Here is one of those recipes when you need to just get food in your belly quick, or when you are reaching for that take out menu and know you shouldn’t. This recipe takes about 20 minutes total and tastes delicious. I served it over riced cauliflower but you can use real rice if you aren’t paleo. Continue reading
I really like the book Well Fed, it was one of my first “Paleo” cookbooks. Before getting this I thought it was impossible to make good paleo dishes night after night. I felt like dinner was always the same, meat and veggies. But Melissa Joulwan does a great job of making tasty, easy to follow dishes and I love that every recipe in her book has a picture.
Melissa’s Chocolate Chili is a wonderful recipe, but I needed to make it my own. For one she uses way to my chili powder for me and my husband, I cut it way down. I also felt like it needed more tomatoes, and some pureed beef liver (I got to hide it in something so it might as well be something good, right?). You won’t go wrong making either of these recipes, but for an extra nutrient boost give mine a try. Trust me, you won’t even notice the liver in there.
- 2 tbs coconut oil
- 2 medium onions, diced
- 2 medium bell peppers, diced, I used yellow and red
- 5 cloves of garlic, minced
- 2 lbs of grass fed ground beef
- 1/4 cup grass fed beef liver, pureed by food processor or cut into small pieces
- 1 tsp dried oregano leaves
- 1/2 tbs chili powder
- 2 tbs ground cumin
- 1.5 tbs unsweetened cocoa powder
- 1 tsp ground allspice
- 1 tsp salt
- 6 ounces tomato paste
- 2 14.5 ounce cans of fire-roasted chopped tomatoes
- 3 cups beef broth
- salt and pepper
- In a large pot (I used a dutch oven), over medium heat add coconut oil and melt. Add onions and bell peppers, saute until soften. Add in garlic and saute for another minute.
- Add in the ground meat and break up with a spoon. Cook until almost all of the pink is gone and add in the beef liver. Cook until all of the ground meat is no lover pink. Drain off excess oil/grease if you desire, and add back into pot.
- In a small bowl, combine oregano, chili powder, cumin, cocoa, allspice, and salt. Add to the pot and stir for about 30 secs.
- Next add in tomato paste and stir to combine for another minute.
- Now add in canned tomatoes and beef broth. Stir well.
- Bring chili to a gentle boil and simmer for about 2 hours.
Here is a fast, easy, and flavorful way to cook brisket. You could use it for tacos or just eat it with some sauteed onions like I did. This recipe makes enough to feed probably 6 people.
- 3 lbs beef brisket
- 1 small can of chipotle peppers in adobo sauce
- 1 onion, peeled and cut into quartered
- 5 cloves of garlic peeled
- 2 bay leaves
- 1 tsp salt
- juice from 2 limes
- 1/4 cup apple cider vinegar
- 1/2 cup of beef stock
- Place beef brisket in a slow cooker. Place onions, garlic, bay leaves, and chipotle peppers on top of brisket.
- In a small bowl, mix together left over adobo sauce, lime juice, salt, apple cider vinegar, and beef stock. Pour mixture on top of brisket.
- Turn slow cooker to low and cook for at least, 8 hours (I let mine cook for 12 hours while I was at work).
- Remove brisket from slow cooker and shred with fork while removing the fat.
- Now add some of the juices to the beef and toss. I only added about 1/2 cup since my husband is not a spicy food fan, but you could add in.
- Saute some onions if you wish, or wrap in lettuce and top with salsa and guacamole.
For lunch I whipped up this great taco salad with whatever was left in my frig, and it turned out great.
1 lb of ground beef
1 onion, chopped
1 green bell pepper, chopped
salt & pepper
1.5 tbs taco seasoning – I used Penzeys Spices Southwest Seasoning
1 bunch of swiss chard, rinse and chopped
1/4 cup homemade chicken stock
2 garlic cloves, chopped
Heat a spoonful of coconut oil in a cast iron skillet. Add in onion, season with salt and pepper, and saute for about 5 minutes. Add in green pepper and saute for another 5 minutes. Add in ground beef and saute until all the beef is cooked through.
Add in taco season and a tbs of water. Let simmer for a few minutes.
Cook swiss chard by adding a spoonful of coconut oil to a medium heat skillet with a lid. Add garlic and saute for 1 minute. Add swiss chard, chicken stock, and season with salt and pepper. Put lid on and cook for about 5 -10 minutes. Chard should be tender.
To plate the taco salad, add a layer of baby spinach, then a layer of sauteed swiss chard, then a layer of meat, then finish off with salsa. We like tomatillo salsa in our house, so that is what I put on top of mine.
I made some Bone Broth in my pressure cooker the other day. It turned out wonderful and will be making it again soon. I made it before lunch so we ate the meaty shanks with some baby greens for our lunch that day.
2-3 grass fed beef shanks, plus any bones you want to throw in (I saved some short rib bones from dinner one night and put them in the freezer until I had use for them.)
sliced baby carrots (I used about 12)
1 onion chopped
3 celery stocks chopped
salt & pepper
1 bay leaf
1 tsp whole cloves for flavor
6 cups of filtered water
Add all ingredients to your pressure cooker making sure not to fill above the 2/3 line. Put the lid on and bring up to high pressure.
Cook on high for at least 45 minutes, I let mine go for 1 hour. Remove from heat and quick release or allow to depressurize on its own.
I served the meat and veggies over a bed of baby spinach, kale and chard. I then strained the rest of the liquid and put in the frig. Will last about one week, or can freeze.