Sunday, April 14, 2013

Sauteed Kale, Bacon and Apples

We have been eating so much kale lately.  At least once a day.  I saute it with eggs and whatever leftovers we have for breakfast, and it's often a dinner side as well.

To accompany the awesome Bacon Sweet Potato Meatloaf I made, I wanted to make the kale a little different - here's what I came up with.

Sauteed Kale, Bacon and Apples
2 bunches of kale, torn into small pieces and stems discarded
1 onion, finely chopped
1 apple, chopped
3-5 slices bacon, cooked and crumbled
~3 tbsp apple cider vinegar
bacon fat for cooking
little water to help steam

Brown onion and apple in bacon fat in skillet.  Add cider vinegar and then add kale, a large handful at a time, stirring frequently to wilt the kale.  I added a little water to help the steaming.  Once mostly wilted, add your bacon.

Bacon Sweet Potato Meatloaf

I wanted to make a meatloaf and of course was searching around for paleo-frienly recipes.  I love PaleOMG - she has awesome recipes.  And why not put sweet potato into a meatloaf?  This came out awesome and I pretty much followed the original recipe, for once.  Will definitely make again.  Below is with my changes.

2 lbs ground beef
1 lb ground pork
1 chopped, cooked sweet potato
1 yellow onion, finely chopped
~5 slices cooked bacon
Bacon fat for cooking
1 cup almond meal
2 eggs
1/2 cup raisins
1 tablespoon jamaican allspice
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper

Preheat the oven to 400 degrees.
Heat some bacon fat in a skillet.  Add onions and saute until browned.  Add raisins, crumbled cooked bacon, and chopped sweet potato.  Yum.  I could have stopped there and ate that-

Add mixture to a large bowl along with the meat.  Add eggs and seasonings and almond flour to a good consistency (I didn't really measure).  For me, the purpose of a Kitchen Aid Stand Mixer is to mix meatloaf. Mix all together and place loaf in a pan.  This was too big for a loaf pan so I used a 9x9 ish pyrex.


Bake at 400 for 45 minutes.  Enjoy!  Not the prettiest finished product picture but it was damn good.

I served it with Sauteed Apples & Kale - recipe to follow

Cheesecake Carrot Cake

For Easter I wanted to make something special and delicious and non-paleo friendly.  Rule breaker!
I saw a recipe from Beantown Baker for Carrot Cake & Cheesecake and loved the idea - two of our favorites!

I followed this Tyler Florence Cheesecake recipe from FoodNetwork, minus the crust and this recipe from Southern Living for the carrot cake (with some changes), and Beantown Baker's Cream Cheese Frosting recipe.  I baked both cakes the day before, let them chill overnight, and assembled the following day.  Below is how I did it-

First, make the
16 oz reduced fat cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Preheat the oven to 325 degrees F.
Beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy.

Add sour cream, lemon zest, and vanilla. Mix well but don't overmix. Pour the cheesecake into a springform pan with parchment paper on the bottom (cut to fit).

I skipped the water bath because I haven't had success with them and the cake will be layered anyway.

Bake for 45 minutes and let cool completely. Chill in the refrigerator overnight.

While it's baking, make the
Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 cup chopped walnuts

Stir together flour, baking soda, salt and cinnamon in large bowl.
Beat eggs, sugar, oil, buttermilk, and vanilla with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and walnuts. Pour batter into prepared cakepans.

Bake at 350° about 30 minutes until done and cool completely.

I then wrapped them all up and refrigerated until the next day.

When ready to assemble, prepare cream cheese frosting.  

8 oz cream cheese, softened
1 stick of butter, softened
1 Tbsp vanilla
4 cups confectioner's sugar

Beat cream cheese on medium-high until completely smooth, 3-4 minutes. Add the butter and continue to cream until fluffy.  Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

Assemble cakes with cheesecake in the middle and frosting between

Then make it pretty!  I colored some of the frosting to get decorative-

So good!  Both the cheesecake and the carrot cake recipes were awesome and I would definitely use them (separately or together) again.