4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
Salt and pepper to taste
1 teaspoon freshly ground black pepper
3 small to medium yellow onions chopped into one inch cubes
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed, cut into one inch pieces
3 garlic cloves, peeled
1 1/2 pounds tomatillos, skins taken off and washed
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock
Take all the veggies (except the cilantro) and lightly coat with olive oil or clarified butter. Place all veggies on a cookie sheet and bake at 500 degrees for about 15 to 20 minutes check on it after 10 make sure the garlic isn’t burning.
Take cooked veggies toss into blender and pulse until it looks like a chunky salsa. Set aside.
Season pork shoulder with salt and pepper and brown the meat in a frying pan. Definitely want to do this in batches. Set aside.
Take everything and place it in a big pot and let it come to a boil. Then set the flame to low and cover. Boil over low for about 3 hrs and stir occasionally.
This takes some work, but I had a lot of free time yesterday so decided to go big. And now I won’t have to worry about not having anything to eat for the week. I hate when that happens.
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A quick, simple Paleo brownie recipe.
Brownie:
- 1/2 cup butter (I used maple syrup)
- 1/2 cup honey
- 3 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder(optional)
- Icing:
- 3 tablespoons butter, softened
- 3 tablespoons unsweetened cocoapowder
- 1/2 cup honey (I used 1/4 c.)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.
- Combine melted 1/2 cup butter, 1/2 cup honey, eggs, and 1 teaspoon vanilla.
- Beat in 1/3 cup cocoa, 1/2 cup almond flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. (toothpick test) Usually take less time at lower elevation.
To Make Frosting:
- Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 teaspoon vanilla, and 1/2 cup honey. Frost brownies while they are still warm.
Ingredients:
4 eggs
1/4 cup coconut flour
1/4 tsp vanilla extract
1 banana
1 pinch cinnamon
1 tablespoon of water
1/4 cup coconut milk
1/4 cup agave
Instructions:
Mix these ingredients together and make into pancakes.
1/4 cup coconut flour
8 large egg whites
1/4 tsp baking powder
1/2 cup water
coconut oil
taken from a caveman cookbook (name unknown)
1. Whisk all ingredients together in a bowl, making sure no lumps remain. If you want thinner tortillas, add 1-2 teaspoons more water.
2. Preheat a small nonstick skillet over medium heat. Place about 1 teaspoon coconut oil in the pan. Swirl around to coat.
3. Pour about 3 tablespoons of the batter into the pan, tipping the pan from side to side while you pour the batter (to get a very thin tortilla). Do not attempt to flip the tortilla until you are sure the first side is golden brown. Otherwise the tortilla will rip.
4. Once nice and golden brown, flip over and brown on opposite side. Remove to plate, and repeat process (adding some coconut oil, the batter, etc.) You should get about 8-10 medium- sized tortillas (if you make thicker ones, you will get less).
http://everydaypaleo.com/2011/05/08/warm-spinach-and-sweet-potato-salad/
Warm Spinach and Sweet Potato Salad
3 cups peeled and diced sweet potatoes
1 tbsp coconut oil
1 apple diced
8 strips of bacon, diced
2 leeks, thinly sliced
6 oz of fresh baby spinach
Handful of sliced almonds for garnish
Dressing
¼ cup olive oil
1 tbsp apple cider vinegar
1 tsp spicy brown mustard (from Trader Joe’s)
Fresh ground black pepper to taste
1 tbsp of dried basil
Pinch of cayenne pepper
Preheat your oven to 400. Toss the diced sweet potatoes with the coconut oil and spread evenly on a baking sheet. Bake in your preheated oven for 20 minutes. While the sweet potatoes are baking, cook the diced bacon in a large skillet. Once the bacon is crispy, add the sliced leeks in with the bacon and saute for another 4-5 minutes. Put your spinach in a large salad bowl and add the bacon and leek mixture. Toss well, letting the warm bacon wilt the spinach. Add the apples and sweet potatoes to the salad and toss together. In a separate bowl whisk together the salad dressing ingredients. Pour over the salad, mix well and garnish with the sliced almonds.
Adapted from http://www.crossfitrebellion.com/eatthis/2011/02/paleo-lemon-bars.html
Filling: (Sheina doubled the filling and added a table spoon of stevia so not as tart)
3 whole eggs
1/4 cup honey
1/2 cup lemon juice
1/4 cup coconut oil
Crust:
1 cup of raw almonds
1 cup of raw pecans (any other nut you have on hand would work too)
1/4 cup honey
1/2 cup of melted virgin coconut oil
2 eggs
1 teaspoon sea salt
Filling Directions:
1. Blend the eggs, honey, and lemon juice together in a small sauce pan until thoroughly combined.
2. Turn the heat on to medium high and add coconut oil, mixing regularly until the oil has melted.
3. Continue stirring until the mixture thickens and bubbles.
4. Remove from pan and place in a bowl in the refrigerator to cool and thicken further.
Crust Directions:
1. Place nuts in a food processor or blender and pulse until finely chopped, but not pureed. You may have little chunks of nuts, and that is fine.
2. Add the remaining ingredients and pulse again until well combined.
3. Spread over the bottom of a greased 8 x 8 inch pan. (lining the pan with parchment paper will make the pan easier to clean)
4. Bake for 15-18 minutes in a 400 degree oven, until lightly browned and a toothpick inserted in the middle comes out clean.
5. Cool completely before layering the filling over the top. Return to the refrigerator until ready to serve.
(Makes 4-6 servings, recipe from www.kalynskitchen.com)
8 oz. mushrooms, sliced in 1/2 inch slices (I used the bag of crimini mushrooms from Trader Joe’s-already sliced!)
1 lb. fresh green beans, preferably thin French style beans (again I used the bag from Trader Joe’s)
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese (I skipped this step, your choice)
Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan (optional). Serve hot.
http://robbwolf.com/2011/01/05/gluten-free-sausage-gravy-paleo-biscuits/
1/2 cup coconut flour
1/4 cup almond flour
1/2 tsp salt
1 tsp baking powder
1 tbsp cold grass-fed butter (coconut oil is fine here too)
6 egg whites
a little coconut oil
- Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.
- Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.
- In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.
- Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.
- Pour your gravy on top, and enjoy.
http://robbwolf.com/2011/01/05/gluten-free-sausage-gravy-paleo-biscuits/
16 oz. country style pork sausage
2 tbsp arrowroot powder
1 can coconut milk (shake it up before you open it)
1/4 tsp fennel seeds
1 tsp dried, rubbed sage
1/4 tsp cayenne pepper
1/2 tsp pepper
1/4 tsp salt
- Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.
- Turn the heat down to medium. Add the arrowroot and stir it into the fat & brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.
- Add the coconut milk about 1/3 of the can at a time, and whisk together with the “roux” you just made, incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.
- Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.
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