Appetizer · Beef · Entree · Side Dish · Vegetarian

Paleo Empanadas

Gluten-Free empanadas

http://pagead2.googlesyndication.com/pagead/show_ads.js

Since going Paleo/Primal there have been only three grain foods that I miss: empanadas, soft pretzels, and churros. These Paleo empanadas crossed one out of my list, now I have to work on the other two.

Made with  green plantains, lard, cumin and other spices, these Paleo empanadas taste very similar to the corn flour ones I grew up with. You can fill them with cheese, vegetables or any kind of meat you want. I used the Cuban Picadillo recipe I posted yesterday

Ingredients:

4 green plantains
5 eggs
5 tbsp of lard, coconut oil of preferred cooking fat, plus more for coating the plantains
1 tsp of cumin
1 tsp of garlic powder
Salt to taste

Preparation:

  • Preheat oven to 425 degrees Fahrenheit
  • Peel the plantains, the easiest way to this is to cut the ends, cut the plantain in half, cut a slit lengthwise and remove the peel.
  • Cut the plantains into 1 inch rounds.
  • Bake for about 15 minutes or until tender.
  • Wait for the plantains to cool down, transfer to a food processor and grind the plantains until they become fine crumbs.
  • Add the rest of the ingredients and blend until a dough is formed. Make sure the plantains aren’t too hot or the egg will cook.
  • Roll the though into 1 ½ to 2 inch balls
  • Place over a piece of parchment paper, cover with another piece of parchment paper and using your hands or a rolling-pin flatten them into a 1/8 inch thick tortillas.
  • Place a small amount of filling in the middle of the tortilla.Green Plantain Empanadas
  • Using the parchment paper, fold the tortilla in half.Gluten Free Empanadas
  • Press the sides of the empanadas with your fingers to secure the filling insideGrain-free empanadas
  • Place empanadas in a cookie sheet and bake at 425 F for about 20 minutes on each side or until golden brown
  • Serve as is or with fresh salsa, guacamole or chimichurri
Paleo Empanadas
Recipe Type: Paleo Appetizer
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 4 plantains
  • 5 eggs
  • 5 tbsp of lard, coconut oil of preferred cooking fat, plus more for coating the plantains
  • 1 tsp of cumin
  • 1 tsp of garlic powder
  • Salt to taste
Instructions
  1. Preheat oven to 425 degrees Fahrenheit
  2. Peel the plantains, the easiest way to this is to cut the ends, cut the plantain in half, cut a slit lengthwise and remove the peel.
  3. Cut the plantains into 1 inch rounds.
  4. Bake for about 15 minutes or until tender.
  5. Wait for the plantains to cool down, transfer to a food processor and grind the plantains until they become fine crumbs.
  6. Add the rest of the ingredients and blend until a dough is formed. Make sure the plantains aren’t too hot or the egg will cook.
  7. Roll the though into 1 ½ to 2 inch balls
  8. Place over a piece of parchment paper, cover with another piece of parchment paper and using your hands or a rolling-pin flatten them into a 1/8 inch thick tortillas.
  9. Place a small amount of filling in the middle of the tortilla.
  10. Using the parchment paper, fold the tortilla in half.
  11. Press the sides of the empanadas with your fingers to secure the filling inside
  12. Place empanadas in a cookie sheet and bake at 425 F for about 20 minutes on each side or until golden brown
  13. Serve as is or with fresh salsa, guacamole or chimichurri

 

Beef · Entree · Side Dish

Chayote Squash “Picadillo”

Most of you have seen chayotes at your local supermarket, but didn’t know what to do with them…don’t be afraid to try this lesser-known variety of squash, you might discover a new favorite!

They have a very mild flavor, similar to the taste of a potato, with far fewer calories and carbohydrates. One cup of chayote has only 25 calories and it is  good source of Niacin, Vitamin B6, Pantothenic Acid, Magnesium and  Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K,  Folate, Zinc, Copper and Manganese.

Here are a few reasons to incorporate chayotes to your diet

 

Ingredients:

2 tbsp of cooking fat
3 diced chayote squash
1 lb of grass-fed ground beef
1/2 onion, chopped
1/2 bell pepper, sliced
1 tbsp of pressed garlic
1/2 tsp of celery seeds
2 tsp of cumin
2 tsp of oregano
1/4 cup of chopped cilantro
Salt to taste

Preparation:

  • In a large saucepan saute the onions with the oil until tender.
  • Mix in the meat, bell pepper, garlic and spices; cook on medium heat until the meat is fully cooked.
  • Add  the chayote, cover and cook until tender
  • Add cilantro, stir and remove from heat

Let sit for 5 minutes and serve

 

Beef · Entree · Side Dish

Cabbage Unrolled

Who has time to carefully roll a meat stuffing into fragile steamed cabbage leaves?

This recipe tastes just like cabbage rolls but it’s a  lot easier to make

Ingredients:

1/2 lb of ground beef
1/2 lb of ground pork or more ground beef
2 tbsp of olive oil
1 medium red onion, sliced
1/2 large head of cabbage, sliced
1 tsp of paprika
1 tsp of dill weed
1/4 cup of fresh parsley
1/4 tsp of cayenne pepper
5 Roma tomatoes
1 medium carrot
Salt and pepper to taste

Preparation:

  • In a large saucepan, saute the onions in the oil until tender.
  • Add the meat and spices and cook on medium heat for 5 minutes stirring constantly.
  • Blend tomatoes and carrot together , until a sauce is formed and add them to the meat, cook uncovered for 10 minutes.
  • Mix the cabbage in, cover and cook until cabbage is tender.
  • Remove from heat, add the parsley, stir and cover.
  • Let stand for 5 minutes.