Paleo Shepherd’s Pie

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Happy St. Patrick’s day everyone! St. Patrick’s Day for me is usually uneventful. It’s the day after my daughter’s birthday (and two days before my other daughter’s birthday) so I am usually begging for a break between parties! This years themes were Doc McStuffins for the three-year old and Pinkalicious for the five-year old. Pinterest really is an amazing site…and a curse at the same time! I find all these amazing birthday party ideas, but I usually just feel inadequate when my setups aren’t as lavish as the Pinterest pictures promise! Anyhoo…back to the green day at hand!

I don’t usually get into the traditional Irish feasts (mainly because I don’t know many Irish dishes that I am good at making), but this year I felt in a more festive mood and decided to mess around with a Shepherd’s Pie. This recipe uses Against All Grain’s amazing Cream of Mushroom soup again! Seriously- make double and triple batches of this stuff and store it in your freezer! it is a necessity if you want to turn your comfort foods into Paleo-friendly dishes! I use it in any recipe that calls for canned Cream of Mushroom soup!

Shepherd’s Pie

Ingredients:

  • 2 lbs grass-fed ground beef
  • 1 large onion, chopped
  • 2 1/2 cups of Paleo Cream of Mushroom soup
  • 1/4 cup arrowroot powder
  • 2 tablespoons paleo ketchup (or in a pinch for time mix 2 tablespoons tomato paste, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon water, and 1 teaspoon coconut sugar)
  • 1/4 teaspoon pepper
  • 2 cups frozen peas and carrots
  • 1 head cauliflower, cut into florets
  • 3 tablespoons grass-fed butter
  • Paprika
  • Sea salt

Directions:

  1. Preheat oven to 400 degrees F
  2. Cook the beef and onions in a large skillet over medium high heat until beef is browned. Drain fat.
  3. While the meat is cooking, heat up your soup in a medium saucepan. Once heated, whisk in your arrowroot powder.
  4. Add the soup, ketchup, pepper and peas and carrots to you skillet with meat. Mix together and then spoon mixture into the bottom of a 13×9 pan.
  5. Steam cauliflower until soft (I do the microwave for 10 minutes…I know, I know)
  6. Place cauliflower in food processor and blend butter until creamy
  7. Spread mashed cauliflower evenly over the beef mixture
  8. Sprinkle with sea salt and paprika
  9. Bake for about 15-20 minutes

Paleo Chicken Soup

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Update: October 17, 2013

I went to make this delicious Paleo Chicken Soup yesterday and realized the link no longer works. If anyone knows what happened to this site let me know. In the mean time, I’m going to post the recipe (with my tweaks) because I couldn’t find it anywhere

Paleo Chicken Soup

Ingredients:

  • 1 Whole Chicken
  • 3 tablespoons fat of choice (I used grass-fat butter)
  • 4 Carrots, diced
  • 3 Celery Stalks, diced
  • 2 Yellow Onions, diced
  • 3 garlic cloves
  • 1 red bell pepper
  • 1 tablespoon sea salt
  • 1 tablespoon pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 1/4 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1 head of kale, chopped
  • 1 gallon chicken stock (I usually use the 8 cups or so that I get from boiling the chicken and then 1 1/2 – 2 boxes of stock)
  • 4 eggs, tempered

Directions:

  1. Boil chicken fully submerged in pot of water until it is completely cooked (approx. 3 hours) The chicken should easily pull apart when it is fully cooked.
  2. Set chicken and broth aside to cool.
  3. Heat up your fat and sauté carrots, celery, onions, and garlic. (I diced all my veggies in the food processor at once)
  4. Once onions are translucent, add red peppers and sauté another couple of minutes.
  5. Add all of your spices and mix well. Pour in your broth and bring soup to a boil. Then reduce to a simmer and simmer for 1 hour.
  6. While soup is simmering, pull apart your chicken meat. Add meat and kale and simmer another 30 minutes.
  7. To temper your eggs, crack eggs in a separate bowl. Then, gradually whisk in small portions of your soup until the egg mixture is warmed. After it is warmed, you can pour your eggs into the soup. If you fail to do this, you will have stringy egg noodles (like in egg drop soup), rather than just a thicker soup.
  8. Let soup simmer for 5 more minutes. Serve hot!

Originally published on December 16, 2012

Paleo Chicken Soup by Leets Street

A horrible cold has swept its way through my house this week. Coughing, sore throats…yuck! I hate sickness. So, the only thing I knew to do is a Paleo version of what my mom and grandmother did for me…chicken soup!  This soup is super yummy and LOADED with veggies. My kids slurp it up! Let me warn you though, it is time consuming…so save it for a rainy weekend! One way to cut back on time is to boil your chicken the day before. It’s usually takes around 2 hours. Once the chicken is done, I throw the chicken and the broth into a storage container and throw it in the fridge. The next day when I’m ready to make soup, I pull it out and get started. I prefer to do it this way also because then I’m not trying to pull meat off a hot chicken. I’m all about cutting corners anyway I can!

Note Recipe Tweaks: I use about 8 cups of the chicken stock I produce when I boil the chicken. Then I add 1 1/2- 2 boxes of low-sodium organic gluten-free chicken stock. I don’t add saffron to my soup (mainly because it isn’t a spice I usually carry). I also usually add 4 tempered eggs, rather than 3. I really like the heftiness the eggs bring to this dish. In the last batch I made, I eliminated the red pepper flakes do to sore throats in the house, but I truly think it has a better flavor with a little kick!


Beef Stew

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My crockpot gets a lot of use, especially when it’s cold outside. How can you not like something that basically requires you to dump a bunch of ingredients into a pot and leave it alone? These are the kind of meals that keep me from running through a drive-thru in utter desperation because I have to be in 3 places at once. My beef stew recipe is exactly this kind of meal! I used a head of roasted garlic (mainly because I like it), but if you don’t have time for this you can substitute it with 3 minced garlic cloves. I would totally recommend tossing a few bulbs in the oven weekly, though. Roasted garlic is so yummy, plus it makes your house smell awesome! This is also great to freeze, so go ahead and make a double batch! :)

Beef Stew

Ingredients

  • 3 lbs grass fed stew meat
  • 1 tablespoon bacon fat (or coconut oil)
  • 1 onion
  • 1 head roasted garlic or 3 garlic cloves, minced*
  • 1 6 oz can tomato paste
  • 1/3 cup red wine (I used 2 buck chuck from Trader Joe’s)
  • 3 cups beef broth
  • 3 sweet potatoes, peeled and diced
  • 4 carrots, peeled and chopped
  • 1 sprig of rosemary leaves
  • 1 teaspoon thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 bay leaf

Directions

  1. Heat fat in skillet over medium-high heat. Saute onion until translucent and soft. Add meat and sear until outside is browned. Do not cook entirely!
  2. Transfer to crockpot. Cook wine in skillet about 1 minute. Be sure to scrape all the particles stuck on the pan up!
  3. Pour wine and all other ingredients into crockpot. Cook on low setting for 8-12 hours.

Note: I like to put my crockpot on high for the first hour, just to get the temp up before I switch it to low. I also like to make this at night and let it cook while I sleep. Then I switch my crockpot over to the “Keep Warm” setting and dinner is basically ready for whenever I feel like serving it!

* To roast garlic- take whole bulb and chop the top off to expose the bulbs. Place in a piece of aluminum foil and drizzle with olive oil. Wrap up and place in the oven at 350 degrees F for approx. 30 min.