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 […]
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 […]
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.
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 […]
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 […]
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 […]
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.
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 […]