Tag Archives: onion

Creamy Leek Soup (Dairy-Free)

Creamy Leek Soup | stupideasypaleo.com The autumn months are here. Longer nights. Colder days. It’s getting to be soup weather (though I love soup all year long).

This creamy, really simple dish is modeled after vichyssoise, a silky soup made with potatoes and cream or milk. My friend Claudette made me her Paleo version this summer, and I was shocked to find out that instead of potato it contained….

…cauliflower.

When I served this to my unsuspecting taste testers and asked them what was in it, they could not guess cauliflower. Haha…fooled ‘em! A traditional vichyssoise is served cold, and while you could do that, I liked it better warm.

And for an extra added special factor, I sprinkled mine with some Bacon Gremolata or just crispy bacon, crumbled up. You’re welcome :)

Ingredients for Creamy Leek Soup

  • 3 cups of leeks, dark green ends removed, roughly chopped (~2 large leeks)
  • 1 medium-sized cauliflower, chopped (4-5 cups)
  • 1 cup onion (~1 medium)
  • 4 cups chicken broth
  • 1 cup coconut milk
  • 1-2 Tablespoons ghee (clarified butter), optional
  • Salt and pepper to taste

Creamy Leek Soup | stupideasypaleo.com

Directions for Creamy Leek Soup

  1. Wash the leeks well. I usually cut off the root end then slice it down the middle lengthwise. Hold under running water and separate the leaves, rinsing well (especially the outermost leaves). Sandy soup is not delicious. I usually cut off the top 1/3 of the leek and save that for making stock. Chop the leeks roughly. Add to a large soup pot.
  2. Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to the pot.
  3. Add the onions, chicken broth, coconut milk and ghee to the pot.
  4. Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are tender.
  5. Allow to cool, then puree until smooth using a blender. Be careful: You may need to do two or more batches so the blender doesn’t overflow.
  6. Season with salt and pepper to taste.

p.s. You can make this in the crock pot. Add all the ingredients and cook on low for 3-5 hours. The flavor is the same but the consistency won’t be as thick. To troubleshoot that, you can remove the crock pot lid for the last hour of cooking so some of the liquids evaporate.

Do you think you might try this recipe? What toppings would you use?

Paleo Peach Mango Ginger Chutney

Paleo Peach Mango Ginger Chutney | stupideasypaleo.com 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 for Paleo Peach Mango Ginger Chutney 

  • 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 for Paleo Peach Mango Ginger Chutney

  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.) Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

3. Turn heat to low and continue to simmer until the fruit is softened but not overly mushy.  Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

4. Spoon over pork burgers or chops, chicken or even salmon.  Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

Easy Paleo Lamb Sliders

Easy Paleo Lamb Sliders | stupideasypaleo.com The other day, I was really craving a Greek salad (score for salad cravings, right?!). I had all the veggie components in the fridge, but I definitely wanted to top it with something meaty, so I came up with a quick batch of lamb burgers. In the end, I wound up making them more like sliders – smaller than a burger – and served them with my salad, some Paleo Tzatziki Sauce, and a squeeze of lemon.

Lamb a bit strong for your palate? Try mixing it with half beef to make the flavor milder. My Greek salad was a combo of tomato, cucumber, sweet onion and olives, drizzled with Kasandrinos olive oil.

Prep time: 5 min     Cook time:  15 min     Makes: 6-8 sliders (1 lb. of meat)

Ingredients for Easy Paleo Lamb Sliders

  • 1 lb. of ground lamb (or half beef, half lamb)
  • 1/2 an onion, minced
  • 2 garlic cloves, minced
  • 1 Tablespoon dried dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions for Easy Paleo Lamb Sliders

  1. Mix the ingredients gently in a large bowl until well combined. Overworking the meat will cause it to be tough. 
  2. Shape the meat into burgers however large you’d like. I made 8 small sliders. Don’t pack the meat in too tightly or the burger will be dense.
  3. Grill or fry in a pan over medium-high heat until cooked through, 4-5 minutes per side. If preparing in a pan, I like to quickly sear both sides then throw the burgers in a 350F oven for ~10 minutes to finish cooking through.
  4. Serve with Tzatziki for dipping!

Roasted Salsa Verde

Roasted Salsa Verde| stupideasypaleo.com Every once in a while, I buy prepared salsa from the store. A bottle of organic salsa verde (green salsa) made its way into my cart recently and though I’d scanned the label for any non-Whole30 ingredients, I didn’t notice xantham gum last on the list. Xanthan gum is a thickener – it IS okay to eat on your Whole30 – but when I opened the salsa, the texture was weird and a bit slimy.

Immediately I knew that I could do better and just make my own. There are a million variations of salsa verde it seems: raw, roasted, different ratios of tomatillos to jalapeño, etc. but I found this one worked well for my taste buds. It was pretty mild but you could make it hotter by leaving the seeds and membranes of the jalapeño pepper intact.

Prep time: 5 min     Cook time:  15 min     Makes: 3 cups

Ingredients for Roasted Salsa Verde

  • 1-1/2 lb tomatillos (these look like green tomatoes but are more closely related to gooseberries)
  • 1 jalapeño pepper
  • 2-3 garlic cloves, roughly chopped
  • 1/2 cup onion, roughly chopped
  • 1 large handful of cilantro leaves
  • Juice of 1 lime
  • 1/2 teaspoon salt

Directions for Roasted Salsa Verde

  1. Place the whole tomatillos and whole jalapeño pepper on a foil lined baking sheet. Broil in the oven on high for 5-10 minutes until the veggies start to char a bit. Flip over and broil another 5-10 minutes on the other side. *You can also char them on a grill or in a pan on the stove. Allow them to cool a bit. Roasted Salsa Verde | stupideasypaleo.com Roasted Salsa Verde | stupideasypaleo.com Roasted Salsa Verde | stupideasypaleo.com

2. Slice the jalapeño in half and remove some or all of the white membrane and seeds (if you want a mild salsa verde).

3. Put the tomatillos, jalapeño, garlic cloves, onion, cilantro, lime juice and salt in a blender or food processor. Pulse until the salsa is to the desired consistency. I like mine a little bit chunky but you can puree until smooth if desired. Roasted Salsa Verde | stupideasypaleo.com

4. Keep refrigerated. Keeps for several days in the fridge. Roasted Salsa Verde | stupideasypaleo.com

 

Paleo Carnitas Egg Muffins

Paleo Carnitas Egg Muffins | stupideasypaleo.com Breakfast muffins are a really easy way to use up leftover cooked meat and make for portable protein as well. I woke up the other day, threw these together and considered them tasty enough to post on the blog. Use any kind of cooked shredded meat (or even ground meat) you have lying around and make sure you cook the veg ahead of time so it doesn’t make the muffins soggy.

These make a perfect pre-workout snack.! Add cooked cubed sweet potato for some carbs and you’ve got a decent post-workout meal.

Prep time: 15-20 min     Cook time: 30 min    Makes: 12

Ingredients for Paleo Carnitas Egg Muffins

  • 1 small onion, minced
  • 1/2 cup tomatoes, diced small
  • 1 spoonful of bacon fat or fat of choice
  • 1 cup shredded pork carnitas or other shredded/ground meat
  • 9 eggs
  • 3 Tablespoons full-fat coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon smoked paprika

Directions for Paleo Carnitas Egg Muffins

  1. Preheat oven to 350F (175C). Line a muffin tin with paper or foil liners. I used silicone muffin cups.
  2. In a skillet over medium heat, soften the onions in the bacon fat for about 5 minutes. When they are translucent, add the tomato and cook on medium until the tomatoes begin to soften. Remove from the heat. Stir in the cooked shredded pork until combined.
  3. Combine the eggs, heavy cream, salt and pepper and beat until combined.
  4. Now it’s time to build the muffins: put a large spoonful of onion/tomato/pork into each cup. Evenly distribute the filling to 12 muffin cups. Sprinkle with a pinch of smoked paprika.
  5. Pour the egg mixture into each cup until about 3/4 of the cup is full.
  6. Bake for about 30 minutes or until fully set. The cups will come out very puffed up and then fall a bit as a they cool. It’s science, yo!
  7. Enjoy with a bit of salsa!

Slow Cooker Caribbean Oxtails

Slow Cooker Caribbean Oxtails | stupideasypaleo.com What the heck is oxtail? Most of what we – and by we I mean Americans – call oxtail is actually tail sections from a cow. It contains a center bone and can be a bit fatty, but when cooked low and slow, the meat becomes super tender. Sounds like a perfect job for the crock pot though you could certainly braise these on the stove top instead.

Have I told you how much crock pots rule? Yes, I have, but it bears repeating: if you are strapped for time and think you don’t have the chance to cook,  a slow cooker is probably the single best use of $30-40 that I can think of. It’s the ultimate in lazy smart cooking because once the food goes in, you literally have to do nothing but wait. Win!

When I researched Caribbean recipes for oxtail, most of them had Paleo-unfriendly ingredients like flour or sugar. Ick. Instead, I’ve given you all the amazing flavor without any unsavory additions. This would be super tasty served over cauliflower rice. For an even *faster* version, eliminate steps 2-4 and just throw everything into the crock pot together. I think the extra couple minutes it takes to brown the meat is well worth it though.

If you can’t find oxtail, you could substitute stew meat instead.

Prep time: 15 min     Cook time: 6 hours    Makes: 2 lb of meat plus veggies

Ingredients for Slow Cooker Caribbean Oxtails

  • 2 lb (1 kg) beef oxtails
  • 2 onions, diced
  • 2 carrots, diced
  • 4 garlic cloves, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 jalapeño pepper, minced (optional)
  • 2 cups beef stock, homemade or organic is best
  • 3 Tablespoons tomato paste
  • 1 Tablespoon allspice berries (or 1 teaspoon ground allspice)
  • 1 teaspoon fish sauce (I like Red Boat Fish Sauce)
  • 4 sprigs of fresh thyme (or 1 teaspoon dried thyme)
  • Coconut oil or fat of choice
  • Sea salt and pepper

Directions for Slow Cooker Caribbean Oxtails

  1. Prepare all the veggies: dice the onions and carrots. Mince the garlic and ginger. If using jalapeño pepper, you can remove some or all of the seeds and mince. If you like it spicy, you can keep the seeds or even add a hotter pepper such as habanero (Scotch bonnet).
  2. Heat a heavy-bottomed skillet over medium-high heat. Add a spoonful of coconut oil. Sprinkle the oxtails with salt and pepper. Brown them on all sides, and place them in the crock pot. 
  3. In the same skillet, add the onion, carrot, garlic, ginger and jalapeño. Cook over medium heat for 4-5 minutes.
  4. Add the beef stock, tomato paste, allspice berries, fish sauce and thyme. Use a wooden spoon or spatula to scrape up all the browned bits from the oxtail. If you want to get fancy, this is called deglazing the pan and the bits are called fond. Fun with cooking!
  5. Remove the pan from the heat and pour the contents into the crockpot to cover the oxtail.
  6. Cook on high for 6 hours.

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.

Paleo Plantain Beef Pie

Paleo Plantain Beef Pie | stupideasypaleo.com Paleo 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

IMG_4066

And just for fun, the old picture^^.

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.

Butternut Squash Lasagna

Butternut Squash Lasagna | stupideasypaleo.com Disclaimer: nothing can take the place of real noodles.

I know – le sigh.

However, if you’re willing to put that aside, this recipe is pretty awesome and will get you close to a lasagna-like dish without any gluten or dairy. Win! I’m currently back in Scotland visiting, and a trip to the local Tesco to get ingredients left me with zero options for pre-made sauce that did not contain any excess sugar, so I looked around and gathered some staples to make my own. If you can find a clean pasta sauce, by all means go ahead and use that which means you’ll save time and omit the tomato sauce, paste, and oregano. I also used lean ground pork, but beef or lamb or a combo of different meats would be tasty as well.

Prep time: 20 min     Cook time: 30 min    Makes: 6-8 servings, one 13″ x 9″ dish or two 9″ round dishes

Ingredients for Butternut Squash Lasagna

  • 2 medium or 1 large butternut squash
  • 1 pound (500 g) lean ground beef or pork
  • ~36 oz canned tomato sauce (1000 g Italian passata for my UK friends)
  • 4 oz (100 g) tomato paste
  • 1 onion, diced finely
  • 3 garlic cloves, minced
  • 1/2 cup sliced olives
  • 1 tsp dried oregano
  • 4 eggs, beaten
  • Salt & pepper
  • Coconut oil or fat of choice

Directions for Butternut Squash Lasagna

  1. Preheat the oven to 400F (200C).
  2. In a large pot over medium heat, sauté the diced onion in a spoonful of coconut oil until it’s softened, about 5 minutes. Add the pork, garlic and oregano and raise the heat to medium-high. Saute until the pork is cooked through.
  3. Add the olives, tomato sauce and paste. Season with salt and pepper to taste. Turn heat to low and simmer while you prepare the squash. [Note: this makes a tasty meat sauce all on its own or for use in other recipes.]
  4. Peel the butternut squash. Slice into very thin rounds by laying the squash on a cutting board. I tried to make mine about 1/8″ thick. The key is to make the slices as uniform as possible so they cook evenly. You could also use a mandolin to make them evenly sized. Be sure you have a sharp knife! Other recipes call for the squash to be sliced lengthwise into long sheets but this is very hard to do with a knife. The rounds enable quicker prep time and the result is just as tasty.
  5. Now it’s time to prepare the lasagna: start with a bit of sauce to cover the bottom of the dish. Then place the squash in a single layer (I used small pieces from the bottom of the squash, which I had to cut into half moons to remove the seeds, to fill in the gaps between the rounds). Now add another layer of sauce. Don’t skimp because the moisture from the sauce is what cooks the squash. Now add about 1/3 of the scrambled egg and smear it around. It will look gross. Stay the path. It’s going to taste awesome and gives the appearance of cheese.
  6. Repeat the squash-sauce-egg sequence one or two more times, depending on how much you have left (I used two 9″ round pans so each ended up with two layers).
  7. Finish with a light layer of sauce. I also used up some of the extra pieces of squash as decoration. Fancy :)
  8. Bake for about 25-30 minutes or until a knife easily pierces the squash.

Indian Pineapple Cauliflower Rice

Indian Pineapple Cauliflower Rice | stupideasypaleo.com A couple weeks back, I went to an Oscar party with the wonderful folks from Invictus and had to think of an Oscar-themed dish to bring along. Originally, I was joking around with Tiger Burgers (a nod to Life of Pi and Richard Parker) but then I kept thinking Pi-neapple. The idea for Life of Pi-neapple Indian Rice was born.

I modified a recipe by the amazing Melissa Joulwan of Well Fed, and what I brought is the result. It looks a lot like curry rice…so realistic in fact that when I asked my pal Amy if she’d tried it, she said no because she’d thought it was real rice. The currants and cinnamon give a hint of sweet and spicy while the cilantro adds a nice fresh flavor. The batch easily doubles to serve more hungry bellies or just to have for leftovers. Pairs really well with chicken and shrimp.

Prep time: 10-15 min     Cook time: 15 min    Makes: 3-4 side dish servings

Ingredients for Indian Pineapple Cauliflower Rice

  • 1 head of cauliflower
  • 1/4 of a fresh pineapple (or 1/2 cup unsweetened canned pineapple)
  • 1/2 of an onion
  • 2 garlic cloves
  • 1/4 cup sliced almonds
  • 1/4 cup dried currants
  • 1 Tbsp curry powder
  • 1 tsp cinnamon
  • 1 large handful of cilantro
  • Coconut oil or fat of choice
  • Salt and pepper to taste

Directions for Indian Pineapple Cauliflower Rice

  1. Rice the cauliflower in a food processor. Set aside.
  2. Dice the pineapple into small pieces (hint: big chunks are fine but cutting it to a smaller size is a bit more appealing visually).
  3. Dice the onion and garlic finely. Chop the cilantro.
  4. In a large skillet over medium heat, melt a large spoonful of coconut oil.  Saute the onions until softened, about 5 minutes. Add in the garlic, almonds, currants, curry powder and cinnamon. Stir until combined well.
  5. Increase the heat to medium-high, add another spoonful of coconut oil and dump in the cauliflower. Cook for a few minutes, stirring frequently, until it’s softened but not mushy.
  6. Remove from the heat and stir in the pineapple and cilantro. Check flavor and add salt / pepper to taste.

Cabbage with Apple and Onion

Cabbage with Apple and Onion | stupideasypaleo.com

When I was in high school anatomy & physiology class, we learned about the classic taste-smell experiment where someone with his or her nose blocked cannot tell the difference between eating an apple and an onion [Your olfactory / smell and gustatory / taste senses are intimately linked, as it turns out, hence the reason that a good head cold usually means you can't taste much. Science is so cool!]. Anyhow, when I was cooking up this easy side dish, I couldn’t help but think of the apple-onion experiment and how tasty the two would be together. This one comes together in less than 10 minutes and is a good way to use up cabbage that’s sort of wilted or apples that have gotten a bit soft. It was the perfect accompaniment to some delicious pan-fried pork chops.

Prep time: 5 min     Cook time: 10 min    Makes: 2 side-dish servings

Ingredients for Cabbage with Apple and Onion

  • 1/2 a small head of cabbage
  • 1 onion
  • 1 apple
  • 1 tsp caraway seeds (optional)
  • 2 Tbsp balsamic vinegar
  • Salt and pepper to taste
  • Spoonful of your fat of choice

Directions for Cabbage with Apple and Onion

  1. Slice the onion and apple into similar thickness pieces. Slice the cabbage into narrow ribbons.
  2. Heat a skillet over medium heat and add a spoonful of your fat of choice.
  3. Sauté the onion and apple – sprinkled with salt – until the onions are translucent and the apple softened, about 5 minutes.
  4. Add the cabbage and sauté about 3 minutes more.
  5. Drizzle the veggies with balsamic vinegar and cook for another few minutes until the vinegar has reduced a bit and everything is cooked through.
  6. Season with caraway seeds, salt and pepper to taste.

Italian Sausage Ragout

Italian Sausage Ragout | stupideasypaleo.com Italian Sausage Ragout | stupideasypaleo.com

I’m all about one-pot cooking because it’s simple and easy with minimal clean-up. Agree?

Originally I intended to make chili, and then this recipe took on a complete mind of its own. Sometimes I do that and the results are often great (and once in a while, completely awful). What I ended up with was neither a stew nor a soup nor was it chili…it doesn’t have the right ingredients to call it that. The best approximation I’ve got is that it’s a very, very hearty meat sauce that’s chock full of veggies. No matter. If you’re looking for one-pot cooking, well, your wish is my command.

Prep time: 5 min     Cook time: 30 min    Makes6+ cups

Ingredients for Italian Sausage Ragout 

  • 2 Italian sausages (read labels carefully, if no clean options available, sub lean ground pork)
  • 1 lb (500 g) lean ground turkey breast (or beef)
  • 2 small zucchini, sliced into quarters
  • 1 large onion, sliced
  • 1 large tomato, diced
  • 15 oz can fire-roasted diced tomatoes
  • 1 cup prepared pasta sauce (again, read labels)
  • 1/2 cup sliced green or black olives
  • 1 sweet potato, peeled and diced (optional)
  • 1 Tbsp Penzey’s Italian Sausage Seasoning (sub: 1/2 tsp black pepper, 2 tsp ground fennel, 1/2 tsp salt)
  • Coconut oil or fat of choice

Directions for Italian Sausage Ragout 

  1. In a large pot over medium-high heat, sauté the turkey breast and Italian sausage which has been removed from the casing until cooked through. Drain any excess fat and move the meat to a separate bowl for the time being.
  2. Prepare the veggies: quarter and slice the zucchini, slice the onion and dice the tomato. Slice the olives and peel / dice the sweet potato.
  3. In the same pot over medium-high heat, add a spoonful of your fat of choice. Add the onion and zucchini and sauté until softened but not browned, about 5 minutes.
  4. Add the remaining ingredients – tomato, fire-roasted diced tomatoes, pasta sauce, olives, sweet potato and spices.
  5. Bring to a boil then reduce to a simmer, partially covered for about 20 minutes or until the sweet potato is tender.
  6. Tasty over roasted spaghetti squash or just on its own!

Slow Cooker Puerco Pibil

Slow Cooker Puerco Pibil | stupideasypaleo.com

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 for Slow Cooker Puerco Pibil 

  • 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 for Slow Cooker Puerco Pibil

  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. 
  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!

Slow Cooker Puerco Pibil | stupideasypaleo.com

Paleo Cabbage Rolls (Golumbki)

Paleo Cabbage Rolls (Golumbki) | stupideasypaleo.com

Say it with me…”go-wump-key”…it’s a fun one.

These satisfying little rolls of meat and cabbage take me back to my childhood, and having a Polish grandmother meant that golumbki were often on the menu when we went to visit. When I made this recipe, I instantly reminisced about her standing in the kitchen cooking for all of us. Traditionally, golumbki are made with rice so I substituted cauliflower to give a similar look and texture. Grandma always used a can of Campbell’s tomato soup (contains corn syrup and gluten!) to pour over the golumbki while they cook, but I used plain crushed tomatoes to give the same flavor without any weird ingredients. This one takes a little bit of time to prepare so to make up for it, I threw it all in the crock pot on low for 5 hours – you could bake them in the oven at 350°F for about 90 minutes. Or to make the process super easy, layer the ingredients in a dish, lazy-style.

Ingredients for Paleo Cabbage Rolls

Directions for Paleo Cabbage Rolls

1. Rice / grate the cauliflower. I use the grating attachment on my food processor or you could grate by hand – but it’s a pain in the ass. Save 1-1/2 cups for this recipe and the rest for something else…it’s tasty fried up in this side dish.

2. Dice the onion finely.

3. In a large bowl, mix the beef, pork, salt, pepper and garlic powder.

4. Put a large pot of water on the stove over high heat. To prepare the cabbage for rolling, you’ll lightly boil it whole and peel the leaves off a few at a time. Cut the core out of the cabbage and place in the pot. Bring to a boil and then reduce the heat to a simmer. As the leaves soften, you can peel them off with a spoon. Take care not to rip them in half. The whole process usually takes about 15 minutes. Alternatively, you can throw the whole cabbage in and let it simmer for about 15 minutes – the outermost leaves will become very soft but still usable. In either case, peel as many of the leaves off as you can and let cool a bit.

5. In a large skillet over medium-high heat put a spoonful of coconut oil or your fat of choice. Add the onion and grated cauliflower  and and sauté for 3-5 minutes until the onion is translucent and the cauliflower is softened. Turn off the heat and allow to cool for 5 minutes.

6. Combine the onion / cauliflower with the meat and mix by hand to incorporate all the ingredients.

7. Roll the golumbki by taking a cabbage leaf – concave side up with the stem toward you – and placing a large spoonful of the meat mixture at the stem end. Then roll forward, fold the sides in and end with the seam down.


8. Mix the crushed tomatoes and tomato sauce (not pasta sauce) in a bowl. Put ~1 cup in the bottom of the crockpot (or casserole dish). Lay the golumbki in with the seam side down. Cover with the remaining tomato mixture once the crock is full.

9. For a crockpot, cook on low for 5 hours. If using the oven, cover the top of the dish with foil and bake for 1.5 hours at 350°F (175°C).