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Paleo recipe Perfect Oxtail Veggie One Pot-min

Recipe: Perfect Oxtail and Veggie One Pot

Whether you call it a stew, a casserole, or a one pot – nothing beats a big, steaming bowl of tender meat, juicy veggies and rich gravy. Oxtail is a cheap and highly nutritious cut, and is perfect for stewing. However, the key to this recipe is the umami rich flavours that just dance on your palate, making this one pot one of the best tasting (and best value) recipes you’ll make in a long time.


Recipe: Perfect Oxtail and Veggie One Pot
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1.5kg oxtail, diced
  • Salt and black pepper
  • 1 tsp allspice
  • 1 tbsp coconut oil or lard
  • 2 white onions, sliced
  • 4 cloves garlic, crushed
  • 2 beef tomatoes, diced
  • 4 bay leaves
  • A few sprigs fresh thyme
  • A few sprigs fresh rosemary
  • 1 cinnamon stick
  • 1 x 400g tins chopped tomatoes
  • ½ litre homemade (or organic) beef stock
  • 4 tbsp coconut aminos
  • 4 tbsp red wine vinegar
  • 6 large carrots, diced
  • 1 large cauliflower, chopped into florets
  • 2 tbsp arrowroot starch (optional)
Instructions
  1. Rub the oxtail with a generous amount of salt and pepper, and the allspice. Heat the coconut oil (or lard) in your largest stock pot, and cook the oxtail for about 10 minutes until browned all over. Remove for the heat but retain the meat juices.
  2. Add the diced onions to the pan, and cook gently for 5 minutes in the meat juices before adding the garlic and cooking for another 2. Throw in the tomatoes, bay leaves, thyme, rosemary, and the cinnamon stick, before pouring in the chopped tomatoes and beef stock. Turn up the heat and bring to the boil.
  3. When the liquid is simmering, return the oxtail to the pot. Stir in the coconut aminos and red wine vinegar, before turning the heat down to low and covering the pot. Simmer gently for around 3 hours.
  4. Add the carrots and cauliflower to the pot before popping the lid back on and cooking for another 30 minutes. 10 minutes before serving, stir in the arrowroot (if using) to thicken the gravy.

Paleo recipe Perfect Oxtail Veggie One Pot-min

Paleo Diet Recipe Primal Chicken Mole-min

Recipe: Chicken Mole

With no relation to the blind, burrowing creatures, this wonderful one pot is actually pronounced ‘Mol-ay.’ If you’re a fan of chilli con carne, you’ll love the rich, sweet and smoky flavours that resonate from this stew. Dark chocolate, chipotle chillies, ground nuts and cinnamon all add up to make a unique, piquant dish that will have you running straight back to the kitchen for more chicken mole!

Chicken Mole Ingredients:

  • 1 medium free range chicken
  • 2 onions
  • 1 red chilli, chopped and deseeded
  • 3 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 2 heaped teaspoons chipotle paste
  • 2 tbsp almond butter
  • 1 handful sultanas
  • 1 x 400g can chopped tomatoes
  • 40g organic dark chocolate

Chicken Mole How To:

Preheat an oven to 180C. Season the chicken, and roast for half the allocated cooking time (approx 45 minutes). Leave to stand for 10 minutes, then shred the meat with a fork and set aside.

Chop the onions into light strips. In a large, flameproof casserole dish, heat a little olive oil to a medium heat. Add the onion strips and cook for 5 minutes until softened. Add a little more oil, along with the chilli, garlic and spices, and cook for another 2 minutes until aromatic.

Meanwhile, crush the sultanas in a mortar and pestle. Whisk in the chipotle paste and almond butter, then add to the pan. Pour in the chopped tomatoes and 400ml hot water.

Add the shredded chicken to the dish, stir well, then cover with a lid and simmer for 30 minutes. Stir occasionally.

10 minutes before serving, break up the dark chocolate and add to the dish. It should turn a deep brown and thicken slightly. Simmer gently for the 10 minutes, then serve with fresh vegetables and cauliflower rice.

Paleo Diet Recipe Primal Chicken Mole-min

http://paleo.com.au/recipe-vegetarian-sweet-potato-boats-capsicum-stew-labna/

Recipe: Sweet Potato Boats with Roast Capsicum Stew & Labna

I thought I’d share with you another recipe from my new Paleo Vegan and Vegetarian recipe ebook. The recipes in the book are designed for Vegans and Vegetarians keen to ditch grains and legumes – and adopt more of a Paleo diet. In the book I aim to show how even without meat, making the right choices, it is possible to avoid grains, legumes and dairy. If you’re interested in the book and more of a vegetarian paleo approach, you can find it here.

This recipe is for sweet potato boats, loaded with a roast capsicum stew & labana – and will wow anyone you serve it to, vegetarian or not!

Recipe: Sweet Potato Boats with Roast Capsicum Stew & Labna
 
Author: 
Recipe type: Lunch
Cuisine: Classic
Prep time: 
Cook time: 
Total time: 
This is a recipe from my vegan and vegetarian paleo cookbook - enjoy!
Ingredients
  • 4 medium sized sweet potatoes (about 250 g or ½ lb each), scrubbed & halved
  • 3 tbsp olive oil
  • 2 onions, halves , peeled & sliced
  • 2 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tsp sweet paprika
  • ½ tsp sea salt
  • ¼ tsp chilli powder
  • 700g (25oz) jar roasted peppers, drained well & roughly chopped (make sure the ingredients don’t include sugar)
  • 8 tomatoes, roughly chopped
  • 1 cup mixed herb leaves (parsley, coriander, dill, chives), roughly chopped
  • 2 tbsp unhulled sesame seeds, toasted
  • ⅓ cup labna
  • sea salt & freshly ground black pepper
Instructions
  1. Preheat oven 180ºC (350ºF). Rub half the olive oil over the sweet potatoes halves and arrange cut side down on lined baking trays. Roast for about 40 minutes, or until very tender and beginning to caramelise. Remove from the oven, turn to face up and slit across down the centre- the cut should be about 1 cm from the ends. Press a spoon into the slit and push the sides apart gently to create a of boat shape to hold the stew.
  2. Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat and add the onions. Sauté, stirring, for about 10 minutes or until brown. Add the spices and salt and continue to cook for a minute or two, until everything is fragrant. Add the peppers and tomatoes and adjust the heat to a steady simmer. Cook, uncovered, for 30 minutes.
  3. To serve arrange 2 sweet potato halves on each serving plate and divide the stew between them. Garnish with herbs and sesame seeds and serve with labna on the side.

Recipe paleo sweet potato boats with roast capsicum bell pepper stew and labna vegan pegan diet-min