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Chimichurri Sauce

by | Feb 6, 2016 | Broth/Soups/Sauces, Recipes

This recipe was used in a workshop as a sauce for steak.  It can be used as a marinade or sauce for a variety of meats.  I love the fresh garden flavor!

Chimichurri Sauce
 
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This sauce is flavorful and easy to make.
Author:
Course: Sauce
Cuisine: Argentinain
Serves: 1 cup
Ingredients
  • ¼ cup cilantro
  • ¾ cup flat leaf parsley
  • ¾ cup olive oil
  • 1 tbsp. minced garlic
  • Juice of one lime (or 1 tbsp. apple cider vinegar)
  • ½ tsp. red pepper flake (optional)
  • Sea salt to taste
Instructions
  1. Place all items except oil in a food processor pulse until roughly chopped. Drizzle in oil and pulse to make a textured sauce.
  2. Can be refrigerated overnight, but needs to be served at room temperature.
  3. Used mainly for steak, but can be used as a marinade or sauce for most any meat.

 

Paleo Raspberry Sauce

by | Feb 6, 2016 | Broth/Soups/Sauces, Recipes

This sauce was served with a flourless chocolate torte for a Valentine’s Day workshop.  This is an option to serve allow or in addition to fresh raspberries.

 

 

Paleo Raspberry Sauce
 
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This sauce goes well with chocolate torte or a dairy free frozen dessert. It can be served with or without the addition of fresh raspberries.
Author:
Course: Sauces
Cuisine: American
Serves: 1 cup
Ingredients
  • 12 oz. frozen or fresh raspberries
  • 1½ cup filtered water
  • 1 tbsp. organic honey
  • 1 tbsp. unflavored kosher Great Lakes gelatin
Instructions
  1. Place raspberries and water in medium sauce pan and bring toa simmer for approximately 10-15 minutes so that all the berries begin to burst.
  2. Strain sauce through a fine mesh strainer so that it removes all the pulp and seeds.
  3. Sprinkle remaining sauce with gelatin and whisk.
  4. Allow the sauce to cool.
  5. Once cool to the touch, add the honey and stir well.
  6. Use it to top your favorite desserts. It can also be added into drinks like tea or even almond milk.

 

Steak Science Perfection

by | Feb 6, 2016 | Dinner, Recipes

A friend of mine has relatives that are serious about their steaks.  She passed on this steak science information and it truly does produce perfect steaks every time.  I served steaks for a Valentine’s Day workshop and the steaks had to sit for a while before being served and they were still delicious.

Steak Science Perfection
 
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Perfect, juicy steaks using a variety of cuts. I haven't been able to mess this one up yet.
Author:
Course: Main
Cuisine: American
Ingredients
  • Steaks of your choice.
  • Salt to taste
  • Pepper to taste
Instructions
  1. Rub salt and pepper into the steaks thoroughly.
  2. Place in oven at 275° and cook until internal temperature of steak is 125°.
  3. Remove from oven and allow to rest 15 minutes.
  4. Heat up iron skillet until really hot. You don't need oil.
  5. Sear steaks for one minute or so on each side until they are nicely seared. (Don't crowd the meat or you will have too much juice and decrease the searing effect. Don't over cook!)
  6. Serve immediately.

 

Paleo Chocolate Torte

by | Feb 6, 2016 | Desserts, Recipes

A version of this recipe was served during a Valentine’s Day workshop with raspberry sauce. I have worked on several different versions and came up with this one for this Valentine’s Day.  It is very rich and a little more  effort to make than other desserts, but wonderful for special “grown up” type occasions.  I also enjoy this with fresh fruit on top and/or coconut whipped cream.

Paleo Chocolate Torte
 
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Very rich and wonderful for special occasions. Can be served with raspberry sauce, fresh fruit, and/or whipped coconut cream.
Author:
Course: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
  • 16 oz. dark chocolate pieces (I have used Lilly's Dark Chocolate Chips and Callebaut)
  • 7 egg yolks
  • 7 egg whites (room temperature)
  • 1 tsp. balsamic vinegar
  • ¼ cup coconut sugar (finely ground)
  • ¼ cup monk fruit (finely ground)
  • ½ cup ghee (plus enough to grease pan)
  • 1 tsp. pure extract of choice (vanilla, almond, raspberry, orange...)
  • 1 tsp. cinnamon (optional: I use Ceylon)
  • ⅛ tsp. salt
  • 1 tsp. raw cacao power or monk fruit to dust cake after baked
  • 9" spring form pan
Instructions
  1. Preheat oven to 350°.
  2. Line pan with parchment paper and grease with ghee or coconut oil. Coat pan with oil if lining the sides of pan to help paper stick.
  3. Melt chocolate and ghee in microwave safe bowl stirring every 30 seconds until melted and smooth (about 2 min.) or melt using double boiler on stove making sure water does not touch upper pan. Set aside while preparing eggs.
  4. Using a stand mixer, whip egg whites until foamy.
  5. Add balsamic vinegar and mix to incorporate.
  6. Increase setting to high and slowly add ¼ cup finely ground monk fruit and beat until stiff peaks form. Set aside.
  7. Using stand mixer and clean bowl, mix yolks, ¼ cup finely ground coconut sugar, salt and extract of choice.
  8. Add chocolate and ghee mixture and whip until incorporated.
  9. Gently fold in by hand ⅓ at a time the egg whites until well incorporated.
  10. Pour into prepared pan and bake at 350° for 25 - 30 minutes until toothpick comes out clean from center.
  11. Cool in pan on wire rack for 10 minutes before removing sides. Continue cooling completely before serving.
  12. Serve small slices with fruit, nut and/or whipping coconut cream of choice.

 

Paleo Sauce (Gravy)

by | Feb 5, 2016 | Broth/Soups/Sauces, Recipes

Purchasing or even making homemade sauce (gravy) without gluten can be a challenge.  Here is a recipe we used at a Valentine’s Day workshop and was well received.  I am continuing to experiment with other flour/starch alternatives to see if flavors improve with other sources.  This recipe was used with beef stock (or bone broth), but chicken, turkey or pork stock could be substituted to complement the meat it is served with.

Paleo Sauce (Gravy)
 
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Gluten free sauce or gravy is difficult to find to purchase or make homemade without the right ingredients on hand. This uses very simple ingredients. This recipe can be adapted to taste and to what it is being served with.
Author:
Course: Paleo Sauce (Gravy)
Cuisine: American
Serves: 4 cups
Ingredients
  • 32 oz. organic beef stock (purchased or homemade beef bone broth; substitute the type of stock to match the meat it is being served with - chicken, turkey, pork...)
  • ¼ cup olive oil (I have also used avocado oil)
  • ¼ cup tapioca starch (flour)
  • 1 tsp. crushed garlic (I buy Dorot frozen cubes at Costco for convenience; picture under Resources)
  • ¼ tsp. organic ground thyme
  • ¼ tsp. ground white pepper
  • Sea salt to taste
  • * Other herbs or spices can be substituted to suite personal taste or dish being served
Instructions
  1. Heat oil in a large sauce pan over medium heat.
  2. Once hot, add tapioca starch and cook until absorbed.
  3. Add in the stock about 8 oz. at a time and whisk to incorporate.
  4. Add garlic, thyme, white pepper and salt.
  5. Continue whisking until the spices as well blended.
  6. Best enjoyed immediately, but can be refrigerated or frozen and reheated.