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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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.
(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.
1 white onion
3 stalks celery (weird I know)
2 cloves minced garlic
1 can green chilies (sm. Can)
I can whole olives (again weird, I think) (darined)
1 lb ground turkey
1 lb chicken basil sausage (I used gne one from Henerys in the fresh meat section)
1 can black beans (undrained)
28 oz chopped tomatoes (undrained)
2 tbsp chilli powder
1 tsp ground cumin
Dash of cayenne pepper
Salt and pepper to tasteSaute the onions, garlic and celery in olive oil until transparent. Add in your green chilies and cook a few minutes more. Add your meat and cook until done. Add remaining ingredients and simmer for 2-3 hours. Serve with biscuits!!!!!
from Jennie Soderquist
- 2 Red Peppers sliced
- 1 Whole red onion, sliced
- 2 Jalapenos sliced (I leave the seeds in, its not too spicy but remove if need be)
- 8 Ounces of Mushrooms sliced
- 1 Tomato sliced
- 2 Cloves of garlic minced
- 12 Ounce jar of Tomatillo Salsa
- 1 Tbsp of Lemon Juice
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Oregano
- 1 Tsp Cumin
- Place all of the chicken breasts in the bottom of the crock pot
- In a mixing bowl, combine all of the remaining ingredients and mix well
- Pour mixture over the chicken in the crock pot
- Cook in your crock pot on High for 3-4 Hours or Low for 6-8 hours, the longer you cook the more shredded your chicken becomes
From Everyday Paleo
In a large mixing bowl place all the ingredients for the steaks and using your hands mix well. In a large skillet, heat the butter over medium high heat. While the butter is melting, form the hamburger mixture into thin oval patties (makes 7-8). Place the patties into the hot melted butter, make sure it sizzles, you want the pan to be nice and hot! Cook for 2 minutes on each side, the meat should be nice and browned on both sides. You’ll have to cook these in batches so add more butter or coconut oil if necessary. Once all the steaks are done, place in the oven to keep warm and now it’s time for the gravy!
In the same pan that you just cooked your steaks in, melt the butter over medium heat. Saute the onions, bell pepper, and mushrooms in the butter until tender, about 7-8 minutes. Add the beef broth and deglaze the pan (scrap all the bits off the bottom of the pan that might still be there from cooking the steaks). Bring to a boil and add the coconut milk and pepper. Mix well, bring back to a boil. At this point you’ll want to turn the heat down until the gravy is just simmering. Now you’ll want to reduce down the gravy by stirring frequently for about 10 minutes until the sauce starts to thicken.
Serve the steaks with the gravy ladled over the top and garnished with diced flat leaf Italian Parsley.
You can also serve it over mashed sweet potatoes or cauliflower rice.
Perfect Turkey Burger From Food Network Magazine
1 Large Portobello mushroom cap
1 Tablespoon coarsely chopped shallot
3 Tablespoons Lightly packed fresh parsley
1 1/4 pound ground turkey
2 Tablespoons Olive Oil
1 teaspoon Worcestershire Sauce
Salt & Pepper
1. Scrape out the gills from the underside of the mushroom cap. Cut the mushroom into smaller pieces and transfer to food processor. Add the shallot and parsley and pulse until chopped.
2. Transfer mushroom mixture to a large bowl. Add the turkey, olive oil and Worcestershire sauce, 1 teaspoon salt, and pepper to taste. Gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4 inch wide, 1 inch thick patties. Put on large plate and refrigerate until firm, about 30 minutes.
3. You can grill them or cook them on the stove top until done.
* 1 3/4 lbs sweet potatoes, peeled and roughly chopped;
* 1/2 lb of your favorite spicy pork sausage, casing removed;
* 2 large carrots, roughly chopped;
* 2 celery stalks, roughly chopped;
* 2 cloves garlic, minced;
* 1 1/2 tsp curry powder;
* 1 red chili, sliced finely;
* 2 onions, roughly chopped
* 7 cups homemade chicken stock;
* 1 bunch fresh parsley, chopped, for garnishing;
* Cooking fat;
* Sea salt and freshly ground black pepper to taste;
Preparation
1. Heat a large skillet over a medium-high heat with some cooking fat.
2. Add the sweet potatoes, sausage meat, carrots, celery, garlic, onions and
curry powder. Combine well.
3. Cook, stirring occasionally, for about 8 minutes, until the carrots and
sweet potatoes are slightly soft.
4. While the vegetables are cooking, pour the chicken stock in a pot and bring
to a boil.
5. Add the cooked vegetables to the hot stock, bring back to a simmer and
simmer for about 10 minutes, until the sweet potato cubes are cooked through.
6. Season to taste with sea salt and freshly ground black pepper, pour
everything in a blender or food processor and process until smooth.
7. Serve, garnished with the red chili slices and chopped parsley.
I got this receipt from a web site call paleo diet life style.
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