Tag Archives: apple cider vinegar

Paleo Peach Mango Ginger Chutney

DSC_0793 When I made my Coconut Wild Boar Burgers, I was searching for the perfect accompaniment. Peaches were calling to me because they’re in season and juicy and pair really well with pork, so I created this Paleo peach chutney to put on top almost like a relish. Chutney, traditional to Indian cuisine, is a condiment that combines fruit, vinegar, sugar and spices. Being Paleo, I left out the sugar and instead of using oil, I stirred in ghee for a rich buttery flavor.

Putting vinegar, onion and garlic in with fruit may sound weird but it gives just the right counterbalance to the fruit’s sweetness.

Prep time: 10 min     Cook time:  10-15 min     Makes: ~2 cups

Ingredients:

  • 2 Tablespoons ghee
  • 1/4 cup onion, minced
  • 3 peaches, diced
  • 1/4 cup mango, diced
  • 1 garlic clove, crushed
  • 1 Tablespoon orange juice
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • Zest from 1 orange

Directions:

  1. In a small saucepan over medium heat, combine the ghee, and minced onion. Cook until the onion is translucent, a few minutes. 
  2. Add the peaches, mango, garlic, orange juice, apple cider vinegar, ginger, red pepper flakes and orange zest. (I zested the orange, then cut it open and used the juice from inside. Hint: use a microplane grater to zest the orange and grate down the garlic and ginger, saving time.) DSC_0790 2
  3. Turn heat to low and continue to simmer until the fruit is softened but not overly mushy.  DSC_0789
  4. Spoon over pork burgers or chops, chicken or even salmon.  DSC_0800

Paleo Plantain Beef Pie

Paleo Plantain Beef Pie | stupideasypaleo.comPaleo Plantain Beef Pie…holy cow! After I put this dish in the oven on Sunday afternoon, I had to go down the street to the market for a couple ingredients for another recipe. I came back 15 minutes later to the most amazing smells wafting out of my apartment. This takes a bit more time than my weekday, go-to recipes, but it’s perfect for putting together on the weekend when you’re relaxed and not rushed. I honestly won’t have enough left to freeze (because the whole thing is going to be eaten), but I suspect that tightly wrapped, it would freeze quite well. This recipe is so tasty that I think it’s wise to double the ingredients and make a 13″ x 9″ dish full instead of the smaller batch, especially if you are feeding more than two people.

Paleo Plantain Beef Pie | stupideasypaleo.com

As one of my readers pointed out, this dish is popular in Caribbean cuisine and is often called pinon or pastelon. The plantains and currants add a bit of sweetness which is balanced by the olives and vinegar. Okay, my mouth just watered writing that. If you want to make this, be sure to plan ahead and check what the plantains at your market look like—here they are always super green. You’ll want slightly ripe plantains for this recipe: they should yield gently to pressure and have greenish, yellow skin with some dark spots. If you can’t find achiote powder, paprika is a good substitute. Makes an 8″ x 8″ dish. (I used two smaller dishes.)

Paleo Plantain Beef Pie | stupideasypaleo.com

Ingredients for Paleo Plantain Beef Pie (Pastelon):

Paleo Plantain Beef Pie | stupideasypaleo.com

 

Directions for Paleo Plantain Beef Pie (Pastelon):

  1. Preheat the oven to 350°F (175°C). Grease the inside of an 8″ x 8″ baking dish with coconut oil and set aside.
  2. Heat a large skillet over medium-high heat. Brown the ground beef completely. Lower the heat and to the same skillet, add the red pepper, onion and bay leaf. Cook for 4–5 minutes until the veggies are softened.
  3. Add the green chilis, diced tomatoes, tomato sauce, currants, olives, apple cider vinegar, paprika, salt and pepper. Stir to combine and simmer for 10 more minutes. While this is cooking, start the plantains. (Remove the bay leaf before assembling the pie.)
  4. Peel and slice the plantains into 1/3″ diagonal pieces. To peel, cut off both ends and slice through the skin lengthwise, then peel off in sections. If any skin remains, trim it off with a knife.
  5. In another skillet (I like cast iron for this task) over medium heat, add a couple tablespoons of coconut oil and begin to brown the plantains in a single layer, about 2 minutes per side. You’ll have to do this a few times until all the plantains are golden brown. Caution: If you walk away or get distracted, these will easily burn. Remove to a paper towel-lined plate to drain.
  6. In a small bowl, whisk the eggs and water.
  7. Now you’re ready to assemble the pie. In the bottom of the dish, spread half the meat / veggie mixture. Pour 1/3 of the beaten egg on top. Place plantains in a single layer on top of the egg. Repeat the layers one more time and top with the remaining 1/3 of the beaten egg. (To summarize: Meat – egg – plantain – meat – egg – plantain – egg.)
  8. Bake for about 45 minutes or until the eggs are set. Let sit for 10 minutes before you slice into the pie.

Paleo Plantain Beef Pie | stupideasypaleo.com

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And just for fun, the old picture^^.

Crock Pot Puerco Pibil

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Pork shoulder, citrus and spices come together in this super-easy crock pot dish that I guarantee will be a huge punch of flavor. I adapted the recipe from one I found on a pressure cooker website and had to modify the achiote paste portion using dry ingredients from scratch because I couldn’t find it at my local market. Puerco pibil (roast pork shoulder with achiote and spices) comes from the Yucutan region of Mexico. It’s traditionally cooked in banana leaves but since I didn’t have those (nor did I have a pit to bury it in – the traditional way of cooking puerco pibil) I just threw everything in the crock pot and let it go for about 8 hours on low. The next morning I was greeted with a savory broth and fork tender pork.

Prep time: 10 min     Cook time: 8 hours (crock pot)    Makes: ~4 pounds

Ingredients:

  • 1 medium onion
  • 15 ounce can of diced fire-roasted tomato
  • 2 Tbsp annato powder (sub paprika if you can’t find annato)
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp salt
  • Pinch of nutmeg
  • 5 lb (~2.5 kg) pork shoulder roast (I bought two smaller roasts)
  • 1 orange, juiced
  • 1/4 cup apple cider vinegar
  • 2 tsp salt

Directions:

  1. In a small bowl, mix the annato, cumin, black pepper, 1 tsp salt and pinch of nutmeg. Stir in a bit of water until the spices have a thick, paste-like consistency. photo-572
  2. Slice the onion and add to a skillet with a spoonful of fat (coconut oil, etc) over medium heat. Cook for a few minutes until translucent, then add the can of tomatoes. Cook for a few more minutes until softened.
  3. Prepare the pork by trimming off any large pieces of external fat (if there is fat on the inside of the meat, most of it will cook out). Slice each roast into long pieces about 1.5″ wide. Season with salt.
  4. In the crockpot, mix the juice of one orange with the cider vinegar. Add the annato / spice paste and stir until dissolved. Lay the pork into the liquid. Top with the tomato / onion mixture.
  5. Cook on low for 6-8 hours (longer is okay, too). Skim the excess fat off the top while it’s still warm or refrigerate and the fat will solidify on top and can be scooped off.
  6. This was delicious with a couple of eggs for breakfast!

Super Bowl Bites: Orange Ginger Chicken Wings

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Stupid Easy Paleo, coming at you with another snack for your Super Bowl party (or any time you damn please). I recently read that chicken wing consumption is at an all-time national high which explains why I couldn’t find any the first time I went to the store. Luckily, my persistence paid off. When I was thinking of what flavors to baste these little flappers with, my mind automatically went to orange and ginger with a bit of heat. These wings are pretty damn Paleo and though there are a couple tablespoons of honey in the recipe, it really helps to give it that sticky glaze that we all love to lick off our fingers. Easily double the batch to feed your hungry bunch!

Prep time: 20 min     Cook time: 40 min    Makes: 1.5 pounds (about 12 wings)

Ingredients:

  • 1.5 pounds (~750 grams) chicken wings
  • 1 orange
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1.5 tbsp coconut aminos
  • 1 thumb-sized piece of fresh ginger
  • 1 serrano pepper* (optional)
  • 1/4 tsp sea salt
  • 3 tbsp coconut oil
  • Toasted sesame seeds for garnish

Directions:

  1. Preheat the oven to 375C (190F). Line a baking sheet with foil or parchment paper.
  2. Prepare the sauce in a small saucepan: Remove the zest from the orange using a microplane or grater, then add the juice of the whole orange to the pan. Grate about 1 tbsp of ginger into the juice using the microplane. Add the apple cider vinegar, honey, coconut aminos, minced serrano pepper (remove the seeds and inner pith for a milder flavor) and sea salt. 
  3. Simmer the glaze on medium-low heat until it reduces and thickens. This make take several minutes.
  4. Meanwhile, add the coconut oil to a large skillet over medium-high heat. Pat the chicken wings dry with a paper towel and fry on each side to crisp / brown the skin a bit. Remove and drain on some clean paper towels.
  5. In a large bowl, toss the wings with the orange-ginger glaze. Remove wings from the glaze with a slotted spoon. Arrange wings on the baking sheet and save any excess glaze.
  6. Bake for 15 min, remove from oven, flip them over and baste with glaze. (NOTE: discard any unused glaze at this point as it’s been in contact with raw chicken).
  7. Bake for 15 more min or until completely cooked through.
  8. Sprinkle with sesame seeds and EAT.

*Note: serrano peppers are hotter than jalapeños, so substitute those if you’d like or leave them out entirely. Wash your hands well immediately after handling the peppers and for goodness sake, don’t rub your eyes (or your nether regions).