It is a rough road that leads to the heights of greatness!
2 large chicken breasts, cut into bite-size pieces
1 lb andouille sausage, cut into ¼ inch thick slices
1/4 cup olive oil
1 cup onion, chopped
1 large bell pepper, chopped
2 cloves of garlic, minced crushed
1 14.5 oz can diced tomatoes, undrained
1.5 cups chicken stock
1/2 tsp dried leaf thyme
1 tbsp parsley (fresh is preferable, but dried will do in a pinch!)
1 tsp chili powder
1 large head of cauliflower
2 cups shelled, deveined and cleaned shrimp
Salt and pepper to taste
In a large skillet, heat the olive oil and lightly cook the sausage and chicken over medium heat. Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent. Transfer items from the frying pan into a large pot. Add diced tomatoes, chicken broth, thyme, parsley and chili powder and bring to a simmer. While the mixture is simmering (you’ll want to let it go for about 20 minutes, uncovered, stirring occasionally), place the cauliflower in a food processor and shred until it becomes the consistency of rice. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender. Add shrimp and simmer for another 5 minutes. Add salt and pepper to taste and adjust other spices as needed. Serve piping hot. Serves 6.
Calories: 590 calories
Fat: 36.7 grams (56% calories from fat)
Carbs: 16.1 grams (10% calories from carbs)
Protein: 48.5 grams (34% calories from protein)
Meat and Veggie Chili
1/2 lb of chicken breast, cubed
1 lb extra lean ground beef
3 stalks of celery, chopped
1 cup of chopped red or green pepper
1 cup of chopped onion
1 1/2 cups of chopped mushrooms
1 package of chili seasoning mix
28 oz can crushed tomatoes
15 oz can tomato sauce
6 oz can tomato paste
6 oz can of water
Brown chicken and beef in a large pot.
Add celery, peppers, onions, and mushrooms.
Cook until vegetables begin to soften.
Add chili seasoning mix, tomatoes, tomato sauce, tomato paste, and water.
Mix well and simmer for at least one hour.
If you like your chili spicy, add 1/2 to 1 tsp of crushed red pepper flakes.
Makes 6-7 servings
It’s delicious!!! Serve with apple slices for a great lunch.
Zuppa Toscana Soup (From Marina’s Primal/Paleo Cooking)
1 pound ground Italian sausage (or your homemade sausage)
1½ tsp crushed red peppers
1 large white onion, diced
4 tablespoons bacon, pieces
2 tsp garlic, minced
10 cups water
1 can coconut milk
1 pound of sweet potatoes, thinly sliced
¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add the sliced potatoes and cook until soft, about half an hour.
Add the coconut milk and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve.
Paleo Toscana soup from Sweet Cheeks
What you will need:
5 spicy Italian sausages –baked at 300 for about 25min
2 small onions- chopped
3 small cloves garlic- minced
64oz chicken broth
1 Bushell Swiss chard-cleaned and sliced
2 medium sized sweet potatoes
2/3 cup regular coconut milk
Preheat oven to 300 degrees.
Bake your sausages on foil lined baking sheet-25min at 300 degrees. Slice into 1/4inch pieces when done.
While baking, chop your onions, mince garlic, rinse and slice greens, and cut sweet potatoes (half then slices)
Put a small amount of olive oil in pot, and cook onions until translucent. Add garlic and cook for another minute until fragrant and taking care not to burn. Next add in broth and potatoes and cook for about 15 min or until potatoes are tender. Next add the greens and sliced sausages and cook until all heated. Add coconut milk, mix and serve when hot.
Shrimp Tortilla-less Soup
1.5 lbs fresh raw shrimp, de-shelled and butterflied
5 cloves chopped garlic
1/2 yellow or brown onion sliced or diced
6 jalepenos sliced
1 big can whole peeled tomatoes
1 large chopped zucchini
1 orange bell pepper chopped in big chunks
1 box organic chicken broth
1 big bunch fresh chopped cilantro
In one pan saute’ the shrimp in olive oil with desired spices until pink. Set aside.
In a stock pot saute’ garlic, onion, jalepeno and spices until it begins to cook down. Add chicken broth, tomatoes (squeeze with your hands to break into big chunks), zucchini, bell pepper, and half of the cilantro. When it begins to boil add the shrimp to the mix. Cook until veggies are desired softness.
Serve in big bowls and top with lots of sliced avocado and the rest of the fresh chopped cilantro.
Portuguese Kale and Chorizo soup
(Caldo Verde): Thanks to the Nourished Kitchen
* 1 1/2 pounds fingerling potatoes, preferably no longer than two inches
* 1 tablespoon bacon fat or lard (learn to render lard)
* 1 pound chorizo
* 2 to 3 dried chili peppers
* 2 shallots, thinly sliced
* 3 to 4 cloves garlic, minced
* 3 medium carrots, chopped
* 2 quarts roast chicken stock, preferably homemade
* 2 bunches kale, stems removed and chopped coarsely
* 1 to 2 teaspoons smoked Spanish paprika
* unrefined sea salt to taste
* unrefined extra virgin olive oil to serve (see sources)
Caldo Verde: Method
1. Set a kettle filled with clean water to boil, and boil potatoes until tender when pierced with the tines of a fork. Drain the potatoes and set them aside.
2. In the same kettle in which you boiled the potatoes, heat bacon fat or pastured lard over a medium flame until melted.
3. Add the chorizo to the pan and fry until thoroughly heated through and well-cooked.
4. Add the chili peppers, shallots, garlic and carrots to the cooked chorizo and fry with the sausage until they become fragrant and tender.
5. Pour two quarts homemade roast chicken stock into the kettle, and bring to a simmer. Stir as needed and allow the soup to cook for twenty to thirty minutes or so, add the cooked potatoes and continue to cook for another ten minutes.
6. About five to ten minutes before you plan to serve the soup, turn off the heat and stir chopped kale, smoked paprika and unrefined sea salt into the soup. Cover with a tight-fitting lid and allow the caldo verde to rest for about five minutes or long enough to wilt the kale.
7. Serve with a generous portion of unrefined extra virgin olive oil stirred into the soup at the last minute.
YIELD: About six to eight generous servings.
TIME: about one hour
I substituted the potatoes with 1/2-3/4 head of chopped cauliflower. I did not pre-cook, just added it with the carrots.
I was worried that because Nourished Kitchen is located in Colorado, their source for chorizo would be more bland than ours here in SoCal and boy was I right! I held off on the chili pepper until I cooked up the chorizo to see how hot it was, and then omitted it entirely.
I couldn’t find the smoked paprika, so I put in one minced (seeds removed) chili-in-adobo and a spoonful of adobo sauce when I added the vegetables.
I also did not add salt because it didn’t seem to need any.
Tom Kha Kai (Thai Coconut Chicken Soup)
4 cubed skinless boneless chicken breast halves
2 cups coconut milk (canned, in the Oriental foods section)
1 teaspoon Laos powder (from an Oriental grocery)
2 chopped green onions
4 chopped serrano chiles
2 teaspoons powdered lemon grass (from an Oriental grocery; or use fresh lemon grass)
1 juiced lime
Bring 1 cup coconut milk to boil. Add chicken, lemon grass, and Laos. Cover and simmer until chicken is tender.
Add remaining 1 cup coconut milk, green onions and chilis.
DO NOT BOIL. Stir in lime juice just before
Or, cook chicken with coconut milk and seasonings in the microwave at about 50% power for 20 minutes. Makes the broth especially rich!
Paleo Chicken Soup
Take the carcass of your Rosemary Chicken and put in a pan with 4-5 cups of water and a little salt. Simmer about an hour. Strain the broth. Pick all
the meat off the bones.
Put broth in a pan with the meat, add some chopped onion or leek, a little chopped carrot, other appropriate veggies you have on hand such as zucchini, daikon, yellow squash or bell pepper.
Simmer 15 minutes.
Then chop and add some nice green: spinach, bok choy, kale, collards, or chard.
Simmer another 10 minutes, add seasalt or other seasonings.
From: Lynnet Bannion on the PaleoFood list
Thai Hot & Sour Shrimp Soup
1 tablespoon olive oil
Shells from shrimp (see below)
8 cups chicken stock
3 stalks lemon grass, cut into 1″ lengths
4 kaffir lime leaves (can be found in Thai and Chinese markets, often frozen)
1 teaspoon lime zest
2 green Serrano chiles, slivered
2 pounds fresh shrimp, approximately 20 count per pound, shelled and deveined
1 tablespoon coconut milk
1/2 teaspoon salt
juice of 2 limes
1 red Serrano chili, slivered
2 tablespoons coriander leaves (cilantro), coarsely chopped
3 green onions (including some green), coarsely chopped
Heat the oil in a saucepan and fry the shells until they turn pink.
Add the chicken stock, lemon grass, lime leaves, lime rind,and green chilis.
Bring to a boil, cover, reduce heat and simmer for 20 minutes.
Strain the mixture through a sieve, return the liquid to a saucepan and bring to a boil.
Add the shrimp to this boiling “stock” and cook them for 2-3 minutes.
Reduce heat to simmer and add the coconut milk, salt and lime juice.
Stir and immediately remove from heat to prevent overcooking.
Pour the soup in a tureen or ladle into bowls, sprinkle with red chilis, coriander leaves and
From: “The Original Thai Cookbook” by Jennifer Brennan
1 large onion, chopped
2 Tbsp olive oil
2 cups chicken broth
8 cups diced zucchini
1/8 tsp garlic powder
1/8 tsp celery salt
dash of pepper
1/4 cup parsley leaves
In a pan, sauté onion in oil until tender. Add remaining ingredients except parsley.
Cook over medium heat about 5 minutes or until zucchini is tender.
Carefully pour into blender or food processor, and add parsley and whirl at high speed until smooth. May be thinned with additional chicken broth.
Serve hot or cold.
Can be frozen.
Cream of Cauliflower Soup
a large head of cauliflower
2-3 stalks celery
2 cloves garlic
1-2 tsp ground cumin
1/2 tsp pepper
a few sprigs of parsley
1/4 tsp sage (or your favourite blend of herbs; spices)
Chop head of cauliflower (save a handful of tiny flowerets for a raw garnish) and put in a soup pot.
Chop; add stalks celery, carrot, garlic and onions. Add spices.
Barely cover with water, bring to boil and simmer
until veggies are tender.
Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick.
Serve garnished with raw flowerets.
Serving suggestion: Serve with a steak, plus a spinach/lettuce and mushroom salad garnished with grated carrot and parsley.
You can use the same basic recipe for Cream of Broccoli or Cream of Asparagus Soup. You won’t miss the
fact that is no actual cream in the soup, given the thick consistency and rich flavour of the main veggie.
You can also add chopped, cooked meat for a quick lunch.
Vegetable Cabbage Soup
1/2 pound stewing beef
3 quarts water
1-2 bay leaves
1 small head of cabbage
4 medium to large carrots
4-6 stalks of celery
1 medium-large onion
1 can tomatoes, cut up
6 oz. tomato juice
Put a soup bone and 1/2 lb. stewing beef in a large pot and fill with 3 qts. water. Add bay leaves. Simmer 2-3 hours, Skim top from time to time.
Chop coarsely the cabbage, carrots, celery and onion.
Remove bone from soup and add vegetables.
Cook 30 minutes. Add tomatoes and tomato juice.
Bring to a boil again and serve.
Broccoli and Pine-Nut Soup
1 onion, diced
3 cups broccoli
3 cups chicken or vegetable stock
¼ cup pine-nuts
Fry onion in a large pan with oil on medium heat until slightly browned.
Add broccoli and stock and simmer for 10-15minutes or until broccoli has softened.
Place in a food processor or use an electric blender to form a smooth texture.
Heat to serve.
Reviving veal and Mushroom Stew
A lovely recipe that will put the strength back into you!
3 tablespoons olive oil
1/4 teaspoon ground turmeric
2 medium onions, chopped
2 lbs. boneless veal, cut into 1 1/2″ cubes
1/2 teaspoon sea-salt
1/8 teaspoon pepper
1 large bunch flat-leafed Italian parsley, chopped
2 large leeks, white and green part, chopped
3 cups chopped celery, both leaves and ribs
1 1/2 chicken stock
1/2 tsp of fresh thyme
2 lbs. wild mushrooms (see note)
1 cup of mimiccream (or any other paleo-friendly cream replacement)
Heat the oil in a large saute pan. Add the turmeric and onions. Saute
over moderate heat for 2 minutes. Raise heat to high. Add the veal
cubes, salt, and pepper. Stir-fry veal for 5 minutes, turning cubes to
ensure even browning.
Lower the heat to medium. Add the parsley, thyme,leeks and celery to the pan.
Continue cooking for 3 minutes, stirring frequently.
Add the stock to the pan. Raise the heat to bring the micture to a boil.
Cover the pan, reduce the heat to low and simmer for 45 minutes, or
until veal is tender. Add the mushrooms and cream and continue cooking for 15
more minutes. Season with some pepper and some sea-salt if your diet allows it.
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