It's Memorial Day Weekend and I love cookouts. I love BBQ sauce and baked beans and corn. I chose to not eat that anymore though. So tomorrow I am going to have to be a little creative. I think I am going to make the kids some sort of kabobs on the grill with chicken and pineapple and peppers. Us grownups are going to have steak. I am sure I will get some begging eyes and share with them. Last night I made a whole chicken so I will post that picture. We started to dig in and then I realized I didn't snap the photo , so I stopped to get the camera. I made a lovely vanilla pudding fruit tart this morning. I also made Sweet and sour meatballs with cauliflower rice. It was already planned or I wouldn't have cooked on the stove for 3 hours in 90 + heat. We don't have A/C here. The family went to the park today with the dog for a walk and there was a nice breeze. The kids were whining and complaining that we should have had lunch there. So it got me thinking... What could we bring .... lol I will have to give that one some more thought. I might try to take the girls camping this summer and I don't know how to start a fire. I guess if we have to cook meat I am going to have to learn.
Vanilla Pudding Fruit Tart
Gluten Free Tart Shell - from www.glutenfreefix.com
- 4 tablespoons melted butter
- 2 tablespoons honey
- 1 1/2 cups almond flour, packed
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1 9 inch tart shell pan with a removable bottom, greased
- Stir together the melted butter and honey.
- Add the dry ingredients and stir well to combine.
- Press the dough into the greased tart shell. Spreading as evenly as possible.
- Place in freezer and preheat oven to 350.
- For a fully baked tart shell, bake for 15-20, until nice and golden brown. Use a pie crust shield after 10 minutes to prevent the top from getting to dark. (if you don’t have pie crust shields, just lower your oven to 325 after 10 minutes).
- Allow baked tart shell to cool completely before filling.
- 1 14 oz can coconut milk
- 1 TBSP vanilla or one vanilla bean
- 2 egg yolks
- 2 TBSP honey
- 2 TBSP butter
In another bowl whisk the egg yolks until light and fluffy. Temper the eggs. Add a little of the hot mixture to them and whisk. Then add this back into the mixture in the pan. Whisk continuously. Add the vanilla. Cook over low heat for 4 minutes or until the mixture is thick enough to coat the back of a spoon. Pour this on top of the cooled tart shell and refrigerate for at least a few hours.
When chilled put fruit slices on top
Sweet N’ Sour Meatballs
- 2 lbs ground beef
- 2 eggs
- 1/2 cup almond flour, packed
- 1 teaspoon garlic powder
- 1 teaspoon ginger
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 2 teaspoons kosher salt
- 1 large onion, chopped
- 2 red bell peppers, chopped
- 5 cloves of garlic, chopped
- 1 tablespoon ginger, freshly grated
- 1 medium pineapple, peeled, cored and chopped
- 1/4 cup apple cider vinegar
- 2 cups water
- 1/2 teaspoon red chili flakes
- 1 tablespoon honey (opt)
- 2 teaspoons coconut flour, packed (opt)
- salt to taste
- Preheat oven to 400.
- Prepare meatballs: Whisk together eggs, spices and almond flour. Add ground beef and combine using your hands. Shape into 60 small meatballs. Place on a sheet tray and bake for 15-20 minutes until nicely browned.
- While meatballs are cooking, start your sauce: In a large dutch oven or pot saute the onion and bell pepper in 2 tablespoons oil until tender. Add garlic and ginger, cook until fragrant, about one minute.
- Stir in chopped pineapple. De-glaze pan with the apple cider vinegar. Add water and red chili flakes. Bring to a boil.
- Add browned meatballs and simmer on low for 1-3 hours. The longer you cook it the better. The pineapple will cook down and create a lovely sauce.
Just a baked chicken
Just a cute little Primal Dog
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