Posts Tagged ‘Turnips’

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.

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.

Loaded Turnip Not Potato Soup

Compare a turnip root and a potato that are the same size.  The turnip will have less than half of the calories, less than half the carbs, and a whole bunch more calcium than the potato.  But cooked in soups or fried/grilled, their flavors and especially textures are practically identical!  That’s why I decided to make a Paleo Loaded Baked Potato Soup today – but with some modifications and substitutions that really crank up the healthiness.

Paleo Loaded Potato Soup (made with Turnips instead!)

  1. One big or several small turnips
  2. An onion
  3. Chicken stock
  4. Herbs/Seasonings (I used “Poultry Magic” seasoning mix, thyme, rosemary, salt, and pepper)
  5. Other veggies from your fridge (I used garlic, carrots, celery, kale)
  6. Toppings (Cooked bacon, green onions, Greek yogurt in place of sour cream, other finely chopped onions, and if you really want to – some yellow cheese)

Chop everything up into bite size pieces, then toss numbers 1 through 5 into a big soup pot to simmer for at least 20 minutes.  You want the turnips to be nice and soft!  To make the soup creamier, blend some of it in a blender then pour it back in with the rest of the soup.  Pour it in a bowl, top it with your toppings, and chow down!