Butternut squash, Ham & Apple Hash

I have never taste Butternut squash before, I could have thought of it in a hash but, this breakfast was so good I must admit I had to think outside the box on this one. The aroma from the garlic, onions, and leeks is indescribably delicious.

Some years ago I made the conscience effort to eat right, choose the right foods, and lower my sugar intake but I haven't always been successful. Awhile back I was vaguely introduced to the Paleo way of eating, I dabbled a little bit in it and found it to be something i could do because it shows alternative ways to get the good carbohydrates, the good fats (coconut oil). For the past week I've committed myself 100% to a 14 day meal plan offered free from Paleoleap.com. The meals are simple, I'm not hungry between meals because the meals are so satisfying. Like this Butternut squash, ham, apple hash had me full all the way until lunch.

the following ingredients makes 2 servings

For this dish I used:

● my Chili infused EVOO for cooking 

* cooking fat can also be used 

● 1/2 Butternut squash peeled, seeded, cut into bit size cubes

● 1cup thick cut deli ham cut into bit size cubes

● 1/2 leek cleaned and sliced

● 1/2 Granny apple peeled and cubed 

● 1/2 onion sliced 

● 1 garlic clove smashed and minced

● 1/2 tsp. cinnamon 

● 1/2 tsp. Paprika 

● 1/2TBSP fresh chopped parsley

● cilantro to garnish

● fine sea salt and cracked black pepper to taste 

● In a large skilletover medium high heat add EVOO, add garlic and onions allow to cook 3 minutes careful not to burn garlic 

● add the squash and leek stirring to get the squash and leek coat (if needed add a little more EVOO), sprinkle with sea salt and pepper mix and cover, allow to cook 7 minutes or until squash is tender (this timing wil depend on how thick your cubes are), stirring half way through to avoid  burning.

● add ham and apple, stir and cook for 5 minutes or until the ham is warm to hot 

● stir in the cinnamon and paprika, cook 3 minutes more

● add parsley, stir completely, remove from heat

● transfer to serving plate, add cilantro to garnish...serve warm topped with an egg

...ENJOY!!!

Ginger beef lumpias

Wow... I use to make these for my kids when they were young. On my children side of the family exist a rich Phillipino descent and I tried to keep up with their food culture like Pancit, Adobo, Bibingka, and Flan. But, today I called it 'Deep fried Friday'...

 

these are not as complicated as people think, I made these so much it they became apart of the weekly menu when my kids were growing up. Today my daughter Chanel and her friend Aisha stopped by with my granddaughter Dionii (the only granddaughter thus far), and she notice the Lumpia wrappers on the counter defrosting and said, "mom I remember you use to make these a long time ago, I remember you dapping the water around the edges with the water in that little white bowl..." we laughed because that was my favorite little white bowl almost perfect just for that purpose.

 

To make these crispy rolls of beef & veggies you'll need:

****this recipe yield enough filling for approx. 56 Lumpias

 

*1 lb. ground beef 

*1 lb. ground pork

*2 pack Lumpia wrappers thawed and the wrappers seperated

*1/2 head cabbage sliced to shreds

*soy sauce to taste

*approx. 1TBSP crushed garlic + more to taste

*approx. 1 TBSP squeezable ginger + more to taste

*2 large carrots grated

*1 onion diced

*1 medium bag bean sprouts

*1 - 2 TBSP of EVOO

 

Now let's get cooking

-brown the ground beef and the pork sausage together, this will allow the seasoning of the pork and the beef to marry into each other, once the meat is well blended, crumbled, and done set aside (I found that the meat I purchased from the Food Basket didn't produce a lot of dipping) do not drain the drippings well help add the flavor.

 

In a separate lager deep skillet heat the EVOO over medium heat add the onions and cook until for about 5 minutes then add the garlic and ginger stirring to mix well and cook until onion are almost transparent

 

Now, add the cabbage toss and mix well, cook the mixture until well incorporated and cook for about 5 minutes 

 

Now, add the carrots and mix well allowing the mixture to cook and stirring to prevent burning, cook for about 5 minutes

 

Add the meat mixture and its drippings to the vegetable mixture and cook for about 5 minutes or until the cabbage is still crunchy.

 

***At this taste the mixture to see if the flavor is or has come through, your not tasting for saltiness just the flavors: ginger, garlic, and the meat. At this point I stirred in an additional TBSP of garlic and TBSP of ginger ....now taste?

 

Now, add in the bean sprouts and stir until the mixture is fully incorporated. This is the time I checked for saltiness and added Soy sauce to my desired taste, remove from heat and allow the heat from to cook the sprouts and spices to blend in and cool off...about 30 minutes

I

****I was informed that the video portion of this segment is not functioning I do apologize

 

 But, at this time take a lumpia wrapper, fill it with filling and roll in a fashion of a burrito, and continue until finished

Deep fry in vegetable grease an few at time until golden brown

 

...and ENJOY!!!

Turkey and veggie meatloaf

The veggies are grinded up and mixed in with the meat

First blend the oats in a food processor until you get a fine texture set aside, then blend all the veggies (carrot, celery, bellpepper, garlic), in a food processor until smooth set aside...

In a large bowl add one pound ground turkey, 1/2 pound ground turkey sausage, 1 egg, the veggie mixture, the oat mixture, 2 good squirts of sweet Baby Ray's BBQ sauce and mix with you hand...its a dirty job but somebody gotta do it... then set aside.

Next... sauté 1 bag of baby spinach in 1/2 tsp + of coconut oil until done about 5-6 mins.

now...on a clean flat work surface lay out a strip of plastic wrap and flatten out your turkey meat mixture in a rectangular-ish shape...

Then...add the sauté spiach and 1/2 cup of Cheddar cheese spreading evenly on top of turkey meat...

Now....(here's the fun part) take the end of the plastic wrap nearest you and roll the turkey meat into a log folding the end caps in to hold in the filling...once you reach the end make sure the seam is on top facing you....

Now place a loaf pan (make sure there's no plastic on the turkey log) on top of the log then flip it over now the seam should be at the bottom of the 

Drizzle with more Baby Rays BBQ sauce place in a preheated over at 375 and cook for 60 minutes...

After 60 minute drizzle with more BBQ sauce turn over to broiler and cook for and additional 30-45minutes or until desired color

Allow to cool on rack in pan....

slice and ENJOY!!!

Ft. Panko topped Polenta in Bleu cheese sauce and...

The weather today was mixed: hot humid breezy and grey. I thought soup but wanted something different so I cooked homemade spicey tomato soup with baked polenta.