We have just finished the first week of Quantum Crossfit‘s annual GET REAL Food Challenge. I am so impressed with everyone’s enthusiasm thus far! I am even more impressed by the fancy schmancy cooking skills that people are busting out…people have been pulling together some pretty epic meals! As a result, I wanted to share some of the awesome recipes that some of the participants have been whipping up. Without further ado (in no particular order:)):
Jason’s “curried meatballs dragged through the garden”
– 1lb grass fed ground beef
– 1lb naturally raised pork
– 1/3 med onion
– 1tsp minced fresh ginger
– 1 clove minced fresh garlic
– 2 eggs
– 2tsp coconut flour
– 2tsp coconut oil
– handful chopped fresh parsley
– salt, pepper
Directions: As you see fit , mix all the stuff together, pack the 12 slots on a muffin tin. Toss it in oven at 300 for 15 mins or so and flip over in muffin tin once with a fork.
– 1 can coconut milk
– 1tsp curry powder
– 2tsp minced fresh ginger
– 2 cloves minced fresh garlic
– 1 bag fresh spinach
– the rest of the onion
– 1 pint mushrooms halved
– 1 pint grape tomatoes (as is)
– handful of chopped fresh cilantro
Directions: Toss the stuff in a stir fry pan with 2 Tbsps of coconut oil, along with onion, ginger, garlic, and mushrooms. Then coconut milk, tomatoes and curry powder. Spinach and cilantro go in when you take meatballs out of oven.
Throw it all together and you’ve got yourself a magical meal.
Ashley’s Murg Kari (slightly modified from a retro Time Life book collection circa 1969…true story)
First, some curry-warrior tips from the master (aka: Ashley):
– Prep it all first, then start cooking.
– Turmeric stains like red wine on white carpet at a Twister party. Beware! Plastic utensils, countertops, containers, fingers, you name it. It’s also really good for you.
– Replace the oil using whatever your Paelo-ness level dictates. Use the full 1/2 cup though, as the it remains in the pan to fry the onions etc.
– I left the skin on the chicken (out of forgetfulness vs. savvy adaptation). It still worked, it just sticks to the pan a bit. I also just used thights & legs. I’m not a breast man.
– Use the individual spices (and fresh coriander a.k.a. cilantro & ginger), it makes a difference. On the other hand, buy the Garam Masala premixed at a store, or just leave it out. I also used chili flakes instead of hot red pepper. You can get chopped ginger in a jar, or grab a knob from any supermarket – use the back of a spoon to scrape off the skin.
– I leave out the yoghurt now, and it’s still @#%&ing good. I served it on Cauli Rice, which I finally tried making in the Magic Bullet. It was @#%&ing magic.
– I always forget the lemon, so you may as well ditch it.
– Use a big skillet with a lid. It’s the only pan you’ll need.
OK here we go.
Murg Kari – Chicken Curry (To serve 4 to 6)
– 2 to 2½ pounds skinned chicken legs and thighs and boned, split chicken breasts
– 1 tsp ground hot red pepper
– ¼ tsp ground fennel, or fennel seeds pulverized with a mortar n pestle
– 3 tsp salt
– ½ cup oil (Summer: I’d recommend coconut oil)
– ½ cup water
– 1½ cup finely chopped onions
– 1 cup finely chopped fresh tomatoes or substitute 1 c chopped, drained
– 1 tbsp finely chopped garlic
– 1½ tsp scraped, finely chopped fresh ginger root
– 2 tbsp finely chopped fresh coriander
– 1 tsp ground cumin
– 1 tsp turmeric
– 1 tsp garam masala
– 1 tsp ground coriander
– 1 tbsp fresh lemon juice
1. Pat the chicken pieces dry with paper towels and sprinkle them with 2 teaspoons of the salt. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a drop of water flicked into it splutters instantly. Add the chicken and fry for 3 or 4 minutes, turning the pieces about with a spoon until they are white and somewhat firm. Transfer the chicken to a plate.
2. Add the onions, garlic and ginger to the oil remaining in the skillet and, stirring constantly, fry for 7 or 8 minutes, or until the onions are soft and golden brown. Reduce the heat to low, add the cumin, turmeric, ground coriander, red pepper, fennel and 1 tablespoon of the water, and, stirring constantly, fry for a minute or so. Stir in the tomatoes, 1 tablespoon of the fresh coriander, the yoghurt and the remaining teaspoon of salt.
3. Increase the heat to moderate and add the chicken and any juices that have accumulated in the plate. Pour in the remaining water. Bring to a boil, meanwhile turning the chicken about in the sauce to coat the pieces evenly. Sprinkle the top with the garam masala and the remaining tablespoon of fresh coriander, reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the chicken is tender but not falling apart.
To serve, arrange the chicken attractively* on a heated platter, pour the sauce remaining in the skillet over it, and sprinkle with the lemon juice.
*I love these home-maker directions calling out to us from 1969.
Garam Masala (just in case you’re crazy enough to make it yourself)
2 tablespoons coriander seeds 2 tablespoons cumin seeds 2 tablespoons cardamom seeds 2 tablespoons black peppercorns 1 cinnamon stick, cut into pieces 1 teaspoon whole cloves 1 teaspoon grated nutmeg
In sauté pan, over medium heat, add everything except for the nutmeg. Toast until dark, about 12 minutes, shaking the pan often. Remove and cool. Grind the spices in a spice mill or coffee grinder into a powder. Remove and stir in the nutmeg. Yield: about ½ cup.. Source: http://www.Foodnetwork.com
Amanda’s “pot of awesomeness”
no picture, but I’m sure it will make you do this….
I just made a pot of easy seasonal deliciousness (that turned out kinda borscht-ish), so I thought I would share. Food processor required or it is no longer easy!
Ingredients: Shred or thinly slice: leeks, carrots, a sweet potato, shallots (or onions), fennel bulb, beets (I used golden because I’m fancy).
Sauté the leek and shallots in a big knob of gf butter or ghee, add other veggies after that magical thing happens when butter and leeks get together over some heat.
Throw in some garlic, a litre of veggie stock (and some water if you need more liquid), and 1 or 2 craploads of dill (bonus points if you have fresh. I used dried) and a can of coconut milk, salt and pepper. And probably more dill.
I like one pot meals, so I mixed and egg with some dill and garlic and s&p and made teeny meatballs that I dropped right in the simmering soup to cook.
It’s pretty boss, you guys.
Lisa’s “Fancy Pork Chops w/ Cauli-Mash Faux-tatoes”
Pork Chops – Ingredients:
– Pork Chops
– Lots of mushrooms
– coconut milk
– mustard powder
– Salt and pepper
Directions: Fry some onions, garlic, & LOTS of mushrooms, remove that & brown the chops, throw it all back in and add a cup of coconut milk and mustard powder, S&P, simmer covered for about 10-15min. Serve on cauli-mash.
Garlic Mashed Cauli-tatoes
– 1 head cauliflower
– 2-3 cloves of garlic (your preference)
– grass-fed butter
Throw everything in a steamer until soft (really soft – mine was a little too firm and I ended up with a cross between cauli-mash and cauli-rice), then toss into food processor with a couple nubs of grass fed butter. Some nutmeg and pepper to taste. Process until really smooth.
Jack’s “Tower O Veggies” and other fun stuff
Layer one: Paleo Slaw
1 head cabbage
2 lg carrots
1 cup paleo mayo(homemade)
1/4 grated onion
2 tbsp white vinegar
1 tbsp powdered mustard
1 tsp black pepper
1/2 tsp celery salt
1. Shred cabbage and carrots and onion in food processor.
2. In another bowl combine other ingredients.
3. Slowly add resulting mix to ground veggies.
Layer Two: Gai Lan (chinese broccoli)
Fry chopped Gai Lan in coconut oil with garlic and salt.
Layer Three: Burger!
1 lb ground beef
~1 cup almond meal
1 tbsp Worcestershire Sauce
1 tbsp Dijon Mustard
Mix in bowl, made four patties.
Layer Four: Garnish
Chopped onions fried in coconut oil
Half an avocado, sliced.
I would have added more meat in the form of bacon if I did this meal again.
Original Recipes made paleo from old recipes.