Tuesday, March 22, 2016

Egg Rolls in the NuWave Oven

I love re-purposing leftovers. Especially if I can do so without anyone realizing they are leftovers. So when I had about a pound of ground pork already cooked and little bits of veggies in the fridge, it seemed like the best thing to do would be to mix it all together and wrap it up. And because I'm a big fan of texture, I wanted to get the egg rolls crunchy all the way around without frying them. The NuWave was going to be my friend again.

Start out by heating up the filling. This was great because the meat was already cooked and I had some of the veggies already cut, so minimal prep was needed. And the filling can vary by what you have on hand. I seasoned it all with a bit of salt and some crushed red pepper.

Then make the egg rolls. Some are prettier than others. It's ok. By the time I was done, I had mastered the egg roll fold.

After 9 or so minutes, egg rolls were ready to flip. Cook on the other side and they are ready to go!

Monday, March 21, 2016

Italian Chicken and Brussels Sprouts in the NuWave Oven

I like kitchen gadgets. A lot. Maybe one of my favorite gadgets is my NuWave Oven. At first, I thought it was another one of those infomercial "as seen on TV" schemes. I mean really, cooking meat from frozen in 25 minutes using infrared technology that produces juicy meat with crispy skin that uses 85% less energy? What kind or sorcery is this? But works. Ok, maybe their claims are slightly exaggerated. But not by near as much as you'd think. I find myself using the NuWave about once a week or so. And no, NuWave isn't paying me to write this...nor do they even know about it. This is all me here.

I was kind of surprised by the lack of NuWave tested recipes out there. Maybe it's not so popular with the food bloggers? Well, it should be. My 17 year old step son cooks dinner one night a week at our house and about 90% of the time he reaches for the NuWave. In fact, he got his very own for Christmas...and was super excited about it. He loves it because he can make a great dinner for all of us without standing over the food in the kitchen. To give him credit here, he was the one who discovered the deliciousness of cooking brussels sprouts in the NuWave.

Start out by placing halved brussels sprouts in the bottom tray, mixing in 1-2 tablespoons bacon grease

Add the rack and place chicken thighs on rack. Season with Italian Seasoning, garlic and salt

Put the dome on and set the cook time for 15 minutes. Flip chicken over, give the brussels sprouts a stir, and set the timer for 15 minutes again.

Finish everything off with some cracked pepper. It's really important you don't add pepper before cooking because it will burn and make your food taste funny.

Now I'm sure the NuWave folks weren't intending on cooking the veggies in bacon grease AND the drippings from the chicken above. That may even fly in the face of their nutritional claims, but I don't mind. I gave up all grains and refined sugar. I'm keeping my fats. All the fats.


1 lb brussels sprouts
1-2 tablespoons bacon grease (optional, but who doesn't want bacon grease??)
chicken thighs (thawed)
Italian Seasoning
Salt and Pepper

Halve brussels sprouts and add to bottom tray of NuWave. Add the rack and place chicken thighs on rack. Season both side of chicken and turn the NuWave on for 15 minutes. Stir veggies and flip chicken over. Turn on for another 15 minutes (or until chicken is cooked through).

Thursday, March 17, 2016

Paleo Salmon Patties

I've tried to make salmon patties a couple of time lately without using breadcrumbs. It didn't always go well. But you know, carbs and junk. I'm still trying to stay away from the grains because it really seems to make a difference in so many ways. But every time I'd try different binders, they just wouldn't hold together. Until now. I finally have a paleo/primal friendly salmon patty that doesn't fall apart! And they are packed with flavor and even delicious reheated. 

Start by sauteeing some peppers, onions, and garlic in a bit of coconut oil. Then set that aside to cool. 

While that's cooling, mix together the salmon, eggs, and herbs. Then add in the cooled peppers and onions. 

Using a large scoop or measuring cup (1/4 to 1/3 c size), form the patties and dust each side in coconut flour. That's the secret to keeping these guys together. Cook about 4 minutes on each side in coconut oil. You should be able to easily flip them without falling apart. If they fall apart when you flip them, they need to cook longer. 

What you'll need:

1 medium onion, diced
1 bell pepper, diced
1 tablespoon minced garlic
2 6 oz cans salmon, drained
2 eggs
2 tablespoons parsley
2 teaspoons dill
salt and pepper
coconut flour
coconut oil

Sautee onions, peppers and garlic in coconut oil until softened. Set aside to cool. In a medium bowl, mix together salmon, eggs, parsley, dill, salt and pepper. Mix in peppers and onions. Using a large scoop or a measuring cup to ensure uniform size, make patties and dust each side with coconut flour. Add patties to hot pan with 2 to 3 tablespoons coconut oil. Cook 3-4 minutes on each side, or until browned and outsides are set.

Wednesday, March 2, 2016

Mashed Cauliflower with Herbs

In my continuing quest to cut carbs, cauliflower seems to be king. Want pizza? Sure! Cauliflower can do that! Need breadcrumbs on top of your casserole? Cauliflower can do that! Want mashed potatoes with your meatloaf? Well, cauliflower can do that too! And you won't miss the potatoes at all with this recipe!

Start out by chopping a head of cauliflower

Then add it to a pot with some water and boil until tender

Drain, return to pan, and mash

Add in butter and herbs, then give it a whisk to fluff it up

Monday, February 15, 2016

Turnip and Parsnip "Pasta"

If you haven't tried veggie noodles, you don't know what you're missing. Seriously. There is a wide variety of choices out there, making it super easy to get the perfect veggie and meat pairing. And you know, low carbs and stuff.

Sauteed Turnips and Parsnips

1 medium turnip
1 parsnip
1 clove garlic, minced
2 tablespoons butter (or olive oil or ghee)
1 1/2 c spinach

Run the turnip and parsnip through the spiralizer using the medium blade.

In a large skillet, melt the butter on medium low heat, then add the garlic and stir until soft and fragrant. Toss in the veggie noodles and cover. Cook on low for 15-20 minutes, until tender. Then add spinach. Cover and let the spinach wilt.

Serve with roasted salmon for a sweet and savory mix.

Garlic and Herb Oven Roasted Salmon

The other day, I was able to snag a few salmon fillets at the store and I've been trying to figure out how I want to cook them this time. I usually toss them in a skillet with some butter, garlic and a splash of lemon juice, but I wanted something a little different this time, and I didn't want to have to babysit them while I fixed the side dishes too. Oven roasting seemed like my best option. And after I tasted it, I doubt I'll fix them on the stove top anymore!

Garlic and Herb Roasted Salmon

2 Tablespoons olive oil
2 cloves garlic, minced
2 teaspoons rosemary
2-3 Tablespoons parsley
1-2 lbs salmon

Let the olive oil infuse with the garlic and rosemary while you get the salmon ready

Line a baking sheet with foil, then add another layer of foil to wrap the salmon in. Lay out the fillets and sprinkle with salt.

Brush the infused olive oil over the fish, then top with parsley.

Bring the edges of the foil together and pinch together to lock in all the moisture, and bake at 375 until the fish is flaky. Depending on the thickness of the fish, it should take around 25 minutes.

Serve over veggie noodles for a primal/paleo friendly dinner. 

Tuesday, February 2, 2016

Breakfast Pizza

My husband has been a good sport with all the crazy breakfast foods I've fed him lately. Spaghetti squash for breakfast? No complaints from him. But he did suggest that we try something else for the next week. He wanted eggs, sausage and bacon, which is normal breakfast fare, so we had that for a few days. But we both (very quickly) realized that a breakfast consisting of just protein didn't keep us full for very long. We were back to the dilemma of keeping veggies in breakfast (for the fiber), yet keep the meaty breakfast that he likes.
Enter breakfast pizza

If you haven't tried cauliflower crust pizza yet, you're really missing out. I use the recipe here, and make adjustments as needed.

For the breakfast pizza, I used that recipe, but left out the garlic and used all mozzarella cheese and baked the crust for 8 minutes at 425.

I skipped the sauce and just used cheese and toppings so it would stand up to reheating throughout the week. For toppings, I used 2 cups of spinach and a few diced jalapenos, then crumbled bacon and sausage, along with a little ham, and a final bit of shredded cheese on top. Then back into the oven for 8 minutes.

If you really wring out the water from the cauliflower after it's cooked, the crust of the pizza holds up great to being reheated. Adding a layer of cheese on the crust before adding the toppings creates a moisture barrier, which also helps the pizza keep its structure. And to make it even better, I even got a text this morning letting me know how much he liked breakfast!