One of my favorite dishes made by my mom is stuffed bell peppers. She usually stuffs them with a combination of ground turkey, pork, rice and an array of spices. Last night I set out to make a similar meal. As much as I would have loved to stuff some rice into these cute little peppers, our Paleo diet was there in the back of my mind shaking its finger at me. Insert *sigh* here. It has been a bit of a rough week so some comfort carbs would have tasted amazingly. At least the rice would have been better for us than the pizza and beer combo my hubby kept dreaming about. I am happy to announce that we did not give into any of those amazing sounding food temptations. Instead we ate these cute little peppers filled with all kinds of Paleo goodness.
- 8 Medium – Small Bell Peppers
- 4 Tbsp Olive Oil
- 400 grams Ground Lean Turkey
- 400 grams Ground Pork
- 6 Tbsp White Onion (chopped)
- 1/4 Cup Celery (chopped finely)
- 8 Brown Mushrooms (chopped)
- 1 Can Diced Tomatoes (I used a 796ml can and strained it)
- 6 Sprigs Fresh Thyme
- 1 Garlic Clove (minced)
- 1 Tsp Cayenne
- 1 1/2 Tsp Paprika
- 1 1/2 Tsp Seasoning Salt
- 1 Tsp Fresh Ground Pepper
- 1 Tbsp Garlic Powder
- 1/4 cup Beef Broth
- 8 Tsp Almond Flour (for topping)
- Almond Slices (for topping)
- Wash your peppers, cut off the tops and remove the seeds.
- Pre-heat your oven to 425 degrees.
- Place your peppers cut side up on a lightly greased pan and fill the bottom with water.
- Bake them in the oven for about 15 minutes. Once the time expires remove them and let them cool.
- While the peppers are baking make your filling. In a large pan, brown your onions with the olive oil.
- Add in the meat along with the beef broth and stir constantly to break up the meat. (the broth with water will help break down the meat into small bits)
- When the meat is no longer pink, add in your celery, mushrooms, tomatoes, spices, thyme and garlic.
- Stir everything together for about 7 minutes to allow some of the liquid to evaporate.
- Remove from the heat and let it cool a few minutes.
- Stuff your peppers generously but be careful not to tear the peppers.
- Top each pepper with a bit of almond flour followed by the almond slices.
- Pour whatever liquid is left in the pan into the bottom of the baking dish. If nothing is left pour some water into the bottom just to make sure it is covered. This will prevent the bottoms of the peppers from burning and sticking.
- Place the peppers back in your baking dish and bake for 20 minutes.
Let them cool a bit before eating as the stuffing will be very hot.
I’m back! After a couple weeks spent gallivanting across Scotland and Ireland for my first wedding anniversary with my amazing husband I have had to come back to reality. Lucky for you, this involves me cooking again! The last couple of days have been spent cleaning, unpacking and doing the dreaded laundry *shudder* so last night marked only day 3 of me cooking again.
After a solid two weeks of having others cook for us and enjoying some heavy but delicious meals, we both noticed our clothes getting a little snugger than they were prior to our vacation. I do not regret it one bit! After all “we were on vacation” so when the server asked if I wanted another pint of Guiness with my chicken and mushroom cream pie the answer was naturally a YES please!
Upon our return and a moment of panic when I couldn’t find an appropriate work outfit we both knew we had to get back on track with our eating habits. From this came a wonderful, easy and might I add Paleo dinner idea last night.
I had been wanting to try my hand at an almond chicken for awhile now, the main thing stopping me was my husband of all things. Not for reasons you may think though. Bless his heart, he has been helping me out before I get home from work by washing and prepping the chicken breasts. However, out of habit he would also marinate the chicken. Now normally I would never object to this, but for this meal that I had in mind I needed un-marinated chicken breasts.
Last night I came home to cleaned un-marinated chicken and quickly got to work. This super easy and quick meal was not only healthy, it was delicious!
- 2 Chicken Breasts (washed and fileted in half)
- 1 Egg (beaten)
- 1 Cup Almond Meal
- 1 Handful Sliced Almonds
- 1 Tbsp Garlic Powder
- 1 1/2 Tsp Seasoning Salt
- Juice from Half a Lemon
- 2 Tbsp Ground Fresh Ginger
- Place your cut chicken in a shallow dish and “marinate” it with the lemon juice and ginger. Let it sit for 10 minutes.
- In another shallow dish put in your egg and beat it.
- In another shallow dish assemble the almond meal, sliced almonds and seasoning.
- Pre-heat your oven to 415 degrees F.
- Take your marinated chicken and let the lemon juice drip off a bit (you can decide how much ginger you want on each piece by rubbing it in a bit at this stage).
- Dredge the chicken through the egg on both sides followed by the almond mixture. You may need to sprinkle the meal by hand to fully cover the chicken.
- Place your “breaded” chicken breasts on a lightly greased baking rack. Place some more almond slices on top if you wish for extra crunch.
- Place the tray in the centre of the oven and bake for 30 minutes or until they turn golden.
A few months ago at my husband’s Beer Tasting Birthday Party one of our friends who happens to be an avid hunter put something in our freezer. The next morning while looking for hash browns in our freezer I stumbled upon a random tube of meat labeled “Wild Game”. I asked my husband where it came from and after a quick call we found out his friend had brought it over as a gift and that it was in fact ground venison. It has taken me until now to make a dish with this gift.
This meal came out of a craving for pasta, however, I wanted it to match the type of meat more so I opted for more rustic ingredients to make it more hearty tasting than your standard tomato sauce. The outcome was absolutely delicious and a great change from heavy pasta dishes that leave you belly up on the couch recuperating for half an hour after your meal. This is a wonderful rustic style sauce that can be served with noodles like I did, with rice or even just on it’s own as a stew or sorts. If you choose to serve just the sauce on its own this is also a great paleo dish!
- 1/2 Pound Ground Venison (Bison or another type of lean meat would work too)
- 2 Springs Fresh Rosemary (finely chopped)
- 4 Springs Fresh Thyme
- 1/2 a Sweet White Onion (Chopped)
- 4 Celery Sticks (Chopped)
- 3 Medium Carrots (Chopped)
- 1 Can Stewed Diced Tomatoes (I used unsalted)
- 8 Crimini Mushrooms (Chopped)
- 4 Tbsp Olive Oil
- 1 Cup Beef Broth (I used No MSG)
- 1 Large Organic Garlic Clove (Minced)
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Cayenne Pepper
- 1/2 Tbsp Paprika
- 1/2 Tbsp Ground Pepper
- Seasoning Salt to taste
- 1 Cup Dry Red Wine (I used a Merlot)
- Tagliatelle Egg Noodles
- In a large pot heat up your oil then toss in your onions. Cook them until they are turning golden then toss in your garlic.
- Once the onions and garlic are golden toss in your meat and break it up so it doesn’t clump. Add your broth and bring to a boil (this will help break the meat up)
- Add in the seasonings, fresh rosemary and thyme. Cook and mix together for about 5 minutes.
- Remove excess juice from the can of tomatoes then add your carrots, celery and tomatoes into the pot. Cook for 5 more minutes.
- Add in your wine and mushrooms and mix everything together.
- Cook on low heat for 45 minutes – 1 hour to allow the wine to cook off and to allow the flavors to combine.
- While your sauce is cooking make your noodles. Bring a large pot of water to a boil and add a bit of oil and salt into the water. Put in your noodles and cook for about 10 minutes. This will give you al dente noodles. Strain them from the water and run cold water over them to prevent them from sticking.
- Once your sauce is done serve over the noodles.*Optional* You can garnish your dish with fresh parsley and shaved Parmesan cheese like I did.
Here is another simple and quick BBQ recipe for some yummy prawns this time.
I have been making these for years and they always go quick at the table.
I had approximately 100 peeled and deveined prawns
For the Marinade:
- 2 Tbsp Melted Butter (i used unsalted)
- 2 Minced Garlic Cloves
- 3 Tbsp Olive Oil
- Juice from 1/2 a Lemon
- 5 Sprigs Fresh Thyme
- Handful minced Italian Parsley
- 1 Tsp Cayenne Pepper
- 1 Tsp Fresh Cracked Pepper
- 2 Tsp Garlic Powder
- If you are using wood skewers soak them in some water for about 5-10 minutes.
- Rinse your prawns keeping the tails on.
- Skewer your prawns onto the skewers.
- Mix the above in a bowl. Using a brush coat both sides of the prawns in the marinade. I let mine sit for 20 mins.
- Start up the BBQ and once it is hot place your skewers on.
- These guys cook fast so don’t leave them unattended. You will need about 1 – 2 minutes per side.
- Serve immediately.
As promised here is my recipe for a No Mayo Coleslaw.
I started making this when we were eating Paleo and I have continued to make it this way. As opposed to a heavy mayo dressing, this offers a nice lighter and fresher tasting alternative that is great especially now during the warmer months.
- 1/2 Small White Cabbage (chopped)
- 1/2 Small Red Cabbage (chopped)
- 1 Handful Italian Parsley (chopped)
- 1/2 Medium Leek (chopped)
- Juice from 1/2 Lemon
- 2 Tsp White Wine Vinegar
- 1 1/2 Tbsp Spicy Brown Mustard
- 1 1/2 Tbsp Olive Oil
- 1 Large Garlic Clove (minced)
- Salt & Pepper to taste
- In a large bowl combine your chopped cabbages and add a little bit of salt over it.
- *Optional Tip* Using your hands squeeze the cabbage. This will make it softer.
- Add in your parsley and leeks.
- In a small bowl combine the lemon, vinegar, mustard, oil, garlic and some pepper. Mix it up until it is smooth.
- Pour onto your cabbage and mix.
Alright, I am finally back in the swing of things. It has been a crazy April thus far and needless to say I have been delinquent with my blog writing. This past weekend my husband and I went on a wonderful getaway to the stormy West Coast of Vancouver Island. Hiking in the pouring rain with our pup sure worked up an appetite. On our final evening in our beautiful hotel set a top a cliff overlooking the stormy waters below, we had an outstanding dinner! That dinner was the inspiration for this post and last night’s dinner. The chef prepared a massive bowl of fresh mussels served up in a bacon, white wine and garlic cream sauce which is what I tried to re-create. So below is my version of this meal, granted the professional chef at the 5 star restaurant did a far better job but if I do say so myself these mussels were pretty outstanding! Next time I will use more bacon because you can never have enough of that 🙂
Hope you enjoy this simple, rich and quick to make dinner.
- 1 Kg Fresh Mussels (scrubbed and de-bearded) *when buying them make sure they are closed, this means they are fresh*
- 3 Large Cloves Garlic (minced)
- 1 Small Shallot (minced)
- 2 Sprigs Fresh Thyme
- 4 – 6 Strips of Smoked Bacon
- 1 Cup Dry White Wine
- 3/4 Cup Cream
- 1 1/2 Tbsps Smoked Paprika
- 1 Tbsp White Pepper
- 1 Handful of Chives (finely chopped)
- 1 Handful of Italian Parsley (finely chopped)
- Seasoning Salt to taste
- In a Large non-stick pot cook your bacon until it is crispy. Set it aside on some paper towel.
- Turn heat down to medium and put in your shallots and garlic and saute them in the bacon grease (approx. 1 minute)
- De-glaze the pot with your wine. Cook until the alcohol evaporates (approx. 8 minutes)
- Add in your Thyme and seasonings.
- Pour in your cream and bring to a boil and let the tastes combine for about 5 minutes.
- Place the mussels in the pot and cook them covered until they open (approx 5 minutes)
- Stir the mussels in the sauce for a few more minutes to let them take on the cream sauce flavor.
- Finely chop up your crispy bacon.
- Toss in the bacon bits, chives and parsley and stir.
- Place everything into a deep bowl and serve immediately.
I have been a bit under the weather lately as you can tell from my last post. With that said, I have been looking for quick meals with a lot of taste. And for some reason I have been craving spicy and tangy food the last two days. So after I finally dragged myself to the kitchen wrapped in a blanket the other evening I was looking for anything I could manage to make in under 30 minutes. This is what was scrounged up, basically my take on chili chicken. While dousing chicken in a chili sauce would have been much easier I made the sauce from scratch and it only took 5 minutes. Within 30 minutes I was back to be being curled up on the couch.
You will need 4 Boneless and Skinless Chicken breasts cubed and seasoned with some paprika.
For the Sauce:
- 2 Tbsp Fresh Minced Ginger
- 2 Tbsp Sesame Oil
- 3 1/2 Tbsp Soy Sauce
- Juice from 1 Lime
- 1 Minced Garlic Clove
- 1 Tbsp Chili Flakes
- 1 Tbsp Olive Oil
For the Garnish:
- 2 Green Onions (finely chopped)
- 1 Handful of Fresh Cilantro (finely chopped)
- Sesame Seeds
1) Combine the above in a bowl.
2) In a large pan or wok heat up your Olive oil with about a tablespoon of water. Toss in your cubes of chicken and cook until they are no longer pink.
3) Add in the sauce and cook until it is no longer watery. (approx. 5 mins) Let the chicken brown a bit in the sauce then toss in the garnish mix.
Combine it all and serve with your choice of side. I myself did fresh cubes of cucumber.