Nirvana Beef with Expresso-Ancho Chili Sauce and Lime Cilantro “Cauliflower Rice”

Asian Food, beef, grill, low carb, marinade, meat, Paleo, Tomato

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I have been tweaking the perfect sauce for beef for a very long time. I finally learned that simpler is better. Over time, I took out the complicated and unnecessary ingredients of my previous concoctions. My dinner guests AKA, “guinea pigs” to my eclectic recipes, told me I finally got it right. More about that later…First, the beef and it’s marinade:

2 or 3 lbs. organic, grass fed beef, I’m using 2 New York strips and 2 Rib-eyes because that’s what I had in the fridgidare.

1/2 cup sake

3 Tablespoons Ume Plum Vinegar

2 Tablespoons organic Nama Shoyu or organic Tamari, reduced sodium

2 Tablespoons sichuan peppercorns (Chinese coriander seed) ground

4 garlic cloves

Pour over the beef and let marinade for 3 hours or even overnight

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Next: get the expresso-ancho chili sauce ready in a saucepan:

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3 Tablespoons ghee or unsalted butter

2 Tablespoons ancho chili powder

1 cup organic tomato puree

7 oz.  freshly brewed expresso

2 Tablespoons Ume Plum vinegar

3 Tablespoons sake

3 Tablespoons Sichuan peppercorns, ground (optional but delish)

Mix all the sauce ingredients together and simmer for about 15 minutes.How simple is that? Keep warm until the beef is grilled and the cauliflower rice is ready. If the sauce is too thin, add a little tomato paste, too thick, add water. It should look like a red gravy. It will look like this:

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It looks good, right? It tastes scrump. You can keep some in a glass jar in the frigidaire for a few days. It’s great on a lot of food items. Chicken, fish and what-not. Now for the cauliflower rice:

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1 Tablespoon ghee or unsalted butter

1 head of organic cauliflower, rough cut in a food processor until it resembles rice

2 Tablespoons sichuan peppercorns, ground (I used a mortar & pestle)

The zest and juice of 4 limes

2 shallots, diced

2 slices fresh ginger, diced

1/2 cup Romano or Parmesan cheese, grated

1 cup cilantro, chopped

Combine all the ingredients except the cilantro and grated cheese in a pan and sautee with a Tablespoon of ghee for about 7 minutes. Add the cilantro and cheese and continue cooking for another minute. Remove from the heat. It should look like this:

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Yes, nice, toasty and fluffy. And it tastes better than white rice. Now grill the beef and slice it up into the sauce. You can even serve the sauce on the side if you like, I’m just suggesting. Mound some of the cauliflower rice in a plate or bowl. Pour the beef and sauce over the cauliflower rice. Brew some green tea to drink. Reflect on the wonderful day the beautiful universe has given us.

This sauce in this recipe is great as a steak sauce, BBQ sauce, and as a condiment with many other dishes. Keep some extra just for dipping. This sauce is 12 years in the making. A lot of my heart and soul has gone into this. The mixture of expresso and ancho chili is pure food alchemy. It’s a pleasant surprise and totally unexpected. The leftovers of this entire dish are amazing, re-heated. Make enough for lunch the next day, for someone you love.

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Roshi Beef & Mushroom Stew with Havarti

beef, Gumbo File Powder, low carb, meat, Nuts, Paleo

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When the weather gets cold, put these ingredients together in a slow cooker. Don’t add the gumbo file powder until the end of cooking. It thickens the stew and gives it a nice root beer-like flavor.

3 lbs. organic, grass-fed stew beef

1 lb. of a variety of fresh mushrooms. I used Black Trumpets, Chanterelles, Hedgehogs, and Yellow Foot Mushrooms here.

2 teaspoons ground black pepper

2 Tablespoons pastured butter

3 Tablespoons red curry paste

1/2 of a chopped red onion

3 garlic cloves

Real gumbo filet powder is ground sassafras leaves with nothing else mixed in.

Real gumbo filet powder is ground sassafras leaves with nothing else mixed in.

Place in a crock pots for 4 hours. Then add:

2 Tablespoons of gumbo filet powder, 1 cup arugula leaves, 1/2 cup watercress. Stir. Let sit for 15 minutes.

beef stew 3

It will begin to thicken. Serve in bowls and top with Havarti cheese and pine nuts.

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Low Carb Parmesan Chicken

chicken, low carb

Mayonaise is the secret in this tasty, moist chicken dish.

Ingredients

  • 1/2 cup grated Parmesan cheese, plus 1/2 cup for broiled topping
  • 1/4 cup butter, softened
  • 5 tablespoons mayonnaise
  • 3 tablespoons chopped green onions
  • 1/4 teaspoon black pepper
  • 1 dash hot pepper sauce
  • 3 pounds chicken
  • 1 cup sliced mushrooms (optional)
  • 3 Tablespoons each of thyme and tarragon
  1. Preheat the oven to 350 degrees. Butter a baking dish.
  2. In a bowl, mix the Parmesan cheese, herbs, butter, mayonnaise, mushrooms, green onions, black pepper, and hot pepper sauce.
  3. Place the chicken into the parmesan mixture. Arrange the chicken in the prepared baking dish.
  4. Bake chicken 45 minutes in the prepared oven . Top with 1/2 cup with the Parmesan cheese, and continue broiling 2 minutes, or until topping is bubbly and lightly brown.

Halibut en Papillote, Mediterranean Style

feta, low carb, Uncategorized

Many years ago, working my way through college as a pastry chef at a trendy, busy high profile restaurant, the chef would make fresh fish en papillote for me. One day I asked how it was made and have never been the same. It’s surprisingly easy to make. The parchment paper makes the fish bake so tasty and juicy. You can put any herbs, spices, or veggies you have on hand in with it and it turns out amazing. Even basic things in the fridge will turn out tasting gourmet in the parchment. Cut out a large heart shape of parchment paper or use parchment paper baking bags. Butter the inside of the paper, then place the fish and toppings on half and seal it up by folding tight. You can use any fish you like. I used halibut for this dish.

Mediterranean Fish en Papillote:

Makes two packages.

  • 1 six-ounce fillet of halibut per parchment package-everyone gets an individual package
  • 2 Tablespoons black pepper or salt free Greek seasoning per package
  • 6 small olives each package, pitted
  • 3 Tablespoons crumbled feta cheese in each package
  • 2 Tablespoons red onion, each package
  • 2 mushrooms sliced, (optional)
  • 1 Tablespoon each of fresh marjoram, thyme and tarragon for each package
  • 1 Tablespoons capers for each package
  • 2 Tablespoons butter to place on top the fish before sealing the package
  • Juice of 1 lemon for each package
  1. Preheat the oven to 450°F. Cut a heart shape off an 18-inch long piece of parchment paper, fold it in half, unfold, and place it on a rimmed baking sheet or baking pan.
  2. Butter half of the parchment. Place the fish on top, and season well with pepper or Greek seasoning.
  3. Scatter the olives, feta, capers, onion and mushrooms, if using. Sprinkle with the  herbs and dot with butter.
  4. Now, seal up the pouch: Fold the parchment over on top of the fish. Starting at the top inner corner, fold and crimp the edges approximately every quarter-inch, until you’ve created a half-moon. Be sure the folds are well-creased, to keep the steam from pushing the pouch open in the oven.
  5. Bake for 12 to 15 minutes (12 for thin fillets, 15 for thicker ones). Slide the packets directly onto the plates, and slice a cross pattern on the top of the paper, open carefully—there will be a lot of steam inside. Slide into a dish or large bowl. The fish will be flaky and tasty inside. Enjoy it alone or with tzatziki sauce(Greek yogurt, pureed cucumber and minced garlic).

The Guilt Free, Skinny, Low Carb Parmesan Meatball Recipe

beef, low carb

Eating low carb doesn’t mean you can’t have tasty, Italian dishes. Cook up some amazing Parmesan Meatballs and enjoy them guilt free, and still be able to fit in that tiny bikini by Summer.  You don’t need bread crumbs. You won’t even notice they are missing. This is such an easy, quick recipe! Even after working a late day you will be eating in just minutes. Here’s what you need:

2 lbs. ground beef

1 egg

1 cup shredded Parmesan cheese

1 tablespoon ground pepper

1 tablespoon oregano

1 to 2 tablespoons butter for pan browning the meatballs

In a glass bowl, mix the beef, raw egg, cheese, pepper, and oregano together with your hands. Make up the meatballs just a bit larger than the size of a large walnut. Heat the butter in a skillet and cook until meatballs are browned throughout. Top with a spoonful of low carb tomato sauce. Sprinkle with a little Parmesan cheese for show. Enjoy the compliments.

Lower Carb Cuban Picadillo

beef, low carb

Lower Carb Cuban Picadillo

Growing up in Florida, we would head over to Ybor City, a historical district in Tampa so dad could pick up hand rolled cigars. Ybor City also has great Cuban food. My brothers and I would ask for picadillo, a tasty, minced-up meaty, olive-y dish-basically a hash. Omitting the traditional potatoes and cutting back on the onion, tomato sauce, and raisins make this a lower carb version. Delicious served alone without rice. You won’t miss the rice or the carbs.

  • 1 & 1/2 pounds ground beef or ground pork
  • 1/3 cup green pimiento stuffed green olives, sliced up
  • 2 teaspoons capers, drained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 cup chopped cilantro
  • 1/2 small onion, chopped
  • 2-3 garlic cloves, chopped
  • 1 small can  tomato sauce
  • 1/4 cup dry white wine
  • 3 Tablespoons Raisins or Currants
  • Salt and pepper to taste
  • Optional: Shredded cheese, extra cilantro

 

Start the ground beef or pork, browning in a big skillet, over medium-high heat. In the meanwhile, chop the onion, chop the garlic, and slice your olives.

When the fat has cooked out of the meat, drain the fat off, throw in the onion and the garlic. Keep browning and mincing up the meat with a pancake turner or wooden spoon, until all browned and the onions are translucent. Add in everything else but the cilantro, turn the burner to low, and let the whole thing simmer for 5-10 minutes. Stir in the cilantro, and serve in bowls. Top with cheese or more cilantro if you want.

Low Carb Moussaka

beef, feta, low carb, sauce

If someone told me I could never eat Moussaka again, I just wouldn’t find life as exciting anymore. Just because I decided to be healthy and cut the carbs and processed foods from my life didn’t mean I couldn’t have this tasty dish, usually made with flour-y bechamel sauce and tons of carby tomatoes, numerous battered fried eggplants, and garlic. So I did what every smart carnivore would. Made changes. It’s so good, you won’t miss the carbs. Once you make it, you can cool it and cut into squares and store for lunches on the go. Make two if you want leftovers. It goes fast! Beef, lamb and nutmeg go together so well, like food alchemy. Leave it to the Greeks to find such a pleasing combination. Now, moussaka can be made with any vegetable, but with the small bit of eggplant in this recipe, it is amazing. Don’t fry or even bread your eggplant. Simply peel the skin, place on a plate with olive oil drizzled on them and cook for 5 minutes. Check them and cook 5 more minutes. Or you could grill the slices. My friend, Wendy, buys pre-cooked grilled eggplant at Trader Joe’s Grocery here in California. Either way you have a cleaner kitchen, and cleaner you. It tastes better too!

Low Carb Moussaka

Get out your large ceramic rectangular pan. Oil it lightly with cold pressed Greek Olive oil, lard, or butter. Do not use canola or shortening, as they are dangerous to humans and highly over processed.

  • 3 tbsp melted organic unsalted butter, plus extra for brushing
  • 6lbs. ground beef or lamb, or a mix of both
  • 1 can low sodium tomato purée or tomato paste with a can of water added
  • ½ tsp ground cinnamon
  • 3 tablespoons nutmeg
  • 5 tsp Cavendar’s Salt free Greek Seasoning-http://www.greekseasoning.com/
  • 1 large eggplant-just one, really, and a bit of cold pressed Greek olive oil to drizzle on them
  • Fresh oregano, marjoram  to taste.
  • For the topping:
  • 4 tablespoons organic unsalted butter
  • 4 cups to 5 cups (depending on size of your pan) Full Fat Greek yogurt
  • 1  egg, beaten
  • 2 tablespoons nutmeg
  • 1 cup freshly grated Parmesan
  • 2 cups feta cheese

1. Heat the butter in a large Caphalon pan over a medium heat, stirring, for 5 minutes, until melty. Increase the heat, add the minced lamb, or beef, or both and cook, stirring, for 5 minutes, until browned. Drain off the fat, then return the meat to the pan.

2. Add the purée and, nutmeg, cinnamon and cook, stirring, for 1 minute, then half-fill the puree can with water and pour into the pan. Add the fresh herbs, if using, season with the salt free Cavendar’s Greek seasoning (find this in your spice section or online. If you can’t find the salt free version, order it, and the original version is fine this time), and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.

3.Peel and slice the eggplant.Place on a plate and brush or drizzle olive oil on the slices. Microwave for 5 minutes. Check, Microwave 5 more minutes until tender. You can grill it instead. Don’t over grill.

4. Preheat the oven to 350 degrees. For the topping, mix the yogurt, nutmeg, egg and half the cheeses. Season with pepper.

5. Spread half the lamb/beef  mixture in a deep, rectanguar casserole. Cover with the eggplant so the eggplant will only be in the center of this layering.. Top with rest of the meat, spoon the yogurt mixture over everything. Bake for 45 minutes or until golden and bubbling.

Meatza!

pizza, pizza sauce, Uncategorized

This is my favorite go-to treat. Extremely satisfying and indulgent. Here’s how to make it:

3 lbs. ground beef (you can use a mix of ground beef, lamb, pork also)

5 tablespoons low carb or zero carb pizza sauce

3 cups shredded cheese

1 pack turkey pepperoni

Preheat oven to 350 degrees.

In a large, oiled ceramic pan, push down the ground beef to cover the bottom. This will be the crust,and it will shrink during cooking.

Place in the oven 15 minutes. Remove. Pour off the fluid that forms in the pan, then spread with the sauce, top with cheese, then the pepperoni. Let cool slightly. Cut into squares.

Place, again, in the oven and broil until golden and bubbly. Refrigerate the leftovers for a great, quick morning breakfast or fast lunch.

Philly Cheese Steak Cassarole

Uncategorized

4 Ribeye Steaks, cut in long pieces

1/2 bell pepper

1/2 white onion

8 mushrooms, optional

2 cups shredded cheese

1 large cassarole dish

Make sure your beef is dry by dabbing with a towel.

It will brown better. Brown the beef in a large skillet.

Add the pepper and onion (mushrooms, if using)

for a few minutes. Move half the beef to the cassarole

dish. Top with half the cheese. Top that with the rest of

the beef, then cheese. Broil until golden. Enjoy.