It is a rough road that leads to the heights of greatness!
Bacon Wrapped Sweet Potatoes from Paleo Digest
2 medium sweet potatoes, cut into matchsticks about the width of your pinky finger.
8 oz bacon, don’t use thick cut
Get your oven to 425°F and place your oven rack in the center of the oven. Slice each piece of bacon in half, lengthwise and then in half, widthwise. So you’ll have 4 strips cut from 1 piece of bacon. Wrap 1 strip of bacon around 1 matchstick sweet potato. Lay on a baking sheet that’s been lined with a silicone pat or parchment paper. Repeat until all the bacon is gone. If you have left over sweet potatoes, toss ‘em on the pan too, they’ll cook beautifully in all the rendered bacon fat. Bake for 15 minutes until the sweet potatoes feel soft. Then turn the oven to broil and let the tops get crispy.
Saussage Stuffed, Bacon Wrapped, Pitted Dates
Several slices of bacon (uncooked)
sausage in casing (cooked or uncooked), spicy chorizo is wonderful, but it’s a matter of personal preferance.
Slice one side of the dates to open them up, but don’t cut them clear in half, you want one side to remain intact. Remove the sausage from the casing and stuff a bit of the saussage into each date. Wrap the date around the sausage, then wrap the date with some of the bacon. Secure each date with a toothpick.
Heat a skillet over medium to medium-high heat, you don’t really need to add oil as the bacon should do the job for you. Pan fry the dates on each side until the bacon turns dark brown, even a little blackened and the sausage is cooked through, 7-9 minutes total. Drain the dates on paper towles before plating. Serve to ooohs, aaaahs & smiles.
Bacon Wrapped Pineapple Chuncks
1 pineapple, peeled, cored and cut into half-inch chunks, about 40 chunks
1 pound sliced lean bacon, about 20 slices
Pre-heat the oven to 425°F.
1. Cut bacon strips in half making 2 equal size pieces, about 4 inches each.
2. Wrap each half-strip of bacon around a pineapple chunk, pierce it with a toothpick and place on a baking sheet.
3. Bake until the bacon is crispy, about 15-20 minutes.
4. Let cool slightly & Enjoy!
Yields 6-8 servings!
I love artichokes and this recipe seems easy and yummy!!!!!!
from Jen’s Gone Paleo:
2 Large Artichokes, trimmed of outer leaves, stem, and prickly leaf tips (I use a serrated knife)
2 Heads of Garlic, cut in half horizontally to expose cloves (there is no need to peel)
1 Lemon, quartered
1 T. Olive Oil
2 T. Sea Salt
1 T. Black Pepper
Find a pot, with a fitted lid, that will fit the artichokes side by side. Place the artichokes in the pot, bottom-side up.
Add garlic, lemons, salt, and pepper to the pot and drizzle with olive oil. Add water to about 1/3 up the artichokes. Cover.
Bring the water to a boil and then reduce to a simmer. Steam for 25 minutes (will depend on the size of your artichokes), or until a knife pierces the flesh easily.
Use a slotted spoon (you can also use a spatula or regular spoon, you will just want to make sure that the water is drained) to remove the artichokes and drain excess water. Transfer to a plate or platter and sprinkle with fresh herbs, if desired.
Serve with Homemade Mayonnaise (add fresh herbs to make it even more flavorful), Lemon Wedges, Thyme and Garlic-Infused Olive Oil, or Finely Shredded/Ground/Shaved Parmigiano Reggiano Cheese (if you eat dairy).
Roasted Brussel Sprouts (From the Mango Duck)
Just cut the ends off and remove outer leaves. Cut them half and toss in a bowl with olive oil and pepper. Put them in a baking dish and pop in a 400 degree oven for 30-35 minutes, tossing midway through the cook time.
Mediterranean Green Beans (from the mango duck)
1 lb. green beans, top and cut in half
1/2 medium onion, diced
3 cloves garlic, minced
1 can fire roasted tomatoes
juice from 1/2 a lemon
1. Saute the onion in olive oil until soft.
2. Add the garlic and cook until it’s aromatic.
3. After rinsing the green beans add them to the skillet while the water still clings to them. Cook until they are all bright green.
4. Add the tomatoes and a little water if necessary. Cover and simmer until they are cooked through.
5. Add the lemon juice and toss.
Cook about 30-35 minutes. Checking often to make sure they don’t dry out.
Brussels Sprouts Cooked with Diced Bacon
12oz of bacon, diced
1/2 lb Brussels Sprouts
1/2 teaspoon dried dill
Back pepper to taste
Dice the raw bacon and cook in large skillet until crispy. While the bacon cooks, wash the sprouts, cut off the ends, and quarter. Once the bacon is crispy, add the sprouts to the bacon and cook for 7-10 minutes or until the sprouts are tender. Season with the dill and pepper and serve.
2 lg squash
2 lg zuccini
1 head cauliflower
slice squash zuccini ~1/4in or maybe a bit larger
cut up cauliflower
toss all in big bowl w/ salt, pepper, olive oil
spread on 1/2 sheet pan
dust with hot paprika
bake at 350, cauliflower will stay a bit firm, might be able to cut it smaller or sub something else if you don’t like it firm
I MADE THIS THE OTHER NIGHT, BOTH PAUL AND I ENJOYED IT VERY MUCH!
I DIDN’T USE PAPRIKA IN MINE, BUT I GUESS IT COULD BE GOOD!!!!!!!!
Baked Kale Chips
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
1/4 teaspoon granulated garlic
3 large kale, torn into shreds
1 to 2 tablespoons extra-virgin olive oil
Preparing to bake. Preheat the oven to 350°. Line a baking sheet with aluminum foil. Combine the salt, smoked paprika, and garlic in a small bowl.
Wash the kale. Rinse the kale leaves, then put them in a salad spinner and spin until the green becomes a blur. Round and round, spinning and spinning — let the kale dry. After it comes out, dry it even more with paper towels. Those leaves should be bone dry.
Oiling the kale. Put the kale leaves in a large bowl. Drizzle over 1 tablespoon of the olive oil. Massage the oil into the leaves. You might need more. You might have larger hands than I do. Use your judgment.
Bake the chips. Arrange the kale chips onto the sheet try and slide it into the oven. Bake until the leaves are crisp to the touch but still a dark green. (When they turn brown, they turn bitter.) Check at the 12-minute mark, to be sure.
Remove them from the oven. Sprinkle with the garlic smoked paprika salt.
Let them cool a bit. Eat.
3 fresh artichokes
olive oil for dipping
1. Rinse artichokes and trim the tips from the leaves.
2. Trim the top inch from the artichoke and trim the stem, leaving half an inch.
3. Steam artichokes stem side up until artichokes are soft in the center. Test by sticking a knife into the stem
4. Serve with olive oil for dipping or with a squeeze of fresh lemon!
Pineapple-Coconut Sweet Potato Casserole
3 LARGE sweet potatoes, baked, peeled, and mashed
1 container of Dole pineapple chunks in 100% pineapple juice (or equivalent; NOT syrup)
1 container of Dole peach slices in 100% peach juice (or equivalent; NOT syrup)
1 bag of unsweetened coconut shreds
Barlean’s cold pressed coconut oil
1) Pre-heat oven to 350 degrees. Spread a generous amount of Barlean’s coconut oil (about 1 table spoon) all over a casserole dish suitable for baking. Leave some chunks of coconut oil un-spread. I use Barlean’s cold-pressed coconut oil because it actually tastes good to eat on it’s own (but not a lot, obviously).
2) Place the 3 baked, peeled, and mashed sweet potatoes in the casserole dish (if you are unsure how to bake a potato: poke holes all around the potato and heat in microwave until soft enough to mash). Mix around in dish to distribute coconut oil chunks evenly
3) Mix in a generous amount (probably the whole container) of the pineapple chunks and about half of the container’s juice (or as much to your liking). Mix.
4) Add about 1-2 tablespoons of the unsweetened coconut shreds. Mix.
5) Place as many peach slices as you like to the top of the casserole (as they will caramelize nicely while baking).
6) Put in oven and bake until peaches are caramelized and/or the internal temperature of casserole is piping hot.
Cold Shrimp Stuffed Avocados
3 large avocados
juice of 1 lemon
1 pound cooked shelled shrimp (reserve 6 whole shrimp), coarsely chopped
1 hot chili pepper, peeled if fresh, seeded, washed and chopped fine
1 hard-cooked egg, chopped
2 dozen pitted green or black olives, chopped
3 Tbsp minced fresh coriander leaves or parsley
Cut avocados in half lengthwise, pit, and scoop out the flesh.
Put the flesh into a bowl, then sprinkle the shells with a little lemon juice to prevent darkening.
Mash the avocado flesh with a fork. Add the shrimp, hot
pepper, egg and olives and mix well.
Add enough paleo mayonnaise, beginning with 1/3 cup, to bind the ingredients together. Pepper to taste.
Stuff the avocado shells with this mixture. Top each with one of the reserved shrimp and sprinkle with coriander.
From: Nika Hazelton’s Way with Vegetables
Roast pumpkin & Red Onion with Rosemary
1/2 butternut pumpkin, seeded and sliced
4 red onions, peeled and sliced
4tbs rosemary leaves, chopped
4tbs olive oil
Preheat a fan-forced oven to 350f
Line a baking tray with baking paper. Place pumpkin, onion and rosemary leaves on the baking tray and coat with olive oil.
Place tray in the oven and bake for 15-20 minutes or until pumpkin has cooked and onions have browned.
Roasted Carrots and Onion with Honey Balsamic Dressing
2 bunches baby carrots, ends cut off
10 small white onions, peeled, cut in half
2tbs olive oil
3tbs balsamic vinegar
2tbs 100% pure honey
Line a baking tray with baking paper, spread carrots and onions on tray.
In a small bowl combine olive oil, balsamic vinegar and honey. Drizzle evenly over vegetables and toss to coat.
Place in oven and bake for 30-40 minutes or until vegetables are tender and golden.
From Health-bent.com, an interesting substitution to yams……, what do you guys think?
Elena, this looks yummy. Will have to try. So I’m guessing you would have to find actual plantains, not bananas?
yes, which I know they are not easy to find, but I have seen them before at WINCO and also StaterBros.
Posted by Sarah Grays on January, 10, 2011
Chop up as much cauliflower as you want servings of in your food processor, until it is a rice-like texture.
Heat olive oil in pan and add a couple cloves of roasted garlic, chopped onion, mushrooms and seasonings and saute until onions are clear. Add the cauliflower and saute until browned. Eat.
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