Tag: paleo recipe

Sunday Sup: the Hubs liked it

~ tahenryauthoress ~ 3 Comments

I am torn about this recipe. It sounded good. I made some adjustments, made it paleo friendly. And it just did not taste good to me. But the hubs really liked it. And because it photographed really nicely, LOL, I decided I would post this one. (Original Here)

Mongolian Beef “Ramen”

Right off the bat I was confused, because Mongolian Beef is just meat and onions and peppers,  I think this recipe was meant to be Broccoli Beef Ramen. But ok, on we go.

Thinly slice about a pound of any beef that should be sliced cross grain. I used a London Broil but Sirloin steak would work just as well. Thinly slice it against the grain. Coat lightly in tapioca flour or potato flour. Both give a good light coating when skillet fried. In a pinch use any gluten free flour on hand but results may vary a bit.

Heat a skillet (makes sure it has a lid) over medium high and sear your meat, a couple of minutes on each side.

In the mean time, match stick some carrots. I used 3 handfuls of baby carrots. And turn a head of broccoli into florets. You know I used a bag of pre floreted broccoli though. LOL

Pull out the meat and plate to the side.

Lower the heat to medium-medium/low. Add one tablespoon of sesame oil to the pan and a tablespoon of minced garlic. Cook a minute, in the mean time, start your water for Edamame Pasta, or other rice/quinoa/pasta.

Add a cup of chicken stock, 1/2 c tamari, and 2 tbsp honey to the garlic pan. Simmer and let thicken (from the left over flour) for 3 minutes. Add your broccoli and carrots. Cover and simmer 5-7 minutes depending on how crispy you like your veg.

Don’t forget to cook your pasta when the water boils. Edamame takes only 3 minutes so your timing might be slightly off if you use something with a longer cook time.

When the veg are ready, add the beef and pasta to the pan, stir to combine. Serve with sesame seeds sprinkled on top if you have them to hand. monbeef

 

Sunday Sup: Budha Bowl Reboot

~ tahenryauthoress ~ Leave a comment

I fell down a Delish worm hole recently, watching videos for countless meals that I thought would be way better with a few tweaks towards Paleo. So I made some.

Budha Bowl Reboot (If you want the original Delish Budha Bowl it’s here.)

Preheat your oven to 425. Line a baking sheet with parchment paper.

Chop 2 medium sweet potatoes into small cubes. Dice one medium red onion. Throw both on the pan and coat with Olive Oil. I use one of those handy spray cans of olive oil. Add a grind or two of sea salt. Roast for 25-30 minutes. You want both soft and caramelized.

In the mean time….make your sauce.

2 tbsp peanut butter, you can use sun butter if you are anti peanut but I wouldn’t recommend almond butter, it gives a different flavor. 1 tbsp honey. 3 tbsp rice wine vinegar. 1 teaspoon minced garlic. 2 tbsp Tamari, gluten-free. Stir until well incorporated. Add 1-2 tbsp sesame oil, depending on how much you like the flavor and then balance with 1-2 tbsp olive oil. Total 3 tbsp oil. Whisk like mad until it emulsifies.

You could grill your own chicken breast. You could. But why bother when you can buy pre grilled sliced chicken. smiles. Chop that up.

I stirred my potatoes and onion a few times and added a bit more olive oil spray. In the last few minutes before they were done, I sautéed riced cauliflower in butter. The secret to getting a good rich flavor is lots of butter. Or ghee, fine, use ghee. But you need it to make the cauliflower not taste like cauliflower. I cook until it picks up a pinch of brown color. And buy the pre riced cauliflower, save yourself the effort and waste of food processing it. It doesn’t all rice when you do it that way and then after you have to wash the food processor.

Ready for assembly: riced cauliflower in the bottom, then chicken, fresh baby spinach, and sweet potato/onion on top. Drizzle the dressing over the whole mess and yum!img_20170226_172813