Beef Goulash

Beef goulash

Cooking fat

1/2 lb stewing beef, cut in cubes

2 medium onions, sliced

1 large garlic clove, crushed and minced

1 bell pepper, sliced

2 tbsp smoked paprika (this can be adjusted to taste, don’t be scared to use a lot of it)

1 can chopped tomatoes (fresh tomatoes is even better)

1 1/2 cups beef stock

Chopped parsley for garnishing (optional)

Sea salt and freshly ground black pepperto taste

Preheat your oven to 350 F. Brown the beef cubes in a pot with the cooking fat. Set the beef aside and now brown the onions. Add the garlic and bell pepper and cook to soften for about 5 minutes on a medium heat. Place back the beef in the pot and add the spices, tomatoes, and stock. Season to taste with salt and pepper. Place a lid on the pot and transfer to the hotoven. Let cook for about 2 hours to 2 1/2 hours, until the beef is fork tender.

Slight variation: we like to do this in the crock pot. I will brown the beef, cook the veggies, then dump everything in the crock pot for an hour or 2 on high then 2-3 hours on low, until the beef is fork tender.

Chicken Tacos

Chicken Tacos

Cooking fat

2-3 lbs chicken meat, diced fairly small

Taco Seasoning

1 tomato, chopped

1/2 red onion, finely chopped

1/2 c cilantro, chopped

Coconut flour tortillas (as follows) or lettuce wraps

Brown chicken pieces in the cooking fat. Add taco seasoning and either prepare according to the package or, if using the homemade seasoning, add the seasoning and about 1/2-1 c water. Let simmer until the chicken is cooked through and the seasoning/water mixture has thickened. Serve in coconut tortillas topped with the tomato, red onion, and cilantro. Feel free to add whatever you love on tacos.

Slight variation: You could make a salad out of it by chopping up some lettuce and using guacamole/salsa as the dressing.

Coconut Flour Tortillas

1/4 c coconut flour

8 large eggs whites

1/4 tsp baking powder

1/2 c water

Cooking fat (I suggest coconut oil)

Whish all ingredients together in a bowl, making sure no lumps remain. If you want thinner tortillas add 1-2 tsp more water. Preheat a small nonstick skillet over medium heat. Place about 1 tsp cooking fat in the pan. Swirl around to coat. Pour about 3 tblsp of the batter into the pan, tipping the pan from side to side while you pour the batter (to get a very thing tortilla). Do not attempt to flip the tortilla until you are sure the first side is golden brown. Otherwise, the tortilla will rip. Once golden brown, flip over and brown on opposite side. Remove to plate and repeat process. There should be about 8-10 medium-sized tortillas.

You can do these a day or two ahead and store in a ziplock bag. Just reheat when they are needed. Also, feel free to play around with them a bit. Add different spices for more flavor.

Grilled Ratatouille

I am going to try and get all the recipes from Facebook moved over here. I will do as many as I can tonight. After all the recipes are moved, I will share why I do Paleo!

Grilled Ratatouille

2 small eggplants (1/2 lb each), cut into 1/4 in slices

salt

1 large sweet onion, peeled and soaked for 30 minutes

1 large green bell pepper

1 large red bell pepper

2 tomatoes, halved

1/4 c cooking fat, melted

2 yellow squashes, cut lengthwise into 1/4 in slices

1 clove garlic, minced

1/2 tsp fresh thyme, chopped

1/2 tsp red pepper flakes

1 tblsp fresh dill, chopped

Sprinkle eggplant slices with salt and place in a colander. Let it stand for 30 min to draw out some of the liquid.

If using a coal grill, put the onion directly into the coals. If not, then just place in in direct heat. Cook until easily pierced with a sharp knife, about 30 min. Remove the onion from coals/heat and let it cool.

Brush the eggplant slices, (whole) peppers, and tomatoes with the melted fat. Place the eggplant around the edge of the heat and the peppers and tomatoes (cut sides down) in the center, on the heat. Cover the grill. Cook, turning occasionally, until eggplant and tomatoes are tender (about 10 min) and the peppers are charred on all sides (about 25 min). Transfer vegetables to a cutting board. Drape the peppers in a foil tent for 10 min then peel the skin off. Remove the stems, seeds, and ribs, then cut into 1/4 in strips.

Brush squash slices with cooking fat. While other vegetables are cooling, grill the squash, turning once, until tender. About 10 min. total.

Peel the onion and cut in half. Then cut in 1/4 in slices. Transfer to a large bowl. Roughly chop the tomatoes and squash; cut the eggplant into strips. Add into the bowl with the peppers. Add about 3 tblsp melted cooking fat (I suppose olive oil could work here) and the garlic, thyme, salt, and red pepper flakes. Toss to mix. Sprinkle with chopped dill.

Best Damn Chicken

I accidentally made this recipe one night. I just wanted a garlic Sriracha roasted chicken recipe but the roasted garlic/Sriracha mixture wasn't enough for the blender to blend up. So I started throwing other things in that I thought were great. This is what happened. I will be completely and totally honest: if I had to eat one food for the rest of my life THIS would be That Food. It works great for whole chickens, chicken parts, and Cornish hens. It is so amazeballs. Cave Dad took leftovers in his lunch for work and got upset that there was no more chicken to dip in the fantastic glaze this makes.



We are hoping to one day amass enough bones and leftover glaze to make an amazing Asian style soup with cabbage and kelp noodles and all sorts of great things. That will be for another day.

On to the recipe!

Ingredients
1 head garlic
3 tbsp cooking fat
2 tbsp coconut aminos
3 tbsp teriyaki sauce
3 tbsp Sriracha (or 5 tbsp of my Homemade Sriracha because it isn't as spicy)
1 whole chicken, innards removed

Peel the garlic and coat in 1 tblsp melted cooking fat. Roast in 350° oven for about 20 minutes. Puree first five ingredients (everything but chicken). Coat the chicken with it. You can refrigerate for a couple hours or pop it right into the oven. Bake in a Dutch oven at 350° for 1.5 hours or until the internal temperature reaches 165°. While it is resting, get all the drippings and juices and pour in a small sauce pan. Boil until reduced by half. Devour chicken dipped in the glaze.

Homemade Sriracha, WHAT?!

We are a Sriracha house. We loooove the rooster sauce. 
Pictured here: Cave Toddler attempting to drink straight from the bottle.

The ingredients aren't really too terrible (Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum) but we try to avoid additives and we get a shit ton of chilis through out the summer from our Terripin Farms CSA. What better way to use them up than making our favorite sauce?

Ingredients
1 lb chilis
1/8 c apple cider vinegar
1 tbsp raw honey
3/4 tsp salt
4 oz water

Slice and seed chilies then dry roast in a 375F degree oven 20-25 minutes.

Blend with apple cider vinegar, salt, water, and honey until it has a smooth appearance. Bring to a boil in a small sauce pan for 5 minutes continually stirring. Strain the mixture to remove any remaining peels and seeds.

Yields approximately 8 oz.

Lasts about 7-10 days. Use your nose to check.

Flourless Chocolate Mug Cake

I actually made a dessert recipe! It is crazy to me because I can follow a dessert recipe easy enough but making one myself? Yeah, no. This recipe can be whipped up in less than five minutes, including cook time! I know some in Paleo Land are against microwaves but that isn't us. I have become a little addicted to this recipe. Cave Dad works over nights so I find myself making a cake and watching TV before bed more than a couple nights a week. It is probably not good but better than the wheat and processed sugar filled cakes I have seen in the past.

Ingredients
1 egg
2 tbsp cocoa powder
2 tbsp raw honey (or maple syrup)
2 tbsp cooking fat (both butter and lard work well)
1/8 tsp gluten-free baking powder
1/8 tsp cinnamon
1/8 tsp salt
splash of pure vanilla extract

Get a mug. A large one works best. I think the one I use is a 16 oz mug. Whisk all ingredients together in the mug. Microwave on high for 1 minute 30 seconds to 2 minutes, until it is set all the way through and there isn't extra liquid in the bottom. It will be very hot when you take it out so let it cool for a bit before digging in.

Eat as is or top with raw cream or coconut milk ice cream or whatever your little heart desires. I have heard almond butter and chocolate go well together.

Life Gets In The Way Too Much

So, I am a terrible person. I have been dealing with some personal and family issues which has kept me away. No more deadlines for myself, no more promises. I will put things up when I can and am feeling up to it. I hope ya'll don't hate me for it.

To say how sorry I am I will be posting three recipes tonight: one dessert, one sauce, and one entree. Each will be up separately.

I love everyone who has followed my meal planning service and I will one day have everything moved over here. I just don't feel right promising to have it up by a certain time then failing with pitiful excuses.