Tag Archives: cayenne

Easy Paleo Ghee Hollandaise Sauce

Easy Paleo Ghee Hollandaise | stupideasypaleo.com Hollandaise is one of those sauces to splurge on, perfect for a special brunch or a party with friends. I personally think a Tuesday is reason enough to make one, but that’s up to you to decide. I’m giving you two methods to make the Hollandaise – the blender is faster than the double boiler – but they both rely on the scientific concept of an emulsion. 

[Science alert: Emulsions are a type of mixtures where you force two liquids that normally wouldn’t go together to mix. Mayo and vinaigrette are other examples of emulsions. The key to an emulsion is to add the fat – the ghee in this case – very slowly while blending or whisking so the emulsion won’t “break” or separate. You must be patient. Smile. Breathe. Hum your favorite tune.]

Use high-quality ghee…grass-fed organic butter that’s already been clarified, which is normally how you’d make Hollandaise. The result’s rich and buttery and ah-may-zing. YUM. It’s easy to double this recipe for a larger crowd.

Ingredients for Easy Paleo Ghee Hollandaise

Directions for Easy Paleo Ghee Hollandaise (blender method)

  1. Gently melt the ghee in the microwave or on the stove top. It shouldn’t be boiling hot.
  2. Place the egg yolks, lemon juice, salt and cayenne pepper in the blender or Vitamix. Easy Paleo Ghee Hollandaise | stupideasypaleo.com
  3. Start the blender on low and run for about 30 seconds. Now…SLOWLY drizzle the melted ghee into the blender through the hole in the the lid. You must go slow or the emulsion will separate and get soupy.
  4. Once all the ghee is added and the Hollandaise has thickened, you’re done. Scrape it out and use on eggs, roasted veggies, a juicy steak…whatever your heart desires.  Easy Paleo Ghee Hollandaise | stupideasypaleo.com
  5. Will keep for a couple days in the fridge though it will harden when it cools. Very, very gently warm in the microwave if desired. If you nuke it, the egg yolk will cook.

Directions for Easy Paleo Ghee Hollandaise (stove top method)

  1. Gently melt the ghee in the microwave or on the stove top. It shouldn’t be boiling hot.
  2. Place a small sauce pan on the stove with a very small amount of water at the bottom (less than an inch). Heat until simmering. Turn the heat to low.
  3. In a small bowl (I prefer glass) that the bottom fits into the sauce pan, whisk the egg yolks and lemon juice until the yolks get pale and frothy.
  4. Now put the bowl into the sauce pan. Voila! Double boiler.
  5. With the heat on low (LOW), whisk the egg yolks while SLOWLY drizzling the melted ghee into the bowl. Go slow or your emulsion will separate.  Easy Paleo Ghee Hollandaise | stupideasypaleo.com
  6. Once all the ghee is added and the Hollandaise has thickened, you’re done. Remove the bowl from the saucepan and whisk in the salt and cayenne. Serve over eggs, roasted veggies, a juicy steak…whatever your heart desires.
  7. Will keep for a couple days in the fridge though it will harden when it cools. Very, very gently warm in the microwave if desired. If you nuke it, the egg yolk will cook. Easy Paleo Ghee Hollandaise | stupideasypaleo.com

Paleo Cucumber Mint Raita

Paleo Cucumber Mint Raita | stupideasypaleo.comDipping food in a sauce makes it way more fun to eat, am I right?! Recently, I made some lamb / beef skewers and thought they’d pair really well with a raita. Traditionally, raita is a meal accompaniment in Indian cuisine and is made of yogurt, vegetables like cucumber and spices. It’s meant to cool the palate, especially during a spicy meal.

I knew yogurt wasn’t going to work for this Paleo version, so I settled on coconut cream and the result was pretty awesome. It’s got a hint of sweetness which is balanced out by the lime and the cucumber and mint are refreshing. Raita is best served chilled and eaten while fresh, but you can store it covered in the refrigerator for 1-2 days.

Definitely plan ahead so you can chill the can of coconut in the fridge for a day before making the recipe!

Prep time: 10 min     Cook time: 0 min    Makes: 1-1/2 cups

Ingredients for Paleo Cucumber Mint Raita

  • 1 (14 oz) can full fat coconut milk
  • 1/2 large English cucumber, finely chopped ( about 1.5 cups)
  • 3 Tbsp fresh mint leaves, chopped
  • Juice of 1 lime
  • 3/4 tsp ground cumin
  • 1/4 tsp paprika
  • 1/8 tsp salt
  • Pinch of cayenne pepper

Directions for Paleo Cucumber Mint Raita

  1. Place the can of coconut milk in the refrigerator for 24 hours so the cream will solidify.
  2. Carefully open the can and scoop out the solidified coconut cream into a medium-sized bowl. Save the water to adjust the consistency of the raita.
  3. Peel the cucumber and cut it lengthwise. Scrape out the seeds with a spoon. Chop it finely. Also chop the mint. Add the cucumber and mint to the coconut cream.
  4. Add the remaining ingredients and stir well to combine. If needed, add a bit of the coconut water to thin the consistency of the raita. It should be relatively thick like a dip, not watery like soup.
  5. Place in the refrigerator for 1 hour to chill and then serve.

Lamb Kofta (Meat on a Stick)

Lamb Kofta (Meat on a Stick) | stupideasypaleo.com Recently, I ate dinner at a restaurant that served Azerbaijani ground lamb on a skewer, and the taste exploded on my tongue. If you need a geography refresher, Azerbaijan is just to the east of Armenia (which is just to the east of Turkey). The meat was perfectly flavored and tender and let’s be honest…any kind of food on a stick is just more fun than the rest. I found myself on a mission to make something similar and ended up with a mashup of kofta – basically seasoned ground meat usually shaped into meatballs – and kebab.

I polled my Facebook readers (if you haven’t, go like my page now because I post up content that doesn’t make it onto my website…unashamed self-promotion!) to see if they’d prefer  lamb or beef in a recipe (this one) – and a majority said beef. Kofta can come in many variations with different ground meats, so I decided to make mine with a mixture of lamb and beef. To be honest, ground lamb straight up is too strong for my tastebuds! If you wanted, you could do all beef, all lamb or something else.

If you don’t have skewers, you could make these into meatballs or even burger patties. Let your creativity and your tastebuds be your guide…no need to be fussy! I served mine with two dipping sauces – a Paleo version of an Indian raita and a lemony herb sauce. Both were super damn tasty but are in no way mandatory.

Prep time: 20 min     Cook time: 15-20 min    Makes: ~12

Ingredients for Lamb Kofta (Meat on a Stick)

  • 1-1/2 lb ground lamb (I used half lamb / half beef)
  • 1/2 cup onion, minced
  • 3 garlic cloves, minced
  • 2 Tbsp mint leaves, chopped
  • 1 Tbsp flat-leaf parsley, chopped
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp coriander seeds (or 1 tsp ground coriander)
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground ginger

Directions for Lamb Kofta (Meat on a Stick)

  1. Soak 24 bamboo skewers in water for at least 6 hours.
  2. Preheat the oven to 350F. Line a rimmed baking sheet with foil or parchment paper.
  3. Combine the ground beef with the onion, garlic, salt, herbs and spices in a large bowl. Mix well with your hands to distribute the ingredients.
  4. Shape the meat into sausage-sized cylinders around two skewers (about 1/3 cup meat per skewer). Place in a single layer on the baking sheet.
  5. Bake for 15-20 minutes or until the meat is cooked through but not overdone. You could also grill the skewers.
  6. Serve with lemon herb sauce or Paleo cucumber mint raita for dipping.

Holy Guacamole Salad

Holy Guacamole Salad | stupideasypaleo.com

I’ll admit it: I love the Food Network. While I’m more drawn to shows like Chopped! and Iron Chef America, I decided to watch an old episode of Barefoot Contessa yesterday. Normally, Ina’s food isn’t really up my alley but her recipe for Guacamole Salad spoke to me right away. Only bummer…it wasn’t Paleo. A couple of tweaks later, and I had a bowl of amazing flavors and colors sitting in front of me…perfect for a summer cook-out (or just a quiet weeknight at home).

The creaminess of the avocado, tang from the lime and crunch from the Persian cucumbers are the stars of the show! (Persian cucumbers have thinner skin and hardly any seeds…their crunchiness is the reason I used them. If you can’t find them, regular cucumber–peeled and seeded–would be a good replacement).

Prep time: 15 min     Cook time: 0 min    Makes: 4-5 cups

Ingredients for Guacamole Salad

For the Salad

  • 1 pint grape tomatoes
  • 3 Persian cucumbers
  • 1 yellow or orange bell pepper
  • 1/2 red onion
  • 2 large, ripe avocados (I used 3 small)
  • 1 jalapeño pepper (2 if you like spicy)
  • 1 clove garlic
  • 1 handful fresh cilantro

For the Dressing

  • Zest from 1 lime
  • 1/3 cup fresh lime juice (about 4 limes)
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper

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Directions for Guacamole Salad

1. Prepare the veggies and add to a large mixing bowl:

  • Halve the grape tomatoes.
  • Chop the cucumbers and bell pepper into medium chunks…we are making salad here, not salsa!
  • Chop the red onion into small dice (big chunks of onion = not so bueno).
  • Cut the avocados in half, and remove the pit. Use a spoon to scoop out the entire flesh. Then chop into medium chunks.
  • Chop the garlic and jalapeño finely. Remove the white inner membrane and seeds to control the spiciness.
  • Run your knife through the cilantro a few times to cut the leaves down a bit.

2. Mix all the veggies together and then prepare the dressing.

3. Zest one lime into the bowl.

4. In a measuring cup, combine the fresh lime juice, olive oil, salt, black pepper and cayenne pepper. Mix and pour over the veggies. Toss to coat.