Hello to all.
The sun is shining down upon us in ye olde Zurich today, summer is finally here!
Unfortunately its not just warm, its scorching hot, which is fine if you are on a beach or on holiday somewhere, its not really particularly nice for those bodding about getting on with their every day business.
I know, i know, one minute we all complain it is too cold and the next its too hot….well, i’m British and we like to talk about the weather!!!
But anyways, todays blog isn’t about ‘Weather’, i’ve decided to share a few more recipes with ya’ll out there!
Ok, they may not be my favourite recipes but they are nice recipes, paleo and low carbalishious!
AND….the first is one of my OWN concoctions, a bit of a throw it in as you go along dish, so excuse the lack of exact measurements!
Paleo Pork, Apple and Cider Casserole
4 pork chops cut into cubes
2 Apples, cubed
3 carrots, sliced
1 onion thinly sliced
1 small Celeriac cut into batons
2 Sweet Potatoes cut into batons
1 Tin of Tomatoes
100mls of chicken Stock
2 garlic cloves crushed
1 bottle of Bulmers Apple Cider.
Now here is the tricky part……shove it all in the slow cooker for 6 hours or so and done.
( minimum fuss food!)
Paleo Chicken Curry
4 organic chicken breast
4 slices of bacon (nitrate free)
Medium pack of prawns
5 carrots (peeled and chopped)
1 head of cauliflower (chopped)
2 cups of cubed sweet potatoes.
1 med. sweet onion(sliced)
2-3 garlic gloves (minced)
2 tbsp of ginger (minced)
1 can coconut milk
1 tbsp coconut oil
1 tbsp curry
1 tsp tumeric
1/2 tsp cumin
1/2 tsp coriander
Garnish with shredded unsweetened coconut.
Fry bacon until crisp and dice.
In a separate frying pan, fry onions, garlic, and ginger in coconut oil untill onions are translucent, 5-8 mins on med-high. Add spices, stir, then add coconut milk and bring to a light boil for 2-5 m ins. Remove from heat and set aside.
Pre heat oven at 375
Cube chicken and place in an oven safe casserole dish, peel, add prawns to casserole dish. Add all vegetables and spread evenly. Pour sauce over everything, sprinkle bacon over everything and bake for 40-50 mins. Remove halfway to stir.
(adapted from the recipes on http://cavemanstrong.com/2011/02/paleo-curry-chicken/ as i had no shrimp and had more guests to feed so doubled the chicken!)
Paleo Chilli – Kiddy Approved!
handful of carrots
1 acorn squash
1 clove garlic
1 can diced tomatoes
1 mason jar homemade chicken stock or beef stock
2 lbs ground beef
salt, pepper, paprika, cumin, chili powder
Warm up the squash and carrots any which way you like. If you are not opposed to microwaving, it will take a fraction of the time you spend doing it otherwise. Scoop the squash out of the skin. Dice all vegetables into bite sized pieces and toss them into a hot pan with some bacon grease or butter or coconut oil.
Add the canned tomatoes, and cook everything for a few more minutes. Now add everything to a food processor or blender, and process everything until it’s a thick veggie sauce/soup.
Brown the ground beef thoroughly and season with salt, pepper, and paprika.
Add all ingredients into a slow cooker, pour in the chicken or beef stock, and season as you like. Not all kids are into cumin, so you could leave that out. You’ll know your kids best. As I said before, none of the kids were aware of all the great stuff in this chili (although I did tell my own kids later and they thought that was awesome!).
You’ll want to cook your chili in the slow cooker on LOW for about 3 to 5 hours.
(With Thanks to http://fastpaleo.com/kid-friendly-and-approved-chili/ and the kids really did enjoy this!)
Let me know what you think of the recipes if you get to try them out yourself!