Unprocessed Living

A Healthy Living Recipe Box

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.

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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

 

Spaghetti Squash Goulash October 12, 2016

Filed under: Beef,Gluten Free,Main dish,Miscellany,My Favorites,Paleo,Recipe — Crista @ 9:37 pm

Modified from http://cleanfoodcrush.com/spaghetti-squash-skillet/

I’d been wanting to try something like this for a while and finally got around to it after tripping across the above recipe, tweaked to our liking. The original recipe calls for peppers, mushrooms, and tomato sauce, all of which I left out due to dietary restrictions in our household, though I may add in mushrooms next time. It wasn’t overly attractive to look at, but it was soooo good to eat!

Ingredients:
1 medium-sized spaghetti squash
1 tsp organic unrefined coconut oil
1 small yellow onion, diced
2 tbsp minced garlic
1 lb grass fed lean ground beef or turkey
1 (14.5 oz) can organic fire roasted diced tomatoes
8-10 sliced mushrooms (if desired)
1 tpsp parsley
1 tbsp basil
Salt and peper, to taste
Sprinkling of all-natural shredded parmesan cheese (optional)

Prepare the spaghetti squash as described here, and allow to cool for a bit so that the outer skin can be touched. While cooling, heat large skillet or sauce pan over medium-high heat. Heat coconut oil and add onions and garlic. Cook for 3-5 minutes and add ground beef. Brown meat, stirring occasionally, and remove from stovetop. Drain excess fat and return to burner. Add remaining ingredients and bring to a low boil. Meanwhile, use a fork to pull the strands of spaghetti squash out of the skin and drain as much of the moisture as possible. Add to meat mixture, stirring in and submerging the squash “noodles” and reduce heat to simmer for 2 minutes. Sprinkle with shredded parmesan cheese and enjoy!

 

Cheese-stuffed Meatballs October 9, 2016

Filed under: Appetizer,Beef,Crock pot,Gluten Free,Main dish,Miscellany,Recipe — Crista @ 11:20 pm

Modified from: https://www.facebook.com/buzzfeedtasty/videos/1651159751803334/

Slightly tired of meatballs, it was time for a twist and these looked delicious. I tweaked them to make them grain-free and totally clean/unprocessed. The sauce was a bit bland, so additional spices (as listed) will be added next time.

Ingredients:
Cheese stuffing:
3-4 ounces low moisture mozzarella cheese (string cheese works perfectly!), cubed

Sauce:
1 jar organic tomato sauce
3 cloves organic garlic, minced
1 tbsp fresh or dried Basil
1 tbsp Parsley
Salt and pepper, to taste

Meatballs:
1 pound grass fed ground beef
1/4 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 cup almond flour
1/4 cup parmesan cheese
1 egg
1/4 cup unsweetened almond milk
1 tbsp chopped parsley

Cut mozzarella cheese into 3/4 inch cubes cubes and refrigerate while preparing meatballs and sauce. Heat sauce in medium saucepan with added ingredients. Set aside and combine remaining ingredients in large mixing bowl. Roll golf ball sized balls with the meat mixture. Insert mozzarella cube into the center and pull the edges of the meat ball around until it’s a complete meatball. Arrange meatballs in slow cooker and cover in tomato sauce. Cook on high for 2 to 2.5 hours.

 

Grain-free Swedish Meatballs September 14, 2015

Filed under: Appetizer,Beef,Gluten Free,Main dish,My Favorites,Recipe — Crista @ 10:57 pm

The 10-year-old came home with a recipe book from cooking camp over the summer and has been asking me to make these, which of course I had to tweak a bit. They are not dairy-free, but they are grain-free, and unprocessed. The original recipe calls for ground pork in addition to ground beef, but I just used beef. It also called for allspice (which I didn’t have on hand) and nutmeg (which I don’t like), so I subbed with ginger. Finally, it called for frying the meatballs in a skillet, which I did for about half, but found it much easier (and just as tasty) to bake and then add to the gravy.

Meatball Ingredients:
1 tbsp coconut oil
1 onion, diced
1 pound grass-fed ground beef
1/4 cup almond flour
1 large egg
1/4 tsp ginger

Gravy Ingredients:
1/4 cup butter
1/4 cup almond flour
1 1/2 cups beef broth
1/2 cup sour cream
Sea salt and freshly ground pepper, taste
1 tbsp chopped parsley

Cook onion in 1 tablespoon coconut oil in a large skillet over medium heat, stirring frequently until translucent. While onions are cooking, egg, almond flour, ginger, and hamburger; season with salt and pepper as desired and add onions when ready. Mix well, and combine into small meatballs. Bake at 400 degrees for 15-20 minutes, or until cooked through and browned.

Prepare gravy by melting butter in the skillet used for the onions; whisk in the almond flour until evenly thickened, about one minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened (about 2 minutes). Stir in sour cream until fully dissolved. Season with salt and pepper to taste, and stir in meatballs. Cook, stirring occasionally, until heated through and thickened, 8-10 minutes.

Before serving, sprinkle with copped parsley…and enjoy!

 

 
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