Friday, 4 October 2013

The 163 Best Paleo Slow Cooker Recipes - 100% Gluten Free


The 163 Best Paleo Slow Cooker Recipes
100% Gluten-Free
by Judith Finlayson
Paperback, 224 pages

There are a lot of food trends out there and Paleo cooking just makes sense for many people. Food sensitivities are at an all-time high and people are looking for a simpler diet that will make them feel good about cooking and eating at home. Add the fact that you can make all these dishes in the slow cooker and you have an invaluable and delicious resource.
The paleo diet is one of most popular diets being followed today and has been embraced by nearly 1.5 million people in North America. The basic principle of the diet is that the recipes contain no grains or legumes (therefore making all of them gluten-free), no refined sugars and no refined oils or processed ingredients.
The book is well laid out with clear and easy to follow instructions. Helpful tips are included with each one to make your paleo slow cooking adventures simple and fun.

Contents Include:
Eating and Cooking Paleo
Slow Cooker Basics
Starters and Snacks
Soups
Poulty
Fish and Seafood 
Beef and Veal
Pork and Lamb
Just Veggies
Desserts
Condiments and Accompaniments
Resources

Try these paleo slow cooker recipes in your kitchen this week!

Cabbage Borscht, page 42, Soups, Vegetarian
Serves 8

This hearty soup makes a soul-satisfying meal, particularly in the dark days of winter.


•    Medium to large (31⁄2 to 5 quart) slow cooker
•    Blender or food processor

1 tbsp    extra virgin olive oil    15 mL
2    onions, finely chopped    2
4    stalks celery, diced    4
2    carrots, peeled and diced    2
4    cloves garlic, minced    4
1 tsp    caraway seeds    5 mL
1⁄2 tsp    sea salt    2 mL
1⁄2 tsp    cracked black peppercorns    2 mL
1    can (28 oz/796 mL) tomatoes with juice,    coarsely chopped, divided 1
1 tbsp    coconut sugar    15 mL
3    medium beets, peeled and diced    3
1    potato, peeled and diced, optional     1
4 cups    beef stock or vegetable stock    1 L
1 tbsp    red wine vinegar (see Tips)    15 mL
4 cups    finely shredded cabbage    1 L
    Sour cream, optional
    Finely chopped dill

1.    In a skillet, heat oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened, about 7 minutes. Add garlic, caraway seeds, salt and peppercorns and cook, stirring, for 1 minute.
2.    Transfer to a blender or food processor fitted with a metal blade (see Tips, left). Add half the tomatoes with juice and process until smooth. Transfer to slow cooker stoneware.
3.    Add remaining tomatoes, coconut sugar, beets, and potato, if using, to stoneware. Add stock.
4.    Cover and cook on Low for 6 hours or on High for 3 hours, until vegetables are tender. Add vinegar and cabbage, in batches, stirring until each is submerged. Cover and cook on High for 20 to 30 minutes, until cabbage is tender. To serve, ladle into bowls, add a dollop of sour cream, if using, and garnish with dill.

•    Can Be Halved 
(see Tips, below)

Tips
If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.
If you prefer a smoother soup, do not purée the vegetables in Step 2. Instead, wait until they have finished cooking, and purée the soup in the stoneware using an immersion blender before adding the vinegar and cabbage. Allow the soup time to reheat (cook on High for 10 or 15 minutes) before adding the cabbage to ensure that it cooks.
I am very comfortable using fermented vinegar in recipes (see page 15). Recent studies show that consuming vinegar reduces the glycemic response in both healthy individuals and those with diabetes.

Make Ahead
Complete Steps 1 and 2. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.


Excerpted from The Best 163 Best Paleo Slow Cooker Recipes by Judith Finlayson © 2013 www.robertrose.ca Reprinted with publisher permission.

Fruit-Spiked Chicken Curry, page 74, Poultry, Entertaining
Serves 6

If your taste in curry runs to mild and soothing, this is for you. The addition of apple, banana and currants lends appealingly exotic notes to the broth, and the coconut milk provides a pleasantly creamy finish.

•    Medium to large (31⁄2 to 5 quart) slow cooker

1 tbsp    extra virgin olive or coconut oil    15 mL
2    onions, finely chopped    2
2    stalks celery, diced     2
2    carrots, peeled and diced    2
4    cloves garlic, minced    4
1 tsp    cracked black peppercorns    5 mL
1 tsp    ground cumin (see Tips)    5 mL
1⁄2 tsp    sea salt    2 mL
4    whole black cardamom pods, crushed    4
1 tsp    curry powder (see Tips)    5 mL
1    firm apple, peeled and diced    1
11⁄2 cups    chicken stock    375 mL
11⁄2 lbs    skinless boneless chicken thighs, cut into
1-inch (2.5 cm) cubes  750 g
1 cup    coconut milk    250 mL
1    banana, peeled and chopped    1
1⁄4 cup    currants    60 mL
1    long red or green chile pepper, minced 1
(see Tips)

1.    In a skillet, heat oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened, about 7 minutes. Add garlic, peppercorns, cumin, salt, cardamom and curry powder and cook, stirring, for 1 minute. Add apple and toss until coated. Stir in stock.
2.    Transfer to slow cooker stoneware. Stir in chicken. Cover and cook on Low for 5 hours or on High for 21⁄2 hours. Add coconut milk, banana, currants and chile pepper. Cover and cook on High for 15 minutes to meld flavors. Remove and discard cardamom pods before serving.

•    Entertaining Worthy
•    Can Be Halved 
(see Tips, below)

Tips

If you are halving this recipe, be sure to use a small (11⁄2 to 3 quart) slow cooker.
For the best flavor, toast and grind cumin seeds yourself. To toast seeds: Place seeds in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a spice grinder or mortar and grind.
Curry powder should be simply a blend of spices, which are gluten-free, but some brands add wheat starch to the mixture so be sure to check the label.
If you don’t have a fresh chile pepper, substitute 1⁄4 tsp (1 mL) cayenne pepper.

Make Ahead

Complete Step 1. Cover and refrigerate mixture for up to 2 days. When you’re ready to cook, complete the recipe.


Excerpted from The Best 163 Best Paleo Slow Cooker Recipes by Judith Finlayson © 2013 www.robertrose.ca Reprinted with publisher permission.

Gingery Pears Poached in Green Tea, page 228, Desserts, Entertaining
Serves 8

I love the combination of ginger and pears in this light but delicious dessert. Sprinkle with toasted almonds and top with a dollop of Coconut Whipped Cream for a perfect finish to a substantial meal.

•    Small (maximum 31⁄2 quart) slow cooker

4 cups    boiling water    1 L
2 tbsp    green tea leaves    30 mL
1 to 2 tbsp    grated gingerroot (see Tips)    15 to
30 mL
1⁄2 cup     liquid honey    125 mL
1 tsp    pure almond extract    5 mL
1 tsp    grated lemon zest    5 mL
8    firm pears, such as Bosc, peeled, cored    and cut into quarters lengthwise 8
    Toasted sliced almonds, optional
    Coconut Whipped Cream, optional 
   

1.    In a pot, combine boiling water and green tea leaves. Cover and let steep for 5 minutes. Strain through a fine sieve into slow cooker stoneware.
2.    Add ginger, honey, almond extract and lemon zest and stir well. Add pears. Cover and cook on Low for 6 hours or on High for 3 hours, until pears are tender. Transfer to a serving bowl, cover and chill thoroughly. Serve garnished with toasted almonds and a dollop of Coconut Whipped Cream, if using.

•    Entertaining Worthy
•    Can Be Halved 
(see Tips)

Tips
If you are halving this recipe, be sure to use a small (11⁄2 to 2 quart) slow cooker.
When poaching, use firmer pears, such as Bosc, for best results.
I prefer a strong ginger taste in these pears, but some might feel it overpowers the taste of the pears. Vary the amount of ginger to suit your preference.

Make Ahead
This dessert should be made early in the day or the night before so it can be well chilled before serving.


Excerpted from The Best 163 Best Paleo Slow Cooker Recipes by Judith Finlayson © 2013 www.robertrose.ca Reprinted with publisher permission.