Spicy Asian Slaw with Sausage {PALEO}

I think I have a “life” post banging around in my head, but I’m not ready to write it, and moreover, I’m not sure this is the place to share. So there’s that. You know what else? Yesterday was my birthday! I think birthdays make for lots of introspection; thinking about the changes that took place over the year past, then thinking ahead to the next year. It’s not coincidence that my “life” post and my birthday intersect. And listening to Death Cab doesn’t do much to lift my mood either.

So, let’s do something about that, shall we? Talking about food always gets me excited and this dish is a new favorite around here!  Totally yummy Trader Joe's sausage.I found these amazing spicy Korean sausages at Trader Joe’s a couple of months ago and when I first picked them up I really had no idea what I would do with them. A day or two later I was in the kitchen, it was lunch time and I was on the verge of being hangry! Upon opening the refrigerator door lightening struck my brain and inspiration hit me and BAM! this meal was born: Spicy Asian Slaw with Sausage {PALEO}. The flavors notes of cilantro, cool cabbage, sweet red pepper and nutty sesame make for a well balanced bowl that comes together quickly and tastes great. I’ve fed this one to many and I’m happy to finally get the recipe up for you to enjoy! Here it is: Spicy Asian Slaw with Sausage {PALEO}

Yummy sasuage slaw!

Spicy Asian Slaw with Sausage {PALEO}

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
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Ingredients:
For the Slaw Mixture:

  • 2 spicy Asian style sausages, cut into bite sized pieces
  • 1/4 purple or yellow onion, chopped
  • 1/2 red pepper, chopped
  • ~ 2 cups coleslaw mix
  • ~ 1/2 cup purple cabbage, chopped
  • ~ 1/4 cup cilantro, chopped
  • toasted cashews, for garnish

For the Dressing:  

  • 1 1/2 teaspoon sesame oil
  • 1 1/2 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Sriracha, to taste

Directions:

  1. Grab a small skillet and heat enough oil to cover the bottom of the pan.  Add the sausage, onions and red pepper.  Cook stirring occasionally.
  2. While the sausage is cooking, let’s make the dressing.  Using a large bowl mix together all of the dressing ingredients until combined.
  3. Add the cabbage, slaw mix and cilantro to the bowl with the dressing and stir everything together, making sure to coat the slaw.
  4. By now, the sausage and onions should be cooked through; you’re looking for a bit of browning on the sausage and the onions to become translucent and the peppers to be soft.
  5. Spoon the slaw into bowls, add the sausage mixture to the top and garnish with the cashews.
  6. Enjoy!

Notes:

This recipe easily doubles or triples, but tastes best fresh.  If you let it sit around the flavors muddle together and the cabbage becomes less crisp.

You could easily sub any protein of choice for the sausage.  I’ve used leftover steak and loved the result!

If you were really on the ball, you could add some freshly ground ginger to the dressing and fresh, minced garlic.  I was going for quick and easy.

 

Coconut Milk Baked Chicken {PALEO}

So… We’ve survived the move, which just so happened to coincide with a family visit and school letting out for the summer.  In terms of planning, moving while doing fun, touristy things around the city with your family…  Well, let’s just say that it doesn’t make for the easiest move.  But, on the flip side, we had a wonderful time with the niece, nephew and their amazing parents.  We also had the benefit of extra muscle to help move boxes.  Oh!  And their minivan had a capacity that was outstanding!

Boxes have been unpacked and what I’ve dubbed Phase One of the move is mostly complete.  Phase Two will commence when everything that has been sitting in storage in San Diego is hauled across the country and dropped off at the new place; ETA August 3.

Yeah, yeah, yeah.  Are you ready to hear about food?  This happened this morning:

Bacon and Egg Cups

It wasn’t some amazing culinary feat, but making my egg cups, baked leftover bacon bits, and pouring the fat into the jar marked the return of routine.  And I’ll take that.

Onward to my featured recipe: Coconut Milk Baked Chicken {PALEO}.  This recipe is simple to prepare and tastes amazing.  Spoon extra sauce on the chicken for more flavor, less if your kids are picky and want something that’s plain (my kids loved the sauce).  I hope you enjoy!

Yummy Paleo Chicken Recipe

Coconut Milk Baked Chicken {PALEO}

  • Servings: 4-6
  • Time: prep time: 5 minutes, cook time: 30 minutes
  • Difficulty: easy
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Ingredients:

  • 5 Tablespoons full-fat canned coconut milk
  • 2 Tablespoons lime juice
  • 1 Tablespoon maple syrup
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 pounds chicken thighs

Directions:

  1. Preheat your oven to 450 degrees F.
  2. Shake that can of coconut milk before you open it; if you don’t you’ll have a creamy, watery, separated coconut milk mess.  Then, grab a bowl and whisk together all of the ingredients except the chicken.
  3. Toss the chicken into the sauce.  Look at the time.  If you are short on time, arrange the chicken in an oven proof skillet or Dutch oven and bake.  If time is ample, let the chicken marinade for a bit.
  4. When you are ready, bake the chicken in its yummy sauce for 30 minutes, or until it is done.
  5. Garnish with freshly chopped  cilantro and Sriracha. Slam, bam dinner is served.  Eat up!

 

Asian Marinated Chicken Wings {PALEO}

Once a week…  I think I must have meant once a month.  A new post once a month, yeah, that seems about right.  Lame, I know.  If you are here for the food, I suggest you skip the next two paragraphs, if not, read on my friend.  It’s been a crazy couple of months.  Here are some of the life changes we considered:

Move to another state, move to another town, Murry leaving his job, me getting a job, buying a house, renting a house, changing the boys’ school, going to grad school, keeping our leased Explorer, buying a new car, re-starting running club, blah, blah, blah.

For those of you curious, we are staying in the same town in Murry’s job.  We found a cute 1950′s rambler to rent.  I took a job with Gold’s Gym as a CPT.  The boys’ will stay at their schools next year.  We turned in the Explorer and purchased a Subaru Outback (LOVE!!!).  Running club is up and running every Tuesday and Thursday at 5:30 in the morning.  Life decisions made.  At least for now.  And there you have it, my excuse list, or at least why the blog has fallen to the back burner.

Food!  Remember those two Tuesdays in December when I posted unoriginal recipes that were “Aspen Approved?”  I called it Unoriginal Tuesdays…  Remember?  Well, today I’m bringing back Unoriginal Tuesdays with this recipe from Everyday Paleo.  These Asian Marinated Chicken Wings {PALEO} are easy to make but require a bit of time to marinade, so plan accordingly.  Also, there’s apple juice in the recipe.  This is an ingredient I NEVER have on hand, so if you’re like me you will need to plan for that, too.  Without further ado: Asian Marinated Chicken Wings {PALEO}.

Easy to make and delicious, a recipe the whole family will love.

Asian Marinated Chicken Wings {PALEO}

  • Servings: 4
  • Time: prep time: 10 minutes, marinating time: 30 minutes-2 hours, cook time: 35-40 minutes
  • Difficulty: easy
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Ingredients:

  • 2.5 lbs chicken wings

Marinade

  • 2 garlic cloves, minced
  • 1 teaspoon fresh grated ginger
  • 3 Tablespoons coconut aminos
  • 1 Tablespoon sesame oil
  • 1/2 cup apple juice
  • sesame seeds and sliced green onions for garnish

Directions:

  1. Grab a large bowl and mix together the marinade ingredients.  Add the chicken and let it sit for at least 30 minutes, 1-2 hours is better.
  2. As the marinating time draws to an end pre-heat your oven to 425 degrees F.
  3. Prep a large baking sheet by lining it with foil, then add the wings to the sheet one at a time.  Take care not to crowd the wings.
  4. Place the wings in the oven and bake for 35-40 minutes, flipping them once half way through.
  5. Garnish with the sesame seeds and sliced green onions.  Enjoy!

Butternut Squash and Spinach Curry {PALEO}

I gave myself one month.  One month to break from my blog; to not worry about stats or posting.  One month to decide what I want to do with fcubed.

Looking back, I came out of the gates hard.  I was producing content like it was my job, but the thing is, I’m not getting paid. for my efforts.  So when sharing my recipes became more work than fun I stopped doing it.

Truth be told, I’m not sure exactly what the future holds for fcubed, but I am recommitting to posting at least once a week.  And, I’m recommitting to keeping it fun!

And with that said…  Here is one of my new favorite recipes: Butternut Squash and Spinach Curry {PALEO}.  It’s sort of a Thai curry I guess though I’m no curry expert.  The sweet butternut squash mixed with coconut, curry and a touch of lime leave me asking for seconds.  Here’s hoping you keep coming back for more, too!

Tasty butternut squash curry.  Paleo, dairy free, grain free, vegan.

Butternut Squash and Spinach Curry {PALEO}

  • Servings: 4
  • Time: active time:20 minutes, cook time: 35 minutes
  • Difficulty: easy
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Ingredients:

  • 1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • cumin, to taste
  • 1 medium onion, thinly sliced
  • 1 (14-ounce) can unsweetened coconut milk (do not stir), divided
  • 1 1/2 to 2 Tablespoons red curry paste (I used Thai Kitchen)
  • dash of cinnamon
  • dash of cloves
  • 5 ounces baby spinach (5 cups packed)
  • 1 Tablespoon Asian fish sauce, or to taste
  • 1/4 cup salted roasted cashews, chopped
  • coconut oil
  • salt
  • Accompaniment: lime wedges

Directions:

  1. In a heavy, large skillet over medium-high heat, heat one tablespoon coconut oil.  Bring it to temperature making sure the oil shimmers.  Add the squash.
  2. Grab your cumin and shake it over the squash, just enough that you can see a little cumin on each squash piece.  Add 1/4 teaspoon salt and cook for about 6 minutes, until the squash starts to brown.  Transfer to plate and set aside.
  3. Add some more coconut oil to the skillet, about 2 teaspoons.  Reduce the heat to medium and cook the onions until the soften, about five minutes.
  4. While the onions are cooking, grab your can of coconut milk.  Open it and add1/4 cup of the fatty, solid portion to the skillet.  Stir until the fat starts to separate and look glossy, then add the curry paste.  Continue stirring for another 2 minutes.
  5. Add the squash back to the pan along with the cinnamon, cloves and remaining coconut milk.  Bring to a simmer, cover, and let cook another 8 to 10 minutes, until the squash is tender.
  6. Stir in the baby spinach, and cook covered, until the spinach wilts, 1 or 2 minutes.
  7. Add the fish sauce.  Top with cashews and serve over cauli-rice.
  8. Enjoy!

Recipe inspiration from Epicurious.

 

 

 

 

Cherry Apricot Crusted Pork Chops {PALEO}

Yesterday was the most beautiful, gorgeous day we’ve had in awhile.  It was one of those days that help assure you that, yes, indeed, Spring will arrive and the days will warm up and the cherry blossoms will bloom and you won’t have to wear your big, poufy coat everywhere.

We spent this gift of a day car shopping.  Ugh…  But on the bright side, I was able to entertain the kiddos outside in the warmth while Murry dealt with the car sales man.  We didn’t leave with a new car, no, not this weekend.  But funny story, well sort of; sometime during or after the appraisal of our trade-in they lost the keys.  Seriously.  Oh, and it just so happens that we don’t have a spare.  Oops.  So, we have a loaner from the dealership until they can make a new key.  Can you believe that?

Anyway, snow is in the forecast for Tuesday.  Yup.

Here’s an easy, remind you of Spring, weekday meal: Cherry Apricot Crusted Pork Chops {PALEO} served with roasted asparagus.  The flavor nuances make this dish a little more complex that you might guess at first glance.  There’s a touch of mustard, maple syrup and the nutty richness of pecans.  I hope you enjoy this recipe as much as we do.

An easy paleo meal that is sure to please even the pickiest eaters.  Pork, dried cherries, apricots and pecans make this super tasty.

Cherry Apricot Crusted Pork Chops {PALEO}

  • Servings: 4
  • Time: active time: 10 minutes, bake time: 30 minutes
  • Difficulty: medium
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Ingredients:

  • 4 pork chops, about an inch to 1.5 inches thick
  • salt and pepper
  • 1/2 Tablespoon each Dijon mustard and maple syrup
  • 1/3 cup each dried cherries and dried apricots
  • 1/3 cup chopped pecans

Directions:

  1. Preheat your oven to 350 degrees F.
  2. Heat about 1 tablespoon of your favorite paleo friendly fat of choice in a large skillet over high heat.
  3. Add the pork chops to the skillet, taking care not to crown the pan, work in batches if you need to.  Sear 1-2 minutes per side.  Transfer the pork to a 9×13 baking pan.
  4. Meanwhile, mix the Dijon mustard and maple syrup in a small bowl, then lightly brush the pork chops with the mixture.
  5. Place the pork in your preheated oven for 20 minutes.
  6. While to pork chops are baking, process the dried fruit in your food processor by pulsing it about 10 times.  Add the chopped pecans to the dried fruit mixture.
  7. Pull the pork out, flip it over, then brush with any remaining mustard syrup mixture and press the dried fruit and pecans into the meat.  Bake for an additional 10 minutes, or until done.
  8. Let the meat rest 5 minutes before serving.  Enjoy!


Carrot Orange Muffins {PALEO}

A week!  It’s been a week since my last post!  I can hardly believe it.  Well…  I can believe it.  Last week was an incredibly long week.  Long like loooooooooooong.  There’s no need to go into details, instead, suffice it to say, I’m back.  Life feels a little more under control and my food can move off the back burner.  Hardy har…

So on to it then: Carrot Orange Muffins {PALEO}.  These bad boys have a secret, one that requires you to plan ahead a little bit; only 30 minutes or so.  Do you want to know what the secret is?  I know you do.  So, what you do is marinade the raisins in orange juice.  Sounds simple because it is simple, but the result is plump, flavorful raisins that make people who don’t usually like raisins reconsider their crazy ways.  The recipe comes out moist despite the fact that the batter is on the thick side, the carrots take credit for that, and the raisins.  Oh!  And the only sweetener is bananas, so use super ripe ones.  Without further ado: Carrot Orange Muffins {PALEO}:
Flavorful orange carrot muffins.  Made from paleo ingredients, these guys have a delicious secret!

Carrot Orange Muffins {PALEO}

  • Servings: makes 12 muffins
  • Time: active time: 30 minutes, bake time 30 minutes
  • Difficulty: easy
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Ingredients:

  • 1/2 cup orange juice
  • 1 cup raisins
  • 2 bananas, really ripe
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/4 cup coconut oil, melted
  • 1/4 teaspoon each nutmeg and cloves
  • 1/2 Tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup each almond and coconut flour
  • 1 cup shredded carrots
  • 1 teaspoon orange zest, chopped

Directions:

  1. Preheat your oven to 350 degrees F.  Prepare a muffin pan by either greasing it, using muffin liners or using a silicone muffin pan (then you don’t have to do anything).
  2. Soak your raisins in orange juice for 30 minutes.
  3. Add the bananas, eggs and vanilla to your blender.  Let come up to room temperature, roughly the time it takes the raisins to soak.
  4.  Now, add your melted coconut oil to the mix, it won’t solidify, woo hoo!  (That’s why we brought the bananas, eggs and vanilla up to room temp.)  Blend until well combined.
  5. Add the spices, salt and baking soda to the blender.  Pulse a few times.
  6. Add the coconut and almond flours to the blender, pulse again until all of the ingredients are well mixed.  The mixture will get pretty thick, don’t sweat, it will come out fine.
  7. Dump the shredded carrots and raisin/orange juice mixture into the blender.  Using a spatula, carefully fold the carrots, orange zest and raisins into the batter until combined.
  8. Divide the batter into a greased muffin pan.  You should get twelve good sized muffins.  Bake for 27-30 minutes.
  9. Let cool in the pan for about 5 minutes, eat and enjoy!


Sloppy Joes {PALEO}

Late last week I had a major craving for Sloppy Joes, but when I set out to make them I realized I didn’t have the right ingredients on hand.  Boo!  I was frustrated.  It was one of those days where nothing seemed to work out the way I wanted it to, you know the type?

So, I had to settle for putting the Sloppy Joes I longed for on the menu for this week; for Monday. And that’s what we ate.  Here’s what I did: Sloppy Joes {PALEO}.
Paleo take on a classic. Sloppy Joes for even your pickiest eater!

Sloppy Joes {PALEO}

  • Servings: 4
  • Time: active time: 10 minutes, cook time: 15 minutes
  • Difficulty: easy
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Ingredients:

  • 1.5 pounds ground beef, organic, grass fed preferred
  • 1/4 cup maple syrup
  • 1 Tablespoon steak seasoning
  • 1 medium yellow onion, chopped
  • 1/2 large green pepper, chopped
  • 1 Tablespoon coconut aminos
  • 1 Tablespoon apple cider vinegar (sub red wine vinegar, if you want)
  • 2 cups tomato sauce
  • 2 Tablespoons tomato paste

Directions:

  1. Add the ground beef to a large skillet over medium high heat.
  2. Next add the maple syrup and steak seasoning.  Brown the beef.
  3. Once the beef is cooked through add the onion and green pepper; mix in the coconut aminos and vinegar.  Cook five minutes.
  4. Add the tomato sauce and paste to the pan and stir to combine.  Reduce the heat to low and let the mixture simmer for another five minutes.
  5. To serve we used these buns from Againist All Grain and garnished the Sloppy Joes with thinly sliced tomato and dill pickles.  Enjoy!