Curry Pork

Although this recipe is pretty hard-core Paleo (meaning that it could really use some delicious flat-bread or something to go with it) it was really tasty, and one that I will fix again.  I apologize for the lack of photography, perhaps I'll take a pic of the leftovers tomorrow, and add it!

Curry Pork

2# ground pork
1T. olive oil
1-2 T. curry powder
1 t. salt
Pepper to taste
1 large bag fresh baby spinach leaves
1/2 can coconut milk
2/3 cloves fresh garlic, pressed or finely minced
1 t. *Xanthan Gum

Heat oil in very large skillet or dutch oven (something pretty big) and brown ground pork.  Add in curry powder, s & p as pork is browning, chopping and mixing until there are no large pieces of pork.  Add garlic, coconut milk and spinach.  Mix around a bit, and allow the spinach to wilt down. (Takes about 10 minutes.)
When spinach is completely wilted, remove the spinach and pork, and set aside--leaving the "gravy" in the skillet.  Add Xanthan Gum and whisk until smooth.  Allow to boil until the mixture thickens, about 3-4 minutes.  Add spinach/pork mixture back in and heat through.  Serves about 2. (I doubled it for leftovers)

*

Note:  Next time, I plan to use 1/2 ground beef, and 1/2 pork sausage.  It would be good with a little extra "zing" or spicy-ness, and I think the sausage would be delicious.  The original recipe also indicated that chicken could be used instead of the pork.

Beef Rouladen

Well, I'm back.  This is such a discipline for me, though I'm not sure why!  I have a couple of new recipes to share, and hope that you will enjoy them as much as I did.  The first is a long-time family favorite of mine that I've modified to be gluten and starch free.

Beef Rouladen

1/4 C. Dijon or Whole Grain Mustard
8 slices top round steak, 1/4" thick, about 2 pounds.  (Have the butcher slice it for you)
Salt and Pepper to Taste
8 Bacon Rashers (or strips, to be less technical)
1 medium onion, cut into thin wedges
3 T. olive oil
3 C. Beef Broth
1 T. *Xanthan Gum

Cut each bacon rasher in half lengthwise to form two long strips.  Salt and pepper each slice of beef, spread with a layer of mustard, then follow with the bacon strips and onion slices.  Roll it up starting at the short end and secure with toothpicks.  Did you ever wonder what a "roulade" was?  Well, now you know.
Heat up the oil in a skillet, and brown all sides of roulades.  Add broth, bring to a boil.  Reduce heat, cover and simmer for 1 1/2 hours.  (1 hour if using grass-fed beef) Remove meat and keep warm.  Whisk the Xanthan Gum into the broth until as smooth as possible, and allow to boil (stirring constantly) until thick.  Remove picks from beef and return to gray, heat through.

*I use Bob's Red Mill brand that they sell at most grocery stores.  It is used as a gluten and starch free thickener.  The same result can be achieved with cornstarch, but it's just better to stay away from corn products if you can.  If you think I'm crazy for making that statement, just give me a call or send me an email, and I will explain why in EXCRUCIATING detail.  Lol!