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/