Posts Tagged ‘Bell Peppers’

zucchini hash browns gluten free

Tonight, I made Brinner – breakfast for dinner.  Some spicy Italian sausage, a sunny side up egg, some skillet vegetables, and (drumroll please) … zucchini hash browns!  Actually, I don’t know what the technical definition of a hash brown is.  Maybe these are more like zucchini pancakes or breakfast patties.  Potatoes are a funny vegetable – you can cut them up and cook them in a hundred different ways, and each result has a totally new name.

Zucchini should be the same way.  Maybe I’ll just start adding the letter Z to foods that I make with zucchini.  Zash Brownz.  Nah, that’s lame.  Nevermind.  😛

paleo zucchini hash browns

Anyways, making paleo zucchini hash browns is easy.  The bare basics of what you’ll need are…

  1. At least one zucchini.  My three patties are made from two very small zucchinis.
  2. A cheese grater.
  3. One egg (or you could use one or two eggs whites, I suppose)
  4. Cheesecloth, paper towels, or a thin clean rag (or a tshirt if you plan to throw it in the wash right away)
  5. A frying pan and some oil/fat
  6. Optional: Salt, pepper, herbs, spices, shredded cheese, minced onion, minced garlic, etc.

Grate your zucchini like it’s a block of cheese and then wrap it up in your piece of cloth and squeeeeeeeeeze as much of the water out of it as possible.  Then mix the shredded zucchini with the egg and any optional ingredients.  Heat your frying pan up to medium, melt your preferred fat on it (just enough to coat the pan is fine but you can use more if you want to), and then start plopping spoonfuls of zucchini mix onto the pan.  Squash them down into thin patties and tuck the edges in with a spatula to get a rounder look.  Start with four minutes on each side, and then add some more time if you need to.  You want both sides to be nicely browned and all the egg throughout the patty to be cooked and firm.

I ate mine with a generous helping of organic marinara sauce on top!

 

Advertisements

Paleo Cilantro Lime Fish and Salsa

I found wild-caught tilapia, normally a fairly expensive fish, on sale a couple of days ago!  I always keep my eyes out for the “manager’s special” fish because even though you have to use it right away (there’s usually only a day or two until the expiration date), the discounts are huge!

oil egg whisk paleo mayo

Allow me to start at the beginning of the meal preparation with my first ever successful batch of paleo mayonnaise!  There’s about 3/4 of a cup of oil (half coconut and half extra virgin olive oil) in the tacky snowman cup, and I only used the egg yolk not the whole egg.  And check it out – I finally broke down and bought a whisk after wasting a good 45 minutes the other day making a horribly failed batch of mayo in our blender.  The problem with the blender by the way was that I was trying to make just a small batch, and it didn’t fill the blender up enough that the blades could properly mix it.  So because I don’t ever plan to make paleonnaise in 4-cup batches at a time, I decided that splurging on a whisk was probably worth it.  😛

Thick Paleo Mayonnaise

See how beautifully thick my paleo mayo is?  And it’s so simple to make too – once you’ve acquired a whisk.  Drop an egg yolk in a glass and then whisk it continuously and vigorously while you pour in about 3/4 of a cup of any liquid state oil you want.  And by slowly, I mean SLOOOOOOWWWWWLLLYYY.  It should probably take you three whole minutes if you’re pouring continuously.  If you pour the oil in too fast, or slack off on the whisking, your ingredients will separate and become liquid instead of the wonderful spreadable mayo you see above.  So go slow, and whisk like your mayo’s life depends on it.  Because it does.

cilantro lime mayonnaise marinade ingredients

Paleo Cilantro Lime Fish MarinadePaleo Cilantro Lime Tilapia Marinade

Though I bet this would work well on other types of white fish or even on chicken too…

  1. Plain Paleo Mayonnaise, maybe about 1/3 of a cup?  Look at the picture.  That much.
  2. Fresh Cilantro, chopped up (I used half of what’s in the picture above, and then the other half for garnish later)
  3. Two diced Garlic cloves
  4. Juice of 1/2 of a Lime

Mix it together, and smear it over your meat.  These skinny tilapia fillets were done after 10 minutes uncovered on the middle rack at 350 degrees.

 

 

Finished Cilantro Lime Fish

I almost never bake fish in the oven, so I really don’t know what I’m doing, but this turned out well – moist and flaky.  Just like fish is supposed to be, right?

Roased Brussel Sprouts

I also roasted some brussel sprouts in the oven.  Just cut the ends off, slice them in half, coat them in oil/salt/pepper, and sit them sliced side down on a baking sheet for 30 minutes or so (center rack) at 375 degrees.  Bam, they’re finished and ready to serve.  But I still kind of think they’re a gross vegetable.  I didn’t like them as a kid, and I still don’t.  But I don’t hate them, and I’m a grownup now so I ate them without complaining.  I probably just won’t buy them again anytime real soon.

Paleo Cilantro Lime Tilapia

Tilapia by its nature is a really boring and bland fish – which is good if you don’t like that fishy taste.  But it does mean that you have to pump up the flavors in your dish so you don’t fall asleep while eating it.  I served mine over a bed of taco-seasoned stir-fried onions, bell peppers, and zucchini, and then topped it with fresh salsa, guacamole, a little Greek Yogurt, and some more cilantro for garnish.  Give it a good squirt with some fresh lime juice for a little extra kick too.

Zucchini for Dipping

Zucchini has quickly become one of my favorite Paleo side dishes.  I grill it, I fry it, I broil it.  I’ve sliced it every which way.  I dump herbs and spices galore on it.  I love it!

Today, I sliced two zucchinis diagonally (one small zucchini per serving), laid them out on a greased baking sheet, and sprinkled them liberally with my spice container that says “Italian herbs.”  I also like using my spice grinder called “Pizza Spices” for Italian-style broiled zucchini dippers sometimes.  But if you don’t have anything halfway fancy like that, just some salt, pepper, garlic powder, and oregano will work just fine.

Broiled Italian Zucchini Dip

Then all you have to do is put the sheet on a rack that’s about six inches from the top of your oven (for me that’s the top rack) and wait until they start to brown.  My 1/2 to 1/4 inch slices (I’m not very consistent) browned after about seven minutes.  Then I flipped them all over and gave them another three or four minutes.  Most of the time, if you cut them thin enough, you don’t really have to worry about flipping them over.  They’ll be cooked well enough when just the one side is browned.

The dipping sauce is just some canned tomato sauce I found that had the least amount of sugar and zero canola oil.  All I added were some extra “pizza grinder” spices and of course the Parmesan cheese that I grated over the whole shebang.  I know, canned sauce is a crappy shortcut, but some days I just have better things to do than spend a half hour making fresh tomato basil oregano garlic dipping sauce for my zucchini munchies!

One last pic… there actually was some chicken covered in mushrooms, onions, bell peppers, and more sauce on my plate, but it was pretty boring.  All I really wanted was more zucchini please!

jambalaya

Jambalaya isn’t a problem for Paleo at all.  Either make some cauliflower rice or do like me and skip it altogether.  It’s not like that’s where the flavor comes from.  Just make your jambalaya nice and thick!

I treated mine like I was making a thick curry or chili.  Here’s the ingredients you’ll want to get together and put into a big pot for 10 minutes of simmering:

Paleo Jambalaya

Makes 2 very generous portions

  1. cooked MEAT, shredded or chopped (I used one andouille sausage which is a traditional ingredient of jambalaya, one bratwurst, and one chicken leg)
  2. 1 chopped up onion, sauteed until translucent
  3. 3 diced garlic cloves
  4. 1 chopped up bell pepper, sauteed until tender (or a mix of bell pepper slices, like I have frozen)
  5. 1 can of diced tomatoes
  6. The spices that turn this normal typical boring list of ingredients into Jambalaya: 1/4 tsp Cayenne, 1 1/4 tsp Black Pepper, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1 tsp Dried Parsley, and then a bunch more cayenne pepper that I didn’t measure.  Because I like my jambalaya spicy!

That’s it.  Just combine it all in a pan and heat it up for about 10 minutes together.

Other ingredients you should definitely consider adding if you have them:

  • Mushrooms
  • Other Peppers (poblano, jalapeno, etc)
  • Celery

It’s only a flesh wound!

 

Paleo Breakfast Lunch Dinner

I was thinking about occasionally posting something along these lines, a photo of my breakfast, lunch, and dinner.  Just a day in the life of my tastebuds sort of thing.  I take more photos than I post anyways.

Breakfast: One egg over easy, spinach and mushrooms, two carrot slices, leftover slider patty from last night, and a sprinkling of blue cheese

Lunch: Salad (green leaf + baby spinach + swiss chard), red onions, tomatoes, mushrooms, a hard boiled egg, 2 pieces uncured bacon, two carrot slices, and homemade tomato basil vinaigrette (lemon juice, red wine vinegar, two tablespoons of sun-dried tomatoes packed in extra virgin olive oil,  dried basil, dried oregano, salt, pepper, and a little extra EVOO)

Paleo PrimaveraDinner: Salad repeat (minus the eggs, mushrooms, & bacon) and my own creation loosely based on a recipe on the back of my tuna packet: Hot Paleo Primavera.  Instead of pasta, I used more broccoli.  Instead of creamy Italian or Ranch, I made my own creamy Italian from Paleo Mayo (which was a buttload of work and a story for another day).  I skipped the salad greens because we had a side salad instead.  And I served the whole mess cooked and warm instead of chilled.  Very satisfying!

Summer Salsa Burger Paleo Gluten-Free Comparison

It can be intimidating to go Paleo at first… It’s not just gluten-free, it’s rice, corn, beans, legumes, and mostly potato-free, it’s lower in carbohydrates, it’s avoiding processed foods and most (if not all) dairy, and it’s giving up all refined and fake/low-cal sugars.  That seems like a lot of restrictions, and about 3/4 of everything sold in a grocery store.

But if you plan your grocery trips smartly, and you know how to flex your creative chef muscles a little bit, being Paleo can turn a mediocre hamburger and some grilled zucchini into a summertime feast.  You just have to focus on all the tons of extra delicious whole fresh foods you get to heap onto your plate now!  On that note, I think I’m going to go have some Paleo chocolate covered banana for dessert.  😛

Quick Paleo Curry

The first time I ever tried Japanese curry, I fell in love.  In Japan, curry is a kind of fast food – like burgers or burritos are here.  So today I decided to stray from my previous 2-hour curry cooking sessions which used S&B Golden Curry pre-mixed and full of sugar, and create curry from scratch FAST.  I’ll admit that the end result doesn’t taste quite as good as the curry I used to make with the S&B box and a refrigerator full of fresh veggies, but it only took about 10 minutes and it’s a ton healthier.  And it does still taste very good!  This will be my everyday style curry recipe, and I’ll save the stockpile of S&B boxes for special occasions.

Paleo Curry Recipe Ingredients

Fast Paleo Curry Recipe:

  1. 1/2 can Coconut Milk
  2. 1 chopped however you like it Onion
  3. Curry Powder to taste
  4. Leftover Chicken, shredded or chopped
  5. Frozen Bell Pepper strips (or fresh if you have the time)
  6. 1 can Mushrooms
  7. Cans of anything else you can think of.  I had some bamboo shoots that had been sitting in my cupboard for forever, so in they went!

Brown the onion first, then just start dumping in all the rest of the ingredients.  Add the coconut milk and the curry powder last.  Use LOTS of curry powder.  Taste test.  Add more curry powder.  Taste test again.  Add curry powder and maybe some ground cayenne pepper if you’re feeling spicy.  Then serve with a bag of broccoli you steamed in the microwave.  And if you want to break the official Paleo rules a little bit with me, plop a little Greek yogurt on top!