Mustard Crusted Pork Tenderloin w Braised Cabbage

The other day my niece brought home the largest cabbage I have ever seen from one of her teachers' gardens.  I wasn't quite sure what to do with it so I decided to braise it under some fresh pork tenderloin using my Celebrating Home Bean Pot (a dutch oven will do fine if you aren't lucky enough to one one of these masterpieces).  Using herbs from my garden (which consists of about 4 pots on my deck) I made an herb-mustard crust and brushed it over the pork.  I mixed together a bit of chicken stock and apple cider vinegar and poured that in.  Then I cooked it low and slow and let the whole thing braise in its own juices.  The result was a tender pork with soft roasted veggies.  Enjoy!

An easy meal perfect for fall

Ingredients:
2 1/2lb pork tenderloin
1/2 cabbage, shredded
2tbs butter, melted
1/4c apple cider vinegar
1/2c chicken broth
1/4c dijon or brown mustard (use your favorite!)
2tbs fresh rosemary (or 2 tsp dried)
1tbs fresh thyme (or 1tsp dried)
1tsp salt
1/2 onion, thinly sliced

Directions:
1. Preheat your oven to 325-degrees.  Place cabbage in a bean pot, dutch oven, or slow cooker.
2. In a small bowl, melt 1tbs butter in the microwave for about 20 seconds.  Add apple cider vinegar and chicken broth.  Pour over the cabbage.
3. In another small bowl, mix mustard, rosemary, thyme, the remaining tbs of butter and salt. 
4. Place tenderloin on top of the cabbage.  Sprinkle the whole thing with salt and pepper.  Then, using a pastry brush (or a spoon if you don't have one), brush the mustard mix all over the top and sides of the tenderloin.  Top the whole thing with sliced onions and cover with the lid.
5. If using a bean pot or dutch oven, place in the center of a preheated oven for about 2 1/2 or 3 hours.  It will be done when the pork pulls away easily with a fork.
5. If using a slow cooker, cook on low 8 hours or high 6 hours.  You will not have any of the carmelization of the bean pot and may end up with more liquid than you like.  That's okay, just pour most of it out and add a bit more butter to the meal at the end.
6. Serve hot.  Enjoy!

Cabbage Lasagna Casserole w Cherry Tomatoes

This is a deliciously simple recipe that makes fabulous leftovers.  I wanted to make something that tasted like Italian pasta with meat sauce but without the grains and cheese of course.  I decided to use some simple roasted cabbage as my base and topped it off with a heap of meaty Italian marinara sauce.  Of course, if you have leftover cooked cabbage you could use that as well by layering it in a baking dish, pouring the sauce on top, and baking it in the oven until bubbly.  I made each dish separately since I didn't have any leftover cooked cabbage and I absolutely love the flavor of cabbage when it's roasted.  I hope you do too.  Enjoy.

A deliciously hearty meal

Ingredients:
1 head cabbage, cored and sliced
2-3tbs extra virgin olive oil
1lb ground beef
1 package sliced mushrooms
1 can black olives, drained
1 jar marinara sauce (I use no-sugar added Ragu)
Extra seasoning to taste: garlic powder (about 1 tsp), oregano (about 1tsp), basil (about 1/2tsp), red pepper flakes (about 1/2tsp), balsamic vinegar (about 1tbs)
1 pint cherry tomatoes, washed and sliced in half

Directions:
1. Preheat your oven to 450F.    Place slices of cabbage on a foil lined baking sheet or two.  Brush with olive oil.  Sprinkle with salt.  Roast for 20 minutes or until browned and then flip and roast another 10 minutes or until all cabbage is soft and browning/blackening.
2. Meanwhile, make your sauce.  In a large saute pan, heat the stove to medium-high heat.  Add your ground beef and cook until brown, crumbling it into small pieces with a spoon or spatula.  Add your mushrooms, black olives and marinara.  Bring to a boil and simmer until the mushrooms are coooked through and the sauce is beginning to thicken again.  Taste and adjust with more seasonings to your liking (suggestions above).
3. To serve, place cabbage at the bottom of a pasta bowl.  Ladle meat sauce over the top.  Sprinkle with cherry tomatoes.  Enjoy!

Thai Chicken & Slaw

This is another simple recipe that I made while visiting my husband in Alabama.  In less than 30 minutes, you can have yourself a delicious and satisfying meal.  This may not seem like a likely combination, but I promise you the taste of these 2 dishes together is magical.  If you are like us, you will make this again and again.  Bonus:  It makes great leftovers!

An unusual but amazing combo:  you won't regret this one!

 Thai Chicken Ingredients:
1 package boneless skinless chicken thighs (hormone free of course), cubed
1 onion, sliced or diced
1tbs butter
3 green onions sliced, reserve about 1/2 of the green parts
2tbs fresh ginger, minced
6 cloves fresh garlic, minced
2tbs sesame oil
2-4tbs tamari (gluten free soy sauce)
1tbs apple cider vinegar
1/3c coconut milk, plus more to taste

Sesame Slaw Ingredients:
1/2 head cabbage, shredded (or buy a preshredded bag at the store)
1/2c mayonnaise
2tbs apple cider or unseasoned rice vinegar
1 packet Truvia (or 1tbs honey)
juice of 1/2 lemon
2tsp fresh ginger, finely grated
2 green onions, green parts only, thinly sliced
2tsp soy sauce, plus more to taste
1tbs sesame oil
1c roasted almonds
**Note:  I made this to taste and didn't measure out my ingredients but this is my best guess.  Start out slow, mix up your sauce and adjust to taste to get the flavor profile you like.

Directions:
1. In a large nonstick skillet melt butter over medium high heat.  Add your green onions, ginger, garlic, and regular onion and cook until onions are wilted and browning.  Remove from heat.
2. Add your chicken and brown on both sides.  Add back in the onion mixture.  Add your sesame oil, tamari, and vinegar.  Cover and simmer until chicken is cooked through.  Remove the lid and let cook a bit more until any excess liquid is pretty much absorbed.
3. Stir in your coconut milk and simmer until nice and thick.  
4. Meanwhile, make your slaw:  In a bowl stir your mayo, vinegar, sweetener, lemon, ginger, onion, soy sauce, and sesame oil.  Taste and adjust!  Place your cabbage in a large bowl, pour dressing over top, and stir well.
5. Serve thickened Thai chicken on top of some slaw and top with lots of almonds for more crunch.  Enjoy!

Fire Shrimp & Slaw

Oh how I love the jumbo wild caught shrimp from Trader Joes.  I still think it's the best shrimp I have ever had.  This is a quick and easy recipe for some spicy shrimp over a pile of creamy Celery Seed Coleslaw.  Inspired by the rich flavors of Mexico, I whipped up this dish for lunch using some garlic, shallots, fire roasted diced tomatoes, chipotle and cilantro.  The whole thing only took me about 15 minutes start to finish which makes this recipe great for weekdays and weekends alike.  The cool creamy slaw helps to tone down the rich spicy shrimp to make the whole thing perfectly balanced.  There's only one word to describe it:  unbelievable.

A rich spicy jumbo shrimp paired with a creamy crunchy sweet slaw:  perfection!

Ingredients:
1lb jumbo shrimp, peeled & deveined, tail on
1tbs butter
4 shallots, sliced thin
3 cloves garlic, minced
juice of 1/2 lime
1 chipotle chile in adobo, minced (remove seeds first if you don't like a lot of spice)
1 can fire roasted diced tomatoes
1/2c fresh cilantro, chopped
1tsp chile powder
1/2tsp cumin
salt to taste
3c Celery Seed Coleslaw for serving

Directions:
1. Heat a large skillet over medium high heat with 1tbs butter until melted.  Add garlic and shallots and cook until soft.  Add your shrimp and sprinkle with chili powder, cumin and salt.  Cook on one side about 3 minutes or until white and curled.  Flip shrimp.
2. Add tomatoes, cilantro, lime juice and chipotle chile.  Stir well and cook until the sauce has reduced a bit and the shrimp is done, about 3 minutes more.
3. Serve shrimp over a pile of slaw.  Enjoy!

Celery Seed Coleslaw

This is your basic coleslaw recipe.  I had to pick up a few heads of cabbage in lieu of St. Patrick's day last week (and the fact that they were only 25 cents per pound!)  I happen to love homemade coleslaw and I like to pair it with several types of dishes.  It makes a fantastic summer side dish and keeps well for hours (or days) in the fridge.  Instead of using sugar, I added a packet of Truvia.  If you prefer, you can try it with a touch of honey or maple syrup.  It just needs a little sweetness to counteract the vinegar in the recipe.  I hope you love this as much as I do!

Creamy, crunch, sweet, and tangy:  the perfect summer side dish!

Ingredients:
1/2 head green cabbage, cored and shredded
1/2c mayonnaise
2tbs apple cider vinegar
1 packet Truvia or 2tsp sweetener of choice
1/4-1/2tsp celery seed


Directions:
1. In a small bowl, mix mayo, vinegar, sweetener, and celery seed.
2. Place cabbage in a large bowl.  Pour dressing over the top and stir well.  Chill in the fridge and enjoy cold.

Cajun Pulled Pork w Grilled Cabbage & Peppers

First I have to warn you by saying this is the best pulled pork I have ever eaten.  I cooked it in my Celebrating Home Bean Pot which has it's own way of slowly reducing the juices and putting a ridiculously delicious crust over the whole roast.  It was a ridiculously nice day outside so we had to fire up the grill.  With the meat already cooked we decided to grill up a big batch of basil dijon veggies.  Yum!

That rich crust you see is all from the bean pot:  no fuss required!

Cajun Pulled Pork Ingredients:
4lb pork shoulder or boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
1tbs red pepper flakes
1tsp black pepper
1 yellow onion, thinly sliced
1tbs butter
2c beef stock

Grilled Veggie Ingredients:
1 head cabbage, cut into wedges (leave core intact)
4 mixed peppers (I used 2 bell peppers both green and red and poblano peppers), cut in half with stems and seeds removed
3tbs extra virgin olive oil
1/4c dijon mustard
2 cloves garlic, finely shredded
1tsp basil
pinch sea salt

Directions:
1. Preheat oven to 350F.  Mix pork seasonings in a small bowl then spread evenly all over pork.  Place pork in a bean pot or dutch oven.  Top with onion and butter.  Pour stock over the top.  Place in the oven and cook 5 hours or until pork is fork tender.
2. When the pork is done, fire up your grill to medium high heat.  Mix oil, mustard, garlic, basil and salt in a bowl.  Using a pastry brush, brush the mixture over both sides of the peppers and cabbage wedges.
3. Place veggies on the grill and cook until soft and blackened on one side.  Flip and cook the other side (about 5 minutes per side).  Brush any extra sauce on the veggies before serving.
4. Serve pulled pork with a big pile of veggies and dig in!

Rosemary Roasted Pork Loin with Zucchini & Cabbage

This is a traditional dish that is simple to make and tastes delicious.  As it roasts in the oven, the warm smell of rosemary and garlic is sure to make your mouth water.  I served this with a side of roasted cabbage.  A side of roasted potatoes would also be a nice addition.  Enjoy.

A tender pork loin is delicious and budget friendly

Ingredients:
1 boneless pork loin
5 cloves garlic, minced
1tsp rosemary
1tsp salt
freshly ground black pepper
2 zucchini, cut in half lengthwise and then in quarters
1 onion, sliced
1 small head cabbage, halved and then cut in slices
2tbs extra virgin olive oil
2tbs butter, melted

Directions:
1. Preheat oven to 400F.  Rub pork loin with a bit of olive oil, most of the garlic and all of the rosemary.  Then season with salt and pepper.  Place in a roasting pan.
2. Toss a bit more oil with the rest of the garlic and toss with the zucchini and onion.  Place the veggies around the pork loin. 
3. Bake in the oven fat side down for 30 minutes.  Then turn over and bake fat side up another 30 minutes (or until the internal temp reaches 155F).  Let set 10 minutes before slicing.
4. Meanwhile, place your cabbage slices on a baking sheet.  Brush with melted butter and sprinkle with salt.  When you turn your pork over, place your cabbage in the oven to roast.  It is done when the leaves are soft and the top is browned/blackened (takes about 30 minutes).
5. Serve sliced pork with roasted veggies and cabbage.  Enjoy!

Peppercorn Steak w German Red Cabbage & Mashed Sweet Potatoes

Last night I prepared a Paleo feast.  I made heavenly pan-seared peppercorn steaks with slow cooked German cabbage and rounded the whole thing out with some gently spiced sweet potatoes.  The rich steaks contrast perfectly with the sweet-tart flavor of slow cooked cabbage.  Mashed sweet potatoes with a touch of cinnamon and nutmeg make the meal seem both comforting and decadent.  This is sure to be a family favorite!

A nicely seared steak is one of my all time favorite meals

Peppercorn Steak Ingredients:
4-8oz top sirloin or flat iron steaks, about 1" thick (you will want to bring them to room temp prior to cooking)
1tbs butter, preferably organic or grass fed
1tbs macadamia nut oil
generous amounts of finely ground sea salt and freshly ground black pepper (or cracked peppercorns)

German Red Cabbage Ingredients:
1/2 head red cabbage, thinly sliced
1/2 sweet onion, diced
3/4c water
1/2c apple cider vinegar
1tbs butter, preferably organic or grass fed
1/4tsp allspice
1/8tsp cloves
1 bay leaf
finely ground sea salt to taste

Mashed Sweet Potato Ingredients:
3 large sweet potatoes, peeled and cut into 1" cubes
3tbs butter, preferably organic or grass fed
1/2c full fat coconut milk
1/4tsp cinnamon
1/4tsp nutmeg
salt to taste
1/2c toasted chopped pecans, for serving

Directions:
1. First, prepare your cabbage:  Throw all ingredients into a large sauce pan and bring to a boil.  Then cover, reduce the heat to low and simmer for an hour.  You will want to stir occasionally to prevent burning.  Season with salt at the end.
2. Second, start your potatoes:  Bring a large pot of salted water to a boil.  Add your potatoes and boil until tender (the smaller the pieces the quicker they cook; mine took 10 minutes of boiling).  Drain all the water and return to the pan.  Add butter, coconut milk and spices.  Cover with a lid so the ingredients can heat up.  Then, using a hand held blender, whip the potatoes until they are as creamy as you like them.  Season with salt.  Serve with toasted pecans on top (Tip:  To toast raw pecans, spread them on a baking sheet in a single layer and bake at 350F for 10 minutes checking frequently to ensure they don't burn.  They are done when you can smell them).
3. Last, cook up your peppercorn steak.  Pat them dry with a paper towel and sprinkle them generously with salt and pepper.  Use more than you would think!  There is no such thing as over-salting a steak.  Heat your oil and butter in a large saute pan over high heat.  When it is very hot, add your steaks to the pan in a single layer.  Sear, without moving the steaks, for about 4 minutes.  Try to pick them up with tongs and if they lift easily and look nice and seared flip them and turn the heat to medium (otherwise leave them on a few minutes more).  For medium rare, remove the steaks when they reach 125-130F.  I like mine medium and they took 4-5 minutes more.  Let sit a few minutes before serving.
4. Serve your steaks with a big scoop of German cabbage and sweet potatoes sprinkled with pecans.  Enjoy!

Crispy Chicken Thighs w Roasted Red Cabbage and Coconut Drizzle

Most of you can probably tell by my blog that I spend a lot of money on groceries.  And I mean a lot.  So I'm trying this new thing where I only allow myself to go to the grocery store once a week and I have to use up everything I have before I go.  My new year's resolution is to be more conscious about the money I spend on groceries.  Come Saturday night I am getting pretty low on food.  With some chicken thighs and a head of red cabbage, I was bound and determined to make it work.  I got inspired by a can of first pressed full fat coconut milk sitting in my kitchen cupboard and decided to make a rich and spicy coconut sauce with some simple chicken thighs and roasted cabbage.  The result was out-of-this-world-amazing!  The most common complaint I hear when people start to eat paleo is that it is too expensive (check out my Budget Friendly label on the right side of my blog for more cheap meal ideas).  Just because you don't have a lot of food money doesn't mean your meals can't be to-die-for-delicious.  This is the perfect example.

The beautiful colors just add to the wonderful experience of this dish

Ingredients (Serves 4):

8 bone-in-skin-on chicken thighs, hormone free
2tbs virgin coconut oil
1/2 of a large head of red cabbage, cut into thin slices
3tbs extra virgin olive oil (first cold pressed is best)
2c chicken stock (make sure it's gluten free I like Rachael Ray or Costco Organic brand)
1/4 yellow onion, minced
3 garlic cloves, minced
1tbs red curry paste
1/2tsp turmeric
1/2tsp coriander
1/2tsp curry powder

1/2tsp ground ginger

1/2tsp cayenne pepper (if you don't like spice, omit)
1c full fat coconut milk

Directions:
1. Trim the extra overlaying fat from your chicken thighs.  Salt and pepper them.  Line 2 baking sheets with foil.  Then preheat your oven to 425F and heat up 2tbs coconut oil in the largest skillet you have. over medium high heat.
2. Add your chicken thighs, skin side down to your pan and cook until skin is deep brown and crispy.  Then use tongs to flip over and cook a couple minutes more.  Transfer to a foil lined baking sheet to finish cooking in the oven.
3. While your chicken is browning, prepare your cabbage.  Set the cabbage slices in a single layer on another baking sheet and drizzle with olive oil.  Use your (clean) hands to rub the oil evenly over the cabbage.  Sprinkle with salt and place them in the oven to roast about 5 minute before you put in your chicken.
4. Put your chicken in the oven above the cabbage on a separate rack and roast until about 180F and the juices run clean (this will depend on your thigh size but mine took about 15 minutes).  Your cabbage is done when it is tender-crisp and pieces are beginning to brown.
5. While your chicken and cabbage are cooking, prepare your coconut sauce.  In a large saucepan, heat the remaining tbs of coconut oil.  Saute your garlic and onion over medium heat until the onion is translucent.  Then add your chicken stock, curry paste and spices.  Whisk until fully combined.  Bring to a boil and cook about 10 minute or until the stock is reduced by about half.  Then whisk in your coconut milk and softly simmer until ready to serve.
6. To serve, place some roasted cabbage at the bottom of your plate.  Top with 2 chicken thighs and ladle a generous amount of coconut sauce over the whole thing.  Enjoy!

-

Paleo Baked BBQ Chicken Thighs Over Nutty Slaw

I wanted to experiment with a sugarless preservative free Paleo style BBQ sauce, so last night I added a little of this and a little of that until I came out with a tasty sauce.  I must warn you that I didn't measure my spices (I hardly ever do) so the amounts shown below are only an estimate.   Please play with them until you get the combination that you like!  Once I found the perfect flavor, I generously spread it over some boneless skinless chicken thighs and baked them in the oven for 20 minutes (these would also be fantastic on the grill).   Instead of your traditional coleslaw, I used some leftover cabbage to make an almond and walnut slaw that was perfectly satisfying.  Of course this doesn't taste like your mom's favorite bbq chicken and slaw but it was delicious none-the-less and might be a new staple of mine.  Enjoy!

A satisfying healthy meal in less than 30 minutes!

BBQ Chicken Ingredients:
6oz tomato paste
1/4-1/3c tomato sauce (I used the leftover sauce from a can of whole tomatoes)
1/4c water
1/2tsp minced garlic
2tbs apple cider vinegar
1/2tsp dry mustard
1/8tsp cinnamon
1/8tsp allspice
1tsp paprika
1/8tsp cayenne
1/4tsp fine sea salt
1/4tsp garlic powder
1/4tsp onion powder
8 boneless skinless chicken thighs

Nutty Slaw Ingredients:
1/2 head red cabbage, shredded
1/2 head green cabbage, shredded
2tbs toasted walnut oil
1tbs apple cider vinegar
2tbs balsamic vinegar
3tbs roasted almond butter (I used Trader Joe's Roasted Almond Butter with Flaxseeds)
3tbs water

Directions:
1. Preheat your oven to 400F.  Meanwhile, make your bbq sauce:  In a large sauce pan, whisk tomato paste, tomato sauce and water.
2. Add your minced garlic and remaining spices and whisk while bringing to a boil.  Continuously whisk while boiling for a few minutes to blend the flavors.  Add water if it's too thin.  Taste and adjust seasonings.
3. On a foil lined baking sheet or pan, place chicken thighs in a single layer.  Using a basting brush, brush the tops of the chicken thighs with a generous amount of sauce.  Place in the oven and bake 15-20 minutes, or until cooked through.
4. While your chicken is cooking, make the slaw.  In a large bowl, place all shredded cabbage. 
5. In a food processor, add oil, vinegars, almond butter and water.  Pulse until smooth.  Pour over the cabbage.  Toss well.  Season with salt.  Refrigerate until ready to serve.
6. Serve chicken with extra sauce and slaw.  Enjoy!

Asian Stuffed Napa

This is an easy stuffed cabbage recipe, Asian style.  I used a lot of Asian flavors mixed into some fresh lean ground beef and stuffed them inside napa cabbage leaves.  Throw them into the oven and cook until done.  It's that simple.  Oh, and they are very tasty too!  Enjoy!

A simple dish that is hearty, tender, and packed with flavor!

Ingredients:
16oz lean ground beef
8oz mushrooms, chopped
4 garlic cloves, minced
3tbs fresh ginger, minced
4 scallions, thinly sliced (reserve some green parts for garnish)
3tbs toasted sesame oil
3tbs tamari gluten free soy sauce
1/2tsp red pepper flakes (omit if you don't like spice)
course salt and pepper
1 head Napa cabbage

Directions:
1. Preheat oven to 400F.  In a large bowl, combine beef, mushrooms, garlic, ginger, scallions, sesame oil, soy sauce and red pepper flakes.  Sprinkle with a bit of salt and pepper.
2. Meanwhile, remove the cabbage leaves one by one, rinse, then lay on a cutting board and roll with a rolling pin until each leaf is pliable.  Repeat with the remaining leaves.
3. Starting from one end, place about 1/4c meat mixture onto the cabbage leaf.  Roll it up and place in a 9x13" baking dish with the seam side down.  Repeat with the remaining leaves until all of your meat is gone (Tip:  Use your largest leaves first.  You may have some small one's leftover.  Save them for a stir-fry.)
4. Pour 1c water over the cabbage rolls, cover tightly with foil, and bake until the inside reads 160F (about 35  minutes).  Take out of the oven and serve hot with a bit of juices, soy sauce, and extra sesame oil drizzled on top.  Garnish with scallions.  Enjoy!

Nutritional Information:
10 servings.  2 rolls per person = 1 serving.
Calories: 193
Carbs: 3g
Fat: 8g
Protein: 23g
-

Sesame Garlic Ginger Steaks with Broccoli Cabbage Slaw

This is a delicious way to prepare inexpensive meat.  I used Tri Tip Steaks and marinated them for 2 hours to allow the steaks to absorb all of the wonderful Asian flavors.  In the summer I would certainly throw them on the grill, but preparing them in winter isn't difficult either:  Pan seared and then thrown in a hot oven to finish baking.  Paired with a light crisp seasonal slaw, another Paleo meal is served.

Broccoli Cabbage Slaw recipe adapted from "Make It Paleo" by Bill Staley & Hayley Mason

Sesame Garlic Ginger Steak Ingredients:
1 package tri tip steaks
1tbs fresh minced ginger
2 cloves garlic, minced
2tbs gluten free soy sauce
2tbs white wine vinegar
2tbs toasted sesame oil

Broccoli Cabbage Slaw Ingredients:
2tbs gluten free soy sauce
2tbs toasted sesame oil
3tbs white wine vinegar
1 garlic clove, minced
1tbs fresh ginger, minced
1/2 head red cabbage, shredded
1 broccoli crown (4-6c), chopped in a food processor
4 green onions, thinly sliced
toasted chopped almonds, for serving (optional)

Directions:
1. Place your tri tips in a large ziploc freezer bag.  Mix together the garlic, ginger, soy sauce, vinegar and sesame oil.  Pour into the bag and spread well with your hands.  Marinate at room temperature for 2 hours.
2. Meanwhile, make your slaw.  Mix the first 5 ingredients in a bowl.  Set aside.
3. In a large bowl, toss broccoli, cabbage and onions.  Pour the dressing over the slaw.  Toss well.  Place in the refrigerator until the steaks are done to blend the flavors.
4. Preheat your oven to 500F.  Heat a grill pan to high heat with some oil.  Place the steaks on the pan and cook on high until seared on one side (if your meat releases a lot of water, pour it out otherwise you will have steamed meat).  Flip and cook on the other side until seared.  Depending how you like your steaks, they may be done at this point.  If you like yours a little more cooked, place them all on a baking sheet and bake 5 minutes or until desired doneness (this made mine medium for the large steaks and medium well for the small).
5. Let rest 5 minutes.  Then slice your steaks and serve them alongside the slaw.  Top with almonds if desired.

Quick & Easy Moo Shoo Beef

My mom and my favorite Chinese meal is Moo Shoo Pork.  We love to order it at a local restaurant here in town, but know it's full of gluten (in the soy sauce) and typically msg (a horrible preservative used in a lot of Asian cooking).  Instead, I recreated this delicious gluten & grain free dish at home in less than 30 minutes.  Sometimes, when you are craving something unhealthy, the best thing to do is recreate it paleo-style.  I certainly didn't miss the original version and I hope you don't either.  Enjoy!

An easy stir fry is perfect for the whole family & makes great leftovers!

Ingredients (Serves 3-4):
1tbs fresh minced ginger
1/2tbs fresh minced garlic
2 green onions, sliced & whites separated from darks
1tbs macadamia nut oil
2tsp sesame oil
1.5lb top round steaks, sliced into strips (or any other inexpensive lean beef)
1/2 head cabbage, shredded
8oz baby portabella mushrooms
3 eggs, beaten
1tbs white wine vinegar
1-2tbs gluten free tamari soy sauce

Directions:
1. Heat a large egg pan over medium high heat.  Pour in eggs (omelet style).  Let cook like a flat pancake until cooked at the bottom (I turned my heat to medium).  Then flip and cook the other side until done.  Remove to a cutting board and cut them in thin strips.  Set aside.
2. In a large nonstick skillet or wok, heat macadamia nut oil.  Add your ginger, garlic, and the white parts of the onions and cook about a minute.  Add your steak & 1tsp sesame oil, sprinkle with salt, and cook until pretty much cooked through, stirring frequently.  Remove to a plate.
3. In the same skillet, add your cabbage, mushrooms and vinegar.  Cook over medium high heat until soft.  Then add your soy sauce, egg, the resting steak and all of it's juices and stir.  When the flavors have combined turn off heat and serve.

Red Cabbage Soup with Bacon

I know what you are thinking... purple soup?!?  Yes, it is fantastic and delicious so don't judge until you tried it.  Most of  you know that I love pureed vegetables soups (just look at my Soup section for proof) but this one is a new favorite.  It is rich in pureed red cabbage which both lowers your cholesterol, prevents cancer, and is an overall anti-inflammatory.  It's high in vitamin K, vitamin C, and folate.  Cabbage has been shown to heal stomach ulcers, restore helpful bacteria in your gut, and provides cardiovascular support.  Those of you who are familiar with the paleolithic way of eating also know that nitrate-free-bacon is not terrible for you if you eat it in moderation.  Better yet, it gives the perfect amount of crunch and saltiness that compliments the subtle sweetness of the cabbage.  This is the perfect starter course or side dish.  You won't be sorry you made it!

A delicious way to increase your vegetable intake!

 
Ingredients (makes 6 side dish servings):
1 1/2tbs organic butter
1 medium onion, diced
1 head red cabbage, cored & shredded
1qt chicken stock (msg & gluten free)
4 bay leaves
sea salt to taste
12 slices nitrate and preservative free bacon

Directions:
1. Heat butter in the bottom of a large stock pot over medium high heat.  Add onions and cook until translucent and soft.  Add your cabbage, stock, bay leaves, and about 1tsp sea salt.  Bring to a boil, cover with a lid, and reduce the heat to low to simmer.  Let cook about 10 minutes or until cabbage is soft.
2. While your cabbage is cooking pan fry your bacon in a large saute pan over medium heat until crisp (you may need to do this in batches).  Crumble bacon and set aside.
3. When you cabbage is soft, remove the bay leaves and use an immersion blender to puree your soup (be careful not to splatter yourself; it's hot!).  Alternatively, you could throw batches of it in the blender (but be careful because the steam will build up and blow off the lid so do it slowly and let the steam escape).  Return to the pot and give it a good stir.
4. Serve soup with a small handful crumbled bacon.  Enjoy!

Nutritional Information:
1 serving = 1c soup with 2 slices bacon crumbled
Calories: 138
Fat: 8g
Carbs: 7g
Protein: 6g
Sodium: ~ 800mg

-

Moo Shu Beef Rolls

There is almost nothing better than Moo Shu Pork with Pancakes (rice tortillas) at my favorite local Chinese restaurant here in town.  Of course, I can't eat it very often because it has soy sauce (ie gluten) and is probably loaded with refined sugar.  I decided to make my own healthy moo shu version using thinly sliced top round steak as my "pancake."  I stuffed it with a cabbage, egg and green onion stir fry just like the original Northern Chinese meal.  The result was a wonderful beef roll packed with delicious Asian flavors.  This meal makes a ton (16 rolls!) so feel free to half or quarter the recipe if you are making it for only 1 or 2 people.  In less than 30 minutes, dinner is served!

Inside out moo shu:  a twist on my favorite classic Chinese dish!

Ingredients (serves 8):
3lb sliced top round (look for braciola/milanese beef)

sea salt and ground pepper
2tbs macadamia nut oil
2 large eggs, beaten (omega-3 enriched if you can find them)
1/2c sliced green onion, green and white parts (about 5)
3tbs minced fresh garlic
3tbs minced fresh ginger
 tbs sesame  oil
1/2 head cabbage, shredded
1/4c white wine vinegar
2tbs soy sauce (gluten free)
1tbs coconut aminos (omit or add more soy sauce if you don't have this)

Directions:
(Note:  You can marinate your steak for an hour if desired.  Place it in a ziptop bag with a little vinegar, soy sauce and sesame oil.  I didn't marinate mine because I didn't have the time.  But it's a delicious option)
1. In a large skillet, heat 1tbs macadamia nut oil over medium high heat.  Add eggs and stir fry until soft scrambled.  Add onion, garlic, ginger, and sesame oil.  Cook another minute.  Add cabbage and stir well.  Add white wine vinegar, soy sauce, and coconut aminos and stir frequently until cabbage is soft and liquid is absorbed.
2. Meanwhile, make your beef rolls.  Pat meat dry with paper towels.  Cut each slice in half.  Season with sea salt and fresh ground pepper.  Place about 1/4-1/3c cabbage mixture in the center of each beef piece.  Starting at the narrow end of the meat, roll up filling it tightly.  Secure with toothpicks horizontally (like sewing it together) so you can place it seam side down when cooking.  Repeat with all of your beef slices.
3. Place a medium nonstick skillet over medium high heat.  Add a bit of macadamia nut oil over medium high heat.  Cook your beef rolls, seam side down, for about 4 minutes (or until cooked and deep brown).  Turn over and cook another 4 minutes.  I did them in batches of 4 (do as many at a time as your pan holds comfortably).  Drizzle with a little sesame oil and soy sauce if desired.  Serve hot.

Nutritional Information, as requested:
Serving size:  2 beef rolls with 1/3c cabbage mixture in each
Calories: 337
Carbs: 5.4grams
Fat: 11.5grams
Protein: 46.5grams

Spanish Sirloin with Kalamata Balsamic Sauce, Roasted Cabbage & Radishes

This is a wonderful way to cook steak if you don't want to use your grill.  I paired a large grass fed sirloin with a sort of quasi-chimichurri sauce and some fresh roasted cabbage and radishes.  Simple to make but packed with flavors and textures.  If you don't think you like cabbage, try it roasted.  It's delicious!  The same goes for radishes.  Roasting them makes them taste more mild, almost like a turnip.  A wonderful way to eat veggies that most people don't get in their daily diet.  I hope you enjoy this unusual but fantastic dish!

I love all the flavors and textures in this dish

Kalamata Balsamic Sauce Ingredients:

2tbs butter, preferably organic/grass fed
1/2 of a small yellow onion, minced
1tsp minced garlic
1/4tsp crushed red pepper flakes
1/4c chopped Italian flat parsley
1/4c chopped or sliced pitted kalamata olives
1/4c balsamic vinegar
1tsp dijon mustard

Steak Ingredients:
1 large 2" thick sirloin or new york strip steak (better if you let it set out at least 30 minutes before you cook it at room temp)
2tsp spanish paprika
1tsp fine sea salt
1/4tsp cayenne pepper
1/2tsp South African Smoke Seasoning (optional, found at Trader Joe's)
1/4tsp ground black pepper
1tbs macadamia nut oil

Roasted Veggie Ingredients:
1/2 head cabbage, sliced and cut into pieces
2 bunches radishes, washed and trimmed
2tbs extra virgin olive oil
sea salt

Directions:
1. Preheat your oven to 450F.  Toss cabbage with 1tbs olive oil and spread evenly over a baking sheet (add a layer of nonstick foil for easy clean up).  Do the same with the radishes and the other tbs oil.
2. Place both baking sheets in the oven and roast veggies for 20 minutes, checking on them occasionally and tossing them around if needed.
3. Meanwhile, make your sauce.  Heat butter in a nonstick skillet or sauce pan and add onion and garlic.  Cook until soft and translucent.  Then add red pepper flakes, dijon, parsley, olives, and balsamic vinegar.  Remove from heat and stir well.  Add salt if needed.  Let stand at room temp.
4. In a small bowl, combine steak rub:  paprika, salt, cayenne, smoke seasoning and black pepper.  Rub all over steak.
5. To make your steak, heat macadamia nut oil on high heat in a large grill pan until almost smoking.  Add steak and cook until the bottom side is deep brown and crusty.  Flip and cook a minute more. 
6. By this time, your radishes should be done (they cook a little quicker than the cabbage).  Take them out and remove them from the baking sheet.  Transfer the partially cooked steak to the baking sheet (crusty side up), reduce the heat in the oven to 400F and bake for about 10 minutes for medium cooked steak (the internal temp will be 115F for rare or about 140F for medium).  Remove steak and cabbage from the oven.  Let steak rest 5 minutes before slicing.
7. Serve cabbage and radishes with sliced steak on top.  Give it a good helping of Kalamata Balsamic Sauce on top and enjoy!

Chimichurri Salmon with Nutty Cabbage and Cauliflower Puree

I've been trying to eat more seafood but sometimes I get frustrated with the price and quality of seafood in Omaha.  I settled on a package of wild caught Chimichurri salmon from Trader Joe's and it was delicious, but if you want to marinate your own make a mix of olive oil, oregano, garlic, parsley, lemon juice and red pepper flakes and let your fish marinate overnight (I highly recommend Whole Foods as the best seafood in town).  While the flavorful salmon was baking in the oven, I sauteed up some crunchy sweet cabbage and popped the cauliflower in the microwave.  Less than 30 minutes later, dinner was done.  This meal was so satisfying and I couldn't believe all I was eating was fish and veggies! 

So simple yet so delicious

Ingredients:
1 package chimichurri wild caught salmon from Trader Joes (or marinated fish of your choice)
1/2 head red cabbage, shredded
1 sweet yellow onion, sliced
1tbs macadamia nut oil
1/4c apple cider vinegar
1/3c slivered almonds
1/2 head cauliflower, cut into pieces
1tbs butter, preferably from grass fed beef
a dash of almond milk
salt and pepper to taste

Directions:
1. Preheat your oven to 400F.  Remove fish from marinade and place on a lined baking sheet.  Bake in the oven for 12-14 minutes (approximately 10 minutes per inch of thickness).
2. Place cauliflower with a few tablespoons of water in a glass microwavable dish.  Microwave on high for 8-10 minutes, or until very soft.  Puree in a food processor with some butter, almond milk, salt and pepper until the consistency is that of mashed potatoes.
3. Meanwhile, heat macadamia nut oil in a large saute pan.  Saute onions until translucent.  Add cabbage and vinegar and cook, stirring occasionally until crisp-tender.  Add the almonds and continue to cook a few minutes more.
4. To serve, place some cauliflower puree at the bottom of your plate.  Top with a piece of salmon and cover the entire dish with your nutty cabbage.  So delicious!

Asian Tuna Slaw

Looking to put together a fast lunch?  That is exactly how I came up with this tasty tuna recipe.  It takes about 5 minutes to make and it's delicious.  I love canned albacore tuna, but needed to make something healthier than the traditional soybean oil (mayo) and high-fructose-corn-syrup-laden (relish) meal.  I settled on an asian slaw made with prepackaged broccoli slaw, ginger, garlic, macadamia nut and sesame oil.  I mixed in my tuna, added a bit more sesame oil and topped the whole thing off with cilantro and pine nuts.  Who said tuna has to be boring or traditional?!  Enjoy!

Packed with flavor:  the perfect lunch slaw!

Ingredients (makes 2 servings):
1 package broccoli slaw
2 cans albacore tuna packed in water
1tbs macadamia nut oil
1/2tsp sesame oil (more to taste at the end if needed)
1tbs fresh minced ginger
2tsp minced garlic
2tbs white balsamic vinegar or rice wine vinegar
handful of chopped cilantro
handful of pinenuts

Directions:
1. Heat your macadamia nut oil in a large skillet.  Add ginger and garlic and cook until fragrant.  Add your slaw and mix well.  Add vinegar and sesame oil and cook (cover with a lid to help it steam) stirring occasionally until it's crisp-tender (maybe 5 minutes or less??).
2. Drain your tuna.  In a large bowl mix slaw with your tuna.  Add a bit more sesame oil and salt if needed.  Divide into 2 servings.  Top with cilantro and pine nuts.  Enjoy.

Inside-Out Cabbage Rolls

I will admit every once in a while I am just too lazy to go to the grocery store and I make what I call "kitchen cupboard meals", which is basically a meal I throw together with a few basic items I have in my kitchen.  This is one of them.  I had some ground beef and some cabbage.  I thought cabbage rolls sounded nice, but I was even too lazy to boil the cabbage and actually make the dish so I opted for some deliciously sweet roasted cabbage with a thick meaty Italian sauce on top: an inside-out cabbage roll, or what Anthony likes to call "Italian Chili."  So rich and savory.  So delicious.

All the flavors of a delicious cabbage roll in half the time

 Ingredients:
1lb ground beef
8oz of your favorite marinara (I used Ragu: No Sugar Added)
1 can fire roasted diced tomatoes (Muir Glen)
1 yellow onion, chopped
2tsp minced garlic
1tbs balsamic vinegar
2tsp garlic powder
1 small head cabbage, cut into slices or wedges
1-2tbs extra virgin olive oil
sea salt, to taste

Directions:
1. Preheat oven to 450F.  Using your fingers, or an olive oil sprayer, coat both sides of the cabbage with oil.  Sprinkle with sea salt (and a little garlic if you wish) and place in a single layer on a baking sheet.  Roast about 20 minutes on one side, or until browned and starting to char, and then flip and roast another 10 minutes until soft.
2. Meanwhile, cook ground beef in a skillet over medium high heat.  Add garlic and onion and cook until soft.  Pour out any remaining oil.  Add the diced tomatoes, marinara, vinegar, garlic powder and oregano.  Bring to a boil, then turn the heat to low and simmer, stirring occasionally, until the cabbage is done and the flavor have blended.
3. To serve, layer some cabbage on a plate.  Top with a generous helping of meat sauce.  Enjoy!
2tsp oregano

Crispy Tandoori Chicken Thighs & Slaw

Coming home from camping at Indian Caves State Park with my husband, dog and horses, I was both exhausted and starving.  I raided the fridge looking for something easy to make that would be both healthy and satisfying.  I decided to make some Tandoori chicken thighs atop a bed of warm sauteed Indian slaw.  What a perfect meal to end an adventure filled day (Want to read about my adventures on horseback? Go here).

Rich Indian spices give this dish the perfect balance of flavors

Ingredients (Serves 2):
4 bone-in-skin-on chicken thighs (antibiotic free of course)
1tbs Tandoori Spice (I make a jar of this and keep it in the refrigerator.  See recipe here).
1tbs macadamia nut oil
1 package broccoli slaw
juice of 1 lemon
1tbs white wine vinegar
a little water
1/4tbs cumin
1/4tsp turmeric
1/2tsp dry mustard
sea salt
1/4c sunflower seeds, shelled

Directions:
1. Preheat oven to 400F.  Make a little pouch under the skin of the chicken with your fingers.  Rub some of the spice rub underneath the skin of the chicken and a little on the bottom of the chicken thigh as well.  Repeat with each chicken thigh.  Season the outside of the chicken skin generously with fresh ground salt and pepper.
2. Heat oil in a saute pan on high heat.  Add the chicken thighs skin side up and cook until deep brown on on the bottom.  Then flip and cook until the chicken skins are also deep brown and look nice and crispy (takes up to 10 minutes per side but keep an eye on them).
3. Once browned, remove the chicken from the saute pan and place it skin side up on a baking sheet.  Place in the oven until a meat thermometer inserted into the meaty part of the thigh comes out 180F (mine were large thighs and took about 20 minutes).
4. Meanwhile, pour out the oil left in the chicken pan.  Add a touch more macadamia nut oil (if needed) and then the broccoli slaw to the same pan.  There should be some dark brown dried chicken pieces and such at the bottom of the pan:  don't clean it!  That's good and will help flavor the slaw!  Add a touch a water and a bit of white wine vinegar and scrape the bottom of the pan with a plastic spatula to help break up the brown bits and incorporate the into the slaw.  Add a bit of cumin, turmeric, dry  mustard and lemon.  Let the slaw cook (stirring occasionally to frequently) until all liquid is gone, the slaw softens, and it begins to turn slightly brown.  Stir in the sunflower seeds and add salt if needed.
5. Place half the slaw on your plate.  Top with 2 crispy chicken thighs and enjoy!