Category Archives: dried fruit

Brandied Short Ribs

This is a guest post by my mom. I can’t wait to try it. It sounds perfect for the upcoming winter seasons. It is also paleo-ish depending on your opinion of alcohol.

Brandied Short Rib Stew

6 lbs bone in short ribs cut in 2 inch pieces (or in the case here large beef roast cut in to 2 inch pieces)

~2 tsp sea salt

~ 1 tsp black pepper

3 tbsp olive oil

3 lbs winter squash (I bought mine pre-cut to save time)

2 medium onions diced

1/3 cups flour (or whatever you Paleo’s use to thicken *)

6 cloves garlic

3 tbsp cocoa powder or 1 square of Dutch bittersweet chocolate

5 cups beef broth

½ cup brandy (Chivas and one bottle Dark Brown Beer)

½ cup dried cranberries

2 tbsp finely minced ginger

1 tbsp orange zest

1 ½ cups fresh cranberries

Preheat oven to a toasty 500 degrees, dry ribs on paper towels and sprinkle with ½ salt and pepper.  In a large heavy oven safe pot heat 1tbsp of oil over medium heat.  In small batches, brown all the meat then transfer to a bowl. It took me four batches to get all the meat browned.

Cut the squash (or if your lazy like I am already cut) place on a baking sheet with remaining oil. Roast until caramelized. (YUMMY looking) This took me 30 minutes.

Add Onions and remaining salt to pot and cook over medium until soft. About 3 minutes. Add flour or whatever you guys that are paleo use to thicken*, (flour is best here **) and cook till golden brown about 5 more minutes while stirring.

Stir in garlic and cocoa. Cook for another minute. (This really smells good by now).  Stir in broth and brandy. (Or in my case Chivas and one bottle Dark Brown Beer)  Add dried cranberries, ginger and orange zest. Bring mixture to a boil.

Cover the pot and put in the oven at 300 degrees. Cook for 2.5 hours and enjoy the aroma!!!

Take it out of the oven and place it back on the stove. Stir in fresh cranberries and that lovely caramelized squash, cover and cook on stove for 30 more minutes.

Then serve and dig in.

 

*  arrowroot is a great thickener and a little bit goes a long way so start small and add up. Or you can always just remove the meat and veggies and boil down the liquid.

** You really wouldn’t need a thickener at all and it will still taste great.

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Curry Stuffed Squash

I don’t think I need to mention again my love of squash. So I’ll just move on forward with the pictures and recipe.

Curry Stuffed Squash

1 acorn squash halved

1 large chicken breast cubed

1 carrot diced

1/4 cup of pine nuts

1/4 cup of dried apricots

2 tbsp madras curry powder (any Indian style curry would be fine here)

Cut the squash in half and scrape all the seeds out. In a large mixing bowl add all the remaining ingredients.

Stir until evenly distributed. Stuff mixture into the hallows of the squash.

Bake covered at 400 for 1 hour, uncover and bake for another 20 minutes. Always check temperature on chicken by using a meat thermometer and testing the center of the stuffing. If it’s not yet to 180 keep going.

I made this meal the night before and only had to pop it in the oven when I got home from work. This would also be a great meal to freeze and save for a busy week.


Pecan Apricot Spice Cookies

I swear I’m eating more than just cookies lately. It’s just that I’m not making anything new or interesting. You don’t want to read about how I grilled another chicken part and had another salad. You want new, interesting ideas. That’s why I read food blogs anyways, for new ideas. I’ll assume you do the same.

Today’s recipe is something new. I even have a mess to prove it! I used my last cookie recipe and made some tweaks and changed up some of the ingredients. I think I almost have a perfect cookie ratio when using nut flours. The smell in my house right now is amazing. T even liked them! He used some expletives to describe them.

Pecan Apricot Spice Cookies

1 cup of shredded coconut

1.5 cups of pecans

1.5 cups of almonds

3 eggs

3/4 cup honey

2 tbsp almond butter

2 tsp vanilla

1 1/2 tbsp butter

1 1/2 tsp allspice

1/2 tsp cinnamon

1/4 tsp ginger

4 dashes of clove (~1/8 tsp or a pinch)

1/2 tsp salt

1/2 tsp baking powder

1/2 cup chopped pecans

1/2 cup chopped apricots

Process coconut, pecans, and almonds in a food processor until you’ve made a meal. It will look like sand when it’s ready. You can use regular nut flour that you bought at the store too just measure a scant cup instead. Mix flour with all remaining ingredients. Spoon dough on to greased cookie sheet (I used bacon fat, of course!) and bake at 350 for 15 min.

 

That bowl came to me all the way from Afghanistan! Thanks Adam.


Coconut Almond Cookies

This is my first attempt at making paleo baked goods. I have been craving cookies. I wasn’t about to go and buy anything new to make these either. So, I guess you could call them lazy craving cookies. I think they came out pretty good. They are moist and not dense like I had worried they would be. They are not very sweet which is okay by me. The ones I made with raisins were obviously sweeter. After checking out a few sites for paleo cookie recipes I realize I’ll need to double the honey to get the desired sweetness. This is the recipe I made today without any changes. If you want a sweeter cookie increase the honey to 1/3 cup up to 1/2 cup.

Coconut Almond Cookies

2 1/3 cups shredded coconut (divided)

1 cup whole almonds

1/3 cup almond butter (I made my own with honey and coconut oil)

3 eggs

1/3 cup honey

1 1/2 tbsp butter

1 tsp vanilla

1/2 tsp cinnamon

1/2 tsp baking powder

1/2 tsp salt

Pecans and raisins optional I used about 1/2 cup of each

Process 2 cups of shredded coconut and all of the almonds until a fine meal is produced. You could go the easier route and buy coconut flour and almond flour, but like I said I was lazy and didn’t feel like buying anything. This way is also a little cheaper. Add your meal to a mixing bowl. Add the remaining ingredients and mix until incorporated. I actually removed half of the batter and placed it back in my food processor to make it finer. I’m so impatient when blending things that often it’s still too chunky. Aside from making it finer I don’t think this step did anything. If you are more patient than me I doubt you’ll need to do this.

I scooped out the dough with a large tablespoon onto a greased cookie tray. I rolled one cookie out and it was pretty and prefect and round but I didn’t really like it looking that way. I preferred the haphazard look to the plopped cookies. After I plopped down as many cookies as would fit I pushed a pecan in the middle. I baked these at 350 for 12 minutes rotating halfway through. (My oven is old and heats unevenly. If your oven was made in this decade it might not be necessary to rotate. ) Half of the batter was made without raisins for T the other half had a handful thrown in and mixed in.

In the time it has taken me to take pictures and type this up I’ve eaten 3. I think T (who said they weren’t sweet enough) has had an equal number. These are good. They’ve satisfied my cravings for a cookie and now I’ll have to find a way to ration myself to only one cookie a day instead of half a dozen.



Yum Yum Bars #472

Stephen won the contest! Thank you to all who entered I had fun with it, and I hope you did too. Stephen this is one of the things you won.

I’ve made these bars a bunch now. Each time I just throw stuff together until it looks and tastes good. Each time I tweak this that or the other thing. I’m not sure which version I’m on now, but I did write everything down this time. The best part of this recipe is that you can really use the ingredients you wish to use. It’s a pretty easy recipe. I’ve tried some new things with this version like putting in dark chocolate baking powder and using eggs.

Yum Yum Bars

5 cups of shredded coconut

3 cups of walnuts

4 cups of pecans

4 cups of almonds

5tbsp dark chocolate powder

1tsp cinnamon

1/2 cup coconut oil

1 cup of honey

1 tsp vanilla

3 eggs

1 cup of raisins

1 cup of chopped dried apricots

In a food processor blend until fine 3 cups of shredded coconut, 3 cups of walnuts, 3 cups of almonds, and 3 cups of pecans. It will look like beach sand at this point. Pour your blended mixture in a large mixing bowl. Rough chop the remaining nuts. I don’t like walnuts as much so I left them out of the rough chop. If you like them, add them. A rough chop leaves larger chunks of nuts in the bars. I usually use my food processor for this step by pulsing the nuts a few times. You can also chop them by hand if you prefer. Add rough chopped nuts and reaming shredded coconut to the mixing bowl. Add chocolate, cinnamon, eggs and fruit to bowl. Mix well until all ingredients are evenly distributed. In a small pan heat oil, honey, and vanilla until oil is melted. Pour oil mixture into large mixing bowl. Mix thoroughly.

On a well oiled baking tray press the mixture down. I used bacon fat to oil the pan for the added yum factor. Press the mixture firmly down. Let me stress this PRESS THE MIXTURE DOWN FIRMLY! This will help keep the bars from crumbling too much. I was trying to avoid too much crumbling with the addition of eggs. These bars came out better but I think next time I will try to use some nut flour to make them even more cohesive. Bake in the oven at 300 for 20 minutes.

Let the bars cool and then cut them with a pizza cutter. I had a had time not eating these. We save the crumbles and put coconut milk on them for a little dessert.

For the Crossfitters these were the bars we brought to the potluck, and this is the recipe for the jerky. We also had a batch there that was un-marinated. Obviously if you marinate your beef in soy sauce it will not be totally paleo. We prefer the marinated flavor but both kinds are good.