High Protein/Lo Carbers...Recipes and info

[Orema]

Roasted Carrots and Mushrooms with Thyme (Makes 3-4 servings)

Ingredients:
8-10 oz. carrots (I used 4 medium-sized organic carrots; you can use baby carrots, but whole carrots are more flavorful.)
8 oz sliced mushrooms (I buy the pre-washed kind, but wash if needed)
2 T extra virgin olive oil
1/2 tsp. dried thyme or 1 T chopped fresh thyme leaves
salt/pepper to taste
fresh chopped parsley for garnish (optional)

Instructions:
Preheat oven to 450F/230C.

Peel carrots if desired. Cut carrots on diagonal into slices about 1/4 - 3/8 inch thick. Toss carrots with 1 T olive oil, thyme, salt, and pepper. Spread on large roasting pan (it should be big enough that the carrots are in a single layer). Roast carrots 15 minutes.

While carrots are roasting, wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into even slices, slightly thicker than carrots. Using the same bowl as you tossed the carrots in, toss mushrooms with 1 T of olive oil.

Remove carrots from oven, stir, add mushrooms and roast 10-15 minutes more. Serve hot, sprinkled with fresh parsley if using.

from Kalyn's Kitchen

[Jesse]

So, I happened across a new "whole food, paleo-inspired food blog", okay so maybe it's just new to me. Anyway, the point I am getting to is I really like the recipes she has included. I will be making this coconut shrimp bowl in the next couple of days; my mouth is watering with anticipation. Check out her food blog and recipes if you are into good food and drooling. Lol! Foraged Dish




One Pan Coconut Shrimp Bowls
1 tablespoon coconut oil
3 cloves garlic
1 tablespoon minced fresh ginger
1/2 small white onion, diced
1 pound peeled raw shrimp
1 orange bell pepper, sliced
1 small globe eggplant, cubed
1/2 cup chopped asparagus
1 tablespoon Worcestershire Sauce (I use this as a mild alternative to fish sauce)
1 tablespoon ground hot red chilies (more if you like your food HOT less if you prefer it mild).
2 teaspoons salt*

1/2 cup canned coconut milk
1/2 cup bone broth
Cilantro for garnishing

1. In a large skillet or wok, heat the coconut oil over medium heat. Add the garlic, ginger, and onion. Sauté for 2-3 minutes, then add the shrimp. Stir occasionally.
2. Once the onions are translucent and the garlic is beginning to turn golden, add the chopped vegetables: bell pepper, eggplant, and asparagus. Cover pan, and reduce heat to medium-low. Stir occasionally.
3. Once the eggplant is soft (10-15 minutes), douse the pan with the Worcestershire sauce, sprinkle in the salt and ground red chilies. Pour in the broth and the coconut milk, and stir until everything is coated in the coconut sauce.
4. Serve warm, topped with minced cilantro, and extra red chili flakes if you're a heat lover.

* I won't use near that amount of salt, but use your own preference there.

[Orema]

Makes 6 servings

Recipe Ingredients:

2 Tbl olive oil
1/2 cup chopped onions
1 clove garlic, chopped
1 Tbl chipotles in adobo sauce
1 tsp ground coriander
1 tsp ground cumin
1/8 tsp ground allspice
2 tsp granulated sugar substitute
2 cups pumpkin puree
32 oz chicken broth
1/2 cup heavy cream
2 tsp red wine vinegar
salt and pepper to taste

Heat olive oil in a medium saucepan. Saute onions and garlic for 3-4 minutes until translucent. Add chipotles, coriander, cumin, allspice, and sugar substitute to the pan and cook for another 2 minutes. Add the pumpkin puree and chicken broth to the pot and simmer for about 5 minutes. Using an immersion blender, blend the soup in the pot until smooth (if you don’t have one, add the soup to a traditional blender, blend and return to the pot when smooth). Add the heavy cream and red wine vinegar and simmer for another five minutes or so. Taste, then season with salt and pepper as desired. Serve hot, garnished with sour cream (other optional garnishes shown: pepitas and cilantro).

http://www.ibreatheimhungry.com/2012...otle-soup.html

[Jesse]

I am thinking about making the Coconut Shrimp Bowl tonight that I posted in my last post but will of course add my own kinks and twists to the dish. I am going to use green onions, instead of white, and will add mushrooms of some sort...shitake will be nice if I can find some, otherwise I will just use baby portabellas. I will use cayenne instead of the dried peppers simply because I have it on hand. And I am going to make zucchini noodles and stir them in once everything has cooked. Then I will garnish the dish with cilantro and toasted coconut.

This is my hungry stomach talking at 7:30 am, we'll see what I actually come up with. Lol!

[Jesse]

Bacon Wrapped Roasted Vegetables with Maple Glaze

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes


Ingredients: For the Roasted Vegetables:

• 1 lb. carrots, trimmed and quartered lengthwise
• 1 lb. parsnips, trimmed and peeled, then cut into long spears
• 1 lb. asparagus, tough ends trimmed
• 8 slices thick cut bacon
• Salt and pepper

For the Maple Glaze:

• 1/4 cup pure maple syrup
• 1 Tb. apple cider vinegar
• 1/4 tsp. ground cumin
• 1/4 tsp. ground ginger
• 1/4 tsp. salt

Directions:

1. Preheat the oven to 450 degrees F, and line a rimmed baking sheet with foil or parchment paper. Trim all the veggies, cutting the carrots and parsnips into long pieces approximately the same size as the asparagus.
2. Separate the veggies into bundles with about 3 asparagus spears, 3 carrot spears and 3 parsnip spears. Tie each bundle with a piece of bacon and lay them on the baking sheet. Sprinkle with salt and pepper.
3. Roast in the oven for 20 minutes. Meanwhile, whisk the ingredients for the glaze together. After 20 minutes, drizzle the glaze over the veggies and place them back in the oven for another 5 minutes. Serve warm.

[Jesse]

Butternut Squash & Kale Beef Stew

2 tbsp bacon fat

2 lbs. stew beef, 1″ cubed

1 onion, roughly chopped

4 garlic cloves, minced

1 1/2 tbsp fresh sage, minced

1/2 tsp smoked paprika

1 small butternut squash, cubed (about 4 cups)

16oz frozen, chopped kale (I use fresh organic baby kale)

4 cups beef stock, (or bone broth if you have it)

salt and pepper

In a large dutch oven heat 1 tbsp bacon fat over medium high. Working in batches, brown the meat, making sure not to cook it through (it can turn tough). Set browned meat aside. Lower heat to medium and add the 2nd tbsp bacon fat. Once it’s melted add the onions, garlic, smoked paprika, and sage to pot, along with a big pinch of salt and fresh pepper. Cook about 8 minutes, or until the onions begin to soften and turn translucent. Make sure to stir frequently so the mixture doesn’t burn.

Add the beef, butternut squash, and kale to the pot. Stir to combine, then add the beef stock and two cups of hot water. Bring to a boil, then reduce to a simmer and let cook, covered, for at least an hour.

Serve and enjoy. Store leftovers in the fridge for up to a week. This makes a HUGE batch of stew.

[Jesse]

This butternut & kale beef stew is the best stew I've had in a long time. It tastes like Fall.