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My thoughts about...Life, Humor, Paleo/Primal/Ancestral Cooking

Wednesday, February 1, 2017

Spicy Chipotle Café Chili (Paleo)

Don't be afraid. 
It IS spicy, but there is pleasure in pain, right?
Ha!  This chili does, indeed, have a kick, but it's the secret ingredients that give it a whole different level of awesomeness!

Coffee and chipotle peppers give this chili a wild and spicy kick that is absolutely delicious. 
The chipotle peppers give the chili a slight smokiness that dances on your tongue, but it's the coffee that sneaks onto your taste buds and has you wondering …“
WhatHow did I not know to add this before?

This chili offers a perfect marriage of flavors and spiciness.
This will be your go-to chili recipe from now onI promise!
For the Chili
This is what I do...

Spicy Chipotle Café Chili (Paleo)
        2 Tablespoons olive oil, lard or bacon grease
        1 carrot - diced small or shredded
        1 red pepper - diced
        1 onion - chopped
        1 Tablespoon minced garlic
        1 pound beef stew meat 
        1 pound ground beef, or Venison, or  
          pork...or mix
        4 Tablespoons golden flax meal
        2 Tablespoons chili powder
        1 Tablespoon dried oregano
        1 Tablespoon cumin
        1 1/2 teaspoons salt
        1/4 cup coconut sugar
        2 - 28 ounce cans crushed tomatoes
        Two Sweet potatoes - peeled and diced to bean sized cubes
        10-12 ounces brewed coffee
        1 - 7 ounce can chipotle peppers in adobo sauce, cut up

1. Heat up the olive oil in large sauce pan. 
2. Add the carrots, red pepper, onion, and garlic and sauté for 5 minutes.
3. Add the meat to the vegetables and cook for about 8-10 minutes or until completely brown. Make sure to break apart the meat as it cooks. 
4. Stir in the flax meal, chili powder, oregano, and cumin and cook 2-3 minutes longer.
5. Stir in the salt, brown sugar, crushed tomatoes, coffee, sweet potatoes and chipotle peppers. 
6. Heat over medium heat until it is thoroughly heated through and the flavors blend together, and the potatoes are tender.  (15-20min)
7. Serve with Non-Cornbread (flax), and green onions, (if primal grated cheese).
For the Non-Cornbread
Non-Cornbread (flax)
    1 1/4 cup almond meal/flour
    1/4 cup golden flax meal
    1/4 tsp baking soda
    1/2 tsp salt
    1/3 cup honey
    4 eggs

1. Heat oven to 325F. 
2. Combine all ingredients and mix well...until there are no lumps. 
3. Pour into a greased baking dish or muffin pan...I use a glass pie dish. 
4. Bake for 25-30 min.  Until golden brown and a toothpick comes out clean. 
Serve with chili, or any meat and gravy.

Saturday, January 28, 2017

Screamin' Cajun Paleo Pizza (Spicy Shrimp and Hot Cajun Smoked Sausage)

DISCLAIMER: This pizza is kind of a special occasion type meal.  It can be a little labor involved.  You have to cook all of the components separately, and then bring them together.  But when you bring them's like MAGIC!

This treat...and it IS a treat...beautifully marries flavors of the south and has the reception party too!

Spicy Gulf Shrimp, Lump Crab, Hot Cajun Smoked Sausage, Mushrooms, Red Onions, Green Bell Pepper, Garlic...all atop a base sauce made from Tomatoes, Roasted Red Pepper, and a big ole spoonful of MAGIC from my friends at Screaming' Onionz!

Like the disclaimer declared, you'll cook the crust, sauce, & toppings all separately.  Then you assemble and bake again.
It sounds daunting, but I promise you that it isn't as bad as it sounds...and more importantly, it is WORTH IT!
Here is what I did...

First, the base sauce.
Screaming' Cajun Spiced Pizza Sauce
  • 8 oz can of tomato sauce
  • 6 oz can of tomato paste
  • 1 small roasted red pepper
  • 1-2 heaping tablespoons Hot Screaming' Onionz or 1 tablespoon cajun seasoning (recipe below).

  1. Combine all ingredients in a sauce pan and heat on low/med until all heated through.  
  2. Use an immersion blender to get everything smooth.
  3. Set aside till ready to build the pizza.
NOTE:  You will only use about 1/2-1 cup of the sauce for the pizza.
While the sauce is heating up, make the crust.  
I use the recipe found HERE (from My Natural Family).  
It is thin and firm, although not quite "crispy", with just a slight touch of sweetness that goes will with this recipe.
Alternatively, you can use your favorite recipe or store bought.

On to the toppings!

  • 1/2 - 1 lbs. Large Shrimp - Peeled and deveined.
  • 2 links (about 2/3 lb. or 10 oz.) Hot Smoked Sausage or Andouille - Dice very small (almost minced)
  • 8 oz can of Lump Crab meat - Drained.  (Fresh is even better.)
  • 1 Med. Red Onion - Sliced into half rings
  • 1 Small Bell Pepper - Sliced into half rings
  • 3-4 White or Cremini Mushrooms - Sliced
  • 5 Cloves Garlic - Minced
  • 1 tsp Crushed Red Pepper Flakes (optional if you want it hot)
  • 1/4 Cup (4 Tbsp.) of your favorite sauté oil - Bacon Grease works great, but you can use ghee or olive oil. - Divided
  • 2 Egg Yolks
  • 4 Tablespoons Full Fat Coconut Milk
  • 1/4 teaspoon salt
  • Cajun Seasoning

  1. Preheat your oven to 425F degrees.
  2. Sprinkle your shrimp with Cajun Seasoning (1-2 tsps or to taste) and set aside. 
  3. Sprinkle lump crab with Cajun Seasonings (about 1/4 tsp) and set aside.
  4. In a large skillet, on med, heat 2 tablespoons of oil.
  5. Sauté the onions, peppers, and mushrooms until slightly tender. (About 2-3 minutes.)
  6. Add minced garlic and sprinkle with Cajun Seasoning (to taste).  Sauté 1 minute longer. 
  7. Remove sautéed veggies and place in a dish or plate and set aside.
  8. Return the skillet to the stove.
  9. Heat the remaining 2 tablespoons of oil.
  10. Add the shrimp to the skillet and let sauté for about 2 minutes.
  11. Flip and cook shrimp approximately 1 more minute.
  12. Sprinkle with red pepper flakes, if you want it hot, and add the diced/mince sausage to the shrimp.  
  13. Stir and sauté until heated through. (about 1-2 minutes).
  14. Remove from heat and set aside.

Build your pizza!
  1. Place your precooked or store bought pizza crust in the pan.
  2. Spread 1/2 to 1 cup of the pizza sauce onto the crust (Use as much or little of the sauce as you like.  We are a "light sauce" family.).  Spread it evenly around using the back of your spoon or a spatula.
  3. Spread about half of the sautéed veggie mixture evenly all around the crust. (Make sure you go all the way up to about half an inch from the edges.)
  4. Evenly spread out the Shrimp/Sausage mix onto the crust.  Make sure that you get those shrimp evenly spread so you get one in almost every bite.
  5. Spread out the remaining sautéed veggie mixture.
  6. Evenly spread out the crab.
  7. In a small bowl, beat together the 2 yolks, salt, and 4 tablespoons coconut milk. ( This will act as a "binder", sort of like melted cheese. Don't worry, it won't have an "eggy" taste.)
  8. Evenly "sprinkle" or pour your egg mix around the pizza.
  9. Place your pizza into the heated oven. 
  10. Bake approximately 7-10 minutes, or until your crust is golden brown and everything is set and heated through.


Cajun Spice Mix
2-1/2 tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. ground black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. oregano
1 tbsp. thyme
Combine all ingredients. Store in sealed container.
I just use it as a generaseasoning.  
Fried eggs?
Sprinkle on. 
Grilled chicken?
Sprinkle on. 
Baked fish?
Sprinkle on. 
As a rule of thumb season with the amount you would with salt. 
Go from there.
This blend actually has oregano, which is more Creole than Cajun. Creole also uses tomato in their cooking. (Creole is more New Orleans. Influenced by French, Spanish and African cultures. Cajun is straight rural French. More "rustic" and live of the land type food.).