anotherheather: Daryl Dixon's beautiful face (twd: daryl dixon)
[personal profile] anotherheather
This is baking in my oven as we speak. This recipe is my version of PaleOMG's Italian Meatloaf with subs based on that I already had on hand.

Ingredients
For the meatloaf:
- 1lb grass fed ground beef
- 1 yellow onion, diced
- 1 jar roasted red peppers, chopped (about 1.5 actual roasted peppers. Ain't nobody got time fo' dat.)
- ¼ cup tomato sauce (generic, W30 compliant marinara sauce from a jar)
- 1 egg, whisked
- ¾ cup almond flour
- 1 Tbsp italian herb blend
- salt and pepper, to taste
- olive oil, for sauteing

For the sauce:
- ¾ cup tomato sauce
- 1 Tbsp italian herb blend
- salt and pepper, to taste

Instructions
Preheat oven to 400 degrees (started at 350 degrees because I had other things in the oven, will turn up when other thing is done).

Place a medium skillet over medium heat and add a tablespoon or two of olive oil. Then add onion to the pan. Cook until onions have become soft and translucent.

Once they are done cooking, add them to a bowl along with the rest of the ingredients for your meatloaf and use your hands to mix it all together.

Press ingredients into a medium sized pyrex pan (like 9" x 13"?) and bake for 35-40 minutes.

Once your meatloaf is almost done cooking, add your sauce ingredients to a saucepan to heat up until slightly bubbly.

Let meatloaf cool slightly then add sauce on top. (I may try browning a bit with sauce on top.)
anotherheather: (Default)
[personal profile] anotherheather
Original is here: Easy Paleo Banana Bread - Elana's Pantry

I pretty much make this as is, except I add about 1/2 tsp of cinnamon and cut back on the vanilla to about 1 1/2 tsp.

It is so YUM. I've served this to friends and family who don't eat paleo or gluten free and their only comment was it is a bit more dense than regular banana bread. When I don't have palm shortening, I use melted butter since there are some people in this house who hate coconut oil.
anotherheather: (Default)
[personal profile] anotherheather
Original is here. We make this for Epiphany.

2 large oranges, left whole
6 large eggs
9 ounces/ 250 grams finely ground blanched almonds
9 ounces/ 250 grams granulated sugar
1 teaspoon double-action baking powder

Place the oranges in a saucepan and barely cover them with water. Bring to a boil, lower the water to a simmer and leave on low heat, covered, for 1 hour. When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375F/ 190C. Butter and flour a 10-inch (25 cm) leak-proof springform tin. Roughly chop the oranges, discarding any pips, then thoroughly blend the orange pieces with the eggs in a food processor or blender.

In a large bowl, mix the ground almonds, sugar and baking powder, then whisk in the egg-orange mixture. Pour the batter into the prepared pan and bake for 45 minutes to an hour. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin and the top springs back when touched. If the cake is still very wet, put it back in the oven to cool a little longer.

Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It can be stored in the refrigerator, tightly wrapped.
anotherheather: (Default)
[personal profile] anotherheather
Our garden blessed us with many, MANY butternut and acorn squash this year. Most of the vines surprised us because they cropped up behind the pig pen which is out of sight unless you specifically walk behind the pig pen.

I'm going to try a version of Paula Deen's Butternut Squash Casserole. I have more than enough squash for two batches, and I've made a curried butternut squash soup before which was very tasty so I don't doubt the seasonings she has here.

Paula's Version )

Notes: I'll probably omit the raisins and coconut, but will otherwise try the recipe as is this time.

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Meal planning, freezer cooking, & crock pot meals

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