Archive for the Paleo Approved Category
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Paleo Approved,
Soups on August 13, 2011 by rroach2
Ingredients
- 2 Cups organic low sodium chicken broth (broth from free range chicken if available)
- 2 Cups of cooked pumpkin (1/2 of a butternut squash can be substituted for pumpkin)
- 1/4 small onion peeled
- 1/4 medium apple
- 1/4 tsp nutmeg
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- 1/8 tsp white pepper
- 1/2 tsp salt
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350F
- Cut pumpkin into quarters and scoop seeds out with a spoon
- Place pumpkin skin side up on a baking pan
- Bake for 25 to 30 min or until pumpkin is soft
- Allow to cool slightly then remove skin from pumpkin and discard
- Add pumpkin flesh and all other ingredients except the heavy cream to a blender of food processor
- Blend on high setting or puree for 3 to 4 min or until mixture appears to be smooth
- Add heavy cream and blend or mix for another 25 sec
- Transfer mixture to a 3 quart saucepan and gently heat until slightly simmering.
- Ladle into soup bowls and enjoy!!
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Posted in
Meats,
Paleo Approved on July 30, 2011 by rroach2
Ingredients
- 3 lb mixed McIntosh and Gala apples
- 1/4 cup water
- 2 sprigs of thyme
- 1 tablespoons pure honey
- 1 tablespoon cider vinegar
- 1 Turkish or 1/2 California bay leaf
- 1/4 teaspoon ground allspice
- 2 (1) inch Centre cut pork chops
- Avocado oil (Olive oil can be substituted)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Soy sauce
- Salt and pepper
Instructions for the Applesauce.
- Peel, core, and coarsely chop apples.
- Stir together with remaining applesauce ingredients in a 3-quart heavy saucepan.
- Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes.
- Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered
Instructions for the pork chops.
- Pre-heat oven on broil setting.
- Coat pork chops with avocado oil, soy sauce, garlic powder, onion powder salt and pepper. Allow to marinate for 30 min in a bowl.
- Pre-heat 12 inch cast iron skillet on oven on high heat for 5 min.
- Place pork chops at a 45 deg angle on skillet grates and allow to sear for 3 min per side turning to opposite angles to allow for perfect criss cross grill marks on chops.
- Place chops in pre-heated oven oven for 4 min
- Remove from cast iron skillet; place in a plate, tent with tin foil and allow to rest for 5 min to help juices redistribute.
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Meats,
Paleo Approved on July 13, 2011 by rroach2
Ingredients
- 4 center-cut filets mignons, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels
- 4 teaspoons olive oil
- Salt and Pepper
Instructions
- Adjust oven rack to lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
- Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper. Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.
- Roast 2 to 4 minutes for very rare (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife), 4 to 6 minutes for rare (centers will appear red and soft), 6 to 8 minutes for medium-rare (centers will appear pink and feel firm but juicy), or 8 to 10 minutes for medium (centers will appear light pink and feel firm and compact). (After transferring steaks to oven, proceed with pan sauce of your choice.) Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
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