Grassfed Beef Recipes
Bulgogi
One of our all time favoriet recipes, from The Grassfed Gourmet by Shannon Hayes.
1/4 c soy sauce
2 T sesame oil
2 T sugar (I use honey)
1T salt ( I use 1t because soy sauce is so salty)
1 bunch green onions cut into 1' pieces
6 cloves chopped garlic
2T mirin (sweet Japanese cooking wine) or sherry
2T Korean red pepper flakes (If using crushed red pepper use half as much)
1 lb philly steak, sliced into bite size pcs
1T peanut or veg oil
Mix soy sauce, sesame oil, sugar, salt , onions, garlic, wine and red pepper flakes. Add beef; marinate for at least 30 min or overnight in fridge. Bring to room temp. Stir-fry meat over med-hi in the peanut oil until the meat is nicely browned but be careful not to overcook. Depending on the size and shape of your pan, you may have to cook meat in batches. The meat should not need to cook for more than 1 minute.
Grass Fed Beef Tenderloin Steaks with Sauteed Mushrooms - This is so delicious, and very easy. This was in my new Cooking Light and it calls for cooking the meat on a grill pan inside but we grilled them outside..
1T extra virgin olive oil
4 shallots peeled & quartered
2 t chopped fresh thyme
1/8 t salt & 1/8 t crushed red pepper
12 oz sliced exotic mushroom blend - or any shrooms
2 minced garlic cloves
1/4 Madiera wine or dry sherry (I used Cab Sav)
1 T soy sauce
2 T chopped fresh parsley
4 - 4 oz grass fed beef ternderloin, trimmed
Heat oil in skillet and saute shallots until lightly browned over med-hi. Add thyme, salt, peppers and mushrooms. Saute 6 min and add garlic, saute 2 minutes. Stir in wine and soy sauce and cook 15 sec until liquid almost evaporates. Stir in parsley, cover and set aside. Sprinkle steaks with a little salt and pepper. If using a grill pan, coat with cooking spray and cook steaks 3 min on each side over med-hi heat or until desired doneness. Let stand 5 min and serve with the mushroom mixture.
Short Ribs in Red Wine
These slowly braised ribs are the perfect cold weather food. Add any cut up veggies you like to the dish to cook with the ribs - I like to add several cloves of garlic.
2-3 lbs beef short ribs, trimmed
salt and pepper
Beef broth - about 2 cups
2 Tb tomato paste
Dry red wine, such as cabernet sauvignon (I buy the 4 pack mini bottles for this) 1-2 cups
Preheat oven to 300. Salt and pepper the short ribs and brown all sides in a skillet preheated over med-hi heat.
Place short ribs in a 9x13 glass baking dish and add the red wine, broth, and veggies. Cover with foil and bake 3-4 hours until very tender. They will just fall apart when you pierce with a fork.
Mom's Italian Beef
She always made this roast for special occasions, but it's one of the easiest roast recipes we use, and my favorite.
Salt and pepper a 3-4 lb roast. Brown at med-hi heat on all sides. Put the roast in a crock pot with a bottle of beer (don't use a strong beer it will taste bitter), a box of organic beef broth, half a jar of pepperoncini peppers, couple shakes of garlic powder, some oregano and salt & pepper to taste. Add enough water to cover and cook all day. Serve with crusty bread for sandwiches, & au jus on the side for dipping.
Veggie Recipes
Sweet Potato Pie
1 pound sweet potato; 1/2 cup butter, softened; 1 cup white sugar; 1/2 cup milk; 2 eggs; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1 (9 inch) unbaked pie crust optional.
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until smooth. Pour into unbaked pie crust or into buttered dish for crustless pie and call it a custard.
Bake at 350 for 55 to 60 minutes, or until knife inserted in center comes out clean.
Kale Chips
1 bunch toscano kale
1Tb or so organic extra virgin olive oil or garlic oil
salt, pepper or other desired seasoning
Remove stems if desired, toss kale with oil and seasonings, spread on baking sheet and roast at 250 until crisp, 30-40 min or so. Devour!
Perfectly Roasted Beets
Wash beets and cut off tops leaving 1" of stems attached. Fold beets into aluminum foil packet and roast at 425 for an hour or until fork tender when stabbing through the foil to test. Let cool, cut off tops and roots and pop skins off. At this point they are ready to eat, or refrigerate for later, or slice and toss with a dressing of freshly squeezed orange juice, honey and a little white wine vinegar (or cider vinegar, or a splash of balsamic).
Smothered Okra
From Paul Prudhomme's A Fork in the Road
SEASONING MIX
1 1/2 teaspoons onion powder
1 teaspoon salt (omit if use canned tomatoes with salt)
1 teaspoon dried mustard
1 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper (or use all black)
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper (red pepper)
****
2 cups chopped onion, in all
1 cup chopped green bell pepper (or red bell pepper)
2 cups chopped okra, in all
1 medium eggplant, peeled --- 1 cup finely diced, 
remaining medium diced. 3 cups fresh tomatoes chopped, or 2 cans diced tomatoes
1/2 cup tomato sauce (omit if using canned tomatoes which
already have lots of juice) 1 cup apple juice
***
1) Mix spices in a small bowl.
2) Combine 1 cup of chopped onion, 1 cup finely chopped eggplant, 1
cup of okra (I put in a food processor and pulse to chop finely)
3) Heat non-stick skillet or pot over high heat about 4 minutes. Add
chopped vegetables, bell pepper and seasoning mix, stir and cook for
about 5 minutes. Vegetables should stick to bottom of pan, then you
unstick and stir them so that they carmelize (brown) a little but
don't burn. (I stopped here and finished cooking the veggies because I didn't want to do the following steps. I didn't add tomatoes or juice. )
4) Stir in 1 cup of apple juice, stir to unstick from bottom, add 1
cup of tomatoes. Cook, stirring occasionally until most of liquid
evaporates, about 20 minutes.
5) Add remaining onions, okra, eggplant and tomatoes (tomato
sauce if used). Scrape to clear bottom and cook 10 minutes or more
until eggplant is cooked.
This reminds me of a breakfast hash with eggs or is hearty enough to be a one skillet dinner.
Longer cooking time reduces okra slime. I used stainless steel for cooking so added some oil and butter. The spice mix is delicious without the onion powder or mustard also. I used the mix in stuffed eggplant with ground beef.
Mrs. P's Roasted Taters
Scrub taters leaving skins on. Use small taters whole and quarter large ones. Mix parmesan cheese with a little flour, salt, pepper. Roll taters in melter butter then in the parmesan mixture, place in greased pan and bake 375 for 30 minutes, turn taters over and bake 30 minutes or so more til done.
Raw Tuscan Kale Salad with Pecorino - from NY Times
1 bunch kale
1 thin slice country bread fo r1/4 c homemade breadcrumbs
1/4 c finely grated pecorino cheese
1/2 clove garlic, finely chopped
3 T extra virgin olive oil
freshly squeezed juice of 1 lemon
1/4 t kosher salt
1/8 t red pepper flakes
Trim bottom 2" off kale stems and discard. Slice kale including ribs into 3/4" wide ribbons. You should have 4-5 c. Place in lg bowl. If using bread, toast it and tear into small pieced and grind in a food processor until forms crumbs. Pound garlic into a paste. Transfer garlic to small bowl, add cheese, oil, lemon juice, salt, pepper flakes and whisk to combine. Pour over kale and toss very well (dressing is thick and needs lots of tossing to coat leaves). Let salad sit 5 min then top with bread crumbs and serve.
Pasta with Greens
1/2 c sundried tomatoes
8 oz whole wheat pasta or brown rice pasta (such as rotini)
1 lb kale, collards, chard, or a mixture
2 T olive oil
1 large onion
1/2 t red pepper flakes
3-4 cloves garlic, minced
1 T dried basil
2 T capers
parmesan cheese
Soak sundried tomatoes in hot water til soft, cut into pieces and reserve. While pasta is cooking, prepare greens (remove coarse ribs), then chop
Heat oil in skillet, add onion, pepper flakes and saute over med hi heat. When onions begin to color, addtomatoes and greens, tossing to wilt. Add garlic and bsil and cook for 5 min. Add capers and a little of their liquid.
Drain pasta and mix with vegetables, serve with parmesan cheese if desired. This dish is good warm but is also very delicious cold.
Raw Tuscan Kale Salad with Pecorino - from NY Times
1 bunch kale
1 thin slice country bread fo r1/4 c homemade breadcrumbs
1/4 c finely grated pecorino cheese
1/2 clove garlic, finely chopped
3 T extra virgin olive oil
freshly squeezed juice of 1 lemon
1/4 t kosher salt
1/8 t red pepper flakes
Trim bottom 2" off kale stems and discard. Slice kale including ribs into 3/4" wide ribbons. You should have 4-5 c. Place in lg bowl. If using bread, toast it and tear into small pieced and grind in a food processor until forms crumbs. Pound garlic into a paste. Transfer garlic to small bowl, add cheese, oil, lemon juice, salt, pepper flakes and whisk to combine. Pour over kale and toss very well (dressing is thick and needs lots of tossing to coat leaves). Let salad sit 5 min then top with bread crumbs and serve.
Pasta with Greens
1/2 c sundried tomatoes
8 oz whole wheat pasta or brown rice pasta (such as rotini)
1 lb kale, collards, chard, or a mixture
2 T olive oil
1 large onion
1/2 t red pepper flakes
3-4 cloves garlic, minced
1 T dried basil
2 T capers
parmesan cheese
Soak sundried tomatoes in hot water til soft, cut into pieces and reserve. While pasta is cooking, prepare greens (remove coarse ribs), then chop
Heat oil in skillet, add onion, pepper flakes and saute over med hi heat. When onions begin to color, addtomatoes and greens, tossing to wilt. Add garlic and bsil and cook for 5 min. Add capers and a little of their liquid.
Drain pasta and mix with vegetables, serve with parmesan cheese if desired. This dish is good warm but is also very delicious cold.
Fresh Corn Salad from Cooking Light
Cut the corn straight off the cob, no cooking!
3/4 c light sour cream
1 t worcesterchire sauce
3/4 t seasoned salt
3 c fresh corn kernels (about 5 ears)
1 c finely chopped red bell pepper
1 c finely chopped green onions
Combine first 3 ingred in lg bowl with whisk. Add corn and remaining ingred, stir. Cover and refrigerate at least 2 hrs before serving. Makes 8, 1/2 c servings.
Roasted Fennel with Dill & Lemon
2 lg fennel bulbs
1 1/2 Tb extra virgin olive oil, divided
1/2 t sea salt, divided
1/2 t chopped fresh dill, divided
1/2 t fresh ground black pepper
2 t fresh lemon jc
Preht oven 375. Cut fennel bulbs in half lengthwise. Remove most of core but leave enough to keep bulbs from falling apart. Combine fennel, 1 T oil, 1/4 t salt, 1/4 t dill and pepper in a small roasting pan; toss well. Cover and bake at 375 for 20 min or until almost tender. Uncover fennel; bake an additional 20 min or until lightly browned and tender, turn occasionally. Place fennel in a lg bowl. Add remaining oil, salt and dill and juice. Toss gently to combine.
Quick Kale with Bacon and Onions from Cooking Light Mag
Our favorite cooked greens recipe.
2 t olive oil
1 c chopped onion
10 c chopped kale, divided
1/2 c chicken broth, divided (or veggie broth)
1/4 t salt
1/4 t crushed red pepper
1/8 t black peper
2 bacon slices, cooked and crumbled
lemon wedges
Heat oil in large pan over med-hi. Add onion and saute 6 min or til tender and beginning to brown. Add 5 c kale, 1/4 c broth, salt and peppers. COver, reduce heat and cook 4 min. Add remaining 5 c kale and 1/4 c broth, Cover and cook 16 min or til tender, stir occasionally. Sprinkle w bacon, serve w lemon wedges. YUMMMMMMY!
Cabbage Recipe stolen from Kim at Small City Farm
This is perfect with the alcosa cabbage since it has a stronger flavor that holds up to cooking.
Slice cabbage in 1" or so ribbons. Fry 6 or so slices bacon in large pot. Remove bacon and a chopped onion to pan, saute in grease a few minutes than add the cabbage along with some butter. When cabbage is nearly done return crumbled bacon to pot and cook til done.
Cider Roasted Sweet Potatoes - this is the best roasted veggie recipe! You can substitute any winter root veggies.
Preheat oven to 450.
4 cups sweet potatoes, peeled and diced to 1/2 inch
6 (or MORE!)garlic cloves, peeled
4 shallots, peeled and cut in half
2 T honey (local of course!)
3 t cider vinegar - we use organic apple cider vinegar
Drizzle extra virgin olive oil
salt and pepper to taste
1/2 t chopped fresh thyme if you have it - if not, you can omit
Combine potatoes, garlic, shallots, oil, salt, pepper and thyme in large bowl, toss together.
Spread in single layer on shallow pan coated with cooking spray. Bake @ 450 for 25-35 minutes or until sweet potatoes are tender and garlic starts to turn brown - the longer the garlic roasts, the sweeter and milder it becomes. Mix together the honey and cider vinegar. When veggies are done, transfer to large bowl and toss with honey mixture.
Roasted Butternut Soup
We make this soup alot - it's simple to make, delicioius, healthy and very filling. You can use chicken broth instead of vegetable broth. You can also sub sweet potatoes for the squash!
4 c 1-in cubed peeled butternut squash
1 Tb olive oil
1/4 t salt
4 large shallots, peeled and halved
3 c organic vegetable broth
Preheat oven to 375. Combine first 5 ingredients in roasting pan or jelly roll; toss well. bake for 50 minutes or until tender. Place half of squash mixture in blender with half of the broth, and remove the center piece of blender lid to vent. Blend til smooth and repeat with the other half of broth and squash. Heat in a saucepan until warm - add more broth if desired, to thin. Salt and pepper to taste.
Raw Recipes!
If you're not a huge fan of raw foods, try some of these easy and delicious recipes. They've all been tested on non-raw food eaters and have been declared palatable. Just kidding - they're delicious!! Start gettin' that nasty ol' colon cleaned out!
Kale Salad - one of our favorite salad recipes. It's from Fresh by Sergei & Valya Boutenko.
1 bunch kale
3T extra virgin olive oil
3T balsamic vinegar
1/2-1 t sea salt (Celtic sea salt is packed with vitamins & minerals)
1 1/2 T agave nectar or raw honey
1/2 orange, juiced
3-4 radishes, thinly sliced
1/2 c red, yellow or orange bell pepper
1/4 c pine nuts
In the summer I left out the radishes and when I make it now I leave out the peppers (none growing in the garden). Use any nuts if you don't have pine nuts. Rip the kale off its stalks into a bowl. In a blender blend the oil, vinegar, salt, agave & orange juice. Pour the liquid over the kale and mix thoroughly. It helps to use your hands to mix and squeeze the juices into the kale. Chopt the remaining ingredients and add to kale. Alternatively to using the blender, put the dressing ingredients in a tightly lidded jar and shake very hard until it emulsifies.
Green Smoothie - Sounds Gross, Tastes Great!
This is a standard fave but there are a million ways to make a green smoothie.
3-4 leaves chard or kale or whatever you have that's dark green and not bitter. Spinach is perfect.
1 apple
1 orange
1 banana
water, fresh apple juice (using pasteurized juice sort of defeats the purpose...if you don't have a juicer, then squeeze some oranges instead) or almond milk to the desired consistency
couple ice cubes
OR
2 apples
1 banana
OR
2 bananas
1 cup of pineapple (fresh not canned!)
Blend in a blender. If it binds up add more liquid.
Pumpkin Pie in a Bowl - this is a great soup in the summer, served cold, and in the winter it reminds me of the holidays. It's from Raw Food Life Force Energy by Natalia Rose.
32 oz fresh carrot juice
1 c chopped sweet potato
1/2 avocado
4 dates pitted (or less if you like it less sweet)
1/2 t pumpkin pie spice. Blend all ingredients in blender til smooth. Enjoy!
Borscht
I've always said that I hate borscht. I remember eating it when I was little and YUCK! One of the raw food books has a borscht recipe that I always ignored for that reason; HOWEVER one day while looking for something to do with all these beets other than juicing them and roasting them, I read over this recipe and it sounded great. It tastes spectacular. The flavors in this raw soup blend perfectly - it tastes bright and fresh. It's one of my favorite raw soups. Unfortunately it seems to lose its flavor after the first or second day. I would not try it with grocery store beets, though, because they are not sweet and vibrant like homegrown beets. Recipe from Fresh by the Boutenkos.
2 c water
3 beets
1 small gingerroot, sliced (I think I like it w/o the ginger better)
3-4 cloves garlic
6-7 bay leaves
2 c water
2 carrots
2 stalks celery (I have not used celery because Shane doesn't like it)
1 T apple cider vinegar -organic unpasteurized of course
3 oranges peeled and seeds removed - seeds are bitter
1 T raw honey
1/4 c extra virgin olive oil
1 t sea salt
1/2 c walnuts - I use pecans because I have a lot from Mrs. P
Blend first 5 ingred WELL in a blender. Pour into a big bowl. Blend next 9 ingred at low speed for about 30 sec to break ingredients into small pieces but not pulverize them completely. Combine with beet mixture and stir. Recipe calls for 1/4 head grated cabbage and 1-2 grated carrots plus a bunch of chopped parsley to be added at this point but I skip that part. YUM!!! Delicious with a slice of sprouted grain toast with a little organic butter. With raw soups you can warm your bowl if you prefer a less cold soup.
