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35 articles Tag paleo

salmon with brown butter and almonds

by on Monday, 0 comments

salmon with brown butter and almonds | apricotsandwalnuts.com

one of my favorite things about this dish is that it’s ready in under 20 minutes. the brown butter and almond sauce is great for those people who aren’t very fond of fish, like the mountain man at our house. the capers in the recipe eliminate the need for lemon, and green beans help keep the dish light. if you don’t consume butter, use the fat of your choice. enjoy!

ingredients

4 tablespoons unsalted butter, or fat of your choice
1.25 pounds skinless salmon fillet, cut into 4 piecessalt + pepper
1 pound green beans, trimmed and halved crosswise
1/4 cup sliced almonds
2 tablespoons capers

directions

heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. season the salmon with ½ teaspoon salt and ¼ teaspoon pepper, and cook until opaque throughout, 3 to 5 minutes per side. transfer to individual plates and cover with foil.

fill a second skillet with ½ inch of water, bring to a boil, and add ¼ teaspoon salt. add the green beans, cover, and steam until just tender, 4 to 5 minutes. drain and transfer to plates, then re-cover.

wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat. add the almonds and cook, stirring frequently, until almonds and butter are golden brown (but not burned), 2 to 3 minutes. stir in the capers. spoon over fish and serve hot.

(original recipe via real simple)

french onion soup

by on Saturday, 0 comments

paleo french onion soup | apricotsandwalnuts.com

i love french onion soup, especially if it has a little bourbon in it. it’s one of those things you kiss good-bye when you go paleo since it’s now missing bread, and in most cases, the cheese too. and who really just wants a bowl of caramelized onions?

i’d been craving this soup for a few weeks now and decided it was time to figure out how to make a paleo version. i use cauliflower to replace just about everything, so i figured it would make a great substitute for the bread. gruyere is a raw cheese, as is emmentaler, so you can still have the cheesy gooey mess of this soup, assuming you still consume raw dairy.  avoid putting too much liquid in each serving, or it will create a cauliflower and cheese island, instead of a solid coating across the surface of the soup. enjoy!

ingredients

2 tbsp unsalted butter, or fat of choice
4 large yellow onions, halved and thinly sliced
1 cup dry white wine (optional)
8 cups beef stock
2 tsp minced fresh thyme
1 bay leaf
salt + pepper
1 cup cooked and pureed cauliflower
2 .5 cups shredded gruyere cheese

directions

in a large, heavy saute pan, melt the butter over medium heat. add the onions, stir well, cover and cook for 15 minutes. uncover, reduce the heat to medium-low and cook, stirring regularly until deep golden brown, about 30 minutes.

gradually stir in the wine, then the stock. add the thyme and bay leaf. bring to a boil over high heat, reduce the heat to medium-low, and simmer, uncovered, until slightly reduced, about 30 minutes. season with salt and pepper and discard the bay leaf.

preheat your broiler on high. ladle the hot soup into the crocks. sprinkle the cauliflower evenly on top of the soup and sprinkle each crock evenly with about 1/3 cup of the gruyere. broil until the cheese is bubbling, about 2 minutes. serve hot.

poached eggs

by on Tuesday, 0 comments

poached egg and hash | apricotsandwalnuts.com

am i the only person who couldn’t figure out how to poach an egg? i tried every contraption on the planet before finally resigning to the fact that i just had to learn how to do it the hard way, which of course, turned out to be the easiest way ever. i felt pretty damn stupid to tell you the truth.

i actually never really liked eggs. in fact, i still don’t really like eggs, but eat them because they’re a great source of protein, cook up quick, and are crazy filling. i discovered i liked my eggs poached a couple years ago, and have spent the last couple years trying to figure out how to make a good poached egg. unlike any sane person, i never bothered to check the internet, and well, once i did, it didn’t help a whole lot. everyone has different theories, things they swear by, things they swear off, a little voodoo, and more. if you’re poached egg incompetent like i was, here are the key steps i’ve learned.

1. use a pot or a really deep pan
2. heat your water till it has all those little bubbles on the bottom that rise to the surface occasionally, but not so hot that it boils.
3. break the egg open into a small container so you can pour it into the water without it separating
4. leave it alone. i know, you see it go in there and the egg white is floating all haphazardly everywhere and you just want to reign it in. let it start to firm before gently pushing it about.
5. 3-4 minutes is all you need. the bubbles should be rising just enough to keep the egg from staying at the bottom of the pan/pot. if the yolk rests on the bottom, you’ll likely have a little solid chunk of yolk, which people will frown upon.

i like my poached egg on a bed of hash with a side of bacon. it’s a little morning bliss to get your day started right. give it a shot and if you have any suggestions on how to make a perfect poached egg, share it here!

paleo creamy cauliflower soup & crisped prosciutto

by on Sunday, 0 comments

paleo creamy cauliflower soup with crispy prosciutto | apricotsandwalnuts.com

before going paleo, we were gluttons for decadently rich cauliflower and cheddar soup. i’ve held off on making a paleo version with raw cheese, and doubt i will ever need to after making this.

this soup feels so creamy – almost as if it’s made from potatoes, but it’s pure veggies. cauliflower and celery to be exact. the nutmeg adds just a smidgen of flavor, and the crispy prosciutto is the perfect touch of saltiness. if you don’t have prosciutto on hand, you can always use crumbled bacon instead.

we actually liked this so much, i’m considering substituting it for the potato in my sausage & kale soup recipe. i don’t think anyone would ever notice the difference, and i wouldn’t feel so guilty for having devoured way more potatoes than i should have. make this vegetarian by skipping the prosciutto and using vegetable broth. enjoy!

ingredients

2 tbsp butter or coconut oil
1 yellow onion, chopped
2 celery ribs, chopped
2 cloves garlic, minced
1 head cauliflower, coarsely chopped
4 cups chicken or vegetable broth
1/4 tsp nutmeg
salt + white pepper
2 oz prosciutto, thinly sliced

directions

preheat the oven to 375˚ F. place the prosciutto in single layers on a baking sheet, and bake for 15 minutes, or until crispy. make sure not to over-bake, as the prosciutto can quickly taste charred.

heat a large, heavy pot over medium-high heat. melt the butter, then add the onion, garlic, and celery, cooking till softened, but not browned. add the cauliflower and nutmeg, mixing till well incorporated. add the chicken broth and bring to a boil. reduce the heat till the mixture is simmering, allowing the cauliflower to soften (20-25 minutes). remove from heat and let cool slightly.

puree the soup in batches until uniform and creamy. return to pot, adding more broth if the soup appears too thick. season with salt + pepper, then serve topped with the prosciutto.

 

skirt steak with lemon & chili-roasted potatoes

by on Tuesday, 0 comments

do you ever make a dish and wonder how on earth they got it to look so good in the photo? i feel that way every time i make potatoes. they always look perfect in cookbook photos, and well, not even close to perfect when i serve them up. but i guess as long as they taste good, it’s irrelevant. because let’s face it, when we’re rushing to feed hungry mouths, we really can’t get caught up in perfect plating.

this steak dish is scrumptious and super easy. i typically have steak medium-well, but for this dish i go a little more on the rare side. the potatoes have a perfect kick to them without actually being spicy. we served this up with butternut + cashew soup, which is one of our favorites. a simple salad, or even just steak and potatoes will do. enjoy!

ingredients

1.5 lb new potatoes, halved
3 tablespoons coconut oil
1 teaspoon chili powder
8 sprigs fresh thyme
kosher salt and pepper
1.5 lb skirt steak
1 lemon, quartered

directions

heat oven to 425° f. in a roasting pan, toss the potatoes, oil, chili powder, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. (looks pretty, right?) roast, stirring once or twice, until golden brown and crisp, 40 to 45 minutes. transfer to plates.

heat broiler. wipe out the roasting pan you used for the potatoes. season the steak with 1 teaspoon salt and ½ teaspoon pepper, and broil to the desired doneness, 3 to 4 minutes per side for medium-rare. transfer to a cutting board and let rest 5 minutes before slicing (this helps keep it from bleeding out). serve with the potatoes and lemon quarters.

(original recipe for steak and potatoes via real simple)