Wednesday, November 2, 2011

Paleo Sloppy Joes in Roasted Acorn Squash

I love roasted acorn squash. We usually just roast it with a touch of ghee and a drizzle of maple syrup. For this dish I skipped the maple and filled it with a delicious meat mixture. This sloppy joe recipe reminds me of my childhood. It's definitely paleo comfort food. You may notice that the base of the sauce is my ketchup recipe, so if you have some premise you can use that. This is a large portion meal. You can always freeze the meat mixture and save it for an "I don't want to cook" kind of day.  Be sure to plan ahead and use a very large pan, I use my cuisinart electric skillet, or you can always make a smaller portion.   I'd recommend 1/2-1 acorn squash per person.

Paleo Sloppy Joe in Roasted Acorn Squash

2-4 acorn squash, halved lengthwise, seeds removed
3 lbs ground meat (bison, beef, chicken, turkey, pork, ect)
Ghee, coconut oil, or olive oil
1/2 bag of baby carrots, coarsely chopped (or minced for picky eaters)
2 large onions, minced
15 oz can tomato sauce
6 oz can tomato paste
4 tbsp cider vinegar
2 tsp garlic powder
1 tsp onion powder
Pinch of cloves
1/4 tsp all spice
2 tbsp honey (optional)
3 tsp sea salt
1 tsp paprika
1/2 tsp black pepper
1/2 tsp dry mustard
1/4-1 tsp chili powder (depending on personal tastes)
1 tbsp balsamic vinegar
1 tbsp coconut aminos

Preheat oven to 350 degrees. Place squash on roasting pan. Lightly coat flesh of squash with ghee or oil of choice. Place squash in oven and roast for 45-60 minutes. In large skillet over medium heat, heat ghee or oil. Add ground meat, after about halfway browned add onions and carrots. Sauté until brown, breaking up meat clumps as you stir. Add tomato sauce and paste. Stir to combine. Add all remaining ingredients and stir to combine. Allow to simmer over low heat for 10-20 minutes, or until squash is ready. Scoop hearty portions of meat mixture into squash. Serve and enjoy!!

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Monday, October 31, 2011

Paleo Pork Chop with Apple Cider Jus, Apricot Preserves and Bacon Crumbles

Ok so I'm back to the blogging world after my baby having hiatus. My littlest man was born unexpectedly early due to a placental abruption at 36 weeks 2 days. Thankfully we both are healthy and doing well now over a month later. Now that I'm over a month passed my c-section I'm feeling pretty good and enjoying getting back in the kitchen provided my littlest let's me. :).

On a recent trip to Disney I got inspired for this fabulous recipe. It turned out so well that my hubby had his first ever second pork chop (he is not a pork fan). So if it can win over a non pork person then any person with a slight affinity toward pork will love it! It's an easy recipe to make and really takes only about an hour total to prep and cook. I highly recommend serving this along side juilliened carrots or sweet potatoes that have been roasted in the oven until browned.

Paleo Pork Chop with Apple Cider Jus, Apricot Preserves and Bacon Crumbles

6 rib cut pork chops
Sea salt
Poultry seasoning
Onion powder
Ghee/coconut oil
1 cup dried apricots, chopped
1/2 cup juice (white grape or apple works well)
1 cup apple cider
3 tbsp apple cider vinegar
4-6 strips of bacon, cooked crispy and crumbled

Preheat oven to 375 degrees. In large skillet, heat ghee over medium high heat. Season pork chops with salt, pepper, poultry seasoning, and onion powder. Place chops into skillet and brown on both sides. While chops are browning, place apricots and juice into small sauce pan. Heat over medium low heat until all of the juice is absorbed or mixture is about the texture of preserves. Remove chops from skillet and place in roasting pan. Cook in oven until chops hit 160 degree internal temperature. Keep skillet on the fire. Add apple cider and deglaze pan (scrape all of the yummy brown parts off of the pan). Add cider vinegar. Stir and simmer until thickens to a nice syrup. Add salt and pepper to taste. To serve plate a pork chop. Top with bacon crumbles, drizzle with cider jus and top with a couple tablespoons of the apricot mixture. Serve and enjoy! Yum!

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