Change My World Paleo Recipes

If I haven't posted it before my friend Jess and her Husband made a blog where she posts her grocery list and the recipes for that week..and they are ALL Paleo, so if you're really wanting to do the Paleo diet, and I strongly encourage that you do, it is so healthy for you and so good, check out their site, they have a wealth of information including other great Paleo sites that have recipes etc.

http://changedmyworld.com/

I don't completely follow the paelo diet because well I like grains and beans, both of which are cheap and make me feel full and with us scrimping every penny we have to be careful about how much we spend on groceries..because it's sooooo easy to overspend! especially going into cool stores like WholeFoods..

My favorite thing about Jess, she usually posts very simple recipes..she doesn't get much into the overly complicated ones. I have said it before I am a huge fan of healthy but easy..and preferably quick.

Rice substitute for Paleo diet

For those of your wanting to stick closer to the Paleo diet try crumbling up cauliflower and steaming..works great as a rice substitute.

Creamy Chicken with Strawberry Salsa

I mean who doesn't like strawberries and chicken?

 

Creamy Chicken with Strawberry Salsa

Ingredients for Strawberry Salsa: 1/2 pint fresh strawberries (sliced), 2 tbsp chopped red onion, 1 tbsp chopped fresh cilantro, 2 tbsp lime juice, salt and pepper to taste  
I

ngredients for Creamy Chicken: 2 chicken breasts, salt, pepper, butter and olive oil, 1 can coconut milk, red pepper flakes, lime juice
 Directions:

1. Combine all ingredients for strawberry salsa. Let sit for at least 20 minutes to let the flavors blend.
2. Melt a bit of butter in a large skillet with some olive oil over high heat.
3. Sprinkle the chicken breasts with salt and pepper and place them seasoned-side down in the pan once the butter had started to brown.
4. Sprinkle the top side of the chicken with salt and pepper as well.
5. Once the bottom side had browned nicely–about 4-5 minutes–flip the breasts over and then pour in one can of coconut milk. .
6. Sprinkle it with a tablespoon of red pepper flakes, a couple dashes of lime juice and just let everything cook until the chicken is done and the milk has reduced down to just a small bit of delicious sauce, around 15-20 minutes.
7. Serve the chicken with the leftover sauce.
8. Enjoy with salsa! (Add some Feta Cheese to top it off!!)

**Recipe from http://www.chowstalker.com

Steak, Avocado salsa and chopped broccoli salad

um can you sam YUM!?

 
Steak, Avocado Salsa and Chopped Broccoli Salad

Ingredients (steak rub): ¼ c smoked paprika, 3T cumin, ¼ c chili powder, 2 T oregano, 1t pepper, sea salt to taste, 1 lb steak, olive oil brushed on steak
Directions (Steak):

1. Mix all dry rub ingredients together in a large bowl.
2. Place each steak directly into the dry rub mixture and make sure each side is well coated, rubbing the dry rub into the steak.
3. Let the steaks sit for at least 30 minutes.
4. Coat each side with a bit of olive oil before the steaks hit the grill.  We used top sirloin but this dry rub is great on rib eyes and flank steak too!

Ingredients (Avocado Salsa): 4 avocados (diced), 1 can Rotel, ½ red onion (minced), 2 Tbsp fresh lemon juice, sea salt and black pepper to taste
Directions (Salsa): Mix all ingredients and serve over steak.

Ingredients (Chopped Broccoli Salad): 3 cups broccoli (finely chopped), 1½ c carrots (diced), 1 apple (diced), 9 strips of bacon (cooked and diced), 3 green onions (diced), 3 Tbsp olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp spicy brown mustard, 1 Tbsp fresh dill (or dry equivalent), Black pepper to taste
Directions (Chopped Broccoli Salad): Combine all ingredients and serve with steak and Avocado salsa. Enjoy!

**Recipe from: http://everydaypaleo.com

Brunch Pizza

Wondering what to do with all that leftover ham from Easter?

Brunch Pizza

Mix together
2 eggs slightly beaten
3/4 C milk
1/4 t. Salt

In a 9" square pan put
1 pkg. crescent rolls and press out seams (this is the crust)
bake for 8 minutes or until lightly brown at 350 degrees

Place the ham or bacon on the crust

Sprinkle cheddar

Pour in egg mixture on top, bake for 20 minutes at 375, look for eggs to be set.

summer squash, asparagus and penne with white sauce

Summer squash, asparagus, & penne w/white basil sauce (Serves 4) courtesy of Ingredients 8oz whole wheat penne 4 small summer squash, sliced 1 cup asparagus, chopped 2 cloves garlic, minced 1 8oz container fat free ricotta 1 cup half half 1/4 cup shredded parmesan 15 basil leaves, chopped pepper to taste Method Cook pasta according to directions, then drain. Meanwhile cook squash, asparagus, & garlic until tender. Stir in half and half & ricotta. Mix with pasta, cheese, pepper, & basil when ready to serve.

Chicken Caesar Pasta

Chicken Caesar Pasta

1 (8 oz.) pkg. bow tie pasta (farfalle)
4 chicken breast halves, thinly sliced
1 bottle Caesar dressing, divided
2 green onions, sliced
1 (10 oz.) pkg. frozen sugar snap peas
1 cup fresh spinach, torn

Cook pasta according to package directions; rinse and drain. Sauté chicken in 3 tbsp. dressing in skillet for 4-5 minutes or until almost done. Add green onions and peas; cook 4-5 minutes or until tender. Add spinach and cook 1-2 minutes or until wilted. Toss mixture with pasta and serve with remaining dressing.

Easy Paella

Easy Paella

• 1 Tbsp. Grapeseed Oil
• 2 leeks or onions, sliced
• 8 oz. chorizo sausage, chopped
• 2 tsp. turmeric
• 2 cups long grain rice
• 4 cups fish stock or chicken stock, heated
• 16 oz. frozen peas
• 1½-2 lbs. frozen cooked shrimp, defrosted
• 1 lemon, cut into wedges
• 4-Qt. Round Casserole w/Lid

Heat oil in casserole until it shimmers. Add leeks or onions and cook until softened but not browned, about 5 minutes. Brown chorizo and stir in turmeric and rice. Mix well. Pour in hot stock and bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Add peas and cook 5 minutes. Stir in shrimp 1-2 minutes before rice is done, to heat through. Serve immediately with lemon wedges. Serves 6-8 people.
Note: Chorizo sausage comes from Spain and has a smoked paprika flavor. You can use pork or chicken instead ― cook for 5 minutes with 1 tsp. smoked paprika before adding rice.

Avocado Salsa

Avocado Salsa:
You can eat this with chips, put it on your tacos or even use it as a salad dressing.

1 Avocado
1 tomato
2 scallions
1 lime
1 green chile
A pinch of: (or to taste depending on your preference)
Cumin
Coriander
2 T. cilantro
1 T. Chile oil
Salt & Pepper

Mash avocado, mix in all ingredients and serve.

Green Curry Chicken

Green Curry Chicken
Ingredients: 1 clove garlic, 1 shallot, 1 yellow onion, 1 red pepper, 1 head broccoli (or frozen equivalent), 1 Japanese eggplant, 2 cans coconut milk, 1T green curry paste, 1c frozen peas, 1 can water chestnuts, 1 rotisserie chicken (or a couple breasts)

Directions:

1. Shred cooked chicken and set asked
2. Sauté shallot and onion in coconut oil, add garlic, salt and pepper.
3. Add broccoli, eggplant, red pepper, curry paste, and coconut milk.
4. Add chicken, peas, and water chestnuts.
5. Add plenty of red pepper flakes and Sriracha hot chili sauce to taste.
6. Enjoy

Chicken "Dive In"

Chicken “Dive In”
Ingredients: 1.5 lb chicken breast, 4c broccoli, 1c sliced mushrooms (optional), ½ c diced onions, 1c coconut milk, ½ t salt, 1t garlic powder, 1T curry powder, 1t paprika, sliced almonds.

Directions:

1. Preheat oven to 350
2. Place raw chicken in a pan and sorinkle with s&p. Add enough water to cover the chicken.
3. Boil and simmer about 15-20 minutes.
4. Remove chicken and add broccoli to water 3-4 minutes (save for broth for another time)
5. Cut chicken into bite sized pieces
6. Add broccoli, mushrooms, onion, coconut milk and spices. Mix well.
7. Spread into an 8x8 baking dish (glass) and sprinkle with sliced almonds
8. Bake for 30 minutes.
9. Enjoy

Slow cooked Salsa Chicken

Ingredients: 28 oz jar of salsa of your choice, about 1 lb chicken breast

Directions:

1. Put chicken in the slow cooker.
2. Cover with salsa.
3. Cook on low for 6 hours
4. Enjoy

Thai Vegetable Soup

Thai Vegetable Soup

Ingredients: 2 Tbsp olive oil (or coconut oil, yum), 1 onion (finely chopped), 2 c shitake mushrooms (I didn't add these), 1 quart vegetable broth, 1 can coconut milk, 1 Tbsp minced ginger root, 2 Tbsp lime juice, 1/4 tsp Celtic sea salt, 1 head broccoli (I used a bag frozen stir fry mix), cilantro for garnish (optional), I also added in a little bit of curry, and chili powder to taste because I thought it was bland without it,  and protein of your choice (I added diced chicken)

1. Warm oil in a large saucepan over medium heat
2. Add onion, stirring frequently until softened, about 10 minutes
3. Add mushrooms and sauté for 5 minutes
4. Stir in broth and coconut milk, bring to simmer
5. Reduce heat to medium and add broccoli and ginger and cook 3-5 minutes
6. Stir in lime juice and salt
7. Ladle soup into bowls and garnish with cilantro
8. Enjoy :-)

I actually just dumped everything into the crock-pot as is and let it cook all day.

Amish Friendship Bread

Do not refridgerate! Do not use any metal spoon or bowl when mixing. When air gets in the bag, let it out. It is normal for the batter to rise, bubble and ferment.

Day 1: Do nothing (this may be the day you got the batter, go by the dates on the bag.
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Add 1 C. Sugar, 1 C. Flour, 1 C. milk, then mush the bag
Day 7: Mush the bag
Day 8: mush the bag
Day 9: mush the bag
Day 10: Follow these instructions...

1. Pour entire contents into a non-metal bowl.
2. Add 1 1/2 C. flour, 1 1/2 C. sugar, 1 1/2 C. milk (the mixture will be lumpy but that's ok.
3. Measure out 4 seperate batters of 1 C. each into 4 1 gallon ziploc bags. Keep a starter for yourself and give the other 3 to friends along with a copy of the recipe. Mark the bags with the dates of days 1,6 and 10. Day 1 is the day AFTER you baked.
4. preheat oven to 350 degrees
5. to the remaining batter add:
3 eggs
1/2 C. milk
2 t. Cinnamon
1/2 t. salt
3 C. flour
1 C. oil
1 C. sugar
1/2 t. vanilla
1 1/2 t. baking powder
1/2 t. baking soda
1 lg box of instant vanilla pudding

6. Grease 2 large loaf pans and mix an additional 1/4 C. sugar and 1 1/2 t. cinnamon and dust the loaf pans with 1/2 the mixture.
7. pour batter evenly into the 2 pans and sprinkle the remaining cinnamon-sugar on top.
8. Bake 1 hr., cool until bread loosens from the sides of the pans (about 10 minutes) and turn out.
Serve warm or cold.


Here is a recipe I found for the starter..
Original Recipe Yield 4 cups of starter

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour, divided
• 3 cups white sugar, divided
• 3 cups milk

Directions

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

Authentic Irish Stew with Lamb and Guinness.

I found out the other day when I was reading an article that Corned beef and cabbage is actually not authentically Irish. The Irish started making it after they came to the United States because they were all poor and starving so they looked to their Jewish neighbors for cheap dinner suggestions and that's what they made so....somehow it turned into the traditional Irish meal that had to be served on St. Paddy's day. LOL. this recipe below is more authentic to Irish cuisine and looks so yummy. Cant wait to make it!

 

Authentic Irish Stew with Lamb and Guinness (Serves 6)

courtesy of http://www.grouprecipes.com

Ingredients
3 pounds lamb shoulder with a little fat, cubed
1/2 cup flour
3 large russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2" slices
2 large yellow onions, cut into large dice
3 - 4 cloves garlic, minced
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts lamb or beef stock, or as needed
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons corn starch
salt and freshly ground black pepper, to taste

Method

1. If you are using the barley (which you should do if you want a more authentic Irish country stew), cook it for 20 minutes in 3 cups of lamb or beef stock. You'll add to the stew later.
2. Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
3. Season the meat with salt and brown the meat in a little oil. Remove and reserve, sprinkling with a little flour, shaking off excess.
4. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat.
5. Add the Guinness and deglaze, scraping up any caramelized meat juices.
6. Add the potatoes, return the meat to the pot -- and the barley if you're using it. Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
7. Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir.
8. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, and more Guinness if you like.

Roasted Asparagus with Cherry Tomatoes and Garlic

Roasted Asparagus with Cherry Tomatoes and Garlic (Serves 4-6)

courtesy of marthastewart.com

Ingredients
2 pounds pencil asparagus, ends trimmed
2 cups cherry tomatoes
12 cloves garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Method

1. Preheat oven to 400 degrees.
2. Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
3. Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

How to Make your own Vanilla Extract

Via my friend Sarah,

1 pint size glass jar or bottle with tight fitting lid (you can save jars you have purchased other things in, just clean and sanitize it)

2-4 whole vanilla beans

about 16 oz vodka, OR bourbon (the higher proof the better, but don't break the bank over making vanilla)

A leftover vanilla bottle, or some other small bottle (you won't need this immediately)

Cut the vanilla beans lengthwise, leaving the tips in tact. Place the beans in the jar and fill it to the top with the vodka (or bourbon). Keep it in a dark, cool place and shake it every few days, or whenever you think about it. It will be ready in 2-4 months. Keep a nose on it, and when you smell more vanilla than spirits, it is likely ready to use.

That's it.

Once you make the initial pint, ideally, after it has set about 4 months, fill a smaller bottle for every day use. Replenish the vodka in the original jar and let steep until you are ready to refill your kitchen bottle, allowing at least a couple weeks in between. You can do this over and over for several years, until you begin to notice a decline in potency.

Where to buy the beans:

If you live anywhere near a city, chances are you have a "World Market" somewhere near you, and they sell whole vanilla beans (2 pack) for $2.99. You can also buy them online from them www.worldmarket.com, but I have no idea their shipping rates. Chances are you can find them in a bulk section of a health food store, for a couple dollars a piece.

Like I said, the vodka or bourbon doesn't matter too much, but the higher proof the more potent it will become. So having said that, you can make about 1 liter of vanilla extract that can stretch for years for as little as $10-15.

I've always wanted to make my own, it tastes way better than the fake stuff at the store...one of these days when I am getting low on Vanilla I will have to try it. My mom's friend made vanilla for Christmas presents one year, it was the best vanilla I have ever had.

Linguini with Broccoli and Red Peppers

OK tried this recipe tonight and it was so good I thought I'd pass it along :)

Linguini with broccoli and red peppers (serves 6)

Ingredients

1 pound linguini pasta

1 pound fresh broccoli, chopped (i used cauliflower cause it's what I had)

3 tablespoons extra virgin olive oil

1 tablespoon butter

3 cloves garlic, minced

1 red bell pepper, thinly sliced

1 pinch garlic salt

1/4 cup grated parmesan cheese

method

bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain

steam broccoli with 2 tablespoons water in microwave for 6-7 minutes

in 10 inch skillet, heat oilve oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.

drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.

toss vegetable mixture with hot pasta spinkle with parmesan cheese.

Butternut Curry Soup

So this soup is really good but I think it needs some sustinance to it, its a bit too soupy for my taste so I'm looking for ideas of what to add in it, I'm thinking rice would definitely be good in it..

Also I added more Curry than this recipe called for cause I wanted a little more spice in my soup :)

Curried Squash Soup (Serves 6)

courtesy of Taste of Home

Ingredients
1 3/4 pounds butternut squash
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf


Cilantro Cream Topping Ingredients
1/2 cup sour cream
1/4 cup whipping cream
1/4 cup minced fresh cilantro or parsley

Method

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
2. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
3. In a blender or food processor, place half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

Tray baked chicken

got this from Jamie Oliver..YUM

really tastes best if it sits overnight before you cook it.

For the Brine
1 quart water
2 tbsp kosher salt
1/3 cup honey
3 cloves garlic, crushed
2 sprigs fresh sage, leaves only
1/4 cup apple-cider vinegar
juice and zest of 1 lemon

For the bake
4 chicken breasts, bone in, skin on
2 slices smoked bacon finely chopped
3 sweet potatoes, scrubbed and thinly sliced
4 medium potatoes, scrubbed and thinly sliced
1 medium onion peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
2 springs fresh sage, leaves shredded
olive oil
salt and fresh black pepper
1 2/3 cup chicken broth
2/3 cup heavy cream
1 cup grated parmesan cheese
a few pats of butter

mix brine in a large bowl, add chicken. Cover with plastic wrap and refigerate 2-8 hours
remove chicken, let come to room temperature. Drain chicken, discarding brie, and pat dry with paper towels
preheat oven to 350 in a roasting pan, toss the bacon, veggies, garlic and sage with olive oil and a pinch of salt and pepper. pour in broth. cook 30 minutes

remove veggie pan from oven, pour in cream and sprinkle with pepper and parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 minutes or until chicken is golden.

8 servings 450 cals. 23 g fat, 90 mg cholesterol, 610mg sodium, 37 g carbs 24g protein.

carmel apple pie

Carmel Apple Pie
4 T. melted butter
1/2 c. packed br. sugar
1/2 c. chopped pecans
Mix together

1 c. sugar
1/3 c. flour
3/4 t. cinnamon
2 T. melted butter
Mix together. Add:
5 large apples, peeled, and sliced
Toss gently

Spray pie pan with cooking spray, line pan with waxed paper, spray waxed paper. Put pecan/sugar mixture on bottom of pie pan. Put bottom pie crust over pecan mixture. Put apple mixture in crust, put top crust on, cut 4 - 1" slits in top crust. Bake in preheated 375 degree oven. Bake for 1 to 1/4 hours. Take out of oven, carefully flip onto a plate and remove wax paper.



* it is very important to flip it as soon as it comes out of the oven (only let it sit for a couple minutes) if you wait too long it will not come out lol.