Monday, November 22, 2010

Brussels Sprouts salad

So, now that I'm embarking on my 30-day "paleo/primal-ish" challenge, that means lots of new recipes and lots of cooking.

I found this recipe over at Pinch My Salt and after making a couple of changes to it, it's almost 100% paleo!  I didn't have walnuts on hand so I used chopped pecans, as well as substitute coconut oil for the brown sugar and okay, I did use a packet of Truvia just to add a little bit of sweetness to it.  This was the second time I've cooked with Brussels sprouts and I just had a bite to check it, but I have to admit, it was pretty good!

Brussels Sprouts salad (adapted from Pinch My Salt)
  •  2TB apple cider vinegar
  • 1 packet Truvia (optional)
  • 1TB coconut oil
  • 1TB EVOO
  • 4 slices thick cut bacon
  • 1 pound Brussels sprouts, trimmed, outer leaves peeled and shredded/sliced
  • 1/2C chopped pecans
  • Salt and pepper to taste
In a bowl, mix vinegar, sweetener, coconut oil and olive oil together and set aside.

In a large skillet cook the bacon, and when finished, place on a paper towel to drain the excess grease and crumble into pieces.  Reserve 1-2TB of the bacon drippings and add Brussels sprouts and cook for 3-5 minutes over medium high heat or until tender.  Remove from heat and add the bacon, pecans and dressing and stir for a minute until combined.  Season with salt and pepper.

Sweet potato hash

Thanks again, to Pinch My Salt, for another great recipe! 

Sweet Potato Hash (Adapted from Pinch My Salt):
  • 1TB coconut oil
  • 1TB butter
  • 3-4 cups of peeled, diced sweet potatoes (1/4-1/2" is good, the larger they are, the longer they will take to cook)
  • 1 small onion, chopped
  • 1/2t ground cumin
  • 1/2t paprika
  • Dash of crushed red pepper
  • Salt and pepper to taste (optional)
  • Fresh or dried parsley (optional)
In a large skillet, heat oil and butter until melted.  Add the onions and potatoes and cook, stirring frequently, until potatoes are tender (about 20 minutes, depending on the size of the potatoes).  Stir in the cumin, paprika and red pepper and cook for another couple of minutes (I added a little bit of water here just to make sure the spices were distributed as they stuck to the potatoes).  Remove from heat, season with salt, pepper and parsley.