Tag Archives: dinner

Paleo Crock Pot Slow Cooker Pulled Pork with Apples Onions and Peppers

Fall and Winter for me equal Crock Pot (Slow Cooker) meals. Which means yummy smelling houses, and easy throw together meals-WOO HOO!!! I pulled my Crock Pot out for the first time this season for one of the easiest crowd pleasers-pulled pork. I decided that I would try and make it a two-fer. Meaning, I would make a stew the first night, and then drain the liquid to make sandwiches the 2nd night. What do you know…it worked!!All that said. Pork is one of those foods that I cannot quite seem to photograph well. it just looks blah! In any case…this wasn’t blah, but you might just have to take my word for it 😉

Ingredients

Pork Loin(s) depending on how many people you have to feed and if you want to make sandwiches the next night. I used the Costco Pack. There are two small ones per sealed pack. Probably equal to 2 individual packs elsewhere.
Red, Orange, and Yellow Peppers. I used about half of each diced.
One medium/large yellow onion diced
1 Can (2 cups organic chicken broth)
1 Cup of Red Wine (whatever you have on hand that you want to spare ;)) The alcohol cooks off (for kids), but it leaves a good flavor.
1 tsp crushed garlic
2 Diced Apples (I used Honey Crisp, but you could use any apples)

Directions

After you dice all the veggies and apples. Toss everything into the Crock Pot/Slow Cooker and cook for 5 hours on high or 8 hours on low.
THAT’S IT!! You’re welcome 🙂
Dish out into soup bowls and enjoy!
We put Sriracha on just about everything, so… 🙂

Baked Acorn Squash Stuffed with Quinoa, Apples, and Chicken Sausage

4 Replies

I’m an equal opportunity gourd lover! I’ve been itching to make an acorn squash meal, and when I saw them at Costco when was there earlier this week, I pulled the trigger. I honestly just made this up as I went along with ingredients that I had on hand. I ended up adding the Craisins and avocado in at the end because I wanted more color for the pictures haha. BUT…it tasted amazing, so I’m so glad I did!Ingredients (feeds 4)

3 Teaspoons Coconut Oil (half for the squash/half for the quinoa mixture)
3 Teaspoons Organic Pure Maple Syrup (half for the squash/half for the quinoa mixture)
2 Acorn Squash
1 Cup uncooked quinoa
1/2 medium size sweet onion
1 medium apple- I used HoneyCrisp because they’re on SALE at Costco for 1.27 per lb!!
1/2 Teaspoon crushed garlic
Sea salt and Pepper to taste
4 Aidells Chicken and Apple Sausages
1/4 Cup Craisins
1 Small Avocado

Directions

For Squash

Preheat oven to 400 degrees
Fill baking pan with about 1/2 inch of water
Cut Acorn Squash in half, and lightly coat each with 1/2 teaspoon coconut oil, 1/2 teaspoon maple syrup, and freshly ground sea salt/pepper
Place in oven for an hour

For Quinoa Mixture

Place the uncooked quinoa, 2 1/2 cups of water, 1 tsp coconut oil, 1 tsp maple syrup, 1/2 teaspoon crushed garlic, diced apple, and 1/2 diced onion and a few grinds of sea salt and pepper all in a rice cooker (I tend to use my rice cooker like a “fast” slow cooker-dump a bunch of stuff in and voila haha.) Start it cooking, and dice up the Aidell’s sausages. Towards the end of the quinoa cooking (about 20 minutes), dump the sausage in as well as the 1/4 cup craisins.Enjoy!

Pumpkin Cheddar Muffins

9 Replies

Wonderful golden cheesy muffins with pumpkin, cornmeal and cheddar! Not paleo, but gluten free and perfect with soup or chili for a cold fall night!

Ingredients

1 cup pumpkin puree
3 Tbsp whole milk yogurt or coconut milk
2 eggs
1/2 cup butter, melted
2 Tbsp minced shallot
11/2 cups gluten free flour (or wheat flour if you’re not making this GF)
1/2 cup cornmeal
1 1/2 tsps. baking powder
1/2 tsp turmeric (optional – it’s not enough to add flavor, but it does add beautiful golden color and turmeric is good for you!)
1 tsp chopped fresh thyme
dash salt and pepper
1 1/2 cups shredded cheddar cheese, divided
2 Tbsp pumpkin seeds

Directions

Preheat oven to 400° F. Lightly grease a 12-cup muffin tin or line with paper liners.
In a bowl, whisk together pumpkin, yogurt, eggs, butter and shallots. In a separate bowl, whisk together flour, cornmeal, baking powder, thyme, salt and pepper. Pour wet ingredients into dry and stir until just combined. Fold in 1 cup cheese.
Evenly divide batter in the prepared muffin tin. Sprinkle each muffin with remaining cheese and pumpkin seeds.
Bake until a toothpick inserted into the center comes out clean and muffins are golden, 15 to 20 minutes. Let cool in the tin 10 minutes before cooling on a wire rack. Best served warm.

Thanks PCC Natural Markets

Savory Delicata Squash

2 Replies

Not only are pumpkins in season, but there’s an abundance and huge variety of beautiful squash out there. This recipe calls for “Delicata” squash and you can eat the peel – which is full of good nutrients too.

A dusting of curry powder and freshly chopped cilantro make this a wonderful, subtly flavored, side dish! Actually, I could probably eat this as a main dish! So yummy! 🙂 savory squash

Ingredients

About 6 cups of your favorite squash cubed (I used Delicata squash, including skins, and it was delicious!)
1 Tbsp olive oil
1/4 cup raisins
1 Tbsp honey
1/2 tsp curry powder
2 Tbsps fresh chopped cilantro
Salt/pepper

Directions

Oven to 425*
Toss cubed squash in oil and season with salt & pepper
Place in a large pan
Bake for 30 minutes or until soft enough to easily spear with a fork
Remove from oven and toss with remaining ingredients
Serve hot or at room temperature

Super Mom Tip: Cube the squash a day ahead and store in a bag in the fridge until ready to use.

Salmon with Dill Cream

Bouillabaisse

2 Replies

We were in lovely Walla Walla this summer and thanks to the Grandparents, Adam and I got a rare night out while on a trip! We had dinner at Brasserie Four, a fabulous little French restaurant on main street.. Everything on the menu looked excellent and everything we sampled was excellent! I had Bouillabaisse for dinner – fresh seafood in golden saffron, orange, fennel and wine broth – amazing! After some searching and testing I found a recipe from Steamy Kitchen that was a close match. And here it is! Enjoy! 🙂

Ingredients

3 tablespoons olive oil
1 leek, white part only, chopped
1 onion, chopped
2 cloves garlic, minced
peel of 1 orange, orange part only (use vegetable peeler)
3 tomatoes, chopped
1/3 cup chopped fennel fronds
fresh herbs (in any combination): thyme, parsley, oregano (I used 1 tsp each of dry herbs, as I did not have fresh ones at hand)
1/2 teaspoon saffron threads, crushed
3-4 pounds of fish trimmings (heads, bones, tail), shrimp shells (I skipped this as did not have – worked out fine, but the broth was probably less ‘seafoody’ than it could have been)
10 cups water
1 cup dry white wine
sea salt to taste
3 pounds of assorted fish and shellfish (clams and mussels should be scrubbed clean)

Directions

In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Sauté for 5 minutes until softened but not brown.
Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.
Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we’ll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.
Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.

Thanks Steamy Kitchen!

Papusas

1 Reply

My sister was in Peru recently and brought back this fabulous recipe – Salvadoran Papusas. So easy, so fun! Basically mix finely ground corn meal (called masa harina or masa de maiz) with water, add whatever toppings/stuffings you want (like cheese, herbs, cooked meat, veggies) and fry in a dry pan (no oil). I topped with Cilantro Lime Crema and these were delicious!

Ingredients

Finely ground corn meal
Water
Toppings/stuffings: cheese, spices, veggies, cooked meat. I did these simply with some cheddar jalapeno cheese.

Directions

Put corn meal in a bowl and add water stirring until a soft dough forms
Shape and stuff with toppings
Fry 1-2 minutes per side or until golden

More info on these delightful papusas or ‘stuffed pockets’ http://www.whats4eats.com/breads/pupusas-recipe or on Wikipedia.

Super Mom Tip: fun recipe for kids to help make. Have them do the stirring and shaping and you do the cooking! 🙂

Grilled Chicken, Onions, and Peaches with Avocado Tomato Salsa // Paleo and Whole30

6 Replies

I love when one ingredient is the basis for a meal. In this case it was some peaches that I bought that weren’t quite ripe, but I was itching to eat them. So…I BBQ’d them! I swear everything tastes better when you put it on the grill! Although, I may still be still flushed with my new found grilling ability 🙂 Ingredients (to serve 4)

2 peaches (I used ones that were almost ripe, but still a little on the firm side)
4 boneless chicken breasts
1 large sweet onion
1 avocado
10 cherry tomatos
3 large leaves of basil
Extra Virgin Olive Oil (amount not measured, but will describe in instructions :))
Sea Salt and Pepper

Directions

Light your grill and set it to a medium heat.
Cut your onion into 1/2 inch slices
Season the chicken breasts and onion with olive oil, sea salt and pepper.
Set both on the grill for 8-10 minutes (depending on the size of your chicken breasts)
Cut peaches in half and lightly coat with olive oil and a little bit of sea salt.
At the 8-10 minute mark, flip both the chicken and onion and add the peaches to the grill.
Cook everything for another 8-10 minutes until chicken cooked all the way through.
During the cooking, cut avocado and tomatoes into 1/2 inch squares. Dice up the basil and toss all together in a bowl.
Layer everything together and ENJOY!!! 🙂

Zucchini Crust Pizza

Five Ingredient Baked Chicken Curry

1 Reply

OK, this recipe was inspired because my cupboards were (almost) bare one day and I did not have many ingredients available. This turned out DELISH! The sweet raisins balance with the heat of the curry, creaminess of the coconut milk and tomatoes. Yum!

Ingredients

4 Chicken breasts or 6 thighs
2 Tbsp curry powder
1 can coconut milk (full fat)
Handful of raisins
1 can diced or crushed tomatoes

Directions

Heat tomatoes, coconut milk and curry powder in a saucepan over medium heat.
When warm and combined pour over chicken and raisins in glass baking dish
Bake (covered in tinfoil) for ~45-60 minutes or until chicken registers done on your cooking thermometer
Serve with shredded carrot or other salad and fresh cut cucumbers. Voila!

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