Recipe time...how about a Paleo gravy?

While I was preparing the food for the "Paleo for the Holidays" cooking class last week, I realized that I hadn't planned on making a gravy! Yikes! Big mistake, BIG! All Thanksgiving feasts need gravy. So I got busy REAL QUICK to come up with a gravy that would be tasty and also Paleo and possibly Whole30.

I am thrilled to say, it worked! Thank goodness.So here it is...sorry no pictures because I wasn't thinking after the panic set in! LOL

1T ghee or other fat (bacon fat would be good!)
1 onion-chopped
2 cloves garlic-minced
2 oz prosciutto-chopped
8 oz crimini mushrooms-sliced
2 T-coconut flour
3 cups broth (use what you can from turkey dripping first and then supplement with broth if necessary, I use Imagine brand)
roasted vegetable from bottom of turkey (not what you use inside the bird but on the outside)

Heat butter in saute pan at medium heat. Add onions and garlic and saute until onions are translucent, stirring often so that they don't burn. (Note:if garlic gets brown it will taste bitter, so stirring and medium heat is important). Add prosciutto and mushrooms and saute for another 4-5 minutes. Then sprinkle coconut flour over mixture and stir to coat. Once fully coated and a cook for a minute, slowly whisk in broth. Making sure that you whisk well before adding more to avoid lumps.

You will notice the gravy will thicken as you simmer and whisk but if you need to add more flour do it 2 teaspoons at a time, whisking as you add. Simmer for about 8 minutes to let flavors blend. Turn off heat.

Put all vegetables from bottom of turkey pan as well as your prepared gravy into a blender or Cuisinart and puree. This will make for a gravy that has depth of flavor and has a thickness that isn't too runny or too thick. Salt and pepper to taste as necessary but make sure you taste first because the prosciutto adds a decent amount of salt on its own.

Stuffed Chicken Breast & prep for my cooking class

Tomorrow is the Paleo Cooking for the Holidays at Canyon Crossfit and that means tonight is all about prep! But my family stills needs to eat and so do I! So I had to come up with something that was filling, easy and tasted yummy and this is what I came up with...

Stuffed Chicken Breast

 





 

Prepare chicken breast by laying on cutting board and covering w a piece of parchment paper and then using a rolling pin firmly pound the breast until it is about 1/4 inch thick. Next layer with 1 slice prosciutto, fresh spinach, sliced roasted red peppers (I like the Trader Joe's brand in the jar) & either green or kalamata olives. Then roll the breast towards you and secure it with 2 toothpicks. Finally, heat 3 T coconut oil in pan at medium high heat and place chicken in pan & sprinkle w Everyday Seasoning from Trader Joe's. Cover and cook for approximately 15 minutes. You should probably cut into the chicken after 15 minutes and if pink, continue cooking covered for another 5 minutes. Tonight I served it over fresh spinach because of time but it would be so good with spaghetti squash. You could also add a few sun dried tomato slices to the "stuffing" and if you wanted to get really fancy you can top with a fresh marinara or jarred variety that is paleo or Whole30 approved. Make extra to have for leftovers. 

It's Chili Kind Of Weather-FINALLY!

For years I have been making this GREAT chili recipe that I got from a friend...19 years ago! It has become a tradition for me to make it on Halloween for our annual Halloween Party BUT it was not Paleo. So I took it upon myself to take my old recipe and research the possibilities and create this new one for all the enjoy!

It was debuted at the Intro Paleo Cooking Class at Canyon this past week and it was not a disappointment to anyone! Woohoo!

Heather’s Paleo Chili

Paleo (Can be Whole30 by omitting raw honey)

2 T Fat
3 lbs Chuck Roast
2 lbs Pork Shoulder or Steak
2 Red Peppers- chopped
2 Onions-Chopped
1 Pasilla or Anaheim Chili
10 Cloves Garlic-crushed
¼ cup Raw Honey
5 T Chili Powder
2 T Ground Cumin
1 T Oregano
2 T Basil
1 t Salt
2 T Pepper
1 Jar Herdez Salsa (I prefer hot)
2 Lrg Cans Crushed Tomatoes

Cube meat and trim excess fat, sprinkle w salt and pepper. In a large pot heat fat over medium-high heat, then add meat. Cook meat until fragrant and brown. Add peppers, onions & garlic. Saute until onions are translucent (about 5 minutes) and stir in honey, chili powder, cumin, oregano & basil. Continue to cook for 3-4 minutes and then deglaze pot by pouring in salsa and tomatoes. Stir until well combined and bring to a boil. Once at a boil, reduce heat and simmer at least 90 minutes to 3 hours.

In the Kitchen...

I am so EXCITED! Ok, I am also a tad nervous! I started a cooking class program at Canyon Crossfit where I have been working out at for the last 18 months! Woohoo!

For anyone that has followed this blog, you may remember that since January I changed my diet to a primarily Whole30 diet but also Paleo and in the process of learning how to shop clean, cook clean and eat clean I rediscovered my love for cooking. Along with that, I have become increasingly encouraged and challenged to learn more and the share that knowledge with other people. So, last month I met with the owners, Rick & Ray to explain my ideas and see if they were interested...they said "YES!"

Last week we hosted a free of charge Intro to Paleo class and had just over a dozen people come to check it out. I think it went well at least that was the feedback I got. :) LOL

Now it is full steam ahead...the first official class is this Thursday night...Paleo for the Holidays.  And tonight I am refining a few more of the recipes. I will let you know how it goes.

And if you have any thoughts on what I should include in future classes, I would like the input so I can make sure what I am making and teaching is relevant.