Paleo Beef Roulade

One nice feature of a roulade is that it can be made several days early and then cooked just before serving. Additionally, you can experiment with the stuffing, changing it by adding or subtracting ingredients.  First served at SisterFest 2015 in Portland, with Cauliflower Puree and Spiralized Pesto Zucchini "spaghetti." Serves 6-7

1 1/2 to 2# flank steak
Salt and Pepper
4-5 strips thick bacon, cooked not crispy, chopped
2+ cups loosely packed spinach leaves
1/3 cup chopped sundried tomatoes
1 cup chopped white button mushrooms (7-10)
Butcher's twine

5 cloves garlic
2 Tbsp oil (coconut or olive)

Prep Day:

1. Pound the flank steak with a meat mallet to an even 1/2-inch thickness. Doing so will give you more surface area to work with when rolling the steak.
2. Lay the steak out flat, and season both sides with sea salt and pepper.Layer chopped bacon, spinach, sundried tomatoes, and mushrooms evenly over the steak. It will look very full so you can't imagine rolling it in any neat fashion without everything falling out.
3. Roll the steak tightly into a log so the grain of the meat is running the long way on the roll. (When you cut slices you'll be cutting across the grain.) Tie the roulade in at least 3 places. Next time I would estimate how many servings I will cut and tie twine for each one so when you cut you have a piece of twine holding the rolled slice together. Having someone help with this makes it easier.
4. Wrap the steak in double or triple plastic wrap, seal it in a plastic bag and either freeze or store a day or two in refrigerator.

Serving Day:

1. Thaw the roulade in the refrigerator overnight and a day.
2. When ready to cook, preheat oven to 425°
3. In a large, oven-proof skillet over medium-high heat, melt the oil.
4. Place the roulade in the skillet and sear until brown on all sides, 2-3 minutes total. OR sear the steak on a HOT grill, turning to brown all sides. DO NOT cook the meat through!
5. Remove steak from stove or grill,  (if you've used the grill place the steak in an oven-proof pan) sprinkle with minced garlic all over.
6. Roast in hot oven for 10-20 minutes, or 130° on a meat thermometer, until the meat is cooked but still pink in the center.
7. Remove from oven, cover lightly with foil and a kitchen towel. Let sit for 10 minutes.
8. Slice into pinwheels at least one inch thick.

French-style Ratatouille

• 1 pound eggplant, sliced in rounds
• 1 pound zucchini, sliced in rounds
• 1 pound bell peppers, sliced
• 1 pound tomatoes, peeled and quartered
• 3 onions, peeled and chopped
• 2 cloves garlic, peeled and minced
• olive oil
• bay leaf
• thyme sprig
• salt and pepper

1. Wash and slice all of the vegetables. To peel the tomatoes drop them in boiling water for about 10 seconds and use a sharp paring knife to help slip off the peel.
2. Heat 2 tablespoons olive oil in a skillet on medium heat. Add the sliced eggplant and cook, turning occasionally for five minutes. Sprinkle with salt and pepper and remove the eggplant from the skillet.
3. Add 1 tablespoon olive oil to the skillet and add the zucchini slices. Cook for about five minutes, turning occasionally, then season with salt and pepper and remove from the skillet.
4. Repeat the procedure for the bell peppers.
5. Heat 2 more tablespoons olive oil in a Dutch oven on medium heat and add the onions. Cook, stirring occasionally, for five minutes.
6. Add the tomatoes and the pre-cooked vegetables: eggplant, zucchini, and bell peppers. Stir to combine and then add the bay leaf and thyme. Cover and cook on low heat for 30 minutes.
7. Add the garlic and salt and pepper if needed and cook covered for another 10 minutes.

4 to 6 servings

Grilled Lemon and Rosemary Chicken

4 Servings

 

1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup olive oil, plus more for grill grates and drizzling
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh rosemary
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 3/4 pounds chicken cutlets (8 thin cutlets)
1 lemon, sliced in half, optional

Read more at: http://www.foodnetwork.com/recipes/jamie-deen/grilled-lemon-and-rosemary-chicken-recipe.html?oc=linkback

Chili without Beans

Looking for a good chili recipe without beans so it would qualify as Paleo I ended up taking ideas from several places and adding a few of my own ideas. I was really happy with the results... rich, filling, satisfying, without being heavy. Even Andee asked for the recipe! This would serve 4 so next time I would double it, at least. I used my crockpot but this could be done in a soup pot on the stove, over a low flame.

• 1 lbs grass-fed, grass-finished organic ground beef
• 1 medium onion, diced
• 1 yellow or red bell peppers, deseeded and diced
• 1 poblano peppers, deseeded and diced
• 3/4 tbsp ground cumin
• 3/4 tbsp oregano leaves
• 3/4 tbsp ground coriander seed
• 1/2 tbsp garlic powder
• 1 tbsp ground ancho chile powder or chipotle powder
• 14 oz drained fire-roasted diced tomatoes
• 1/2 cup beef stock
• 3/4 tbsp arrowroot powder made up in 1/2 cup water
• 1/2 tbsp pure organic cacao powder OR 1 square 100% dark chocolate

Optional garnish: chopped cilantro,  cubed cooked yamsServe on top of Cauliflower "Rice" (below)

Instructions

1. Brown your beef in frying pan, draining any excess fat before putting it into the bottom of the crock pot. While you are doing this, chop all veggies and set aside.
2. Once all the beef is browned, drained and in the crock pot, heat a little coconut oil in a large pan and add the vegetables.
3. Saute the vegetables until the volume in the pan starts to reduce and the onions become translucent.
4. Add seasonings and chile powder to the pan; cook until fragrant. There should be little to no moisture in the base of the pan.
5. Add diced tomatoes to the pan, stirring the mixture through before adding to the crock pot. No need to stir in the crock pot, just layer the vegetable mixture on top and pat down.
6. Add the beef stock before putting on the lid and turning on the crock pot. Cook for approximately 3 hours on high, depending on your crock pot.
7. Add the arrowroot powder mixture and the 100% chocolate OR cacao powder. Stir through so that everything is combined, season to taste with salt, then cook for another hour on high. Add diced cooked yam at the very end to just warm.

Cauliflower Rice: During last hour of cooking break one full head of cauliflower into smallish flowerettes and place in food processor, being careful not to fill more than 1/2 full. Pulse each batch until cauliflower resembles kernels of rice. Dump onto parchment- or foil-lined baking sheet, spreading to 1/4" to 1/2" thickness and roast in a 375° oven for 15 minutes. This brings out a delicious nutty flavor in the cauliflower. To serve spread "rice" in bottom of each bowl, top with chili and garnish with cilantro. You can freeze the rice separately, after it's roasted. Thaw and warm in microwave.

Cauliflower Pizza Crust

This is NOT, by any means, like traditional pizza crust but, if you're avoiding gluten or going Paleo or simply trying to reduce carbs and increase veggies then this is worth a try. It is very tasty, light and actually enhances the flavors of the cheese and other toppings. A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

• 4+ cups raw cauliflower rice (about large head)
• 1 egg, beaten
• 1/2 cup soft goat cheese or grated parmesan
• 1 teaspoon dried oregano or basil
• pinch of salt and pepper

Instructions

1. Preheat your oven to 375F.
2. To make the cauliflower rice, pulse small batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Spread cauliflower on a parchment-lined baking sheet, about 1/4 to 1/3" thick. Bake for 15 minutes.
4. THIS IS THE SECRET: Once you've baked the rice, transfer it to a clean, thin dishtowel or double layer of cheesecloth. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust. Be careful, it's really hot! I use a silcone hot pad to protect my hands.
5. In a large bowl, mix up your strained rice, beaten egg, cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
6. Press the dough out onto a baking sheet or pizza pan lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick.
7. Increase oven to 450° and bake for 15-20 minutes. The crust should be firm, and golden brown when finished.
8. Now's the time to add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 450F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts--> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.

Oven Risotto with Lemon, Chicken and Arugula

This lemony risotto requires virtually no stirring, so you can spend a few minutes getting it ready and then leave it alone until the very end. If Meyer Lemons are available use those, but feel free to substitute regular lemons. You can leave out the chicken and place a piece of grilled salmon atop the risotto before serving. It's fantastic with the lemony rice. Adding chopped tomatoes at the end is also an option, for a little color. From a good friend and wonderful cook, Marsha Godfrey.

2 tablespoons olive oil
1 small onion, diced
half the meat from a rottisserie chicken, cut into bite-size pieces
1 1/4 cups carnaroli or arborio rice
1/4 cup freshly squeezed Meyer Lemon juice (from about 2 lemons)
3 cups chicken broth
3 tablespoons butter
1/2 cup grated Parmesan cheese, plus more for garnish
lemon zest from 1-2 lemons (I used 1 1/2)
3 cups baby arugula or spinach leaves
1 1/2 cups frozen peas
-- Kosher salt and ground black pepper or red pepper flakes, to taste. I added about 1/4 tsp cayenne before it went in the oven.

Instructions: Preheat the oven to 400°F.

In an ovenproof stockpot or Dutch oven over medium heat, warm oil until hot but not smoking. Add onions and let cook untouched for 2–3 minutes. Stir and continue to cook for another 2–3 minutes, mixing occasionally. Season with salt and pepper, then stir in the rice until completely coated with the oil.

Add lemon juice and let boil until completely evaporated, about 1 minute. Stir in the chicken broth, cover, and stick the whole pot into the oven. (a little cayenne, optional) Cook until most of the liquid has been absorbed, about 30 minutes.

Remove pot from oven, and stir in the chicken, peas, butter, Parmesan cheese, lemon zest, arugula/spinach and 1/2 cup water. Season to taste with salt and pepper and let stand for 5 minutes. (I had to add just a little more water to get the right soft consistency) Serve with extra Parmesan for grating at the table.

Per serving: 517 calories, 34 g protein, 41 g carbohydrate, 23 g fat (10 g saturated), 99 mg cholesterol, 374 mg sodium, 2 g fiber.

Pizza Dough

Makes 2 medium pizzas, serving approximately 4 people.

1 1/2 c. very warm water
2 tsp yeast
2 tsp sugar
16 oz (about 2 3/4 c.) bread flour (I add 1 tsp of gluten per cup of flour for more elasticity)
3 1/2 oz (1/2 c.) semolina flour (Bob's Red Mill makes this or order thru Amazon)
1 tsp salt

Place very warm water, yeast and sugar in food processor and plus once or twice to mix. (start with very warm water so it's better than luke warm by the time you measure, pour, and add the yeast and sugar) Let sit while you measure out the dry ingredients.

After 2-3 minutes you'll see small bubbles forming in the liquid in the processor, which indicates your yeast is working. Dump in the combined dry ingredients and turn on the processor. The machine will do all the work, including the kneading. After about a minute the dough should form into a ball going 'round and 'round. Add a little more flour or water, 1 Tbsp at a time, as needed to make a soft dough.

Place 1 Tbsp olive oil in a large bowl. Form dough into a ball (oil on hands will help prevent sticking) and place in bowl, turn to lightly coat all sides. Cover with a clean towel and let dough rise in warm, draft free place for about an hour or until doubled. Better to stretch the dough with hands and fingers, like in a pizzeria, than roll it. Prebake directly on a pre-heated stone in a very hot oven (450° to 550°) for about 8-10 minutes (beginning to puff and slightly color), or form on sheet pan and place pan on stone. Add toppings (less is more) and complete baking. (a 18x18x1/2" Travertine floor tile from Home Depot works just fine as a stone)

You can also use a KitchenAid mixer with dough hook to mix and knead the dough.

Make Ahead
Make several pizza doughs ahead and store in the refrigerator for up to 5 days (the dough develops an even better flavor this way). Let rise once, punch down, and store on a zipper tops gallon bag in fridge until ready to use. Let dough come to room temperature before proceeding. You also let the dough rise and freeze it for future use. Thaw for a couple of days in the fridge or for about 4-6 hours on the counter. Bring to room temperature before proceeding.

Check here for comments and variations: http://www.fabulousfoods.com/recipes/article/46/28295

Hope's Perfect Quiche

Book Group Quiche

Crust:
1 1/2 c flour
1/2 tsp salt
1/2 c chilled butter or shortening or half each, cut in pieces (use butter)
3 Tbsp ice water

Combine flour and salt in a bow. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly course. Add water, 1 T at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in a food processor. Use the pulse button just to make the dough look like cornmeal. Add water slowly until dough begins to pull away from sides of bowl). Be careful not to overwork the dough. Roll out and place in pie dish...or press dough into dish using your fingers...dip your hands in flour if dough sticks to you hands while pressing.

Preheat oven to 375°

Filling:
Line bottom of pan with grated Swiss cheese (or Jarlsburg), just enough to cover bottom crust. Sauté 1/2 onion chopped, 3 mushrooms chopped in 1 T butter.When onions and mushrooms are soft, add about 1 cup fresh spinach and continue to saute until spinach is wilted. All liquid should be sautéed away by now, if not, drain liquid before spreading veggies on top of cheese.

In food processor or mixing bowl combine 1 can evaporated milk and 2 large eggs (or 3 medium). Blend well, season with salt and pepper. Pour egg/milk mixture over veggies, sprinkle grated nutmeg on top, or paprika.

Bake at 375° for 30-35 min. (Up to 400° for last 10 minutes) or until a knife inserted int he middle comes out clean.

Vegetable Chili

1 Tbsp olive oil
2 bell peppers, roasted, peeled and chopped
1 Poblano chili, roasted, peeled and chopped
1.5 cups chopped mushrooms
1 large onion, chopped
2 zucchini
2 carrots
3 Japanese eggplant
1 cup corn (fresh or frozen)
3 garlic cloves, minces
1 Tbsp chili powder
1 Tbsp dried oregano
1 tsp cumin
1/4 tsp salt
2 cans(15 oz each) pinto or black beans with juice (or equivalent cooked from dried beans)
1 (14.5 oz) can diced tomatoes with juices

In a large saucepan, heat oil over medium heat. Add peppers, mushroom, onion, celery, zucchini, carrots, eggplant, corn and garlic; cook, stirring until vegetables begin to soften, about 7 minutes. Add Chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25-30 minutes. Serve warm.

Gail, one of the most no-nonsense cooks I know, says this is a regular at their house...fast, easy, healthy and delicious. Adaptable to whatever veggies you happen to have in the 'fridge.

Pasta with Brie and Basil

This is one of our most favorite summertime recipes. You must use deliciously ripe tomatoes and fresh, fresh basil.

1/2 c. olive oil
1 lb. brie (peeled & cubed in 1/2" squares)
3 cloves garlic, minced
1 c. fresh basil, shredded
1/2 tsp. garlic salt
Freshly ground pepper, to taste
6 lg. ripe tomatoes, chopped
1 lb. fettucini pasta (best if fresh)

Marinate first 7 ingredients in 2 quart bowl covered at room temperature for 2 hours. Cook pasta to el dente, toss with fresh sauce.