Meetza Meetza

Although it's a lot more 'Primal' then 'Paleo'  this concoction is something that's going to be on the menu a lot - especially on the weekends when I have a tendency to miss our traditional 'Junk Food Evening'.

The original idea came from something from the old original Atkins book.  I don't have that book anymore but it at least gave me idea that it could be done.  So, here's my own...

• 1.5 lbs ground  beef
• 2 eggs
• 2 T Italian spices divided
• Salt
• 1 Cup shredded cheese
• 1/2 cup tomato sauce
• pizza toppings

1. Preheat oven to 350 degrees
2. Lightly brown the beef breaking up any chunks - do not over brown some pink is ok as this will continue to cook in the oven.
3. Drain the excess fat from the meat and mix with eggs, 1 T Italian spices and salt
4. Spread meat mixture evenly over the bottom of a deep dish pizza pan (I use a cast iron skillet)
5. Pour tomato sauce over top of the meat, spread evenly and sprinkle remaining Italian spices over the top
6. Spread cheese evenly over the top and then add the pizza toppings of your choice
7. Place in oven and cook for 15 minutes
8. After removing from the oven, you'll want to let it rest for about 10 minutes before serving.

Enjoy!!

Orange Saffron Chicken

I had planned chicken for dinner tonight, but found out we were out of almond butter, which was an ingredient in both of the recipes I had in reserve.  So, I went to the fridge and internet for inspiration.

Of course a quick look up of chicken brought me to recipes for all sorts of varieties of  "Lemon Chicken" and that's were the process started.  Actual lemon chicken was out of the question because I didn't have whole lemons to make the sauce I had in mind.  But, I did have oranges - so I built a recipe around those two things.  I think it turned out fabulous.  Hubby said it needed to be either more sweet or more spicy, but you could easily adjust by either adding Orange Marmalade (sweet) or Coriander (spicy).

and now to the recipe

• 3 large skinless, boneless chicken breast halves
• salt and pepper to taste
• Ghee as needed (clarified butter)
• 1 clove garlic, minced
• 1 cup white wine
• 1/2 orange, thinly sliced
• 1/4 cup orange juice
• 1/2 tsp cardamom
• 1 star anise
• 3 whole alspice
• 1/2 tsp saffron

1. Preheat oven to warm. Place a serving platter into the oven to warm. (I used a small cast iron pan)
2. Cut the chicken into 1/2-inch medallions and season with salt and pepper 
3. Heat the Ghee in a cast iron skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding more Ghee as needed . 
4. Place the chicken pieces onto the warmed platter in the oven. 

5. In the same pan, cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. 
6. Pour in the white wine and scrape and dissolve any brown bits from the bottom of the skillet. 
7. Stir in the orange slices, star anise and allspice and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes

8. Add the orange juice and saffron; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. 
9. Remove star anise and allspice kernels.
10. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Cinnamon Roast

I was experimenting with roast the other day, trying to figure out how to make it 'my own'.  I think I found an amazing combo that gives the meat a unique flavor that I really enjoy!

I cook roasts in the crock pot, but you could do the same thing in an oven if you like.

Drop the roast into a crock pot with a little stock some onions and carrots (for extra flavor).  Now, for the twist, the spices.

1 stick of cinnamon
2 star anise
2-3 whole allspice

and of course salt and pepper

Let it cook until the roast is 'roasted'... and enjoy

One thing I think I'm going to do next time is to caramelize the onions before dumping them into the pot to give it just that much of a sweeter taste.

If you try this, and like it -- let me know!

Sweet Potato Pancakes

I adore Samosas, but since they are wrapped in wheat I can't eat 'em.  I managed to play around with sweet potatoes and came up with these Potato Pancakes that remind me enough of Samosas to scratch that culinary itch for me.

Sweet Potato Pancakes

• 1 pound sweet potatoes, peeled
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 2 eggs, beaten
• 1/2 cup coconut milk
• oil for frying

1. Grate sweet potatoes and set aside in colander to drain some of the water from them
2. Combine dry ingredients in a bowl 
3. Add shredded sweet potatoes and mix very well
4. add eggs and coconut milk and mix well again to make sure all potato is well coated
5. Heat oil in frying pan over med high heat - temp is important, it needs to be hot enough to crisp the outside, but cool enough to cook through.  Sweet potatoes burn easier then standard potatoes.
6. Pat potato mixture into thin cakes and drop into grease and fry until golden both sides

Curry Turkey Meatballs w/Warm Yogurt Mint sauce

New version of meatballs - still love love love it!

Meat Balls: (These were nummy all on their own and I'll certainly make these again for other things)

• 2 lbs ground turkey
• 2 T Onion Flakes
• 2 t salt
• 1 can coconut milk
• 1 cup almond flour
• 2 eggs
• 4 t curry
• 1 t ground ginger

Instructions

1. Bring 5 cups of water and 2 t salt to boil
2. Combine all the ingredients for the meatballs into a bowl and mix well
3. Shape the meat into meatballs and let them boil in the water for app 5 minutes or until they move to the surface of the water
4. Remove the meatballs from the water

I served this with a little Warm Mint Yogurt

• .5 cup plain Greek Yogurt
• 2 springs fresh mint
• drop of honey

1. Put yogurt, mint and honey in the food process and pulse until smooth (mint may still be a little 'chunky' and that's ok
2. put in a pan and gently heat

Paleo Chili

I Made some AWESOME Chili tonight - got two thumbs up from my husband

Nom Nom Paleo Chili


Ingredients

• 3 lbs ground beef
• 2 T coconut oil
• 1 onion, chopped
• 4 cloves garlic chopped
• Salsa - see below
• 1/2 can of tomatoes
• 4 tsp cumin
• 5 tsp chili powder
• 1 tsp thyme
• 4 tsp sea salt

Instructions

1. Brown beef and set aside (retain all juices)
2. Sauté the onions and garlic in the coconut oil until translucent
3. Add the meat, cumin, thyme and chili powder.
4. Cook for 5 to 6 minutes
5. Pour in salsa, tomatoes and salt
6. Let simmer for at least an hour

Salsa

• 1 can tomatillos
• 1 can fire roasted green chilies
• 2 dried ancho chilies

Put all ingredients into the food processer and blend

Meat Balls in Curry w/Vanilla "Rice"

What an amazingly good meal this was!!!

Meat Balls: (These were nummy all on their own and I'll certainly make these again for other things)

• 2 lbs ground beef
• 1 T Onion Flakes
• 2 t salt
• 1 can coconut milk
• 1 cup almond flour
• 2 eggs

Instructions

1. Bring 5 cups of water and 2 t salt to boil
2. Combine all the ingredients for the meatballs into a bowl and mix well
3. Shape the meat into meatballs and let them boil in the water for app 5 minutes or until they move to the surface of the water
4. Remove the meatballs from the water

Curry Sauce: (This was also nummy all on it's own and I'll be making this to go on many other meats)

• 1 diced onion
• 1 T Cocnut Oil
• 4 t curry
• 1 T fresh ginger
• 1 Can Coconut Milk
• 2 tsp chicken bullion

Instructions

1. In a pot fry the onions together with the curry and coconut oil
2. Add the coconut milk, chicken bullion, and the ginger
3. Simmer until it reaches the consistency you like

Vanilla "Rice"

• 1 10oz bag frozen cauliflower
• 1 cup water
• 1 t vanilla
• 1 star anise
• 1 pinch saffron

Instructions

1. Cook cauliflower until just softened (this doesn't take long!)
2. Process the cauliflower in a food processor until it is the size of rice or couscous (or chop it with a knife like I do because I don't own a food processor)
3. Saute the cauliflower in a pan with oil until heated 
4. Add water, vanilla, star anise and a pinch saffron - let boil until water has completely evaporated