Mallory’s Perfectly Under-cooked Brussel Sprouts

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Mallory is a self-proclaimed bad cook, but these are awesome. I used to not care for brussel sprouts all that much because basically I was over cooking them. Now that I know better I eat them all the time. These bad boys are genius.

Ingredients:

1 package brussel sprouts (rinsed and trimmed)

1-2 tbsp bacon grease

1 large pinch of salt

How to do it:

Heat pan to medium high and add bacon grease. Add sprouts to pan. Cook on medium high for about 15 minutes. You want them to be browned on the outside but still firm (but not raw). If your not sure eat one, if it’s too crunchy for your liking cook them a little more.

Tuna Steak with Simple Romaine Salad

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Tuna Salad

 

Ok, so thanks to Ina Garten I learned how to properly pan-sear tuna. She says to cover the tuna in olive oil add any dry seasonings you like and then drop the fish into a DRY, HOT pan (in other words, don’t put any oil in the pan). So here is my easy recipe.

Feeds 2.

Ingredients:

2 tuna steaks

1 head of romaine

2 lemons

1 avocado

olive oil

salt

pepper

How to do it:

put your frying pan on the proper-sized eye and heat to hot, hot, hot! While your pan is heating get your thawed tuna steaks; cover them in olive oil, a good layer of salt, and pepper (or ms dash or whatever you like). Once your pan is searing hot lay in your seasoned tuna. Cook for 2-3 mins on each side depending on how done you like your fish.  As your tuna is cooking chop (or tear) romaine and place in a large salad bowl. Once tuna is cooked slice into one inch cubes and place it in the bowl. Top with diced avocado. Then dress your salad with fresh lemon juice, lemon zest (optional) and olive oil. Salt and pepper to taste. Enjoy!

Tulum Snapper

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This is one of my all-time favorite fish recipes. My dad came up with this recipe for a dinner party one night. Apparently he and my mom had something similar to it in Tulum, Mexico. I’m not very creative with names, what can I say?

Ingredients:

4 snapper fillets

olive oil

Tony’s (or Chef Paul’s or something similar)

1/2 of a onion chopped

1/2 of a red bell pepper chopped

1/2 of a green bell pepper chopped

1/8 cup capers

1/2 lb shrimp

2 tbsp of achiote paste or 1 packet (in the ethnic food section of your grocery store)

juice of 2 limes

1 handful cilantro (optional)

How to do it: 

preheat your oven to 375 degrees (convection if you have it). boil shrimp if not already done. peel, de-vein and chop shrimp. in small bowl, mix onion, red bell pepper, green bell pepper, capers and shrimp , set aside. season snapper with a light coat of olive oil and a good shake of Tony’s. top snapper with a good handful of the chopped mixture. reconstitute achiote paste or powder with the juice of the limes, mix well. spoon achiote mixture on the dressed fillets. bake for 20-30 minutes, when it is done the fish will be flaky. (frozen fillets take longer and will be a little softer than fresh fillets) garnish with chopped cilantro.

Summery Broccoli Salad

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This is one of those lazy recipes I use so I don’t have to fix veggies everyday. I fix it Sunday night and stick it in the fridge. Serve it with something that had a face and enjoy.

Ingredients:

1-2 head broccoli florets (1 large, 2 small, you get the idea)

1/2 cup diced red onion

1/2 cup raisins

1/8 cup bacon bits

1/2 cup pecans or walnuts (optional)

dressing:

2 tbsp honey

1/8 cup olive oil

1/8 cup apple cider vinegar

1 pinch of salt

 

How to do it:

Cut the florets off your broccoli (save the stems and use them like Juli does).   chop up your onion. Once the onion is chopped combine with other ingredients in a large serving or storage bowl and top with dressing. Let the salad marinate for at least 2 hours.

Sweet and Spicy Pork

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Ok, I know this isn’t a set it and forget it recipe but it is definitely worth the extra effort. I personally use a dutch oven because I can make the whole dish in one pot but, if you’re not going to be home to check it every so often I don’t recommend it. Can we say house fire?

Ingredients:

large cut of pork (I used a boston butt)

2 tbs grated ginger (or 1 tbs dried)

1 red bell pepper (largely diced)

2 jalapenos (sliced longways, seeds removed)

2 cans diced pineapple (with the juice)

3 cloves garlic (smashed with the back of the knife)

2 scallions (diced for topping)

(1-2 cups vegetable stock  if using a dutch oven)

salt

pepper

coconut oil

How to do it:

season your pork with salt and pepper to your liking. brown your meat in some coconut oil (browning the meat before putting it in the crock pot adds lots of flavor). while your meat is browning grate your ginger, cut up your peppers, and smash your garlic. once your meat is browned on both sides transfer it to the crock  pot with the ginger, peppers, garlic, pineapple juice (just the juice), and stock. set your crock pot and  forget about it (set it on high or low, it doesn’t matter; just know the longer you cook it the more tender it will be). one hour before the pork is finished add the pineapple. once it’s finished remove the pork and  pineapple and set aside in your serving bowl or storage container(after I took the pork out I used a slotted spoon to scoop out the rest of the ingredients). dump the liquid from the crock pot into your favorite pot or deep pan and reduce it until it has the consistency of breakfast syrup. while your sauce is reducing “pull” your pork with two forks and mix well with the other ingredients you scooped out of the crock pot. once your liquid is reduced pour it over your pork. then garnish with the scallions. you can add whatever you like. in addition to the scallions I top mine with some unsweetened shredded coconut and fresh thai basil, but make it how you like it!

Note: if you use a dutch oven bring the liquid to a boil and then turn it down to a very low simmer (tiny bubbles only) and cook until the meat falls apart (3-4 hours)

Chicken and Veggie Stoup

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So it finally dropped below 60 degrees here and I wanted something warm and comforting. I wanted some of my Mom’s wonderful, homemade vegetable soup. Unfortunately, her soup is made of mostly legumes (paleo no-no). So I had to improvise and this is what I came up with. It makes a lot but it’s always good to have something easy like this in the freezer.

 

 

Ingredients:

3 parsnips-cut into bite sized pieces

1 large sweet potato-dice into 1/2 cubes

2 cups of brussel sprouts-quartered

3-4 large tomatoes-diced (seeds and goo removed)

1 zucchini-sliced into half moons

1 onion-diced

1 lb of chicken-diced (thighs or breast meat or both)

3 tbs basil

1 tbs oregano

1 tbs thyme

3 cloves of garlic-minced

4-6 cups beef stock

 

 

How to do it:

throw everything in the crock pot or dutch oven and cover with the beef stock. if you are using the crock pot  set it on low and walk away.when it is done it should be thick and hearty-a mix between a stew and a soup.

if you are using a dutch oven bring soup to a boil then turn it to low for 2 hours. make sure to check it every so often and add stock as needed.

 

Note: if you have time, browning the chicken, onions, and brussel sprouts adds a deeper flavor.

Crockpot Beef

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This is the best recipe for a busy week. It really is too easy. All you need to do is heat it up and put some kind of paleo sauce on it, like this one or this one, both are delicious.

Ingredients:

large cut of beef (I used eye of round)

1 yellow onion-quartered

3-4 cloves of garlic-smashed

1 tomato-quartered (seeds and goo removed)

1/4 cup vegetable stock

salt

pepper

coconut oil

How to do it:

season your beef with salt and pepper to your liking. brown the meat on both sides in some coconut oil. transfer the beef to your crock pot along with the onion, garlic, tomato, and stock. set your crock pot on low and walk away.

Note: If you like to plan your meals out for the whole week use the leftover pot stock as your base for this soup, just adjust the beef stock. I’ve done this, its ah-mazing.