Beef & Pork

BEEF

1.BEEF and SWEET POTATO HASH

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Ingredients

  • 3 pounds ground beef
  • 1/2 a large red onion
  • 3 cups peeled & cubed sweet potatoes
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 cups chopped spinach

Directions

  1. In a large frying pan, over medium heat, brown ground beef with chopped red onions until cooked through.
  2. Stir in salt, pepper, cumin, and parsley. Add sweet potatoes and minced garlic and continue cooking until the sweet potatoes are softened (about 10 minutes).
  3. Add in chopped spinach and cook until the spinach is wilted (5 minutes longer).
  4. Serve immediately!

2.Moroccan Burgers and Beet Salad

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Ingredients

  • 2 lbs ground beef
  • 2 tablespoons finely chopped cilantro leaves
  • 2 tablespoons finely chopped Italian flat leaf parsley leaves
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Penzeys Galena Street Rub OR 1/2 teaspoon paprika and a pinch of cayenne pepper

Directions

1. Mix all of the above ingredients together in a large mixing bowl.

2. Form into burgers and grill or pan fry for 4-5 minutes per side over medium heat for a medium burger or longer if you want it cooked through more. Makes approximately 8-10 burgers depending on how big you make them.

3.BEEF STIR FRY!

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Ingredients

  • 1.5 lb ground beef
  • 1 bag frozen veggies {Mixed bag… I used carrots, broccoli and cauliflower for mine!}
  • 1 medium onion, sliced
  • 1 medium fresh tomato, chopped
  • 1/4 tsp Garlic Powder
  • 3 tsp Basil
  • 1 tsp Dill, 2 tsp Oregano
  • Salt + Pepper
  • Lemon Juice to taste {Or Apple Cider Vinegar}
  • Coconut Oil {or fat of choice}

Directions

  1. Get a big ‘ol skillet heating with some coconut oil, and slice up your onions. When they’re all pretty toss them in the pan to start to sweat, you don’t want them caramelized just translucent.
  2. Once those get to a good spot, toss in your frozen veggies and let them cook for a few minutes, then add in your ground beef and continue to let it all cook.
  3. Once it’s almost cooked all the way through, add in your spices / herbs and Lemon Juice. Stir and finish cooking.
  4. Literally seconds before your ready to serve toss in your tomatoes and give a quick stir. That way you still have the cold bite of the tomato and still tastes “meaty” {and hasn’t softened}.

4.ROASTED BEEF RIBS

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Ingredients

  • 2lbs Beef Ribs
  • Sea Salt and Fresh Black Pepper
  • Coconut oil (or some other saturated fat)
  • 1/2 white onion (sliced into rings)
  • 1 cup white wine
  • 1 tbsp yellow mustard
  • 3 Medjool dates (diced)
  • Ovenproof skille

Directions

  1. Heat a large oven proof skillet over medium-high heat. Coat your ribs with coconut oil and when the skillet is hot, place the ribs fatty-side (the “top”) down in the pan. Season the underside of the ribs generously with sea salt and black pepper. Preheat your oven to 300 degrees while you let the ribs sizzle for ~5-7min.
  2. Turn the ribs over and season the browned side with salt and pepper. Remove the ribs from the pan and add sliced onions. Set the ribs on top of the sliced onions and place the entire pan in the oven.
  3. After one hour, carefully remove the pan from the oven (use mitts!) and set the meat aside. Allow the meat to rest for at least 5 full minutes before carving. The meat will be medium-rare and perhaps a touch bloody in the center.
  4. While the meat rests, you may want to try creating a sauce from the pan drippings. Put the pan over a burner at medium heat. Remove the onions and add white wine. Using a wooden spoon, scrape up all the brown bits. Add mustard, black pepper, and chopped dates. Bring the sauce up to a high simmer while continuing to stir. Add the onions back in. If the sauce becomes too thick, add a small amount of water, or even better beef stock.
  5. Carve the ribs by slicing parallel to and between the bones with a sharp heavy knife.
5.Italian Meatloaf

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Serves: 3-4

Ingredients

  • 1lb grass fed ground beef
  • 1 yellow onion, diced
  • 1 roasted red pepper, diced
  • ¼ cup tomato sauce
  • 1 egg, whisked
  • ¾ cup almond flour
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • salt and pepper, to taste
  • olive oil, for sauteing

For the sauce

  • ¾ cup tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • salt and pepper, to taste
  • fresh basil, chopped (to top-optional)

Directions

  1. Preheat oven to 400 degrees.
  2. Place a medium skillet over medium heat and add a tablespoon or two of olive oil. Then add your onions and roasted red pepper to the pan.
  3. Cook until onions have become soft and translucent.
  4. Once they are done cooking, add them to a bowl along with the rest of the ingredients for your meatloaf and use your hands to mix it all together.
  5. Press ingredients into a bread pan and baking for 35-40 minutes.
  6. Once your meatloaf is almost done cooking, add your sauce ingredients to a saucepan to heat up until slightly bubbly.
  7. Let meatloaf cool slightly then add sauce on top. Top with some fresh basil.
  8. Then eat it all up!

6.Salisbury Steak

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Ingredients

  • 2 pounds of ground beef
  • 1 cup spinach, finely diced
  • 1 egg
  • 1 teaspoon crushed garlic
  • 1 teaspoon sea salt
  • 1 tablespoon dried thyme
  • ½ teaspoon rubbed sage
  • ¼ teaspoon ground marjoram
  • ¼ teaspoon finely ground black pepper
  • 2 tablespoons grass fed butter, ghee, or coconut oil

Gravy

  • 4 tablespoons butter
  • 1 red onion thinly sliced
  • ½ red bell pepper thinly sliced
  • 2 cups sliced crimini mushrooms
  • 1 cup beef broth
  • ¼ cup coconut milk
  • Black pepper to taste

Directions

  1. In a large mixing bowl place all the ingredients for the steaks and using your hands mix well.
  2. In a large skillet, heat the butter over medium high heat.
  3. While the butter is melting, form the hamburger mixture into thin oval patties (makes 7-8).
  4. Place the patties into the hot melted butter, make sure it sizzles, you want the pan to be nice and hot!  Cook for 2 minutes on each side, the meat should be nice and browned on both sides.  You’ll have to cook these in batches so add more butter or coconut oil if necessary.
  5. Once all the steaks are done, place in the oven to keep warm and now it’s time for the gravy!
  6. In the same pan that you just cooked your steaks in, melt the butter over medium heat. Saute the onions, bell pepper, and mushrooms in the butter until tender, about 7-8 minutes.
  7. Add the beef broth and deglaze the pan (scrap all the bits off the bottom of the pan that might still be there from cooking the steaks).
  8. Bring to a boil and add the coconut milk and pepper.
  9. Mix well, bring back to a boil.
  10. At this point you’ll want to turn the heat down until the gravy is just simmering.
  11. Now you’ll want to reduce down the gravy by stirring frequently for about 10 minutes until the sauce starts to thicken.
  12. Serve the steaks with the gravy ladled over the top and garnished with diced flat leaf Italian Parsley.

Serves 5

7.Smokey Burgers with Pineapple Teriyaki Sauce

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Ingredients

BURGERS:

  • 2 pounds grassfed ground beef
  • 1 tablespoon chipotle powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • ½ tablespoon cinnamon
  • 1 tablespoon sea salt
  • ½ tablespoon black pepper

FOR SAUCE:

  • ½ cup water
  • 1 cup chopped pineapple
  • 1 tablespoon coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds to garnish
  • ¼ teaspoon ground ginger
  • ¼ teaspoon garlic powder

Directions

  1. Let your meat come to room temperature and then mix your ground beef with all of the above smoky spice blend
  2. Go preheat your grill to medium heat
  3. Form your meat into 8 equal size patties and set on a plate while your grill comes to temperature
  4. Once warm, place your burgers on the grill and cook ~6 minutes per side or until you reach the level of doneness you desire. 6 minutes at 400 Degrees got me medium rare
  5. Once done let them rest for at least 10 minutes before serving and garnish with the sauce below

SAUCE

  1. In a small sauce pan, combine all of your ingredients except the sesame oil and simmer over medium heat for about 10-15 minutes or until most of the water has cooked off
  2. Place the cooked pineapple in a blender and blend until smooth
  3. Add your sesame oil and blend until well incorporated and then use as a sauce for your burgers

8.Spaghetti and Meatball Bites

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Serves: 12

Ingredients

  • 1 medium spaghetti squash, cut in half lengthwise, seeds removed
  • 1lb Tropical Traditions Grass Fed Ground Beef
  • 1 (14oz) can tomato sauce
  • 3 egg whites, whisked
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • salt and pepper, to taste
  • 1 tablespoon fat of choice (I used bacon fat)

Directions

  1. Preheat oven to 425 degrees.
  2. Cut spaghetti squash in half lengthwise, use a spoon to remove the seeds and excess threads.
  3. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes. Make sure not to overcook!!
  4. Add your ground beef to a large bowl and add ½ tablespoon of parsley, basil, and thyme and a bit of salt and pepper. Combine.
  5. Make your ground beef into small bite-sized meatballs.
  6. Now place a large skillet under medium heat, add your fat then small meatballs.
  7. Then add your can of tomato sauce, extra herbs, and salt and pepper.
  8. After meatballs have cooked for about 3-4 minutes, flip them and let them simmer in the sauce.
  9. While the meatballs are cooking through, remove your spaghetti squash from oven and use a fork to dethread the squash.
  10. Turn oven down to 350 degrees.
  11. Place silicone cups in your muffin tin then add your spaghetti squash threads to eat silicone cup, pressing down in the middle of the cup for the meatball to sit.
  12. Once the meatballs are done cooking, remove them from the sauce, and place each one in a muffin tin.
  13. Now pour just a little bit of beaten egg white on top of each muffin, spaghetti squash and the meatball.
  14. Bake for 18-20 minutes or until egg is completely cooked through.
  15. Add extra sauce to a bowl and dip your spaghetti and meatball bites in the sauce!
9.Chili

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Ingredients:

  • 2Tbsp cooking oil (I chose coconut oil or olive oil)
  • 2lbs. ground beef (or ground meat of choice)
  • 2Tbsp chili powder
  • 2Tbsp cumin
  • 1tsp oregano
  • 1tsp allspice
  • 1tsp salt
  • 1 large white onion diced
  • 4oz. tomato paste
  • 28oz. crushed tomatoes
  • 1cup water or enough liquid to cover the meat/sauce

Directions:

  1. In a large pot, add hamburger meat and onions and cook through.
  2. Once thoroughly cooked, add the spice mixture and stir until combined.
  3. Add remaining ingredients and simmer 1-2 hours. I usually simmer 1 hour and it tastes great. (I can’t wait too long when good food is cooking.)

Do not drain the liquid that’s produced when the meal/onions cook. It’s keeps the healthy fat in the dish and adds great flavor. Promise!

10.Hawaiian Barbecue Bacon Burgers

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Ingredients

  • 1 lb ground beef
  • 4 oz bacon, finely chopped
  • 1/4 c barbecue sauce (something tangy, not too sweet)*
  • s&p
  • 1/2 pineapple, cored & sliced

Directions

  1. In a large bowl, combine beef, BBQ sauce and bacon.
  2. Mix together with your hands, making sure the bacon is evenly distributed–as it has a tendency to clump together.
  3. Heat a grill, grill pan or cast iron skillet to medium high heat and while the cooking contraption of your choice is heating up, form the meat mixture into patties.
  4. I made six. Sprinkle some salt & pepper on the tops and bottoms of the burgers.

 

PORK

1.THICK-CUT PORK CHOPS WITH BALSAMIC VINEGAR SAUCE AND BACON

  • 4 Bone-in rib pork chops, about 1 1/2 inches thick (about 12 ounces each)
  • 1/4 cup table salt
  • 5 ounces bacon, cut into 1/4 inch pieces
  • 2 large shallots, minced (about 1/2 cup)
  • Pinch sugar
  • 1 medium garlic clove, minced or pressed through a garlic press (about 1 tablespoon garlic)
  • 1/2 cup balsamic vinegar
  • 1 cup dry Marsala wine or sweet vermouth
  • 4 tablespoons cold unsalted butter cut into 4 pieces

Directions

  1. Brine the pork chops: dissolve the salt in 6 cups cold water in a large bowl. Add the pork chops and refrigerate until fully seasoned, about one hour. Remove the pork chops from the brine, rinse, and pat thoroughly dry with paper towels. Season the chops with pepper.
  2. Cook the pork chops: adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed baking sheet on the rack, and heat the oven to 450 degrees. When the oven reaches 450 degrees, heat the oil in a heavy bottomed 12-inch skillet over high heat until shimmering. Lay the chops in the skillet and cook until well browned and a nice crust has formed on the surface, about 3 minutes (1 1/2 to 2 minutes for thinner chops). Turn the chops over with tongs and cook until well browned a nice crust has formed on the second side, 2 to 3 minutes longer (only 1 to 2 minutes for thinner chops, just until a crust has formed).
  3. Using the tongs, transfer the chops to the preheated pan in the oven (start the pan sauce as soon as the chops are in the oven). Roast until an instant-read thermometer inserted into the center of a chop register 125 or 127 degrees, 8 to 10 minutes (3 to 5 for thinner chops, keep a thermometer running as to prevent over cooking), turning the chops over once halfway through the cooking time. Transfer the chops to a platter, tent loosely with foil, and let rest for 5 minutes. Check the internal temperature, it should register 145 degrees.
  4. Once the chops have been placed in the oven, start the sauce.
  5. Make the sauce: pour off the fat in the skillet used to brown the chops. Place the skillet over medium-high heat and cook the bacon until crisp, about 6 minutes (I have to use a medium low heat to keep the bacon grease from smoking). Transfer the bacon to a paper towel-lined plate; pour off all but 1 tablespoon of the bacon fat. Reduce the heat to low, add the shallots and sugar and cook until the shallots are softened, about 1 minute (do not brown). Add the garlic and cook until fragrant, about 30 seconds. Increase the heat to medium-high, stir in the vinegar, and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Add the Marsala wine and simmer until reduced by half, about 5 minutes. Whisk in the butter, one piece at a time, until melted. Season to taste with salt and pepper. Spoon the sauce over the chops and sprinkle bacon on top.

2.Chile Verde

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Ingredients

  • 2.5 lb pork shoulder roast, cut into ½ inch cubes
  • 2 lbs tomatillos
  • 2 cups chicken stock
  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 bunch cilantro
  • Juice from 1 lime
  • 1 jalapeno
  • 1 tablespoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Sea salt to taste

Directions

  1. Cut pork roast into ½ inch cubes. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat.
  2. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside.
  3. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown.  Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty).
  4. Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan.
  5. Add the pork back to the soup pot into the liquid and bring to a boil.
  6. Turn down to low. While the meat simmers, peel and wash the tomatillos.  Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).
  7. Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.
  8. Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender.
  9. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.

3.LEMON/GARLIC/HERB PORK CHOPS

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Ingredients

  • 4 Pork Chops, bone-in.
  • 3 tbsp Olive Oil.
  • Zest from one Lemon.
  • Juice from one Lemon.
  • 2-3 Cloves of Garlic, minced.
  • 1 tbsp dried Thyme.
  • 1 tbsp dried Basil.
  • 1/2 tbsp crushed Black Pepper.
  • 1 tsp Sea Salt, flakes.

Directions

  1. Note: Cooking time all depends on how long you let it marinate for…
  2. Make 3-4 cuts through the fat cap of each pork chop, and put them in a large plastic bag.
  1. Mix the rest of the ingredients in a bowl, and then pour it in the bag with the pork chops.
  2. Try to get the air out of the bag and seal it close to the opening, leaving it with as little air as possible but still space for the pork chops to move around a bit.
  3. Start “massaging” the bag, until the pork chops are evenly rubbed and covered with the marinade.
  4. Place in the fridge for at least a few hours before grilling them over direct heat.
  5. (Take them out of the fridge when you light the grill, so they are room temperatured when you start to grill them.)

4.ROAST PORK WITH APPLE THYME SAUCE

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Ingredients

  • 113g pork tenderloin
  • 1/4 cup olive oil or melted butter
  • 1 granny smith (or similar sour green) apple, peeled and very finely chopped
  • 2 tsps (or about 5 leaves) fresh thyme, finely chopped
  • 1 tsp lemon zest
  • 2 tbsps water

Directions

  1. Put pork in a baking dish then pour the butter or olive oil (making sure both sides are coated) and generously season.
  2. Bake at 450 for 30 minutes, depending on the thickness of your tenderloin.
  3. To make the sauce, heat the apple, thyme, lemon zest and water over a low heat for 15 minutes, cover and stir occasionally. The apples should break down to form a paste. Keep it warm and serve over pork.

5.Fried Pork

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Ingredients

  • 2 pork chops
  • 2 tbsps butter
  • 1/2 cup coconut oil
  • 1 heaped tsp fresh parsley leaves, finely chopped
  • 1 tbsp coconut flour
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1 tsp ground black pepper

Directions

  1. Pour the coconut oil into a large frying pan, add 1 tbsp of butter and heat until the butter froths (using both oil and butter will help to prevent sticking)
  2. Mix the coconut flour, salt and pepper and dredge the chops in the flour mixture. Shake off the excess then add to the warm pan.
  3. Cook for 3-5 mins on each side, depending on the thickness of the chops. While they are cooking stir the parsley and garlic into the remaining tbsp of butter.
  4. In the last minute of cooking spoon the parsley butter on top of the chops. Careful as this is when it will spit.
  5. Remove from pan and serve.

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