I’m on a basil kick lately. One afternoon, Cancy went to Austin Homebrew and ended up coming back with a mozzarella cheese kit too. So, we made fresh mozzarella and had an easy dinner. We grilled some hot italian chicken sausages and made a great salad to go with it.
2 tomatoes per person, sliced
fresh mozzarella, cut into bite sized pieces
basil, chiffonade into strips
salt & pepper
Layer the tomato, mozzarella, and basil around the plate
Sprinkle with salt & pepper
Drizzle with a bit of Balsamic vinegar
So, you’ve got a thing for pesto but you’re not into the whole pasta thing… use pesto with meat. It’s great with chicken, but tonight, we had a pork tenderloin that we decided to use instead.
Bacon Wrapped Pesto Stuffed Pork Tenderloin
1 small/medium pork tenderloin
6 slices of bacon ( nitrate free is best if you can find it )
pesto ( see the recipe here )
Set oven @ 400.
Butterfly the tenderloin. ( Basically, slice it almost in half, but leaving enough so that you can lay it open )
Pound the tenderloin until about 1/2″ thin.
Lay the bacon strips out and set the butterflied tenderloin on top.
Spread a generous amount of pesto over the tenderloin and then roll everything together.
* The bacon should keep it all together, but you can also use cooking twine or skewers if you need to
Bake at 400 for 30/35 minutes.
This goes great with roast asparagus.
So far, my favorite thing about our garden is all of the basil. Our basil plants are both out of control and harvesting the basil only makes it come back fuller. Sooo…. One of the easiest things you can do with basil is make pesto. This is sort of a non-recipe but will give you some super tasty pesto.
About 2 Cups of basil leaves plucked from the stem
about 3/4 Cup of shredded Parmesan Cheese
about 1/4 Cup of raw pine nuts
3 or 4 cloves of garlic
salt & pepper to taste
Add all but the olive oil into a food processor and pulse until blended. Slowly drizzle in the olive oil until you have the consistency you want. About 3/4 to 1 Cup should do it.
This has got to be the easiest Paleo dish I’ve made so far and possible, one of the tastiest.
I found this recipe on PaleoFoodBlog. I adjusted the recipe, just slightly to make it a little more convenient. This was delicious ( and so easy to put together ). The picture does not do this meal justice.
Deconstructed Paleo Pork Egg Rolls
3/4 lb ground pork
2 Tbsp Bacon Grease ( or your choice of fat )
1 large shallot, shredded
1 bag of shredded coleslaw ( green & red cabbage, carrot )
2 Tbsp Coconut Aminos ( The Paleo alternative to Soy Sauce )
Red pepper flakes ( judge how spicy you want it )
1 egg, slightly beaten
salt & pepper
Break apart and cook ground pork until brown and crumbled. Add red pepper to pork as it cooks.
Add bacon fat to pan. Add shredded veggies to pan and saute until cabbage is softened but still slightly crisp.
Add coconut aminos and a pinch of salt & pepper. Stir well.
Cook for a few more minutes to let flavors blend.
Thanks to Primal Palate, I can love Chinese food again.
Even though this dish is mostly vegetables, you really feel like you are eating lo mein noodles in a tasty stir fry. The other bonus to this recipe is that it finally gave me a reason to guy buy a wok. I would have made a huge mess on my stove if not for the wok. It makes a difference for sure.
Chicken and Vegetable ‘Lo Mein’
Chicken or beef ( I used 1 lb of chicken tenders )
1/4 cup almonds, chopped
1/2 cup water chestnuts
1/4 cup green onion, chopped
1/2 cup shiitake mushrooms, stems removed and cut in half
1/4 cup celery, chopped
1 tablespoon minced Ginger
1 tablespoon minced garlic
2 cups broccoli
2 cups shredded cabbage
Toasted sesame oil
Sesame seeds to garnish
Clean all vegetables and trim fat from meat (if applicable).
Cut broccoli, chicken and mushrooms into bite sized pieces.
Thinly slice 2 cups of cabbage (about half the head of cabbage).
Chop almonds, green onion, celery; mince garlic and ginger.
Heat wok over high heat.
Add sesame oil, swirl to coat bottom of wok, then add meat.
Cook meat for 3-4 minutes, until mostly cooked.
Add in broccoli, water chestnuts, celery and shiitake mushrooms; cook for 2 minutes
Add in almonds, cabbage, ginger, green onion and garlic. Add a splash of coconut aminos (2-4 tbsp). Cook 2-3 minutes, until cabbage softens a little.
Remove from heat, garnish with sesame seeds, and enjoy!
Yum! We haven’t had bison in ages, but it was delicious in this chili. I found the recipe on Paleo Plan‘s site. This was pretty easy to put together and tasted better than the last few times I tried making chili. You won’t miss the beans at all. The bison meat worked perfectly in here. The flavors all play nicely together.
1 Tbs coconut oil
1/2 medium yellow onion, diced
3 stalks celery, diced
2 cloves garlic, sliced
* I added a few diced baby bella mushrooms
1-3/4 lb ground bison (elk, venison, or beef may be substituted)
2 tsp ground cumin
2 tsp chili powder
2 tsp thyme
1 (12 oz) jar salsa
1 (8 oz) can diced tomatoes
1 (7 oz) can mild green chiles
2 tsp sea salt (optional)
Heat a heavy bottomed soup pot over medium-high heat.
When the pan is hot, add coconut oil.
Add onions, celery and garlic and sauté until onions are translucent, about 3 or 4 minutes.
Next, add ground bison, cumin, thyme, and chili powder.
Stir while this cooks, about 5 to 6 minutes.
Pour in salsa, tomatoes, green chiles and salt.
Simmer for at least 1 hour.
This was a little bit of an experiment for us. We had 1/2 a head of cauliflower in the fridge that needed to be used. Since going Primal, we’re not missing rice too much, but it was interesting to get a very similar texture using a vegetable.
1/2 a head of cauliflower
1/2 yellow onion
2 cloves of garlic
your favorite seasoning. ( I used Greek seasoning from one of my favorite Greek restaurants back in Minnesota )
1 Tbsp coconut oil
Pulse the cauliflower florets in your food processor until they resemble the size of rice. If you do it just a little more, it will resemble couscous.
Heat the coconut oil in a sauté pan. Sauté the onions and garlic until translucent.
Add your cauliflower rice and stir together. Keep covered, but stir every few minutes. In about 5-8 minutes, your rice will be ready for you to eat.