Frittata Lorraine

Here's a great article on the difference between a quiche and a frittata. This recipe combines the dairy add to the eggs and the broiling with a crust of the frittata.

INGREDIENTS

1/4 to 1/2	lb bacon
1	c cheddar or gruyere cheese, grated
6	eggs
1/4	milk
1	tsp white pepper
	dash of salt
	fresh grated nutmeg
1/2	tbsp fresh thyme

INSTRUCTIONS

1.	Cook bacon and reserve the grease. Chop bacon after cooked.
2.	Meanwhile whisk eggs, milk, salt, nutmeg, and white pepper.
3.	Pour grease into a clean skillet (reusing the bacon skillet is just too greasy). If there is not enough grease, add a bit of butter and melt to coat the bottom and sides. Heat skillet on medium heat.
4.	Pour egg batter into skillet. Add 1/2 the grated cheese, the the bacon, then the rest of the cheese. You may have to pat down the ingredients to get it all under the eggs. Sprinkle the top with thyme.
5.	Cook on medium to med-low heat until the edges start to come away from the sides of the pan and the top of the eggs start to look cooked.
6.	Place in the oven on Low Broil for a few minutes until the top is golden (not too brown!).

Pot-Au-Feu

INGREDIENTS

1	lb beef paleron (aka chicken steak) or brisket
6	pieces oxtail (cut 1 1/2 in thick)
6	beef short ribs
1	veal shank, on the bone
8	whole cloves
2	onions, cut in half
6	leeks, white part only
2	small celeriac, cut into quarters
4	carrots, cut into 4 in lengths
1	bouquet garni
	salt and pepper
1	head cabbage, cored and cut into 6-8 wedges
toppings with meal
	cornichons
	large grained mustard
	sea salt
	hot prepared mustard

INSTRUCTIONS

1.	Place all of the meat in a huge pot and cover with cold water. Bring to a boil over hight heat and then immediately remove from heat.
2.	Set the meat aside and throw out the water. CLEAN the pot. Put the meat back in the clean pot.
3.	Push 2 cloves into each onion half and add leeks, celeriac, carrots, herbs, salt and pepper. Cover with cold water, and bring to a slow simmer gradually.
4.	Let cook over medium-low heat for about 2 1/2 hours or until the meat is tender. Skim the scrum and foam while cooking.
5.	Add cabbage and cook for another 30 mins until soft.
To Serve
1.	Either remove the meats and cut them into serving sizes to be served with broth and vegetables, or serve on a huge platter for family-style serving.

Primal Shepherd's Pie

INGREDIENTS

Filling
2	pounds ground beef
2	Tbsp EV Olive Oil (or Coconut Oil)
1/4	c fresh green beans, snapped
1	Tbsp Fresh minced Rosemary
1	Tbsp Fresh minced Thyme
1	carrot - diced
1	onion - diced
1.5	Tbsps Coconut Aminos
3	tbsp balsamic vinegar
1	small can tomato paste
1/4	c Chicken Stock
Cauliflower Mash
1	head cauliflower, cut into small pieces
2	small parsnips, cubed
3	Tbsps butter
1/4	c milk
2	tsp granulated garlic
	salt & pepper, to taste
	Parmesan cheese, grated (optional)

INSTRUCTIONS

1.	Put chopped cauliflower and parsnips in a large pan of water and boil until both are soft (like you would when you're making mashed potatoes). Boil green beans for a few minutes as well.
2.	Meanwhile, preheat the oven to 400 deg. Warm the olive oil in a large pan over medium heat, add onions and carrots and cook until soft. Set aside.
3.	Cook ground meat and until browned nicely, and add fresh herbs. Stir for a minute or so, then add onions and carrots back in.
4.	When parsnips and cauliflower are soft, drain thoroughly and put back into warm pan. When beans are cooked, drain and run under cold water. Cut into bite sized pieces and add to the meat mixture.
5.	Back to the meat, add aminos, balsamic, tomato puree, stir until well combined. Add chicken stock, stir. Turn heat down to low and let sit while you finish the mash.
6.	For a chunky topping, use a potato masher for a smooth topping use a blender or food processor. Smash or blend veggies with butter, milk, salt, pepper, and garlic.
7.	Fill large pie pan or 8x8 dish with meat mixture, about 2″ high (we usually have more than fits in our pan, so I make two small "to go" ones with the extra). Cover meat with mash (no more than 1″ thick - you may have more mash than you need) and smooth nicely. Sprinkle a generous amount of grated parmesan on top (optional).
8.	Put in 400* oven for about 20 minutes or until top is golden brown.

Spinach with Mushrooms and Bacon

INGREDIENTS

1/4	c finely diced ham steak or bacon (plus 2 tbsp coconut oil unless you use bacon)
1	shallot, finely sliced
8 to 10	oz cremini mushrooms, sliced
	splash of red wine
5	c spinach leaves
	salt

INSTRUCTIONS

1.	Cook the ham or bacon in a large skillet. Remove from pan but keep grease in the pan.
2.	Add shallots and cook until translucent. Add mushrooms. Add wine and salt. Cook down for a few minutes until mushrooms begin to soften.
3.	Add spinach; it will pile up in the skillet but will quickly wilt to make room. Toss until all spinach is wilted. Try not to overcook the spinach - it will only take a minute or two.
4.	Serve with cooked ham/bacon on top.

Dark Chicken Stock

This is truly an all day event but it is worth it to have delicious dark stock to use in everything I cook. Thank you Anthony Bourdain for the how to.

INGREDIENTS

1	whole chicken + whatever you use to roast a chicken (3 1/2 lb chicken makes 10 c broth)
Vegetables equivalent to 1/3 of the volume of the bones
50	% onion, peeled, rough chopped
25	% carrot, peeled, rough chopped
25	% celery, leaves removed, rough chopped
Herbs and spices
2 to 3	sprigs fresh thyme
	some whole black peppercorns
2 to 3	bay leaves

INSTRUCTIONS

1.	Roast the chicken. When cooled, remove every bit of meat from the bones. (A good chicken salad may be called for here.) Break up the bones into manageable pieces.
2.	Roast the bones again on a roasting pan at 350 until they are nice and dark.
3.	In a separate pan roast the vegetables.
4.	Dump bones and vegetables into a large pot and fill nearly to the top with _cold_ water. Add a herbs and spices (note: do not improvise and add salt; as it cooks it gets saltier).
5.	Bring up nearly to a boil but DO NOT BOIL then reduce to a simmer. Simmer slowly for 8-10 hours. Occasionally remove foam from the top.
6.	Strain multiple times through a fine strainer covered in cheesecloth to remove any particles and store.

Chicken Coconut Curry Soup

absolutely delicious!

INGREDIENTS

1	medium spaghetti squash
2	tablespoons Coconut Oil
2	garlic cloves, minced
1	red bell pepper, diced
1	medium yellow onion, diced
1	lb chicken, chopped into 1 inch cubes
1	(14oz) can coconut milk
2	cups vegetable broth
2	tablespoons almond butter (optional)
1	tablespoon Coconut Aminos
1	teaspoon sesame oil
1	teaspoon fish sauce
3	tablespoons curry powder
1	teaspoon ground coriander
1	teaspoon garam marsala
1/2	teaspoon ginger
1/8	teaspoon ground cloves
	salt and pepper to taste
3 to 4	cups kale
toppings
2	limes, sliced
	cilantro, to garnish
	hot sauce of choice: (chili oil, tobasco, siracha, etc)

INSTRUCTIONS

1.	Preheat your oven to 425 degrees.
2.	Cut your spaghetti squash in half, lengthwise, removed seeds and excess threads, place open side down on a cookie sheet and bake for 20-25 minutes or until spaghetti squash gives a bit when you poke it.
3.	While spaghetti squash cooks, pull out a large soup pot or saucepan, place over medium heat and add your coconut oil.
4.	Add your garlic, once it becomes fragrant, add your onion and bell pepper.
5.	Let that cook down for about 5 minutes until the veggies become slightly soft.
6.	Then add your diced chicken and cook for around 8 minutes until no pink is visible on chicken. (you will be cooking it longer so don't worry if it's not fully cooked)
7.	Add your coconut milk, broth, coconut aminos, sesame oil, fish sauce and all spices. Add kale. Mix to incorporate.
8.	Cover and let cook for around 5 minutes or until kale is wilted and flavors are deliciously mixed together.
9.	When your spaghetti squash is done cooking, use a fork to remove all the thread.
10.	Place threads in a large bowl, pour your coconut curry soup over the "noodles" then squeeze some lime juice on top and garnish with toppings of your choice.

Homemade Applesauce

This is so simple and I love the fresh flavor, especially with apples in season in the fall. (Click to view the recipe on pepperplate or add the recipe to your pepperplate account.)

INGREDIENTS

6	apples, peeled, cored and sliced (I used an apple corer)
2 to 3	tbsp ground cinnamon

INSTRUCTIONS

1.	Preheat oven to 350.
2.	Toss apples and cinnamon and put in an 8x8 pyrex baking dish.
3.	Bake for about 1 1/2 hours until apples and easily smashed.
4.	Smash with a potato masher for chunky sauce.

Chicken with Dates and Shallots

INGREDIENTS

4	large chicken breasts
2	large shallots, peeled and thinly sliced
5 to 7	medjool dates, pitted and diced
3	large sprigs of fresh rosemary
2 to 3	tablespoons olive oil
2	tablespoons balsamic vinegar
2	tablespoon apple cider vinegar
	salt and pepper, to taste

INSTRUCTIONS

1.	Preheat oven to 375 degrees.
2.	Pull out a large glass baking dish and place chicken in it.
3.	Top chicken off with your sliced shallots and dates. (Note if you dont like the harsh shallot flavor, saute them before this step.)
4.	Now pull the rosemary off one of the sprigs and toss over the chicken, then place the remaining 2 rosemary sprigs around the chicken.
5.	Finish the chicken off by pouring over olive oil, balsamic vinegar, and apple cider vinegar and topping it off with salt and pepper.
6.	Bake for 25-30 minutes or until chicken is cooked through.

Lemon and Fresh Cranberry Scones

INGREDIENTS

1 1/2	tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
2 1/2	cups all-purpose flour
1/2	cup sugar plus 3 tablespoons additional (or honey) if using fresh cranberries
1	tablespoon baking powder
1/2	teaspoon salt
3/4	stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4	cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
1	large egg
1	large egg yolk
1	cup heavy cream

INSTRUCTIONS

1.	Preheat oven to 400°F. and line a large baking sheet with parchment paper.
2.	With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
3.	In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
4.	In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
5.	In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
6.	On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
7.	Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

Thanksgiving 2012!

This was our best thanksgiving meal yet! Dad and Linda came up and we had a blast.

• We got a cooked turkey breast from Whole Foods - easy peasy.
• Pear-Pecan Stuffing
• Green Beans with Shallots and Pancetta
• Mashed Root Vegetables
• Homemade Gravy
• Popovers
• Cranberry Sauce
• Pumpkin Bread Pudding

Pear-Pecan Stuffing

INGREDIENTS

1	onion, chopped
1	carrot, chopped
2	celery stalks, chopped
1	tbsp sage
1	tbsp thyme
8	tsp butter
	salt and pepper
2	pears, diced
1/4	c bourbon
3	c chicken broth
2	eggs
1/4	c parsley
8	c toasted bread cubes (about 1 loaf)
1	c pecans, toasted

INSTRUCTIONS

1.	In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
2.	Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
3.	Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
4.	In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
5.	Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
6.	Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

Homemade Gravy

INGREDIENTS

1/4	pound (1 stick) unsalted butter
1 1/2	cups chopped yellow onion (2 onions)
1/4	cup flour
1	teaspoon kosher salt
1/2	teaspoon freshly ground black pepper
	Defatted turkey drippings plus chicken stock to make 2 cups, heated
1	tablespoon bourbon
1	tablespoon white wine, optional
1	tablespoon fresh thyme, chopped

INSTRUCTIONS

1.	In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
2.	Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and bourbon, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Green Beans with Shallots and Pancetta

INGREDIENTS

1	pound green beans, ends trimmed, strings removed (if any)
	Salt
2	ounces pancetta, diced very small
2 to 3	large shallots, chopped
2	teaspoons butter
	Freshly ground black pepper

INSTRUCTIONS

1.	Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Note: Test one, if it is "chewy" keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes. Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)
2.	Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate.
3.	Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.
4.	Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper. Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Serve immediately.

Pumpkin Bread Pudding

OMG! We love this!!! It's a new fall favorite.

INGREDIENTS

1 3/4	cups heavy cream plus 1/4 c skim milk
3/4	cup canned solid-pack pumpkin
1/2	cup sugar
2	large eggs
1/2	teaspoon salt
1	teaspoon ground cinnamon
1/2	teaspoon ground ginger
1/8	teaspoon ground allspice
	Pinch of ground cloves
2	tablespoons bourbon (optional)
5	cups cubed (1-inch) day-old baguette or crusty bread
3/4	stick unsalted butter

INSTRUCTIONS

	Preheat oven to 350°F with rack in middle.
	While preheating oven, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

Baked eggs with sausage

INGREDIENTS

2	tbsp olive oil
	Red pepper flakes
	Chopped Garlic
1	lb fennel ground sausage
8	oz sliced mushrooms
	Salt
4	fresh sage leaves, chopped
	Splash White wine
8	eggs
2	c gruyere cheese, grated

INSTRUCTIONS

1.	Preheat oven to 400.
2.	Heat oil, pepper and garlic in sauté pan. Add sausage and cook down.
3.	Add mushrooms and cook down. Season with salt, pepper, sage, and wine.
4.	Oil 8 ramekins VERY lightly and place on baking sheet. Fill ramekins with sausage mixture.
5.	Crack an egg on top of each one. Bake at 400 for about 8 mins or until eggs are done to your preference.
6.	Top with shredded gruyere cheese and bake to melt.

Pot Roast Un-Sandwiches

INGREDIENTS

5	slices of pot roast
1	tbsp brown grainy mustard
	a few slices of onion
	a large slice of gruyere cheese
1/2	bundle kale, cleaned, stem removed, chopped

INSTRUCTIONS

1.	Steam kale; flavor with a bit of salt.
2.	Preheat oven to 300 and saute onions in butter and olive oil.
3.	Place slices of roast on oven-proof platter and spread mustard over all of them.
4.	Place onions over the roast and top with layer of cheese.
5.	Bake for about 8 minutes or until cheese is melted.
6.	Serve the melted roast combo on top of a pile of kale!

Easy Pork Meatballs

INGREDIENTS

2	pounds ground pork
1/2	tablespoon sea salt
1	tablespoon caraway seeds
1	tablespoon black pepper
1/4	cup chopped fresh parsley
1	tablespoon grainy mustard

INSTRUCTIONS

1.	Preheat oven to 400. Mix all ingredients together until well blended and form into meatballs.
2.	Place meatballs on baking sheet and bake 15 mins.

Hot Chocolate Paleo Style

If you are a "dairy is ok" Paleo eater this works!

INGREDIENTS

2	c milk
1	heaping tbsp creme fraiche
3	heaping tbsp baking chocolate
2	heaping tbsp raw honey
	Splash of grand mariner (optional)

INSTRUCTIONS

Heat milk on the stove on low. Add creme fraiche, then honey, then chocolate whisking after each addition until combined.

Spiced Squash, Fennel, and Pear Soup

INGREDIENTS

3	lbs squash, such as pumpkin, acorn or butternut (or 1 1/2 lbs if already peeled)
3	tbsp olive oil
	salt
1	large spanish onion, coarsely chopped
1	spring onion, trimmed and coarsely chopped (or 1 large shallot)
1	medium fennel bulb, trimmed, core removed, sliced
2	celery stalks, trimmed and thinly sliced
1	large garlic clove, split, germed, and sliced
1 1/2	tsp ground ginger
1/2	tsp ground cumin
1/4	freshly grated nutmeg
	fresh ground pepper
5 to 6	c chicken broth
2	ripe pears, peeled, cored, and coarsely chopped
2	strips orange peel, pith removed
1 to 2	lemons
Optional
	creme fraiche
	toasted pumpkin seeds

INSTRUCTIONS

1.	Preheat oven to 425. Line a baking sheet with foil.
2.	If using a whole squash, cut in half, scoop out innards, rub flesh with olive oil, sprinkle with salt, place on baking sheet and roast for about 60-75 mins. When squash is cool enough to handle, peel, cut into cubes.
3.	Warm 2 tbsp olive oil in dutch oven over low heat and stir in onions, spanish and spring (or shallot). Season lightly with salt and cook for 5 mins or until they soften but do not change color.
4.	Add fennel, celery, garlic and a pinch more salt. Cook, stirring often for another 5-10 mins until everything is soft.
5.	Stir in ginger, cumin, nutmeg, 1/4 tsp salt, pepper, then add the roasted squash. Pour in 5 cups broth, increase heat and bring to a boil. Then reduce heat to a simmer.
6.	Add pears and orange peel. Partially cover the pot and simmer for 20 mins.
7.	Puree the soup and taste for salt and pepper. If soup is too thick, add up to 1 c more of broth.
8.	Serve with a squeeze of lemon.

Almond and Honey Drop Biscuits

INGREDIENTS

2 1/2	cups blanched almond flour
1/2	tsp. sea salt
1/2	tsp. baking soda
1/4	cup olive oil
1/4	cup raw honey
2	large eggs
1	tsp. lemon juice

INSTRUCTIONS

1.	Preheat oven to 350. Line baking sheet with parchment paper, foil, or oil your baking sheet.
2.	Combine all dry ingredients in large bowl. Combine all wet ingredients in smaller bowl. Pour wet into dry and combine thoroughly.
3.	With a spoon, drop biscuit-sized portions on baking sheet. The biscuits won't change much in size as they bake. Also, I wouldn't recommend molding the biscuits into pretty shapes just because they won't be as crispy.
4.	Bake in the oven for 15 minutes or until golden brown.

Strawberry Salad with Poppyseed Dressing

INGREDIENTS

1	Tbsp raw honey, liquified
4	Tbsp paleo mayonnaise
3	Tbsp full-fat coconut milk
2	Tbsp apple cider vinegar
1	Tbsp poppy seeds
8	generous cups fresh spinach, rinsed and torn into bite-sized pieces
1	cup fresh strawberries, stems removed and sliced lengthwise
2	Tbsp sliced or slivered almonds, toasted

INSTRUCTIONS

1.	Combine honey, mayonnaise, coconut milk, vinegar, and poppy seeds in a small bowl. Whisk to combine. Refrigerate until ready to use.
2.	Place spinach in a large salad bowl. Top with strawberries and almonds. Drizzle with dressing.
3.	Toss just before serving.

Julia's Boeuf Bourguignon

Flipped the Master's recipe into something easier for me to follow.

INGREDIENTS

6	oz bacon
1	tbsp olive oil
3	lbs stew beef
1	carrot, sliced
1	onion, sliced
1	tsp salt
1/4	tsp pepper
2	tbsp flour (almond flour does work, to make this paleo-style)
3	c full bodied young red wine
2 to 3	c brown beef stock
1	tbsp tomato paste
2	cloves garlic
1/2	tsp thyme
1	bay leaf
18 to 24	brown-braised onions
1	lb mushrooms, quartered and sauteed in butter
	parsley
For the brown-braised onions
	pearled onions
1 1/2	tbsp butter
1 1/2	tbsp oil
1/2	c brown beef stock, white or water
	salt and pepper
4	parsley sprigs
1/2	bay leaf
1/4	tsp thyme

INSTRUCTIONS

1.	Remove the bacon rind and cut into lardon sticks. Simmer rind and bacon for 10 minutes in 1 1/2 quarts water. Drain and dry.
2.	Preheat oven to 450.
3.	In a 9 to 10 in fireproof dish, saute bacon in oil over moderate heat for 2-3 minutes until lightly browned. Set bacon aside, leave drippings.
4.	Dry the beef in paper towels. Saute a few pieces at a time in the bacon grease, browning on all sides, then set aside.
5.	In the same fat, brown the sliced vegetables. Pour out the sauteing fat.
6.	Add the beef and bacon with the vegetables and toss with salt and pepper. Sprinkle on the flour and toss again.
7.	Set dish uncovered in middle rack of oven for 4 minutes. Toss the meat, return to oven for another 4 minutes. Remove dish and turn the oven down to 325.
8.	Stir in the wine, enough stock to barely cover the meat. Add tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove.
9.	Cover and set in lower third of oven. Regulate heat to keep at a simmer.
10.	While the beef is cooking prepare the brown-braised onions and sauteed mushrooms.
11.	When the meat is tender, pour the contents of the dish into a sauce pan over a sieve. Wash out the dish and return the beef, bacon, and veggies to it. Distribute the cooked pearled onions and mushrooms over the meat.
12.	Skim fat off the sauce and simmer for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 c of sauce, thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in stock. Pour sauce over meat and vegetables.
13.	If serving immediately, simmer with sauce for 2-3 minutes and top with parsley. If storing, wait until you are ready to eat for the final simmer. When cold, let sit out fo about 15 minutes, then bring to a simmer for about 10 minutes.

High Protein Omelet Muffins

I've seen pictures of this type of muffin recipe on Pinterest. This is my take on the idea. The ingredients are really just whatever you'd like in a frittata or omelet.

What you need:

• 1 lb bacon
• 0.3 - 0.4 lb spiced ground sausage
• 1 green bell pepper, finely chopped
• 1 large shallot, finely chopped
• 1/2 c mixed mushrooms, finely chopped
• 3/4 c of your favorite cheese, shredded
• 9 eggs
• muffin pan

Prep:

1. Preheat oven to 350.
2. Cook the sausage on the stovetop, breaking it up to create fine crumbles. Set aside and keep the grease.
3. Cook the bell pepper and shallot in the remaining grease for about 5-8 minutes. Add a bit of butter if there isn't enough to prevent sticking. Add the mushrooms and cook for a few minutes, just until they start to soften.
4. While the veggies are cooking, prep the muffin pan by lining 9 of them with a strip of bacon around the edge (not bottom).
5. Drop a full spoonful of veggies into the bottom of each muffin spot, and top with just a little bit of ground sausage.

Assembly Option A: This one is the prettiest - sort of looks like a "brunch" type of item.  Top the sausage with a bit of shredded cheese, then crack an egg on top carefully staying within the bacon.

Assembly Option B: Scramble the eggs with a bit of water, and mix in the shredded cheese. Pour over top of the veggies SLOWLY -- just a tiny bit at a time so it soaks down into the tin instead of running out. DO NOT overfill or it will be a mess when cooking, and your bacon wont get crispy -- just about 3/4 full. Top with a few bits of sausage.

Bake and Serve:

Bake at 350 for about 30 minutes. To remove, use a knife outside the bacon edge to dislodge it, and then a spoon to dip it out of the pan. Serves 3-4 people.

Beef Stew

I couldn't find a recipe that sounded tasty enough this evening, so I made my own with what we had on hand. It looks pretty good! The mandolin was quite helpful for the slicing.

Ingredients:

• 1 tbsp olive oil
• 1 lb grass-fed beef, stew cut
• 4 garlic cloves, peeled and diced
• 1 medium onion, chopped
• 1 daikon, peeled and sliced into thin rounds
• 2 parsnips, peeled and sliced into thin rounds
• 2 carrots, peeled and sliced into thin rounds
• 2 celery stalks, trimmed and chopped
• 1/4 c red wine*
• 4 tbsp fresh marjoram, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp ground coriander
• 2 vine tomatoes, chopped (not drained)
• 4 c organic beef broth
• sea/kosher salt and black pepper

How to:

1. Season the beef with salt and pepper. In a large pot heat the olive oil and cook the stew meat on medium to med-high, browning on all sides. Once cooked, put the meat aside in a bowl.
2. Add the garlic and onion to the pot, scraping up any browning on the bottom of the pan. Cook until onions are translucent. 
3. Add daikon, parsnips, carrots, celery, spices and wine. Stir to combine and let them simmer for about 5-8 minutes. Season with a litte more salt then add tomatoes. Stir just a bit to let them break up.
4. Add broth and then add meat back into the pot. 
5. Cover and simmer on lowest heat for 40-60 minutes, depending on how much time you have to let the flavors mingle.

* Leave out the wine if you are doing pure paleo; I'm sure it will taste fine without it. You may need to add just a bit of water at this point to keep the veggies from stickin to the pan.

Sausage and Broccoli Breakfast Pie

This is such a great breakfast pie, and healthy too. This recipe makes two pies. We served this with a mixed berry-peach-mint salad.

Ingredients:

• 2 tbsp butter, oil, or spray
• 1 large sweet potato, peeled and thinly sliced into rounds
• 8 eggs, whisked
• salt and pepper
• 2 tsp red pepper flakes
• 1 tbsp herb de provence
• 1 small sweet onion, diced
• 1/4 c sun-dried tomatoes, diced
• 4 garlic cloves, smashed and chopped
• 2 c swiss cheese, diced or shredded
• 2 c broccoli florets
• 2 c ground breakfast sausage

Instructions:

1. Preheat oven to 350 degrees. Lightly grease two pie pans with butter.
2. Lightly steam the broccoli and give it a little chop to make small bite-sized pieces.
3. Line the bottom of the pie pans with the rounds of sweet potatoes.
4. Whisk the eggs and mix in the spices, onion, tomatoes, garlic, and cheese.
5. Pour the egg mixture over the potatoes (the egg with sink to the bottom but that's ok).
6. If the sausage is not precooked, cook it a bit over the stovetop until almost cooked.
7. Sprinkle the broccoli and sausage over the top of the pies.
8. Cook for 35-50 minutes until the potatoes are cooked through (test with a fork).

Inspired by The Spunky Coconut.

Tapas Party!

We had a great tapas party this weekend! The flavor combinations turned out quite well.

• Sangria and Spanish Beer
• Fried Herbed Almonds
• Paella
• Serrano Roll-ups
• Stuffed Mushrooms
• Search Chorizo
• Marinated Olives

Fried Herbed Almonds

These are wonderful! A perfect substitute for popcorn, and a nice little treat to have out with guests.

3 tbsp olive oil
2 c whole blanched almonds
2 tbsp fresh thyme, finely chopped
salt and pepper

Heat oil in a large skillet on medium heat. Add almonds and cook, stirring occasionally, until golden brown and fragrant, around 10 minutes. Stir in thyme and remove from heat. Season with salt and pepper. Spread almonds across a baking sheet to cool.

Serrano Roll-ups

The recipe I actually made for a tapas party created little toppers over slices of bread. I actually thought the bread distracted from the serrano so I flipped it into a roll-up!

3/4 lb serrano ham
2 oranges, peeled, major rind removed, cut into 1/2 inch bites
1/4 c green olives, roughly chopped
1 small shallot, sliced into very thin rounds
1 tbsp olive oil
2 tbsp orange juice
salt and pepper

1. Zest one orange before prepping it and set the zest aside.
2. Mix orange pieces, olives, shallots, oil, juice, salt and pepper until combined.
3. Lay out a piece of serrano, place a dollop of orange mixture on one end (make sure you get one piece of orange, an olive bit and a little shallot in each bite), and roll up the slice over it. 

Stuffed Mushrooms

I've made these so many times - super easy and impressive to have for a quick appetizer or easy treat with drinks.

1 lb button mushrooms, whole
1/2 to 3/4 of a box (5.2 oz) boursin cheese (or other herbed spreadable cheese such as an herbed goat cheese)
breadcrumbs (optional, leave out for paleo)
chives, chopped (optional)

Wash the mushrooms and pop off of the stems. Place on a foil lined cookie sheet (they can touch or not, it doesn't matter). Spread/fill each whole with cheese. Optionally add a bit of breadcrumbs and/or chives on top of cheese. Bake at 350 until the cheese is melty and the mushrooms have browned, about 15 to 20 minutes. Served best immediately but they hold through a party.