#Oven Roasted Japanese Eggplant Recipe | Explore Tumblr posts and blogs

mrgan · 6 years ago

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Broccoli Breakfast Sandwich

Hi, good day to you. I have been eating broccoli breakfast sandwiches for breakfast since 2017, and I’m here to spread the good word to you: broccoli breakfast sandwiches are great.

New York sandwich-shop chef Tyler Kord wrote about a broccoli breakfast sandwich in his extremely good A Super Upsetting Cookbook About Sandwiches and I was intrigued, partly because it was one of the simpler recipes in the book. So I made it, and it was delicious. But why was it so delicious that I keep eating it, morning after morning?

Broccoli is wonderful. I can’t convince you of this any more than I can convince you that the color purple is pretty. Broccoli’s qualities become self-evident to you at some point later in life, when your taste buds are bored with sugar and ham and they crave something that reminds them of Mother Earth. Plus, enjoying broccoli gives you permission to eat a sandwich and feel fine about it, because if you went to a dietician and they asked what one food you think you eat the most and you said “broccoli,” they’d just back up and go “hey man, do whatever you want, I’m out.”

In case it hasn’t been made clear, the primary reasons I eat the Broccoli Breakfast Sandwich are:

It’s tasty;

It makes me feel good.

By now, you should be sitting there going, “alright, alright, give me the damn recipe already.” Here it comes!

Broccoli Breakfast Sandwich

Neven Mrgan’s daily version which differs from Tyler Kord’s version in ways I can’t remember right now

1 head of broccoli

1 slice of cheese (cheddar, sharp cheddar, whatever you like)

1 egg (buy the good eggs for frying, live a little)

1 English muffin, split

mayo (preferably Japanese kewpie brand)

ketchup (optional)

butter, oil, salt, pepper

At some point during the week, roast your broccoli: break/cut it into bite-sized florets, toss with a bit of oil, place on a foil-lined sheet pan, and roast at 450º for about 15 minutes, flipping once if you’re in the kitchen at the time. Let it cool and store it in the fridge for the week. This makes like 4-6 sandwiches. (If you don’t want to pre-roast your broccoli, prep it any other way you like: steam it, boil it, microwave it, whatever gets it to like 80% cooked. But remember that roasting vegetables is the best thing in the world.)

Butter one half of your muffin; put your cheese slice on the other half (folding the cheese corners in like you live on Battlestar Galactica.) Place the halves on a foil-lined sheet pan next to one sandwich’s worth of broccoli. Pop it all about 6″ under your broiler and let it go for 2-3 minutes; you want to see melted cheese, warm broccoli, and a browned muffin half; nothing darker than that. Salt the broccoli when done.

Meanwhile, heat a drop of oil in a teeny little egg pan just big enough for one egg. Crack the egg in and gently pop the yolk, maybe. Hit it with salt and pepper. Let it go for a minute, then deftly flip it with a little spatula; turn off the heat pretty much immediately and you’re done with it. (Since you probably don’t own a one-egg pan yet, you can also fry or scramble the egg any other way you normally do until your cute new pan arrives from Amazon.)

Arrange your broccoli on top of the melted-cheese muffin half, then top with the egg. Spread mayo and/or ketchup on the buttered + toasted muffin half. Combine the two halves and hum a triumphant fanfare tune. You’ve done it. You’ve made the Broccoli Breakfast Sandwich.

I should mention at this point that Tyler Kord’s original sandwich calls for deep-fried broccoli, but I’m not going to deep-fry anything in the morning since I’m not a restaurant. His sandwich is almost certainly even better; try it and let me know!

Which reminds me: I don’t always make the same exact broccoli sandwich. Depending on what’s in the fridge and how sassy I’m feeling, I might drop the ketchup or sub it with hot sauce; I might toast the whole thing in the manner of a grilled-cheese sandwich; I’ve been known to use black bean purée instead of cheese, for a Mexican torta vibe. The English muffin might take the morning off and have its role played by a fluffy burger bun. I used to scramble the eggs, but now I do more of an over-easy thing. All of this tastes good. Life is a journey.

You can also make a Broccoli Burger—if anyone fights you on it, have them call me and I’ll get them to apologize to you. Like, this one here has Russian-ish dressing of mayo, mustard, ketchup, diced pickle, and miso; then there’s diced onions, pickles; roasted broccoli finished in a hot pan with butter; cheddar, caramelized onions (the heavy hitter here), February Tomato™, and a bit more sauce. It’s all on a Franz Bakery burger bun, toasted of course. Does it taste like a beef burger? No. Ground beef doesn’t taste like roasted broccoli either, and it’s beef’s loss. Would I order this if places offered it? Definitely. (But they won’t.)

I didn’t want to junk up the recipe above any more by saying this when it first came up, but pre-roasting vegetables is such a smart move. You’re essentially committing to basing your weeknight dinners around practically-ready vegetables in the fridge, rather than around cold cuts or bread+cheese. So, pick up some broccoli, broccolini, cauliflower, eggplant, or sweet potatoes at the store; bring them home and send them on a hands-off journey in your oven until they’re soft and tasty—but not yet mushy!—and you’ll be the proud owner of such a good filling for sandwiches, burritos, frittatas, rice bowls, or even those fancy plates where you schmear on some tahini or whatever in the manner of a Japanese calligrapher, then top it with your veg.

Your parents will be so proud of you. That friend of yours who exercises every day and eats salad for lunch will smile warmly. You’ll be a broccoli person.

Like me.

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crowtoed · 6 years ago

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Things that Caduceus Clay Would Totally Cook:

Because I’m a food nerd and it’s in my brain. Also I went Ovo-lacto vegetarian since Clay has consumed dairy, does eat honey, and has mentioned cooking dishes that traditionally include eggs. -Lapsang Souchong Tea Eggs (bonus- mix the yolks with Baba Ganoush, a smokey Levantine dip made from eggplant to make a tastier, healthier devilled egg). -Oven Roasted Teriyaki Sweet Potatoes -Tansy. This one is fascinating. This was popular in early modern Europe- sort of like a custardy pancake, like a granddaddy of the quiche. The main attraction is tansy, an invasive weed that contains similar compounds to wormwood that is mildly toxic to humans. Once people learned that eating too much can lead to poisoning and even death, you start seeing recipes for tanseys that leave out the herb. I fucking love the idea of Clay cooking herbs that are perfectly fine for Firbolgs to consume, but might be somewhat psychotropic to his smaller companions. -Sourdough Bread Made from a Starter. Clay totally procures and nurtures wild yeasts. I’ll bet he makes amazing breads, pancakes, and yeast-leavened cakes with his burpy friends. -Lentil and Mushroom Bolognese. Hearty, filling, with lentils for protein and foraged mushrooms. Firbolgs might be vegetarians, but I think they cook a lot of hearty, warming food. -Traveling Fruitcake. Clay regarded alcohol consumption as a foreign thing when he first met the M9. He was also uninitiated in pastries, but had made sweetened bread. I feel like a hearty fruitcake full of nuts, honey, tea, and fruit would be well within his scope (whereas something like a shortcrust or puff pastry wouldn’t because of the amount of dairy involved). -Carrot, Cabbage, and Apple Salad. All are heartier crops that could thrive in a kitchen garden in a Northern environment like the Savalier. I know Clay’s family temple is in a warmer area of the woods, but it’s still not exactly tropical. -Borscht. Bonus, it can be eaten hot or cold. Ideal for when meditation goes too long or you get distracted looking at the veins on a leaf. -Rhubarb Crumble -Ochazuke. A traditional Japanese dish made from green tea steeped in a hot broth with vegetables, mushrooms, and other accouturement added. -Pottage Made with Foraged Greens. Definitely good for camping on the go with the M9. Jester probably hates this dish. -Sauteed Fiddleheads. More foraged cuisine.

#caduceus clay #clay #food #critical role #recipes #meta #LOOK WHO'S USING THEIR DEGREE

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cuisinecravings · 2 years ago

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How to Freeze Eggplant?

How to Freeze Eggplant? Vegetables like eggplant might be great to have on hand. It is wholesome and full of nutrients, a fantastic meaty vegetable for filling vegetarian and vegan dishes, and it is incredibly flexible thanks to its resistance to strong flavours. If you enjoy eggplant, you might have wondered if it can be frozen. And without a doubt, the answer is yes!

How to Freeze Eggplant

How to Freeze Eggplant Properly?

Before you look into the best technique to freeze eggplant, there are a few things to consider. First, pick the appropriate eggplant. Compared to Thai or Japanese types, regular eggplants tend to freeze a little better. How to Freeze Eggplant Look for eggplants with skin that is taut, lustrous, unblemished, and has green stems and leaves that feel hefty for their size. The eggplant is older if the stems and leaves are dried out.

Is Raw Eggplant Freezer-Friendly?

The solution is a little nuanced in this case. Due to the water content of eggplants and the fact that freezing raw eggplant causes ice crystals to form that break cell walls, cooked eggplant freezes a little bit better than raw eggplant. The eggplant will then be wet and mushy when it is frozen. However, this can be lessened without entirely cooking the eggplant. How to Freeze Eggplant So, with a little more preparation, you can freeze fresh eggplant. Peel and slice the eggplant to begin (or cube it, if the recipe you have in mind calls for it, like in a caponata). Put it in a colander, season it with salt to help drain excess moisture, and leave it in the sink for about 30 minutes to drain. After a quick washing to get the salt out, pat yourself dry. To prevent the eggplant from turning brown, combine a tablespoon of lemon juice with a cup of water and lightly brush the eggplant with the mixture. Transfer to a bowl that can be heated in the microwave for five minutes. Place the slices on a sheet pan lined with parchment paper, spacing them out, and allow to cool to room temperature before freezing uncovered until completely solid. How to Freeze Eggplant For later usage, transfer to a freezer bag. Try it in this dish for grilled eggplant or a curry with eggplant.

What Can I Do With Frozen Eggplant?

When you have a supply of frozen eggplant, thaw it overnight in the refrigerator before using it in a recipe. If necessary, wring out any extra water and pat yourself dry. Use this in any recipe you enjoy with eggplant! Want some motivation? Check out some of our favourite simple recipes for eggplant! https://www.youtube.com/watch?v=TnLSRTgZAKU Can Roasted Eggplant Be Freezed? In a variety of forms, thoroughly cooked eggplant freezes beautifully. Roasting is a great technique to get it ready for freezing so you may use it as an ingredient in future cooking. Salt and drain according to the directions above, then move to a sheet pan that has been gently oiled and roast for 20 to 30 minutes at 400°F, or until tender and golden. How to Freeze Eggplant If you want to use it for dips, puncture the entire eggplant all over with a fork and bake it until it is completely soft on a sheet pan in a 400°F oven. Scrape the eggplant from the peel next, let the mash cool to room temperature, and then store it in a freezer bag or container. For these Eggplant Lasagna Rolls, use roasted eggplant slices, or try the puree in this Eggplant Dip. Can Fried Eggplant Be Freezed? All kinds of recipes benefit greatly from fried eggplant. In addition, the ideal approach to prepare the traditional dish, eggplant Parmesan, is to freeze the fried eggplant on its own. Prepare your fried eggplant slices as usual, let them cool to room temperature, then spread them out on a sheet pan and freeze, uncovered, until solid. How to Freeze Eggplant For future sandwiches, dinners, or casseroles with eggplant Parm, store the frozen pieces in a freezer bag.

Conclusion

It is entirely possible and advantageous to freeze eggplant. It requires some preparation to freeze it raw, but it's well worth it if you love aubergines or hail from a parm-loving family. Related Articles :- - How to Freeze Blackberries? - How to Freeze Cookies? - How to Freeze Grapes? - How to Freeze Celery? - How to Freeze Brussel Sprouts? Read the full article

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ghjco · 4 years ago

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Grilled Vegetable Heaven with Whipped Ricotta from How to Eat with One Hand (GF, V Option)

This is an excerpt from Greenhouse Co-Founder Emma Knight’s new book with Christine Flynn, How to Eat with One Hand: Recipes and Other Nourishment for New and Expectant Parents.

**For every copy of How to Eat with One Hand sold in May, we'll donate $3 to charities that support moms. Plus, you'll receive a Greenhouse tote on us!**

[Emma] Grilled eggplant and zucchini can be either melt-in-your-mouth miraculous or tough and gamey. Soaking sliced eggplant and zucchini in heavily salted water (the simplest form of brine) before grilling is one way to encourage tenderness. Cook the vegetables at a high temperature on a barbecue or grill pan, and make sure every slice gets cooked through (or let them finish cooking in the hot oven). This is delicious served with a thick piece of sourdough toast.

To make this dish entirely plant-based, swap dairy ricotta for this easy, 5-ingredient, 10-minute plant-based ricotta from Minimalist Baker. All you need is blanched almonds, nutritional yeast, garlic powder (optional), lemon juice, and the herbs of your choice, plus a high-powered blender (or food processor). I like to add a bit of olive oil while blending for extra excitement.

Feel free to use whatever vegetables you have on hand. This would be just as good with rainbow peppers, asparagus, broccolini, or really anything that strikes your fancy.

Serves 2 as a light meal, 4 as a side

Ingredients

2 Japanese eggplants, cut in half lengthwise (or regular eggplants!) 2 zucchinis, sliced on the diagonal into 1⁄4-inch (5 mm) rounds 1 cup (250 mL) ricotta cheese (plant-based ricotta recipe here) 3 tablespoons (45 mL) olive oil, divided 1 sprig rosemary or herb of choice, leaves separated and chopped Salt and pepper

FOR SERVING

Toasted pumpkin seeds (page 126) Extra-virgin olive oil 2 slices sourdough or bread of choice, toasted

Steps

Fill a large bowl with room-temperature water and salt it until it tastes like the sea. Place the eggplant and zucchini in the bowl and let soak for 30 minutes at room temperature. Drain, then pat the vegetables dry using a clean tea towel. **If time is of the essence, you can skip soaking the vegetables.**

In a food processor or blender, make your plant-based ricotta or purée the dairy ricotta with 1 tablespoon (15 mL) of the olive oil, the rosemary or herb of choice, and a pinch of salt for 1 to 2 minutes, until light and fluffy.

In a cast iron grill pan, heat the remaining 2 tablespoons (30 mL) olive oil over high heat. When it starts to shimmer, place the eggplant in the oil, flesh side down, and arrange the zucchini in a single layer (you may need to grill in batches). Cook for 5 to 6 minutes, until the bottoms get nice and brown. *You can also do these on the grill!

Using tongs, flip each piece of eggplant and zucchini and cook through, about 5 to 6 minutes more. Use a lid to keep spattering to a minimum. If grilling in batches, transfer the cooked vegetables to a rimmed baking dish and keep warm in the oven.

Using a spatula, divide the ricotta between 2 plates. Arrange the roasted veggies overtop. Season with salt and pepper, to taste. Garnish with the pumpkin seeds and more olive oil (always more olive oil) and serve immediately with sourdough toast on the side.

Reprinted with permission from Penguin Random House Canada. Photos by Suech and Beck.

#grilled vegetable heaven with whipped ricotta #how to eat with one hand #Emma knight #christine flynn #recipe #dinner #side #main #snack #lunch #plant-based #gluten-free

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deliciousrecipesposts · 4 years ago

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taylor--made · 8 years ago

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Light Bites at Special Effects Salon & Spa

Greenport, Long Island- for those not in the know- is a historic port town on the North Forth of Long Island, known originally for their fishing and oyster game. While still a thriving industry, “Gpo” now attracts tourist for its shops, restaurants and accommodations. It’s also home to the Special Effects Salon, Spa and Tea Room, where my best homie G (Tori) and her momma (Momma Debs) run the show.

This past weekend Momma Debs and T-money hosted a fashion show featuring looks from local Gpo shops and a few of their cold brewed teas paired with a few light bites made by me.

The criteria for the food was cute tea sandwiches. It just so happens that CUTE is what I do best :) I started off with local, seasonal ingredients. I was immediately inspired by peak-of-summer peaches, Japanese eggplant and lavender from the surrounding farms on the North Fork.

Tor said a cucumber sandwich was amongst the tea sammy requirements so I decided to spice it up the classic with a little caper egg salad, just like my momma used to. The delicate flavors of the egg salad and cucumber were the perfect canvas to showcase the local lavender. It was served on white bread with the crusts cut off (obviously), a slice of radish and dill plush.

Something that’s been popping up at the farmers market that I’ve been dying to play with is Japanese eggplant - the super duper skinny eggplant. When I make eggplant I usually grill it on my cast iron grill pan and simply season it with smoked paprika and salt. Instead of grilling the sliced medallions of eggplant I roasted them in the oven at 425 degrees after seasoning with onion powder, salt and smoked paprika. This was served on a crispy pita chip w/homemade hummus, a roasted cherry tomato and a sprig of thyme, fresh from the spa’s herb garden - just another reason Special Effects might be the cutest place on earth.

Last but not least is the dish that stopped the show, figuratively speaking. The peach tartine played-up the classic melon + prosciutto combo. Juicy mid-summer peaches wrapped in thinly sliced Italian prosciutto sat on a fluffy bed of whipped ricotta were drizzled with honey and topped with fresh julienned mint (also from the spa’s garden). But wait theres more.. What would summer be without a little grill master flash action? All of that good stuff sat on a bite-sized slice of Bread Alone Miche (whole wheat sourdough) that I brushed with EVOO and grilled.

For more food inspiration and healthy recipe ideas follow me on Instagram @taylor.erica. I love updating my story and feed with healthy recipes that promote weight loss, and of course there’s a sprinkle of fashion in there too! DM for inquiries.

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dramabus2-blog · 6 years ago

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Roasted Eggplant and Pepper Pita Sandwich

Not an eggplant fan? I am hoping these roasted eggplant and pepper pita sandwiches can win you over. 🙂 Honestly, eggplants have never been my favorite vegetable either… until now! These days I can’t seem to get enough of them and find myself daydreaming about new ways to use them in recipes. (Hence the recent post for this tomato and eggplant bake recipe.) Isn’t it funny how giving foods you dislike a second chance sometimes leads you to find a new favorite food?! I tested the recipe for these sandwiches again over the weekend and knew I needed to get them up on the blog. They are sooo good! I know the recipe looks a little complicated, but I promise it all comes together easily. While the eggplant bakes, you’ll cook the peppers and onions on the stovetop and stir together the tzatziki sauce. By the time the eggplant is done, you’ll be all ready to assemble your sandwiches!

Tips for Cooking with Eggplant

When purchasing your eggplants, look for ones that have just a slight give when squeezed and have smooth and shiny skin. Avoid eggplants with wrinkly skin. I usually choose eggplants on the smaller side since the smaller ones tend to be less bitter with fewer seeds. For this recipe, you’ll use the globe/Italian variety of eggplant which has a bulbous shape vs the Japanese and Chinese varieties which are long and skinny like a cucumber. Try to use your eggplant soon after bringing it home since they only last a few days. Store eggplants on the counter until cooked. Cooked eggplant can be stored in the fridge for up to 3 days.

What to Serve with these Roasted Eggplant and Pepper Pita Sandwiches

Although the eggplant has a great meaty texture, these pita sandwiches don’t have a lot of protein on their own. Boost the protein content by spreading some hummus on the inside of the pita bread. You could also tuck a few vegan deli slices into the sandwich too. Personally, I just get my protein in by enjoying these for lunch with high-protein sides like a yogurt and some nuts. I like to add something spicy to these, so I drizzle some sriracha on before serving. However, harissa would be the more traditional option, but since I had sriracha I just went with it. Honestly, I think it worked really well for these sandwiches!

What is Tzatziki?

Although it sounds fancy, tzatziki is actually super simple to make and is a must for these roasted eggplant and pepper pita sandwiches. It is a sauce made from cucumber, yogurt, lemon, garlic, and salt mixed with an herb like dill, parsley, or mint. Tzatziki is typically served with grilled meats or used as a dip.

This recipe will make 4 filling pita halves. I suggest serving these immediately after making them as the pitas get soggy when you store these in the fridge for later. If you do want to try and make these ahead, I would prep all the ingredients and store them in the fridge and then assemble the sandwiches when you are ready to eat them.

Looking for more eggplant recipes? Try these!

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Description

These roasted eggplant and pepper pita sandwiches are loaded with flavor! A quick homemade tzatziki sauce rounds out the flavor of the roasted eggplant and sautéed peppers.

Ingredients

For the Eggplant:

2 small globe eggplants

1/4 cup olive oil

3 tablespoons balsamic vinegar

1 teaspoon dried oregano

1 clove garlic, minced

1/8th teaspoon salt and ground black pepper

For the Peppers:

2 tablespoons olive oil

2 red bell peppers, sliced

1/2 yellow onion, sliced

1 clove garlic, minced

1/8 teaspoon salt and ground black pepper

For the Tzatziki:

1 cup plain whole milk yogurt

1/2 cup shredded cucumber, squeezed to remove extra moisture

2 tablespoons lemon juice

1 tablespoon dried dill or 2 tablespoons fresh chopped dill

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon salt and ground black pepper

For the Sandwiches:

Whole wheat pitas, kalamata olives, cherry tomatoes, fresh parsley, sriracha, spinach, feta cheese

Instructions

Preheat oven to 375 degrees Fahrenheit.

Line 2 baking sheets with parchment paper and set aside.

Slice eggplants into 1/3″ thick slices, place in colander, and generously salt. Set aside for 5-7 minutes.

Meanwhile, mix up olive oil, balsamic vinegar, oregano, garlic, salt and pepper in a small mixing bowl.

Wipe down eggplant slices with a paper towel to remove moisture and salt. Arrange eggplant slices in a single layer on baking sheets.

Brush marinade over both sides of each eggplant slice. Bake for 40-45 minutes or until eggplant is fork tender. Flip slices over after 20 minutes of baking and brush with additional olive oil if needed.

While eggplant is baking, add olive oil to a large skillet or enamel cast iron oven. Add peppers and onions and sauté over medium-high heat until tender. Stir in garlic, salt and pepper and cook until completely softened and moisture has cooked off, about 25-30 minutes.

To make the tzatziki sauce, grate cucumber onto a cutting board and then transfer to a strainer and gently squeeze some of the moisture out of it. Transfer to a small mixing bowl and add the rest of the ingredients then stir to combine.

Assemble sandwiches by adding 2-3 eggplant slices, 1/4 peppers, 2-3 tablespoons tzatziki, and other toppings as desired.

Notes

This recipe will make 4 filling pita halves. I suggest serving these immediately after making them as the pitas get soggy when you store these in the fridge for later.

Source: https://www.dietitiandebbie.com/roasted-eggplant-and-pepper-pita-sandwich/

0 notes

cuisinecravings · 2 years ago

Text

How to Freeze Eggplant?

How to Freeze Eggplant

How to Freeze Eggplant Properly?

Is Raw Eggplant Freezer-Friendly?

What Can I Do With Frozen Eggplant?

Conclusion

0 notes

agendahammer79-blog · 6 years ago

Text

Vegan Miso Glazed Eggplant (Nasu Dengaku)

Many years ago when we first moved to Australia from Singapore, I was on a Japanese food bender. I trawled every weekend market for the perfect Okonomiyaki and sat at many sushi trains sampling as many Agedashi Tofus, Sashimis, Inari and Nigiris as I could. But I never tried Nasu Dengaku, until one fine day when Hayden Quinn came over to my (then tiny) kitchen for a cooking and filming session. I cannot remember what I cooked, but the memory of Hayden’s Miso Glazed Eggplant that he cooked that day is still fresh in my mind.

It was simply the most divine eggplant dish I had ever had and what affected me the most was how simple it was to cook it. I remember it took nearly an hour and half to cook in my extremely temperamental, primitive, 20 year old oven. I remember Hayden checking every few minutes, literally willing it to cook faster. Because it is actually a really quick recipe. So of course when my spunky new kitchen was installed a few years later and a shiny oven awaited, this Miso Glazed Eggplant was one of the first dishes I tested in it. And it only took thirty minutes to cook. Phew!

Miso Glazed Eggplant or Nasu Dengaku as it is traditionally known, is a Japanese eggplant dish made of grilled eggplant glazed with a thick miso sauce. There are many vegan and non-vegan versions out there sporting a myriad of eggplant varieties. But this recipe I share today which I have been cooking for nearly five years is not only the most delicious and flavour packed but also the most good looking.

If you google Miso Glazed Eggplant, you will find all kinds of pictures. Some really pretty, but most quite unappetising (although I am sure they would taste delicious). Because this is such a fantastic plant based recipe, vegan and gluten free friendly and possibly a great dinner party dish; I wanted it to look great as well. So after testing with many different sized eggplants and sauces, these were my takeaways –

A. Use medium sized black plump eggplants. Not the thin Lebanese eggplants or the tiny Thai eggplants but a medium sized black eggplant that you would use to roast for Baba Ghanoush. These eggplants are often called Black Globe or Black Beauty or as in my supermarket/farmer’s market – eggplant.

B. Salt makes eggplant cry. The salting process is very important in eggplant dishes where you want the end result to be firm and delicious, not wet and sloppy. After scoring the eggplant as shown in the pictures, always salt it. You can do this by rubbing a small pinch of salt over the cut side of the eggplants and leaving them for about 30 minutes. The water (which won’t be a lot) can be mopped up with paper towels.

C. The temperature and cooking times are very important. So make sure you follow them. The cooked texture of eggplant has to be silky and succulent but still firm.

D. Always glaze the eggplant with the miso sauce again after baking and just before serving. This looks amazing on the browned caramelised eggplant and also adds an extra flavour kick. Serve the leftover sauce on the side for anyone wanting an even more boost on their eggplant.

E. The garnishes really make the eggplant pop. Especially micro herbs (the purple of shiso) and the white sesame seeds.

This dish is a great starter before dinner. Alternatively, with the addition of coconut-matcha rice, some quick pickled radishes and greens; it becomes a very satisfying lunch. If you make this recipe, I would love to see your feedback and rating in the comments below. Share your eggplant pictures with me on Instagram using #cookrepublic

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Description

adapted from Hayden Quinn’s Dish It Up

tested – 10+ times

Ingredients

4 medium sized black eggplants

generous pinch of sea salt flakes

2 tablespoons mirin

2 tablespoons cooking sake

2 tablespoons raw sugar

1 tablespoon Shiaoxing wine

1 tablespoon sesame oil

1 teaspoon finely grated ginger

80g white miso paste

white and black sesame seeds, finely sliced chives, micro herb – to garnish

Instructions

Pre-heat oven to 200C (convection)/180C (fan-forced).

Wash the eggplants and pat dry. Cut the eggplants in half, length wise.

Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.

Place the eggplants cut side up in a shallow rimmed baking tray.

Sprinkle with salt and gently rub the salt over the flesh.

Rest for 30 minutes.

Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.

Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.

Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.

Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.

Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.

Source: https://www.cookrepublic.com/vegan-miso-glazed-eggplant-nasu-dengaku/

#read more #see more #check it out #interesting #learn more

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runfront3-blog · 6 years ago

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Roasted Sesame-Garlic Eggplant

This roasted sesame-garlic eggplant is a simple, flavor-packed side dish that’s sure to wow a crowd. Cubed eggplant is roasted until tender and caramelized and then tossed in sweet and tangy sesame-garlic sauce. A finishing sprinkle of fresh cilantro and sesame seeds adds a pop of color and a teeny, tiny crunch.

During a recent trip to South Carolina with Dan’s family, I had the most gloriously tasty sesame eggplant.

The eggplant itself was tender, caramelized, and drenched with sauce. And the sauce? Well, it was subtly sweet, garlicky, and brimming with toasted sesame oil.

I’m tellin’ you, I could have eaten this eggplant by the bucketful.

I’ve been toying with a healthier rendition ever since—because seriously, there was probably a 1/3 cup of oil in just one small portion, and although I’m certainly not oil-phobic, I want to be able to eat yummy sesame eggplant every day without feeling groggy and weighed down afterwards.

And so, yes, this version is way less oily than its mentor and a bit brighter and lighter, too. Perfect for the transition from steamy summer moments to crispier fall feelings.

To make this roasted sesame-garlic eggplant, you’ll start by washing up two medium to medium-large globe eggplants. I’m sure other varieties of eggplant (e.g., Japanese) would work well here, too, but you’d have to use several since they’re considerably smaller than globe eggplant.

Once you’ve washed your eggplants, slice off the ends and cut into 3/4-inch cubes. There’s no need to remove the skin. In fact, I quite love the pretty purple hue it lends to the dish. But of course, if you really prefer it not be there, then do feel free to peel it away before slicing and dicing.

Spread the eggplant cubes out over a parchment-lined pan, drizzle with a bit of olive oil, and toss to coat.

Then, pop the pan in the oven and roast for 25 to 35 minutes, or until the eggplant cubes are tender, beginning to caramelize, and have lost their sponginess.

While the eggplant roasts, prepare the sauce.

Simmer minced garlic, rice vinegar, tamari, sesame oil, and maple syrup together for a few minutes, or until the garlic begins to soften and the sauce reduces ever so slightly.

Pour the sauce over the eggplant cubes, toss to coat, and generously sprinkle with fresh cilantro and sesame seeds.

This simple sesame eggplant is delicious served warm or cold and makes an excellent side dish to a variety of meals. If you’d like to serve it as an entree, I recommend pairing it with a bit of warm brown rice or quinoa.

I hope you enjoy this recipe as much as I do. Happy cooking!

This roasted sesame-garlic eggplant is a simple, flavor-packed side dish that's sure to wow a crowd. Cubed eggplant is roasted until tender and caramelized and then tossed in sweet and tangy sesame-garlic sauce. A finishing sprinkle of fresh cilantro and sesame seeds adds a pop of color and tiny crunch.

Ingredients

2 medium-large globe eggplants, ends trimmed and cut into 3/4-inch cubes

2 tablespoons olive oil

2 to 4 cloves garlic, minced

2 tablespoons rice vinegar

1 1/2 tablespoons reduced-sodium tamari

1 tablespoon toasted sesame oil

1 tablespoon pure maple syrup

1/4 cup chopped fresh cilantro

Sesame seeds (optional garnish)

Instructions

Preheat the oven to 400F. Line a large baking tray with parchment paper.

Spread the eggplant out over the pan, drizzle with the olive oil, and toss to coat.

Roast the eggplant for 25 to 35 minutes, tossing once, or until tender and beginning to caramelize (you want it to have lost its spongy quality).

Meanwhile, prepare the sauce. Add the garlic, rice vinegar, tamari, sesame oil, and maple syrup to a medium saucepan. Heat over medium-low and simmer for 4 minutes, or until the garlic softens and the mixture reduces a bit. Remove from the heat and let cool slightly.

Once the eggplant is ready, transfer it to a large serving bowl. Drizzle with the sauce and toss to coat. Garnish with the cilantro and sesame seeds (if using).

Taste and adjust the flavors if desired—to make it saltier, add more tamari; sweeter, add more maple syrup; tangier, add more vinegar.

Serve immediately.

Refrigerate leftovers in an airtight container for up to two days.

Source: https://www.blissfulbasil.com/roasted-sesame-garlic-eggplant/

0 notes

currenthealtheventsblog-blog · 6 years ago

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26 Easy Paleo Ground Beef Recipes for a Soul-Satisfying Meal

New Post has been published on https://currenthealthevents.net/awesome/26-easy-paleo-ground-beef-recipes-for-a-soul-satisfying-meal/

26 Easy Paleo Ground Beef Recipes for a Soul-Satisfying Meal

Ground beef is one food that you’ll want to make sure you have on hand. Always opt for grass-fed organic beef to insure the best quality. This means they won’t have been pumped full of antibiotics and hormones, and will have been fed grass instead of corn. Grass is the natural feed for cattle, so it merely makes sense that that’s what we should be feeding them. As long as you have ground beef handy you’re halfway there to being ready to take on any of these recipes.

Paleo Ground Beef Bolognese Sauce

There are many interpretations for Bolognese sauce and this is just one Paleo-friendly version. The ground beef pasta sauce is simmered for hours and therefore requires a long time commitment, but the effort definitely glistens through in the final result. Since it does take so long, this recipe makes a large batch, good for leftovers or freezing.

Ingredients 1 large yellow onion, coarsely chopped 1 big carrot, coarsely chopped 2 celery stalks, coarsely chopped 3 cloves garlic, coarsely chopped 2 tbsp extra virgin olive oil 2 lbs. ground beef 1 cup tomato paste 2 cups red wine( optional) 2 bay leaves 4 sprigs thyme Salt and freshly ground pepper, to taste

Instructions 1. Place the onion, carrot, celery, and garlic in a food processor and pulse to finely chop. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Add the veggies and season with salt and pepper. Cook for 12 -1 5 minutes until beginning to brown, stirring often.

2. Add the beef to the pot and season with salt and pepper. Cook for 15 minutes until browned. Stir in the tomato paste and cook for 2-3 minutes. Add the red wine to the pan and cook 5 more minutes.

3. Add enough water to the pan until it covers the meat mixture by an inch. Add the bay leaves and thyme and stir. Bring to a low simmer, and cook, uncovered, for 3 hours. Stir the sauce occasionally and check to see if it needs more water. Adjust flavourings to savor. Discard the bay leaves and thyme before serving.

Easy Paleo Burgers with Caramelized Onions

This easy paleo ground beef recipe is for a simple and delicious beef burger that you can add any of your favorite toppings to. Use high quality ingredients to make this dish shine. Serve with some Paleo ketchup and mustard, or alongside tomato and spinach.

Ingredients 1 lb. ground beef Salt and pepper, to savor 1 tbsp lemon juice 1 small onion, sliced 1 tbsp extra virgin olive oil 2 cups fresh spinach 1 Roma tomato, sliced thin

Instructions 1. Heat the olive oil in a large skillet over medium-low heat. Add the onion to the pan, sprinkling with salt and pepper. Cook for 20 minutes until golden brown, stirring regularly.

2. Meanwhile, preheat the grill to medium-high heat. Let the ground beef sit at room temperature for 30 minutes before cooking. Mix the beef, salt, pepper, and lemon juice together in a bowl and form into patties. Cook for 3-4 minutes per side until cooked to desired doneness. Serve with spinach and tomato.

Chipotle Paleo Meatballs

These smoky ground beef meatballs are very simple to make and bursting with tanginess, thanks to chipotle chilies that add depth of flavor. Many of the ingredients are mixed into the meatballs as well as being featured in the sauce. Serve alongside some green vegetables, topped with avocado or cilantro.

Ingredients 1 big onion, diced 2 tbsp extra virgin olive oil, divided 2 lbs. ground beef 2 chipotle chilies, seeded and finely diced 3 cloves garlic, minced 1 tsp cumin 1 tsp sweet paprika 1 tsp salt 1/2 tsp ground coriander 1/2 tbsp ghee

For the sauce: 3 chipotle chilies, seeded and finely diced 1 14.5 -oz. can diced tomatoes 1 bay foliage 1 tsp cumin 1 tsp sweet paprika 1/2 tsp ground coriander 1/4 tsp salt

Instructions 1. Heat one tablespoon of olive oil in a large skillet over medium heat. Saute the onion for 4-5 minutes until soft. Place half of the onion in a large bowl and put aside the remainder. In the large bowl with the onion, add the ground beef, chilies, garlic, cumin, paprika, salt, coriander, and remaining tablespoon of olive oil. Stir well to combine. Use your hands to form the meat mixture into small balls.

2. Melt the ghee in the skillet over medium hot. Add the meatballs and cook for 2-3 minutes per side to brown. Once browned, add the remaining cooked onion and ingredients for the sauce. Cook for 10 minutes, stirring often. Adjust salt to savor. Serve hot.

Paleo Ground Beef Sloppy Joes

No need to worry about how to enjoy Sloppy Joes without a bun. The saucy meat goes well served on top of baked sweet potatoes. The fun but messy meat mixture is induced on the stove while the potatoes are cooking in the oven. Ketchup or tomato sauce can be used for the saucy base, to which a little bit of honey is added for sweetness.

Ingredients 2 sweet potatoes 1 tbsp extra virgin olive oil 1 medium onion, finely chopped 2 small carrots, finely chopped 1 lb. ground beef 1-2 cups Paleo ketchup 2 tbsp Palo spicy mustard 1 tbsp honey 1 tbsp apple cider vinegar 1/4 cup water Salt and pepper, to taste

Instructions 1. Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool. Cut in half.

2. Meanwhile, hot the olive oil in a large skillet over medium hot. Add the onions with a pinch of salt and saute for 4-5 minutes, until soft. Stir in the carrots and cook for another 2 minutes. Add the ground beef and cook until browned, stir regularly.

3. Add the ketchup, mustard, honey, vinegar, and water to the pan. Bring to a low simmer, then cover and cook for 12 -1 5 minutes until the liquid is mostly absorbed. Adjust salt and pepper to taste, and add more ketchup or mustard as necessary. Spoon over the sweet potato halves to serve.

Best Paleo Ground Beef Recipes of 2019

One Sheet Paleo Meatballs with Roasted Tomatoes( low carb, sheet pan meal)

Roasted tomatoes are cooked on a single oven sheet with the best ground beef paleo meatballs in this easy recipe that is guaranteed to delight your taste bud and make you satiated with belly-filling fiber.

Easy Homemade Paleo Ground beef Enchiladas( family favorite)

These easy to build homemade paleo beef enchiladas are loaded with lean ground beef and offer merely the right amount of spicyness.

Mexican Meatball Soup( this soup is the best !)

This easy and soul-satisfying ground beef mexican meatball soup is the perfect family meal that also holds up unbelievably well when frozen.

Easy and Budget Friendly Eggplant Beef Casserole( 241 calories/ serving)

Looking for an easy and budget friendly paleo meal hit with beef? Then you have got to check out this unbelievably good eggplant beef casserole.

Spicy Beef Tortilla Soup with Avocado( soul-satisfying and spicy)

This spicy beef tortilla soup has everything that you need in a balanced meal — a meet sum of ground beef, fresh veggies, spices, and avocado.

Deconstructed Beef Paleo Burritos( makes a good hearty breakfast)

Are you looking for more ways to enjoy protein-packed beef on your paleo diet? This is the recipe for you, and are unbelievably good deconstructed beef paleo burritos.

Teriyaki Meatballs with Roasted Japanese Vegetables( with homemade teriyaki sauce)

These ground beef teriyaki meatballs is the best combining when you are looking for the perfect balance of sweet and savory. Satisfying to eat on its own or great on top of homemade cauliflower rice.

Low Carb Mini Beef Paleo Pizzas( 2.6 carbs/ serving)

Low carb pizza? You read that right! These mini ground beef paleo pizzas are absolutely fantastic and they’re sure to satisfy your meaty paleo pizza cravings, without all the added carbs.

The Best Paleo Bolognese Pizza( made with a cauliflower crust)

This is one of my family-favorites! If your a fan of cauliflower and want a protein-packed, low carb pizza that both paleo dieters and non-paleo eaters will love, try this easy recipe.

Paleo Sloppy Joes( easy homemade sloppy joe mix)

These paleo sloppy joes constructed with ground beef and sweet potatoes are an incredibly satisfying meal to enjoy for dinner any night of the week.

7 Low Carb Paleo Ground Beef Casserole Recipes for an Easy Meal

Paleo Stuffed Jalapeno Ground Beef Casserole( 377 cal/ serving)

Double Bacon Ground beef Paleo Casserole( 330 cal/ serving)

Zucchini Noodle Ground Beef Stroganoff Casserole( 336 cal/ serving)

Garlic Roasted Broccoli and Ground beef Casserole( 318 cal/ serving)

Easy and Soul-Satisfying Mexican Ground Beef Casserole( 320 cal/ serving)

Loaded Cauliflower Ground beef Casserole( 310 cal/ serving)

Low Carb Ground Beef and Cabbage Paleo Casserole( 278 cal/ serving)

More of our Favorite Ground beef Paleo Recipes

Ground Beef Zucchini Sweet Potato Skillet( Primavera Kitchen)

Paleo Korean Beef Bowl( Real Simple Good)

Roasted Carrot Hash with Ground beef and Bacon( Paleo Running Momma)

Crockpot Paleo Hamburger Soup Recipe( Food Faith Fitness)

Weeknight Paleo Ground beef Stroganoff( Hot Pan Kitchen)

30-Minute Vegetable and Ground beef Skillet( The Roasted Root)

Zucchini and Broccoli Ground beef Stir Fry( Paleo Bee)

Citrus Ground Beef Stir Fry( The Castaway Kitchen)

Grain-Free Thai Beef Bowls( Tasty Yummies)

Paleo Ground Beef Korma( Foraged Dish)

Paleo Taco Salad with Creamy Avocado Dressing Rebecca has cooked up a wonderful taco salad for us, and has created a creamy avocado dressing to go over the entire thing. It utilizes plenty of ground beef, and has distinct flavors you find in Mexican cooking like black olives, chili powder, and paprika. The avocado garmenting will give you the health benefits of avocado, including healthy fat and potassium, while dedicating it the creaminess so you don’t have to use any dairy. This can make a great lunch or dinner on the Paleo diet, and the recipe prove induces two servings so it’s good for a couple.

Salisbury Steak Bite into this juicy Salisbury Steak recipe and you’ll love being on the Paleo diet. It’s built with plenty of ground beef, and almond flour is used instead of general purpose flour that you’ll find in the traditional recipes. The result is a moist and juicy steak that’s suffocated in a creamy sauce. Use coconut milk instead of whipping cream, don’t worry they say it’s OK in the recipe, and you’ll be getting a dairy free Salisbury Steak that can roll with the best of them. Even though it’s served with some mushrooms you’ll want to eat a full portion of veggies along with your steak.

Paleo Cajun Burgers with Caramelized Onions These burgers are served with caramelized onions on top, and no bun so you don’t have to worry about any grain issues. She results you to her recipe for making a Cajun seasoning mix from scratch, and we recommend making a big batch of it so you can use it for other periods when you need to add a little Cajun spice to a meat. She has this resting on a bed of creamed spinach, and you’ll want to serve it with a vegetable no matter which route you go. We might recommend putting it on a bed of baby spinach for a simple way to serve it up.

Stuffed Acorn Squash Put your acorn squash to good use with this beef-stuffed recipe. By following their directions you’ll end up with a squash that is fully cooked and has an awesome texture, while still being firm enough to hold together all of the ground beef inside. The nice component about this recipe is that it fulfills both your meat and vegetable requirement for a balanced Paleo meal, so you don’t have to cook any supplemental dishes with it. Many onlookers believe Paleo is just a meat diet, but that’s far from the truth since veggies play such a big role in it.

Thai Beef with Basil Get a savour of Thailand with this amazing Thai beef and basil recipe. It’s using grass-fed ground beef, carrots, lime juice, chiles, and garlic to bring you a nice smorgasbord of flavors all in one bowl. You may have noticed that it’s served over a bed of rice, but this is actually cauliflower rice, keeping it within the realm of a Paleo meal. When you use cauliflower rice you are getting your veggies along with your meat so it’s a more balanced meal and will keep you fulfilled longer.

Finger Lickin’ Chipotle Meatballs These meatballs have been dubbed finger lickin’, and for good reason, they have chipotle seasoning, and lots of it. There are plenty of ingredients just to build the meatballs, and plenty more to construct the sauce that they go in. It’s fine because even though there are a lot of ingredients they’re all Paleo friendly so you can eat this without worrying that you’re doing anything wrong. The beauty is that it’s 20 minutes to prepare this and another 20 minutes to let it cook, so it’s a relatively quick meal you can make any day of the week.

Habanero Chili This is the chili for those working that like to live life on the hot side. They have added up to two habanero peppers to it, which will provide all of the heat needed. There is also plenty of ground beef, so you won’t be short on meaty yumminess. There’s onion, carrots, and celery so you’re pretty much covered as far as your vegetables run. They’ve even put bacon in this to give it a savory flavor. If you don’t like things really hot, just go with one habanero and add more the next time you make it if you didn’t think it was hot enough.

Pizza Pie Casserole Nothing goes over better than this pizza pie casserole for a family that is begrudgingly running along with your Paleo plan. It’s induced in layers and one of those layers is ground beef. The top of the casserole get cheese if you want, but it’s optional so Paleo purists can make this dairy free by just opting out of the cheese. It will still savour really good, and taste like a pizza. There’s a veggie crust and plenty of pepperoni so you don’t have to worry if you’ll be get that classic pizza savor, or if you’ll be missing out on your veggie serving.

Shepherd’s Pie Traditional shepherd’s tart is off limits for Paleo adherents because it uses white potatoes as the base, and those aren’t permitted on Paleo. To get about it they are using sweet potatoes, which has a similar consistency, but of course adds a different flavor to the dish. So while it might not savour precisely like the real thing, it also won’t do your body in harm by eating it. These are the types of trade offs you’ll need to make while on Paleo, and most people feel like it’s worth it because of the way their body responds.

Thai Meatball Curry Most Thai curries will be in the form of a bowl of soup with a mixture of meats and veggies swimming in a spicy and creamy broth. This Thai curry variation employs meatballs and a serve of sauce to do the trick. They have the recipe broken down into two listings of ingredients. One list is for the meatballs, and the other is for the curry. You then blend the two and delight in some delicious meatballs from ground beef, and an awesome curry that blends well with the meat. Serve this with a veggie and you’re all set.

Turkish Stuffed Eggplant These stuffed eggplants are the way to go if you want to have a meal that you don’t have to serve a side with. They’re entirely fit for a dinner all by themselves, as you’ll be get plenty of vegetables and a good section of meat with each serving. We’re not quite sure what builds this dish Turkish, as there’s merely a bit of salt and pepper and parsley used for flavoring, so maybe it’s dish that is often served in Turkey. Whatever the instance, Paleo is great because you can borrow from all types of cuisine, as long as it keeps you in line.

Beef Jerky Did you ever think you’d are capable of beef jerky with ground beef? It’s possible, as long as you follow the steps in this recipe. They’re utilizing coconut aminos, which is a bit like soy sauce but is wheat free, so you’ll find it employed a lot in recipes that would normally call for soy sauce. You defined your oven at its lowest setting to dry out the beef and make it into jerky you can have on the go, or any time you need a snack and want to stay on the Paleo side of things. Conventional beef jerky is not Paleo thanks to all of the things they add to it during the process.

Indian Ground beef Coconut Curry With so many versions of curry across the globe, it’s always good to hop around and try different ones to see which you like best. Most people are torn between Indian style and Thai style, and this Indian coconut curry is something you just have to sample. It’s stimulated with ground beef, and some select spices that give it a classic savour while keeping it within the Paleo realm of ingredients. They have the potato listed as optional, and that’s a good thing because you’ll want to leave it out to keep it purely Paleo.

Pumpkin Sliders with Honey Drizzle A slider is another name for a mini sized burger that just plain looks cute on your plate. These pumpkin sliders are basically burgers that have pumpkin incorporated right into them, and come in smaller sizings. They’ve concocted a nice honey drizzle for the top which is just honey that you pour on top. Instead of a bun they serve this up on a slice of raw tomato. That works to get the wheat out of it and also add some more nutrition to the entire meal. You may need more than one of these to feel full if it’s a snack, and they also construct great appetizers.

Paleo Italian Meatball Hoagies These probably won’t look like any hoagies you’ve ever eaten before, but they’re entirely meant to grab the savor of a hoagie, but put it in a form that is Paleo endorse. You’ll notice there isn’t a big hunk of white bread that a hoagie is known for, and instead this is served on buns made from zucchini. The recipe for the meatballs is, so you’ll be able to cook these up properly without worrying if you are cheating on your diet. Nothing is worse than doing really well all week on a diet scheme and then cheating and eating a meal you know you’re not supposed to have.

Meatball Sandwich with Zucchini “Bread” This meatball sandwich uses i zucchinas the bread, so you don’t have to worry about wheat and grain issues and can just focus on how good the meatballs savor. There’s even a coconut sauce that is on this to make it taste even better, and Jodi has done a good job of making sure that all of the ingredients are Paleo friendly. It’s good to have a backup sandwich recipe like this one in case you ever crave a sandwich which will likely happen at some point if you used to eat them a lot before running Paleo.

26 Easy Paleo Ground Beef Recipes for a Soul-Satisfying Meal Jess( Paleo Grubs )