Monthly Archives: October 2011

Fennel Tomato Salad

Fennel Tomato Salad | stupideasypaleo.com

The first time I ever smelled fennel, I was brought back to my 21st birthday and the shot of Sambucca I was tricked into drinking (black licorice in a glass…ew!). After I got over that initial response and tried it, I was won over by its delicate anise flavor and crunchy texture. These lovely fennel bulbs, tomato, and purple onions arrived in my Suzie’s Farm CSA box this week, so I prepped this crunchy side salad to take advantage of the fresh produce. The vinaigrette is courtesy of my great friend Jen (of Jen’s Gone Paleo). Feel free to sub out produce that you may have handy, such as a large tomato instead of cherry tomatoes.

 

Ingredients for Fennel Tomato Salad

For the Salad

  • 2 small (or 1 large) fennel bulbs
  • 1 small bunch of purple onion
  • 4 medium cherry tomatoes

Ingredients for the vinaigrette

  • Juice of one lime
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp avocado oil
  • Pinch of sea salt
  • Pinch of smoked paprika
  • Pinch of ancho chili powder
  • 1-2 Tbsp chopped fresh cilantro

Directions for Fennel Tomato Salad

1. Slice the fennel bulb and purple onion thinly. Discard the stalks/onion tops. Chop the tomatoes. Combine the veggies in a bowl.

2. Prepare the dressing. Pour on top. Stir.

Eat and enjoy!

Paleo Cauliflower Fried Rice Recipe

Paleo Cauliflower Fried Rice | stupideasypaleo.com

This recipe for the Best Cauliflower Side Dish is bound to become a staple in your weekly food prep.

It’s quick, satisfying and makes a large portion which is great because we eat the leftovers for a few days.

Paleo Cauliflower Fried Rice | stupideasypaleo.com

Best Cauliflower Side Dish Ever Recipe
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • 1 head cauliflower, grated
  • 4 oz shiitake mushrooms, thinly sliced
  • 6 green onions, thinly sliced
  • 2 shallots, minced
  • 1 tsp grated ginger
  • 3 tbsp coconut aminos
  • 3 eggs, beaten
  • 1 tbsp coconut oil
  • Dark sesame oil
Instructions
  1. Heat a large skillet/wok to high heat. Add the coconut oil. Saute the mushrooms, shallot and ginger for ~3 min or until they begin to soften, stirring often.
  2. Add the cauliflower, green onions and coconut aminos. Saute for 5 min.
  3. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble. Stir everything to combine.
  4. Top with your choice of meat or seafood for a complete meal.
  5. Add a drizzle of sesame oil to finish off the dish after it's been plated.

 

You may recognize this recipe (or maybe not) as a very old recipe from 2011. Here’s the difference in the photos. If you want to know more about how I’ve improved my food photography, see my free blog series on Food Photography Tips. Click for Part 1, Part 2, and Part 3.

Paleo Cauliflower Fried Rice | stupideasypaleo.com

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Paleo Cauliflower Fried Rice | stupideasypaleo.com

Do you like cauliflower “rice?” What’s your favorite way to flavor it?

Grass-Fed Sirloin with Kelp Noodle Stir-Fry

Grass-Fed Sirloin with Kelp Noodle Stir-Fry | stupideasypaleo.comThis week I had the chance to finally visit Homegrown Meats in La Jolla, CA and peruse their selection of awesome, locally-grown and grass-fed beef. Along with some homemade duck sausages, chorizo, veal liver, and a flank steak, a crazy-delicious looking “baseball-cut” sirloin steak made it into my bag. Even though I’ve had grass-fed steaks before (mostly from Whole Foods), I have to say…this steak was far and above superior. Simply put…the best steak I’ve ever eaten. Amazingly, I paid about $11/lb compared to the $9/lb that our local supermarket charges for grain-fed New York Strip.

I pan-seared it and finished it in the oven to a nice medium/medium-rare and paired it with a simple kelp noodle stir-fry. Bottom line: seek out a local butcher in your area. Invest in some nice quality grass-fed beef (click here for a great post about the advantages of grass-fed) and simply enjoy.

Ingredients for Grass-Fed Sirloin with Kelp Noodle Stir-Fry 

For the Steak

  • Grass-fed sirloin steak
  • Salt and pepper
  • Trader Joe’s South American Smoke Seasoning (or if not available, use powdered smoked paprika or seasoning of choice)

For the Kelp Noodles

  • 1 package kelp “noodles”, rinsed (found at Whole Foods or other health-food store)
  • 2 garlic cloves, minced
  • 2 tbsp coconut aminos
  • Handful of fresh chopped chives or green onion
  • Coconut oil
  • Sesame oil (for garnish)
  • Sriracha or other hot sauce

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Directions for Grass-Fed Sirloin with Kelp Noodle Stir-Fry 

1. Preheat oven to 400 degrees.

2.  Remove steak from refrigerator at least 15 minutes prior to cooking so it warms up before cooking. Grill or sear/bake the steak.

3. For sear/bake: Heat a medium-sized cast iron skillet on high heat. Season steak and sear both sides for 3-4 minutes until a nice brown crust forms. Transfer skillet to the oven and bake for approximately another 8 minutes. Cooking time will vary depending on your desired done-ness and oven strength. Allow meat to rest for at least 5 min before slicing.

4. In the same skillet you cooked the steak: heat coconut oil. Sauté noodles until they soften (~5 min).

5. Add in garlic, chives, and  coconut aminos and sauté 30 more seconds.

6. Remove from heat and garnish with a drizzle of sesame oil.

7. Serve steak slices over noodles and top with sriracha or hot sauce if desired.