December 8, 2010
Recipes?
Someone post some new recipes, I need inspiration. Much as Jacob noted before, I'm getting bored of talking about what I'm eating. Staying strong, feel pretty good. Got a trip to LA this weekend, where my host has planned a few events at places which should be too expensive for my taste...which simply means I won't be drinking a lot in an act to conserve the cash.
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Did you happen to take a look at the link I posted yesterday? Why don't you post any recipes!?
ReplyDeletecoconut cinnamon banana pancakes
ReplyDeletecup coconut milk
coconut flour
like 2 eggs or so
cinnamon to taste
mix together
mash banana then mix it in
fry in pan with unsalted butter
(I don't eat that much of this because I consider it barely paleo but it's not bad to change up the routine a little)
I have one....it's called thai steak salad.
ReplyDeleteBuy a lb of skirt steak. Sprinkle with salt and pepper and sear for 3 minutes on each side, very hot pan in some coconut oil.
Serve with chopped lettuce, carrot, cucumber, a little mango, red onion.
Dressing: 1 lime juiced, a squirt of hot pepper sauce and coconut oil.
This is great, the dressing will turn into solid droplets if the salad is too cold, but you can still enjoy.
i suck at recipes because i just throw stuff together but here is how i had a delicious dinner the other night.
ReplyDeletedrain a can of tomatoes. chop up some garlic, shallots, onion, etc and fry gently in pan with oil. add tomato juice, several sprigs of thyme. add a splash of red wine, simmer to reduce and let flavors meld. then add pieces of halibut. cover pan, simmering for a few minutes. how long depends on how big your piece of fish is. flip them over, simmer other side. take fish out when its done or near-done, cover with foil. add in actual tomato parts and simmer to thicken into a sauce.
with this we had brussels sprouts. cut them in half, fry in oil, add a splash of lemon and some thyme, salt to taste.
i also like to make big batches of what i call bolognese. you just fry ground meat and peppers and zucchinis and mushroom slices. season liberally with dried oregano and basil. then you add tomato sauce (home made or carefully store bought). i like to make it really thick and you can put it over green beans or wilted spinach but i like to just eat it out of the container after microwaving.
I just made Kim's recipe for Chicken, Bacon and Apples - YUM. You should definitely make those. I've also been putting together a word doc of all the recipes that have been posted on this blog and the WCCF website, but I was trying to mark who posted it to give them credit and haven't finished :)
ReplyDeleteI like to take any leftover meat and saute in a pan with some oil, onions, cumin, pepper. Deglaze the pan with the juice of a lime and then add a huge bunch of cilantro right at the end. Quick and yummy!
ReplyDeleteWinter Tomato Soup
ReplyDelete2 servings
1 (14-oz) can diced tomatoes
Olive oil
1 stalk celery, diced
1 carrot, diced
1 small onion, diced
2 cloves garlic, minced
~1 cup chicken broth (homemade is best, otherwise, just use a whole can)
1 bay leaf
1/4 cup chopped basil (optional)
1/2 cup coconut milk (optional)
This recipe is pretty quick and can be multiplied many times to have a treat for the week (or for a crowd). You can either have it chunky or creamy, depending on your personal preferences.
Preheat oven to 450 degrees.
The first step is to carmelize the tomatoes, which just gives them a nice rich flavor. It’s easier than it sounds. First drain the canned tomatoes, reserving the juice for later. Pour the tomatoes onto a baking sheet with sides, season with salt & pepper, and drizzle about 2 tablespoons of olive oil over the top. Stick them in the oven for about 15 minutes.
Meanwhile, in a saucepan (or large soup pot if you’re making a large quantity), heat up some olive oil (about 2 tablespoons or so) over medium heat and add the celery, carrot and onion. Saute until softened, about 8-10 minutes. Add garlic and sauté 1-2 more minutes. Add the roasted tomatoes, reserved tomato juices, chicken broth and bay leaf. Bring to a boil, then return to very low heat and simmer 15-20 minutes, until the veggies are very tender. If you like your soup smooth, discard the bay leaf and puree the soup with a hand-held blender or put the soup in a regular blender in batches until it has the consistency you like. Just before serving, add the optional coconut milk and basil and heat through.
Like any soup, it’s always better the next day…another incentive to make more than you’ll eat in one sitting!