There is nothing tastier than having a jar of beets on hand to garnish your favorite barbeque dish. The thing is that store bought marinated beets has a high sugar content as also contain preservatives that do not make it an ideal Paleo food.
The drawback that many people create is that making jarred vegetables at home is too complicated and takes up a lot of time. This is not necessarily the case. I have a recipe that is pretty easy to follow and does not require a lot of time. the beets will be ready for eating after
only a day of marinating as opposed to recipes that require the marinating process to be for as long as three weeks.
Marinated Beets Recipe
Produces two quarts
1 tbsp melted Paleo cooking fat
3 lbs beets
A couple sprigs of fresh savory and/or thyme
2 sliced onions (thin rounds)
1 cup white wine vinegar
½ tsp salt
6 whole cloves
¼ tsp black peppercorns
2 large strips lemon zest
6 whole all spice berries
2 one quart jars
2 twigs fresh dill
Preheat the oven to four hundred degrees Fahrenheit
Whilst the oven is heating, scrub the beets to get rid of excess dirt and remove the root tip and stems.
Get a big baking dish and line it with enough foil to swathe the base and fold over the beets when they are placed in it. The beets should then be put in the dish and a bit of cooking fat drizzled on them. Add the savory and/or thyme. Cover the beats with the foil, place in the oven and roast until tender (sixty to ninety minutes).
When that is complete take the beets out of the oven and let it to cool a bit. Ensure they are still warm so that the skin can be removed with ease. When the skin is removed it they can be allowed to cool some more.
Put the onions you have sliced in a bowl and pour in enough boiling water to cover it. Let it sit for approximately ten minutes. They will become tender and start the marinating process.
The cooled beets can then be sliced into quarter inch rounds. You can start to layer the beets and onion in the jars.
The lemon zest, all spice berries, cloves, peppercorns and salt can be mixed together in a small bowl. A half of the mixture must then be put in every jar.
The jars can then be sealed and placed in the refrigerator for a day.
Mussels in White Wine Sauce Recipe
Makes 4 servings
3 tbsp Paleo cooking fat
1 ¼ cups dry white wine
¼ cup minced onions or shallots or onions
2 lbs cleaned fresh mussels
3 stems fresh thyme
4 stems fresh parsley
Pepper and sea salt to taste
1 bay leaf (small)
¼ cup fresh chopped parsley
Zest of 1 lemon
Before starting this recipe ensure that you clean the mussels properly and discard the dead ones.
Use a big skillet and melt the cooking fat over medium heat –sauté the onions or shallots until they are tender and translucent (approximately three to five minutes).
Add the bay leaf, parsley sprigs, thyme and wine. Turn the heat up and wait for the mixture to boil. Lower then heat and allow to simmer and the wine to reduce (approximately three to four minutes).
The mussels should be added and the skillet covered. Allow to cook for approximately five minutes. Toss the skillet a few times to allow ingredients to mix.
The shells of the mussels should open after four minutes. Any that have not opened should be discarded. You can then add pepper and salt to taste if required. Take the bay leaf out.
Serve covered with white wine sauce and sprinkle with chopped parsley and lemon zest.
Cabbage Soup Recipe
2 tbsp Paleo cooking fat
½ head cabbage
1 chopped bell pepper
2 chopped carrots
1 chopped onion
1 lb cubed cooked ham
Freshly ground pepper and sea salt to taste
2 bay leaves
2 minced cloves garlic
8 to 10 cups stock (homemade)
In a big saucepan melt the cooking fat over medium heat. Sautee the garlic and onions in the fat for five to seven minutes or until the onions are tender and translucent.
Add the ham, carrots, bell pepper and cabbage and toss with the garlic and onions then allow it to cook for three to five minutes. Use freshly cracked black pepper to season to taste. Before adding salt taste the liquid as the ham is salty. Serve after removing bay leaves.
Shrimp and Mango Salad Recipe
Makes 4 servings
2 tbsp olive oil
3 tbsp fresh lime juice
2 peeled, pitted and diced avocados
2 large peeled, pitted and diced mangos
⅔ cup finely chopped cilantro
⅔ cup finely chopped green onion
Freshly ground black pepper and sea salt to taste
1lb peeled cooked shrimp
Combine the olive oil and lime juice to create vinaigrette in a bowl. Add pepper and salt to taste and whisk then set aside.
In a big bowl mix the shrimp, cilantro, green onion and avocado. Chill before serving.
Egg and Pesto Stuffed Tomatoes Recipe
Makes three to four servings
6 large tomatoes
6-8 Boston or romaine or lettuce leaves
1 clove garlic
½ cup extra virgin olive oil
½ tsp sea salt
⅜ tsp freshly ground black pepper
¼ cup fresh parsley
Start by making the pesto. Tear the lettuce into small pieces then place that along with the olive oil, pepper, salt, parsley and garlic into a food processor or blender-process to a pesto consistency.
Preheat the oven to four hundred to four hundred degrees Fahrenheit
Take out the core of the tomato cores by cutting a cone from the top of the tomatoes using a paring knife. Use a spoon to remove the seeds and pulp.
Put the tomatoes in a nine inch baking dish with the faces up. Place the same amount of pesto in each leaving enough room for the egg. Crack an egg in each tomato.
Add pepper and salt to taste, place dish in oven and bake for twenty minutes.
Portobello Burger Recipe
Makes four to six servings
Makes six to eight patties
3lbs of ground beef
Freshly ground black pepper and sea salt to taste
2 cloves minced garlic
Ingredients- Portobello mushrooms
Few tablespoons of great tasting olive oil (add as needed)
6-8 large Portobello mushrooms
2 cloves of finely minced garlic
Black pepper and sea salt
In a large bowl place the ground beef and add the eggs. Mix thoroughly
Add and mix in the pepper, salt to taste and add garlic.
Make six to eight patties that are a bit smaller then the mushroom caps (they soul be able to be placed on top after being cooked.
Place the patties on a preheated grill and cook on each side for approximately five to seven minutes.
Preparation- Portobello mushrooms
Rinse mushrooms and pat dry
Remove the stems from the mushrooms (the mushroom cap will act as a burger bun). Do not throw the stems away as they can be grilled with the caps.
Coat mushroom caps with olive oil and season with pepper and salt (mushrooms will get soggy if allowed to sit too long).
Place on grill and heat each side for five to seven minutes
Add patty to mushrooms and add toppings.