March 26th Cooking marathon round 1

So on today's agenda...pancakes(to be frozen and thawed as needed for breakfasts).  Same recipe as before and the kiddos had quite a time making these.  Alot of laughter going on here.  You should never cook with my kids and the tv on.  At one point Kaylie was randomly cracking eggs and instead of putting them in the bowl they were landing on the table. hehehe!!!! Too much fun.  We doubled the pancake batch, cooked them, individually wrapped them and packed them in a tupperware to freeze them.  Next we made Beanless Chili.  The kids kind of lost interest with this one so I was flyin solo here.


Beanless Chili with a hint of um.....somebody's garden
Necessary ingredients:

•  3lbs, of beef (preferably grassfed)
• 1c. pureed carrots
• 1c.pureed spinach
• 1 red pepper
• 1 green pepper
• 1 small onion
• 1 can of tomato sauce (the one I used was 14 oz.)
• your choice of chili seasoning.  I prefer to use the 2 alarm chili kit, you can purchase at your local grocery store, I simply withhold the masa and the red pepper.  The masa is simply flour which you should know is not paloe friendly and the red pepper seems to be to overwhelming once you add the fresh red and green peppers.

Brown the beef.  Drain the grease and put in a slow cooker/crock pot.  Add your freshly pureed and chopped veggies.(remember, you need not puree if you don;t have picky eaters.  It still comes out the same with just chopped veggies). Add your seasoning and turn on low.  Cook for 5 or 6 hours.

Spaghetti Sauced Meat Sauce
Next we started on Spaghetti sauced Meat.  I plan using this meat sauce to top some roasted/broiled green beans(a simple paleo version of spaghetti). I got this recipe from Robb Wolff's book "The Paleo Solution" and I simply added a few things in order to pack in as many veggies as possible.
 
 Nessesary Ingredients

• 3 lbs ground beef (grass-fed if possible), turkey, or chicken
• 1/2 cup chopped onions (about one small onion or 1/2 med onion)
• 2-3 cloves minced garlic
• 1 6 oz. can tomato paste
• 1 20 oz. can tomato sauce
• 2 tsp oregano
• 2 tsp basil
• 1 tsp tarragon
• 1cup pureed broccoli
• 1/2 butternut squash

First and foremost, cut squash in half lengthwise, place open sides down on a cookie sheet and add 1/4 c. water to the cookie sheet.  Cook squash at 400 for about 45 minutes.Once this is accomplished spoon out the mush and puree in a blender or magic bullet.  Next set mush aside and brown your meat of choice.  Once browned, add onions and garlic.  Sautee for 5 to 7 minutes then add tomato sauce and paste.  Pureed veggies come next then add your seasonings.  I tend to add a lil extra of some of these seasonings depending on how potent your broccoli and squash taste is.   Use your best judgment.;)
Now for todays purpose, I simply placed this in a tupperware and put it into the fridge.  But for those of you who may want to cook this all at once...I simply grab a few frozen green beans(about 1/4cup per serving) place on a cookie sheet, drizzle with olive oil and broil until slightly crispy.  Top with the meat sauce and Voila!!!!

I'm thinking that I made enough of these items to have 1 or two nights of leftovers.  so to end the day I whipped up some "crustless pizza casserole"( refer to March 17th recipe) and am calling it good for the night.  Until tomorrow....

BEANLESS CHILI

SPAGHETTI SAUCED MEAT