Category Archives: fresh herbs

Saucy, Naughty Braised Veggies with Garlic and Rosemary

Hey!

Hey you.

Yes, you. The good looking one heading for the kitchen.

Whatcha making?

Steak?

Ooooooooh!

Then you also have to make this:

Saucy, Naughty Veggies with Garlic and Rosemary

I seared my 2.5lb grass-fed steak in a bunch of beef tallow. The kitchen smelled like a barnyard. Wifey and I agreed there are far worse smells. I love beef tallow because it is richer and has more depth than butter. Yes, I said it.

Beef tallow is better than butter.

Once you’ve picked your jaw off the mouth at that statement, keep reading.

I finished off the steak in the oven at 380 degrees for about 10 minutes. Then I took it out to rest.

What was left over in the pan was a bunch of leftover fat and beef juices.

Whole Foods carries these ridiculously convenient package of mixed organic veggies. I got a shit ton of savoy cabbage, purple cabbage, juilliened carrots, and red onion. I made a large portion for myself, and yet still have enough to feed us both for about two more meals. All this cost me a little over $3.

Allow your pan to cool off once it comes out of the oven.

What we’re going to do in about 15 – 20 minutes is what usually takes an hour or more with tough meat. Cooking in liquid on low heat breaks down muscle and tendons, making them buttery soft and exceedingly delicious.

Only we’re going to do that with a veggie that most people don’t like.

Cabbage.

It’s going to be so good, that you will personally email me and/or comment and tell me all about the foodgasm happening in your mouth, all while typing furiously on the keyboard, getting steak and veggie stuffs everywhere.

Heat your frying pan on high with the leftover beef goodness. When hot, add in your onions. Salt and pepper them. Keep tossing them about, like hyperactive kids on a trampoline. Keep the pan hot and things moving!

Add in your carrots. Repeat as above. Toss, dance, etc.

Now cover this with a lid and leave it for a minute.

….

It’s been a minute. Your pan should be steaming, veggies browning and glazed over like a happy teenage drunk on a Saturday night. Splosh in another tad of water. Cover! Shake!

Ready? Wait another thirty seconds.

…..

Okay!

Now, add in a hefty portion of cabbage, both green and red. Salt and pepper again. Toss, dance, sing! Keep this stuff moving! You should have a slightly browned (but not burnt) amount of beef and veggie debris stuck on the bottom of the pan. Another splash of water.

Cover.

Shake your pan.

Shake it, shake it, shake it Salome.

Uncover!

Is it a hot sexy mess in there? Gleaming, fragrant and auburn. Add two whole garlic cloves. Turn your heat down to medium high. Keep the pan moving while still covered.

Add a small spring of fresh rosemary, torn up into bits.

Continue tossing, stirring, scraping flavour bits from the bottom of the pan. A wooden spoon is great for this.

Your veggie concoction will be wilted, saucy and dead sexy. Serve with your unbelievable steak.

Let the party BEGIN!

I’m waiting for your messy emails.

Tagged , , , ,

AHM SUCH A BIG DEAL MAMA MEATBALLS!

I know, I know. You’ve seen my post, and you’re mad.

“Pat, what the $%#@ took you so long?!”

In the past few months, I married, honeymoon-ed, and moved into a new house. It was a stressful, but a very exciting time. Also, MOVING SUCKS. Moving is like ONE LONG CROSSFIT WORKOUT. We’re never doing this again.

Linda and I were unpacking clothing in our dual walk-in closets, cursing like sailors.

“$#@! WE’RE NEVER, EVER MOVING EVER AGAIN”

But wait. I’m sure you want proof that we got married. I’m the blonde. Linda’s the hotter one 🙂

At the end of July, I discovered I have a ton of food allergies.

My naturopathic doc took a blood sample from me earlier in the month and shipped it off to Washington. I went in for a followup appointment the day after returning from honeymoon, which was in Los Angeles, by-the-way. We had an awesome time. I’d live there. Not permanently. The US lack of a health care system is ridiculous.

Back to my insane food allergies. LOOK AT THESE FOOD ALLERGIES:

Eggs…AVOID! NOOOOOOOOOOOOOOOOOOO!!!
Dairy….moderate…but it may as well say AVOID!
Gluten….moderate…oh well. I’ve been avoiding it anyway.
Brewers yeast….no beer for me. This is only slightly upsetting. BUT COME ON.
Spices like cumin, ginger, turmeric, vanilla, paprika, nutmeg. Vegetables like kale! KALE!

I very nearly cried in my doc’s office. What the %$#@ was I going to eat?

After a few weeks, I got over it. Symptoms I’ve had for years and years started disappearing: dark circles under my eyes, post-nasal drip. Discovering these allergies actually made things a lot simpler for me. I started eating a lot more seafood: canned sardines, canned wild salmon, shrimp. An entire avocado is usually part of breakfast.

In talking with my doctor, we realized I have a case of adrenal fatigue. Your adrenals are a major part of your overall health and well-being. They regulate your immune system and blood sugar levels. Food allergies, and being overly sensitive to certain scents are a typical symptom of adrenal fatigue. Never feeling well-rested no matter how much you sleep is yet another sign of adrenal fatigue. It’s a vicious cycle. For my readers suffering from candida, it usually arises because of adrenal fatigue. In fact, I’m confident in saying that if you treat the main source of your problem, which in this case, is adrenal fatigue, the rest should probably, well, EFF OFF.

At the suggestion of an herbalist, I’m now taking liquorice root powder a few times a day in some water. My sleep has improved, and I don’t really feel the need to drink tea in the morning as I normally would. I do anyway, because I love yerba mate. Things are not perfect, but they are a step in the right direction.

I’ll blog properly about the adrenals one day very soon. I have loads of ideas for upcoming blog posts. I promise I’ll behave.

Edited March 27th, 2015. OMG SO MUCH INCORRECT BS.

Maybe.

Now on to a stupendous meal. My cat Harry plays a part in the making of this meal. You’ll get to meet him. I sincerely hope you enjoy this as much as I did. It is intensely rich, incredibly flavourful, nourishing and delicious!

AHM SUCH A BIG DEAL MAMA MEATBALLS

2 lbs ground lamb
1 teaspoon garlic powder
Sea salt and freshly ground black pepper to taste
2 tablespoons each: roughly chopped fresh oregano, fresh basil, fresh mint, plus 1 extra tablespoon each oregano and basil
1 whole head of garlic
1 700ml bottle pureed tomatoes (yeah, mine came in a BOTTLE)
1 28oz can diced tomatoes
Lard
1/2 large onion, roughly chopped

Combine lamb, salt, pepper, garlic powder, 2 tablespoons each fresh oregano, basil, mint. Mix this up thoroughly so everything is evenly combined. Roll into large meatballs. You’ll make 6 big ones.

Fry in lard until your meatballs are nicely browned all over. Set them aside.

Melt some extra lard in large pot over medium heat. Add onions, stirring until translucent and lightly browned. Add pureed and diced tomatoes. That entire head of garlic? I want you to smash it all up, but no chopping. Leave the cloves whole, but SMASHY SMASHY. Add to tomatoes. Add your 1 extra tablespoon oregano. Bring to boil. Turn down to medium low and simmer for about an hour to reduce. This sauce will get thick and concentrated with flavour. It’s food-gasmic. Don’t forget to stir frequently. You can burn tomatoes!

Harry doesn’t like it when I smash garlic. He scurries low to the ground and vamooses out of the kitchen.

OH MAMA AH DO NOT LIKE IT WEN U SMASH DA GARLIK. WAI U GOTTA B SEW MEAN. DAT GARLIK IS SEW NICE LIKE ME U NO.

Add meatballs to reduced sauce. Cook for about 20 – 30 minutes. Add the extra tablespoon of basil at the very end.

Serve this on top of baby spinach; the heat will wilt and cook them nicely. Or spaghetti squash. Or even a roasted sweet potato. The possibilities are exquisite!

Tagged , , , , ,

Spaghetti and Vivacious Veal Meatballs

Yes, I used the word ‘vivacious’ to describe food. That’s just how it’s going to be, ok?

Meatballs require a little bit of time and effort. They should also be small. My mom used to make these large honkin’ meatballs in gravy. They were delicious, but huge. Ma! Why’d you gotta make ’em so huge? Don’t ask your Mama questions like that. She’ll shoot daggers, spit some venomous one-liner, or smack you.

I am so full, I’m having trouble typing this post. Not kidding.

Linda ran some errands yesterday, so I asked her to pick up some ground chicken. The supermarket she went to (Cousins in Port Credit) had no ground chicken! She picked up veal instead. Way better choice. Smart woman. She also picked me up a spaghetti squash.

If you’ve read my previous blog postings, you’ll know how to prepare spaghetti squash. I’m going to skip the prep instructions for this. So, don’t be lazy…go do some reading.

On to some foooooooooood!

Spaghetti and Vivacious Veal Meatballs

The Vivacious Veal Meatballs

2.5 lbs of ground veal
1.5 tablespoons each of fresh sage and thyme, finely chopped
2 cloves garlic, chopped
1.5 tablespoons butter
Two pinches of red pepper flakes
Sea salt

Melt butter in a small frying pan over medium heat; add your chopped garlic and stir constantly for about 1 minute. The butter will bubble and toil! Remove from heat, but keep stirring, otherwise your garlic may very well burn. The garlic by this time will turn a light golden brown. This is good. Let this mixture cool.

In a large bowl, combine the veal, garlic ‘n butter, sage, thyme, sea salt (about .5 teaspoon), and red pepper flakes. Really mix this through with your hands to get everything well distributed.

Now, get to work. Start rolling this meat mixture into the size of a plum. Set these up on a baking sheet lined with parchment paper. You should have about 26 meatballs.

Da Base for Da Sauce

1/2 large white onion, diced
1 zucchini, cut into quarter pieces, about 1/4″ thick
1 teaspoon Italian seasoning
Butter and lard for frying, about 1/2 tablespoon each
Sea salt
1/2 cup water for deglazing

Melt your fat in a large pot over medium heat. Add in your onions first, and let ’em sweat it out for a minute or two. Add in your zucchini, plus Italian seasoning and sea salt. Let these veggies hang out until they’ve achieved a rich golden brown. Move ’em out of the way for your water, and deglaze your pan, scraping up all those tasty brown bits in the process. A wooden spoon does the job nicely.

Remove from heat onto a plate.

Now you’ll need 2 tablespoons of lard to fry your meatballs. Heat your pot to about medium heat again, and add your lard. Add in your meatballs slowly, one by one, into the fat. Don’t overcrowd them, or else they won’t brown nicely. After about 4 minutes, carefully flip ’em. After another 3 – 4 minutes, remove from heat. You’ll do these in two batches. Remove and place onto a plate.

Da Sauce

4 ladles of bone broth
2 large cloves garlic, chopped
1 small can tomato paste
1.5 teaspoons Italian seasoning
Sea salt to taste

Increase heat to medium-high, and add in your rich, beautiful bone broth. Using a wooden spoon, be sure to scrape up the yummy stuff from the bottom. As this starts to simmer, add in your garlic, tomato paste, sea salt and seasoning. Simmer for about 5 minutes, then turn the heat way down to low. Add in your meatballs carefully. Get ’em all in there, all happy to be hanging out with this rich brothy sauce. Let these guys cook for about 20 – 25 minutes, or until your spaghetti squash is done cooking in the microwave.

Serve over top hot steaming spaghetti squash. You may need a knife, fork and a spoon to eat this. Whatever utensils you use, please enjoy 😀

Tagged , , , ,