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 Braised Short Ribs SLOW-COOKER [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

SLOW-COOKER
BALSAMIC BRAISED SHORT RIBS

2 Tblsp Savory Spice Blend [2 T Rosemary, 1/2 T Sea Salt, 1 T Garlic Powder, 1 T Onion Powder, 1/2 T Paprika, 1 tsp Black Pepper]
2-3 lbs of bone-in beef short ribs
1 Tblsp coconut oil
1 15-oz can plain tomato sauce
1/2 cup balsamic vinegar
4 whole dried dates
6 cloves garlic, smashed

• Rub the Spice Blend into the short ribs.
• Melt the coconut oil in a large skillet over medium-high heat, and sear the short ribs 1-2 min per side or until they are slightly browned.
• Place the short ribs, tomato sauce, balsamic vinegar, dates, and garlic in a slow-cooker. Cover and cook on low for 4-6 hours or until the meat is tender enough to fall apart with a fork.
• Shred the meat off the bones and serve while warm.

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

Elegant Holiday: Pancetta-Wrapped Beef Tenderloin

ELEGANT HOLIDAY DINNER:

PANCETTA-WRAPPED BEEF TENDERLOIN

with HORSERADISH CREAM

1 (5-6lb) beef tenderloin [this is a $100 slab of meat, so I used ribeye steaks instead]
2 tsp kosher salt
1 tsp coarsely ground pepper
3 Tblsp olive oil, divided
14 very thin pancetta slices
3 garlic cloves
2 Tblsp chopped fresh rosemary
Whipped Horseradish Cream 

• Preheat oven to 425 degrees F. Sprinkle tenderloin [or steaks] with salt and pepper. Cook in 2 tablespoons hot oil in a skillet over medium-high heat 5 minutes on each side or until browned. Let cool 5 minutes. 
• Meanwhile, arrange pancetta slices in 2 rows on a large piece of wax paper, overlapping to form a rectangle. Sprinkle garlic and rosemary over tenderloin. Place tenderloin on edge of 1 long side of pancetta. Tightly roll up tenderloin with pancetta, using wax paper as a guide. Discard wax paper. Tie tenderloin with kitchen string, securing at 1-inch intervals. Transfer to an aluminum foil-lined baking sheet, and brush with remaining 1 Tblsp oil. [Since I used steaks, I seared each side in the oil, then laid on baking sheet, sprinkled with garlic and rosemary, placed 2 slices of pancetta on top of each one and stuck them in the oven that way]
• Bake at 425 degrees F for 30 minutes or until pancetta is crispy and meat thermometer instered into center of tenderloin registers 120 degrees F (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Horseradish Cream.

WHIPPED HORSERADISH CREAM

1 cup whipping cream

1/4 cup horseradish

2 Tblsp chopped fresh parsley

1/4 tsp salt

• Beat whipping cream at medium speed with a heavy-duty electric stand mixer 1 minutes or until soft peaks form. 
• Fold in remaining ingredients. 
• Serve immediately, or cover and chill up to 8 hours.

"An Elegant Holiday Dinner"

from Southern Living's 

"Cooking for Christmas"
Cherry-Pecan Brie
Tossed Greens-and-Grapes Salad
Easy Asiago-Olive Rolls
Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Crispy Potatoes with Fennel
Lemon-Garlic Green Beans
Chocolate Truffle Cheesecake

For the Introduction to this series of recipes, click HERE

Beef & Black Bean Chili

BEEF & BLACK BEAN CHILI

1/4 cup olive oil 
2 pounds beef, cut into 1/2-inch cubes 
Salt and freshly ground black pepper 
1 large red onion, finely diced
4 cloves garlic, finely chopped
1 tablespoons ancho chili powder 
1 tablespoon ground cumin 
1 bottle dark beer 
5 cups chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon honey 
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan. 
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. 
• Return the beef to the pot, add the chicken stock, tomatoes and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. 
• Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

AVACADO RELISH

2 ripe Hass avocados, peeled, pitted and diced 
1/2 red onion, finely diced
Lime juice 
Salt and pepper 
Cilantro leaves, chopped

• Combine all ingredients in a small bowl and season with salt and pepper.

CUMIN SOUR CREAM

8 oz sour cream

1 tsp cumin

• Mix sour cream and cumin together in small bowl.
• Serve a dollop in each bowl of chili.

recipe derived from FoodNetwork.com Bobby Flay