Harissa Garlic Cauli Fried Rice

I only recently learned about harissa, and I’m thinking its better late than never because it is jam packed full of flavor from fresh ingredients. It can be made many different ways, spicy, as a paste, sauce, etc. but the kind I use is a mild Moroccan red pepper sauce, the brand is Mina. I actually found it at Target and was curious so I bought some – amazing!

I had a bag of riced cauliflower that needed to be used so I decided to make a new cauli fried rice recipe with what I had on hand, the result is a new recipe I’ll be making again and again. Warm, comforting, and important for me super low-glycemic! Little impact on blood sugar is a major win.

Harissa Garlic Cauli Fried Rice

  • 1 bag of riced cauliflower
  • 1 large red onion, diced
  • 3 TBSP minced garlic
  • Avocado oil
  • Sea salt
  • Fresh ground black pepper
  • Crushed red pepper
  • Coconut aminos
  • 1/2 cup black olives, halved
  • 1/4 cup harissa sauce

I started with a drizzle of avocado oil in a large saute pan, adding the diced red onion, minced garlic, sea salt, black pepper and crushed red pepper. I let the onion and garlic cook down until the onions were transparent, then added a dash of coconut aminos (gluten free soy sauce alternative) and the bag of riced cauliflower. I continued stirring to incorporate the moisture into the cauliflower so it’d start to “fry” a little bit – feel free to add additional avocado oil for the frying aspect being careful not to add too much or you’ll have an oily mess. I let all of the ingredients cook for about 20 minutes stirring constantly and then added the black olives and harissa sauce. I cooked about five minutes more just to distribute heat to the olives but preventing mushiness.

I ate two bowls with coconut aminos sprinkled on them – very flavorful and filling. Harissa, my NEW FAVORITE!

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I hope you enjoy as much as I did! 🙂

Onion and Mushroom Soup

It’s really starting to feel like winter here in Minnesota, and it makes me crave warmth. French onion soup is something I’ve rarely ate throughout my life – why? No clue (possibly because it typically has a giant bread crusty on top…)! But it’s rich, comforting and so flavorful. There’s a local restaurant we frequent, and I asked recently  if I could order their french onion soup without the bread on top and it was exactly what I was wanting. Now I crave it. On a recent particularly chilly and windy day I decided to try my hand at throwing together a french onion-esque soup for dinner with mushrooms, because mushrooms.

Onion and Mushroom Soup

  • 8 medium yellow onions, sliced
  • 1/2 package sliced baby crimini mushrooms
  • 1/2 package sliced white button mushrooms
  • 1/2 stick Kerrygold garlic herb butter
  • 3 TBSP minced garlic
  • 2 32 oz containers beef stock
  • 2 TBSP sherry
  • 1 TBSP worcestershire sauce
  • 3 sprigs fresh thyme
  • Sea salt
  • Black pepper

In a stock pot, add the sliced onions, garlic, butter, 1 TBSP sherry, salt and pepper and saute until onions are transparent, add mushrooms. Continue sauteing until mushrooms soften and the onions are starting to brown. Add remaining sherry, worcestershire sauce, fresh thyme and both containers of beef stock. Bring to a rolling boil, reduce to medium heat and let cook for another 20 minutes.

Very easy soup to make, full of flavor and reheats easily. Feel free to garnish with additional fresh thyme, cheese, etc.IMG_6034[1]IMG_6033[1]IMG_6035[1]IMG_6036[1]

Recipe Remake-Ham Balls!

One of the things I’ve been into recently (possibly brought about by the holidays) is attempting to recreate my family’s traditional recipes into paleo-friendly recipes. My fave family recipe happens to be Ham Balls, already including the most important part, MEAT! 😉 They’re like little cooked salty meat balls drenched in a tomato based, vinegary, sweet sauce. Mmm. Recreation went great, except I forgot I normally cut the recipe in 1/2 (that’s about all Seth and I can eat ourselves…next time I’ll freeze), so my neighbors got a pan for their family!

Here’s the original recipe:

Ham Balls:

  • 2 1/2 lbs ground smoked ham
  • 3 lbs ground beef
  • 3 eggs
  • 3 cups crushed graham cracker crumbs
  • 2 cups milk

*combine and mix well. Form into 50-60 balls. Place in shallow pan.

Sauce:

  • 2 cans tomato soup
  • 3/4 C vinegar
  • 2 tsp dry mustard
  • 2 1/4 C brown sugar

*combine sauce ingredients and pour over ham balls before baking.

Paleo-Friendly Ham Balls

Ham Balls:

  • 2 1/2 lbs ground smoked ham (at the least, certified gluten free!)
  • 3 lbs ground beef
  • 2 eggs
  • 1/2 C grassfed dairy/cream of your choice (could maybe use butter too!)

*combine and mix well. Form into 50-60 balls. Place in shallow pan.

Sauce:

  • 2 BPA free cans of organic tomato paste (you know, with only tomatoes in them)
  • 1 1/4 C vinegar
  • 2 1/4 raw, organic coconut sugar
  • 3 tsp dry mustard

*combine sauce ingredients and pour over ham balls before baking. Bake at 350 degrees for one hour.

So comforting, and not overly sweet. It seemed like an awful lot of sugar to me (I don’t eat much), but when you spread that over 60+ meatballs, could be far worse! They keep a long time in the fridge too, so this would be a great weeknight easy reheat for any family! I’ve eaten them plain, with eggs, on a cheese board, at breakfast, lunch, etc.!

Pre and Post-bake! (looks like I was eating bacon while cooking).

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Mushroom Bisque

I heart mushrooms, of all kinds. I don’t discriminate. This has the perfect nutty, comforting flavor! The truffle really comes out with the use of both the oil and salt.

Mushroom Bisque

  • 1 package shiitake mushrooms
  • 1 package white mushrooms
  • 1 package crimini mushrooms
  • 1 yellow onion, diced
  • 5 cloves garlic, diced
  • 1 can coconut milk
  • 1 container (like the rectangle) chicken stock
  • 1/4 teaspoon yellow curry
  • 1 tsp truffle salt
  • Fresh ground black pepper
  • 1 TBSP white truffle oil

In a stock pot, begin sautéing the onion and garlic in 1/2 of the truffle oil on medium heat, seasoning with ground pepper. Just when the onions start to change color and become transparent, add all mushrooms. Continue sautéing everything until the mushrooms become soft. Add all the remaining ingredients, and bring to a boil. Turn down and let simmer for 15-20 minutes. Use an immersion blender right in the stock pot to blend into a creamy thick bisque! Serve immediately.

It reheats very, very well. Despite the coconut milk, it doesn’t taste coco-nutty because of the addition of the yellow curry. You could easily add garnishments like scallions, bacon bits, thyme, etc.!

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Breading Free Fried Green Tomatoes

I can’t waste food, and if something does get by me, I feel horrible. I especially can’t let anything I grow go to waste. The last time Seth and I re-staked the garden, there were quite a few green Roma/Grape casualties. I decided I would go ahead and pick them up, while I was picking the ripe ones, too.

Last night I fried them. OH EM GEE. Now, I want to go pick large green tomatoes and make a friggin fried green tomato stack.

Breading Free Fried Green Tomatoes

  • Green tomatoes (cherry, grape, small roma)
  • Reserved bacon fat
  • Sea salt
  • Black Pepper
  • Garlic powder

Heat a couple TBSP of reserved bacon fat in a skillet until liquid, and add halved green tomatoes. Season with spices, let sizzle for 10 minutes or so. Eat. Try not to inhale. You could substitute for coconut oil if you don’t want the bacon fat. Best thing about green tomatoes is they don’t get mushy or soupy.photo 1 (7) photo 3 (2)photo 1 (8)