Lamb Ribs (Whole30 Compliant)

 

lamb ribs 1

As you might remember, I have recently fallen in love with a grown-up version of CREAMY WILD MUSHROOM SOUP.  The last time I made this soup, I sauteed the mushrooms like normal…tonight I decided to basically flash fry them before adding the onions and such.  You’ll notice that tonight’s soup is slightly darker (also not as creamy…I’m still figuring out my new immersion blender).  When I cooked the mushrooms, I made the pan HOT, tossed the fat in, and then put in the mushrooms for a shorter amount of time.  Cooking them this way really gives them a meaty flavor, which I really enjoy.  Anyway, I wanted mushroom soup tonight after I got a pound of creminis at the farmers market today…but I also wanted meat.  I still had the lamb ribs in the freezer from GRASSLAND OASIS, so I decided to thaw those and see what we could do with them!

 

Many people like to french the ribs…as far as I can tell, this is strictly for aesthetics.  NO WAY am I wasting all that good meat!  I mean, lamb ribs don’t have that much meat to begin with…why would I get rid of half of it and turn them into lollipops?  So I decided to cook them almost identically to how I cook any other ribs (low and slow), but with flavors more complementary to the mushroom soup.  It all turned out fantastically!  You could also do these on the grill…but remember, we live on a college campus.  Yes, there is a grill behind our building–no, I’m not going to use it.  I’m pretty sure the students use it as a trash can anyway.  The part that I wasn’t sure about was the sauce I brushed the ribs with at the end–it’s a lemon mustard sauce.  *shrug*  It sounded good while I was cooking.  Also…it was my favorite part.  So don’t leave it out!

 

Lamb Ribs

Serves 2-4

2 pounds lamb ribs (rack)

8-ish cloves of garlic, minced or put through a press (I put it through a press so it would get more liquid out with the garlic)

2 Tbsp minced sage (or 2 tsp dried)

2 Tbsp minced rosemary (or 2 tsp dried)

2 tsp olive oil

1/2 to 2/3 C liquid (broth or water–either will get the job done)

2 Tbsp mustard (whatever kind you want–I prefer Dijon, but I have yet to find a Dijon around here that is Whole30 compliant)

Juice of 1 lemon

1 tsp coconut aminos

salt and pepper

 

1.– Preheat oven to 225.  Rinse lamb and pat dry with paper towel.  Sprinkle with desired amount of salt and pepper.  In small bowl, work garlic, rosemary, sage, and olive oil into a thick pasty-type mixture.  Rub on both sides of the ribs.  Place in baking dish or roasting pan, pour your liquid around the meat (you don’t want to rinse the herbs off the meat), cover with foil or lid, and bake 1-2 hours (if your ribs are thick, they could take longer–mine took about 90 minutes).

2.– In small bowl, whisk mustard, lemon juice, and coconut aminos (the aminos don’t add much flavor–they just cut the tartness of the lemon and mustard).  Remove meat from oven and turn on broiler.  Instead of pouring off the liquid, I just put the ribs on a foil-lined baking sheet at this point.  Our kitchen is small and it was easier this way.  Brush the meat with the mustard mixture and put ribs under the broiler for 4-6 minutes–basically until it starts to brown and you hear a little crackling.

lamb ribs 2

Bonan Apetiton!

 

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So You Have Leftovers? Bourguignon Stew (Primal/Paleo)

 

Beef Stew

You might remember that last week I decided that I felt like boeuf bourguignon…but I also wanted soup…so I made boeuf bourguignon AS a soup.  It was delicious and really hit the spot.  We had about 32-ish ounces left over–because we were about to go out of town for a week, I froze the leftovers in a container and decided I would figure out something to do with it when we got back.

 

We’re back now and still really haven’t gone grocery shopping yet (yes, we got home five days ago).  Fortunately, I keep a fair amount of staples on hand, we have a few different things that I keep frozen (I always make a double batch of SALMON CAKES so that I can freeze half of them–I also do this with any type of meatball or protein that I put in cake form), and we can always make “breakfast for dinner” in a pinch.  Today was relatively warm (okay…it’s San Antonio and it’s April…it was hot), but it was overcast for most of the day.  Again, I felt like soup.  But I didn’t want the same soup as last time…I wanted it to be a little more substantial because as we haven’t gone grocery shopping, we don’t have any fresh vegetables or anything to add with the meal.

 

This is quite literally the easiest leftover recipe I’ve ever made (that requires slightly more than just heating it up).

 

Bourguignon Stew (Primal/Paleo)

Serves 4-6

32 ounces leftover BOEUF BOURGUIGNON SOUP

30 ounces organic crushed tomatoes

10-20 ounces water

 

1.– Put leftover soup into large pot over medium-low heat.

2.– Add crushed tomatoes.

3.– Add water.

4.– Heat through, stirring occasionally.

BBQ Pork Ham Roast (Primal and Paleo)

 

BBQ pork ham roast

Before getting this order of meat from GRASSLAND OASIS, I don’t think I had ever heard of a pork ham roast.  Well, I had heard it called a “picnic ham,” but I had never tried it before and didn’t know that they were the same thing.  When I hear the word “ham,” I think of the pink blob covered in sugary substances that’s cooked for many different holidays.  I don’t particularly like ham (except for the crunchy, sugary goodness that’s baked onto the skin…what can I say?  It’s like pig candy)…but this is not traditional ham, so I gave it a go!

 

Essentially, this is a bone-in pork roast that’s from the part of the pig that is traditionally used for ham.  Major difference?  Ham is cured, this is not.  As a person from Kansas City, if you give me pork, I definitely know what to do with it!  What did I decide on tonight?  A basic barbecue glaze, baked, and quick broiled at the end.  It turned out delicious!

 

BBQ Pork Ham Roast (Primal and Paleo)

Serves 4-6

2-3 pound pork ham roast/picnic ham/fresh ham (these are all essentially the same thing)

salt and pepper

3-4 Tbsp Dijon mustard (or other mustard of your choice)

1-ish C BBQ SAUCE

1-2 Tbsp cooking fat

 

1.– Preheat oven to 350.  Line a baking dish with aluminum foil (for easy cleanup)

2.– Rinse ham roast and pat dry with paper towels.  Salt and pepper however much you like on your pork roasts (I use my fingers to disperse salt…so I have no idea what my measurements are for this part)

3.– Heat large skillet to medium-high heat with fat (I use Kerrygold butter).  Brush half of Dijon over both sides of roast.  Sear meat in heated pan for about 1 minute per side.  If you want to get a nice crisp fat piece, score the fat first and render it for a minute or so before taking the roast out of the pan.

4.– Remove roast from pan and brush with remaining dijon.  Pour 3/4 of the BBQ sauce over the roast and brush it around a bit.  Cook for about 45 minutes to an hour (this will depend on your roast size and your oven–you want the internal temp to be 160).  Brush with remaining BBQ sauce and broil until the sauce gets sticky and thick (my broiler takes something like 11 days to preheat, so I just turned on the broiler and put the meat under it for about 5-8 minutes while it was heating)

Fajita Salad (Whole30 Compliant)

 

Fajita Salad

I was actually going to make fajitas and wrap the filling in butter lettuce, which I may eventually do; however, tonight I decided to make disassembled fajitas, which turned out delicious! We are on a trip this week to attend the funeral of my husband’s grandfather, so sticking to a primal diet while around so many friends (and eating out 75% of the time) has been incredibly challenging. A few restaurants had options where we could work them to be compliant, so that was nice.

We will be back home on Sunday night and we are ready to be back to our normal way of eating! Until then, this was a wonderful meal for a break in the typical restaurant fare!

Fajita Salad (Whole30 Compliant)

Serves 4-6

3 pounds of protein (I used chicken tonight), sliced in thin strips
3 bell peppers of varying colors, sliced thin
3 onions, sliced
1 Tbsp oregano
1 Tbsp cumin
1 Tbsp coriander
1 Tbsp chili powder
Salt and pepper to taste
6 garlic cloves, chopped
Juice of 3 large lemons
Juice of 2 limes
3-4 Tbsp cooking fat
Greens (I used chopped red butter lettuce)
Chopped tomatoes
Guacamole

1.– Combine citrus juices, spices, and garlic on a small bowl. Put protein, bell peppers, and onions in a large zip-loc type bag. Pour juice mixture into bag, seal, and mush around until the protein and vegetables are coated. If you want, you can marinate 3-4 hours at this point.

2.– Heat large skillet over medium heat and cook the whole preparation with fat. Unless you have a pan the size of a saucer sled, I would suggest you do this in two to three batches. Cook until protein is cooked through and onions/peppers are soft.

3.– Serve on top of (or wrapped in) greens with chopped tomatoes, guacamole, and other desired toppings. If you’ve never made guacamole, it’s super easy:

3 avocados, scooped and mashed
3-4 Roma tomatoes, chopped
1 red onion, diced
1 C chopped cilantro
1 jalapeno, seeded and diced
Juice of 2 limes

For those of you playing the home game, everything but the avocados makes Pico de Gallo…so it’s easiest to mix that part first, then mash the avocados, and finally mix them all together. Throw in some salt and pepper for good measure.

Boeuf Bourguignon…as a SOUP! (Primal)

 

boeuf bourguignon soup

I wanted boeuf bourguignon tonight…but I also wanted soup.  I had an awesome looking piece of beef shoulder roast from my new favorite local farm, GRASSLAND OASIS.    So I did what anyone else would do…I tweaked the original recipe to turn it into a soup!  It took the exact same time as the original RECIPE that I posted last month.  I would suspect that if you don’t want to make this in the oven, you could do the prep work up until the oven part and put it in the slow-cooker on low for 4-6 hours.

 

Boeuf Bourguignon…Soup-Style!  (Primal)

Serves 4-6

4-5 Tbsp butter

3-3.5 pounds beef cut in 2″ cubes

1.5 tsp sea salt

1/4 tsp ground pepper

2 Tbsp tapioca starch

4 carrots, peeled and cut in 1″ chunks (or if you carrots are GIANT like the ones I have–as in, the size of my forearm–you just need 2 carrots)

1 onion, cut into wedges

1 Tbsp tomato paste

2 cloves garlic, minced

1 Tbsp fresh thyme (or 1 tsp dried)

1 Tbsp fresh Italian parsley (or 1 tsp dried)

1 sprig fresh rosemary

1 bay leaf

1 bottle (about 3 C, give or take) of full-bodied red wine (I used a cab)

3 C beef BONE BROTH (or whatever beef broth you want to use…but this is the BEST)

1 pound crimini mushrooms, sliced thick

 

1.– Preheat oven to 425.  Heat some of the butter in a pan over medium-high heat.  Add cubes of beef and quickly brown on all sides.  Do this in batches, adding new butter for each batch.  When done, put beef in roasting pan.  Salt and pepper liberally.  Sprinkle with tapioca starch, give it a quick toss, and bake for 10 minutes so starch absorbs into meat.  Remove from oven and lower the heat to 325.

2.–In pan over medium heat, heat 1 Tbsp butter with a splash of olive oil and add carrots and onion.  Cook until soft.  Add tomato paste, garlic, thyme, parsley, rosemary sprig, and bay leaf.  Stir a minute to soften tomato paste.  Add wine and broth–bring to gentle boil.  Simmer 3-5 minutes.  Pour over meat, cover roasting pan, and bake 2 hours (for pastured meat)/2.5 hours (for grain-fed meat).

3.– Slice mushrooms and saute in small batches in remaining butter (feel free to add in a splash of olive oil as well).  When meat is done, drain liquid into a stock pot.  Bring liquid to a gentle boil and simmer 8-10 minutes.  To assemble the soup, I put a heap of the meat and vegetables in each bowl, add a ladle or two of broth, and finally top with the mushrooms.  If you want to get fancy, garnish the soup with parsley before serving!

Asian Meatballs (Primal/Paleo)

 

Asian Meatballs

I have this weird fear of organ meat.  You know, the stuff that’s REALLY GOOD FOR YOU.  I think it feels weird to touch when it’s raw…I think that prepping some organs makes your kitchen look like a remake of a scene from Rosemary’s Baby…and liver…oh liver.  It always smells SO good to me when it’s cooking.  Like, delicious.  So I try a bite…and within two chews, I’m looking for a napkin and spitting it out.  It’s the texture.  The texture of liver in my mouth makes me want to hurl.  Not just polite vomiting…we’re talking full-on Exorcist.

 

I decided last week that I’m going to conquer my fear of organ meat–and maybe even learn to like it!  I made a trip out to GRASSLAND OASIS to get some meat this week.  If you live in the area and haven’t tried their products, you should seriously consider it!  (As an added bonus, when we went out to the farm to pick up the meat, we got to walk all over and see a bunch of animals!  Isak had SO much fun…and promptly took a four-hour nap when we got home)  They have a high demand for organ meat, so it’s apparently pretty hard to get.  But they did have a small lamb heart left and I decided that this would be the perfect piece to start with!  On the way home I was thinking about how I could hide it in my food so I wouldn’t notice it.  I know what you’re thinking.

“But Lauren, if you want to learn to like it, why would you hide it?”

Baby steps, my friends.  Baby steps.  I decided that meatballs would be the perfect starter dish.  Not just any meatballs…Asian meatballs.  The kind with so many ingredients that I would never notice heart in the mix!

 

SUCCESS!

 

Asian Meatballs (Primal/Paleo)

Serves 4

1 pound ground beef

1/3-1/2 pound lamb heart (I sliced off the meaty parts and ran them through the food processor)

2 tsp sesame oil

1/4 pound diced/shredded mushrooms (again with the processor, but with the shredding blade)

1 shredded carrot

1/2 tsp ground ginger

1 egg

3 tsp minced garlic

1/2 C think-sliced scallion

1 minced shallot

2 Tbsp sesame seeds

 

SAUCE

2/3 C hoisin sauce (there are a ton of recipes for paleo hoisin sauce online)

1/4 C rice vinegar

2 minced garlic cloves

2 Tbsp coconut aminos

1 tsp sesame oil

1 tsp ground ginger

 

1.–Preheat oven to 400.  In large bowl, mix meatball ingredients until well-combined.  Shape into 1.5″ meatballs and place on lined baking sheet.  Bake 10-15 minutes or until golden on outside and no longer pink inside.

2.–While baking, whisk together all sauce ingredients until blended.  Pour sauce over meatballs when finished.

 

* If you want to, these freeze well.  Freeze them after forming into the meatballs (I just put the whole sheet in the freezer).  Once frozen, transfer them to another container…like a Zip-loc bag.  If you are baking them from frozen, they take more like 20-30 minutes to cook.

 

Maple Mustard Chicken (Primal)

 

maple mustard chicken

This is a recipes that blew. my. mind.  I got the original recipe from PaleOMG; however, once I started cooking, I realized that I didn’t have as much of the ingredients as I thought I did, and some of them I didn’t have at all.  What did that mean for our dinner?  Recipe overhaul to make a similar dish out of what we had in the kitchen!

 

So I say that the recipe blew my mind…and someday I’ll try the original recipe when I remember to replace the ingredients!  Until then, the similar–yet sorta different–recipe blew my mind.  As an added bonus, if you make some extra marinade (and obviously, don’t use it with the raw chicken), it makes a FANTASTIC salad dressing!  I just added about a Tbsp of almond milk to it and BAM!  Instant salad dressing!

 

Maple Mustard Chicken (Primal and Paleo)

Serves 4-6

1/3 C spicy brown mustard

1 Tbsp maple syrup

2 Tbsp raw honey

2 Tbsp Dijon mustard

1 Tbsp apple cider vinegar

2 tsp coconut aminos

1/2 tsp black pepper

2 garlic cloves, minced

6-8 chicken breasts or thighs (I used boneless skinless breasts and cut them in half–mostly because they cooked more quickly and are easier to serve to the toddler)

1/4 tsp sea salt

1 Tbsp fat of your choice

 

1.–Combine brown spicy mustard through the garlic cloves in a small bowl.  Whisk until creamy.  Add half of the mixture to a zip-lock bag–reserve the rest of the marinade in fridge.  Add chicken to the bag and mush it around to coat the chicken.  Chill for at least two hours (I chilled ours for 8 hours–DELICIOUS)

2.–Preheat large skillet on medium-high heat and add a tbsp or so of fat.  Remove chicken from bag and sprinkle with sea salt.  Put chicken in skillet to cook–with the chicken breast halves, this took about 4-5 minutes per side.

3.–Serve on top of veggies with reserved mustard mixture–the reserved mixture is what I used for salad dressing.  Chop up some greens, add some fruit and veggies, and toss with mustard mixture.  Put a pile of greens on your plate, toss some chicken on top, and there’s your meal!