Archive of ‘Other Poultry’ category

Paleo Falafel

Yup. I totally de-legumified falafel and replaced the chickpeas with meat. Sue me. It was sort of on the fly and I didn’t have any, so I did what I often do and replaced the missing ingredient with meat. Meatza, anyone?

Paleo Falafel : The Not So Desperate Housewife

Thanks to the plethora of farmers’ markets and, well, local farms in general, cheap yet local and sustainable foodstuffs–like the aforementioned meat–have been refreshingly easy to come by around here, so my freezer is stocked to the brim with assorted animal parts. We’re on a tight budget, what with my husband in B-school and all, so stocking up on the essentials ahead of time has been a godsend. I’m pretty keen on feeding both of us on $100 a week, and I’d like to get it down to $86 (which is what the USDA says we ought to be able to do on the Super Thrifty…aka What You’d Get on Food Stamps…plan). It’s amazing how much you can drop in one trip to Whole Foods on, like, 3 things. Which isn’t news to anyone, I know, but it was shamefully easy to get complacent when both of us were working and living in a lower cost area.

The real challenge has been deciding what our true priorities were, and I’m still working out the kinks (which I’d like to share in a future post). For example, I’m fine with buying a lot of produce that’s conventionally grown, and the latest GMO study has me sleeping a little better at night over some things. BUT I’m still buying organic eggs and dairy products because, well, there’s some really shady practices in conventional poultry and dairy farming that pose a risk I’m not willing to take. AND I haven’t figured out where to draw the line on meat. On the one hand, yes, grass fed and pastured is better, but it’s also thrice the price a lot of times. Also a heck of a lot easier to find (affordable) grass fed and/or pastured chicken and beef than it is, say pork. Farmers’ Markets help with this but not a ton, especially since a lot of them shut down in the Fall. PS Quick cash-saving tip…I withdraw $100 in cash before my weekly grocery run…it’s the single best way I know of to keep me honest ;-)

OK so falafel. Ah-mazing with hummus, paleo or otherwise…I happened to have some parsnip hummus on hand (recipe coming soon…here’s a sweet potato hummus recipe I love to tide you over!) and did up a little plate with the falafels, hummus, and some roast veggies. I did find this recipe for a GF pita that I really want to try next time, too. There’s a lot of ways to fix up the real deal, so be creative with these! Next time I’m going to try rolling the balls in sesame seeds before frying to try for that lovely crunch.

Adapted from this recipe from Tori Avey.

5.0 from 1 reviews
Paleo "Falafel"
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ground chicken, turkey, or even pork
  • 1 small onion, diced
  • 2 medium carrots
  • ¼ cup chopped fresh parsley
  • 4 cloves garlic
  • 1 egg
  • 1 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ t ground cardamom
Instructions
  1. Add the onion, carrots, parsley, and garlic to a food processor. Pulse until the bits are very small but not so much that you get a smoothie.
  2. Mix the pork with the veggies, egg, and spices.
  3. Form into balls. Cover with plastic and let sit for an hour or two, even overnight if you want to make ahead.
  4. In a heavy bottomed frying pan, heat ¼ inch of oil over medium heat.
  5. Fry the meatballs on all sides till cooked through, about 15 minutes.

 

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Pumpkin Curry Turkey Meatballs

The original plan last night was to make these lamb meatballs.  Quick, easy…sticky sweet and decadent…You guys, when the holiday season comes along I don’t mess around.  It’s one month a year to cram as much good food into my facehole and I’ve never been one to accept mediocrity.

Except I don’t live in either Texas of Colorado anymore and I can’t get meat anywhere.  Well, meat that isn’t beef covered in red goop or extra lean turkey.  Even my local Whole Foods…I’m fine with the Vegan agenda and everything but DAMN.  At least you could grudgingly restock the butcher’s counter once in a while.

photo 3

So…I kinda went free-style on this one and what I thought would be a turkey-based version of the dish took a few detours after I a) relized I had no pine nuts and b) didn’t feel like busting out the food processor to shop the apricots.  That’s OK, though, because my end-result was amazing and, especially after Thanksgiving, I KNOW you’ve got all the ingredients on hand.  Or at least you can most certainly get them at even the most understocked Safeway.

Pumpkin Curry Turkey Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 lb ground turkey
  • ⅓ c pumpkin or mashed sweet potato (use leftovers!)
  • 3 T olive oil
  • ¼ c raisins
  • 1 t curry powder
  • 1 t chili powder
  • ½ t cumin
  • 1 t salt
Instructions
  1. In a large bowl, combine all ingredients.
  2. With your hands, mix the ingredients until blended but DO NOT overmix or else the meatballs will be tough.
  3. Shape the mixture into meatballs (golf-ball size for me), and arrange in a greased baking dish.
  4. Bake for 40 minutes at 350 degrees.

 

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Roast Game Hens Stuffed with Pomegranate & Apples

IMG_2050

Man, you guys are still reading the blog after Tuesday’s rant? Aw, shucks :-) I feel a teensy bit bad because, after all, I really just want TGIPaleo to be all about the food–I really want to show people that hey, this whole Paleo thing is actually kind’ve awesome and delicious. But there’s only so many emails, so much criticism of my “life choices,” and so much hypocracy I can take before I feel the need to open my big, fat mouth. So, I’m really not that sorry. Seriously, if you “tried Paleo” and “didn’t lose weight”…a) I’m sorry (not really), b) I guaran-effing-tee you that you only gave it like a week and canned it…probably about the time when the trail mix and Paleo Brownies you were shoving down your gullet weren’t helping you get skinny, and c) you don’t have your priorities straight. OK, I’m done.

So…let’s eat!

IMG_2050

Um, OK, this recipe isn’t 21DSD-friendly, even when I promised it would be. I’m a bad person. BUT!! It’s Whole30-friendly so that’s a win for all you guys going that route instead of the sugar detox this month. This was our New Years’ Eve dinner, and all I can say is that I’m a fool for not cooking these cute little birdies before now. I’ll warn you, too, that they’re entirely too much fun to rip and shred apart with your hands to get at the sweet, savory apple filling. Yes, I is barbarian

INGREDIENTS

**Printable Recipe**

2 Cornish Game Hens, rinsed and patted dry

1 Green Apple, chopped

1/2 c Pomegranate Seeds

2 c Whole Cranberries

1 Medium Sweet Potato, cut into 1″ chunks

1 T Coconut Oil

1 Onion, diced

1/4 c Ghee or Coconut Oil

Salt and Pepper to taste

INSTRUCTIONS

In a greased baking dish, arrange the sweet potato and cranberries. Drizzle 1 T of coconut oil on top with a little salt and stir to coat.

In a mixing bowl, combine the apple, onion, and pomegranate seeds with a little salt. Spoon the mixture into the cavities of the hens and truss the legs. Place the hens in the baking dish on top of the cranberries and sweet potato.

Melt the 1/4 c of ghee or oil and brush the tops of the hens with1-2 T and add salt and pepper to taste.

Roast the hens, uncovered, at 350 degrees for 1 hour, removing them every 20 minutes to baste with more of the ghee or coconut oil. When they are done, remove from the oven and cover with foil for 10 minutes to let them rest.

Serves 2

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Carrot-Pepper Turkey Burgers

This political season, I proudly support the Cocktail Party.  Except I’m not drinking much lately.  Why, no, I’m not very pleasant to be around, thanks!

These burgers made me really, really happy, though.  One thing I’m actually enjoying about this little venture of mine is that if I want something that…well…tastes good, I have to get creative.  And creative I can do!  I kinda made these on the fly when I realized all I had to eat this evening was ground turkey and baby carrots.  Body builder’s dream, my personal Hell.

Hidden within these succulent little meat patties are tons of veggies and seasonings that really gives them a phenomenal rich flavor.  The carrots give ‘em a nice sweetness, too…and I’d bet they’d taste great with bacon.  OMG.  You have no idea how much I miss bacon

INGREDIENTS

2 lbs Ground Turkey

2 Bell Peppers, diced fine (red, green, or yellow all work well)

1 c Grated Carrots

Salt and Pepper to taste

1 T Dried Rosemary

1/2 t Garlic Powder

1 t Thyme

1 T Coconut Aminos

INSTRUCTIONS

Combine turkey, veggies, and seasonings in a large bowl.  Shape into burgers and arrange on a greased baking sheet.

Bake at 350 for 30 minutes.

Serve with toppings of choice.  Try bacon.  You know I would.

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Herbed Turkey Cupcakes

(As featured on PRIMAL COMPETITOR!)

I watched 4 hours straight of TiVo’d episodes of Cupcake Wars last night…and I felt like I wanted to kick a puppy the whole time because while no, cupcakes are not Paleo, they’re even moreso not competition-friendly.  Yes, I have a weekly cheat meal, but cheat meals are not even cheat meals anymore.  For example, Saturday night I went out with some co-workers and had two–TWO!!–glasses of red wine.  My ONE cheat for the week was red wine.  Um, if you know me at all, you’ll know that until I started this whole thing, two glasses of red wine did not constitute a cheat…two glasses of red wine was a well-balanced breakfast.  Just kidding.  Not really.  Um, wait, what?

OK back to cupcakes.  While I was about to chew my arm off watching bakers go nuts over their creations for the Match.com Wedding, I was also perusing M&F Hers and found a recipe for turkey meatballs.  It took a sec, but then I was like, HOLY CRAP…Meatballs + Cupcakes = Turkey Cupcakes.  No need to thank me, I’m just a genius like that.

To give these an extra nutrient boost and pump up the volume a bit, I minced a bunch of veggies and added them to the mix.  They’re super flavorful and moist this way and it’s a sneaky way to get extra veggies in at dinner or snack time.  They’re awesome cold for breakfast, too ;-)

INGREDIENTS

2 lbs Ground Turney

1 Duck Egg (or 1 chicken egg + 1 egg white)

1/2 Onion

1 Bell Pepper

3 c Fresh Spinach

1/4 t Black Pepper

1/4 t Dried Basil

1 t Dried Rosemary

INSTRUCTIONS

Finely mince the onion, spinach, and bell pepper using a food processor.  Combine with the turkey, egg, and seasonings.

Line 8 Muffin cups with foil liners–I used big ones so depending on the size of your tins you may end up with more.

Bake for 30-35 minutes at 350 degrees.

**Nutrition Facts**

(1/8 of Recipe)

Calories:  162

Fat:  9 g

Protein:  17.6 g

Carbs:  1.5 g

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Roast Duck w/ Sesame-Ginger Glaze

It was none other than the great Julia Child who taught me to roast a duck.  There’s something so refined about a roast duck–kinda like, “Oh, yeah, I had some time this evening so I ROASTED A DUCK.  And I’m going to serve it on my FINE CHINA with a perfectly paired WINE and CLOTH NAPKINS!”  Never mind that I was all by my lonesome.  And there was neither fine china nor wine nor cloth napkins with which to serve my lovely bird.

When I mentioned it to a co-worker he gave me this look that was part disbelief and part sheer pity.  Whatever, I roast ducks by myself on Friday nights.  That’s the moral of the story.  At least I’m eating well (Mom).  I need to make some friends.

So, duck.  It’s a lot more versatile than most people seem to think…it’s like a really fatty chicken, really, so I wish it wasn’t so intimidating.  Expensive, yes…intimidating, no.  Personally, I’m a fan of duck in sweeter sauces–Julia has a recipe for duck with peaches that I’m DYING to try as soon as they start selling them at our Farmers’ Market–but just a nice marinade of red wine or lemon juice with a little oil, salt, and pepper will turn our beautifully.

This time, I opted for an Asian-style marinade.  It’s nothing crazy and came out tangy and sweet while the skin of the duck was lightly crisped and the meat melt-in-your-mouth-tender.  Obviously, cooking time will differ depending on the size of the duck (mine was almost 5 pounds exactly).  Julia has a nice table of cooking times in her book, but I’ve found that you kind’ve have to eyeball it a little because every oven (and, as I’m learning, altitude) is different.  My 5-pounder took an hour and a half and I let it rest about 10 minutes before I stared carving.  if you’re bird is 4 1/2 pounds, for example, I’d subtract about 10 minutes and test it for doneness.  To tell if it’s cooked through, give the thigh a poke–you want juice that’s either a really light pink (medium-rare) or yellow (well-done).

One last note…SAVE THE FAT!!!  I’ll be posting an extra special duck fat-laden recipe later this week ;)

INGREDIENTS

1 Whole Duck, about 4-6 pounds

1 Medium Onion, quartered

1/4 c Coconut Aminos

1/4 c Rice Vinegar

2 t Fresh Ginger

2 Garlic Cloves, minced

1/4 c Sesame Oil

1/4 t Dry Mustard

INSTRUCTIONS

Wash the duck and pat dry.  Remove the gizzards and the neck (they’re great to toss in a stock or make a pate).  With a sharp fork or knife, prick the skin all over.

Whisk together your oil, vinegar, coconut aminos, ginger, and seasonings.  Brush a quarter of the marinade all over the duck (generously) and refrigerate for at least 45 minutes.

Preheat your oven to 350 degrees.

Remove the duck from the refrigerator and allow to come to room temperature (about 15 minutes).  Place in a large roasting pan, place the onion inside the cavity, and truss the legs with twine.  Brush with another light layer of the marinade.

Place in the oven for 1 hour and 30 minutes (give or take depending on the weight of the bird and oven strength).  Every 20-30 minutes, remove the duck and brush with the remainder of your marinade and baste with rendered fat.  When it is done roasting, remove from the oven, cover with foil, and let rest for 10 minutes before carving.

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Turkey-Veggie Burgers with Sweet Potato Hash Browns

I like vegetables. I really do. I mean, for the most part.

When you’re a kid, you are supposed to hate them. Lots of kids love em but if you just don’t feel like a Big Ass salad one day, no one thinks twice. When you’re a so-called “adult” and have a No-Veggie moment (well, it’s been a couple weeks) you just feel like a terrible person who’s letting her body rot from the inside out. And people judge you. Not OK. Soooo in an attempt to redeem myself I opted to get as much green (and red and yellow!) hidden in last night’s dinner as I could.

These babies are a take on some veggie meatballs I was obsessed with for a while but about 10000x better over the hash browns and with the avocado on top. You can play with the types and amount of veggies you shred up inside them, too, just be careful not to add too much or anything too watery or the burgers won’t hold together. Rule of thumb, you can get away with about a third of the total mass of the burger from veggies. That’s a whole lot of veggies.

Ingredients

2 lb Ground Turkey

2 Egg

1 c Fresh Spinach Leaves

1 Red Bell Pepper

1/2 Large Onion

2 Cloves Garlic

2 Jalapeno Peppers

1 t Chili Powder

1/2 t Oregano

1 T Coconut Aminos

Salt and Pepper to taste

Avocados, sliced for garnish

2 Large Sweet Potatoes

Olive Oil for frying

Instructions

For the burgers…

Roughly chop the spinach, bell pepper, onion, garlic, sweet potato and jalapeno and place in a food processor. Pulse until diced very fine. Add to the turkey, egg, coconut aminos, and seasonings. Shape into 6-8 patties and place on a greased baking sheet. Bake at 350 degrees for 30 minutes.

Grate the sweet potatoes with a box grater and season with salt and pepper to taste. Heat the olive oil over medium-high eat and brown the potatoes until they are nice and crispy around the edges. If desired, you can press them into patties.

To serve, place a pile of hash browns on a plate and top with a turkey burger (let the juices soak right on in!). Garnish with avocado slices and enjoy!

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Thanksgiving Recipe Roundup

This morning was CRAZZZYYY:5am:  The Man and I depart the house for work
6am:  We arrive at work
6:30am:  All hell breaks loose

…The Man forgot something at home and had to drive ALL THE WAY HOME AND BACK to get it.  My boss wanted to release everyone right after formation today but I had to stay back and take care of a minor emergency.  I spent the next 2 hours running (literally) around but managed to walk out the door at 8:30.  The Man is still at work but will hopefully be able to cut out early in the afternoon.

When I got home I changed right back into my PJs and curled up on the couch with this little monster:

Look how cute I am!

At the moment, I’m taking care of a few last-minute tasks before we fly out in the morning.  Thanksgiving is my absolute favorite holiday…it’s all about the food and family but it doesn’t get drawn out over weeks and you don’t have to drop cash on gifts for anyone.

If you’re in the camp of people trying to stay on track this year, Thanksgiving fare is pretty easy to navigate:  you’ve got turkey and a ton of fall produce to choose from.  My family is Lithuanian, so in addition to turkey we also have a great variety of other meat dishes (we do a LOT of sausage and bacon…poor me, right?), roasted root veggies, saurkraut, etc.  Oh, and wine…lots of wine.

I’ll add that if there’s any day of the year you should not feel bad about hitting up the dessert table or some less-than-ideal side dishes, Thanksgiving is it.  If you want some mashed potatoes or pumpkin pie, then eat them.  You’ll drive yourself crazy if you don’t.  Even the folks over at Whole9 agree that the holiday season is not a time to be hard on yourself.  Don’t take it as a license to eat bread and butter till you puke, just use some common sense.

Looking for a Paleo-friendly dish to share?  Again, so many traditional Thanksgiving dishes are either perfectly healthy just the way they are or can be easily tweaked to suit your preferences.  Here’s a roundup of some great recipes from around the web:

Appetizers and Salads

Antipasto Plate
Shrimp Cocktail
Lox on Cucumber
Deviled Eggs
Tomato and Basil Salad
Broccoli and Crispy Prosciutto
Guacamole
Classic Salad Recipes

Sides

Baked Acorn Squash
Sweet Potato, Apple, and Bacon Hash
Braised Cabbage
Velvety Butternut Squash
Paleo Herb Gravy
Roasted Sweet Potatoes with Pecans and Maple Sauce
Roasted Sweet Potatoes with Aiole
Fruit and Nut Stuffing
Paleo Stuffing Recipes
Cranberry Sauce
Roasted Beets and Pistachio Butter

Entrees

Turkey and Stuffing
Turkey and Mashed Parsnips

Desserts

Mark Sisson’s Primal Pies
Walnut Pie Crust
Apple “Pumpkin” Pie
Waldorf Salad
“Monument” Chocolate Pie
Chocolate Chip Cookies with Candied Bacon

Enjoy!

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather
css.php