Everyday Paleo (31 page)

Albondigas Soup

My sister-in-law Dixie is an amazing cook. I love visiting her house, knowing that we will always eat like kings and queens, and the girl rarely lets me lift a finger! She also has three sons, and long before I started my blog, she had always inspired me. Dixie has a way of taking care of everyone and still smiling, laughing, and giving my husband (her little brother) a hard time—which is why I love her most of all. In early fall, Dixie and I were chatting on the phone about different recipe ideas, and she mentioned Albondigas Soup and how easy it would be to make a paleo version. That’s all she needed to say. The very next day, this soup was created. We love it more every time I make it and, honestly, it tastes better the next day!

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: 6

Albondigas (meatballs):

• 2 pounds ground beef
  
• 2 cloves garlic, minced
  
• 2 tablespoons ground cumin
  
• 2 tablespoons dried oregano
  
• 1 tablespoon black pepper
  
• 1/8 teaspoon cayenne pepper
  
• 1 teaspoon sea salt
  

Soup:

• 1 shallot, minced
  
• 3 garlic cloves, minced
  
• 4 tablespoons extra-virgin olive oil
  
• 5 carrots, chopped
  
• 4 cups purple or green cabbage, shredded
  
• 2½ cups fresh (not canned) diced tomatoes
  
• 6 cups chicken broth
  
• 4 cups water
  
• 1 tablespoon cumin
  
• 1 tablespoon dried oregano
  
• 2 teaspoons sea salt
  
• ½ to 1 full (7-ounce) can El Pato Jalapeño salsa)
  

1.
In a large mixing bowl add all the meatball ingredients. Mix well using your hands and set aside.

2.
In a large soup pot, sauté the shallots and garlic in the olive oil until the shallots become translucent.

3.
Add the carrots, cabbage, tomatoes, chicken broth, water, cumin, oregano, and sea salt; mix well and bring to a boil.

4.
Using your hands, form the meat into golf ball–sized meatballs and gently drop into the boiling soup. Turn the heat down to medium low and simmer for 20–25 minutes, stirring occasionally (stir gently not to break apart the meatballs).

5.
Add the El Pato, stir, and simmer for another 5 minutes.

Garlic Beef Stew with Acorn Squash

The first time I made this stew was February 25, 2010. Why do I remember that so well? I think because it was a month of awakenings for me. I came to the realization that garlic makes everything taste better and, even more importantly, I learned the hard way that eating paleo is not always enough to be healthy. I literally had overtrained and overworked myself to a frazzled mess. That fateful February I remember sitting in my bed, barely able to hold myself upright, eating this delicious stew, and thinking about all that I had been blessed with in life. I was slowly realizing that accomplishing everything at once really wasn’t an accomplishment at all. I was too tired, stressed, and fried to realize what the heck I was even working so hard for, so what was the point? This stew symbolizes taking things a little bit slower and focusing on making life a whole lot simpler. Eat good food, get a lot of sleep, work hard, but take each day as it comes rather than taking each day head-on like a freight train.

Prep Time: 10 minutes

Cook Time: 6–8 hours

• 2 pounds stew meat
  
• 1 yellow onion, finely chopped
  
• 10–12 garlic cloves, minced
  
• 1 tablespoon ground marjoram
  
• Sea salt and black pepper to taste
  
• ½ cup chicken broth
  
• 1 acorn squash, halved and seeds removed
  

1.
In a slow cooker, top the stew meat with all ingredients except for the acorn squash and mix well.

2.
Cut the acorn squash in half, scoop out the seeds and place directly on top of the stew meat. Cover and cook for 6–8 hours on low.

3.
Scoop out the acorn squash from its skin and serve in a bowl with the stew on top of the squash.

Red Curry Beef Stew

Slow cooker heaven should be the name of this stew. Topping it all with fresh cilantro is a great way to brighten up this meal, and serving it with steamed kale or chard is a way to add more color and a different flavor profile. Thanks to the slow-cooking method, the stew meat in this dish really takes on the Thai red curry, so if you do not like it too spicy, use ½ a tablespoon of the paste rather than the suggested amount. You can find Thai curry paste at most chain grocery stores in the ethnic foods aisle.

Prep Time: 5 minutes

Cook Time: 6–8 hours

Serves: 5

• 2 pounds stew meat
  
• 1 tablespoon Thai red curry paste
  
• 1 can coconut milk
  
• ¼ cup chicken stock
  
• ½ head purple cabbage cut into large chunks
  
• 3 yams peeled and cut into 1-inch rounds