Primal Shepherd's Pie + Long distance date night tip

In a long distance relationship, you have to come up with little things to keep the romance alive.  Our little "thing" that we came up with is Skype cooking date nights!  Every Friday (unless one of us has something scheduled), we choose a recipe (we usually try to pick something primal or paleo), and we Skype with each other while we both make the same dish.  It's the best of all worlds, really - we get to spend quality time with each other, and at the end of it all, we get a great meal!

On Thursday, Tommy decided that we should make primal shepherd's pie, with sweet potato mash.  I looked around everywhere and couldn't find a recipe.  I called my mom and asked for her regular mashed potato recipe, and then continued from there.  My recipe is listed below - I think Tom added a few extra spices to his (rosemary & cinnamon)

For the sweet potato mash:
2 sweet potatoes
1-2 tbsp butter
salt & pepper
1/4 cup (or less) of milk of your choosing (unsweetened/unflavoured almond or coconut, or regular milk)

For the meat:
1 lb. ground beef
olive oil
1/4 cup chopped red onion
1 cup peas & carrots (I just use frozen, but if you prefer fresh, go for it)
Spices to taste (I used salt, pepper & garlic powder)

Optional:
shredded cheddar cheese (about 1/4-1/2 cup)

Method:
1. Begin by washing, peeling and cubing your sweet potatoes.  Add them to a sauce pot filled with water. Bring the water to a boil, and boil until sweet potatoes are soft (about 20 minutes ought to do the trick).

2. While the potatoes are boiling, stir fry your meat.  Cook until it's done, then drain it & set aside in a dish.  At this point, you can probably set your oven to preheat to 350.

3. Strain the sweet potatoes and add to either a large bowl & hand mash, or a kitchenaid mixer bowl.  Add 1-2 TBSP butter, salt & pepper to taste.  Mix on low.  Add milk a drop at a time until you get the right consistency - be careful not to add too much at once, like I did!  Continue mixing until the consistency looks right.

4. Clean the frying pan.  Add olive oil, and your chopped onion.  Stir fry until soft.  Add your peas & carrots until cooked.  Add the meat back to the pan.  Add spices of your choosing (I went with salt, pepper & a bit of garlic powder).

5. In an oven-safe dish, add a layer of the meat-veggie mixture.  Then (Tommy's secret ingredient time!) add a thin layer of cheese.  Add the rest of your mixture.  Then top with the sweet potatoes, and add more cheese on top if desired.

6. Add the dish to a preheated oven, and cook for about 15-20 minutes (cheese should be melted, and the top a little browned)

Serve & enjoy!

Zucchini "Pasta" in Tomato Sauce

Zucchini "pasta" is one of my favourite go-to dishes since giving up grains.  It's quick, easy and delicious - and chock full 'o veggies.  This is the basic recipe... but you can add so much to make it even more delicious.  My suggestions would be: maybe some meatballs or ground beef, red peppers (mmm, or roasted red peppers for enhanced flavour), mushrooms, bacon... all of this stuff would definitely taste awesome in this dish.  So, without further ado... here we go.

Ingredients:

• 2-3 zucchini (made enough for dinner + lunch for 1 person)
• tomato sauce (I happen to have homemade stuff in mason jars - use whatever you like!)
• 2-3 cloves garlic, minced
• 1-2 tbsp olive oil
• salt, pepper, other spices to taste
• parmesan cheese (optional)

Method:

1. Start by shredding your zucchini.  I use my mandoline to make it easier, and for uniform "noodles" - you can use a knife if you prefer/have the patience.  The trick is to only shred up to the seeds, and discard the core.  It doesn't cook very well in this recipe.  (If you can use it in another recipe, by all means, do so!)

2. Next, add some olive oil to your pan, on medium heat, and add your minced garlic to the pan.  When it starts to sizzle (but before it starts to burn), add your zucchini.   Add your spices and stir until the zucchini is softened.  If you're adding in other vegetables (red peppers, mushrooms, etc), now's the time to add them.

3. Once the zucchini is soft, add in your tomato sauce.   Allow the sauce to cook down a bit, as per your normal cooking directions.  My sauce has already been cooked, so I just let it heat through and reduce a bit, maybe 5-10 min.





4.  Once you're satisfied with the consistency of the sauce, remove from heat and serve.  Top with parmesan cheese, and you have yourself a delicious meal!


Have you tried this? Made any modifications?  Leave a comment and let me know what you think!

Yam Chips!

Alright folks... I made these last week and I ate them so fast I ended up making a 2nd batch 5 minutes later. AND THEN... I just made some more tonight and ate them in about 30 seconds.

Yam Chips

1 organic yam
2 tbsp coconut oil
Sea salt and Pepper to taste

Cut yams into desired shape. I did the chip style. Keep them the same size so they cook evenly. I'm sure the french fry style would work perfectly too!

Place on parchment paper, lightly brush with coconut oil, add salt & pepper and any desired spices. (I used olive oil and added seasoning salt as well.) 

Cook for 30 min at 400f. Tada!

   

Grilled Vegetable Quinoa Salad

This recipe is an adaption from one I discovered on Pinterest. Please feel free to alter it as you wish!

 Grilled Vegetable Quinoa Salad


Ingredients: 

1 cup uncooked quinoa
2 cups water
seasoning to taste*

1 zucchini, chopped
2 carrots, chopped
1 bunch asparagus, chopped
2 tablespoons olive oil

1.5 cups spinach, chopped
1/3 cup toasted almonds, chopped
1 cup chickpeas, drained
seasoning to taste**

Directions: 

In a saucepan, combine rinsed quinoa and water. *I used about a tablespoon of Epicure's chicken broth powder, whereas the original recipe calls for one cup water and one cup carrot juice. Bring to a boil and let simmer with a lid until the liquid is absorbed, about 15 minutes.

Meanwhile, combine the carrots, asparagus, and zucchini in a pan with olive oil over medium heat. Cook just until they begin to soften (or however you like your vegetables cooked!), about 7 minutes.

In a large serving bowl, combine your quinoa, grilled vegetables, chickpeas, spinach, and almonds. **I added a salt-free garlic powder mix, along with lots of fresh black pepper.

This can be served both hot or cold, but keep in an airtight container in the fridge for 2-3 days.