Menu – Week of March 25th

I am spending the week in Seattle, so I have a minimal menu this week. However, here are a few things I hope to make before the week is over. I must say, I am very ambitious with my menu planning, but once Monday rolls around I tend to have trouble spending two hours in the kitchen to make a meal. I am getting better at mixing slow cook recipes for Sundays and easier, simpler recipes for the weekdays. I always hope for leftovers, but the way my husband eats, it just isn’t possible!

Weekly Menu:

Damn Fine Chicken (I am loving me some Nom Nom Paleo!!)

http://nomnompaleo.com/post/4207543396/damn-fine-chicken

Slow Cooker Thai Yellow Curry with Grass Fed Beef Brisket

http://nomnompaleo.com/post/7118904494/slow-cooker-thai-yellow-curry-with-grass-fed-beef

Baked Parmesan Spaghetti (Ok, NOT Paleo….but delicious)

http://www.howsweeteats.com/2011/04/baked-parmesan-spaghetti/

Salmon with Coconut Cream Sauce

Who doesn’t like anything with “Coconut” and “Cream” in the recipe title!? This recipe was to die for. I licked my plate clean.

Thank you to the folks at www.paleoplan.com for this recipe!

 

Ingredients:

• 1 lb salmon fillet (wild caught)
• 1/4 tsp sea salt (optional)
• 1/4 tsp freshly ground black pepper
• 2 tsp coconut oil
• 1 large shallot, diced
• 3 cloves garlic, minced
• zest of one lemon
• juice of one lemon
• 1/2 cup coconut milk
• 2 Tbs fresh basil, chopped

Instructions:

• Preheat oven to 350℉.
• Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.
• Heat a medium sauté pan over medium heat.  When pan is hot, add coconut oil, garlic and shallots.  Sauté until garlic and shallots soften, about 3-5 minutes.
• Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.
• Reduce heat and add basil.
• Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.

 

Cooking Paleah

I am a bit obsessed with finding new recipes. My family will attest to rarely having the same meal twice. As much as I love experimenting, I never have kept of record of what I have made and how it turned out. This is the place to do it!! Starting today…. I am going to share and record my favorite recipes.

I go through various culinary exploration and obsessions. So for now, I am cooking Paleo. For those of you familiar with a Paleo Diet, skip over this section. For those who need a quick tutorial, shall we consult Wikipedia?

The paleolithic diet (abbreviated paleo diet or paleodiet), also popularly referred to as the caveman diet, Stone Age diet and hunter-gatherer diet, is a modern nutritional plan based on the presumed ancient diet of wild plants and animals that various hominid species habitually consumed during the Paleolithic era—a period of about 2.5 million years duration that ended around 10,000 years ago with the development of agriculture. In common usage, such terms as the “Paleolithic diet” also refer to the actual ancestral human diet.^[1][2] Centered on commonly available modern foods, the “contemporary” Paleolithic diet consists mainly of fish, grass-fed pasture raised meats, vegetables, fruit, roots, and nuts, and excludes grains, legumes, dairy products, salt, refined sugar, and processed oils

http://en.wikipedia.org/wiki/Paleo_diet

Ok – sounds a bit archaic right? Yes, maybe… but since I starting cooking Paleo I have really felt my energy level increase and who doesn’t like a lot of meat!? I admit, I don’t cook Paleo for every meal. As much as I love substituting Cauliflower for rice, it can be time consuming. So I have committed to one Paleo meal a day…. Dinner! And here is where I am going to record my Paleo Adventure.

Welcome to CookingPaleah. Get it, my name is Leah. My husband thought this up. Genius.