Friday, January 27, 2012

Paleo Goulash with Tri-Color Peppers

       Jess makes this spaghetti sauce in the crock-pot, to simmer all day. She's tweaked it from a paleo website spaghetti sauce recipe, but here's what SHE does:

 Throw into a crock-pot: 8 small cans of no-salt added tomato sauce, 4 normal-sized 16 oz cans of organic no-salt added diced tomatoes, 1 skinny little can of tomato paste, and lots of spices. She used 2 TBSP garlic powder, 2 TBSP parsley, and close to that much sweet basil and 1 TBSP of oregano. Fresh ground pepper went in, but didn't get measured.   We do it with the least salt in the cans as possible, and organic is always better.  It is WORTH the time and trouble and is better than any jars of pasta sauce you can buy.  So, go shopping and get your sauce going. This should simmer on low all day. (Best for your week-end....)

      The rest is easy. I rinsed and cut 2 yellow, 2 red, and 2 green peppers into bite-sized pieces. I threw them into a skillet with a cup of water to cook a little. When they were softer, I threw them into a big stockpot, then added the sauce.

       I used the same skillet to cook 2 lbs of grass-fed beef. When it was done, I threw it into the sauce! I stirred the ingredients and 10 minutes later, we ate it!

       It's so good, and it makes a huge pot, so you have lots to eat as healthy lunches for a few days.

       We've been eating brazil nuts, too. They are high in protein, calcium, iron, zinc, and selenium! So, mix it up and don't eat the same nuts all the time.