Slow Cooker Venison (no bean) Chili

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This recipe was a product of whatever was in my pantry at the time, so modify it to your own liking and enjoy!

What you will need:

  • 3 lbs ground Venison
  • 8 oz of tomato sauce
  • 8 oz tomato paste
  • 2 (16oz) cans of roasted diced tomatoes
  • Chili Seasoning (see ingredients below)
  • salt
  • 1 onion (diced)
  • 2 stalks of celery (chopped)
  • Optional toppings (hot sauce, bacon, Full fat Greek yogurt, grass fed cheddar, chives, green onions)

Chili Seasoning:

  • 2 tbsp Coconut Flour (double if using wheat flour)
  • 1 tbsp crushed red pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp coconut sugar (same measurement for cane sugar)
  • 4 tsp chili powder
  • 2 tsp cumin
  • 2 tsp dried parsley
  • 2 tsp salt
  • 1 tsp dried basil
  • 1 tsp fresh ground pepper

How it’s done:

Brown the venison in a large skillet with the onion.  Drain the meat (optional, venison is pretty lean) and add to the slow cooker with the rest of the ingredients.  Mix and cook on low for 6 hrs or high for 3 hrs (depends on your slowcooker)

Serve with Corn bread (mine was gluten free) and top with whatever goodies you like! 

May I suggest BACON!! 

Broccoli Rabe & Italian Sausage

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This is a “side dish” in my house, but could easily be a meal all by itself.  I understand, not everyone likes Broccoli Rabe, but think this combination is a great way to balance and enhance the flavors of both main ingredients!  …AND it’s easy!

What you will need:

  • 8-10 oz of Italian sausage
  • 4 cups Broccoli Rabe (chopped)
  • Olive oil
  • 2 cloves of garlic (sliced thin)
  • Parmesan (shredded or shaved)
  • Salt & Pepper

How it’s done:

  1. Bring a med/lg pot of heavily salted water to a boil, and blanch the broccoli rabe for 2 min, or until bright green.  Drain well, and set aside.
  2. In a large pan, cook sausage completely.  (If sausage is in casing, remove before cooking) 
  3. Add 1 tbsp of olive oil & garlic to the cooked sausage…cook for 2 more min
  4. Add the blanched broccoli rabe, cook for another 2 min OR until the stalk pieces are just tender.
  5. Remove from heat, add salt and pepper to taste, top with parmesan cheese…and serve!

Recipe Credit from: Ibreatheimhungry.com

Roasted Kale, Broccolini and Chickpea Salad

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So I’ve been making this for the past few weeks….fine tuning the flavors each time.  Garbanzo/chickpeas are not a regular thing in my kitchen, but I absolutely love this salad/side dish and had to share!

What you will Need:

  • 1 bunch broccolini, or broccoli, cut into long florets
  • 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn
  • 1½ cups/240 g cooked chickpeas (see below) or canned, drained
  • 1 clove garlic,chrushed
  • ¼ cup/60 ml extra-virgin olive oil, plus for drizzling
  • sea salt and freshly ground black pepper
  • red pepper flakes
  • thinly sliced green onions
  • 1 lemon, cut into wedges
  • Chili Powder
  • 4 slices of bacon, cooked and chopped
  • A few VERY thin slices of Black radish
    • OPTIONAL: fresh ricotta cheese

How it’s Done:

Preheat the broiler to high.

place the Chickpeas on a cooking sheet, sprinkle with Chili powder, roast them on their own for 5-8 min.

Toss the broccolini, kale, onions, and garlic with the olive oil. Season lightly with sea salt, pepper and add red pepper flakes to taste (I like a decent amount) and spread on a large rimmed baking sheet.  Broil the sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes.  Add bacon, radish slices, and squeeze the juice from two lemon wedges all over the top and toss together.

 Plate the salad and top each with a dollop of ricotta. Serve warm or at room temperature.

 

Orginal idea from: http://edibleliving.blogspot.com

Fried Mozzarella

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You know, sometimes, there comes a day when you just want to fry some cheese.  When those days come along, I say go for it!

What you will need:

  • Olive Oil or Coconut oil
  • 8 oz Fresh Mozzarella (dried with a paper towel) and cut into bite size pieces
  • Salt
  • 3 eggs
  • Coconut Flour or All purpose Flour
  • Gluten Free Breadcrumbs or Panko Breadcrumbs
  • Optional additions: Homemade Marinara, fresh basil, fried bell peppers.

How it’s done:

  1. Dredge the mozzarella in flour, egg, and breadcrumbs (I like them really crunchy, so I do this step twice) Set them aside.
  2. Heat oil on medium in a pan.  Once oil is hot add the mozzarella and lightly brown all sides.  Takes about 2 min. 
  3. Serve immediately

Chocolated Dipped Almond Butter Cookies with Pomegranate Salt

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These are REALLY GOOD almond butter cookies all on their own!!  The Pomegranate Salt & Dark chocolate add beautiful color to this simple presentation.  This recipe is from http://www.topwithcinnamon.com/2013/11/chocolate-dipped-peanut-butter-cookies-with-pomegranate-salt-gf.html  I modified my cookies to use almond butter & almond flour…but check out her blog it has absolutely gorgeous photography!

 Pomegranate Salt

  • I used Kosher BUT I think Maldon salt (or another flaky salt) would work better
  • Pomegranate juice
  1. Either get pomegranate juice from when you cut a pomegranate in half, from crushing some pomegranate arils (seeds), or store-bought pomegranate juice.
  2. Use a spoon or pastry brush to splatter a piece of parchment paper with a little pomegranate juice.
    1. Sprinkle a few table spoons of salt over parchment paper and use a fork to gently stir. Splash on a bit more pomegranate juice if needed.
    2.  Stir until all the salt is coated.
    3. Spread salt out carefully over the piece of parchment paper and leave to dry.
  3. Once dried, store in a small jar or bowl.

Chocolate Dipped Almond Butter Cookies

  • 1/2 cup Almond peanut butter
  • 1/4 cup unsalted butter
  • 1/3 cup coconut sugar
  • 1 egg
  • 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup to 3/4 cup roughly chopped bittersweet chocolate
  • Pomegranate salt (see recipe above) or flaky salt, for sprinkling
  1. Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
  2. Cream together the first 6 ingredients until smooth. Stir in the almond flour.
  3. Scoop tablespoons of dough onto the lined cookie sheet, spacing them about 2-inches apart.
  4. Bake for 8-10 minutes until golden underneath and on the edges. Transfer to a wire rack to cool.
  5. Melt the chocolate. Dip one half of each cookie into the chocolate and place onto a piece of parchment paper. Sprinkle with some pomegranate salt (or normal flaky salt) and leave to set.