http://paleomg.com/crockpot-mexican-chicken-soupstew-over-cilantro-lime-rice/

http://nomnompaleo.com/post/2743098688/david-lebovitzs-super-easy-roast-chicken-with

Roasted Tomato Soup

3 pounds plum tomatoes, halved lengthwise

2 tablespoons olive oil

2 large or 4 small cloves garlic, unpeeled

1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried

1/4 teaspoon (or more to taste) dried crushed red pepper

4 cups chicken or vegetable stock

Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Jamie's Best Roast Beef

Ingredients

• 1.5kg topside of beef
• 2 medium onions
• 2 carrots
• 2 sticks of celery
• 1 bulb of garlic
a small bunch of fresh thyme, rosemary, bay or sage, or a mixture
• olive oil
• sea salt and freshly ground black pepper

To prepare your beef:
• Take your beef out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/ gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat
• Place the beef on top of the vegetables

To cook your beef:
• Place the roasting tray in the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef
• If you prefer it medium-rare, take it out 5 to 10 minutes earlier
• For well done, leave it in for another 10 to 15 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings

Pista Kulfi

Preparation Time: 45 minutes, plus cooling and freezing time
Serves: 8
1 litres / 1 3/4 pints (4 1/4 cups) milk
100g / 3 1/2oz (1/2 cup) sugar
3 tbsp unsalted pistachios, crushed
125ml / 4 1/2 fl oz (1/2 cup) double (heavy) cream
1/4 tsp kewra water, or 1 tbsp rosewater
1/4 tsp ground green cardamom

Bring the milk to the boil in a large, heavy-based pand and cook for 25 minues to reduce to 750ml / 1 1/4 pints (3 1/4 cups). PUt the sugar in a heatproof bowl, add 125-180ml / 4 1/2 -6 1/2 fl oz (1/2 - 1/4 cup) hot milk and stir until smooth. Mix with the rest of the milk, then and cook over low heat until thick and creamy. Add the crushed pistachios and cook for 1 minute, then remove from the heat and allow to cool completely.

Whip the cream in a large bowl until smooth and thick, but not stiff, then mix the cream, kewra water or rosewater, and cardamom into the milk and pour into cone-shaped containers or kulfi moulds, leaving about a 2.5 cm /1 space at the top for the frozen kulfi to expand. Seal firmly with lids and freeze for 8-10 hours, or until frozen.

To serve, hold the cones under tepid water briefly, then remove the lid from the mould, run a sharp knife around the inside edge and slip out the kulfi onto a plate. Kulfi must be served semi-frozen, and not soft like ice cream.

Kulfi

Preparation Time: 50 minutes, plus cooling and freezing time
Serves: 4
2 litres / 3 1/2 pints (8 1/2 cups) full cream (whole) milk
150g / 5oz (3/4 cup) sugar
50g / 1 3/4 oz (1/3 cup) ground almonds
few drops kewra water

Bring the milk to the boil in a large, heavy-based pan, then reduce the heat and continue to cook, stirring frequently, for 45 minutes, until the milk is reduced to less than half it's volume. Remove from the heat, add the sugar and stir until the sugar has dissolved. Add the ground almonds and kewra water and allow to cool.

When the milk mixture is cool, pour it into kulfi moulds leaving about a 2.5cm/1-inch space at the top for the frozen kulfi to expand. Seal firmly with lids and freeze for 8-10 hours. or until frozen.

To serve, hold the cones under tepid water briefly, then remove the lid from the mould, run a sharp knife around the inside edge and slip out the kulfi onto a plate. Kulfi must be served semi-frozen, and not soft like ice cream.

Kulfi is a very popular Indian dessert and comes in many different flavours, such as mango, cardamom and pistachio. Use this recipe as a base and experiment by adding your favourite flavours. Special lidded containers, called kulfi moulds, are used for this dessert, but you can use either individual freezerproof moulds or one large freezerproof container with a lid.

CHANA MASALA

Prep time: 10 min | Cooking time: 20 min | Serves: 2 

1 can 1 medium-sized 1 large 1-2 1 tbsp 1 tsp 1 tsp 1/4 tsp 1/4 tsp 1/2 tsp 1/2 tsp 2 tbsp

chickpeas, drained onion, finely chopped tomato, chopped green chillies, finely chopped ginger-garlic paste tomato paste cumin seeds red chilli powder turmeric powder coriander powder cumin powder light cooking oil salt, to taste water, as needed fresh chopped coriander, as garnish lemon wedges, as garnish

SAUTE cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.

ADD in tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides. 

STIR in about a cup of water, allow it to come to a boil, and then add chickpeas. Let simmer covered for a few minutes till chickpeas are soft and tender to the touch.

GARNISH with fresh coriander and a sprinkle of lemon juice.

Eggplant, zuke, and spinach Lasagna

1 large eggplant
1 zucchini
1 bunch fresh spinach (or box frozen)
1 large purple onion-chopped coarse
garlic to taste
Italian mixed seasoning
1/2 c vegetable broth
box of spinach lasagna
1 jar fatfree seasoned marinara
soy cheese..grated and to taste

boil lasagna noodles till tender, meanwhile

simmer chopped onion and garlic in vegetable broth till tender add
Italian seasoning and salt and pepper to taste add marinara (I like
roasted pepper and basil) to onion/garlic mix and blend

slice the eggplant and lasagna in 1/2 " slices
wash and chop spinach into 1/2 " strips
spray large pyrex pan with butter flavored spray and layer:
sauce,noodles,soy cheese
sliced vegetables
sauce, noodles, soy cheese, vegetable
top w/ sauce and soy cheese

bake 300 for 45 min

let set a few minutes before serving
this freezes well and is even better the next day

Squash and White Bean Soup

Serves 4 to 6

3 tablespoons olive oil
1 celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)
1 medium onion, diced (about 1 cup)
1 garlic clove, minced
1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4-inch cubes
1 cup canned diced tomatoes, drained
4 cups low-sodium canned beef broth
4 thin slices sandwich bread
1 cup canned great Northern white beans, rinsed and drained

Heat 2 tablespoons oil in a medium pot over medium heat until hot but not smoking. Add celery; cook, stirring, 2 minutes. Add onion and garlic; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in squash and tomatoes; cook until liquid has evaporated, about 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, 18 to 20 minutes.

Meanwhile, preheat oven to 350 degrees. Use a leaf-shape cutter to cut leaves from bread; arrange on a baking sheet. Brush with remaining tablespoon oil; bake until just golden, about 10 minutes.

Add beans to pot, and cook until they are warmed through, about 2 to 4 minutes. Season with salt and pepper.

Veggie Slow Cooker Recipes

http://www.savvyvegetarian.com/vegetarian-recipes/slow-cooker-recipes.php

Sesame Soba Noodles

1 package soba, lo mein, udon or other thin noodle (about 10-13 oz)

1 t toasted sesame seed oil

1/2 head cauliflower

1 small head broccoli

1 pepper, sliced thin

2-3 scallions, sliced thin

4 T toasted sesame seed oil

2 T seasoned rice vinegar

1/4  t sugar if using regular rice vinegar not seasoned

2 T tamari or salt if making it soy free

2 T sesame seeds

Cook the noodles according to package directions but make sure not to overcook them or they will be gummy. Cool under cold running water, drain well and transfer to a large bowl. Add a teaspoon of sesame seed oil and mix well. This will help  prevent the noodles  from sticking. In the meantime...

Cut the broccoli  and cauliflower florets into bite-size pieces. Trim the broccoli stem and peel it very well to remove the tough outside skin. Slice the stem into thin strips about 2 inches long. Steam the broccoli and cauliflower until crisp tender or to your liking. Steaming them for about 3-4 minutes and shocking them in cold water will retain the bright green. This extra step is up to you to do or skip. Add the broccoli and cauliflower to the bowl of noodles.

Add the thinly sliced pepper and scallions to the bowl of noodles.

Make your dressing by mixing the sesame seed oil, vinegar, sugar if using and tamari. Mix very well. Add the dressing to the bowl of noodles and veggies and mix well (I use my hands to prevent the noodles from breaking.)

Sprinkle with sesame seeds and serve at room temperature or chilled.

Black Bean and Tomato Quinoa

2 teaspoons grated lime zest

2 tablespoons fresh lime juice

2 tablespoons unsalted butter, melted and cooled

1 tablespoon vegetable oil

1 teaspoon sugar

1 cup quinoa

1 (14- to 15-ounce) can black beans, rinsed and drained

2 medium tomatoes, diced

4 scallions, chopped

1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Chicken roasted with mustard

Chicken Legs Roasted with Mustard
Serves 4

4 chicken legs (thighs included, about 2 1/2 pounds)
2 teaspoons fresh, minced herbs, such as a mixture of sage, thyme and tarragon or marjoram
Sea salt and freshly ground black pepper
4 tablespoons Dijon mustard or tarragon mustard
1/3 cup panko
2 tablespoons melted butter

1. Heat the oven to 325 degrees.

2. Rinse the chicken legs and pat them dry. Rub them all over with the minced fresh herbs. Season well with salt and pepper. Brush the mustard over the skin side of each leg to coat thinly. Lay the legs in a shallow baking dish, leaving space between them. Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the melted butter.

3. Roast about an hour or until the meat is very tender and the coating is crisp.

Spicy Kasha Vegetable Salad

Spicy Kasha Vegetable Salad
(printer-friendly version)

Instead of kasha, you can substitute 1 cup of quinoa, bulgur wheat, or any whole grain and cook it in the amount of water appropriate to the grain. Check a grain cooking chart such as the one here.

1 cup buckwheat kasha, medium granulation
2 cups vegetable broth
2 medium tomatoes, chopped fine
1/2 cup green onions, thinly sliced
1/2 cup parsley, chopped
1/2 cup fresh mint, chopped
1/2 yellow bell pepper chopped
1/2 large cucumber peeled, seeded and cut into 1/4-inch cubes
1 cup cooked chickpeas
1/4 cup freshly squeezed lemon juice
1 tablespoon agave nectar (or pomegranate molasses)
1-3 teaspoon hot pepper paste or sauce
1/2 teaspoon salt (to taste)
1 tablespoon water

Heat 2 cups of vegetable broth (or heat water and add vegetable bouillon). While you’re waiting for it to come to a boil, toast the kasha in a large, dry saucepan for about 3 minutes, or until it releases a nutty aroma. When the broth reaches a boil, add it carefully to the kasha (watch out for spatters!) Cover and turn the heat very low. Cook until kasha is tender and all liquid is absorbed, 5-10 minutes. Remove from heat, fluff, and allow to cool. Kasha can be refrigerated and stored overnight, if necessary.

Add all chopped vegetables and the chickpeas to the kasha. Mix the lemon juice and remaining ingredients well and add them to the kasha, stirring so that the dressing is distributed evenly. Serve mounded in the center of a large platter, with butternut lettuce leaves. To eat, spoon some of the salad into a lettuce leaf and eat like a taco or burrito.

Servings: 8

Salsa Chickpea Lettuce Wrap

Ingredients:

• 10 whole lettuce leaves
• 1 whole green bell pepper, seeded and diced
• 1 whole red bell pepper, seeded and diced
• 12 ounces salsa
• 15 ounces chickpeas, drained and rinsed

Instructions:

Combine chickpeas and salsa in a medium sauce pan. Cook over medium-high heat, stirring occasionally, until all of the liquid has absorbed and the chickpeas have taken on the salsa’s color, about 8 minutes. For best results, refrigerate over night. Spoon chickpeas into lettuce leaves and top with chopped bell pepper pieces. Serve chickpeas at any temperature. (Makes about 8 wraps)

Experiment: Triple Berry Sorbet

2 cup water
1 1/2 cup sugar
4 cup mixed berries
1/4 cup lemon juice

Orange Currant Scones

4 cups all-purpose white flour
3 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, cut into bits
3 tablespoons freshly grated orange zest (from about 2 navel oranges)
1 1/2 cups dried currants
1 cup plus 2 tablespoons well-shaken buttermilk
2 large eggs
1/4 cup granulated raw sugar (turbinado or Demerara)


preparation

In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, baking soda, and salt. Add butter and zest and beat until mixture resembles coarse meal. Beat in currants. In a bowl whisk together buttermilk and eggs and add to flour mixture, beating just until a dough forms.

Preheat oven to 350°F. and line 2 baking sheets with parchment paper. On each sheet arrange six 1/2-cup mounds of dough about 1 inch apart. Sprinkle mounds with raw sugar and chill 15 minutes.
Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.

Bacon Thyme Burgers

Serves 4

• 2 pounds boneless beef chuck, cut into 1-inch cubes
• 6 ounces bacon, chopped
• 1 cup finely chopped onion
• 3 tablespoons thinly sliced garlic
• 1 tablespoon fresh thyme leaves
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 slices cheddar cheese
• 4 sesame-seed hamburger rolls, lightly toasted
• 1 1/2 cups shredded iceberg lettuce
• 8 thin slices tomato
• Mayonnaise, for serving
• Ketchup, for serving
• Mustard, for serving
• Pickles, for serving

Directions

1. Place the diced chuck in a large bowl.
2. Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes. Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine. Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
3. Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.
4. Preheat a grill to medium, and lightly oil the grate.
5. Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger. Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.

Lentil-Barley, Kale with Sauteed Leeks

Ingredients:

1 c green lentils, washed

1/4 c pearled barley, washed

4 c water

2 cloves garlic, crushed

1/4 t turmeric (optional for digestion)

1 bunch kale, chopped, stems removed

1 carrot, slivered, not too thin

salt, pepper

Saute:

1 t to 1 T olive oil

1-2 leek, washed, sliced into rounds and separated

1/2 onion, chopped

2 cloves garlic, minced

1/4 t oregano

1/4 t basil

salt and pepper

Combine the lentils, barley, garlic, turmeric and water in a medium pot. Bring to boil, reduce to simmer, and cook until barley is tender, about 45-60 minutes.

About 30 minutes after you placed the lentils on, heat a medium saute pan, add the oil, leek, onion, garlic and spices. Cook on medium-low, stirring often, until leeks are beginning to brown and they are tender. This should take around 15 minutes.

When the barley is tender and the leeks are ready, add the kale and carrots, mixing well. Cook for a few minutes until the kale is to your liking. If you like the kale well cooked, do this step when you begin your leeks. I like my kale a little toothsome and green. Add salt and pepper, and if desired, some cayenne or chili flakes.

To serve, heat a pita slice over an open flame (stove) or directly on your electric burner, flipping until little brown flecks appear and the pita is heated. Serve the lentils in a bowl topped with some leeks and your pita bread.

Andes Mint Cookies

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 12 ounces semi-sweet chocolate chips (2 cups)
• 2 large eggs
• 2 1/2 cups AP flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking soda
• Andes mints candies, broken in half

1. Heat oven to 350°F.
2. Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
3. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended.
4. Chill one hour.
5. Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes.
6. Place an Andes Mint half on top after taking them out from the oven. Allow to melt slightly and spread with a spoon.

Black Bean and Summer Squash

Black Bean and Summer Squash Enchiladas

(printer-friendly version)

These enchiladas are a little hard to get out of the pan completely intact, so I often bake and serve them in individual dishes.

1 medium onion, chopped fine
2 cloves garlic cloves, minced
1/4 cup green or red bell pepper, chopped
12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)
1/2 teaspoon ground cumin
1 teaspoon Ancho chile powder (or mild chili powder)
1/8 -1/4 teaspoon chipotle chile powder (or to taste)
1 1/2 cups cooked black beans, well rinsed and drained
1/2 teaspoon salt (or to taste)
1 tablespoon nutritional yeast
2 teaspoons lime juice
1 can enchilada sauce (or 10 ounces homemade sauce)
8 corn tortillas
chopped green onions, for serving

Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.

Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.

Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.

Servings: 4

Yield: 8 enchiladas

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Nutrition Facts

Nutrition (per serving): 269 calories, 27 calories from fat, 3.2g total fat, 0mg cholesterol, 753.6mg sodium, 654.5mg potassium, 51.6g carbohydrates, 10.9g fiber, 4.5g sugar, 12.1g protein, 4.8 points.

Quick Enchilada Sauce
Recipe By :Mary McDougall, "McDougall Health Supporting Cookbook Volume 1"
Serving Size : 2 1/2 cups
1 cup tomato sauce
1 1/2 cups water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoons chili powder
2 tablespoons cornstarch -- or arrowroot
Place all ingredients in a saucepan and mix well. Cook over medium heat until mixture boils and thickens, about 10 minutes.