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!! 

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Decadent Brownies – Grain & Gluten Free

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What You Will Need:

  • 5 ounces dark chocolate, chopped
  • 7 tbsp Coconut oil
  • 1/4 cup raw honey
  • 3 eggs at room temperature, beaten
  • 3/4 cup coconut sugar
  • 1/2 cup blanched almond flour
  • 1 tbsp coconut flour
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt

How it’s Done:

  1. Preheat your oven to 325°F.  Use a 8×8 pan and  line it with overhung sheets of crisscrossed unbleached parchment paper, and set the pan aside.
  2. Place the chocolate and oil in a small, heat-safe bowl and use a Double Broil method.  Melt the chocolate and shortening, stirring occasionally, until smooth. Remove the bowl from the heat, and allow to cool briefly.
  3. Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a blender, and add all of the remaining ingredients, in the order listed. Blend until smooth. You may have to stop the blender a couple times to scrape down the sides. IF YOU DO NOT blend the batter, but rather just mix it with a spoon, the brownies may be a bit grainy after baking.
  4. Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula. Smack the bottom of the pan squarely on the counter a couple times to break any air bubbles trapped inside. Place in the center of the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before removing from the pan by holding onto the overhung pieces of parchment paper. Slice into squares and serve.

Recipe from: http://glutenfreeonashoestring.com/super-fudgy-paleo-brownies/

 

Lasagna 100% Noodle-Free

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I absolutely LOVE lasagna, at least I used to…I have tried to “cheat” and eat the traditional dish, but I pay for it dearly!  I had to figure out a way to capture the flavors of this much beloved dish.  There are many variations of this meal out there but I think this recipe has me pointed in the right direction, and I am thrilled!!  Unfortunately, this was not the MOST photogenic meal, but just had to share!

What you will need:

  • 3-4 zucchini (depending on size) skin on, sliced thin (I used a mandolin)
  • Salt
  • 2 Lbs Ground Beef(I used 85/15, 100% grass fed)
  • 2 tbsp ground pepper
  • 6 cloves of garlic crushed or chopped very fine
  • 2 roasted red peppers, diced
  • 1 onion, diced fine
  • 1.5 c. tomato paste
  • 8 oz tomato sauce
  • 1/4 c red wine
  • 4 tbsp fresh basil, chopped
  • 2 tbsp fresh oregano
  • 1 egg
  • 15 oz of Ricotta cheese
  • 4-5 tbs fresh parsley
  • 16 oz of frozen (organic) Spinach, thawed and drained well
  • 1 lb fresh mushrooms, I like them chopped fine
  • 16 oz fresh mozzarella cheese
  • 10 oz fresh grated parmesan cheese

Cook Temp 350 degrees

How it’s done:

  1. Line a 9×13 baking pan with parchment paper
  2. Slice zucchini (length wise) very thin with mandolin.  Sprinkle slices lightly with salt, set aside and let drain (this allows them to lose some of their water before cooking)
  3. Prepare meat sauce:  In a large pan cook beef and pepper for about 5 min.  Add in red pepper, garlic, and onion; cook and stir until meat is no longer pink.  Stir in tomato paste, sauce, wine, basil and oregano.  Bring to a boil, then reduce and let simmer for about 20 min.
  4. Preheat Oven now
  5. In a med bowl, mix together Ricotta, egg and parsley…combine well, and set aside.
  6. Slice mushrooms
  7. To assemble Lasagna:  Spread 1/2 of meat sauce on the bottom of baking pan.  Then layer 1/2 of the zucchini slices, 1/2 the ricotta mixture, ALL of the spinach and ALL of the mushrooms; Then 1/2 the mozzarella.  Repeat by layering the meat sauce, zucchini, ricotta, and mozzarella.  Spread parmesan evenly over the top and cover with more parchment paper.
  8. Bake for 45min to an hour (depending on thickness), then remove parchment paper cover and bake for an additional 15 min.  (I ended up turning on my broiler near the end of the 20 min to get desired color on cheese)
  9. Let stand for at least 5 min before serving

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

Roasted Cumin-Lime Carrots

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What you will need:

  • 1 pound baby carrots with fresh green tops
  • 1 tablespoon olive oil
  • Juice and fresh grated zest of 1 lime  (I used extra, but I LOVE lime)
  • 1 teaspoon raw honey
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika

How it’s Done:

  1. Heat oven to 400 degrees.
  2. Trim the tops off the carrots. Toss them on a baking sheet with the olive oil, and zest, honey, salt and spices.
  3. Roast about 20 minutes, depending on size, until the carrots are just tender and beginning to deepen in color. Transfer to a plate and sprinkle with the fresh Lime Juice and serve!

 

Concept Credit goes to: http://familystylefood.com/2011/03/roasted-cumin-lime-carrots/

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

Bacon Baked Avocado

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Honestly, I am not sure what I LOVE more…Bacon or Avocado!  With this recipe, you don’t have to choose and that makes it another favorite at my house.  This was derived from my baked potato cravings…since I limit my starches (potatoes)…I needed something to fill the void!  These work fantastic as a appetizer or as a side dish.

SUPER EASY!!

What you will need:

  • 2 ripe (but firm) Avocados
  • 6-8 strips of cooked Bacon (I prefer thick cut)
  • 1.5 c cheddar cheese
  • Greek yogurt

How it’s Done:

  1. Preheat oven to 400*
  2. Half and pit the Avocados
  3. Cook Bacon (note: I bake mine in the oven – see instructions at the bottom)
  4. Chop Bacon and fill each avocado half as full as possible
  5. Top bacon and avocado with cheese
  6. Bake on a cookie sheet for 10 minutes (or until cheese is bubbly)
  7. Remove and top with Greek Yogurt and serve!

 

Baking Bacon

  • Line a rimmed** cookie sheet. with parchment paper, place strips of bacon on sheet.
  • Turn the oven to 400 degrees and place bacon in oven immediately (do not preheat)
  • Bake for 20-25 min, remove and let cool on paper towels to soak up extra grease

**A rimmed cookie sheet may seem to be common sense BUT you would be surprised!  I have heard of one too many grease fires, and I don’t recommend it!