Grace’s Favorite Meatloaf

Ingredients:

  • 4 lbs  hamburger
  • 2 medium onions, chopped
  • 1/2 -1 green pepper, chopped
  • 2-4 cloves garlic, minced
  • 4 – 6 eggs
  • 1 – 1&1/2 cups almond flour
  • 1/2 can tomato paste
  • salt (about 1 tsp per lb of meat or more if you like more salt)
  • pepper (as much as you like pepper)
  • 1 tablespoon cumin
  • chili powder (as much as you like spicy foods)
  • 1 can tomato sauce mixed with remaining 1/2 can of tomato paste

Instructions:

  1. Preheat oven to 350 degrees.
  2. Prep onion & peppers.
  3. In a large bowl mix all ingredients except the sauce mixed with the remaining tomato paste.
  4. Start with 4 eggs and one cup of almond flour, add additional eggs and flour until the loaf binds together well.
  5. Form into a loaf with a crevice down the middle.
  6. Place in a casserole or baking dish that allows for at least 1-2 inches of space around the loaf.
  7. Bake until a meat thermometer inserted at a 45 degree angle (not touching the bottom of the pan) reads 145-155 degrees.   Usually it takes 1&1/2 hours or so.  If you cut the recipe in half, check the loaf after 1 hour.

Optional additional ingredients:  mushrooms (sliced thin), green olives (halved), substitute some pork for the hamburger, red pepper flakes or cayenne pepper, jalapeno peppers (chopped)

Contributed by Mary

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Baked Apples

Ingredients:

  • 4 large Granny Smith apples
  • 10-12 Dates or Figs
  • 1/4 cup raisins or dried cranberries
  • 1/3 cup chopped pecans
  • 1 tspn cinnamon
  • 1/3 tspn nutmeg
  • 1 tbsp Grand Marnier (if desired)

Ingredients:

If your figs or dates are dried put them in 1 cup water, bring to a boil and simmer for 5 minutes. Drain the fruit and chop in small pieces. Add the raisins or cranberries, spices and nuts. Add 2 tablespoons of the liquid from the figs or the alcohol and 1 tablespoon of the liquid.

Core the apples. Stuff with the mixture. Bake in a small casserole dish for 30 minutes or until fork penetrates the side of the apple easily. For soft apples, cover with tin foil.

Colorful Quiche

Crust:

  • 2 cups blanched almond flour
  • 1/2 tsp sea salt
  • 2 tbsp coconut oil
  • 1 egg

Mix flour and salt together by pulsing in a food processor a couple of times. Add the coconut oil and egg. Pulse to blend until the dough forms a ball. Spread the dough out evenly in in a pie plate leaving 1/3 inch from the rim.

Quiche filling:

  • 10 eggs
  • 1 orange pepper
  • 1 small/medium onion
  • 2 large mushrooms
  • 1/3 green pepper
  • 3 roma tomatoes
  • 3 slices of thick bacon or 1/4 lb sausage
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Dice and fry the bacon on medium heat. While the bacon is fryig dice the onion, mushroom and peppers. Add those to the bacon and saute until the onions and peppers are tender (almost carmalized). Set aside. Seed and dice the tomatoes.

Preheat oven to 350 degrees.

Mix eggs, splash of water and salt in the food processor until eggs are fully blended. Stir in the bacon and vegetable mix. Pour into pie shell.

Bake at 350 for 35-40 minute or until knife comes out clean.

Eggplant & Zucchini Lasagna

Ingredients:

  • 1 lb grass-fed ground beef
  • 1 lb hot ground pork or sausage
  • 2 large egg plants, peeled
  • 2 large or 4 medium zucchini
  • 4-6 roma tomatoes, seeded and chopped
  • 2 medium carrots, thinly sliced
  • 1 can tomato paste
  • 1 large can diced tomatoes
  • 1/2 to 1 green pepper, chopped
  • 1 large yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 3 tablespoons olive oil
  • fresh basil
  • fresh thyme
  • salt & pepper to taste

Ingredients:

Pre heat oven to 350.  Slice the egg plant (peeled) and zucchini in 3/8 inch (long) slices.  Coat with olive oil, salt and pepper.  Roast in oven for 20 minutes.  An option is to slice sweet peppers and roast them with the egg plant and zucchini…yellow peppers add a bit of color.

While the veges are roasting prepare the sauce.  Brown the hamburger and sausage together.  Remove excess fat.  Add the carrots, onion, pepper and garlic to the meat.  Saute until the onions and peppers are tender.  Add the tomato paste and tomatoes.  Salt and pepper to taste.  Add the basil and thyme to taste.  You can use italian seasoning instead of the fresh spices.  The sauce should be thick, so simmer to reduce until it reaches the desired consistency.  It usually takes 20-30 minutes to finish the sauce.

In a large casserole pan coat the bottom with the sauce.  Layer the egg plant, sauce and zucchini in the pan.  Repeat. If desired, add a small amount (no more than 2-3 tablespoons) of crumbled goat cheese, sprinkled on the middle and top layers, to add a little zip.  Finish with a layer of sauce.

Bake in the oven on 350 for 30 minutes.

Serves 10-12

Curry Chicken & Sweet Potato Stew

Ingredients:

  • 1 large purple onion
  • 3 stalks celery
  • 2 large carrots
  • 1 yellow bell pepper
  • 3 large sweet potatoes
  • 2 lbs boneless, skinless chick thighs or breasts
  • 2 tablespoons olive oil
  • 1-2 tablespoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cups chicken broth
  • 1 can coconut milk

Instructions:

Chop onion, celery and carrots and set aside. Chop the yellow pepper and cube the sweet potatoes and set aside. To prepare the chicken you can leave the thighs whole or if using chicken breasts cut into thigh size pieces. You can also choose to cut the chicken into 2 inch cubes.

Heat olive oil over medium high heat. Cook chicken for 3 minutes on each side. Remove from pan and keep warm.

Saute the onions, celery and carrots in the olive oil for 5-7 minutes. You may need to add a bit more olive oil. Add the yellow pepper and sweet potatoes and saute for 3 more minutes.

Stir in the curry powder, salt and pepper. Stir in the chicken broth and chicken, bring to a boil, reduce heat and simmer covered for 10 minutes.

Stir in the coconut milk, simmer until the sweet potatoes reach the desired consistency, no more than 5-10 minutes.

Serves 6-8