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Drool-inducing Paleo-ish recipes

September 3, 2015

Ah, fall.

Next week I start teaching.  My AP English Lit and Composition syllabus has been approved by the College Board.  I got my College-in-the-High-School orientation and am now an adjunct faculty member at Edmonds CC.  I applied for my professional certificate from Washington State.

Thus, I need good food.  Food that will make me feel good, full, healthy.  Food that will help heal my shoulder and wrist pain.  Food that does not take forever (i.e. 30 minutes or more) to prepare on a weeknight.

Here we go.

Carrot Soup with Crisped Chickpeas and Lemon Tahini Drizzle (Wowza.  From my idol of food blogging, Smitten Kitchen:  I skipped the pita wedges and parsley garnish.

Caramelized Onions in the Crock-Pot (In the name of all that is holy, how have I not done this before?  And, full disclosure:  I wore Alan’s swim goggles while chopping all those onions.)

Roasted Chicken Breasts with Carrots and Onions (the chicken and veggies can dry out, so be willing to add stock or olive oil if you’re using a deeper pan, but otherwise, easy and delicious).

Roasted Chicken Legs with veggies

Shepherd’s Pie with sweet potato topping (subbed oregano for rosemary)

Crock-Pot Short Ribs Braised in Balsamic (short ribs? crock-pot?  yes please)

Crispy Baked Tofu, to top Bun Bo

Vegan, Gluten-Free Buckwheat Pancakes (no really, these are good)

Roasted Root Vegetable Stew

adapted from Cooking Light

Ingredients:

  • 2 cups (1-inch) sliced peeled carrots
  • 2 cups (1-inch) cubed peeled beets
  • 1 cup (1-inch) cubed peeled turnips
  • 1 cup (1-inch) sliced peeled parsnips
  • 8 oz peeled shallot (about 12), cut roughly into 1-inch chunks
  • 8 large garlic cloves, peeled
  • 1 Tbsp. olive oil
  • 2 Tbsp. flour (I have used all-purpose, or whole wheat, or buckwheat)
  • 2 tsp. minced fresh ginger
  • 2 tsp. chopped fresh sage
  • 3-5 cups vegetable stock (depending on if you puree, and how thick you like your puree)
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. chopped fresh parsley, optional

Directions:

  1. Preheat oven to 450 F.
  2. Combine first 7 ingredients on a baking sheet or in a large roasting pan, whichever fits.  Bake at 450 for 30 minutes or until the biggest pieces are easily pierced with a fork.
  3. Place veggies in a large stock pot over medium heat with flour, ginger, and sage.  Stir together and cook for 3 minutes.  Add stock and bring to a boil; cover, reduce heat, and simmer 30 minutes.  Stir in salt and pepper.
  4. Optional:  puree in a food processor or using an immersion blender.  This turns the soup bright (beet!) red, and is pretty thick if only using 3 cups of stock; add more till the texture suits your needs.

Serves 4-6

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One Comment leave one →
  1. MJ Mulholland permalink
    September 4, 2015 4:19 pm

    I love you, Michelle. I’m going to try a couple of your recipes. Have a great year! Have fun.

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