What do you call something that you just threw together? Goulash? Bake? Dinner?
Tonight I used the other half of the squashes that went into the Crockpot Chicken Curry. I totally improvised and it actually worked. GAPS is taking me so far out of my comfort zone!!!
In a 13x9 pan add the following, and stir to distribute.
1/2 butternut squash, small cubes
1/2 acorn squash, small cubes
1 onion, diced small
1 calabaza squash, small cubes
Take 1 pound of ground beef and break into small, small bits. Top with lots of salt (a few teaspoons?) and gently mix together. Cover with aluminum foil and bake at 400 degrees for 30 minutes. Take off the foil and stir around, breaking up the ground beef as needed. Bake for another 20 to 30 minutes, or until most of the liquid has been absorbed/cooked off and the squash is soft.
Everyone ate this without complaint, although there was a lot of picking out of the meat to begin with. This is a Stage 3 recipe, "stews and casseroles".
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Wednesday, August 24, 2011
Friday, August 5, 2011
Shredded Beef Soup
I made some shredded beef soup the other day, following this recipe from Grain Free Foodies. My older boys, the kimchi lovers, thought I was disgusting to put it in my soup....and then they tried it and went crazy. One of them had 3 bowls of it! The original recipe is for one bowl of soup, but I adapted to make a large pot.
Beef broth (enough for a pot of soup)
beef, cooked and shredded (the meat picked from soup bones works well)
2 or 3 cloves garlic, minced
Heat the above until warm. Ladle into bowls. At the table add any of the following:
kimchi OR sauerkraut (we tried both and loved it both ways)
green onions, sliced
cilantro, chopped
hot pepper sauce (like Tabasco)
avocado
olive oil
This is a Stage 3 recipe due to eating the fermented foods as well as avocado and cilantro.
Beef broth (enough for a pot of soup)
beef, cooked and shredded (the meat picked from soup bones works well)
2 or 3 cloves garlic, minced
Heat the above until warm. Ladle into bowls. At the table add any of the following:
kimchi OR sauerkraut (we tried both and loved it both ways)
green onions, sliced
cilantro, chopped
hot pepper sauce (like Tabasco)
avocado
olive oil
This is a Stage 3 recipe due to eating the fermented foods as well as avocado and cilantro.
Wednesday, July 20, 2011
Italian Meatball Soup with Greens
This soup was delicious and simple. Everyone loved it. A few people added sauerkraut in as well.
Meatballs (you could use any recipe for these)
1 onion
4 cloves garlic
1/4 c. parsley (leave out until Stage 3)
2 eggs
salt (I used about 1 tsp or so)
black pepper
2 tbsp. parmesan cheese (we're not eating dairy yet)
2 tbsp. psyllium seed husks (didn't have...don't know if it's legal)
1 1/2 lbs. ground beef (I used 2 pounds - you could probably use chicken or turkey as well)
Puree everything except the beef in the food processor - you could leave it a little chunkier if you want but my kids won't eat them that way. In a separate bowl, mix the beef with the pureed stuff. Shape into meatballs.
For the soup:
3 quarts homemade chicken stock (I used some beef broth too)
1 large bunch kale or spinach, chopped into bite-sized pieces (I used some of each - a LOT of each)
Bring the stock to a boil then reduce heat to a simmer. Add the meatballs and gently drop in. I didn't shape them before this stage. Once it was simmering I made them and dropped them in one by one. Simmer, covered, for 20 to 30 minutes then add the greens. Let simmer for 10 to 15 minutes more. Serve w/additonal parmesan cheese (if you're up to that Stage yet).
Without adding the parsley to the meatballs, this would be a Stage 1 recipe. The parsley can be added in Stage 3. Parmesan cheese can be eaten in Full.
Meatballs (you could use any recipe for these)
1 onion
4 cloves garlic
1/4 c. parsley (leave out until Stage 3)
2 eggs
salt (I used about 1 tsp or so)
black pepper
2 tbsp. parmesan cheese (we're not eating dairy yet)
2 tbsp. psyllium seed husks (didn't have...don't know if it's legal)
1 1/2 lbs. ground beef (I used 2 pounds - you could probably use chicken or turkey as well)
Puree everything except the beef in the food processor - you could leave it a little chunkier if you want but my kids won't eat them that way. In a separate bowl, mix the beef with the pureed stuff. Shape into meatballs.
For the soup:
3 quarts homemade chicken stock (I used some beef broth too)
1 large bunch kale or spinach, chopped into bite-sized pieces (I used some of each - a LOT of each)
Bring the stock to a boil then reduce heat to a simmer. Add the meatballs and gently drop in. I didn't shape them before this stage. Once it was simmering I made them and dropped them in one by one. Simmer, covered, for 20 to 30 minutes then add the greens. Let simmer for 10 to 15 minutes more. Serve w/additonal parmesan cheese (if you're up to that Stage yet).
Without adding the parsley to the meatballs, this would be a Stage 1 recipe. The parsley can be added in Stage 3. Parmesan cheese can be eaten in Full.
Saturday, July 16, 2011
Meat Patties
One of our very favorite meals thus far is meat patties (which can also be meatballs).
It's a recipe you can change around all the time but the basics are thus:
ground beef (or chicken or lamb or turkey)
salt
pepper
pureed veggies - I like to use onion, garlic, carrot regularly and then add in a few extras - zucchini, spinach, kale, etc.
you could also use fresh herbs in Stage 2/3 and dried herbs/spices in Stage 5 to change the flavors around
For 2 pounds of beef I usually use 1 small onion or 3/4 a medium one, 2 or 3 cloves garlic and one huge carrot. If I'm using a leafy green, I'll use several handfuls.
Mix it all together and form into patties. Bring a pan of broth to a boil (use the kind of broth that matches your meat - chicken broth for chicken patties) and place the patties in the broth - enough broth to come up about halfway on the meat. Reduce heat, cover and let simmer for about 30 minutes, turning a few times. You can either let the broth reduce so it's thick like gravy and serve it with the patties or you can use the broth as a soup.
I've tried adding the meatball version of this directly to soup and letting it simmer, but they don't end up nearly as tasty as having them in the concentrated broth and then put into the soup at the end.
These are flavorful, soft and snarfed down by my kids. You could easily make large batches of this and freeze them uncooked. When you're ready to make them just pop a few into the pan and let them simmer until cooked through.
It's a recipe you can change around all the time but the basics are thus:
ground beef (or chicken or lamb or turkey)
salt
pepper
pureed veggies - I like to use onion, garlic, carrot regularly and then add in a few extras - zucchini, spinach, kale, etc.
you could also use fresh herbs in Stage 2/3 and dried herbs/spices in Stage 5 to change the flavors around
For 2 pounds of beef I usually use 1 small onion or 3/4 a medium one, 2 or 3 cloves garlic and one huge carrot. If I'm using a leafy green, I'll use several handfuls.
Mix it all together and form into patties. Bring a pan of broth to a boil (use the kind of broth that matches your meat - chicken broth for chicken patties) and place the patties in the broth - enough broth to come up about halfway on the meat. Reduce heat, cover and let simmer for about 30 minutes, turning a few times. You can either let the broth reduce so it's thick like gravy and serve it with the patties or you can use the broth as a soup.
I've tried adding the meatball version of this directly to soup and letting it simmer, but they don't end up nearly as tasty as having them in the concentrated broth and then put into the soup at the end.
These are flavorful, soft and snarfed down by my kids. You could easily make large batches of this and freeze them uncooked. When you're ready to make them just pop a few into the pan and let them simmer until cooked through.
Monday, July 11, 2011
Almost Borscht
I have a borscht recipe that I love but we aren't eating cabbage or celery yet and we're avoiding tomatoes so I improvised with this.
Almost Borscht
Beef broth - 2 or 3 quarts (about half the soup pot)
Veal/beef stew meat, cut into bite-size - I used almost 2 pounds
a few handfuls baby carrots, sliced
3/4 an onion, diced
2 beets, peeled and grated
The beef broth was full of fat and marrow so I heated it until the huge chunks were melted then blended the heck out of it. Added the rest of the stuff and brought it back to a boil then lowered the heat and let it simmer for 30 to 45 minutes. This was so delicious. All but one kid ate this cheerfully. We don't normally eat veal, but it too was on clearance so I scooped up a few packages.
As written it is Stage 1. At Stage 3 you can add celery and cabbage. You could also add sauerkraut to the soup at Stage 3 which is super tasty!
Almost Borscht
Beef broth - 2 or 3 quarts (about half the soup pot)
Veal/beef stew meat, cut into bite-size - I used almost 2 pounds
a few handfuls baby carrots, sliced
3/4 an onion, diced
2 beets, peeled and grated
The beef broth was full of fat and marrow so I heated it until the huge chunks were melted then blended the heck out of it. Added the rest of the stuff and brought it back to a boil then lowered the heat and let it simmer for 30 to 45 minutes. This was so delicious. All but one kid ate this cheerfully. We don't normally eat veal, but it too was on clearance so I scooped up a few packages.
As written it is Stage 1. At Stage 3 you can add celery and cabbage. You could also add sauerkraut to the soup at Stage 3 which is super tasty!
Beef Stir-Fry
This would also work with chicken.
beef, almost 2 pounds - cut bite-sized
a few handfuls of baby carrots, sliced into long 'sticks'
broccoli - stalks removed
zucchini - cut in fourths the long way then sliced
Simmered the beef in broth until almost cooked through then added the veggies and cooked until soft but not mushy. It was delicious, but two of the boys wouldn't touch it. Punks.
I think this is Stage 4 because you aren't boiling the meat.
beef, almost 2 pounds - cut bite-sized
a few handfuls of baby carrots, sliced into long 'sticks'
broccoli - stalks removed
zucchini - cut in fourths the long way then sliced
Simmered the beef in broth until almost cooked through then added the veggies and cooked until soft but not mushy. It was delicious, but two of the boys wouldn't touch it. Punks.
I think this is Stage 4 because you aren't boiling the meat.
San Antonio Tacos
San Antonio Tacos
I used both beef chunks (pulled off my soup bones) and chicken breasts. I served it with cortido, and we skipped the cheese and tomatoes (allergy to tomatoes, not to cheese yet in Intro).
The 'tacos' were delicious. One of my sons had thirds. The younger boys just ate the meat.
Stage 6 because of the raw cabbage.
I used both beef chunks (pulled off my soup bones) and chicken breasts. I served it with cortido, and we skipped the cheese and tomatoes (allergy to tomatoes, not to cheese yet in Intro).
The 'tacos' were delicious. One of my sons had thirds. The younger boys just ate the meat.
Stage 6 because of the raw cabbage.
Meatballs on Top of Red Mountain
My boys all looked at it funny, but it was seriously yummy. We even invented a song for it -
On top of Red Mountain
All covered with broth
I lost my poor meatball
When somebody coughed.....
Meatballs
1 large carrot, peeled then pureed
1/2 onion, pureed
1 to 2 pound ground beef
1 to 2 tsp. sea salt
(pepper would be good too, but only one of my kids likes it)
1 to 2 cups beef broth (for simmering)
Mix carrots, onion and salt with the ground beef. Bring the broth to a boil in a large pan. Once it's boiling, form the beef mixture into meatballs and gently place into pan. Reduce heat, cover with the lid and let simmer for 30 minutes or so. I took the lid off after that and let some of the broth evaporate (reduce) so it wasn't quite so soupy.
For the Red Mountain -
I brought a large pot of water to a boil, added a bit of salt and then the following:
1 beet, chopped
3 large carrots, chopped
several handfuls butternut squash
1/2 head cauliflower, stalks removed
1 zucchini - big chunks
I added the beets, carrots and squash first. After they had softened up a bit I added the cauliflower and after 5 to 10 minutes added the zucchini. When they had all been boiled into submission I drained the pot and added a bit of chicken broth. I attacked them with my immersion blender until they were totally pureed. The result was a deep red pile of mushy veggies (with a green fleck here and there - I should have peeled the zucchini).
To serve I put a pile of Red in a bowl then scooped a few meatballs on top with some broth.
They devoured the meatballs. I could have easily doubled the batch and they would have eaten them too. It was more work to get them to eat the Red Mountain.
On top of Red Mountain
All covered with broth
I lost my poor meatball
When somebody coughed.....
Meatballs
1 large carrot, peeled then pureed
1/2 onion, pureed
1 to 2 pound ground beef
1 to 2 tsp. sea salt
(pepper would be good too, but only one of my kids likes it)
1 to 2 cups beef broth (for simmering)
Mix carrots, onion and salt with the ground beef. Bring the broth to a boil in a large pan. Once it's boiling, form the beef mixture into meatballs and gently place into pan. Reduce heat, cover with the lid and let simmer for 30 minutes or so. I took the lid off after that and let some of the broth evaporate (reduce) so it wasn't quite so soupy.
For the Red Mountain -
I brought a large pot of water to a boil, added a bit of salt and then the following:
1 beet, chopped
3 large carrots, chopped
several handfuls butternut squash
1/2 head cauliflower, stalks removed
1 zucchini - big chunks
I added the beets, carrots and squash first. After they had softened up a bit I added the cauliflower and after 5 to 10 minutes added the zucchini. When they had all been boiled into submission I drained the pot and added a bit of chicken broth. I attacked them with my immersion blender until they were totally pureed. The result was a deep red pile of mushy veggies (with a green fleck here and there - I should have peeled the zucchini).
To serve I put a pile of Red in a bowl then scooped a few meatballs on top with some broth.
They devoured the meatballs. I could have easily doubled the batch and they would have eaten them too. It was more work to get them to eat the Red Mountain.
Beef Soup with Squash
Consisting of:
a large steak w/bone (about 2 pounds)
3 large carrots, grated
1 turnip, diced
1/2 a head of cauliflower, stalks removed
1 onion, diced
a few handfuls of cubed butternut squash
At Stage 3 you could add celery. This would also be great with beets.
I put the beef in the crockpot (raw) with all the veggies and let it cook overnight. To serve I ladled soup into the bowl then broke off a hunk of meat and shredded it. One of the boys said it tasted like grass and the other only picked the beef chunks out. My husband and I both thought it tasted great!
a large steak w/bone (about 2 pounds)
3 large carrots, grated
1 turnip, diced
1/2 a head of cauliflower, stalks removed
1 onion, diced
a few handfuls of cubed butternut squash
At Stage 3 you could add celery. This would also be great with beets.
I put the beef in the crockpot (raw) with all the veggies and let it cook overnight. To serve I ladled soup into the bowl then broke off a hunk of meat and shredded it. One of the boys said it tasted like grass and the other only picked the beef chunks out. My husband and I both thought it tasted great!
Easy Intro Beef Soup
Consisting of:
beef broth
beef chunks picked from the soup bones
1 onion, diced super small
1 turnip, diced
several handfuls of baby carrots, cut to bite size
I added a clove of garlic to my bowl, but not the kids'. Also, I made the soup the night before and put it in the crockpot on low. It was ready when we woke up!
beef broth
beef chunks picked from the soup bones
1 onion, diced super small
1 turnip, diced
several handfuls of baby carrots, cut to bite size
I added a clove of garlic to my bowl, but not the kids'. Also, I made the soup the night before and put it in the crockpot on low. It was ready when we woke up!
Baked Meatballs and Gravy
For the meatballs I pureed:
half a huge onion
1 giant carrot
a big leaf of kale
Added that to 2 pounds of ground beef with some salt and pepper. Mixed it all up and formed meatballs to fill a 13x9 pan and smothered them with gravy. Baked at 375 degrees for 30 minutes then turned up the oven to 400 for about 10 minutes to help reduce the amount of liquid.
You could also simmer these in a pan to "boil" then for Stage 1-3 although they are "boiling" in the oven.
Gravy was made by simmering beef broth with 3 large, sliced onions until soft. Pureed them and let it simmer for an hour or so until it thickened. Seasoned with salt and pepper.
We served it with fauxtatoes. It would also be good with steamed/sauteed veggies.
My kids love these meatballs (with or without the gravy) - I need to make large batches and freeze them to make quick meals.
half a huge onion
1 giant carrot
a big leaf of kale
Added that to 2 pounds of ground beef with some salt and pepper. Mixed it all up and formed meatballs to fill a 13x9 pan and smothered them with gravy. Baked at 375 degrees for 30 minutes then turned up the oven to 400 for about 10 minutes to help reduce the amount of liquid.
You could also simmer these in a pan to "boil" then for Stage 1-3 although they are "boiling" in the oven.
Gravy was made by simmering beef broth with 3 large, sliced onions until soft. Pureed them and let it simmer for an hour or so until it thickened. Seasoned with salt and pepper.
We served it with fauxtatoes. It would also be good with steamed/sauteed veggies.
My kids love these meatballs (with or without the gravy) - I need to make large batches and freeze them to make quick meals.
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