Category Archives: beef

Stir Fry Curry…in a hurry…my memory is blurry

My hubby loves curry and spicy stir fry. His birthday is today so I got the girls, came home, and started prepping while they drew homemade cards for Dad!

Here are the things I KNOW went in this dish…

2 medium red potatoes/large dice

3 carrots/peeled and sliced on the bias

1 crown of broccoli, cut into small florets

Half a red onion/cubed

Sliced green ‘tops’ of one bunch of bok choy

1 red pepper/large sliced and cubed

1 piece boneless sirloin steak (about a pound, sliced into 1 inch “cubes”)

3-4 large mushrooms/sliced

Seasoning (get ready because I am thinking out loud) – Sesame oil, coconut oil, fish sauce, coconut aminos, grated fresh ginger, granulated garlic, rice wine vinegar, tumeric, galangal, juice and zest of 1-2 lime, onion powder, orange juice….

Let’s be honest…I. Don’t. Measure.

I put all this stuff in a bowl (minus the oils) with the meat (until the meat was half submerged) to marinate for about 20-30 minutes while I prepped #alltheveggies.

Then I got out ‘ye olde trusty wok’ and added the oils and the potatoes. Cooked for about 10 minutes and added carrots and broccoli to cook for 10-15 minutes.

Added seasonings (pretty much until I could smell things and the seasonings could be seen) and then peppers and onion and cooked for another 5 minutes and then added bok choy and mushrooms.

Stirred and cooked down for another 5 minutes…all of this was on medium high.

Removed all that and put in meat…cooked that and added veggies back in and then half a can of full fat coconut milk and turned the heat up to high and cooked it down for about 3-5 minutes.

Let the liquid cook down and served!

The coconut milk makes it a little “creamy” and mild.

Advertisements

Paleo patties are Jamaican me crazy happy!

I have been trying to perfect this recipe for Paleo Jamaican patties. I have tried both beef and shrimp.
I love patties but my tummy is a hot damn mess after eating them. Since I have done  a full round of whole30 and I have been eating paleo a lot, I have been a little obsessed with creating a recipe that was more tummy and whole30 friendly!

The main issue was the ‘dough’ and getting the plantains ripe enough. That was the problem with a few tries on the dough.

Too fresh and it didn’t brown or cook right. Basically, it is all about the plantains! I usually buy 3 at a time and I let them sit on my counter until they look like this

Then I peel all three and put in the food processor with…

-Jamaican curry powder ( I bought this at Buford Highway Farmer’s Market) *if you know me, I ❤this place)

-salt

-about 3/4 cup coconut water

-1/2 cup coconut flour

-2T coconut oil

Preheat oven to 350°

In a saute pan, make the mix which is 1lb of ground beef (which I usually put in the Magic Bullet or food processor to make it super fine) or 1 lb finely minced shrimp or super chopped-up or ground chicken with probably 3T Jamaican Curry Powder and a small teaspoon of coconut oil.

Line a cookie sheet with parchment paper. I actually started this batch tonight with Silpat/silicon but they held too much moisture so the paper helps draw out the water content.

Spread the (pastey) dough on the parchment and spread out into a medium circle. You can fit about 4 on a sheet.

Bake for 10 minutes and then flip with a flat spatula.  Put some meat on one circle and put another one on top (down side up), pressing the sides down…Wes suggested adding a little wet dough to help hold the outsides together, so I am trying that next time.

Then bake another 10 minutes and take out and eat.

I also sometimes DON’T add the filling and just back on side 2 for 10 minutes and ‘dip’ or make a little meat/plantain taco.

These are so good and light and yummy. One of my new favorites to make every 3 or so weeks….once the plantains ripen…yes, it takes forever.

Try it! Yumminess will ensure!

Take out? No thanks…make it myself!

I ❤ good stir fry. It has become a staple for me and I would make (pre-whole30) healthy stir fry with soy sauce, sweet chili sauce, etc. but now I just eat different and have other sauce recipes!

I started with thin sirloin cuts from Buford Highway Farmers Market. I sliced about 4 of them into strips and marinated in:

Juice and zest of 1 lime

1T each dried ginger and granulated garlic

2T coconut aminos

2T fish sauce

1T rice wine vinegar

As that was marinating, I cut up:

4 carrots, peeled and sliced on a bias

1 red onion, large cubes

Snow peas, about 1/2 lbs

10 baby bella mushrooms, quartered

Got my wok heated up with about 1T coconut oil. Cooked carrots, stirring sporadically until changed colors, added onion and cooked for 5 minutes and then added mushrooms and snow peas and cooked for another 5 minutes.

Then added meat and all extra sauce and stirred regularly until meat cooked to just over rare…about another 5 minutes.

I added a few more dashes of fish sauce, coconut aminos, & rice vinegar and a hit of ginger.

Delicious..Healthy..Whole30.

You could serve over coconut or lime cauliflower rice…but I just eat it like it is!

Stir Fry!

Our new favorite around here??? Stir fry with Asian soba noodles. The noodles are minimally “carby” and add depth to the dish.

Start with your veggies. I used some frozen stuff and just cooked in avocado oil.

Broccoli, carrots, onions, yellow bell peppers, fresh mushrooms (add last). This one had beef already cut for “stir fry” from BHFM.

Cook all veggies. While they are cooking, boil noodles and then remove from/run cold water over/let sit. Remove veggies from wok and set aside and cook beef.

Make sauce…

I know this is a lot of stuff, but this is a great sauce after 1t of corn starch in 2T water added as a thickener. The ginger dressing (Costco, thank you very much) is not necessary, but everything else, plus some lime juice, makes a great sauce.

You want to pretty much do this to taste so it equals about 1 cup of sauce. I just throw it all in, to be honest. Message me if you need more details.

Put noodles in with meat, add sauce, add veggies. Cook down another 5 minutes or so…and then….!

Have I mentioned I love the Crock Pot?

A crock pot is a superb invention.  These things have been around since the 70’s (natch) and have been making life simple for all of us for 40+ years!

I took Dolores to the Buford Highway Farmer’s Market when she was here about 2 weeks ago.  While I heart YDFM, this other market has an ENTIRE European Section complete with deli and bakery AND they have Curry Ketchup for currywurst, which is a magical delight I ate my weight in in Germany.

So – the meat here is lots of specific cuts to Korean and Latino and Asian and European cuisines and they had stew beef which was gorgeous AND cheap – so I bought 2 packs to freeze.

Took the stew beef and cut it into about 1-2 inch cubes and coated them in plain flour, so there would be a ‘thickening agent’ in the crock pot, and put them in the pre-heated crock pot with about 1 T of olive oil and about 3-4 crushed garlic cloves.

 

 

 

 

Then I put in about 4 cups of chicken stock, 1 cup red wine, S&P, 4-5 thickly sliced peeled carrots, 4-5 large diced red potatoes potatoes (skin on), and 1 onion (chopped large), covered it and let that cook overnight (about 8 hours) on LOW.

 

 

 

 

 

When it was done in the AM (and it smelled SO GOOD to wake up to!) I stirred in about 1/2 cup of sour cream (you could also use plain yogurt), tasted it, added a bit more S&P and let it cool while I got ready for work and put it in the fridge for later for dinner.

 

 

 

 

 

For you vegetarians out there, you could just do the veggies and vegetable stock for about 2 hours on low and still add some yogurt or sour cream to have some good ‘stewed’ vegetables.

Seems odd to have stew in the summer, but I think ANYTHING made in the crock pot makes life easier and it just SO HAPPENED I didn’t get home until about 7:15 from work, so a dinner that was already prepared was super convenient!

I am a genius!

OK – maybe not a ‘genius’ but I figured something out that I think is pretty helpful when making certain items.

I worked Saturday and we have various, sporadic, welcoming ‘grill and courtyard’ areas around my property that are ‘first come, first serve’ and were ALL being used.  GREAT sales tool when you are touring but a HORRIBLE reminder that you are working on a Saturday, are STARVING b/c you had no lunch break, and  a bad reminder that you would love to actually leave work @ 5 instead of closer to 6 to get to a place to MEET YOUR FRIENDS or family to have a yummy burger and a beer  and enjoy the outdoors like you witnessed so many others doing earlier that day!

Wes texted me and asked, “hey, how about grilling out”,  GENIUS of him to recognize that it was a perfect day for that!  He went to the store and got meat and buns and tomatoes.

I got home and realized I didn’t have any bread crumbs or oatmeal to ‘bind’ the meat together with the egg whites (usually I use one whole egg, but all I had were whites, so that works too), so I looked in the pantry and found (da da DA) –

Joe’S Os (or CHEERIOS!)

I put them in a freezer bag and pounded them down (rolling pin, meat hammer, pot or frying pan) and then added them to the ground beef/scallion/garlic/balsamic vinegar/egg white/S&P mixture…mixed that up and made yummy burgers!

You could also use this for MEATLOAF – if you are out of breadcrumbs b/c who doesn’t have Cheerios??

*formed the burgers, cooked, and ate them – but no photos b/c we were HUNGRY! 🙂

Hmm – What takes a more unappetizing photo? chili or hummus?

While both items are YUMMY and I love making them both – neither hummus or chili photographs well….let’s just admit it!

Last night I made tuna steaks, roasted potatoes, and broccoli for dinner, but I also made chili so we have it for lunches (and, b/c it is so freaking good) and hummus for work…so we have something to snack on at work.  Tracy brought the veggies and I brought the hummus.  I made two kinds – Black Bean & Sun Dried Tomato (my personal favorite)

Black Bean is 1 can drained chick peas, 1 can drained black beans, 4-5 garlic cloves, zest and juice of 1 lemon, 1 T tahini paste, 1 T tamarind, 2 t cumin, 1/4 fresh cilantro (not necessary, but adds to flavor), S&P, 1/2 cup olive oil, 1/2 c canola oil – put all that in a food processor (adding more oil if necessary)

 

 

 

 

And let it go!  Believe me, Black Bean Hummus is great to eat and not pretty to look at, so I will spare you a photo of a black/brown blob.

I also made Sun Dried Tomato Hummus which is 2 cans drained chick peas, 1 cup ‘plumped’ sun dried tomatoes, 4-5 garlic cloves, zest and juice of 1 lemon, 1 T tahini paste, 1 T tamarind, 1 t cumin, 1 t paprika, S&P, 1/2 cup olive oil, 1/2 c canola oil – put all that in a food processor and mix up and add more oil if needed until you get……

 

 

 

 

We enjoyed this at work today with cukes, red and yellow peppers, celery, and baby carrots – we were all so healthy with our veggies and hummus!

I also had the chili for lunch – same stuff I have made many times before with ‘Slap Yo Mama’ seasoning, ground chuck, kidney beans, and cannelloni beans.