Tuesday, March 29, 2011

...on paleo recipes

As promised, here are a few recipes that have quickly become staples in the Baca house.  



First is the salmon cakes.  These are so good and pretty easy.  I usually serve them on a bed of shredded cabbage.  Don't skip out on the mayo-it kinda tops it all off!
Salmon Cakes
3 cans of wild caught Alaskan Salmon
3 omega 3 enriched eggs
4 diced green onions
1 tbsp dried dill
1/2 tsp ground ginger
a few shakes of red pepper flakes
about 1 tsp fresh ground pepper
a pinch of sea salt
about 1/4 cup grape seed oil
3 tbsps of fresh squeezed lemon juice
Shredded green and purple cabbage
Drain the water from the canned salmon and dump into a large mixing bowl.  Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well.  In a large skillet heat the grape seed oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.  You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes.  Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil.  Fry for 3 minutes on each side.  IMPORTANT – do not mess with the patties once they are in the pan.  Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart.  Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the ginger mayo.
Ginger Mayo
2 omega 3 enriched eggs
2 tbsps apple cider vinegar
1 tsp yellow mustard
1 tsp sea salt
1/4 tsp white pepper
1/4 tsp cayenne pepper
1 tsp ground ginger
2 cups grape seed oil
In a blender or food processor place all ingrediants except for the oil.  Cover and blend on low while you count to 5.  Continue to blend while you slowly add the grape seed oil.  Once all the oil is in continue to blend while you again count to 5.  Shut the blender or processor down at this point, and ta-da: home made ginger mayo for your best salmon cakes ever!! 
NEXT...Thai green curry.  This one we have made several times.  The great thing about this recipe is you can pretty much throw in anything that you have on hand and it makes a very tasty meal.  Also, it is extremely simple to make.  One note about this recipe-I didn't use the fish sauce or the coconut aminos simply because I didn't have them.  Also, I have use beef in this one before and it turned out great.  

Thai Green Curry
1.5 lbs boneless skinless chicken breast, diced into bite size pieces
2 carrots, diced
1/2 a large head of green cabbage, shredded
3 cups crimini mushrooms
1 can coconut milk
1/2 cup chicken stock
1 tablespoon Thai curry paste (if you are using red paste, start with 1/2 a tablespoon and add more later if you want it spicier – this stuff has a kick!  If you use the green paste, I actually use 3 to 3 1/2 tablespoons because it’s much milder and we like the extra kick – experiment and find the amount that works for you!)
1-2 splashes of fish sauce or more to taste
1-2 splashes of coconut aminos or more to taste
Cilantro
In a large soup pot add the coconut milk and curry paste, mix until blended and bring to a boil.  Turn down to low and simmer for 5 minutes.  While the coconut milk and curry are simmering, dice up your chicken and chop your veggies.  Add the chicken, carrots, chicken broth, fish sauce, and coconut aminos to the coconut milk curry – mix well and simmer for another 10 minutes.  Add the cabbage and mushrooms and cook for another 3-5 minutes or until the cabbage is tender.  Top with diced cilantro.Both of these recipes are courtesy of Everyday Paleo.  She has many, many fantastic recipes that are all incredibly easy.  She is also getting ready to release a cook book which I am very excited about.  I would highly recommend checking out her website.

Ok, One more recipe.  
Mexican Mole My Way
1 red onion diced
6-8 garlic cloves, smashed with flat side of your knife blade
7 raw almonds, soaked in water for 30 minutes
2 tablespoons coconut oil
1 14.5 oz can diced tomatoes
The juice from 1 orange
1 cup chicken broth
2 tablespoons unsweetened cocoa powder
1 tablespoon ground cumin
¼ teaspoon ground nutmeg
2 tablespoons dried oregano
A big pinch of saffron threads
A small pinch of ground cloves
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 tablespoon raw organic honey (optional)
2 pounds boneless skinless chicken breasts or thighs, diced into bite size chunks
In a soup pot, saute the onion and garlic in coconut oil for 5-7 or until the onions start to caramelize.  Add the tomatoes, chicken broth and orange juice and bring to a simmer.   Add all the dry spices and the honey, mix well and simmer for 5 minutes.  Add the sauce to a blender or food processor along with the almonds and blend until smooth.  Add the chicken pieces to the pot, pour the mole sauce over and cook for 20 minutes.  We ate ours with shredded cabbage, avocado chunks, lime wedges and some hot sauce along with a side of kale sauteed in grass fed butter.  Serves 5.
Happy Cooking!  

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