Read Paleo Slow Cooker: A Sassy Cavewoman Makes Fire Online
Authors: Megan White
Tags: #Cookbooks; Food & Wine, #Kitchen Appliances, #Slow Cookers, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Health; Fitness & Dieting, #Diets & Weight Loss, #Other Diets, #Quick & Easy, #Gluten-Free, #Low Carb, #Diets
Paleo Slow Cooker: A Sassy Cavewoman Makes Fire (4 page)
Sweet Potato Spiced Vegetarian Chili
Figure 13.
Recipe Makes 4 Servings.
Price Per Serving: $1.75.
Ingredients:
2 diced sweet potatoes
1 tbsp. paprika
2 ½ cups vegetable broth
¾ cup water
1 diced onion
1 tbsp. red pepper flakes
Salt and pepper to taste
Directions:
Slice and dice the onion and the sweet potatoes. Bring the vegetables into the slow cooker, and add the spices. Salt and pepper the chili. Cook the mixture on low for nine hours. Afterwards, stir the ingredients well, noting that the sweet potatoes are mushy and perfect for this vegetarian chili formation.
Enjoy.
Paleo Minestrone Veggie-Friendly Soup
Figure 14.
Recipe Makes 6 Servings.
Price Per Serving: $2.90.
Ingredients:
2 diced sweet potatoes
2 diced celery stalks
3 tbsp. olive oil
2 diced zucchinis
1 diced shallot
28 ounces diced tomatoes
28 ounces vegetable broth
3 minced garlic cloves
2 cups spinach
1 tsp. oregano
2 tsp. parsley
½ tsp. cayenne pepper
Salt and pepper to taste
Directions:
Begin by pouring the olive oil into a skillet. Bring the celery, the zucchini, the shallot, and the garlic into the skillet, browning them a bit for about five minutes.
Next, pour this mixture into the slow cooker. Add the sweet potatoes, the tomatoes, the vegetable broth, the spinach, and the spices, including the salt and pepper. Stir well.
Position the lid on the slow cooker, and cook the soup on low for eight hours.
Enjoy!
Butternut Squash Vegetarian Fall Day Soup
Figure 15.
Recipe Makes 10 Servings.
Price Per Serving: $2.10.
Ingredients:
8 cups diced butternut squash
14-ounce can coconut milk
2 ½ cups vegetable broth
1 diced and peeled apple
1 ½ tsp. nutmeg
1 tsp. cinnamon
2 diced carrots
Directions:
Begin by bringing all the pre-prepped vegetables and fruit into the slow cooker. Add the spices, the broth, and the coconut milk, and stir well. Place the lid on the slow cooker and cook the soup on high for eight hours.
After eight hours, your ingredients should be so soft that you can stir them and bring them all together into a creamy-looking soup.
Enjoy!
Figure 16.
Recipe Makes 8 Servings.
Price Per Serving: $1.90.
Ingredients:
2 ½ pounds chicken wings
1 cup raw honey
2 ½ tbsp. olive oil
2 tbsp. minced garlic
½ tsp. pepper
Directions:
Begin by positioning the wings in the slow cooker.
To the side, mix together the olive, the honey, the pepper, and the honey in a small bowl. After you’ve mixed it completely, drizzle the mixture overtop the wings.
Stir the wings and the sauce in the slow cooker, and then position the lid on the slow cooker. Allow the wings to cook on LOW for six hours.
Enjoy!
Down on the Farm Chicken and Gravy
Figure 17.
Recipe Makes 18 Servings.
Price Per Serving: $1.75.
Ingredients:
4 ½ pounds chicken
3 tbsp. coconut oil
3 diced onions
5 minced garlic cloves
1/3 cup apple cider vinegar
1/3 cup chicken stock
1 ½ tsp. tomato paste
1 tsp. basil
½ tsp. salt
½ tsp. pepper
Directions:
Begin by slicing and dicing all the vegetables. Sauté them in the coconut oil in a skillet. Next, add the tomato paste to the mixture, as well. Stir well. Allow them to cook together for about ten minutes.
Afterwards, remove the vegetables and add the apple cider vinegar and the chicken stock to the skillet to deglaze it. Stir well, getting the “gunk” up from the bottom of the skillet. Pour the mixture into the slow cooker.
To the side, salt and pepper your chicken, and add your basil. Place the chicken in the slow cooker. Allow it to cook in the slow cooker with the vegetables for five hours on low.
Next, remove the chicken and allow it to sit.
Remove the vegetables and the fat at the bottom of the slow cooker. Utilizing a blender, a food processor, or an immersion blender, blend these ingredients to make gravy. Serve the chicken with the gravy, and enjoy.
Moroccan Spiced Chicken
Figure 18.
Recipe Makes 10 Servings.
Price Per Serving: $2.30.
Ingredients:
3 ½ pounds chicken
14 ounces tomato sauce
juice from 1 lemon
½ cup apricot puree
2 diced onions
½ tsp. paprika
1 tsp. cumin
½ tsp. ginger
4 minced garlic cloves
3 cinnamon sticks
½ cup almond butter
3 ½ tbsp. coconut oil
Directions:
Begin by bringing together the apricot, the tomato sauce, the lemon juice, the ginger, the cumin, and the paprika together in a medium-size bowl. Stir well.
Pour the coconut oil into a skillet, and cook the chicken in the skillet to brown it decently on all sides.
Next, position the chicken in the slow cooker. Add the onion and the garlic to the skillet and cook it for three minutes. Pour this mixture into the slow cooker, as well.
Afterwards, add the almond butter and 1 cup of water to the tomato sauce mixture. Pour this mixture into the slow cooker, and plop in the cinnamon sticks.
Pour extra water into the slow cooker to bring the water over the meat, and cover the slow cooker to cook the chicken on LOW for six hours.
Enjoy!
Paleo Indian Inspiration Tikka Masala
Figure 19.
Recipe Makes 6 Servings.
Price Per Serving: $2.30.
Ingredients:
2 pounds diced chicken breasts
5 minced garlic cloves
2 tbsp. grated ginger
1 diced onion
2 cups almond milk
100 grams tomato puree
2 tbsp. lemon juice
2 tbsp. olive oil
1 cup cashews
1 tsp. cinnamon
1 tsp. paprika
1 tsp. cumin
2 tbsp. garam masala
1 tbsp. arrowroot powder
3 bay leaves
2 tsp. cayenne pepper
Directions:
Begin by creating a cashew crème. Simply soak your one cup of cashews in two and a half cups of boiling water for a full forty minutes. Afterwards, drain out the cashews. Blend the cashews in a food processor or a blender to create a yogurt-like crème consistency.
To the side, mix together the garlic, the onion, the tomato, the ginger, the cashew crème, one half cup of the almond milk, the lemon juice, the olive oil, the cumin, the garam masala, the cinnamon, the paprika, the cayenne pepper, and a bit of salt and pepper. Stir this well.
Pour half of the created mixture into the slow cooker. Add the chicken overtop the sauce, and then cover the chicken with the remaining sauce. Add the bay leaves, as well, and cover the slow cooker with the lid. Cook the chicken for six hours on low.
With thirty minutes left to go on the six hours, stir together the remaining almond milk and the arrowroot. Pour this mixture into the slow cooker and stir well.
Allow this mixture to cook for an additional twenty minutes before removing the bay leaves, and serving the mixture either on its own or over cauliflower rice.
Enjoy!
