Primal Kitchen

Salmon cakes are the bomb

I seriously could eat these 3 times a week, maybe because I’m a fish fiend but I’d take these over steak most days.  Omega 3’s up the wazoo too!  

These are super simple, you can prep them in 20 minutes and bake for about 25.  You can fry them too but they seem just as good baked and you don’t have to deal with an oily mess.

Ingredients

1 pound poached wild salmon filet, skin removed or 3 cans wild salmon, drained (fresh is obviously better but the canned stuff makes really nice cakes too, just rinse to get rid of the excess salt they load it with)

1 red onion, finely chopped

2 celery ribs, finely chopped

2 roasted peppers, chopped (yes, I used the water packed ones from a jar, sue me)

1 egg

1 T. mayo (homemade is best!)  

1 T. Djon mustard

dash garlic powder

dash turmeric

dash cumin

dash powdered ginger

squeeze of lime or lemon juice

a few shakes of Tabasco

Mix everything together and form into patties (a little larger than a golf ball)

This should make about 5 cakes.

Bake on parchment at 350 degrees for about 25 minutes or until browned.

I usually put pats of butter on the tops near the end of cooking and broil for 5 minutes.

Serve over salad of choice.  This time I used chopped raw spinach, grated turnips and carrots and tomatoes dressed with olive oil and lemon, salt and pepper.

Top with aioli or homemade tartar sauce.  Limes on the side are classy.

Enjoy!

Mexican Chicken Stew

I love Mexican tortilla soup…this is kind of like that without the tortillas and corn, and a lot heartier.  Why am I making this in the summer?  No idea.  Still, it’s not too heavy and it’s raining out so give me break.

I would have liked a sour cream dollop on top or high fat cheese but we didn’t have any around and I’m also not supposed to be doing dairy right now. Sigh.  Still, was pretty darn good.  Make sure to squeeze a lot of lime juice in there and plenty of hot sauce.

Ingredients

3 skinless boneless chicken breasts

1 onion (I used a red one), roughly chopped

3 carrots, chopped

4-5 celery ribs, chopped

3 medium poblano peppers (or 2 large bell peppers), seeded, and chopped

1 large turnip (or potato), peeled and chopped

1 large zucchini, chopped

4 garlic cloves, minced

2 cups tomatillo salsa (I had a batch of this on hand so I threw it in but it’s not critical)

• 7-8 hulled tomatillos pureed with juice of two limes, salt and pepper to taste

1 bunch lacinato kale, ribs removed and torn into small pieces

2 t. turmeric

2 t. cumin

1 t. cayenne 

salt & pepper to taste

Melt 2 T butter in large dutch oven or stock pot, add onions, carrots, celery, and garlic and sauté til slightly browned and soft, deglaze bottom of pan with water or white wine.

Add remaining vegetables, sauté until soft, add whole chicken breasts and cover with water (about 3-4 cups), then add salsa and spices, stir and cover.

Simmer 1 hour.  Shred chicken (it will fall apart in pot) and cover again, simmer for another 30 minutes.

Add kale at the end til just wilted.

Adjust seasoning to taste.

Serve with lime wedges, chopped scallions, cilantro, hot sauce and sour cream and cheese if you do dairy.

Blueberry Paleo Muffins

Paleo Chili Dog Stew with Jalapeno Slaw

Taco Salad

Oh my god do I miss tacos. This is a mixed-up layering of taco-inspired goodness with a dressing inspired by the “crack sauce” at Calexico with a zesty lime twist.  I made it with pretty Tex-Mex taco meat but next time want to try making carnitas.  I think it would be really good with grilled fish or shrimp too.  This might look like a lot of work but you can definitely bang it out in about 25 minutes (in your face, Rachael Ray).  Would be great for dinner with Paleo friends with some Nor-Cal margaritas.

For taco meat:

1 lb grass-fed ground beef

1 medium onion, peeled and diced

1 tsp cumin

1 tsp hot smoked paprika

1/2 tsp coriander

salt to taste

For guacamole:

1 avocado

1 lime

3 scallions finely chopped

salt to taste

For salad dressing:

Juice and zest of 1 lime

Splash of cider vinegar

pinch of salt

2 tbsp homemade mayo (make w/ olive oil — I’ll post some other time)

1/2 to 1 tsp adobo sauce from chipotles in adobo (once you open a can you can keep these for a long time in a tupperware in the fridge)

For salad:

1 head romaine, washed, carefully dried, and chopped

1 cup red cabbage chiffonade

1 green bell pepper, cored and finely diced

1 tomato, diced

1 handful cilantro, washed and finely chopped

Toppings:

Salsa, hot sauce, sliced jalapeños to taste

Sauté ground beef over medium-high heat in a heavy skillet.  When partially browned and some fat has rendered, add the onion, spices, and salt.  Continue to cook while you prepare the rest of the salad.

For the guacamole, peel the avocado and mash in a small bowl.  Add lime juice, scallions, salt to taste, and mix to combine.

For the dressing, in a large bowl, combine lime juice, zest, vinegar, and salt.  Whisk in the mayonnaise and the adobo.  

Add the salad vegetables on top of the salad dressing.  When you’re ready to serve, toss the salad.  You can either assemble the salad in individual bowls by topping with ground beef, guacamole, and your choice of spiciness on top, or keep it all in one big bowl or on a large platter.