Unprocessed Living

A Healthy Living Recipe Box

Slowcook Steak Tips February 27, 2019

Modified from: https://www.stockpilingmoms.com/crockpot-steak-bites/?utm_campaign=coschedule&utm_source=facebook_page&utm_medium=Stockpiling%20Moms&utm_content=Crockpot%20Steak%20Bites

Another new hit, and so incredibly easy! I admittedly know next to nothing about cuts of meat, and the original recipe calls for round steak, but I used what’s probably a more expensive cut (beef loin tri tip) and it was totally melt-in-our-mouths delicious. It also smelled amazing while cooking and was ready to go when I got home from work. I cooked up some green beans for a quick and easy side.
ETA: This has made it into our regular rotation, at least once every other week if not weekly, so I try to change it up a little either with the cut of meat or the sides, sometimes throwing in baby carrots and/or onion, and broccoli, asparagus, or brussels sprouts on the side. It’s a definite favorite in my house!

Ingredients:
2 lb grass fed beef loin
1/2 cup organic beef broth
1/2 tbsp minced onion
1 tsp garlic powder
sea salt and fresh ground pepper, to taste
1 tbsp minced organic garlic
4 tbsp grass fed butter

Cut steak into roughly 1-inch pieces and add to Instant Pot or Crockpot with broth, seasonings, and minced garlic. Slice butter and place on top of the meat. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

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Taco meatza January 14, 2019

Filed under: Beef,Gluten Free,Keto,Main dish,Miscellany,Recipe — Crista @ 9:22 pm

Modified from https://www.dietdoctor.com/meal-plan/gskc-2019-week-2/recipes

It almost feels cliched that I’m now trying the keto route, but, well, it’s not really all that different from paleo plus dairy, which I did well (and felt great) on a few years back. Now that I’ve put on a good 30 pounds in the last few years and I’m tired of being tired all the time, it’s time to try something new/old/different, mainly some new low-carb recipes plus intermittent fasting. We’ve had some wins and fails with the latest new recipes (as usual), and this was a pretty good win, though I made regular taco meat for the 13-year-old to be on the safe side.

Ingredients:
lb grass-fed lean ground beef or turkey
1 tbsp olive oil
1 egg 1
4 cloves garlic, minced
1/2 tbsp chili powder (optional)
2 tsp paprika
1 tsp cumin
1 tsp oregano
Fresh chopped cilantro, to taste (optional)
Cayenne pepper, to taste (optional)
Salt and black pepper, to taste

Topping:
3 tbsp salsa
2-4 oz. cheddar cheese, shredded
1 avocado, sliced
2 tbsp sour cream

Preheat oven to 400°F. Beat egg with spices and olive oil and add ground meat, mixing until thoroughly combined. Line baking tray with parchment paper and spread the meat in thin flat circles (4-6 inches in diameter). Bake for 10 minutes.

Remove meat from oven and top with salsa and cheese. Bake for another 10-15 minutes or until the cheese has melted to preference. Remove from the oven and serve with avocado and sour cream.

 

 

Stuffed Butternut Squash Au Gratin January 17, 2018

Filed under: Beef,Gluten Free,Main dish,My Favorites,Recipe,Side dish — Crista @ 8:40 pm

Modified from: https://www.tastemade.com/videos/pumpkin-gratin?utm_source=facebook&utm_account=tastemade&utm_content=post_01-05-2018

The man saw this on FaceBook and suggested it when I was looking for something new to try, and OMG it’s soooo good! I changed it up a little — the original recipe doesn’t call for ground beef and I made one half with and one without. Both were good, but we liked it even more with the beef. I also made it a tiny bit healthier by substituting cottage cheese for ricotta.

Ingredients
1 large butternut squash, cut in half lengthwise
1 tbsp organic, unrefined coconut oil or ghee
3 cloves of garlic, minced
5 ounces fresh organic spinach
Sea salt and freshly ground pepper, to taste
1/2 cup heavy cream
1/2 cup whipped cottage cheese
1/2 cup shredded Parmesan cheese
1 lb grass-fed ground beef
1 cup shredded mozzarella cheeses

Preheat oven to 375 degrees and remove seeds from sliced squash. Melt coconut oil or ghee and brush a small amount on the squash. Bake for 45 minutes or until tender. Add remaining oil or ghee to a large frying pan to heat the garlic. Add spinach and cook down until no liquid remains. Season with salt and pepper; add cream, cottage cheese, and parmesan cheese. Mix well and move to a bowl. Over medium heat, brown ground beef (add minced garlic as an optional flavor add-on) and set aside.

Remove squash from the oven and scrape out most of the inside, leaving a layer above the skin to hold the shape and serve as a “bowl” for the stuffing. Combine the cooked squash with the cheese sauce and mix well. Add the ground beef (if desired) and divide the mixture among the squash halves. Top with mozzarella cheese and bake for 10 minutes until the cheese is brown and bubbling.

img_7434img_7436

 

Caramelized Onion Meatloaf September 24, 2017

Filed under: Beef,Gluten Free,Main dish,Miscellany,My Favorites,Recipe — Crista @ 10:31 pm

Modified from https://cupcakesandkalechips.com/french-onion-soup-meatloaf-recipe/#_a5y_p=2802733 

Ingredients
1 tbsp unrefined coconut oil, grass-fed butter, or ghee
3 onions, halved and thinly sliced
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup organic beef broth
1/4 cup red wine
2 lbs lean ground grass-fed beef
1/2 cup gluten free bread crumbs or almond flour
2 tbsp minced parsley
1 tsp freshly ground black pepper
1 tsp sea salt
2 free range eggs
2 cups swiss (or mozzarella) cheese, shredded and divided
2 1/2 cups organic free range beef broth
1/2 cup red wine
3 tbsp arrow root powder
salt & pepper, to taste

Preheat oven to 350°F and cook the onions first, heating coconut oil or butter over medium heat. Cook onions with salt & pepper for 15-20 minutes, stirring frequently until caramelized. Add wine and beef broth; reduce until very little liquid remains and set aside while making the meatloaf.

Lightly beat eggs and combine with ground beef, bread crumbs or almond flour, parsley, salt, and pepper. Line a 10×12-inch shallow dish with plastic wrap or wax paper, and press the meat mixture to fit the space.

Set aside ½ cup shredded cheese and ½ cup caramelized onions. Spread the remaining 1½ cups cheese and caramelized onions over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9×13-inch baking pan. Bake for 45 minutes.

While meatloaf is baking, prepare sauce. Whisk beef broth, wine, arrowroot powder, salt, and pepper in a small saucepan, and bring to a boil over medium heat. Reduce to a simmer until thickened.

Remove meatloaf from oven, pour sauce over the meatloaf, and sprinkle with the remaining onions and cheese. Return to oven for 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. Remove from oven and allow to stand 10 minutes. Slice and serve.

 

Beef Tacos May 30, 2017

Filed under: Beef,Gluten Free,Main dish,Paleo,Recipe — Crista @ 7:17 pm

The diet continues and the baby girl (not such a baby anymore) requested Taco Tuesday, so I got a little creative and…success! (She and the man ate theirs in actual taco shells with lettuce and cheese, but I really had no complaints with my cabbage leaf.)

Ingredients:
1 lb grass-fed lean ground beef
1 small onion, finely chopped
4 cloves garlic, minced
1 tbsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp oregano
Fresh chopped cilantro, to taste (optional)
Cayenne pepper, to taste (optional)
Salt and black pepper, to taste
3-4 large lettuce or cabbage leaves

Lightly cook onion without letting the pan get too hot; add ground beef. Once beef is browned, add garlic and spices (plus a little water if needed), and simmer gently for 5-10 minutes. Serve taco style in butter lettuce, romaine leaf, or cabbage leaf mock “taco shells.” Pair with a side of roasted brussels sprouts or sliced avocado. (Serves 3-4.)

 

Sweet Potato Cottage Pie November 28, 2016

Filed under: Beef,Gluten Free,Main dish,Miscellany — Crista @ 8:18 pm

So apparently I’ve been calling this dish the wrong thing my entire life…since I use beef and not lamb, my original Shepherd’s Pie was misnamed, and should be called Cottage Pie. Who knew?? (https://www.reference.com/food/shepherd-s-pie-called-shepherd-s-pie-ae0d40eb3abeebc0)

At any rate, I will admit this new version came up as a result of Thanksgiving leftovers, and my desire to get back on the healthy wagon since I’ve put on over 20 lbs in the last year or so. This version still isn’t quite paleo since I used corn, but still lower on the glycemic index than the original, and though rather ugly, it was really good! (Removing the skins on the sweet potatoes would help it look a little less ugly, but to me the skins are the best part, plus I was aiming for a quick sweet potato mash from the leftover baked sweet potatoes I had in the fridge.)

Ingredients
1 lbs (about 3 large) organic sweet potatoes, cleaned and quartered
2 tbsp grass-fed butter
1 tpsp organic unrefined coconut oil
1 small onion, chopped
1 tbsp minced garlic
1 lb grass-fed ground beef
1/4 cup organic beef (or chicken) broth
1 tsp steak sauce
1 pkg (12 oz) frozen organic corn
Salt and pepper, to taste
Herbamare, to taste (optional)

Place sweet potatoes in a medium sized pot; cover in water, add salt, and bring to a boil. Reduce to a simmer, and cook until tender (about 20 minutes). Alternatively, cut into halves or quarters and bake in the oven at 375 degrees for 60 minutes.

Meanwhile, sauté onion and garlic in coconut oil over medium heat. Cook onion until tender, about 8 to 10 minutes. Add the ground beef, then steak sauce and broth. Season as desired and cook thoroughly.

Preheat oven to 400°F, and when the potatoes are done cooking (a fork can easily pierce), drain and add butter. Mash with a fork or potato masher. Layer the meat mixture followed by the corn in a casserole dish. Spread the mashed sweet potatoes potatoes over the top and smooth out, or create peaks with a fork.

Cover and cook for 20 minutes. Uncover and cook for 5 more minutes to brown the top. If desired, broil for 2-3 minutes to brown further.

sweet-potato-shepherds-pie

 

Cottage (Shepherd’s) Pie November 7, 2016

Filed under: Beef,Miscellany,Recipe — Crista @ 8:23 pm

Modified from: http://www.simplyrecipes.com/recipes/easy_shepherds_pie/

Edited to add: apparently I’ve been calling this the wrong name my entire life! Since it’s made with beef and not lamb, it should be called Cottage Pie rather than Shepherd’s Pie. Who knew?? https://www.reference.com/food/shepherd-s-pie-called-shepherd-s-pie-ae0d40eb3abeebc0

This is decidedly un-paleo (but could be paleo-fied by subbing a green veggie for the corn and cauliflower mash for the potato) but gluten free and essentially clean/unprocessed. I subbed steak sauce for Worcestershire sauce, but I actually think it would be just as good without either. I made it by special request and the males of the house devoured it! It also smelled amazing while cooking.

Ingredients
2 lbs (about 6 large) organic potatoes, cleaned and quartered
8 tbsp (1 stick) grass-fed butter
1 tbsp organic unrefined coconut oil
1 small onion, chopped
1 tbsp minced garlic
2 lbs grass-fed ground beef
1/4 cup organic beef broth
1 tsp steak sauce
1 pkg (12 oz) frozen organic corn
Salt and pepper, to taste
Herbamare, to taste (optional)

Place potatoes in a medium sized pot; cover in water, add salt, and bring to a boil. Reduce to a simmer, and cook until tender (about 20 minutes). Meanwhile, sauté onion and garlic in coconut oil over medium heat. Cook onion until tender, about 6 to 10 minutes. Add the ground beef, then steak sauce and broth. Season as desired and cook thoroughly.

Preheat oven to 400°F, and when the potatoes are done cooking (a fork can easily pierce), drain and add butter. Mash with a fork or potato masher, and season with salt and pepper to taste. Layer the meat mixture followed by the corn in a casserole dish. Spread the mashed potatoes over the top and create peaks with a fork.

Cover and cook for 20 minutes. Uncover and cook for 5 more minutes to brown the top. If desired, broil for 2-3 minutes to brown further.

shepherds-pie

 

 
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