Pancakes - With Soaked Whole Grains

This recipe uses unprocessed grains. If you prefer to use flours, see Pancakes - With Whole Grain Flours.  Obviously not PALEO, but this is a good option if you really feel like you need a cheat.  Soaking the grains minimizes the gluten and phytic acid content.

1/3 cup wheat berries

1/3 cup oat groats

1/3 cup buckwheat

1/8 cup flaxseed

Combine in bowl. Cover with:

1/2 cup whole milk buttermilk

1/4 cup water

Add more water by the Tbsp to make sure grains are thoroughly wet. Cover; soak overnight.

Next morning, scoop whole grain mixture into high speed blender.

Add:

1/2 cup whole milk

Blend until smooth.

Add:

2 tsp baking powder

1/2 tsp sea salt

1 Tbsp maple syrup

3 Tbsp butter, melted

Blend until combined. Scrape down as needed.

Add:

1 egg

Blend until combined.

Cook on griddle on medium to medium-high heat. These pancakes may need to cook slightly longer at a slightly lower temperature than other pancakes.

Mostly-Fresh Salsa

1 can petite diced tomatoes (14 oz) - drained

8 oz tomato sauce

1 fresh jalapeno pepper, seeded & diced

1/2 small onion, diced

3 cloves garlic, minced

salt to taste

Shrimp Creole

1 onion, chopped

1 green bell pepper, chopped

1/2 cup mirepoix*

2 cloves garlic

28 oz diced tomatoes

16 oz tomato sauce

1/2 tsp salt

pepper

1 tsp maple syrup

1 bay leaf

3 drops tabasco (optional)

1 pound shrimp

*or 1 carrot, 1 stalk celery, 1 onion, minced

Saute onion, bell pepper, and other veggies in oil until soft. Add rest of ingredients except shrimp. Cook 8 hours in oven on 220, or in crock-pot. Just before serving, add shrimp and cook on low until shrimp are done.

I like to eat this with sautéed summer squash.  If you have a non-paleo eater in your house, it is really yummy with rice.

Jambalaya

1-2 chicken breasts, sliced

1 pkg chicken sausage*

1 med onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

olive oil

8 oz (1 cup) tomato sauce

20 oz (2.5 cup) chicken broth

1/4 tsp thyme

1 tsp salt

1 bay leaf

*we like sun-dried tomato chicken sausage, but you could use any pre-cooked sausage

Saute onion and bell pepper in olive oil until soft. Add garlic and saute 1 min. Add chicken; cook until done. Add sausage; brown for 1 min. Stir in tomato sauce, chicken broth, and spices. Cover and cook on low 15-30 minutes. Serve with rice.

Harira

Harira is a chicken stew from Morocco, made with chickpeas and lentils. This is a simplified version of a recipe from Food Network.  It's not pure paleo with the lentils and chickpeas, but it's a yummy thing to eat when the budget needs a break.  This soup may very well be my favorite thing to eat. 

leftover cooked chicken

1/4 cup mirepoix
2 tsp ground ginger

2 tsp turmeric

1 tsp cinnamon

28 oz diced tomatoes with juices

48 oz chicken stock

1/4 lb dried lentils

1 can chickpeas, drained

rice, cooked

Combine thawed mirepoix with spices and cook, stirring, for 1 minute. Stir in tomatoes. Stir in chicken stock and lentils. Bring to boil. reduce heat, cover, and simmer for a minimum of 1 hour. (I've also place this in the oven to simmer at 220 for several hours).  Add cooked chicken and chickpeas. Serve over rice.

If you don't have leftover cooked chicken:
Season chicken breasts/thighs/tenders/etc with salt and pepper. Saute in coconut oil for 2-3 min per side, until browned. Remove from pan.  Proceed with rest of soup; nestle chicken back in cooking liquid when ready to simmer for 1 hour.  Shred before serving.

Beef Roast or Stew

1 roast, whole or cut into cubes

1 cup beef broth (or other liquid)

salt

pepper

garlic powder
onion powder

1 T coconut oil

Season meat liberally with salt, pepper, garlic powder, and onion powder. Brown in coconut oil in dutch oven on stove top.  Add broth and any veggies. Cover with tight-fitting lid. Bake at 250 for 8 hours.

Add onions, carrots, or potatoes if you wish.

My new favorite stew recipe, from Emeril:
Substitute arrowroot for white flour.
Emeril's Beef Stew

Braised Chicken & Mushrooms

4 chicken breasts

1 T olive oil

1 T butter

16 oz mushrooms

4 cloves garlic

4 oz white wine OR lemon juice (about 2 lemons)*

8 oz chicken broth OR 2 Tbsp butter*

Salt and pepper chicken. Heat oil and butter in pan until lightly browned. Saute chicken 2-3 min on each side or until browned. Set aside. Add mushrooms and garlic to pan; sprinkle with salt. Cook, covered, on medium heat for 2-3 minutes. Remove lid and cook on high 4-5 minutes, until liquid is gone. Add white wine/lemon juice; cook on high 1 minute. Add chicken broth/butter and stir in. Return chicken to pot; cover and cook on low 15 minutes.

*lemon juice plus butter will make a very flavorful lemon butter sauce;

*white wine plus chicken broth will make a subtle, thinner sauce

Here is a similar recipe from Martha using lemons and butter:
Sauteed Chicken With Mushrooms