Spaghetti Squash Bolognese [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

SPAGHETTI SQUASH BOLOGNESE

1 spaghetti squash
sea salt & black pepper to taste
2 Tblsp grass-fed butter
1 onion, finely diced
1 carrot, finely diced
1 stalk of celery, finely diced
1 clove garlic, minced
1/2 lb ground veal or beef
1/2 lb ground pork
4 slices bacon, chopped
1.2 cup full-fat coconut milk
3 ounces tomato paste
1.2 cup dry white wine (optional)
sea salt & black pepper to taste

• Preheat oven to 375 degrees F.
• Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a making sheet. Roast for 35-45 minutes -- until the flesh of the squash becomes translucent in color and the skin being to soften and easily separate from the "noodles" that make up the inside.
• Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
• While the squash bakes: In a large skillet over medium-high heat, melt the butter, and saute the onions, carrots and celery until the become translucent, Add the garlic and cook for an additional minute.
• add the ground ceal, pork and bacon and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine, and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out.
• Add sea salt and black pepper to taste before removing the sauce from the heat.
• serve over the roasted spaghetti squash.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Balsamic Steak with Fruit & Gorgonzola

BALSAMIC STEAK

with FRUIT & GORGONZOLA

(low calorie: about 222 per serving)

1-1/2 lb beef tenderloin, trimmed and cut into six 4-oz filets [or use a pre-cut lean beef steak]
1 tsp each kosher salt and black pepper
1 Tblsp extra-virgin olive oil
1 cup balsamic vinegar
2 Tblso strawberry jam
1 cup fresh strawberries, sliced
6 Tblsp Gorgonzola cheese, crumbled
2 Tblsp fresh basil, minced

• Season filets with salt and pepper.
• Heat oil in a saute pan over medium-high. Add filets; sear 2-3 minutes per side for medium. Transfer filets to plate; tent with foil.
• Add vinegar to the pan; cook until liquid is reduced by half, 5 minutes. Whisk in jam; stir to dissolve.
• Serve steaks with balsamic sauce, strawberries, and Gorgonzola; garnish with basil.

recipe directly from CuisineLite, Spring 2013 edition

Easy Supper Club: Roasted Veggies & Salad

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

ROASTED FALL VEGGIES

[I just roasted carrots to keep it a little more simple, but below is a list of other veggies that would taste wonderful as well]

10 small carrots with greenery

8 baby yellow beets

8 baby candy cane beets

3 Tblsp Olive Oil, divided

1 tsp kosher salt, divided

1/2 tsp pepper, divided

• Preheat oven to 425 degrees F. Cut tops from yellow and candy cane beets, leaving 1/2 inch stems.Peel beets and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each.
• Toss yellow beets and carrots with 2 Tblsp olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined jelly roll pan. Sprinkle veggies in pan with 1/2 tsp salt and 1/4 tsp pepper.
• Toss candy can beets with remaining 1 Tblsp olive oil; arrange beets in a single layer on remaining portion of jelly roll pan. Sprinkle with remaining salt and pepper.
• Bake at 425 degrees F for 15 minutes; stir once, and bake 15 minutes more or until tender.

BASIL-AND-BLUE CHEESE SALAD

Our Elf joined us this day for dinner! So this was "Elf-Approved"!

1/3 cup olive oil

1/3 cup seasoned rice vinegar

1 tsp country-style dijon mustard

1/2 tsp salt

1/4 tsp dried crushed red pepper

10 cups mixed salad greens

1/2 cup firmly packed fresh basil leaves, coursely chopped

2 ripe pears, thinly sliced

2 navel oranges, sectioned

2 avocados, sliced

1 (4oz) package blue cheese, crumbled

• Whisk together first 5 ingredients. Cover and chill until ready to use (up to 24 hours).
• Toss together greens and basil. Top with pears, oranges, avocados, and blue cheese; toss. Drizzle with vinaigrette. Serve immediately.

[Its best to wait to slice pears and avocados last minute so they won't turn brown]

Fondue Fun: Tomato & Herb Fondue

"Fondue Fun"

from Southern Living's 

"Cooking for Christmas"

Two-Cheese-and-Honey Fondue
Tomato-and-Herb Fondue
Mixed Salad Greens
Mississippi Mud Fondue

For the Introduction to this series of recipes, click HERE

Tomato-and-Herb Fondue

Fondue:

1 tblsp butter

1/4 cup chopped sweet onion

2 garlic cloves, minced

2 (14.5oz) cans fire-roasted diced tomatoes

1 tsp tomato paste

1/2 tsp lemon zest

1/4 cup chopped fresh basil

Serve with:

Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped cooked chicken tenders; cooked meatballs; cook tortellini.

• Melt butter in a large saucepan over medium heat; add onion and garlic, and saute 3 minutes or until veggies are tender. Add tomatoes, tomato paste, and lemon zest; cook, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in basil. Transfer to fondue pot' keep warm. Serve with desired accompaniments.

Mississippi Mud Fondue

I have no  picture of this one...got so wrapped up in chocolate that I forgot! Make this, and you'll understand.

Fondue:

1 cup heavy cream

1 (12oz) package dark chocolate morsels

1 (7oz) jar marshmallow creme

1/2 tsp vanilla extract

Serve with:

brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans

• Bring cream to a boil in a large heave-duty saucepan over medium-high heat; reduce heat to low and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow creme and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments. 

TOMATO BASIL & PARMESAN SOUP

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery 
1 cup finely diced carrots 
1 cup finely diced onions 
1 tsp dried oregano or 1 T fresh oregano 
1 T dried basil or 1/4 cup fresh basil 
4 cups chicken broth 
½ bay leaf 
½ cup flour 
1 cup Parmesan cheese 
½ cup butter 
1-1/2 cups half and half, warmed
1 tsp salt 
¼ tsp black pepper 

•  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. 
• About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. 
• Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end). 
•  Cover and cook on LOW for another 30 minutes or so until ready to serve.

recipe directly from We pass the time of day to forget how time passes Jan 23rd, 2012

Grilled Chicken Thighs with Pineapple Relish

GRILLED CHICKEN THIGHS

with PINEAPPLE RELISH

1 tsp garlic powder
1 tsp ground cumin
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
8 skinless, boneless chicken thighs
2 cups cubed fresh pineapple (about 1/2 pineapple)
1/2 cup fresh corn kernels
1/3 cup red bell pepper, finely chopped
1/4 cup fresh basil, thinly sliced
3 tblsp red onion, finely chopped
1 tblsp cider vinegar
1 tsp sugar

• Combine garlic powder, cumin, 1/2 tsp salt and pepper in smal bowl; sprinkle over chicken.
• Grill chicken on grill over medium-high heat until done. About 4-7 minutes each side.
• Meanwhile, combine remaining 1/4 tsp salt, pineapple and remaining ingredients in a medium bowl. 
• Serve relish over chicken.