This is another recipe from the NomNomPaleo ipad app ! Awesome. Like usual, I kind of improvised the recipe, but you can see my trusty ipad in the photos to prove that I actually kind of read the recipe this time. You can see the full recipe on nomnompaleo.com too!
Bacon topped meatloaf. Pork on pork action with a side of spinach. Yum. Yes, I burnt the bacon because I got distracted. Whoopsie.
Super Porktastic Meatloaf from Nomnompaleo.com – Serves 4-6
- 1 pound frozen chopped spinach
- 1 tablespoon unsalted butter (or coconut oil)
- 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
- 1/2 pound Cremini mushrooms, finely chopped
- 1/4 cup coconut cream or coconut milk
- 1/2 cup small-dice celery (from about 2 medium stalks)
- 1/2 cup loosely packed fresh Italian parsley leaves
- 1 pound ground pork (the original recipe calls for 1 ¼ pounds of pork, veal, or beef but I only had 1 pound of ground pork defrosted)
- ¼ cup coconut flour
- 1 medium garlic clove, minced
- 1 teaspoon kosher salt, plus more as needed
- 1 1/2 teaspoons freshly ground black pepper, plus more as needed
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs, lightly beaten
- 3-5 bacon slices
- Tomato sauce, warmed, for serving (optional)
Chop your celery, shrooms and onion. Don’t get your iPad dirty.
Frozen spinach is your friend. One of the store-brands (Compliments) packages it in these nuggets rather than a brick. It is very handy to just use half a package instead of the whole thing.
Frying the chopped shrooms and onions
Coconut flour, nutmeg, spinach, pork
Added in the eggs and the blend of coconut milk, celery, that you mixed with your immersion blender
I baked it in mini loaf pans. With bacon on top. Mmm bacon.
And when I broiled the bacon I got distracted by a phone call. ARGH. So it burnt a bit.
I would venture a guess that this would freeze well uncooked and you could just pop it in the oven once thawed.
To continue my love affair with my new BBQ, I grilled up some turkey tonight.
A few months ago I deconstructed a turkey and this weekend I pulled out one of the leftover turkey legs to grill. I did a cheater brine using leftover olive juice from a giant Costco jar of olives. Stuffed with garlic. Amazing. I rubbed the meat with the spice rub from Well Fed’s Best Chicken You Will Ever Eat.
Deconstructed Grilled Turkey
Brine it overnight, or for 6 hours in the fridge, like I did.
Tossed it on the BBQ
It started to get dark on the outside long before the inside so I wrapped it with foil and put it back on. It took about 30-40 minutes. I used a meat thermometer to test for doneness.
Let it rest a bit while you prep and plate your side dish.
I made a salad as it was CSA delivery week and I have a fridge overflowing with veg.
Turkey does not have to be limited to a being roasted whole in the oven! Mr. Foodie ate his weight in turkey. The Kiddo liked this too. He found it hilarious to peek through the wing bone and say “I see you Mommy!” The only bad part is that it was so delicious there are no leftovers for lunch tomorrow.
Sometimes I buy random things at the grocery store without a plan. When I picked up these cute little mini eggplants I wasn’t quite sure what I felt like making. I didn’t feel like making more spicy babaganoush, so I made up this recipe using things I had on hand. I think this was the first dish I made with my beef delivery. Yeah, it’s been in the hopper for a while…
Eggplant Boats – serves 4-6
- 4 small eggplants, cut in half
- 3 tomatoes, chopped
- 2 cloves of garlic, chopped
- one small onion, chopped
- 1/4 cup of basil, chopped
- olive oil
- salt and pepper
- one pound of ground beef
Preheat oven to 375 degrees. Mix together chopped tomatoes, basil, garlic, onion. Drizzle on some olive oil. Let it sit while you finish prepping.
Slice your eggplants in half and scoop out the flesh. I scored them with a knife to make this easier.
All scooped out.
You could bake them to soften them up, but I put mine in a pan for a while, brushed with some oil. Cook on medium heat for about 5 minutes.
Mix the eggplant innards with the tomato mixture
Toss it all in a pan and reduce, as the tomatoes will let off some liquid.
Add ground beef and continue to cook until it is browned. It’s okay if it’s still a bit pink in spots because it will continue to cook in the oven.
Place your hollowed out eggplants in a pan
Fill with the mixture and top with cheese (optional). Cover with foil and bake for 45 minutes, or until the eggplant is soft all the way through.
Serve hot. With a cold drink.