Paleo Sweet Potato Chili

 

Paleo Sweet Potato Chili
 
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This paleo/primal approved chili is naturally sweet and delicious. It has a good amount of carbs and is super filling! It even tastes great the next day.
Author:
Serves: 6 servings
Ingredients
  • 1 pound ground beef
  • 2 tablespoon lard
  • 1 large onion diced or 10 ounces green onions (reserve some tops)
  • 2 pounds sweet potatoes cut into 1 inch cubes
  • 1 lb carrots cut into ½ inch slices
  • 1 lb finally slices celery
  • 2 14.5 ounce cans of diced tomatoes in juice (you can use tomato puree also)
  • 2 cans of water (use the tomato cans)
  • 2 cups chicken stock or beef stock
  • 1 bay leaf
  • 1 teaspoon fennel powder
  • 1½ tablespoon chili powder (you can use up to 4 tablespoons if you wanted it hotter)
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon fish sauce (optional but suggested!)
  • salt if needed
Instructions
  1. In a large pot heat your lard (or other cooking fat) over medium high heat. When it's fully heated add in your onions. If you're using green onion (spring onion) reserve the green tops for later. Cook for about 2 minutes, then add in your ground beef. Break it up a little and add a lid to the pan for easier cooking. If you need to you can add a few splashes of water. Let this cook for 3 or so minutes.
  2. After 3 minutes break up your meat into smaller pieces, a nice trick is to use a potato masher for this. When you're happy with the thickness, add in your potatoes, carrots, celery, canned tomatoes + the water, chicken or beef stock, and your 1 bay leaf. Stir well.
  3. Put your lid on and bring to a boil. Once boiling, reduce heat to medium and boil for 40-60 minutes or until a fork goes into the carrots and potatoes with very little resistance.
  4. After the chili is done, add in the rest of your spices, fish sauce, and salt is needed. I suggest taking a little of your liquid and mixing these in a bowl and adding into the chili mix to prevent lumps in the garlic powder, but it's not that big of a deal. Adjust the chili powder to your taste.
  5. You're done! I got 6 servings out of this, about 16 ounces per bowl. The fish sauce isn't required but it's a natural source of umami and really kicks the chili up a notch.
Notes
Fattier beef is preferred in this recipe. All I had was 96% lean so the fat calories are way down for nutrition, if you use 80% it would be better!

You CAN use a slower cooker (I haven't done it yet though), my guess is 6-8 hours on low or 4-6 hours on high.

Please note that you want the bare minimum of liquid here, this is going to be a very hearty chili!
Nutrition Information
Serving size: 16 ounces Calories: 333 Fat: 8 Saturated fat: 3 Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 47 Sugar: 15 Sodium: 890 Fiber: 9 Protein: 20 Cholesterol: 44
 

Simple Cornbread Recipe


Simple Cornbread Recipe
 
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Cornbread can be made quickly, simply, and without a lot of fuss. Importantly it tastes AMAZING. Low calorie is a plus!
Author:
Serves: 8 slices
Ingredients
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 cup milk
  • 1 tablespoon vinegar
  • 1 large egg
  • ½ cup water
  • ½ cup unsweetened applesauce
  • 1 tablespoon oil for batter, can also use melted butter
  • 1 tablespoon oil for greasing pan
  • ¼ to 1 cup of sugar (see notes)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
Instructions
  1. Preheat your oven to 400 degrees Fahrenheit, this is approx 200 Celsius. If you are using a cast iron skillet, and you SHOULD, put that in to preheat as well.
  2. Add your milk and vinegar into a bowl on the side and let this set for a few minutes, this makes faux buttermilk. If you want you can just use buttermilk instead without the vinegar.
  3. Mix together all the dry ingredients in a bowl, if you want to sprinkle some sugar on top reserve about 1 tablespoon.
  4. Add your remaining liquid ingredients to the milk mixture. DO NOT mix the liquid into the dry until the pan and oven are preheated.
  5. Once your pan is well preheated, remove from the oven and add your 1 tablespoon oil. Spread around CAREFULLY with a heat resistant spatula.
  6. Now you may mix the dry and the wet together, try to remove all lumps. Once your mixture is smooth pour it into your pan. Scrape the bowl out and smooth the mixture in the pan if needed.
  7. Bake for 25-40 minutes or until a toothpick inserted in the center comes out clean. For me this takes 25 minutes but in my old apartment is took 40, so use a toothpick please!
  8. Let cool for 10 minutes. Slice into 8 pieces and serve with butter and honey, yummy!
Notes
I suggest using less sugar for normal cornbread, unless you intend on it being dessert style. If this is the case add more and also include ½ - 1 tablespoon REAL vanilla extract.
For a yummy texture, take one tablespoon of your sugar and set to the side. When you poor your batter in the pan, sprinkle it on top.
Nutrition Information
Serving size: 1 piece Calories: 212 Fat: 6 Saturated fat: 1 Unsaturated fat: 4 Trans fat: 0 Carbohydrates: 38 Sugar: 15 Sodium: 273 Fiber: 3 Protein: 5 Cholesterol: 29
 DSCF4531DSCF4538Look how yummy it looks! 

Want to know more about why we use both baking soda AND baking powder, check out this article from epicurious.com – CLICK HERE

No Knead Bread stuffed with chili peppers & Cheese! (Pan relleno de chiles y queso!)

After I posted a photo of my homemade bread stuffed with cream cheese and candied chili peppers in a Facebook group, everyone all but demanded I show them how to do it. Of course I agreed happily, as any excuse to make this wonderful bread is welcomed in my house. I have to thank Steve Gamelin off of YouTube who has taught me so much about making bread easily. I have adapted this technique and hope to show you many recipes using the no knead overnight method. If you would like to check out his book, and I HIGHLY suggest you do because it is awesome. Here a link to amazon where it can be purchased or borrowed with amazon unlimited. My No-Knead Bread Cookbook (B&W Version): From the Kitchen of Artisan Bread with Steve.
I decided to make 4 larger sized rolls with this recipe so I used 1/2 block of cream cheese and 4 ounces of jalapenos but you can make 6, just adjust the recipe accordingly.


No Knead Bread stuffed with chili peppers & Cheese! (Pan relleno de chiles y queso!)
 
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Author:
Serves: 4-6
Ingredients
Dough:
  • 3 cups all purpose or bread flour (unbleached is best)
  • 12 ounces of cool water
  • ¼ teaspoon instant yeast
  • 1 teaspoon salt
Fillings:
  • 1 ounce cream cheese per piece of bread
  • 1 ounce pickled/candied jalapenos per piece of bread
Topping: (optional)
  • 1 whole egg
  • 1 tablespoon water
  • 1 tablespoon sesame seeds
Suggested Materials:
  • Baking stone that can go at least 450° F
  • Parchment paper cut to the size of your stone
  • Wire cooling rack
  • Bowl/bench scrapper
  • Large glass bowl
  • Plastic wrap
  • Silicone brush
Instructions
  1. At least 8 hours before you want to make the bread, (14 is better), mix the dough ingredients in a bowl like shown in the video. A large glass bowl works best for you. Cover with plastic wrap and let set on your kitchen counter overnight. If your house is cold/drafty place into the oven and close the door. This should help keep it slightly warmer.
  2. Once your dough as more than double in size, scrape it out onto a well floured work surface. Form it into a ball as shown in the video and divide into 4 or 6 pieces. Take one piece of dough at a time and flatten it into about the size of your hand (roughly 6in x 3in). Place your cream cheese and jalapenos on top and pinch it closed. (really watch the video, much easier than describing it)
  3. Place onto parchment paper or baking sheet. Repeat with all pieces of dough. Cover with a flour sack towel or any lint free towel and let rise on your counter for 90 minutes. After 90 minutes get your oven preheating to 450°F and set your timer for an additional 30 minutes. In total dough should rise for 120 minutes (2 hours). If you don't have a pizza stone please see NOTES
  4. After 2 hours, prepare your egg wash by mixing water and egg thoroughly. Use your silicone brush to thoroughly baste the tops of the dough with egg. Cut 2 or 3 slashes onto the tops with scissors and sprinkle with sesame seeds if desired.
  5. Put into a hot oven on a pizza stone for 20-25 minutes. Bread should be nicely browned and when you tap on the bottom they sound hallow. Transfer to a wire rack and let cool for at least 20 minutes before cutting into them. If you skip the step the dough might not be cooked all the way through... and that would be sad. 🙁
  6. Store in the fridge for 3 days at most for best results.
Notes
Bread can be frozen if desired. Cool completely. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Store in a zip top bag and use within a few months.

If you do not have a pizza stone you CAN make this without, you just might not get as good of crust. Line a baking sheet with parchment paper or sprinkle down cornmeal on the bottom to prevent sticking. Let dough rise for 1 hour 45 minutes. Preheat the oven for only 15 minutes and baking directly on the tray. Remove from the tray onto rack when done cooking.
Nutrition Information
Serving size: 1 bread (4 portions) Calories: 468 Fat: 11 Saturated fat: 6 Trans fat: 0 Carbohydrates: 73 Sugar: 1 Sodium: 508 Fiber: 3 Protein: 16 Cholesterol: 83
 

Pork & Shrimp Shumai w/ vinegar soy dipping sauce recipe

 
 

Pork & Shrimp Shumaiw/ vinegar soy dipping sauce recipe
 
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A probably not very traditional pork and shrimp shumai recipe that is easy to make and very customize-able. Feel free to replace all or most of the shrimp with pork or another meat. Try chicken or lamb, skys the limit! They are lighter in flavor so feel free to double the seasoning if you prefer stronger flavor.
Author:
Recipe type: Appetizer
Cuisine: Asian
Serves: 42
Ingredients
Shumai
  • ½ to ¾ lb ground pork
  • 1 lb shrimp, raw shrimp is preferred but if you cannot find choose cooked shrimp that you have thawed for at least 24 hours
  • ¼ cup onion or 6-8 green onion
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons ginger, about a 2 inch piece
  • 1 tablespoon crushed garlic
  • pepper to taste
  • 1 tablespoon potato or corn starch
  • 30-60 circle style dumpling wrappers or cut square wrappers with a 4 inch circle cutter
Dipping Sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • some chopped onion
  • some chopped chili peppers or pinch of ground chili, optional for heat
  • ½ teaspoon sesame oil
  • pinch sugar
Instructions
Shumai
  1. Pulse shrimp, garlic, ginger, and onion in a food processor until small pieces. Try not to blend it into a paste, you want some texture. If you prefer you can turn half of it into a paste, but no more than that.
  2. Mix in a bowl with the pork, soy sauce, sesame oil, and starch powder very well. Use your hand and get in there and squeeze it together. Let this mixture sit at least 15 minutes. Several hours is better up to 8 hours in the fridge.
  3. After at least 15 minutes, get a pot of water boiling with your steam basket. At least an inch, maybe two. I suggest you wrap your lid like shown in the video to prevent water from dropping into your shumai.
  4. For filling, wet the wrapper with water quickly and take 1 tablespoon of meat mixture and place into the middle of the wrapper. Make a circle with your hand and use that to push the filling into the wrapper. Pinch the top a bit and pleat the insides if necessary. Squeeze in the middle a little and push against the counter to flatten the bottom. Repeat this for the entire bowl. You should get 30-60 depending on how much you add into the wrappers. I got 42.
  5. Once you're done making all the shumai, add them to your steamer, you want to fill the steamer but don't let them touch. Steam them for 10-20 minutes depending on the size you made. I checked mine after 15 minutes and they were done. You'll want to cook it until the internal temp reaches 145. (If you don't own a thermometer and you should!) cook until the inside is no longer pink.
  6. Let cool for a few minutes before eating. Serve with soy sauce or a vinegar soy dipping sauce.
Dipping Sauce
  1. Mix together and serve. The onions taste amazing if you let this sit in the fridge overnight however.
Nutrition Information
Serving size: 1 piece Calories: 60 Fat: 2 Saturated fat: 1 Unsaturated fat: 1 Carbohydrates: 7 Sugar: 0 Sodium: 77 Fiber: 0 Protein: 4 Cholesterol: 17

No Oil Vegan Whole Wheat Pancakes

One thing I want to note, I left this recipe up because some people genuinely enjoy it, BUT this recipe is VERY high in salt. Please try out one of my other pancake recipes if you cannot eat a lot of salt. Personally I don’t use this recipe anymore because the pancakes would come out kinda salty.

No Oil Vegan Whole Wheat Pancakes
 
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So I already have a couple pancake recipes on this website but I doubt one more would hurt! This is a slightly edited version of the recipe found in The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes. While the original recipe is really good I found with a few minor adjustments you can change it up and make it even better. Make sure to try it out with my Blueberry Maple Syrup recipe, it was one of the best breakfasts I'd had in along time!
Author:
Serves: 6 pancakes
Ingredients
  • 1 cup whole wheat flour
  • 1 cup whole wheat All Purpose flour (see variation note)
  • 2 cups warm water
  • ¼ cup maple syrup
  • 1½ tablespoons baking powder pinch salt
  • 1 tablespoon vinegar
  • 1 teaspoon cinnamon
  • 1 tablespoon rice flour (or extra wheat flour for thickening)
Instructions
  1. Get your pan preheating over medium heat. You will want a good nonstick pan for this since there is no extra oils added, if you don't have that then get your best nonstick and a SMALL amount of oil spray.
  2. In a mixing bowl, add your flours (minus rice flour), baking powder, pinch of salt, and cinnamon. Stir well to combine. In a smaller bowl (or mason jar) add your water, vinegar, and maple syrup. Stir to combine. Add the wet ingredients to the dry ingredients and mix well with a whisk. You do not want any clumps of flour mixture remaining. If your batter seems loose add 1 tablespoon of rice flour, or wheat flour, and set aside for 5-10 minutes. You don't have to let the batter set but as I was making these I noticed the 3 and 4th pancake turned out better than the beginning.
  3. Add ¼ cup of batter to your pan at a time and cook for about 2 minutes. You know it's time to flip when the pancakes are all bubbly onto and the edges are cooked. Cook for 1-2 minutes on the second side and serve warm. These will last in the fridge for about 3-5 days if tightly wrapped but I doubt they will last that long!
Notes
VARIATIONS (as seen in photo) : the variation I made was I used ¾ cup whole wheat all-purpose flour, ¼ cup kaput flour, and 1 cup whole wheat flour. This is not required as Kamut is a variation of wheat but it has great flavor and nutrition. If you can find it make sure to store it in the freezer with your whole wheat flour for best nutrition retention. Any other gluten containing flour could be used instead of kamut, Rye for instances would be a great addition.
Nutrition Information
Serving size: 1 pancake Calories: 170 Fat: 1 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 39 Sugar: 8 Sodium: 1948 Fiber: 4 Protein: 6 Cholesterol: 0