Recipes from Make it Paleo

I made three more recipes from my copy of Make it Paleo (book review coming soon!).  These recipes can also be found on The Food Lovers Kitchen site and on the My Kitchen free app!

Bacon Wrapped Scallops
I had been anticipating this recipe for a while.  I finally decided to make it for the football game on Sunday.  I took it (prepared, uncooked) to a friend's house to watch the game.  They prepared broiled shrimp and homemade potato wedges to go with it.  We also snacked on raw veggies and dip.  It was a wonderful spread!

Ingredients:
1lb Bacon (I didn't use a whole pound, maybe half)
15 Scallops (I had purchased a pound of fresh sea scallops at the farmers market)
1tsp Smoked Paprika (I didn't measure, I just sprinkled)
Skewers (I used metal reusable ones)

Preheat oven to 425 (we used a toaster oven).  
Cut bacon strips in half (be careful with this, my scallops were large, so I needed more than half a strip of bacon on most of them).
Wrap each scallop in bacon.
Skewer 2-3 scallops on each skewer.
Sprinkle with smoked paprika, seasoning both sides.
Bake for 20 minutes, then flip and bake another 15 minutes.

These turned out delicious!  However, the bacon was thick cut and didn't crisp up as much as we would have liked.  Next time I'm going to try pre-cooking the bacon a little in the microwave first.

Tomato Basil Soup
I enjoyed this soup, but it was too peppery.  Next time I will cut the amount of salt and pepper in half and then, if needed, I will add more upon serving.

Ingredients:
1 Onion, chopped
1 Tbsp. Coconut Oil
1 Tbsp. Extra Virgin Olive Oil
1/2 C. Fresh Basil (I used some dried that I had on my spice shelf and I didn't use half cup, I just sprinkled a reasonable amount)
2 tsp. Salt & Pepper (I took this to mean 2 tsp EACH.  After further review, I think it should have been 1 tsp. each)
3 cloves Garlic, minced
3 Cups Chicken Stock
5 Tomatoes
6oz Tomato Paste

Tossed with oil, salt & pepper

-Preheat oven to 350.
-Clean and quarter tomatoes.
-Toss with olive oil, salt & pepper
-Roast on baking sheet for 30 minutes.
-In a large soup pot, heat coconut oil over medium heat.  
-Saute onion and garlic until onion is translucent.
-Add in the roasted tomatoes and continue to saute for 1 minute.

Onions & garlic sauteeing

-Add in 3 cups of chicken stock, the basil and tomato paste and stir continuously over medium heat until the tomato paste has dissolved.
-Season with salt & pepper.
-Bring to a boil and reduce heat to low.  
-Cover and simmer for 30 minutes.
-Pour soup into food processor or high-speed blender and puree until smooth.

I prepared the broth with the basil and
salt & pepper while the tomatoes were
roasting and the veggies were sauteeing.

Ready for the food processor!

Root Veggie Hash with Poached Eggs
We didn't like this recipe.  The hash was too sweet and I'm not a fan of rosemary.  I don't know why I even added it.

1 Beet, chopped
1 Cup of chopped Turnips (mine were large, so I only needed one)
1 Tbsp fresh Rosemary (I used dried, but wish I would have left it out entirely)
1 tsp Coconut Oil
1 Cup chopped Vidalia Onion (this is not the season for these, so I just purchased some sweet onions)
2 Tbsp Extra Virgin Olive Oil
1 Egg, poached



Preheat oven to 400.  Toss rinsed, chopped beets, turnips & onions in olive oil and spread out on a baking sheet and season with salt, pepper & rosemary.  Roast for 20 minutes, then add minced garlic, stir and roast another 10 minutes.

Heat 1tsp coconut oil in frying pan over medium heat.  Crack egg into pan and cook for 30 seconds.  Then add 1/4 C of water and cover with lid.  Let egg steam until the yolk is pinkish on top and the white is no longer runny.

Serve with bacon, because bacon rocks!