Primal Gourmet http://cookprimalgourmet.com Paleo Primal and Healthy Recipes Tips and Kitchen Trips Thu, 18 Jan 2018 15:52:07 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.2 Giveaway – Williams Sonoma & GreenPan http://cookprimalgourmet.com/giveaway-williams-sonoma-greenpan http://cookprimalgourmet.com/giveaway-williams-sonoma-greenpan#comments Wed, 17 Jan 2018 23:56:28 +0000 http://cookprimalgourmet.com/?p=2501 I've teamed up with my friends at Williams Sonoma and GreenPan to bring you this amazing giveaway for 3, 10-pc sets of GreenPan Revolution cookware!

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GIVEAWAY – Primal Gourmet + Williams Sonoma & GreenPan

Giveaway GreenPan Revolution Williams Sonoma

Contest Ends 24/01/18 @ 23:59EST

I’ve partnered with my friends @WilliamsSonoma and @TheOriginalGreenPan to bring you an amazing GIVEAWAY!

We are giving away Three (3) Brand New GreenPan Revolution 10-Piece Cookware Sets. Each set includes

  • 8″ and 10″ fry pans.
  • 2-qt. and 3-qt. saucepans with lids.
  • 3-qt. sauté pan with lid.
  • 5-qt. casserole with lid.

I have had the pleasure of cooking with this set for the past few weeks and have been blown away by the quality, design and durability. Here are some more specs:

  • 100% nontoxic and free of PFOA, PTFE, lead and cadmium.
  • Thermolon Minerals™ PRO, GreenPan’s most advanced ceramic nonstick, requires less oil and is safe for use with metal utensils.
  • DuraCore exterior adds extra layer of hard-anodized material underneath nonstick coating, resulting in extreme durability and excellent heat conduction.
  • Induction Plus magnetic base transfers heat evenly on all stovetops, including induction, and resists warping.
  • Heat-resistant up to 600°F and will not release fumes or blister if overheated.
  • Dishwasher safe.

This contest is open to United States and Canadian residents only, excluding the province of Quebec.

please read full Terms and Conditions below

HOW TO ENTER:

  1. Complete each of the fields in the entry form above. This includes your full name, email address, Instagram username (e.g. @User_Name) and Country of Residence.
  2. Follow @primal_gourmet, @williamssonoma  and @theoriginalgreenpan on Instagram.
  3. Tag at least one friend on the corresponding Instagram post on the @primal_gourmet Instagram account.
Whole30 Cod alla Diavola
Whole30 Cod alla Diavola

TERMS AND CONDITIONS

1.The promoter is: Primal_Gourmet

2.The contest is in no way sponsored, endorsed or administered by, or associated with Instagram, Facebook, or any other social media platform.

3.There is no entry fee and no purchase necessary to enter this competition.

4.By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

5.Competition is running on Instagram and Facebook social platforms.

6.Multiple contest entries are not permitted and will be disqualified.

7.Closing date for entry will be January 24, 2018 at 23:59 EST. After this date no further entries for the competition will be permitted. No responsibility can be accepted for entries not received for whatever reason.

8.Contest open to person 18 years of age and older. Contest limited to United States and Canadian residents only, excluding the province of Quebec.

9.The rules of the competition and how to enter are as follows:

10. The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in any event, for any reason, or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.

11. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.

12. The prize is as follows:

The prize is as stated and no cash or other alternatives will be offered. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.

13. Winners will be chosen at random and notified on Instagram within 7 days of the contest closing date.

14. All entries received must have public Instagram accounts at the time of contest winner selection so that each winner can be verified by promoter and or its agents to check that each individual entry follows @primal_gourmet, @williamssonoma and @theoriginalgreenpan on Instagram.

15. The winner will be notified by email and/or direct message on Instagram. If the winner cannot be contacted or does not claim the prize within 7 days of notification, the promoter reserves the right to withdraw the prize from the winner and pick a replacement winner.

16. The winner (after notification) will inform the promoter and or its agents when and where the prize can be delivered.

17. The winner must agree to posting that he/she has won the contest on his/her Instagram.

18. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

19. The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current Canadian data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.

20. The winner’s name will be available 28 days after closing date by emailing the promoter.

21. Entry into the competition will be deemed as acceptance of these terms and conditions.

 Primal Gourmet Paleo Recipes

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Giveaway – Zwilling Pro 8pc Block Set Knives http://cookprimalgourmet.com/giveaway-zwilling-pro-8pc-knives http://cookprimalgourmet.com/giveaway-zwilling-pro-8pc-knives#comments Tue, 16 Jan 2018 16:17:23 +0000 http://cookprimalgourmet.com/?p=2519 I've teamed up with my friends at Zwilling Canada to bring you this amazing giveaway for 2 Pro 8pc Knife Block sets! Contest ends soon so enter now!

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GIVEAWAY – Primal Gourmet + Zwilling

Giveaway Zwilling Pro Chef Knife 8 piece set

 Contest Ends 23/01/18 @ 23:59EST

I’ve partnered with my friends @Zwilling_Ca to bring you an amazing GIVEAWAY!

We are giving away Two (2) Brand New Zwilling Pro 8pc Block Sets of Knives! Each set includes

  • Paring Knife 4″ / 100 mm
  • Utility Knife 6″ / 160 mm
  • Chef’s Knife 8″ / 200 mm
  • Bread Knife 8″ / 200 mm
  • Santoku Knife 5″ / 140 mm
  • Kitchen Shears
  • Sharpening Steel
  • Angular Block

This contest is open to Canadian residents only, excluding the province of Quebec.

please read full Terms and Conditions below

HOW TO ENTER:

  1. Complete each of the fields in the entry form above. This includes your full name, email address, Instagram username (e.g. @User_Name) and Country of Residence.
  2. Follow @primal_gourmet and @zwilling_ca on Instagram.
  3. Tag at least one friend on the corresponding Instagram post on the @primal_gourmet Instagram account.
Giveaway Zwilling Pro 8pc Block Set Knives
Giveaway Zwilling Pro 8pc Block Set Knives

TERMS AND CONDITIONS

1.The promoter is: Primal_Gourmet

2.The contest is in no way sponsored, endorsed or administered by, or associated with Instagram, Facebook, or any other social media platform.

3.There is no entry fee and no purchase necessary to enter this competition.

4.By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

5.Competition is running on Instagram and Facebook social platforms.

6.Multiple contest entries are not permitted and will be disqualified.

7.Closing date for entry will be January 23, 2018 at 23:59 EST. After this date no further entries for the competition will be permitted. No responsibility can be accepted for entries not received for whatever reason.

8.Contest open to person 18 years of age and older. Contest limited to Canadian residents only, excluding the province of Quebec.

9.The rules of the competition and how to enter are as follows:

10. The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in any event, for any reason, or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.

11. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.

12. The prize is as follows:

The prize is as stated and no cash or other alternatives will be offered. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.

13. Winners will be chosen at random and notified on Instagram within 7 days of the contest closing date.

14. All entries received must have public Instagram accounts at the time of contest winner selection so that each winner can be verified by promoter and or its agents to check that each individual entry follows @primal_gourmet and @zwilling_ca on Instagram.

15. The winner will be notified by email and/or direct message on Instagram. If the winner cannot be contacted or does not claim the prize within 7 days of notification, the promoter reserves the right to withdraw the prize from the winner and pick a replacement winner.

16. The winner (after notification) will inform the promoter and or its agents when and where the prize can be delivered.

17. The winner must agree to posting that he/she has won the contest on his/her Instagram.

18. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

19. The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current Canadian data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.

20. The winner’s name will be available 28 days after closing date by emailing the promoter.

21. Entry into the competition will be deemed as acceptance of these terms and conditions.

 Primal Gourmet Paleo Recipes

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Roasted Winter Spiced Root Vegetables, Beetroot Aioli http://cookprimalgourmet.com/winter-spice-root-vegetables http://cookprimalgourmet.com/winter-spice-root-vegetables#respond Sun, 17 Dec 2017 21:27:04 +0000 http://cookprimalgourmet.com/?p=2475 This recipe for Roasted Winter Spiced Root Vegetables with Beetroot Aioli is an easy and delicious way to brighten up your suppers during the colder months.

The post Roasted Winter Spiced Root Vegetables, Beetroot Aioli appeared first on Primal Gourmet.

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This recipe was sponsored by The Feed Feed and Vitamix and was created using
Vitamix's Winter Spice Seasoning and the Vitamix Ascent3500.
See full Winter Spice recipe here.  
All opinions and ideas expressed are the author's alone.

Winter Spice Root Vegetables Paleo Whole30 Primal Gourmet Vitamix

This recipe for Roasted Winter Spiced Root Vegetables with Beetroot Aioli is a delicious and colourful way to brighten up your meals during the colder months. It’s super easy and can accompany everything from roasted meats, grilled fish or a rich stew. If you’re looking for a something totally plant-based, try topping some leafy greens with the roasted veggies and drizzling everything with a citrus vinaigrette! This time around I decided to use radish, carrots, sweet potatoes, and red and golden beets, but feel free to include most varieties of squash, turnips, regular potatoes, rutabaga, or any other root vegetable you like. The flavours in the spice mix work well with a variety of seasonal veggies!

Winter Spice Root Vegetables Paleo Whole30 Primal Gourmet Vitamix

Three Tips for Roasting Root Veggies

First and foremost, make sure you cut all the vegetables to equal size so that they cook evenly.

Secondly, make sure you don’t crowd the sheet pan so that everything has a chance to get nice and caramelized.

Be sure to use Vitamix’s Winter Spice Seasoning to give everything an unexpected burst of flavour. The spice mix is full of warm ingredients like clove, cinnamon, crystallized ginger, cardamom, orange peel, and brown sugar. The real beauty is that you can make a batch of the Winter Spice using your Vitamix. The machine is powerful enough to render whole cinnamon sticks to dust in matter of minutes. Grinding your own spices not only helps ensure freshness, but also the flavours will be far more vibrant than a pre-packaged mix. Just be sure to store the Winter Spice in an air-tight container once you’re done!

I even decided to sneak the Winter Spice into the Beetroot Aioli for some extra kick! I strongly recommend making this aioli – with or without the roasted root veggies! The two certainly work together but each of them can also stand on their own. In fact, I would even double the batch of aioli so you can use it on other things – like a chicken salad! It’s a beautiful shade of pink and the sweetness from the beets gets balanced by the warmth in the spices.

In case you’re wondering, and I know you are, the Winter Spice is versatile enough that it could also be used to prepare festive-inspired roasted meet like a pork belly or duck breast. In fact, I have the latter marinating in the fridge as I type! You can grab the full Winter Spice recipe here. Just note that if you want to keep things paleo, you can try substituting coconut sugar for the brown sugar and powdered ginger for the crystallized version.

Winter Spice Root Vegetables Paleo Whole30 Primal Gourmet Vitamix

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS:

for the Winter Spiced Roasted Root Vegetables:

2 medium-sized red beets – cut into eighths

2 medium-sized golden beets – cut into eighths

1 medium-sized sweet potato – cut into 1″ cubes

2 small carrots – cut on a bias into 1.5″ pieces

8-10 radish – sliced in half or left whole

1 tbsp extra virgin olive oil

2 tbsp Winter Spice Mix – see recipe here

for the Beetroot Aioli:

1/2 cup homemade or store-bought avocado oil mayonnaise

1 tsp Winter Spice Mix – see recipe here

2 tablespoons packed grated red beetroot

1 tsp lemon juice

METHOD:

  1. Preheat oven to 400F.
  2. Peel and chop all veggies except for red beetroot. Transfer chopped veggies to sheet pan lined with parchment paper. Drizzle 3/4 tbsp extra virgin olive oil and season with 3/4 of the Winter Spice. Toss everything to coat.
  3. In a separate bowl, toss the chopped red beetroot with the remaining oil and Winter Spice – this will avoid having the colour of the beetroot bleeding into the other veggies.
  4. Evenly scatter the veggies on the sheet pan making sure not to overcrowd. If necessary, use two separate sheet pans.
  5. Roast at 400F for 40-45 minutes, or until sweet potato is cooked through –  flip veggies halfway.
  6. Meanwhile, add mayonnaise, lemon juice, grated beetroot, and winter spice to blender and blend until smooth – scrape sides of blender occasionally. Note: this works best when making a double batch because the blades of the blender will be more submerged by the ingredients.
  7. Remove vegetables from oven, transfer to serving platter and serve with beetroot aioli.

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Cod Fritters with Garlic Aioli http://cookprimalgourmet.com/cod-fritters-garlic-aioli http://cookprimalgourmet.com/cod-fritters-garlic-aioli#respond Fri, 15 Dec 2017 22:28:45 +0000 http://cookprimalgourmet.com/?p=2466 These Cod Fritters with Garlic Aioli are technically Whole30 compliant. However, they're so tasty and addictive that you'll probably file them under SWYPO.

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These Cod Fritters with Garlic Aioli are, technically, Whole30 compliant. The fritters are made with fresh, wild cod filets, potatoes, eggs, spices, arrowroot starch and then pan-fried in avocado oil. However, and this is a big however, they are 100% addictive and I found myself having very little control over how many I wanted to eat! For that reason, I have decided to file these under ‘SWYPO’ and possibly ‘food without brakes’. If you’re familiar with the rules and jargon of the Whole30 program, you’ll know exactly what I mean. If not, feel free to read more on Whole30.com

Cod Fritters with Garilic Aioli Whole 30 Primal Gourmet Easy Recipe

As much as I want you to make these Cod Fritters, I also want you to know what you’re getting yourself into. So, if you do decide that you want to try the fritters, I recommend:

a) using them as healthy-ish food to reward yourself for a week, two weeks or a month of clean eating.

Or,

b) cooking them for guests so that there is something holding you back from eating the entire batch before they arrive.

I actually tried the latter scenario and failed miserably. My second round of testing was for my family and I ‘accidentally’ ate 1/2 the batch all the while convincing myself that I was tasting for seasoning! HA! I don’t know who I was kidding? All the more reason to confirm that old habits die hard, even after years of fighting the good Paleo fight!

If the Garlic Aioli recipe looks familiar to you, it’s because it’s the same one that I like to serve with my Roast Fingerling Potatoes with. The sauce is delicious, easy and goes great on everything. Once again, it’s another truly addictive recipe so consider yourself warned.

Cod Fritters with Garilic Aioli Whole 30 Primal Gourmet Easy Recipe

In Cod We Trust

Fresh cod may or may not be a ‘new’ ingredient yo you. If so, I encourage you to be brave and get your hands on some. There’s so much more to this fish than just the salt-preserved stuff found in every Portuguese household. Fresh, wild cod is delicious, versatile and truly affordable. It costs a fraction of what you’ll pay for wild salmon and, in my opinion, might even be tastier. It has a clean taste, gets nice and flakey, and has a mild flavour that pairs well with various herbs and spices. It’s also fairly forgiving and easy to cook.

For these Cod Fritters, I offer only a few key tips:

  1. Be sure to cool the fritter mixture in the fridge before frying. This will allow the mixture to firm up a bit and make it easier to handle.
  2. Taste the mixture for seasoning before and after frying. Flavours change during the cooking process and if the fritters need a bit more salt you can always sprinkle them after they come out of the pan.
  3. The fritters can have a tendency to absorb quite a bit of oil. So, be sure to keep your oil at the ready to prevent a dry pan and also make sure to transfer fried fritters to a paper towel-lined plate. I should also mention that if they do turn out greasy, it may be because your oil isn’t hot enough. So bring the temperature up slightly and see if that makes a differences with the next batch of fritters.

 

Cod Fritters with Garilic Aioli Whole 30 Primal Gourmet Easy Recipe

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS:

4 medium-sized yellow potatoes – boiled, peeled and cut into cubes

10 oz fresh, wild cod filet

2 eggs

2.5 tbsp arrowroot starch

2 tbsp fresh parsley – finely chopped (plus extra for garnish)

1/4 onion

2 bay leaves

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp kosher salt – plus extra for poaching the fish

1/2 tsp freshly cracked black pepper

lemon wedges – for serving

Garlic Aioli (see here for recipe)

 

 

METHOD:

  1. Add whole potatoes, unpeeled, to a large pot of water and bring to a gentle boil. Cook potatoes until fork tender. Peel potato skins, discard and cut potatoes into cubes – set aside.
  2. Add cod, 1/4 onion, bay leaves and a pinch of salt to a medium pot of water and bring to a simmer over medium-high heat. Poach fish until flakey and cooked through (approximately 7-8 minutes). Pour everything into a sieve, discard onion and bay leaves and set fish aside to fully dry.
  3. Add potato to food processor and pulse until smooth. Add eggs, arrowroot starch, paprika, garlic, salt, pepper, parsley and cooked cod – pulse until well combined. Taste a bit of the mixture for seasoning and adjust accordingly. Cover container with plastic wrap and refrigerate at least 1 hour or up to one day.
  4. When ready to cook, heat 1/4 cup avocado oil to 350 F in a heavy-bottomed skillet set over medium-heat. Use a large soup spoon to add the mixture to the oil. Fry until golden brown on both sides (approximately 6-7 minutes total).
  5. Transfer cooked fritters to a tray or platter lined with paper towel. Season with a tiny pinch of flakey sea salt and serve with Garlic Aioli.

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Paleo Biscotti with Hazelnut and Chocolate http://cookprimalgourmet.com/paleo-biscotti-hazelnut-chocolate http://cookprimalgourmet.com/paleo-biscotti-hazelnut-chocolate#respond Fri, 08 Dec 2017 00:27:57 +0000 http://cookprimalgourmet.com/?p=2449 These Paleo Biscotti with Hazelnuts and Chocolate are grain-, gluten-, refined sugar-, and dairy-free. But you would never guess it!

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I know I must sound like a broken record by now, but it’s worth repeating that I’m not a baker. Not by any means. I’m just no good at it and don’t really enjoy the process. So when I bake something and it doesn’t come out tasting like burnt toast, I chalk it up as a win!

Paleo Biscotti Chocolate Hazelnut Grain Free

These Paleo Chocolate Hazelnut Biscotti are going into that column, right under my Paleo Banana Bread and Paleo Pumpkin Pie. The latter two have been made by hundreds (maybe thousands?) of readers and as shocking as it is, I feel like maybe there’s hope for me in the realm of baked goods after all! And then I’m brought right back down to reality the second I get out the measuring cups and spoons.

Paleo Biscotti Chocolate Hazelnut Grain Free Paleo Biscotti Chocolate Hazelnut Grain Free

I should also mention that the only reason you’re even seeing a recipe for these Paleo Chocolate Hazelnut Biscotti is because when my friend Sara from TheKitchenSinkBlog.com asked me if I would join a cookie exchange with a few food bloggers in the Toronto area. Obviously I said yes, because Sara is a delightful person and because part of me wanted to test my baking prowess. You see, I was just coming off of a high from baking another successful batch of my Banana Bread and wanted to see if I could diversify my portfolio a little.

I was selected to deliver my cookies to Sonia, from SaltnPepperHere.com, who, though not full-fledge paleo, does restrict the consumption of grains and refined sugars when she cooks for her family. Sara said it was a ‘random’ draw but I’m not buying it sister! This was rigged – and I’m not complaining because my grain-free cookies would probably go over better with someone who is already used to paleo baking. But first, I needed a recipe because I didn’t have one! So, I got to work the only way I know how when it comes to baking: googling like a crazy person.

Paleo Biscotti Chocolate Hazelnut Grain Free

Lo and behold, I stumbled across a recipe for Paleo Cranberry Almond Biscotti by Lisa of Downshiftology.com. I follow Lisa on Instagram and know she makes delicious paleo treats that are both easy and delicious. A quick look at the ingredients (all of which I already had on hand) and knew that this was right up my alley. I baked a batch of her biscotti exactly as written. They were delicious. No kidding, you should make them!

Then you should make my version with Chocolate and Hazelnuts, because they’re very similar and equally good. Probably because most of the measurements and ingredients are the same, with a few minor changes. For one, I decided to use a combination of hazelnuts and chocolate because I associate both with the holidays. I also replaced the honey with coconut sugar because I like a drier, crunchier biscotti. Lastly, I swapped the lemon zest with orange zest.

The point is, once you get the basic formula down you can start to play around with the added flavours. I already have ideas for a pistachio one. Maybe with some matcha? Who knows!?

 Paleo Biscotti Chocolate Hazelnut Grain Free

I really liked the finished product. It’s crunchy, not overly sweet, and has a great nutty flavour with a touch of chocolate. Like I said, it’s a win. And if you wrap it up in a bow, it makes for a pretty nice holiday gift. Just make sure the recipient doesn’t have a nut allergy!

Happy Baking,

Ronny

INGREDIENTS:

(makes approx. 14 biscotti)

2 large eggs

1/3 cup coconut sugar

1/2 tsp dried vanilla beans (I use Bulletproof brand)

1.5 tsp orange zest

1.5 cups almond flour

2 tbsp arrowroot starch

1/2 tsp baking soda

1/4 tsp fine himalayan pink salt or fine sea salt

1/2 cup hazelnuts

25gr high-quality dark chocolate – roughly chopped (Bulletproof makes an excellent one)

 

 

 METHOD:

  1. Line a baking sheet with parchment paper and add hazelnuts. Set onto the lower rack of oven and preheat to 350F. **Note: this step will allow you to toast your nuts while you wait for the oven to come to temperature. Remove nuts when they are warmed through. Discard skins, roughly chop and set aside.
  2. To a large mixing bowl, add eggs, coconut sugar, orange zest and vanilla beans. Whisk vigorously until frothy and well combined – 2-3 minutes.
  3. Add almond flour, arrowroot starch, baking soda, and salt. Stir until combined using a silicon spatula. Add chocolate and chopped hazelnuts – stir to combine.
  4. Transfer batter to a sheet pan lined with a greased parchment paper (use ghee or coconut oil here). Form batter into a rectangular shape approximately 4″ x 12″. **Tip: the batter will be very sticky and hard to manipulate by hand. Instead, fold the sides of the parchment paper overtop of the batter and flatten with your hands or a rolling pin.
  5. Transfer to oven and bake 18-20 minutes, or until golden. Remove, let cool and slice into 1″ slices.
  6. Lay cookies flat on their sides and return to oven for an additional 15 minutes or until slightly firm. **Note: the biscotti will continue to firm-up after baking.
  7. Serve.

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GIVEAWAY – Whole30 Fast and Easy and Whole30 Day by Day http://cookprimalgourmet.com/giveaway-whole30-fast-easy-whole30-day-day http://cookprimalgourmet.com/giveaway-whole30-fast-easy-whole30-day-day#respond Wed, 06 Dec 2017 23:04:29 +0000 http://cookprimalgourmet.com/?p=2428 GIVEAWAY! I've partnered with Penguin Canada to GIVE AWAY 5 Copies of the Brand New Whole30 Fast and Easy and Whole30 Day by Day books!

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GIVEAWAY – Primal Gourmet + Penguin Canada

(giveaway now closed!)

Giveaway Whole30 Fast and Easy and Whole30 Day by Day

Photography credit: Ghazalle Badiozamani

Enter Now!

Day(s)

:

Hour(s)

:

Minute(s)

:

Second(s)

 

I’ve partnered with my friends @PenguinCanada to bring you an amazing GIVEAWAY!

We are giving away Five (5) copies of Melissa Hartwig’s brand new

Whole30 Fast and Easy Cookbook and Whole30 Day by Day!

In other words, 5 separate winners will receive one copy of each book.

This contest is open to United States and Canadian residents only, excluding the province of Quebec.

please read full Terms and Conditions below

HOW TO ENTER:

  1. Complete each of the fields in the entry form above. This includes your full name, email address, Instagram username (e.g. @User_Name) and Country of Residence.
  2. Follow @primal_gourmet and @penguincanada on Instagram.
  3. Tag at least one friend on the corresponding Instagram post on the @primal_gourmet Instagram account.
Giveaway Whole30 Fast and Easy and Day by Day

Photography credit: Ghazalle Badiozamani

Giveaway Whole30 Fast and Easy and Whole30 Day by Day

TERMS AND CONDITIONS

1.The promoter is: Primal_Gourmet

2.The contest is in no way sponsored, endorsed or administered by, or associated with Instagram, Facebook, or any other social media platform.

3.There is no entry fee and no purchase necessary to enter this competition.

4.By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

5.Competition is running on Instagram and Facebook social platforms.

6.Multiple entries are permitted.

7.Closing date for entry will be Wednesday, December 13, 2017 at 23:59 EST. After this date no further entries for the competition will be permitted. No responsibility can be accepted for entries not received for whatever reason.

8.Contest open to person 18 years of age and older. Contest limited to United States and Canadian residents only, excluding the province of Quebec.

9.The rules of the competition and how to enter are as follows:

10. The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in any event, for any reason, or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.

11. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.

12. The prize is as follows:

The prize is as stated and no cash or other alternatives will be offered. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.

13. Winners will be chosen at random and notified on Instagram within 7 days of the contest closing date.

14. All entries received must have public Instagram accounts so that each can be verified by promoter and or its agents to check that each individual entry follows @primal_gourmet and @penguincanada on Instagram.

15. The winner will be notified by email and/or DM on Instagram. If the winner cannot be contacted or does not claim the prize within 7 days of notification, the promoter reserves the right to withdraw the prize from the winner and pick a replacement winner.

16. The winner (after notification) will inform the promoter and or its agents when and where the prize can be delivered.

17. The winner must agree to posting that he/she has won the contest on his/her Instagram.

18. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

19. The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current Canadian data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.

20. The winner’s name will be available 28 days after closing date by emailing the promoter.

21. Entry into the competition will be deemed as acceptance of these terms and conditions.

 Primal Gourmet Paleo Recipes

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Braised Cabbage with Chicken & Sausage – Whole30 http://cookprimalgourmet.com/braised-cabbage-chicken-sausage http://cookprimalgourmet.com/braised-cabbage-chicken-sausage#respond Mon, 04 Dec 2017 23:52:28 +0000 http://cookprimalgourmet.com/?p=2413 This Braised Cabbage with Chicken and Sausage is hearty, comforting and delicious. It just so happens to be Paleo and Whole30 compliant to boot!

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This Braised Cabbage with Chicken and Sausage is just one more reason to celebrate the colder months!

braised cabbage with chicken and sausage primal gourmet paleo whole30 recipe

I don’t know about you but I’ve been craving soups and stews lately and this one-pot dinner hit the spot big time! Although the recipe is inspired by my fascination (read: obsession) with all things French, it actually ended up reminding me a lot of the food my mother made for us growing up. Go figure! After all, next to vodka, cabbage is the quintessential ingredient in Russian cuisine. Perhaps even more so than potatoes (?), cabbage is used for nearly everything in Russia – be it stuffed cabbage rolls, borscht, cabbage pie, buns stuffed with cabbage, or a thousand different cold salads. And even though my mother is, strictly speaking, from Lithuania, many of these same rules apply.

braised cabbage with chicken and sausage primal gourmet paleo whole30 recipe

If you’ve read “My Paleo Story, you might remember that I really disliked my mother’s cooking when I was a child. Cabbage was really the last thing I wanted to eat. Unless, of course, it was smothered in mayonnaise, made into a coleslaw, and piled onto a pulled pork sandwich! Nowadays, I can’t get enough of the stuff and its precisely this sort of healthy comfort food that I intentionally seek out. Maybe I’m trying to reconnect with my childhood? Or maybe I’ve just finally come to my senses!

As mentioned, on this fateful day, I was feeling inspired and with Edith Piaf blaring on my Harmon/Kardon Aura speaker, my mood for something French was kicked into overdrive. I won’t lie, as I opened my fridge and saw this head of purple cabbage, I whispered to myself, “What would Mimi Thorrison do?” It helped that I just received this beautiful Staub Braiser from my generous friends at Staub Canada. No, this post is not sponsored but they were very kind to send the pot for review purposes and possible recipes to come.

braised cabbage with chicken and sausage primal gourmet paleo whole30 recipe

As most of you already know, I have a serious obsession with the Staub line of cookware and have been amassing a small collection of pots and pans that I consider “heirloom pieces”. They’re the type of things that just make food taste better. They’re also as beautiful as cookware can get. This 3.5 qt braiser is no exception and would make a great gift for someone who a) truly loves to cook or b) wouldn’t necessarily spend $200 on a pot for themselves.

braised cabbage with chicken and sausage primal gourmet paleo whole30 recipe

Aesthetics aside, there’s a practical reason that justifies my love for all things Staub. Most, if not all, of their cookware is made with a highly-durable enamelled cast-iron, which means they don’t require regular seasoning like uncoated cast-iron. They produce very even heating throughout and are oven-safe so I can easily sear things, like the chicken and sausages in this recipe, before finishing everything in the oven. Not only is it very useful to have a pot that can withstand this type of cooking, but it also ensures that you develop the most amount of flavours every step of the way.

braised cabbage with chicken and sausage primal gourmet paleo whole30 recipe

This recipe comes together in just over an hour and although it is technically a one-pot meal that can serve a small crowd, it isn’t exactly ideal for a quick, weeknight supper. Instead, I would recommend making this for lunch on a Sunday. That way, you’re not rushed and won’t feel the need to purposely skip a step here and there. It’s important to take your time with this one since the deep, rich flavours are best developed with patience. After all, the last thing you want to do is start scorching the chicken because you’re pressed for time and setting off the smoke detector in the process. Been there, done that!

braised cabbage with chicken and sausage primal gourmet paleo whole30 recipe

Happy Cooking,

Ronny

INGREDIENTS: (serves 4)

4-6 chicken thighs (skin-on, bone-in)

4 sausages of choice (whole30/paleo-compliant)

1/2 head of purple cabbage – finely sliced

1 red onion – finely sliced

2 tbsp grainy mustard (I like this brand)

2 tbsp apple cider vinegar

300ml stock (chicken or turkey)

4 garlic cloves – finely chopped

2 tbsp fresh thyme leaves – finely chopped

kosher salt and pepper

extra virgin olive oil

 

METHOD:

  1. Preheat oven to 350F.
  2. Preheat 1-2 tbsp extra virgin olive oil in a dutch oven or braiser set over medium-high heat. Season chicken thighs with salt and pepper and brown on both sides – approx. 8-10 min total. Transfer to tray and set aside.
  3. Brown sausages on both sides in rendered oils – approx. 4-6 min total. Transfer to tray and set aside.
  4. Add onions to the pot and season with a pinch of salt. Reduce heat to medium and sautée until softened – approx. 6-8 minutes. Add garlic and thyme leaves and sautée an additional 60 seconds.
  5. Add sliced cabbage, give everything a toss and sautée for 3-4 minutes or until softened and slightly wilted. Add mustard, apple cider vinegar and stock. Bring everything to a steady simmer, top the cabbage with sausages and the browned chicken, skin-side up, and transfer to oven, uncovered, for 30-35 minutes or until meat is cooked through.
  6. Remove from oven, set chicken and sausage aside for the moment, and give the cabbage a stir in the juices. Taste for seasoning and adjust salt and pepper as required before returning meat back onto the cabbage.
  7. Garnish with a few sprigs of fresh thyme and serve family style directly in the pot alongside some creamy, Cauliflower Purée (see recipe here).

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Potato Galette – Whole30 http://cookprimalgourmet.com/potato-galette-whole30 http://cookprimalgourmet.com/potato-galette-whole30#respond Sat, 02 Dec 2017 17:18:16 +0000 http://cookprimalgourmet.com/?p=2394 This Potato Galette is a great side dish for the holiday season. It looks beautiful, is very easy to prepare and is sure to impress your guests.

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I absolutely love potatoes and I’m not just talking about the taste, texture and smell. I have deep-rooted associations between potatoes and happy thoughts from my childhood. Like many eastern European households, my parents always had them on hand. For the most part, my mother would boil or roast them. If my dad was cooking, he would pan fry them in pats of butter and enough garlic to seriously injure a vampire. It was a very welcome treat, let me tell you! The entire house would be perfumed by the most comforting aroma! To this day, I can’t help but think happy thoughts when eating a potato.

Potato Galette Recipe Easy Whole30 Primal Gourmet

Since starting my health journey a few years back, however, I’ve come to realize that when I eat potatoes I tend to go overboard. I’ll go well past the point of feeling full just to get another taste, and another, and another. Before I know it, what should easily be enough potatoes for two or three meals is gone in one sitting! It was only through reintroduction protocols that I also noticed that I tend to feel bloated and lethargic after eating potatoes and it seems to induce further cravings. Potatoes are thus, for me at least, a ‘Gateway Food’. The deeper issue here is that I used to regularly eat potatoes, among other foods, to cope with various emotions and I would be lying if I didn’t say that I am often still tempted to revert to old habits.

Is this a problem? Should I be worried? Should I never eat them again?

I don’t think so. I’ve identified a culprit, something that doesn’t serve me well, and that awareness helps me avoid them and have a better control over myself when I do occasionally tuck in! It’s taken me a long time to get to this point and although it is very cliché, I am living proof that the cycle can be broken with hard work. There are millions of others who share similar stories so if you find yourself relating to any of the above, don’t fret.

The biggest thing holding you back from change is usually yourself. After all, old habits die hard.

So what am I doing posting a recipe for a Potato Galette?

Four reasons:

  1. As mentioned, I still treat myself to the occasional potato or two. Only I now know how to apply the brakes and ease off when I’ve had enough. I’m also far better at recognizing when I’m eating them for emotional response and when I actually want them as fuel. Though I will admit that I still consider myself to be an “at risk eater”.
  2. Perhaps you don’t have the same relationship with potatoes that I do and you can tolerate them psychologically and physically. In which case, I think this is a great recipe to have in your arsenal.
  3. If you’re going to eat potatoes, I want you to eat them in a way that is both healthy and delicious. And although potatoes are, strictly speaking, not paleo, they are permitted on the Whole30. If you are trying to maintain a paleo protocol, try this recipe with sweet potatoes!
  4. I’ve never actually made a potato galette and desperately wanted to photograph a beautiful and delicious golden spiral! Sorry, not sorry, but it’s the truth!

I would also be remiss if I didn’t mention the fact that I was initially inspired to make a Potato Galette because of the giveaway I’m hosting with Ballarini Canada. 

If you haven’t already entered the contest, I’ve partnered with Ballarini to give away two of the Torino Granitium fry pans (pictured above) to one lucky winner. Full details can be found on the contest page here. But hurry, because the giveaway ends tomorrow, Dec 3, 2017.

Although Ballarini sponsored this post by supplying product for the giveaway, I can assure you that they have not influenced any of the opinions expressed here. I’ve been a fan of the Ballarini line of nonstick cookware for about a year now and have personally recommended them to family, friends, food bloggers and people on the street. I’m not kidding. I once overheard a young couple talking about which frying pans they were going to need for their new apartment so I interjected like the good samaritan that I am and told them to get at least one from Ballarini.

I am particularly fond of the Ballarini pans with the Granitium finish. There are several different models, the Torino is just one, but most are PFOA- and heavy metal-free. They are also far more durable than any non-stick pan I’ve ever cooked with (not including cast-iron). I am most often asked what type of cooking surface they work on and this again depends on the model. Most are suitable to all types of stovetop elements, including induction, but be sure to read the fine print before purchasing.

The Torino Granitium line is especially great since the more common plastic handles on the Ballarini pans have been swapped out for metal ones. Not only is the design a bit more refined and sleek, it makes the pans oven-safe – perfect for a potato galette! Or steak, which is what I ate the galette with!

Besides having a great oven-safe, non-stick skillet, the other tool you’ll need to make this Potato Galette is a mandoline. I swear by the Benriner model shown here. It’s made in Japan, high-quality and the gold standard according to many professional chefs. I use this to slice cucumbers, radish, zucchini, eggplant, carrots, cabbage, etc. It also happens to be a great tool for anyone making my Ratatouille recipe.

Now go forth and cook, my friends!

Peace and love,

Ronny

How to Make a Potato Galette: Step by Step

Potato Galette Recipe Easy Whole30 Primal Gourmet Potato Galette Recipe Easy Whole30 Primal Gourmet Potato Galette Recipe Easy Whole30 Primal Gourmet Potato Galette Recipe Easy Whole30 Primal Gourmet Potato Galette Recipe Easy Whole30 Primal Gourmet Potato Galette Recipe Easy Whole30 Primal Gourmet Potato Galette Recipe Easy Whole30 Primal Gourmet Potato Galette Recipe Easy Whole30 Primal Gourmet Potato Galette Recipe Easy Whole30 Primal Gourmet   Potato Galette Recipe Easy Whole30 Primal Gourmet

Potato Galette Recipe Easy Whole30 Primal Gourmet Potato Galette Recipe Easy Whole30 Primal Gourmet

INGREDIENTS: (serves 2)

4 medium-sized red potatoes

fresh thyme

extra virgin olive oil

1 tbsp ghee

flaky sea salt – such as Maldon

 

METHOD:

  1. Scrub potatoes under warm water to remove dirt and dry thoroughly with kitchen towel. Use a mandoline to finely slice all potatoes into discs approximately 2mm thick.
  2. Brush then inside of a cold, non-stick skillet with a tsp of extra virgin olive oil. Place a potato slice in the centre of the pan followed by a ring of potato slices around it (see above image for visual guide). Complete the ring by tucking the last slice underneath the first (again, see above image for visual guide). Repeat this process until you have filled the bottom of the pan. Drizzle the first layer of potatoes with a tsp of extra virgin olive oil and scatter a few thyme leaves overtop.
  3. Arrange a second layer of potatoes and drizzle with another tsp of extra virgin olive oil and scattering of thyme leaves. **Note: it is not necessary to create perfect spirals here. Instead, focus on creating a flat and even surface.
  4. Repeat step 6 until you run out of potatoes.
  5. Preheat oven to 425F.
  6. Place the skillet on a stovetop set to medium heat. Cover the potatoes with a circular piece of parchment paper cut to the shape of the pan (aka cartouche). Top with a small plate or pan and weigh down the potatoes with something heavy (a granite mortar or filled utensil holder works well).
  7. Pan fry the potatoes for approximately 10 minutes undisturbed to develop a golden brown crust on the bottom layer. Remove the weight and cartouche and scatter bits of ghee (1 tbsp total) over the potatoes. Top with cartouche and transfer the pan into the oven. Bake for 35-40 minutes or until potatoes are fork tender.
  8. To serve: place a large serving platter upside down against the top of the pan and carefully flip the pan and the platter together to invert the potatoes. Season the top with flakey sea salt and serve.

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Chopped Salad with Sauteed Eggplant http://cookprimalgourmet.com/chopped-salad-sauteed-eggplant http://cookprimalgourmet.com/chopped-salad-sauteed-eggplant#respond Tue, 28 Nov 2017 22:58:45 +0000 http://cookprimalgourmet.com/?p=2378 The post Chopped Salad with Sauteed Eggplant appeared first on Primal Gourmet.

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Whether you’re looking for some clean-eats inspo or for a way to sneak in some extra veggies during the week, a chopped salad is a great idea. This is especially true for the short span of weeks between American Thanksgiving and Christmas when many people have to decide between sticking to a ‘diet’ or falling off the wagon completely. If you find yourself leaning towards the latter scenario, please accept this simple, healthy and delicious recipe as a gentle encouragement to GET THE HELL BACK ON TRACK!

Sorry, don’t mean to yell but sometimes my passion gets the better of me. Scratch that, I totally meant to yell! I mean, come on! It’s not even December and I’ve already had friends, family and readers tell me they’re going to wait until the New Year to start eating clean again. They were doing so well leading up to Thanksgiving, they even crushed an October Whole30, but once they got a taste of their mom’s pecan pie they just lost all self control.

What? Why? How? I realize I’m slightly biased in saying that I want people to cook and eat healthy, since that’s what drives traffic to this blog! Far beyond that, I have a vested interest in seeing people thrive and conquer goals. I speak from experience when I say that you are doing yourself an enormous disservice by postponing any of your health goals. It is far easier to work from momentum than to crawl out of a hole after an entire month of eating garbage.

Moral of the story? You don’t have to throw the baby out with the bath water. Stick with your fitness and food goals until you have an overwhelming and genuine desire to indulge. Even then, do so with limits and consequences in mind. The best ‘diet’ is one you can happily sustain for the rest of your life.

Now, Back to this Chopped Salad…

Now that I’ve gotten that off my chest, let’s talk salad, shall we?

Chopped Salad with Eggplant Primal Gourmet Paleo Whole30

Today’s version included the usual suspects (tomato, cucumber, onion) as well as some massaged kale and sautéed eggplant, because both were starting to turn in the fridge. I topped it all off with a soft-boiled egg and a quick dill vinaigrette.

There’s an entire world of chopped salad possibilities out there so don’t feel like you follow exactly in my footsteps. Feel free to add or substitute fresh or roasted red peppers, canned artichokes, olives, avocado, roasted squash, or sweet potatoes. Top with some grilled lean protein or canned fish like wild tuna or salmon.

 Chopped Salad with Eggplant Primal Gourmet Paleo Whole30

Same things goes for the dressing. You can use any fresh herb of choice, such as parsley, cilantro, oregano, or basil. The only thing you really have to worry about is the acid to oil ration, which should almost always be 1:3. In other words, for every tablespoon of acid (whether citrus or vinegar) you need to add 3 tablespoons of oil.

Chopped Salad with Eggplant Primal Gourmet Paleo Whole30

One thing I have been absolutely obsessed with lately is my new Salad Spinner. I’ve been using it to dry nearly everything! It’s especially great for leafy greens like kale, which no matter how hard you try will always find a way to hold on to water that ends up in your salad.

If you don’t have one, I strongly recommend it! Even if you have no intention of using it for salads – apparently you can even dry your delicates in it according to this article.

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS: (serves 2)

3 roma tomatoes – diced

2 Persian cucumbers – diced

1/2 red onion – finely chopped

1 bunch curly kale – stems removed and finely chopped

1-2 medium eggplants – diced

2 large eggs

salt and pepper

2 tbsp extra virgin olive oil

1 tsp lemon juice

for the dill vinaigrette:

1 tbsp lemon juice

3 tbsp extra virgin olive oil

1 tbsp fresh dill – finely chopped

salt and pepper to taste

METHOD:

for the chopped salad:

  1. Preheat 2 tbsp extra virgin olive oil in a non-stick skillet over medium-high heat. Add diced eggplant and sautée until softened and slightly caramelized (approx. 12-15 minutes). Once cooked, transfer eggplant to a paper-towel-lined plate to absorb excess oil.
  2. Bring a small pot of water to a boil. Using a spoon, submerge eggs one by one into the pot. Boil exactly 6 minutes. Drain water and transfer eggs to an ice bath for 2-3 minutes. Peel and set aside.
  3. Meanwhile, rinse kale and remove stems. Roll the kale leaves into a tight bundle and finely chop. Squeeze a tsp of lemon juice overtop of the kale and use your hands to massage the leaves until softened – set aside.
  4. Arrange the chopped veggies and kale into individual piles in serving bowls, add the sautéed eggplant and top with the soft-boiled eggs. Slice the egg in half directly overtop of the salad and drizzle everything with the dill vinaigrette (see below).

for the dill vinaigrette:

  1. Add olive oil, lemon juice and dill to a small mason jar along with a pinch of salt and pepper. Seal with a lid and shake vigorously until emulsified. Taste for seasoning and adjust as required. *Note: Vinaigrette will separate almost immediately. Simply shake the jar again to emulsify.

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Spiced Meatballs with Tahini and Pomegranate http://cookprimalgourmet.com/spiced-meatballs-tahini-pomegranate http://cookprimalgourmet.com/spiced-meatballs-tahini-pomegranate#respond Tue, 28 Nov 2017 02:04:27 +0000 http://cookprimalgourmet.com/?p=2354 These Spiced Meatballs with Tahini and Pomegranate tick all the boxes. They're delicious, dead-simple, and can be prepared ahead of time! They also happen to be Whole30 and Paleo compliant!

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These Spiced Meatballs with Tahini and Pomegranate tick all the boxes. They’re delicious, dead-simple, and can be prepared ahead of time. They’re perfect as bite-sized appetizers or can be served as a main course served alongside a salad of choice and some roasted sweet potato. Did I mention they’re Whole30 and Paleo compliant? See, all boxes ticked!

Spiced Meatballs with Tahini Whole30 Paleo Primal Gourmet Easy

I’ll try to avoid food politics by refraining from associating these meatballs with a specific country, but let’s just say that they’re inspired by Middle Eastern cuisine. Most of the flavours come from using freshly-toasted and ground whole spices. Don’t worry, it’s super easy to do! But the real secret is to use a combination of turkey, veal and beef for the meatballs. There’s just something about the mix that gives it a really unique flavour. You can of course substitute chicken for turkey and lamb for veal or beef. I encourage you to experiment with different blends to see which you like best. But maybe try making it this way first? That way you can blame me if things go south 😉

Spiced Meatballs with Tahini Whole30 Paleo Primal Gourmet Easy

Whatever combo you choose, promise me you’ll resist the urge (and misguided advice) to add any fillers to the mix! It always saddens me when I read a recipe for meatballs that calls for some sort of filler – be it bread crumbs, bread soaked in milk, flour, or rice. I am of the firm opinion that not only are these fillers entirely unnecessary, they make for a less flavourful finished product.

The only downside of not using fillers in a meatball is that the meat mixture will have a tendency to be on the flimsy side when handling and forming into balls. However, I can safely say that with a bit of practice, you too can master the subtle art of rolling ground meat into ball shapes. And yes, I realize there is no eloquent way of avoiding sexual innuendos when talking about handling meat balls. Thank you very much!

Spiced Meatballs with Tahini Whole30 Paleo Primal Gourmet Easy

Spiced Meatballs with Tahini Whole30 Paleo Primal Gourmet Easy

Goodness, Gracious, Great Spiced Meatballs

If you’re going to go down this path of filler-less meatballs, you might as well be prepared. Here are a few pointers that will help you achieve greatness in flavour and texture when making these Spiced Meatballs or any other ball-shaped meat!

Spiced Meatballs with Tahini Whole30 Paleo Primal Gourmet Easy

  1. Don’t Over-Work the Meat

    When you first start mixing everything with your hands you will notice that it will be very loose. Don’t worry, as you continue to work the mixture everything will start to firm-up. Once you get to the point where the meat holds its shape in your hand, stop! Over-working the mixture will result in a firm finished product.

  2. Oil Your Hands

    Once you’ve perfectly mixed the meat, it’s time to start forming balls. To avoid the mixture sticking to your hands, rub a bit of olive oil or avocado oil between your hands. Ideally, you will want to use whatever oil you are cooking with. Best to pour a bit of the oil into a small bowl before you get started so that you don’t accidentally grab the bottle of oil with your meat-laced paws.

  3. Toast & Grind Whole Spices

    There’s a time and place for powdered spice and this ain’t it. Do yourself a favour and take the extra steps of purchasing whole spices. Just be sure to toast them in a dry pan and grind by hand in a mortar and pestle!

  4.  Add a Splash of Water

    Adding a splash of water to the meat mixture sounds counter-intuitive but it helps to soften the meat and makes for a much juicier finished product. Better yet, try adding a splash of carbonated mineral water! I learned this tip from my mother who claims that, “all of Russia knows about it!” Mama knows best!

  5. Marinate Overnight

    Remember the part about preparing ahead of time? It also happens to be a requirement. These Spiced Meatballs are flavourful to the max and part of the reason for that is because I allow them to marinate overnight. Feel free to prepare a double batch and freeze half for an emergency. If stored properly in a freezer-proof bag, the mixture will last six months. Simply thaw and form into balls before cooking.

Spiced Meatballs with Tahini Whole30 Paleo Primal Gourmet Easy

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

INGREDIENTS:

(makes approx. 18 meatballs )

1/2 lbs ground turkey

1/2 lbs ground veal

1/2 lbs lean ground beef

1 medium-sized onion (grated or chopped using a food processor)

2 large eggs

1 tsp dry coriander seeds

1 tsp dry cumin seeds

1 tsp dry minced garlic

1 tsp red chili flakes

1 tsp dry mint

2 tbsp water (or substitute carbonated water of choice)

1 tsp kosher salt

1/2 tsp freshly-cracked black pepper

extra virgin olive oil – for frying and for garnish

1 pomegranate – for garnish

Homemade Tahini Sauce (see recipe here) – for garnish

fresh parsley leaves – for garnish

lemon wedges – for garnish

 

METHOD:

  1. Add cumin and coriander seeds to a dry skillet and toast over med-low heat until fragrant (approximately 4-6 minutes).
  2.  Transfer toasted spices to a mortar and pestle and grind to a fine powder.
  3. To a large mixing bowl, add turkey, veal, beef, grated onion, eggs, coriander, cumin, dry minced garlic, chili flakes, dry mint, water, salt and pepper. Using your hands, mix all ingredients until the meat starts to holds its shape.
  4. Preheat 1 tsp extra virgin olive oil in a non-stick or stainless-steel skillet set over medium heat. Taste-test the mixture for seasoning by frying one meatball (approximately 5-6 min per side). Adjust seasoning if required, cover bowl with plastic wrap and refrigerate overnight.
  5. When ready to cook, line a baking sheet with plastic wrap and portion-out golf-ball-sized servings (I aim for heaping tablespoonfuls). Rub a bit of oil between your hands and start forming into meatballs.
  6. Preheat 2 tbsp extra virgin olive oil in a large, non-stick or stainless-steel skillet set over medium heat. Fry meatballs in batches (approximately 5-6 minutes per side). Lower heat if you notice anything is burning. *Tip: I strongly recommend setting a splatter guard over the skillet.
  7. Transfer cooked meatballs to a paper-towel-lined tray and cover with foil until ready to serve.
  8. To serve: spoon a generous amount of tahini sauce onto a plate and top with a small pyramid of meatballs. Garnish with pomegranate arils, fresh parsley, lemon wedges and a drizzle of extra virgin olive oil.

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