Last 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?
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.
Paleo Bangers: Cuban Style!
- 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!
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!