I just roasted a duck. This would not be extraordinary except for the complicating fact that I was also packing boxes for our move. WHO...Read More
Five Paleo Dinners To Cook Next Week #83
I think it’s pretty clear that I’m a woman who loves a theme, but the through-line of this week’s recipes is not much of a theme at all. It’s basically, “things that just taste really good.”
There’s no shame in being delicious.
In addition to being very satisfying and full of flavor, these recipes are a practical mix of easy and fast (Fried Chicken Meatballs and Reykjavik Salmon Salad from Well Fed Weeknights), slow and easy (Chocolate Chili and Classic Paleo Beef Stew), and a little bit of a project, but totally worth it. Hello, Kibbeh Sinayee!)
Please, do yourself a favor and make a batch of the Go-To Vinaigrette! It adds life to standard salad greens, and it’s a happy-punch-in-the-face of flavor for cooked veggies, chicken breasts, and all manner of leftovers.
Dinner Ideas (Whole30 compliant)
This recipe is from my new-ish Well Fed Weeknights, and I actually did a bunch of research to find the Colonel’s secret recipe from Kentucky Fried Chicken to figure out the seasonings in the coating. I think it worked! Cooking time? 30-35 minutes.
Cookup Tips: Season the ground chicken and form the meatballs. Prep the fried chicken coating. Wash and cut the collard greens. Store everything separately in airtight containers in the fridge, then follow the directions for cooking the meatballs and greens.
Cookup Tips: February 26 is National Chili Day so please celebrate accordingly! What’s a more thoughtful gift to yourself than spicy, mellow, rich, comforting, just-pull-it-out-of-the-freezer-and-heat-it Chocolate Chili?! Make a batch or two, divide it into BPA-free containers, and sock it away for future dinner emergencies.
Cookup Tips: Cook the eggs and make the mayo in advance. If you really want to go for it, you could also slice the cucumbers and store them in a plastic bag or covered container in the fridge.
Recommended Sides: This is complete as it is, but some cooled, boiled potatoes would be a nice addition.
Cookup Tips: This recipe improves with age, so I recommend you cook the kibbeh during your Cookup, then when you’re ready to eat it later in the week, cover the pan with foil and reheat in a 300F oven until it’s hot. (Handy trick: To see if casseroles and meat dishes like this one are hot in the middle, stick a knife in the center then feel it with your finger tip. If the knife is hot, so is your food.)
Cookup Tips: This tastes even better after a few days in the fridge, so you can make it up to 5 days in advance. It also freezes great, so think about a double batch.
Recommended Sides: The stew has everything you need, but if you want to add more veggies, you could throw some raw baby spinach in the bottom of the bowl, or make a crisp green salad with creamy Ranch Dressing.
Condiment (Whole30 Compliant)
Cookup Tips: This dressing adds zing to just about anything! Salads, yes, but also steam-sautéed veggies, bunless burgers, oven-roasted potatoes, and your favorite broiled fish. It tastes fresh for about a week, so you can make it in advance and drizzle it with abandon on your meals all week!