Tag Archives: green onion

Paleo Fresh Spring Rolls

Paleo Fresh Spring Rolls | stupideasypaleo.com The other day, I wanted fresh spring rolls. Badly. I also happened to be staring at the collard greens in the grocery store and this idea was born. I know you love quick and easy recipes, but I’ll be honest: this one is a bit more labor intensive because there is more cutting / chopping than usual and it depends which sauce(s) you make on the side. I could see these being an awesome weekend treat or something neat to bring to a summer party. All the components can also be prepped ahead of time and refrigerated for a day or two before use.

The really cool part is that the kelp noodles look just like the vermicelli that comes in fresh spring rolls, but if you can’t find them, you could surely leave them out. I served my rolls with Umami Mayo but I think they’d be killer with Melissa Joulwan’s Sunshine Sauce, my Paleo Sweet and Sour Sauce or my Paleo Sweet Chili Dipping Sauce on the side for dipping. Dipping rules.

Prep time: 45 min     Cook time:  10 min    Makes: 6 full rolls

Ingredients for Paleo Fresh Spring Rolls

  • 1 large bunch of collard greens (you need one whole leaf per roll)
  • 6-7 medium-sized raw shrimp (about 1/4 pound)
  • 1 carrot, thinly sliced
  • 1/2 a cucumber, seeds removed and thinly sliced
  • 2 green onions, dark green tops removed and thinly sliced
  • 1 bunch of fresh mint, basil or cilantro leaves
  • 1 package kelp noodles (you’ll use about half), optional
  • 1/4 cup of Umami Mayo for dipping, optional

Directions for Paleo Fresh Spring Rolls

  1. You’ll need to blanch the collard leaves so they become more pliable and lose some of their bitter flavor (this can be done ahead of time). Set up a large bowl with ice water. Bring a very large pot of water to boiling. Dip the WHOLE collard leaves in the boiling water for 1 minute. Immediately place them in the ice water to cool and stop the cooking process. Drain and set aside. Paleo Fresh Spring Rolls | stupideasypaleo.com
  2. Peel and devein the shrimp, if needed. Into a small skillet over medium heat, place the raw shrimp and 2-3 tablespoons of water. Cover and steam until the shrimp are pink, about 2 minutes. Set aside to cool. Slice in half from head to tail.
  3. Rinse and drain the kelp noodles. Set aside.
  4. Prepare the carrot, cucumber and green onion. How thinly you slice them depends on how much chewing you want to be involved. Paleo Fresh Spring Rolls | stupideasypaleo.com
  5. Now that the collard leaves are cool, remove the tough stem with a sharp knife by cutting upward toward the top of the leaf in an upside-down V shape. The leaves will roll better. Paleo Fresh Spring Rolls | stupideasypaleo.com
  6. Now assemble a wrap: Lay the collard leaf on a flat surface. Place two halves of shrimp at the top of the leaf. Paleo Fresh Spring Rolls | stupideasypaleo.com Next, put a small amount of kelp noodles (a little less than a 1/4 cup worked for me). Paleo Fresh Spring Rolls | stupideasypaleo.com On top of that put a few mint leaves, and two or three slices EACH of carrot, cucumber and green onion. Paleo Fresh Spring Rolls | stupideasypaleo.com Paleo Fresh Spring Rolls | stupideasypaleo.com
  7. Now you’re ready to wrap, burrito-style. Gently but with a bit of pressure, roll from the shrimp end toward the stem end. Paleo Fresh Spring Rolls | stupideasypaleo.com Paleo Fresh Spring Rolls | stupideasypaleo.com Once you’ve rolled over once, fold in the sides and then finish rolling all way down. Paleo Fresh Spring Rolls | stupideasypaleo.com
  8. Repeat with the remaining ingredients.
  9. Slice each wrap in half and serve cold with your choice of dipping sauces, if desired. Paleo Fresh Spring Rolls | stupideasypaleo.com

 

Paleo Noodle Bowl

Paleo Noodle Bowl | stupideasypaleo.com

After a brief hiatus – traveling back to the States and returning to reality – I’m back with a tasty new recipe. This meal was inspired by 1) Patton Oswalt’s stand up comedy routine on KFC’s “eating my lunch in a single bowl”  and 2) every noodle dish that you miss when you eat Paleo. Zucchini noodles form the base of the bowl…wait, what’s that? No julienne peeler? Try kelp noodles, use a spiralizer or test your patience at julienne by hand instead (or honestly, just make the veggie / shrimp combo and eat that because it’s TASTY).

Almond butter, coconut aminos and fish sauce combine to make the creamy, umami-powered sauce in this comfort dish. For my friends living abroad: I just spent 3 weeks in the UK and realize that ingredients like coconut aminos are harder to find than Nessie or a prancing unicorn. You could substitute something like gluten-free tamari instead. Also, if shrimp isn’t your thing, substitute any cooked protein. The quantities listed below made about 6 cups of veggies + shrimp and another 2-3 cups of zucchini noodles.

Ingredients for Paleo Noodle Bowl

  • 4 medium-sized zucchini
  • Sea salt
  • 1 lb (500 g) raw shrimp
  • 1/2 of a small green cabbage
  • 1/2 of a white onion
  • 1 carrot
  • 3 green onions
  • 4 oz. shiitake mushrooms
  • 1/2 cup snow peas
  • 1/4 cup smooth almond butter
  • 3 Tablespoons coconut aminos
  • 1 teaspoon fish sauce
  • Coconut oil
  • Cilantro for garnish, optional

Directions for Paleo Noodle Bowl

1. Make the zucchini noodles by using a julienne peeler or spiralizer. Put noodles into a strainer and sprinkle generously with salt. Let the noodles sit for at least 20 minutes until they soften and water drains out. [Science nerd alert: You've created a hypertonic environment with the salt which pulls water out of the plant cells via osmosis.] Rinse the noodles well and squeeze gently to remove the excess moisture. Set aside.

2. Meanwhile, peel and devein the shrimp if needed.

3. Prep the veggies: slice all the veggies into pieces of roughly the same thickness.

4. In a large skillet over medium-high heat: add the coconut oil and when it’s hot, sauté all the veggies until softened but still a bit crisp, about 5 minutes.

5. Add the shrimp and cook until pink, about 2 minutes.

6. Add the almond butter, coconut aminos and fish sauce to the pan. Stir until the almond butter is well incorporated.

7. Plate the zucchini noodles on the bottom (I like them uncooked but you could heat them through) and the shrimp / veggies on top. Garnish with cilantro.

8. Delight in the fact that you’re eating your lunch from a single bowl. Yeah!

Slow Cooker Italian Meatballs

Slow Cooker Italian Meatballs | stupideasypaleo.com …with a twist.

Lately I’ve received many requests for crockpot recipes, so I decided to keep it simple and create something with Italian flavors but with a special addition.

I’ve had two pounds of grass-fed calf’s liver sitting in my freezer for months now, unsure of what to do with it. Liver is known as one of the most potent superfoods and is ridiculously high in micronutrients. I recently tried sheep’s liver fried in butter and onions and while it wasn’t utterly terrible I didn’t find it great either. The idea of hiding the liver in something else (meatballs) came to me, and so I pulled the calf’s liver out of the deep freeze and grated it into the meatball mixture. You could very easily make these meatballs with any type of ground meat you’d like (bison, turkey, elk, pork, etc) and certainly leave out the liver if you prefer. I made two pounds of meatballs and in the future might even do three pounds at a time since they will freeze well or make great leftovers throughout the week.

Ingredients for Slow Cooker Italian Meatballs

  • 2 lb (1 kg) grass-fed ground beef
  • 1/3 cup calf’s liver, frozen and grated*, optional
  • 1/2 red bell pepper, diced small
  • 1 red bell pepper, sliced thinly
  • 1 bunch green onions, thinly sliced
  • 6 garlic cloves, minced
  • 1 cup olives (any kind), chopped
  • 1 egg
  • 4 Tablespoons Italian seasoning
  • 1 Tablespoon smoked paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 1 jar (24 oz) organic pasta sauce
  • 1 can diced tomatoes

*add more or less to suit your taste

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Directions for Slow Cooker Italian Meatballs

  1. Prepare the vegetables: chop 1/2 of a red bell pepper into small dice and slice the other bell pepper thinly; slice the green onions thinly (white + green parts); chop the olives; mince the garlic.
  2. In a large bowl, add the ground beef, vegetables, egg and spices together.
  3. Grate frozen liver into the beef mixture. You can add as much as you’d like, but I went with a small amount (1/2 cup) to start. Omit liver if you’d prefer.
  4. Mix all the ingredients to combine. Shape into balls. I made them fairly large and got 20 total.
  5. Heat a skillet to medium and add 1 Tablespoon coconut oil. Brown the meatballs on all sides and add to the crock pot. This took two batches.
  6. Sprinkle the sliced red bell pepper on top of the meatballs and pour pasta sauce and diced tomatoes on top.
  7. Cook on low for 5-6 hours.
  8. Serve with spaghetti squash, over sautéed kale, or just as is.

Shrimp in Coconut Broth

Man, I love the Twitters! So many interesting people with lots to share. In fact, my most recent follow is Gordon Ramsay (@GordonRamsay01)…I bloody love him, especially on Hell’s Kitchen where he curses and kicks people out of the kitchen! Today he posted a delish-looking recipe for “Mussels in an Aromatic Coconut Broth”, to which I immediately started salivating. I headed to the market to pick up my shellfish, took one look at the sad, mostly wide-open mussels and asked the fish guy when they were delivered. When he stared blankly at me, I became worried. He left to ask the boss, came back and said, “Tuesday.” Folks, it’s Friday here. Not to mention, when I pressed my face to the glass and looked at the tag buried deep among the shells it said, “Harvested 6/4″!!! It’s the 15th. In true Ramsay style, I wanted to tell the guy to piss off, but instead I bought shrimp and went to town on modifying the recipe.

This recipe varies in technique from the original and also substitutes a couple key ingredients. Since shrimp meat on its own is not super flavorful, I used the shells to infuse the broth with shrimpy goodness. Later, I strained the liquid and used that to create the base for the dish. When I plunked the bowl down in front of the Mister, he took a few bites, then launched into a very long story about his shrimp-eating past. The point of the story: he said it was the best shrimp he had ever tasted. Ever.

Shrimp in Coconut Broth | stupideasypaleo.com

Ingredients for Shrimp in Coconut Broth 

  • 2 lb. raw shrimp
  • 2 garlic cloves, peeled and cut in half
  • 3 sprigs of fresh thyme
  • 1/4 c. dry white wine (or chicken broth if doing Whole30)
  • 1 can (16 oz.) full fat coconut milk
  • 1 lemongrass stalk, sliced down the middle
  • 1 red chili pepper (I used Thai), sliced
  • 3 green onions, sliced thinly
  • Sea salt and pepper
  • 1 Tbsp ghee
  • Cilantro, as garnish

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Directions for Shrimp in Coconut Broth 

1. Set aside a large skillet. Peel the shrimp of their shells and put the shells into the skillet (do not throw them out…yet). Save the peeled shrimp in a bowl for later use.

2. Add the can of coconut milk, white wine, thyme and garlic to the shrimp shells. Put the pan on medium heat and let it simmer for ~10 minutes until the shells turn pink and the broth is infused with flavor.

3. Strain the shells and herbs out by pouring the mixture through a strainer. Save the broth!!! Discard the shells.

4. Return the broth to the skillet. Add the shrimp, lemongrass, chili pepper, green onion and salt/pepper to taste. Cook over medium-high heat until the shrimp is pink and the broth has thickened just a bit.

5. Add the ghee (clarified butter) and stir so it melts into the broth. Be sure to remove the lemongrass prior to serving as it’s very tough…nobody wants to eat that!

6. Sprinkle with cilantro leaves and serve.

Green Papaya Salad

Green Papaya Salad | stupideasypaleo.com

I fell in love with Green Papaya Salad on my trip to Bali in 2011. We took a side trip to Nusa Lembongan, a tiny island off the coast of Bali and spent a couple days snorkeling and enjoying maximum relaxation time. While there, we dined outside at a Thai restaurant and I had my first taste of this dish…flavors of savory, spicy, sour and a little sweet all duked it out on my tongue.

Ever since then, I’ve wanted to make Green Papaya Salad (or som tam as it’s called in Thai) myself and make it Paleo-friendly. I’ll admit, this recipe may fit under the “special” category because you may have to do a little searching outside a conventional grocery store to find some of the ingredients, but any Asian food market should have these basic ingredients. Our local health food market actually has everything you’d need except the fish sauce and dried shrimp!

Most of the recipes I searched on-line use peanuts, bean sprouts and sugar to develop the complex flavor profile of som tam. With a few swaps, I figured out a couple ingredients that did the trick. I substituted cucumber for the bean sprouts (similar in color and texture) and roasted unsalted cashews for the peanuts.

Ingredients for the Green Papaya Salad

  • 1 medium-sized green papaya, about 4 cups shredded
  • 1/2 a cucumber
  • 2 generous handfuls of cherry tomatoes
  • 3 green onions
  • 12 green beans
  • 1 or 2 Thai red chili peppers*
  • 1/2 cup Thai basil leaves, washed and packed
  • 1/4 cup fresh lime juice
  • 2 Tablespoons fish sauce
  • 1 Tablespoons coconut aminos
  • 2 Tablespoons dried shrimp, optional
  • Cashews and cilantro for garnish

Directions for the Green Papaya Salad

1. Peel the papaya with a sharp knife. Julienne the flesh using a julienne peeler (as I did) or use a box grater to achieve a similar effect.

2. Prep the remaining veggies:

  • Peel and slice the cucumber lengthwise. Scoop out the seeds and slice flesh into match-stick sized pieces.
  • Quarter the cherry tomatoes.
  • Slice the green onion into match-stick sized pieces (discard upper dark green parts).
  • Slice the green beans on the bias (diagonal) into long pieces.
  • *Mince the Thai chilis. CAUTION: Thai chili peppers, though tiny is size, pack a whallop of heat. Take care not to touch your eyes, etc when prepping them. I scooped out all the seeds prior to mincing and it was still a medium-spicy. I recommend starting with ONE and upping to two or three if it’s not hot enough for you.
  • Roughly chop the basil leaves. Add all veggies and papaya to a large mixing bowl.

3. Juice the limes and pour over the veggies. Hint: Roll your limes on the counter prior to squeezing to help release the juice.

4. Add fish sauce, coconut aminos and (optional) a drizzle of honey.

5. If you prefer, add the dried shrimp and then let sit for 30 min for all the flavors to meld. Garnish with chopped cashews and cilantro prior to serving. Serve straight up or as a delicious side dish to grilled chicken or fish.

Enjoy the taste-circus that’s about to happen in your mouth!

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Green Papaya Salad | stupideasypaleo.com

Green Eggs & Bacon | stupideasypaleo.com

“I do not like them, Sam-I-Am!” or so says the main character in Dr. Seuss’s famous book. My friend and training partner Trish took me to a popular Encinitas eatery recently and swore that their green egg scramble was amazing…and it was!

It did happen to contain pesto (which traditionally contains parmesan cheese) and feta, so it wasn’t technically Paleo-friendly for me, as I don’t eat dairy. Intrigued by all the flavors, I decided to make a version that’s dairy-free and every bit as tasty. The extra pesto can be made and stored for other dishes (or even frozen in an ice cube tray). The quantities in this recipe served two very hungry people, but you could adjust accordingly. (Note: I, for once, did NOT use my iPhone for these pictures…learning how to use the big-girl camera slowly but surely!! Aren’t you proud?!)

Ingredients for Green Eggs & Bacon

For the Pesto

  • 2 cups (packed) fresh basil leaves
  • 3 cloves garlic, crushed
  • 1/3 cup pine nuts
  • 1/2 cup olive oil
  • Salt and pepper to taste

For the Eggs

  • 6 eggs
  • 1/4 cup pesto
  • 1/2 cup frozen spinach
  • 1/2 cup zucchini, cut into julienne matchsticks
  • 2 green onions
  • Avocado
  • 1-2 Tablespoons full-fat coconut milk, optional

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Directions for Green Eggs & Bacon

1. In a food processor, combine basil, garlic and pine nuts. Grind down until everything is chopped finely.

2. Add the olive oil and process until smooth. Add salt and pepper to taste.

3. Prepare the veggies: microwave the spinach and squeeze out the excess moisture. Julienne the zucchini and cut into matchsticks (I cheated and have a special julienne peeler which I absolutely love!). Slice the green onions thinly (whites and about half of the green tops).

4. Crack eggs into a medium bowl and add coconut milk (if desired). Whisk until smooth.

5. In a large skillet, add 1 tbsp of your fat of choice (ghee, coconut oil, lard, etc).

6. Quickly cook the zucchini and green onion until soft, ~1-2 minutes.

7. Add spinach and eggs and scramble the eggs until firm.

8. Stir in the pesto.

9. Top with avocado, serve with a side of good quality bacon.

 

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!

Best Cauliflower Side Dish Ever

Best Cauliflower Side Dish Ever | stupideasypaleo.com

This is a remake of an older recipe I had on my other blog. If you’ve landed here because you are participating in the Whole30, this dish falls within the nutritional parameters of the program. It’s quick and satisfying and makes a large portion which I like, because I can eat the leftovers for a few days.

Ingredients for Best Cauliflower Side Dish Ever

  • 1 head cauliflower, grated
  • 1 package, shittake mushrooms
  • 6 green onions
  • 2 shallots, minced
  • 1 tsp fresh ginger, minced
  • 3 Tbsp coconut aminos
  • 3 eggs
  • Coconut oil
  • Meat of choice (I used grilled steak)
  • Dark sesame oil

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Directions for Best Cauliflower Side Dish Ever

1. Grate the cauliflower using a food processor (or if you have time and the patience of a saint, a box grater).

2. Prep the veggies (slice the green onions and mushrooms thinly and mince the shallot/ginger).

3. Heat a large skillet/wok to high heat. Add a spoonful or two of coconut oil. Saute the mushrooms, shallot and ginger for ~3 min or until they begin to soften, stirring often.

4. Add the cauliflower, green onions and coconut aminos. Saute for ~5 min.

5. 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.

6. Top with a meat of your choice. I prepared it this time with slices of grilled steak on top. Shrimp is also delicious with this.

7. A nice drizzle of sesame oil to finish off the dish after it’s been plated is super yummy.

Grass-Fed Sirloin with Kelp Noodle Stir-Fry

Grass-Fed Sirloin with Kelp Noodle Stir-Fry | stupideasypaleo.com This 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.