Ok, so did not quite keep to my goal of a post a week, but I will use the excuses of being sick, out of town, and completely crazed with little wedding details to make myself feel better. I would also like to warn you all and give a shout out to all the beautiful bloggers with nice pictures and obviously more techy qualities than me, becuase my pictures are crappy and blog page looks a little boring, but hey if the food is good, it's good. This week I really wanted to make a "Cave Lady" brunch that any guest would be thrilled with, Paleo or not. The beauty of the morning especially surrounded by friends and family is very special to me. Being from somewhat from the south, breakfast food is VERY important. This time filed with coffee, food, and conversation is my favorite time of the day, so I was excited to play around with these recipes, thay are not only Paleo but super yummy, enjoy!
First off is a savory dish: "Mushroom Cap Filled Hash with Lemon Hollandaise"
I like when the ingredients are in the beginning so I can easily access when making my grocery list:
Mushroom Cap Hash
3-4 Portabella Mushroom Caps
1 Diced Green Pepper (or pepper of your choice, 1/2 a yellow onion would be good too)
Olive oil for the pan
1 lb of lean ground meat, (turkey or beef...or maybe even a mild uncased sausage..yum)
4 large eggs
Lemon Hollandaise Sauce (I put this on everything, chicken, salad..)
3 egg yolks (this does have uncooked eggs to be careful serving it young children and elderly)
Pinch of kosher salt
Pinch of freshly ground black pepper
1/4-1/2 Tsp of Cayenne Peppper (depending how spicy you want, you can always add more)
Big squeeze of Half a Lemon (FRESH lemon, no bottled stuff)
1/2 cup of olive oil (I have a weird method of measuring this, stay tuned to instructions section)
*Preheat oven to 350.
*First wipe clean your mushrooms with a clean cloth, don't rinse as water is absorbed into the mushrooms, and you want the mushrooms to absorb all the yummy olive oil and meat juices.
*Cut off the stems and arrange in a non stick, or lightly spreayed oven safe pan. (not a cookie sheet, a small casserole pan will do nicely with 1inch sides or so.
*Saute until meat is cooked through and veggies are tender, salt and pepper to your liking.
*Create an indentation by moving meat to the sides to make a nest for the egg to be inserted in.
*Gently drop on egg in each indentation on the mushrooms.
*Bake for 10-12 minutes, checking every 5 minutes until egg white is opaque and yolk is slightly giggly.
Now start on the hollendaise.
*Blend 3 egg yolks, pinch of salt, pinsh of pepper, 1/2 tsp of cayenne, and the juice of half a lemon for 30 seconds in a blender or food processor.
*Open the feed tube, and slowly add at a small stream about 1/2 cup, or I count about 60 seconds, of Olive Oil until the sauce is thick and pale yellow. It is getting to be too much oil if the olive oil if it is not blending in and it seems as if the oil is separating.
To Finish:
*Scoop one Mushroom and Egg filled cap to a plate (topping with any fallen goodies in the platter) ant top with sauce! (You can always give the sauce a quick pulse if it has been sitting, or add a table spoon of hot water to loosen up the mixture).
YUMMY!!!
Easy Sunrise Smoothies
6 (or so) oz of fresh OJ
Big hand full of frozen unthawed strawberries
*Throw in a big handfull of strawberries (usually 6-8 depending how big they are) into a blender.
*Pour in about six ounces of OJ (fresh squeezed is great, or a no sugar added all natural at your grocery store). Its usually enough to cover the strawberies.
*Add more OJ to attain a nice thick but drinkable consistency.
Orange Cranberry Muffins
1 1/2 Cups of Blanched Almond Flour
Pinch of Kosher Salt
1/2 Tsp. Baking Soda
1/4 Cup of Coconut Oil (Melted and Slightly Cooled in a Sauce Pan)
2 Eggs
2 Tbs. of Honey or Light Agave
1/4 Cup of Unsweetened Dried Cranberries
1 Tsp of Orange Zest
*Preheat oven to 350.
*Line a Cookie sheet with parchment or a silicone baking pad.
*In a medium bowl, mix together dry ingredients with a wooden spoon.
*Add in eggs
*Add in slightly cooled, but still liquid Coconut Oil.
*Mix in Honey or Agave, and orange zest.
*Using two spoons or small ice cream scoop, put golfball size plops of dough onto parchmented cookie sheets. (lightly grease spoons if you have trouble, dough is sticky).
*Bake for 12 minutes or so, until edges are golden.
*This should make 8-10 muffins.
*Optional Glaze:
5 tbs of honey
1 tsp of Cinnamon
*combine in a bowl and drizzle for a shiny finish :-)
ENJOY!
