Tag Archives: almost paleo

Summer squash topped with sausage

squash-w-sausage-done-row
This squash topped with sausage is a quick easy dish to prep ahead of time, and then assemble and cook in about 15 minutes. It evolved from a recipe for stuffed portobello mushrooms — which is good, don’t get me wrong! — but I think I like it better on squash.
In these pictures, I was testing a batch without the sundried tomatoes, but I don’t recommend skipping them. I think they add an important zing to the dish.
 Note: I have since Paleo-ized this recipe. I used cashew ricotta and skipped the Italian cheese blend. I did sprinkle a little grated Parmesan on top. It was delish!
paleo sausage on squash

Recipe: Summer squash topped with sausage and cheese

Ready In: 30 Minutes      Servings: 3
1/2 cup cooked, crumbled sausage
1/2 cup shredded Italian cheese blend, divided
2 tablespoons ricotta cheese
1 green onion, thinly sliced
1 T. finely chopped sun-dried tomatoes, rehydrated
1 medium summer squash
Optional for plain squash slices:
olive oil
salt and freshly ground pepper
grated Parmesan cheese
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Combine sausage, half of the shredded cheese, ricotta cheese, onions and tomatoes in medium bowl.
Lay the squash flat on cutting board, and cut off the bottom on a diagonal.
 squash-slice-1
Slice the rest of the squash, parallel to the first cut, in approximately 1/2″ thick slabs.
 squash-slice-2
You’ll have some large diameter slices and some small ones. If you’re prepping this meal early in the day, you can put everything in the fridge now to hold till you’re ready to bake.
squash-slice-3
Lay the slices on the prepared baking sheet. Divide the sausage mixture among the slices; first just dump some on (shown upper left in the photo below), then pat it down with your fingers (shown in the top second one). Sprinkle the remaining cheese over the sausage mixture.
squash-w-sausage-topped
You may top all the slices this way, or you can use the two or three smallest ones without the sausage topping. If you’re not topping all the slices, brush the bare ones with olive oil and sprinkle with salt and pepper.
Bake 10-12 minutes or until squash is just tender. Remove from the oven.
squash-w-sausage-done-oh
Sprinkle the plain slices with grated Parmesan.
summer-squash-w-parm
Serve it all up. Yummmm!
paleo sausage on squash
Topping squash slices for pizza-like bites

 

Recipe roundup: Mother’s Day menu ideas

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Here’s a little gift for you: instead of wandering all over the internet for the perfect Mother’s Day menu ideas, here are four different options for you, each with its own theme. Almost all of these recipes can be made ahead, so you can enjoy the day without last-minute panic. And all (except the shortbread) are low carb. You get enough guilt from Mom; you don’t need any from your food! 😉

Note: Most of these entrees are Paleo, or nearly so. None of the desserts are, but most can get closer with small tweaks.

Light lunch, light flavors

Want to treat mom to just a little something, perhaps before you head out to tour a local garden — or mall? Serve this easy, make-ahead orange-cranberry chicken salad on lettuce leaves or in soft pita pockets…

…with this elegant, lightly-sweet and super tender almond poppyseed shortbread.

Neither of these dishes will weigh you down, but they will both delight Mom with their flavors!

Classic ladies’ lunch, done low carb (or paleo)

What could be more classic than quiche? If Mom is doing South Beach or some other low-carb diet, you’ll be happy to know that a crustless spinach quiche (here’s a Paleo version) can be just as delicious as one with the traditional but high-carb pastry crust. I added a little Canadian bacon to the original recipe.

Mother's Day menu ideas: quiche and fresh berries

Serve a fruit salad on the side. Here, I’ve just drizzled fresh strawberries and blueberries with some sweetened cream. (To make it Paleo, use coconut milk and skip the Splenda.) One cup of heavy cream or half-and-half (or coconut milk), one packet of Splenda, 1/2 t. of vanilla extract. That will be enough for about six servings, and possibly some leftovers. So simple, but elegant and delish!

Oh, and about the quiche… be sure not to overcook it. You want it only just done, or maybe slightly underdone, in the center when you take it out. It will continue to cook a bit as it cools, and you want a creamy, custardy texture, not one like over-done scrambled eggs. A thin knife inserted in the center should come out looking pretty clean.

Finish things off with a vintage-y lemon icebox pie, updated by serving it in a cute little Mason jar! Just use my no-bake lime cheesecake recipe, use lemon instead of lime, freeze them a day or so ahead, and set them out on the counter 45 minutes before serving time.

(Note: I hope to update and Paleo-ize this recipe soon, but for now, you would need to sub out the dairy and Splenda, or skip dessert. Or just go with a little splurge!)

Mother’s Day with a Mexican twist

For something different, serve up my easy but elegant ancho-crusted salmon with avocado crema (which is Paleo if you omit the yogurt from the crema)…

a make-ahead Tex Mex salad

and no-bake lime cheesecake mini-desserts. Add a wee bit of triple-sec (if you’re not philosophically opposed), and call it margarita pie.

Elegant and — dare I say? — impressive

If your mom is the fine china and real silverware type — or you just want to treat her so — here’s a sure-fire trio. For the main dish, quick pork tenderloin with seasoned rub.

For a side dish, green beans with pine nuts — which, trust me, is so much more than the sum of its parts, and as delicious as it is simple.

If you’re not low-carbing it, some good bread would round things out nicely, then finish with a flourish by serving individual mini tiramisu cups.

And if mama ain’t happy after one of these, well then, mama ain’t gonna ever be happy at all!