Stout Barbecue Sauce

This is a savoury barbecue sauce - if you prefer a sweet barbecue sauce I would suggest adding more brown sugar, molasses or honey.


Adapted from Serious Eats, makes 2 cups

Ingredients

2 tablespoons olive oil
1 medium onion, minced
3 cloves garlic, minced
1 bottle (341 mL) Guinness Beer
2 cans (398 mL) tomato sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
Salt
Pepper

Directions

In a medium saucepan, saute the onion and garlic in the oil until soft, about 5 minutes. Add the remaining ingredients and bring to a boil. Simmer until reduced to a medium-thin thickness, about 30 to 45 minutes.

Transfer to a blender. Puree until smooth.

Store in the refrigerator for up to two weeks.

♥  Amy

Korean Barbecue Ribs

We are into the third week of the Whole30 - the end is in sight! It helps that the results are becoming noticeable - less bloating, more energy, less cravings.

This past Friday Dave picked up a package of pork ribs as a treat. Then I was tasked with finding us a substitute recipe that did not have brown sugar, honey or maple syrup like our typical rib sauce. I turned to my favorite paleo blogs (Nom Nom Paleo, PaleOMG ) for inspiration and then headed to the pantry to throw together a Korean barbecue style sauce.

The results was delicious!

 

This recipe could easily be used  as a marinate for chicken breast or thighs.

Serves 4

Ingredients

2 pounds pork or beef ribs
2 tablespoons sesame oil
1/2 teaspoon crushed chilies
1 teaspoon ground black pepper
1/2 cup coconut aminos (or soya sauce)
3 cloves garlic, minced
3 green onions, minced
2 teaspoons fresh ginger, ground
2 teaspoons fish sauce
1 teaspoon rice vinegar
1/4 cup cilantro, chopped

Directions

Stove Top or Grill Method

Fill a large pot with water and bring to a boil. Once boiling, add the ribs to the water. Reduce the heat and boil for 20 minutes or until the ribs are just cooked through.

Remove the ribs from the water and place onto a foil lined roast pan. Preheat the grill or broiler in the oven.

In a small bowl, combine the remaining ingredients. Pour the mixture over the ribs making sure to coat all sides evenly.

Grill or broil for 3 to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush with sauce and broil for another 3 to 4 minutes.

Serve warm with additional sauce for dipping.

 

Slow Cooker Method

In a small bowl, combine the marinade ingredients. Pour the mixture over the ribs making sure to coat all sides evenly.

 

Arrange the ribs in the slow cooker and pour the sauce over top. Cover and cook on low for 6 to 8 hours.

 

Remove the ribs from the slow cooker and place onto a foil lined roast pan. Preheat the broiler in the oven. Broil the ribs for 3 to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush with sauce and broil for another 3 to 4 minutes.

 

 

Serve warm with the remaining sauce.

♥  Amy

Paleo Fajitas

We are on our third day of the Whole30 challenge and so far so good... even with birthday cake and cinnamon buns at the office on Monday. However today I need to survive a work lunch at a pub... I have studied the menu online and have my plan set - a Mediterranean Salad with grilled chicken topped with oil and vinegar dressing. Fingers crossed it all goes according to plan!

Dave is also set for a big challenge as he is away on an overnight backcountry ski trip. He volunteered to be in charge of meals so that he can be in control of what he eats. It took a lot of work but we did manage to come up with a back country menu that fit the Whole9 criteria. For breakfast he packed eggs, homemade sausage and roasted sweet potatoes. Lunch will be hard boiled eggs, homemade beef jerky, canned smoked mussels and vegetables. Coconut chips, nuts and fruit were packed for snacks. For dinner, he brought the ingredients for fajitas. This worked especially well since one of his trip mates is vegetarian - it will allow everyone to customize their fajitas to their dietary restrictions.

Fajitas are an obvious paleo recipe - if you take away the tortillas, cheese and sour cream, you basically have plate of flavourful meat and vegetables. Plus anything you can top with guacamole is a winner in my books.

Serves 4

Ingredients

1 pound chicken, beef or pork, sliced into thin strips
1 tablespoon olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon cumin
Salt
Pepper

1 large sweet potato, cubed
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon olive oil

1 onion, sliced
2 bell peppers, sliced
1 portobello mushroom, sliced, optional

2 avocados
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
Hot sauce, to taste

Lime juice
Cilantro
Hot sauce

Directions

Combine in meat, olive oil, lemon juice, cumin, salt and pepper in a bowl. Toss to combine. Allow to marinate in the refrigerator for 1 hour or over night.

Preheat the over to 400 F. Combine the sweet potato, paprika, garlic powder, chili powder and olive oil in a bowl. Toss to coat the potatoes. Transfer to a pan and roast for 15 to 20 minutes or until soft.

In a skillet over medium high heat, saute the marinated meat. Once the meat is cooked through, add the onion, peppers and mushrooms. Saute until soft.

In the mean time, combine the avocados, lime juice, garlic powder, chili powder, cumin and hot sauce in a bowl. Mash with a fork until the avocados are creamy.

Serve the meat and vegetables over the sweet potatoes. Top with guacamole. Garnish with lime juice, cilantro and hot sauce if desired.

♥  Amy

Recipe Rewind: Indian Spice Burgers

Originally posted May 2011. Also works well with ground chicken or turkey. For a paleo-friendly version omit the naan and substitute mashed avocado or paleo mayonnaise.

Adapted from Everyday Food: Great Food Fast, Martha Stewart Living, serves four

Ingredients

1/2 cup plain low fat yogurt
1/2 teaspoon cumin
Salt
Pepper

1 lb ground beef
4 green onions, thinly sliced
3 tablespoons ginger, chopped
2 cloves garlic, chopped
1 egg
2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
Salt
Pepper

4 whole wheat naan
1 large cucumber, sliced
1 large tomato, sliced
Radishes, sliced
Lettuce
Cilantro

Directions

To prepare the cumin yogurt sauce, combine yogurt, cumin, salt and pepper in a small bowl.

For the burgers, preheat the grill or barbecue to medium high. Combine the ground beef, green onion, ginger, garlic, egg and seasonings in a bowl. Mix well and form into patties - hands work best!

Grill the patties for 3 minutes per side or until cooked through. Toast the naan on the grill if desired.

Serve the patties on the naan bread topped with lettuce, tomato, cucumber, radish, cilantro and cumin yogurt sauce.

Yum!

♥  Amy

Slow Cooker Tagine

This is one of those horrible slow cooker meals that make the house smell so wonderful before you leave for work in the morning that you spend the entire day thinking about food.

 

Usually if I am using the slow cooker it means that Dave is on night shifts and sleeping all day. I have always wondered if he dreams about food when the house smells like dinner all day long.

 

I know I would.

 

Serves four

Ingredients
 

2 teaspoons olive oil

2 pounds lamb or beef, cut into one inch cubes

Salt

Pepper

1 large onions, chopped

2 cloves garlic, minced

1 cup dried apricots, quartered

1/2 cup raisins or dried currants

2 carrots, chopped

2 cups beef broth

1 15 ounce can diced tomatoes

2 tablespoons tomato paste

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon cinnamon

1/2 teaspoon coriander

1/2 teaspoon ground ginger

Salt

Pepper

Directions

Heat a pan over medium-high and add the oil. Season the meat with salt and pepper. Brown on all sides. Transfer to slow cooker.

Add the broth to the pan, scraping off the drippings. Transfer to the slow cooker.

Add the remaining ingredients to the slow cooker.

Cook on low heat for 8 to 10 hours.

Serve with couscous.

 ♥ Amy

Slow Cooker Oxtail Stew

During a recent grocery trip we spotted some oxtail in the meat section. Neither of us had ever tried it - so we thought 'hey why not'?

Now I don't know why we have never eaten it before - oxtail makes the most amazing stew you will ever eat. Ever.

Adapted from Forgotten Skills of Cooking by Darina Allen, serves six

Ingredients

2 1/2 pounds oxtail, cut into 2 inch lengths

8 slices bacon, cut into 1 inch lengths

2 tablespoons olive oil

1 onion, chopped

4 carrots, peeled and chopped

2 stalks celery, sliced

6 ounces mushrooms, sliced

1/2 cup red wine

1 1/2 cups beef stock

1 bay leaf

1 teaspoon thyme

1 tablespoon parsley

1 tablespoon tomato paste

Salt

Pepper

2 tablespoons butter

1 tablespoon flour (optional)

2 tablespoons fresh parsley, chopped

Slow Cooker Directions

In a pan over medium-high heat, brown the bacon and oxtail in the olive oil. Transfer to the slow cooker. Add the onion, carrots, celery, mushrooms, wine, stock, bay leaf, thyme, parsley, tomato paste, salt and pepper. Stir to combine.

Cook on low for 8 to 10 hours.

Before serving, stir in the butter and flour to thicken. Garnish with parsley.

Oven Directions

Preheat the over to 325 F.

In a pan over medium-high heat, brown the bacon and oxtail in the olive oil. Transfer to a large ovenproof dutch oven or casserole. Saute the onions, carrots, celery and mushrooms until soft, 2 to 3 minutes. Transfer to the dutch oven. Add the wine and 1/2 cup of stock to the pan. Bring to a boil and stir to dissolve the meat juices. Transfer to the dutch oven.

Add the herbs, remaining stock, tomato paste, salt and pepper. Stir to combine. Cover and transfer to the oven. Cook for 3 to 4 hours or until the oxtail is falling off the bones. 

Remove from the oven and whisk in the butter and flour. Garnish with parsley.

♥  Amy

Kofta Kebabs

The smell of these kebabs is simply amazing. These can either be made as meatballs or as kebabs formed on bamboo skewers. They are fantastic served with a simple tzatziki or yogurt sauce in a pita or with a salad.

Serves four

1 pound ground lamb or beef

4 cloves garlic, minced

1 teaspoon salt

1 egg

1/4 cup breadcrumbs or almond flour

3 tablespoons onion, minced

3 tablespoons fresh parsley, finely chopped

1 tablespoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon cayenne pepper

1 teaspoon ginger, grated

1/4 teaspoon pepper

Combine all of the ingredients in a large bowl, mix until well combined. Form the mixture into approximately 24 evenly sized balls. Form around the bamboo skewers if using. Flatten the balls into a 2 inch long oval.

Grill Method

Preheat the grill to medium heat and grease lightly. Cook the kebabs on the grill, turning periodically, until cooked through, approximately 10 minutes.  

Oven Method

Preheat the oven to 375 F. Brown the kebabs on each side in a skillet over medium-high heat. Transfer the kebabs to a foil-lined roast pan and bake in the oven for 10 to 15 minutes or until cooked through.

 

♥  Amy

Indian Spice Burgers

The perfect start to the summer grilling season! Would also work well with ground chicken or turkey.


Inspired by Everyday Food: Great Food Fast, Martha Stewart Living

1/2 cup plain low fat yogurt
1/2 teaspoon cumin
salt and peper

1 lb ground beef
4 green onions, thinly sliced
3 tablespoons ginger, chopped
2 cloves garlic, chopped
1 egg
2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
salt and pepper

4 whole wheat naan
cucumber, sliced
tomato, sliced
radishes, sliced
lettuce
cilantro

To prepare the cumin yogurt sauce, combine yogurt, cumin, salt and pepper in a small bowl.

For the burgers, preheat the grill or barbeque to medium high. Combine the ground beef, green onion, ginger, garlic, egg and seasonings in a bowl. Mix well and form into patties - hands work best!

Grill the patties for 3 minutes per side or until cooked through. Toast the naan on the grill if desired.

Serve the patties on the naan bread topped with lettuce, tomato, cucumber, radish, cilantro and cumin yogurt sauce.

Yum!

Amy