PCF Paleo Challenge

Ingredients:

1lb. Ground Beef

1 Large Yellow Onion

3 Garlic Cloves, Minced

2-3 Tablespoons Chopped Parsley

1 Egg

2 Tablespoons Cumin

Salt and Pepper to taste

Prep:

Combine all of the ingredients and mold the ground beef mixture into little oval shaped patties.  1lb. of ground beef should make 8-12 Kofte’s.

Cook:

If you have access to a grill, than I would recommend grilling the kofte’s.  But if you’re like most Washingtonians’ residing in teeny little apartments with no access to a grill, than I would suggest broiling them on a broiling rack.  Keep a close eye on them, because they only need to cook for a few minutes before flipping them over and allowing them to brown on the other side for a few minutes. 

~Sinem M.

This recipe contains 1 cup of cider so only for folks having fruit! This is one of my favorite recipes!!

1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)

 2 garlic cloves, cut into slivers

• 2 tablespoons olive oil
• 1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
• 3/4 cup unfiltered apple cider

Preheat oven to 325°F.

Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.

Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.

Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

Stir in cider and return pork to pot.

Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.

~Kari P.

• 1 large onion, halved lengthwise, then thinly sliced lengthwise
• 2 garlic cloves, minced
• 1 Turkish or 1/2 California bay leaf
• 1 tablespoon unsalted butter
• 1 1/2 tablespoons olive oil, divided
• 3 pounds chicken parts
• 1 teaspoon chipotle chile powder
• 1 cup water
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro

Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.

Pat chicken dry and season with 1 teaspoon salt. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.

Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.

Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. Stir in lime juice and cilantro and spoon sauce over chicken.

~ Kari P.

This is a really simple chili recipe I make on Sundays.  Its great Sunday football fare, and then feeds me a few times over the course of the week.

Ingredients:

1-1 1/4 lbs of ground protein (I have used grass-fed beef, turkey, chicken, and lamb)

2 cans of diced tomatoes (14.5 oz)

1 can of tomato sauce (8 oz)

1 Tbsp Paleo-friendly fat (I used lard, I’m sure coconut oil or ghee would be just as good)

2 Tbsp Chili powder (divided)

1 Tbsp Dried Oregano (divided)

1 Tsp Ground Cumin (divided)

1 Tsp Paprika (divided)

1/2 Tsp Habanero Powder (optional) (divided)

1 Green Bell Pepper, chopped

1 Medium Red Onion, chopped

4-5 White Mushrooms, stems removed, chopped (optional)

4 cloves garlic, minced

Technique:

Using a large pot, heat to medium/medium high on the oven.  While pot is heating up, combine spices into two equal mixtures.  Add fat and garlic to pot, cook until garlic is aromatic, 1-2 minutes.  Add protein and mix in 1 batch of spices, cook until protein is browned, stirring often.  Now add chopped pepper, onions, and mushrooms.  Cook until peppers and onions begin to soften, 3-5 minutes, stirring often.  Now add diced tomatoes, tomato sauce, and 2nd batch of spices.  Stir until well combined.  Heat until chili comes to a slow boil then reduce heat to simmer.  Simmer covered for 45-60 minutes (depending on how hungry you are!).  Stir occasionally.  If you want a little thicker chili then simmer uncovered.

This recipe makes 4-5 portions and keeps nicely over the week to bring in for lunch.  You can increase the recipe and freeze the chili as well.  If you don’t like too much spice then adjust the amount of chili powder used and definitely leave the habanero powder out.  You can get creative with the vegetables - but I find 3-4 different veggies to be the max before things get out of hand.

~ Nishal

Ingredients

• 6 (3-ounce) chicken cutlets, pounded to evenly flatten
• Salt and freshly ground black pepper
• 6 paper-thin slices prosciutto
• 1 (10-ounce) box frozen chopped spinach, thawed
• 3 tablespoons olive oil
• 1 (14-ounce) can chicken broth
• 2 tablespoons fresh lemon juice

Directions

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

~ Jacky M.