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Grilled Tuna and Thai Coleslaw

Paleo Grilled Tuna

Grilled Tuna: Paleo, low carb and delcious

I’ve long been a fan of America’s Test Kitchen, and related magazines and sites. Before science and food prep combined to help us understand why certain techniques worked and why some recipes failed, ATK was churning through scores of tests ensuring that soufflés would rise, chickens would would roast to golden perfection and vegetables would be bright and delicious.

But having mastered some many techniques and great recipes, things began to change. I had to adapt favorite dishes to a healthy, paleo profile and decline to make many of the recipes offered each month because they couldn’t be modified. And I wanted to go beyond the scope of Cook’s Illustrated et al.

I read today that Christopher Kimball, who founded the America’s Test Kitchen empire, and branched off to a new venture called Christopher Kimball’s Milk Street, is being sued for copying the model he created. It’ll be interesting to see where that goes. In the meantime, I received newsletters over the last several months with teasers about the new magazine, website and cooking school and the first recipe, Thai Coleslaw was a total winner.

Christopher Kimball's Milk Street 177milkstreet.com

Christopher Kimball’s Milk Street 177milkstreet.com

Made with Napa cabbage, coconut milk, lime juice and featuring chopped cashews, this is a coleslaw game changer.

Paleo Thai Coleslaw by Christopher Kimball's Milk Street

Paleo Thai Coleslaw by Christopher Kimball’s Milk Street

I paired this delicious side dish with easy-to-make Grilled Tuna. A fast, heathy and welcome supper, I hope you enjoy this meal as much as we have.

For music, I’ve selected a three (!!!) hour playlist of Louisiana music. This extravaganza was compiled for our daughter’s recent wedding rehearsal dinner. Harris and I flew to New England with six pounds each of frozen crawfish tails for etouffée and six pounds of Kartchner’s fabulous boudin for appetizers. There was a huge salad, roasted chicken, and my Paleo Apple Crisp for dessert. We also made some mighty powerful Hurricanes for our 25 guests. It was a blast, the wedding was sublime and wonderful time was had by all.

Paleo Grilled Tuna
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Grilled Tuna
Grilled Tuna: so easy, so good! Take a tip from Cook's Illustrated and marinate the tuna for a full hour in olive oil.
Grilled Tuna
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Grilled Tuna: so easy, so good! Take a tip from Cook's Illustrated and marinate the tuna for a full hour in olive oil.
Servings Prep Time Cook Time
4servings 5minutes 10minutes
Servings Prep Time
4servings 5minutes
Cook Time
10minutes
Ingredients
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Instructions
  1. Season tuna liberally with salt and coarsely ground pepper. Add tuna to gallon, zip top bag. Add olive oil. Let marinate for 60 minutes at room temperature. (If pressed for time, marinate at least 15 minutes.)
  2. Heat grill pan over medium high heat for five minutes.
  3. Place tuna and olive oil in the heated grill pan and cook for 3 minutes. Turn and cook additional 4 minutes or until desired doneness is reached.
  4. Garnish with chopped fresh herbs such as parsley, cilantro or chives.
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Paleo Thai Coleslaw by Christopher Kimball's Milk Street
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Thai Coleslaw
Thai Coleslaw from Christopher Kimball's Milk Street. Slightly adapted.
Thai Coleslaw
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Thai Coleslaw from Christopher Kimball's Milk Street. Slightly adapted.
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
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  1. In a liquid measuring cup, combine the lime juice, sugar, fish sauce and chili. Let sit for 10 minutes. Whisk in the coconut milk until combined.
  2. In a large bowl, combine the cabbage, radishes, peas, cilantro and mint. Add the dressing and toss until evenly coated. Stir in the cashews and serve.
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Blackberry Ice Cream

Harris’s garden is bursting with early summer fruits and vegetables. It’s so amazing to wander around the yard and into the greenhouse and “make groceries” as they say around here. I found tomatoes, cucumbers, peppers, and Harris froze quarts of blackberries, dewberries and other berries that I used for this week’s menu. The ice cream is paleo and I’m serving it at the Whole Foods demo next week along with my recipe for Chocolate Almond Cake, also paleo, but without the sea foam frosting. Cake and ice cream is natural pair and icing would be too much of a good thing.

Paleo Blackberry Ice Cream

Paleo Blackberry Ice Cream

I found the Bloody Mary Steak Salad on Food52.com. As soon as I read the ingredients, I knew it was a winner. The recipe was created by Ali Slagle. She said to thank her later, and I did. I changed up the recipe a bit by adding olive oil to the dressing, cucumber and avocado. What a nice break from a lettuce-heavy salad.

Bloody Mary ingredients: the base for a vibrant salad.

Bloody Mary ingredients: the base for a vibrant salad.

The rich, delicious steak married perfectly with the raw, salty, creamy and crunchy vegetable elements. And the dressing has all the punch of a Bloody Mary … which would be a great accompaniment, if you’re so inclined.

"Steak" your claim to a fabulous summer meal.

“Steak” your claim to a fabulous summer meal.

This salad is versatile. Chicken would be amazing, as well as cooked shrimp.

Cooked shrimp is a seafood alternative to the steak.

Cooked shrimp is a seafood alternative to the steak.

New tunes for a summer day. Hope you enjoy.

"Steak" your claim to a fabulous summer meal.
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Bloody Mary Steak Salad
Adapted from Ali Slagle's recipe on Food52.com, this Bloody Mary Steak Salad is as delicious as it is versatile.
Bloody Mary Steak Salad
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Adapted from Ali Slagle's recipe on Food52.com, this Bloody Mary Steak Salad is as delicious as it is versatile.
Servings
4servings
Servings
4servings
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Instructions
  1. In a small bowl add the vinegars, lemon juice, horseradish, Worcestershire sauce, Tabasco sauce, celery salt and pepper. Mix to combine. Whisk in olive oil.
  2. Slice the steak into bite-sized pieces (after resting from grill). Drizzle with dressing and toss, coating well.
  3. On a large platter add the remaining ingredients. Add the sliced steak. Toss, adding more dressing as desired. Serve immediately.
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Paleo Blackberry Ice Cream
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Paleo Blackberry Ice Cream
Use any type of berry for this Blackberry Ice Cream. Cooking the purée changes the taste from fresh and bright to rich and smooth.
Paleo Blackberry Ice Cream
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Use any type of berry for this Blackberry Ice Cream. Cooking the purée changes the taste from fresh and bright to rich and smooth.
Ingredients
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Instructions
  1. Mash the berries well or purée in food processor. Strain through a mesh sieve placed over a bowl, and using a plastic scraper press as much pulp as possible through the sieve. Scrape the underside of the sieve occasionally to remove the purée to the bowl. Set aside.
  2. Use the purée as is or place in a small sauce pan and bring to boil, reduce the heat to a simmer and cook until the liquid is syrupy and thick, 10-12 minutes.
  3. In a mixing bowl add coconut cream and coconut milk (don't refrigerate either of these prior to using, the cream gets very hard). Add the blackberry purée and remaining ingredients. Taste for sweetness, adding more honey to taste if desired. Refrigerate until cold.
  4. Place blackberry mixture in ice cream machine. Process according to machine directions. Place in lidded container and freeze.
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Gulf Coast Cioppino

Gulf Coast Cioppino

Gulf Coast Cioppino

I’ve been fortunate to give paleo demos at our local Whole Foods Market in Lafayette a few times over the last couple of months. And today’s recipe is the next one I’ll be demonstrating. This time around we’re having it in the wine bar, so attendees will be able to enjoy a lovely beverage while I cook. And. Harris is bringing his keyboard and amp and will play original music as well as a some jazz standards. I imagine a few heads will pop through the swinging doors to find out what’s going on. It should be so much fun!

The last demo I did was as a paleo iron chef. Pens and paper in hand, each person toured the store in search of five paleo ingredients that really appealed, right that moment. It was fascinating to see what items were chosen. I then took one of the lists, gathered those foods and cooked them up on the spot. I had a blast and the group really liked the dish: halibut with mushrooms, potato, onion and ginger. I used my favorite combination of Japanese flavors, and in under 20 minutes, had a full meal prepared.

In these modern times, most of us don’t hunt and gather the way our ancestors did. Though it would certainly be possible here in Acadiana. From gulf and fresh water seafood, to forests teaming with game, wild berries, roots and shoots, a hunter/gatherer time traveling to rural Louisiana would not go hungry.

Gulf Coast Cioppino Ingredients

Gulf Coast Cioppino Ingredients

I was thinking about paleo in the current age, and the fact that Europeans are more inclined to follow this foraging tradition. Most every population center has a market with fresh produce, meats and fish. And one can stroll through the market, be tempted by luscious fruit or beautiful vegetables and start the evening meal with the selection of that ingredient. Instead of beginning with a recipe and working with what’s available, Italian cooks in particular, find a beautiful eggplant or sparkling piece of fish and build a dish around it.

Americans should try this more. Instead of loading up the fridge one day a week and being confined by those purchases, Europeans have tiny refrigerators and shop several times a week. How do you know on Saturday what you want to eat on Tuesday? And how many of us have shopped heavily, looked in the fridge on Wednesday, shut the door, uninspired, and then picked up the phone for takeout? It would be nice to think that every restaurant takeaway was a combination of great meats and vegetables, cooked in healthy fats and not loaded with chemicals and preservatives, but let’s face it: restaurants, like any business, are most of all interested in the bottom line. Ingredients are selected for profitability first, quality second. If the profits suffer, the ingredient quality goes down to make up the difference. Only you are interested in your health and the well-being of your family, and you shop, as best as possible, to that end. Great ingredients mean delicious results, even with simple techniques. It’s cost effective, too. Cheap takeout might seem like a bargain, but take a close look at what you’re really getting.

Gulf Coast Cioppino

Gulf Coast Cioppino

You can cook quick, delicious meals that are modestly priced. At Whole Foods, for example, if you crave a burger and you’re dining alone, you can buy 5-6 ounces of pastured ground beef. No waste. No leftovers. Or you can get two links of sausage, a single chicken leg, one potato, a handful of green beans. Most supermarkets do not give you that option. You’ve got to buy a pound of this, a package of six of that. If you’re dining according to your specific tastes at the moment, you’re more likely to cook good foods for yourself, and save money, too.

One thing I noticed in the lists that people at the demo had in common was that every single one featured seafood. So for my next demo I decided to make a fish dish that I’ve always dearly loved: cioppino. It’s an Italian specialty that became a San Francisco favorite. Fisherman off the coast of California would start the base of the dish and as it was time to eat, they’d chop up fish from their catch and add it to the sauce. Often cioppino tastes like tomato/vegetable soup with fish in it. I prefer the method used by the Tadich Grill in San Francisco: the base and fish are made separately so the fish is not overcooked, then the two are combined just before serving.

Cioppino Vegetables Cooking

Cioppino Vegetables Cooking

Gulf Coast Cioppino Fish Cooking

Gulf Coast Cioppino Fish Cooking

So of course, I wanted to make a paleo version and I wanted to bring it home to the Gulf Coast. The Tadich Grill dredges their seafood in flour, and while I’ve made it that way in the distant past, I actually prefer it sans thickening. And I like more emphasis on the seafood and less on the tomato broth. You can use whatever seafood is freshest and local to you. Virtually any type of fish will be delicious. The tomato sauce can be made ahead, so you can serve this recipe for a dinner party without stressing over last minute prep, except for the seafood. You can freeze the sauce in individual servings, pick up a bit of a seafood after work, and have the most delectable weekday meal imaginable in less than 15 minutes.

Gulf Coast Cioppino

Gulf Coast Cioppino

One of the “secret” ingredients in this dish is a ghee that I make with the Cajun/Creole trinity (onions, celery, bell pepper) plus garlic. The vegetables are added to the butter.

Cajun Country Ghee Ingredients

Cajun Country Ghee Ingredients

Cajun Country Ghee Ingredients

Cajun Country Ghee Ingredients

Cooked in a 250 degree F. oven for 2 1/2-3 hours.

Cajun Country Ghee Cooked

Cajun Country Ghee Cooked

And strained. Did you know that ghee is non-dairy? That’s because all the milk solids are removed. Did you know that making your own ghee is cheap? For just the cost of a pound of unsalted butter, you can have one of the most wonderful cooking ingredients ever devised. If you’re pressed for time and don’t want to chop a bunch of vegetables for a quick sauté, or want to perfume the house with delicious aromas and infuse your fish, chicken, meat or vegetables with instant, awesome flavor, this is for you.

Cajun Country Ghee

Cajun Country Ghee

Another eclectic mix is in the playlist this week, including a tune by Mackenzie Bourg, who seems to be heading for the American Idol finale. Could the last American Idol be a hometown boy?

Gulf Coast Cioppino
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Gulf Coast Cioppino
Brimming with fresh seafood, the San Francisco favorite, cioppino, travels to the Gulf Coast in paleo style. A deeply flavorful sauce completes the dish.
Gulf Coast Cioppino
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Brimming with fresh seafood, the San Francisco favorite, cioppino, travels to the Gulf Coast in paleo style. A deeply flavorful sauce completes the dish.
Servings Prep Time Cook Time Passive Time
6servings 30minutes 1hour 45minutes
Servings Prep Time
6servings 30minutes
Cook Time Passive Time
1hour 45minutes
Ingredients
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Ingredients
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Instructions
For the sauce
  1. Melt ghee or olive oil in a 12-inch skillet or Dutch oven over medium heat. Add onions and sauté for 5 minutes, stirring occasionally. Add celery, bell pepper, carrot, fennel, garlic or shallots and leek. Sauté 8-10 minutes until vegetables are tender, but not browned. Add tomatoes, thyme, seasoning, wine, stock or water, Worcestershire and Tabasco sauces. Stir and let simmer gently for 1 hour. Remove from heat and continue with the seafood or place in container and refrigerate or freeze until needed. Bring sauce back to a simmer before continuing with seafood.Cioppino Vegetables Cooking
Seafood
  1. In a 12-inch skillet, melt 4 tbsp ghee or olive oil and wine. Simmer over medium heat for 2-3 minutes. Add snapper and cook for 3 minutes, turning the fish gently with tongs to cook all sides. Add shrimp, oysters and their liquor. Continue to cook for 2-3 minutes or until shrimp are pink and nearly cooked through. Turn shrimp over with tongs and stir snapper and oysters gently without breaking up the fish. Gulf Coast Cioppino Fish Cooking
  2. Add crab and mix gently. Ladle in as much tomato sauce as you like, combine gently and heat through. Taste for seasoning and adjust if necessary, sprinkle with parsley and serve.Gulf Coast Cioppino
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Cajun Country Ghee
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Cajun Country Ghee
Infuse ghee with onion, celery, bell pepper and garlic for an instant to your best savory dishes.
Cajun Country Ghee
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Infuse ghee with onion, celery, bell pepper and garlic for an instant to your best savory dishes.
Servings Prep Time Cook Time Passive Time
24servings 5minutes 3hours 3hours
Servings Prep Time
24servings 5minutes
Cook Time Passive Time
3hours 3hours
Ingredients
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Instructions
  1. Place all ingredients in a Dutch oven or 2-quart pyrex cup. Place in 250 degree F. oven for 2 1/2-3 hours. Remove from oven let cool for 10 minutes. Cajun Country Ghee Ingredients
  2. With a slotted spoon, remove solids and vegetables. Strain through fine mesh strainer into a 12-16 oz. glass jar, stopping just before the milky residue reaches the lip of the pan. Let cool to room temperature. Cap and store in the refrigerator.Cajun Country Ghee Cooked
  3. Cajun Country Ghee
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Roasted Red Fish with Piperade and Mardi Gras Salad

Roasted Red Fish and Mardi Gras Salad

Roasted Red Fish with Piperade and Mardi Gras Salad

People think that paleo food is expensive. It can be, but doesn’t have to be. Case in point: the fabulous red fish featured in this post was a gift. Thank you, Bruce!! His love of fishing and an abundance of fish in his freezer meant we got to have free fish. And not just red fish. There was a package of speckled trout and several of snapper, too. Around south Louisiana hunting, fishing and sharing are just three of the ways that people here “pass a good time” cher. We’re fortunate to have a diverse array of watery climes where fin fish and shellfish abound. For the price of a package of chicken necks, the normally luxurious crab can be feasted on for pennies. And whether you’re inland or on the coast, great fishing is available throughout the U.S. Here’s a recipe that will make your catch a delicious and easy-to-make meal.

 

Roasted Red Fish Ingredients

Roasted Red Fish Ingredients

Roasted Red Fish Topping Chopped

Piperade Chopped

Often fish is tricky to cook. It’s delicate and can break easily. Overcooking is a hazard. But this recipe is just about foolproof. The gentle heat of the oven and the juicy, flavorful topping called piperade, make timing flexible and fast. You can make endless variations on piperade depending on the flavors you prefer and the vegetables that are in season (which usually means cheaper, too). And you can take those beautiful filets out of the freezer and create a dish that tastes as fresh as the day it left the water. For some reason, fish caught, fileted and frozen by a fisherman is infinitely fresher tasting than something from the supermarket—even an upscale market. Make friends with a generous fisherman. Or better yet: go fishing yourself!

Roasted Red Fish

Roasted Red Fish with Piperade

To accompany the fish, I’m sharing a recipe from Cook’s Illustrated. I’ve had the great pleasure of serving as a recipe tester for CI for several years. This recipe appears in their most recent make-ahead cookbook, and it’s winner. They call it Overnight Sweet Potato Kale Salad, but the colors purple, green and gold scream Mardi Gras, so even though it’s jumping the season, that’s what I’m calling it.

Mardi Gras Salad Ingredients

Mardi Gras Salad Ingredients

There are very few overnight vegetable-only salads. By the time the dressing sinks in, most salads are wilted and taste bad. So Cook’s Illustrated decided to come up with a recipe that would be as great in your lunch at work as it was for dinner a few nights before. I’ve made a few changes. Recently in another sweet potato recipe, CI discovered that starting peeled, thickly sliced sweet potatoes in a cold oven brought out sweetness in the veg that normally doesn’t have a chance to develop. So I skipped the original directions and used this technique. There’s a scientific reason why this happens, but suffice it to say, it’s a winning idea. The dressing used pomegranate molasses. This ingredient is hard to find and is loaded with sugar. You can boil down some pomegranate juice until it’s syrupy and add a bit more honey, if you like, or you can do what I did for this version and use balsamic vinegar.

Mardi Gras Salad

Mardi Gras Salad

Roasted Red Fish

Roasted Red Fish

Roasted Red Fish

Like virtually all of the recipes in my collection, this is very affordable. But it’s also festive, healthy and delicious. I do hope you enjoy it and this week’s playlist as well!

Roasted Red Fish and Mardi Gras Salad
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Roasted Red Fish
Feel free to substitute any type of white fish filet. Thicker filets will take a few minutes longer to cook. When the fish is still moist and separates into sections easily, it's done. And use whatever vegetables you like for the topping. Onions, garlic, any type of pepper, minced summer squash or zucchini, thinly sliced green beans - just don't bury the fish. Sprinkle enough on top to get fish and veg in every bite, but leave a bit of white space.
Roasted Red Fish
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Feel free to substitute any type of white fish filet. Thicker filets will take a few minutes longer to cook. When the fish is still moist and separates into sections easily, it's done. And use whatever vegetables you like for the topping. Onions, garlic, any type of pepper, minced summer squash or zucchini, thinly sliced green beans - just don't bury the fish. Sprinkle enough on top to get fish and veg in every bite, but leave a bit of white space.
Servings Cook Time
4servings 15minutes
Servings
4servings
Cook Time
15minutes
Ingredients
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Ingredients
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Instructions
  1. Preheat oven to 350 degrees F. In a medium sauce pan, heat 1 tbsp olive oil. Add shallots and sauté for 1-2 minutes over medium heat. Add peppers and sauté 1-2 minutes. Add tomatoes and sauté 2 minutes. Remove from heatRoasted Red Fish Ingredients
  2. Drizzle remaining olive oil on a rimmed baking sheet and spread evenly over the bottom with a brush or your fingers. Lay fish filets on the baking sheet. Do not overlap. Spoon sautéd vegetables over the filets. Allow portions of the filets to show through. Roast for 10 minutes and check for doneness. Fish should be completely opaque and easily separate into sections. Continue to roast, if needed, checking every 4-5 minutes for doneness. Serve with lemon wedges.
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Mardi Gras Salad
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Mardi Gras Salad
This is my variation on Cook's Illustrated's Overnight Sweet Potato Kale Salad. It appears in their latest Make-Ahead cookbook published in September 2014.
Mardi Gras Salad
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This is my variation on Cook's Illustrated's Overnight Sweet Potato Kale Salad. It appears in their latest Make-Ahead cookbook published in September 2014.
Servings
8servings
Servings
8servings
Ingredients
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Instructions
  1. Drizzle 1 tbsp olive oil on a rimmed baking sheet and toss sweet potatoes in the oil and season with salt and pepper. Cover with aluminum foil and place in unheated oven. Turn the oven to 425 degrees F. Roast for 20 minutes. Check to see that potatoes are tender by inserting the tip of a paring knife into the slices. If needed, roast for another 5 minutes and check again. Remove from the oven, place potatoes in a large bowl and set aside to cool, about 20 minutes.Mardi Gras Salad Ingredients
  2. Meanwhile whisk together the balsamic vinegar, honey and olive oil. Season with salt, pepper and crushed red pepper.
  3. Vigorously knead the raw kale on a cutting board with hands until uniformly dark green and wilted, about 5 minutes. Add to bowl with sweet potatoes. Add radicchio and 2/3 of the dressing. Toss and refrigerate for 24 hours. (It's also quite good when freshly made.) Cover remaining vinaigrette and refrigerate.
  4. When ready to serve, remove from refrigerator and let sit at room temperature for 15 minutes; add remaining vinaigrette, toss, and top with pecans and pomegranate seeds (if using).
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Paleo Singapore Noodles

Paleo Singapore Noodles

Paleo Singapore Noodles

Last week we were visiting family on Cape Cod and enjoyed all manner of delicious local seafood and summer vegetables. My Mom’s tomatoes were stellar and her lobster corn chowder to die for! By the end of week, I thought it would be fun after a day trip to leave the cooking to a neighborhood restaurant. Tucked away in a little strip mall, Asia Garden in Sandwich, Mass., is a gem. Everything was fresh and the chef could not have been more accommodating about catering to specific dietary needs and taste preferences. I enjoyed their Singapore Noodles made with rice noodles, and wanted to create my own version without any grains.

Often paleo recipes for “pasta” include spiralized zucchini or spaghetti squash, but squash isn’t an ingredient that blends seamlessly into Asian flavors. I ran across a recipe for slow cooker cabbage noodles in the new Ketogenic Cookbook by Jimmy Moore and Maria Emmerich and realized that cabbage would be a perfect fit for this paleo makeover. I made the “noodles” the day before and so the dish came together in minutes. You might steam cabbage to skip the slow cooking, but I found the cabbage flavor to be quite mild after its time in the Crock-Pot and it was about as easy a recipe as you could find. I haven’t tried any other recipes from the book, but I’m looking forward to exploring it.

In researching the traditional ingredients for Singapore Noodles, I found that instead of (or in addition to) shrimp, cooks use chicken and pork, other vegetables and seasonings. About the only consistent items are curry powder and rice noodles.

Singapore Noodle Ingredients

Singapore Noodle Ingredients

I used shrimp, but I think the next time I make it, I’ll use chicken. Instead of bean sprouts, I used the unusual mirliton.

Mirliton

Mirliton

It’s a commonly-found vegetable in South Louisiana supermarkets and I discovered that raw, it makes a nice substitute for bean sprouts which I often find to be over the hill or bitter in local stores. Also called chayote or alligator pear, I have a little gadget for julienne strips that’s fun to use. The flavor is mild and the texture is crisp—just the right contrast to the other elements in the dish.

Mirliton Shreds

Mirliton Shreds

Once the ingredients are prepped, the meal takes only moments to prepare. Satisfying and nourishing, I really loved the flavors and I hope you do, too! For tunes this week, I found new music and few throwbacks. Enjoy!!

Paleo Singapore Noodles

Paleo Singapore Noodles

Paleo Singapore Noodles
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Paleo Singapore Noodles
A paleo version of this Chinese restaurant fave. Savory, crispy and deeply flavored, you can use shrimp, chicken or pork for a quick, easy-to-make one-dish meal. The cabbage "noodles" are made in a slow cooker; save the extra and freeze for other recipes.
Paleo Singapore Noodles
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A paleo version of this Chinese restaurant fave. Savory, crispy and deeply flavored, you can use shrimp, chicken or pork for a quick, easy-to-make one-dish meal. The cabbage "noodles" are made in a slow cooker; save the extra and freeze for other recipes.
Servings
4servings
Servings
4servings
Ingredients
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Ingredients
Servings: servings
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Instructions
  1. Quarter the cabbage, remove the core and slice thinly. Place cabbage in a slow cooker with 1/2 cup broth, butter and a sprinkle of salt. Cover and set on low heat. Cook for 2-3 hours, stirring occasionally. The edges may brown a bit, but this is okay. Remove 3 cups of cabbage to a bowl, reserving the remaining cabbage for another recipe.Singapore Noodle Ingredients
  2. In a small bowl, place the shrimp and season with coconut aminos, fish sauce and white pepper.
  3. In a 12-inch skillet over medium high heat, melt 1 tablespoon coconut oil. Add onions and bell pepper and sauté, stirring frequently for 3-4 minutes. Add shrimp and cook, stirring frequently about 2-3 minutes. Shrimp will not be quite done. Remove shrimp and vegetables to a bowl.
  4. In the now empty skillet, add 1 tablespoon coconut oil and curry powder. Cook for 1 minute until fragrant. Add cabbage and 1/4 cup broth and stir until combined, about 2 minutes. Add shrimp mixture and crushed red pepper flakes and cook until all ingredients are heated through and shrimp is cooked. Off heat, add lime juice and stir. Garnish with mirliton shreds, green onions, cilantro. Taste for seasoning and add salt and white pepper if needed.
  5. Paleo Singapore Noodles
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