Tuesday Recipes

Hello everyone....  As promised a Paleo day

Breakfast

Coconut Paleo Pancakes (makes 8 pancakes)

1/4 cup coconut flour
1/8 tsp baking soda
pinch of salt
1/3 - 1/4 cup coconut milk
2 tbsp. organic, cold pressed coconut oil
3 eggs
1-2tbsp honey
1/2tsp vanilla extract
Maple syrup to taste
Grass-fed butter for cooking

- thoroughly mix the eggs, coconut oil and honey together
-add coconut milk and vanilla extract
-throw in the coconut flour, baking soda, and salt.  Mix, but remember, not too much
-Melt a da of butter in your skillet and then using a measuring cup add a little batter to the pan. (use a 1/4 cup)
- remember that you aren't likely to see many bubbles forming on the top, so carefully check the underside of your pancake before flipping.
- for best results, serve pancakes right away
- serve with maple syrup

Lunch

Acorn Squash and Apple Soup (serves 6)

2 medium acorn squashes, peeled and cut into cubes
2 cups apple, diced
1 cup onion, diced
1 cup celery, diced
1/2 cup carrot, diced
3 cups homemade chicken stock
1 cup full-fat coconut milk
curry powder to taste
2 tbsp. cooking fat
sea salt and freshly ground black pepper to taste

Preheat oven to 350F
- place the squash cubes on a baking sheet and roast for 30-40 minutes or until they easily break apart with a fork
-place the cooked squash in a big bowl and mash them, set aside.
- in a large saucepan, melt the cooking fat over a medium heat.  Add the apple, onion, celery, and carrot, and cook until tender ( bout 6-8 minutes)
- add the chicken stock.  Cover and let simmer for another 6-8 minutes
- add the mashed squash, coconut milk, and curry powder, and season to taste.
- with a blender or food processor, puree the soup.  Be extra careful, hot liquid into a blender can create pressure.  Hold the lid tight onto the blender with the help of a towel
-Place the soup back in the sauce pan and on the heat until its warm again, and serve hot.

Dinner

Paleo Chili (serves 6-8)

1½ pounds ground beef

2 cloves garlic, chopped

2 tablespoons (30 ml) oil

1½ cups onion, diced, about 1 large onion

½ cup chopped celery, about 1 stalk

1½ cups carrots, peeled and diced, about 4 medium carrots

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon salt

¼ teaspoon cayenne pepper (optional)

4 cups zucchinis, diced, about 2-3 medium zucchinis

1 15-ounce can tomato puree or tomato sauce

1 15-ounce can diced tomatoes

 

- In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.

- Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.

- Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.

- Check on the amazing mixture every so often and stir. Serve immediately.

This is a very thick chili recipe. Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.

Dessert

Paleo Coconut Vanilla Ice Cream

1 can coconut milk, full fat
2 eggs or 4 egg yolks (yolks alone will give even more richness)
seeds from 2 fresh vanilla beans or 4 tbsp. real vanilla extract

Possible flavoring options ( any combination)

1/2 cup berries
1/2 cup coconut flakes
1/4 cup finely chopped mint
1/4 cup chopped nuts
lemon, lime or orange zest
3 tbsp. raw honey
1/4 up dark chocolate chips or flakes

- Boil some water in a pot and reduce to a simmer
- Place a heat proof bowl over it to create a double boiler and pour the coconut milk in it.  Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn't come to a boil.  If using flavorings such as mint or dark chocolate, you can add them now.  You can also add chocolate at the end of the process to keep the pieces whole.
- whisk the eggs or yolks in a separate bowl.  Temper the eggs by adding one ladleful of now hot coconut milk while whisking quite vigorously to slowly bring the temperature up without cooking the eggs.  Add two or three more ladlefuls of the coconut milk mixture and incorporate them into the eggs while whisking continuously.
- pour the tempered eggs into the double boiler and continue whisking
- whisk for a couple of minutes non-stop to form a thick custard.  Make sure it doesn't get too hot and the simmering water doesn't touch the mixture.
- once the custard is ready, remove from the heat source and let it cool on the counter or in the refrigerator.
- you can add any other flavouring you want to use once the custard is cold enough to comfortably put a finger in
- let it cool even more in the refrigerator before freezing it
- put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2-3 hours until it's set
-take it out of the freezer for about 10 minutes before enjoying so it softens a bit.  Serve with added coconut milk, berries, mint, coconut flakes or any other flavoring you might like.




References

http://www.laurafuentes.com/paleo-chili-recipe-all-meat-veggie/
http://paleoleap.com/acorn-squash-apple-soup/
http://blog.paleohacks.com/coconut-flour-pancakes/