“Spaghetti” in Creamy Tomato Sauce

by Everyday Paleo on Monday, May 30, 2011 at 11:42pm

We had such an awesome time this weekend spending time with my sister and her family, hanging out in San Francisco, and playing, relaxing and just being. It was such a needed weekend of rest and we all came home rejuvenated and revived. John and I headed straight for the gym when we got home for a much needed workout and when we got home the entire family pitched in and made our Memorial Day dinner. It’s kind of chilly and cloudy so we did not do the typical barbecue, but instead cooked up what was in the fridge and together created an amazingly tasty and easy dish. Here’s what the family had to say about dinner.

Coby (age 15): Um, it was… I don’t know; a satisfying meal to come home to after a long time away from home.

Jaden (age 7): AWESOME!!!

Rowan (age 3): Good.

John (getting old): I thought it was a great meal to come home to after traveling all weekend and having to eat out. I liked how the zucchini was sliced thin and noodle like!

Me (not as old as John): Super freaking tasty and I love that we all pitched in.

Sausage “Spaghetti in Creamy Tomato Sauce

1.25 lbs mild Italian pork sausage, diced (we used the precooked sausage from US Wellness Meats– I’ll be there June featured chef so be sure to check their site and mine for my recipes using their amazing products!) YOU can use whatever meat you like – ground beef, sausage, chicken, beef – whatever you have on hand.

3 small leeks, diced

½ red onion, diced

1 red bell pepper, sliced thin

1 – 14oz can of artichoke hearts packed in water, cut into quarters

1 tablespoon coconut oil

5 zucchini squash, sliced thin like noodles (We sliced our zucchini thin with a mandolin slicer and then used a knife to slice the thin noodle strips into “spaghetti” like noodles. You can also make it easier on yourself and use a julienne slicer.

Sauce

1 – 14.5 oz can of organic diced tomatoes

2 tablespoons coconut cream concentrate from Tropical Traditions (or sub with coconut milk, or grass fed heavy whipping cream)

1 teaspoon crushed garlic

2 tablespoons fresh rosemary, minced

Black pepper and sea salt to taste

In a large skillet or wok heat the coconut oil. If you are using raw meat, brown the meat in the coconut oil and add the onion, leeks, and bell peppers. If you are using pre-cooked sausages like we did, cook the onions, leeks and bell peppers first in the coconut oil until tender and then add the meat and cook for another 3-4 minutes or until the sausage is warmed through. In a small sauce pan mix together the can of diced tomatoes with the juice with the coconut cream concentrate. Bring to a simmer and add the remaining sauce ingredients and mix well. To the meat and veggies add the zucchini and artichokes and pour the sauce over. Mix well and cook for another 5-6 minutes, just until the zucchini al dente – do not over cook or they will turn to mush! Serves 5.

Enjoy!

Avocado Goodness…

by Everyday Paleo on Friday, May 27, 2011 at 5:12pm

This little snack is too easy to be this good. I almost feel guilty posting this one but holy cow, sometimes just making one tiny change to a normal everyday food item makes all the difference in the world, so I had to share! I was telling John when he came home for lunch today that I must be in a culinary rut, as I had him sample something that was intended to be a new recipe… Being the always supportive yet honest husband that John is, he choked down the bite of food I offered to him and grinned at me sideways with his, ”This isn’t your finest hour look.” I glared at him, grabbed an avocado, hacked it in half, whisked together a dressing, and ta-da!! Avocado goodness was born…. I redeemed myself with 6 simple ingredients; thank goodness, I’m back in the game! This snack is also kid approved. I gave Rowan a bite and he grabbed the whole plate and quickly devoured it. In Rowan’s words, “This is a GOOD a-bo-cado!”

Avocado Goodness

2-3 avocados, cut in half and the pit removed

3 tablespoons olive oil

1 tablespoon balsamic vinegar

¼ teaspoon garlic powder

¼ teaspoon sea salt

Black pepper to taste

Whisk the dressing ingredients together and fill each avocado half with the dressing, eat the avocado and the dressing with a spoon. Yum.

Enjoy!

Commonly Used Measurements & Equivalents

How much is a peck, a pint, or a pinch?

1/2 teaspoon	=  30 drops
1 teaspoon	=  1/3 tablespoon or 60 drops
3 teaspoons	=  1 tablespoon or 1/2 fluid ounce
1/2 tablespoon	=  1 1/2 teaspoons
1 tablespoon	=  3 teaspoons or 1/2 fluid ounce
2 tablespoons	=  1/8 cup or 1 fluid ounce
3 tablespoons	=  1 1/2 fluid ounce or 1 jigger
4 tablespoons	=  1/4 cup or 2 fluid ounces
5 1/3 tablespoons	=  1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons	=  1/2 cup or 4 fluid ounces
10 2/3 tablespoons	=  2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons	=  3/4 cup or 6 fluid ounces
16 tablespoons	=  1 cup or 8 fluid ounces or 1/2 pint
1/8 cup	=  2 tablespoons or 1 fluid ounce
1/4 cup	=  4 tablespoons or 2 fluid ounces
1/3 cup	=  5 tablespoons + 1 teaspoon
3/8 cup	=  1/4 cup + 2 tablespoons
1/2 cup	=  8 tablespoons or 4 fluid ounces
2/3 cup	=  10 tablespoons + 2 teaspoons
5/8 cup	=  1/2 cup + 2 tablespoons
3/4 cup	=  12 tablespoons or 6 fluid ounces
7/8 cup	=  3/4 cup + 2 tablespoons
1 cup	=  16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups	=  1 pint or 16 fluid ounces
1 pint	=  2 cups or 16 fluid ounces
1 quart	=  2 pints or 4 cups or 32 fluid ounces
1 gallon	=  4 quarts or 8 pints or 16 cups or 128 fluid ounces

Ingredients

• 6 zucchini
• 2 teaspoons salt
• 3 tablespoons margarine
• 1 clove garlic, minced (optional)
• salt and black pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
2. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
3. Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

Tasty Paleo Salmon Recipe

Photo by Ben Toombs, Miso Studios

So I have a salmon recipe!  It’s true!  And I’ve been talking about it for years, bragging about it even.  And now it is here.  And now in a new and approved Paleo version!  I must give credit where credit is due, this is originally my mother’s recipe, I just hacked it a bit.  So, thanks mom!  This is the best way I know to cook salmon!  Of course, it is the only way I know to cook salmon.  Good thing it is quick, easy, and tasty!

Normally I make this recipe with white wine (and then have a glass or two of it with dinner), but for my recent potluck for the Seattle Paleo Life Group Meetup (also known as Western Washington Paleo Enthusiasts), I decided to take it one step more Paleo!  So here you go, for your eating pleasure…

FIRST!

Take out some sort of oven safe dish that will fit your salmon.  Get out some aluminum foil (enough to wrap your salmon in), and put your precious little wild salmon fillet or steak or what have you on the foil.  I don’t take the skin off, I was eagerly advised by the fish guy at my local market to leave it on for more flavor.  But, if you want to take it off, I suppose you could.  I’m just lazy.

Oh, yes, and start pre-heating your oven to 350!

THEN!

Pour some coconut juice – yes, juice, NOT MILK!  This may also be called coconut water.  It seems to be all the rage these days, and can be found amongst your bottled teas.  I actually went with the coconut juice + lime, to give it a little extra zest.  This is where I normally use white wine, if you would like to try that instead.

Anyway, pour it over the salmon.  Not too much is needed, I’d guess about a cup would be about right.

AND!

Photo by Ben Toombs, Miso Studios

Add your spices!  You can use dry spices if you like.  This time I went all fancy for my guests, and bought some fresh organic herbs.  I just broke up some dill, thyme, and italian parsley, and sprinkled it liberally over the fillet.  I also tossed on a little bit of sea salt, I’d say about a table spoon for that large of a fillet, less for a salmon steak.

NOW!

Wrap it up and put it in the oven!  To wrap it, just bring the opposite sides of the tinfoil together and fold them over.  You don’t need to close it tightly, just enough to seal the fish in, so that it can cook in all those lovely herbs & juices.

Put it in the oven for about 8 to 15 minutes, maybe even 20 depending on how big your fish is.   I peak in every now and again to see how its doing; you don’t want to over cook it (as I used to) because it loses a lot of its flavor.  Once it looks almost done, but still a little raw, I open up the tinfoil for the last 3-5 minutes.

It’s done when it’s lost its transparency, and flakes easily with a fork.

FINALLY!

Pull it out and serve it up!  The liquid can be left behind, it isn’t a sauce, just something to make the salmon nice & moist.

Enjoy!