Giving Up Grains

Fajitas....hold the shells.

This is such an easy go to meal. In fact I rushed in the house around 7:30 last night and we were eating this by 8:oo pm.

Ingredients:

2 tsp Olive Oil or Coconut Oil

1 1/2 lbs of lean steak ( I had top sirloin filet so that is what I used last night)

3 mixed colored large bell peppers

1 large onion

or two bags of frozen peppers and onions. (I love Trader Joe's Frozen Fire Roasted Peppers and Onions)

 Gluten Free Steak Seasoning

2 tbs tapioca or arrowroot flour

Chili Pepper Sauce

Salsa (optional)

Slice the steak into thin strips on a diagonal. Add steak to a hot sauté pan with 2 tsp. olive oil. (If you wait and let the pan get hot then the meat will brown nicely on the outside.) Once the steak is cooked to about medium well (slightly pink in the middle) add in the peppers and onions and sprinkle with gluten free steak seasoning. Saute for 2 to 3 min. There will be liquid in the bottom of the pan from the veggies and steak. Sprinkle 2 tbs arrowroot flour in to thicken up this liquid. Add Chili Pepper Sauce to taste.

Serve hot with salsa on top.

Beef and Butternut Squash Stew

There is prediction of  3 plus inches of snow here in GA. The thermometer reads 32 degrees outside. This stew was perfect for a cozy night by the fire. It taste more like a Moroccan stew  due to the spices. The cinnamon is great with the meat and the squash. 2 teaspoons paprika 1 teaspoon ground cinnamon 3/4 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon crushed red pepper 1/4 teaspoon freshly ground black pepper 1 to 1/2 lbs beef shoulder roast or petite roast cut into 1 inch cubes 1 tablespoon olive oil 4 shallots sliced 4 to 5 cloves garlic crushed 3/4 cup lower sodium organic chicken broth 1 14.5 ounce can no-salt-added diced tomatoes, undrained 3 cups (1-inch)cubed peeled butternut squash (about 1 pound)- just a note on this.....Trader Joes has butternut squash already peeled and cubed in a bag in the produce department. This would save a lot of time. COMBINE first 6 spices in a medium bowl. ADD beef; TOSS well to coat. HEAT olive oil in a Dutch oven over medium-high heat. ( I used a cast iron dutch oven with a glass lid) ADD beef and shallots;COOK 4 to 5 minutes or until browned,stirring occasionally. ADD garlic; COOK 1 minute, stirring frequently. STIR in broth and tomatoes;BRING to a boil. COOK 5 Minutes.ADD squash cubes and simmer 20 min. Do not let dry out. Add more broth if needed. Cook until squash is tender. Yield 4 servings. We were so ready to eat this....I forgot to take a picture!

Comfort Food.......Country Fried Steak!

This was soooooo delicious. It is 23 degrees outside and this hot comfort food hit the spot! I purchased about a pound of cubed steak from BPH Sustainable Living. (www.bphsustainableliving.com) I cut up one onion and sautéed it in olive oil then kept the heat on low. I cracked  two eggs in a glass dish and beat with a fork. I mixed together about 1/4 c tapioca flour (or use arrowroot) and about 1/2 c almond flour and salt and pepper in another glass dish. I dipped the cubed steaks into the eggs and then the flour mixture                                                                                                                           and fried them in the pan of onions and oil until done. I served this with                                                                                                             butternut squash on the side. We gave this diner a 10!!!!

S L I D E R S!

I have been investing time in making "football food" this fall. I have made a variety of Paleo and Paleo-ish appetizers  and the sliders are one of our favorites! [caption id="attachment_375" align="alignleft" width="300" caption="S L I D E R S"][/caption] I have played around with some biscuit recipes to come up with a "bun". Here is the best one I have made thus far...... 2 and 1/2 cups almond flour SIFTED 1/2 tsp plus a little pinch more of sea salt 1/2 tsp baking soda 1/4c plus 1/8c grape seed oil 2 tsp sugar 2 large eggs plus 1 egg white 1 tsp lemon juice Pre-heat the oven to 350 degrees. Mix the WET into one bowl. Mix the DRY into another. Then add the WET to the DRY and stir. Drop by 1/4 cups onto a large baking sheet lined with parchment paper. Bake for 17 minutes. I let these bake and cool completely. Then I cut them in half with a serrated knife. Next make small (probably about 3 oz) burgers with grass-fed ground beef. Then saute a chopped onion in a skillet in olive oil. Place  a burger, onions and a pickle on each bun. Yum!!!!