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Gluten Free Greek Meatloaf

Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry Gluten Free bread crumbs
1 small onion, finely chopped
2 eggs, lightly beaten
1/4 cup grated Romano cheese
2 teaspoons dried oregano
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
2 pounds ground lamb
1 cup refrigerated tzatziki sauce

Directions:
In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11-in. x 7-in. baking dish.
Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing and serving. Serve with tzatziki sauce. (8 servings).

chefcookbook-featured

Artichoke Lemon Chicken "Pasta" with Walnut-Arugula Pesto

Entertaining a group of friends that are on the Paleo diet can be tricky to deliver elegance, flavor, and maintain the perimeters of the diet. This unique pasta dish incorporates homemade pesto made of raw walnuts and spicy arugula to balance the sweetness of the artichokes. Fresh lemon is tossed in to brighten the palate; as zucchini ribbons act as the pasta.

This dish is a two part recipe; the pasta and the pesto. You can definitely utilize the pesto recipe for other uses; one idea is to toss the pesto with the roasted zucchini ribbons and create a flavorful vegetarian Paleo recipe.

Serve the dish with dry oaky wines, if permitted; or tannin rich Syrah blends to complement the complex flavors of the dish.

Serves: 4

Ingredients:

For the pesto:

· 2/3 cup raw walnuts, roughly chopped

· 2 cups fresh arugula, roughly chopped, stems too.

· 1/2 cup basil leaves, roughly chopped, stems too.

· 6 cloves garlic, roughly chopped

· 1 small lemon, zest and juice

· Pinch red chili flakes

· 3/4 cup extra virgin olive oil

· Kosher salt

For the zucchini ribbons:

· 2 lbs. zucchini, washed

· 3 Tablespoons extra virgin olive oil

· Kosher salt to taste

· Fresh cracked black pepper to taste

For the chicken:

· 2 lbs. boneless, skinless chicken breast

· 1 (10 oz.) jar artichokes in oil

· 2 small lemons, zest and juice

· 1 pint grape tomatoes, halved

· Pinch of red chili flakes

· 1/2 cup vegetable broth

· 3 cloves garlic, minced

· 2 large shallots, thinly sliced

· 3 Tablespoons extra virgin olive oil

Directions:

Make the pesto:

1.) Place the walnuts in a saucepan over medium-low heat and toast for 5 to 7 minutes. Gently shake the pan to evenly coat the heat with the walnuts. Remove from the heat and cool for 5 minutes.

2.) In a large food processor, add the arugula, basil, cooled walnuts, lemon zest and juice, and chili flakes. Pulse 5 to 6 times to break down the ingredients. With the motor running, slowly add the olive oil in a thin steady stream to emulsify into the base. Once all of the oil has been added, blend for 30 more seconds.

3.) Transfer the pesto to a container with a fitting lid. Season the pesto with the salt and place a piece of plastic wrap over the top. Cover the pesto with the fitting lid and store in the refrigerator until it is time to use. **Covering the pesto directly with the plastic wrap prevents discoloration while it sits in the refrigerator**

Make the zucchini ribbons:

1.) Heat the oven to 325 F. Line two baking sheets with the olive oil using a pastry brush.

2.) Cut the zucchini horizontally into thin ribbons and divide the ribbons between the baking sheets. You will need to slightly overlap the pieces.
**You can also use a mandolin to slice the zucchini if you have one.

3.) Sprinkle the zucchini pieces, lightly, with the salt and pepper. Place the pans in the oven and roast for 10 minutes. Remove from the oven and set aside.

Finishing the dish:

1.) Drain the artichokes and reserve 1 Tablespoon of the oil it was packed in; set aside.

2.) Heat the olive oil in large skillet over medium-high heat. Cut the chicken into 1/4-inch chunks and add to the hot pan. Sear the pieces on all sides and transfer to plate.

3.) Reduce the heat to medium and add the shallots and garlic. Cook for one minute and then add the artichokes, the reserved oil, lemon zest, lemon juice, and red chili flakes. Cook for 2 minutes, constantly stirring with a wooden spoon to break up the bits from the bottom of the pan.

4.) Return the chicken to the pan along with the vegetable broth and bring to a simmer. Simmer the dish until the broth has almost evaporated and check for salt and pepper.
**Remember, when seasoning the dish, you will be adding the seasoned pesto and seasoned zucchini. It is a good idea to desire a little more salt to the pan to ensure you do not create a salty dish.

5.) Add 3/4 cup of the pesto to the pan and toss to combine; cook for 2 minutes to heat through.

6.) Add the grape tomato halves and toss to combine; adjust the seasoning to your liking.

Serving the dish:

~ Divide the zucchini ribbons between 4 large dinner plates. Top each plate the chicken mixture, add 1 Tablespoon of pesto on top, and serve at once.

chefcookbook-featured

Fish Tacos

These are very easy to make and taste great!

Fish Tacos

Makes 5 servings

10 Flour soft taco tortillas- warmed up (see package for heating directions)
1 Can Black beans, drained and mashed
10 Beer battered fish fillets
2 limes
2 cups Pico de gallo
2 cups cabbage mix
1 cup jack cheese
I can mild green chilis

Pico De Gallo:

4 large roma tomatoes, diced
1 large green chili
1/4 cup lime juice
salt and pepper
3 TBSP chopped cilantro
1/2 cup diced red onion
2 TBSP chopped parsley
1 TBSP olive oil

Dice tomatoes, chilis, onion and herbs. Combine oil, lime juice, salt and pepper and mix well. set aside for 1 hr or overnight.

Bake fish until crunchy and crispy. Using the juice from 1 lime, mix cabbage mixed into a bowl and add juice, set aside.

In a saucepan and black beans and mash with a potato masher until thick. Heat until bubbly and warm. Add can of green chilis.

To assemble tacos:

Place warm tortilla on plate, spread 1 to 2 TBSP of black beans on tortilla and then place fish on top. Next add the pico de gallo, then the cabbage mixture and then top with cheese.

chefcookbook-featured

Balsamic Pork Tenderloin-Paleo

cavemancorner

 

 

 

Balsamic Pork Tenderloin

 

Ingredients:

4 cloves Garlic, minced

1/4 cup balsamic Vinegar

2 Tbsp Olive Oil

2 Tbsp Honey

1 tbsp dried Thyme

2 lbs Pork Tenderloin, all natural

 

Directions

Combine all the ingredients and place pork in a large plastic bag and marinate for 4 hours or over night in fridge.

Place pork on a baking sheet and bake at 400F until internal temp reaches 150F. Let stand 5 min. Slice and serve with veggies.

chefcookbook-featured

Allergy Safe Paleo Recipe: Citrus-Thyme Marinated Whole Chicken with Roasted Root Vegetables

This recipe is not only designed for the Paleo diet, it is also gluten, dairy, and soy-free; making it an ideal dinner idea for those with such food allergies. The dish is easy to prepare but has incredible flavor throughout the chicken and the root vegetables.

The chicken is split in half and marinated in a zesty, savory mixture of citrus zest and fresh thyme. It is ideal to marinate the chicken for at least 2 hours before baking to allow the marinade penetrate through the muscle and tenderize the meat. For the root vegetables, they are added to the roasting pan and lightly seasoned with sea salt, fresh cracked black pepper, and olive oil, and then the chicken is centered on top of the veggies and slowly roasts in the oven.

This is a classic roasting technique used to create a moist and tender protein and at the same time the side dish that complements the flavoring used for the protein. As the chicken roasts, the root vegetables are seasoned with the natural fat and marinade from the chicken, and they also provide moisture for the chicken as well.

Those who are living the Paleo lifestyle, this recipe is super simple and naturally free of dairy, soy, and gluten. This dish is ideal for an intimate party of 4 to 6; pair the entrée with spicy arugula and sun-ripened tomatoes to balance the overall flavors from the main dish.

A note on honey and the Paleo diet:

The marinade incorporates honey; while some on the paleo diet welcome organic honey others do not. There are many levels of the Paleo diet, if you are practicing the stricter side of this diet; then omit the honey. Honey is naturally gluten, soy, and dairy free; and for those hesitant to incorporate it into the marinade; in the end there is minimal traces of the sweetener as it cooks out during the roasting process. This is a personal call for cooks.

Serves: 4-6

 

 

 

Ingredients:

For the marinade:

· 1/4 cup champagne vinegar

· Zest of one orange

· Zest of one lemon

· Zest of one grapefruit

· 2 Tablespoons Dijon mustard

· 6 cloves garlic, minced

· 4 Tablespoons fresh thyme, minced

· 1/4 cup extra-virgin olive oil

· 2 Tablespoons organic honey

· 2 teaspoons kosher salt

· 1 1/2 teaspoons fresh cracked black pepper

· 1/2 teaspoon allspice, ground

· 1/2 teaspoon ginger, ground

· 4-5 lbs. whole chicken, split in half

For the root vegetables:

· 1 lb. sweet potatoes, peeled and cut into 1/2-inch chunks

· 3 large parsnips, peeled and cut into 1/2-inch chunks

· 3 large turnips, peeled and cut into 1/2-inch chunks

· 8 ounces cremini mushrooms, halved

· 4 large carrots, peeled and cut into 1/2-inch pieces

· 1 large yellow onion, roughly chopped

· 4 cloves garlic, roughly chopped

· 1/2 cup organic vegetable broth

· 1/4 cup extra-virgin olive oil

· 2 teaspoons sea salt

· Fresh cracked black pepper

Directions:

Make the marinade:

1.) Place the split chicken, skin side up, in a large baking dish. Prick the skin with the tines of a fork all over the skin and set aside.

2.) In a large mixing bowl, whisk the vinegar, garlic, all zests, oil, mustard, garlic, thyme, honey, salt, pepper, allspice, and ginger together. Pour the marinade over the chicken, cover with plastic wrap, and place in the refrigerator for 2 to 4 hours. Turn the chicken over at least once during the marinating time to evenly coat with the mixture.

After two hours, heat the oven to 425 F.

Prepare the root vegetables:

1.) Place the potatoes, parsnips, turnips, carrots, garlic, mushrooms, and onion in a large mixing bowl. Add the oil, salt, and pepper and toss to combine.

2.) Scatter the vegetables on the bottom of a large roasting pan and add the vegetable broth.

Roast the chicken:

1.) Remove the chicken from the marinade and position the halves over the vegetables. Pour the marinade over the chicken and place the roasting pan in the heated oven. Roast the mixture for 45 minutes, and then lower the heat to 325 F.

2.) Continue to roast the chicken and veggies for an additional 2 1/2 hours, check the internal temperature of the chicken with a meat thermometer. It should read 155 F. when ready.

**Cook’s Notes: The average roasting time for whole chicken is 20 minutes per pound. For this particular roasting technique the chicken begins its cooking at high temperature to seal in the moisture and produces a crispy golden crust. Since each oven is different, it is a good idea to check the internal temperature of the chicken as it roasts to prevent over cooking.

Finishing the dish:

After the chicken’s internal temperature has reached 155 F., remove the pan from the oven and tent the pan with a large piece of tin foil. Allow the pan to rest for 15 minutes before slicing.

To serve: Inquire among your guests their preference of cut from the whole chicken. Slice the breast meat into 1/4-inch slices and gently break down the legs and wings.

Divide the root vegetables between 4 to 6 plates and top each plate with the chicken. Spoon the juices from the pan over the top and serve at once.

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