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beef and buffalo

Kobe Steak and Kimchi Green Beans

Ingredients:

  • 2 habanero peppers
  • 1 head of cauliflower
  • 1 tsp garlic salt
  • 1/4 cup chicken broth
  • 1 tsp olive oil
  • 1/2 red pepper, minced
  • 2 tbsps minced garlic
  • 3 cups green beans
  • 1 tbsp soy sauce
  • 2 tbsps hoison sauce
  • 1 jar Kimchi (about 10-12 oz)
  • 3 thinly cut kobe steaks

Directions:

  1. Chop your head of cauliflower into small florets.  Place into a food processor with the two habanero peppers, and run on high until the consistency of chopped up rice.
  2. Add cauliflower and chicken broth to a large sauce pan, cook until the chicken broth begins to boil
  3. Add salt and pepper to taste
  4. Stir and cook until the liquid has cooked off
  5. While the rice is cooking... Clean the string beans and remove the stems
  6. Put 1 tsp of oil into a large frying pan
  7. Saute the garlic until fragrant and add the red pepper
  8. Once the red pepper has started to get soft, toss in the beans
  9. Add hoison and soy sauce and cover with a lid for about 7 minutes
  10. Remove lid and cook for another 5-10 minutes, or until the beans are to your desired crispness
  11. Then, turn off the heat and toss with the kimchi
  12. At this point, your rice should also be done
  13. Start plating your rice and beans, should be about 3-4 plates depending on appetites
  14. In the frying pan where your beans were, reheat to medium high
  15. One at a time, cook each steak about 1 minute each side to keep the inside pink
  16. Remove steaks from the pan and let rest for 5-10 minutes
  17. Then, put one steak on each plate, or if you are serving four, slice the steaks into slivers and divide between the plates
  18. Enjoy!


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Lamb and Beef Meatballs over Greek Cauliflower Rice

For this meal I borrowed the recipe for Paleo Greek Rice from Primal Desire.  Though I love cauliflower rice as is, Raj has shown me how to make it even more delicious!  I left out the carrots not because I don't like carrots, but because I forgot to buy them at the store.

Ingredients:

Rice:

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  • 1/2 onion
  • 1 head of cauliflower
  • 3 cloves of garlic
  • 1 cup chicken broth
  • 1/4 cup chopped parsley
  • 2 tablespoons lemon juice
  • Zest of 1/2 a lemon
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic salt
  • 1/2 teaspoon black pepper
  • 1 diced green onion
  • olive oil

Meatballs:

  • 2/3 lb ground lamb
  • 2/3 lb ground beef
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/2 onion
  • 1 orange pepper
  • 1 16 oz can tomato sauce
  • 1 4 oz can tomato paste
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • olive oil

Directions:

  1. In a large sauce pan, heat up 1-2 teaspoons of olive oil.  Add your onions and cook until fragrant.  (My roommate thought it smelt like "tuna", so I guess that was fragrant enough.)  
  2. Chop your head of cauliflower into small florets.  Place into a food processor and run on high until the consistency of chopped up rice.
  3. Add cauliflower and chicken broth to the onions, cook until the chicken broth begins to boil
  4. Add parsley, lemon juice, zest, oregano, salt, and pepper
  5. Stir and cook until the liquid has cooked off
  6. After it's done cooking, add the green onion, but while it's cooking, let's make the meatballs!
  7. Using your hands mix together your two meats, fresh parsley, 1/2 teaspoon dried parsley, 1 teaspoon dried oregano, and 1/2 teaspoon garlic
  8. Take a large spoonful(about 2 tablespoons) and roll between your hands until it forms a ball
  9. Continue until you have about 30 meatballs
  10. Heat up a large frying pan or cast iron with about 1 teaspoon of olive oil
  11. Chop your onion into large chunks and add to the pan
  12. Cook until fragrant (Or smelling like tuna?)
  13. Add the meatballs to the pan and flip them regularly until they start to brown
  14. Cut your orange pepper into large chunks and add to the pan
  15. Cook for another minute or two, and then add the tomato sauce and tomato paste.  (I added almost the whole can of tomato paste because I like my sauce a little sweeter and thicker, but it's totally up to you!)
  16. Sprinkle in the red pepper flakes, 1/2 teaspoon garlic salt, and 1/2 teaspoon oregano
  17. Cover with a lid and allow to simmer for about 15 minutes
  18. By now, your rice should be done, so scoop it into bowls to serve (I did 1 bowl and 3 tupperware containers to save for lunches), top with your meatballs, and Enjoy!
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Colorful Steak Salad

Ingredients:

  • 1 lb thinly sliced steak
  • 2 cucumbers
  • 1 beet
  • 2 yellow peppers
  • 2 orange peppers
  • 1 jalapeño
  • 1/2 pomegranate  
  • 4 tbsps soy sauce
  • 3 tbsps rice vinegar
  • 1 1/2 tsp sesame oil
  • 1 tbsp chili sauce
  • 1/2 lemon (juiced)

Directions:

  1. Shred all of your vegetables (cucumber, beet, peppers, and jalapeño).  You can use the shred setting in a food processor, a mandolin, or I used a combo of a cheese grater and a knife)
  2. Remove all of the pomegranate seeds.  I do this by filling a large bowl with warm water.  Slice the fruit in half and holding it under water, use your hands to remove all the seeds.  Use your hand to scoop out some of the gunk and then drain the seeds.
  3. Saute the steak in your choice of cooking oil.  Season with a bit of salt and pepper.
  4. After cooked, place on a paper towel to drain
  5. While draining, combine vinegar, soy sauce, sesame oil, chili sauce and lemon juice for the dressing.  
  6. Put shredded veggies in a bowl, add steak, and top with pomegranate seeds.  
  7. Toss with dressing, and enjoy!
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Orange Beef and String Beans

Ingredients:

  • 1 1/2 lb flat iron steak
  • 6 scallions 
  • 2 tsps ginger
  • 4 tsps garlic
  • 2 eggs whisked
  • 1 cup soy sauce
  • 3/4 cup potato starch
  • 1 orange -- zest and juice (Some oranges are more difficult than others, but I would shoot for about 1 1/2 tbsp zest and 1/2 cup juice)
  • 2 heads of cauliflower
  • 1/4 cup water
  • 1/4 cup coconut milk 
  • 1 tsp salt
  • 3 cups string beans
  • 7 tbsps cooking oil (Normally I would use coconut oil, but I only had peanut oil available for this instance)

Directions:

  1. Cut your steak into small quarter inch slices
  2. Place slices into large ziplock bag
  3. Add soy sauce, 1 tsp ginger, 2 tsps garlic, whisked eggs and potato starch 
  4. Place the rest of the ginger and garlic in a bowl
  5. Cut the dark green leafy parts of the scallion into 2 inch slices and add to the bowl
  6. Mince the remaining light green and white parts of the scallion
  7. Add half of the minced scallions to the bowl and half to your ziplock bag
  8. Finally, add the zest and juice to the marinade 
  9. Seal your ziplock bag and use your hands to make sure that the meat is entirely coated with all the marinade
  10. Set aside for at least 30 minutes.
  11. Cut your cauliflower into florets and place into a food processor
  12. Pulse until they are the consistency of rice
  13. Add the cauliflower to a large pot
  14. Add 1/4 cup water, 1/4 cup coconut oil, 1 tsp salt
  15. Cover with a lid and simmer on low for about 20 minutes while you prepare the rest of the meal
  16. Put 1 tbsp cooking oil into a wok
  17. Add the bowl full of scallions, ginger, and garlic
  18. Stir until fragrant
  19. Add the string beans and cook for about 10 minutes, or until the beans are tender
  20. Remove from the wok
  21. (By now, assuming your steak has marinaded sufficiently)Add 3 tbsps cooking oil to the wok
  22. Using a fork, add the steak to the hot oil (try not to allow too much excess liquid)
  23. Cook steak until lightly browned
  24. Remove and place onto a paper towel to drain some of the oil
  25. Repeat the process with the second half of the steak
  26. Now add all of the ingredients back into the wok (beans and steak)
  27. Push the food to the edges of the pan so there is a hole in the middle (looks like a donut)
  28. Pour the remaining marinade into that hole.
  29. Wait until the sauce is boiling and thickened a bit, and then stir it into the dish
  30. Scoop out some cauliflower rice, place the steak and beans on top, and enjoy!
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Beef Pesto Artichoke Bake

Ingredients:

  • 1 spaghetti squash
  • 2 cups basil
  • 7 cloves of garlic
  • 1 jar of artichoke hearts (14.5 oz)
  • 1/2 lemon
  • 1/4 cup pine nuts
  • 2 tbsp olive oil
  • 1 lb ground sirloin
  • 1/2 lb cheese (I did a mozzarella and provolone blend)

Directions:

  1. Preheat oven to 350 degrees
  2. Cut spaghetti squash in half and bake until the outside is soft and you can scrape out the squash in strands
  3. While baking start the pesto
  4. Add the basil, garlic, half of the artichoke hearts, lemon, pine nuts, and olive oil in the food processor
  5. blend on low until the pesto is smooth
  6. Brown the meat in a frying pan
  7. After the squash is cooked, remove from oven and scrape squash out with a fork into a casserole dish
  8. Add beef, pesto, the rest of the artichokes, and half of the cheese
  9. Stir until thoroughly mixed
  10. Pour the rest of the cheese as a top layer
  11. Cover the dish with aluminum foil
  12. Bake for 20 minutes
  13. Remove the foil and crank the heat up to broil and bake for another 7-10 minutes until cheese has browned
  14. Take out of the oven and enjoy!!
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Stuffed Poblano Peppers

This is an awesome recipe that I adapted from Julie at Paleomg.  Her recipes helped me learn how to eat "paleo" and not hate myself or empty my wallet.  For my peppers I substituted out some beef for lamb and added squash.  Check out her website for seriously awesome recipes!

Ingredients:

  • 1/2 lb ground beef
  • 1/4 lb ground lamb
  • 1/2 yellow onion minced
  • 3 cloves of garlic minced
  • 1/2 yellow squash
  • 1 small can tomato paste
  • 1 small can green chiles
  • 1 tsp garlic salt
  • pepper to taste
  • 3 poblano peppers

Directions:

  1. Pre-heat oven to 375 degrees
  2. Heat pan with your preferred cooking oil
  3. Add onion and garlic to pan and saute
  4. Once they are fragrant, add the meat 
  5. Stir until meat starts to brown
  6. Add squash, tomato paste, chiles, salt, and pepper
  7. Continue to stir until meat has been cooked through
  8. While cooking, cut off the top of the peppers and remove seeds
  9. Scoop meat into the peppers until full and place in a cooking pan
  10. Cover with tin foil
  11. Bake until the pepper looks a little bit wrinkly
  12. Take out of the oven and enjoy!
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Spaghetti Squash Bolognese

Ingredients: 

  • 1 Spaghetti Squash
  • 2 pieces of bacon
  • 1 onion sliced thinly
  • 3-4 cloves of garlic minced
  • 1 lb of ground meat (I did 1/2 beef, and 1/2 hot italian sausage)
  • 1 red bell pepper cut into small pieces
  • 1 oz of fresh basil
  • 1 tsp oregano
  • 1/2 tsp parsley
  • 1 tsp red pepper flakes(or less if you don’t like spice)
  • 1 tsp garlic salt
  • 1 can of tomato paste
  • 1 16 oz can of tomato sauce (I did fire roasted tomatoes, depends on your preferred sauce thickness)

Directions:

  1. Preheat oven to 425 degrees
  2. Cut squash in half, remove seeds and place face down on a cookie sheet in the oven
  3. Cook until the outsides are soft to the touch and the squash is stringy like spaghetti
  4. While the squash is cooking… Put bacon into your large pan
  5. After bacon is cooked, remove from pan, either eat the bacon or add it to your sauce later
  6. Add onions and garlic to bacon grease
  7. Cook until onions are translucent and garlic is fragrant
  8. Remove from the pan
  9. Add meat and cook until brown
  10. Return the onions and garlic to the meat and add in the peppers
  11. Add oregano, parsley, red pepper flakes, and salt
  12. Add about 2/3-3/4 of the can of tomato paste and the whole can of tomato sauce
  13. Stir until thorough mixed
  14. Add basil leaves, either minced or in large chunks, depending on your preference
  15. Stir again, lower the heat and cover
  16. Remove your squash from the oven
  17. Scrape out the noodles with a fork, pour sauce over, and Enjoy!
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