Tag Archives: olive oil

Lemony Chive Paleo Mayo

Lemony Chive Paleo Mayo | stupideasypaleo.com When it comes to mayo, I make no pretense for having the master, doesn’t fail basic recipe (that honor goes to the stellar Mel of The Clothes Make the Girl and Well Fed 2). I’ve only had this method go kaput once because yours truly was too impatient to wait for the ingredients to get all nice and cozy warm at room temperature before I tried to make the mayo emulsion. Oops. Have some patience, and it will all turn out okay. You can also use a stick (immersion) blender but I don’t own one because I’m the clumsiest person on the planet and well, yeah, exposed blades and I don’t mix!

All I did here was use Mel’s basic mayo recipe (here’s a video) and add a few simple ingredients to jazz it up. This went perfect as an accompaniment with my Grain-Free Paleo Zucchini Fritters.

Lemony Chive Paleo Mayo | stupideasypaleo.com

Ingredients for a batch of Mel’s Mayo

  • 1 egg
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1.25 cups of light-tasting olive oil (if it’s not light or extra light in flavor, the finished product will be strong tasting and peppery which most people don’t like)

Ingredients for the Lemony Chive Paleo Mayo

  • 1/2 cup olive oil mayo from the recipe above
  • 2 Tablespoons chopped chives
  • Zest of 1 lemon

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Directions to make the basic mayo

  • Please visit Mel’s recipe here (it will open in a new tab so you don’t lose this page). She does a much better job of explaining it than I would.

Directions to make the Lemony Chive Paleo Mayo

  • Put 1/2 cup of the basic mayo into a bowl.
  • Use a microplane grater to zest the (washed) lemon, and add the zest to the bowl.
  • Add the chopped chives. Stir thoroughly to combine.
  • Add cracked black pepper to taste (optional).

Lemony Chive Paleo Mayo | stupideasypaleo.com

What’s your favorite mayo flavor?

Tasty Topping: Bacon Gremolata

Bacon Gremolata | stupideasypaleo.com

But before I get to the bacon…

I’m over the moon because I just found out I’m nominated for a Paleo Magazine Best of 2013 Award: Best Savory Recipe (Online) for my tangy Carolina-style Kickin’ BBQ Shredded Chicken! Voting for all your favorite Paleo blogs, cookbooks, podcasts and products only takes a couple minutes. Click here to vote >> VOTE! (And a huge, huge thank you for all your support!!)

Now, back to your regularly scheduled bacon…

You’re probably wondering what the heck a gremlinolata is. It’s an Italian condiment traditionally used to sprinkle on top of osso bucco, but I’d argue it’s good for putting on pretty much anything savory. Consider it like a fancy alternative to bacon bits that’s super easy to make and has a pretty rad flavor profile. You know why this one rules? If you saw my post on 5 Paleo Flavor-Making Juggernauts, this magic topping has four of the five: salt (from the bacon), fresh herbs, citrusy lemon zest and aromatic garlic.

It’s as versatile a garish as you can imagine. Sprinkle on soups, stews, veggies or meat for an extra pop of flavor. Guests will be so impressed. No guests? You’ll impress yourself. Just keep in mind, it’s potent so wield your new flavor-weapon carefully.

The key to a nice gremolata is to make the pieces all uniform in size. There’s nothing worse than biting into a huge chunk of raw garlic so it’s time to work on your knife skills.

Bacon Gremolata | stupideasypaleo.com

Ingredients for Bacon Gremolata

  • 2 strips of bacon, cooked until crispy
  • 1 large garlic clove, minced finely or crushed
  • 4 Tablespoons of finely chopped flat leaf parsley
  • Zest of 2 lemons
  • 2 Tablespoons olive oil
  • Salt and pepper, to taste

Bacon Gremolata | stupideasypaleo.com

Directions for Bacon Gremolata

  1. Before you get the rest of the ingredients working, start cooking the bacon. [I like to bake my bacon in the oven on a rimmed baking sheet lined with parchment paper for 15-20 minutes at 350°F / 175°C or until it’s crispy. Feel free to cook using your preferred method.]
  2. Meanwhile, peel and mince or crush the garlic (fine pieces). Finely chop the parsley. Zest the lemons, removing the outer yellow skin but not the white pith (I like a microplane for this job). Combine these ingredients in a small bowl.
  3. When the bacon is done cooking, allow it to cool and either crumble with your hands or chop into fine bits. Add to the bowl.
  4. Drizzle in the olive oil and then adjust the taste with salt and pepper. Let the ingredients marry for about an hour before using for best flavor.

Simple Garlicky Greens

Simple Garlicky Greens | stupideasypaleo.com

This is by far my favorite way to use kale or any other greens because it imparts just a bit more flavor. You can use any dark leafy green and the particularly tough ones like kale, collards, broccoli rabe, dandelion greens, etc work really well. You can do this with spinach as well, but cut down the cooking time so it doesn’t turn to mush.

Simple Garlicky Greens | stupideasypaleo.com

Ingredients for Simple Garlicky Greens

  • 2 Tablespoons olive oil 
  • 3-4 garlic cloves, peeled and sliced
  • 1 very large bunch of greens, rinsed and chopped
  • 2 Tablespoons chicken broth or water
  • Salt and pepper to taste

Directions for Simple Garlicky Greens

  1. Add the oil to a large, cold skillet. Add the sliced garlic and cook on low for about 4-6 minutes or just until it starts to brown on the edges. Don’t let it burn though…because burnt garlic isn’t tasty!
  2. Add the chopped greens and chicken broth (or water) and turn up the heat to medium. Stir and cook for anywhere from 4-6 minutes, depending on how tough the greens are. You want them to be tender but not mushy. Greens like collards will take longer because they’re very thick.
  3. Season with salt and pepper to taste.

Creamy Paleo Avocado Pesto

Creamy Paleo Avocado Pesto | stupideasypaleo.com

Avocado pesto blends the both of avocados and well, pesto in a really tasty and creamy combination. Serving suggestions: mix into zucchini noodles, use as a dip for veggies or spread over eggs.

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

Ingredients for Creamy Paleo Avocado Pesto

  • 2 large ripe avocados, peeled
  • 1 cup basil leaves, packed
  • Juice of 1 lemon
  • 2-3 cloves of garlic, depending on your preference
  • 1/2 cup pine nuts (or a mixture of pine nuts and pistachios)
  • 1/4 tsp salt
  • ~1/3 to 1/2 cup olive oil

Creamy Paleo Avocado Pesto | stupideasypaleo.com Directions for Creamy Paleo Avocado Pesto

  1. In a food processor combine all the ingredients except the olive oil. 
  2. While the food processor is running, drizzle in the olive oil. Add less if you like a thicker pesto and more if you want it thinner.

Lemon Basil Bacon Fat Vinaigrette

Tangy lemon and fresh basil mingle together with bacon fat to make a surprisingly light dressing perfect for Frisee Salad with Eggs and Bacon or any other application. No bacon fat? Substitute olive oil instead.
Lemon Basil Vinaigrette | stupideasypaleo.com

Makes: 1/4 cup

Ingredients for Lemon Basil Vinaigrette 

  • Juice + zest of 1 lemon
  • 1 teaspoon brown mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 Tablespoons melted bacon fat (or olive oil)
  • 2 Tablespoons basil, chopped or cut as chiffonade

Lemon Basil Vinaigrette | stupideasypaleo.com

Directions for Lemon Basil Vinaigrette 

  1. Place the lemon juice and zest, brown mustard, salt and pepper in a medium-sized bowl. Whisk to combine.
  2. Slowly drizzle in the melted bacon fat (or olive oil) while continuously mixing to emulsify the fat.
  3. Stir in the fresh basil.

Easy Pan-Fried Lemon Chicken

Easy Pan-Fried Lemon Chicken | stupideasypaleo.com As an urban apartment dweller, I don’t have a grill (womp womp!), so finding a way to cook chicken breasts that didn’t result in a dry chunk of protein became a priority. I’m also in love with brining chicken and pork prior to cooking but that requires some planning and extra time to let the brine sit, so this has become my go-to method for quick prep.

Bonus points for using a microplane or small grater to add the zest of the lemon to the mix.

Ingredients for Easy Pan-Fried Lemon Chicken

Directions for Easy Pan-Fried Lemon Chicken

  1. In a plastic zip top bag, combine the chicken breast, lemon juice, olive oil, salt and pepper. Press the air out of the bag and seal.
  2. Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness. I have also used an empty Nalgene bottle for the same purpose when I didn’t have a meat pounder. Improvise. Be a MacGuyver.
  3. Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed.
  4. Heat a skillet over medium-high heat and add more of your fat of choice, such as coconut oil.
  5. Cook the chicken for 4-5 minutes per side or until completely cooked through.
  6. Let the meat rest for at least 5 minutes before slicing.

Umami Mayo

Umami Mayo | stupideasypaleo.com Umami basically describes the savory taste present in foods like soy sauce (ick), mushrooms and even some veggies. This recipe is very simple to make: start with a batch of fresh olive oil mayo and then season it with coconut aminos and fish sauce to give it that umami flavor. Nice!

I follow Melissa Joulwan’s basic olive oil mayo recipe because well, she rules and so does her mayo recipe. You can find it here: The Secret to Homemade Mayo? Patience.

Prep time: 5 min     Wait time:  30-60 min    Makes: 1/4 cup

Ingredients for Umami Mayo

Directions for Umami Mayo

  1. Stir the plain olive oil mayo, coconut aminos and fish sauce together in a small bowl. Will keep in the fridge until the expiration date of the egg you used to make your mayo.
  2. Goes well with burgers, my Paleo Banh Mi Sliders or Paleo Fresh Spring Rolls.

Cold Zucchini Noodle Salad with Tomato and Olives

Cold Zucchini Noodle Salad with Tomato and Olives | stupideasypaleo.com Zucchini noodles are rad. I made this simple cold salad by tossing them with a drizzle of olive oil and white balsamic, then serving them with tomato and olives. With warmer weather upon us, this would be a great side dish for a BBQ or picnic lunch. If you want to be fancy, you could chop up the olives and tomato or add canned artichokes or even a few leaves of fresh basil.

Prep time: 30 min     Cook time: 0 min    Makes: ~5 cups

Ingredients for Cold Zucchini Noodle Salad with Tomato and Olives

  • 5 medium zucchini
  • ~2 teaspoons sea salt
  • 1 Tablespoon olive oil
  • 1 Tablespoon white balsamic vinegar
  • 1 cup cherry tomatoes, whole or chopped
  • 1 cup pitted black olives (I like kalamata), whole or chopped

Directions Cold Zucchini Noodle Salad with Tomato and Olives

  1. Peel zucchini with a julienne peeler (like this one), sprinkle evenly with salt (I mix it by hand to make sure it’s evenly distributed), and place in a colander to drain for about 20 min. The salt pulls moisture out of the zucchini, making a more tender noodle. Put the colander in the sink because it’ll leak all over the countertop if you don’t.
  2. Rinse thoroughly with water to wash away the excess salt and squeeze to remove the extra moisture.
  3. Drizzle the noodles with olive oil and white balsamic vinegar. Toss to combine.
  4. Add the tomato and olives. Stir in or leave on top…it’s up to you!

Lemony Herb Sauce

Lemony Herb Sauce | StupidEasyPaleo.com

This sauce got invented to accompany some awesome beef & lamb kofta (meat on a stick) that I made recently. All I can tell you is to hold onto your hat because it packs a wallop of flavor…the brightness of the lemon, the freshness of the herbs and a bit of texture from the pistachios are perfect. I’m typing this and my mouth is literally watering just thinking about it.

It’s versatile enough to drizzle over really any kind of meat or fish and even fresh veggies. YUM!

Prep time: 5-10 min     Cook time: 0 min    Makes: ~3/4 cup

Ingredients for Lemony Herb Sauce

  • 2 Tablespoons chopped parsley
  • 2 Tablespoons chopped mint
  • 1/4 cup pistachio nuts, chopped
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/4 cup olive oil
  • 1/8 teaspoon sea salt

Ingredients for Lemony Herb Sauce

  1. Chop the parsley, mint and pistachios. Combine in a small bowl with the sea salt.
  2. Squeeze the juice from one lemon (~1/4 cup) into the bowl, being careful to catch the seeds. I squeeze the lemon into my cupped hand, letting the juice strain through my fingers.
  3. Slowly drizzle in the olive oil and whisk at the same time.
  4. Serve with meat or veggies of your choice. Will keep refrigerated for 1-2 days but is best used fresh because of the herbs.

Cinco de Mayo Steak Salad

Cinco de Mayo Steak Salad | stupideasypaleo.com Living in San Diego, you could say that Cinco de Mayo is a pretty big deal around these parts. All over the city – and pretty much the rest of the US – folks will be gladly using this holiday to eat vast quantities of guacamole and drink lots of tequila. I hate tequila. It all stems back to a Jimmy Buffet concert in October 2008, but I digress. Safe to say, no NorCal margaritas for me!

I made a version of this salad the other day, and it was so punchy with flavor that I had to make it again. And then it hit me! The colors are red, white and green and most of the ingredients are common to Mexican cuisine. In celebration of the Fifth of May, the Battle of Puebla and the love of drinking fermented agave, I bring you this festive salad. Substitute any cooked meat you’d like if you don’t like steak. I topped mine with a pan-fried grassfed New York strip steak sliced thin.

Prep time: 5 min     Cook time: 10 min    Makes: 2-3 cups of salad (plus meat)

Ingredients for Cinco de Mayo Steak Salad

  • 1 cup spinach leaves
  • 1 ripe tomato, cubed
  • 1/2 cup jicama, cubed
  • 1/2 an avocado, cubed
  • 1/4 cup cilantro, chopped
  • Juice of 1-2 limes
  • 1 tsp olive oil
  • Sea salt and pepper to taste

Cinco de Mayo Steak Salad | stupideasypaleo.com

Directions for Cinco de Mayo Steak Salad

  1. Combine the spinach, tomato, jicama, avocado and cilantro in a bowl. Squeeze the lime juice on top and drizzle with olive oil. 
  2. Taste and season with salt and pepper if you like.
  3. Top with cooked meat of choice. I used steak, but grilled chicken would be a great alternative!

 

Watermelon Mojito Salad

Watermelon Mojito Salad | stupideasypaleo.com It’s rare that I drink these days…it’s pretty counterproductive to my training and makes me sleep like crap. That doesn’t mean that I don’t think about it sometimes – and occasionally it’s a bit longingly. The other day, I thought of one of my BFF Greg and our Thelma and Louise inspired road trip last summer (well, there wasn’t any Brad Pitt and clearly we didn’t die) but we sipped on lots of wine and sunbathed our way across Palm Springs, LA and Santa Barbara. It was pretty awesome. In any case, whenever I think of Greg, I also think of booze for some reason. Hi Greg! Love you! To make a long story short, I decided to make a mojito-esque—but clearly non-alcoholic—dish that would capture the flavors of this iconic Cuban drink. Plus watermelon. I love watermelon.

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

Ingredients for the Watermelon Mojito Salad

  • 3 cups seedless watermelon, cubed
  • 1-1/2 cups seedless cucumber, cubed
  • 2 Tablespoons fresh mint leaves, sliced thin (“chiffonade” if we’re being fancy about it)
  • 1/4 cup fresh lime juice (about 2 limes)
  • Zest from two limes
  • 1 Tablespoon olive oil
  • Pinch of sea salt
  • Pinch of black pepper

Directions for Watermelon Mojito Salad

  1. Cut the rind off the watermelon and cut into medium-sized cubes (about 1/2-inch).
  2. Peel the cucumber, if you prefer, and cut into similar sized cubes.
  3. Slice the mint leaves thinly. To chiffonade, stack the leaves on top of each other. Roll them up lengthwise into a bundle, then thinly slice.
  4. Combine these ingredients in a large bowl.
  5. In a smaller bowl or a small jar, combine the lime juice, lime zest, olive oil, salt and pepper. Stir (or shake) well to combine. Pour over the watermelon and cucumber and stir well.

Garlic Pistachio Broccoli Rabe

Garlic Pistachio Broccoli Rabe | stupideasypaleo.com

Before we dive into this recipe, let’s learn a little bit about this misunderstood vegetable: broccoli rabe (pronounced like “rob”) isn’t actually broccoli at all! Rather, it’s closely related to mustard greens. It’s also commonly called rapini in Italian cuisine. So confusing, right? I saw broccoli rabe hiding among the other greens in the organic section of the market and couldn’t resist the urge to try something new. My curiosity was rewarded because it was damn tasty!

This unassuming veggie can be bitter but when blanched – boiled quickly and then plunged into icy cold water – the unappealing bitterness is removed. If you can’t find broccoli rabe, or if you’re just too chicken to try something new, you can substitute it with virtually any dark leafy green like swiss chard, mustard greens or spinach (no need to blanch those options).

Prep time: 5 min     Cook time: 10 min    Makes: 2 cups

Ingredients for Garlic Pistachio Broccoli Rabe

  • 1 large bunch (about 1 lb. / 500 g) of broccoli rabe (rapini)
  • 2 garlic cloves, minced
  • 2 Tbsp chopped pistachio nuts
  • 2 Tbsp dried currants
  • 1/8 tsp red pepper flakes (optional)
  • 1/2 cup chicken stock (or water)
  • Olive oil
  • Sea salt, to taste

Directions for Garlic Pistachio Broccoli Rabe

  1. Boil a large pot of water. Set up a large bowl filled with ice water.
  2. While the water comes to a boil, trim the ends off the broccoli rabe and chop into wide strips, mince the garlic and chop the pistachios.
  3. Blanch the broccoli rabe in boiling water for 2 minutes. Immediately transfer to the ice water and allow to cool for a few minutes. Drain.
  4. Heat a large skillet over medium heat, and add a glug of olive oil. Saute the garlic, pistachios, currants and red pepper flakes for 1 minute, stirring constantly.
  5. Add the drained broccoli rabe and chicken stock, cooking for 3-4 more minutes or until the stems are tender. Adjust the seasoning with sea salt if necessary.

Grass-Fed Tallow Balm

IMG_3991Here at Stupid Easy Paleo, it’s very rare that I do non-food posts, but I think this one fits in well with my audience and my philosophy so I’m sharing it with you all.

Trying to live a more simple life in terms what I put in my body is nothing new to me, but recently I’ve been thinking more and more about what I put ON my body. Between hair care, dental hygiene, all sorts of lotions and potions and the few make-up products I use, I realized I’ve been slathering my skin with all sorts of chemicals. Cave Girl Eats creator Liz Wolfe came out with a comprehensive Skintervention Guide – a how-to for all things Paleo and skin care – not too long ago, so I decided to get a copy for myself.

While I’m no stranger to trying a few of the methods in the guide, there was a metric ton of information that was new to me. Liz does a great job of communicating that most of what we put on our skin ends up getting absorbed into the body and the myriad chemicals in our cosmetics are chock full of nasties (endocrine disruptors are just one that comes to mind). Being a bio major in college and a self-professed science geek, this wasn’t a huge surprise, but what to do about it is where I gained the most value. I clicked through the guide fervently and focused in on a couple of changes I knew I wanted to make right away – using the oil cleansing method to wash my face, switching to a coconut oil / baking soda deodorant, making another attempt at baking soda / apple cider vinegar for hair washing and using a nourishing balm nightly on my face.

Then it hit me.

Almost a year ago, I’d purchased a pound of grass-fed beef tallow from US Wellness Meats, thrown it in the freezer and forgotten about it. Okay, that’s a lie. I hand’t forgotten about it. In fact, every time I’d open the freezer, I would see it sitting there, mocking me for not having found a use for it yet. A quick Google search landed me a simple formula for making tallow balm, and I was off to the kitchen to make it.

Luck has it that the recipe to make the balm also called for olive oil to help with a smoother texture. I just so happen to have a huge jug of high-quality Kasandrinos Extra Virgin Olive Oil in my pantry, the perfect addition to the balm. Kasandrinos uses no chemical methods to press their oil and does not use any other oils as fillers, a common and shady practice that goes on in the olive oil business these days.

The tallow balm makes my skin super soft, and keeps it well-hydrated throughout the day without feeling greasy!

Ingredients:

  • 1/4 cup* grass-fed tallow (beef lard)
  • 2.5 tsp olive oil (I used Kasandrinos)
  • 2-3 drops of essential oil (I used lavender)

 

Directions:

  1. Melt the tallow in the microwave in a glass container. I used a small mason jar.
  2. Stir in the olive oil and essential oil.
  3. Refrigerate, uncovered, until the balm hardens.
  4. Remove from the refrigerator and store tightly. After I clean my face at night, I apply a thin layer as a moisturizer.

*The approximate ratio of tallow to olive oil I used was 8:1.

Artichoke Fennel Salad

Artichoke Fennel Salad | stupideasypaleo.com This is a light salad chock full of tasty veggies that’s perfect for pairing with chicken or fish. The fennel is crispy, the artichoke hearts are tangy, and the parsley makes it fresh. This is easy to double and take to a party.

Prep time: 10 min     Cook time: 0 min    Makes: ~3-4 cups

Ingredients for Artichoke Fennel Salad

  • 14 oz can (400 g) artichoke hearts
  • 1 medium bulb of fennel
  • 1 large handful flat-leaf parsley
  • 1/4 cup thinly sliced sweet onion
  • Juice of 1 lemon
  • 2 Tbsp high quality olive oil
  • Salt and pepper to taste
  • Red pepper flakes, optional

Directions for Artichoke Fennel Salad

  1. Drain the artichoke hearts and quarter them.
  2. Trim the tops and bottom off the fennel. Cut it in half lengthwise and very thinly slice.
  3. Chop the parsley.
  4. Combine the artichoke hearts, fennel, parsley, onion, lemon juice, olive oil, salt and pepper and a pinch of red pepper flakes in a bowl.
  5. Eat right away or let it sit and marinate for about 30 minutes.

Rosemary Garlic Roasted Potatoes

Rosemary Garlic Roasted Potatoes | stupideasypaleo.com

White potatoes have been making their way onto my menu more recently as a post-workout (PWO) carb replacement. I know…Paleo purists are probably somewhat horrified right now, but the fact remains that potatoes of all kinds contain glucose which is preferable to fructose (the sugar found in fruit) for muscle glycogen replenishment. While white potatoes have a higher glycemic index than yams, they also have more micronutrients like magnesium and potassium. These are super tasty and very simple to make. Pop in a huge batch when you do your big food prep for the week and take them with you for PWO.

Ingredients for Rosemary Garlic Roasted Potatoes

  • 2 lbs (1 kg) miniature new potatoes
  • 3 tbsp fresh rosemary, chopped
  • 4 cloves garlic, minced
  • 2-3 tbsp butter
  • 1-2 tbsp olive oil
  • Sea salt and pepper to taste

Directions for Rosemary Garlic Roasted Potatoes

1. Steam the potatoes whole until tender, about 15 minutes.

2. Preheat the oven to 400F (about 200C). Line a sheet pan with foil.

3. Chop the rosemary and garlic finely.

4. Slice the potatoes in half-lengthwise.

5. Mix all the ingredients together on the baking sheet and toss. Roast for 20 minutes (stir once about halfway through) until golden brown.