Tapioca Flour

Name: Paleo Chicken Fried Steak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup bacon grease; 1 lb cubed steak cutlets; 1 cup tapioca flour; 1 teaspoon sea salt; 1 teaspoon garlic powder; 2 large eggs; 1/2 cup of heavy whipping cream or full fat coconut milk

Paleo Chicken Fried Steak

May 30, 2014 By Kelly Bejelly 36 Comments

So I’m going share a “Kelly Moment with” you. A long time ago, in a galaxy far way I was a 19-year-old who decided become a vegetarian. I started by declaring to my friends that I was going to stop eating beef and only eat chicken and fish. That all went well until I went to the local diner and order chicken fried steak and after I had polished it off, my friend Tora asked me how the beef tasted. Yeah. I totally did that and it goes to show how little I knew about food at that time.

Paleo Chicken Fried steak has been on my to do list for a while and this recipe is the perfect gluten-free indulgence. A tip: Eat this hot out of the pan. If you try to leave this on warm in the oven the bottom of it will get a little, well, gooey.

Paleo Chicken Fried Steak

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Author: Kelly Bejelly @ A Girl Worth Saving

Ingredients

1/4 cup bacon grease
1 lb cubed steak cutlets

Flour mixture

1 cup tapioca flour
1 teaspoon sea salt
1 teaspoon garlic powder

Egg Wash

2 large eggs

Gravy

1/2 cup of heavy whipping cream or full fat coconut milk

Instructions

In a skillet over medium heat add the bacon grease.
Combine the tapioca flour, sea salt and garlic powder in a paper bag and shake to combine.
Crack the two large eggs into a large bowl and beat.
Take the cubbed steak and, piece by piece, dip the steak in the flour mixture, then place in the egg wash and place back into the flour mixture for a final coat.
Place the coated steak in the bacon grease and fry until golden brown, roughly 4 -5 minutes per side and flip and repeat.
Once all the steaks have been fried, place the HWC or coconut milk into the pan and whisk with the drippings until you have a gravy, roughly 1 minute.

Orange Scones

March 3, 2014 By Kelly Bejelly 14 Comments

Last week I got a cold and, as usual, my taste buds went into hibernation. It wasn’t until Sunday that I finally felt confidant that anything I created in my kitchen wouldn’t be some strange disaster of salt and too many eggs. I went into my kitchen and stared at my pantry for a good 30 minuted before I decided to try to adapt one of my all time favorite scone recipes. This is the recipe that won the the heart of my Mother-in-law. Actually, I’ve the saying “The stomach is the way to a man’s heart” pretty much applies to anyone. If you cook them a good meal, they can’t help but think kind thoughts about you.

This is so simple but tasty and seriously pretty darn close to the original. I hope you enjoy it as much as we did!

Orange Scones

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 8

Author: Kelly Bejelly @ A Girl Worth Saving

Ingredients

Scones

1/2 cup of orange juice
1 egg
1 egg yolk
2 tbsp honey
3 tbsp butter or coconut oil melted
1 tsp baking soda
1/2 tsp sea salt
2 cups Superfine Blanched Almond Flour
1/2 cup coconut flour
1/4 cup tapioca flour

Orange Honey Butter

1 tbsp butter
1 tbsp honey
2 tbsp orange juice

Instructions

In your food processor, add the liquid ingredients and pulse for 30 seconds to combine.
Shift in the dry ingredients and pulse until you have dough.
Take the dough and roll out into a cirlce that is 1/2 thick.
Cut the dough into triangle pieces and place on baking sheet lined with a silpat.
Turn on your oven and set it to 350. Set the baking sheet inside and bake for 20 - 23 minutes. Remove and set aside.
To make the sauce, in a sauce pan over medium heat add the honey, butter and orange juice and cook for 3 - minutes.
Brush the tops of the scone withe butter and enjoy!

Paleo Sugar Cookies

December 9, 2013 By Kelly Bejelly 126 Comments

It is not a holiday without paleo sugar cookies. I used to eat my weight every single year so you know I was doing a happy dance and forgetting about calories and carbs when I came up with this sugar cookie beauty.

I decided to do everything in my food processor so I wouldn’t have to hand mix the dough. Seriously, this is the easiest way to do it.

Paleo Sugar Cookie dough goodness and only one container to clean when you’re done.

Paleo Sugar Cookies

Course: Paleo Desserts

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 6

Author: Kelly Bejelly @ A Girl Worth Saving

Ingredients

1 cup raw cashews
½ cup coconut flour
1 tablespoon tapioca flour
¼ teaspoon sea salt
½ teaspoon baking soda
¼ cup ghee
½ teaspoon pure vanilla extract
1 egg
¼ cup honey

Instructions

Do not preheat your oven. Timing is based on putting into a cold oven.
Grind the cashews into a flour in your food processor.
Next add in the coconut flour, sea salt, baking soda and tapioca flour and pulse to combine.
Then add the ghee vanilla, egg and honey and pulse until you have a cookie dough.
Roll out the dough between two sheets of parchment and cut with your cookie cutters. Place them on a piece of parchment paper and then bake at 350 degrees for 15 – 20 minutes.
Enjoy!

Paleo Calzone

October 28, 2013 By Kelly Bejelly 19 Comments

I have a cold. Yeah, it sucks. Nothing tastes right and I even missed my chance to meet up with Kelly from the Spunky Coconut when she was in town (see my review and giveaway for her new book here). Anyhow, back to my cold and the fact that I had to change direction with what I was going to share today. It didn’t take me very long to think it was time to share a Paleo Calzone. Oh mama, even with my taste buds slightly deadened I didn’t want to share my Calzone with Little. That’s pretty messed up, right?

A couple of tips – don’t make them huge. Mine was probably 5″ tall and 7″ wide. At first I made a huge one and it fell to pieces. This recipe will make two calzones and you might, like myself, have to close some of the cracks in the dough with the “extra” dough the recipe makes.

Paleo Calzone

Course: dinner

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 3

Author: Kelly Bejelly @ A Girl Worth Saving

Ingredients

Dough
½ cup of coconut oil
½ cup of water
½ teaspoon sea salt
1 cup tapioca flour
½ cup coconut flour
1 egg
1 egg white save yolk
1/2 teaspoon garlic powder
1/2 teaspoon of oregano
Filling
Pizza Sauce get crazy, Applegate Pepperoni, etc

Instructions

Place the coconut oil, water, sea salt and spices in a small pan and bring to a boil.
Remove from the stove, add in the tapioca flour and mix.
Let this cool for 3- 4 minutes and then add in the coconut flour, egg and egg yolk.
Mix and then knead for 1 minute.
Roll out the dough into 3 balls. Take one ball and place between two sheets of parchment paper into roughly a 4″ x 7″ rectangle that is 1/4" - 1/2" thick.
Make sure you can flip it in half without it breaking completely (there will be small breaks). If it has too many cracks make it slightly smaller.
Fill with your choice of toppings.
Flip in half. Pinch closed. To repair any cracks, pinch the dough off one of the balls and use it to do this.
Repeat.
Pick up the piece of parchment paper with the Calzones in place and move to a stainless steel baking sheet.
Beat the egg white you saved and brush it over the top of your two Calzones.
Bake at 350 degrees for 35 - 40 minutes.
Eat!

Chocolate Covered Cherries

October 25, 2013 By Kelly Bejelly 68 Comments

In 7th grade, my then best friend, bought me a box of chocolate covered cherries for Christmas. I only had to shake the box to know what treat she had wrapped in the Christmas tree lined paper. I ripped it open, which made her mad since I was supposed to wait for the 25th, and gulped down three in a row. As soon as I got home, my father confiscated my chocolate covered cherries and that was the end of that gift.

When I started working on this recipe, I did not want to replicate the syrup in the store-bought ones that I used to love. First, that is a ton of sugar that no one needs to eat. I ended up with a delicious creamy consistency that just rocked my socks off. You can make this recipe vegan by switching out the chocolate chips. However, I made this using the Ghirardelli 60% Dark Chocolate Chips and it was a cake walk compared to when I used the Enjoy Life brand. The Enjoy Life brand just got super sticky and it was tough to coat the cherries. You could try tweaking it with coconut oil to make the process a little easier.

Chocolate Covered Cherries

Course: Candy

Prep Time: 9 hours

Cook Time: 30 minutes

Total Time: 9 hours 30 minutes

Servings: 14

Author: Kelly Bejelly @ A Girl Worth Saving

Ingredients

34 pound frozen cherries I just bought a bag of cherries and used 34
1/2 cup of expeller pressed coconut oil
1/4 teaspoon sea salt
1/2 teaspoon pure vanilla extract
2 tablespoon of honey
pinch of cinnamon
1 tablespoon tapioca flour
1 bag of Ghirardelli 60% Dark Chocolate Chips
Hexagon Silicone Ice cube tray

Instructions

First, place 14 cherries in the silicone ice cube tray. Set aside.
Next, place 20 cherries, the coconut oil, honey, sea salt, vanilla and honey in a medium sauce pan and bring to a boil.
Mash the cherries with a potato masher to help break them up.
Cook for 3 minutes and then add in the tapioca four. Cook for one minute. Break out your stick blender or pour the mixture unto your blender and pulse to for 1 minute or until the filling is completely smooth and blended.
Pour the filling over the cherries in the ice cube tray.
Place in your freezer for 8 hours.
Remove the frozen cherry filling from the tray and set back in the freezer until you are ready to coat them.
In a saucepan melt 1 cup of the dark chocolate chips. Remove from the heat and then drop the cherry bites in, one at a time, and coat with the chocolate on all sides. TIP: The chocolate will start to firm up after a few cherries have been coated. Set the pan back on the stove top and add more chocolate chips until it is a smooth, liquidy consistency and then let cool for 30 seconds before you continue the process. You will go through the whole bag of chips.
Set on a piece of parchment paper and when complete, move them to the fridge.
Enjoy!

link

Paleo Chicken and Dumplings

October 21, 2013 By Kelly Bejelly 68 Comments

My Grandmother made chicken and dumplings for me during of one her infrequent visits to Arizona. If there is one down side to growing up in the military, it’s the lack of connection that I feel with my extended family because I didn’t grow up around them. Anyhow, back to me watching Grandma mixing up flour and salt then rolling them into dumplings. I can hear the broth bubbling as it cooked the soft doughy balls into magical gooey biscuits.

It was love at first bite and then, well, the visit was over. I saw my Grandma several years ago during the holidays and she gave me an old family cookbook with her scribbled notes inside. Low and behold, I found her recipe and was also able to recreate the dumplings into a Paleo, egg-free version that is on the money. I hope you enjoy it as much as I do.

Paleo Chicken and Dumplings

Author: Kelly Bejelly @ A Girl Worth Saving

Ingredients

Broth

3 lbs chicken thighs with skin and bone
1 tsp sea salt
1 1/2 tsp poultry seasoning
1 small onion peeled and diced
2 ribs of celery diced
6 cups water
1/2 cup milk of choice
2 tbsps fresh curly parsley diced
2 tbsp tapioca flour

Dumplings

1/2 cup Tapioca flour
1 1/2 cups blanched slivered almonds
1/2 tsp sea salt
1/3 cup broth

Instructions

Over medium heat, add the chicken thighs, onions, celery, water, poultry seasoning , and salt to a soup pot.
Cover and let cook over medium heat for 45 minutes.
Turn down the stove to low and remove the chicken thighs from the broth.
Remove the meat from the bones and place the meat back into the soup.
In a small cup, combine the milk and the 2 tbsps of tapioca flour to make a slurry.
Add this to your soup.
To make the dumplings, first grind the slivered almonds into a fine flour in your blender or food processor.
Next add the tapioca flour and salt to the blender and pulse for 30 seconds.
Then add in 1/3 cup of the soup broth and mix until you have soft dough.
Roll the dough into 1" balls, you should get 9 dumplings.
Drop this into the broth and cook for 15 minutes over medium low.
Enjoy!

Main navigation

Tapioca Flour

Paleo Chicken Fried Steak

Ingredients

Flour mixture

Egg Wash

Gravy

Instructions

Orange Scones

Ingredients

Scones

Orange Honey Butter

Instructions

Paleo Sugar Cookies

Ingredients

Instructions

Paleo Calzone

Ingredients

Instructions

Chocolate Covered Cherries

Ingredients

Instructions

Paleo Chicken and Dumplings

Ingredients

Broth

Dumplings

Instructions