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Monday, July 11, 2016

Fried Zucchini - Updated

Two years ago I posted my fried zucchini recipe.  It is so super simple and has a great flavor.  After testing a couple times, I have now discovered how to keep the breading from sliding off and must update this recipe.  I have always done egg mixture, then breading.  I now know to do breading, egg mixture, then breading.  No more salty, crispy goodness sliding off!

Rena's Fried Zucchini
1 1/2 cups almond flour
1 1/2 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
1 egg
2 Tbsp almond milk
coconut oil, refined
grape seed oil
1-2 zucchinis

In the first bowl mix flour and spices.  In the second bowl whisk egg and almond milk.  Slice zucchini in about 1/4 inch slices.  Heat oils in a skillet or electric skillet (I use my electric skillet at around 375 degrees.)  Dip squash in flour mixture, the egg mixture then back in the flour mixture.  Fry in oil flipping once.  You want them to brown slowly so they cook through.  Place on a paper towel lined plate.  When making a big batch, keep warm in a 200 degree oven until serving. 


Served with Lemon Aioli Sauce.

Summer Zucchini Basil Frittata

My neighbor asked me to keep an eye on her zucchini and cucumber plants while she is gone.  I have been harvesting lots of zucchinis and making many recipes! One of my favorites has been a frittata.  I used this recipe as a base.  I only made half the recipe and swapped out the sausage for turkey bacon. The half recipe still made about 4 servings.  It was delicious even when reheated.

Thursday, June 9, 2016

Persian Spiced Beef with Butternut Squash

I love to be adventurous and try new recipes.  After reading an ingredient list, I can often tell if it will be well received or not.  In an effort to expand our horizons, I occasionally try something I'm not sure how it will go over with the fam.  This was one of those nights!   This 1 dish meal had wonderful flavor and not a bit was left in the pan.  Next time I will definitely double the recipe.  I made a couple alterations, so here are the links to the spice blend and original recipe.


Here is what I made:
For advieh spice blend, mix together
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/4 tsp cumin

Persian Spiced Beef with Butternut Squash:
2 lbs butternut squash peeled, deseeded and chopped into even chunks (about 1/2 large squash)
1 lb grass fed ground beef
1 medium red onion sliced into half moons
1/4 cup organic raisins
1/4 cup pistachios, crushed (I used roasted & salted and that was good.  Original called for raw, unsalted)
advieh spice mix
2 Tbsp ghee or grass fed butter
handful fresh parsley, finely chopped
sea salt, to taste
black pepper, to taste


Instructions
  1. Preheat oven to 220C/425F.
  2. Place cubed butternut squash into a large mixing bowl and season with S&P, then drizzle over 1 Tbsp of melted grass-fed butter or ghee. Toss to coat.
  3. Place into the lined baking dish and bake for 30-35 minutes, or until the squash is roasted and tender.
  4. While the squash is baking, heat a skillet on medium heat. Add in another Tbsp of grass-fed butter or ghee.
  5. When the skillet is heated add in the red onion and cook for about 10-15 minutes, until softened.
  6. Add in the grass-fed beef and using a wooden spoon, break up the meat as it is cooking.
  7. When the beef is nearly browned, season with some S&P and the advieh. Mix to combine.
  8. Add in the raisins and stir to mix. Let cook for about 5 minutes then add in the pistachios and stir.
  9. Once the meat is almost done, stir in the freshly chopped parsley.
  10. Remove the baked butternut squash from the oven and add it into the beef mixture.



Tuesday, June 7, 2016

Spaghetti Squash Frittata

Here's a great way to eat your veggies for breakfast.  This came together quickly and was very satisfying.  Next time I make spaghetti squash, I plan to hold back a cup and enjoy this again.  I topped mine with fresh cilantro.

Monday, June 6, 2016

Paleo BBQ Sauce

It is virtually impossible to find a paleo friendly BBQ sauce.  But we love to grill meat in the summer & smother it with BBQ!  I had to purchase natural liquid smoke from Amazon.  I subbed Worcestershire sauce for the fish sauce which isn't strict paleo.  I cannot justify buying ingredients that I won't use up for 1 thing, so I occasionally make concessions such as this.

This BBQ Sauce recipe was so yummy!  My kiddos couldn't wait for supper when they smelled it simmering on the stove.  We basted chicken thighs with it for the grill and then spread more on top for serving.

Barbecue Seasoning Rub and Grilled Watermelon Salad

I loosely followed this recipe and used what I have.  The rub was really good!  I used some thick cut sirloins since I didn't have a tri-tip roast and that worked well.  For the salad, I used a mix of homegrown lettuce and spinach instead of arugula.  I have never grilled watermelon before!  It was delicious and so was the dressing.  I plan to cube the watermelon into smaller chunks next time I make it.  

Thursday, June 2, 2016

Paleo Chicken Spaghetti and Garlic Herb Biscuits

This Paleo Chicken Spaghetti was tasty.  ALL of us liked it.  I'm thinking it would be a great thing to make early in the day and then pop in the oven at supper time.  A great way to use 3 cups of leftover chicken.  I did not have a poblano pepper, so I used a few jalapeno pepper rings for the soup mixture.  We topped ours with basil, hot sauce & some used Parmesan cheese.  Definitely not the most appealing dish to look at, so pair it with bright berries or salad. 



Here's how I make the Garlic Herb Biscuits-
I use this Buttermilk Biscuit Recipe as the start.  Then I add 1 Tbsp of dried herbs (chives, parsley, oregano, basil, thyme) to the dry ingredients when mixing up.  Brush the tops with 1 Tbsp of melted butter with 1/4 tsp granulated garlic when finished baking.