Sausage and Eggplant - On the Grill!

Sausage and Eggplant - On the Grill!

1-2 eggplants, sliced crosswise 1/2 in thick

2 tblsp melted cooking fat

1/2 tblsp fresh thyme

1/2 tsp fresh ground pepper

1/8 tsp salt

6-9 assorted sausages

Heat grill to medium-high. Brush eggplant slices on both sides with the cooking fat. Place in a bowl or shallow baking dish. Add the thyme, pepper, and salt. Toss.

Place eggplant slices on hot grill (or in grill basket). Grill until golden crust forms on the first side, 7-8 minutes. Turn and grill on second side, 6-7 minutes more. Transfer to platter and keep warm.

Arrange sausages on the grill. Grill, turning often, until the juices run clear when the sausages are pierced with a knife, 10-15 minutes. Remove sausages from the grill and arrange on one or more platters with the eggplant slices. Serve.

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.

Sweet and Spicy Hash

Love love love sweet and spicy, sweet and salty, whatever. Contrasting flavors are a huge weakness of mine. This recipe is also quite versatile and easy to change it up depending on your personal taste preferences.

Sweet and Spicy Hash

4 sweet potatoes, peeled and grated

1 lb canadian bacon, diced

2 spicy red chiles, seeded and minced (I suggest wearing gloves while handling!)

1 green pepper, diced

1 red pepper, diced

1 small yellow onion, diced

1 tsp chili powder

1/2 tsp cinnamon

salt and pepper to taste

cooking fat (we used roughly 1/4 c bacon grease)

Heat the cooking fat in a cast iron skillet. Saute the onions until transluscent then add the canadian bacon. Brown the canadian bacon until desired doneness (we like ours a bit crispy) then toss in red chiles. Add sweet potatoes and cook, stirring occasionally, until softened. About 5 -10 minutes. Sprinkle the spices on top and stir in gently. I like my hashbrowns crispy so I let it sit for a couple minutes then flip, turning off the stove (cast iron holds heat extremely well).

Filling by itself but getting topped with a couple fried eggs would up the protein.

Paleo Porridge

Breakfast is definitely my favourite meal. I could eat it any time of any day. This one takes a little bit of time (but not effort) to prep, but it feeds both the toddler and me for several days! It is great for toddler spoon practice, too, because of how thick it is. Just be prepared for a mess!

Paleo "Porridge"

This recipe makes quite a bit. I find it easier to make a large amount all at once so I have a "grab-and-go" breakfast later on.

3-4 lbs assorted squash (acorn, hubbard, petite, etc)

3 tblsp butter

1/4-1/2 c maple syrup

1 1/2 tsp pure vanilla extract

8 slices bacon, diced

salt to taste

Preheat oven to 350F. Halve and seed the squash. Fill a roasting dish with water 1-2 inches deep then place the squash cut side down in the water in a single later. Roast in the oven for 25-35 minutes, until a fork can easily pierce the outside.

While the squashes are roasting, cook the bacon until crispy. Set aside the bacon and 2-4 tblsp of the bacon grease.

When the squash is cooked, scrape out the flesh into a food processor. Add the butter, maple syrup, vanilla, salt, and bacon grease. Puree until smooth. Top with bacon bits before serving. Can be eaten cold or hot.

Stuffed Peppers

Stuffed Peppers

6 bell peppers, assorted colors

4 strips thick bacon, chopped

1/2 lb ground pork

1/2 lb ground venison/beef (we used beef because we don't currently have venison)

1/4 c celery, diced

1 c onion, diced

1/4 c garlic, minced

1/2 c green onion, chopped

2 large eggs, beaten

Cut tops out of bell peppers and remove inside seeds. Dice tops and save for later. Soak peppers in boiling water for five minutes to soften. Cook bacon in large skillet until cripsy to render the fat. Once brown, remove from skillet and set aside for later. Add ground deer/beef and pork to skillet. Using a wooden spoon, chop meats well to incorporate. Once meat is thoroughly browned (10-12 minutes), add celery, onion, garlic, and reserved pepper tops. Saute for another 10-15 minutes until onions are cooked. Preheat oven to 350. Mix green onions well with the meat filling. Remove from heat and allow to cool slightly in bowl. Once cooled, fold in the beaten egs and season to taste with black pepper. Stuff peppers generously with mixture. Place in oven and cook until brown on top (about 30 minutes).

Crock pot varition: Grease inside of crock pot with cooking fat and place the filled peppers in the crock pot. Cook on high for 1-2 hours, until the meat mixture is set(ish, you just want the eggs cooked).

Jalapeno Honey Grilled Salmon

Honey and Jalapeno Grilled Salmon (this serves 6 because I LOVE LOVE LOVE salmon)

6 salmon filets with skin

1/2 c lime juice

3 tblsp melted cooking fat

4-5 tsp jalapeno, minced

1 tsp lime zest, grated

1/4 c honey (local, raw)

2 limes, halved

Salt

Carefully make certain there are no bones in the filets. PLace the fish into a shallow dish (not aluminum). In a small bowl, stir together the lime juice, melted fat, 2 tsp jalapeno, garlic, and lime zest. Pour mixture over the salmon, turning to coat it. Cover and refrigerate 2 hours, turning occasionally. Bring to room temperature before cooking (sitting out it takes about 30 minutes).

Remove salmon from the marinade, and pour the marinade into a saucepan. Place the pan over high heat, bringing it to a boil. Boil until reduced by about half. Stir in the honey and set aside to use as a glaze.

Place salmon on a medium-hot grill (make sure to grease the rack) and cook, turning once, until the fish is opaque throughout when pierced with a knife, 6-7 minutes on each side.

Transfer the salmon to a serving platter. Season it with salt and squeeze some lime juice over it all. Brush each filet with the glaze and sprinkle with remaining jalapeno. Eat immediately.

Beef Goulash

Beef goulash

Cooking fat

1/2 lb stewing beef, cut in cubes

2 medium onions, sliced

1 large garlic clove, crushed and minced

1 bell pepper, sliced

2 tbsp smoked paprika (this can be adjusted to taste, don’t be scared to use a lot of it)

1 can chopped tomatoes (fresh tomatoes is even better)

1 1/2 cups beef stock

Chopped parsley for garnishing (optional)

Sea salt and freshly ground black pepperto taste

Preheat your oven to 350 F. Brown the beef cubes in a pot with the cooking fat. Set the beef aside and now brown the onions. Add the garlic and bell pepper and cook to soften for about 5 minutes on a medium heat. Place back the beef in the pot and add the spices, tomatoes, and stock. Season to taste with salt and pepper. Place a lid on the pot and transfer to the hotoven. Let cook for about 2 hours to 2 1/2 hours, until the beef is fork tender.

Slight variation: we like to do this in the crock pot. I will brown the beef, cook the veggies, then dump everything in the crock pot for an hour or 2 on high then 2-3 hours on low, until the beef is fork tender.