Tag Archives: paleo potluck ideas

Creamy Curry Meatballs

24 Aug

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I am so excited.  After SO MANY MONTHS of not cooking, not trying new recipes, (honestly, not even really that eating clean, eeek),  I finally found a recipe that inspires and suits me: convenient, filling, and utterly delectable.  Between pregnancy and moving to Hawaii, blogging and cooking have really taken a back seat.  But like every passion the fire returned, even after all this time!

I won’t even apologize that this is not my original recipe, and it may even be old news to many of you.  But, I came across this and wanted to share just in case anyone was not aware of this awesomeness from Everyday Paleo.  I kept the meatball recipe the same, but I did make some minor adjustments to the sauce–to make it creamy, and mostly because her sauce called for only half-a-can of some things…I don’t like doing that.  :)

 

Meatballs

3 lbs ground beef
(feed a crowd, enjoy leftovers or freeze half for next time!)

1 cup finely diced onion

1 cup apple finely diced

1 egg

2 tablespoons curry powder

½ tablespoon sea salt

black pepper to taste

Preheat oven to 400. In a large bowl, place all of the meatball ingredients and mix well by hand.  Form into golf-ball sized meatballs, and place into a large glass baking dish.  Bake for 20-25 minutes.  While the meatballs are roasting, whip up the sauce!

Curry Sauce

1 teaspoon garlic powder

2 tablespoons curry powder

1 can (6 oz) tomato paste

1 can (14 oz) coconut milk

1/2 c water

juice of 1 lemon

salt and pepper to taste

In a saucepan whisk all ingredients together, bring to a simmer.  Add a few more tablespoons of water if you prefer the sauce slightly thinner…I like mine thick!  After the meatballs are done, drain them in a colander, and return them to their baking dish.  Pour the sauce over them, make sure they are well-coated.  Yum!

I served them over sautéed kale and cauliflower rice.  My kids gobbled these up, and the leftovers tasted even better.  I loved that I had all the ingredients on hand!  These meatballs would also make a phenomenal freezer meal.

Enjoy!
Leigh

 

 

Meatballs are a great meal for kids to help with!

Meatballs are a great meal for kids to help with!

Easy, creamy, curry sauce

Easy, creamy, curry sauce

Boulettes au Foie

9 Aug
boulettes au foie

Sorry for the pretentious title, but “Tasty Liver Lumps” was probably not going to garner as many hits.

Since eating clean, I haven’t thought much about the idea of “superfood” because I eat nutrient-dense foods on a daily basis.  (Blessing.)  So, there’s no pressing need to somehow off-set the processed junk food damage.  Besides, most “superfood” choices are totally delicious.  Salmon? A resounding yes.  Blueberries?  No problem.  Almonds?  Three times a day.  Leafy greens?  Well—-sautéed in bacon oil, then certainly.

One item shows up on these lists repeatedly…and I’ve always glossed over it.  It’s gelatinous, odd-smelling, notoriously icky, and synonymous with rejection:  Liver.

Let’s not focus on the negative.

This inexpensive organ meat carries a maximal nutrient load:  
Extremely high in Vitamin A and B12
High in arachidonic acid (related to DHA, the healthy brain fat)
A unique source of copper, phosphorus and zinc
Almost 20% daily value of iron in just 4 ounces, plus the B Vitamins to help our bodies increase our own iron production
Great source of selenium, a nutrient that can be hard to come by

The nutrients found in liver
Provide many cardiovascular benefits and protection
Increase energy
Protect from cancer
Boost immune system function
Provide bone and colon support
Improve vision
Enhance joint mobility

(these lists courtesy of Kitchen Stewardship)


 Back to B12.  It is interesting to note that vitamin B12 is an essential nutrient in the human diet.  It is important for metabolic function, it helps in the formation of red blood cells and in the maintenance of the central nervous system.    A vitamin B12 deficiency can result in anemia, fatigue, mania, and depression.  Longer-term deficiency can cause permanent damage to the brain and central nervous system.   It is only manufactured naturally in animal products–there is not a known reliable plant source of vitamin B12.  Synthetic varieties are on the market, some are used as additives to many processed foods like cereals.  (This is why vegetarians, particularly vegans, may have to take B12 supplements to achieve adequate nutrition.)

With all this said, it’s been wearing on me to somehow get liver into my diet!!  Heather also bought 1/2-a-cow this year…and currently owns 16lbs of beef liver burning a hole in her freezer!!  But, it isn’t necessary to become a liver purist just yet.  With some trial and error, and some research, I finally found a recipe at the adorable Katie Did blog that I can post with confidence!!  I tweaked it ever so slightly.

1 sweet potato
1/2 lb calves liver (or chicken liver)
1/2 lb grass-fed ground beef
1 tsp each: salt, garlic powder, dried basil, and dried oregano
1/2 tsp pepper

Peel and grate the sweet potato.  Rise and pat the liver dry.  Put the sweet potato into a food processor, and add the remaining ingredients.  Blend in the processor, scraping down the sides periodically, until the mixture is completely combined.

To a skillet on medium-heat, add butter, olive oil or coconut oil.   Scoop a heaping tablespoonful of the meat mixture into the skillet and cook approximately three minutes per side until done, but not overdone and chalky.  Remove from pan and drain on paper towels.

The meatballs may not hold a perfect round meatball shape, mine were oblong.  Makes approximately 15-18 meatballs.  Serve with sautéed greens, and our all-time favorite homemade ginger mayo!  We use it on everything!  :)

Embrace the opportunity to broaden your palate and culinary know-how with these simple multivitamin meatballs!
Leigh

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For more reading on the benefits of eating organ meat:

It’s Not So Offal
Everyone Should be Eating Organ Meat
Frozen Raw Liver Pills

Veronica’s Perfect Pastelon

4 May

pastelon

My friend Veronica recently introduced me to Pastelon, a Puerto Rican casserole that completely blew me away.   I had never heard of Pastelon before, nor could I pronounce it.  But the first bite I took, I was hooked!  It was  a revelation on two levels!  First it was so comforty, and savory, and salty and slightly sweet.  Secondly it gave me a use for real, fresh plantains!  I have never known what to do with them, and have always overlooked them in the grocery stores.  No longer.   What a fabulous “new” way to eat my meat and veggies.

It’s a lot like lasagna in preparation and form, but not in flavor.

6-8 large very ripe plantains:  peeled, sliced, and browned under the broiler. ***
2 lbs ground meat
(I prefer beef.)
1 cup sofrito
(aren’t you glad you have it on hand all the time now?)
1 small can tomato sauce
2 tsp salt
2 tsp cumin
1 tsp turmeric
1 cup green sliced olives (I like Goya brand Salad Olives)
2 cans french-style green beans, drained
2 cups shredded monterey jack cheese (optional)

For the meat mixture, cook ground beef and sofrito in a few tbsp oil until browned, sprinkle with the spices and salt.  Stir in tomato sauce and combine.  Take off heat and add the green olives.  Set aside.

Once your plantains are prepared (see below), you will be ready to put it all together.  Prepare a 9×13 baking dish with coconut oil.  Layer the casserole: plantains, followed with some of the meat mixture, then green beans then cheese.  I was able to make about 2 1/2 layers, with the last layer ending with the rest of the meat and cheese.  Bake at 350º for about 45-55min.

Enjoy!  And share with someone in need:)

Leigh (via Roni!)

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***The “noodles” are sliced plantains.  They must be extremely ripe so that they aren’t bitter.  Their peel will be spotty-black.

You may have to use a knife and cut through the peel lengthwise to get them started–they do not peel as easily as bananas.  Once they are all peeled, slice them evenly into long strips.  Consider using a cheese slicer, mandoline, or a really steady hand and a good knife.

Arrange them evenly on a lightly-oiled cookie sheet.   (I took coconut oil and a paper towel, and spread the oil around the sheet evenly.  )  Roast under the broiler until browned on one side, then flip them and brown on the other side.  The roasted sliced plantains are now ready for layering!

If you don’t use plantains, you can substitute diced and roasted (or mashed) sweet potatoes.  It will be sweeter, but a faster process on a night you are in a rush.  If you do this, you can skip the casserole step altogether.  Just make a “pastelon bowl” by heaping the meat and green bean mixture directly over a yummy bowl of sweet potatoes.  It is much faster to whip up, and almost the same flavor.

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