Most Awesome Meatloaf

I couldn't decide what to call this... it is hands down by far the best meatloaf ever...and I have tried a LOT. Just about every paleo blogger has their own version...and I've made several of them. They are all good - so what makes this the best? Well, a few things. First - what to use to keep it moist, and take the place of breadcrumbs? Most people use almond or some other nut meal. I like almond meal fine in meatloaf and meatballs, but frankly I don't need the calories. Second - basic meatloaf is well, boring... I've been adding my other secret ingredient in increasing amounts so not to overwhelm the loaf. Totally got it perfect tonight... moist, rich, flavorful... So good, we were all fighting over seconds. So, what are these two fantastic additions? Read on:

My super-awesome, totally-yummy, "keep your hands off my seconds" nut-free Meatloaf!

1 zucchini, grated

1 teaspoon salt

2 lbs grass-fed ground beef

1 diced onion

2-4 minced garlic cloves

1/2 cup fresh herbs - basil, oregano, marjoram, or a mix.

1 teaspoon dried herbs. (oregano or any italian mix)

2 eggs

3 Tablespoons tomato paste (1 foil pack)

1 can diced tomatoes (optional)

4-6 oz marinated liver, grated, or diced very fine if not frozen

(I mentioned this in my last recipe- liver is worlds upon worlds better if you marinate it in lemon juice for at least 30 minutes & up to a day. I cook some of it on its own, and freeze the rest in approximately 5 oz chunks to use later in meatballs or meatloaf.)

What to do:

First, grate the zucchini and salt it. Use your hands to mix the salt in well, then leave it while you get everything else ready. Grate the liver into a separate bowl. Be careful if its frozen that you don't get frost bite on your hands. (trust me!)

Scoop the zucchini up in both hands and squeeeeeeeeze. Squeeze some more. I dump that onto a doubled paper towel and gently squeeze again to get all the water out. Don't skip this, or you won't have a loaf so much as a soup. It starts out as about 2 cups grated zucchini, and ends up about a cup after all the water is out.

Get your slow-cooker ready with a light swipe of oil.

Mix all the ingredients by hand thoroughly and form into a loaf to fit your slow cooker. I get it close, drop it in, and then push the sides in all around to make it a little taller than I want. It will settle a little while cooking.

Sometimes I add a can of chopped tomato over the top. Its not really necessary, but it makes a great sauce that can be served over veggies.

Cook 5-7 hours on low... plus or minus depending on when you want dinner and how your cooker cooks. I usually start on high for an hour and then turn it down for another 4-6.

Serve with veggies, roasted root veggies, or mashed rutabagas...

Smothered Liver and Roasted Cauliflower

How many of you used to have to eat liver as a kid, and the ONLY way you could choke it down was to smother it with ketchup? In my house, we couldn't leave the table until the plate was clean...even if it was mom's overcooked (sorry, mom!) liver. Well, now I'm older (ouch!) and wiser (yea!) and have figured out that liver is not only GREAT for you, but that with a trick or two, can be pretty yummy as well! My pre-cooking google search (I do this almost every night) revealed that several liver recipes called for thyme... hmmm... I like it plain, but figured so many in agreement must be on to something, so I sprinkled it on some cauliflower with some garlic cloves and oil to roast as a side. As always, substitute as needed, posts are just a guide. Bon appetite!

Smother Liver with Roasted Cauliflower:

Roasted Cauliflower with Thyme

Pre-heat over to 200C or close to 400F. Chop florets from 1/2 a cauliflower and toss with a few peeled garlic cloves, oil of choice, and dried or fresh thyme and S&P to taste. Roast in oven for 30-40 minutes, stirring once or twice.

Smothered Liver

TIP #1. THE most important step for liver neophytes. MARINATE THE LIVER IN LEMON JUICE! It makes a difference...really! If you think you hate liver but want to try to eat it because you KNOW you SHOULD...try this tip. 24 hours is best, so plan ahead... even 30 minutes makes a difference....

TIP #2. Don't overcook! I guess if you have a true aversion to pink and feel compulsive about cooking to "well done," then go for it... but I cannot stress how much better this dish is when only cooked to medium...or medium rare if you dare.

1 large lemon

Liver - a pound or close to it to serve 2 - diced to 1/2 - 3/4 inch cubes

oil of choice

1 onion - diced

1/2 cup diced mushrooms (optional)

1/2 cup beef stock

1 foil pack tomato paste (2-3 T)

Squeeze lemon juice over liver an marinate at least 30 minutes, up to a day. 24 hours is optimal if you have the time.

While cauliflower is roasting:

Dice onion fine and liver to bite size. Dice mushrooms if using and heat oil in pan. (beef tallow is a plus.)

Saute onions and mushrooms until onion is softened and crisping on the edges. You want it to be almost done before you go on.

Toss in diced liver and sear for a minute. After a minute, give a quick stir and flip any pieces that didn't flip on their own. Sear for 1 more minute. At this point, either stir-fry to desired doneness...or if you have no aversions to nightshades, stir in a few tablespoons of tomato paste and 1/2 cup beef stock. Continue to stir-fry until as done as you need it to be. Medium is better than you'd think - especially if you think you don't like liver, but cooking it longer won't hurt anything either.

Serve hot with cauliflower. So yummy - the DH and kiddos all ate some without complaining. (Even I'm surprised!)

What to cook for picky kids - Hamburger cut-outs

Usually I hate cooking multiple meals for the family and avoid it as much as I can, but the reality is: DH and I love spicy food but the kiddos are 5 (picky,) 5 (picky,) and 7 (picky) and tend to want meals a little more simple. Luckily, they have taken to the standard veggie plate that starts almost every meal, and tonight's cooking lended itself to "spicy for us" and "simple for them" quite easily. For us? A rockin' penang curry made with ground grass-fed beef and whatever veggies I could find. I keep lime leaves in the freezer so I always have those on hand... See Angie's fabulous post for thai curry basics!

After I grabbed the ground beef I needed for the curry, I put the rest in a large zip-lock bag and pressed it flat (around 1/2 inch thick or less) and popped it in the freezer. By the time the curry was simmering away, the rest of the ground beef was firm, the veggies were almost gone, and I grabbed cookie-cutters and cut out some hearts and initials for the girls.

Difficult? No! Recipe needed? No! But if any of you have picky kids like I do, or are worried about what to feed them, sometimes all it takes is a little creativity. Besides, you need to find a use for all the cookie cutters, ice-cream scoops, and cupcake tins that you really don't need anymore!

Jet-Lag Special

I've gotten really good with short-cuts while cooking since having kids, but this morning I woke up at 3:30 am so I had a little extra time to do things right. Today's cooking goal? To make beef stock. Usually I just use raw soup bones I get from the grass-fed beef vendor at our market, and whatever veggies I can find in the fridge. This morning I decided to roast the bones first. It really makes for a good stock, and as a bonus-if you line your tray with foil and turn up the edges, you can save all the awesome fat that renders from the marrow. Most of that I saved for future use, but I took a few teaspoons of it, fried a julienned purple carrot in it, and ended up with a super yummy "hash." Add a fried egg on top, and viola!

The picture didn't turn out as well as I would have liked, but it sure was delish. I would absolutely add some onion next time, but I haven't re-stocked the refrigerator yet and didn't have any.

Purple Carrot Hash

1 carrot per person

(I know this will be even better next time with onion)

marrow fat! or whatever fat you like

S&P to taste

1 or 2 eggs per person

Julienne, slice, or dice your veggies

Fry in the marrow or other fat until soft and starting to crisp up.

Move hash to plates and use the same pan to fry eggs to your liking.

Serve egg over the hash with S&P. Who needs potatoes anyway?

Mixed Seafood Red Curry

On the tail of my previous post about making a perfect Thai Coconut Curry, I thought I'd give an example of the deliciousness you can create with a little imagination. This rich red curry is so gorgeous, I serve it plain and always want to eat the whole batch in a single sitting.

Ingredients:

• 1 T coconut oil
• 2 T red curry paste 
• 1 can coconut milk
• kaffir lime leaves (optional)
• 1 Japanese eggplant, cut into chunks
• 1 cup fresh green beans, end trimmed and cut in half
• 1/2 red bell pepper, cut into chunks
• 2 heads baby bok choy, cut into chunks
• 1/2 cup baby tomatoes, whole
• 1/4 pound salmon, cut into chunks
• 3 sea scallops, cut in half
• 3 large prawns, peeled and deveined
• 1 1/2 tsp fish sauce
• 3 tsp lime juice
• 2-3 cilantro, chopped

Directions:

1. Heat oil in a wok or pan over medium-high heat.
2. Add curry paste and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
3. Add about 1/3 can of coconut milk and kaffir limes leaves (if using) and mix well with the curry paste and oil. Fry for 5-10 minutes or until an oily sheen appears the coconut milks begins to separate.
4. Add the vegetables and fry 1-2 minutes.
5. Add the seafood and fry 1-2 minutes.
6. Add the remaining 2/3 can of coconut milk along with the fish sauce and lime juice. Cook 5 minutes, or until the seafood is cooked through and the vegetables are at a desired doneness.
7. Taste and adjust. Too mild? Add more curry paste. Too bland? Add more fish sauce and/or lime juice. Too thick? Add a little water. Continue adjusting until you reach that taste of ultimate yumminess.
8. Stir in cilantro and serve immediately.