Posts tagged organic
Posts tagged organic
Slow cooked chicken over broccoli rice. All organic (chicken is pasture raised too).
Chicken (browned first)
red and green jalapeños
I love a runny egg, dripping in olive oil, sprinkled with black pepper, and topped with crispy fried rosemary, fresh from the garden.
Fauxghetti & Meatballs! I haven’t made this one in a while, but I thought I’d share a new cooking method for the daikon, and a new recipe for my meatballs.
So after I spiral cut the daikon radish, I used to sauté it in a pan until soft, drain the excess water, and serve. But this time I boiled it like pasta. First of all, if you do this, there will be a harsh cabbage smell as the sulphur cooks out of the radish. Also, you have to keep checking the noodles after about 3-5 minutes, because you don’t want these turning to mush, just like when cooking real noodles. I definitely overcooked mine, so learn from my mistakes. Once tender, drain in a colander and serve.
Now on to the successful part of the meal, the meatballs. Best I’ve made so far! I want to thank the countless readers who sent me tips on how not to make my meatballs and meatloaf fall apart, This combo worked best for me so far, and it made making the sauce easy as well!
In my food processor, I chopped until fine a combo of yellow onion, garlic, celery, parsley, and mushrooms. Then I sautéed all of that in olive oil in the same pot I cook the marinara sauce in. Add oregano, basil, thyme, black pepper, and red paper flakes.
Once the mixture is a little soft and aromatic, I remove half the mixture into a mixing bowl, and set it aside to cool slightly.
Back in the pot with the rest of the mixture that’s still cooking, I add my favorite brand of organic strained tomatoes, and organic tomato paste. Then drop the heat way down to a light simmer. Add more oregano, basil, thyme, black pepper and red paper flakes, and you’re done with the sauce.
Back to the food processor, take old leftover pieces of your paleo bread you store in your freezer (hopefully, you’re like me, and you have this in your freezer, otherwise, you’ll have to bake some new bread), and chop them until they become paleo breadcrumbs. And if you’ve ever made a loaf of my paleo bread, then you’ll realize these are the most expensive friggin’ breadcrumbs in the history of the world.
Throw the breadcrumbs into the mixing bowl with the cooled down veggie mixture, add your grass-fed ground beef (if you have some pasture-raised ground pork, add that too), add yet more oregano, basil, thyme, black pepper and red paper flakes, and finally two pasture-raised eggs. Mix all that up with your clean hands (you dirty bastards), form into balls, and drop into the sauce (you can fry them first if you like, but lately I prefer this method). Let simmer for 40 minutes to an hour, and eat! Even better the next day! Ugga-Bugga!
grass fed beef
paleo bread crumbs
crushed red pepper flakes
strained or crushed tomatoes
P.S. - I fixed my camera!
Broccoli Fried Rice! I made paleo fried rice before with cauliflower, but this time I made it with broccoli. And it doesn’t have to be Chinese style, any ingredients can work with fried rice. It’s a great way to deal with leftovers too. In this all organic version I used broccoli (of course), garlic, red onion, red jalapeño, smoked sausage (made from grass-fed beef with very little seas salt), and scrambled egg. Added a little lemon juice at the end to brighten it all up, and it was delicious! It didn’t even need a single spice, all the ingredients worked perfectly together!
Sorry about the quality of my photos lately, I’m having problems with my Sony Cyber-shot camera. But I think I figured out the problem, so better quality pics in the future. Too late for the poor fried rice though.
Spicy Eggplant! There’s a Mediterranean restaurant near me called Amir’s Falafel, and they make this great side dish called Fried Eggplant. So I tried to recreate it, and it came out damn good! One of my best dishes so far actually if you like eggplant, Mediterranean flavors, and of course, spice!!!
All I did was sauté eggplant in olive oil until soft, and added two of my leftover ingredients from my Hamburger Fajita meal, which were pico de gallo (salsa) and sautéed bell peppers, onions, jalapeños, and garlic. I added some black pepper and cumin to the eggplant, but that’s it, it didn’t need much else with all the other fresh ingredients.
Cumin is becoming one of my favorite spices to use. It’s great in Mexican food, Mediterranean food, Indian food, etc.
It occurs to me that this meal is heavy on the nightshades. It’s got eggplant, tomato, bell peppers, and jalapeños. So what does this tell us? It tells us I love nightshades. I don’t happen to suffer any gut or joint problems from eating them, but if you do, this is definitely not the dish for you. But I feel sorry for you, because it’s absolutely fantastic! Ugga-Bugga!
Spicy Eggplant (All Ingredients, All Organic, All the Time)
Hamburger Fajita! No steak in the freezer? No problem. Hamburgers work great for fajitas too! The grass-fed hamburgers were crusted in cumin and oregano to give it a distinctive Mexican flavor. Also added black pepper, garlic powder, and onion powder. One burger topped with sautéed onions, garlic, green bell pepper, and red jalapeño. One topped with pico de gallo (salsa), and one topped with guacamole. But just for photo purposes, I put all three toppings on all three burgers before eating! Ugga-Bugga!
Paleo Chocolate Bar! Complete with thumb print in case the Paleo Police are looking for me. All I did was take my paleo Magic Shell recipe, a simple concoction of warmed up organic coconut butter and raw organic cacao powder, and I added a little raw organic honey. Then I poured the mixture into one of my hot dog bun molds. It only takes a few minutes in the refridgerator to harden. Paleo Hershey bar!!!!!! Next time I’ll add almonds! If you’re like me, and haven’t had a Hershey bar in forever, then this will definitely satisfy your need for a little chocolate once in a while! If you have kids, this could save Halloween. Have them donate all their bad candy, and let them gorge on this! The only thing bad for you in this is the sugar in the honey, otherwise, it’s really good for you! Kind of a game changer. Ugga-Bugga!
Still obsessed with this paleo chocolate sauce that hardens on paleo ice cream, aka Paleo Magic Shell! This is my new & improved Almond Joy Ice Cream, it’s got almonds and cacao nibs mixed into my frozen banana and cacao powder mixture, topped with paleo Magic Shell.
After it hardens, you crack the shell and mix it into the paleo ice cream, and it tastes more like chocolate chips than the cacao nibs. I’m gonna experiment with some paleo chocolate chips from the same recipe soon!
Din din last night was an organic vegetable medley omelette. Rainbow Chard, Mushrooms, Onions, Garlic, Green Bell Pepper, Red Jalapeño, Red Serrano Peppers, and Black Pepper cooked in Olive Oil. Made with 3 pasture raised eggs.
Paleo Magic Shell! A chocolatey syrup that hardens after topping ice cream. In this case, the chocolate ice cream is just organic frozen banana with organic raw cacao powder, and the magic shell is just more cacao powder mixed in to warm organic coconut butter. The cold temperature of the “ice cream” makes the coconut butter harden! I’ve made the candy shell without the cacao powder before, but you can never have enough chocolate! Ugga-Bugga!
P.S. - No poop comments please. I challenge anyone who thinks this looks like poop to NOT eat every morsel if I made it for you.
I don’t usually crave turkey, but I was yesterday, so I bought a package of organic turkey breast from Applegate Farms, topped some slices with guacamole (I make mine by taking avocado and mixing it with salsa), and wrapped it in a leaf of romaine. It was all organic, although the turkey was not pasture raised, so they were probably fed some organic corn and organic soy, and it contained a little sea salt too, but after all the crap I ate in NY recently, I think this was a pretty good mini-cheat.
Scrambled eggs (pasture-raised) with grass-fed hot dogs, red onion, and red jalapeño.
I took that raw chard mixture from yesterday, and tossed it with cold cucumber noodles. Pretty freakin’ outrageous. It looked a little like a pesto or chimichurri sauce, which would both also be great with these noodles. The combo of chard, jalapeño, red onion, and garlic, along with the spices thyme, basil, oregano, black pepper, and parsley, all chopped up fine and tossed with the cucumber noodles is a taste sensation in every bite. And the chard has a natural saltiness, so since I don’t add any salt to my food, it gives a perfect saltiness to the dish that isn’t too overpoweringly salty for my healthy tastebuds.
So what I did was take some chard, stems and all, add red and green jalapeño, red onion, and garlic, and just chopped it finely in the food processor. I set it aside.
Then I seasoned my shrimp with my own Italian spice blend, and pan seared them in olive oil. Once they were done (a few minutes on each side until a nice bright pink color), I removed them from the pan, and turned off the heat. Then I deglazed the pan with the chard rice, some more olive oil, and lemon juice. The heat was off, so all it did was warm the mixture, and deglazed the pan, getting all those glorious burnt bits of shrimp and spices from the bottom of the pan, while seasoning the “rice” simultaneously.
Then I served! The rice was warm, but not cooked, and therefore had a nice crunch to it. Almost like a warmed salad. I’d like to start eating raw more, and this was a nice way to combine cooked with raw in a main dish. Of course, if you can’t take the raw garlic and raw jalapeño in the dish, leave them out. Add anything you want, and any spice combination too.
Cucumber Noodle Salad. Speaking of being paleo and vegetarian, this is a perfect paleo vegetarian meal served cold in the summer. Start with cucumber noodles as a base, and add anything, with any spice combo you like! Perfect for leftover salsa! Here’s how I made this one:
All Ingredients, All Organic, All the Time