THE PALEO RECIPE BOOK

THE PALEO RECIPE BOOK free pdf ebook was written by on January 23, 2011 consist of 14 page(s). The pdf file is provided by naturallyengineered.com and available on pdfpedia since February 07, 2012.

paleo recipe book paleo recipe book - preview 6 © 2011 sébastien noël mushroom and hazelnut chicken • serves 4 ingredients • 4 boneless chicken breasts; • ½ lb mushrooms, your ...

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THE PALEO RECIPE BOOK pdf




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THE PALEO RECIPE BOOK - page 1
Paleo Recipe Book - Preview 1 © 2011 Sébastien Noël Paleo Recipe Book
You're reading the first 10 out of 14 pages of this docs, please download or login to readmore.
THE PALEO RECIPE BOOK - page 2
© 2011 Sébastien Noël Paleo Recipe Book - Preview The following 12 recipes are a free preview to the 372 recipes you will find in the Paleo Recipe Book. Bon Appétit! Cli ck he re 9 \ Beef, cabbage and mushroom crock pot stew 10 \ Coconut red snapper and pineapple salsa 11 \ Omelet with sausage crust 12 \ Brussel sprout and bacon medley 13 \ German pork hocks 14 \ Sweet potato chips 7 \ Roast leg of lamb with rosemary & garlic 8 \ Pan-fried Moroccan chicken 6 \ Mushroom and Hazelnut chicken 5 \ Crock pot cabbage rolls 3 \ Fresh herb meatballs 4 \ Citrus pork rib roast Paleo Recipe Book
THE PALEO RECIPE BOOK - page 3
Photo: thanks to Mr. Usaji © 2011 Sébastien Noël Paleo Recipe Book - Preview Fresh herb meatballs Serves 4 Serve these with a marinara or spaghetti sauce and over spaghetti squash or zucchini noodles if desired. INGREDIENTS PREPARATION 1 lb ground beef; 1 lb ground pork; ½ onion, minced; ½ cup fresh basil, finely minced; ½ cup fresh parsley, finely minced; 1 cup spinach, finely minced; 4 eggs; ½ cup almond meal; 1 tbsp dried oregano; 4 cloves garlic, minced; Sea salt and freshly ground black pepper to taste; 1 2 Preheat your oven to 350 F. Combine all the ingredients in a bowl and mix well with your hands to combine. You can use a food processor to reduce the basil, parsley and spinach to a finer mixture before adding it to the ground meat. Season the mixture to taste with sea salt and freshly ground black pepper. Make small balls the size of a golf ball and place them apart on a baking sheet, then place them in the preheated oven to cook for about 25 min- utes, until well cooked. 3 3 Paleo Recipe Book
THE PALEO RECIPE BOOK - page 4
© 2011 Sébastien Noël Paleo Recipe Book - Preview Citrus pork rib roast Serves 5 Serve these with roasted or steamed vegetables. Alternatively, this roast is also great with apples or pears roasted for about 1 hour at 350 F. INGREDIENTS PREPARATION 1 pork rib roast, about 4 lbs; 3 cloves garlic; 3 cloves; Juice and zest of 2 lemons; Juice and zest of 2 oranges; 10 bay leaves; 4 rosemary sprigs; 1 tbsp fennel seeds, chopped; ½ tbsp Juniper berries, crushed with the side of a knife; 2 tbsp extra-virgin olive oil; Cooking fat, melted; Sea salt and freshly ground black pepper to taste; 1 2 Make small incisions on the fatty side of the pork roast and insert a garlic clove and a clove in each of them. Combine the olive oil, 2 tablespoons cooking fat, and the juice and zest of the lemons and orang- es in a baking dish together with the bay leaves, rosemary, fennel seeds and Juniper berries. Season to taste with sea salt and black pepper and place the roast in the marinade and in the refrigerator to marinate overnight. Get the roast out of the refrigerator before cook- ing so it tempers to room temperature. Preheat your oven to 350 F. Scrape the marinade off the roast and brown it all over in a skillet set over a medium heat. Place back the roast in a clean baking dish and roast for about 1 ½ hours, until an instant read thermometer indicates 145 F in the thickest part. Let the roast rest for about 15 minutes before carving and serving. 3 4 5 6 7 8 4 Paleo Recipe Book
THE PALEO RECIPE BOOK - page 5
Photo: thanks to a.fiedler © 2011 Sébastien Noël Paleo Recipe Book - Preview Crock pot cabbage rolls Serves 6 INGREDIENTS PREPARATION 12 large cabbage leaves; 1 egg; ¼ cup chicken or beef stock; ¼ cup chopped onion; 1 lb ground beef; 1 cup cauliflower, grated; 1 can (8 oz.) tomato sauce; 1 tbsp lemon juice; Sea salt and freshly ground black pepper to taste; 1 Blanch the cabbage leaves by placing them in a pot of boiling salted water for about 2 minutes, until the cabbage leaves start to soften. Drain and run under cold water to stop the cooking. Combine together in a bowl the stock, onion, ground beef, cauliflower and egg. Season the mixture to taste with sea salt and freshly ground black pepper. Place the soft cabbage leaves on a flat surface and fill each one with 1/12 of the meat mixture near the base of the leaves. Fold the sides of the leaves and roll them on themselves to close up the mixture inside. Prepare the sauce by combining together the tomato sauce with the lemon juice. Season the sauce to taste with sea salt and freshly ground black pepper. Place the stuffed cabbage rolls inside a crock pot and pour the tomato sauce over. Cook on Low for 7 to 9 hours. 2 3 4 5 6 7 5 Paleo Recipe Book
THE PALEO RECIPE BOOK - page 6
© 2011 Sébastien Noël Paleo Recipe Book - Preview Mushroom and Hazelnut chicken Serves 4 INGREDIENTS PREPARATION 4 boneless chicken breasts; ½ lb mushrooms, your favorite kind, finely chopped; 1 onion, finely chopped; 4 garlic cloves, minced; ¼ cup hazelnuts, roughly chopped; ½ cup chicken stock; ¼ cup homemade or Dijon mustard; 2 tbsp chopped fresh sage; Cooking fat; Sea salt and freshly ground black pepper to taste; 1 2 3 4 5 6 7 8 9 10 11 Preheat your oven to 400 F. Heat some cooking fat in a pan and cook the on- ion with the garlic until the onion is soft, about 7 minutes. Add the mushrooms and cook on a medium heat until all the moisture has evaporated. Set the cooked onion and mushrooms aside in a bowl. Cut the thickest part of each chicken breast with a sharp knife to form a cavity for the stuffing. Stuff each breast with the mushroom and onion stuffing. Secure the breasts with butcher’s twine. Add some more cooking fat in the pan you used to cook the stuffing and brown the chicken breasts on each side. Place on a baking sheet in the preheated oven for 15 to 20 minutes, until well cooked. Remove from the oven and let rest while you prepare the gravy. In the same pan you used previously, heat up the stock with the mustard and sage, bring to a simmer and let simmer a few minutes to reduce and thicken to the desired consistency. Cut the twine off the chicken breasts and serve topped off with the pan gravy. 12 6 Paleo Recipe Book
THE PALEO RECIPE BOOK - page 7
© 2011 Sébastien Noël Paleo Recipe Book - Preview Roast leg of lamb with rosemary & garlic Serves 4-6 INGREDIENTS PREPARATION 1 leg of lamb, bone-in, about 5 ½ lb; 12 sprigs rosemary, each sprig cut in half; 6 garlic cloves halved lengthwise; Cooking fat; Sea salt and freshly ground black pepper; 1 2 Preheat your oven to 425 F. Refer to the cooking times and temperatures charts to calculate the needed cooking time of the roast depending on its weight and desired doneness. Make 12 incisions on the fatty side of the roast with a sharp knife and insert half a garlic clove and half a rosemary sprig in each incisions. Rub the roast with melted cooking fat of your choice. Place the roast in a roasting pan and roast for a first 15 minutes. Reduce the temperature to 350 F and continue roasting for the remaining of the time, basting with the fat occasionally. When cooked, remove the roast from the oven, place on a cutting board and let rest, covered with foil, for about 20 minutes,. Carve the roast and serve while hot. 3 4 5 6 7 8 7 Paleo Recipe Book
THE PALEO RECIPE BOOK - page 8
© 2011 Sébastien Noël Paleo Recipe Book - Preview Pan-fried Moroccan chicken Serves 4 INGREDIENTS PREPARATION 1 chilli, seeded and finely chopped; 1 tsp chilli flakes; 2 garlic cloves, minced; Juice of 1 lemon; 2 tsp ground cinnamon; 3 tsp ground cumin; 4 tbsp raisins (optional); 4 tbsp pine nuts; 1 tbsp olive oil Cooking fat; 2 lbs chicken fillets, cut into strips; 1 orange, halved and sliced; 4 tbsp fresh mint, chopped; 1 Combine the olive oil with the chilli flakes, chopped chilli, garlic, lemon juice, cinnamon, cumin, pine nuts and raisins, if using. Season to taste with sea salt and freshly ground black pep- per. Coat the chicken strips in the rub and place in the refrigerator to marinate for 30 minutes. Heat some cooking fat in a large frying pan and cook the marinated chicken strips on a medium heat for about 2 minutes. Flip the chicken strips over, add the orange slices and cook for a further 2 or 3 minutes, until well cooked. Stir in the fresh mint and serve. 2 3 4 5 8 Paleo Recipe Book
THE PALEO RECIPE BOOK - page 9
Photo: thanks to love janine © 2011 Sébastien Noël Paleo Recipe Book - Preview Beef, cabbage and mushroom crock pot stew Serves 6 INGREDIENTS PREPARATION 3 lbs beef chuck, cut into 1-inch cubes; 1 medium onion, chopped; 6 fresh shitake mushrooms; 3 garlic cloves; 1 can (14 oz.) chopped tomatoes or 3 fresh tomatoes, chopped; 5 carrots, cut into 1-inch pieces; 3 cups beef or chicken stock; 1 head cabbage, coarsely chopped; Cooking fat; Sea salt and freshly ground black pepper to taste; 1 2 3 4 5 6 7 8 Season the beef cubes to taste with sea salt and freshly ground black pepper; Using a pot, brown the meat on all sides in some cooking fat over a medium heat. Set the beef cubes aside, add some cooking fat if needed and cook the onions with the mush- rooms until soft, about 5 minutes. Season to taste with sea salt and freshly ground black pepper, add the garlic and cook for anoth- er minute or two. Place the cooked onions and mushrooms with the beef in your crock pot with the wine, carrots, stock, tomatoes and season again to taste. Cook on Low for about 6 hours. Add the chopped cabbage and cook for another hour. Adjust the seasoning if needed and serve. 9 Paleo Recipe Book
THE PALEO RECIPE BOOK - page 10
Photo: thanks to Meng He © 2011 Sébastien Noël Paleo Recipe Book - Preview Coconut red snapper and pineapple salsa Serves 4 INGREDIENTS Salsa PREPARATION 1 2 3 4 1 small pineapple, diced; 1 onion, finely diced; 1 bell pepper, finely diced; 1 tsp paprika; 1 tsp lemon juice; 2 tsp extra-virgin olive oil; Sea salt and freshly ground black pepper to taste; Fish Combine the juice of 2 limes with the garlic in a bowl. Place the fish fillets in a baking dish and pour the marinade over them. Let marinate at room temperature for 1 to 2 hours. Place the thyme leaves in a bowl with the co- conut flakes and coat the snapper fillets in that mixture, pressing them so the coconut sticks. Combine the pineapple in a bowl together with the onion, bell pepper, paprika, olive oil and lemon juice. Season to taste with sea salt and freshly ground black pepper. Heat a large skillet over a medium heat and cook the fillets in some cooking fat for about 3 to 4 minutes per side, until nice and crispy on the outside. Add the remaining lime juice in the last minute of cooking along with another 1 tbsp cooking fat. Serve with the prepared pineapple salsa on the side. 5 4 red snapper fillets; Juice of 2 ½ limes; 1 clove garlic, minced; 4 tbsp coconut flakes; 2 tsp fresh thyme leaves; Cooking fat; Sea salt and freshly ground black pepper to taste; 6 10 Paleo Recipe Book
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