As promised, here are some very scrumptious recipes created by the wonderful “fans” of PALEOdISH. I personally love chatting about food and new creations and find it so exciting that so many others in paleoLAND do as well. (don’t chuckle too hard…a little nerdy I know, but food excites me. Psst…at least it is not Friday night as I am posting this haha!) Many people emailed me (thank you), with their submissions…here are the 3 features for this week. Don’t worry…I will continue to post new “fan” recipes regularly, as there were so many good ones to choose from. Feel free to send me more of your “tried, tested and true” dishes to email@example.com, and share them with DA WORLD!!!
Yummy Chicken Rapini Frittata – By: Jeff S.
First I sauteed three cloves of chopped garlic and half of an onion chopped in olive oil. You can use as much or as little garlic as you like to taste. It would also be okay to use coconut oil if preferred. Then I added half a bunch of fresh rapini once the onions started to turn translucent. Following this, I added a couple tablespoons of water to steam the rapini and from there it wilts down. This is done with the lid on the pan or Dutch oven (This is an oven safe pan by the way). Then I also added one chopped red bell better to the mix. Once all veggies are done to satisfaction I added a previously cooked chicken breast, which was chopped up.
Garnish with green onions.
Late Night Concoction – by: Zac D.
- sweet green onion
- red bell pepper
- yellow summer squash
- a good handful of spinach
- 3 eggs
- 1 hard boiled egg
- fresh organo
- a handful of “yellow crookneck squash”
- a dash of red bell peppers
- and a same amount of onions as squash
- add spices after the squash softens and onions translucent
- add the 3 eggs and stir well
- add portion of spinach, cover to steam and wilt
- while wilting, organize a plate of raw spinach
- serve the hot egg concoction on top with the halved hard boiled egg on the side
P.S. This is a great dish that helps clean out the fridge and to settle late night munchies.
Osso Bucco – By: Laura S.
4 tablespoons olive oil
6 pounds veal shanks pieces (about 1 large or 2 small per person)
4 cups diced onion
2 cups diced celery
2 cups peeled and diced carrot
3 cloves garlic, crushed
1 1/2 cups white wine
2 cans (28-oz ) diced tomato
4 sprigs fresh thyme
4 sprigs fresh oregano
2 bay leaves
salt and pepper
1 1/2 cups loosely packed flat-leaf parsley leaves
2 cloves garlic, minced
2 tablespoons finely grated lemon zest
Preheat oven to 325 °F. Heat a large ovenproof pot over medium high heat and add 1 tbsp oil. Sear veal shanks until browned on each side and remove. You may have to do this in batches, adding oil after each batch. Remove veal from pan and set aside. Reduce heat to medium, add onion, celery and carrot, sautéing until onions are translucent, about 5 minutes. Add garlic and cook one minute more. Stir in white wine, bring to a simmer, then add tomatoes. Stir in thyme, oregano and bay leaf. Add veal shanks back to pot, ensuring they are covered with liquid (add water if needed). Bring to a simmer, cover then place pot in oven. Cook for 2 to 2 ½ hours, until veal pulls away from the bone easily.
To serve, spoon veal onto a serving plate. Remove herbs and return sauce to a simmer, adjust seasoning as needed. Spoon sauce over veal and serve with a spoonful of gremolata.
Pulse all ingredients in a food processor, season to taste and chill until ready to serve.
Traditionally this is served with risotto milanese, or polenta, but tasty veg would be great too! This one does well in a slow cooker as well, or braised in the oven. I cook it on the stove top in a heavy enamel croq – but that’s because I love to play with it while it’s cooking!! You can add olives, although I don’t, as I don’t like them.
Thank you again Jeff, Zac and Laura for sharing your creations. I hope everyone gives them a go and ENJOYS. So excited…tonight on the way home from work I stopped at The Butcher Shop and picked up bacon wrapped chicken breasts. I am going to cook these bad boys up this weekend for sure and I will let you know how it goes. Happy eating to all! cyn =P