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Tag Archives: bangers

Paleo Cuban Bangers (Or burgers or meatballs)

23 Thursday Jul 2015

Posted by TheHDD in bangers, Beef, Ground Meat, international food, Meat, Paleo Recipes, Pork, sausages

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Tags

almonds, bangers, beef, good eatins, green olives, ground beef, ground pork, ground turkey, meat, meatballs, paleo, pork, recipe, sausage, simple foods, spices

vow renewelLast week, we did something pretty awesome!

And by awesome we mean “hey, let’s do something crazy like renew our vows in front of a few hundred complete strangers because it’s the 10 year anniversary for Marriage Equality in Canada!“

It was a little (though 27 couples means it really wasn’t so little) shin-dig put on by the city of Halifax with our very own Mayor officiating the ceremony.

In case you didn’t know this about us, we love any occasion to get dressed up with our fancy shoes and red lipstick (Mimi) and our spiffy bowties (Tee). The fact that there were cupcakes and champagne made the event all the more awesome cause seriously, who doesn’t love cupcakes?

Seriously….

From there we whisked ourselves off to Prince Edward Island for the weekend which of course means food choices weren’t as “good” as we wanted. The food was delicious. The wine was delicious. The time spent together on the beaches was delicious.

Now we’re home and focusing on our kitchen again.

Whenever we want to make something relatively easy we pull out a few banger/meatball recipes. Not sure what can be more easier than ground meat + a few ingredients + spices. Unless you consider calling up the pizza man down the street for delivery then yes there, are other things that are easier but remember we’re focusing in on OUR kitchen!

One of our most favorite recipes is a Cuban version of the banger (or sausage). The awesome thing about this recipe is you can mix up your ground meats (beef/pork/turkey/chicken/lamb) and it’s gonna come out tasting incredible.

The recipe below is a one pound of ground meat version. We always double it so there will be leftovers for the next day. This is so good we may triple it next time just because the leftovers didn’t last that long.

Enjoy!

Paleo Bangers: Cuban Style!

Ingredients:

  • 1 lb Ground meat (we tend to use beef and/or pork)
  • 2 – 3 Garlic Cloves, peeled and minced
  • 2 Tbsp Toasted almonds (if you have whole almonds: chop and toast on low heat in small saute pan)
  • 2 Tbsp Whole raisins
  • 2 Tbsp Green olives (pimento stuffed is really good!), chopped
  • 1 Tbsp Tomato paste
  • 1/2 Tbsp Apple cider vinegar (or red wine vinegar)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp dried oregano
  • 2 Tbsp warm water
  • 1/2 tsp cream of tartar
  • 1/4 tsp baking soda.

Preheat oven to 400F.

In a large mixing bowl, combine all ingredients EXCEPT water, cream of tartar and baking soda.

In a small dish combine water, creme of tartar and baking soda and mix well (it will fuzz a bit), add to large mixing bowl and mix all of the ingredients together thoroughly.

On a large non-stick cookie sheet or a sheet lined with parchment paper, shape your bangers (sausages). For us we were able to get about 7 good sized portions for each pound.

Pop that cookie sheet into the oven for about 25-30 minutes or until bangers are cooked all the way through!

Cuban Bangers

You’ll make these once, then make them again and we promise you, you’re going to double or triple the recipe. Even cold they are spectacular!

~Now that’s good eatin’ Folks!

 

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Leek and Spinach Bangers!

10 Wednesday Dec 2014

Posted by TheHDD in Beef, Community Shared Agriculture, CSA, Don't be afraid of your kitchen, local farms, Meat, Paleo Recipes, Pork, recipes, squash

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Tags

bangers, beef, good eatins, ground beef, ground pork, meat, paleo, pork, recipe, simple foods, squash, sweet potatoes

Oh the holiday season.

How we love to celebrate.

And by celebrate we mean eat.

Tree!It’s hard not to get through the next couple of weeks without over eating, over drinking and over indulging all in the name of the Christmas spirit. People gather together to wish each other Merry Christmas, out do each other in the ugly sweater category, and clink glasses to another year gone by.

This year we’ve decided to kibosh the over indulgence with a little help from our friend, Brooke, over at Brooke: Not On a Diet. I’m sure most of our few readers have heard or read about her phenomenal weight loss but if not then just clicky clicky the link there and spend a little bit of time getting to know her (she’s amazing!)

She’s brought back the Skinny Snowman Challenge this year and we jumped on the opportunity to spend the next 5 weeks keeping on track with our food, our water, our exercise and all around “keep your hands out of the Christmas chocolate as much as possible”. The concept is simple enough: Each week we print out a points chart and keep track of a few very important factors like logging food, getting lots of veggies, drinking a crap ton of water, leaving some sweat behind and completing some mini weekly challenge.

This week’s challenge: Try a new recipe.

Welllllllllll…..

You know we are all over that like (insert some saying here about cake or rice or flies) and since we love to create in the kitchen we came up with our own recipe.

In our house you can always be assured of finding one thing in stocked in our freezer: Ground Meats. Mostly of the pork and beef variety. We keep ground meats stocked because in a pinch to make something delicious we usually revert to a meatball or banger recipe. Same meat + different spices + different veggies = a whole new recipe.

leek and spinach bangers 6

This is a leek and spinach banger we whipped up last night and it was pretty freaking amazing. Ingredients logged in on MyFitnessPal puts each banger at about 132 calories and considering the size we make them that’s a pretty darn good number.

The only time consuming part is the veggie prep because you know how much we love being in the kitchen and putting our knife skills to work. There’s something to be said about spending time in the kitchen, slowing down and really putting some effort into your food.

Enjoy!

Leek and Spinach Bangers

Ingredients:

  • 2 pounds ground meat of choice (we used beef/pork)
  • 3 Leeks, cleaned and sliced thin
  • 3-4 cups of raw spinach, chopped
  • Garlic, peeled and minced
  • 1 tbsp FoC (fat of choice)

leek and spinach bangers 1

The first thing you want to do is prep your leeks, spinach and garlic. Everything should be minced, chopped and sliced small enough to fit into a meatball size serving without chomping down on a big ole piece of something (not that chomping down on a big hunk of garlic isn’t delicious because it is but just in case the person you’re sharing your meal with isn’t a fan just spend a little extra time working on those knife skills).

knife skills at it's finest!

knife skills at it’s finest!

Once everything is looking all pretty and ready to go, grab a medium sized saute pan and add your FoC over medium heat. Add Garlic and saute for ~1 minute, then add leeks and spinach and continue to saute until spinach wilts (about another 2-3 minutes)

leek and spinach bangers 3

In large mixing bowl add sauteed mixture to ground meat and mix well.

Using same saute pan over medium heat, form palm size bangers (like sausages but a little flatter) and cook on each size for about 2-3 minutes or until cooked thoroughly.

leek and spinach bangers 4

Right now here in Atlantic Canada winter squashes are in abundance so naturally we paired these with an Amber cup/Sweet Potato mash with a heaping side of vegetable (Lots of check marks for our skinny snowman challenge with this recipe!)

leek and spinach bangers 5

~Now that’s good eatin’ Folks!

 

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Recent Posts

  • When in doubt…get the fuck in your kitchen (Paleo Chicken Carbonara)
  • Paleo Cuban Bangers (Or burgers or meatballs)
  • Paleo Chicken Cashew
  • Getting back into the swing of things…Paleo Enchilada Stuffed Peppers.
  • Screw Spring, we have biscotti!

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