Monday, February 9, 2015

Paleo & Gluten-Free Tortillas Recipe

  • 2 eggs whisked
  • 1 cup of full fat coconut milk (or you can use unsweetened almond milk)
  • 1 tbs of olive oil
  • 3/4 cup of tapioca flour
  • 3 tbs of coconut flour
  • 1/4 tsp sea salt
  1. In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil)
  2. In a separate bowl, combine all dry ingredients together (salt and flours)
  3. Pour wet ingredients into dry ingredients bowl and whisk until fully combined
  4. Season your pan with olive oil (we used a 10" non-stick pan)
  5. Heat pan on medium to medium-low heat
  6. Pour 1/3 cup of batter into center of pan to form about a 6" circle
  7. Cook for 2-3 minutes until tortilla is lightly browned on the bottom
  8. Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned
  9. Place tortillas on a paper towel-lined plate
  10. Makes about 6 tortillas about 6-inches in diameter


paleo and gluten-free tortillas

This recipe is based on the coconut flour tortilla recipe from Paleo Comfort Foods. The ingredients form a thin batter and yield about 8 pliable soft tacos.

  • 1/4 cup coconut flour (40 g)
  • 1/4 teaspoon baking pwoder
  • 8 egg whites (240 g or 1 cup)
  • 1/2 cup water
  • pinch of salt
  • coconut oil (as needed, for greasing the press or pan)
  1. In a bowl mix all ingredients. Set aside for five minutes. The batter takes about that long to hydrate and thicken.
  2. If necessary greese your tortilla press or pan with coconut oil.
  3. Make the tortillas:
    • In a preheated electric tortilla press: Pour about a little less than 1/4 cup of batter onto the tortilla press. Quickly smooth out using a heat resistant spoon, and press the top of the press down to distribute the rest of the batter. Cook until the indicator on the press goes off.
    • In a pan over medium heat: Pour a little less than 1/4 cup of batter onto the pan. Quickly smooth out using a heat resistant spoon. Cook for 1 to 2 minutes or until the edges of the tortilla start to turn golden brown. Then flip and cook for an additional minute or two.
  4. Transfer tortillas to a plate and cover with a paper towel to keep warm.
  5. Serve with desired toppings and do your best to keep away from within hungry doggy mouths. :)

Beef with Broccoli

  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes
  • 1/4 cup Coconut Aminos
  • 1/4 cup Green Onionthinly sliced
  • 2 Tbsp Ginger Rootminced
  • 2 Tbsp Sesame Oil
  • 4 cup Broccoliflorets
  • 5 cloves Garlicminced
  • 1 lb Beef Chuck Shoulder Roastcubed
  1. Heat sesame oil in a wok or skillet over high heat.
  2. Add garlic and ginger to wok, and sauté for 2 minutes to infuse the sesame oil with their flavor.
  3. Add steak, stirring frequently, until browned on all sides.
  4. Once the steak has seared, add in the broccoli and continue to sauté over high heat.
  5. Add green onion, and an extra tablespoon of oil if necessary.
  6. Pour in coconut aminos, and season with salt, pepper, and red pepper flakes.
  7. Continue to sauté for another 2–3 minutes, until all flavors have combined.
  8. Garnish with a sprinkling of sesame seeds and serve.
To complete this dish, serve over cauliflower rice or baked spaghetti squash.


Sunday, February 8, 2015

Pulled Pork with Green Chiles

Delectable pork with our Fischer & Wieser Salsa Verde Ranchera!

Prep Time: 15-20 minutes
Cook Time: 1-1.5 hours

1 lb. pork butt, trimmed of fat
1 yellow onion, diced
1 tablespoon ground cumin
1 tablespoon garlic
2 bay leaves
2 tablespoons dried Mexican oregano
1 teaspoon salt
1 teaspoon black peppercorns
1/2 teaspoon cayenne pepper
1 small can whole mild green chiles, chopped ¼ inch
1 cup Fischer & Wieser Salsa Verde Ranchera

Cook pork butt with bay leaves and peppercorns in boiling water for 1-1 ½ hours or until the pork falls apart. Skim the surface to remove any scum that forms, drain in a colander. Remove only the pork and shred. Sauté the onion and garlic and add the shredded pulled pork. Add the cumin, Mexican oregano, cayenne, salt and green chiles to the pork mixture. Add ½ jar of Fischer & Wieser Salsa Verde Ranchera and cook over low heat until heated through, approximately 15 minutes. Serve hot with tortillas, diced tomatoes and sour cream. Serves 4.


Friday, February 6, 2015

Whiskey Wings

  • 3-4 lb Chicken Wings
  • 1 cup Bourbon
  • 1/4 cup Dark Brown Sugar
  • 1/2 cup Ketchup
  • 3 tbsp Worcestershire Sauce
  • 1 cup Orange Preserves
  • Salt & Pepper
  1. Preheat oven to 450 F.
  2. Partially cook chicken for five minutes in a large pot of bubbling water.
  3. Drain and dry chicken.
  4. Combine remaining ingredients in a saucepan with a whisk, over high heat.
  5. Reduce by half and take off heat.
  6. Bake wings for 15-20 minutes, until crispy.
  7. Transfer wings to a large bowl and pour sauce over them, tossing to coat.

Sausage Balls

  • 2 1/2 cups almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon Celtic sea salt
  • 2 teaspoons Grain-free baking powder
  • 1/2 teaspoon garlic powder
  • 12 ounces cheddar cheese, shredded
  • 1 pound spicy sausage (pastured and nitrate-free preferred)
    Preheat the oven to 425 degrees F and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.
    In a large mixing bowl, whisk together the almond flour, coconut flour, salt, baking powder, garlic powder and cheese. Use your hands to incorporate the sausage into the dry mixture (about 1-2 minutes until the mixture comes together); the mixture will be damp. Roll the mixture into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, until just golden brown. Cool for 5 minutes and serve.