Caprese salad for a crowd

Happy late father's day!  The past two father's days have been a little rough in my family.  Little might be an understatement...Last year, my husband's father passed away and this year we lost my grandfather a week before father's day.  But I spent a wonderful day with my father and all of my uncles and ate lots of yummy food!

I kept trying to figure out what I should make for our gathering.  I wanted to make something really quick and something that I could eat with a burger in case there were limited food options (which there weren't!!).  I was thinking caprese bites, but making each tiny salad on a toothpick was going to take awhile.  Then I remembered a wonderful thing that we had started making at the in-law's a few summers ago.

This salad is super quick and is a real crowd pleaser!  The ingredient list is really short, which is an extra bonus!

Caprese Salad for a Crowd

• 2 pints grape tomatoes, sliced in half
• Almost a cup of basil leaves (not a packed cup, just a big handful size)
• 16oz mozzarella (full fat tastes better!)
• 2 tablespoons olive oil
• 2-4 tablespoons balsamic vinegar
• a pinch of pepper

1. Cut the mozzarella into small squares or rectangles like above.  If you can find tiny little balls of mozzarella, those would be really cute and you could cut them in half to match the tomatoes!
2. Chiffonade the basil.  This is really simple, but sounds fancy.  Stack some basil leaves and roll into a little cigar shape.  Slice down the leaves to create little strips of basil.
3. Put all of the ingredients into a large bowl and toss gently.  Sprinkle on the olive oil and vinegar and add the pepper.  Toss gently and serve
4. If you are going to eat this later, I would recommend adding the vinegar right before serving, otherwise everything turns a little brown and isn't as pretty.  Enjoy!

Enchilada Casserole

I am not completely strict with my paleo eating; I eat rice and corn on occasion.  I also eat full fat dairy, which is more primal than paleo, but I tolerate the dairy well, so it isn't an issue for me.  Paleo is really about finding what works for you without bothering your gut.  Gluten free is a must for me, however, due to strong, er...reactions to it. In other words: yes, I know corn is not strictly paleo, but sometimes I enjoy some good Mexican type food with a corn tortilla.

This casserole has a texture similar to a tamale and would still be wonderful with some spinach added to it.  You can make it spicier with fresh jalapenos or cut back on the green chiles if you are very sensitive to heat. If you are feeling truly ambitious or have some extra time, make your own salsa verde.

Enchilada Casserole

• 3 cups of shredded poultry**
• 24 pack of small corn tortillas (you won't use them all, but you will use most)
• 1 can of tomatoes and green chiles (such as Rotel), drained
• 1 can chopped green chiles, drained
• 16oz of sour cream
• 19oz can of green enchilada sauce or salsa verde if you can't find enchilada sauce (or homemade if you are super ambitious!)
• 8oz monterey jack cheese, shredded
• 8oz pepper jack cheese, shredded
• a pinch of cayenne pepper
• 1/2 tsp garlic powder
• salt and pepper

1. Preheat oven to 350 degrees.  
2. Shred the cheeses and set aside.  I like to use my food processor for this, very quick!
3. In a large bowl, mix shredded chicken, tomatoes and green chile mix, half of the can of green chiles, garlic powder, salt, and pepper.
4. In a blender or food processor (or a strong mixing arm) mix the sour cream, enchilada sauce or salsa, cayenne pepper, and a pinch of salt and pepper.
5. To assemble the casserole: 
1. In a 9x13 pan, place a layer of corn tortillas.
2. Spoon some of the sour cream and enchilada sauce mixture on the tortillas.
3. Next add half of the chicken mixture in an even layer.
4. Add a layer of cheese.
5. Repeat steps above one more time.  
6. To finish: add a final layer of tortillas, add the rest of the sour cream and enchilada sauce mixture (there will probably be a lot left to pour on and that is okay!), and top with the rest of the cheese.
6. Bake for about 40 minutes, or until cheese is nicely browned like the picture above.
7. This makes about 8 large servings.  Enjoy!

**I used leftover turkey breast from a turkey I had roasted, but cooking up a pound and a half of chicken breasts with some salt, pepper, and olive oil and then shredding it would work just as well.

Garlic and Pumpkin Mashed Sweet Potatoes

How do you like the new blog title?  Since I can't bake with real flour anymore, the old title seemed ill-fitting.  Max came up with the nickname "wife-a-saurus" a while ago, though I'm not sure if it was meant as a term of endearment...Since people in the paleo world often say that they eat like a dinosaur, I thought this would make a cute new title.

So, with the new title comes a new recipe with a paleo spin.  I roasted an entire turkey last week which was left over from Thanksgiving and was taking up far too much room in my freezer.  I needed a side for my turkey, but didn't want a traditional mashed potato.  I have made these before and they made a perfect pair for my turkey.

This recipe does use dairy, but could easily be made with coconut milk for those with a dairy intolerance.

Garlic and Pumpkin Mashed Sweet Potatoes
adapted from: Oh She Glows

• 4 large sweet potatoes, peeled and diced
• 1 14oz can pumpkin puree (not pumpkin pie spiced!)
• 1 10oz package of frozen, chopped spinach (thawed and drained of excess liquid)
• 2 teaspoons minced garlic
• 3 tablespoons salted butter
• 1/4 cup heavy cream
• Salt and pepper

1. Put the diced sweet potatoes in a large pot and cover with water.  Bring to a boil and simmer until potatoes break apart easily with a fork, just like a regular potato.  Drain water from potatoes and return to pot.
2. Add garlic to potatoes right away.  I find the potatoes are hot enough to get rid of the raw garlic flavor.
3. Mash the potatoes a bit and then add the pumpkin, spinach, cream, and butter.  Mash and stir until the potatoes are fairly smooth.  I enjoy some chunks in the mashed sweet potatoes, but that is up to you.  Season with salt and pepper to taste.  Enjoy!

Pork chops and Peaches

I love pork and apples or applesauce and I have a great recipe that has some cinnamon and cranberries too!  But, its almost summer and apples just don't seem like the right thing to eat when there is so much produce coming into season right now!

This recipe is completely gluten and soy free for those of you with allergies.  It is also super quick!  I paired this with some green beans that I roasted with balsamic vinegar and olive oil.

Pork Chops and Peaches
adapted from: paleoblocks

Ingredients:

• 1 T olive or coconut oil
• 4 boneless pork chops or bone in, about 2 pounds
• sea salt and black pepper
• 2 fresh peaches cut into wedges
• 1 small red onion cut into thin slices
• 3 T apple cider vinegar
• 1/2 cup fresh basil leaves

Directions:

1. Heat the oil in a large skillet (cast iron is ideal!). Season the pork with salt and 1/4 t pepper and cook until browned and almost cooked through (should feel firm to the touch), set aside. 
2. Add the peaches, onion, vinegar and salt and pepper to the skillet and cook until peaches and onions begin to soften. 
3. Return the pork and juices to the skillet. Reduce heat to low or medium low and cook for about five more minutes, or until pork is finished cooking and peaches and onions are soft.
4. Sprinkle the pork and peaches with the basil and enjoy!

Almost Paleo Shepherd's Pie

There are two dinners that Max asks for every week: chicken tikka masala and shepherd's pie.  He can't have them every week, because I enjoy a bit more variety in my food, but I do indulge him occasionally.

Now, my shepherd's pie has evolved quite a bit since I started making it in college.  I used to make it with many pre-packaged and convenience foods.  I've been trying to eat more real foods and switch my diet to a more paleo way of eating (gluten, grain, legume free, I still eat some dairy).  So, to make Max happy sometimes, I decided to make my shepherd's pie more paleo friendly and made with more real foods.

This turned out really well.  I've tweaked this a few times and this is my favorite version so far. I'm going to break this recipe into the different parts. Enjoy!

Almost Paleo Shepherd's Pie
created by: me!

Mashed Sweet Potatoes

• 3 huge sweet potatoes, or 5 regular sized ones (You want enough to cover a 13x9 pan)**
• 3 tablespoons of butter
• 1/4 cup half and half
• 1/4 cup whole milk
• 1 tsp garlic powder
• salt and pepper to taste

**I love to use white sweet potatoes for this because it still looks like a traditional shepherd's pie.  The usually have white or purple skin and I get them at a regular grocery store for the same price as a regular sweet potato.

1. Peel and cube the sweet potatoes.  
2. Bring the cubed sweet potatoes to a boil and then reduce to a simmer.  Simmer for 20 minutes or until potatoes break apart with a fork easily.
3. Drain water from pot and put the potatoes back in the pan.  Leave the burner on a low temperature for 3 or so minutes to steam off the extra water.
4. Add the butter to the pan and start to mash the potatoes.  Add the salt, pepper, half and half, milk, and garlic salt and mash until smooth, or almost smooth, depending on your preference.

Mushrooms, Beef, and Gravy

• 1 8oz (or more if you really like mushrooms) package of white button mushrooms, quartered
• 1 yellow onion, diced
• 1lb grassfed beef (or traditional beef if that's what you have)
• 1 tablespoon cornstarch (the not really paleo ingredient)
• 1 tablespoon better than bouillon beef stock (again, not really paleo)
• 1 cup of water
• 1 tablespoon olive oil
• salt and pepper to taste

1. In a medium saute pan, heat the olive oil on medium heat.  Add mushrooms and onion to the pan.  Saute until onions just start to become translucent.
2. Add beef to pan.  Stir and cook until beef is cooked thoroughly.
3. Pour in the water and add the bouillon.  Stir and sprinkle the cornstarch over the pan.  Mix this thoroughly to prevent clumping.  Season with salt and pepper.
4. Simmer the mixture for a few minutes to allow the cornstarch to thicken the "gravy."  Turn off heat.

Completed Shepherd's Pie

• 2 cups frozen peas

1. Preheat oven to 350.
2. Pour mushroom and beef mixture into a 13x9 pan.
3. Layer frozen peas on top of beef.
4. Gently spread the mashed sweet potatoes over the top of the peas.
5. Bake the Shepherd's Pie for 40 minutes.  You may want to put a cookie sheet under the pan because the gravy may bubble over.  The sweet potatoes will have little golden brown bits and some of the gravy might have escaped.  Yum!!

This makes 6-8 servings, depending on how hungry you are.  There are about 400 calories per serving in case you are counting that type of thing.  

Gluten Free Quiche

I still love baking and cooking, but I just have to be a bit more creative and have some forethought when doing it.  Max requested quiche for dinner this week and I searched everywhere for a gluten free pie crust.

Now, I don't typically eat any grains, but quiche sounded so good and the crust is small compared to the egg portion.

I was very unsuccessful with my attempts to find a gluten free pie crust until after I made the quiche...of course. I decided to bite the bullet and attempt baking something with the gluten free flour I was given for Christmas.

I found a recipe from King Arthur Flour and it was awesome.  It turned out flaky and tasty, even though I didn't even follow proper pie crust making techniques.  I hope you try this and enjoy!

• Gluten Free Pie Crust
• adapted from King Arthur Flour
• 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1 large egg
• 2 teaspoons lemon juice or vinegar

Directions

1) Lightly grease a 9" pie pan.

2) Whisk together the flour or flour blend, xanthan gum, and salt.

3) Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.

4) Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

5) Shape into a ball and chill for an hour, or up to overnight.

6) Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

7) Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

8) Cover with foil and bake at 350 degrees for about 15 minutes, or until golden brown.

Yield: crust for one 9" single-crust pie. Quiche Filling 8 large eggs 1/4 cup heavy cream 6oz ham steak (I like Jones because its yummy and gluten free), chopped into small pieces 4oz Cabot Monterey Jack, sliced or shredded 1 frozen package of spinach, thawed and with water squeezed out 1) Whisk the 8 eggs.  Whisk in heavy cream.  Stir in the diced ham, cheese, and spinach.  Make sure the spinach doesn't clump together. 2) Pour the egg mixture into the slightly baked pie crust.  Make sure it only fills the crust to slightly below the top, you don't want the filling to overflow. 3) Bake for about 40 minutes at 350.  The quiche is done baking when the center of the eggs no longer wiggle and are completely set. Enjoy!!

Shaved steak with onions and peppers

I really need to think of a new name for this blog.  I officially eat a gluten free diet and I have cut out most grains and legumes and reduced my dairy.  I'm working on eating a paleo diet, which focuses on natural foods prepared in more traditional ways.  It makes me feel a lot better and a recent trip to Chicago reconfirmed my decision to eat this way.  So, not a whole lot of baking going on here anymore,  but I have been cooking a ton and I've been trying to prepare most of our foods from scratch.  If anyone has a suggestion, let me know :)

The following recipe is one I kind of made up and is a quick and easy dinner for a week night.  You can add cheese to eat if you eat dairy, or leave it off!  Either way, it is yummy.  Tonight's version was one of the better versions, so I decided to share it!

Shaved Steak with Onions and Peppers
Serves 4 big appetites, or 6 small ones

• 2 lbs of shaved steak
• 2 bell peppers, any color, cut into strips
• 1 yellow onion, cut in half and sliced
• 3 slices of bacon, or Trader Joe's Bacon Ends and Pieces
• salt, pepper, or Camp Spice

1. Cook bacon on a low heat (medium or medium low) to render the fat out.  Once the bacon is crispy, take it out of the pan and put it aside.  You'll want to crumble it up when its cool and add it back later.
2. Turn the heat up to medium or medium high.  Add peppers and onions to the bacon drippings.  Saute until the vegetables are soft and remove from pan.
3. Add shaved steak to the pan.  Cook and stir, breaking up the pieces of steak, until the steak is cooked.  Add bacon, peppers, and onions to the beef and stir.  Season with salt and pepper, or Camp Spice.
4. You can top with cheese, barbecue sauce, or nothing at all!

Enjoy!!