Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Tuesday, January 14, 2014

Recipe - Chili Sauce

I remember looking at the nutritional information many years ago on our favourite brand of Chili Sauce. The amount of sodium was ridiculous and this was way before we started eating Paleo.

Chili Sauce

1 Large Onion, finely diced.
2 Cloves Garlic, minced
12 ozs Tomato Paste
1/2 cup Apple Cider Vinegar
1 cup Water
2 Tbsp Coconut Aminos
3 Tbsp Chili Powder
1 Tsp Mace
1 Tbsp Black Pepper
Salt to Taste

Cook the Onions in 2 Tbsps of Coconut Oil until softened. Add the garlic, chili powder, and mace and saute for 1 minute until fragrant.

Add the tomato paste and cook for 3-5 minutes until the paste starts to darken. This really helps to develop the taste of the tomatoes.

Stir in the cider vinegar, water, and coconut aminos
and simmer over low heat for 30 minutes until thick. Stir regularly to keep the sauce from burning and season to taste with salt and pepper.

This is great served warm as a dipping sauce or can be combined with horseradish to make a classic cocktail sauce.

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Thursday, January 9, 2014

Recipe: Paleo Beef Vindaloo

This is a really delicious dish that is quite simple to make.  It has a hint of spice without being overly hot.  It can also be made in a slow cooker, with the cooking time adjusted.

You'll need:
3 lbs beef, I used stewing beef.
2 cups beef broth
2 tbsp coconut oil or ghee
3/4 cup yellow onion, minced
1 tbsp ginger, minced
1 tbsp garlic, minced
2.5 tbsp tomato paste
3 tbsp Vindaloo spice mix (recipe below, or used prepackaged)
rice vinegar, to taste
black pepper, to taste
salt, to taste

Start by making your Vindaloo spice mix.  For the spice mixture you'll need to do the following:
Preheat the oven to 340*f; combine and toast the following on a baking sheet for 8-10 minutes until golden and fragrant:

1/4 cup cumin seeds
1/3 cup coriander seeds
5 tbsp black peppercorns
1 cinnamon stick, broken into small pieces
1 tsp cloves (whole or ground)
1/2 tsp mace (ground or whole)
1/4 tsp cardamom

Once done toasting the spices, grind them in a spice grinder until it's a fine powder.

Now, for the beef.

Combine the beef and stock in a pressure cooker.

Pressure cook the beef for 45 minutes; start timing as soon as full pressure has been reached.  Once your 45 minutes is up, allow the pressure cooker to cool and depressurize.  If using a slow cooker, cook the meat for 8 hours on low.

Strain the cooking liquid into a large pot.  Cook the strained liquid over medium-high heat until reduced to a syrup.

In a large skillet, sweat the onions, ginger, garlic and Vindaloo spice mix in oil over medium heat until the onions and garlic are almost translucent.

Add the tomato paste and cook over low heat until the mixture is almost dry.

Add the reduced syrup to the tomato paste and spice blend.

Pour the reduced liquid over the beef.  Simmer it over medium-high heat, turning and basting the meat until it browns and the liquid reduces to a glaze, about 6 minutes.

Serve over riced or mashed cauliflower and season to taste.

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Thursday, January 2, 2014

How to make your own coconut milk

Coconut milk is a staple in our home.  I always have a couple of cans on hand for an emergency, but often I have my own made in the fridge.  It's incredibly simple and very cheap to make if you are able to buy coconut at a reasonable price.  I've been lucky enough to find coconut at Costco and I snapped it up for $8.

You'll need:

2 cups unsweetened, shredded coconut
4 cups water
Cheesecloth or a nut milk bag; I use this Amazing Nut Milk bag and it's pretty perfect.

Put water and coconut into a blender.

Blend on high for 2 minutes.

While it's blending, get your cheesecloth or nut milk bag ready.

After 2 minutes pour the coconut milk over the cheesecloth or nut milk bag, catching all of the coconut pulp.

Refrigerate and use within 1 week.

You'll have a lot of coconut pulp left over.  You can dry it out and use it as coconut flour if you wish.  Or just eat it, which I really love to do!

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Wednesday, September 25, 2013

Recipe - Beef and Butternut Squash Stew

It's been feeling more and more like Autumn here lately and for me, with that comes my incessant need to make and eat stew.  This is a really hearty one with tons of veggies. The stew can be prepared in a slow cooker or if you don't have one, like I don't, in a 300* oven.  This recipe is adapted from Practical Paleo.

You'll need:
3 cloves garlic, smashed
1 Tbsp smoked paprika
2 Tbsp chili powder
1 Tbsp chipotle powder
1 Tbsp cinnamon
1 Tbsp cocoa powder
1.5 Tbsp salt
2 tsp black pepper
1 - 28oz can tomatoes, diced or whole
1 lb stewing beef
2 cups butternut squash, peeled and diced into 2-inch chunks
1 onion, diced into 2-inch chunks
1 bell pepper, diced into 2-inch pieces

In a large bowl combine the garlic, smoked paprika, chili powder, chipotle powder, cinnamon, cocoa powder, salt and black pepper with the tomatoes.

Place the beef, squash, onion and bell pepper into the slow cooker (or dutch oven, if you're cooking in the oven); cover with the tomato mixture.

Cover and cook on low heat for 4-6 hours.  The time will remain the same whether or not you're cooking in the oven or in a slow cooker.

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Recipe - Pickled Jalapeno Peppers

We made some pickled green beans a few weeks ago and are still waiting for them to be ready (4 weeks total). Using our simple brine we've pickled carrots, cucumbers, and various hot peppers. This is so convenient to do and since we can only find hot peppers in packs of 4 or more it's a great way to not waste produce.

Pickled Jalapeno Peppers

Kosher or Pickling Salt
White Vinegar
Canning jars and fresh lids
Jalapeno Peppers

Sterilize your canning jars and lids (We prefer a hot dishwasher but there are many different ways)

Bring a pot of water with enough to cover the jars to a boil

Prepare brine by adding 1 cup of water, 1 cup of white vinegar, and two tablespoons of salt to a small saucepan. Bring to a boil.

Wash the peppers well. Slice into 1/4 inch slices and leave the seeds in them.

Pack the jars tightly with your slices of Jalapeno Peppers.

Add hot brine to the jars filling until there is a half inch of space left. Place lid on jar and secure with a collar until finger tightened.

Place in canning pot and boil for 10 minutes until bubbles form and begin to rise off the peppers. Remove from water and let rest for an hour. Any jars that have not sealed should be placed into the fridge. Use when desired but best after 4 weeks.

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Monday, September 23, 2013

Chocolate 'Ice Cream' - Recipe

Delicious Chocolate 'Ice Cream'. It's Paleo, dairy free, tastes almost like the real deal, and is so incredibly creamy.

You can whip up a batch of this frozen treat in less than 5 minutes and it's smoother than any store bought ice cream.

The secret to Paleo 'ice cream'? Use Frozen Bananas.


3 Frozen Bananas (Peeled)
4 tsps of cocoa powder

Break the peeled frozen bananas into chunks and place in a food processor

Blend for about 2 minutes scraping the bowl down as necessary until a smooth paste is formed.

Add in the cocoa powder and blend until combined.

Scoop into bowls and enjoy immediately for the best soft serve frozen treat.

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Saturday, September 21, 2013

Recipe - Bacon Wrapped Artichoke Hearts

These were delicious for lunch with a nice side salad but would be great as appetizers for a dinner party or maybe even a latenight snack. The recipe that inspired this had a bunch of cheese; these were delicious without.
I don't think they would reheat very well though as the moisture in the artichokes would make the bacon soggy if not eaten immediately.

Recipe - Bacon Wrapped Artichokes Hearts

12 Canned Whole Artichoke Hearts (About 2 cans)
12 Slices of Bacon
Oil (Coconut, Avocado, or Bacon Fat)

Drain and pat dry the artichoke hearts.

Sprinkle with fresh ground pepper

Roll each Artichoke Heart in a slice of bacon width-wise and secure with a toothpick

Heat a Frying Pan over medium heat and add 3 tbsp of your favourite fat (Bacon today).

Add in the artichoke hearts and fry for 3-4 minutes a side until the exposed artichokes are golden and the bacon is crispy.

They will spit quite a bit when turning as moisture is released from the artichoke hearts.

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Thursday, September 19, 2013

Recipe - Cauliflower and Sweet Potato Mash

This is the perfect topping for cottage pie or even on its own.  It's incredibly easy to do and always turns out great!

You'll need:
1 head of cauliflower
2 medium sweet potatoes, peeled and cubed
3/4 cup coconut milk
1.5 Tbsp coconut oil
1 clove garlic, crushed
1 tsp salt
1 tsp pepper

Steam the cauliflower and sweet potato for about 10 minutes.

In a small pot, warm the coconut oil, coconut milk and oil until the oil is melted and the mixture is warm.

Place the steamed veg and liquid into a food processor and pulse until your desired consistency is reached. Season to taste with salt and pepper.

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Tuesday, September 17, 2013

Recipe - Sauteed Brussel Sprouts with Bacon

Boiling and Roasting Brussel Sprouts seem to be the most common methods. I think the majority of people  do not look forward to the boiled type and it's often easy to over roast brussel sprouts with all of their natural sugars.

Here are Sauteed Brussel Sprouts with Bacon

2 lbs Brussel Sprouts
5 slices of Bacon

Slice the bacon into half inch slices and add to a cold frying pan.

Turn the heat to medium-low. The cold frying pan allows the fat to more easily render off the bacon as we will be cooking the brussel sprouts in the fat shortly.

While the bacon is getting beautiful and crispy, slice the brussel sprouts into 1/8 inch slices beginning at the top of the sprout. Continue slicing until you reach the base.

You will convert the 2 lbs of brussel sprouts into a nice big pile before you're all done.

When the bacon is crispy and golden remove it from the pan and save for garnishing (About 15 minutes). As you are the chef, you are entitled to your share of bacon bits at this stage.

It will take 5-10 minutes to cook the brussel sprouts at this stage. When ready, heat the pan to medium-low again with the bacon fat still in the pan and add the brussel sprouts. Season with salt and pepper.

Stir regularly to avoid any burning.

Keep stirring until the brussel sprouts become translucent and just start to brown.

Add any remaining bacon bits and enjoy.

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Monday, September 16, 2013

Recipe - Delicious Guacamole

With some simple and delicious ingredients, you can make the best guacamole at home in about 5 minutes. It's great with veggies, meat, or obviously chips if you feel so inclined. Also, with the amount of lime juice added, this will keep for a few days with becoming brown.


2 Ripe Avocados
2 Limes
1 Garlic Clove
1 Jalapeno Pepper
1 Small Tomato (a handful of cherry tomatoes)
Salt and Pepper

Scoop out the avocado and very lightly mash them in a bowl. You don't want to mash it too much initially as there is more mixing to come later

Finely dice the garlic, tomato, and jalapeno pepper and add to bowl

Sprinkle with 1 tsp of salt and add black pepper to your liking.

Squeeze in the juice of two limes. It may seem like a lot but I really like the citrus flavour and find it cuts through the rich avocado nicely.

Stir to combine and break up any large pieces of avocado if you'd like a finer texture.

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Sunday, September 15, 2013

Recipe - Perfect Scrambled Eggs

I love scrambled eggs.  Sometimes there's nothing better than a plate of fluffy, glossy eggs.  These just require patience and being watched the whole time.

 Completely worth it.

You'll need:
1 Tbsp grass fed butter or coconut oil
8 eggs, whisked
1 tsp salt

Melt the butter in a pan over medium-low heat.

When the butter is melted, add the eggs into the pan.

Continue stirring the eggs until they come together as large curds and are cooked to your liking.

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Wednesday, September 11, 2013

Recipe - Kale Chips

We love kale chips.  They're, in my opinion, a delicious way to get your greens.  Even our four year old requests them.  All.the.time.

You'll need:
1 bunch of kale
A handful of avocado or coconut oil
1 tsp Salt
1 tsp Chili Powder

Preheat your oven to 400*F.

Tear your kale off of the stalks and into small pieces.  Place onto a baking sheet.

I'm terrible at measuring, so I just pour some avocado or coconut oil into the palm of my hand and rub it on the kale.  Really massage the greens to make sure they're all covered in oily goodness.

Mix the salt and chili powder together, sprinkle over kale and rub with your hands again.

Bake for approximately 12 minutes or until crispy.

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Tuesday, September 10, 2013

Recipe - Baked Egg in an Avocado

A simple but not so quick breakfast that's healthy and tasty. The flesh of the avocado acts as an insulator so it takes a while for the egg to start to cook.

Baked egg in an avocado

2 Eggs
Salt and Pepper

Preheat oven to 375F

Half and remove the pit of an avocado.

Scoop out enough flesh so that you can crack an egg and place it in the hollow. Let me stress, take out more flesh than you think or you'll wind up spilling the egg like I did twice.

Eat the scooped out flesh from the avocado (It takes a little while to bake)

Season the cavity with salt and pepper.

Crack an egg into the cavity and season the egg.

Place in oven either directly on the rack (It works well as the rack supports the round shape) or on an oven safe dish.

Bake for 20-25 minutes until cooked to your preference.

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Monday, September 9, 2013

Recipe - Lemony Artichoke Chicken

A quick, delicious, and fragrant dinner recipe that uses ingredients that we normally have in the house. We are fortunate to have some frozen artichoke hearts and frozen leeks from our last stock up at Trader Joe's. It's really a shame that there aren't any nearby as the products they have are excellent.

Lemony Artichoke Chicken

4-6 Chicken Breasts cut in 2 inch chunks.  (How many leftovers do you want?)
2 leeks or 1 onion sliced
2 Garlic Cloves sliced
2 cans of artichoke hearts or 1 frozen bag
1/3 cup Capers
2 Lemons (juice and zest of one lemon)
Salt and Pepper to taste.

Preheat oven to 375F

Saute the leeks and garlic in 2 tbsp of your oil of choice until translucent, about 7 minutes

Season chicken with salt and pepper.

Add in Chicken, Capers, Lemon Juice, Lemon Zest, Artichokes, and season to taste with salt and pepper.

Stir to combine.

Place in oven and bake for 35-40 minutes until chicken pieces register 165F on an instant read thermometer.

Serve warm or enjoy the next day after the lemony flavour mellows a little.

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Sunday, September 8, 2013

Recipe - St.-Hubert Vinegar Coleslaw

Growing up on the East Coast of Canada, one of my favourite restaurants to eat at was St-Hubert. It's one of the two large 'chicken chains' in Canada and is now almost exclusively located in Quebec. The reason for my love of St.-Hubert? Their Sauce and their incredible Vinegar Coleslaw that also happens to be all you can eat.

This is my inspired by St.-Hubert Vinegar Coleslaw

1/2 Head Cabbage shredded
Shredded carrots (if desired)
1 1/2 tsp salt
1 tsp dry mustard
1 tsp Black pepper
1/4 cup oil (I've used Coconut and olive before, today was Avocado)
1/4 cup apple cider vinegar

Bring the spices, vinegar, and oil to simmer in a small sauce pan. Pour the hot liquid over the shredded cabbage and carrots and give a stir while still warm. Let sit for at least 15 minutes (ideally overnight in the fridge) to let the cabbage wilt a little and to let the salt and spices do their work.