Simple Practically Paleo Meals

Slow roasted beef with a side of kale, onions, and raisins sauteed in olive oil.   Following Richard Nickoley's lead, I've taken to preparing all of our 2-4 pound beef roasts, ribs, and turkey by this method:

1. Heat the oven to 500 F while putting a dry rub on the 2-4 pound roast.  You might also cut large chunks of carrots, onions, potatoes, sweet potatoes, or celery.
2. Put the roast and any vegetables in a covered roasting pot (I use my 20 year old Creuset French Oven).
3. Put the pot in the oven at 500 F for about 5 minutes. 
4. Turn the oven down to 150 F and let the meat slow roast for 8 to 12 hours.
 
The result is very, very tender, moist, rare to medium rare meat.  You have to be careful not to leave the oven at 500 F for very long.  I plan to try this using only the 150 F for 8+ hours.

Tilapia In Coconut-Curry Sauce

We got some tilapia filets for $2.97 per pound from Sunflower Market.  Here's the recipe I created:

1 onion, diced
1/2 red pepper, diced
1/2 to 1 green chili, chopped finely (adjust to your liking)
3 cloves garlic, pressed
2 T olive oil

1 cup coconut milk

1 tsp cumin
1 tsp ginger powder
2 tsp curry powder

1 pound of tilapia fillets (5 fillets)
1 bunch of kale greens, stems removed and leaves torn into bite-size pieces.

salt to taste

1 T arrowroot powder

In a shallow stainless steel pan that has a lid (we have Emerilware), I sauteed the first 4 ingredients in the olive oil, then added 1/2 of the coconut milk with the spices.  I added the tilapia fillets and kale, covered the pan, brought it to a boil, and simmered the mix slowly until it just cooked through, probably 5 to 10 minutes.  I then removed the whole tilapia filets, then dissolved the arrowroot in the remaining coconut milk and added it to the pan, stirring constantly as it thickened up (if you like it thicker you can use more arrowroot).

I put the tilapia on the plates, the veggies on the side, and spooned the coconut curry sauce over it all.  The result:

Enjoy!