peel your cucumbers and dice them up then dump them into whatever you're using to serve your Coctel.  I use a big pitcher so that I can easily throw a lid on it and store it in the fridge.
3. Dice up your tomatoes and dump them into your pitcher.
4. Dice up your onion. Dump.
5. Chop up the cilantro and add that as well.
6. Add about half of the V8 to the pitcher and combine all the ingredients. Then add your shrimp and more V8.  Mix well so that everything is coated evenly.
7. I usually refrigerate it for a couple hours before serving.  Once I'm ready to serve, I dice up the avocado and add it.  Give it one last mix.
8. Plate (in a bowl), add a squirt of lime juice and hot sauce, I like a lot of both.

Enjoy!!

Again, the V8 is totally up to you.  You can make your own tomato juice by pureeing tomatoes in a blender, adding lemon and salt and then straining the mixture.  Obviously, that's a little more labor intensive so I don't mind using the V8 when we don't eat this every week.

Friday, March 2, 2012

Random Breakfast

Toward the end of the week I end up with a few odds and ends of different food. I shop for the week on Sunday's so I use what I have on hand to hold me over until then. Sometimes my random breakfasts turn out great, other times they're a complete fail! I tend to only experiment once the girls are fed and my hubby's at work in case of another said fail.

Today was a WIN! Since these were all pretty much leftovers, I won't be writing out exact measurements.


I started with a small amount of chicken sausage that I had left. I first browned it in some coconut oil and then added what shredded zucchini wasn't used in our Paleo pizzas this week with a little garlic powder, black pepper and salt.  Once the zucchini was softened, I plated the sausage/zucchini mixture and added 3 (okay, maybe it was 6) pieces of pepperoni to the pan and let them crisp up. Then I cracked two eggs on top and covered it so they'd cook perfectly without me having to flip them.  Add a little salt and pepper and that's it! I just placed it right on top of my zucchini and chowed down.  Well, after I drowned it in hot sauce.  I add hot sauce to everything and I would have posted a picture of it then, but the food would be completely unrecognizable. =]

Enjoy!

Thursday, March 1, 2012

Oven-Roasted Butternut Squash

This was my first time making and trying butternut squash.
I really liked it!! I think I even liked it more than sweet potatoes.
I wasn't planning on posting a recipe since it was my "trial run" so by the time I remembered to take a picture, not much was left. Oops!!

Oven-Roasted Butternut Squash

1 Butternut Squash
3 Cloves of Garlic, minced
1 Tbsp. Extra Virgin Olive Oil
1 Tsp. Salt
Pepper, to taste

1. Preheat oven to 400 degrees.
2. Cut the top and bottom of your butternut squash.  Just a trim ;)
3. Slice the butternut squash right down the middle, lengthwise. 
4. Using a spoon, scoop out all the seeds.
5. Peel your two butternut squash halves.
6. Cut the squash into about 1 inch pieces.
7. In a bowl, toss the squash, evoo, garlic, salt and pepper. 
8. Spread evenly into a baking dish and bake for about an hour, stirring halfway through. Mine were overlapping in my baking dish quite a bit so I let them go for about an hour and 25 minutes and they were so, so perfect. You just want to make sure they're tender.

Enjoy!