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Meat Sauce

I had forgotten how good this smells when this is on the stove for a low simmer. Low and slow is what makes this so good. It lets the flavors meld and develop. This recipe makes a lot of sauce, so use what you need today and freeze the remainder for another night.

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  • 2 tbsp olive oil
  • 1/2 large onion, diced
  • 4 garlic cloves, minced
  • Mediterranean Seasoning
  • 1 lb. ground beef
  • 6 oz. tomato paste
  • 32.5 oz. diced tomatoes
  • 29 oz. tomato sauce
  • 2 tbsp maple sugar
  • 2 bay leaves
  • basil, garnish

In a large dutch oven over medium heat cook onion and garlic until onion is translucent. Sprinkle seasoning (about 1/2 – 1 tsp each time) over onion mixture. Add the ground beef and brown; when the ground beef is browned sprinkle more seasoning and stir. Let cook for about 2 minutes to develop the added seasoning.

Add the tomato paste and cook with the meat mixture. Work the paste into the ground beef, melding the flavors. Add diced tomatoes, tomato sauce; stir well. Add more seasoning, maple sugar and the bay leaves. Cook on low for 2-3 hours. Serve over some vegetable noodles. Butternut squash noodles pair very nicely with the meat sauce. Serve. Eat. Enjoy.

 

 

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Beef Stew

I had been thinking about making beef stew for a few weeks. The trick to making this especially delicious is actually roasting it in the oven. The ingredient list may seem long; however, if you are cooking paleo you will probably have most of these in your pantry.

  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 lb. beef sirloin tips, cubed
  • 1 large onion, diced
  • 1 lb. baby carrots, 3/4 inch cubes
  • 1/2 c celery
  • 1 1b. parsnips, peeled, cubed into 3/4 inch cubes
  • 8 oz. button mushrooms, sliced
  • 6 oz. tomato paste
  • 2 tbsp tapioca flour
  • 2 tbsp all-purpose seasoning, divided
  • 5-8 oz. white wine
  • 4 cups beef broth, 3 c/1 c
  • 3 tbsp arrowroot
  • parsley, garnish (optional)

In large ziplock bag add tapioca flour, 1 tbsp all-purpose seasoning, and beef. Close bag, and shake so that the beef is well coated. Set aside.

Preheat oven to 375 degrees.

In a large dutch oven heat olive oil over medium heat. Add garlic and cook until fragrant. Add beef to garlic and brown meat. Stir occasionally. When meat is browned add onions, carrots, celery, parsnips, and mushrooms. Cook until onions are translucent.

Stir in tomato paste so that it is well incorporated with ingredients in the dutch oven. Add white wine, scraping the cooked bits off the bottom of the dutch oven. This is where lots of flavor will come out. Stir in 3 cups of beef broth. Cover dutch oven and transfer to oven.

Roast in oven for one hour stirring  occasionally; then test tenderness of vegetables. When they are almost to the tenderness you desire make a slurry with the remaining beef broth and the arrowroot. Pour slurry into stew and stir. Cook for another half hour.

Remove form oven, stir well and serve. Eat. Enjoy.

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Butternut Squash and Apple Bisque

This recipe came about because I had this butternut squash on hand and felt like some homemade soup. I found some apples and thought this sounded like it would be good together. This bisque smell so good. Serve with a side salad and you will have a very satisfying meal.

  • 1 medium-sized butternut squash peeled and cubed into 1 inch cubes
  • olive oil
  • 1 tsp cinnamon
  • 1/4 t freshly grated nutmeg
  • sea salt and pepper to taste
  • 2 honey crisp apples, peeled and cubed into 1 inch cubes
  • 4 cups of vegetable stock
  • 1 can of coconut milk
  • 2 tbsp maple syrup
  • chives, minced for garnish

Preheat oven to 375 degrees. On sheet pan combine butternut squash, apples, cinnamon, nutmeg, salt and pepper. Drizzle olive oil over ingredients on sheet pan. Stir, so that all the ingredients are covered with oil and the seasonings. Bake in oven for 20-30 minutes, until you can smash the squash with a fork.  By roasting the squash and apples, along with the spices the flavors develop to a cohesive, luscious deliciousness.

Transfer squash and apples into a large dutch oven, (large pot) over medium heat. Add the chicken stock, coconut milk, and maple syrup. Simmer (Do not boil). This is where all the flavors meld together. Before serving blend into a food processor, or high-speed blender. Remember to only fill either appliance half way with the hot ingredients. Because of the heat there is expansion, and you don’t want to blow the tops off your appliance, and get burned. Be patient, it’s worth the wait. Ladle into bowls, and garnish with chives.img_0598