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Double the Beef Paleo Chili

Posted by on 25 Sep 2014 in Meats, Recipes | Comments Off on Double the Beef Paleo Chili

Double the Beef Paleo Chili

 

 

This is actually fairly similar to my old chili recipe, but I tweaked it as I went along and used different spices. This new version turned out great, so I thought I’d share it as well.

 

 

SONY DSC

I cooked this in a crock pot (slow cooker), but it could easily be done in a pot on your stove top. Don’t forget to add toppings to your chili because that’s where all the fun is! You could add avocado, chopped red onions or spring onions, hot chili peppers, cheese or sour cream if you do dairy or cilantro and a squeeze of lime.

Paleo Double the Beef Chili

Paleo Double the Beef Chili

Double the Beef Paleo Chocolate Chili

Ingredients

  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 onion, diced
  • 2 Tablespoons chili powder
  • 2 Tablespoon garlic powder
  • 2 teaspoons oregano
  • 2 teaspoons cocoa powder
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons salt
  • 500 grams ground beef (about a pound)
  • 500 grams stew beef chunks (about a pound)
  • 1 can chopped tomatoes (240 grams or 8oz)
  • 2 Tablespoons tomato paste
  • 2 cups (about 500ml) bone broth or water

Instructions

  1. Throw the diced bell peppers and onions into the slow cooker.
  2. Add in all of the spices and liquids.
  3. Brown the ground beef and the stew meat and add that in as well. The hamburger will be mostly done and the stew meat will just be browned on the outside, but not cooked through.
  4. Stir everything together.
  5. I cooked this for 3 hours in my slow cooker, but you could cook it longer. The longer you cook it, the more tender the stew meat will get.
http://swisspaleo.ch/double-the-beef-paleo-chili/

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Paleo Stuffed Eggplant

Posted by on 23 Sep 2014 in Meats, Recipes | Comments Off on Paleo Stuffed Eggplant

Paleo Stuffed Eggplant

 

 

I love eggplant and probably my favorite way to make it is my recipe for Amazing Eggplant because it is so quick and easy. This recipe is also easy (and equally delicious), but it requires a bit more time since there are other vegetables to chop and dice.

 

 

Eggplants ready for the oven

Eggplants ready for the oven

Chopped and diced ingredients for the filling

Chopped and diced ingredients for the filling

 

Sometimes I’m in the mood to spend the time and sometimes not. This is a really versatile recipe and you can use whatever vegetables you like in the meat mixture. I used what I had on hand and this is what I came up with.

Filling ingredients ready to be mixed together

Filling ingredients ready to be mixed together

The eggplant "guts" to scraped from the skins and added to the veggies

The eggplant “guts” scraped from the skins and added to the veggies

The empty shells ready to be stuffed

The empty shells ready to be stuffed

I had quite a bit of the stuffing mixture left after filling my eggplant skins and I WAS planning on using it the next morning in a frittata. Mr. Swiss Paleo, however, had other plans and ate it up as “dessert”.

Hot out of the oven

Hot out of the oven

Add a little bit of grated Parmesan if you do dairy

Add a little bit of grated Parmesan if you do dairy

Paleo Stuffed Eggplant

Ingredients

  • 2 eggplants
  • 2 carrots (120 grams/4 oz), diced
  • 1 red bell pepper (135 grams/5 oz), diced
  • Button mushrooms 50 grams/5 ounces, chopped
  • 1 tomato (120 grams/4 oz), diced
  • 1 onion (120 grams/4 oz), diced
  • 2 cloves garlic, finely chopped or pressed with garlic press
  • 2 Tablespoons fresh basil
  • Pine nuts 15 grams/half an ounce
  • 300 grams/10 oz ground beef (raw weight)
  • 1 Tablespoon oil of choice, plus more for brushing the eggplant. I used coconut oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano

Instructions

  1. Preheat your oven to 400 F (200 C).
  2. Slice your eggplants in half lengthwise and brush all over with oil. Place cut side down on a baking sheet and bake for 30 minutes.
  3. While the eggplant is baking, heat your 1 Tablespoon of oil in a large pan and add the onion and cook until translucent over medium to medium/high heat.
  4. Then add in the garlic and carrots and cook for a minute or two. Then add the red pepper and cook for a few minutes.
  5. Now add the mushrooms and cook for a minute before adding the tomato. Continue to cook for a few minutes to let the flavors combine and until the vegetables soften.
  6. Remove to a bowl and stir in the fresh chopped basil and set aside.
  7. At this point, your eggplants are probably done and you can remove them from the oven to cool a bit while you start on the ground beef.
  8. Now put the ground beef into the same pan that you used for the vegetables and brown. Add the salt, pepper and dried oregano to it at the end of browning it.
  9. Add the cooked ground beef to the cooked vegetables and scoop the flesh out of the eggplants and add that in as well. Stir everything up and mix well.
  10. Spoon the mixture into the scooped out eggplant skins and sprinkle with pine nuts.
  11. Return to the oven for 5-10 minutes on broil to brown the pine nuts.
  12. If you tolerate dairy, you could grate some fresh Parmesan over the top after removing from the oven.

Notes

You will have left over stuffing that can be used the next day in an omelette or frittata. I think that would be tasty but I'll never know because Mr. Swiss Paleo ate the extra stuffing 🙂

http://swisspaleo.ch/paleo-stuffed-eggplant/

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Thai Beef and Eggplant Curry

Posted by on 6 Jun 2014 in Meats, Recipes | 2 comments

Thai Beef and Eggplant Curry

 

 

I was so proud of how well this curry turned out. Usually, Mr. Swiss Paleo is the one who cooks up curry, but I did this one all by myself. It turned out creamy and had such great flavor that I actually licked my bowl to get every last bit. Don’t judge 😉

 

 

Thai Beef and Eggplant Curry

Thai Beef and Eggplant Curry

Ingredients

  • 500 grams beef, sliced fairly thin (I used hüft steak/sirloin)
  • 3 Tablespoons fish sauce, divided
  • 1 Tablespoon arrowroot flour/powder
  • 1 1/2 Tablespoon coconut oil
  • 1 1/2 Tablespoon red curry paste
  • 500 ml (16 oz) coconut milk
  • 2 Tablespoons lime juice (which was two limes for me)
  • 1 teaspoon honey or coconut sugar (optional)
  • 6 kaffir lime leaves
  • 1 1/2 small eggplants (my total was 375 grams), peeled and cubed
  • Coriander (cilantro) to garnish

Instructions

  1. Slice your beef into fairly thin strips and toss it in a bowl with the arrowroot powder and 1 Tablespoon of the fish sauce. Mix it all together with your hands and set aside.
  2. Heat the coconut oil over medium heat and add in the red curry paste and cook for about a minute until it’s fragrant.
  3. Add the beef and cook until it starts to brown (about 3 to 4 minutes).

    The meat is all set to go

    The meat is all set to go

  4. Remove the beef from the pan to a bowl and set aside, but leave behind the juices in the pan.
  5. To the pan, add the coconut milk, lime juice, the remaining 2 Tablespoons of fish sauce, the kaffir lime leaves (chopped or torn up) and the coconut sugar/honey.
  6. Stir well and add in the chopped eggplant.

    Cook

    Cook until the eggplant softens

  7. Cook for about 10 minutes and then add the beef back to the pan and cook for a few minutes more or until the beef if cooked through.
  8. Serves as is or over cauliflower (or regular) rice and garnish with coriander.

    Creamy curry

    Creamy curry

Thai Beef and Eggplant Curry

Ingredients

  • 500 grams beef, sliced fairly thin (I used hüft steak/sirloin)
  • 3 Tablespoons fish sauce, divided
  • 1 Tablespoon arrowroot flour/powder
  • 1 1/2 Tablespoon coconut oil
  • 1 1/2 Tablespoon red curry paste
  • 500 ml (16 oz) coconut milk
  • 2 Tablespoons lime juice (which was two limes for me)
  • 1 teaspoon honey or coconut sugar (optional)
  • 6 kaffir lime leaves
  • 1 1/2 small eggplants (my total was 375 grams), peeled and cubed
  • Coriander (cilantro) to garnish

Instructions

  1. Slice your beef into fairly thin strips and toss it in a bowl with the arrowroot powder and 1 Tablespoon of the fish sauce. Mix it all together with your hands and set aside.
  2. Heat the coconut oil over medium heat and add in the red curry paste and cook for about a minute until it's fragrant.
  3. Add the beef and cook until it starts to brown (about 3 to 4 minutes).
  4. Remove the beef from the pan to a bowl and set aside, but leave behind the juices in the pan.
  5. To the pan, add the coconut milk, lime juice, the remaining 2 Tablespoons of fish sauce, the kaffir lime leaves (chopped or torn up) and the coconut sugar/honey.
  6. Stir well and add in the chopped eggplant.
  7. Cook for about 10 minutes and then add the beef back to the pan and cook for a few minutes more or until the beef if cooked through.
  8. Serves as is or over cauliflower (or regular) rice and garnish with coriander.
http://swisspaleo.ch/thai-beef-and-eggplant-curry/

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Slow Cooked Beef Short Ribs with Bacon and Mushrooms

Posted by on 30 Sep 2013 in Meats, Recipes | 5 comments

Slow Cooked Beef Short Ribs with Bacon and Mushrooms

I love cooking shows. I even love a show from the BBC that’s all about baking. The things they make are all full of gluten and sugar, but it’s fun to watch just the same. The other day, I came across a cooking show and the featured recipe was for these slow cooked beef short ribs. I tried to pay close attention so that I could re-create it in my own kitchen. We did a few things differently, but man oh man was it ever delicious.

So rich and delicious

So rich and delicious

Ingredients

  • 1 kg (2 pounds) beef short ribs (but we actually used a cut here called siedfleisch)
  • Oil of choice for frying (coconut, lard, olive oil)
  • 1 large head of garlic, cut in half horizontally
  • 2 Tablespoons tomato puree
  • 1 cup of red wine
  • 2 cups of bone broth
  • 150 grams (5 oz) bacon, chopped
  • 250 grams (9 oz) mushrooms, sliced into quarters
  • salt and pepper to taste
  • Fresh parsley to garnish

Instructions

  1. Pre-heat the oven to 350 F (170 C).
  2. Heat a large roasting tray or pan on the stove and add a few glugs of oil.
  3. Salt and pepper your meat and add it to the pan to brown it well on all sides (about 15 minutes).
  4. Add the halved garlic heads to the pan cut side down.
  5. Add in the tomato puree and the wine, scraping up the bits at the bottom.

    Before going in the oven

    Before going in the oven

  6. Bring to a boil and cook for 10-15 minutes until the liquid is reduced by half.
  7. Now add in the bone broth and bring to a boil again, basting the meat with the juices.
  8. Cover with foil and put it in the pre-heated oven and bake for 3-4 hours. It’s done when it’s falling off the bone or falling apart.
  9. When your meat is about 15 minutes from being finished, fry up the bacon until crisp and add the mushrooms and cook until tender (about 5 minutes).

    Bacon makes everything better

    Bacon makes everything better

  10. When the meat is ready, remove it from the oven and put it on a serving dish.
  11. Take the two garlic head halves and squeeze the garlic into a metal sieve and mash it through into a bowl. 
  12. Now pour the meat juices from the pan through the sieve and add to the garlic. If the sauce seems too thin, you can reduce it down on the stove top.
  13. Pour the sauce over the meat on the serving tray and top with the bacon and mushrooms.
  14. Yes, you will want to lick the sauce off your plate!

    Ready to eat!

    Ready to eat!

Slow Cooked Beef Short Ribs with Bacon and Mushrooms

Ingredients

  • 1 kg (2 pounds) beef short ribs (but we actually used a cut here called siedfleisch)
  • Oil of choice for frying (coconut, lard, olive oil)
  • 1 large head of garlic, cut in half horizontally
  • 2 Tablespoons tomato puree
  • 1 cup of red wine
  • 2 cups of bone broth
  • 150 grams (5 oz) bacon, chopped
  • 250 grams (9 oz) mushrooms, sliced into quarters
  • salt and pepper to taste
  • Fresh parsley to garnish

Instructions

  1. Pre-heat the oven to 350 F (170 C).
  2. Heat a large roasting tray or pan on the stove and add a few glugs of oil.
  3. Salt and pepper your meat and add it to the pan to brown it well on all sides (about 15 minutes).
  4. Add the halved garlic heads to the pan cut side down.
  5. Add in the tomato puree and the wine, scraping up the bits at the bottom.
  6. Bring to a boil and cook for 10-15 minutes until the liquid is reduced by half.
  7. Now add in the bone broth and bring to a boil again, basting the meat with the juices.
  8. Cover with foil and put it in the pre-heated oven and bake for 3-4 hours. It's done when it's falling off the bone or falling apart.
  9. When your meat is about 15 minutes from being finished, fry up the bacon until crisp and add the mushrooms and cook until tender (about 5 minutes).
  10. When the meat is ready, remove it from the oven and put it on a serving dish.
  11. Take the two garlic head halves and squeeze the garlic into a metal sieve and mash it through into a bowl.
  12. Now pour the meat juices from the pan through the sieve and add to the garlic. If the sauce seems too thin, you can reduce it down on the stove top.
  13. Pour the sauce over the meat on the serving tray and top with the bacon and mushrooms.
  14. Yes, you will want to lick the sauce off your plate!
http://swisspaleo.ch/slow-cooked-beef-short-ribs-with-bacon-and-mushrooms/

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Venison with Red Currant Sauce

Posted by on 24 Sep 2013 in Meats, Recipes | 2 comments

Venison with Red Currant Sauce

It’s “wild” season here again in Switzerland. “Wild” means game meat, so things like venison and wild boar start showing up on menus and in the grocery store. It’s also red currant season. What a happy coincidence! We paired the two together for a delicious dinner.

Red Currants

Red Currants

Have you ever cooked with red currants before? I had never even tried them. Mr. Swiss Paleo picked them up at the store not knowing what they were, but eager to try them out. They are super sour, so I wouldn’t probably suggest just eating them like other berries, but I do think you could make a deliciously tart jelly from them or add them into muffins or scones. See how easily my mind wanders to treats and baked goods?

Beautiful

Beautiful

Venison with Red Currant Sauce

Venison with Red Currant Sauce

 

Ingredients

 

  • 500 grams (about a pound) of venison or steak
  • 1 cup bone broth
  • 200 grams (7 oz) red currants
  • 3/4 cup red wine
  • 1 Tablespoon maple syrup or honey
  • 2 sprigs of fresh thyme
  • 1 medium onion, minced
  • 1 Tablespoon butter or ghee
  • Salt and pepper to taste

Instructions

  1. Heat the wine and bone broth in a sauce pan over medium high heat until it is reduced by half.
  2. Meanwhile, in another pan, saute the onions in the butter or ghee until translucent.
  3. Add the reduced wine and broth mixture and the maple syrup to the onions and bring to a boil.
  4. Then add in the berries and thyme and simmer for 15 minutes. Add salt and pepper to taste.
  5. At this point, you can spoon the sauces as is over your sliced, cooked venison steaks (as shown in our pictures). However, after taking the pictures, we used an immersion blender to puree the sauce and it really thickened it up nicely.

    Served with a green salad

    Served with a green salad

Venison with Red Currant Sauce

Ingredients

  • 500 grams (about a pound) of venison or steak
  • 1 cup bone broth
  • 200 grams (7 oz) red currants
  • 3/4 cup red wine
  • 1 Tablespoon maple syrup or honey
  • 2 sprigs of fresh thyme
  • 1 medium onion, minced
  • 1 Tablespoon butter or ghee
  • Salt and pepper to taste

Instructions

  1. Heat the wine and bone broth in a sauce pan over medium high heat until it is reduced by half.
  2. Meanwhile, in another pan, saute the onions in the butter or ghee until translucent.
  3. Add the reduced wine and broth mixture and the maple syrup to the onions and bring to a boil.
  4. Then add in the berries and thyme and simmer for 15 minutes. Add salt and pepper to taste.
  5. At this point, you can spoon the sauces as is over your sliced, cooked venison steaks (as shown in our pictures). However, after taking the pictures, we used an immersion blender to puree the sauce and it really thickened it up nicely.
http://swisspaleo.ch/venison-with-red-currant-sauce/

 

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Taco Peppers

Posted by on 31 Aug 2013 in Meats, Recipes | 7 comments

Taco Peppers

We usually make stuffed peppers with more of an Italian flavor; tomatoes, basil and oregano. We switched it up and made the same filling we used to make for tacos and stuffed that in our peppers instead. It was a huge success, and now I’m not sure Mr. Swiss Paleo will want his peppers stuffed any other way.

Great taco flavor

Great taco flavor

Ingredients

  • 3 green bell peppers (to stuff), cut in half
  • 600 grams (21 oz or just shy of 1.5 pounds) ground beef
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 Tablespoons chili powder
  • 1 jalapeno pepper, finely chopped
  • 2 tomatoes, diced
  • 1 Tablespoon coconut oil
  • 1/2 teaspoon salt
  • Garnish with: avocado, fresh cilantro, fresh red onion chopped, and grated cheese and/or sour cream if you eat dairy

Instructions

  1. Saute the chopped onion, minced garlic and chopped red bell pepper in the coconut oil over medium high until the onions are translucent.
  2. Now add the chili powder and chopped jalapeno pepper and stir well.
  3. Add in the ground beef and stir while cooking until browned.
  4. Add the diced, fresh tomatoes and continue cooking until the tomatoes are soft and well cooked.
  5. Place the halved green peppers into a baking dish and spoon the taco mixture into the pepper shells.

    Ready for the oven

    Ready for the oven

  6. Cover and bake at 180 C (350 F) for 45 minutes to an hour.
  7. Remove from the oven and garnish with whatever you like (avocado, corriander/cilantro, fresh red onion, cheese, sour cream etc…)

    Who needs taco shells?

    Who needs taco shells?

Taco Peppers

Ingredients

  • 3 green bell peppers (to stuff), cut in half
  • 600 grams (21 oz or just shy of 1.5 pounds) ground beef
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1/ red bell pepper, chopped
  • 2 Tablespoons chili powder
  • 1 jalapeno pepper, finely chopped
  • 2 tomatoes, diced
  • 1 Tablespoon coconut oil
  • 1/2 teaspoon salt
  • Garnish with: avocado, fresh cilantro, fresh red onion chopped, and grated cheese and/or sour cream if you eat dairy

Instructions

  1. Saute the chopped onion, minced garlic and chopped red bell pepper in the coconut oil over medium high until the onions are translucent.
  2. Now add the chili powder and chopped jalapeno pepper and stir well.
  3. Add in the ground beef and stir while cooking until browned.
  4. Add the diced, fresh tomatoes and continue cooking until the tomatoes are soft and well cooked.
  5. Place the halved green peppers into a baking dish and spoon the taco mixture into the pepper shells.
  6. Cover and bake at 180 C (350 F) for 45 minutes to an hour.
  7. Remove from the oven and garnish with whatever you like (avocado, corriander/cilantro, fresh red onion, cheese, sour cream etc...)
http://swisspaleo.ch/taco-peppers/

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Roasted Rack of Lamb with Figs and Fennel

Posted by on 2 Jul 2013 in Meats, Recipes | 2 comments

Roasted Rack of Lamb with Figs and Fennel

Fresh figs have recently reappeared in my local grocery store. I bought a whole carton of them and then had to figure out what to do with them. We ate a few straight away and then decided to add them into our dinner. I found a recipe from an old Donna Hay Magazine and changed it up a little to make it paleo friendly.

Dinner...Looks fancypants, but super easy to make

Dinner…Looks fancypants, but super easy to make

Ingredients

Fresh figs and fennel

Fresh figs and fennel

  • Lamb racks, we cooked two–each weighing 350 grams (12 ounces)
  • 4 fresh figs, halved
  • 1-2 fennel bulbs, sliced
  • 1-2 Tablespoons olive oil
  • Salt and pepper
  • 1/8 cup apple cider vinegar
  • 1 Tablespoon honey

Instructions

  1. Cut the figs in half and slice the fennel. Put them all in a plastic bag together.
  2. Mix the olive oil, vinegar and honey together and then pour it into the bag.

    Easy way to cover it all with the marinade

    Easy way to cover it all with the marinade

  3. Gently shake the bag to coat the figs and fennel with the oil sauce.
  4. Pour the figs and fennel onto a parchment lined baking tray and add salt and pepper to taste.

    Spread out on a baking tray

    Spread out on a baking tray

  5. Put into a pre-heated 200 C (400 F) oven and bake for 15 minutes.
  6. Salt and pepper the lamb and then sear it on both sides over high heat in a frying pan with oil of your choice.
    Salt and pepper your lamb

    Salt and pepper your lamb

    Searing the racks

    Searing the racks

     

  7. Once the figs and fennel have been cooking for 15 minutes, add the seared lamb racks to the baking tray and return to the oven for another 15-20 minutes.

    Ready for the oven

    Ready for the oven

  8. Slice the lamb into chops and serve with the figs and fennel spooned over the top.

Roasted Rack of Lamb with Figs and Fennel

Ingredients

  • Lamb racks, we cooked two--each weighing 350 grams (12 ounces)
  • 4 fresh figs, halved
  • 1-2 fennel bulbs, sliced
  • 1-2 Tablespoons olive oil
  • Salt and pepper
  • 1/8 cup apple cider vinegar
  • 1 Tablespoon honey

Instructions

  1. Cut the figs in half and slice the fennel. Put them all in a plastic bag together.
  2. Mix the olive oil, vinegar and honey together and then pour it into the bag.
  3. Gently shake the bag to coat the figs and fennel with the oil sauce.
  4. Pour the figs and fennel onto a parchment lined baking tray and add salt and pepper to taste.
  5. Put into a pre-heated 200 C (400 F) oven and bake for 15 minutes.
  6. Salt and pepper the lamb and then sear it on both sides over high heat in a frying pan with oil of your choice.
  7. Once the figs and fennel have been cooking for 15 minutes, add the seared lamb racks to the baking tray and return to the oven for another 15-20 minutes.
  8. Slice the lamb into chops and serve with the figs and fennel spooned over the top.
http://swisspaleo.ch/roasted-rack-of-lamb-with-figs-and-fennel/

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Meatball Cabbage Soup

Posted by on 18 Jun 2013 in Meats, Recipes, Soups | 6 comments

Meatball Cabbage Soup

It is mid June and I’m finally wearing short sleeves. I was, however,  still wearing my winter coat through the first week of June here in Switzerland. We’ve had a very wet and cold spring this year. In fact, they were saying on the news here that we should expect to see the price of milk rise because the cows are “unhappy” and making less milk because of the wet and dreary weather. This kind of weather always makes me want to crawl into bed and pull the covers up over my head. Instead, I made a warm and hearty meatball for dinner last week and that made me feel warm and happy. Too bad cows don’t eat soup so that I could share with them and make them happy again, too.

Don’t be intimidated by the long list of ingredients. Most of it is just normal spices. This meal took about 45 minutes from start to finish.

Meatball soup

Meatball soup

Ingredients

For the meatballs:

  • 600 grams (about 1 1/2 lbs) ground meat of your choice (I used a mix of pork and beef)
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon garlic powder or 2 cloves crushed fresh garlic
  • 1 teaspoon dried oregano
  • 1 onion, finely chopped

For the soup:

  • 1 Tablespoon of ghee or oil of choice
  • 2 leeks or 1 onion, chopped (I used leeks because that’s what I had)
  • 2 stalks of celery, diced
  • 2 medium carrots, diced
  • 6 cloves of garlic, pressed or minced
  • 1 Tablespoon of fresh chopped Rosemary or 1 teaspoon dried (I used fresh)
  • 1 teaspoon parsley
  • 1/2 teaspoon oregano
  • 1 bay leaf (if you have them)
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 3 cups of bone broth or chicken broth (I make my own)
  • 400 grams (14 oz can) of canned tomatoes
  • 1/2 head of cabbage, chopped

Instructions

To make the meatballs:

  1. Put everything together in a large mixing mixing bowl and smoosh it all together with your hands.

    Ready to mix

    Ready to mix

  2. Roll medium sized meatballs (a little smaller than a golf ball). I ended up with about 20.
  3. Place your meatballs on a foil lined baking tray and place in a pre-heated 400 F (200 C) oven and bake for 25-30 minutes. You could also fry them in a skillet if you prefer.

    I do mine in the oven

    I do mine in the oven

To make the soup:

  1. Melt the ghee or oil of choice in a large soup pot over medium high heat and add the onions (leeks), celery and carrots. Cook until softened (about 5 minutes).

    Cook the veggies together

    Cook the veggies together

  2. Now add all the spices and minced garlic and stir well.
  3. Add in the broth and canned tomatoes and stir well.
  4. Add chopped cabbage and simmer for 30 minutes.

    Chop the cabbage

    Chop the cabbage

  5. The meatballs will probably be done cooking before your soup is done simmering. Plop them into the soup as soon as they come out of the oven. Don’t worry, they don’t fall apart in the soup!
    Add the meatballs

    Add the meatballs

    Soup!

    Soup!

     

Meatball Cabbage Soup

Ingredients

    For the meatballs:
  • 600 grams (about 1 1/2 lbs) ground meat of your choice (I used a mix of pork and beef)
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon garlic powder or 2 cloves crushed fresh garlic
  • 1 teaspoon dried oregano
  • 1 onion, finely chopped
  • For the soup:
  • 1 Tablespoon of ghee or oil of choice
  • 2 leeks or 1 onion, chopped (I used leeks because that's what I had)
  • 2 stalks of celery, diced
  • 2 medium carrots, diced
  • 6 cloves of garlic, pressed or minced
  • 1 Tablespoon of fresh chopped Rosemary or 1 teaspoon dried (I used fresh)
  • 1 teaspoon parsley
  • 1/2 teaspoon oregano
  • 1 bay leaf (if you have them)
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 3 cups of bone broth or chicken broth (I make my own)
  • 400 grams (14 oz can) of canned tomatoes
  • 1/2 head of cabbage, chopped

Instructions

    To make the meatballs:
  1. Put everything together in a large mixing mixing bowl and smoosh it all together with your hands.
  2. Roll medium sized meatballs (a little smaller than a golf ball). I ended up with about 20.
  3. Place your meatballs on a foil lined baking tray and place in a pre-heated 400 F (200 C) oven and bake for 25-30 minutes. You could also fry them in a skillet if you prefer.
  4. To make the soup:
  5. Melt the ghee or oil of choice in a large soup pot over medium high heat and add the onions (leeks), celery and carrots. Cook until softened (about 5 minutes).
  6. Now add all the spices and minced garlic and stir well.
  7. Add in the broth and canned tomatoes and stir well.
  8. Add chopped cabbage and simmer for 30 minutes.
  9. The meatballs will probably be done cooking before your soup is done simmering. Plop them into the soup as soon as they come out of the oven. Don't worry, they don't fall apart in the soup!

Notes

This recipe is easily adaptable. You could add in other vegetables as well (spinach, kale, zucchini, mushrooms etc...).

http://swisspaleo.ch/meatball-cabbage-soup/

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Prosciutto Wrapped Pork Filet and Savory Rhubarb

Posted by on 17 May 2013 in Meats, Recipes | 6 comments

Prosciutto Wrapped Pork Filet and Savory Rhubarb

I over-shopped at the Farmer’s Market and bought tons of vegetables without too much thought as to what I would do with it all. One of the things I bought was a big bundle of rhubarb. I couldn’t help myself. It was so red and fresh and beautiful that I had to have it. The only thing I’ve ever made with rhubarb is dessert. Not too long ago I made a delicious Strawberry Rhubarb Crumble and I did think about making another one. But really, I need to make less dessert, not more. Rhubarb on it’s own is not sweet and it’s a lot like celery, so…why not make something savory with it?

NOT rhubarb pie!

NOT rhubarb pie!

Ingredients

  • 500 grams (1 pound) pork filet
  • fresh sage, a handful or about 1/3 cup
  • 1 teaspoon coarse sea salt
  • 8 peppercorns
  • 2 cloves of garlic
  • 1/3 cup olive oil
  • 3 cups rhubarb, chopped
  • 5-6 slices of prosciutto

Instructions

  1. Crush the sage, salt, pepper and garlic together with a mortar and pestle.
    We use this marinade for lots of dishes

    We use this marinade for lots of dishes

    Ready to crush

    Ready to crush

     

  2. Add olive oil to the above to make the marinade.

    Finished marinade

    Finished marinade

  3. Coat the pork filet with the marinade and refrigerate for 1-2 hours.
  4. Chop the rhubarb and spread it over the bottom of an oven proof dish and toss with a drizzle of olive oil.

    Beautiful rhubarb

    Beautiful rhubarb

  5. Wrap the marinated filet with the prosciutto and lay it over the rhubarb.

    Wrap it up

    Wrap it up

  6. Pour any leftover marinade over the top and drizzle on some more olive oil.
  7. Bake in a pre-heated 200 C (400 F) oven for 45 minutes (oven times may vary).
  8. To serve, slice the filet and spoon the rhubarb over the top of each slice.

    Ready to slice

    Ready to slice

The Verdict

This was pretty good as is, but the rhubarb is sour stuff. If I made this again, I would dice an apple up with the rhubarb and mix the apple and rhubarb together with the juice of an orange. I think that would make it similar to cranberry sauce….sour with a bit of sweetness. Apple pairs well with pork so I’m sure it would be delicious.

Dinner

Dinner

Prosciutto Wrapped Pork Filet and Savory Rhubarb

Ingredients

  • 500 grams (1 pound) pork filet
  • fresh sage, a handful or about 1/3 cup
  • 1 teaspoon coarse sea salt
  • 8 peppercorns
  • 2 cloves of garlic
  • 1/3 cup olive oil
  • 3 cups rhubarb, chopped
  • 5-6 slices of prosciutto

Instructions

  1. Crush the sage, salt, pepper and garlic together with a mortar and pestle.
  2. Add olive oil to the above to make the marinade.
  3. Coat the pork filet with the marinade and refrigerate for 1-2 hours.
  4. Chop the rhubarb and spread it over the bottom of an oven proof dish and toss with a drizzle of olive oil.
  5. Wrap the marinated filet with the prosciutto and lay it over the rhubarb.
  6. Pour any leftover marinade over the top and drizzle on some more olive oil.
  7. Bake in a pre-heated 200 C (400 F) oven for 45 minutes (oven times may vary).
  8. To serve, slice the filet and spoon the rhubarb over the top of each slice.

Notes

I think next time around I would add a diced apple and the juice of one orange to the rhubarb to add a hint of sweetness.

http://swisspaleo.ch/prosciutto-wrapped-pork-filet-and-savory-rhubarb/

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Make Your Own Sausage for the BBQ Grill

Posted by on 14 May 2013 in Meats, Recipes | 7 comments

Make Your Own Sausage for the BBQ Grill

A few months back I wrote a guest post over at Michelle Tam’s site NomNomPaleo. I was over the moon excited when Michelle asked me to write a post for her blog since her’s was one of the first blogs I ever starting following. In fact, in my very first ever blog post, I wrote about how she was my blogging inspiration.

So what did I write about? Well, I live in Switzerland so I wrote about sausage (duh!!). Be sure to click on over and read my guest post here. There are some fun Swiss video clips (complete with cute Swiss cows), lots of pictures of Julie and I making sausage and the recipe for homemade sausage done up two ways.

Made by hand sausage

Made by hand sausage

Now that the sun is occasionally starting to come out and spring is in the air, we’ve fired up the BBQ grill and pulled a few of those sausage links out of the freezer. Dinner doesn’t get much easier than that.

The Weber Grill

The Weber Grill

Served up with some grilled eggplant

Served up with some grilled eggplant

Dinner is served

Dinner is served

 

 

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