Roma's Turkey & Veggie Chili ~ Sans the Beans!
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Delicious Paleo Turkey Chili make with no beans! The chunkyness comes from a 50% vegetable base of zucchini, carrots, celery and onions, with the other 50% ground turkey thighs! Super high in protein and low in fat and carbs.
Servings Prep Time
13 20
Cook Time
30
Servings Prep Time
13 20
Cook Time
30
Roma's Turkey & Veggie Chili ~ Sans the Beans!
Print Recipe
Delicious Paleo Turkey Chili make with no beans! The chunkyness comes from a 50% vegetable base of zucchini, carrots, celery and onions, with the other 50% ground turkey thighs! Super high in protein and low in fat and carbs.
Servings Prep Time
13 20
Cook Time
30
Servings Prep Time
13 20
Cook Time
30
Instructions
  1. 1) In a separate bowl, add the 2 cubes of chicken bouillon plus 4 cups of hot water and set aside. I use Knorr, but any brand will do.
  2. 2) Chop your onion into small pieces. Add the oil to the pan and add the onion. Add the turkey, garlic, and the salt and saute for about 10 minutes while breaking up the turkey pieces with the sharp edge of your spatula. Continue cooking until cooked through.
  3. 3) Peel the carrots and chop, as well as the celery and zucchini. You want them to be uniform and all about the same size. Put the vegetables in a separate pot. Add the bouillon cube with the 4 cups water. Boil and place on low. You'll want to boil for about 15 minutes on low so the veggies get soft.
  4. Add the turkey mixture to the vegetables. Add the cacao powder, smoked paprika, chili powder and honey. Stir until completely incorporated. Set on low and cook on the stove for about 15 minutes on low. Serve hot or cool and put away for meal prep for the week.
Recipe Notes

Nutrition facts per serving size (248g), 8oz, 1 cup:

Calories 243, Fat 13.4g (Saturated Fat 2.2g, Trans Fat 0), Cholesterol 96mg, Sodium 159mg, Potassium 523mg, Carbohydrates 8.6g (Dietary Fiber 2.4g, Sugars 4.8g), Protein 27.1g, Vitamin A 85%, Calcium 5%, Vitamin C 15%, Iron 15%.

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Roma's Chunky Cacao Mole Sauce
Print Recipe
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Roma's Chunky Cacao Mole Sauce
Print Recipe
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: 1/2 cup servings
Instructions
  1. Add the oil to the pan along with the chopped onion and garlic. Saute for 5 minutes on medium to high heat.
  2. Chop the tomatoes and add them along with the raisins. Chop the 2 chilies from the can and add the teaspoons of adobo sauce.
  3. Add the bouillon cube and 2.5 cups of water along wit the chili powder, cinnamon, salt, pepper and cacao powder.
  4. Add the honey and the almond butter. Incorporate all the ingredients and cook on medium for about 15 minutes.
  5. Add your immersion stick blender and turn on to low, pulsing in and out of the sauce until you get your desired consistency. Less for more chunky, or more for smooth. If you prefer, you can add to a large blender or food processor to blend if you don't have an immersion stick.
  6. Once blended (if out of the pot, return to the pot), then turn flame to low and cook another 5 minutes. Continue to taste test and add more cacao powder if you wish, or honey or chili powder. It's really up to your palate to determine if it needs to be sweeter or more bitter. Enjoy!
Recipe Notes

Nutritional content: 10 servings. Serving size, 1/2 cup (121g) Calories: 152, Fat: 7.2g (Saturated fat 0.9g), Cholesterol: 0, Sodum: 29mg, Potassium: 328mg, Total Carbohydrates: 21.8g, Dietary Fiber: 2.1g, Sugars 14.7g, Protein 3.0g, Vitamin A: 11%, Calcium: 4%, Vitamin C: 14%, Iron: 5%

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Better Than The Rose Lamb Burger
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I created this recipe from being a devoted fan of The Rose Cafe in Venice (the old one, not the new one that opened in 2015), where I indulged over the years at least 30x or more with this divine and juicy lamb burger! It's one of my hubby's fav's!
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Better Than The Rose Lamb Burger
Print Recipe
I created this recipe from being a devoted fan of The Rose Cafe in Venice (the old one, not the new one that opened in 2015), where I indulged over the years at least 30x or more with this divine and juicy lamb burger! It's one of my hubby's fav's!
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Ingredients
Servings: people
Instructions
  1. Add oil to the pan and heat at medium heat. Add enough oil to cook both the shallot and jalapeno pepper together. Peel and dice the shallot finely. Set aside. Cut the top (stem) off the jalapeno and slice it down the middle. Use a spoon and remove ALL of the seeds. Discard the seed and then slice the jalapeno pepper into long strips, line up and then chop and dice so it mimics the size of the shallot. Put both the shallots and the diced jalapeno pepper into the pan and put a lid on it and saute for a few minutes. Lift the lid, stir and continue to do that until both the shallot and the pepper are softer, about 4-5 minutes total.
  2. Turn off the flame and then add in the salt, garlic powder, onion powder, cumin and paprika. Mix all of these together with the peppers and shallots until incorporated.
  3. Take the lamb out of your package and put in a large bowl. Pour this mix of the shallots, peppers and spices on top. Let cool a minute or two before you roll up your sleeves and dig in to hand mix the meat. You can use a large fork, but mixing with your hands is the best. Once fully mixed, I form 3 half-pound patties. You could make 4 burgers if you want smaller patties, but my family loves thick lamb burgers so I typically only make 3.
  4. Then make sure you add another tablespoon of oil to coat the bottom of the pan (there's already oil in your meat mixture since the onions and peppers absorbed the oil when they were sauteed) and turn onto a medium-high heat.
  5. Add the patties when the pan is hot. With lamb, it will taste terrible if overcooked. The middle of the burger should look medium rare for the perfect consistency. Overcooking will make them tasteless and rubbery.
  6. I put the lid on the pan for about 4 minutes before I flip the burger. I like the steam within the lid to help cook the patties. Then remove the lid and flip the burgers. Now I keep the lid off and let them cook for another 4-5 minutes. For your first time you can cut one of them open to see how they're looking, and you may need less time after you flip them depending upon whether you've got a flame, or an electric stove. Cook times may vary. Once you make them the first time, you'll have your timing down for future patties. If you're making 4 burgers, those are thinner patties, so try 4 minutes on the first side, then 3-4 minutes on the flipped side.
  7. When I'm down to the last minute of cooking, I slice the buns and pop them into my toaster on low so they're warm and a bit crispy. Add mayo or whatever condiments you like onto your burger. Assemble, and enjoy!
Recipe Notes

One of the most IMPORTANT ingredients you cannot forget to add is salt. Lamb REQUIRES a lot of salt, and I've made the mistake a few times juggling kid conversations while cooking and forgetting to add the salt and it will make the burger taste not so great. Lamb and salt go hand in hand, so if you want to omit any of the spices, that's fine, but do not omit the 1 1/2 teaspoons of salt. I use Himalayan salt in all of my cooking, but you can use kosher salt or regular table salt.

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Roma's Chicken Pot Pie
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Adapted from Ina Garten's Chicken Pot Pie, I altered the recipe by using less ingredients, switching out the pie crust for a frozen puff pastry crust and substituted lima beans for the peas.
Servings Prep Time
5-7 people 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
5-7 people 30 minutes
Cook Time
30-40 minutes
Roma's Chicken Pot Pie
Print Recipe
Adapted from Ina Garten's Chicken Pot Pie, I altered the recipe by using less ingredients, switching out the pie crust for a frozen puff pastry crust and substituted lima beans for the peas.
Servings Prep Time
5-7 people 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
5-7 people 30 minutes
Cook Time
30-40 minutes
Ingredients
Filling
Crust
Servings: people
Instructions
Filling
  1. Preheat oven to 400 degrees.
  2. Remove the chicken skin and shred the chicken. Chop the larger pieces into cubes and put the chicken into a large bowl. Set aside.
  3. Peel and cut the carrots into small cubes. One bunch should yield roughly 2 cups.
  4. Boil water in a saucepan and add the carrots and frozen lima beans, cooking for 5 minutes. Drain in a colander and add into the bowl with the chicken along with the frozen pearl onions. Mix together. Set aside.
  5. Use a small saucepan to boil the chicken stock and the bouillon base or bouillon cubes. Once boiled, turn off the flame.
  6. Chop the onion(s) to yield 2 cups. In a dutch oven, or very large pot, add the 1 ½ sticks of butter and melt. Add the onions. Saute on medium to low heat for 10-12 minutes, until the onions are translucent.
  7. Add the flour and stir on low for about 3 minutes. Add the hot chicken stock and heavy cream and stir for another 2-3 minutes until it thickens.
  8. Add fresh ground pepper (about 1 teaspoon) and 2 teaspoons of salt. Stir and then add in the bowl with the chicken, lima beans, pearl onions, and carrots. Stir until all ingredients are very well incorporated. Set aside while working on the crust.
Crust
  1. In a separate small bowl, beat the egg and set aside. You'll use this to brush the pastry before it goes into the oven.
  2. Spray the ramekins with whatever olive oil spray that you have. Fill each ramekin with the filling, leaving about a 1/2" space at the top.
  3. The box of puffed pastry says to defrost in the fridge for 6-7 hours, however, I defrosted on the counter for about an hour and found that faster and easier to start working with the dough.
  4. Carefully fold out the 2 sheets, working with one sheet at a time. Use your rolling pin to roll the dough out (you won't have enough toppers if you don't roll the dough to stretch it out). The sheets are about 9.5" square, so I rolled out to be an inch wider in both directions. I used a ramekin and turned it face down on top of the dough to gauge how many circles I could cut per piece. You'll want to find something in your kitchen that will cut the circle LARGER than the opening of the ramekin. I used to sell Tupperware, so I have a plethora of different sized lids, and I used one that was a tad larger than the ramekin opening and cut my circles using a knife tracing around the outter edge of the lid. Keep in mind you just need to have the topper large enough to crimp over the edge of the opening.
  5. This dough stretches well, so once you have your circle cut, I then used the rolling pin one more time to give myself a tad more dough to crimp. I suggest you try one first before cutting the rest of the circles to make sure you have the correct size that's easy to work with. You can get 2-4 circles per sheet, depending upon the size of your ramekins. There's no right or wrong size to use. It's up to you.
  6. With the leftover dough, I used a small cookie cutter to cut out leaf shapes to add to the toppers. I mean, the puff pastry dough is to die for, so you don't want to waste any spare pieces as it will only add to the thickness of your crust!
  7. Place the crust on top of each ramekin, stretching it out a bit and crimping all the edges. You can just use your fingers to pinch, or use a fork to push in a bit to make sure it adheres around the edges. With a pastry brush, brush each top with the beaten egg. If you've cut out shapes, then add the shapes decoratively on top of the brushed topping. Brush the shapes with the egg mixture as well so the entire topping will get a beautiful golden color.
  8. Place the ramekins on a baking sheet to catch any spillage in the oven. Bake for 30-40 minutes, or until golden brown. Some of the mixture may start to spill down the side a bit, like it did in my picture, but that's okay!
  9. Remove and let sit for about 5 minutes before serving. Enjoy!
Recipe Notes

I used 5 ramekins. You could use ramekins or bake in a small casserole dish, assuming that the puff pastry topping will fit. If using a larger pan, don't cut any circles and lay the piece of puff pastry over the top of the casserole dish to make sure it fits. Cut accordingly, remembering to cut the piece larger than the opening of the casserole dish.

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