Pesto Shrimp Over Zucchini Linguini

Arugula, Paleo, Pesto, Seafood, sunday supper, vegetables

Cooking Paleo really means removing foods like pasta from our diets. While I can’t follow a Paleo lifestyle perfectly, I am getting better at creating meals that are a healthy spin on traditional favorites. IMG_1764

My pesto shrimp over zucchini linguini embodies Paleo eating. Instead of using real linguini pasta, I thinly slice zucchini as its replacement. Paired with my Arugula Pesto Recipe, this dish results in a dairy-free, pasta-free dinner that’s satisfying and healthy.

This entire meal uses a single sauté pan and only takes 10-12 minutes once you turn the burner on. So have someone set the table while you take a little time at the stove. Regularly stirring the zucchini noodles will keep them from burning or getting too soft.

Don’t be intimidated by this recipe, and I suggest that you make the pesto ahead of time. I often double the pesto recipe and either freeze the extra or keep it in the refrigerator for up to seven days. The beginning of this recipe requires a little knife work, but the end result is quite simple and elegant. Oh, and it’s Paleo, which was kind of the point in the first place.

Ingredients

1/2 pound shrimp, peeled and deveined

2 or 3 zucchini

1/2 white onion, thinly sliced

2 garlic cloves, chopped

3 tablespoons of olive oil

2/3 cup arugula pesto (click here for the recipe)

Cooking

In a bowl, mix shrimp with 3 tablespoons of pesto sauce and put into the refrigerator.

While the shrimp marinates, make the zucchini noodles. Cut each zucchini length wise, into 1/8”-1/4” thick slices. Then cut those into long strips, creating julienned “noodles.” (see image)

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In a large sauté pan, heat 2 tablespoon of olive oil over medium-high heat. Add the garlic and onion and stir for 2 minutes. Add the zucchini noodles, stirring occasionally, until they are tender but still firm, around 4-6 minutes.

Remove zucchini mixture from the pan and place into large bowl. Mix the remaining pesto with the zucchini noodles. Cover with foil to keep warm.

Then add another tablespoon of olive oil to the pan. Toss in the shrimp and cook for 2  minutes per side.

To plate, assemble the zucchini pesto noodles in the center of a plate and top with shrimp, evenly divided between all the guests. This recipe serves four adults.

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Calling All Carnivores: Hot Roast Beef

Hoagies, Paleo, Party Planning, Roast Beef, Slow cooker, sunday supper

My hot roast beef hoagies are the perfect entree when serving a hungry group. You only have to do a little preparation, and then the slow cooker does the rest. This recipe works for any casual occasion and always impresses. IMG_0900

My only warning is that people may ask for seconds. The last time I made this for a get-together, I was hoping to have leftovers for the next night, but all three and a half pounds of meat were gone! Ask your guests to bring some side dishes or pick up some pre-made items to help complement the meal without adding extra work for yourself.

If you’re making this for a group adhering to Paleo, then serve the roast beef with roasted vegetables. The meat is delicious no matter what, but I’ve found that my guests are less interested in the Paleo lifestyle than I am, at least not during a party.

Make this once and it will become a go-to recipe. It’s simple, delicious and the leftovers (if there are any) are just as good the next day. Store the meat separately from the cheese and rolls, then reheat it on low in either the slow cooker, in a pot on the stove or in the microwave. Assemble the hoagies when the beef is warmed to your liking and enjoy!

Supplies

Slow cooker

Ingredients

4-pound beef rump roast or shoulder roast

1 medium white onion, quartered

1/4 cup Herbes de Provence (A mix of herbs typically containing rosemary, marjoram, savory, thyme, oregano and lavender. It’s a spice blend that is available at most grocery stores, and you can click here if you want to make some yourself.) 

1-ounce envelope Lipton dried onion soup mix

15-ounce can beef broth

12-ounce bottle light beer

2 tablespoons olive oil or vegetable oil

12-16 slices provolone cheese

6-8 crusty rolls

Cooking

Trim any visible excess fat from the beef. Generously season the roast with the 1/4 cup Herbes de Provence. Sear beef (3 minutes a side) in oil over medium-high heat. Place beef in the slow cooker. Surround with onion.

Combine the onion soup mix, broth and beer in large bowl. Use that mixture to cover the beef and onions and cook on high for 6 to 8 hours.

Remove roast from the slow cooker and shred using two forks. Remove 1-1/2 cups of cooking liquid and reserve for au jus. Return beef to the slow cooker and mix well with the remaining liquid.

Slice the rolls in half. Place two slices of cheese inside each roll and fill with beef and onions. Serve with au jus on the side and enjoy!

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Crispy Lamb and Lentils

Greek, Mediterranean, Paleo, spices, sunday supper

Sometimes I think this blog should be called “A Cheater’s Guide to Paleo” because there are a few items that I can’t seem to remove from my diet. Lentils are one of those foods.

It’s not like I’m eating lentils all the time, but there are a few dishes that just sing when I use those tiny legumes. I think the key is to use them sparingly to highlight the real IMG_1716main course.

This crispy lamb and lentils recipe provides a nice example of my “a little goes a long way” theory. The entire recipe only uses 1-1/2 cups of cooked lentils, which means each serving is only 1/4 to 1/3 cup, depending on how many you’re feeding. Lentils are packed with fiber, iron and protein (13 grams per serving) so I’m okay with including them in my diet once and a while.

I found this basic recipe in a Bon Appétit magazine but in my typical fashion, I couldn’t follow the instructions exactly. So this version has my own personal spin on it, and it’s pretty delicious. Make the lentils ahead of time if you need to, but they really only take 5-10 minutes because it’s a small batch.

When you take a bite of this you’ll immediately feel like you’re eating Mediterranean cuisine. The lamb and lentils mixed with fresh cucumber and parsley is an amazing combination. If you’re feeding people not adhering to Paleo, then include some fresh pita and the Greek yogurt sauce (recipe is also below) to expand your meal. This recipe feeds four adults. I added a few Kalamata olives because they pair so well, and I love them.

Ingredients

1-1/2 cups lentils, red, brown or green

1 pound ground lambIMG_1705

1/2 cup onion, diced

3 garlic cloves, pressed or chopped

1 cup cucumber, chopped

1/2 cup Italian flat-leaf parsley, chopped

2 tablespoons fresh mint, chopped

3 tablespoons olive oil

1 tablespoon smoked paprika

2 teaspoons kosher or sea salt

1 teaspoon black pepper

1/2 teaspoon cumin

Lettuce cups or pita bread

Cooking

Bring two cups of water or chicken broth to a boil in a small sauce pan. Add lentils, cook on medium heat for 5 minutes, stirring occasionally. Turn off heat and set aside.

In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the garlic. Once it’s hot (about 2 minutes) carefully add the ground lamb and press it down to cover the entire pan. After 4 minutes, break up the lamb and continue to brown it, like you might do with hamburger meat for tacos. The goal is to get the meat very brown and crisp. Season the meat with paprika, salt, pepper and cumin.

Then add the onion to the pan, and continue to cook for another 3-5 minutes. Meanwhile, drain the lentils.

Push the meat to one side and add last tablespoon of oil to the empty side of the pan. Add the lentils and press down to cover the empty space. Let cook for 3 minutes, and then stir into the lamb mixture. Continue to cook for a few minutes, stirring occasionally.

Turn off the heat. Incorporate the fresh mint, parsley and cucumber. Fill lettuce cups or serve with warmed pita and yogurt sauce.

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Greek Yogurt Sauce

Ingredients

3/4 cup plain Greek yogurt

1 tablespoon chopped onion

1 tablespoon chopped cucumber

1 teaspoon garlic salt

1 teaspoon chopped parsley

2 tablespoon reduced fat feta cheese

Process

Mix everything together and let sit for 30 minutes before serving.

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