The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages by Loren Cordain Page A
Authors: Loren Cordain
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wine
Freshly ground white pepper, to taste
Remove pork from refrigerator thirty minutes prior to cooking. Preheat oven to 350 degrees.
Heat 1 tablespoon of the oil in a cast iron skillet over medium flame. Add mushrooms and sauté for five minutes. Toss in shallot and garlic and continue to sauté for two minutes. Add apricots and wine. Scrape browned bits off bottom of skillet and stir. Bring to a quick boil, and then reduce heat to low. Simmer for five minutes, or until liquid has evaporated. Remove from heat.
Cool mixture for five minutes, then place in a food processor and puree until smooth. Spread mixture down the middle of one of the loin halves. Place the other half on top and tie every 2 inches with kitchen twine.
Add the remaining tablespoon of olive oil to a roasting pan. Place tied loin in pan and bake for fifteen minutes. Turn loin over and bake for an additional fifteen minutes. Remove from oven and tent with foil. Let rest for ten minutes.
Paleo Posole
A pork posole, or thick soup, typically features hominy grits, but this Paleo recipe uses squash instead. You will find this dish tasty, light, and healthy. SERVES 4
1½ pounds pork shoulder
1 small yellow onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
2 cups 1-inch cubes peeled acorn squash
1 small jalapeño pepper, minced
2 tablespoons chopped fresh cilantro
Place pork shoulder in a large stockpot. Add 3 cups of water, onion, garlic, cumin, oregano, and red pepper. Bring to a boil and cover. Reduce heat to low and simmer for one hour. Remove from heat.
Take pork shoulder from pot and set aside. Pour liquid and onions into a large bowl. Heat olive oil in stockpot over medium flame. Add squash and cook for five minutes, stirring occasionally for even browning.
Return pork, liquid, and spice mixture to pot. Add jalapeño, bring to a boil, and cover. Reduce heat to low and simmer for ninety minutes. Stir in fresh cilantro. The dish is ready when the meat falls off the bone easily.
Perfect Pot Roast
Slow cooking is the secret to the tenderness of this hearty dish. The resulting flavorful meal is definitely worth the wait. SERVES 4
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon paprika
1 2-pound chuck roast
2 tablespoons extra virgin olive oil
4 large celery stalks, cut into 2-inch pieces
4 large carrots, cut into 2-inch pieces
1 large white onion, cut into 8 wedges
1 cup Chicken Broth (page 193)
1 cup Marsala wine
Combine cumin, chili powder, oregano, cayenne, and paprika in a small bowl. Evenly coat roast with spices.
In a large stockpot, heat oil over medium flame. Brown roast for eight minutes, turning occasionally to ensure even browning. Add celery, carrots, and onions. Sauté for five minutes. Pour in broth and wine. Bring to a boil.
Cover, reduce heat, and simmer for two to two and a half hours, stirring occasionally.
Ike’s Moussaka
Who needs béchamel? With a blend of eggplant, tomato, lamb, and spices, this dish is highly flavorful and very tasty in its own right. SERVES 4
2 large eggplants
1 tablespoon extra virgin olive oil
1 small onion, diced
2 large plum tomatoes, seeded and chopped
2 garlic cloves, crushed
2 pounds ground lamb
1 teaspoon cinnamon
1 teaspoon ground nutmeg
Freshly ground black pepper, to taste
2 tablespoons chopped parsley
Preheat oven to broil. Cut eggplants in half and place cut sides down in a glass baking dish with 1 inch of water. Bake for thirty minutes, flipping halfway through. The eggplant is done when the skin is easily pierced with a fork.
Remove eggplant from oven and cool for ten minutes, cut sides up. Scoop flesh out, being careful not to tear the skins. Place flesh in a bowl and mash with a fork. Set aside.
Preheat oven to 350 degrees.
Freshly ground white pepper, to taste
Remove pork from refrigerator thirty minutes prior to cooking. Preheat oven to 350 degrees.
Heat 1 tablespoon of the oil in a cast iron skillet over medium flame. Add mushrooms and sauté for five minutes. Toss in shallot and garlic and continue to sauté for two minutes. Add apricots and wine. Scrape browned bits off bottom of skillet and stir. Bring to a quick boil, and then reduce heat to low. Simmer for five minutes, or until liquid has evaporated. Remove from heat.
Cool mixture for five minutes, then place in a food processor and puree until smooth. Spread mixture down the middle of one of the loin halves. Place the other half on top and tie every 2 inches with kitchen twine.
Add the remaining tablespoon of olive oil to a roasting pan. Place tied loin in pan and bake for fifteen minutes. Turn loin over and bake for an additional fifteen minutes. Remove from oven and tent with foil. Let rest for ten minutes.
Paleo Posole
A pork posole, or thick soup, typically features hominy grits, but this Paleo recipe uses squash instead. You will find this dish tasty, light, and healthy. SERVES 4
1½ pounds pork shoulder
1 small yellow onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
2 cups 1-inch cubes peeled acorn squash
1 small jalapeño pepper, minced
2 tablespoons chopped fresh cilantro
Place pork shoulder in a large stockpot. Add 3 cups of water, onion, garlic, cumin, oregano, and red pepper. Bring to a boil and cover. Reduce heat to low and simmer for one hour. Remove from heat.
Take pork shoulder from pot and set aside. Pour liquid and onions into a large bowl. Heat olive oil in stockpot over medium flame. Add squash and cook for five minutes, stirring occasionally for even browning.
Return pork, liquid, and spice mixture to pot. Add jalapeño, bring to a boil, and cover. Reduce heat to low and simmer for ninety minutes. Stir in fresh cilantro. The dish is ready when the meat falls off the bone easily.
Perfect Pot Roast
Slow cooking is the secret to the tenderness of this hearty dish. The resulting flavorful meal is definitely worth the wait. SERVES 4
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon paprika
1 2-pound chuck roast
2 tablespoons extra virgin olive oil
4 large celery stalks, cut into 2-inch pieces
4 large carrots, cut into 2-inch pieces
1 large white onion, cut into 8 wedges
1 cup Chicken Broth (page 193)
1 cup Marsala wine
Combine cumin, chili powder, oregano, cayenne, and paprika in a small bowl. Evenly coat roast with spices.
In a large stockpot, heat oil over medium flame. Brown roast for eight minutes, turning occasionally to ensure even browning. Add celery, carrots, and onions. Sauté for five minutes. Pour in broth and wine. Bring to a boil.
Cover, reduce heat, and simmer for two to two and a half hours, stirring occasionally.
Ike’s Moussaka
Who needs béchamel? With a blend of eggplant, tomato, lamb, and spices, this dish is highly flavorful and very tasty in its own right. SERVES 4
2 large eggplants
1 tablespoon extra virgin olive oil
1 small onion, diced
2 large plum tomatoes, seeded and chopped
2 garlic cloves, crushed
2 pounds ground lamb
1 teaspoon cinnamon
1 teaspoon ground nutmeg
Freshly ground black pepper, to taste
2 tablespoons chopped parsley
Preheat oven to broil. Cut eggplants in half and place cut sides down in a glass baking dish with 1 inch of water. Bake for thirty minutes, flipping halfway through. The eggplant is done when the skin is easily pierced with a fork.
Remove eggplant from oven and cool for ten minutes, cut sides up. Scoop flesh out, being careful not to tear the skins. Place flesh in a bowl and mash with a fork. Set aside.
Preheat oven to 350 degrees.
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