AIP Slow Cooker Beef Stew (AIP, Paleo, GF, DF)

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I swear I've posted this already but I can't find the post so here it is again. We make this all the time. I have the recipe memorized. It's usually a spur of the moment decision to make this. The ingredients are staples so we're usually almost all the way there with the ingredients, minus the beef.  

It's one of the easiest recipes, no searing or browning on the stove first - just easy chopping prep and into the slow cooker for a few hours. It's done when the beef is so tender it can be cut with a  spoon. This takes a surprisingly long time even on high - like 6-8 hours. Each time I make this, I cut the beef into smaller and smaller pieces and it's ready much faster. 

About 6-8 servings.

AIP Slow Cooker Beef Stew

1 yellow onion, chopped

3 cloves garlic, peeled, chopped

4 carrots, peeled, chopped

4 ribs celery, chopped

2 turnips, peeled, chopped

8 oz mushrooms, chopped

1.5 cups green beans

2 lbs lean stew meat, cut into 1" pieces

1 bay leaf

1 sprig rosemary

1 teaspoon dried thyme

water, as needed

salt + pepper

1-2 tablespoons apple cider vinegar

Place all the ingredients, except water, in slow cooker. Pour in just enough water to be level with ingredients. Cover, set on high and cook until meat is spoon tender, about 7 hours. Remove bay leaf and rosemary sprig. Season with salt, pepper and apple cider vinegar. 

Thai Chicken Collard Wraps (Paleo, GF, DF)

I'm obsessed with these collard wraps. In the past two weeks I've made chicken burrito collard wraps, curry samosa wraps and now these Thai wraps. I have other types on my mind - I'll keep you posted. 

These have chicken, cucumber, cabbage, carrots, mint, cilantro and peanut sauce wrapped up in a blanched collard green leaf. They're healthy and crunchy. I assemble them all a take them for lunch throughout the week. I like to two or three as a serving so each one, I add only about 1/4 cup of chicken and fill it up with veggies. I got 15 wraps out of the recipe but it will depend on the size of the veggies and how much you put in each. I would guess 12-17 to be the amount of wraps to expect. 

Makes about 15 wraps. 

Thai Collard Wraps

for the wraps

1/5 # skinless, boneless chicken breast

1 english cucumber, cut in matchsticks

2 carrots, cut into matchsticks

1/2 small red cabbage, shredded

handful mint, chopped

handful cilantro, chopped

about 15 Collard Leaves

for the sauce

1/3 cup tamari soy sauce

3/4 cup peanut butter

1 tablespoon fish sauce

1 teaspoon maple syrup

juice of one lime

1 tablespoon apple cider vinegar

Cook chicken as you like: grilled, baked, boiled or my favorite way - season with salt and pepper and cook in a slow cooker on high for 2 hours or so and shred. 

Chop and shred veggies while chicken cooks. A mandolin fitted with a juliene attachment is great for this. 

To prep the collard greens, slice off the chunky part of the stem by cutting straight across the base of the leaf. Use a peeler to shave down the thick stem. This will make it easier to roll up and eat. 

Bring a 10-12 inch skillet with an inch or two of water to a boil. Dip collard leaves into the boiling water, one at a time, for about 10 seconds. Transfer to towel until ready to use.

Make the sauce by whisking tamari, peanut butter, fish sauce, maple syrup, lime juice and apple cider vinegar together until smooth. 

Assemble wraps by laying out a collard leaf, smearing on a bit of sauce and piling on the chicken, cucumber, carrots, cabbage and herbs. Roll up tightly, tucking in sides as you go. I wrap them all in one sitting and store in the fridge. They last and make packing lunch quick and easy. 

 

Khao Soi (AIP, Paleo, GF, DF)

I really like this soup. Something about thai flavors lately. Every week my grocery bag comes home with lemongrass, ginger, garlic and coconut milk. It feels like I'm eating takeout but it's all home cooked. The beauty of batch cooking, right? 

Recipe adapted from Lazy Cat Kitchen. I love that name. 

Makes about 6 servings. 

Khao Soi Soup

6 garlic cloves, peeled

2" ginger, peeled, roughly chopped

1/4 cup chopped cilantro (stems or leaves)

2 lemongrass stalks, tough leaves removed, chopped

2 shallots, chopped

1/2 teaspoon ground coriander

1 1/2 teaspoon turmeric

1 teaspoon madras curry powder

3 tablespoons water

1 butternut squash, peeled, diced

2 stalks broccoli, peeled, in bite sized pieces

1 1/2 cup chopped green beans

4 carrots, peeled, sliced

1 quart vegetable stock

1 14 oz tin full fat coconut milk

28 oz water

1 teaspoon szechuan peppercorns

1 tablespoon fish sauce

2 tablespoons tamari or coconut aminos

juice of 1 lime

2 teaspoons maple syrup

salt

cilantro, for garnish

Heat oven to 450 degrees. Line two sheet trays with parchment paper. Toss squash with a splash of oil, arrange on one tray. Toss broccoli with splash of oil, arrange on the other tray. Sprinkle each with salt and pepper. Roast until softened and beginning to blacken, about 15 minutes. Remove from oven and set aside. 

Combine garlic, ginger, cilantro, lemongrass, shallots, coriander, turmeric, curry powder and water in the bowl of a food processor. Puree to a paste. 

In a pot, heat a tablespoon of oil over a high flame. Add paste and cook until slightly browned, stirring, about 5 minutes. Add vegetable stock, coconut milk, water, peppercorn sachet and carrots. Boil, reduce to a simmer. Add green beans. Skim off any foam from surface. Simmer until greenbeans and carrots are tender, about 10 minutes. Turn off heat. Add roasted broccoli and squash. Stir in fish sauce, tamari, lime juice and maple syrup. Salt to taste. Serve with noodles, zoodles, rice or enjoy on it's own. Garnish with lime wedges and cilantro leaves. 

Almost Mac + Cheese (GF, DF, Vegan)

I've been dying for mac n cheese but just couldn't bring myself to cheat. After coming across a forgotten jar of nutritional yeast and box of Banza pasta in the way back of the cupboard, I decided I could make my own vegan, gluten free version. 

Banza is one of my new favorite things. It's a gluten free, grain free pasta made from chickpea flour and tapioca starch. As a former lover of all things pasta, I love it. So far, it's my favorite alternative pasta. (This post is not sponsored  - I just like to share good things when I find them.)

Makes 2 large servings. 

Almost Mac + Cheese

1 stalk broccoli, peeled, chopped

6oz banza pasta 

1 cup cashew milk

1/2 cup nutritional yeast flakes

1/2 teaspoon arrowroot powder

1/4 teaspoon mustard powder

pinch nutmeg

1 teaspoon apple cider vinegar

s + p 

dash of Worcestershire, optional (not vegan or vegetarian)

Boil a pot of water. Add broccoli. Blanche for 2 minutes. Drain. Set aside. 

Boil a pot of water and cook pasta until al dente, about 8 minutes. Drain and set aside. 

In a  pot, whisk cashew milk, yeast flakes, arrowroot, mustard powder and nutmeg over medium high heat. Add pasta and broccoli, stirring until thickened and hot. Add vinegar. Season with salt and pepper. Stir in Worcestershire if using.