Pepperoni Pizza Zucchini Boats

 Anyone who has gone Paleo for even a short amount of time will tell you that pizza can be sorely missed. We want to satisfy that craving, but keep away from the horrible pizza dough/crust onslaught of gluten, excess carbohydrate, and hydrogenated franken-fats. This recipe not only lives up to that cheesy, peppy taste you remember, but it also allows you to feel GREAT about your food choice. I hope you enjoy it!
~Justine

INGREDIENTS:
4 medium-small zucchinis (could use larger ones but may need to increase initial roasting time)
Small amount of bacon fat
Extra virgin olive oil
Sea salt & black pepper 
Canned organic pizza sauce of choice
Mozzarella and/or Monterrey jack cheese, grated
Pepperoni (I used Hormel "Natural Choice" brand--not 100% "Paleo", but hey--this is my way, right?)
1/2 small onion, cut half and then sliced thinly (can use yellow, white, sweet, or red onion)
Parmesan cheese, finely grated
Basil flakes, dry
Oregano flakes, dry
Red pepper flakes (optional)

1) Preheat oven to 400 degrees.

2) Cut off the end stems of the zukes. Slice the zukes lengthwise, being careful to make sure both sides are equal in size/thickness.

3) Using a spoon, scoop/scrape out the middle portion of each half. That middle part is very watery and pithy, and without removal of it the pizza boats won't be nearly as good. Be careful not to break the zucchini while you are doing this.

4) Place the hollowed-out zucchini boats on a broiler pan that you have lightly greased with bacon fat.

5) Drizzle the boats with olive oil, then sprinkle with sea salt and black pepper.

6) Roast the boats on the center rack in the 400-degree oven for about 6 minutes. Too much longer, and they will lose their firm structure and get flimsy, which will result in the toppings spilling out everywhere in the last part of the prep.

7) After the initial roasting, remove the boats from the oven and turn the oven UP to BROIL.

8) Add the toppings to the boats while the broiler gets good and hot: Begin with the grated cheese, filling the trough of the zucchini boat. Then add teaspoon-sized dollops of pizza sauce, spaced apart about an inch. Place the pepperonis  (or other meats you like) on top. Add the thinly sliced onion. Finish off with the Parmesan cheese and a sprinkling of the dry herbs.

9) Place the boats back into the oven on the top rack. Broil for about 3-4 minutes, watching carefully to avoid burning. Every oven is different.

10) Remove from the oven and let stand at room temp for about 3-5 minutes before serving. Sprinkle with red pepper flakes if you like that extra little kick!

Cabernet Butter-Braised Beef Shank

 At the store the other day, beef shanks were on sale for a surprisingly great price, so I picked two up and pondered the best way to cook them. The first one became acquainted with my indoor grill--just like a steak. I found out soon enough that beef shank is NOT intended for fast, hot cooking. I took a couple days to think on it, and soon knew what it should become. The result was extremely hearty, rich, and earthy. The juices of the beef combined with the deep, red wine reduction for a decadent main course. As I ate, I spread a softened garlic clove on each bite, savoring the subtle sweetness. Try it. You'll see what I mean!

INGREDIENTS:
Beef Shank, about 2" thick
4 TBS butter
1 bulb garlic, divided into peeled cloves
About 1/2 bottle of your favorite Cabernet Sauvignon
Sea salt
Freshly ground black pepper
1 pinch each of thyme, oregano, and parsley


You will also need a large, deep skillet/saucepan with lid that fits.

1) Melt the butter on medium heat in a deep skillet until lightly bubbling.

2) Season the beef shank with sea salt, black pepper, and herbs.

3) Put the whole cloves of garlic into the pan with the butter.
4) Add the beef shank and let simmer lightly, browning both sides.

4) Pour the wine into the pan and cover.

5) Allow to simmer slowly, flipping occasionally, on medium heat for 2 hours until it falls apart from the bone and is tender.
6) Uncover, turn up heat to med-high, and allow the juices to reduce until thick.

7) Serve, drizzled with the reduced pan juices and super-softened garlic cloves. Don't forget to try a garlic clove spread onto a bite of meat. It's delish!

Oven-Roasted Acorn Squash Boats with Sausage, Beef, and Herbs

This meal is terribly hearty and satisfying. The mild sweetness and soft texture of the acorn squash pairs deliciously with the meaty heartiness of the sausage and beef. This is very filling and not expensive to make! It is fantastic for leftovers as well.

INGREDIENTS:
3 whole acorn squash
1-2 TBS bacon fat
Sea salt
Black pepper, freshly ground
About 1.5 lbs ground beef (preferably grass-fed & finished)--% leanness doesn't matter here.
About 1.5 lbs pork sausage (I am on a strict budget so I use Jimmy Dean's "Natural" variety, but if you can afford pastured pork sausage then do it!)
1-2 TBS chopped fresh sage (or 2 tsp dried & ground)
2 tsp. dried, ground thyme
1 medium yellow or white onion, finely chopped

Directions:
1) Preheat oven to 400 degrees.

2) Slice the acorn squashes lengthwise in half and remove the seeds/inner fibers with a spoon. Sprinkle the squash flesh with sea salt and pepper lightly.

3) Place the dollops of bacon fat onto a large cookie sheet and slide it into the oven to melt the fat if it is in solid form. Once the fat is in liquid form, use your fingers to spread it evenly over the cookie sheet surface.

4) Put the squash halves on the cookie sheet, face-(flat side) down.

5) Put the squash into the oven and set the timer for 35 minutes.

6) While those are baking, mix the beef, sausage, herbs, and onion thoroughly in a bowl. You won't need to add any salt or pepper because the sausage is already seasoned quite well.

7) When the timer beeps for the squash, remove from oven and use tongs to turn the squash halves over so their hollow sides are facing UP.

8) Spoon the beef/sausage mixture into the centers of the squash halves. Use a generous amount so that it kind of "mounds" on the top. If you have any filling left over, then start a skillet on the stove and fry it up as meatballs, or else put the remainder in a meatloaf pan and put that in the oven while the stuffed squashes finish cooking. It's great to have extra cooked meat in the fridge.

9) Put the baking sheet of stuffed squash into the oven and cook until the meat is well done (about 30-40 more minutes depending on your oven).

10) Remove from oven and let stand for about 10 minutes. Serve with a little butter for your squash if you want--however, the juices from the beef/sausage should already provide a good amount of flavor and fat.

NOTE: one whole half (is that an oxymoron??) is a very hearty portion. Don't be surprised if you can only eat a half of a half. Hahhaaa!

SPLURGE ALERT: Vanilla-Orange-Spice Crepes

Yields about 12-15 large crepes; more if you use a smaller pan.

BATTER INGREDIENTS:
1 dozen large eggs
1 to 1 & 1/2 cans Trader Joe's Light coconut milk (or other substitute brand; note that Trader Joe's brand does not contain ANY additives/preservatives/gums, and is only "light" so that they don't need to add the gums and stuff)
Fresh orange peel zest--the more you use, the stronger the orange flavor (be sure not to scrape into the white pithy portion of the peel; that will taste bitter.)
1-2 tsp nutmeg, ground
-2 tsp cinnamon, ground
2 tsp pure vanilla extract
1-2 pinches sea salt or kosher salt
About 2 cups Wheat-free, gluten-free baking mix (It should be specified as being capable of replacing flour accurately) **it will contain such things as rice flour, tapioca flour, potato starch, etc. This is high in carbs, but a fantastic splurge for weekends or post-workout, in my opionion.

FOR COOKING:
  Many teaspoons of extra virgin coconut oil (I use the Trader Joe's brand; it's the most affordable @ $5.99/jar). May substitute butter if needed.
  A non-stick crepe pan (like a skillet; anywhere from 6"-12", depending on the size of crepes you want to make)


1) Pre-heat your pan on the stove to medium-high heat.

2) Mix batter.
    In a large mixing bowl, combine ALL of the ingredients except for the gluten-free Baking Mix. Whisk the eggs, etc., together thoroughly until well incorporated.
    Add the baking mix little by little and whisk until there are no lumps.

3) Once the pan is preheated (you'll know it's ready by sprinkling some water into the middle--if it bubbles & sizzles, evaporating quickly, then it should be heated sufficiently), place a teaspoon of the coconut oil into the center of the pan and let it melt.

4) Ladle about 1/4-1/2 cup of the batter (it depends on the size of your pan) into the center of the melted coconut oil. It should immediately sizzle on the edges of the batter puddle. If it does not, it's not hot enough yet.

5) Tilt the pan from side to side, in a circular motion, allowing the batter to run to all the edges, filling the empty spaces until the entire bottom of the pan is coated with the mixture. If you need to add a bit more, do so in small amounts. It should be thin and delicate. See photos.

6) Let the crepe lightly brown for about 30-60 seconds (depending on the temp of your stove). It's ready when the batter no longer appears wet and you may see the edges browning.

7) FLIP! Brown for a little while again.

8) Remove from the pan and place on a serving platter.
    Repeat steps 3-7, stacking the crepes on top of each other until all of your batter is used up. Be sure to keep using a tsp. of coconut oil every time you are ready to cook another crepe. This is because the oil causes the sizzling effect on the batter (and it tastes better!).

9) Serve with any number of toppings, such as: 100% maple syrup, berries/fruit, whipped cream, dark chocolate chips, lemon wedges, etc. We enjoyed ours by wrapping them around thick, high-quality BACON and dipping in 100% maple syrup (pictured here)!

BON APPETIT!

"Pho"-ish Shrimp Soup with Ginger-Basil Veal Balls and (Optional) Rice Noodles

The other day, I was sitting at home dealing with a feverish child. A brisk walk to the mailbox revealed a blustery, cold day and a bright white sky. All I could think about was "Pho". I wanted the nourishing experience so badly, but I lacked the motivation to make myself presentable and load 4 kids into the van. Being the resourceful and unique gal that I am, I just *happened* to have the ingredients for a mock-attempt at a Vietnamese noodle soup. I don't have a *drop* of Vietnamese in me...so I realize that attempting this was pretty gutsy. The results were so comforting and satisfying that I decided to compile the recipe. I hope you love it as much as my family and I did and that you can recognize a panel of flavors that hit your "pho" spot!

INGREDIENTS
For the broth:
2 TBS extra virgin coconut oil
2 TBS Kerry Gold butter
8 cloves garlic, finely diced
1 red bell pepper, de-seeded, roughly chopped
1 & 1/2 bunches green onion, chopped
Sea salt to taste
Black pepper to taste
Red pepper flakes to taste
About 2 TBS coriander seed, ground with mortar & pestle
the juice from 2-3 limes
2 cartons seafood stock (I used "Kitchen Basics" brand)
1 carton beef or chicken stock
1 can coconut milk (optional)
About 2 lbs raw, peeled, de-veined shrimp

For the ginger-basil veal balls:
1 pound ground veal
1-2 eggs
1/2 bunch green onion, finely chopped
finely chopped fresh basil (as much as you want)
1 TBS dried (ground) or fresh minced ginger
2-3 tsp sea salt
black pepper
a pinch red pepper flakes

Finishing Touches:
"Pad Thai" style rice noodles--the only ingredient should be rice. These come dry, uncooked, usually in the "Asian" section of the grocery store, wrapped in clear plastic. Of course, the noodles can be avoided for super low-carb Paleo eaters, however if you are looking for a "safe" starch to splurge on, these are great.
Lime wedges
Rough-chopped fresh cilantro (this is a MUST!)
Fresh basil leaves (also a MUST!)
Mung bean sprouts (optional)
Gluten-free peanut sauce (optional, & technically peanuts are a legume; I don't sweat small amounts of stuff like this)
Siracha Rooster hot sauce (optional)

DIRECTIONS
1) If you plan to use rice noodles, prep them first. Fill a clean sink with HOT tap water (hottest it will go). Submerge a colander/strainer containing the dry Pad Thai noodles in the hot water. Let those sit while you do the next steps.

2) Preheat a large stock pot on the stove at MED-HIGH heat. Add the coconut oil and butter. Let the oils get all melty and slightly bubbly.

3) Add the garlic & chopped yellow or white onion. Lower the stove temp to medium, and lightly sautee while stirring occasionally, for about 3-4 minutes; Allow to soften but not to brown.

4) Add salt, black pepper & red pepper flakes, coriander, a pinch of yellow curry, the lime juice, as well as the seafood and chicken or beef stock. Now would be a good time to add a can of coconut milk if you want to. The first time I made this, I did not. The second time, I did, and it was MUCH richer in flavor.

5) Add the peeled/de-veined/raw shrimp to the broth. Cover the stockpot, and turn up the temp to MED-HIGH.

6) Wait and watch for the broth to approach a boil. Avoid a rolling boil, since that will overcook the shrimp. During this time, thoroughly mix all of the ingredients for the ginger-basil veal balls in a separate bowl.

7) When the broth is almost boiling, lower the stove temp to MEDIUM. Using your fingers, make small (about 1 tsp-sized) balls out of the veal mixture. Gently drop them into the broth, and let them cook for about 4 minutes. Stir lightly.

8) Turn off the burner. The last step is to add the chopped bell peppers and green onions. Allow them to "cook" in the residual heat. This way, they will retain some freshness and look vibrant.

9)Time to serve! Grab a small handful of the softened rice noodles and place them in the bottom of a bowl. Ladle the steaming soup over the noodles so that the broth covers them. Be sure to get some of everything--a few shrimp, a few veal balls, some veggies, etc. Let the noodles steep in the hot broth for about 2 minutes. Squeeze a lime wedge over the top and sprinkle with the fresh cilantro. Serve with mung bean sprouts, fresh basil leaves, as well as the peanut sauce and Siracha hotsauce, if desired.

Note: Dishes with Asian flavor profiles usually include many ingredients. This is not uncommon. :)

Sliced 1/2 avocado with fresh pico de gallo salsa. Slow & Simply Cooked beef ribs. Arugula tossed with sliced almonds, evoo, red wine vinegar & a tad wild raw honey, salt & pepper. Garlic-stuffed olives and a few luscious pieces of wild smoked sockeye!!!

Sweet 'n' Sour Red Cabbage

This is fantastic with some great sausages. Made with bacon fat, chopped bacon, three vinegars, thyme, bay leaf, a tad ground ginger, coriander, sea salt, black pepper, and the sweetness comes from grated apple and carrot. Just let it simmer long enough so the red (purple!) cabbage gets nice and tender.