Red Wine Braised Mushrooms

For Christmas, I made these mushrooms to go along side my famous Bourguignon Style Pot Roast.  I used one of my favorite Cabernet Savignons' and I suggest you do the same.  The rich red wine paired with a lot of butter and a bit of beef stock reduces into a ridiculously delicious dark glaze.  Even guests who stated they "hate" mushrooms gave these babies a try and loved them.  They are hands down the most delicious mushrooms I have ever eaten.  These would also be wonderful piled on top of a steak or other large hunk of beef.  Yes, they do take a long time to prepare but they are oh-so-worth-it.  Enjoy!

The most rich and delicious mushrooms I have ever eaten

Ingredients:
4.b whole white button mushrooms
1 bottle dry red wine
2c beef stock
2 sticks butter
1tsp worcestershire sauce
1tsp dill
1tsp black pepper
4 cloves garlic, peeled and minced
salt, if needed

Directions:
1. Wash the mushrooms and throw them in a large stock pot.  Add the wine, beef stock, butter, worchestershire sauce, dill, garlic and black pepper.  Stir.
2. Bring to a boil over medium high heat.  Cover and simmer on low for about 3 hours.  Remove the lid and continue to boil, uncovered, for another 3 hours or until all liquid is absorbed and mushrooms are saturated in flavor (you may need to stir occasionally to keep garlic from burning but I pretty much left them alone).
3. Salt if needed (mine didn't need any).  Serve straight from the pot or spoon into a serving bowl.  These won't last long but if they do they are even better the next day!

Smoky Beef & Veggie Skewers w Roasted Sweet Potato Puree

I refuse to believe that it is too late in the season to make skewers.  I try to use my grill for as long as I can in the fall.  This is a perfect fall recipe because it is quick, hearty, and rich in fall flavors.  I used smokey ancho chile powder mixed with cumin and balsamic vinegar for a quick steak marinade.  While the meat was soaking, I baked the sweet potatoes until soft and sweet.  I had my husband Anthony throw them on the grill while I finished up the potatoes by pureeing them with a bit of balsamic and maple syrup.  I love pulling the meat and veggies off the skewers and using the potato puree as a dip, but go ahead and use a fork if you insist.  Either way, this is sure to be a weeknight favorite! 

A quick healthy meal for weeknights or special occasions alike

Ingredients:
2lb steak, cut into 1" cubes (I used top sirloin)
2tsp cumin
1tsp ancho chile powder
1tsp chipotle chile powder
4tbs extra virgin olive oil
1tsp salt
4tbs balsamic vinegar
3tbs butter
3tbs maple syrup
1 green bell pepper, seeded and cut into 1" pieces
1 red bell pepper, seeded and cut into 1" pieces
1 package white button mushrooms, whole
3 sweet potatoes, cut in half lengthwise

Directions:
1. Heat oven to 450F.  Coat all sides of sweet potatoes with olive oil and place on a nonstick foil lined baking sheet.  Bake for 20-30 minutes or until the underside of the potatoes are deep brown and they are easily pierced with a fork.
2. Meanwhile, place your veggies and meat in a bowl.  Mix cumin, ancho, chipotle, 2tbs extra virgin olive oil, 1tsp salt and 2tbs balsamic in a small bowl.  Then pour over meat and veggies and mix well with your hands.  Let marinate at least 20 minutes.
3. Preheat your grill to medium high.  Using metal skewers (or presoaked wooden ones), thread meat and veggies on the skewers alternating meat and veggies.  Place on the grill and turn occasionally until meat is medium rare and veggies are soft, about 10 minutes.
4. Meanwhile, remove potatoes from oven and let cool slightly.  Peel them and place them in a bowl or food processor.  Add butter, 2tbs balsamic, 3tbs maple syrup, and some salt.  Either mash by hand or puree in the food processor.  Taste and adjust seasonings as needed.  Serve sweet potato puree with a large skewer and enjoy!

Homemade Herbed Chicken Soup From Scratch

I am a little embarrassed to admit that this is my first homemade soup from scratch... and by "first homemade soup from scratch" I mean 100% from scratch.  Nothing boxed.  Nothing canned.  Just pure natural ingredients.  I am going to warn you that this recipe has quite a few steps and takes a long time to complete, but OMG is it worth it!  May I never buy boxed chicken stock again!  It's not hard, it just takes some time.  Perfect for a Sunday dinner.  I came up with the idea after buying 2 whole chickens and grilling them (see previous blog post or click here).  I didn't want to throw away all those chicken bones so I used the leftover carcass to make a ridiculously delicious slow cooked chicken stock and then added some diced leftover chicken and veggies to make a true herbed chicken soup.  The best part is that by simmering the bones for 24 hours, you get all the nutritional minerals into the stock...and the whole thing cost less than $10.  Fabulous!

Best bowl of chicken soup I have ever eaten!

Stock Ingredients:
Whole chicken carcass/bones, from cooked chicken
2 quarts filtered water
5 celery stalks, cut in half
1tsp poultry seasoning
2tbs minced garlic
2 bay leaves
10 peppercorns
2tsp apple cider vinegar

Finishing Soup Ingredients:
6c chopped cooked chicken (see here for grilled chicken recipe or here for roasted chicken recipe)
16oz portabello mushrooms (whole or baby), chopped
5 celery stalks, sliced
2 green onions, sliced
2tbs butter
1tsp garlic powder
1/2tsp onion powder
3tbs freshly chopped rosemary (only add if your chicken isn't full of rosemary flavor all ready)
poultry seasoning to taste
salt & pepper to taste
1/4c heavy whipping cream (optional)

Chicken Stock Directions:
1. Place 1 or 2 chicken carcass/bones in a large slow cooker.  Pour in 2 quarts filtered water.  Add celery, seasonings and vinegar.  Put the lid on, turn on low, and simmer for 24 hours.
2. When you have your stock done, pour through a fine mesh strainer to retain only the broth. 
3. In a large soup pot, add 2tbs butter and turn the burner on medium high.  Add your onions, celery and mushrooms and cook until soft stirring occasionally.  Add in your diced chicken, pour in your chicken stock, and give it all a good stir.  Add some extra seasoning (garlic powder, onion powder, rosemary, and a bit of poultry seasoning).  Bring to a boil.
4. Once boiling, cover and turn the heat to low to simmer for 30-60 minutes.  Taste and adjust the seasonings (I added all my salt and pepper at the end so I wouldn't overdo it as the soup reduced).  Stir in a bit of heavy cream if desired.  Serve hot.

Note:  You can change the veggies as you like.  Feel free to add some diced potatoes or carrots for a more substantial soup.  Add them with the chicken and be sure to simmer until they are tender.

Easy Budget Beef Stew

This is a recipe for your grandmother's traditional beef stew.  It's inexpensive, healthy, fills you up quick, and makes the whole family happy!  What could be better than that?  I used my grandmother's secret ingredient in this recipe which gives it a little extra depth and makes the whole stew more interesting:  Allspice.  Add some thyme, a few bay leaves and a lot of garlic and you've got yourself a stew herb blend.  I cooked mine in my favorite bean pot from the Celebrating Home collection.  You could also throw it in a dutch oven or slow cook it for 6-8 hours on low in a crock pot.  Don't make this harder than it has to be.  This dish is all about simplicity.  Enjoy.

Not much better than a big pot of homemade stew!

Ingredients:
2lb beef stew meat or try cubing a chuck/round roast
2tbs olive or macadamia nut oil
1tbs butter
1 onion, diced
5-6 red potatoes, scrubbed and cut in quarters or cubed
2-3c baby carrots (alternatively use peeled cut carrot pieces)
8oz mushrooms, sliced (optional)
1quart gluten & msg free beef stock (try Rachael Ray brand it's delicious and inexpensive)
6 cloves garlic, minced
1/2tsp allspice
2tsp thyme
2 bay leaves
sea salt and pepper to taste

Directions:
1. Preheat your oven to 325F.  In a large skillet, heat butter and 1tbs oil over high heat.  Add onions and turn down heat to medium.  Saute until translucent and beginning to brown.  Remove to your bean pot (or dutch oven or crock pot).
2. Heat remaining oil over high heat.  Salt your beef.  Add your cubed beef in batches and brown on both sides (takes about 5-6 minutes per side).  Make sure they are a deep rich brown, this gives the whole stew extra flavor! Pour into your pot.
3. Add your potatoes, carrots and mushrooms to the pot and give it a good stir.
4. In a bowl, mix your beef stock, garlic and spices until combined.  Pour over the stew until it is almost covered (the veggies will give off more water so don't overfill it with stock).
5. Place in the center of a preheated oven for 2-3 hours or until the beef is tender and the juices have reduced a bit into a nice sauce.  If you are using a slow cooker, you may want to remove your broth when the beef is done and boil it down for a richer sauce.  Enjoy hot!

Meatza

I have been eager to try a meatza for a while now and last night I gave it a whirl.  WOW.  It was so tasty it took everything in my power not to go back for seconds.  For those of you who are unfamiliar with the term "meatza" I will fill you in on the secret:  It's a play on the word "pizza" but uses ground meat as the crust and then is loaded with pizza sauce and veggies.  I know, it sounded a little gross to me at first too.  But it's not.  It's wonderful.

A pizza for meat lovers and paleo enthusiasts alike!

Ingredients (Serves 6):

2lb ground beef, preferably 100% grass fed
1 large egg, preferably omega-3 enriched
1tsp onion powder
1tsp garlic powder
1tsp dried oregano
2tbs fresh basil, thinly sliced
1c pizza or marinara sauce (look for one's without added sugar.  The best tasting one is Mario Batali's Tomato Basil Marinara and the cheapest is Ragu No Sugar Added)
1 tomato, sliced
1/2 zucchini, thinly sliced (I used a mandoline)
1/2c sliced mushrooms
1/2c sliced black olives
1/2c thinly sliced onion
2tbs fresh basil, thinly sliced
1/2tsp red pepper flakes (optional)
1/2c freshly grated parmesan (optional)

Directions:
1. Preheat your oven to 400F.  In a large bowl, mix egg with beef and the next 4 spices.  Add about 2 tsp finely ground sea salt.  Spread your meat mixture evenly into a foil lined baking sheet.  Bake in the oven for 10 minutes.  Remove from the oven and pat with paper towels until you get the extra water/grease out of the pan.
2. Spread your meatza with pasta sauce.  Top with sliced tomatoes, zucchini, mushrooms, and onion.  Sprinkle with olives and basil.  Reduce the heat to 350F and place the meatza back in the oven for 10 minutes longer (until the veggies are starting to soften).
3. Remove from the oven and sprinkle with red pepper flakes and parmesan.  Place back in the oven, turn the heat to broil, and cook for a few minutes until cheese is melted.  Remove (if needed, use a few more paper towels to soak up any remaining grease or liquid at the bottom of the baking sheet).
4. Slice and serve hot.

Grass-Fed Pan-Fried Meatballs & Marinara

Using delicious 100% grass- fed beef from Trader Joe's, I made some simple pan-fried meatballs, tossed them with a rich mushroom marinara, and threw it all over a pile of zughetti.  There's no hard and fast rule to this recipe.  Use the seasonings that you like.  Don't over-complicate it.  Simple but fabulous.  Who doesn't love meatballs?!

Paleo comfort food at its finest

Ingredients:
2lb ground beef, preferably grass fed
2c diced portabella mushrooms
1 large egg, slightly beaten
1tbs butter, organic or grass fed
1/2 onion, minced
3 cloves garlic, minced
1tsp dried oregano
1tsp fine sea salt
1/4 tsp fresh ground pepper
1tbs olive oil, preferably first cold pressed
2c of your favorite marinara or make your own with tomato sauce, tomato paste, fire roasted diced tomatoes, diced onion, oregano, garlic powder, onion powder, oregano, and basil
2tbs balsamic vinegar
8oz sliced portabella mushrooms
5 zucchini: turn it into angel hair pasta (zughetti) using the Joyce Chen Spiral Slicer
Aged parmesan for serving (optional)

Directions:
1. In a large saute pan, heat butter over medium  high heat.  Add onion and garlic and cook until translucent.  2. In a large bowl, whisk egg.  Add diced mushrooms and cooked onion/garlic mixture.  Add oregano, salt, and pepper.  Using your hands, blend the mixture into the meat until evenly combined.
3. Make meatballs by rolling them in your hands until they are formed to the size of a ping pong ball.  In the same large saute pan, heat 1tbs olive oil over medium high heat.  Add the meatballs in a single layer and cook until deeply brown.  Turn until they are brown on all sides and cooked through to 160F.
 4. If making your marinara, do so now.  Heat a bit of oil in a pan and cook up some onion and mushrooms.  Add tomato sauce and diced tomatoes (and add paste if you like it thicker).  Add some Italian spices to your liking (garlic powder, onion powder, oregano and basil are all delicious).  Add a bit of balsamic at the end for complexity and sweetness.
5. If you are using canned marinara, cook up some mushrooms and then add the sauce to heat it through.
6. When the meatballs are done, drain the fat.  Then toss them in your mushroom marinara sauce.  Serve over zughetti and sprinkle with aged parmesan.  Enjoy!

Chipotle Beef Stew

Originally I was planning on making a traditional beef stew, but when it came time to make it I thought it sounded boring.  So instead, I made a Mexican chipotle beef stew fired up with chipotle chiles, onion, bell peppers, and fire roasted diced tomatoes.  When the whole thing was done, I wasn't sure if I should call it a "stew" or a "chili" so I asked my niece.  Her response?  "I don't know but this is better than any chili I've ever had!"  Yea, it's that good.

Enjoy with a salad, over a baked potato, or right out of the bowl!

Ingredients:
3-4lb rump roast, trimmed of fat and cut into 1" pieces
3tbs butter, preferably organic or grass fed
1 onion, chopped (I used 1/2 of a leftover red onion and 1/2 of a yellow but any color will do)
5 cloves garlic, minced
2c sliced multi-colored bell peppers (I used one package Trader Joe's frozen Melange & Trios bell peppers thawed under running water.  They only cost $1.69 per bag!)
16oz sliced baby bella mushrooms
1-28oz can whole tomatoes (San Marzano are best)
1-16oz can fire roasted diced tomatoes (Muir Glen is best)
2 ancho chiles in adobo sauce, minced + 1tbs reserved sauce
1/2tsp cumin
1/2tsp paprika
finely ground sea salt
chopped cilantro, for garnish

Directions:
1. Generously salt your beef cubes.  In a large saute pan, heat 1tbs butter over medium high heat.  Add half of your beef chunks  (enough to cover the pan in a single layer) and cook until deeply browned (about 5 minutes).  Place in a large stock pot.  Repeat with your remaining beef, adding more butter for each batch.
2. Add a bit more butter to the same pan and cook your garlic and onions until soft.  Add them to the pot.  Add the last of your butter and saute half of your bell peppers and mushrooms until the mushrooms are soft.  Add to the stock pot.
3. Add the other half of your bell peppers and all of the whole tomatoes (reserve the juice for another recipe) into a blender or food processor.  Pulse/blend until smooth.  Pour it all into your stock pot.
4. Add a can of fire roasted diced tomatoes, chipotle chiles and sauce, cumin, and paprika.  Stir well.  Bring to a boil, then cover and simmer on low for about 2 hours (or until beef is tender).  Season with salt if needed. Serve with cilantro.  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
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Spicy Bok Choy & Shrimp Stir-Fry

I bought some wild caught Argentinian shrimp at Trader Joes, and decided to use them in a simple stir fry for lunch.  To be perfectly honest, I had never tried bok choy before this dish and I can tell you that I have been missing out.  The health benefits of this little Chinese cabbage are endless: it aids in digestion, is full of antioxidants, vitamin A, C, beta-carotine, calcium, potassium, vitamin B6, folic acid and fiber.  It tastes like a mixture between cabbage and celery to me with a subtle sweetness.  When it cooks it lets out a lot of water which is why I had to cook the veggies and shrimp separately and then add them all together at the end.  With less than 30  minutes to prepare, you can enjoy this spicy dish any day of the week!

Spicy shrimp and vegetable stir-fry:  one of my favorite meals to make!

Ingredients:
2lb large shrimp, raw, thawed, and preferably wild caught if you can find it
1 large head bok choy, trimmed and cut into 1" strips
4 garlic cloves, finely chopped
2tbs virgin & organic coconut oil
4 green onions, sliced, green parts reserved
3tbs fresh ginger, minced
1 jalapeno, seeded and minced
8oz mushrooms, sliced
2tbs toasted sesame oil
3tbs tamari gluten free soy sauce
1tbs white wine vinegar
1/2tsp cayenne pepper (or more)

Directions:
1. In a large saute pan or stock pot, heat 1tbs oil over medium high heat.  Add mushrooms and cook until almost done.  Then add bok choy and give it a good stir.  Cover, reduce the heat to medium and cook until tender stirring occasionally (about 8 minutes).  Pour out any water in the pan.
2. Meanwhile, while the bok choy is cooking, heat your last tbs of oil in another large saute pan.  Add your garlic, the white parts of the green onions, ginger, and jalapeno.  Cook 1-2 minutes.  Add your raw shrimp and sprinkle them with a generous amount of cayenne pepper (skip if you don't like yours spicy).  Add sesame oil, tamari, and vinegar and continue to cook until shrimp curl up and are just done (overcooking them makes them chewy).  Then add your bok choy and mushrooms to the shrimp mixture and give it a good stir.  Taste and add more seasonings if needed.  Serve warm with sliced green onions on top.  Enjoy!

Nutritional Information:
1/4 of the meal = 1 serving
Calories: 252
Carbs: 5g
Fat: 12g
Protein: 46g
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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.

Slow Cooker Chicken Cacciatore w Cauliflower Rice

Chicken cacciatore in the slow cooker is easy, cheap and delicious.  I made this for my mom and niece and it was a hit!  They scarfed all of it!  Depending on your slow cooker, this dish will take about 6-8 hours to cook so you will need to plan ahead but I promise you will be so glad you did.  You could eat this plain or serve it over mashed potatoes or cauliflower rice.  It's sure to be a favorite!

Comfort food at its finest!

Ingredients for Chicken Cacciatore:
1 package whole chicken legs (drums and thighs), bone in but remove skin (about 5 of them)
1 large can whole plum tomatoes with their juice (check labels; you want no added sugar)
8oz sliced mushrooms (I used baby bellas but buttons will work nicely too)
1 yellow or sweet onion, sliced
2tsp Italian seasoning
1/2tsp rosemary
2tsp minced garlic
1tsp garlic powder
1/2tsp oregano
2tbs balsamic vinegar
1/3c white wine (choose one you like to drink!)
3tbs tomato paste
salt and pepper to taste

Ingredients for Cauliflower Rice:
1 head cauliflower
1tbs butter
salt to taste

Directions:
1. In a large bowl, pour out canned tomatoes.  Break them up with a spoon.  Then mix in mushrooms, onion slices, seasonings, vinegar, and wine.  Stir well.
2. Place chicken in the bottom of a large slow cooker in a single layer (do the best you can mine overlapped a bit).  Sprinkle with salt and pepper.
3. Pour your veggie sauce mixture over the chicken.
4. Cover the slow cooker and turn on low for 6-8 hours (chicken will be falling off the bone tender when done).
5. When chicken is done, pour all of the liquid into a large saute pan, whisk in tomato paste, and boil over the stove for about 10 minutes or until reduced and nicely flavored.  Salt until desired flavor is reached (I adjust the spices here too).  Keep your chicken in the crock pot with the lid on, turned off, for now to keep warm.
6. While the sauce is boiling, make your "rice": Cut the cauliflower into large chunks.  Place them in a food processor and pulse until it resembles rice.  Place the "rice" in a large glass bowl with a lid and microwave for 5 minutes (do not add water).  When done, add a pat of butter and a bit of salt and stir.  Viola!  Rice is made.
7. To serve, add a cup of "rice" to the bottom of a pasta dish.  Add a whole chicken leg and some veggies on top.  Ladle some sauce over the whole dish and enjoy!

Slow Cooker Beef Stroganoff

Beef Stroganoff is a classic Russian dish dating back to 1871.  It consists of beef slices sauteed with onions and mushrooms in a sour cream sauce typically served over rice or noodles.  I  have always loved Beef Stroganoff, mostly because it encompasses everything you want out of comfort food:  Richness, creaminess, and heartiness.  This is a simple slow cooker stroganoff that is perfect for those busy days where you just want to throw something in the crock pot and forget about it.    I usually eat mine plain, but feel free to put a big scoop over some steamed rice or gluten free quinoa noodles.  De-lish!

Rich & creamy beef with mushrooms; the perfect winter dish

Ingredients (serves 3-4):
2tb organic butter
1 large onion, diced or sliced
2tsp minced garlic
1-1.5lb steak, sliced 1/2" thick: You can use sirloin, top round, beef stew meat, or even a chuck roast (cooking times will vary)
1c beef stock (msg & gluten free)
10oz sliced baby bella mushrooms (button mushrooms are also fine)
1 bay leaf
pinch allspice
1/2tsp thyme
1 tsp finely ground sea salt
1/2c sour cream at room temperature (if dairy free use coconut milk; it's a fun twist!)
chopped parsley or cilantro for serving

Directions:
1. In a large saute pan, heat butter over medium high heat.  Add onions and garlic and saute until translucent and soft.  Pour into the bottom of a crock pot.
2. Add steak, bay leaf, all spice, thyme, and salt to the crock pot with the beef and onions and give it a good stir.  Place mushrooms on top and pour beef stock over the whole thing.  Cover and cook on low until beef is tender (the tougher and larger the meat the longer it needs to cook):  roughly 8-10hours.  To speed things up, you can cook this dish on high (cuts the time in half).
3. When the beef is tender, turn off the slow cooker and stir in sour cream or coconut milk.  Serve over rice, noodles, or in a bowl.  Top with cilantro and enjoy!
Note:  I like my sauce thin, but if you want to thicken it up make a roux with rice flour (cook a bit of rice flour and butter in a pan until it browns) and then wisk in your liquid and boil until thick.  This will make it more like a gravy which is good with noodles.

Nutritional Information:
1 serving = roughly 1/3 of the entire dish (5oz sliced steak with 1/3 veggies and sauce using coconut milk)
Calories: 395
Carbs: 6.5g
Fat: 22g
Protein: 33g
Sodium: ~433mg

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Mini Portabella Pizzas

One of my coworkers at work was talking about how much they love stuffed mushrooms and an idea popped in my head:  mushroom  pizzas!  I used big meaty portabella mushroom caps as the base and topped them with a quick italian suasage and tomato saute.  A sprinkle of parmesan on top and, viola!, another paleo pizza is born.  This one would be great as an appetizer for parties or eat a few of them as a main course.  A quick tip on portabella mushrooms:  the longer you cook them, the meatier and firmer the mushroom gets.  Enjoy!

Portabella mushrooms make a great bread substitute in this meaty little pizza

Ingredients (makes 8 mini pizzas):
8 portabella mushroom caps, washed and dried
1tbs extra virgin olive oil (first cold press is best)
4 spicy italian sausage links (preservative, nitrate, and refined sugar free) I used some spicy Italian chicken sausage from Whole foods
3 campari tomatoes, diced (about 3/4c)
1/2c marinara sauce (I used Trader Joe's Pomodoro Sauce)
1/2c freshly and finely shredded parmesan cheese (raw milk cheese or organic preferred)

Directions:
1. Preheat your oven to 400F.  In a large grill pan with a heavy lid, heat a little olive oil over medium high heat.  Add the mushrooms, top with the lid to flatten, and cook until tender (about 5 minutes).  Then flip them over, top with the heavy lid again, and cook a few minutes longer.  They should be flat and fully cooked through.  Remember, you want to cook them quite a bit so they firm up.  Place them on a foil lined baking sheet.
2. If you are using pre-cooked sausage, cut or tear it up into little pieces, removing as much of the casing as you can.  If you are using raw sausage, remove the casing and crumble the ground meat.  Heat the rest of your olive oil in a large saute pan.  Add your sausage and cook until browning a bit and completely cooked through.  Add your diced tomatoes and  a splash of marinara sauce.  Stir and cook until the liquid has reduced and is very thick.
3. Spread about 2-3tsp marinara sauce on the top of each mushroom cap.  Top with about 1/3c sausage mixture (or until all caps have an even amount of meat on them).  Sprinkle each with 1tbs parmesan.  Bake in the oven for 4-5 minutes or until everything is heated through and the mushrooms have released a bit more moisture.  Then turn on  your broiler and cook for 1-2 minutes more, or until the cheese fully melts and begins to brown.  Let set a few minutes and serve.

Nutritional  Information:
1 serving = 1 mini portabella pizza
Calories: 143
Protein: 12.5g
Fat: 6g
Carbs: 6g
Sodium ~ 375mg

Beef & Roasted Tomato Stew with Mushrooms

This is an amazing stew with 100% whole food.  No preservatives.  Nothing canned.  Just pure and natural food like nature intended.  It tastes of fresh roasted tomatoes and mushrooms with a hint of orange.  I kept the seasonings simple with just a hint of my grandmother's secret ingredient (allspice) and a bay leaf to compliment, without overpowering, the roasted tomatoes.  This is one of my favorite meals to make in the winter.  I hope you enjoy it as much as I do. Happy cooking!

Rich, filling, and perfectly healthy

Ingredients (Serves 4):
2lb tomatoes on the vine (or any ripe delicious looking tomatoes)
1tbs extra virgin olive oil (preferably first cold press)
2lb beef chuck roast, cut into 1" chunks
1tbs macadamia nut oil
1 large yellow onion, diced
1tbs minced garlic
1tbs butter, preferably organic
1 bay leaf
1/4tsp allspice
1/2tsp orange zest
16oz sliced mushrooms
fine sea salt
fresh ground pepper

Directions:
1. Preheat oven to 450F.  Wash your tomatoes and place them on a baking sheet lined with nonstick foil.  Then coat them generously with 1tbs olive oil.  Sprinkle with sea salt and fresh ground pepper.  Place them in the center of the oven and roast for 45 minutes (they should burst and the tops should brown/blacken).  Remove and let cool slightly before roughly chopping.
2. Meanwhile, heat 1/2tbs macadamia nut oil in a stock pot over medium high heat.  Work in 2 batches:  brown the beef cubes on each side and then remove to a bowl.  Repeat with the last of the oil and the beef.
3. Heat butter in the same stock pot after the beef has been removed.  Add onions and garlic and cook, stirring frequently, until onions soften an begin to brown.  Add the beef and any accumulated juices back to the pot.  Then add your chopped roasted tomatoes, bay leaf, allspice, orange zest and mushrooms.  Stir well.  Cover and let simmer for 30 minutes then uncover and let simmer 15-30 minutes more or until beef is tender and sauce has reduced.  Ladle in a bowl and serve hot.

Bolognese Zu-ghetti

Yup, that's right... another zu-ghetti recipe.  I can't help it!  I just love using my Joyce Chen Spiral Slicer to make zucchini spaghetti (ie zu-ghetti).  Besides, a pasta made with meat sauce is good for the soul.  This time I added a rich and meaty bolognese sauce with tons of added veggies, some red wine for richness and balsamic vinegar for a sweet tangy after-bite.  This meal was so wonderful I ate 2 servings.  Of course, some of the ingredients in this recipe were really just leftovers in my fridge but are not necessary to make a great sauce.  I will make sure to list those items as "optional" so you know the essentials from the extras.  You only need 30 minutes to put the whole thing together which makes this meal an easy weeknight go-to for the whole family!  Happy Cooking!

Tastes so rich but is chock full of veggies!

Ingredients:
1tbs ghee or pasture raised butter
1 sweet yellow onion, diced
1c baby carrots, sliced
8oz baby portabello mushrooms, chopped
1tbs minced garlic
1lb pasture raised ground beef
1/2tsp salt (more to taste)
1/4tsp black pepper
1tsp red pepper flakes (none if you don't like heat, more if you do)
1tsp thyme
1/2tsp garlic powder
1/2 tsp oregano
1 can fire roasted diced tomatoes (Muir Glen is best)
1c marinara sauce (optional)
1c tomato sauce
1/2c red wine (optional, but a wonderful addition!)
1tbs fresh basil (optional, dried works fine too... just use 1tsp)
 2tbs balsamic vinegar
 2 large straight zucchini (they do best in the spiral slicer)

Directions:
1. In a large heavy saucepan, heat butter over medium high.  Add onions, carrots, mushrooms and garlic and cook about 5 minutes or until lightly browned.  Remove to a plate.
2. Add ground beef and cook until browned.  Drain extra fat if desired (if using grass fed beef, the fat is WONDERFUL for you so don't drain it!)  Add the veggies back to the skillet and add seasonings (salt, pepper, red pepper flakes, thyme, garlic powder, oregano).  Stir well until combined and let cook a minute or two.
3. Add your diced tomatoes, marinara, tomato sauce, red wine, and fresh basil.  Stir well, bring to a boil, then lower heat and simmer about 10 minutes (long enough to blend the flavors, cook the alcohol out of the wine, and thicken the sauce).
4. Meanwhile, use your slicer or a pairing knife to make long thin strands of raw zucchini.  That's your pasta.
5. Add balsamic vinegar at the end and then taste your sauce and adjust salt and seasonings as needed.
6. If desired, you can warm your raw zu-ghetti pasta in the microwave for 30 seconds but not too long otherwise it gets mushy!  Serve a large scoop of bolognese sauce over your zu-ghetti and enjoy! 

Doughless Pot Stickers

Oh how I love pot stickers!  Of course, they are full of gluten so I never order them in restaurants anymore but that doesn't stop me from recreating them at home!  Instead of dumplings, I used sauteed mushrooms and Boston lettuce leaves to replicate the soft chewy texture of dough.  Usually pot stickers are made with ground pork, but I substituted turkey in this recipe because that's what I had on hand.  I made a quick and simple dipping sauce for these little guys that give the whole dish an extra punch of flavor.  They can get a little messy, but they are so unbelievably delicious you won't even care.  Enjoy!

Little bites of heaven :)

Pot Sticker Ingredients:
2tsp + 1tsp gluten free soy sauce
2tsp finely grated fresh ginger
2tsp minced garlic
1 finely chopped scallion (plus 1 thinly sliced scallion for garnish)
1lb ground turkey
1tbs + 1tsp sesame oil
8oz sliced baby portabello mushrooms
Boston lettuce leaves or other small lettuce head to make lettuce cups

Dipping Sauce Ingredients:
2tbs gluten free soy sauce
2tbs water
2tbs white wine vinegar
2tsp sesame oil

Directions:
1. Preheat oven to broil setting.  Line a baking sheet with nonstick foil.  Stir together 2tsp soy sauce, 2tsp ginger, 2tsp garlic and 1 chopped scallion in a large bowl.  Mix in ground turkey until combined.  Form meatballs by rolling meat mixture in your hands until round and smooth making each one about 1 1/2" in diameter.  Place on baking sheet with space between each meatball (makes 15-20).
2. Place 1tbs sesame oil in a small bowl.  With a pastry or other brush, brush the sesame oil on the tops of all the meatballs.  Then place them about 5-6" from heat source in the oven and cook for about 10 minutes (watch closely, small meatballs may be done as early as 5 minutes).  If they are browning too quickly, move them lower in the oven.  If they aren't browning enough, move them closer to the top.  You want them deep golden brown on top and 170F in the center.
3. Meanwhile, mix together your dipping sauce ingredients and set aside.
4. Heat another tsp of sesame oil in a medium sized nonstick skillet.  Add your mushrooms and cook until browning.  Then cover and cook a few minutes more (until the water from the mushrooms release and steam a bit).  Uncover, add a tsp soy sauce and continue to cook until liquid absorbed.
5. To serve, place some mushrooms and a meatball on your lettuce leaf.  Garnish with scallions.  Serve with dipping sauce. 

Fennel Crusted Pot Roast with Italian Veggies

This is an amazing (and easy) toasted fennel seed post roast.  It took me less than 10 minutes to put together then I let it slow cook all day and it was ready by dinner.  Talk about the love of the one pot meal!  I used onions, sliced green peppers, mushrooms and cherry tomatoes which cooked with the roast in a simple tomato basil marinara sauce.  I served mine with leftover Decadent Mashed Potatoes but any potato or rice dish would work nicely in it's place.  I know you will love every bite.  Bon Appetit!

One serving is never enough of this juicy tender roast!

Ingredients:
3lb chuck roast, washed and patted dry
1tbs fennel seed
2tsp sea salt (more to taste)
1/2tsp Italian seasoning
1tbs minced garlic
1 onion, cut into quarters and sliced
1 green bell pepper, seeded and cut into long thing strips
1 pint cherry tomatoes
1 pint sliced mushrooms
1c tomato basil marinara (check your labels and make sure there is no preservatives, gluten, or added sugar!)
1/2tsp garlic powder
2tsp olive oil

Directions:
1. In a slow cooker, toss onion, green pepper and olive oil with 1/4tsp italian seasoning and 1tsp minced garlic.
2. Meanwhile, place fennel seeds in a skillet over medium high heat.  Shake occasionally and cook until toasted (you will be able to smell them and some will crackle and pop) about 5 minutes.  Remove from heat and crush with a meat mallet or any other hard object you have.
3. Mix crushed toasted fennel seeds with 2tsp minced garlic and 2tsp salt.  Spread with your fingers all over the roast.  Place roast on top of the onion and bell pepper.
4. Top the roast with your tomatoes and mushrooms.  Pour marinara on top.  Add some garlic powder on top of it all as well.  Cook on high for 6 hours or on low for 10-12 hours.  You know it's done when your rost is tender and pulls away with a fork (the longer you cook it the more tender it gets).
5. To serve, pull out pork and veggies and serve them.  Taste the sauce leftover in the crock and adjust with salt and seasonings as needed.  Ladle some sauce over the meat and veggies.  Enjoy!

Mushroom Crusted Meatloaf with Red Wine Reduction & Cauliflower Puree

I had a jar of finely ground dried wild mushrooms in my freezer and I have only used them once.  I also had a pound of ground beef that I needed to use up asap so I decided to experiment with a dried mushroom crusted meatloaf.  I cannot say enough good things about this dish.  It is packed with flavor from the meatloaf spices, the mushroom crust, and the rich elegant red wine reduction sauce.  I paired this with a cauliflower puree that I swear tastes exactly like mashed potatoes.  In fact, Anthony thinks he ate his meatloaf with potatoes (a few days ago he told me he would NEVER eat cauliflower again so I decided not to tell him).  The secret to this elegant meal is in both the ingredients and cooking method used.  I highly encourage you to try this.  I promise you it's worth the extra effort!

Simple elegance for an everyday meal

Meatloaf Ingredients:
2 slices bacon (preservative and nitrate free)
2oz dried wild mushrooms, ground in a coffee grinder so that they are similar to a course flour
1lb ground beef
1/4c finely diced yellow onion
1tsp sea salt
freshly ground black pepper
1tsp minced garlic
1 lightly beaten egg
1/4tsp poultry seasoning
1c red wine (use one that you like to drink)
1c beef stock (gluten & msg free; I use Rachael Ray brand)
2c chopped portabello mushrooms
1tbs butter

Cauliflower Puree Ingredients:

1 head cauliflower, washed, stalk removed and the rest cut into pieces
4c chicken stock (gluten & msg free; again I use Rachael Ray brand for all of my stocks)

1tbs butter

Directions:
1. First, let me clarify on the dried mushrooms:  I recommend that you use a coffee grinder to grind your wild mushrooms into a fine powder, place them in a jar and store them in the fridge or freezer.  They make amazing crusted pan fried steaks as well!  Short of that, you could probably processes them in a food processor until they are as fine as possible.
2. Preheat your oven to 375F.  Cook your bacon in a medium saute pan over medium heat.  Remove from pan and reserve fat (unless there is more than a tablespoon and in that case pour some out into a jar).
3. Meanwhile, place your cauliflower in a large stock pot and pour stock over it.  Turn the heat to high and boil for about 30 minutes, or until all the liquid is absorbed (This is key otherwise you will have cauliflower soup!).
4. While your bacon and cauliflower is cooking, put together your meatloaf.  Mix your ground beef with a beaten egg, the diced onions, salt, pepper, garlic, and poultry seasoning.  When the bacon is done, crumble it and mix it in with the meat too.  Shape your meat into a salami like loaf.
5. Spread about 1/4c dried mushroom powder onto a cutting board.  Roll your raw meatloaf in the mushrooms until evenly coated on all sides.
6. Place your meatloaf into the saute pan with the bacon fat and cook on high, turning every few minutes until browned on all sides.  Carefully remove the meatloaf and place it into a foil lined loaf pan.  Place it in the oven until done (mine took about 30 minutes; check with a meat thermometer and you want the center to be at least 160).
7. While your meat is cooking, finish up.  Add the wine to the saute pan and reduce by half.  Then add the beef stock and the chopped mushrooms and reduce by half again.  Turn off heat, add butter, and salt as needed.
8. To make your cauliflower puree (make sure your stock is absorbed!), place an immersion blender in the stock pot and puree the cauliflower until smooth (alternatively use a food processor or blender).  Add 1tbs of butter and stir until melted.  Viola!  Fake mashed potatoes!
9. To serve, place cooked meatloaf on a cutting board and slice in 1" thick rounds.  Place a portion of the cauliflower puree on your plate, add a slice or two of the meatloaf, and cover in the red wine reduction and chopped mushrooms.  Serve and enjoy!

Steak & Egg Breakfast Burrito

It was Sunday morning and we were busy getting ready for family to come to town when my husband Anthony exclaimed, "I'm starving!"  Of course those words in my house send me straight to the kitchen to try to whip up something new and creative.  In this hearty breakfast, I used leftover Espresso Crusted Steak with some sauteed mushrooms, tomatoes, and spices to make a delicious Tex-Mex egg burrito.  They were so delicious that Anthony had two.  Enough said.

A hearty breakfast and a great way to use leftover steak or chicken!

Ingredients (makes 1):
2 large eggs, preferably omega-3 enriched
4oz leftover steak, sliced thin
1/2c sliced mushrooms
2 pearl tomatoes, quartered (or use 1/4c diced regular tomato)
2tsp fresh squeezed lime juice
1/4tsp cumin
1/4tsp garlic powder
Sea salt, to taste
1-2tbs extra virgin olive oil
Salsa for serving, optional

Directions:
1. In a small skillet heat a couple of teaspoons olive oil over medium high heat.  Add mushrooms, tomatoes and lime juice and cook until mushrooms are tender and the juice from the tomatoes is mostly evaporated.  Add your steak, sprinkle the entire thing with a little cumin, garlic, and salt and cook until steak is hot.  Set aside.
2. In a medium nonstick egg pan, heat 1tbs olive oil over medium heat.  Beat your eggs and pour them into the pan, swirling them to make sure they are very thin and evenly spread across the pan.  Cover with a lid, turn heat to medium low and cook a few minutes or until the top starts to firm up.  Uncover, carefully flip, and cook the other side a minute more.
3. Slide your egg burrito onto a plate.  Add steak and veggies to the center and roll it up.  Serve with salsa if desired.

Bourguignon Style Pot Roast

Beef Bourguignon is a traditional french stew braised in red wine and beef broth with pearl onions and mushrooms.  Instead of a stew, I decided to make a pot roast with the same idea.  I added some carrots, celery, tomatoes, mushrooms, and onion to the dish and slowly cooked it in a rich broth made of red velvet wine and beef broth.  At the end of cooking, I removed the liquid and reduced it by half.  The result was a richly flavored roast with a tremendously flavorful sauce and tender veggies.  I served it with Braised New Potatoes but feel free to add quartered potatoes to the slow cooker instead.  This might just be my best pot roast yet.  Try it and judge for yourself!

The rich red wine infused sauce makes this dish unbelievable!

Ingredients:
3lb beef chuck roast
2tbs butter
Fresh ground salt and pepper
1tbs minced garlic
6 carrots, sliced into 1" pieces
6 celery stalks, sliced into 1" pieces
2 sweet onions, cut into quarters and sliced
2 tomatoes, chopped
8oz sliced baby bella mushrooms 2c red wine (I used Red Velvet wine but use your favorite)
1c beef stock
1 bay leaf
1/2tsp Italian seasoning
1/2tsp allspice
1/2tsp garlic powder

Directions:
1. In a large stock pot, heat butter over medium high heat.  Add roast and brown on both sides (this gives the roast a richer flavor).  It will probably take about 5 minutes per side.  Set aside.
2. In the same pot, add your minced garlic, carrots, celery, and onions.  Stir and cook until onions are brown and softening (5 minutes).
3.  Place the cooked veggies in the bottom of a large crock pot.  Stir in the tomatoes and mushrooms.  Place the roast and any accumulated juices on top.
4. Meanwhile, go back to your stock pot and add 2c red wine.  Scrape the bottom of the pan while boiling the red wine to break up any brown bits.  Reduce by half. 
5. Stir in the beef broth, Italian seasoning, allspice, and garlic powder into your stock pot with the wine and give it a good stir.  Pour all of the broth over the roast and into the crock pot.
6. You can cook this on high or low.  I cooked it 2 hours on high and then 5 hours on low.  If you cook it on low it will take longer (probably 8-10 hours).  If you cook it on high it will cook faster (probably 5 hours). 
7. You know your roast is done when it pulls apart easily with a fork.  Remove the roast and veggies to a serving platter (leave the liquid behind).  Cover to keep warm.
8. Pour the liquid into a large sauce pan and boil rapidly until it reduces by half (this will give you an unbelievably rich broth).
9. To serve, place some meat and veggies on a plate and ladle some broth over the whole thing.  Enjoy!