RyanX
The Living Force
This is a pretty easy and common recipe, but one I find myself making a lot of, especially for the kids. It is one of their favorites and mine.
Warning - for those with nightshade allergies, it would be best to avoid this recipe.
Ingredients:
1 lb grass fed beef
2 green peppers
4 carrots
2 celery sticks
3 large kale leaves
1 small/medium zucchini
2 cloves garlic
1 quart tomato sauce
3 heaping tbsp dried basil
2 heaping tbsp dried oregano
1 tsp marjoram
1 tsp thyme
1/2 tsp rosemary
1 tsp sea salt
dash pepper
10-12 oz gluten-free pasta
olive oil
Defrost the beef if necessary.
Cut up the green peppers, carrots, celery and zucchini into 1-2" chunks and place in a food processor.
Wash and tear the kale leaves (omitting the stems) and place them in the food processor.
Process these until there are no noticeable large chunks of veggies.
Cut up the other half of the onion and place it in a cast iron pan along with the beef. Cook this on medium-low heat for about 15 minutes or until light brown. You'll want to take a spatula and cut the beef into chunks while it is cooking.
On another burner, place the processed ingredients in a large pot. Add tomato sauce, salt, spices and seasoning. I'm never very precise when it comes to the quantities of seasoning herbs and it always turns out fine. You may want to experiment here. Turn the burner on medium-low and let cook covered for about an hour. When the meat is browned, dump this in the pot too, juice included.
One note on the tomato sauce: I don't' trust anything that comes in a can due to the BPA linings they use. I use a dried tomato powder to form my sauce, otherwise one could use store-bought sauce from a glass jar. Just some things to consider.
In a separate large pot, prepare your gluten free pasta. I tend to favor a particular quinoa/corn based spaghetti pasta, but I think rice pasta would turn out fine too. Bring a pot of water to a boil first and then add the pasta. I've discovered about 10-12oz of dried pasta is sufficient to give a good sized portions to 3-4 people. You might want to experiment with this.
After the pasta has cooked for about 15-20 minutes dump into a colander to drain. Dump the remaining water out of the pot and liberally add some olive oil at the bottom. Shake whatever water is left out of the pasta sitting in the colander and dump it back in the pot with the olive oil. Stir the pasta around in the olive oil for a bit. Basically you want to have a light coating of olive oil on your pasta. You can also add a bit of salt and basil flakes to the pasta at this point too if desired.
Serve both pasta and sauce in desired portions and enjoy!
You will have leftover spaghetti sauce. Save it for the next meal and prepare the pasta as needed.
Warning - for those with nightshade allergies, it would be best to avoid this recipe.
Ingredients:
1 lb grass fed beef
2 green peppers
4 carrots
2 celery sticks
3 large kale leaves
1 small/medium zucchini
2 cloves garlic
1 quart tomato sauce
3 heaping tbsp dried basil
2 heaping tbsp dried oregano
1 tsp marjoram
1 tsp thyme
1/2 tsp rosemary
1 tsp sea salt
dash pepper
10-12 oz gluten-free pasta
olive oil
Defrost the beef if necessary.
Cut up the green peppers, carrots, celery and zucchini into 1-2" chunks and place in a food processor.
Wash and tear the kale leaves (omitting the stems) and place them in the food processor.
Process these until there are no noticeable large chunks of veggies.
Cut up the other half of the onion and place it in a cast iron pan along with the beef. Cook this on medium-low heat for about 15 minutes or until light brown. You'll want to take a spatula and cut the beef into chunks while it is cooking.
On another burner, place the processed ingredients in a large pot. Add tomato sauce, salt, spices and seasoning. I'm never very precise when it comes to the quantities of seasoning herbs and it always turns out fine. You may want to experiment here. Turn the burner on medium-low and let cook covered for about an hour. When the meat is browned, dump this in the pot too, juice included.
One note on the tomato sauce: I don't' trust anything that comes in a can due to the BPA linings they use. I use a dried tomato powder to form my sauce, otherwise one could use store-bought sauce from a glass jar. Just some things to consider.
In a separate large pot, prepare your gluten free pasta. I tend to favor a particular quinoa/corn based spaghetti pasta, but I think rice pasta would turn out fine too. Bring a pot of water to a boil first and then add the pasta. I've discovered about 10-12oz of dried pasta is sufficient to give a good sized portions to 3-4 people. You might want to experiment with this.
After the pasta has cooked for about 15-20 minutes dump into a colander to drain. Dump the remaining water out of the pot and liberally add some olive oil at the bottom. Shake whatever water is left out of the pasta sitting in the colander and dump it back in the pot with the olive oil. Stir the pasta around in the olive oil for a bit. Basically you want to have a light coating of olive oil on your pasta. You can also add a bit of salt and basil flakes to the pasta at this point too if desired.
Serve both pasta and sauce in desired portions and enjoy!
You will have leftover spaghetti sauce. Save it for the next meal and prepare the pasta as needed.
;D