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Update 2/14/12

How is everyone doing on this Valentine’s Day?? Hope all are well. Kourt and I had our Valentine’s dinner last night, so we were home tonight and I cooked for the kids. A few other goodies first though.

For those who don’t know, I’m Puerto Rican by heritage. We eat LOTS of plantains, and I have vivid memories of eating very ripe plantains for breakfast with my eggs. So, enter a perfect Paleo breakfast. You want the plantain to be so ripe, you think it’s rotting! (Completely black) Just slice it, and fry it up in coconut oil.

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Next for dinner tonight I made baked chicken. Now there are many out there who seem to be afraid of baking a whole chicken…but you can’t beat it! They are cheap, and taste better than any boneless skinless anything out there. This is how I have always baked my chickens, no alterations needed for paleo!

Wash the chicken’s very well in cold water and pat dry. Slice a shallot in half, and stuff half into the cavity of each bird (I always make two so I have left overs). Also throw in 3-4 thyme sprigs and rosemary sprigs from the backyard (or supermarket). I buy grass fed butter (which has a VERY favorable omega 3 to omega 6 fatty acid ratio, and universally accepted in paleo in moderation) and rub it all over the birds. Last I season liberally with salt and pepper. You can use your imagination and season as you see fit! Preheat oven to 375 F Convection (400F conventional) and place birds in on a rack breast side up. Cook for 20 minute, flip them over, cook for 30 minutes, then flip back over until done. Around 20 more minutes. Remove from the oven and let rest 10-15 minutes. Carve and Serve! It’s just so easy, even a caveman can do it….sorry for that.

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Ok, so last…I have had basically nothing resembling a “treat” in 6 weeks, and it’s valentine’s day, so I made Paleo Chocolate Chip Cookies! They were from the book Make it Paleo, and they were amazing!

And I threw in a picture of me and my little man at his Valentine’s day party! Hope all had a wonderful day!!!

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Posted by on February 14, 2012 in Main Entree, Recipes, Snacks

 

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Several Goodies I’ve Cooked Up

Greetings all, I haven’t posted, but I’ve been busy! Thought I would post a few things I’ve cooked recently, so here we go.

I went over to a friend’s that I’ve convinced to eat paleo, and she asked me to help her cook a paleo chicken meal. We ate Chicken Marsala, Spaghetti Squash, and a Warm Spinach Salad. But, for dessert I wanted to pre-make some cookies. I honestly can’t remember the recipe cause I kind of made it up, but they were mainly made with apples, coconut, almonds, and raisins. They weren’t bad at all…almost had a macaroon taste to them.

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I also have started at looking at re-creating some of the Puerto Rican foods I grew up eating, but adapting them to the paleo lifestyle. A classic Latin American dish is called Picadillo, which is a savory ground meat mixture typically served over rice, along side plantains or yucca, or stuffed into peppers. It’s absolutely yum. You may look at it and think…green olives and raisins in the same dish?? Trust me, its a hit! Get a big dutch oven and brown 3 pounds of ground beef till its cooked through. Drain the excess grease from the pot. Add in a chopped yellow onion and 2-3 garlic cloves and cook for a few minutes. Next add a can of chopped green olives stuffed with pimentos, 2 cups of raisins, two chopped bell peppers, two cans of tomato paste, a good bunch of cilantro, a heaping T of cumin, and a T of salt. Cook for around 30 minutes until it’s to your liking. Taste and readjust the seasoning. Like I said, serve this over cauliflower “rice”, stuff peppers with it, pan-fry up some very ripe plantiains…or whatever. I’ve also going to experiment and try to come up with a Picadillo Meatloaf! Just try it!

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Last, one of our good friends is sick, and I wanted to take her some chicken soup to make her feel better. Now of course I can’t use a Noodle soup, so went with a different approach! I had to chicken carcasses left over from the Marsala the other night, so I through them into the pressure cooker with enough water to fill the cooker around 2/3 of the way full. I got it going and cooked it for an hour at pressure. I let the pressure settle and opened up the pot…what amazing chicken stock in an hour! I removed the carcasses and (fairly painstakingly) picked all the meat that was left after cutting away the main pieces of the chicken. To the stock I added a can of fire roasted tomatoes that I whizzed up with my immersion blender, a chopped up onion, two carrots I sliced paper thin with my mandolin right into the pot, 1 t Cumin, 1 t garlic powder, 1 1/2 T salt, 1/2 t oregano and 10 green olives sliced pretty thin. I let that all simmer for around 20 minutes, and done! To serve I just threw in some chopped up avocado and it was YUM! It’s like tortilla soup without the Tortillas!

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So that’s it for tonight. I’m trying to keep you guys as informed as I can about my cooking adventures, and it’s actually quite fun! If you haven’t figured it out, I love to cook. Most of my recipes are mine, or significantly tweaked to my liking! Get cooking, it’s the only way to Paleo!

 
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Posted by on February 7, 2012 in Main Entree, Pictures, Recipes, Snacks, Soups/Stews

 

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Curry Agave Beef Jerky

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I love beef jerky, and it makes so much sense from the Paleo standpoint. Problem is that almost all the jerky you can find commercially has tons of preservatives, and almost always soy sauce. So, I stole my mom’s food dehydrator and this what I got! Was tasty indeed.

Marinade:
2 T Coconut Aminos
2 T Pure Agave Syrup
2 T Warm Water
2 T Apple Cider Vinegar
1 t Curry Powder
1 t Salt
1 t Pepper

Slice up any cut of lean beef into thin strips and marinate them for a few hours. Then put them on the food dehydrator and dry until you like the texture. Much cheaper, much healthier, and much better tasting than what comes in a bag!

 
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Posted by on January 29, 2012 in Recipes, Snacks

 

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