Grok Grub’s Smoked Salmon Egg Stuffed Avocados [Paleo]

Next up in my very drawn out series of recipe trades is a swap with Grok Grub! Things have gotten a little behind on my end due to my move across the ocean from Canada to Japan, but, more on that later. Rachel has actually already posted her half of the trade, you can find her photos of my MaCaZu Sauce on her blog.

When going through her recipes I had a heck of a time deciding which one I wanted make. It’s tough, when I had some killer recipes such as this Grain Free Rhubarb Tart and Paleo Sex In a Pan to choose from. However, after much deliberation, I finally decided on her Smoked Salmon, Egg Stuffed Avocados, and I was not disappointed! They made a perfect breakfast, filling and satisfying. You can head on over there for her mouthwatering photos, and a printable version of her text recipe. If you stick around here for a minute, you can take a look at my illustrated guide for assembly instructions!

Grok Grub's Smoked Salmon Egg Stuffed Avocados, Illustrated by Alex BoakeIsn’t that genius? What a clever lady she is! You can find more of Grok Grub’s tasty stuff on Facebook, Twitter and Instagram!

Lemon Ginger Chicken Thighs [Paleo, Primal. 21DSD friendly]

Hi friends! Long time no see! Happy 2014! Hope everyone had a great holiday time. Just recently I came back from a two week trip to Japan, which was super fantastic. I saw so many cool things, it blew my mind. Also I ate many cool things! I’m thinking of putting together a little post about trying to eat ‘Paleo-ish’ in Japan, which is a challenge I’ll tell you now. Look out for that sometime in the near future!

I promised this recipe on my Facebook Page back about a month or two ago, but I was so busy I didn’t have a chance to do an illustration. Well I’m back, babes! I put this together when I was doing my 21 Day Sugar Detox. I have to say, it’s really simple, and really delicious.

Lemon Ginger Chicken Thighs

Serves 4 to 6

Ingredients

  • 12 Chicken Thighs
  • 1/4 Cup Melted Butter
  • Juice of 1 Lemon
  • 2 Tbsp Coconut Aminos or Gluten-free Tamari Sauce
  • 1 Tbsp Fresh Ginger, minced
  • 1 tsp Garlic Powder
  • 1/4 tsp Pepper
  • 12 Average Parsnips and/or Carrots, peeled and halved

Directions
Preheat oven to 350. In a large roasting pan with a lid, put the peeled Parsnips and Carrots on the bottom of the pan. On top, arrange the chicken thighs skin-up in a single layer.

In a small bowl, whisk together the warm melted Butter, the Lemon juice, Coconut Aminos/Tamari Sauce, minced Ginger, Garlic Powder and Pepper.  Pour this mixture evenly over the Chicken Thighs.

Cook covered for 60 minutes. Remove the lid and cook for 15 more minutes.. The Chicken is done when you cut into it and the juices run clear. Plate, served over the Parsnips. Enjoy!

 

Picanha (Brazilian Roasted Rump Cap / Top Sirloin) featuring US Wellness Meats Beef

A few months ago I received an email from the awesome people over at US Wellness Meats commenting on how they enjoyed my illustrated recipes, and how they’d really love to send me some samples to cook with. Unfortunately, since I live in Canada, they couldn’t ship to me at home. Luckily for me, I was coming down to the States and crashing with Russ and his wonderful family for a few days. US Wellness was kind enough to time the shipment perfectly so that we could work on some collaborative recipes!

This basic and delicious recipe was Russ’ plan. It was my first time tasting their Grass-fed Beef, so we chose something that would showcase the flavour of the product. There are no sauces or spices getting in the way, just the salt and the beautiful cut of beef. Definitely especially good with US Wellness‘ awesome Grass-fed Top Sirloin steak! This Brazilian BBQ staple we served along with last week’s post, Couve a Mineira, aka Brazilian Collard Greens.

Be sure to check out The Domestic Man for Russ’ version, which includes some tasty photos and more historical facts on this dish.

Picanha (Brazilian Roasted Rump Cap / Top Sirloin)

Ingredients

  • 2 top sirloins (~1.5 lbs each) or one rump cap (~3 lbs) |
  • 2 Tbsp extra coarse sea salt (or rock salt)
  • Sausages for grilling

Directions

As Russ explains, the Sausages are are used to season the grill before adding the Picanha. When it comes to choosing salt, look for the chunkiest salt you can find, as it makes it easier for the salty crust to form when cooking on the grill.

You can be badass like Russ and grill your Picanha over an open fire, or you can grill this on a plain charcoal grill or a gas grill on high heat. Either way, prep your grill and get it hot.

Let the top sirloin sit at room temperature for twenty minutes, then slice diagonally into four thick, long chunks. Try to get one big piece of fat in each of the sliced chunks, to maximize flavour. Curl the chunks and skewer with some sturdy metal skewers. Season generously with the sea salt on each side.

When the grill is nice and hot, place the sausages on the grill directly over the fire for a couple minutes to sear them, then move them to the edge of the grill to continue cooking. If you’re using fully-cooked sausages or raw sausages, the cook time will change. Either way it should take about 10-15 mins to cook them.

Then, move the sausages to the side of the grill. Take the main event, your expertly skewered beef, and place it directly over the hot part of the fire or grill, and roast for about four minutes per side. Watch out for flare-ups, but since we’re looking for a nice salty crust on each side of the meat, just keep them under control. Cook to your liking, testing for done-ness as you go. Remove from the heat, and slice to serve, along with greens and even cheese buns, if you’re feeling ambitious!

Thanks to US Wellness Meats for letting me try out their awesome beef! Look for a couple more recipes featuring their products in the future. Shout out to Russ for cooking along with me, and if for some reason you’re not following him already, check out The Domestic Man on Facebook and Twitter so you don’t miss his recipes.

 

Peter’s Strictly Paleo…ish Thai Shrimp Soup (Paleo, Primal, Gluten-free)

The latest swap comes from another friend Paleo friend who I met mostly through Twitter. Though, perhaps it would be more accurate to call Peter a Paleo..ish friend, because he blogs over at Strictly Paleo…ish!; which is a mindset I can get behind. Though most of my friends are ‘international’ because I’m Canadian, and everyone seems to be from the United States, Peter hails all the way from Sweden! He comments in his profile that English is not his first language, but you’ve never know from his eloquent and thoughtful blog posts and clear recipe instructions. A very kind and supportive guy who always has a nice Tweet for everyone, he also has some very cool and tasty recipes.

We were in Thailand for my last recipe trade, and we haven’t left yet! When choosing this time I was thinking that I wanted to do one of my more classic illustrations rather than a step-by-step, so I specifically wanted something that had ingredients would look beautiful when composed. Then I spotted the Thai Style Shrimp Soup. Not only does it have fresh and colourful ingredients, it’s also something I never fail to order when I go out for Thai food. Making it at home couldn’t have been easier, and Peter’s version had all the authentic flavours.

Thai Style Shrimp Soup
Serves 6 as a main course

  • 4 Cups (1L) unsalted Chicken Broth (preferably homemade)
  • 2 Cans Coconut Milk
  • 1 1/2 Cups (350g) white mushrooms, sliced
  • 2 Cups (500g) cooked Shrimp tails, peeled
  • 3 Chinese Eggplants, 1/2 inch sliced
  • 3 Lemongrass stalks
  • 3 tbsp minced Ginger
  • Finely grated zest from 3 Limes
  • Juice from 1 Lime
  • 3 tbsp Fish Sauce
  • 4 Garlic cloves, minced
  • 5 Green Onions, chopped
  • 1 bunch fresh Thai Basil, roughly chopped
  • 2 Bird’s Eye Chilis, de-seeded and finely sliced
  • 1 tbsp Coconut Oil

Directions 

Preheat oven to 350. Roast eggplant until softened, and set aside. While they are roasting,  peel and cook the Shrimp in a bit of coconut oil if you’re not using pre-cooked peeled shrimp.

In a large pot, heat up the coconut oil to medium-high. Crush the lemongrass stalks and let cook in the coconut oil for 5 minutes to infuse the oils with flavour.

Toss in the lime zest and then add the chicken stock. Add 1 tbsp of fish sauce, the minced ginger and the minced garlic, then bring the mixture to a gentle boil.

Let simmer for 10 minutes, then strain out the lemongrass stocks and any large chunks of ginger. After add the coconut milk, and bring up the heat again.

Add the sliced mushrooms, eggplant and green onions, giving them a bit of time to heat up. Stir in the rest of the fish sauce and the lime juice.

Add the shrimp, then remove the pot from the heat and let stand for about 5 minutes before serving.

Serve in bowls, sprinkled with sliced chili to taste and a generous amount of chopped Thai basil.

Check out Peter’s version of this recipe over here on his site, as well as his lovely photograph that inspired me to do my illustration. He’s also posting his version of one of my recipes over on his blog today, which you should definitely check out as well! Like I mentioned, he’s also a great Twitterer, so check him out there too.

Hope you’ve enjoyed the latest installment of my recipe trade series. The next one coming up will be an adapted traditional recipe from my Greek travels. See you soon!

Meatified’s Thai Mini Meatballs [Paleo, Primal, Gluten-free]

As you may have noticed, I’ve been doing a lot of recipe trades lately. It’s a fantastic way to meet new friends and also have a good excuse to try other people’s tasty dishes. I really can’t complain, since everyone in the community seems to have awesome recipe crafting skills!

My latest trade is with Rach over at Meatified. We met through Twitter! Her clean photography style is really appealing to me, and her recipes are inspired but not overwrought–nice! I was looking for something speedy and delicious, so her recipe for Thai Mini Meatballs really caught my eye. Plus, since we have a surplus of ground beef in the fridge, I can always use another recipe in my arsenal that uses it as the main ingredient! I pretty much followed her instructions exactly, except I switched up the curry pastes because my siblings have milder taste buds. Check it out!

There you have it! Comes together easily and cooks super fast! This got rave reviews from my family; we couldn’t stop eating them. They would definitely go over well as a party appetizer with toothpicks, and no one would even know they were ‘eating Paleo’! Ka-ching!

Be sure to check out more of her tasty recipes over on her blog. Today she’s posted her version of one of my recipes and she made it look super professional and drool-worthy! She’s also on Facebook and Twitter if you want even more ways to connect. : )

PF Chang’s Even Better Paleo Lemon Chicken

Last week I got a message from Matt and Stacy of Paleo Parents fame, asking if I wanted to participate in a PF Chang’s Recreation Round-Up. I’ve been to the restaurant a couple times before, and have always found their dishes delicious and their gluten-free menu gives me peace of mind. However, I’m even more sensitive to industrial oils than I am to gluten, so it’s not a place that I go to often. However, given the chance to participate in recreating one of my favourite dishes was a chance I wasn’t going to pass up!

My pick was the sweet and tart Philllip’s Better Lemon Chicken. I’m calling my spin Even Better Paleo Lemon Chicken!  Free of grains and industrial oils, you’ll know exactly what’s going into this dish; and it’s GOOD! A perfect balance of tang and sweetness, it was a big hit with my family. The technique I used to make the Chicken part of the recipe is inspired by The Domestic Man’s Chicken Nuggets.

Now, I know my specialty is illustrated recipes, but this time I felt like I wanted to photograph the dish and embellish it with an illustrated border. To be honest, I don’t like drawing raw chicken.  : P

PF Chang’s Even Better Paleo Lemon Chicken

Ingredients

  • 2.5 Lbs Boneless, Skinless Chicken Breast
  • 1/2 Cup Freshly Squeezed Lemon Juice
  • 1/4 Cup Gluten-Free Tamari Sauce or Coconut Aminos
  • 2 Organic Eggs, Beaten
  • 1/2 Cup Tapioca Flour
  • 1/2 Tbsp Coconut Flour
  • 1 Tbsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Pepper

Sauce Ingredients

  • 1 1/2 Large Lemons, Sliced Thinly
  • 2 Cups Chicken Broth
  • 7 Tbsp Coconut Sugar, or to taste
  • 1/4 Cup plus 1 Tbsp Lemon Juice
  • 2 Tbsp Tapioca Flour plus 2 Tbsp Water

Directions

Take the boneless, skinless Chicken and remove any extra fat or gristle, if needed.  Slice into 1/4 inch slices, striving for uniform thickness. Place into a plastic bag and marinate with the 1/2 cup Lemon Juice and 1/4 cup Tamari or Coconut Aminos. Let sit in the refrigerator for at least 1 hour.

Pour off some of the extra liquid, and then add the beaten eggs. Mix and let sit for 15 minutes. In a small bowl, combine the Tapioca and Coconut Flour, the Garlic Powder, Salt and Pepper. Pour off a bit more of the liquid from the Chicken, and then add the coating to the bag, squishing it until evenly distributed. Let sit for 5 minutes.

While it’s sitting, in a pan, heat up some fat and cook the Lemon slices for about a minute. Then add the Chicken Broth, Coconut Sugar and Lemon Juice and allow to simmer for a few minutes. Once the lemon slices are breaking down a bit, in a separate bowl combine the Tapioca Flour and Water, mixing well. Add to the sauce, slowly, whisking continuously. Cook on medium, allowing it to bubble and thicken. Taste, and add more Coconut Sugar if too tart, or more Lemon Juice if too sweet. Set aside, and keep warm.

Now, taking a large pan, heat up some fat, ideally Coconut Oil, and bring to medium high heat. Add the coated chicken to the pan, making sure not to crowd them. Cook on both sides until golden and done through. It took about 4 lifts to do all of ours, but we used two pans so it took half the time. Replenish the cooking oil as needed. You can hold the cooked pieces in an oven heated to 200 until you’re done cooking the rest.

To serve, make sure the sauce is hot, and then strain out the lemon slices. In a large bowl,  mix with the cooked coated Chicken. Works great family style with a large serving spoon in the middle of the table! Would be excellent over rice, if you do safe starches, or cauliflower rice if you don’t! Also, you could steam a bunch of Broccoli and toss it together to add some greenery. Plenty of options!

 Enjoy, and make sure to check out all the rest of the recipes in this tasty round-up!

Brent and Heather’s Bacon Jalapeno Bread [Gluten-free, Paleo and Primal friendly]

Like I mentioned, I’ve been taking on some recipe trades lately to get things flowing. My latest effort on that attempt is this beauty! It comes from Brent and Heather over at Virginia is for Hunter Gatherers. I became aware of them through Russ, The Domestic Man. They have tons of delicious-looking recipes, with tasty photos! It was a bit tough to decide which recipe I should pick. Well, that’s not entirely true, this one was a definite stand-out for me! Even the name is enticing: Bacon Jalapeno Bread.

I must say that I didn’t pick wrong; this bread was awesome, and paired perfectly with the slow cooker Chili I whipped up for the occasion. (I’ll post that recipe soon.) Just a couple of tweaks on my end, like adding a bit of tapioca flour which I find improves the texture in ‘Paleo’ baked goods, and adding parchment paper for easier removal from the pan.

Well, enough blabbing, check it out! Click for full size!

Make sure you go and check out some more of Brent and Heather’s recipes. Hope you enjoy it!

Beef and Bacon Sweet Potato Pie [Primal, Paleo-adaptable, Gluten-Free]

This recipe came to me in a dream. That dream was the culmination of some of my favourite ingredients, which also happen to be the sweethearts of Paleo cooking land as well! Delicious bacon, tasty beef and super sweet potato. They all come together in this deceptively easy dish. It looks like more work than it actually is, don’t be fooled! Try it, you’ll see. Make sure you read the whole recipe through. This is a layered pie and you’ll be making the two elements at once. 

The Cow and Pig here are so proud of their excellent meaty collaboration. High five guys!

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Fandom Foodie: King of All Cosmos’ Majestic Mystery Meatballs

“We are moved to tears by the size of this thing.”
-King of All Cosmos, Katamari Damacy.

You have to have played this game to understand it. Please tell me you have played this game? If not, watch the intro, it will help. A little bit. The main premise of the game is that The King of All Cosmos gets extremely drunk and destroys all the stars and planets. It’s up to his son, The Prince, to use the Katamari to roll things on Earth up into balls in order to make new planets and stars. This may sound odd, but actually this game is extremely fun and amusing. Speding hours creating chaos by rolling up everything from paper clips, to cows, to clouds, to the Statue of Liberty…

My favourite level is the one where you are rolling around an underweight Sumo wrestler, and you must fatten him up by rolling up tons of food. Then, eventually, you must roll him into his opponent and win the match!

We love this game so much that my family has made costumes from it…yes, we have our very own Katamari. I’m the one in red, in case anyone was curious.

These Majestic Meatballs are inspired by the whimsy and wonder that is The King. So changeable, so mysterious, so…bulging…

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Fandom Foodie: Mario and Luigi’s BBQ’d Maple Cheep-Cheep (Salmon)

“Well, I’m going to be here for a while, so I might as well stare at the fish. They are oddly hypnotic.”
-Toad, Super Mario 64

It’s-a me, I’mma here with-a dish that is easy and full-a fish!
Okay, I have to admit, this recipe is another act of revenge. Does anyone actually like water levels in any video games? Especially ones full of devillish fish that constantly make attempts on your life as you desparately try not to drown. Anyone? No, I didn’t think so.

“Mario! We’ve-a lost-a so much weight since we-a stopped eating pasta!” 
-Luigi

In any case, Mario and Luigi are pretty busy guys. They don’t have time for complicated dishes, what with having to dash off and save Princess Peach all the time. While you’re on your way through World 3, you might as well snag a Cheep-Cheep or two for dinner, and let them marinate while you hop through World 4. Supper will be on the table before you know it!

See, it’s so easy, you don’t even need a Princess Peach to cook dinner for you. Simple, effortless and tasty. There’s no reason not to try it out!


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