Cranberry Meatballs Over Skhug Couscous With Sweet Potato and Green Bean Hash With Bacon
Lulu Chapa of Volo used the secret ingredient to make a sweet-savory dish incorporating cranberries.
2 pounds Pre Brands ground meat
½ teaspoon ground turmeric
2 tablespoons ground oregano
1 tablespoon garlic powder
Salt and pepper to taste
2 cups popcorn, Signature Popcorn
3 5-ounce packets of Ellyndale Organics Keto Coconut Infusions Non-Dairy Butter Flavor
Place 2 pounds of ground beef in a bowl and add a ½ teaspoon of turmeric, oregano, garlic powder, salt and pepper.
Grind 2 cups of popped popcorn to small bits in a food processor.
Add ground popcorn bits to bowl with ground beef and seasonings. Use hands to mush everything into a mound before rolling out individual meatballs.
Heat coconut butter oil in a pan; add meatballs and cook over medium heat. Check meatballs every few minutes, turning over in pan. Fully cooked meatballs should be "crispy brown" in color. Meatballs should be cooked to medium.
Drain grease from meatball pan when all become crispy brown.
2 cups couscous
2 cups chicken stock
2 tablespoons Grecian Delight Skhug Sauce
Boil 2 cups of chicken stock. Add 2 cups of couscous along with a pinch of salt. Cook for 10 minutes, then remove couscous into a bowl and fluff with a fork.
Add 2 tablespoons of skhug sauce to fluffed couscous and fluff with fork again.
Sweet Potato and Green Bean Hash
2 medium sweet potatoes
4 strips of bacon
1 teaspoon Ellyndale Organics Keto Coconut Infusions Non-Dairy Butter Flavor
2 cups green beans
Peel sweet potatoes and cut into cubes.
Fry bacon strips over high heat in a separate pan. Turn bacon over 2 to 3 times until cooked, then remove from pan, leaving bacon grease.
To that same pan, add cubed sweet potatoes and 1 teaspoon of coconut butter oil. Cook sweet potato cubes in bacon grease over high heat. May add a pinch of salt.
Cook sweet potato cubes for about 20 minutes.
While cooking sweet potatoes, prep 1 sprig each rosemary and thyme by using a knife to cut off individual pieces from each sprig to be used as garnish. Chop cooked bacon into bacon bits, and slowly add the bits to the sweet potatoes as they cook, reserving some for garnish.
Separately, chop 2 cups of green beans into inch-long pieces and add to a pot with 2 cups of water and salt. Bring to a boil and cook for a total of 15 minutes.
1 cup red wine
1 cup Oktoberfest Beer from Binny's Beverage Depot
1 medium orange, juiced
1 cup dried cranberries
1 sprig of thyme
1 sprig of rosemary
2-3 tablespoons of sugar, as needed
1 teaspoon Liquid Monk Fruit from NOW Foods
In a pot add 1 cup of red wine, 1 cup of Oktoberfest beer, squeezed juice from one orange and 1 cup of cranberries.
Chop one whole shallot and add to sauce pot along with 1 sprig of rosemary and thyme. Cook over stovetop burner on medium heat setting until boiling.
Remove rosemary and thyme aromatics from boiling sauce pot.
May use electric hand blender to mix the sauce in the pot. Taste sauce to see if sugar is needed to make it less acidic.
Add 1 teaspoon of liquid monk fruit to cranberry sauce mixture to give it a "fruit sugar" sweetness.
1 pinch of cilantro
1 sprig each rosemary and thyme, removed from stem
Spread a bed of skhug couscous on plate and add 2 to 3 meatballs on top.
Drizzle cranberry sauce on top of meatballs, then add a pinch of cilantro.
Mix cooked green beans with sweet potato cubes and bacon bits to create a hash that is plated next to the meatballs and couscous. Add additional bacon, rosemary and thyme bits over sweet potato and green bean hash.
Drizzle cranberry sauce onto hash.
Serves 4 to 6
-- Lulu Chapa