Paleo Tunisian Beef & Meatball Stew

This recipe for T'fina Pkaila came from Saveur, and it's perfect for a rainy day.  With beef ribs and meatballs, you get a double dose of bovine, and the color from the carrots and spinach make it a gorgeous dish to serve.

Meatballs:

olive oil

1 small onion, diced

2 lbs ground veal (or ground beef)

1 tbs cumin

1 tbs pepper

2 tbs fresh cilantro, chopped

2 tbs fresh parsley, chopped

1 tsp salt

1 tsp paprika

1 tsp cinnamon

1 egg, beaten

Heat oil in a large pot (I used a dutch oven), and cook onions until trabsulcent.  Transfer to a bowl and mix all remaining ingredients together (using your hands works best), then form the mixture into balls.  Add a little more oil to the pan, and brown all sides of the meatballs - this will probably take a few batches.  Put meatballs on a plate and set aside.

Stew:

Olive oil

2 lbs beef short ribs* 

4 gloves garlic, mined

1 large onion, chopped

3 large carrots, peeled and cubed

5 cups beef stock

10+ oz spinach leaves, roughly chopped

salt & pepper

Season beef with salt and pepper, browning the sides.  Remove from pan and add onions and garlic and cook about 5 minutes.  Return beef to pot, add stock and carrots and simmer on low (covered) for about an hour.  Add meatballs and cook about 10 more minutes, add spinach about 5 minutes before serving so it stays green and doesn't get too soggy.

*When I was at the market there were 2 beautiful beef shanks/osso bucco on sale so I bought them instead of splurging on the short ribs. 

Paleo Meat Cupcakes - Turkey & Pork Cupcakes with Jalapeno Butternut Squash Icing

Who says the cupcake craze has to be limited to flour and sugar laden sweets? (Also, I heard that BBQ is the new burgers, which were the new cupcakes, before they were the new frozen yogurt - finally a food trend I can really get behind).  These little guys pack a fragrant punch with all of the herbs, so try to use fresh if possible, and the sweet heat from the 'frosting' really brings that out. 

These turned out to be really tasty and fun, and if you leave the frosting off they freeze well. 

For the cupcakes:

1 lb ground turkey

1 lb ground pork sausage

1 tbs fresh cilantro, chopped

1 tbs fresh parsley, chopped

1 tsp fresh oregano, chopped

1 tsp fresh rosemary, chopped

1 egg, beaten

1/2 cup almond meal

1 tsp kosher salt

2 tsp black pepper

1/2 tsp paprika

Preheat oven to 400 and spray a muffin tin with olive oil, or grease with coconut oil. Mix all ingredients thoroughly in a large bowl (using your hands works the best) and place meat mixture in to a muffin tin.  You can fill up the cups to the brim as the meat won't expand out and up.  Bake for about 20-25 minutes until cooked thoroughly. 

For the "icing":

1 small butternut squash

1 tbs coconut oil

2 tbs pickled jalapenos (plus extras for garnish)

Cut squash in half and remove seeds.  Wrap each 1/2 in foil and bake until tender.   Scoop out the roasted flesh and pulse in a food processor with the coconut oil (easier to work with if you warm it up) and jalapenos until you have a smooth paste.  Frost away! 

Buffalo Meatballs with Roasted Orange Cauliflower

Just a quick and easy weeknight dinner - that makes delicious leftovers for lunch the next day.

For the meatballs:

1 lb ground buffalo

1 egg, beaten

1/2 red onion, diced

2 tbs almond meal

1 tbs fresh oregano, chopped

1 tbs fresh italian parsley, chopped

1 tsp cumin

1 tsp salt

1 tsp pepper

1 tsp cayenne

5-6 tomatoes, chopped (roasted, optional)

1/2 cup white wine

Mix everything but the tomatoes and wine in a bowl and roll into 1/2"-2" balls.  Heat 1 tbs olive oil in a large pan and brown outside edges of meatballs.  Once browned, add tomatoes and wine to pan and bring to a boil.  Reduce heat and simmer until liquid is reduced by at least half and the meatballs are cooked throughout.

For the cauliflower:

1 head orange cauliflower, cut into florets

2+ tbs olive oil

1 tsp salt

1 tbs fresh oregano, chopped

Preheat oven to 375.  Toss cauliflower with olive oil and spices and lay in a single layer on a baking sheet. Bake for approximately 30 minutes, turning once, until edges are browned and cauliflower has softened.