Arsy Vartanian is the author and chef of the Paleo recipe & lifestyle blog, Rubies & Radishes and the best selling cookbook, The Paleo Slow Cooker. In an effort to achieve optimal health and wellness, she discovered Crossfit & the Paleo diet in 2008. Arsy started feeling better than ever and was eventually able to recover from health issues that she had struggled with for almost a decade. Equipped with this energy and knowledge, Arsy started her blog to motivate and inspire others to improve their health.
Currently, Arsy is working on her 2nd cookbook, The Paleo Foodie. When Arsy is not busy working or being a mom to her toddler, you can find her in her kitchen developing healthy recipes for her family and her blog readers. Connect with Arsy on Facebook & Instagram.
Pan-fried Filet with Shallot Sauce
(from The Paleo Foodie Cookbook)
- 2 tablespoons unsalted butter
- 1 cup shallots, thinly sliced
- salt and pepper
- 1 tablespoon red wine vinegar
- 1/2 cup beef broth
- 1 tablespoon finely chopped rosemary
- Let the steaks come to room temperature, about 30 minutes. Preheat oven to 400°F (204°C). Place an oven-safe glass baking dish in the oven to warm up.
- Heat a large cast iron skillet to medium-high. Brush melted butter onto one side of the steak. When the skillet is ready, add the steaks. While the first side is browning, brush the other side with butter. Once a nice brown crust forms, about 2 to 3 minutes.
- Using thongs, flip the steaks and sear the other side. Using thongs transfer steaks to the warm dish in the oven and roast for 6 to 8 minutes for medium-rare.
- While the steaks are roasting, make your sauce. Add 1 tablespoon (15 ml) of butter to the same cast iron skillet used to brown the steaks. Add the shallots and season generously with salt and pepper. Continue to cook until the shallots are softened, about 10 minutes. Add the vinegar and cook until it evaporates. Then add the stock and bring to a boil and allow the sauce to cook until it has reduced by half. Pull the pan from the heat, stir in the remaining tablespoon of butter and minced rosemary.
- Remove steaks, salt and pepper and let rest for 5 minutes.
- Serve topped with shallot sauce.
Pepper and Carrot Puree
(from The Paleo Foodie Cookbook)
Serves 4 to 6
- 2 red bell peppers, halved seeded, and skin removed
- 1.5 pounds carrots, peeled and chopped
- 2 tablespoons balsamic vinegar (For best results, I recommend a high quality, syrupy vinegar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1/2 teaspoon sweet paprika
- 2 tablespoons cilantro
- Preheat oven to 350°F (177°C).
- Half and seed peppers. Place on a baking sheet, cut side down. Bake for 45 minutes, or until peppers are blackened. Remove the skins.
- While the peppers are baking, place carrots in a large pot, cover with water and bring to a boil. Boil until carrots are soft, about 30-45 minutes.
- Drain carrots. Puree the peppers, carrots, balsamic vinegar, salt, pepper, butter, paprika and cilantro.
Slow Cooker Chocolate Chicken Mole
- 2 pounds chicken pieces, bone-in, skins removed (breast and legs work well)
- salt & pepper
- 2 tablespoons ghee
- 1 medium onion, chopped
- 4 cloves garlic, crushed or minced
- 6-7 whole tomatoes, peeled, seeded and chopped
- 5 dried new Mexico chilies, rehydrated and chopped
- 1/4 cup almond butter
- 2.5 ounces dark chocolate (70% or above)
- 1 teaspoons sea salt
- 1 teaspoons cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon guajillo chili powder
- Avocado, cilantro & jalapeno for garnish
- 1. Salt and pepper the chicken generously. Place a pan over medium heat, add ghee. Once the ghee has warmed, add the chicken and brown on all sides. This may need to be done in batches. Move chicken to the slow cooker.
- Add onions to the same pan and sauté until translucent. Add garlic, and sauté for 1 to 2 minutes, until fragrant. Transfer onions & garlic to slow-cooker.
- Add the tomatoes, chilies, almond butter, dark chocolate, salt & spices to the slow-cooker.
- Cook on low for 4 to 6 hours or until chicken is tender and pulls apart easily. If you are home when making this dish, lift the lid once and give a stir to make sure all the ingredients are well combined.
- Remove chicken bones and use two forks to shred chicken. Top mole with avocado, cilantro and jalapeno and serve!
Slightly Spicy Carnitas
(from The Paleo Slow Cooker)
- 1 tsp sea salt
- 1 tbsp cumin
- 1⁄2 tsp oregano
- 1 tbsp coriander
- 1 tsp paprika
- 1⁄2 tsp cayenne pepper
- 3 lbs boneless pork shoulder, cut into 4 large chunks
- 2 tbsp ghee or lard
- 1 onion, diced
- 4 cloves garlic, crushed
- 1 jalapeno, minced (optional)
- 1⁄4 cup chicken or broth
- 2 bay leaves
- alt and pepper just before serving
- Combine the salt, cumin, oregano, coriander, paprika and cayenne in a bowl. Rub over the pork, reserving the extra spices.
- Melt 1 tablespoon of ghee or lard in a heavy-bottomed pan over medium heat. Sauté the onion in the ghee until translucent, about 5 minutes. Add the garlic and jalapeno (if using) and cook for another 2 to 3 minutes. Transfer to the slow cooker.
- Add the remaining tablespoon of ghee or lard to the same pan, brown the pork in batches, about 5 minutes a batch (add more ghee or lard if needed), and transfer to the slow cooker.
- Add the chicken broth, bay leaves and any renaming spices to the slow cooker, and cook on low for 5-6 hours.
- Pull the meat apart with 2 forks and cook for an additional hour.
- Salt and pepper to taste, then serve.