Paleo Cookbook For Dummies (73 page)

9
Clean the mushroom liquid off the original baking sheet and replace the mushrooms on the sheet. Pile the stuffing onto each cap, pressing down to make the stuffing compact.

10
Place the tray under the broiler for about 5 minutes, rotating halfway through the cooking time. Remove the mushrooms from the oven when the stuffing is evenly browned.

11
Top the baked mushrooms with the heated marinara sauce and serve immediately.

Per serving:
Calories 639 (From Fat 474); Fat 52g (Saturated 18g); Cholesterol 131mg; Sodium 1,911mg; Carbohydrate 21g (Dietary Fiber 6g); Protein 23g.

Note:
You can find a ghee recipe in
Chapter 9
.

Recipe courtesy Michelle Tam, author of Nom Nom Paleo (
http://nomnompaleo.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Citrus Carnitas

Prep time:
5 min •
Cook time:
2–3 hr •
Yield:
8 servings

Ingredients

1 tablespoon ground cumin

1 tablespoon garlic powder

¹
⁄
₂
tablespoon salt

1 teaspoon ground coriander

1 teaspoon pepper

¹
⁄
₄
–1 teaspoon ground cayenne pepper to taste

3 pounds boneless pork shoulder

¹
⁄
₂
cup lime juice

¹
⁄
₂
cup lemon juice

1 tablespoon coconut oil

Directions

1
In a large zip-top bag, combine the cumin, garlic powder, salt, coriander, black pepper, and cayenne; shake to mix well.

2
With a sharp knife, trim the excess fat off the pork shoulder and cut the pork into large chunks. Place the pork in the bag and shake until it's coated with the spices.

3
Transfer the pork to a large stockpot. Add the lime and lemon juices and then add enough water to just cover the meat.

4
Bring the pot to a rapid boil over high heat; reduce the heat to keep a steady, strong simmer with the pot uncovered. (Turn on the exhaust fan over your stovetop for this step.)

5
After 2 hours, check the pot. The water level should be much lower and maybe even almost gone.

6
Heat a large skillet with the coconut oil over medium-high heat and carefully transfer the pork to the skillet. Brown the pork on all sides.

7
Transfer the pork to a plate and let it rest for 5 minutes before serving.

Per serving:
Calories 283 (From Fat 135); Fat 15g (Saturated 4.5g); Cholesterol 124mg; Sodium 1,967mg; Carbohydrate 4g (Dietary Fiber 0.5g); Protein 33g.

Recipe courtesy Melissa Joulwan, author of Well Fed: Paleo Recipes for People Who Love to Eat and The Clothes Make the Girl (
www.theclothesmakethegirl.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Thai Green Curry Chicken

Prep time:
5 min •
Cook time:
15 min •
Yield:
4 servings

Ingredients

3-inch piece of lemongrass

2 tablespoons coconut oil

¹
⁄
₂
a white onion, thinly sliced

2 cloves garlic, crushed

1-inch piece of fresh ginger, grated (about 1 tablespoon)

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

1 teaspoon sea salt

¹
⁄
₂
teaspoon pepper

2 tablespoons green curry paste

1 small zucchini, sliced

1 red bell pepper, sliced

2 cups white mushrooms, sliced

4 kaffir lime leaves, chopped

2 cups coconut milk

¹
⁄
₂
cup fresh basil, chopped

Directions

1
Thinly slice the pale yellow portion of the lemongrass and process it in a blender or small food chopper or processor.

2
Heat the coconut oil over medium heat in a sauté pan. Sauté the onions until translucent. Add the garlic, lemongrass puree, and ginger and sauté for 1 to 2 minutes until fragrant.

3
Sprinkle the chicken with the salt and pepper and add it to the pan. Brown the chicken on all sides, adding more coconut oil if needed.

4
Stir in the green curry paste, coating all the chicken. Add the rest of the vegetables and the kaffir lime leaves and cook for 2 minutes.

5
Add the coconut milk and simmer on low for 15 minutes or until the chicken is cooked through and the vegetables are cooked but still firm and colorful.

6
Top with the basil and serve.

Per serving:
Calories 473 (From Fat 335); Fat 37g (Saturated 28g); Cholesterol 95mg; Sodium 737mg; Carbohydrate 13g (Dietary Fiber 2.5g); Protein 27g.

Note:
Kaffir lime leaf, also known as lime leaf, is a key ingredient in Thai cooking as well as other Southeast-Asian cuisines. Your local grocery store may carry Thai Kitchen brand lime leaves and green curry paste, or you can look for these items at an Asian market.

Recipe courtesy Arsy Vartanian, author of Rubies & Radishes (
www.rubiesandradishes.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Sun-Dried Tomato and Basil Stuffed Chicken Breast

Prep time:
20 min •
Cook time:
30 min •
Yield:
2 servings

Ingredients

2 boneless, skinless chicken breasts

Salt and pepper

2 cloves garlic, crushed

2 teaspoons pine nuts

4 sun-dried tomatoes, marinated in olive oil, chopped (about 2 tablespoons)

¹
⁄
₄
cup fresh basil, chopped

1 to 2 tablespoons ghee

¹
⁄
₂
cup chicken stock

Directions

1
Place the chicken breasts between two pieces of waxed paper and beat with a meat mallet or rolling pin until they're thin enough to roll. Slice thick chicken breasts horizontally almost all the way through and open them flat before pounding.

2
Salt and pepper both sides of the chicken breasts. In the center of each breast, place 1 clove of garlic, 1 teaspoon of the pine nuts, half the sun-dried tomatoes, and half the basil.

3
Starting at the broader end, roll the chicken around the filling and secure with a toothpick.

4
Heat the ghee in a skillet with a tight-fitting lid. Brown the stuffed chicken breasts on all sides.

5
Add the chicken stock to the skillet, cover, and lower the heat. Simmer for 20 to 25 minutes or until the chicken is cooked through.

6
Remove the chicken from skillet and cover with foil to keep warm.

7
Turn up the heat under the skillet until the sauce is boiling and then reduce heat to low and allow the sauce to reduce uncovered to your desired consistency. Pour the sauce over the chicken and serve.

Per serving:
Calories 216 (From Fat 74); Fat 8g (Saturated 2g); Cholesterol 81mg; Sodium 415mg; Carbohydrate 4g (Dietary Fiber 0.5g); Protein 30g.

Note:
Organic chicken breasts are smaller and thinner and therefore won't require pounding in Step 1.

Note:
You can find a ghee recipe in
Chapter 9
.

Recipe courtesy Arsy Vartanian, author of Rubies & Radishes (
www.rubiesandradishes.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Chili Lime Barbecued Chicken

Prep time:
10 min, plus marinating time •
Cook time:
30 min •
Yield:
6 servings

Ingredients

1 medium chicken (about 3.5 lbs)

1 tablespoon chili powder

3 limes, zested and halved

¹
⁄
₄
cup chopped fresh cilantro

4 cloves garlic, minced

1 tablespoon olive oil

Kosher salt

Pepper

Directions

1
Split the chicken in half and press it down to flatten it.

2
In a large container, combine the chicken, chili powder, lime zest, cilantro, garlic, and olive oil. Season lightly with salt and pepper and mix well, using your hands, until the chicken is uniformly covered in marinade.

3
Marinate in the refrigerator for 30 minutes to 24 hours.

4
When you're ready to cook the chicken, preheat your grill to 300 degrees, using lump charcoal if possible.

5
Lay the chicken skin side up on a sheet pan and season with salt and pepper. Transfer the chicken to the grill, skin side down, and squeeze one lime half over both pieces of chicken.

6
Cook the chicken with the grill lid closed for about 20 minutes, basting with lime juice twice during cooking, until the bottom is nicely browned. (Use one lime half per basting.)

7
Sprinkle the top side with salt and flip the chicken over. Squeeze with lime juice as in Step 5 and repeat Step 6, cooking until the thickest part of the breast reaches an internal temperature of 165 degrees (about 15 minutes).

8
Remove the chicken from the grill and let it rest for a few minutes before serving.

Per serving:
Calories 593 (From Fat 378); Fat 42g (Saturated 12g); Cholesterol 198mg; Sodium 188mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 49g.

Note:
This recipe is a great make-ahead protein option. You can store it in the fridge for up to a week or in the freezer for up to six months. If you're going to freeze it, do so immediately.

Tip:
To help flatten the chicken on the grill, use a weight (such as a brick covered in foil and lightly greased). The weight helps get a good sear on the skin side, but you do have to remove it to baste with limes.

Recipe courtesy Nick Massie, chef and author of Paleo Nick (
http://paleonick.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Tandoori Chicken Thighs

Prep time:
10 min, plus marinating time •
Cook time:
40 min •
Yield:
6 servings

Ingredients

4 pounds bone-in, skin-on chicken thighs

Kosher salt

Pepper

1 cup coconut milk

1
¹
⁄
₂
tablespoons tandoori seasoning

4 limes

1 tablespoon coconut oil

Directions

1
Liberally season the chicken with salt and pepper in a large bowl.

2
Combine the coconut milk, tandoori seasoning, and the juice of 1 lime in a large zip-top bag; mix well. Add the chicken to the bag, shake it around to coat, and marinate in the fridge for 8 hours.

3
When you're ready to cook the chicken, preheat the oven to 400 degrees. Place a wire rack on a foil-lined rimmed baking tray and grease the rack with coconut oil.

4
Arrange the chicken skin-side down on the rack and bake for 20 minutes. Flip the pieces over and bake for another 20 minutes until it has some charred bits.

5
Cut the remaining limes into wedges. The chicken is done when the juices run clear when you pierce the meat with a fork or knife near the bone. Serve immediately with the lime wedges.

Per serving:
Calories 774 (From Fat 525); Fat 58g (Saturated 22g); Cholesterol 227mg; Sodium 301mg; Carbohydrate 6g (Dietary Fiber 1.5g); Protein 57g.

Tip:
You can throw this simple Indian dish together in 10 minutes and leave it to marinate while you're at work; the chicken will be ready to bake when you get home.

Recipe courtesy Michelle Tam, author of Nom Nom Paleo (
http://nomnompaleo.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Slow-Roasted Rack of Lamb

Prep time:
10 min, plus resting time •
Cook time:
60–90 min •
Yield:
2 servings