Tag Archives: beef

Paleo Shepherd’s Pie

Paleo * Gluten-free  ~~

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Ironically, my dog Bella is on a Paleo diet.

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No, it’s not because I’m some paleo fanatic, but because she has itch issues and the vet has taken her off the most common allergens:  beef, chicken, and grains.  I buy her grain-free kibble but then to make it more appealing, I make ground lamb stew to stir into it.   About once a month I traipse to the the meat market that has reasonably priced ground lamb and buy about 5 pounds, then portion it out for single meals.  This month I bought way too much lamb.  As it happens, I had made the Paleo Olive Oil Mashed Potatoes the day before – so Shepherd’s Pie was a no-brainer for the extra ground lamb.

Paleo-izing the Shepherd’s Pie was an interesting challenge.  The potato topping I had already dealt with in last week’s post.  The filling traditionally uses flour (wheat, of course) to create a thick gravy.  My thinking was, instead of substituting an alternate flour for the wheat, why not just let the potatoes be the gravy as well as the topping – after all, I love to smoosh the potatoes into the meat part when I eat Shepherd’s Pie anyway.

The result is a tasty, but less thick meat stew.  I liked it very much as I sometimes find traditional recipes to be a little pasty.

About the vegetables…I confess I use frozen vegetables.  They’re easy and, frankly, I like them.  If you are more ambitious than I, feel free to start with fresh vegetables and cook them before adding them to the meat or just throw in any leftover vegetables you have from previous meals.  It doesn’t really matter what vegetables you use, or even how much you throw in – Shepherd’s Pie is very forgiving.

Though I used ground lamb for the reason stated above, I also love ground lamb; but I know there are many non-lamb eaters in the world you if you are one of them, ground beef or even ground bison would be perfectly fine substitutes.

This is a great  winter meal with protein, starch, and vegetables all in one dish – add a salad for crunch and you are good to go.

Enjoy!
Continue reading Paleo Shepherd’s Pie

Paleo Sukiyaki

Wheat-free * Dairy-free * Gluten-free *  Paleo ~

Paleo Beef Sukiyaki

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Despite the fact that I grew up in a family that loved good food, the number of different cuisines we tried was pretty much limited to Hungarian, Italian, Chinese, French, and Deli.  It wasn’t until after college that I first had Japanese food and then it took me another 30 years before I tried sushi.  In those before-sushi-years my go to dish was always beef sukiyaki.  I loved the flavors as well as the show they put on when they cooked it at your table.

Fast forward many years – I’m a vegetarian and writing my book “1,000 Vegetarian Recipes” and as you can imagine, I’m trying to find diverse recipes for each chapter.  Memories of beef sukiyaki float to my mind and before you know it I developed a great tofu sukiyaki.  I will say that of the 1,000 recipes in that book, the tofu sukiyaki was  probably one of the top ten I made over and over…you can tell by looking at the soy sauce stains on the page. In fact one it was one of the things that I really missed when I became paleo.

Never to be one to pass up a challenge, this week I set my mind to paleo sukiyaki.  I went back to the original beef sukiyaki that started my love for it and then set about converting the sauce to paleo approved ingredients.  Surprisingly it was really easy to achieve a super delicious version.

Coconut aminos, that I usually find to be a somewhat less than perfect substitute for soy sauce, turns out to be a natural for sukiyaki.  Because the sauce for sukiyaki is quite sweet, the sweetness of the aminos allowed me to eliminate the need for sugar in the recipe.  I added just a little fish sauce to intensify the saltiness and that was it!

When I made tofu sukiyaki I would use bean threads as my noodle of choice, but for this I found that sweet potato noodles work just as well (shirataki noodles would work well too).  I get my noodles in Chinatown, but you can get them here:  https://www.amazon.com/Dragonfly-Sweet-Potato-Vermicelli-ounce/dp/B005S9U0A8

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I use dried mushrooms I also bought in Chinatown.  To be honest I have no idea what kind they are.  They were in an open bin along with lots of other types of mushrooms and I just pointed to number 1046 and hoped it was good.  I think dried shiitaki mushrooms would be a good substitute.  For the fresh mushrooms I used a mixture of white and brown beech mushrooms as well as enoki.  Just regular white mushrooms, sliced would also work here.

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For me this recipe is a real success and I’ll be making it often.  Hope you like it too.

Enjoy!
Continue reading Paleo Sukiyaki

Warm Thai Beef and Radish Salad

Wheat-free * Dairy-free * Gluten-free * Paleo~~

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I’m back!   The restorations to my apartment are done…don’t the floors look great?

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and….I got a new stove!

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And…not least of all…A new look for the blog.  I think it’s a cleaner format and I hope you like it as much as I do.

Now about this recipe.  I’ve taken a booth at an end-of-season party at my CSA pick up location.  I hope to sell a few of the zillions of copies of my books that are taking up space in my apartment.  I was kind of sad to note that most of the recipes in my first two books are made with foods I no longer eat (grains & beans).

One of my favorite recipes in “The Complete Whole Grain Cookbook” is/was WarmThai Beef Salad – but it was made with beef and cooked rice.  I started wondering if there’s something I could use instead of the rice?  The inspiration of using radishes came because I happen to have three types of radishes in my fridge this week (I got black and watermelon radishes from my CSA and I had bought red radishes in the market because they were too beautiful to pass up).  I don’t remember seeing any recipes that call for cooking radishes, but I figured if worse came to worst I could always just throw out the dish and start again.

You must have guessed by now that it worked splendidly or it wouldn’t be the main feature today!  In fact cooking tames the radish flavor considerably.  Look for more cooked radish recipes in the future.

ENJOY!
Continue reading Warm Thai Beef and Radish Salad

Paleo Kalbi (Korean Short Ribs)

Wheat-free * Dairy-free * Gluten-free *  Paleo~~~

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I was introduced to Korean food by my friend Jessica Lee Binder.  She took me to a restaurant in the Korean area (the West 30’s in NYC where there are 44 Korean restaurants and some Korean grocery stores) that was up a flight of stairs and in my whole life I would never have thought of going.  It was/is called Seoul Garden and is a lovely, peaceful atmosphere (but that might have been because we were there on an off hour) with incredibly delicious food.  Going out with Jess is always an adventure because in addition to being incredibly knowledgeable about food of all types, she also has a hollow leg and orders for us way more food than any four people could possibly eat in one sitting.  That way we taste many different items and she gets to eat her fill – and remain thin…while I remain not thin…I don’t know how she does it.

About the food.  First the restaurant puts about 5 small dishes of various items on the table for you to begin with.  Of course one or two of them are some form of kimchi (very hot pickled cabbage), there was some kind of fried vegetable fritter/pancake as well other things I was not familiar with.  Then came this stone bowl with stewy tofu and veges and a raw egg that you crack into the stew – it was amazing.  There was a noodle dish that was a little bland but perked up with some kimchi and then there was the kalbi that I just fell in love with.  I have returned to the restaurant quite a few times but since going first gluten free, then paleo, Korean (and most Asian) food is out because of all the soy sauce.  So it is my intention to recreate many of my favorite dishes using paleo (and therefore gluten free) ingredients – this Kalbi just being the first.   ENJOY!!! Continue reading Paleo Kalbi (Korean Short Ribs)

Suya (or Tsire or Chichinga) – Nigerian Grilled Meat Skewers

Wheat-free * Dairy-free * Gluten-free * Paleo ~~~

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Suya or tsire (also known as chichinga in Ghana) is a Nigerian street food.  The traditional recipe uses roasted peanuts to marinate the meat, but since peanuts are a legume and legumes are not allowed on paleo, I substituted roasted cashews which also gives it a wonderful flavor. On the other hand if you do eat peanuts, feel free to substitute them for the cashews and know that you are having an even more authentic version.  Speaking of authentic versions, although 1/2 teaspoon ground cayenne sounds pretty spicy, the truth of the matter is most of the other recipes I looked at used at least 1 teaspoon cayenne – so feel free to increase the cayenne significantly (or decrease it if you are not fond of spicy).   Also, you do not have to limit yourself to beef for these skewers; they would be equally good with chicken, lamb, pork, shrimp, or even goat.

Now you might ask yourself how does a die hard New Yorker, who barely leaves her neighborhood, know of a Nigerian street food?  Good question.  I can’t imagine that I dreamed up the word Suya (or tsire or chichinga) and googled it, nor do I think I googled Nigerian street food – so how did I get there?  I don’t know, but I do know an interesting recipe when I see one and since I’ve been stuck at home with a cold and cough I had time to look for something that piqued my interest.  When I found Suya it struck just the right cord as I generally like to eat really spicy foods when I have a cold because:

a) they are the only thing I can still taste

b) cayenne is excellent to relieve coughs (my home remedy cough medicine starts with 1/4 cup red pepper flakes)

c) I had a defrosted steak and had to figure out something to do with it

So however I got to this recipe I can assure you it was a lucky (and delicious) find.  The salad is completely my own addition – I think spicy food goes so well with light and crunchy salads – and this truly is a dynamic duo (or if you add a beer it would make this a terrific trio).

Enjoy! Continue reading Suya (or Tsire or Chichinga) – Nigerian Grilled Meat Skewers

Beef Bone Broth

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One of the superstar foods in Paleo is beef bone broth.  When perusing the list of grass-fed meats available from my CSA (community supported agriculture – read more about it here:  Tahini Dip) I was delighted to find they sell dog bones for just $3 per bag.  I ordered my first bag for Bella but when they arrived they were really not suitable for the dog (because they were too small) but I was amazed at what a massive amount of bones it was.  Clearly I’m not above making broth for myself out of dog bones so my adventure in beef bone broth began.  Since my first order I’ve gotten them twice more and although the bags have not been as big, the bones have been bigger and are just what I need – knuckles and marrow (I did give one of the marrow bones to Bella

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only to find she did what she frequently does with something she really loves.  She hides it.  Unfortunately her latest hiding place is in the kitty litter box as opposed to hiding them in my bed or behind the pillows of my couch – which she used to to before Rafi moved in).

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This is a great and versatile recipe.  You can use the broth in any recipe calling for broth or just eat some by itself, perhaps garnished with chopped herbs.

Don’t be discouraged by this seemingly unimportant recipe – there will be 2 recipes following this that will use beef bone broth as the base.

Enjoy!
Continue reading Beef Bone Broth

Really Quick and Easy Paleo Meatballs

paleo * Dairy free * Gluten free

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There is a restaurant  just a block and a half from my apartment called The Meat Ball Shop.

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I love the idea of it but I can’t imagine they make their meatballs without either breadcrumbs or cheese (of course, they should given how many people are gluten or dairy free).  And so, every day as I walk my dog past the store, I have been thinking longingly of meatballs.   I MUST have meatballs!

I first developed this recipe – actually, that is way too formal a concept for what really happened…My friends were coming to visit early one Sunday afternoon.  I practically always serve breakfast/brunch and was totally prepared and excited to serve them my Oatmeal Pancakes; but Max, their son, told me he had had pancakes for breakfast that morning.  Quickly I had to think what could I make Max?  Ah, I had some chopped meat in the fridge and I always have a jar of marinara sauce in the pantry – MEATBALLS.  I chopped some onions, threw in some oats, salt, and pepper and formed the meatballs.  I put them in a pot with spaghetti sauce et voila – meatballs.  They were remarkably good – not too dense with good flavor.  That was then, now, I’m “cleaning up” my site and look at this recipe and think…these can easily be paleoized.  So here is my recipe for Max’s Really Quick and Easy Gluten-free Dairy-free and Now Paleo Meatballs – enjoy!
Continue reading Really Quick and Easy Paleo Meatballs

Gluten-free Dairy-free Empanadas (not Paleo)

Wheat free * Dairy free * Gluten free

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I know I’m a day early, but today is Cinco de Mayo and I was going to post Empanadas this week anyway so I just moved up the post to today.  Don’t worry, you’re going to see empanadas again on Friday.

I wish I had a wonderful story to accompany this recipe, but truely I can’t even remember if I’ve actually ever eaten one before these…I mean, I MUST have at some point, but I don’t remember it.  That doesn’t mean they are not memorable – just that I have a lousy memory.

Let me take a break from these ramblings and tell you how hard writing these posts has become since the-little-one-who-shall- remain-unnamed has come to live with us.  He thinks that running over the keyboard while I sit here is just the greatest game ever invented.  What this means to me is that I am discovering functions that this computer can perform that I never even knew existed, and in some cases find incredibly difficult to undo – not to mention all the copy that just disappears in the blink of an eye (or touch of a paw).

Back to Empanadas…having made them, here are my impressions.  The filling is really delicious and so is the dough (amazingly for gluten-free).  I made little empanadas and found the dough to filling ratio is a little too much for my taste, you can remedy this by making fewer, but bigger empanadas – try making 8 and using 2 tablespoons of filling – but then they are not appetizers.   Baking time should be the same as the little ones. Continue reading Gluten-free Dairy-free Empanadas (not Paleo)

Hidden Treasure Meatballs

Paleo* Gluten free *

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Sorry about not posting on Friday – I had a really hectic week, but these meatballs are so easy to make and taste so great I’m sure you’ll forgive me for slipping up.  This is one of the recipes I made for the 2nd seder last week (oh my goodness, has a whole week flown by already?).  When I was told the theme for the seder would be converso (Jews who converted to Christianity but continued to follow Jewish customs) I was determined to create a “hidden” element in the menu as well.  This was the recipe I came up with; it was inspired by a recipe in “A Drizzle of Honey: The Life and Recipes of Spain’s Secret Jews” by David M Gitlitz and Linda Kay Davidson.  I served them as written as an appetizer (1 meatball per serving) with a salad but you can serve 3 or 4 as an entree.  You can also make them smaller and serve them as cocktail meatballs.  In that case I would use only 1/2 date or 1/4 apricot in the center.  I used dates as my filling for the seder, but when I retested and tried the apricots I liked them even better.  You could probably use any variety of dried fruits or a whole assortment for the center surprise.

Oh yes, in addition to making 2 seders and a kosher for Passover meal for the lunch program I have been a little tied up with this or should I say him:

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This is my newest family member the day I first saw him at the adoption event.  He was found in an abandoned building in Harlem.  He’s 10 weeks old and his name is…that’s a good question.  I always give my pets food names and the current front runner is Remy Martin, but still in the running is  Benjy Hana, Eggs Bennydict,  Harrycot Verte, CamenBert, Schnapps.  I’m accepting all suggestions.

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This is his first day in his new home.  And what does Bella think of all this?

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She thinks this is the best toy EVER!!!  He thinks she’s just kind of annoying.  He knows no fear considering she weighs 10 times as much as he does. Continue reading Hidden Treasure Meatballs

Quick and Easy Chili

Quick and Easy Chili

Paleo * Gluten free *

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Have I mentioned winter is my favorite season?  True…but, even I am getting a little tired of 20 degrees with a windchill of 7.  It occurs to me I can’t be the only one feeling this way, so…Chili for the chilly weather.  This one is filling and satisfying, easy to make, only cooks 15 minutes, and freezes well so if you want to make a double batch just to have some on hand go right ahead.

I loved this chili just as it is – I didn’t top it with anything although I do give suggestions for toppings in the recipe.  I have found that dairy-free sour cream is okay on chili or other strongly flavored dishes, so if you yearn for the creaminess, that’s not a bad option.  And, if you are interested, I do occasionally use Daiya pepperjack or cheddar shreds for that cheesy taste.

For those of you who can’t imagine chili without beans, feel free to thrown in a cup of cooked beans when you add the salsa – you may want to add just a few tablespoons of water with them.

  Continue reading Quick and Easy Chili