Archive for October 13th, 2011

Fruit Crumble, Paleo-style

I followed up tonight’s dinner with a fruit crumble dessert. The original recipe for the crumble was asking for too many unhealthy things (even if it was found in a gluten-free web site), so I had to make changes to the recipe. It came out really good and it was super-easy to make!

Ingredients (for 3)
* 1 apple
* 1 pear or apple-pear
* 1 peach
* 1 + 1 tspoons of cinnamon
* 1 tspoon of nutmeg
* 1 + 1.5 Tbspoons of honey
* 1/3 + 1/4 cup of walnuts, chopped
* 1/2 cup of almond coarse meal
* 1/4 cup of olive oil or melted butter

Execution
1. Preheat the oven at 350 F (175 C). Peel the fruits and cut in slices. Place them in a small baking dish. Add 1 tspoon of cinnamon and 1 Tbspoon of honey. Pour the 1/3 cup of walnuts. Carefully, mix well everything using your hands.

2. On a bowl, mix well using a fork: 1.5 Tbspoons of honey, 1 tspoon of cinnamon, the nutmeg, 1/4 cup of walnuts, almond meal and olive oil. I went for a batter that wasn’t too rigid nor too liquid, but if you prefer it more crumbly add more almond meal.

3. Spoon the “dough” on top of fruits. Use your hands to evenly spread it, but it’s ok if it’s not perfectly spread. Bake for at least 45 minutes, until the fruit is soft & bubbly, and the dough is nicely browned.

Duck Gizzards, French/Paleo-style

This is one of my husband’s favorite recipes, and he’s the one who taught me how to prepare it the French way. We found duck gizzards in a local shop, and I already had kept frozen some duck fat from French duck-confit cans. It was delicious, and very Paleo too!

Ingredients (for 2)
* 1 lb (450 gr) of duck or chicken gizzards
* 10 stalks of asparagus
* Salad green mix of your choice
* 1 cup of duck fat (preferred), or 1/2 cup of coconut oil
* 1 Tbspoon coconut oil
* 2 Tbspoons olive oil
* 2 Tbspoons balsamic or red wine vinegar
* 1 tspoon Dijon mustard
* 1/2 lemon juice
* Oregano or marjoram to taste
* salt & pepper to taste
* Shredded Parmesan cheese (optional)

Execution
1. Wash well the gizzards, and cut them in two. In a frying pan add 1 Tbspoon coconut oil and add the gizzards. Cook in high heat until all the juice has evaporated and the gizzards have started getting a nice brown color. Remove from the heat.

2. Clean the asparagus. Place the duck fat in a slow cooker (or a deep cooking pan, set in low heat). Add the gizzards in it and cook for 3 hours, or until they’re tender. Add the asparagus in the last 45 minutes of the cooking process.

3. Remove asparagus and gizzards from the heat, and place them in a separate dish to cool down a bit. Try to not get the cooking fat with it. Sprinkle the oregano/marjoram, and the lemon juice.

4. In a salad bowl add the olive oil, vinegar, mustard, salt & pepper. Mix well with a fork. Add the salad greens, mix, then add the still-warm asparagus & gizzards, and mix well again. If you do dairy, you can also sprinkle some Parmesan. Enjoy!