This paleo/primal approved chili is naturally sweet and delicious. It has a good amount of carbs and is super filling! It even tastes great the next day.
Serves: 6 servings
1 pound ground beef
2 tablespoon lard
1 large onion diced or 10 ounces green onions (reserve some tops)
2 pounds sweet potatoes cut into 1 inch cubes
1 lb carrots cut into ½ inch slices
1 lb finally slices celery
2 14.5 ounce cans of diced tomatoes in juice (you can use tomato puree also)
2 cans of water (use the tomato cans)
2 cups chicken stock or beef stock
1 bay leaf
1 teaspoon fennel powder
1½ tablespoon chili powder (you can use up to 4 tablespoons if you wanted it hotter)
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon fish sauce (optional but suggested!)
salt if needed
In a large pot heat your lard (or other cooking fat) over medium high heat. When it's fully heated add in your onions. If you're using green onion (spring onion) reserve the green tops for later. Cook for about 2 minutes, then add in your ground beef. Break it up a little and add a lid to the pan for easier cooking. If you need to you can add a few splashes of water. Let this cook for 3 or so minutes.
After 3 minutes break up your meat into smaller pieces, a nice trick is to use a potato masher for this. When you're happy with the thickness, add in your potatoes, carrots, celery, canned tomatoes + the water, chicken or beef stock, and your 1 bay leaf. Stir well.
Put your lid on and bring to a boil. Once boiling, reduce heat to medium and boil for 40-60 minutes or until a fork goes into the carrots and potatoes with very little resistance.
After the chili is done, add in the rest of your spices, fish sauce, and salt is needed. I suggest taking a little of your liquid and mixing these in a bowl and adding into the chili mix to prevent lumps in the garlic powder, but it's not that big of a deal. Adjust the chili powder to your taste.
You're done! I got 6 servings out of this, about 16 ounces per bowl. The fish sauce isn't required but it's a natural source of umami and really kicks the chili up a notch.
Fattier beef is preferred in this recipe. All I had was 96% lean so the fat calories are way down for nutrition, if you use 80% it would be better!
You CAN use a slower cooker (I haven't done it yet though), my guess is 6-8 hours on low or 4-6 hours on high.
Please note that you want the bare minimum of liquid here, this is going to be a very hearty chili!
Making kimchi is a really easy thing to do. I know it seems daunting, but I promise, you'll love the end result! Best of all this recipe is vegan, but easily made more traditional. If you use gluten free tamari, it's also suitable for those with gluten allergies.
Serves: 10 servings
2.2lbs (1 kilo) napa cabbage
¼ cup coarse sea salt (for salting)
300g daikon radish (or Korean radish)
1 medium or 2 small carrots
8 green onions
2 cups water
2 tablespoons sweet rice flour
¼ cup soy sauce or fish sauce
½ cup to 1½ cups red pepper powder
1 tablespoon sugar, optional
2 generous tablespoons ginger, peeled (about a 1½ by 1 inch piece)
8 cloves garlic
½ sweet apple or ½ korean pear or 1 small pear
1 jar glass jar with tight fitting lid
sauce pan & whisk
blender or stick blender
gloves, HIGHLY suggested for mixing
You need to start out by salting the cabbage. This step is easy I promise. Follow along with the video. Cut the cabbage head into 4 pieces like shown and rinse under cold water. Shake the excess water off, and sprinkle salt into each leaf. Don't skip this step, if you don't salt it well enough the end result isn't very good! Leave the cabbage in a glass bowl to set.
After 1 hour, toss the cabbage over, put any larger and thicker pieces towards the bottom. If you want you can spoon over the juice to help soak better.
After another hour (2 hours total) check the cabbage, it shouldn't be gooey but softened. If you taste a piece it will have a slight crunch, but slightly salty.
Rinse the cabbage 2-3 times under cold water. Make sure to rinse off each leaf. You don't want excess salt in your kimchi.
Set the cabbage in a strainer to dry out some while you prepare the porridge.
Add 2 cups of cool water to a saucepan, and whisk together 2 tablespoons of sweet rice flour (often called mochiko because of the brand name). Make sure you remove ALL lumps before you turn the heat on. Turn to medium high and do NOT stop whisking. Once you notice the mixture starting to thicken, reduce heat to medium and cook it for about 2 minutes. It's very important to keep mixing to prevent lumps.
After 2 minutes, shut off the heat and stir in your sugar, soy sauce (or fish sauce), and red pepper powder. Then transfer to a blender jar. If you had an immersion blender (stick blender) this would work better.
Add your mixture to blender along with your ½ apple or pear, garlic, and ginger that you have peeled. Blend on high until all the ginger and garlic are mixed in.
Let this mixture cool to around body temperature. Don't skip this step or you'll cook the cabbage.
Once the mixture is cooled, mix together with the carrot, green onion, and daikon (or Korean) radish. As shown in the video, spread a little mixture onto each leaf and outside of the cabbage. Put into, preferably, a glass jar with a tight fitting lid. An old pickle jar would work great for this. Pack it down and you're done.
Let this sit at room temperature overnight, up to 2 days depending on the season. You want it to smell a little sour and you'll see bubbles from the bacteria in the cabbage. Transfer to your fridge and it'll be good for weeks, couple months even.
Obviously you can eat it right after making it, but after 2 days is better. The juice can be used for soups or pancakes and the longer the kimchi sits in the fridge the more sour it tastes. We love it!
If you want more traditional kimchi, replace the soy sauce with fish sauce. Also if you are making this for someone who is allergic to gluten PLEASE make sure the tamari you use is certified gluten free!! I cannot stress this enough!
Do NOT use table salt for salting the cabbage, you will end up with gooey cabbage.
The apple/pear is optional but adds a yummy mellow flavor to the kimchi. The sugar is also optional, but if you're a baby with spice like I am, it really makes a difference.
You can add as much or as little red pepper powder as you want. I don't like it very spicy so I added ½ cup, but you can add 1½ cups if you like it very spicy!
This grocery haul was all about stocking up on the essentials that aren’t that common. Of course we need our staple: rice, but also things like sesame oil, and kimchi making supplies. My main reason for going was to purchase pig fat to render into lard, that video will be coming soon I promise!. Life has been fast paced lately so I apologize for not uploading recipes this week.
So I bought a new product the other day at Whole Foods; this vegan gluten free cheese called Daiya. I’ve seen many a vegan rave about this stuff claiming it tastes “EXACTLY” like real mozzarella cheese. Well I won’t go into huge detail about it (review coming soon!); however I will say its much better cooked than not. I started out making a crust which is hard to see since I like thin crust. Sauteing some soy chorizo, prepped all the veggies. Rolled out my crust on a silpat, flipped into a pan. Pre Baked at 375 for 6 minutes, and ladies and gentlemen the rest was history. Now, in my house I have 1 die hard meat eater, and my husband who is more of a flexitarian like myself, however, this pizza has my step son fooled it was meat and my husband shocked it was gluten free AND vegan. Best of all, my stomach didn’t freak out from the milk or the gluten and at the end of the day we were all happy people. The following is the recipe as close as I could guess (I freehand all my recipes) because originally, I didn’t plan to post this, but it was so amazing I couldn’t resist. Depending on your flour brand and climate you might need more water or more flour.
1 pre baked crust (listed above)
1 medium (or 3/4 Large) bell pepper, I used red
1 cup green onion tops
small handful cilantro leaves
1/2 can of black olives, drained and rinsed well
1 bag Daiya mozzarella flavor cheese shreds
1 tube Cacique soy-chorizo (or 8-10oz any vegetarian chorizo)
1-2 cups your favorite pasta sauce or see note below**
I started with the chorizo. You’ll want to follow the directions on the package because they vary, but you want to cook it over medium to medium high until the color darkens and it gets crispy. You might have to go a few extra minutes. Great thing is, you can precook this an hour in advance or a few minutes like I did.
For the crust: In a food processor put your water, salt, yeast, sugar, and oil. Pulse until the yeast is blended in well and let set 5 minutes giving it time to “bloom”. We will not be letting this dough rise, however, blooming the yeast will give it the traditional taste of pizza crust without the hassle.
Once your yeast starts to bubble and look like a science experiment. Take 1 1/2 cups of flour and add it to your food processor. Turn it on and let it blend. Slowly add more flour until the mixture comes together and looks like dough. You might need 2 cups or 3 cups of flour, it just varies. If you add a bit too much, don’t worry you can always add a splash of water.
At this point, preheat your oven to 375 degrees fahrenheit. Get a silpat or a piece of parchment or wax paper and put it on your counter. Put your dough on the counter and roll it to your desired thickness. We went for thin crust which only needs to prebake for 6 minutes, however; if you want something thicker you’ll want to 2X or 1.5X this recipe and prebake it for 12 minutes. Optionally you can take a pinch of corn meal at this point and dust on-top of the dough all over, this will prevent sticking later. If you prefer you can use nonstick spray on the pan. A good tip for transferring the dough is to put the pizza pan ontop of the counter with the dough sheet, slide your hand under the paper (silpat) and center it. Now in a rather quick, but smooth motion, flip the pan right-side up while holding the dough in place. Carefully peel off the paper or silpat and its that simple. Prebake your pizza until the top starts to firm up.
While crust is prebaking, prepare the toppings. Cut up bell pepper into 1/4 inch pieces. Halve the black olives, slice the tops off green onions, finely mince cilantro leaves, take the cheese out of the fridge, get your pasta sauce (see note if you don’t have**), and let your chorizo warm up if pre-made.
Take out the crust; spread your sauce on. I don’t like a lot of sauce, but use more if you want. Add the bell pepper, half the green onions, cheese, chorizo, other half of green onion tops, black olives, and cilantro. Adding the toppings in that order ensures the veggies cook enough to be tender and the chorizo is still crisp.
Bake at 375 for 20-25 minutes depending on how well you want the crust and the toppings cooked. If your oven runs hot, starting checking at 15 minutes. When done you’ll have what I nicknamed the “Monster Pizza”. Over flowing with melted gooey cheese, “sausage”, lots of veggies and crazy amounts of flavor. You can’t tell its vegan, you can’t tell its gluten free, but you can tell its awesome, and kid approved! 😉
**Note: If you don’t have pre-made pasta sauce an easy substitute is to keep canned tomatoes on hand. I prefer any fire roasted canned tomato product. Take chopped roasted tomatoes, strain liquid, and pulse in food processor a few times to blend part of it up and then use that in-place of sauce. Its super simple and quick for those pizza emergencies. (this also works as a tasty quick pasta sauce!)
*Also: If you don’t happen to like the toppings I’ve chosen, feel free to change them. I was just using what I had in the fridge at the time.
PLEASE TAKE NOTE: If you are making this and/or cooking for someone with gluten allergies or celiacs disease. Make sure to purchase ingredients that are certified gluten free, and clean your utensils very well. Better safe than sorry.
TIME SAVING TIP: You ever tempted by those ready-bake pizzas you buy at the grocery store, well never again! Make the crust, prebake and let cool down. Top with all your toppings and shrink wrap and store in freezer. Pizza will keep for 3-6 months. To bake just add 5-10 extra minutes onto cooking time. Try making mini pizzas and let your kids top their own, fun for the whole family!
(Nutritional information assume you used the same ingredients and serving size is 1/8th)