Tag Archives: beef

Crock Pot Garlic Basil Short Ribs

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The crock pot wins again! I swear I ate this for days and didn’t get sick of it. Now ideally you would use grass-fed short ribs (Try US Wellness Meats!) but I happened to buy a big ol’ value pack from BJs this time. Short ribs are awesome, but you HAVE to cook them slow. I’ve never had any luck cooking them any other way, they always come out tough and gross, but in the slow cooker they are DIVINE. By the end they are falling off the bone and tender, and I cannot think of a more lovely way to be greeted coming in from work.

As for prep, there isn’t much. I threw the onions on the bottom, packed in the short-ribs, and threw the garlic in between. Then I piled the rest of the veggies on top, added any liquid, and cooked on low for 8-10 hours. Super simple and tasty! Be sure to go heavy on the fresh herbs and garlic!

  • 4-5 Lbs Short Ribs
  • 1/4 Cup Vegetable Broth
  • 1/8 Cup Coconut Aminos
  • 4-5 Tops/Bunches Fresh Basil
  • 6 cocktail tomatoes – Halved
  • 6 – 7 small Baby Bella mushrooms
  • 2 small vidalia onions
  • 6+ Cloves Garlic
  • 1/2 Cup Celery Hearts – Chopped
  • Salt, Pepper, Smoked Paprika

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Pumpkin Sausage Sliders

20140601-170355-61435296.jpgI swear, it’s the easiest foods that take me the longest to get up. I don’t know what it is. Anyway, anything resembling a burger is an easy fun way for me to make a relatively quick dinner. It doesn’t have to be plain and boring to be easy either. To make it interesting, it’s all in the spices, and additions. However, it still should be heavy on the meat and not too loaded with filler. For these I took some simple sausage seasoning (mainly black pepper and sage) and added some canned pumpkin, to create these tasty and fun patties.

Ingredients:

  • 2 lbs Beef
  • 3 spoons pumpkin
  • 1 tbsp salt
  • 1-2 tbsp sage
  • 3 tbsp black pepper
  • A few shakes cayenne pepper
  • 2 eggs
  • Mix together all ingredients, and let rest for 10-15 minutes. It helps the flavors to meld together. Form into small patties, and grill or cook to your desired doneness. 20140601-170355-61435551.jpg

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    Confetti Burgers

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    I’m usually not one to include “filler” in my burgers or meatballs. Usually, other than onions or garlic, my burgers consist of meat, and spices….with usually an egg for binding. Mike is trying to cut out eggs (He suspects they may be bothering him) so I wanted to experiment by adding some veggies into my burgers to replace the egg. These big burgers are still very big and meaty, and since the sweet potato is a good carbohydrate, it’s almost like the bun is part of the burger! You can experiment with other veggies, just be sure to chop them with the food processor into very very small pieces. They are super quick and easy to make, and easy to tie-in or pair with a variety of side dishes.

    • 1 Sweet Potato, peeled
    • 1 Portabello Mushroom
    • 1/4 Onion
    • 2 or 3 stalks celery
    • 5 Cloves Garlic
    • 3 lbs Bison Meat
    • 2 Tbsp Olive Oil
    • 1-2 Tbsp Coconut Aminos
    • Salt, Pepper, Thyme
    1. In a food processor, combine all the veggies and blend until finely minced.
    2. Add to a bowl along with the meat, olive oil, and aminos, and combine thoroughly.
    3. Form into patties and grill to desired done-ness.

    Shown here served with my Butternut Squash and Root Celebration


    Paleo Meat Pie

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    I guess this is my version of meatloaf. I was looking for something simple to do with 3 lbs of meat, to ensure tastiness and leftovers! Some people think you need breadcrumbs for meatloaf, but really, that’s just filler to take away from the main star – meat! It’s totally unnecessary to add flour or breadcrumbs. You CAN add nutritionally dense ingredients like veggies, eggs, or coconut milk – which is what I did.  Anyway, this gluten-free, grain free, hunk of meat, is a relatively easy preparation, and full of flavor and nutritional punch.

    • 3 lbs ground beef 75% lean
    • 6 eggs
    • 1/4 cup coconut milk
    • 2-3 cups sliced mushrooms (Trader Joe’s has a great frozen mushroom medley, I used 1/2 bag)
    • 2-3 TBsp rosemary
    • 1 tsp allspice
    • 2 TBsp black pepper
    • Sea salt
    • 4-5 TBsp strained tomato
    • 2-3 TBsp coconut aminos

    In a large bowl, mix together everything but the strained tomato and coconut aminos. Kneed like dough, mix with your fingers, and make sure everything is well combined.

    Line a 9×17 pan with parchment paper and press the meat evenly in the pan.

    Bake in the oven, preheated to 375, for 45 minutes.

    Remove from the oven, sprinkle the coconut aminos over the meatloaf, and spoon and spread a thin layer of strained tomato over as well.

    Return to the oven for another 15-20 minutes.

    Cut into squares and serve.


    Quick Meal: Chicken and Beef with Swiss Chard and Mushrooms

     

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    Sometime’s the super quick things are the best. Sometime’s a simple mixture, causes a magical explosion of goodness in your mouth, and you can’t help but wonder “Really? It was THAT easy?” – I made this on a lazy whim. It was seriously a mixture of me not wanting to cook, and rummaging through the freezer and refrigerator, trying to find enough ingredients to make something healthy, hearty, and sustaining with the possibility of leftovers. This is what I came up with, and it turned out awesome. The mixture of beef and chicken really added something, and I think if it was either one or the other, it wouldn’t have the same magic.

    Ingredients:

    • 2 tablespoons coconut oil
    • 1 lb ground beef
    • 6 boneless chicken thigh filets, about 2 lbs, cut into chunks.
    • 2 cups shiitake mushrooms, sliced
    • 1 cup baby bella mushrooms, sliced
    • 1 package, or 3-4 cups chopped rainbow swiss chard
    • 2  tablespoons ground ginger (a generous amount, doesn’t have to be exact)
    • 1/8 cup coconut aminos (or a couple of good, generous shakes)
    • a few good shakes of allspice

     Melt the coconut oil in a pan over medium heat. Add all the ingredients except for the chard and cover. Stir occasionally to break up the ground beef and disperse the chicken. Once the meat is about 75% cooked, add the chard and cover. Once it wilts and cooks down, stir to combine. Once the meat and chicken is cooked through, remove from heat and serve.


    Paleo Corned Beef and Cabbage (Home Brined)

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    It’s Saint Patrick’s day weekend, and while drafts of recipes are piling up, waiting for me to finish, I thought I’d give you a heads up on a super easy corned beef and cabbage recipe. The meat is pull apart tender, and while it is not as strong as the pre-seasoned, loaded with junk, store-bought ones, it’s delicious and something your whole family can feel good about eating.

    The brisket, was between 4 and 5 lbs and from US Wellness Meats and I largely followed Against All Grain‘s recipe for the brine (and instructions on cooking), though I only left mine in the brine for 2 days. Mine was a combination of

    • salt
    • cinnamon
    • allspice
    • mustard seeds
    • cloves
    • black pepper
    • juniper berries
    • bay leaves
    • ground ginger

    To make the actual corned beef and cabbage, I put the brined brisket in a large stock pot. I added 1 Quart of “Cabbage Broth” that I had frozen from last time I made corned beef, so you can use water, chicken broth, vegetable broth, or anything you have on hand. I also added aboout 6-8 cups of water, enough to cover the brisket with about an inch. I added the same seasonings from above, excluding the salt and cloves. Then I covered, and brought to a boil. In the meantime, I peeled, chopped, and added 3 large carrots, 4-6 stalks of celery, 2 onions, and 5 cloves of garlic to the pot. Once it came to a boil, I lowered the heat and let it simmer 3 1/2 hours.

    To finish, I cored and quartered a head of cabbage, and added it to the pot, as well as about 2 cups of extra water. I covered the pot and let it simmer about 45 minutes longer until the cabbage was soft and tender.


    Meatball Parmy Bake

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    So I was looking to make a big ol’ tray of meatballs in sauce, and decided to make a sort of cheese-less meatball parmesan. The best way I knew to do this, was to use some of the macadamia ricotta ( which you can find in This Recipe ) … It was pretty darn awesome, and definitely a nice change of pace from what I normally do. It was also nice that it had that “stuff I used to eat” nostalgia factor, without being too silly. The meatballs were spiced almost like a breakfast sausage, and overall it was really simple to make.

    Meatball Ingredients:

    • 2 lbs ground beef ( 75% lean)
    • 2 eggs
    • 2 tablespoons coconut flour
    • a LOT of black pepper and sage
    • some salt, thyme, and paprika.

    Preparation:

    Combine ingredients and form into medium-sized meatballs.

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    Bake at 375 degrees for 30-40 minutes, rotating once in the middle.

    Add a large can or bottle (26 oz) strained tomato and sprinkle with oregano, thyme, basil, and add a few bay leaves.

    Dollop a spoon of the macadamia nut ricotta on top of each meatball and maybe between groups of four or something.

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    Return to oven and bake another 15-30 minutes. Ricotta should get to be a nice golden hue.

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