Posts tagged ‘beef’

April 10, 2016

Moroccan Beef Stew

Found this one and it intrigued me. http://andhereweare.net/2013/12/easy-moroccan-beef-stew.html/ It has you using a Dutch oven to make it, but says it could be done in the crockpot instead. If I do it, I’m sure I’ll go that route (increased cooking time, as per usual with a slow cooker). If hubby does it, he’ll probably try it the Dutch oven way so that’s what I’ll put here. GFCF, Feingold stage 2 because of some of the spices in the Moroccan spice blend. (If you alter that, it could probably be made stage 1).

Easy Moroccan Spiced Beef Stew with Lemons and Butternut Squash

What You’ll Need

  • 3 medium yellow onions, roughly chopped
  • 2 lbs beef cut into 1 inch chunks
  • 2 T Moroccan spice blend (**recipe below)
  • 1 T sea salt
  • 1 t freshly ground black pepper
  • 1/3 C Earth Balance butter substitute
  • 3 cloves garlic, crushed
  • 2 C beef stock (other stock or water also acceptable)
  • 2 lemons (the original recipe had you using whole lemons. Several commenters remarked on the bitterness this created. We’ll likely just use the lemon juice & some zest.)
  • 1 medium butternut squash, peeled and seeded, cut into 1 inch chunks
  • Optional: greens (the author used beet greens and stems)
  • 1 bunch fresh cilantro, roughly chopped

What to Do:

  1. Place all of the ingredients except for the butternut and cilantro into your dutch oven.
  2. Bring to a simmer on your stovetop over medium-high heat, then move to a 300 oven and cook for 2 hours.
  3. Add the butternut squash and stir into the pot, scraping the bottom with a wooden spoon. If you are using some greens, then now is the time to add the chopped stems, if using. If the stew is already thick, you can add some more liquid.  Cook in the oven for 1/2 an hour more, until the squash is tender.
  4. Take your stew out of the oven.  Stir it up and taste it.  If needed, add extra lemon juice and salt. Stir in the leafy greens, if using.  Throw the chopped cilantro in the pot and cover again for a few minutes, until the herbs turn bright green.
  5. Serve over rice/cauliflower rice or eat it on its own as you would a hearty stew.  Enjoy!

**Moroccan Spice Blend

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Combine well. Store in airtight container in cool room for up to 1 month.

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April 27, 2015

Bacon Meatballs

We came across this recipe: http://paleomg.com/superbowl-snacks-bacon-meatballs-mango-honey-mustard-sauce/ when hunting for SuperBowl snack food ideas. Bacon meatballs? Uh, yes please! We didn’t bother making the dipping sauce that was posted with it (mango honey mustard, head over to the link if you want that), but loved ’em plain. Or with BBQ. Or with ketchup. Or with spicy brown mustard. (I’m Team Plain myself, but everyone liked the meatballs no matter what they put them in.)

Ingredients
For the balls:
  • 1.5lbs ground beef (or any other ground meat you see fit)
  • 6 slices of bacon, cut into 1 inch pieces (we use Hormel Natural Choice)
  • ½ yellow onion, diced
  • 1 egg, whisked
  • ¼ cup almond flour
  • 1 teaspoon cumin
  • ½ teaspoon chili powder (this is stage 2 for Feingold folks.. you could try just more cumin/black pepper for stage 1)
  • salt and pepper, to taste
Instructions
  1. Preheat your oven to 350 degrees.
  2. Put a large skillet over medium heat and add your diced bacon to it.
  3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don’t burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
  4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
  5. Use your hands to mix all that goodness up thoroughly.
  6. Now roll into little bite size balls and place on a parchment paper lined cookie sheet.
  7. Bake for around 10-15 minutes, depending on the size of the meatballs.
August 28, 2011

Creamy Taco Mac

*edited 11/19/12 to update for dairy-free. This has quickly become a favorite meal.

Made this for the first time last night. It surprised me by actually being good.. even I liked it, and I don’t generally like “Mexican” food. (Quotes because I doubt this qualifies as real Mexican food either. *hehe*) We originally got it here, where she has a fairly healthy (healthier anyway) version. We switched it up a bit. We’re not scared of full-fat 😉 but we do need to make it gluten-free for the littlest. It says it serves 4, but it made it through all of us, despite Elliot snarfing up seconds as well.

CREAMY TACO MAC

Adapted from Annie’s Eats
Makes 4 Servings

Ingredients

8 oz. dry pasta (we use gluten-free elbow mac.. use your favorite shape)
1 pound ground beef
1 Tb onion powder (or to taste)
2 tsp minced garlic, jarred
1 can tomato sauce
1 pack taco seasoning
3 oz. vegan cream cheese, softened
½ cup vegan sour cream
Salt and pepper
cilantro
shredded cheddar cheese

Directions

Cook pasta according to package directions. Drain, reserving ½ cup of pasta water. Set aside. Meanwhile, in a large skillet over medium-high heat, add beef and onion powder cook until beef is no longer pink. Once meat is cooked, mix in garlic and cook for 30 seconds. Mix in tomato sauce and taco seasoning and simmer over medium heat for 5 minutes. Stir in cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 4 minutes to reduce the sauce. Turn off heat. (At this point we dish up a  thus far dairy-free helping for Elliot now, plus a helping for either seconds or leftovers for him. For the rest of it, we continue on.) Top with shredded cheddar cheese and cilantro. Cover and let it sit off the heat until the cheese melts, about 2 minutes.

July 10, 2011

Steak Gorgonzola

A recipe we picked up from Hy-Vee to try out. Delicious! Joshua, Rowan, and I ate all of it, perfectly, as is. Jasper scraped the cheese off his but ate the meat afterwards. Elliot opted to pick all the cheese off.. and just eat the cheese, and maybe one or two bites of steak.

Ingredients

1 tbsp Hy-Vee canola oil, divided
2 large onions, sliced (about 4 cups)
1 tablespoon brown sugar
1/2 cup reduced-sodium beef broth
1 tablespoon Grand Selections balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 pound New York strip or sirloin steak
1/4 cup crumbled Gorgonzola or blue cheese

Directions

Heat oil in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm.

Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Grill the steaks over medium-high heat and cook until browned, 3 to 5 minutes. Turn them over and move to cooler part of the grill. Top with cheese, cover and grill until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.

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