Viking Hash

Recipe from: CFP Paleo Blog and based on a recipe by Nate Schrader, 2011 CF Games Competitor
Original Link: http://cfppaleo.blogspot.com/2011/10/viking-hash.html

Ingredients 

1/2 pound thick cut bacon, cut into 1/2 inch pieces
1 medium onion, finely chopped
2 medium sweet potatoes
2 cloves of garlic, minced (about 1 tablespoon)
Salt and Pepper

Directions 

Heat a 12″ skillet over medium heat. Once hot, add the bacon and cook until browned and the fat has been released.
As the bacon is cooking, peel the sweet potatoes and cut into chunks large enough to fit into the feed tube of a food processor. Set up the food processor with the shredding plate, and shred the sweet potatoes. If you don’t have a food processor, you can shred the sweet potatoes by hand.
Add the chopped onions and garlic to the bacon and cook until the onions are soft and almost clear. Stir in the sweet potatoes and salt and pepper. Cover and cook for 15 minutes, stirring frequently so the hash doesn’t burn, until the sweet potatoes are soft. Serve and enjoy hot.

Asian Asparagus and Mushrooms

Food Network Magazine
July/August 2012 page 130
Photo from Food Network

Ingredients

1 Bunch of Asparagus, cut into thirds
2 teaspoons Sesame Oil
1-inch piece ginger, cut into matchsticks
3 cups Shiitake Mushroom caps, quartered
1 Garlic Clove, sliced
1/3 cup water
1 tablespoons Gluten Free Soy Sauce (or Tamari Sauce)
1 tablespoon ghee (clarified if you prefer)

Directions 

Heat sesame oil in a skillet over medium heat. Add ginger to the skillet and cook, stirring, 1 minute. Add shiitake mushroom caps and garlic clove and cook, stirring, 2 minutes. Add the asparagus and water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

Chicken with Tomato and Olives on Spaghetti Squash

Based on a recipe from Great Food Fast! Page 244

Ingredients 

1 Spaghetti Squash, halved and seeded
Olive oil (or other oil of your choice)
3 slices of thick cut bacon, chopped
3 chicken thighs, de-boned and sliced
2 garlic cloves, thinly sliced (or 1 tsp crushed garlic)
1/4 (2 cups) pound cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/4 cup kalamata olives, pitted and sliced
Salt and pepper

Directions

 Heat oven to 350 degrees. Cut the squash in half and scoop out the seeds with a spoon. Line a cookie sheet with aluminum foil. Lightly coat the meat of the squash with a small amount of olive oil (or other oil of your choice). Place the squash face down on the lined cookie sheet and bake for 1 hour to 1 hour and 30 minutes. Once you can poke a skewer or knife gently through the skin with little force, remove from the oven and let cool for 15 minutes without turning the squash over.

While the squash is cooking, prep the ingredients.

Once the squash has about 10 minutes left to cook, or is cooling, heat a large skillet to medium heat. Once hot, add the bacon and cook until the fat has been released and the bacon is browned. Remove the bacon from the pan, but leave the fat. Add the chicken and cook until browned, stirring occasionally. Remove from the fan. Add the garlic to the remaining fat and cook, stirring constantly, until just golden, about 1 minute. Add the cherry tomatoes, oregano, red pepper flakes, and salt to taste (about 1/4 teaspoon). Reduce the heat to low, and cook, stirring, until the tomato juices run, about 3 minutes. Add the olives, then pepper to taste.

Turn the squash over and scoop out the meat with a spoon into a bowl. Serve the chicken mixture over the squash and enjoy!