Cookbook Challenge Week 3: Everyday Paleo Family Cookbook

Sarah Fragoso, of Everyday Paleo, did it again!

To continue with my month-long cookbook challenge, I finally picked the Everyday Paleo Family Cookbook.  I received her book from my hubby for my b-day last month, and decided I had put it off long enough.  Her first book, Everyday Paleo, was a huge hit for me and her second book did not let me down.

I’ll admit it, after looking through this latest one, I was not impressed with the pictures.  Yes, I just said that.  Her first cookbook may have not had the best ‘foodie’ pictures but the recipes were delish!  This new cookbook had pretty pictures but the recipes didn’t sound appealing-a lot had curry in them and I don’t think I like it very much.  But alas, Sarah came through with delicious yet easy recipes that can please a crowd.

Here’s what last week’s menu looked like.

Breakfast

Pesto Baked Eggs

  • Baking ramekins–one for each egg
  • Eggs–as many as you need to feed your family
  • Coconut oil or ghee

Pesto

  • 1 cup walnut halves and pieces
  • 6 garlic cloves
  • 1 cup extra-virgin olive oil
  • 1 tsp sea salt
  • 3 ½ cups fresh basil (I did ½ basil and ½ spinach)
  • Juice from ½ a lemon

Prep Time: 15-20 minutes, Cook Time: 20-25 minutes, Serves: Makes a little over 2 cups of pesto

1. Preheat your oven to 350°F.

2. Put the walnuts, garlic, olive oil, and sea salt in a food processor. Process until smooth.

3. Add the basil (and spinach) and lemon juice to the walnut mixture and process again until smooth.

4. Grease your baking ramekins with coconut oil or ghee. Crack one egg into each ramekin.

5. Using a spoon or, if you want to get fancy, a squirt bottle, drizzle on top of each raw egg at least 1 tsp of the pesto.

6. Place the ramekins on a baking sheet and bake for 20-25 minutes or until the eggs are set and the whites do not jiggle when you shake the ramekins.

7. With a butter knife, gently loosen the eggs from the sides of the ramekins and quickly flip over onto a plate to remove. Top with more pesto if desired and enjoy!

Family Frittata

  • 2 TBSP coconut oil
  • 1 cup grated sweet potato
  • 1 cup grated zucchini or yellow squash (after the zucchini has been grated, place it in a clean kitchen towel and squeeze out any excess moisture)
  • 2 TBSP minced Italian parsley
  • 1 cup diced ham
  • 12 eggs, whisked

Prep Time: 20-30 minutes, Cook Time: 30 minutes, Serves: 5-6

1. Preheat the oven to 350°F.

2. In a large ovenproof skillet, heat the coconut oil over medium to medium-high heat, add the grated sweet potato, and cook until the sweet potatoes are soft and start to brown.

3. Add the diced ham and cook another 3-4 minutes.

4. Add the zucchini and sauté just until the shred start to soften. Add the parsley and mix well.

5. Spread the veggie and ham mixture evenly over the bottom of the skillet and pour the whisked eggs evenly over the top of the veggie-ham mixture.

6. Cook on medium-low heat for 3-4 minutes or until you see the edges of the frittata are starting to cook.

7. Put the entire pan into the preheated oven and cook for another 10-15 minutes or until the frittata is firm in the middle when you shake the pan.

8. Slice the frittata as you would a pizza and serve it up.

Variations–You can also add chopped broccoli or spinach rather than zucchini, or leave out the sweet potato and add diced bell pepper and onions.

Lunch/Dinner

Monday: Best Ever Chicken Wings

  • 2½ pounds chicken wings

Marinade

  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 3 TBSP coconut aminos or Bragg Liquid Aminos
  • 1 TBSP sesame oil
  • ½ cup apple juice
  • Sesame seeds and minced chives or green onions for garnish

Prep Time: 20 minutes plus 30 minutes-1 hour for marinating, Cook Time: 35-40 minutes

1. Preheat your oven to 425°F.

2. In a large bowl, whisk together the marinade ingredients.

3. Add the chicken wings to the bowl of marinade and mix well until all the wings are coated. Let the wings marinate in the fridge for at least 30 minutes, but 1-2 hours make the wings tastier.

4. Line a baking sheet with aluminum foil and place 1 wing at a time on the baking sheet, making sure to shake off any excess marinade. Do not crowd the wings on the sheet.

5. Roast the wings for 35-40 minutes, turning them over halfway through the cooking time. Serve sprinkled with the sesame seeds and chives.

Tips–I would suggest doing closer to 2 hours of marinating to make sure the wings soak up the juice. Also, if using a shallow bowl, make sure to stir the wings so the ones on the top have a chance to drown in the marinade.

Everyday Paleo Ranch

  • ½ cup Mayonnaise
  • 1 TBSP full-fat canned coconut milk (Native Forest brand)
  • 1 tsp dried dill
  • ½ tsp dried parsley
  • ¼ tsp minced garlic
  • Black pepper

1. Gently stir all ingredients together and serve as a dressing for salads or a dip for veggies, sliced chicken breasts, or anything else you might want to dip. Makes approximately ½ a cup of Everyday Paleo Ranch.

Simply Coleslaw

  • 2 cups finely shredded green cabbage (or use precut coleslaw from a bag)
  • ½ cup grated carrot
  • ½ cup finely diced apple
  • ¼ cup Mayonnaise
  • Sea salt and black pepper to taste
  • 1-2 tsp apple cider vinegar (optional)

Prep Time: 20 minutes, Serves: 4

In a large mixing bowl, toss all of the salad ingredients together. Enjoy!

Tuesday: Everyday Paleo Chili Verde

  • 2½ pounds pork shoulder roast
  • 2 TBSP coconut oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 TBSP ground cumin
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • 2 cups Homemade Chicken Broth
  • 2 pounds tomatillos
  • 1 jalapeño
  • 1 bunch cilantro
  • Juice from 1 lime
  • Sea salt

Prep Time: 40-50 minutes, Cook Time: 3 hours, Serves: 5-6

1. Cut the pork roast into ½-inch cubes.

2. In a large soup pot, heat the coconut oil over medium-high heat and add the pork once the oil is hot enough to sizzle when you add a chunk of meat.

3. Brown the pork pieces for 4-5 minutes, then remove them with a slotted spoon and set aside.

4. Add the onions and garlic to the hot oil and pork drippings and sauté for 7-10 minutes or until the onions start to brown.

5. Turn the heat down a bit and add the cumin, paprika, and black pepper to the onions and garlic and mix well (the mixture will be kind of pasty).

6. Add the chicken broth and mix well, making sure to scrape all the goodness off the bottom of the pan.

7. Return the pork to the liquid in the soup pot and bring to a boil.

8. Turn heat down to low and let pork simmer.

9. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeño, turning often, until the skins start to blacken (about 10 minutes).

10. Place the charred tomatillos, jalapeño, cilantro, and lime juice into a food processor or blender and blend until smooth.

11. Add the processed tomatillo mixture to the simmering pork, season the chili verde with a little sea salt, and simmer on low for 2-2½ hours, stirring occasionally, or until the pork is fall-apart tender. The sauce will reduce and become thicker over the course of cooking.

12. Taste and add more salt if needed. Serve with sliced avocado or guacamole and cilantro for garnish.

Note–You can also make it in a slow cooker. Simply follow all the step above, and once you have reached the final stage, transfer all of the contents to a slow cooker for 6-8 hours on low or for 4-5 hours on high (instead of cooking it on the stove for 2-2½ hours-step 11).

Wednesday: Scrumptious Seafood Chowder

  • 2 TBSP coconut oil
  • 1 medium white onion, diced
  • 8 bacon strips, chopped (optional)
  • 6 celery stalks, diced
  • 5 cups peeled and cubed sweet potatoes
  • 1 (13.5-ounce) can full-fat coconut milk (Native Forest brand)
  • 2 cups Homemade Chicken Broth
  • 2/3 cup clam juice
  • Sea salt and black pepper to taste
  • 1 (10-0unce) can of wild caught clams, without juice
  • 1 bay leaf
  • 1 pound wild-caught shrimp, deveined with shells and tail removed
  • Handful of minced fresh parsley for garnish

Prep Time: 35 minutes, Cook Time: 45 minutes, Serves: 4-5

1. In a large soup pot, sauté the onion in coconut oil over medium heat for 4-5 minutes.

2. Add the diced bacon and cook until the bacon is crisp, stirring often.

3. Add the celery and sweet potatoes and sauté for another 4-5 minutes.

4. Add the coconut milk, chicken broth, clam juice, and black pepper and bring to a simmer.

5. Add the bay leaf and let the soup simmer for 20-30 minutes or until the potatoes are soft.

6. Using a potato masher, gently mash the cooked sweet potatoes to help thicken the chowder, making sure to still leave some of the potatoes chunky.

7. Add the shrimp to the chowder and cook for 5 minutes or until the shrimp are pink and tender.

8. While the shrimp are cooking, drain the clams and chop them into small pieces; add them to the chowder, and stir just until they are warm. Serve the soup immediately, topped with the fresh minced parsley if desired.

Thursday: Mini Meatloaves (Super Easy and Delish)

  • 1 pound ground beef
  • 1 pound ground pork
  • 1½ tsp sea salt
  • ½ tsp black pepper
  • 2 garlic cloves, minced
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 cup finely diced carrots
  • 1 cup finely diced spinach leaves
  • Coconut oil or ghee
  • Homemade Ketchup

Prep Time: 30-40 minutes, Cook Time: 15-20 minutes, Serves: 5

1. Preheat your oven to 350°F.

2. In a large mixing bowl, mix together the meat, all the seasonings, and the diced veggies.

3. Grease a muffin tin with coconut oil or ghee (or use silicone baking cups).

4. Measure out 1/3 cup meat mixture into each muffin space.

5. Spread a generous amount of Homemade Ketchup on the top of each mini meatloaf and bake for 15-20 minutes or until the meatloaves are no longer pink in the middle.

Tips–Put carrots and spinach in a food processor to grind super fine (I did this so Emma would eat them). Also, you can use regular Simply Heinz for the ketchup if you are in a pinch.

Friday: Whole Greek Chicken with Roasted Garlic

  • 4½ to 5-pound whole chicken
  • 1 lemon, cut in half
  • Sea salt
  • Dried parsley
  • Pepper
  • 2-4 bulbs garlic

Prep Time: 25 minutes, Cook Time: 1½ hours, Serves: 4

1. Preheat oven to 400°F.

2. Remove the giblets from the chicken and save them to add to Homemade Chicken Broth if you like.

3. Rinse the chicken and dry it with paper towels.

4. Stuff the cavity of the chicken with the halved lemon.

5. Generously sprinkle the entire chicken with plenty of sea salt, dried parsley, and pepper.

6. Place the chicken breast side up in a roasting pan and truss it with cooking twine (tie the ends of the legs together).

7. Cut the tops off the garlic bulbs to expose the cloves and set aside.

8. Roast the bird uncovered in the preheated oven for 30 minutes, add the garlic bulbs to the roasting pan next to the chicken, and cook for another 45 minutes to an hour or until the chicken is brown and crispy and reaches an internal temperature of 190°F. Eat with the roasted garlic spread on pieces of the chicken.

Turkey “Sushi” Rolls

Turkey Rolls

  • Sliced turkey deli meat (Applegate Farms brand)
  • Cucumbers, in thin matchstick pieces
  • Carrots, in thin matchstick pieces
  • Avocado, thinly sliced
  • Sesame seeds (optional)

Dipping Sauce

  • ¼ cup Mayonnaise
  • ½ tsp coconut aminos or Braggs Liquid Aminos
  • 1 TBSP chopped chives

Prep Time: 15 minutes, Serves: As many as you like

1. Lay a piece of turkey deli meat flat on a cutting board.

2. Layer the matchstick cucumbers and carrots, plus the avocado slices, down the length of the turkey slice.

3. Tightly roll the turkey slice around the veggies.

4. Roll the entire turkey roll in a plate of sesame seeds if desired.

5. Slice into small rolls.

6. Mix all the sauce ingredients and serve with the turkey rolls for dipping.

Saturday: Out of Town

Sunday: Out of Town

Snack: Rocket Fuel

  • 1 cup chopped pecans
  • ½ cup chopped walnuts
  • ½ cup chopped almonds
  • 5 dates, finely chopped
  • 2 egg whites
  • 1 Tbsp cinnamon
  • coconut oil or ghee

1. Preheat oven to 350°F.

2. In a large mixing bowl, add the nuts and finely chopped dates.

3. In a separate bowl, drop in the egg whites, add the cinnamon, and beat with a fork until the cinnamon is blended with the egg whites.

4. Pour the egg whites over the nuts and dates and mix until everything starts to stick together.

5. Using your hands, create balls of the nut, date, and egg white mixture (about the size of golf balls), and place onto a baking sheet greased with coconut oil or ghee.

6. Still using your hands, compact each cookie so that they hold together in the oven.

7. Bake for 15 minutes. Makes 14 cookies.

Overall, I did swoon for Sarah’s second cookbook and give it two enthusiastic thumbs up!  If you haven’t checked out her website-do so now!  She is a wealth of knowledge and inspiration for going Paleo or seeing what this lifestyle is all about.

Have you made any of the recipes I’ve posted or are you doing your own self-imposed cookbook challenge?  Let’s see if we can get each other motivated to plan our weeks in advance.  Next week is Practical Paleo and it’s full of bacon grease goodness…

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5 thoughts on “Cookbook Challenge Week 3: Everyday Paleo Family Cookbook

  1. I live looking at ur planning and meals. Although I’m not gluten free I live this different approach to healthier meals. Can’t wait to try the chicken wings and meatloaf next week. Thanks for sharing.

  2. Pingback: Eating Paleo Beans

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