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The 163 Best Paleo Slow Cooker Recipes Giveaway

psc000coverThe 163 Best Paleo Slow Cooker Recipes

By:

Judith Finlayson

Paleo cooking is a great way to live healthy. Paleo Slow Cooker Recipes contains 163 of the best 100% Gluten Free recipes that ya can prepare in your slow cooker. Yeah Dinner is ready when ya get home from work. This gives ya time to relax with your family. This  is so much more than your ordinary slow cooker cookbook. It explains the Paleo Diet and how to cook foods safely in your slow cooker.

What is my favorite part of the book? I love the Starters and Snacks section. Did ya know you can prepare nuts and slow roasted garlic In your slow cooker? I didn’t. Cookbook also includes Soups, poultry, fish and seafood, beef and veal, pork and lamb, just veggies, deserts and condiments and accompaniments. Now that’s a huge selection of recipes.

Check Out these Great Recipes From The Book:

Down-Home ShrimpDownHomeShrimpPaleoSC

page 110, Fish/Seafood, Entertaining

Serves 4

Here’s a dish, Cajun-inspired, that packs just a hint of heat and yields a great sense of freshness. It makes a great one-pot meal.

•    Medium (approx. 31⁄2 quart) slow cooker

1 lb    shrimp, peeled and deveined, shells reserved    500 g

2 tbsp    freshly squeezed lemon juice    30 mL

1⁄4 tsp    cayenne pepper    1 mL

1 cup    dry white wine    250 mL

1 cup    water    250 mL

2 tbsp    extra virgin olive oil    30 mL

1    onion, finely chopped    1

2    stalks celery, peeled and diced    2

1 tsp    cracked black peppercorns    5 mL

1⁄2 tsp    sea salt    2 mL

1⁄2 tsp    dried thyme     2 mL

2    bay leaves    2

1    can (14 oz/398 mL) diced tomatoes with juice     1

1 cup    shrimp stock (see Tips)    250 mL

2 cups    thinly sliced okra (see Tips)    500 mL

1 cup    corn kernels  250 mL

1    red or green bell pepper, seeded and diced    1

2 tbsp    clarified butter    30 mL

2    cloves garlic, minced    2

1.    In a small bowl, combine shrimp, lemon juice and cayenne. Stir well, cover and refrigerate until ready to use.

2.    In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add peppercorns, salt, thyme and bay leaves and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil.

3.    Transfer to slow cooker stoneware. Stir in shrimp stock. Cover and cook on Low for 6 hours or on High for 3 hours. Stir in okra, corn and bell pepper. Cover and cook on High for 20 minutes, until okra is tender. Remove and discard bay leaves.

4.    When you are ready to serve, heat 1 tbsp (15 mL) of the clarified butter in a small skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Increase heat to medium-high. Using a slotted spoon, immediately add reserved shrimp, in batches, and cook, stirring, until they turn pink, adding remaining butter as necessary. Transfer to slow cooker as completed. Add marinade juices to pan and cook, stirring, for 1 minute. Add to slow cooker, stir well and serve.

  • Entertaining Worthy

  • Can Be Halved 
(see Tips)

Tips

If you are halving this recipe, be sure to use a small (11⁄2 to 3 quart) slow cooker.

Okra, a tropical vegetable, has a great flavor but it becomes unpleasantly sticky when overcooked. Choose young okra pods, 2 to 4 inches (5 to 10 cm) long, that don’t feel sticky to the touch. (If sticky they are too ripe.) Gently scrub the pods and cut off the top and tail before slicing.

To make shrimp stock: In a saucepan, combine shrimp shells, white wine and water. Bring to a boil, reduce heat and simmer for 15 minutes. Strain, pushing the shells against the sieve to extract as much flavor as possible. Measure 1 cup (250 mL) and set aside. Freeze excess.

Make Ahead

Complete Steps 1 and 2. Cover and refrigerate shrimp, shrimp stock and vegetable mixture separately, overnight. When you’re ready to cook, continue with the recipe.

ChocolateFlanToastedAlmondsPaleoSCChocolate Flan with Toasted Almonds

page 230, Desserts, Entertaining

Serves 6

Here’s a deliciously decadent chocolate dessert. Save it for special occasions or treat yourself and enjoy. For a real treat, finish with a dollop of Coconut Whipped Cream.

•    6-cup (1.5 L) lightly greased mold or soufflé dish (see Tips)

•    Large (minimum 5 quart) oval slow cooker

Caramel

3⁄4 cup    coconut sugar    175 mL

1⁄3 cup    water    75 mL

1⁄4 cup    toasted slivered almonds    60 mL

Flan

31⁄2 oz    bittersweet chocolate, broken into chunks    105 g

•    6-cup (1.5 L) lightly greased mold or soufflé dish (see Tips)

•    Large (minimum 5 quart) oval slow cooker

Caramel

3⁄4 cup    coconut sugar    175 mL

1⁄3 cup    water    75 mL

1⁄4 cup    toasted slivered almonds    60 mL

Flan

31⁄2 oz    bittersweet chocolate, broken into chunks    105 g

wl, place chocolate. In a clean saucepan, bring coconut milk and sugar just to a boil, stirring until sugar dissolves. Pour over chocolate and stir until mixture is smooth and chocolate is melted.

3.    In a bowl, beat eggs and egg yolks. Gradually add chocolate mixture, beating constantly until incorporated. Pour into caramel-coated dish. Cover with foil and secure tightly. Place dish in slow cooker stoneware and add enough hot water to come 1 inch (2.5 cm) up the sides. Cover and cook on High for 2 hours, or until a knife inserted in custard comes out clean. Remove and refrigerate for 4 hours or overnight.

4.    When ready to serve, remove foil. Run a sharp knife around the edge of the flan and invert onto a serving plate.

  • Entertaining Worthy

Tips

If you prefer, make this dessert in 6 individual tall ramekins or 4- to 6-ounce (125 to 175 mL) mason-type jars. Just make sure your slow cooker is large enough to accommodate the vessels. Mason jars are particularly functional if you are transporting this dessert. Instead of covering the jars with foil, use the lids and screw tops. Add enough hot water to come half way up the sides of the jars and reduce the cooking time to about 11⁄2 hours.

Heatproof silicone bands, available in kitchen supply stores, are useful for securing the foil tops on both a baking dish and ramekins.

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

Description:

Delicious and satisfying paleo diet–friendly slow cooker recipes that everyone can enjoy.

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.

Slow cookers are hugely popular because they’re so convenient and the results so delicious. All the recipes in this book pay very close attention to paleo guidelines, while also recognizing that there’s a wide variety of reasons that people choose to eat paleo that go way beyond weight loss. So there’s room to be flexible depending on your personal requirements and/or expectations of the diet

Want to keep up with all things Robert Rose? You can like em on Facebook and follow em on Twitter. Sign-up for their newsletter and get tasty recipes and valuable cooking tips delivered to your inbox!

The generous folks at Robert Rose have offered to give one lucky Texas Kitchen reader a copy of their very own.
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Giveaway ends Oct 21, 2013 @11:59PM PST. US  only. Winner will be picked via Random.org. If your profile page does not show your email address, please include your email address in your comment.  You may post e-mail as: username at domain dot com for security reasons. Winners will be notified by e-mail Please respond within 48 hours, or a new winner will be chosen.
I was not a paid for my opinion; however I may have been given a free product for review. Thanks to all of my sponsors and their parent companies for their support in this giveaway.

Giveaway Closed Winner Rose Paden

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