Paleo Spaghetti with Red Wine Sauce

This recipe is from the folks over at PrimalPalate. If you haven’t checked out their Food Lover’s Kitchen, you are missing out. There are so many recipes there, you could make something different every day for a long time before repeating that dish; there are 27 recipes in just the appetizers alone. And, they have a free app called My Kitchen that is great! Be sure and check them out & find something new to make this week. I loved this red wine sauce, it had a depth to it that most sauces lack.

Ingredients:

  • 1 tsp coconut oil
  • 1 vidalia (or other sweet) onion, chopped
  • 3 cloves garlic, minced
  • 1 cup fresh basil, finely chopped (I use scissors to cut mine up)
  • 2 lbs ground beef, 85/15
  • 1 cup red wine
  • 28 fl oz tomato sauce (no salt added)
  • 2 tsp salt
  • 2 tsp black pepper
  • 3 whole yellow squash, peeled with julienne peeler (or sliced thin using a mandolin slicer)
  • 2 whole zucchini, peeled with julienne peeler (or sliced thin using a mandolin slicer)

Directions:

  1. Heat coconut oil in a large pot on medium heat
  2. Add onion and garlic to pat and saute until onion has softened slightly
  3. Add basil to the pot and continue to saute for a minute or two
  4. Add beef to pot and continue to saute all ingredients until beef is browned
  5. Add red wine, tomato sauce, salt, and pepper, and stir until all ingredients are evenly combined
  6. Bring sauce to a bubble, then turn down to low, cover, and allow to simmer for 45 minutes
  7. Peel squash into “noodles” with a julienne peeler, until you reach the seeds. Discard the seeds
  8. Place “noodles” into a large soup pot and steamer basket, and steam until squash is slightly tender, about 10-15 minutes
  9. Serve squash “noodles” topped with the sauce, and garnish with a sprig of basil

Link to recipe: Spaghetti with Red Wine Sauce

Paleo Apple and Bacon Rosemary Pork Burgers

It’s been awhile & I apologize for not keeping up with this blog, but life has a way of getting in the way of “fun” stuff. So, to make up for it, I’m going to post some more recipes that I have found in the meantime. This recipe is from my favorite paleo blogger, Juli, over at PaleOMG.com; full link is at the bottom of the page. These burgers are really & I mean REALLY good, I usually don’t like cooked apples (it’s a texture thing), but I liked them in these burgers.

Ingredients:

  • 1-1.5 lbs ground pork
  • 6-8 strips of bacon, cut into 1 inch pieces
  • 1 apple, cored & diced
  • 1-2 tablespoons rosemary (depending on how much you like rosemary)
  • salt & pepper, to taste

Instructions:

  1. Heat up a medium sized skilled over medium heat
  2. Chop up your bacon and add it to the pan
  3. Let bacon cook for a bit until some of the fat seeps out and the ends of the bacon begin to turn up
  4. Then add your apple to begin to cook down.
  5. While the bacon and apple are cooking for the next 5-7 minutes, throw your ground pork in a bowl, add your rosemary and salt and pepper and use your hands to combine everything! If you don’t use your hands, it won’t taste right.
  6. Once your bacon and apples are done cooking, use a slotted spoon to add them to a paper towel on a plate to let cool. Keep the bacon fat in the pan unless you have a ton, in that case pour a little in your handy dandy bacon fat jar.
  7. Now time to make your patties!
  8. Take a small ball full of meat, I’d say smaller than a lacrosse ball, ball it up and then smash it down with your thumbs to make a patty. You want this a bit thinner than a normal burger though.
  9. Then make another one!
  10. Now, place a spoonful of your bacon & apple mixture on top of one of your patties, then plop another patty on top, then use your fingers to seal up the sides. Pinching technique works best.
  11. Repeat. I got 3 burgers out of 1 lb of ground pork
  12. Reheat your skillet with the leftover bacon in it
  13. Add your stuffed burgers to the pan. Cook for about 5 minutes per side (depending on thickness)

Link to original recipe: Paleo Apple and Bacon Rosemary Pork Burgers

Pizza Sauce

Ok, last one for today. I really need to get something else done; I mean, I have monsters to kill in WoW who have been lonesome today because I haven’t been in there! This recipe for pizza sauce is taken out of a bigger recipe for a whole pizza. It was published by George at Civilized Caveman Cooking, but the recipe comes from a new cookbook called “Gather” by Hayley Mason and Bill Staley who have written other cookbooks together. I have preordered “Gather” and can’t wait to get it and then invite all my friends over for a dinner made from their recipes.

Ingredients

  1. 14 ounces crushed, fire-roasted tomatoes
  2. 6 ounces tomato paste
  3. 1 clove garlic, pressed (I just minced mine up)
  4. 2 tablespoons finely minced onion
  5. 1 teaspoon dried oregano
  6. 1 teaspoon dried basil
  7. Salt and pepper, to taste

Instructions

  1. In a medium saucepan, heat the fire-roasted tomatoes and tomato paste over medium heat.
  2. Add the pressed garlic, minced onion, oregano, basil, salt and pepper.
  3. Stir to combine and let the sauce simmer for at least 10 minutes. (It can simmer while you make the pizza crust.)
  4. Smooth a small portion of the sauce on the pizza crust, using more or less depending on your preference.

Direct link: http://civilizedcavemancooking.com/reviews/gather-review/

Pizza Crust

This is a great Paleo grain-free pizza crust. It holds up to adding stuff on top so you can actually pick it up and eat it. You could also make this a bit thicker with no toppings as a Focaccia bread. This recipe is from The Unrefined Kitchen which I’ve just found thanks to a bundle of e-books I purchased. I can’t wait to peruse the site when I have more time.

Ingredients

  1. 2 cups almond flour
  2. 1 cup arrowroot powder (I substituted tapioca flour and it came out fine)
  3. 1-1/2 teaspoon baking powder
  4. 1-1/2 teaspoon salt
  5. 1-1/2 teaspoon oregano
  6. 1/4 teaspoon black pepper
  7. 3 eggs
  8. 1/2 cup almond milk

Instructions

  1. Preheat oven to 425ºF.
  2. Grease a round pizza pan (no holes) or cookie sheet. (She used a 15″ round baking stone.)
  3. Combine dry ingredients in a large bowl. Whisk to blend together.
  4. Add eggs and almond milk to the dry ingredients. Mix well. (The batter will be runny-not like typical pizza dough.)
  5. Use a spatula to spread batter onto greased pan.
  6. Bake crust in preheated oven 8-12 minutes.
  7. Remove crust from oven and top with sauce and desired toppings.
  8. Bake for another 10-15 minutes.

Direct link: http://www.unrefinedkitchen.com/2012/04/14/pizza-crust-primalpaleo/

Paleo Thanksgiving Sweet Potato Gratin

The official name of this is printed above, but my name for it is “Heaven on a Plate”. Everyone that has tried this has agreed with me, so maybe I should write Juli at paleomg.com and suggest she change the name. I think she would totally go for it. Anyway, this is another one of my absolute favorite vegetable recipes. It does take some time, so be patient; it is well worth the wait.

Ingredients

  1. 2 sweet potatoes, sliced thin (best way is to use a food processor or mandoline type slicer)
  2. 1 yellow onion, sliced thin (see above for best way to slice this also)
  3. 1/4 cup almond meal
  4. 1 can coconut milk
  5. 4 tablespoons coconut butter
  6. 4 tablespoons almond butter
  7. 2 tablespoons agave (or honey)
  8. 1 teaspoon garlic powder
  9. 1/4 teaspoon cayenne pepper
  10. Salt and pepper, to taste
  11. Enough bacon to cover the top OR cook and put inside

Instructions

  1. Preheat your oven to 375ºF.
  2. Grease a 9×13 baking dish with whatever kind of fat you’d like. (Her note is that she used bacon fat because she is incredibly intelligent but you can do what you want.)
  3. Thinly slice your sweet potatoes and onions.
  4. Now you’re going to start the layering process. Start layering the sweet potatoes in lines so you can’t see the bottom of the dish. Then layer with a little onion and a little almond meal. No need to pile it on, you’ll have many layers to go.
  5. Keep on layering until all your sweet potatoes are gone.
  6. Now make the saucey sauce. Pull out a saucepan and put over medium heat.
  7. Add your coconut milk, coconut butter, almond butter, agave (or honey), and spices to the saucepan and stir until the coconut butter and almond butter have cooked. Don’t boil. We don’t need caramel.
  8. Once everything is mixed together, pour the mixture over the sweet potato layers. Then top off everything with a little bit more almond meal.
  9. Cover the rest of the dish with strips of bacon (unless you chopped and cooked it to add into your gratin).
  10. Cover your baking dish with aluminum foil and put in the oven for around 30 minutes.
  11. Once the 30 minutes are up, pull out the dish, remove the aluminum foil, and put the dish under the broiler for about 3-5 minutes, or until bacon is nice and crispy (or however you like yours).
  12. Let cool for 10 minuts or so then dig in. (Seriously, this is another one to let cool the whole 10 minutes unless you want to burn your taste buds right off.)

Direct link: http://paleomg.com/paleo-thanksgiving-sweet-potato-gratin/

Middle Eastern Chicken Wings

These are really good and super easy to make. We actually use chicken thighs instead of wings (more meat!) and bake them in the oven instead of on the grill. This recipe comes from Ruth’s Real Food (see direct link at the bottom of this post).

Ingredients

  1. 10 chicken wings (we use about 6 chicken thighs instead)
  2. 2 tablespoons olive oil
  3. 1 teaspoon turmeric powder
  4. 1 teaspoon ground cumin
  5. 1 teaspoon ground curry
  6. 1/2 teaspoon salt
  7. Cayenne pepper to taste (optional)

Instructions

  1. Pour the olive oil into a large bowl.
  2. Add all the spices and mix to make a paste.
  3. Don’t make it too thick, though. It’ll have to coat all the wings (or thighs). Add olive oil if needed.
  4. Add the wings and mix.
  5. Spread the wings on a baking sheet lined with aluminum foil for easy clean-up.
  6. Grill for about 15 minutes on one side until crispy, then turn and grill for another 10 minutes on the other side. (Her note is that she likes them really well done, almost burnt, so grill them to the crispiness you prefer.) We just bake them in a 350ºF oven until they are done. Yummy!

Direct link: http://www.ruthsrealfood.com/2011/07/middle-eastern-chicken-wings.html

Paleo Stuffed Peppers

I was just thinking in the shower (why is it I do my best thinking there and then when I get out, it’s like “what was I just thinking?”); anyway, I don’t have a good recipe (surprise!) for Paleo Stuffed Peppers so I’m trying to come up with one in my head. Here is what I have so far:

Ingredients

  1. 1/2 lb hamburger meat (80/20 mix)
  2. 1/2 lb ground sausage
  3. 1-2 eggs for binding
  4. Some grated carrots (maybe 1/2 – 1 cup)
  5. Chopped onion
  6. Chopped bell pepper
  7. Almond flour (start with about 1/4 – 1/2 cup)
  8. Salt, pepper & seasonings to taste
  9. Oh, and some pizza sauce I made the other night for a zing on top maybe

Instructions

  1. Mix the meats together in a big bowl with some seasonings (salt, pepper, cajun seasoning, garlic powder, etc.)
  2. Saute the onions, bell pepper & carrots in a little olive oil or coconut oil until almost done, let cool
  3. Mix the sautéed veggies in with the meat, add the eggs & almond flour until it feels right (almost like a meatloaf I’m thinking)
  4. Stuff the peppers, add some of the sauce on top & bake at 350º until done (you may want to preheat your oven as step #1)

Sounds like it should turn out ok, right? I’m going to try them tonight & I’ll let you know how they taste (unless they are really bad, then I’ll just delete this whole post – ha!).

No link – just out of my head.

 

Update

These turned out really good! I did not use chopped bell pepper inside since we only had 4 peppers left for stuffing and I didn’t saute the onions, just put them in raw & they cooked with no problem. I used 1/2 lb each of the meats and a little over 1/4 cup of almond flour with 2 eggs. The grated carrots in there went well with them. They gave the stuffing some bulk & chewiness. I used 4 regular carrots that were pretty thin. And I added some of the pizza sauce (a little over 1/2 cup) into the meat, then added a dollop on top after cooking the peppers for 45 min. Before putting the peppers into the oven, I poured about a cup of water into the bottom of the corning ware pot so the bottoms didn’t burn. I totally forgot my seasonings, but just added a little salt and pepper at the table & that was fine.