Happy Primal New Year

I have taken a break from blogging, but not from cooking!

This New Year's Day, my first as a primal eater, I was determined to come up with something that incorporated traditional "good luck" foods, but kept with the plan.

The Menu:
Appetizer - smoked salmon - fish scales resemble coins and symbol prosperity
Salad - mixed greens and veggies garnished with pomegranate seeds - the seeds represent fertility, but are also my take on lucky legumes
Entree - spaghetti squash with meat sauce - noodles symbolize a long life
Side dish - sauteed chard with bacon - greens symbolize money and pork symbolizes progress
Drink - wine - eating 12 grapes at midnight is considered lucky in Hispanic countries, I took a bit of liberty here!

Spaghetti squash with meat sauce
1 spaghetti squash
1 lb ground beef
1/2 onion chopped
1 can diced tomatoes (if using unseasoned, also add oregano, etc. to taste)
1 c broth or water
1 tb white wine vinegar
2 ts olive oil
2 cloves garlic

Cut squash in half lengthwise and place cut side down on a cookie sheet. Bake at 350 degrees for 40 minutes. Meanwhile, sautee garlic and onion in olive oil. Add ground beef and crumble into chunks with spatula. When beef is browned, add vinegar to deglaze the pan. Add tomatoes and juice and stir until heated through. To thicken sauce, I use a bit of arrowroot powder dissolved in water or broth. You could substitute tomato paste whisked into the broth instead. Scoop squash strands out of the shell lengthwise with a fork onto plates. Top with meat sauce. Serves 3.

Ingredients for spaghetti squash with meat sauce.

Sauteed chard with garlic and bacon
1 bunch swiss chard (or kale, spinach or other leafy green)
1 ts olive oil
2 cloves garlic
4 slices bacon or pancetta
2 tb apple cider vinegar

Chop chard leaves and stems and set aside. Cook bacon and garlic in sautee pan in olive oil. Add chard to pan by the tong-ful, turning to coat in oil and mix with bacon and garlic. As chard wilts from heat and moisture, continue to add tong-fuls of chard and mix around untill it is all in the pan. Splash with vinegar and cover with lid for 30 seconds or until fully wilted. Remove from heat and swirl around before serving immediately.

Ingredients for sauteed chard with bacon

My new favorite dinner

Seriously. Good.

Dry rubbed, slow roasted, baby back ribs
Dry rub (inspired by a variation of a variation of an Alice Waters recipe)
1 tsp coarse ground pepper
2 tsp coriander
2 tsp fennel seed
2 tsp rubbed sage
2 tsp cumin
To prepare: Mix rub ingredients together and pat into all surfaces (especially meaty side) of 2.5ish pound rack of ribs. Let sit covered in refrigerator for several hours. Set on counter 1 hour before cooking to come to room temp. Drizzle with oil (I like olive or walnut).
To make: Turn grill on to the lowest setting possible. Grill over indirect heat, meat side down, for 30 minutes. Flip rack every half hour for 3 hours. Add a little more oil if absolutely necessary.

Did I mention there was slaw too? Especially awesome when apples are in season.

Waldorf slaw
1 bag shredded red cabbage
1/2 red onion, diced
1 apple, diced (something crisp and sweet!)
1 c sour cream (or greek yogurt)
1/3 c apple cider vinegar
1/3 c crushed walnuts
1 tb fresh parsley, chopped
fresh ground pepper to taste
Put cabbage, onion and apple in a large bowl. Whisk together sour cream and vinegar and add to bowl. Stir until solid ingredients are coated with dressing. Add walnuts and pepper and mix through. Top with parsley.


What I want for dinner every night...