Sunday, October 23, 2011

Cumin Olive Beef Stew

Cumin Olive Beef Stew
1 Tbsp. dried Thyme
1/2 tsp. freshly ground pepper
3 lbs. beef stew meat, in 1-inch cubes
1/4 c. olive oil
1 c. red wine
1 1/2 c. beef stock
1 can (16 oz.) crushed tomatoes
2 Tbsp. ground cumin
1 tsp. chili powder
1 bay leaf
1 medium white onion, sliced
6 garlic cloves, chopped
1/2 c. chopped Italian parsley
1 1/2 c. green Sicilian olives


  1. Preheat oven to 350 degrees.  
  2. Stir the thyme and pepper together in a bowl.  Turn the meat cubes over in the spices to coat them.
  3. Heat the olive oil in a large pot over medium heat.  Add beef cubes; brown.  Once all are cooked, remove from oil and set on a paper towel.
  4. Discard excess oil, do not wash.  Place wine, beef stock, and tomatoes in pot.  Bring to a boil over medium heat, stirring and scraping the bottom of the pot.  Add meat to pot, cumin, chili powder, & bay leaf.
  5. Cover pot and place in oven for 1 hour, stirring occasionally.
  6. After the stew has been in the oven for one hour, add onions.  Cook uncovered for 15 minutes.  Add garlic, parsley, and olives.
  7. Continue to cook uncovered until stew thickens to your liking- probably 15 to 30 minutes.  

I had this stew at my sister's house last week and it was by far the best stew I've ever had.  The recipe comes from a cook book (which unfortunately, I do not have the name of).  I modified it slightly to make it more paleo, but it mostly is not my recipe.  Enjoy!

Sunday, October 16, 2011

Italian Fried Broccoli

This was a wonderful accident!  Sick of steamed broccoli, I decided to try and fry it, similar to how you cook asparagus and it was amazing.




Italian Fried Broccoli


1 head of Broccoli, cut into bite-sized pieces
2 Tbsp. Olive Oil
2 Roma Tomatoes, diced
2 Tbsp. Kalamata Olives, diced
2 Tbsp. Water
Freshly ground pepper to taste
Italian seasoning to taste

In a small frying pan, heat up oil.  Place broccoli, tomatoes, and olives in pan.  Fry on medium heat for 3 minutes.  Add water and seasonings to taste.  Cover for about 5 minutes or until broccoli is tender.  Remove lid and turn up the heat to a medium-high heat.  Fry for 5 more minutes stirring frequently.  Makes a great side dish.  Yields:  2 servings.

Apple Carrot Flax Muffins

Many years ago I stumbled across this recipe on a bag of Bob's Red Mill Ground Flaxseed Meal.  While his recipe doesn't fit in with a Paleo lifestyle, my version does (or mostly does).



Apple Carrot Flax Muffins
2 c. Almond Flour
3/4 c. ground Flaxseed Meal
3 Tbsp. Agave Nectar
2 tsp. Baking Soda
1 tsp. Baking Powder
a pinch of Salt
2 tsp. Cinnamon
1 1/2 c. Carrots, shredded
2 Apples, peeled and shredded
1 c. Raisins
1 c. Chopped Nuts (I used Pecans)
3/4 c. Almond Milk
2 Eggs, beaten
1 tsp. Vanilla

Preheat oven to 350 degrees.  In a large bowl, mix together almond flour, flaxseed meal,  agave, baking soda, baking powder, cinnamon, and salt.  Stir in carrots, apples, raisins, and nuts.  In a large electronic mixing bowl, combine almond milk, eggs, vanilla and mix.  Add the dry ingredients to the wet.  Mix until moistened, but be careful not to overmix.  Fill greased or lined muffin cups with batter.  Bake for 15-20 minutes or until you can cut through one and the inside is mostly cooked.  The inside of the muffins will be slightly gooey.  Store in the refrigerator.

Monday, October 10, 2011

Chicken Breasts with Leeks

I've been eyeing a recipe involving leeks for about two years now.  I figured it was time to try it.  It was my latest brave thing.  I thought it turned out pretty good.  My husband it turns out is not a big leek fan.  :)




Chicken Breasts with Leeks
2 chicken breasts
1 tsp paprika
1 tsp chili powder
1 Tbsp freshly ground pepper
1 garlic clove, minced
Oil of choice
1 bundle of leeks
1/4 c. chicken broth

In a large frying pan, put in a couple tablespoons of oil.  Cover chicken breasts with seasonings; place in frying pan.  Cover and cook for roughly 5 minutes over medium heat.  Add leeks to frying pan along with chicken broth.  Continue to cook on low-medium heat covered for roughly 15 minutes until chicken is cooked all the way through and broth turns into a sauce on the bottom of the pan.