Friday Primal Dinner/Saturday Breakfast

Sausage, Roasted Apples and Squash/Apple Soup

This week I made all the recipes up myself by what I had on hand.

Dinner for Friday night was Sausage sauteed with sage, Roasted Apple in balsamic vinegar and sage and Roasted Banana Squash and Carmelized Apple Soup.

Sausage:
local country sausage
fresh sage from garden

- cut into pieces and sauteed in cast iron pan

Roasted Apples:
local apples
balsamic vinegar
fresh sage from garden

- cut apples into slices with skin on
- place in baking pan at 350F drizzled with balsamic vinegar and sage
- roast until tender

Roasted Banana Squash and Carmelized Apple Soup
banana squash roasted and pureed
local apples cooked down and carmelized into butter
home made beef stock
garlic, onion, tumeric, sage, cayenne

- combine all and let simmer to combine flavors

Saturday Primal Breakfast: Bacon Pieces, Sauteed Apple and Fried Egg

I had a package of bacon ends so I cut the meaty parts off into bits and saved the fat. I cut the apple into small bits and sauteed in the bacon fat, then fried the egg after and combined in a bowl.

Primal Friday: Sesame Crusted Tuna, Wasabi Sweet Potatoes and Egg Drop Soup

Tonight I decided on an Asian type dinner.  I had some sushi grade tuna and I wanted to make a soup but didn't want Miso (hard to find any without MSG) so I looked up Egg Drop Soup and it was easier than I thought it would be.  I had sweet potatoes too so I decided to make them wasabi mashed.

It all came out pretty good except that I cooked the tuna a little too long, they were kind of narrow pieces so they cooked much faster than I thought but it still tasted good with a little added wasabi and soy sauce. Yumm.  The soup came out pretty good but I used fresh ginger instead of powdered...I will either mince finer or use powder next time.

Seared Sesame Crusted Tuna:

- toasted sesame in a bit of olive oil
- coated tuna with sesame
- sauteed tuna on high
- sliced tuna

Wasabi Mashed Sweet Potato

- peeled sweet potatoes (I had regular and white)
- cut into cubes and boiled
- mashed and added wasabi paste

Egg Drop Soup

- sauteed onion in butter
- added sliced ginger, a tsp of sesame oil and soy sauce
- added 4 cups veggie broth and 4 cups water (called for 8 cups beef broth but I had used mine up already)
- mixed 4 Tbs arrowroot with a little water then added to stock
- brought to a boil and let thicken a bit
- whisked 6 eggs in a bowl and slowly added to stock while stirring with wisk

Primal Friday - Bison Meatloaf and Mushroom Soup

This week's Primal Friday dinner is a Bison meatloaf with mushrooms - super easy.  I made some extra Cream of Mushroom and Celery soup yesterday when I made the soup for the Broccoli Casserole so we had that with the meatloaf.  Tasty and filling!

Both recipes are pretty easy:

Bison Meatloaf

2 lbs ground bison (from local farm)
mushrooms (I didn't measure but half a large package)
1 egg (from my chickens, of course)
Cheddar

- mix up the bison, mushroom and egg
- put in loaf pan, bake 45 min in 350F oven
- add cheddar to top (I just sliced) and cook another 10 min or so

Cream of Mushroom (and Celery soup)
(I decided to make a combination soup and leave it chunky - but it can be pureed)

half package or more mushrooms
couple stalks celery
broth (I used turkey broth I had just made) - 1 1/2 cups or so
onion
parsley and sage (from garden) - I added sage because I had that in the turkey sauce too
cream (mine was fresh and real)
butter (fresh as possible - mine was from Amish store - didn't get to make my own)
flour

- saute mushrooms, celery and onion in butter (I did in cast iron dutch oven)
- add broth
- in another pan melt butter and add just enough flour to thicken
- add roue to broth
- add cream and cook down until as thick as you want.