Paleo Sausage & Cauliflower Casserole

1.jpgIngredients

1 head of cauliflower, cut into florets

1 tbsp extra virgin olive oil

8 oz. Italian sausage, casings removed

1 medium yellow onion, diced

5 cloves garlic, minced

4 sprigs thyme

1 28-oz. can whole peeled tomatoes

1/2 cup almond flour

2 tbsp fresh parsley, chopped

Salt and pepper, to taste

Directions

  1. Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside.
  2. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8-10 minutes until browned, using a spoon to break into small pieces. Stir in the onion, garlic, and thyme. Sauté for 5-7 minutes, stirring regularly. Add the tomatoes and juices to the pan and cook for 5 minutes more. Add salt and pepper to taste.
  3. Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9×13-inch baking dish. Sprinkle with almond flour. Bake for 20 minutes, and then turn the oven to broil and cook an additional 3-5 minutes. Garnish with parsley to serve.
Paleo Sausage & Cauliflower Casserole

Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)

 

Tonight for a quick dinner I mixed together the spices in the morning and pulled a pork tenderloin from the freezer.  I buy them on sale, so it is a very inexpensive dinner.  Trying to keep the carbs down a little, I served it over cauliflower rice which I made from a head of cauliflower I had in the refrigerator.  I cooked it in a little ghee to give it a slight butter flavor.

The combination of spice and sauce made the entire meal delicious.  It was fast and very easy to make.  I grow my own herbs, so always have a fresh supply.

Pork

We usually prefer the flavor we get from grinding whole spices ourselves, but in this recipe, we found preground worked. Cutting the pork tenderloin into 1- to 1½-inch cubes produced more surface area, allowing the spice rub to quickly penetrate and season the meat. (Any smaller and the meat cooked too quickly)

INGREDIENTS
  • 1½ TEASPOONS GROUND CORIANDER
  • 1½ TEASPOONS GROUND CUMIN
  • 1½ TEASPOONS SMOKED PAPRIKA
  • ¾ TEASPOON EACH KOSHER SALT AND COARSELY GROUND BLACK PEPPER
  • 1 POUND PORK TENDERLOIN, TRIMMED AND CUT INTO 1- TO 1½-INCH PIECES
  • 1 TABLESPOON LEMON JUICE, PLUS LEMON WEDGES FOR SERVING
  • 1 TABLESPOON HONEY
  • 1 LARGE GARLIC CLOVE, FINELY GRATED
  • 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • 1 TABLESPOON CHOPPED FRESH OREGANO

In a large skillet over high heat, heat 1 tablespoon of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes. Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes.


Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving platter.


Sprinkle the oregano over the pork and drizzle with the remaining 1 tablespoon of oil. Serve with lemon wedges.

Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)

Spiced Pomegranate Chicken

pomegranate chicken

Here is another delicious and quick dinner for your eating pleasure.  It is low in calories and I served it over cauliflower rice, which you can buy in frozen foods, or make yourself.

Ras el hanout is a North African spice blend made from cardamom, cinnamon, coriander, cumin, paprika, nutmeg and turmeric.  It is usually free of salt. Most grocery stores carry it.

Ingredients:

2 Tbs Ras el Hanout

1/4 tsp salt

1/4 tsp pepper

8 boneless, skinless chicken thighs ( I used two chicken breasts and cut them in half)

1 Tbs EVOO (Extra Virgin Olive Oil)

1 Tsp pomegranate molasses ( I could not find any, so used Pom and boiled over a low heat till denser

1/4 cup toasted pepitas (shelled pumpkin seeds)

1/4 cup pomegranate arils (these are the individual seeds)

 

  1. Stir together the ras el hanout, salt and pepper in a small bowl. Rub evenly over both sides of the chicken.
  2. Heat the oil in a large skillet over medium and add the chicken.  I only used four thighs, so did it all in one batch.  Either that or use a very large pan. Cook until browned and the thermometer inserted in the thickest part register 165 degrees (about 6-7 minutes per side) Transfer to a platter and drizzle with the molasses. sprinkle with the pepitas and pomegranate arils and serve over the cauliflower rice.

I thought the flavor of the cauliflower rice was wonderful with the added flavors.  Here is to another fast and simple delicious dinner.

 

 

 

Spiced Pomegranate Chicken