Sage pumpkin stroganoff 

Eat all the pumpkin!!! Ok, I’m not really one of those pumpkin freaks…I haven’t even had a pumpkin spice latte, GASP! But I had some leftover canned pumpkin in the fridge from our pumpkin play clay activity and I needed to use it and it’s the perfect entree for a cool fall evening. 

I used to make a pumpkin pasta dish from Rachael Ray ALL the time, because I basically would eat any recipe with pasta in it. But alas, I don’t eat pasta anymore since starting Crossfit and going (mostly) paleo. But I really don’t miss it, makes me BLOATED, and pasta was really just a bloaty, gassy vehicle for the yummy sauce you put on it anyway. 

 Ingredients I used are as follows (if you’ve ever seen my recipes, you should know I don’t measure, anything, so it’s a pinch and a shake here and there):

3/4 can pumpkin

1 can full fat coconut milk

White wine vinegar 

Onion, garlic, s&p, sage, cinnamon, nutmeg

1lb ground deer (any ground meat will work), & 1lb deer sausage (again, any sausage)- I’m married to a hunter so we eat a lot of deer…doesn’t get more organic than killing it yourself!

Parmesan, I used freshly grated

Frozen kale, frozen sweet potato: fresh would work too, I just used what I had. 

Start off by sautéing onion in your choice of grease (salt and pepper it, of course-I’m going to assume you’ve cooked before and skip the little details). Then add garlic, and your meat, season with s&p and a few shakes of dried or chopped fresh sage. 

Once meat is cooked add your coconut milk, a few shakes of white wine bin and pumpkin. Bring to a simmer and add your veggies: kale and sweet potato (if your using fresh sweet potato, simmer long enough to cook it, or microwave before to soften). I then grated some Parmesan & fresh nutmeg and gave it a lot of shakes of cinnamon. I also added some garlic powder and more s&p. 

This would also be REALLY good served over coconut rice. Find a great and easy recipe for that here.  

This turned out SO good. Nora also devoured it. We both had seconds!


Zucchini Boats

Another hodge podge, use up stuff in the refrigerator kind of recipe!  I had 2 large zucchinis that a friend had given us from her garden, some deer meat, a yellow bell pepper and about 1/4 bag of baby carrot that needed to be used ASAP.  I HATE throwing out food, so I try to do my best to use it before it it spoils.
I’m not a huge fan of the big zucchinis.  Yeah, they are big and awesome to say you grew them, but they don’t taste as good as smaller ones and are FULL of seeds.  But I thought they would work well filled with some goodness.  So I cut them in half an removed seeds, drizzled some garlic olive oil over the cut side and seasoned with salt and pepper.  I roasted them in the oven (375F) for a little bit before filling them to be sure they were cooked all the way through and to get some yummy roasted flavor into them.

Start a pot with water for rice, as this will be added to the filling.  I used wild rice.  Use whatever rice you like and prepare it as instructed.

My sous chef was there to help too!

While the zucchinis were roasting I prepared the filling.  Saute some diced onion, the chopped up carrots and bell pepper in olive oil/butter and season with salt and pepper.  Once soft, add your choice of ground meat.  I did ground venison and venison sausage.  Season your meat however you like: salt and pepper and garlic powder was my choice.    After the meat was cooked all the way through and the rice was done I added the rice to the meat mixture, along with some salt and pepper, more garlic powder, some freshly grated parmesan and cheddar cheese.

Now remove the zucchinis from the oven, fill with mixture, top with some more parmesan and throw those babies in the oven until cheese is melted.

Sweet sauce

The other night while I was making meatloaf in the pressure cooker (try this recipe) I ran out of bbq sauce so I threw some ingredients together and was rather proud of myself. It turned out pretty good! So I thought I would share my recipe. Bear in mind I do not measure anything!!! So do with this recipe what you will and change it to your liking. 

Start with ketchup, add some mustard, Worcestershire sauce, spoonful of apricot preserves, few shakes of Cholula or whatever hot sauce you’re into, some coconut sugar (or brown sugar) salt and pepper, and a dash of cinnamon. Want it spicier?? Add more hot sauce. Less sweet? Omit the sugar. This recipe is pretty versitile and may take some tweaking until you like it. Try it out!