Friday, September 28, 2012
Meatballs with Fried Cauliflower and Kale Chips
2 lbs ground beef (grass fed, local is best)
3 eggs (pastured or backyard is best)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper or chili powder
1 tsp herb of choice (I used oregano)
Preheat oven to 350F. Mix all ingredients in a mixing bowl using your hands to really mash it all together! Line a cookie sheet with foil or parchment, form 1 to 1.5 inch diameter meatballs out of mixture and place on cookie sheet about 1 inch apart. Bake for about 20 minutes then turn each meatball over and bake for another 15-20 minutes until internal temperature reaches 140F or until baked to your preferred doneness.
2 T bacon grease or coconut oil
1/2 head cauliflower
salt and pepper to taste
Coarsely chop cauliflower. Melt grease or oil in a skillet (I use cast iron). Fry cauliflower in oil stirring often until browned. Add salt and pepper to taste.
1 bunch kale
1/4 C olive oil
1/4 C lemon juice
1 t salt
Preheat oven to 350F. Remove tough stems from kale then chop into 2 inch pieces. In a bowl or a zip lock bag, combine olive oil, lemon juice and salt. Add kale and massage oil mixture into kale. Place on cookie sheet in a single layer. Bake for about 20 minutes or until kale is crispy.