Super Soups! 20 Paleo Soups, Stews, & More…

Paleo soups are my favorite recipes. They are so layered with flavors due to seasonal veggies and fresh herbs. Soups are wonderful bowls of love…some are silky, some are creamy, some are hearty…but most all are flavorful and they bring back feelings of comfort. Maybe it is because our moms or grandmothers made us a bowl when we were sick…OK, that was sexist as I’m sure some dads out there helped cure their kidlets with a warm bowl of love also.

Below is a list of 20 paleo recipes that I found around town. I think it is a diverse grouping representing many cultures, flavors, and ideas. My favorite way to enjoy soup is the next day. The flavors just marry together overnight ~ I have never made a soup recipe that has proven this theory wrong!

Here is my history with soups. My mom is a great cook if given a recipe. The problem is that she hates being in the kitchen, but when forced, she can follow a recipe like a champ! Growing up, I thought Campbell’s Cream of Mushroom, Cream of Tomato, and Bean and Bacon were the way to go…and she served it up with the best grilled cheese sandwich in town. My heart still longs for this meal when I’m around “my mommy”. Each Christmas my mee-maw would make fresh Corn Chowder and Brunswick Stew (made with venison that my uncle shot). These soups had crazy, yummy flavor…it was our once-a-year treat. Sooo good.

When I started transitioning over to paleo, I began cooking a whole chicken once a week and making my own broth afterwards. Wow ~ what a difference the flavor makes when it is homemade. My hubby, Sam, had always told me that he hated soups; however, as I started experimenting with different recipes, he would exclaim, “Man, I hate soup, but this is good!”. After the fifth recipe, I said, “Babe, I think you like soup ~ LOL!”. So, now I make a soup/stew once a week after my week prep of cooking a whole chicken (on a side note, there is so much you can do with this chicken meat).

20 Super Paleo Soups

Ultra Nourishing Puerto Rican Sancocho by The Curious Coconut

Mulligatawny Soup by Grok Grub

Silky Gingered Zucchini Soup by The Clothes Make the Girl

Fish Tea by Jamaican It Paleo

Rustic and Bacon Pumpkin Soup by The Paleo Mom

Caribbean Seafood Chowder by Cavegirl Cuisine

Bone Broth Vegetable Soup by Health Extremist

Simply Sweet Tomato Soup by Pure & Simple Nourishment

The Best Mexican Chicken Soup by Oh Snap! Let’s Eat!

Thai Coconut Beet Soup by My Paleo Life (Naked Paleo)

French Onion Oxtail Stew by Jan’s Sushi Bar

Lobster Bisque by Cavegirl Cuisine

Curried Pork Stew with Apples & Collards by Foraged Dish

Persian Roasted Butternut Squash Soup by Cinnamon Eats

Sweet Potato Chicken Soup by Grass Fed Girl

Slow Cooker Paleo Beef Stew by Paleo Newbie

Broccoli Soup by Healy Eats Real

Garlic Kale Soup with a Poached Egg by Cavegirl Cuisine

Immune Soup by Mary Vance, NC, Holistic Nutrition and Wellness Coaching

Cauliflower Dumplings with Creamy Chicken Soup by Popular Paleo

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Slow Cooker Paleo Teriyaki Chicken

Slow Cooker Paleo Teriyaki Chicken



This Paleo Teriyaki Chicken is the easiest recipe ever. I almost didn’t post it because it feels funny sticking two things in a crock-pot and calling it a recipe. But, I figure most of you are super busy and could use more of these 5 minute prep recipes in your life. I use this Paleo-friendly […]

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Apple Pie Smoothie

Apple Pie Smoothie

I miss my dog. Like, bad. Working in Pittsburgh is probably one of the best experiences I’ve ever been through, but being away from my little man is tough. Mostly because I miss his cuddles. Having a cuddly dog is the absolute best. Having a man to cuddle is pretty fantastic but a dog, now that’s just the best. When I get back, I am going to try to spend the entire day just snuggling. And eating gluten free pizza. Yeah, for sure.

Sooooo how is everyone feeling about this whole ebola thing? I feel like my brain wouldn’t be thinking about is as much if it weren’t for Facebook. Facebook is the worst. Like for real, the worst. Back to my point, are you freaking out? I don’t freak out about those kind of things, I usually freak out about a deadline or not drinking enough water. But a virus that I cannot control? Come on now. I have quite a few flights to take in the next few months, ain’t nobody got time for that kind of stress. I still sometimes want to wear a mask while flying though, but that’s mostly because people on flights are disgusting, not because they have ebola. Just my thoughts about ebola. Thank you for letting me voice them. The media is really intense right now.

Speaking of intense, I’ve been making 5 recipes per day lately. That sh*t is intense. Not like a horror house where you have to sign a waiver for them to pour fake blood on you and stuff weird things in your mouth while your head is locked in a chamber kind of intense because that would just be the worst thing ever, but intense enough that I can call it intense. Did you get just as lost as I did there? Let me explain shortly. There are for real haunted houses that you have to sign a waiver to be in the house for 4-7 hours and they can do whatever they want to you. That’s f*cked up. That is one thing I absolutely never want to experience. The last time I went to a haunted house, probably when I was 16, I peed myself. Straight up. Fear is not my thing. But food on the other hand, I’m into that sort of thing. Wanna hear some of the things I’ve made? Okgood. Fish tacos, short rib tostadas, lamb chops, maple bacon pork loin, shamrock shake, moo shu pork, and little baby pancakes. I’m seriously so excited about this project that cooking 5 meals a day has actually been really enjoyable. It’s pretty rad. I can’t wait to be able to tell you about the project! Someday sooooooon.

I’ve decided that I want to get my makeup professionally done every single day. Fact is, I look way better with makeup. I wish I was one of those people that looked at least decent without makeup on, but that’s just not the case. Even without acne taking over my face, I still look like a hot mess. My Fashion Friday this week is going to be way more fun because I have 4 feet of eyelashes on. I see why everyone is getting eyelash extensions right now, which in turn make your eyelashes fall out and make your life sad, but are totally worth it for the few months! I want them but I like my real eye lashes so 4 feet of fake ones will have to do. Gosh I love me some Fashion Fridays, even if someone called me hideous in an outfit, YOU CAN’T TAKE AWAY MY LOVE FOR IT. I feel like that’s in a Selena song for sure. Maybe in Spanish. But either way, she sang it. I just know it. I don’t even know what just happened in my last sentence. I got sh*t to cook, braaaaah. Back off!

Apple Pie Smoothie
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 1 frozen banana, roughly chopped
  • ½ apple (whatever apple you want), roughly chopped
  • 1 cup almond milk
  • ½ cup apple cider
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
Instructions
  1. Place all ingredients in a blender.
  2. Blender until smooth.
  3. Drink.

IMG_2142



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Pumpkin Bars with Caramel Drizzle (paleo)

Pumpkin Spiced Donut Coconut Butter (pumpkin bars)

It’s pumpkin season and Pumpkin Bars weren’t something that I haven’t “paleotized” yet.  Then this wonderful jar of Pumpkin Spiced Donut Coconut Butter showed up in the mail so I knew I had to get to work. I was originally stoked to make actual donuts (because of the name), but the batter just screamed to be thrown in an 8×8 pan and make bars.
As a lot of you know, I just love Nikki’s Coconut Butter. This is my third recipe using their coconut butter.

Check out my other two recipes using Nikki’s Coconut Butter:
Chocolate Hazelnut Brownie Cookies
Vanilla Cake Batter Waffles with Fig-Maple Syrup

Pumpkin Bars with Caramel Drizzle

Pumpkin Bars with Caramel Drizzle

Ingredients

Directions

  1. Place the can of coconut milk in the refrigerator the night before.
  2. Preheat oven to 350 degrees F. Grease an 8×8 pan.
  3. Blend coconut flour, eggs, coconut flakes, coconut butter, pumpkin pie spice, pumpkin puree, vanilla, baking powder, applesauce and salt.
  4. Place batter in the greased pan and cook for about 25 minutes until batter is set. Remove from oven and let cool for about an hour. Cut into 16 squares.
  5. In a medium saucepan over medium-low heat, place coconut milk (use solids from the top of the can plus any additional liquids), honey, vanilla, ghee, and coconut oil. Cook for about 15 minutes until the mixture reduces and darkens. The mixture should be thick on the back of a spoon. Remove from heat for about 5 minutes.
  6. Gently drizzle caramel over the cut pumpkin bars.
  7. Top with optional dark chocolate curls.
  8. Enjoy!

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Pressure Cooker Short Ribs


Gluten-Free, Paleo, Perfect Health Diet

I’m relatively new to the whole pressure cooking scene. We didn’t use them in the restaurants where I first learned to cook, and I’ve frankly been a little intimidated to try one out at home. When it comes down to it, I’ve always had issues with cooking food when I can’t see what’s going on inside – I like to be in direct control of my creations (this is also one of the reasons you don’t see baked goods on my site). Pressure cookers have always seemed like the epitome of this idea, since you basically seal it up and let some sort of magic wizardry happen within.

My perspective changed when I bought an Instant Pot electric pressure cooker last year. Something about it removes all of my previous inhibitions; I think it’s the idea that I can set it to a certain time or intensity, and have it turn off and depressurize automatically, all on my own terms. Regardless, I love the fact that I can use this same machine to make broth, yogurt, and rice, or to sear and slow cook without dirtying two dishes. And most importantly, it breaks down tough cuts of meat in a manner of minutes, like in today’s recipe. To showcase my new love for pressure cooking, I went with a simple short ribs recipe, flavored with a bit of brandy and maple syrup. If you don’t have any fancy gadgets, don’t worry: I provided instructions for electric pressure cookers, conventional pressure cookers, and stovetop pots.

Pressure cooking is not a new concept, it has been around in Europe since as far back as the 17th century. They weren’t modeled for home use until the 19th century, but pressure cookers have been integral in many restaurants and home kitchens ever since. They work by sealing in the steam from cooking, allowing you to cook foods at higher temperatures and with less energy since hardly any heat escapes during cooking. In fact, pressure cooking is the most energy efficient way of cooking out there. There are many out there who swear by conventional stove-top pressure cookers, and after my latest success with an electric pressure cooker, I’m starting to eye a few conventional models on Amazon.

Pressure Cooker Short Ribs

  • Servings: 2-4
  • Time: 2 hours
  • Difficulty: Easy
  • Print

2 tbsp ghee
1-2 lbs short ribs, cut at the rib (I used 4 ribs)
1 onion, coarsely chopped
1 carrot, coarsely chopped
2 cloves garlic, minced
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 tbsp brandy (1/4 cup white wine okay)
1 tbsp maple syrup
2 cups chicken broth

1. Heat the ghee in your pressure cooker over medium heat (or under the “Sauté” setting in an Instant Pot). Add the short ribs and brown, in batches if needed, about 3 minutes per side, then set aside. Add the chopped onion and carrot and sauté until softened, about 5 minutes.

2. Add the garlic and sauté for another minute, then add the thyme, salt, pepper, brandy, and maple syrup. Allow to sauté until the liquid mostly evaporates, about a minute, then add the chicken broth. Scrape up any browned bits with your spoon, then return the short ribs to the pot. You should have enough liquid to reach halfway up the ribs.

3. Secure the lid and bring to high pressure over med/high heat (or select the “Meat/Stew” option on your Instant Pot). Cook for 50 minutes. If you’re using a conventional pressure cooker, be sure to reduce heat and adjust as needed to maintain pressure. If you’re using a dutch oven, cover and simmer on low until tender, about 3 hours.

4. After depressurizing, remove the lid and carefully remove the short ribs (they’ll be falling off the bone) and place on a plate; loosely cover with tin foil. Pour the braising liquid into a blender and blend until smooth, then transfer back to the pressure cooker. Bring to a simmer over med/high heat and reduce by 1/4, about five minutes. Taste for salt and pepper, adding if needed.

5. Plate your dish by pouring the liquid into a shallow bowl and placing the ribs on top. Serve with rice, potatoes, or just about anything.


ribs before cutting (I used Tendergrass short ribs).




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Ooey Gooey Chocolate Chip Pumpkin Bars

Ooey Gooey Chocolate Chip Pumpkin Bars

Have you ever had a muscle cramp hurt so bad that you almost threw up? I have. In my inner thigh. Inner thigh cramps are by far the worst thing because the cramp creeps up to your crotch. And nobody wants a crotch cramp. Nobody.

Enough about crotch cramps, you perve. Onto serious matters. My credit card hates Pittsburgh. Seriously. Every time I come here, every store denies it. Even when I call the bank to say “Hey, stop freaking out and thinking I’m a thief who loves Pittsburgh”, it still doesn’t work. What’s up with that? Where my bank people at? Riddle me that, bank people.

Based on my statement above, I’m guessing you understand that I’m in Pittsburgh. If not, get with it bro! I’m working on a project out here! This is my second trip for this project and so far, it’s going awesome! This is by far the most exciting project I’ve ever worked on and I’m seriously giddy with happiness. Like, weirdly happy. I still can’t officially talk about the project, but believe me, you probably won’t be nearly as excited as I am. Or maybe you will! If that’s so, then I really like you. Anywho, yesterday was my first day of working on the project and the day went perfectly. I made pretty much the most adorbs street tacos of all time.

You guys, guess what? My little Jackson dog is kind of sick. Now don’t you freak out, he’s ok, but the poor guy has an upset stomach. So get this: the morning of my flight to Pittsburgh, I was awaken by Jackson vomitting. Not the greatest thing to wake up to, but things happen, vomit happens. So I didn’t think much of it, cleaned it up then curled up with him on the couch. Soon after, he started barking to go outside. His dad took him out and Jackson ran outside in a panic. Nobody wants to crap their pants inside in front of their humans. No one. This poor kid was in so much pain, I actually heard him scream from inside my apartment. Bloody murder scream. I will never get that sound out of my head, it was the most heartbreaking sound ever. So I headed off to Pittsburgh like a terrible dog mother while my boyfriend took him to the vet to get some x-rays. Turns out nothing was wrong with him. He just has a “sensitive butt”. I don’t know what that means, but I’m guessing he can’t eat apple since that was the only different thing he ate the day before. Poor guy. Look at him all curled up with his dad.

Screen Shot 2014-10-13 at 6.54.24 PM

OMG dead from cuteness.

Are you upset that I talked about dog butts? Whatever. I saw way worse things talked about on instagram yesterday about human butts. Gross. Human butts are gross and should never be mentioned via instagram. Ever.

Yesterday I had a guy comment about how annoying I am. And white trash. I think he may be right. But he also did use the word “what’re” which isn’t actually a proper contraction. Shame. He could have really proved his manhood with such a rude comment if he had used proper grammar. The poor, dumb bastard.

Ooey Gooey Chocolate Chip Pumpkin Bars
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • ¾ cup pumpkin puree
  • ½ cup butter or ghee or coconut oil, melted
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • ¼ cup tapioca flour
  • 1 cup coconut sugar
  • 1 tablespoon pumpkin pie spice
  • ½ cup dark chocolate chips (I used enjoy life mini chocolate chips)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease an 8×8 glass baking dish with ghee, coconut oil or butter.
  3. Mix all ingredient together in a large bowl until well combined.
  4. Pour mixture into baking dish.
  5. Bake for 30 minutes or until a toothpick comes out clean.
  6. Let cool for 10 minutes before cutting and serving.
Notes
Makes 16 squares

PaleOMG Pumpkin Bars_2



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Simple Red Cabbage Salad

My dad and I spent the afternoon cooking yesterday. Or, more accurately, running back and forth between the kitchen and the living room, taking advantage of commercial breaks to chop and stir while we watched the New England Patriots defeat the Buffalo Bills. There was a lot of me jumping up, throwing my arms overhead, and yelling, “Gronk is back!” and “Come on, Tommy!” (Yes, I refer to Tom Brady as “Tommy.” What?! We’re friends. Shut up.)

After the game, we got down to the serious business of completing our Middle Eastern/Moroccan feast, which included Paleo Chicken Bastila, Baba Ghanoush, Casablanca Carrots from Well Fed 2, and the red cabbage salad that prompted me to write this post.

It’s not much of a recipe, I have to admit. But it is really delicious. It’s the kind of salad that reminds you to cook with the finest ingredients, because when you do, they don’t need much adornment. We had a lovely red cabbage from our Sunrise Farm CSA, flat-leaf parsley from the farmers market, and a really luscious bottle of extra-virgin olive oil to get us started. The Chicken Bastila is sexy and delicious, but this humble little salad was the star of our dinner.

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redcabbage

Simple Red Cabbage Salad

Ingredients:
half head fresh red cabbage
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
juice of 1 medium lemon (about 2-3 tablespoons)
pinch coarse (granulated) garlic powder
a few sprinkles salt and ground black pepper
2-3 tablespoons extra-virgin olive oil

Directions:
1. Slice the cabbage on a mandoline slicer set to the thinnest setting; you can also grate it in a food processor or cut it with a knife. The idea is to get it cole-slaw thin. Place in a large bowl.

2. Add the minced parsley, lemon juice, garlic powder, salt, and pepper to the cabbage. Toss with your hands, squeezing the lemon juice into the cabbage. Drizzle the olive oil over the top and mix again.

3. Allow the flavors to meld at room temperature before eating, about 1 hour. Taste and add more salt, pepper, and/or lemon juice if it needs it. Devour! This lasts in the fridge 2 days, then the flavors become muted. If it loses its oomph before you can eat it all raw, toss it in a skillet with some browned ground beef or lamb and stir-fry until everything is hot and caramelized.

hr_brown1salads
Tasty Ideas

This salad would be lovely with grilled meat — steak, chicken, fish — and a few other salads, too, like:
Casablanca Carrots
Lebanese Onion & Parsley Salad,
Grain-Free Tabbouleh
Herb “Rice” Salad
Baba Ghanoush

hr_brown1



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Baked Corn Dogs

These were inspired by my crazy obsession with American Horror Story! The new season, Freak Show, just started and this is my carny ode to the show…corn dogs!

baked corn dogs

Ingredients

  • 4 large eggs + 2 egg whites
  • 1 cup coconut flour
  • 1 tablespoon whole grain dijon mustard
  • 1/2 small banana
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons Italian seasoning
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 3 tablespoons ghee or organic butter, softened
  • 3 tablespoons water
  • 8 wooden skewers
  • 8 nitrate-free, organic hot dogs

Directions

  1. Preheat oven to 350 degress F. Line a baking sheet with parchment paper.
  2. Combine 4 eggs, coconut flour, mustard, banana, smoked paprika, Italian seasoning, baking soda, salt, pepper, butter, and water.
  3. Skewer the hot dogs with the wooden sticks.
  4. Using your hands, form the “dough” neatly around the hot dogs. If the dough is too sticky, add coconut flour. If the dough is too dry, add water.
  5. Place on the baking sheet. Whisk two egg whites. Brush 1/2 over corn dogs.
  6. Bake on the top rack of the oven for 15 minutes. Turn over. Brush with additioanl egg whites. Bake for an additional 10 minutes. Remove from the oven. Let cool for 10 minutes.
  7. Enjoy!


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Margarita Cookies

Margarita CookiesPerfect for a ladies night…they even have a hit of tequila!

Ingredients

  • 1/3 cup coconut flour
  • 1/4 cup arrowroot flour
  • 1/3 cup unsweetened coconut flakes
  • 1/4 cup tequila (one mini bottle)
  • 1 large egg
  • pinch of salt
  • 1 packed tablespoon lime zest
  • 1 packed tablespoon orange zest
  • 3 tablespoons ghee or organic butter
  • 1/2 teaspoon baking soda
  • 1/4 cup raw honey
  • Optional garnish(course sea salt)

Directions

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients (except optional garnish) until well-blended.
  3. Form 1 tablespoon of batter into a ball and then form into a traditional cookie shape about 1/2-inch tall. Do this 12 times.
  4. Place cookies on a parchment paper-lined cookies sheet. Garnish lightly with course sea salt.
  5. Bake for 10 minutes. Remove from oven and  let cool for 20 minutes.
  6. Enjoy!



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Moules et Frites—Mussels & Fries

Moules et Frites—Mussels & Fries | stupideasypaleo.com

Moules et Frites (or Mussels & Fries) is one of my favorite appetizer-style dishes that seems so fancy, but is quite simple to make. Sometimes when I can get local mussels for a good deal, I’ll make a big batch and eat the whole thing, but this can easily be split among two people as an appetizer or with a big salad for a light dinner.

I make my version of Moules et Frites with a little bit of hard apple cider because it compliments the sweetness of the mussels, but you could just as easily use a splash of white wine or chicken broth. The secret to sweet potato fries that aren’t soggy is to cut them very thin like I did below. Give them some breathing room and spread them in a single layer on the baking sheet so they roast instead of steam.

Moules et Frites—Mussels & Fries | stupideasypaleo.com

Moules et Frites—Mussels & Fries

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves 2

Ingredients

  • 1 lb (454 g) sweet potatoes, peeled
  • 1 tbsp (15 mL) ghee or coconut oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1-1/2 lb (680 g) mussels
  • 1 tbsp (15 mL) ghee
  • 1 medium shallot, chopped finely
  • 4 cloves garlic, chopped finely
  • 1/4 cup (59 mL) hard cider*
  • 2 strips crispy bacon, chopped or 2 tbsp chopped salami**, for garnish
  • Handful chopped parsley, for garnish

Directions

  1. First, get the sweet potato fries going. You can also omit these and just make the mussels which will cut the cooking time down by a lot. Preheat the oven to 400F (204C), and line a baking sheet with aluminum foil or parchment paper.
  2. Cut the sweet potatoes into thin sticks (about the size of regular French fries), then put them on the sheet and toss with the ghee, salt and pepper. Spread them into a single layer and bake for 25 to 30 minutes or until lightly browned. Stir at least once during baking so they brown evenly.
  3. While the sweet potato fries are baking, prep the mussels. Wash the mussels with fresh water and discard any that are open or cracked. You might need to remove the beard: It’s that scraggly looking bit of stuff that’s hanging outside the shell. To do that, gently pull toward the wider end of the shell. Set the mussels aside.
  4. In a large skillet over medium heat, add the ghee. Then, add the shallot and garlic and cook it for about a minute, until it starts to smell amazing. Toss in the mussels and the hard cider, then increase the heat to medium-high and cover. Bring to a boil and cook for about 5 minutes or until the mussels open and release their liquid.
  5. Serve the mussels in a big bowl with the broth, and garnish with crispy bacon / salami and parsley. Serve the fries on the side. I like to dip mine in the broth along the way.

Notes

*or use chicken broth or white wine **I like Creminelli Fine Meats, found at Whole Foods

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Have a question? Leave it in the comments below, and I’ll get back to you!

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