Paleo Breadsticks and Homemade Pizza Sauce

By now we've all made cauliflower pizza.  And if you are one of the last people on earth who hasn't, hello! What are you waiting for???  But for the paleo folk out there who don't do cheese, but still want the pizza like texture/flavors, and my fave, pizza sauce, here is a great substitute.

Paleo Breadsticks
1 small head of cauliflower
2 eggs
3 teaspoon dried oregano
1 1/2 teaspoon dried basil
2 teaspoons onion powder
1 tsp minced garlic
1/2 tsp red pepper flakes (optional)
salt and pepper

In your cuisinart, pulse your cauliflower until it's riced and transfer to microwaveable bowl.  Microwave 9 minutes, stirring halfway through, to reduce the moisture.  Refrigerate for an hour or so.  When you are ready to make the breadsticks, preheat your oven to 400 and line a baking sheet with parchment.  Mix your cauli with your eggs and seasonings and stir well.  Spread mixture out onto parchment lined sheet and use a spatula to make a nice uniform layer, about 1/6th of an inch thick.  (like that? 1/4 is too much, 1/8 too thin) and bake until it is just starting to brown on top.  At that point, remove them, cut them into strips carefully and spread them out on the pan, and put back in the oven until they are browned but not burnt.  Serve with some EVOO on top and some homemade pizza sauce!

No Cook Homemade Pizza Sauce- No sugar
1 6 oz can organic tomato paste
one can-ful water
1 tsp minced garlic
1 teaspoon onion powder
3-4 teaspoon oregano
2 teaspoon dried basil
salt and pepper to taste

Mix everything together, adjust seasonings to taste, refrigerate an hour-ish before serving for best results.

Paleo Barbecue Sauce

I live in Kansas City, a town with arguably the best barbecue you will find anywhere.  Not being from here originally, I can't say I'm as staunch fan as others, like my husband for example, but I will admit we have some damn good bbq.  What kind of sauce do you like?  Sweet?  Thick? Runny?  Vinegary?  Spicy? Hot? Tomato-y?  Every town has a different kind.  And no, KC Masterpiece is nothing like the sauce we actually eat here.  Blah.

Most conventional bbq sauces are made with molasses and/or sugar and god knows what else.  Some people don't care for any sweetness in their sauce, but I like a little bit.  So I chose to make this sauce with some no sugar tart cherry preserves I picked up in the Door last weekend.  It did not disappoint.  I have also seen it made with apple butter, which is another great idea.  I suggest subbing the cherry preserves for apple butter if you don't have access to good tart cherry jam/preserves, just make sure it is just fruit, nothing else.

This comes together in 15 min tops.  Makes a great marinade too!  I marinated chicken thighs in a ziploc bag with the sauce yesterday for 4 hours and the chicken was amazing.  Try it!

Paleo Barbecue Sauce
1/2 onion
2 tsp minced garlic
6 oz tomato paste
1/4 cup homemade ketchup, or organic no sugar ketchup
1/2 cup apple cider vinegar
1 cup water
1/4 cup plus 1 tbsp tart cherry preserves
1 1/2 tsp celery salt
1/2 tsp kosher salt
1/4 tsp cinnamon
1 clove
1 tsp paprika
1/4 tsp cayenne
pinch of ground pepper

Process your onion and garlic in the food processor until you have a liquid, its ok if there are a few chunks.  Pour into a pot and heat on med-high and dump in all your other ingredients.  Bring to a simmer and cook for 10-15 minutes.  Taste and season accordingly.  You may want a little more vinegar, water or preserves.  The flavors will develop in the fridge too.

Yummy yummy!  Try it out and let me know what you think! XoXoGFG

Nom Nom Paleo's Korean Shortribs

Ever read Nom Nom Paleo?  Great blog.  Cool new iPad app too.  I recommend it!

Last weekend I bought some grass-fed short ribs at the farmers market.  Stupidly, I bought 1 measly pound, not realizing most of it would be bone.  Amateur move folks.  But, the few morsels we got were pretty damn tasty.  I made Nom Nom Paleo's sauce, with a few deviations, but cooked them differently as I did not want to drag out the slow cooker for a pitiful lb of meat.  For the full instructions on nom nom's ribs, click here.

Here's what I did:

Covered ribs with S&P and broiled about 7 minutes per side.  In a dutch oven, throw a bag of frozen asian veg in with some S&P, a few whole green onions, and some carrots.  Lay seared meat on top.  Reduce oven temp to 350.  Pour sauce over top, and cook for about 90 minutes.  I did not make the sauce exactly as in the link, so here's what I did in case you are lazy like me.

Delish Asian Shortrib Sauce
1 whole pear, cut up
1 cup water
1/2 cup gluten free soy sauce
1/4 cup rice wine vinegar
3 green onions
1 1/2 tsp minced garlic
1 tsp vietnamese garlic chili sauce
2 tbsp fish sauce
1 tsp kosher salt
1 inch of ginger, don't bother peeling, cut up into bitty chunks

Blend this whole thing on high until smooth, and pour over your meat and veggies.  Into the oven they go until nice and tender!

Try it!