Meatballs and Tomato Sauce

Hello there strangers!  To say it’s been a while would be an understatement.  These past 2 months have been quite the ride; with extreme highs and devastating lows.  But I can say that it has made my relationship with my new husband more loving and stronger then I knew possible.  Both sides of our families have had to deal with tragedy and sickness as well as a number of our close friends; however our most devastating time came earlier this month when we had to make the decision to lay our 12 year old Boston Terrier Boomer to rest.  He became ill around Thanksgiving and his condition only worsened.  Any pet owner can tell you how hard it is to lose an animal, but those of us without our own children feel like we’ve lost a son or daughter.  I take comfort in knowing his spirit is always with us and I look forward to turning on my computer every morning just so I can see his smiling face.  Rest in peace Boomer boy…

Now on to the food part of the blog, which is why you are all here to begin with right?  I’ve featured meatballs on here before and they prove to be one of my most searched recipes to date.  But dare I say these are even better.  Made with a mix of ground chuck, pork and sweet Italian sausage, they are full of flavor yet still surprisingly light.  I like to throw on a pot of my favorite tomato sauce before I begin making these so that by the time the meatballs are done baking the sauce has simmered long enough to develop its flavor.  I then marry the two and let it simmer, covered, in a heavy pot all afternoon.  The meatballs then become even more tender and the sauce turns into something almost magical.

I brought these to a New Year’s pot luck served with grated parmesan and fresh chopped parsley with a side of rolls for the carb lovers…the idea, mini meatball sliders.  They were an instant hit and no one could believe they were Primal.  And for us non-grain eaters, just pop a toothpick in each one and dive in.  Trust me, they’re amazing!

Meatballs and Tomato Sauce

Makes 3 dozen

To make the sauce
1 28oz can of crushed San Marzano tomatoes
1 onion, peeled and chopped in half
4 tablespoons of butter
Salt and Pepper to taste

Add the tomatoes, onion and butter to a large heavy bottomed pot and simmer, covered, for at least 30 minutes.  Discard onion, salt and pepper to taste.  You can also add fresh chopped oregano or basil to finish.

To make the meatballs
1 lb ground chuck
½ lb ground pork
½ lb sweet Italian sausage
3 cloves minced garlic
2 eggs
3 handfuls of pecan meal (around 2 cups)
Fresh chopped parsley and oregano, about 2 tablespoons of each
1 teaspoon red pepper flakes
Salt and pepper

I prefer to make these in my mixer but they can also be done by hand.  Preheat your oven to 350.  Add the meat, garlic, eggs, herbs, and seasoning to a large bowl.  Mix gently and then slowly add one handful of pecan meal to the mix at a time.  The idea here is to only add as much pecan meal as you need to make the mixture hold together.  If using a mixer, when the meat begins to cling to the paddle you’ve added enough.  Be careful not to over mix.  In the end you will end up using anywhere from 1 ½ cup to 2 cups of pecan meal.

Line two baking sheets with aluminum foil and place a cooling rack on each.  Lightly spray each of the cooling racks with cooking spray so the meatballs don’t stick.  Form the meatball mixture into uniform 1 inch balls (a cookie scoop is great for this) and place onto the greased cooling racks.  Pop the racks into the oven and cook for 20 minutes.

Transfer the meatballs to the pot with the sauce making sure the sauce covers them completely.  Depending on how large or small you make your meatballs you may have some left over.  If that’s the case you can either add another can of crushed tomatoes to the pot or, if you’re like me, freeze them individually on a baking sheet and save them for later.

Serve these on top of shredded zucchini pasta or just eat them alongside a hearty green salad.  Carb lovers can toss them with spaghetti or turn them into sliders or hoagies.  Either way this is sure to be a dish all diets can enjoy.

Coffee and Spice Chuck Roast

So if you’re like me, it’s Monday morning and you’re sitting at your desk trying to figure out your meal plan for the week.  Sure most people probably do this over the weekend and prep their meals on Sunday, but I’m not like most people…obviously!  Our weekend schedules are typically jam packed and the last thing I want to do is try and fight the crowds at the grocery store.  So if you like me and trying to figure it out now, my only suggestion would be to walk…better yet run to the meat counter and pick out a big, red, juicy chuck roast for dinner.  Trust me you and your entire family will thank me!

I’ve mentioned before that I’m not a big red meat eater, so besides the occasional hamburger; chicken, pork and fish are my go to proteins.  However when my friend emailed me the link for this Smokey Chuck Roast I immediately began salivating and knew what I would be having for dinner.  The best part about this roast, it cooks in your slow cooker on low for 10 hours while you’re away at work.  The only real work involved is the prep the night before and plugging the thing in the following morning.  Really, it’s that simple!  And when you get home the next day it will take every bit of will power you have to not shove that delicious, fall apart roast in your mouth the second you walk in the door.

My initial plan was to serve this with some baked sweet potatoes and a hearty green salad.  So I washed my potatoes and coated them well with olive oil and kosher salt and popped them in the toaster oven at 375º for about an hour.  I then did my daily workout which on this day last for an hour and a half, so needless to say when it came time to eat I was famished!  My sensible healthy meal immediately turned into a glutinous feast when I scraped the insides out of my potato, mixed in some cheddar cheese and popped it back in the oven to get nice and toasty.  The end result…twice baked cheddar cheese sweet potatoes piled high with Coffee and Spice Chuck Roast and drizzled with pan gravy.  And I inhaled it in about 5 minutes ;)

Leftovers are equally amazing served warm on top some baby spring mix with sweet cherry tomatoes or served with fresh homemade corn tortillas with avocado, queso fresco and cilantro.

Coffee and Spice Chuck Roast
Serves 4 to 6

One 2 to 2.5lb chuck roast

1 large red onion coarsely chopped
¾ cup water
1 tablespoon FOC (I used coconut oil)

For the rub:
½ teaspoon ground chipotle
1 teaspoon unsweetened cocoa powder
¼ teaspoon cinnamon
1 teaspoon kosher salt
2 tablespoons fresh ground coffee beans
½ tablespoon garlic powder
1 tablespoon fresh chopped oregano
1 tablespoon cumin

Mix ingredients for spice rub together in a small bowl and combine well.  Rub the entire spice mixture all over the roast really massaging it into the meat.  Heat a large skillet over medium high heat, add the coconut oil and sear the roast on all sides until it has developed a nice crust.  About 2 minutes per side.

Chop up the red onion and place it in the bottom of your slow cooker, rest the seared chuck roast on top.  If you are prepping the night before, pop on the lid and transfer to the fridge until morning.  The following morning pop into your slow cooker, add ¾ cup of water and set to low and cook for 8 to 10 hours.

When finished cooking transfer the roast to a plate and allow to rest for 10 minutes.  When ready to serve, take two forks and slowly pull apart the roast to shred the meat.

Tuscan Beef Stew

Since changing my diet over to the Primal lifestyle I’ve done my part to keep the majority of the posts on Dandy Dishes Primal and Paleo friendly.  But I’m leaving this one up to you, my fellow readers, to decide where this dish will fall.  Even Primal creator Mark Sisson admits to indulging in a glass of red every once and a while so I can only imagine he would approve of this beautiful free range chuck roast being slowly braised in half a bottle of it!

I think Beef Stew is one of those dishes that every family has a unique recipe for.  Almost all include carrots, celery and potatoes but the differences lie in the details.  I was inspired to make this dish after seeing an episode of Extra Virgin on Cooking Channel.  What I loved about it was the simplicity of the ingredients, and the fact that it was cooked in wine!  And even though the temperatures in Florida are hitting close to 100 and the same goes for the humidity, we still have our share of rainy days.  And to me there is something very comforting about a nice warm bowl of hearty stew on a dark and gloomy rain filled evening.  So the next time the rain ruins your Saturday evening plans make this Tuscan Beef Stew, throw on a little Thelonius Monk, down the rest of that bottle of red and enjoy!

Tuscan Beef Stew
Serves 6

3 tablespoons extra virgin olive oil

1 red onion, chopped
3 carrots, peeled and chopped
3 stalks of celery, chopped
1 clove of garlic, minced
2lb boneless chuck roast, trimmed of fat and cut into 1 inch cubes
2 cups of a good, dry red wine.  Something you would enjoy drinking, I recommend this.
1 bunch of fresh thyme, stems removed
3 medium tomatoes, quartered
¼ cup chopped Italian parsley

Heat a large heavy bottomed stock pot or dutch oven over medium high heat.  Add the olive oil, onion, carrot and celery and sauté until golden brown, about 10 minutes.  Add the beef and sauté until the meat is seared and browned on all sides, about 5 – 7 minutes.  Add the wine and the thyme and bring to a boil.

Drop the heat to low and add the tomatoes, season well with salt and pepper.  Cover and simmer for 2 hours giving it a stir every 15 to 20 minutes.

I served this along side mashed sweet potatoes but next time I think I will cube them up and add them directly to the stew.  If adding potatoes, about an hour and a half into the cooking process, add the cubed potatoes and continue cooking for another half hour or until the potatoes are fork tender.  Serve in a big warm bowl and garnish with the parsley.

Sriracha Bacon Cheeseburgers

It never seems to fail, some of the best meals that come out of my kitchen are those that are a brief thought that occurs on my drive home from work and involve the smallest amount of ingredients possible.  Such is the case with these Sriracha Bacon Cheeseburgers.

After picking up a bottle of Thailand’s most prized condiment, I began thinking about how I can use it in different ways.  Sure it’s amazing tossed in a stir fry, makes some killer chicken wings and elevates your scrambled eggs to a whole other level but what about using it as a marinade or to add some kick to your favorite cheeseburger?

While Sriracha technically isn’t Primal, I live by the 80 / 20 principle and 1 tablespoon isn’t going to stop me from making one of the best burgers I’ve ever had.

Sriracha Bacon Cheeseburgers

Makes 4

1.5 pounds of grass fed organic ground chuck

1.5 tablespoons of Sriracha hot sauce or Rooster sauce, found in the ethnic section of almost all grocery stores
1.5 tablespoons low sodium soy sauce
Salt and pepper to taste
½ tablespoon olive oil
1 package of bacon, about 2 strips per burger, fried and drained of excess fat
4 slices of your favorite cheese, 1 per burger
Your favorite burger bar fixings…lettuce, tomato, onion, mustard, mayo, etc.

Heat your favorite cast iron grill pan over medium high heat for about 7 minutes.  Combine the ground chuck, Sriracha and soy sauce together in a bowl.  Mix together until just combined and do not over mix.  Too much handling of the meat will result in a tough burger.  Divide the mixture into quarters and form into patties.  Using your thumb, indent the center of each patty, this will ensure the burgers stay flat while cooking.

Sprinkle the top of each burger with salt and pepper and lightly drizzle with a little olive oil.  Place seasoned side down on your preheated grill pan.  Season the other side with salt and pepper and another drizzle of oil.  Allow the patties to cook for 3-5 minutes.  After 3 minutes test the burgers to see if they easily release from the pan, if not continue cooking for another 2 minutes.  The meat will release itself from the pan do not force it, and whatever you do, don’t squish your burgers!  Flattening the burgers causes all those yummy juices to release from the patty and you don’t want that…that’s the flavor people!  Flip the patties and cook for another 2-3 minutes, or to your desired level of doneness.  I prefer mine medium, so the burgers still have some give to them when you press them with your finger.  Cut the heat, add the cheese and cover so the cheese melts evenly.

Serve as is with your favorite burger bar toppings, or carb lovers can serve a top their favorite toasted bun.  Alongside a nice big green salad this is a perfectly balanced and delicious meal you will be sure to make time and time again.  I can already see sliders in our future!!

Spaghetti Bolognese

I’ve already told you about what I consider to be the best tomato sauce ever, only 3 ingredients and pretty much as simple as you can get. But you know what’s even better? Turning this amazing tomato sauce into an even better bolognese! A bolognese, or ragú, is simply a meat based sauce for pasta. Forget that stuff in the jar, it’s loaded with sugar and sodium and lacks any real tomato flavor. For the same price, possibly even cheaper, you can create your own version at home that will revile any restaurant spaghetti you’ve tasted. I always make a huge batch then portion off the extras into storage bags and pop them in the freezer. That way I can put a bag in the fridge to defrost before I leave for work and when it comes time to cook dinner all I have to do is boil some noodles, or in this case roast up some spaghetti squash, and dinner is served in less then 15 minutes. Fast, easy and so tasty this recipe will instantly become a family favorite.

Spaghetti Bolognese
Serves 4 - 6

1 lb ground beef, I used grass fed organic but 80/20 ground chuck will work as well
1 small to medium sweet onion, finely diced
1 clove garlic, minced
1 28oz can crushed San Marzano tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon red pepper flakes (or more to your desired taste)
3 tablespoons fresh chopped Italian parsley
1 tablespoon fresh chopped basil

Heat 1 tablespoon of olive oil in an extra large sauté pan over medium heat. Add the diced onion and sauté until translucent. Toss in the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the beef and begin breaking up into pieces with a wooden spoon. Season with salt and pepper and cook until the meat is no longer pink, 5-7 minutes. Tilt the pan to one side and using a large spoon, drain off some of the remaining fat in the pan.

Throw in the canned tomatoes and reduce the heat to low, pop on a lid and let the sauce simmer for at least 20 minutes. Low and slow is what you’re looking for here, the longer the sauce simmers the more flavors it will develop. I would even go as far as letting this go for an hour or so, but you should give it at least 20 minutes.

Remove the lid and test for seasoning. Cut the heat then add the butter, herbs and remaining tablespoon of olive oil and stir to combine.

Serve on top of your favorite noodles or if you’re like us, over roasted spaghetti squash. I know it doesn’t sound appealing but trust me, you can hardly tell the difference and you get way more vitamins and nutrients this route. Garnish with parmesan cheese if desired and serve along side a big green salad.

Steak and Bell Pepper Stir Fry

In the past I’ve never really considered myself much of a red meat girl. Sure I enjoy a good hamburger every now and then and ground beef finds it’s way into a few of my dishes but it’s typically an every other month kind of affair. However, as I my culinary adventures grow and as I continue to follow more fellow bloggers I’m becoming increasingly intrigued with new and exciting things to do with red meat. So I decided I would start off easy. Flank steak sliced paper thin and sautéed with sweet red and yellow bell peppers. Then tossed with a spicy chili ginger sauce and served over sticky rice sounded not only quick and easy but yummy too! One of those dinner’s that’s ready in 15 minutes on one of those nights when you don’t feel like spending an hour in the kitchen. I used what I had on hand but next time I’ll definitely make sure to throw in some green, maybe steamed broccoli or snap peas and some sliced scallions for the extra kick.

By the way, what do you think of the picture? After many months and countless recommendations from friends and family I finally settled on my first digital SLR! So here’s to many beautiful shots with this sucker and me figuring out how on earth to use it! LOL

Steak and Bell Pepper Stir Fry
Serves 4

12 ounces flank steak, cut against the grain into thin strips
1 tablespoon neutral oil (ex. canola or vegetable)
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
¼ cup low sodium soy sauce
1 ½ tablespoons rice wine vinegar
1 tablespoon peeled fresh ginger, minced
2 teaspoons chili garlic sauce (or more if you really like it spicy)
Sesame oil (optional)

Heat a large non stick skillet over medium high heat. Add oil and steak to pan and cook untouched for 2 minutes. You want to get a good sear on the beef. Add the bell peppers and cook stirring constantly for an additional 2 minutes or until the beef is only slightly pink. Remove from beef and peppers from pan and transfer to a plate.

Return pan to stove and lower the heat to medium. Add the soy sauce, chili sauce, ginger and vinegar to skillet and bring to a boil. Allow to cook for 1 minute or until the sauce begins to thicken. Add beef and peppers back to the pan, cut the heat and combine well. If you have some green onions slice those up and toss them in as well.

Serve atop some fresh cooked rice and drizzle with a little sesame oil for an extra depth of flavor.

Shepherd's Pie

The first bit of fall showed it’s pretty little head last weekend here in Florida, what we refer to as fall is more of like late spring for the rest of you, but temps in the low 80’s with low humidity is heaven in these parts! Finally the A/C can get a much earned break from those 95+ degree afternoons and breezy afternoons on the patio become common place. This time of year we pack up the wakeboards and break out the mountain bikes and evening meals begin to transform from chicken on the grill with fresh tomato salad to slow cooked braised meats, chilis and stews and pies and cobblers.

Last Saturday the boy and I took advantage of this beautiful weather by hitting our local market, we ended up with some homemade bread, a few pounds of grass fed beef and before they quickly disappear, summers last few ears of sweet corn. And of course with all those fresh ingredients and some potatoes and carrots just hanging out in the veggie bowl, Shepherd’s Pie was calling my name!

This recipe can be tweaked a number of ways to suit your needs. Next time around I’m thinking of throwing some horseradish in with the taters for a little more kick and of course you can switch up the veggies to your preference. All corn and no peas, peas and carrots only…you get the point. Either way give this one a try when your temperatures begin to drop and comfort food starts calling.

Shepherd’s Pie
Serves 6-8

4 large potatoes, peeled and cubed
2 tablespoons butter
2 – 3 tablespoons fresh chopped chives
¼ cup shredded sharp cheddar cheese
Salt and pepper to taste
½ cup finely chopped carrots
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound beef (organic or 80/20 ground chuck)
1 tablespoon ketchup or tomato paste
¼ cup Worcestershire sauce
1 packet brown gravy mix
1 cup water
¼ cup corn
¼ cup peas
¼ cup shredded sharp cheddar cheese

Add potatoes to a large pot and add water until just covered, salt generously and bring to a boil. Cook until fork tender, about 15 minutes. Drain and mash. Mix in 2 tablespoons butter, chives and ¼ cup of cheese. Season with salt and pepper and set aside.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add onion and carrots and sauté until the onions are translucent, about 5 minutes. Throw in the garlic and cook until fragrant. Add the beef and cook until brown. If using a lean meat you probably won’t need to drain off the fat, however I always transfer the mixture to a fine mesh strainer to remove any excess fat. The end result ends up being much leaner and easier to digest. Return the drained beef to the skillet and add the Worcestershire sauce and ketchup and combine well. Add the brown gravy packet and 1 cup of water and bring to a boil. Toss in the peas and corn and reduce the heat to low. Allow to simmer and thicken about 5 – 10 minutes.

Transfer the beef mixture to a 2 quart casserole dish. Or if you’re like me, two 9x9 baking dishes, one for dinner now and one to freeze for later. Top the beef mixture with a layer of potatoes, fresh cracked pepper, a couple dots of butter and the last ¼ cup of cheddar.

Bake in a preheated 375º oven for 20 to 25 minutes or until the top is golden brown. Remove from heat and let sit 10 minutes before serving.

This Ain't Your Grandma's Meatloaf!

It seems that everyone has a meatloaf recipe that has been passed down through generations; some are covered in ketchup with sad, limp green peppers strewn across the top while others go as far as being stuffed with cheese and wrapped in bacon. I’ve tried many, and in the end it seems that whatever path you choose to go down it ends up with one of two results. Either the loaf is dry and requires massive amounts of gravy to just get it down or its so grease laden you suffer from indigestion for the next day and a half. Well my friends suffer no more! This recipe just might knock you over; in fact it doesn’t even need said gravy. But in my house, and according to the boy, “it isn’t meatloaf without gravy!”

Before you embark on your meatloaf epiphany, there are a couple of key things to note before diving in. First off, please for the love of God or whomever you believe in use good quality beef! I recommend grass fed, organic for this recipe and any recipe where the star in the dish is the beef itself. The lower fat and the enhanced flavorings are so worth the extra dollar or two it may cost you. If not using organic then please use an 80/20 ground chuck. Second, do not put this in a loaf pan when cooking. That pan is going to seal in all those juices and while that may make it sound like it’s going to keep your loaf moist and yummy the end result ends up being way too greasy and heavy. And finally, use fresh herbs and not dried. Night and day people, night and day.

As you will note from the picture, I prefer my meatloaf in a more open faced presentation, toast up the bread, spread a thick layer of mashed potatoes over top, add a slice or two of the loaf and smother in gravy. However for those of you with much less primal desires…this goes beautifully served on a plate lightly dressed with said gravy along side some fresh streamed veggies. Enjoy!

Italian Style Meatloaf
Serves 4 - 5

2 tablespoons extra virgin olive oil
½ red pepper, seeded and finely diced
½ sweet onion, finely diced
2 cloves of garlic, chopped
1 pound ground beef, organic if available or 80/20 ground chuck
2 eggs
¾ cup breadcrumbs
1 cup fresh grated parmesan cheese
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons fresh chopped basil
1 tablespoon fresh chopped Italian parsley
1 teaspoon salt
½ teaspoon fresh cracked pepper
1 cup marinara sauce

Preheat your oven to 350°. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onions, peppers and garlic and sauté until peppers are soft and onions are translucent, about 5 minutes. Remove veggies from pan and place on a plate to cool. (Note - this step is vital! Don’t just toss the veggies in raw without taking the extra steps to cook them first. This ensures a moist meatloaf and enhances the flavors.)

When the onions and peppers are cool, combine all remaining ingredients together (except marinara) in a large bowl. Do not over mix! Line a baking sheet with aluminum foil and cover with remaining 1 tablespoon of oil. Pack your meat mixture into a loaf shape and place on greased baking sheet. Cover the top of the loaf with the marinara sauce and toss into preheated oven. Cook for 50 minutes, remove and allow to rest for 10 minutes. Slice, serve and drool until you make it again!

15 Minute Stovetop Lasagna

So if you haven’t noticed by now in our house we aren’t really ‘beef eaters’. Now don’t get me wrong, I love a good hamburger but they’re not really blog worthy. And honestly, I just like chicken and fish so much more. But meat eaters rejoice! This amazingly quick recipe for stovetop lasagna combines ingredients almost everyone has on hand and is on the table in just about 15 minutes. Think Hamburger Helper, made in the same amount of time just without the insane amount of sodium and processed ingredients. Your family will love it and it just might become a week day staple! I use ground chuck in this recipe but a lean ground beef (80/20) would work just as well.

Stovetop Lasagna
Serves 4 – 6

1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 pound lean ground chuck
1 tablespoon of flour
1 jar of pasta sauce or 2 14oz cans of diced tomatoes seasoned to your liking
1 box of your favorite pasta noodles, I used bowtie but rotini or elbow noodles would be a great choice as well
½ cup sour cream
½ cup grated mozzarella
½ cup fresh chopped basil
Freshly grated parmesan cheese for serving

Bring a large pot of salty water to a boil and cook noodles until almost al dente, they will finish cooking when you add them to the skillet.

In a large skillet over medium heat, cook onions in 1 tablespoon of olive oil until translucent. Add garlic and sauté until fragrant. Add beef to skillet and a dash of salt and pepper. When beef has cooked through drain off the majority of the grease left in the pan and discard. Add flour to beef, onions and garlic and continue cooking for another 2 minutes. The flour helps to absorb any residual grease leftover in the pan so your dish isn’t too heavy. Add pasta sauce to skillet (or 2 cans of 14oz diced tomatoes) and reduce heat to low. I prefer using canned tomatoes over jarred pasta sauce, I find it contains less sodium and I can season to my liking with fresh herbs and any other seasonings I have on hand. If going this route, Muir Glen fire roasted diced tomatoes add a wonderfully sweet and smoky flavor to this dish.

Drain noodles and add to skillet with sauce and beef. Season with salt and pepper then add in sour cream, mozzarella and chopped basil...stir until well combined. Serve in large bowls covered with parmesan cheese and along side a big green salad with some hot crusty bread.