Archive for the ‘beef’ Category

Gluten-Free Deep Dish “Sausage” Pizza

November 24, 2009

Ever since I have been wheat and dairy free, it’s hard to find recipes my family will LOVE, especially substitutes for wheat/dairy-heavy recipes. This pizza is an exception. It’s like a cross between a casserole and a pizza, and you can make it ahead and freeze it. My 13 year old son said, “This is amazing!” The other great thing is it contains liver and vegetables that are rich in nutrients, without it being noticeable at all. The sausage spicing on the beef gives it a sausage pizza taste for people who cannot have pork and miss Italian sausage.

For Crust:

2 cups brown rice flour
1/2 c tapioca flour
1/2 c arrowroot flour
2 tsp xantham gum
3/4 cup kefir (or water with 1 Tbsp lemon)

Mix ingredients together and leave covered to soak overnight.

In the morning, preheat oven to 425 degrees.
1 Tbsp baking powder
1 t salt
and mix well.
Cut in:
1/2 cup of coconut oil or butter

Grease a 9 x 13 pan. Pat dough into pan, covering bottom and sides. Bake 10 minutes and remove from the oven.

Meanwhile, make the filling:
1 lb. ground beef
4 oz. liver, chopped fine or ground
3/4 Tbsp paprika
1/2 Tbsp fennel seeds
1 tsp garlic powder
1/2 tsp black pepper
2 cups marinara sauce (I will post a recipe soon, we always have homemade on-hand in the freezer)
2 carrots, shredded
1 cup sliced mushrooms
1 cup spinach
2 cups (8 oz.) shredded almond cheese or mozzarella

Brown meats together with spices. Add marinara sauce, carrots, mushrooms, and spinach, and simmer until vegetables are softened.

Spread filling into prepared crust. Top with shredded cheese.

Bake 10-15 minutes.

Serves 6-8.

Oxtail Soup

November 22, 2009

The other week when I was shopping, I noticed that oxtails were pretty cheap. When I came home, I asked my husband, “Do you know anything good to do with oxtails?” He said “I used to have oxtail soup from a package growing up.” So I picked up some oxtails and decided to try making oxtail soup. One thing that I learned was oxtails are very fatty. My husband really doesn’t like the texture of fat and fatty meat, so we decided to strain the meat and fat out of the soup before serving. Next time I make this, I think I will make it in two passes.

If you buy a whole (half/quarter) cow, then you’ll need something to do with the oxtails. They make a very rich broth.

3 lbs. oxtail
2 onions
2-3 cloves garlic
4-5 carrots
1-2 stalks celery
olive oil
8 cups water
1 Tbsp tomato paste
1 tsp paprika
bouquet garni of parsley, thyme, and bay leaf bundled together
OR 2-3 tsp dried thyme, 2 tsp parsley, 1 bay leaf
salt and pepper to taste

Brown oxtails in a little olive oil, so they are brown on all sides. Remove from pot. Add onions, and cook for a few minutes, then add garlic, celery, and carrots. If you are making in a pot, add meat back, spice with salt, pepper, and paprika. Otherwise, transfer meat and vegetables to crockpot and deglaze pan with a little water, then pour that into the crockpot too, and then spice. Add tomato paste, water, and bouquet garni (or dried herbs).

Simmer 4 hours or cook on low in crockpot for 10 hours. Here’s where I would stop and wait until the next day, if you don’t like the fattiness of the soup. Refrigerate the soup overnight. Skim off the layer of fat on the top (I decided to give it to the dog). It will be very gelatinous; heat so that it is liquid again. Strain out meat and bones, reserving carrots and celery, and return to soup. (Optionally, you could make the soup with just a few carrots and then add new carrots and celery after straining and just cook until the vegetables are soft).

You can get about 5-6 decent servings of soup.

Vegetable Fettucine with Meat Sauce

October 26, 2009

I found this in a women’s magazine that my mother-in-law gave me. It’s a great way to get more veggies into your diet as well as eliminating grains. I think that the peeled turnips in the sauce vaguely remind me of slightly melted cheese, but my husband insists that I am just making things up. It’s a great meal for blood type O.

1 lb ground beef
2-3 tsp paprika
1-2 tsp oregano

1-2 cups pre-made marinara sauce (I used leftovers from last week)
1/2 chopped onion
2 cloves garlic, minced
14 oz can diced tomatoes
1 Tbsp tomato paste
a little water
1 Tbsp olive oil

1 medium turnip or 1 large parsnip (or 2 medium ones)
1 very large or 2 large carrots

If not using premade pasta sauce, heat oil in pan, add onion and garlic. Add ground beef,paprika, and oregano. When meat begins to brown, add remaining ingredients or sauce, and cook for about 10 minutes.

Meanwhile, peel carrot and turnip. Using potato peeler, peel strips of the vegetables (to make the “fettucine”). Boil water. Cook the vegetable strips in the water for 2 minutes, and drain.

Serve meat sauce over the vegetable strips. Serves 4.

Crockpot Ginger Beef & Carrots

May 22, 2009

(From Better Homes and Gardens Crockery Cookbook)

The original recipe has you add a cornstarch/water mix for the last half hour (turning up to high), but we decided that it gave the sauce an unpleasant texture, so we will leave it out. We felt it needed a little more soy sauce and ginger, I will play with that next time, but otherwise it was good.

1 1/2 lbs. beef round, cut into cubes (Frugal note – if you buy a bottom round roast, you can get it much cheaper per pound than steak or stew beef, and then just cut it up for multiple recipes and freeze the extra)
4 medium carrots, cut diagonally in 1/2 inch thick slices
1/2 cup scallions, cut diagonally
2 cloves crushed garlic
1 1/2 cups beef stock
1/4 cup soy sauce (may want more)
1 Tbsp grated fresh ginger (may want more)
1/4 tsp crushed red pepper
9 oz package frozen snap peas

Put beef, carrots, scallions, and garlic into crock pot. Mix stock, soy sauce, ginger, and red pepper, and pour over beef/vegetable mix. Cook on low heat for 10-12 hours (or high 5-6 hours). Turn to high heat setting and add peas. When hot, serve with rice.