Thursday, October 10, 2013

Recipe - Chipotle Meatballs

Yesterday I made a really delicious meat sauce and served over spaghetti squash.  I overshot and accidentally took out an extra pound of meat.  That extra pound of meat had to be used up, and meatballs are a huge favourite of the kid over here, so I figured these would be the perfect option for dinner tonight.  This recipe is adapted from Practical Paleo.


You'll need:
1 lb ground beef
1 chipotle pepper, chopped
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper

Preheat your oven to 375*.








In a large bowl, combine all the ingredients.  Get in there with your hands, to make sure it's mixed thoroughly.










Form into balls.  I used roughly 2 Tbsp for each meatball.












Sear in a hot pan.  I put a bit of bacon grease into mine before cooking the meatballs.












When brown, turn the meatballs.  Put into the oven and bake for approximately 12 minutes or until a thermometer reads 165*.











I served these alongside a bowl of Broc-cauli 
Stew and it was a really delicious combination.



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Wednesday, October 9, 2013

Recipe - Broc-cauli Stew from Practical Paleo

We're pretty lucky, our kid loves anything with broccoli in it.  This 'green soup' was a huge hit here tonight with adults and child.  This stew is perfect for your Whole30, or every day meals.



You'll need:
4 cups cauliflower, chopped and steamed
4 cups broccoli, chopped and steamed
2 cups chicken broth
1 head of roasted garlic
Salt and Pepper, to taste
4 slices of bacon, chopped and cooked until crisp (if desired. trust me, you desire)

Roast your garlic:
- Preheat your oven to 375*.
- Cut the top off of a head of garlic.
- Place in tin foil.
- Drizzle with olive or coconut oil.
- Wrap in the foil and roast for 45 minutes.







Steam your broccoli and cauliflower while your garlic is roasting.










Working in batches, using your blender, puree the broccoli and cauliflower with some broth.













Add the roasted garlic into one of the batches.











Put the soup back into a large pot and combine all the batches.  Heat until warm.  Add more broth if you prefer your stew to have a thinner consistency.  Season with salt and pepper.












Serve in bowls and top with bacon.











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Tuesday, October 1, 2013

Recipe - Fried Green Tomatoes

I will admit, I have never, before tonight, had fried green tomatoes.  I've seen the movie multiple times and read the book more than once, so trying these was a long time coming.

These are straight out of Paleo Comfort Foods.  We've not had much success frying almond flour before, but these turned out really well and we popped them in the oven to keep warm after they were fried.

You'll need:
4 medium green tomatoes
1.5 cups almond flour
2 tsp black pepper
1/2 tsp salt
1 tsp chipotle powder (I used chili powder because I was out of chipotle powder)
1/2 tsp garlic powder
1 large egg
1/2 coconut oil

Slice the tomatoes about 1/4 inch thick.




Combine all dry ingredients into a bowl and mix well.














Beat egg in a separate bowl.










Set up your breading station.

Yours can include Finn McMissile if you choose.














Coat the tomatoes in the egg, and then place into the bowl of dry ingredients and coat both sides.












Shake off the excess and set aside.











Once the oil is hot, use a fork to place the tomatoes gently into the oil.  Work in batches, so you don't overcrowd the pan.














Turn the tomatoes over when the sides begin to brown, about 2 minutes and cook for another 2 or 3 minutes.  Remove from the pan and place onto a cooling rack that is set into a baking sheet.  Place into 325* degree oven for about 10-15 minutes.









Serve with some chipotle mayonnaise.  Mayo + chipotle peppers + garlic + coriander seed = deliciousness.










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