Thursday, September 01, 2011

Mmmm... sloppy joes!

Serves 6. 188 calories each (not counting whatever bread you might serve it on. I think but for the brown sugar that this might be Paleo friendly. I wouldn't sub honey or agave though. We're modern cavemen.)


1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste


In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

To go with it: the nonPaleo and then the Paleo!

NonPaleo Garlic Roasted Corn on the Cob


12 ears corn, husked and cleaned
12 tablespoons butter, divided
1/4 cup garlic powder


Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

The Paleo-- Cooler than a Cucumber Salad


1 large cucumber, peeled and cut into chunks
2 small cucumbers, peeled leaving stripes of skin and sliced
1 large heirloom tomato, seeded and diced (or lots of grape tomatoes, halved)
1/3 small red or sweet Vidalia onion, finely chopped
1/4 cup champagne vinegar (can do white wine vinegar or red wine vinegar in a pinch)
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons agave nectar, or more to taste
1 pinch sea salt, or to taste
freshly ground black pepper to taste


Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.


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