PaleoCurious
  • Blog
  • Home
  • About Me
  • Getting Started
  • Recipes
    • Dressings, sauces, and salsas
    • Pork
    • Beef
    • Fish
    • Chicken
    • Salads
    • Vegetables
    • Soups
    • Egg dishes
    • Sweets and other fine things
  • Resources
    • St. Louis resources

Vegetable Beef Soup

2/24/2016

1 Comment

 
Picture



​I'm a soup fan.  Love me some soup.  But I only like good soup...ain't nobody got time for a bad bowl of  soup unless you got it free with your haircut.  One of my faves is vegetable beef.  So simple, yet a one pot wonder of deliciousness.  Here's how I make mine.

What you need
3 lb Grass fed chuck roast, bone in
Garlic salt, pepper and Penzey's Sandwich Sprinkle
8 C. water
5 cloves garlic, sliced
1 large yellow onion, sliced in quarters
1 yellow squash cut in coins
2 zucchini squash, cut in coins and then halved
1 parsnip, chopped
2 ribs celerey, sliced
2 carrots, diced
1 C fresh or frozen peas
3-4 small red potatoes, cut in halves or quarters
1 can diced tomatoes
6 green onions
​1/2 cup chopped parsley

1/2-1  t. thyme
​1 t paprika

salt and pepper to taste (I usually add 1-2 extra teaspoons of kosher salt but taste as you go)

How you do it:
Heavily season one side of a 3lb bone in chuck roast with garlic salt and pepper.  Sear in hot pan on medium high for about 2-3 minutes.  While one side is searing, season the other side generously with Penzey's Sandwich Sprinkle.  (If you don't have that, just use garlic salt and pepper again, but order some because you will LOVE it.)  Sear for about 2-3 minutes until browned and crust has formed. Add 8 cups water and turn heat to low.  Add 5 cloves sliced garlic and one sliced yellow onion and simmer on low for 4-5 hours.  This helps develop a deeper broth flavor.  When done, strain broth in a colander to separate bones and meat from broth.  Return strained broth back to pot.  Pick meat off bones and add to pot.


Add yellow squash, zucchini, parsnip, celery, carrots, peas, red potatoes, green onions, parsley, diced tomatoes, thyme and salt and pepper to taste.  Let simmer 30 more minutes until vegetables are done.  Adjust seasonings if need be and enjoy!  As always, it will be even better the next day.  Also feel free to add or subtract vegetables to your liking.  I say the more the merrier.
Picture
1 Comment

Thai Chicken Lettuce Wraps

2/24/2016

0 Comments

 
Picture
I was craving Thai lettuce wraps and was looking for a good paleo style recipe.  I found a recipe from "Once Upon a Chef" and modified it to include paleo ingredients.  This is an amazing recipe with so much flavor.  You have to try it!


What you need:
2 lbs ground chicken (I use one lb dark meat and one lb white)
3 T. coconut oil
1 large red onion, chopped
2 T. finely chopped fresh ginger
3-4 cloves minced garlic
2 T. coconut aminos
2 T. Red Boat fish sauce
1 T. honey
2 t. lime zest 
3 T. fresh squeezed lime juice (from zested limes)
1/2 t. red pepper flakes
2 large scallions, white and green parts, finely sliced
1/2 C Chopped fresh cilantro
1/4 C chopped cashews
1 large head iceberg or butter lettuce

How to do it:
Heat the coconut oil in a large sauce pan over medium heat.  Add the onion and ginger and cook, stirring frequently until soft about 4-5 minutes.  Add the garlic and cook one more minute.  Add ground chicken and turn heat up.  cook, breaking up the meat with a wooden spoon or spatula, until partially cooked through.  Add the soy sauce, fish sauce, honey, lime zest, lime juice and red pepper flakes and continue to cook, stirring frequently to break up the meat until the chicken is cooked through.  Off the heat, stir in the scallions, cilantro and nuts.  Salt and pepper to your liking.

To prepare lettuce, place on cutting board and cut off stem and then cut around the inner core of the lettuce and remove the base part of the core.  Discard the ragged outer leaves .  Rinse the lettuce on the outside and inside and drain slightly.  Gently pull apart the leaves and place on a paper towel to dry.

 Spoon chicken mixture into lettuce cups and serve with sriracha, finely sliced carrots, lime wedges, cilantro and mint sprigs.  
Picture
0 Comments

    Author

    My name is Leeny Hoffmann and I am paleo curious. Come out of the "Standard Diet" closet with me and let's find out what the paleo lifestyle is all about.

    Picture

    Archives

    September 2017
    January 2017
    August 2016
    February 2016
    January 2015
    December 2014
    November 2014
    September 2014
    August 2014
    June 2014
    February 2014
    January 2014
    November 2013
    September 2013
    July 2013
    April 2013
    February 2013
    January 2013
    December 2012
    August 2012
    July 2012
    May 2012
    March 2012

    Categories

    All
    Beef
    Chicken
    Chili
    Desserts
    Eggs
    Fish
    Fruit
    Gary Taubes
    Heart Disease
    How To Videos
    Marinade
    Mayonnaise
    Meal Planning
    Mexican Food
    Muffins
    Paleo
    Paleo Awareness Challenge
    Pico De Gallo
    Pork
    Recipes
    Recovery Food
    Robert Lustig
    Salads
    Salsa
    Shopping Cart
    Soups
    St. Louis Resources
    Super Bowl
    Tina Forzaglia
    Vegetables
    Vinaigrette
    Whole30
    Whole 30
    World Famous

    RSS Feed

Powered by Create your own unique website with customizable templates.