Nom Nom Paleo

Green Pork & Shiitake Sliders

Pin It

Here’s another variation on my green sliders — this time with Asian flair, just like me! Seriously, my kids love these portable pucks and it makes me happy that they’re getting veggies and protein in each bite.

Here’s what I assembled to make 30 mini sliders:

  • 1 pound frozen chopped spinach
  • 1 tablespoon coconut oil (or favorite fat)
  • 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
  • 6 reconstituted dried shiitake mushrooms, finely chopped
  • 1/4 cup coconut milk
  • 1/2 cup small-dice celery (from about 2 medium stalks)
  • 1/2 cup loosely packed fresh cilantro
  • 1 pound ground pork
  • 2 large eggs, lightly beaten
  • 1/8-1/4 cup coconut flour (amount varies)
  • 1 tablespoon of Red Boat fish sauce
  • 1 tablespoon of coconut aminos
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 teaspoons freshly ground black pepper, plus more as needed
  • Additional 2-4 tablespoons of coconut oil for frying

Here’s how I made them:

First, I dumped a package of frozen spinach into a Corningware container

…covered it with a lid, and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach into a colander and pressed out all the liquid.

I heated 1 tablespoon of coconut oil over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste. The veggies were sautéed until the liquid had evaporated and the onions were softened.

Next, the coconut milk, celery, and cilantro were blitzed with the hand blender

I placed the ground pork in a large bowl…

…added spinach…

…the puree…

…’shrooms and onions…

…eggs…

…coconut flour (Be sparing with it! Too much and your burgers will be dry.)…

…fish sauce…

…coconut aminos, salt, and pepper.

I used my hands to gently combine all the ingredients…

…and formed the meat mixture into small patties (about 2 inches in diameter).

I heated 2 tablespoons of coconut oil in a cast iron skillet over medium heat and fried the sliders in three batches.

I cooked the sliders for 3 minutes on each side, so each batch took about 6-7 minutes to finish.

Voila!

Green Sliders (Spinach, Mushroom, and Beef Mini Burgers)

Pin It

image

I didn’t exactly reinvent the wheel with this recipe. I simply modified the one I had for Super Porktastic meatloaf, substituting grass fed ground beef for the pork and I formed the meat and veggie mixture into mini burgers. My kids love ‘em ‘cause they can eat them with their hands and they taste terrific dipped in marinara sauce. (Rao’s is my favorite jarred brand.) Even if you can’t finish them all, they make perfect on-the-go veggie+meat snacks.

Here’s what I assembled to make 30 mini sliders:

  • 1 pound frozen chopped spinach
  • 1 tablespoon unsalted butter (or coconut oil)
  • 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
  • 1/2 pound Cremini mushrooms, finely chopped
  • 1/4 cup coconut cream or coconut milk
  • 1/2 cup small-dice celery (from about 2 medium stalks)
  • 1/2 cup loosely packed fresh Italian parsley leaves
  • 1 pound ground beef
  • 1/4 cup coconut flour
  • 1 medium garlic clove, minced
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 teaspoons freshly ground black pepper, plus more as needed
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs, lightly beaten
  • coconut oil
  • Tomato sauce, warmed, for serving (optional)
  • Fleur de sel

Here’s how I made them:

First, I dumped a packet of frozen spinach into a Corningware container

image

…covered it with a lid, and nuked it on high for ~4 minutes to defrost it. (You can also let it defrost overnight in the refrigerator.) Then, I dumped the spinach into a colander and pressed out all the liquid.

image

I heated the butter (or coconut oil) over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste.

image

The veggies were sautéed until the liquid had evaporated and the onions were softened.

image

Next, the coconut milk, parsley, and celery said hello to my hand blender

image

Once a puree was formed, I poured it over the ground beef in a large bowl, and then added the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.

image

Afterwards, I added the beaten eggs and cooked ‘shrooms.

image

I used my hands to gently combine all the ingredients…

image

…and formed the meat mixture into small patties (about 2 inches in diameter).

image

image

I heated 2 tablespoons of coconut oil in a cast iron skillet over medium heat and fried the sliders in three batches. 

image

I cooked the sliders for 3 minutes on each side, so each batch took about 6-7 minutes to finish.

I reheated a bowl of marinara sauce in the microwave and I sprinkled some fleur de sel on the mini burgers before we dug in.

image

Yummy and easy!

Egg Foo Young-ish (Spinach, Egg, Ham, & Coconut Pancakes)

Pin It

After gobbling up Fitbomb’s quick and easy savory coconut pancakes yesterday, I was inspired to come up with a version filled with veggies and meat. After eating one of my portable egg-y pucks, hubby exclaimed that they tasted like Egg Foo Young.

Egg Foo Young-ish (Spinach, Egg, Ham & Coconut Pancakes) by Michelle Tam http://nomnompaleo.com

Melissa Joulwan’s awesome site has a great recipe for Paleo Egg Foo Young but, to be perfectly honest, I have no idea what this is supposed to taste like. No self-respecting Chinese person EVER orders this dish at an authentic Chinese restaurant. (In hubby’s defense, his parents opened an Americanized Chinese joint in the late 1960s and served Egg Foo Young to the masses). But maybe I shouldn’t have been such a food snob because these pancakes were delicious.

Check out the recipe after the jump!

Read more

Super Porktastic Bacon-Topped Spinach and Mushroom Meatloaf

Pin It

I was inspired to make this bacon-topped, veggie-laden meatloaf after watching this video on Chow.com. I wasn’t brought up on bad meatloaf as a child, so I don’t have an aversion to it like some folks. Quite the opposite, in fact. As a college student, I used to routinely hit up all the local diners to seek out the best meatloaf sandwiches.

I’ll be the first to admit that not all of my kitchen experiments turn out tasty, but tonight’s pork-y loaf was definitely a winner. Don’t believe me? My six-year old declared that he was rating it “FIVE stars!” AND he polished off his plate. (This doesn’t always happen; often, he butters me up with a compliment but then doesn’t eat the meal at all. It’s sweet, yet infuriating.)

The original recipe looks delicious, but I decided to veer away from it — not only to make it Paleo-friendly, but also to simplify the steps. In place of the milk and fresh breadcrumbs, I threw in coconut cream, coconut flour, and minced mushrooms. And since I’m too lazy to steam, drain, and chop fresh spinach, I replaced the fresh spinach with chopped frozen spinach. Also, after the recommended baking time, the bacon on top was still kind of limp, so I briefly stuck the meatloaf under the broiler to crisp up the bacon. Who wants soggy bacon? Not this gal!

Here’s what I gathered to feed 4-6 hungry adults:

  • 1 pound frozen chopped spinach
  • 1 tablespoon unsalted butter (or coconut oil)
  • 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
  • 1/2 pound Cremini mushrooms, finely chopped
  • 1/4 cup coconut cream or coconut milk
  • 1/2 cup small-dice celery (from about 2 medium stalks)
  • 1/2 cup loosely packed fresh Italian parsley leaves
  • 1 pound ground pork (the original recipe calls for 1 ¼ pounds of pork, veal, or beef but I only had 1 pound of ground pork defrosted)
  • ¼ cup coconut flour
  • 1 medium garlic clove, minced
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 teaspoons freshly ground black pepper, plus more as needed
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs, lightly beaten
  • 3-5 bacon slices
  • Tomato sauce, warmed, for serving (optional)

Here’s how I made it:

I preheated the oven to 350 F with the rack placed in the middle. I dumped a packet of frozen spinach into a Corningware container

…covered it with a lid and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach in a colander and pressed out all the liquid.

I heated the butter over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste.

I sautéed them until the liquid had evaporated and the onions were softened.

Next, I blended the coconut cream, parsley, and celery until a puree was formed.

In this case, the $29 immersion blender trumped the expensive Vitamix; the small volume didn’t blend properly in my fancy blender.

I placed the pork in a large bowl, followed by the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.

Then, I added the coconut cream puree, beaten eggs, onions, and ‘shrooms.

I used my hands to gently combine all the ingredients.

I tested if the seasoning was right by frying up a tiny meatloaf patty.

Then, I transferred the mixture to an ungreased 9 x 5 loaf pan…

…and layered the bacon on top.

(You can store the uncooked loaf in the fridge for up to a day and then bake it at your convenience).

My loaf pan is kind of leaky, so I put it on a lined baking sheet before sticking it in the oven. I baked the meatloaf for 70 minutes, rotating it at the halfway point. Then, I broiled it for 3 minutes to crisp up the bacon.

There’s quite a bit of grease that pools in the pan so I poured it off and I let the loaf rest for 20 minutes before slicing into it.

I served the meatloaf slices with a generous ladle of Rao’s marinara sauce, but they also taste great without it.

Man, this meatloaf was super-moist, delicious, and chock-full of veggies! Coconut haters: Don’t worry - you can’t taste any coconut at all.

I can’t wait to eat the leftovers!