Tuesday, June 19, 2012

Paleo Chipotle Jerk Chicken with Collard Greens

Paleo Chipotle Jerk Chicken with Sauteed Collard Greens

Cavemen probably didn't marinate their meat, but that doesn't mean we can't.  This recipe uses honey instead of sugar to add the sweet to the spicy wings.  

Wednesday, April 11, 2012

Fennel Apple Salad with Roasted Portobello

Roasted Portobello with Fennel Apple Salad

One of the best things about Paleo is meat for breakfast, but many times that leaves you yearning to veg out at lunch.  Here's a way to keep things interesting - a cool naturally sweet Fennel and Apple Salad along side a savory roasted Portobello.

Monday, April 2, 2012

Paleo Galumpki

Here's a fun one - Where Paleo meets my Polish heritage with a new twist.  Traditionally, Galumpki or Golabki (stuffed cabbage rolls) are made with a filling of beef and rice.  Of course in the Paleo version we lose the rice.  These cabbages are rolled up with a great combo of bison and beef.

Thursday, March 29, 2012

Paleo Portobello Citrus Salad

Paleo Portobello Citrus Salad

For those paleo days when you feel you've had enough meat, here's a tangy salad full of leafy green nutrients and  raw portobello protein.

Wednesday, March 28, 2012

Cast Iron Paleo Pork Chops

One of my favorite ways to cook is using a cast iron skillet in the broiler.  You have to be careful with the screaming hot skillet, but what you get out of it never fails to dazzle the tastebuds.

I prepare Paleo Pork Chops this way in several variations on a theme.  Today, we'll do Chops with Blueberry Bourbon sauce and some sprouts on the side.  

Tuesday, March 27, 2012

5 Pepper Paleo Chili

This is my slow cooker paleo chili the recipe that inspired this blog...

Cavemen are like Texans - they don't like beans in their chili.  My recipe is based on a meaty Texas chili, but with a few more veggies than the Lone Star folk prefer.  This chili has a late kick of heat.  It goes great topped off with home-made guacamole.  

Note that I never really measure out spices precisely.  They are presented in a ratio format so they can be scaled to your tastes.  

For the chili

2 lbs of beef - sirloin or round, cut for stew into cubes

1 green pepper
1 red pepper
1 pablano pepper
1 jalepeno pepper
1 serrano pepper

1 onions
4 cloves freshly chopped garlic
3 chopped tomatoes (you can also use canned tomatoes, but I like fresh)

5x Chili powder
3x Cayenne Pepper
2x Cumin
1x Chipotle powder
1x Sea Salt
1x Black pepper
.5 x Ginger

1/4 cup water

Chop the tomatoes, onions, and peppers.

Sear the beef in a coconut-oiled skillet for a minute or two.  Remove the meat, then cook the onions for a few minutes until they turn translucent.  Add the tomatoes, water, and spices.  Cook for a couple of minutes more until the tomatoes begin to stew, then put everything in the slow cooker.

Give it 6 hours in the slow cooker, and you're ready to go.  

Note that the tomatoes and peppers will disintegrate while slow-cooking, so don't add too much water to this at the start.

Once your chili is done, top it off with some fresh guacamole.  

For the guacamole...
2 avacados
1x Cumin
.25x Sea Salt
1 or 2 cloves of fresh garlic
a shot of lime juice

Just peel the avocado, mash it all together, and doff your Caveman Chili.