I modified a Korean Beef recipe and wowza was it gooooood! Both of my guys want me to make the exact same thing tomorrow night, and my son was totally bummed that there weren’t leftovers for his lunch tomorrow. He said, “It’s a ’10′”!
This is really a must-try for a quick and easy meal. It could definitely be a crowd pleaser as well. If you’re loose with the white rice, go for it (from a paleo standpoint, it is relatively “safe”), but you can also use cauliflower rice. You will really love it either way. Given the amount of coconut palm sugar, this is not low carb even if you go the cauliflower rice route.
- 1lb ground beef (using grass fed you should use a bit more oil as it has less fat content)
- 1-2 Tbsp paleo approved fat (I used coconut oil)
- 1/3 cup coconut palm sugar
- 1/4 cup coconut aminos
- 1 Tbsp toasted sesame oil
- 1/4 tsp crushed red pepper (more if you like spice)
- 1/2 tsp fresh ground ginger
- 4 cloves garlic
- 3 green onions, thinly chopped
- white rice (not brown rice) or cauliflower rice
In a small bowl, whisk all ingredients except for the meat, fat, and rice. Heat the fat in a skillet over medium-high heat. Brown the meat and make sure to break it down as much as possible. Once meat is browned, add the liquid and simmer for 2-3 minutes. Serve.
I really wish that I was tech savvy enough to get that song into this page, but I am really not that adept. Oh well…Here’s a link to it in case you really want the full experience. So this was supposed to be a T-Bone steak. I don’t see how…but here it is. I’m very happy with how Norman tasted (yes, we named our cow). It was very juicy and very tasty! I was a bit worried that being grass fed it would not be quite as tasty as meals from steaks past, but it turned out amazing! The Meat Book mentioned that you should salt your steaks an hour in advance and allow them to get to room temperature. It also mentions making sure to blot all moisture before cooking so that you don’t “steam” your steak. I will definitely say that the flavor was awesome, and I will surely use this method again. Sprinkle with pepper before cooking.
Heat the grill (we used gas) at high heat for 15 minutes. Then clean and oil the grill with olive oil (my husband soaks a paper towel in olive oil and then uses tongs to rub the grill with the oil. Grill at medium-high heat for two minutes on each side, covered. Then reduce heat to medium and cook until you reach desired doneness. Remove to a plate or cutting board and loosely tent. Allow to rest for ten minutes before cutting.
I used good quality extra virgin olive oil and drizzled it and lemon juice over my steak. I highly recommend it.
I still have a vat of potato salad from my last batch, and it was a perfect match for this dinner.
Well, a portion of a grass fed cow. I’m really excited to go through the Meat Book (Cook’s Illustrated) and come up with recipes for each different cut of meat.
This week, we plan on using the ground beef, T-Bone, and Rib Steak. Stay tuned…
Today, we were all watching a Food Network show and torturing ourselves. One of the chefs made prosciutto wrapped tomatoes fried with panko breadcrumbs. I absolutely LOVE fried green tomatoes, and have even pulled them off (paleo style). Unfortunately, they are damned hard to find! Since I always keep prosciutto on hand, I figured that I would use this with ripe tomatoes. It turned out great! Having a forkful of both the beef and breaded tomato was really good, and very satisfying. I have got to score tome green tomatoes to make this absolutely perfect. Now if only I could master paleo beer cheese soup from the show. I really don’t think I can pull off a paleofied version of that one.
- 1.5 cups plantain breadcrumbs
- 1 egg, beaten
- 6 slices tomato (at least 1/4 inch)
- 6 pieces prosciutto (Trader Joe’s is compliant)
- 3 Tbsp paleo fat (bacon fat is a nice touch but ghee, lard, avocado oil, and coconut oil will work)
Heat a skillet over medium heat. Add oil/fat and allow to get hot. With your fingers, work out the seeds of the tomato slices. Place slices between two paper towels and gently press. You want to get the tomato slices as dry as possible. Wrap with prosciutto. Dip the prosciutto wrapped slices in the egg and then breadcrumbs. Gently place in the skillet and cook until toasty on each side. Remove to paper towels. Serve with any meal (Tri-tip was a perfect addition)!
I’m doing more prep for our trip to the beach this week, and taco nuts will be the perfect paleo snack to take along. You cannot go wrong with these!
I’m so excited with how this turned out! I made my own taco seasoning, and then made it into a roasted cashew creation. It was easy and so tasty. I had to force myself to stop shoving them in my mouth on my way out the door.
- 1 lb raw organic cashews
- 3 Tbsp fat (I used bacon fat but you can use lard, coconut oil, avocado oil…)
- 1 Tbsp chili powder
- 1/4 tsp dried oregano
- 1.5 tsp cumin
- 1 tsp crushed red pepper (optional)
- 1/4 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1 tsp salt
- 1 tsp ground black pepper
In a bowl, combine all spices. In a large skillet, melt the bacon fat (or other chosen fat or oil) over medium high heat. Add the cashews, stirring occasionally. They should get a nice, toasty brown color to them. Keep an eye on them so that they do not burn. You don’t want them pale at all, so keep stirring until they’re getting brown and toasty on all sides. Turn off the heat and stir in the spice mixture to evenly coat the nuts. Pour nuts onto paper towels to cool completely.
These were SOOOO good! I was really scared that they were going to be scary. I actually don’t really taste much sweet potato, but instead it reminds me of carrot cake. I also don’t think that I really taste the coconut flour. Usually taste stands out for me, so either I’m getting used to it, or other flavors have overshadowed it. I’m so happy with these! I think they would make a great muffin for dessert or breakfast. It could be good before a workout as it is dense in carbs. I would also try this recipe using pumpkin as well.
- 1/4 tsp salt
- 1/2 cup coconut flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1/2 cup ghee or coconut oil, melted
- 2/3 cup grade B maple syrup or honey
- 2/3 cup sweet potato puree (purchased canned at Whole Foods)
- 6 eggs
- 1 cup Enjoy Life Mini Chocolate Chips
Preheat the oven to 350 degrees. In a bowl, combine all dry ingredients except for the chocolate chips. In a larger bowl, combine all wet ingredients and beat until combined. Pour dry ingredients into wet ingredients and mix until smooth. Stir in chocolate chips. Scoop into one dozen muffin cups and bake for 30-35 minutes (check with a toothpick). Allow to cool on a rack. Store in the refrigerator and reheat in a toaster oven.
I’m looking for things that I can take with me for my birthday beach trip this coming week, and I love my cashew snacks. This was a new creation for me, and I have to say it is really cool. I know that it seems like a really weird word to use, but it is appropriate. They taste sweet, and then there’s a slow burn that comes after from the cayenne. They’re not too spicy for me which means that they might not be spicy at all for some. If you have an affinity for spice, feel free to add more cayenne to the original amount.
- 4 cups raw cashews or other nuts (I like the bits and pieces so that there is more surface area for the flavors)
- 3 Tbsp ghee (or any paleo approved fat)
- 1/2 tsp cinnamon
- 1/2 tsp cayenne
- 1/2 tsp cumin
- 1 tsp salt
- 4 Tbsp coconut sugar (found at Whole Foods and Trader Joe’s)
Combine all ingredients except for the ghee and cashews in a small bowl. In a skillet over medium-high heat, melt the ghee and cook the cashews until they are a dark toasty color, stirring frequently. Add the seasonings and cook over medium head for an additional five minutes. Pour nuts onto a cookie sheet covered in paper towels. Allow to cool completely before storing in an air tight container.