Langoustine Tails in Mushroom Cream Sauce

Langostino Tails in Mushroom Cream Sauce 2016

I actually was daydreaming about this recipe all day. I really wanted a creamy mushroom sauce and I had these langoustine tails just waiting for some love. It’s a bit soupy, which my husband wasn’t a big fan of, but I just slurped it all up and thought it was delicious so I decided to share anyway. If you don’t have langoustine tails hanging around, which would make total sense, you could easily swap them for shrimp and it would be just great too.

So zoodles…I have a spirulizer which makes the process really easy. I generally make my zoodles and then drop them in a strainer with some salt for about 20 minutes or more. Then I rinse them and barely cook them with whatever I’m doing. I’ve even made salads with them raw so they really don’t need much cooking.

Both the langoustine tails and the zoodles release their own water which is why this is a little more soupy than creamy. You could always reduce the sauce much more before adding the tails and zoodles, or even skip the broth, but I like the flavor combination of broth and coconut milk. Honestly, I really enjoyed it like this, so let me know what you think!

Langoustine Tails in Mushroom Cream Sauce

2 tsp. ghee

1 lg. shallot, thinly sliced

3 cloves garlic, minced

8 oz. mushrooms, thinly sliced (I used my food processor)

1/2 tsp. salt

1 c. broth, chicken or veggie

1 c. coconut milk

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. fresh ground black pepper

12 oz. langoustine tails (or shrimp)

3 zucchini, julienned, salted and rinsed (directions in notes above)

Directions

  1. Heat a large sauté pan over medium heat and melt the ghee.
  2. Add the shallots and sauté about 5 minutes until softened.
  3. Add garlic and sauté for about 30 seconds, then add the mushrooms and salt.
  4. Cook until they have released their water, about 5 minutes more.
  5. Add the garlic powder, onion powder, and pepper and then the coconut milk and broth.
  6. Simmer for about 10 minutes allowing the flavors to blend and the sauce to cook down.
  7. Add the langoustine tails and zoodles and mix everything together.
  8. Cook until the langoustine tails are done, about 3-4 minutes.
  9. Serve and enjoy!

Serves 2-3

Advertisements

Easy Meat Sauce

Spaghetti SauceWhen I think meat sauce, I imagine something simmering on the stove all day. However, when I think about my typical day, I think, “What can I get on the table in a hurry.” This meat sauce comes together in about an hour and because it marries two flavorful meats, it tastes like it’s been going all day. I simmered my sauce for about 40 minutes because that was the time until dinner, but you could even get away with simmering for 25 minutes or so, just long enough to bring everything together and intensify the flavors. Make a big batch like I did and you’ll be rewarded with leftovers that taste even better!

You can use this sauce to top zucchini noodles or spaghetti squash. You could even eat it straight up like my husband kept doing. Several times he tried to sacrifice himself by skipping the spaghetti squash and just going in with a spoon. Nothing wrong with that!

Easy Meat Sauce

1 Tbsp. lard or F.O.C.

1 lb. ground pork

1 lb. ground beef

1/2 a large onion, about 1 c. chopped

4 garlic cloves, minced

28 oz. crushed tomatoes

15 oz. tomato sauce

1/2 c. water

1/2 tsp. garlic powder

1 1/2 tsp. salt

1/2 tsp. fresh ground pepper or more to taste (I like a lot of pepper in this)

1/4 c. fresh basil, slivered

Directions

1) Melt lard in a large pot over medium-high heat. Sauté onion and garlic until translucent, about 5-7 minutes.

2) Add both meats and cook until brown, about 10 minutes.

3) Add crushed tomatoes, tomato sauce, water, garlic powder, salt and pepper. Stir to combine and cover partially with a lid. Simmer over medium-low heat for about 40 minutes.

4) Add slivered basil, taste to adjust seasonings, and serve any way you like.

Makes 6-8 servings

Cajun Chicken

Cajun ChickenWhen it’s cold outside and you’re dreaming of traveling to warmer places, one of the easiest ways to take a mental vacation is to cook something up that reminds you of that place. Spices transform foods like ordinary chicken breasts into warm and exciting dishes like Cajun Chicken and I love scouring the Internet for different spice combinations or dishes that will transport me to cultures that I’ve never visited before.

Like Louisiana. I haven’t had the chance to go there yet, but Cajun flavors definitely appeal to me. Peppers, tomatoes, onions, celery – all good stuff! And since I’m always looking for something to top a pile of zucchini noodles, simmered meat and veg with just about any flavor profile will usually do the trick! Don’t be put off by the long list of ingredients. Most of them are straight from the spice cupboardThis was even better the next day so be sure to make enough for leftovers.

Cajun Chicken

Bacon

1 1/2 oz. bacon, chopped

1/8 tsp. garlic powder

1/4 tsp. lard or F.O.C. (fat of choice)

Chicken

1 1/2 lbs. chicken breast, cut into strips

1/2 tsp. salt

1/2 tsp. Cajun seasoning

1/8 tsp. garlic powder

F.O.C., as necessary

Veggies

1/2 tsp. F.O.C.

1/2 an onion, chopped about 1/2 c.

1/2 bell pepper, chopped about 1/2 c.

4 stalks of celery, about 1 c. chopped

2 cloves of garlic, minced

1 jalapeno, seeded and minced

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. smoked paprika

1/4 tsp. salt

1 can diced tomatoes

1 c. vegetable or chicken broth

parsley

Directions

1) Melt 1/4 tsp. lard in a large skillet over medium heat. Season chopped bacon with 1/8 tsp. garlic powder and cook until crisp. Set aside on paper towels.

2) While bacon is cooking, season chicken strips with 1/2 tsp. salt, 1/2 tsp. Cajun seasoning, and 1/8 tsp. garlic powder. Brown chicken on all sides over medium-high heat, about 5-6 minutes, adding additional fat if the pan is dry. You may need to do this in batches so the chicken browns instead of steams. Set aside on a plate to catch any juices.

3) Add 1/2 tsp. fat and all the chopped veggies including the garlic to the pan and sauté for 5-7 minutes, until translucent and slightly soft. Sprinkle oregano, thyme, paprika, and salt over the vegetables and stir until fragrant, about 30 seconds. Return chicken to the pan, add tomatoes and broth, stirring to combine. Bring to a boil over high heat and then lower to medium or medium-low to maintain a gentle simmer.

4) Simmer everything for about 35 minutes, until the chicken and vegetables are tender. Return bacon to the pan, add parsley, and serve as is or over a bed of zucchini noodles or cauliflower rice.

Serves 4

Paleo Beef Stroganoff

Paleo Beef Stroganoff 2013

Do you have a pressure cooker? If you do, this recipe is done in less than an hour. If you don’t, it’s okay – you can still make this recipe. Just follow the instructions until it talks about the pressure cooker timing and either cook it on the stove top or in the oven for 2-3 hours until your meat is tender. Whichever cooking method you choose, the flavors in this recipe are rich and hearty, just perfect for a cold winter day.

Beef Stroganoff has been around for 150 years or so. It has stood the test of time for sure, sometimes disappearing for a while but always coming back into vogue. For most of its history, however, noodles were the base. Not so in the paleo world – here it’s all about zoodles! I quickly steamed my zucchini noodles for this recipe because they don’t need any flavor other than their own. All the deep, complex deliciousness comes from the beef and mushrooms.

If you’re short on time, break out the pressure cooker. If it’s a lazy weekend, you can let this simmer and fill the house with its wonderful aroma while celebrating the simple pleasures of the season!

Paleo Beef Stroganoff

1 lb. stew beef, cut into 1 in. chunks

3 tsp. coconut oil, divided

1/2 tsp. + 1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1 medium onion

8 oz. baby portabello mushrooms, thickly sliced

3 cloves of garlic, crushed

1/2 tsp. paprika

1/4 tsp. dried thyme

1/4 tsp. onion powder

2/3 c. beef broth

1/2 c. full fat coconut milk

1 Tbsp. parsley, chopped

Directions

1) Coat the beef with 1/2 tsp. salt, pepper, and garlic powder. Use your hands to rub it all over the meat and set aside for a few minutes. Melt 2 tsp. coconut oil in a pressure cooker over medium-high heat. Allow the oil to get nice and hot and then brown the beef on all sides. This is best done in batches to avoid steaming the meat. It takes about 4 minutes per batch, adding additional oil as necessary. Remove each batch of browned beef to a bowl to catch any juices.

2) Add onion, mushrooms, and 1/4 tsp. salt to the pot, stirring to scrape up any browned bits. Cook until slightly caramelized, about 10 minutes.

3) Return the meat to the pot with the mushrooms and onion, add the garlic, paprika, thyme, and onion powder and stir to coat everything. Add the beef broth to the pot, close and seal the pressure cooker lid, and bring it to a boil. Reduce the heat to the point where the pressure cooker top is gently, but steadily, rocking (for me this is just below medium on my stove). Keep at this steady pressure for 15 minutes and then remove the pot from the heat. Allow the pressure to dissipate on its own, which should take about 10 minutes.

4) Remove the lid, add the coconut milk, and simmer over medium-high until the sauce reduces and thickens slightly. Serve over zucchini noodles (below) with a sprinkle of parsley.

Steamed Zucchini Noodles

Zucchini noodles, zoodles3 medium zucchini

salt

Directions

1) Cut the tops and bottoms off your zucchini. If you have a spiral slicer, use the flat blade to create these beautiful thick ribbons. If you have a julienne peeler or are using a knife, slice your zucchini into long strands.

2) Place the zucchini in a strainer over the sink and sprinkle liberally with salt. Let rest for about 20 minutes to allow some of the moisture to be pulled out of the zucchini.

3) When you are ready to eat, rinse the zucchini well and steam for about 2 minutes. I used my steamer bowl in the microwave, but you can use whatever you have. We just want the zucchini lightly steamed, not mushy.

4) Place in a bowl or on a plate and top with the Beef Stroganoff. Enjoy!

Serves 2-3

Spicy Pepper Meat Sauce

I always find it handy to have a meat sauce in the freezer to throw on top of zucchini noodles or spaghetti squash at any time. Sometimes I’ll just eat it like chili or put it on sautéed kale or a sweet potato. Whatever you choose to do with it, you can’t go wrong making a big batch and saving some for later.

A few years ago I stumbled across a light pasta recipe in Eating Well Magazine that wowed me with its use of pepperoncini. For my paleo-eating ways, though, I like to have a meaty sauce that fills me up because it’s almost always the main event. While I’m smitten with my zoodles or spaghetti squash as a base, they’re pretty light so I’m looking to the sauce for the oomph.

I assure you, this recipe does not disappoint! The sauce gets its heat and a vinegar-tang from a whole jar of hot banana peppers. You could easily swap in pepperoncini here as well. Don’t worry about the heat too much because the meat will absorb a lot of it.

IMG_0152

Hot Pepper Meat Sauce

4 slices of bacon

1 onion, chopped

4 garlic cloves, sliced

2 lbs. ground beef

16 oz. jar of hot banana peppers, sliced, stems and seeds removed

28 oz. can of crushed tomatoes

15 oz. jar of tomato sauce

1/2 c. water

Directions

1. Chop the bacon and brown over medium heat until crispy. Set aside, reserving 2 T. of the bacon grease in the bottom of the pot.

2. Add chopped onion and garlic, sauté until translucent, about 3 minutes.

3. Add  ground beef and cook, breaking it into chunks, until browned, about 8 minutes.

4. Add all of the sliced hot peppers, crushed tomatoes, tomato sauce, 1/2 c. water, and the reserved bacon.

5. Bring to a boil and simmer for about 45 minutes. Even longer is great!

Serves 6-8