Saturday, October 30, 2010

Shrimp Cakes with Spinach Slaw and Coconut Almond Dressing Peach Clafouti

The cookbook above is my new best friend :) I am making things left and right out of here and loving them. I actually take it with me to the grocery store and pick something then get stuff to make it. I have made many "grocery store friends" this way. Each week it is something new :)
Shrimp Cakes with Spinach Slaw and Cocount Almond Dressing
(I just made the shrimp cakes and dressing)

Ingredients (serves 3-4):
1lb raw shrimp, shelled, deveined and roughly chopped
1/4 cup coconut milk
2 tablespoons chopped cilantro
1 teaspoon minced jalapeno or Thai Pepper

In a food processor puls shrimp, coconut milk, cilantro and hot pepper 10-15 times until ingredients are combined but the texture is still slightly chunky. Heat several tablespoons of oil in a pan over medium heat. For bit-sized shrip cakes use a tablesppon measurements to scoop up shrip batter and drop it into the pan. This will make 16-18 small cakes. Cook each side 2-3 minutes, until nicely borwned. Set shrip cakes aside.

Salad Ingredients:
4 oz fresh spinach leaves (about 2 large handfuls)
1 cup grated purple cabbage
2 carrots, grated
1 cucumber, finely shopped

mix the salad ingredients together in a bowl and toss with cocount almond dressing. Garnish with shrip ckes on top.

Cocount Almond Dressing
2 tablespoons lime juice
2 teaspoons almond butter
1/4 cup coconut milk
1 tablespoon cilantro, finely chopped
1 tablespoon mint, finely chopped
1/8 teaspoon red pepper flakes
pinch of sea salt

mix lime juice and 2 teaspoons of warm water with almond butter until almond butter has a slightly runnier ingredients. Add additional salt, herbs or red pepper flakes to taste

Peach Claufouti

2-4 tablespon pure maple syrup
3 cups of sliced peaches
1 cup of whole milk
1 cup half and half or cream
4 eggs
1/4 cup flour (coconut flour, almond flour or a combination will work)
1 teaspoon vanilla
Serves 6-8

Generously butter a shallow 1-1.5 quart baking dish (or pie plate). Place sliced peaches in dish. In a blender blend the remaning ingredients for about 2 minutes (a handheld stick blender is fast and eash to clean or a whish will work, too). Pour hte batter mixture over the peaches. Backe in a 375 F oven for about 40-45minutes or until claufouti is golden. Let cool slightly, but its best served when it is slightly warm.
This is prior to it going in the oven!

Thursday, October 28, 2010

Turkey Meatballs with Broccoli Mash by Coach Alex Janss

Turkey Meatballs with Broccoli-Carrot Mash- 

what can I say but YUM!  I have made it in the past and requested it for my birthday meal (Miguel Garza did a wonderful job making it). The entire meal took about 30minutes and was very simple to prepare. The broccoli-carrot mash has a similar consistency to mashed potatoes and isn't a starchy dense-carbohydrate!  Thanksgiving is coming up and this would be a great alternative!

Cooking Instructions:

Turkey Meatballs

1 lb. ground organic turkey meat
1 small onion, minced
3 garlic cloves, minced
1 large egg
3 tablespoons ketchup
3 tablespoons olive oil

In a medium bowl, mix together onion, garlic, egg, and ketchup. Add turkey meat and mash mixture with hands. When well-mixed, form 1-inch diameter meatballs and set aside on a cookie or baking sheet. Wash hands thoroughly before moving on.

Over a medium-heat skillet, heat oil. Transfer meatballs to skillet and cook until brown on all sides. When cooked, drain excess oil, transfer to plate, and serve.

Broccoli-Carrot Mash

1 lb. carrots, cooked well, skinned, and diced small
3 broccoli heads, cooked and stems removed
4 tablespoons fresh organic butter, room temperature
½ small white onion (optional)
Salt (to taste)
Pepper (to taste)

In medium-large pot, bring 4 cups water to roaring boil. When water is boiling, add skinned carrots and cook until quite soft, about 15 minutes. Set aside.

Add chopped carrots to the food processor, one piece at a time, until well-blended. Trim broccoli florets so that stems have been completely separated from tops. Toss florets into food processor with onion and pulverize until well mixed.
When carrots, broccoli and onion look well-blended, transfer to a medium bowl and add 4 thick pats of butter (more, or less, as you prefer) and give the mixture a nice blend using a spatula or metal spoon. The butter should melt.
Serve a nice heaping spoonful along with meatballs.

Welcome to our Food Blog

This blog is written by the ladies of Crossfit Central in Austin, Texas. We have come together to share recipes and give ideas to all of you who struggle with paleo and how to buy it- cook it- and eat it! look for ideas on breakfast, snacks, lunches, dinner, and eating out! Also, we will be posting up the best places in Austin to eat Paleo. Look forward to some important and life changing information!