delicious nourishment

Ingredient: garlic

Paleo Shepherd’s Pie

Paleo Shepherd’s Pie

This paleo Shepherd’s pie always brings me back to England, where my husband and I went to graduate school, spending many a long night deep in the academic trenches of anthropology and biology. It was good fuel for our studious brains, especially on spring nights, when the weather […]

Grain-free Paleo Pizza Crust. Low-FODMAP, too!

Grain-free Paleo Pizza Crust. Low-FODMAP, too!

Now, I know that caveman didn’t really order take-out on Friday nights, which is why some people scoff at the idea of “paleo pizza.” But then again, he didn’t watch Amazon streaming videos on Friday nights, either (which go really well with pizza). What does […]

Brazilian Fish Stew. Moqueca.

Brazilian Fish Stew. Moqueca.

This Brazilian Fish Stew sounds and tastes exotic, and yet it is so simple to make. A coconut milk-chicken-stock broth is deepened with paprika and garlic which embraces the delicate flavors of seafood. Even though its often referred to as a stew, there is no thickener added to the sauce, so it really comes out more like a soup. Think of it as the Brazilian version of the French Bouillabaisse. Or a more seductive Tom ka gai (what could there be one?).

While its traditionally served with rice, you can easily substitute roasted spaghetti squash drizzled with olive oil, or cauliflower “rice.” I like it with Spanish “cauliflower” rice, and I’ll post the recipe soon. Sometimes baked green plantains are also added to the stew. And of course, the fish normally used would be indigenous to the Amazon. But this works great with whatever seasonal fish you can find from your monger.

Moqueca is also often served with  “farofa” a traditional dish made of cassava meal. One could consider it to be paleo, but since cassava is not low in carbs, it may only be suitable in small portions. More on that dish, and cassava in general, later. 🙂 For now, enjoy this (slightly Americanized) naturally paleo version of Moqueca, Brazilian fish stew.

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Brazilian Fish Stew. Moqueca
This naturally paleo Brazilian Fish Stew sounds and tastes exotic, and yet it is so simple to make. A coconut milk-chicken-stock broth is deepened with paprika and garlic which embraces the delicate flavors of seafood.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cut the haddock into 1-inch chunks and place in a bowl with the shrimp. Add the lime juice and 1/3 of the minced garlic (omit garlic for low FODMAPs). Season with salt and pepper and toss to combine.
  2. Heat the olive oil in a large, heavy-bottomed skillet, over medium high heat. Saute the onion until soft about five minutes (for low FODMAPs, add the garlic with the onions then strain the oil and return to the pan, discarding the onion and garlic). Add the peppers, remaining garlic and paprika and cook until peppers soften, about five minutes.
  3. Strain the tomatoes, reserving the juice for another use (like Spanish "rice"!). Add the tomatoes and chicken broth to the pan, and using the back of your spoon, split the tomatoes into quarters. Cook for five minutes, allowing the flavors to meld. Add the coconut milk, and cook until it comes to a boil, stirring occasionally.
  4. Add the haddock, shrimp and accumulated juices. Reduce the heat to low, cover and cook for another 5 minutes or until the fish and shrimp are cooked through. Serve in bowls, topped with cilantro and red pepper flakes and a wedge of lime.
Recipe Notes

Here's our recipe for homemade chicken broth/stock.

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Steak Salad with Fennel, Radish & Olives

Steak Salad with Fennel, Radish & Olives

By the time spring rolls around, salads start to look more appealing than cold greens on chilly winter nights did. This salad is one of my favorites to make this time of year. Pea shoots and asparagus herald the first few days of spring, while radish adds a […]

Paleo Chicken Cacciatore

Paleo Chicken Cacciatore

This paleo chicken cacciatore is a gluten-free, version of the Italian ‘hunter’s stew.’ It should be naturally gluten-free, but these days people put all kinds of things in their stews to thicken it up. I just use tomato paste. Traditionally, this stew is made up […]

Olive Tapenade

Olive Tapenade

This piquant condiment adds excitement to any dish. I like to serve it with pan seared fish, making for a quick and delicious weeknight meal.

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Olive Tapenade
Prep Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients except oil and hot pepper flakes in a food processor. Add hot pepper flakes now if using for everyone, or later on separate plates if serving this tapenade for children as well.
  2. Pulse the mixture a couple of times until its roughly chopped. Add the olive oil and pulse a few more times, until a chunky paste is formed. Store in an airtight container in the fridge.
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Spaghetti Squash and Meatballs

Spaghetti Squash and Meatballs

You don’t have to give up this classic comfort food dish, just because you’ve gone grain-free. Hearty beef paired with a garlicky tomato sauce make this spaghetti squash and meatballs wholly satisfying. This recipe makes enough to feed my family one night, then to freeze the […]

Chicken and Shrimp Paleo Satay Skewers

Chicken and Shrimp Paleo Satay Skewers

You can use shrimp or chicken for this paleo Satay recipe. We do both. Its traditional to serve this with a spicy peanut sauce, but I make a mild almond butter sauce instead. It avoids the peanuts that some of us are sensitive to in my […]

Paleo Shrimp Scampi

Paleo Shrimp Scampi

Shrimp scampi sounds redundant, but in fact, scampi are actually prawns or lamgoustines. Not having access to this same species of shellfish here in the states, the Italians brought their scampi sauce from back home and cooked it with shrimp. Hence the name. This paleo shrimp scampi is as good as the real thing. Just serve over spaghetti squash for a much healthier meal.

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Paleo Shrimp Scampi
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Dredge shrimp in coconut flour. Heat a Tablespoon of oil in a heavy-bottomed skillet over medium high. Place the shrimp in the pan, without overcrowding. You may have to work in batches. Sauté shrimp until just golden, about 2 minutes then flip and cook for another minute. Remove the shrimp from the pan and repeat the process if needed.
  2. Add the wine, stock, worcestershire sauce, garlic, and lemon juice. Simmer on medium-high for about 5 minutes. Whisk in butter, and season to taste with salt and pepper. Lower heat to medium, add shrimp to heat through, tossing to coat well with sauce.
  3. Scoop squash out of its shell and toss with the shrimp and sauce. Add the parsley, season with salt and pepper and serve.
Recipe Notes

*Homemade chicken stock

**For low FODMAPs, infuse olive oil with garlic ahead of time, straining the oil and discarding the garlic before using.

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Paleo Lamb Stew with Olives and Apricots

Paleo Lamb Stew with Olives and Apricots

With single-digit temperatures outside, this hearty paleo lamb stew will warm you right up. Although, we love to eat it anytime of the year. The buttery olives paired with the sweet apricots complement each other nicely in a rich, piquant sauce, where the lamb just […]