Thursday, May 20, 2010

Two Paleo/Primal Recipes

I took the both of these from the Fitness magazine, July/August issue from 2009 and modified them to make them more Paleo friendly. Basically because the food porn pictures looked very good. Also due to my wife getting a bit tired of meat lately, so I felt that I could try to spice things up in the kitchen instead of the usual burgers and other grilled meat that I am perfectly okay with eating daily. Especially the berry-mango salsa in the second recipe, I am very interested in trying that.

Chicken Scaloppine w/ Muchrooms and Tarragon

4 chicken breasts, boneless and skinless will make this much easier
olive oil, or other Paleo-friendly oil
1/4 cup almond meal
2 diced shallots
2 cups sliced mushrooms, mixed variety (oyster, cremini, portobello, button, ect.)
4 tablespoons marsala wine
1/2 cup diced roma tomatoes
2 cups chicken stock, preferably stock made yourself
1/4 teaspoon black pepper

You will want to pound the chicken breasts between sheets of waxed paper until they are 1/2 inch thick. Then, cut each chicken breast in half and coat them with the almond meal.

Saute the chicken breasts in the oil until they are fully cooked and lightly browned.

Remove the chicken when finished, then add the shallots and mushrooms to the pan along with the wine. Cook until almost evaporated, which will take around 2 minutes or less.

Add the tomatoes, tarragon, stock, and pepper. Bring this all to a simmer and cook until the sauce is reduced by half.

Plate the chicken and spoon the sauce over them.

Salmon w/ Blueberry Mango Salad

1/3 cud blueberries
1/3 cup diced mangos, peeled
2 tablespoons minced red onion
2 tablespoons minced red bell pepper
1 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/2 teaspoon minced jalapeno pepper
olive or other Paleo-friendly fat
4 salmon fillets of around 4 ounces each
pinch of sea salt and black pepper

Combine the blueberries, mango, red onion, cilantro, lime juice, and jalapeno in a bowl. Crush mixture with a fork lightly to release the juices and help them mingle.

Season the salmon with a pinch of pepper/sea salt and lemon juice, then sear for 3-5 minutes per side in some oil.

Serve together.

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