Tuesday's Kitchen

1 lb ground beef 1 yellow onion 1 eggplant 1 zucchini 1 can diced tomatoes 8 oz fresh mushrooms, quartered 1 cup coconut milk 2 tbsp tomato paste 1 tbsp minced garlic 1 tbsp ras el hanout In a large pot brown the onions and ground beef. Add the minced garlic and cook for about two minutes, stirring to keep it from burning. Add the tomato paste and ras al hanout to the ground beef and onions. Let this cook for a few minutes, stirring to incorporate the paste and seasoning. Add the canned tomatoes with their juice. In a separate pan cook the eggplant, zucchini, and mushrooms, one at a time. Add each item to the pot with the beef and onions as they finish cooking. Add the coconut milk and stir. Ras el hanout seasoning blend 2 teaspoons ground nutmeg 2 teaspoons ground coriander 2 teaspoons cumin 2 teaspoons ginger 2 teaspoons turmeric 2 teaspoons salt 2 teaspoons cinnamon 1 1/2 teaspoons paprika 1 1/2 teaspoons ground black pepper 1 teaspoon cayenne p...

 So, as I am easing into this new schedule of blogging every week, I am also going to be re-doing some of my old recipes for paleo and/or Whole30 compliance. This recipe is one I came up with a few years back, and I love as a side with ribs or BBQ. I hope you will also enjoy it! Ingredients For the slaw... 1/2 head of cabbage, sliced very thin, or a bag of slaw mix from the grocery store 1 lb bacon, cut into small pieces and fried (Sugar free for Whole30!) 1 apple, skin on, sliced and diced (I used Pink Lady's this time, but have had success with Honey Crisp as well.) 1/2 red onion, sliced and diced For the dressing... Juice from one lemon 1/4 cup of spicy brown mustard 1/4 cup mayo (Make sure the mayo is compliant if you're doing Whole30!) 2 tbsp apple cider vinegar salt and fresh ground pepper In a small bowl whisk the dressing ingredients together. In a larger bowl mix the cabbage, bacon, apple, and red onion. Add the dressing to the cabbage mi...

Hello, and thanks for checking out this recipe! This is one I've been making for a few years now, and I love serving it over turkey burgers on a big bed of lettuce. It would also be lovely on some roasted eggplant, as an appetizer with zucchini chips, as a topping for grilled chicken...the list of possibilities goes on and on! Ingredients 1 can of diced hearts of palm 3-4 plum tomatoes, diced 1 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp minced garlic 1/2 oz fresh basil salt and pepper to taste This is really a very simple recipe. You just put everything in the bowl and stir it up. I like to save a little of the fresh basil for a garnish right before serving. Thanks for checking in! See you next Tuesday!