Graham Crackers

I had attempted paleo graham crackers before.  I even purchased a special ingredient for them that is still in my cupboard.  They didn't turn out well and I never made them again......... until today!  Someone sent me this graham cracker recipe to try.  It looked better than the last one I tried, but it has chestnut flour in them which I do not have, and I don't know if I'd use in anything else.  After reading through the comments, I found that someone had replaced it with tapioca flour successfully.  With all the ingredients in hand, I decided to make them.  The batter tasted really good, so I was hopeful.  They took a little while to prepare (about 25 minutes), but not too bad.  I had to be very disciplined not to snitch as they cooled completely, but I really wanted to know if it would be crunchy.  It is!!!

  
Now, figure out a paleo marshmallow, add a piece of dark chocolate and a campfire.  :) 

I'm thinking it could be a good crust for some bars or something also.  

Blueberry Waffles

I made these waffles according to the recipe in the Against All Grain cookbook.  This has been a great resource and I'm glad I bought it.  Most everything I've tried is good.  These were good, but not fantastic in my opinion.  They had great flavor, but are not crispy (my personal waffle preference.)  The kiddos gave them a "B" rating.  This link to the recipe calls for raw cashews.  The original recipe calls for raw cashews or raw macadamia nuts, I used macadamia this time.  Also, I added my blueberries to the blender at the end and pulsed a few times since we don't prefer large chunks in our waffles.  This made 6 waffles this size.

 
I would make this again, but it is not a favorite.  

Moroccan Chicken Casserole

Paleo and casserole are rarely in the same sentence.  Some days I long for the ease of putting 1 dish in the oven and voila, supper is done!  This is a great recipe that is liked by my family.  This takes at least 45 minutes to chop everything, measure spices and brown chicken, so I assemble it earlier in the day and then pop in the oven closer to meal time.  I have never tried it, but I think it could sit in the fridge overnight and be baked the next day.  I tone down or omit the cayenne for the "youngers" in the house, but usually dash some hot sauce on top for the "olders" in the house.  Made mine with organic thighs and legs I purchased this morning, but I have used boneless, skinless breasts before.

Check out this Moroccan chicken casserole recipe and prepare you mouth for a flavor explosion!


 All ready to go in the oven.
 
My pan was really full and took more like 1 hour 20 minutes until it was done.  Just check meat with a thermometer.

Served this with applesauce for the kiddos and salad for me.

BBQ Meatballs

I made a new recipe tonight, BBQ meatballs.  We also had cooked carrots, green beans and quinoa noodles for the rest of the family.

How to Make Bone Broth

When I am purchasing good quality products, I do not like to waste anything!  This goes for the chickens I purchase from Turducken Farm (check out their Facebook page Turducken Farm).  I roasted a chicken a few days ago and served it for supper.  Yesterday I made chicken salad out of the leftovers.  I also started making broth from the bones.  This is the most nutritious, flavorful broth!  Here's how I do it:

Step 1:  Place all the bones, leftover skin and cartilage in a large pot.  Cover with water.  Season with anything you like (onion, celery, carrots), this time I just did salt and pepper.  Add about 2 Tbsp apple cider vinegar.  The vinegar helps to leach all the minerals from the bones. 

Step 2:  Bring to a boil then cover and simmer for at least 24 hours.

Here's how mine looked this morning:

  

Step 3:  Strain into a glass or metal bowl.
  
Step 4:  Cover and refrigerate until the fat becomes solid on top. 

Step 5:  Scrape the fat off the top and use the broth or refrigerate or freeze for later use.  I often freeze my excess in 2 cup portions. 

 




 

Chicken Salad on Rye

A few years ago my sister-in-law and I created what we considered the perfect chicken salad recipe.  We have made it several times, but it has been awhile!  I made a half batch yesterday and the kiddos took it to school today.  They put it in containers and took Van's gluten free crackers (not paleo) to scoop it up with.  They love taking something other than sandwiches sometimes.  I plan to eat mine on the rye bread I made yesterday.

Is it lunchtime yet???? 

Chicken Salad for a Group
8 cups chicken, cooked & chopped (we've used turkey breast before)
1 1/2 cup lightly toasted pecans, chopped
2 1/2  cups red grapes, halved
2 cups celery, chopped 
1/3 cup sweet onion, chopped
1 cup pineapple tidbits, drained & chopped

Mix these all together and chill, preferably for several hours or overnight.

For the sauce:
3 cups mayo
2 Tbsp fresh lemon juice
3/4 tsp curry powder
1 Tbsp soy sauce (I used coconut aminos to make it paleo)

Add 1-3 hours before serving



Here's my lunch that I was blessed to share with some family today.  Included hot tea since it is so cold! 


***This makes enough to fill 20 crescent rolls.  Four batches will fill 15 dozen silver dollar rolls for our church lunch.  My half batch yielded about 6 cups.***

"Rye" Bread

I made another loaf of bread today.  It is a mock "rye" bread.  I find that it is lot like the original due to it's color and the caraway seeds.  I plan to make some chicken salad to go on mine and toast some for breakfast.  A super easy and quick paleo bread option.


 
Find this rye bread recipe here.

Elana's Paleo Bread

Here's another good paleo bread recipe from Elana Amsterdam.  The only thing I do different is use dark brown flax seed, because I do not have golden.  I do not buy ground flax or flax meal, I make my own.  I usually grind about what I need for the week and store in the fridge.  I have successfully done this in a coffee grinder, with the flat blade on my Magic Bullet and in my Vitamix.

Here's the recipe for paleo bread.

 

***See my tutorial on how to use parchment paper to make sure the beautiful loaf comes out of the pan!***

How to Use Parchment Paper

In my opinion, parchment paper is a must in paleo/gluten free baking.  Some of these things are very prone to crumbling!   It makes sense that paleo goods do not stick together very well.  The same things that bind food together (i.e. gluten, guar gum, xantham gum), are the same things that bind together in our gut causing digestive problems!  The ingredients are expensive & I don't like to waste any of it being stuck to the pan.  Anyway, back to parchment paper.  This is how I line my pans & have breads, bars, cakes some out perfectly.

Step 1:  Tear off a piece of parchment tha will cover the bottom and sides of pan.

Step 2:  Place pan on top of paper.
 
 

Step 3:  Using scissors, cut into the corner of the end of the pan.


 

Step 4:  Place in pan tucking the side flaps behind the end flaps.
  

Step 5:  Add batter and bake.  When done, cool a bit then lift out to continue to cool on a rack.


 

Beef Short Ribs, Brussels Sprouts & Sweet Potato Hash

On Saturday, I prepared our Sunday's supper and put it in the crock pot and put it in the fridge.  Then on Sunday all I had to do was put it in the base and turn it on.  In my ideal world, I would do this every week.  It was so nice to have less meal prep, dishes, etc and more time with my family!  Here's what we had:

Balsamic Braised Short Ribs from the Practical Paleo book.

Roasted Brussels Sprouts:
Preheat oven to 450.  Drizzle pan with oil(I used avocado).  Trim and quarter sprouts, then toss in the oil.  Grind salt and pepper over the top.  Roast for 15 minutes until tender crisp. 

Sweet Potato Hash:
Wash and peel 3 sweet potatoes.  Shred.  Chop about 1 cup of onion(I used sweet).  Chop about 6 chives(dried works too).  Heat skillet and about 2 Tbsp oil(I used avocado).  Add veggies.  Do not stir too often if you want the potatoes to brown and crisp.  Sometimes I place a lid on the pan to allow them to cook through, then remove to brown.  Season with salt and pepper.  Other savory spices work well in these so use whatever sounds good.  I've used parsley, marjoram, thyme, etc.