Archive for the ‘Dinner’ Category

Salmon Dill Summer Squash Dinner

This was such a wonderful little summer paleo meal, my stomach couldn’t be happier right now.  The scallop squash is stuffed with feta cheese (paleo cheating!), capers, fresh basil, and kalamata olives, and the baby crookneck squash was so sweet and flavorful, it defied any seasonings.

The salmon was grilled atop a cedar plank and a bed of dill, and is served on a bed of mixed local lettuces.  That’s lemon thyme and parsley sprinkled on the salmon.  A few slices of cucumber added crunch.  Awesome.  Just awesome!

Salmon Dill Summer Squash Dinner

The stuffed patty pan squash is so pretty!

Salmon Dill Summer Squash Dinner

Paleo Steak Chimichurri Serves Two

Flat iron steak in a cast iron skillet – what an easy meal.  And grass fed steaks are so tender and flavorful, you can skip marinating them if you don’t have time.  They’ll still turn out well!  The only thing you really should try to plan ahead for is to take the meat out of the fridge and let it come to room temp, which generally takes around a half hour to an hour, depending on how cold you keep your house.

The photo below showing the steak’s internal temperature at 143 (about 15 seconds away from 145, which is medium rare) was taken after five minutes on one side and six minutes on the other in a 9″ cast iron skillet.  The stovetop temp was pointing directly to “medium” the whole time.  If you want more blackened crustiness on the steak, turn the heat up a bit and you’ll also have slightly shorter cooking times. Cast iron skillets rule!

Chimichurri is the green stuff on top of the steak, and is one of the coolest things I’ve discovered since going Paleo.  It’s an Argentinian condiment traditionally, and it’s basically parsley, oil, vinegar or citrus, and whatever other cool herbs and flavors you want to add.  Chop everything up as fine as your patience allows and add the oil and vinegar/citrus!  That easy.  My chimichurri today was made from lime juice, extra virgin olive oil, garlic, parsley, rosemary, and oregano.  It’s much more delicious if you use fresh herbs, so my chimichurries (is that even a word?) are usually just a mix of whatever fresh herbs I have on hand.  Cilantro and chives are other common ingredients.

Bacon Salami Egg Basket Edible Flowers Salad

I was tooling around on the internet earlier, looking for inspiration for dinner, when I stumbled across a JoCooks.com blog recipe for Goat Cheese and Eggs in Bacon Baskets.  Eureka!  Combined with organic blueberries and some of the fresh local greens, herbs, and edible flowers a friend of mine sells from her farm here in town, I’ve got a meal!

Egg Bacon Basket Blueberries

If you want the recipe, just click HERE to go to her blog.  I pretty much followed her recipe word for word except I used canned mushrooms (blah), and blue cheese instead of goat.  I’m looking forward to experimenting with other bacon egg baskets too – different additions, substitutions, flavors.  Plus I made four of them, so two will be for breakfast today or tomorrow!

Egg in a Bacon Basket Dinner Plate Paleo

Blueberry Bacon Sage Salad

I wasn’t sure if the blueberries would fit with this salad, so they’re off to the side in these pictures.  But next time, I’m sprinkling them right on top because all of these flavors together created an amazing tangy, earthy, sweet salad experience.  It was delicious!!!!!!  Here’s the recipe… You can play with the quantities, and I won’t insult your intelligence by giving directions on how to assemble the salad.  😛

Blueberry Bacon Sage Salad Ingredients:
Blueberry Bacon Sage Salad with Pink Herb Dressing
  1. Green or red leaf lettuce (baby spinach or romaine would probably work fine too)
  2. Red onion
  3. Tomato
  4. Bacon (preferably uncured)
  5. Grilled chicken
  6. Goat cheese crumbles
  7. Leaves from two sprigs of fresh sage, finely chopped
  8. Organic blueberries
Pink Herb Salad Dressing:
  1. Plain Greek yogurt
  2. Parsley, Rosemary, Thyme (fresh or dried)
  3. Red wine vinegar

For the Salad dressing, just mix the yogurt and the herbs together, and then start adding the vinegar while stirring until you have a creamy but pourable consistency.

Grilled Salmon

Smiths had fresh cedar-wrapped salmon and veggies on Manager’s Special yesterday, so I bought a package!  I wouldn’t normally pay the $11-$12 for this convenience, but their looming expiration date brought the price down to about $7.  I can get excited about that!  The veggies in the wrap appeared to be carrot and green bean, to which we added asparagus and thick turnip slices for a full Paleo dinner.

How long to grill Smiths Krogers cedar wrapped salmon

My griller man was a little worried because the wrap would prevent him from using the meat thermometer, so we Googled how long to grill cedar wrapped salmon.  The results came back as anywhere between 4 to 7 minutes per side, for a grand total of 8 to 14 minutes, on indirect heat.  We have a small cheapo gas grill with lava rocks, so we just turned the flame down as low as it would go and did six minutes on one side and seven minutes on the other.  The salmon ended up slightly overdone, but still moist and delicious thanks to the wrap, and besides – I prefer to cook my about-t0-expire fish as thoroughly as possible.

  1. Breakfast Lunch Dinner PaleoBreakfast: steamed frozen broccoli, leftover grilled chicken breast, blue cheese, organic strawberries.
  2. Snack: locally grown pistachios
  3. Lunch: Big-ass salad with turkey, chicken, hard salami, blue cheese, onion, tomato, and (not pictured) homemade ranch dressing.
  4. Dinner: Two locally “grown” eggs over easy, uncured bacon, and sauteed onion and wannabe home fries made from a turnip. Does anybody have any good recipes for making home fries, potato or turnip?  Mine still tasted good with lots of garlic, pepper, rosemary and oregano, but they didn’t have the crispy fried edges I really wanted.

(PS: Yes I know cheese isn’t exactly paleo, but I love it a little too much to totally give it up, so just pretend it isn’t there).

 

 

Bison Steak Grilled Fajita Paleo

Here are my three main meals from today.  Breakfast was a whole bag of frozen turnips and turnip greens tossed with some ground turkey and seasoned with Mrs Dash garlic and herbs.  Probably should’ve added an egg too, because I started getting hungry faster than normal.  Oh well.  Lunch made up for it though: spaghetti squash mixed with mushrooms, marinara sauce, more leftover ground turkey, garlic chives, and goat cheese.  But it was dinner that was really exciting!

Bison Fajita Paleo Dinner

After my pilates class, I stopped by the grocery store still all sweaty and freshly worn out to grab a couple bunches of organic green and red leaf lettuce, and happened to also notice that some of the bison steaks were on an about-to-go-bad-soon sale!  I don’t remember ever having bison before, so of course I decided to try it!  We just grilled it like a steak after marinating it in red wine vinegar, black pepper, cumin, and chili powder.  I served it up finger-food style with grilled fajita veggies and salsa/guacamole dipping sauce.  It was totally delicious!  Tasted basically like steak if you ask me, though maybe a little milder in flavor.  And five minutes of research online (not the most reliable method, but hey) told me that bison is generally considered healthier than beef because it has less fat and more iron.  Cool.  I’ll pick up some more if I ever see it on Manager’s Special again.