Moroccan Meatballs

This recipe is essentially from the Well Fed cookbook by Melissa Joulwan of The Clothes Make the Girl Blog.

Chop a large onion, start to saute it in coconut oil.

Meanwhile, to 1 lb ground lamb, add paprika (lots, smoked!), salt (some), pepper (some), and cumin (more than some).  Mush it all together, and then form into 1 inch or so meatballs.

Add the same spices to the onions, then add dried garlic (sacrilege, I know), a can of fire-roasted tomatoes, and a can of tomato paste.  Add a little bit of water if you think it needs it.

Bring to a boil, then lower the heat, add the meatballs, cover and cook for 40 minutes.  Then uncover and cook for 20 minutes.

Lamb Meatballs, YAY!

Mustard Balsamic Onions and Chicken

Thinly slice several onions (I used 5 small ones).  Chop up 4 cloves of garlic.  Add a couple grinds of salt and pepper.
Saute in olive oil until the onions start to carmelize.

Add about 1.5 pounds chicken - I used tenderloins that I'd cut up into about 1" square cubes.  Added about 2 heaping tablespoons of dijon mustard (but next time will do more), and a couple tablespoons of balsamic vinegar.  Cook until chicken is done.

Very easy and good.  Took about 15 minutes total.  I also think that adding some chicken broth would be good.

Cuisine mode!  Favorite Pan!

Scooter

Baked Basil Pesto Chicken

Pesto:
In a food processor whir together:
Olive Oil
Roasted Red Bell Pepper (about half a jar)
Couple big handfuls of basil
Couple garlic cloves

In a pyrex-type pan, pour it over chicken tenderloin pieces.  Stir it all together to make sure everything is coated.

Bake at 400 F for 30 minutes.

Really good!

Scooter

Soup - Veggies, Beef, Coconut Milk

This soup was inspired by:
The ingredients in the fridge.
A hot pot restaurant in California that you cooked thinly-sliced meat in a pot of hot soup in front of you.
Thinly sliced beef I had taken out of my freezer.
A soup recipe from a friend of TG.

Saute in oil (and add as completed during the chopping process):
a couple onions
a hunk of ginger
a small handful of peeled garlic
a big couple handfuls of carrots
a small sweet potato, peeled and diced
a couple stalks of celery
a red bell pepper

After it has sauteed for a bit (5 min. after adding the bell pepper), add some amount of broth, covering the veggies by about two inches.  (I used the Better-Than-Bouillon beef stuff.  Might not be strictly paleo, but it is gluten-free.)  Bring to a boil, then cover and simmer for 10 minutes.

Bring it back to a boil - add the thinly sliced beef pieces.  Reduce heat, cover, simmer for 10 minutes.

Add a can of coconut milk, wait 'til warmed through, serve.

All in all, more delicious than I thought it would be considering the lack of spices in there.  I recommend it.  I also recommend cutting the thin slices of beef into even smaller pieces, or in lieu of that, using a spork to eat the soup - the beef pieces were a little difficult to get onto the spoon and into the mouth.

Scooter