Category Archives: ginger

Kibbeh part 2

In Wednesday’s post I said I made a variation of this recipe for dinner. If you are interested here is the variation. I’ve made this a few times with tweaks to the seasoning and filling. Essentially it is a meat paste with seasoning, green filling with nuts, and a nut flour crust. The preparation is time consuming so it is not a good week night meal. However, it freezes well so make a bunch and freeze in batches for when you want them. I served this with a coconut milk mint raita. Raita is an Indian sauce used to cool down spicy foods. With a little whipping in a food processor and some xanthan gum the coconut milk thickened up just like yogurt. I added fresh mint for flavor.

I put about 2 lbs of pork loin and 1 lb of chicken thighs into a food processor and blended until it made a paste. I know it sounds gross but when you’re done it won’t be. I added garlic powder, coriander, onion powder, ground ginger, salt, and black pepper. I didn’t measure the seasonings but if I had to guess I’d say about 1tbs of everything then adjust from there. I made a test patty to make sure the meat wasn’t dry or without flavor. With pork loin if there is not enough fat the meat will be dry which is why I added the chicken. You can also add bacon fat or trim fat off another cut of meat. Refrigerate the meat paste for a few hours. This allows the flavors to mingle and the meat to rest.

While that chilled, I sautéed a minced onion with ~4 cloves of minced garlic in some olive oil. When the smell became less pungent and the onions started looking clear I added a frozen block of spinach. I’ve found that cooked spinach is better than fresh because the fresh loses so much volume when in the oven. Cook until the spinach is no longer frozen, then pass a knife thorough the spinach a few times to break any larger leaves apart. Set this to the side in a bowl. Using the same pan, heat some olive oil and brown about a cup of pine nuts. Keep an eye on them because they go from tan to black very fast. When the pine nuts are browned add them to your spinach.

To stuff your kibbeh take a small chunk of meat roll it in a ball then flatten it out to a pancake size patty. In the middle add some spinach mixture being careful to keep it from the sides of your pancake. I keep a bowl of water nearby to rinse my hands in between spinach applications. Fold up like a taco and pinch the sides of the pancake smoothing and rolling out any seams. The seams will open up in cooking if you don’t take care to do this step. When you’re done your meat will look like a foot ball.  You can play around with the size of these but my favorite is about the size of my palm. Continue until all your meat is used up.

In a food processor or blender blend almonds and unsweetened coconut shavings until it resembles a fine meal. If you have coconut/almond flour you can use that too. I like the slightly crunchier texture of making it myself. Set up a bowl with whisked eggs and another with some of your almond coconut mixture. Dip a ball in egg, then roll in the nuts, place on an oiled cookie sheet, and repeat. When all your balls are coated with nuts bake in the oven at 350 for an hour. Give these a try and play around with the ingredients. I make them different every time and they are always very tasty.



Ruby Chard

While at the grocery store I saw some ruby chard. If you’ve never seen it is beautiful! My pictures do not do it justice. It is a leafy green vegetable with a bright red stalk.

The stalk resembles celery and is edible but requires a little more cooking time. I went for a variation on how I cook collard greens to try these out. When I first bit into it I thought it tasted like beets. Turns out chard is part of the beet family. So that explains the taste. Chard is high in Vitamins A, C and iron. I have another head of chard in the fridge to try out but I wasn’t totally sold on my first experience.

Ruby Chard

1 head of chard

1/2 an onion

2 cloves of garlic

1″ of ginger

Wash the chard. Trim leaves from stalk. Cut stalk into 2″ pieces and place to the side. Cut up the leaves into ~2″ squares and place to the side. Mince the garlic and ginger and dice the onion.

In a fry pan, sauté the onions for about 3 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the stalks and about 1/2 cup of water or chicken stock.

Cook for about 3 minutes. Add the leaves and cook for another 7 minutes. Stalks should be tender when done. The chard loses some of if red coloring during cooking but is still a pretty side dish. Serve as a side dish for dinner. We are eating Kibbeh here. It’s a variation of this recipe.

*After eating this as leftovers and trying another bunch cooked in the same manner as my collard greens I will say they are growing on me but I still prefer collards and mustard for my greens.

Lemon Ginger Chicken

This is a delicious recipe that doesn’t take much prep work. We had a lot of lemons left over from a cocktail party last weekend and I thought this was a good way to use a couple up. My chicken was still partially frozen when I began cooking it so my cooking time will not be your cooking time. Plus these chicken breasts must have come from the adult industry of chickens! Seriously one was about twice the size of a normal one.

4 hulking chicken breasts

1 lemon sliced thin with seeds removed

Juice of one lemon

1/2  onion sliced thin

1″ of ginger minced

3 cloves of garlic minced (I threw the ginger and garlic together with olive oil in a food processor)

2 tbsp olive oil

Salt and pepper to taste


Rub garlic, ginger, and olive oil all over breasts. Place breasts in a baking pan. Layer the onions over the chicken breasts, then the lemon slices on top of that. Finish by squeezing the remaining lemon over the dish.

Cover with tinfoil and bake for 2 hours at 350. Again mine were slightly frozen and huge. Normal sized, thawed, breasts will take about half that time. As always check for doneness with a meat thermometer.

About ten minutes before you serve dinner pour off the juices that have cooked out into a small sauce pan. Add a tbsp of butter and heat to high heat. While the juices are reducing down, make a roux with flour* and water in a small bowl. You will need about 2 Tbsp of flour to about 4 Tbsp of water. When combined add to the juices to make gravy.

We served this over saffron rice*. It was a beautiful bright dish with bright flavors.

*The addition of flour and rice are not paleo. If you wanted to make it paleo make cauliflower rice and use xantham gum as a thickener instead of flour.



Twice Baked Sweet Potatoes

I love PaleoOMG. She is a foul mouthed gal with great taste in food. T made these recently using her recipe.

They were so good after I ate them all I had to have more. I ate them almost every day for breakfast and a few nights for dinner. I love them with an egg and some spinach like you see here. Seriously you need to go over to her site and try this recipe! I ground up my own sausage for the second batch but if you don’t have a meat grinder store bought is good too.

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.

Mashed Sweet Potatoes

I’ve been meaning to post this forever because it is such a tasty paleo side dish. It is very easy to make and yields some of the best sweet potatoes ever. I’m sorry to say I got distracted by BBQ and company to take decent pictures of this. The solution is you will just have to make some of your own to take some pretty pictures of and then send them to me!

Mashed Sweet Potatoes

3 large sweet potatoes

1 1/2 can of coconut milk

1/2 small can of diced chipotle peppers

2 tsp ground ginger


Wash and quarter the sweet potatoes. I don’t like to peel them but if you are a person that likes naked roots then go for it.

Boil the potatoes until soft. Drain the potatoes reserving about a cup of liquid to add back in if necessary. Add all remaining ingredients and mash up.

Add reserved liquid if the mash is too thick. That’s it. These are so tasty! Since the holiday is coming up, these would be perfect for Thanksgiving. Paleo or not.

Pumpkin Ginger Bread

I’ve been reveling in all the holiday flavors lately. Ginger, squash, pumpkin, apples, cinnamon, cloves. oooh it all makes me so happy. I want to wrap up in a big soft blanket and drink hot tea. Sadly right now my air conditioner is on and I got eaten up by mosquitoes on the walk with the dogs. grrr. However, I haven’t let it stop the fall explosion that’s happening in my kitchen right now. I’ve been trying to devise a way to make two of my favorite flavors make sense together in baked goods. I came up with this recipe for pumpkin ginger bread muffins. I used real pumpkin puree I made myself and real fresh ginger. These muffins came out so good. I used the Joy of Cooking’s pumpkin bread recipe as a guide but changed it to add in my own version of ginger bread. If you don’t make these you are sorely missing out

Pumpkin Ginger Bread

2 pumpkins (pie pumpkins not carving pumpkins) to make 2 cups of puree

2″ fresh ginger diced

4 eggs

1stick of butter

1 1/3 cup molasses

2 tsp vanilla

3 cups of flour

1 cup sugar

1/3 cup brown sugar

2 tsp cinnamon

1 tsp all spice

1 tsp nutmeg

Halve the pumpkins and scrape out all the seeds.

Roast them in the oven at 375 for 45 minutes or until soft. Remove them from the oven and let them cool.

When the pumpkins are cool enough to handle scrape the flesh out and into a blender. Puree the pumpkin until smooth. I ended up with quite a bit more pumpkin than I needed. 1 pumpkin would probably be enough for 2 cups of puree.

I put the extra in the freezer for something else. (More muffins?) Mix all of your dry ingredients first. Add all your wet ingredients next. Mix until smooth.

Bake on a greased muffin pan at 350 for about 30 minutes. Check the centers with a toothpick. If you can push a toothpick in and it comes out clean then the muffin is done. For half of these I topped them with sweetened coconut and crushed pecans.

They are perfectly fall tasting and the fresh ingredients really augment the recipe. If you don’t want to go through all the trouble of roasting the pumpkin you can used canned pumpkin. But, where is the fun in that?