Saffron Peas Pulao (or Paleo)

This is a favorite pre-paleo side from our local Indian restaurant. I was inspired to create a paleo version to accompany our Roganjosh. I've gotta say, it rivaled the take-out version--and that's saying a lot! I hope you enjoy it as much as we did. This would also go well with kabobs of any sort.

The jury is out on peas and paleo. Some say yes, some say no. We very rarely have peas but I felt they were key to this recipe. If you are opposed to them, feel free to leave them out or substitute another veggie, such as chopped carrot.

Serves 3-4.

Adapted from My Saffron Kitchen.

Ingredients
4 cups cauliflower "rice" (1 large head cauliflower cleaned, cut into large pieces, and pulsed in a food processor or chopped until a rice-like consistency)
1 cup peas (I used frozen, but fresh would be fine)
1 tsp ground cumin
1-1 inch stick cinnamon
4 whole cloves
3 bay leaves, whole
1 large pinch saffron powder
2 Tbsp ghee (coconut oil can be substituted but ghee adds a more authentic flavor)
salt, to taste - I found it needed quite a bit

Preparation

1. Heat ghee in a large, heavy skillet.
2. Add bay leaves, cinnamon, cloves, and cumin. Saute for one minute.
3. Add uncooked cauliflower rice and peas (no need to thaw); stir gently to coat.
4. Add 1-1/2 cups water.
5. Add saffron and salt. Mix well.
6. Bring to a boil. Cover and reduce to a simmer for 15 minutes. Uncover and continue to simmer until almost all of the liquid has evaporated. 
7. Remove and discard bay leaves, cinnamon, and cloves. Serve with Roganjosh.

Balsamic-Roasted Butternut Squash

I had three butternut squash in the pantry and we're having steak for dinner. Just had to figure out a side dish...the answer was pretty clear. This recipe is a great way to keep the oven off and still have a delicious roasted side dish. You simply peel and slice the squash then marinade for an hour before grilling. The balsamic vinegar gives it a nice sweet crust. Use a vegetable peeler to make easy work of peeling the squash. If you have any leftovers, chop them up and mix them with eggs for breakfast. Yum!

Adapted from theclothesmakethegirl.

Ingredients
1 butternut squash
2 Tbsp exta virgin olive oil
2 Tbsp balsamic vinegar
1 tsp dried thyme
3 cloves garlic, peeled and smashed
sea salt
freshly ground black pepper

Preparation

1. Peel squash and remove seeds. Cut in half lengthwise, then cut crosswise into 1/2-inch slices. Place squash in a container such as a glass baking dish or lidded storage container.
2. Mix oil, vinegar, thyme, and garlic in a small bowl. Pour the marinade over the squash and toss to coat. Sprinkle with salt and pepper.Cover and refrigerate for at least one hour.
3. Preheat grill to medium high. Using tongs, place squash segments on the grill grate, reserving marinade in the container. Grill for about 7-9 minutes per side or until squash is tender with charred edges and grill markings.
4. Remove from grill and place back in dish with reserved marinade. Gently toss and let squash rest for 5 minutes before serving.

Kale with Coconut Milk and Bacon

Adapted from Paleo4Health

I was first introduced to kale last year when I joined a local CSA. I did a lot of experimenting last summer, but when I tried this recipe, it beat all the others hands‐down. I did not use low‐sodium beef broth, so I skipped the added salt.

Ingredients (4 servings)   

• 1 Tbsp extra virgin olive oil
• 3 slices bacon, roughly chopped
• 1/2 cup diced Vidalia onion
• 1 1½-pound bunch kale, washed and chopped (I used 3 small bunches)
•  ½ cup organic coconut milk
•  1 cup low-sodium beef broth
•  salt and freshly ground black pepper

Instructions

1. In a large sauté pan, add olive oil and bacon and cook over medium heat until bacon begins to crisp and renders its fat.
2. Add onions and cook until softened, 5 to 8 minutes.
3. Add kale and sauté until it wilts and combines with the onion and bacon.
4. Add coconut milk and broth and continue to cook until kale softens, another 10 minutes.
5. Season with salt and pepper, to taste.