Meal in a Meatloaf

Meal in a Meatloaf

1 lb ground beef

1 lb ground pork sausage

1 onion, chopped

1-2 carrots, finely chopped or grated

1 parsnip, grated

Small head/bunch broccoli, chopped small

1/2 green pepper, chopped

1 medium tomato, chopped

1/2 tsp. Salt

1/4 tsp. Pepper

1 egg

1 garlic clove, minced

Preheat oven to 350 degrees. Mix all ingredients together, pat in two loaf pans. Bake at 350 degrees for 50-60 minutes or until cooked through. (Meat thermometer should read 165 degrees or higher.)

Roasted Tomato Soup

Thought you could never have a velvety, creamy, smooth tomato soup after giving up dairy? Think again! The other vegetables help give this soup the creamy goodness we have come to know and love from tomato soups without any of that pesky dairy.

Roasted Creamy Tomato Soup

2 onions, roughly chopped

3 carrots, roughly diced

2 stalks of celery, roughly diced

3 cloves garlic, peeled

6 tomatoes, peeled, seeded, and roughly chopped

1/4 cooking fat, melted (we used lard)

3+ c chicken stock

3 tblsp fresh herbs of choice (we used basil, marjoram, and thyme) minced

Preheat oven to 400F. On a baking sheet, add the onions, carrots, celery, garlic and tomatoes. Drizzle with melted cooking fat and salt and pepper to taste. Roast the vegetables in the oven until the carrots are tender, about 25 minutes.

While the vegetables are roasting, add the herbs to the stock in a large pot and simmer.

Once vegetables are done roasting, puree using a blender, food processor, or immersion blender adding in the stock. Depending on how think you like your soup you may need more stock to thin it out. You can either serve it now or let it simmer a little longer to get the herbs infusing with the blended vegetables.

Chicken Tacos

Chicken Tacos

Cooking fat

2-3 lbs chicken meat, diced fairly small

Taco Seasoning

1 tomato, chopped

1/2 red onion, finely chopped

1/2 c cilantro, chopped

Coconut flour tortillas (as follows) or lettuce wraps

Brown chicken pieces in the cooking fat. Add taco seasoning and either prepare according to the package or, if using the homemade seasoning, add the seasoning and about 1/2-1 c water. Let simmer until the chicken is cooked through and the seasoning/water mixture has thickened. Serve in coconut tortillas topped with the tomato, red onion, and cilantro. Feel free to add whatever you love on tacos.

Slight variation: You could make a salad out of it by chopping up some lettuce and using guacamole/salsa as the dressing.

Coconut Flour Tortillas

1/4 c coconut flour

8 large eggs whites

1/4 tsp baking powder

1/2 c water

Cooking fat (I suggest coconut oil)

Whish all ingredients together in a bowl, making sure no lumps remain. If you want thinner tortillas add 1-2 tsp more water. Preheat a small nonstick skillet over medium heat. Place about 1 tsp cooking fat in the pan. Swirl around to coat. Pour about 3 tblsp of the batter into the pan, tipping the pan from side to side while you pour the batter (to get a very thing tortilla). Do not attempt to flip the tortilla until you are sure the first side is golden brown. Otherwise, the tortilla will rip. Once golden brown, flip over and brown on opposite side. Remove to plate and repeat process. There should be about 8-10 medium-sized tortillas.

You can do these a day or two ahead and store in a ziplock bag. Just reheat when they are needed. Also, feel free to play around with them a bit. Add different spices for more flavor.

Grilled Ratatouille

I am going to try and get all the recipes from Facebook moved over here. I will do as many as I can tonight. After all the recipes are moved, I will share why I do Paleo!

Grilled Ratatouille

2 small eggplants (1/2 lb each), cut into 1/4 in slices

salt

1 large sweet onion, peeled and soaked for 30 minutes

1 large green bell pepper

1 large red bell pepper

2 tomatoes, halved

1/4 c cooking fat, melted

2 yellow squashes, cut lengthwise into 1/4 in slices

1 clove garlic, minced

1/2 tsp fresh thyme, chopped

1/2 tsp red pepper flakes

1 tblsp fresh dill, chopped

Sprinkle eggplant slices with salt and place in a colander. Let it stand for 30 min to draw out some of the liquid.

If using a coal grill, put the onion directly into the coals. If not, then just place in in direct heat. Cook until easily pierced with a sharp knife, about 30 min. Remove the onion from coals/heat and let it cool.

Brush the eggplant slices, (whole) peppers, and tomatoes with the melted fat. Place the eggplant around the edge of the heat and the peppers and tomatoes (cut sides down) in the center, on the heat. Cover the grill. Cook, turning occasionally, until eggplant and tomatoes are tender (about 10 min) and the peppers are charred on all sides (about 25 min). Transfer vegetables to a cutting board. Drape the peppers in a foil tent for 10 min then peel the skin off. Remove the stems, seeds, and ribs, then cut into 1/4 in strips.

Brush squash slices with cooking fat. While other vegetables are cooling, grill the squash, turning once, until tender. About 10 min. total.

Peel the onion and cut in half. Then cut in 1/4 in slices. Transfer to a large bowl. Roughly chop the tomatoes and squash; cut the eggplant into strips. Add into the bowl with the peppers. Add about 3 tblsp melted cooking fat (I suppose olive oil could work here) and the garlic, thyme, salt, and red pepper flakes. Toss to mix. Sprinkle with chopped dill.