Beef: Stove Top with Tomatoes: Chilis
NeanderThin Chili
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This legendary food, named "the state dish of Texas" by the Texas
legislature, has been a source of many debates, both as to the origin and
the correct ingredients. It has been said by some of the most respected
figures in the chili world that "anyone who would put beans in chili
doesn't know beans about chili." The following recipe is a "no frills"
version. Included are a couple of the most common variations for the more
adventurous who would "fly in the face" of Texas tradition.
2 ounces animal fat (beef suet or uncured bacon)
2 pounds coarsely ground beef
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons chili powder, or more if desired
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano (optional)
Salt to taste
1. In a large skillet (preferably cast-iron), render fat over medium heat
and remove rinds. Add ground beef to skillet and cook until just brown.
Add onion and garlic.
2. Add chili powder, cumin, and oregano, and mix well. Add salt
conservatively.
3. Reduce heat to low and let simmer for at least 2 hours. The texture and
flavor will change greatly as all of the ingredients blend together.
4. Add water as needed during cooking, keeping in mind that the final
product should be somewhat thick. Serves 3 to 6
VARIATIONS: Instead of adding water if it is needed, add tomato juice or
pureed tomatoes. Chopped mushrooms and green peppers also make great
additions.
From NeanderThin by Ray Audette
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Ben's Tomatillo Chili
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2 lbs. beef, cubed (such as chuck blade)
1 onion, diced
2 cloves garlic, pressed
1 red bell pepper, diced
1 green bell pepper, diced
2 roasted anaheim chiles
2 cups chopped tomatillos
1 lb. yellow tomatoes; peeled, seeded and diced
1/3 cup fresh cilantro, chopped
1 t cumin
1 cinnamon stick
1 t chili powder (optional)
salt
pepper
olive oil
Brown beef cubes in olive oil, add onions and bell peppers, simmer until
they begin to soften. Add garlic, chiles, salt, pepper, chili powder and
cumin, simmer a few minutes longer. Add tomatillos, tomatoes, cinnamon stick
and cilantro. Bring to boil, reduce heat and simmer until cooked thoroughly;
about 20 minutes. Remove cinnamon stick before serving.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001
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Just Plain Chili
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2 pounds of lean ground beef
1 bell pepper
6 cloves garlic
2 Tbsp olive oil
fresh ground pepper to taste
3 Tbsp cumin, or to taste
1 1/2 Tbsp chili powder, or to taste
1 can tomatoes (28-32 oz)
Light coals in grill. While coals are setting, 30-45 minutes, form ground
beef into large patties. Clean, deseed, and chop the pepper. Mince garlic.
In a large deep-shouldered skillet, heat olive oil, milling in fresh pepper
to taste. Add bell pepper and sauté 5-7 minutes. Turn heat off and stir in
minced garlic. Grill patties over coals until medium rare, no more than 5
minutes on each side. Turn heat on high under skillet and place patties in
skillet with garlic, oil, and pepper mixture. Break up patties into small
pieces with spatula and brown meat thoroughly. Add tomatoes. Mash and break
up tomatoes with spatula, and mix in thoroughly. Add enough water to cover
all ingredients, reduce heat to low, and let simmer 2 hours or more.
From Jack's Skillet by Jack Butler.
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Paleo-Chili
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2 lbs ground buffalo
1 cup chopped onion
3 cloves chopped garlic
2-4 Tbs fat (I use pork fat)
2 cups canned chopped tomatoes (I use organic such as Muir Glen)
4 Tbs chile powder
1 teaspoon dry oregano
1 teaspoon ground cumin
1 teaspoon salt
1 cup water
Brown ground buffalo with chopped onion and chopped garlic, in fat. Then
add chopped tomatoes, chile powder, oregano, cumin, and salt. Add water,
then simmer the mixture for at least two hours, until the meat is very
tender and the tomatoes pretty much cook into the sauce. Four hours is not
too much, but check to make sure it does not go dry.
The better the chile powder you use, the more sensational the stew.
Native Seeds/SEARCH has the best chile powders I've ever tasted.
They sell them by mail order.
From: Lynnet Bannion on the PaleoFood list
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Paleo-Chili
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Brown 2 lbs of ground beef in a wide skillet (keep poking at it with a
spatula to help separate it) I use 85% lean beef (its cheaper) after
the meat is done, or at least no longer pink, pour out the grease.
Since I use an iron skillet I can make use of the built-in spout. I
hold the meat in the skillet with my bacon press
Pour grape juice or red wine in (probably 1 cup) when I pour it in, the
level of liquid only reaches about half the height of the meat.
Sprinkle Ground Red pepper on the top. I usually cover the whole surface- I
like it hot
Sprinkle dried onion bits all over the top too. Fresh will work, but I use
dried so I won't have to chop it up. They will re-constitute in the
moisture anyway.
Let it cook down a bit, but don't let the juice or wine caramelize and
burn.
Pour in a medium size jar of tomato sauce. I think it's 24oz. I use
'8-ingredient mushroom tomato sauce' from Whole Foods. If you smell it,
you'd swear it was homemade. This is good since you don't have to
actually make it yourself.
Stir it up- medium heat is ok. If you don't want to mess with it, put it on
low for 45 min. Regardless, Let it cook down UNCOVERED until it is
think enough to eat with a fork.
From: Ryan Hughes on the PaleoFood list
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Sloppy Joes
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There is a chili recipe in Neanderthin (see above). When I make it, I pile
it on top of lettuce and make kind of a taco salad type thing. You can add
what ever else you want on top of that, onions, tomatoes etc etc.
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Sloppy Joes
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Sauté until tender:
2 tbs. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
Add to the pan:
1 lb. ground beef, crumbled
Continue cooking and stirring until the beef starts to brown. Then stir
in:
2 cups of your favorite tomato sauce
1 Tbs. chili powder
1/2 tsp. cumin powder
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Red Suit Chili
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-6 lbs ground meat browned and drained
-16 oz can tomato sauce
-12 oz V8 juice
-3 TBL Chili Powder (Kathleens called for 1/2 cup for 3 lbs,
so spice to your own taste - me? I'm chicken, 3 TBL was enough,
might go to 4)
-at least 1/2 - 1 tsp of the following, but I just dumped into the mix:
dried chopped onion, garlic powder, oregeno (didn't have any, used basil),
paprika, cumin
-enough water to make it juicy (matter of preference)
Simmer together for at least 1/2 hour (the longer the better). Serve with
salsa and or guacamole.
From Elsa <emikus@GSPWS.MT.ATT.COM>
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Beef: Stove/Grill Top with Tomatoes: Other
Burgers: Ground Beef, Ground Pork, & Ground Turkey
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Mix with 1 egg, granulated garlic, any other spices you want and _lots_ of
Ray's Barbeque sauce. Form into burgers and cook in the Foreman grill if
you have it and fry or bake if you don't. Top with mayo, bbq, guacamole,
onion... whatever. I thought just plain was great. It was the combination
of the three meats and the bbq sauce that made them so special.
From Beverle Sweitzer
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Indian Stuffed Peppers
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2 red and 2 green peppers (large)
5 Tbsp olive oil
1 onion, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper (or to taste)
12 oz ground beef
1 can (400 gr) tomatoes, keep the liquid
salt
Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add spices
and cook 2 minutes. Add the gound beef and cook well. Add the salt and cook
a minute.
Cut the top of each pepper, remove the seeds and the ribs inside. Fill them
with the beef mixture.
Select a large sauce pan, big enough to fit the four peppers standing up.
Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes
around and pour the tomato juice into each pepper.
Cover the pot, bring to boil and simmer for 40 minutes.
From: demers@ere.umontreal.ca (Demers Serge)
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LC Stuffed peppers
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I know this is an oxymoron because peppers are sort of high carb, but
everything else in them isn't! I made this up and we ate them and we all
loved them! You could use this filling for stuffed cabbage too, the
cauliflower and mushrooms replace the rice normally used. (For those that
enjoy stuffed grape leaves, you can make those too!)
2-4 medium red, green, or yellow peppers cut in half
1 lb ground beef
1 cup whole mushrooms
1 cup cauliflower
1 clove fresh garlic
1/4 yellow onion
1 large can chopped whole peeled tomatoes
2-3 cups beef broth
In skillet, brown ground beef. While that is cooking, microwave cauliflower
until it breaks up easily. Chop onion, garlic, set aside.
Process cauliflower and mushrooms in food processor, set aside. Drain
ground beef when it is cooked thoroughly, add onion/garlic mixture and the
seasonings and brown them a little with the meat. Add the
cauliflower/mushroom mixture, simmer a few minutes on low. Place peppers in
microwave and zap for 10 to 15 minutes to partially cook. In large baking
pan, place peppers and fill with meat mixture. Mix broth with remaining
peeled/diced tomatoes, pour over peppers. Cover and bake for about an hour
on 375 degrees. Serve hot with salad on the side and a cool glass of water.
From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead]
Adpated by Patti Vincent
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Beef: Stove Top Without Tomatoes
Traditional Jamaican Patty Filling
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1 1/2 pounds ground beef or pork
2 onions, finely chopped
5 scallions, finely chopped
2 to 3 Scotch bonnet peppers, finely chopped
2 tablespoons fresh thyme leaves, chopped
2 garlic cloves
1 tablespoon ginger root, grated
2 tablespoons oil
3/4 teaspoon turmeric or Jamaican curry powder
Salt and pepper to taste
3/4 cup water
To make the filling, put the beef or pork into a bowl, and add the onions,
scallions, Scotch bonnet peppers, thyme, garlic, and ginger. Mix well. Heat
the oil in a dutch oven or large skillet, and cook the meat over medium
high heat until it is lightly browned, about 10 minutes. Add the turmeric,
salt, and pepper, and stir well. Add the water, cover the pan, and simmer
the mixture for 30 minutes. The mixture should be the consistency of thick
chili - wet, not runny or dry and crumbly.
Adapted from: Traveling Jamaica With Knife, Fork & Spoon
by Robb Walsh & Jay McCarthy
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Squash Bowl Chili w/ Avocado 'Sour Cream' & Caramelized Onions
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The secret to good chili, as with stew, is to brown all the
ingredients thoroughly before adding them to the chili. The flavor
comes from the skillet, not the stock pot. This chili recipe is
simple, yet rich and flavorful, without being particularly spicey.
It can be made hotter by adding more chili peppers (e.g., try blending
1 fresh habanero pepper into the stock before you start).
3 cups brown stock
4 lbs ground beef
1 red bell pepper, medium dice
2 large yellow onions, medium dice
6-8 cloves garlic, fine dice
2 Tbl fresh oregano
2 Tbl freshly ground cumin (buy whole cumin seeds and grind it yourself)
2 Tbl ancho chili powder
1 Tbl chipotle
1 bay leaf
salt to taste
arrowroot (optional)
2 avocados
1 lime
1 tsp fresh cilantro, minced
1 medium yellow onion, julienne
2 Tbl brown stock (or white wine)
2 whole spaghetti squash
fresh cilantro, for garnish
hungarian paprika, for garnish
To make the chili: Start the stock simmering in a large stock
pot and add the bay leaf. In a skillet, brown the beef in small
batches. When each batch is done, pour off the fat and reserve it.
Transfer the meat to the stock pot, then use about a quarter cup
of the stock to deglaze the skillet, returning the liquid back to
the chili. Repeat this procedure until all the meat is browned.
Brown the onion and then garlic in the reserved beef fat, and add
them to the chili. Repeat the process for deglazing the skillet.
Brown the red bell pepper in the reserved beef fat, and add it to
the chili. Repeat the process for deglazing the skillet. Add all
seasonings and simmer for 15-20 minutes to allow flavors to marry.
Thicken with arrowroot if desired.
To make the avocado sour cream: Juice the lime, and combine lime
juice with avocado and cilantro. Add salt and pepper to taste,
and gently whisk to a creamy consistency.
To make the caramelized onions: Combine onion and stock in a medium
skillet. Bring to a boil, reduce heat and simmer until all the liquid
is evaporated, about 10 minutes. Continue cooking over low heat,
stirring frequently to prevent scorching, until the onions are very
soft and a light caramel brown, about 15 to 20 minutes.
To make the squash: Slice squash in half lengthwise. Microwave on
high for 10 minutes or until the squash is softened. Remove seeds.
Transfer to a sheet pan, face up, and broil at 500 degress until
lightly browned, about 15 minutes.
Set each squash half on a plate. Fill squash with chili, layer
caramelized onions over top, and add a dollop with avocado sour cream.
Garnish with fresh cilantro and hungarian paprika.
By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Sept. 2001
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Lindströms (Almost) Paleo Burger
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Pickled capers aren't paleo, are they? But they are absolutely necesary for
the true character of this dish, I think. The original even calls for
boiled potatoes, pickled beetroots and salted cucumber! These burgers are
normally fried in a pan, not grilled, since it's a bit tricky to get them
to hold together.
1 lb. minced beef (or Swedish style half'n'half beef/pork)
2-3 raw eggs (to bind the dough)
3 boiled beetroots, medium sized/mashed
2 tbsp pickled capers, chopped
1 onion, small/finely chopped or possibly grated
1 dl water
Paprika-powder and white and black peppercorn-powder to taste
For a less traditional Lindström add finely chopped anchovetas and/or
chopped olives to the dough!
Mix the lot into a patty-dough adding only as much of the water as is
needed (the dough will be rather moist), make 4 large burgers, fry or grill
2-4 mins/side, the burger will remain forever blood-red on the inside!
Side dish suggestions: green sallad, grilled tomatos and onions, boiled
broccoli, fried egg and more capers on top. And mustard!! Meat-patties are
truly a most versatile dish and this one is a KILLA!
By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003
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Casual Joe
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Brown and crumble some ground beef with chopped onions and garlic (about
an onion to a pound or a bit more of beef.) [Pour off the excess grease,]
stir in a package of chopped spinach, cooked and well drained. Then
stir in 3 or 4 beaten eggs, and stir until eggs are set. I don't even
like spinach and I love this dish!
From Dana (dcarpend at kiva.net)
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Beef: Oven With Tomatoes
Yam Pie
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No, it's not a dessert like sweet potato pie; this is a Jamaican one-dish
meal that may remind you of a tropical casserole.
1 pound ground beef or pork
2 tomatoes, finely diced
4 scallions, finely chopped
1 onion, finely diced
2 garlic cloves, minced
4 thyme sprigs
1 whole Scotch bonnet pepper
1 1-pound yellow yam, peeled
1/2 cup coconut oil
1 egg, beaten
Salt and pepper to taste
In a heavy oven proof pan, brown the ground beef. Add the tomatoes,
scallions, onion, garlic, thyme, and Scotch bonnet pepper. Simmer the
mixture 10 minutes.
In a pot, boil the yam in salted water until it is tender, about 20 to 25
minutes. Preheat the oven to 350 degrees.
In a bowl, mash the boiled yam with the coconut oil, salt, pepper, and egg.
Spread the mashed yam over the cooked ground beef. Place the pan in the
oven, and bake the pie for 30 to 35 minutes.
Serve the pie hot. Serves 4
Adapted from: Traveling Jamaica With Knife, Fork & Spoon
by Robb Walsh & Jay McCarthy
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Unorthodox Pizza How-To [PaleoRecipe List, Feb. 2001]
-----------------------------------------------------
I mixed up some ground beef, veal and a bit of turkey sausage for the
"dough", (an egg would be great too), added some herbs and a bit of tomato
sauce, pressed it into two 8-inch round cake pans, pierced it several times
with a fork, and baked it at 375 until it began to brown, then I spooned on
some sauce to cover generously and gave it a pile of veggies. Some chopped
walnuts or pine nuts can go on in the last few minutes of baking, flavor
somewhat resembles parmesan.
I suppose I must not be the first to think of this. If any listers here have
any great "pizza" recipes made in this fasion, please post! An old favorite
that I'd love to reinterpret is taco pizza. I also think it would be great
to have some veggies baked in the crust, like shredded carrots or zucchini,
as well as those that are on top (broccoli, onions, mushrooms, olives...)
By Stacie Tolen.
How about a "crust" made from a combination of ground chicken or turkey,
ground almonds and egg... top with a non-cheese pesto, chopped spinach,
mushrooms, cooked shrimp, red onion...
By Dianne Heins.
When I make pizza, I just use a meat crust. Mix your favorite ground
meat with Italian seasonings, top with your favorite sauce, tomato or
otherwise, top with cheese if you can eat it, and fresh veggies. I use a
cookie sheet to make a huge square meat pizza. Kids love it! Press the
ground meat into a 13x9" cookie sheet, pre-bake the meat crust at 375º
for 30 minutes or so, drain grease is needed, add toppings and sauce,
bake again for another 15 minutes and viola, pizza! One 13x9 inch
cookies sheet pizza feeds my family of 5, served with a nice salad.
By Trish Tipton.
What about a pesto? I'd think oil, pine nuts and fresh herbs would work.
That on a mushroom cap with meat sounds mighty good!
By Dori Zook.
I have made pizza bites with baby bellas, stems removed, using tomato sauce
but it would be wonderful with pesto instead. We always use bulk italian
sausage and grated veggies in our pizza bites. They are a good party
food/appetizer.
By Stacie Tolen.
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Stuffed Breadfruit
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450g (1 lb) ground beef
30ml (2 tbsp) fresh thyme
60ml (1/4 cup) chopped chive
2 cloves garlic, minced
30ml (2 tbsp) oil
1 large onion, chopped
2 pimento peppers, seeded and chopped
1 sweet pepper, seeded and chopped
1 carrot, grated
125ml (1/2 cup) tomato sauce
salt and black pepper to taste
1 breadfruit
Combine beef with thyme, chive and garlic. Heat oil in a frying pan and add
onion, peppers and carrot and cook until tender. Cool for about 5 minutes
and add tomato sauce.
Season with salt and pepper to taste and simmer for another 10 - 15
minutes, adding a little water if needed to prevent sticking.
Preheat oven to 425F. Slice top off breadfruit and reserve. Scoop out heart
of breadfruit and stuff with meat mixture. Replace top and roast breadfruit
for 30 minutes. Reduce oven temperature to 350F, and bake for another 30-40
minutes or until breadfruit is tender. Alternatively, roast over hot coals
on barbecue pit until breadfruit skin becomes charred and breadfruit is
cooked. Serves 4-6
From: WhaToCook.com: Trini Cooking
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Trinidad Stuffed Breadfruit
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If you have ever tasted breadfruit you will know that it can be served with
almost any meat, but with beef it has a very special taste.
1 cup ground beef
1 tbsp allspice
1 small onion, chopped
salt and black pepper to taste
2 tbsps. cooking oil
2 tbsps. tomato paste
1/4 cup water
1 breadfruit
1. Scoop out heart of breadfruit.
2. Cook ground beef with seasonings, onion and tomato paste.
3. Stuff breadfruit with mixture, replace stem and roast in hot oven 425°F
for 1/2 hour, then reduce heat to 350°F of for another half hour.
4. Test to see if the breadfruit is tender with fork or skewer.
From: GetTrinidad.Com
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Baked Stuffed Breadfruit (St. Lucia)
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chives
1 clove garlic
1 onion chopped
1 tomato chopped
whole breadfruit
salt and pepper to taste
3/4 pound of minced meats
Parboil the breadfruit in the salted water. Saute onion, garlic and chives
in oil, add meats and lightly fry, add tomato, salt and pepper.
Peel and core the breadfruit, fill with the mixture, now brush with the
oil and bake in a greased dish in a moderate oven for at least 30 minutes,
basting from time to time. Serve hot.
Adapted from: Recipe Island
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Beef: Oven Without Tomatoes
Bobotie
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Bobotie is a South African beef casserole, traditionally made with bread
and milk. This recipe is inspired by the dish but heavily modified.
2 lbs. ground beef
2 medium sized onions, 1/4" dice
2 T olive oil
2 T curry powder (or more if you like it spicy)
1 tsp turmeric
2 T lemon juice
1/2 tsp black pepper
2 C purple cabbage, finely chopped
2 large eggs
1/2 C mixed dried berries (raisons, currant, cranberry)
1/2 C crab apples, finely chopped
2 bay leaves, powdered with mortar and pestle
1/2 C raw almonds
Preheat oven to 350F. Fry onions in the oil over medium heat until
golden colored. Add the curry powder and tumeric. Fry for two minutes
stirring all the time, then add the lemon juice, salt and pepper.
In the meanwhile, crumble the ground meat into a pan and cook over
medium-low heat until mostly done.
Mix the meat, cabbage, onion mixture and fruit with 1 egg. Pack into
a casserole dish and sprinkle with the crushed bay leaves.
Pulse the almonds in a blender on high until coarsely ground, then mix
with the remaining egg. Spread this mixture out on top of the meat to
make a thin almond crust.
Bake uncovered for approx 30 minutes.
By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Ben's Favorite Stuffed Peppers
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6 bell peppers, mix colors for visual appeal
1 lb. bulk turkey sausage with sage
1 lb. ground bison or beef
1 large onion, chopped
3 cloves garlic, pressed
2 carrots, diced
1 lb. sliced mushrooms, optional
3 stalks celery, sliced thinly
1/2 cup toasted pine nuts
Cut the stem end of each pepper square across, saving the "lid". Using a
spoon (a grapefruit spoon works well) remove the white membrane from the
peppers, set aside. In a large bowl, mix together the sausage and the ground
meat, using your hands to create a uniform mixture. In a large skillet,
saute onions, carrots and celery until they begin to soften. Add garlic,
saute for a few minutes longer. Add meat, breaking into pieces. When meat is
starting to brown, add mushrooms. When the meat is no longer pink, drain fat
from mixture, stir in pine nuts and spoon mixture inside peppers. Place
"lid" on each pepper, place peppers in oblong casserole dish with about 1
and 1/2 inches water in the bottom, cover loosely with foil and bake at 350
for about 20-30 minutes, until peppers are done to your liking.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Paleo Meat Loaf
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Using your favorite meatloaf recipe, substitute the bread or oats for
cabbage. I mix all my spices, egg, onion etc into the meat first. Then
chop up the cabbage (about a half head) and mix that into the meat mixture,
then bake. It's good with Ray's BBQ sauce mixed in it too.
From Patti Vincent
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