Tuesday, March 26, 2013

Cow Share

My husband signed up for a cow share with about 5 people total.  A farmer met them all and they took turns picking packages of beef.  It was a really great experience and buying a 1/5th of a cow and storing it in the average person's freezer is doable.  I've heard from people who buy 1/2 a cow that you need a lot of storage for all that meat.  This is our haul.  There are some beef bones, ground beef, two roasts, cubed beef, and a steak.  I have the steak thawed for dinner tonight.  Both of the roasted have already been cooked and several of the ground beef packages have been used too. 


Rosemary Biscuits

I think I told everyone I know yesterday how great this biscuit recipe is.  I am used to my paleo baked goods not being very good.  This recipe rocks and I'm so happy I found it.  I can see people making these biscuits to go with Easter ham next weekend.  My husband wants to try to make them spicy and use them with cornbread.  I'm using the leftover rosemary biscuits and adding some coconut butter and Italian seasonings to go with some zucchini spaghetti later this week. 

You must rolls these out thick.  They do not rise and they do flatten out a bit.  I got about 9 biscuits out of the recipe.  I also used coconut flour on wax paper so the dough wouldn't stick while rolling.  I just like how fluffy coconut flour is and I happen to have more of it in my pantry than almond flour.

Almond Rosemary Biscuits
2 1/2 cups blanched almond flour
plus 1/2 cup for dusting (I used coconut flour for dusting)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup coconut oil, melted
2 eggs
1 tablespoon honey
1 tablespoon fresh rosemary, chopped

Instructions:
 Preheat oven to 350 degrees. 
Line a baking sheet with a silpat.
Combine almond flour, salt, baking soda, and rosemary in a bowl. 
In a separate bowl, whisk together eggs, honey, and coconut oil. 
Mix wet ingredients into dry until a nice dough forms.
Lay one sheet of wax paper down on a flat surface and sprinkle with 1/4 cup of coconut flour. 
Place dough in center of parchment paper and sprinkle with additional flour. 
Place another sheet of wax paper over dough and roll dough into 1-inch thickness. 
Using a biscuit cutter cut rounds out of dough. 
Place biscuits on prepared baking sheet.
Bake for 12 minutes.




Vegan Cream of Mushroom Soup

I hated this recipe.  It was very bland and a lot like eating soupy mashed cauliflower.  I love cream of mushroom soup, but this paleo version did not work for me.  We tried a lot of different additions to make it edible but I could only eat one bowl and could not like this.






Shepherd's Pie

I love this recipe!  I have made this casserole twice now and the leftovers are perfect to reheat in the microwave.  I made some additions to the recipe, add diced mushrooms and diced parsnips to the filling and season with some minced garlic. 

Shepherd's Pie with Garlic Mashed "Potato" Topping

filling:
2 tbs. olive oil
1 large onion, diced
1 lb. turkey or pork bacon, cut into 2 inch slices
2 cups diced carrots
2 cups diced parsnips
2 cups diced celery
1 lb. ground meat of choice
1 package of mushrooms, diced
½ tsp. salt
1 tsp. black pepper
½ tsp. smoked paprika
1 tsp. minced garlic
1 cup low-sodium, organic chicken broth

Heat oil in a large skillet over medium heat. Add onion and cook for 10-15 minutes, until soft. Add chopped bacon and cook until just getting crisp. Add carrots, parsnips, mushrooms and celery, allowing to cook in bacon fat for 10 more minutes.

Add ground meat and garlic to skillet and break up with a wooden spoon. Cook until meat is just no longer pink. Season with salt, pepper and paprika.

Add chicken broth and allow mixture to cook until the broth has reduced by 60%. Pour meat mixture into a greased 9×13 dish.

topping:
one large head of cauliflower, cut into florets
splash almond milk, as needed
2 tbs. coconut butter
1/2 tsp. garlic powder
salt, pepper & fresh ground nutmeg, to taste

Preheat oven to 375.

Boil cauliflower in a large pot until tender; drain and return to pot. Add butter and a splash of milk, then puree mixture with a stick blender. If you don't have a stick, remove mixture to a blender or food processor and run until smooth.

Season to taste with garlic, salt, pepper and nutmeg.

Spread cauliflower mixture over meat in baking dish. Bake at 375 for 30 minutes.


Monday, March 25, 2013

Rutabaga Hashbrowns

I just love these!  I've made them for breakfast twice now.  I used this recipe
I threw half a rutabaga and half an onion into my food processor.  I added seasonings, just salt and pepper, and fried it all in some coconut oil. 

Ingredients (2 servings)
  • 2 tablespoons of coconut oil
  • 1/2 cup diced onion.  I used a sweet yellow onion
  • 2 cups shredded rutabaga.  I just shredded half a large rutabaga 
  • 1/4 -1/2 teaspoon salt and pepper
Instructions
  1. Heat a frying pan (I used nonstick) on medium-high heat and add the coconut oil.
  2. Add everything into the pan and cook for a few minutes to soften the onion.
  3. Continue cooking on medium heat tossing gently a few times for about 10 minutes. Cook for another 5 minutes pressing down with a spatula to brown them a bit more being careful not to burn the rutabaga.
  4. Use a spatula to remove from the pan and eat!  So simple and very good.  



Sweet potato Zuchinni Hash

I found this recipe after Thanksgiving was past but it tastes like stuffing.  I've made it a few times now for breakfast and for a dinner side dish.  We added Italian seasonings and instead of trying to force the mixture into patties we just cook it all in a non stick skillet.  We also used the whole egg

Ingredients

2 medium zucchini, grated
1 medium sweet potato, grated
4 green onions, minced
1 -2 lemons, zested
2 handfuls mint (we skipped this and added dry Italian seasonings)
1 egg white, or egg substitute(we used 1 whole egg)
2 Tablespoons coconut flour
2 Pinch sea salt
coconut oil

Preparation steps

  • in a bowl, mix zucchini, sweet potato, onions, lemon zest + mint/seasonings
  • in a small bowl, mix together egg, coconut flour + sea salt
  • combine egg mixture with zucchini mixture
  • warm a large skillet over medium-low heat. when hot, add coconut oil to coat the bottom of the pan
  • spoon the mixture into the pan in desired sized fritters. cook on each side until brown (about 3 - 4 minutes)
  • serve warm or at room temperature