First things first. Gather your ingredients for the sauce, because you want it to chill in the fridge for an hour if you can.

Burger Sauce

• Mayonnaise (hopefully, made with avocado oil)
• Dijon Mustard
• Dill Pickle
• White Onion
• Paprika
• Worchestershire Sauce (or vinegar)
• Black Pepper

This is actually a riff on my big mac sauce but adding worchestershire and using dijon mustard. I really like this version a LOT. I did not include salt because pickles and worchestershire sauce is salty enough.

Technique for Cheeseburger Stir Fry

You want to get the meat crispy enough to be likened to a smash burger. Grey ground beef is not appetizing nor tasty.

Season your meat and use best baking soda technique. The baking soda technique helps to keep meat moist, and browns meat better.

How to Brown Ground Beef

Per each pound: 1/4 teaspoon baking soda. 1 tablespoon of water. Mix and pour over meat and wait 15 minutes prior to cooking. This really works. Each bite will have that smash burger crispiness on the edges.

Break the meat up as it is browning. I love this tool, or you can use a potato masher.

Once you are satisfied your meat is cooked, season as desired with salt the pepper, which happens to be the best two seasonings the world has ever seen.

Sprinkle with cheese of choice. Stick in oven just until cheese is melted. Or cover with lid and wait for cheese to melt.

Serve with chopped tomatoes, iceberg lettuce, and my best burger sauce. Of course, use lettuce of choice, but the crunch of iceberg works. Also, if you want to you could serve stir fry cheeseburger as lettuce wraps.

Variations

• Sautéed Mushrooms
• Crispy Bacon Bits
• Avocado Chunks
• Make dinner roll burgers (easier to fit into small rolls)
• Make cheeseburger tacos
• Make cheeseburger salad

My Other Favorite Low Carb Ground Beef Recipes

• Mini Meat Loaf Recipe
• Ground Beef and Cabbage Stirfry
• Ground Beef, Peas
• Keto Ground Beef Taco Meat

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Cheeseburger Stir Fry with Special Sauce

Cheeseburger Stir Fry with Special Burger Sauce

Course Salad and Salad Dressing

Cuisine American

Keyword Big Mac Salad, Big Mac Sauce

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Sauce Time 10 minutes minutes

Ingredients

Burger Sauce

• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire
• 2 tablespoons sugar free ketchup
• 3 tablespoons dill pickles finely chopped
• 2 tablespoons onion finely chopped
• 1 tablespoon pickle juice or white vinegar
• 1/2 teaspoon paprika
• salt to taste
• pepper to taste

Cheeseburger Stirfry

• 1 pounds ground beef
• 1/4 teaspoon baking powder
• 1 tablespoon water
• 2 tablespoons olive oil
• 1-2 cups shredded cheddar

Instructions

Burger Sauce

• Make sure pickles and onion are very finely chopped.
  
• Mix together with all ingredients.

Cheeseburger Stir Fry

• Mix baking soda with water and mix into the ground beef. This will make the beef cook up crispier. Wait 15 minutes before cooking.
• Heat oil in pan.
• Fry the ground beef on medium heat. Allow the edges to get a little crispy similar to smash burgers. This should take about 10-12 minutes.
  
• Add cheese and cover to melt.
  

The post Cheeseburger Stir Fry with Best Burger Sauce (Keto friendly) appeared first on Spinach Tiger.

My immediate response was to smell it and take in the aromatics of thyme, sumac and sesame seeds. Everyone here already knows I think thyme is the universal perfect herb and I grow it year round. It can jump into almost any dish and into some desserts.

My appetite for good food is only surpassed by my appetite for food knowledge.

What is Za’atar?

Za’atar is a spice blend made from dried thyme, sumac, marjoram and toasted sesame seeds. It’s the sesame seeds that give that extra something something, and it’s a spice you can make at home. I now order it from Amazon as this brand was recommended to me. Za’atar means thyme in arabic. Thyme is also frequently used in Italian and French dishes.

Sumac is a small shrub with grown with red clusters that has a tangy lemony flavor. You can use lemon zest in its place if you’re going to use it as its made.

Some commercial brands may include roasted flour, so be sure to read the ingredient list when ordering. This is a gluten free and keto friendly brand.

Can I Make Za’atar at home?

Yes, you can. Here is a recipe.

• 3 tablespoons dried thyme
• 1 tablespoon toasted sesame seeds
• 1 tablespoon ground sumac
• 1 tablespoon marjoram and a little sea salt.

 How can I use Za’atar?

I love it sprinkled on meat, such as lamb and  chicken. However, you can add a little to your vinaigrette, a dip, roasted potatoes, roasted vegetables, flat breads and soups. Try it with olive oil and bread or with cheese. Za’atar loves lamb! I like to add in lemon slices like I did with this za’atar chicken.

I recently did my DNA test and it seems that somewhere in our ancestry, aside from Italian, we have some middle eastern and North African roots. So, it’s no wonder I love this food and also tend to cook a lot with fruit and nuts in my savory dishes.  You could easily throw some pomegranate seeds on this dish as often seen in many middle eastern dishes as it adds a little sweetness, texture and good health.

Where does Za’atar come from?

This is a spice blend from the middle east and Mediterranean.

Does Za’atar Have Health Benefits?

Absolutely, as za’atar has been used for medicinal purposes, is packed with anti-oxidants and anti-inflammatory benefits.

Why is this Za’atar Chicken so Delicious?

The flavors work together well, but I also started with air-chilled chicken, which is by far the tastiest. Thyme is nearly a universally loved herb that wakes food up aromatically, yet gently. When I do baked chicken pieces, I find a green bell pepper adds a little something to chicken as does an onion. The lemon slices top it off with that extra zest.

Is Za’atar Chicken an Easy Dinner?

Yes, here’s is the dish everyone will love. It tastes like a lot more effort went into it, but it it’s about a five minute prep job, and is done in about 45 minutes in the oven. This is big fat healthy food at its easiest and tastiest. Make a huge pan of this as this is a very good dish left over.

Is Za’atar Chicken Keto Friendly, Paleo Friendly?

Za’atar chicken is a naturally keto and paleo friendly dish. I chose to add in turnips instead of potatoes to keep the carbs down. You can switch that up if you like.

Process for Za’atar Chicken

Za’atar chicken can be made with a mix of chicken pieces or all thighs or all breasts. I always cut the breasts in half. I like to place my chicken on top of my onion and green pepper and spread the za’atar all over the chicken which has been rubbed with olive oil. I added in turnips to keep the carbs low.

Za’atar chicken would also be amazing over orzo, couscous or any ancient grain. Crusty bread could sop up the za’atar flavored lemony olive oil.

I love baking this in my Le Creuset, but you can use any baking dish.

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I recently got THIS QUESTION regarding za’atar chicken. 

What if I don’t want to use za’atar but want to make this chicken. What other spices can I use?

I would recommend a smaller amount of oregano, rosemary or an Italian seasoning.

This is a dish you will make many times. Please let me know when you do and if you share on instagram use the hashtag #spinachtiger.

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Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto)

Za’atar Chicken with peppers, onions, lemon and olive oil. Keto Friendly, Paleo, Whole 30 friendly.

Course Entree

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 pounds of chicken pieces
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 large green bell pepper
• 1 large onion
• 2 turnips or potatoes cut into wedges
• 1/2 cup za'atar
• 1 lemon sliced thinly

Instructions

• Salt chicken pieces one day in advance if you have the time.
• Take chicken out one to two hours in advance of baking.
• I tend to leave the salt on the chicken. If you didn’t do this step, salt chicken.
• Trim bell pepper and seed. Cut bell pepper and onion into strips and slices.
• Place on bottom of pan. Drizzle olive oil over the pieces.
• Place the chicken on top of the vegetables, skin side up.
• Drizzle olive oil over the chicken pieces.
• Sprinkle za’atar over chicken generously.
• Place lemon slices on top.
• Add in turnips or potatoes in between chicken pieces, making sure they also are covered with olive oil, salt and pepper.
• Bake at 400 degrees for 45 minutes or until chicken has internal temperature of 165 degrees F.

The post Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto) appeared first on Spinach Tiger.

Osso Buco is Italian for bone with a hole. The bone marrow is cross cut and is typically made with veal. Originating in Milan and the Lombardy Region of Italy, osso buco showcases their culinary genius, transforming modest cuts of meat into long-standing recipes.

In its earliest version, osso buco was made with butter, onion, white wine and broth, using very typical ingredients found in many northern Italian dishes. Tomatoes are now part of a more modern recipe, and I think adds to its heartiness.

What is Osso Buco?

Basically ossobuco is a meat shank (usually veal) which used to be a very inexpensive cut with the bone marrow cut crosswise (thus, bone with a hole).

Osso buco requires a long braise in a tomato broth with vegetables. In this recipe, I served it with creamy white beans (it was New Year’s Day), but it’s most often served with risotto ala Milanese and topped with gremolata to cut through the richness.

Eat the Marrow

The marrow is considered a delicacy and is especially good with bread or eaten on a spoon. I recommend crusty bread like my sourdough to enjoy every bit of the sauce and marrow.

Why This Dish is Represents Italian Values

• Italians are known to take modest, humble cuts of meat to create spectacular gourmet recipes. Peasant food achieves elevation and Osso buco is now a proudly recognized Italian National Dish.
• Italians are known to respect the whole animal, wasting nothing, even bone marrow.
• Italians not only embrace slow food, Italians embrace eating ingredients which can be locally sourced, which is why the menu changes often radically in each region of Italy.

The History

The first mention of osso buco found its way in cookbooks in the mid to late 1800’s, particularly Pellegrino Artusi (1891) which helped it become a national Italian dish.

What Kind of Meat is Used in Osso Buco?

Veal is most often used, but other choices could include beef or pork shanks. This time, I served with cannellini beans, put in the pot at the last twenty minutes.

Top with Gremolata

Gremolata is a mixture of chopped parsley, garlic, lemon zest and salt. It brightens up the dish and cuts through the richness.

Other Hearty Italian Dishes You May Like

• What is Bolognese? Answers to all your questions.
• Ground Beef Stuffed Peppers
• Italian Meatball Soup
• Braciole – Italian Rolled Steak
• Beef Stock and Roasted Bones
• Beef and Veal Stew Shepherds Pie

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Osso Buco

Osso Buco, the quintessential veal dish from the Lombardy region of Northern Italy.

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 cup onion
• 2/3 cup carrot finely chopped
• 2/3 cup celery finely chopped
• 4 T butter
• 1 garlic clove
• 2 teaspoons lemon zest
• 3 tablespoons oil
• 4 veal shanks
• 1 cup dry white wine
• 1 cup meat broth
• 1 large can San Marzano tomatoes coarsely chopped
• 2 bay leaves
• several sprigs fresh thyme
• several sprigs parsley
• freshly ground pepper
• sea salt

Gremolata

• 1 handful parsley
• 1 teaspoon lemon zest
• 1 teaspoon garlic clove
• sea salt to taste

Instructions

• Preheat oven to 300 degrees F, for two to three hours of braising
• Pat Veal shanks dry. Season with salt and pepper. Coat veal in flour, and when pan is hot, brown veal on both sides in separate frying pan.
• Choose heavy pot (dutch oven with lid) to cook vegetables, which can be put in oven.
• Heat butter in dutch oven. Saute onion, carrot, lemon zest, celery on medium heat, 8-10 minutes. Then add garlic and cook a few more minutes.
• Once vegetables are done, stir in white wine and cup of broth. Cook on low for ten minutes to cook off alcohol.
• Add in tomatoes, thyme, bay leaf, parsley, thyme, salt and pepper. You want the veal to be covered 2/3 in broth.
• Add in veal shanks. Cover and braise for 2-3 hours, until fork tender.
• Serve with a garnish of gremolata.

Gremolata

• Chop together, parsley, garlic, lemon zest and add in sea salt.

The post Osso Buco Recipe with White Beans appeared first on Spinach Tiger.

If you want to skip the potatoes and go for a lower-carb version you can check out my paleo beef stew here which uses turnips instead of potatoes.

This old fashioned beef stew has all the great feels of a meat and potato dish. It’s different from my Irish Stew which is very brothy, as it’s nestled in a nice brown gravy.

Good Stew Meat is Important

I did this recipe with two different stew meats. The first time I made it, I used the chuck roast stew meat from Whole Foods, and it was so gristly and fatty. The second time I used lean stew meat from a local butcher who sells at the Nolensville Farmer’s Market and it was outstanding. Whatever meat you decide to use, please trim most of the fat and all of the gristle.

Important: Brown the meat first. This is always important to seal the meat and to enhance the flavor.

Vegetables

Vegetables – There will be two kinds of chopped vegetables.

• Course Chop -Carrots, Onion, Celery to aid flavor while meat is braising.
• Finer Dice – Carrots, Onion, Celery to add to the stew in the last 30 minutes
• Potatoes will have a large dice (or whatever you desire) I used a good amount of potatoes because this was lunch for mountain bikers, riding 50 miles a day for practice.

Old Fashioned Beef Stew – Gluten Free

Old Fashioned Beef Stew is nestled in a rich brown gravy, which requires a thickening agent.

Gluten Free Thickening Agents

• Tapioca flour used in browning beef cubes.
• xanthan gum gel (recipe here) (There is very small amount of actual xanthan gum used, but it works well).

Beef Broth

I use organic beef broth and a cup of passata (a bottled tomato puree), and a cup of white wine. You could also use red wine or even a cup of beer. If you want to skip the alcohol, that’s okay too.

This is a perfect broth to turn into gravy. If you’re unfamiliar with passata, look for skinny bottles of passata where the cans of tomatoes are.

Timing for Old Fashioned Beef Stew

Give yourself a three hour window. Thirty minutes to put it all together and 2 1/2 hours for braising. Final fine dice of vegetables and potatoes will go in at the last 30-40 minutes to avoid mushy potatoes.

More Similar Recipes You Might Like

• Irish Stew
• Beef Vegetable Soup (Paleo)
• Beef and Veal Shepherd’s Pie
• Veal Stew with Onion Sauce
• Beef Stock
• Short Ribs in Wine
• Beef Ragu

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Gluten Free Old Fashioned Beef Stew

Old Fashioned Beef Stew, Gluten Free, the all in one meat and potatoes dish.

Course Entree

Cuisine American

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 pounds lean beef cubes
• 4 tablespoons tapioca flour
• 4 carrots divided
• 2 celery stick divided
• 1 onion divided
• 2 garlic cloves minced
• 1 large cans San Marzano Tomatoes
• 1 quart beef broth
• 1 teaspoon umami seasoning or worcestershire sauce
• 1 cup white wine optional
• 6 medium sized golden potatoes peeled, large cube
• 1 cup frozen peas
• 2 handfuls parsley divided
• fresh thyme
• 2 tablespoons xanthan gum gel see notes

Instructions

• Cut vegetables. First prepare the large chop to go into broth with the meat in initial braising to be removed later.

  Second: Cut celery and carrots into bite sized dice. Set aside. Peel and cut potatoes into large dice for stew in final stages. Put potatoes in cold water, until needed. These steps can be a day in advance.
• Dry meat with paper towel. Season with salt and pepper. Dredge in tapioca flour. You don't need to use too much.
• Brown meat in large dutch oven or frying pan.
• Remove meat, set aside on a plate.
• Deglaze pan by adding in 1/2 cup of white wine. You can use a red wine if you choose. This is optional or if you don't have any wine add a cup of beer. Add one cup beef broth.
• Cook down for about ten minutes, cooking off alcohol.
• Add beef back in. Add in handful parsley, reserving some for garnish, bay leaves, fresh thyme.
• Add remaining beef broth and umami seasoning (or worcestershire sauce).
• Add in the rough cut vegetables (onion, celery, carrot).
• Cook on top of the stove on very low simmer for 2 1/2 to three hours, stirring frequently. Add extra beef broth or water a little at a time, if needed. Broth should cover the beef.

  Crockpot: Cook on high for 4 hours. Add in potatoes and final vegetables in last hour.
• In last 30-40 minutes, add in small dice of remaining celery, carrot and potato.
• Add a cup of frozen peas at last 30 minutes.
• Season again with salt and pepper, fresh chopped parsley. Taste first.
• In last ten minutes, add in the xanthan gum gel and stir to make sure it gets incorporated. This will thicken the stew.
• Do a final tasting for salt and pepper seasoning.

Notes

xanthan gel:  

The post Old Fashioned Beef Stew (Gluten Free) appeared first on Spinach Tiger.

We absolutely love bolognese, an Italian meat sauce that is cooked very slow on low heat for several hours.

Served with tagliatelle or paparadelle, (wide flat egg noodles), it is the comfort food of all comfort foods. In our house, it disappears fast, and this particular pot of bolognese got rave reviews from the twins who ate bolognese all over Italy. My Homemade Pasta recipe is here.

This is almost the same recipe as this authentic bolognese recipe from Marcella Hazan. It’s still begins with carrots, onion and celery, but we really caramelize the soffrito in this recipe. It still contains milk and white wine, (not red), but everything is added in a different order.

Pancetta is an important ingredient. It isn’t something I can always easily find in my area, and I decided to add my own twist by adding peppered uncured salami from Boar’s Head. This might seem odd, but once chopped very find, and fried, it nearly disappears into the sauce, but not without leaving an added layer of flavor. Did I lose you? I hope not.

Another thing I added to this was chicken stock. You could also use beef stock. The stock helps to thin the bolognese out when it gets too thick, keeping in mind that it has a small amount of tomato sauce and can dry out.

Bolognese can be used for other recipes such as lasagna, crepes, polenta or risotto.

What is Bolognese?

Bolognese is a meat sauce, simmered for hours, made with, soffritto, ground meat, milk, wine and and little bit of tomato. My new recipe adds chicken broth. Additionally you can add pancetta and a dash of nutmeg.

What Kind of Pot Should I Cook Bolognese?

A heavy pot that retains heat, like an enameled cast iron. My favorite is this pot from Le Creuset.

What Meat Should I Use for Bolognese?

You have options here. The best cut of beef is ground chuck, but you can certainly mix ground pork and beef or veal and beef. If you use pork, use 2 parts beef, 1 part pork and make it a fatty pork. All of these combinations work. I would not use ground turkey or ground chicken.

How Long Should I Cook Bolognese?

Cook bolognese on the lowest heat for a long time, no less than 3 hours, making sure it does not dry out. You can use broth or a little water as needed.

Can You Make Bolognese in a Slow Cooker?

Yes, but first you must cook the ingredients on top of the stove. Once you are at the final step and ready to simmer for hours, you can transport your bolognese to a slow cooker. Cook on very low for as long as 6-8 hours if you have the time.

Do You Need to Use Wine in Bolognese?

Wine is one of the main components to push flavor in bolognese. Keep in mind that the alcohol will burn off. If you want to skip the wine, add a tablespoon of white vinegar to the sauce, once you are ready to simmer, and replace the amount of liquid with more broth. Use white wine not red wine which brings a brightness to the dish.

Is Milk Necessary in Bolognese?

Milk is one of the main ingredients of bolognese as it breaks down the connective tissues of the ground beef and acts as a tenderizer. If you do skip, use a very fatty ground beef, or a combination of beef and veal. If you are using veal, use less milk.

Can I Make Bolognese without Tomatoes?

Yes, it’s actually called White Bolognese. We had white bolognese in Montepulciano. The recipe will include the soffritto (carrots, onion, celery) white wine, chicken stock, butter and heavy cream. I plan on making a recipe soon.

What Pasta Goes Best with Bolognese?

The typical pasta for bolognese is tagliatelle, or paparadelle. Make sure you use a bronze cut pasta if store-bought. You can also use a rigatoni macaroni.

What Wine Pairs well with Bolognese?

Although, I use only white wine in the sauce, we drink red wine with the meal. We like a good rich red like Chianti Classico or Sangiovese. Cabernet works well too.

Should Cheese Be Added?

There are no shoulds when it comes to grated cheese, except that either pecorino romano or parmesan should be freshly grated at the table. We like Pecorino best; it’s tangy and salty.

Can You Freeze Bolognese?

Yes, so make a double batch and freeze up to three months.

Is Bolognese Really Italian?

Bolognese comes from Bologna and is served throughout Italy. We ate bolognese in Rome, Lucca and White Bolognese in Montepulciano.

What’s the Difference between Bolognese and Ragu?

Some will say no difference. I differentiate ragu from bolognese in my recipes from the time it takes to cook. For example, my sausage ragû is a meat sauce that I make quickly.

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Variations on Bolognese

• Peach and Pork Bolognese
• Spaghetti Bolognese with Pork
• Italinan Sloppy Joe’s Bolognese
• Marcella Hazan’s Bolognese

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New Red Bolognese Recipe

Bolognese Recipe with All Your Bolognese Questions Answered

Course Entree

Cuisine Italian

Keyword Bolognese

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8 servings

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 6 tablespoons butter plus 2 T for tossing pasta
• 2 cups chopped onion
• 1 1/2 cup chopped celery
• 1 1/2 cup chopped carrot
• 2 pounds ground beef chuck mixed with salt and pepper before cooking
• 8 ounces pancetta See notes
• black pepper freshly ground
• salt
• 2 cups whole milk
• 1/4 teaspoon fresh nutmeg
• 2 cup dry white wine
• 3 cups canned imported Italian plum tomatoes with juice chopped
• 2 cups chicken stock more as needed
• freshly grated parmigiano-reggiano cheese at the table

Instructions

• On medium heat, add oil, butter, onion, until translucent.
• Add celery, carrots and cook on low until all is caramelized. This will add a lot of flavor. Once cooked, remove to a bowl. Set aside.
• In the pot you will be making the bolognese, cook meat. Sautè chopped pancetta or peppered salami. Salt meat. Add ground meat and satue Sautè meat separately until cooked completely.
• Add milk until cooked through on low about 10 minutes.
• Add nutmeg.
• Add the vegetables and mix through.
• Add the white wine and cook for about 10 minutes until alcohol is cooked off.
• Add the tomatoes, crushed with your hands.
• Add chicken stock. Cook on low for 3 hours and add more stock as necessary.
  

Notes

This recipe is a double batch, which I recommend, as you will eat it all. You can freeze, or make other dishes with it, such as bolognese sliders.

I sometimes substitute Boar’s Head peppered salami (about 4 ounces) instead of pancetta. 

The post What is Bolognese? All Your Questions Answered and a New Recipe appeared first on Spinach Tiger.

Happy Fall everyone. As soon as school starts and the weather cools, I start to crave meatloaf.

This is the southern meatloaf recipe I grew up on, with one twist. When I was in college, a friend named Matt, made meatloaf with me and insisted we use oats instead of bread crumbs, and that’s been my meatloaf secret ever since.

If you want to make this keto friendly, add one cup of almond flour instead of oats.

What Meat Makes a Good Meatloaf

People argue back and forth over what ground meat is appropriate for a meatloaf and it really depends on what you’re looking for. I like flavor, and I’m not opposed to mixing in some ground pork or ground lamb, if I happen to have it. Generally, though I use a mix of lean and fatty beef. If I’m using grass fed beef, (my optimal choice),  I will add in some fat (olive oil) because the meat is so lean.

One of the mistakes people often make with ground beef is packing it too tightly, making it tough. This true for burgers and meatballs too. A gentle touch allows the fat and flavor to move around.

My Key Ingredients for an Authentic Southern Meatloaf Recipe

I like to use vegetables like green bell pepper and onion, but very very finely chopped and most importantly, pre-cooked. The sautè ahead of time busts out the flavor,  and I personally do not like the texture of raw veggies in my meatloaf. You could also finely process zucchini if you needed to add more moisture.

Eggs are a catch 22. You need the egg to hold it together but too many eggs can make it too loose.

Ketchup, Mustard, Worcestershire. These are the flavor boosters. I tend to add a few tablespoons of a ketchup and mustard and a good soak of Worcestershire. I think it’s the anchovies that bring it.  I look for a sugar free ketchup and dijon mustard, but good old yellow mustard is fine too.

We use these gluten free oats which add moisture  and create a wonderful texture.  Oats are also practical. Your mix can be more evenly consistent.

How to Top a Southern Meatloaf

This meatloaf is topped with a can of tomato sauce. This recipe makes two meatloaves that each fit into loaf pans, but I like to make mine free-form.

You will probably see recipes that top meatloaf with barbecue sauce or add maple syrup or brown sugar to ketchup. I don’t care for sweet food, but you can certainly do that. I stick to what I grew up on, and enjoy a more savory take on Southern meatloaf.

Topping: Ketchup or a can of tomato sauce. I like it both ways. I grew up with a tomato sauce topping, but I also like a ketchup topping like this one I made last week. G. Hughes sells a great sugar free ketchup.

Serve Delicious Sides with Southern Meatloaf

Meatloaf simply has to have mashed potatoes (or mashed cauliflower if your watching carbs). Either of these choices makes me feel special, happy, satisfied, and well fed.

• Homemade Mac N Cheese
• No Lumps Mashed Potatoes
• Southern Fried Corn
• Green Beans Almondine
• Easy  Twenty Minute Collard Greens

More Ground Beef Ideas

Ground Beef Recipes for Easy Family Dinners from Spinach Tiger

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Big Fat Healthy Southern Meatloaf, Made with Oats

Southern style meatloaf recipe, moist, and easy simple dinner.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Author Angela Roberts

Ingredients

• 2 1/2 pounds ground beef see notes
• 1 cup gluten free oats
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• 1 tablespoon butter or olive oil
• 2 tablespoons green bell peppers
• 1 large onion
• 2 tablespoons worcerstershire sauce
• 2 medium sized eggs or 1 extra large egg
• 1 tablespoons chopped parsley
• salt
• black pepper
• 1 small can tomato sauce or 1 cup ketchup

Instructions

• Preheat oven to 375 degrees F.
• Keep the ground meat loose. Compacting will make the meatloaf tough.
• Seed and chop bell pepper.
• Dice onion to a fine dice.
• Heat oil in pan. Sautè bell pepper and onion on low for about ten to twenty minutes until very softened.
• You want the vegetables to cook down very fine.
• Once softened, cool.
• Mix all ingredients except the tomato sauce together, keeping the meat loose.
• This recipe will make two meat loafs and will fit into two loaf pans, or you can bake them freehand as I do.
• Form into two loaves. Top with tomato sauce (or ketchup). I like it on the sides also.
• Bake until the temperature reaches 160 degrees inside, about 30 minutes. Allow to sit for ten minutes before cutting, or meatloaf may fall apart. It will continue cooking.
• Meatloaf is extra good, refrigerated and reheated. This is a perfect do ahead meal.

Notes

You can make this recipe keto friendly by replacing the oats with almond flour. 

Nutrition

Serving: 1of 8

The post Big Fat Healthy Southern Meatloaf Recipe, Made with Oats appeared first on Spinach Tiger.

Actually this soup came about quite by accident. I was hoping to use eggplant, canned tomatoes, and bell pepper to make a chicken dish. But when I roasted the vegetables with olive oil, white wine and garlic, covered in the onion and decided to blend and make a soup or a sauce.

Once blended, I added in some heavy cream and broth and it turned to be a lovely summer soup. You could go dairy free (see below).

Variations for Creamy Eggplant Tomato Soup

• You could change out the heavy cream for coconut milk to thin it down if you want to keep it vegan.
• Add in other vegetables like zucchini, which is also plentiful this time of year.
• Use this as a pasta sauce with a penne pasta or gnocchi. Use less broth in this case.
• Make this a meal with grilled bread or use as a starter.
• Serve with a white, mild fish, or shrimp.

Equipment

• Immersion Blender
• Cutting Board Flexible Mats
• Small Soup Bowls

More Recipes from Spinach Tiger

• Chunky Italian Summer Vegetable Soup
• Chicken Vegetable Soup
• Watermelon Gazpacho
• Chilled Cucumber Gazpacho
• Carrot Ginger Soup
• Gazpacho from My Garden
• Eggplant Rollatini

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Creamy Summer Eggplant, Tomato Soup

Soup made with Eggplant, Canned Tomato, Onion, Bell Pepper, Garlic and Olive Oil with a bit of heavy cream, great for Summer

Course Soup

Cuisine Italian

Keyword Bean macaroni Soup, Eggplant Soup, Tomato soup

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Servings 4

Ingredients

• 1 eggplant peeled, cubed
• 1 tablespoon salt
• 1 bell pepper
• 1 small onion
• 6 garlic cloves
• 1/4 cup olive oil extra virgin
• 1 24 ounce Italian Tomatoes
• 1 cup white wine
• black pepper
• 1/4 cup heavy cream or coconut milk
• 1 cup chicken broth or vegetable broth
• fresh thyme, oregano or basil for garnish

Instructions

• Peel, cube eggplant. Salt and place on colander lined with paper towels.
• Chop onion medium dice.
• Peel garlic cloves.
• Seed and slice bell pepper in 1 inch slices.
• Place all vegetables in shallow baking dish (so you can spread out). Pour olive oil and toss. Add garlic cloves whole.
• Open tomatoes. Chop tomatoes and pour over vegetables including juices.
• Stir in white wine.
• Bake at 300 degrees for up to two hours, until all is soft. A long, slow bake melds flavors. Or put in slow cooker for four hours on low.
• Use immersion blender to blends and add broth and heavy cream.
• Serve with herbs and a drizzle of olive oil.

The post Creamy Roasted Eggplant, Tomato Soup appeared first on Spinach Tiger.

“I never thought I could fight for anything until there was something I really wanted. Once I found something I wanted badly enough, I never gave up.“

This is clearly one of those times where my husband wanted something badly enough. You see, I’m not a chili fan. I have made many bean soups and much white bean chicken chili, but not the kind he likes. He is like most people in the world, at least in America, as he  can’t go through a winter without having a huge pot of it on the stove at least once. He wanted it.

He learned to make it so well that his five minute, five hour five bean chili has totally won me over.

Yesterday I decided to pay attention to what he did. Right in the beginning I was in disagreement. Why so many different beans? Why not cook the onion first. Why an orange bell pepper? (Of course, being a smart wife, I kept my why’s to myself). He had well thought out answers for my questions. The onion needs to melt into the chili on its own. The orange bell pepper lends sweetness. He spoke like an expert, and I was satisfied.

Why, why, why ended at the dinner table with more, more, more. I sent a bowl home with a friend who can be a picky eater and honest about it. She texted me “this is so good, I can’t stop eating.”

This chili is creamy due to the masa he sprinkled in and the long long cooking time. He cooked it for 7 hours, but says five hours is enough to get that creamy consistency. The meat mixture was interesting, The pork and beef added flavor, and the turkey helped to cut the fat. The orange bell pepper was sweet and the dash of cinnamon was genius. The prep time is really five minutes, if you can chop fast. There is almost no hard work outside of opening several cans.

Usually, Spinach Tiger doesn’t cook from too many cans, and one could make this with dried beans, but that would take a long time and is not necessary. It’s a matter of weighing out the decision to use dry beans as a purist, or the interest of five different kinds. I choose the five.

You can put it all in a crock pot or in a cast iron dutch oven. He made two batches and did both. If you do use a cast iron dutch oven, I recommend a heat of 300 or even less in the oven, so the heat is hitting evenly. If you keep the dutch oven on the stove, turn the heat to as low as you can get it.

I did a little bit of googling and was intrigued with chili history. An entire book or two could be written about the history of chili, the legends, the myths and the abundant number of recipes. I can’t think of a food in America that has drummed up more passion for it’s history or its varying recipes as a bowl of chili.  I imagine there have been many fights, even a few knock outs over recipes and ownership.

Where Did Chili Originate?

• The most debated fact about chile is where and how it exactly originated. It is thought to most likely have started in Texas amongst poor people who had tough pieces of meat that needed flavor and long cooking times. There was no beans at first, and in some circles, beans are still not used. The cowboys heading west gave speed and romance to its popularity.
• Chili was often made and perfected in prison. As prisoners got out, they missed the chili and would write for the recipe. Some even rated prisons according to their chili.
• There were chili queens in San Antonio, who broke the barriers of class. They would set up chili stands and cook meat  and chili peppers into a stew. People of all walks of life would sit next to each other eating a bowl of chili.

Doug’s Process and Recipe for Five Minute, Five Hour, Five Bean Chili

As far as the recipe, Doug makes it differently every time. He says that every new pot of chili  is an experiment. That’s how chili making goes. He has used all ground beef in the past, but decided on three meats this time. He has used only two or three different beans in the past, but has settled upon five kinds.

There are as many chili recipes as the cooks making them, actually more, because every chili cook has several recipes they use. That’s the beauty of chili making. He suggests always using the masa, plenty of onion, and cooking a long long time.

There are two other important topics when it comes to chili. How hot (spicy) and what bread or cracker do you have to have.

Heat is another topic altogether. He always makes two pots, a mild and a super spicy. You have to find your own level of heat. I don’t like to cry when I eat chili so I go for the mild, and he goes for the hot. Many folks like cornbread with their chili. He goes for crackers, and I like soft buttered bread. Again, chili sparks arguments, but that’s part of the fun

Two New Variations on Chili

We have two new chili recipes for you, one is a 30-minute black eyed peas and sausage chili and one is a paloe, keto friendy bean free chili!

No Beans, Made with Ground Beef, Sausage, Paleo, Low Carb, Keto, Grain Free

30-Minute Country Sausage, Black Eyed Peas Chili 

So tell me, do you have a special chili recipe, and do you like it mild, medium or super hot?

More Beans Recipes from Spinach Tiger

• Chicken and White Bean Soup
• Lentil Sausage Soup
• Cowboy Caviar Bean Appetizer
• Duck Confit wth Lentils
• Pork and White Beans

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Doug’s Cold Weather Crock Pot Chili

5 Bean, 3 meat chili with a few special ingredients, resulting in perfect creamy blend of meat, heat and beans.

Course Main

Cuisine American

Prep Time 30 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 10

Author Doug Roberts

Ingredients

• 1 can black Beans see note on beans
• 1 can kidney Beans
• 1 can cannellini beans
• 1 can red Beans
• 1 can pinto peans
• 1 ground chuck need a fatty beef
• 1 pound ground pork
• 1 extra large orange pepper can use green, or red
• 1 large can diced tomatoes petite dice is best
• 2 large onions diced
• 1 red chili pepper seeded and diced (or any pepper of your choice)
• 1 chili starter mix option or the following seasonings:
• 3 tablespoons chili powder
• 1 teaspoon cayenne powder more or less to your taste
• 2 teaspoons paprika
• 1 tablespoon cumin
• dash cinnamon this is not in chili starter mix
• sea salt
• ground pepper
• 1 to 2 tablespoons masa use for thickness, if needed

Instructions

• Season meat with salt and pepper. Brown the meat. in small pieces in frying pan. Maintain the fat of the meat. This will add flavor!
• Rinse the beans with water to reduce the sodium; however you can put the cans in as is with the juice.
• Put in crock pot. Add tomatoes, peppers, onion and seasonings, except the masa.
• If you don’t use a chili starter kit, use the spice ingredients that followed. Taste and adjust to your own liking.
• Sprinkle the masa after the chili has cooked for 2 hours.
• Continue to cook in low setting of crock pot for 5 more hours.
• Note: It’s not necessary to cook the chili this long, but cook the chili at least four hours.
• Serve with grated cheddar cheese and sour cream, if desired. I find this chili so rich due to the masa, that sour cream isn’t necessary.
• Note on beans: You need the to use kidney beans and black beans, but feel free to mix your beans as you please.

The post Doug’s Five Minute, Five Hour, Five Bean Chili appeared first on Spinach Tiger.

This reminds me of my mother so much because she made the best ciambotta and she would pronounce it with an Italian accent, (Chumbotta) even though she was American born. I am so grateful for the simple Italian dishes I grew up on that used the fresh local vegetables of summer.

Once you eat this dish, you’ll make it again the next week. My husband ate three bowls last night, with some freshly made sourdough bread.

Ciambotta is typically made with zucchini, onions, tomatoes, and potatoes, and is similar to a French ratatouille, but is much thicker and more of a main dish than a side dish. I purchased the zucchini, peppers, potatoes and sourdough at the farmer’s market where I sell my keto bakes.

I used zucchini, green pepper, and potatoes purchased at the farmer’s market. I added onion, garlic, basil and a large can of Cento plum tomatoes. Sometimes I add in green beans, but I didn’t do that this time.

Add Left Over Meatballs or Sausage to Ciambotta if You Need Meat

If you happen to have some cooked meatballs or Italian sausage, you can always add those in, once the stew is done. However, we love this just as is.

Chop the zucchini into discs. Slice the onions and peppers into slivers. Saute onions, garlic and peppers in olive oil for about five minutes. Add zucchini. Saute another five minutes. Add in the can of tomatoes with a half can water, (more if needed). Season with salt and pepper. Cook for 15 minutes. Add diced potatoes, cook for another 45 minutes on low or until potatoes are cooked. Add in more fresh herbs when ready. Serve with crusty bread, more olive oil and pecorino or parmesan cheese.

Similar Summer Recipes from Spinach Tiger

• Stovetop Grilled Zucchini
• Italian Eggplant Stew
• Watermelon Gazpacho
• Linguini with Zucchini Sauce
• Garden Fresh Tomato Bisque
• Ribollita (Tuscan Soup)

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Ciambotta, and Italian Summer Stew

An Italian summer stew made with zucchini, tomatoes, potatoes, green pepper and onion.

Course Stew

Keyword Ciambotta, Italian Stew, Summer Stew

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 servings

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic sliced
• 1 large onion
• 6 zucchini
• 1 green bell pepper
• 28 ounce Italian San Marzano Tomatoes
• 6 yukon gold potatoes peeled, quartered

Instructions

Prepare Vegetables

• Slice onion into slivers.
• Seed and slice green peppers into slivers
• Cut zucchini cross-wise into discs.
• Peel potatoes and cut into large bite-sized pieces.
• Peel and thinly slice garlic.

Ciambotta

• Saute onion and green pepper in olive oil for five minutes. Add in garlic and keep stirring for a minute, careful not to burn garlic.
• Add in zucchini. Sauté for five minutes, continuing to stir.
• Season with salt and pepper.
• Add can of tomatoes, squeezing with hand. Fill the can halfway with water and add.
• Add in potatoes. Simmer for the next 50-60 minutes on low until potatoes are cooked through.
• Add in stems of thyme and basil.
• When done add in more torn basil. Serve with grated pecorino or parmesan.
• Serve with more olive to drizzle if desired.

The post Ciambotta, an Italian Summer Vegetable Stew appeared first on Spinach Tiger.

Chicken and white bean soup has all the feels and flavors. Made Italian style with carrots, onion, celery, Italian parsley, garlic, white cannellini beans, the soup is finished with pecorino or parmesan and a drizzle of olive oil. 

This recipe uses canned white cannellini beans, and left over chicken or rotisserie chicken and boxed broth. You can make your own chicken stock and cook beans from scratch. While that might be considered ideal, it isn’t necessary for a delicious soup. 

Are Canned Beans Okay for Chicken and White Bean Soup?

Some years ago,  I had the pleasure to interview Guiliano Hazan, son of famous Italian cookbook author, Marcella Hazan, and he explains “Italian” cuisine as a dish in which you can taste each ingredient separately and not as one flavor. No ingredient should be placed in the dish to fight with another.  I asked him if his legendary mother and he differed in anything. He told me she favors “fresh beans” and perhaps dried beans, but he will use canned beans. But they agree that flavors would end up in the same place.

I liked that culinary confidence, and if anyone knows what tastes good, it would be Giuliano Hazan who has been eating from the hands of an Italian cooking legend since birth.

If you like the bread in the picture, that’s my homemade sourdough.

Ingredients for Chicken and White Bean Soup

• Chicken
• Cannellini Beans
• Boxed Organic Chicken Broth
• Onion, Carrots, Celery
• Garlic
• Olive Oil
• Red Pepper Flakes
• Parsley
• Fresh or dried thyme, rosemary
• Bay Leaf
• Fennel powder or fennel seed or fresh fennel
• Pecorinio or Parmesan

If you don’t like fennel, skip it, but I think it adds that extra aromatic.

Play Around

• Add baby spinach to bowl when serving.
• Add chopped kale in last ten minutes.
• Add cooked rice or cooked macaroni.

More Soups from Spinach Tiger

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Chicken and White Bean Soup

White beans, left over chicken, boxed broth makes an easy, healthy soup.

Course Soup

Cuisine Italian

Keyword bean soup, beansoup, chicken soup, soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 10 hours hours

Servings 8

Author Angela Roberts

Ingredients

• 2 cups chicken, diced or shredded
• 4 cans cannellini beans
• 4-6 cups chicken broth
• 1 medium white onion diced
• 4 cloves garlic chopped
• 2 celery stalks diced
• 2 carrots diced
• few fresh thyme sprigs can use rosemary also
• 1 handful Italian parsley chopped
• olive oil
• 1 bay leaf
• 1 teaspoon fennel seed or 1 cup chopped fennel
• pinch red pepper flakes
• Pecorino or Parmesan for serving

Instructions

• Rinse beans with water. Reserve 1 can of beans to emulsify later.
• Add butter and olive oil to heavy bottomed pan.
• Add in onion, carrot, celery (and fennel if using fresh) and cook until nearly soft.
• Add in garlic, cook a minutes, but not browning.
• Add in chicken broth. Add in beans that are rinsed and drained.
• Add In spices, and shredded chicken.
• Blend reserved can of beans until pureed. Add to soup.
• Cook until carrots are soft.
• Serve with Parmesan or Pecorino cheese and a drizzle of olive oil.

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