Tag Archives: beef

Grass-fed Vs. Grain-fed Beef – No More Myths!

If you listen to the US Cattlemen’s Association, they will tell you there is no difference between factory farmed, grain-fed cows and grass-fed cows. They will point to this study and that study to prove their point. I think most people inherently know that isn’t true.

I recently came across a study that summarizes all studies done on grass-fed vs. grain-fed beef and they came to a very different conclusion. Their conclusion is that grass-fed beef is healthier for us in many ways.  Watch the video below for the details.

 

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Moroccan Hamburgers

 

Someone had a bite!

This recipe comes from a friend. We both love to cook and often share recipes. I’ve already posted a couple of things that she’s shared with me in the past. This is another delicious recipe from her. We buy our beef in bulk so we tend to make a lot of hamburgers but I like to spice things up by adding different veggies and herbs to our burgers once in a while. Okay, it’s more like once in a while we have a “regular” burger without all the flair. Here is a post with one of our many burger varieties.

This Moroccan burger recipe comes from myrecipes.com. I did make a few changes. We don’t eat much grain so instead of breadcrumbs I used almond meal which doesn’t affect the taste of the burger at all. I also, have to omit the red pepper flakes for Dr. Court because if you’ve been reading these posts his digestive system can’t really handle it. These are so good and will definitely be worked into our burger rotation!

Moroccan Hamburgers

2 pounds ground beef

1 medium onion, finely chopped

1/3 cup finely chopped fresh parsley

1/4 cup almond meal

1/4 cup finely chopped fresh cilantro

1 large egg

3 garlic cloves, finely chopped

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground red pepper (optional)

Combine all ingredients thoroughly; shape into 8 (4-inch) patties. Cover and chill at least 2 hours. Grill, covered with grill lid, over medium-high heat (350º to 400º) 6 to 8 minutes on each side or until beef is no longer pink.

Thoroughly combine all ingredients.

 

Make into patties.

 

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Philly Cheesesteak Stuffed Peppers

Here is another great recipe courtesy of pinterest.com. It is one of the places that I find a ton of inspiration for recipes, decorating, you name it. It can also suck up hours of time so I suggest looking at it only when you have time to kill!

As you may or may not know Dr. Court is from New Jersey just outside of Philly. What is one of the things Philadelphia’s famous for…? Cheesesteaks, of course! If you’re reading this blog, then you’ve probably figured out that we don’t eat a lot of grain. We may have some occasionally but for the most part we avoid it. So, that means no cheesesteaks for us. Until now….this recipe for Philly Cheesesteak Stuffed Peppers means we can get the flavor of a cheesesteak without the bread! Genius! This recipe is so go the way it was I didn’t do anything different to it. This is exactly as I found it on Peace, Love and Low Carb via pinterest.com.

 

Philly Cheesesteak Stuffed Peppers

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Organic Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbsp. Butter

2 Tbsp. Olive Oil

1 Tbsp. Garlic – Minced

Salt and Pepper – to taste

 

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese.

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Serve and Enjoy!!

Makes 4 servings –  6 net carbs per serving

 

NOTE: We doubled the recipe to have leftovers.

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Cabbage and Beef Bake

I like casseroles. I’ll admit it. They are easy to make, usually have all our protein and veggies in one dish and we usually have leftovers. You can’t beat it!

About 2 years ago my friend, Stacy sent me this recipe which was one that her grandmother used to make. As she said, “it’s an oldie but a goodie!” I made it the original* way several times until we realized that Dr. Court’s digestive system can’t handle spicy food. At first, I was really disappointed because this is one of my favorites but then I started playing around with it. I have made it so many ways based on what we had in the freezer and pantry. I’ve made it with turkey burger, added shallots, used tomato sauce instead of tomato paste but the following version is what we have decided we like best. You’ll notice that this recipe contains rice. While we don’t normally eat much rice or grain we do have some once in a while.

Cabbage and Beef Bake

1 lb of ground beef (organic, grass-fed if possible**)

1 medium onion, diced

4 cloves of garlic, peeled and diced

4-5 cups of shredded cabbage

1 can tomato paste

1 can of diced tomatoes

1/2 – 1 can water

3 Tbsp of wild rice

1 pkg of frozen spinach or fresh spinach chopped

1 tsp of garlic powder

Salt and pepper to taste

Preheat oven to 325 degrees.

In a large skillet brown the burger with onions and garlic. Sprinkle with salt and pepper.

While the meat is browning use a food processor or a knife to chop up 4-5 cups of cabbage (about 1/2 of a large head of cabbage). Place the cabbage in a 9″ x 13″ baking dish and lightly salt and pepper the cabbage.

Once the burger is done add the diced tomatoes, tomato paste, water, garlic powder, rice and spinach and bring to a boil. Reduce heat and simmer for 3 minutes.

Spoon the beef mixture over the cabbage. Cover tightly with foil and bake for 1 hour. Enjoy!

*Original Recipe:
Preheat oven to 325.  Brown 1 lb ground chuck, 1 chopped onion in 1 Tbsp. oil.  When browned, add in 1 can tomato soup, 1 soup can of water, 1 can drained rotel tomatoes, 4 Tbsp uncooked long grain rice, salt and pepper and bring to a boil. Reduce heat and simmer for 3 minutes.  Meanwhile, in a lightly greased casserole dish, place 4-5 cups of shredded cabbage and then spoon beef mixture over cabbage. Cover tightly with foil and bake x 1 hour.

** There are a number of CSA’s available locally which allow you to buy beef in bulk making it more affordable. For more information please contact the office. To find a farm near you check out: westonaprice.org.

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Smoked Cauliflower and Beef Casserole

cauliflower-

Cauliflower (Photo credit: Island Vittles)

Hi All,

I have some making up to do. Due to a super busy week last week, I wasn’t able to post a recipe so this week I’ll do two.

My sister-in-law sent me this recipe which she copied from one of my mom’s low-carb cookbooks. My bacon-obsessed brother was quoted as saying, “I’m in love with this,” and “it makes me think I’m eating bacon”. That’s not a bad place to start. I made it as the recipe directed the first time. We really liked it but then I thought I could make it even better. Here’s the recipe…I suggest you double it because you’re going to wish you had more if you don’t.

Smoky Cauliflower & Beef Casserole

1 medium head cauliflower

½ large white onion, diced

4 garlic cloves, diced

1 pkg (8oz) cream cheese, softened

1lb ground beef (preferably grass-fed, organic)

4 oz smoked Gruyère, Swiss or any other smoked cheese, shredded

1 tsp garlic powder

Salt & pepper

Preheat oven to 350.

Cut up cauliflower & steam until tender. Coarsely mash the cauliflower.

Brown the ground beef with the onion and garlic.

Add the cream cheese and cauliflower to the beef mixture and stir until creamy. Add garlic powder and salt and pepper to taste.

Spread half the cauliflower mixture in a 2 qt casserole dish.  Top with half of the shredded cheese.  Add remaining cauliflower & top with remaining cheese.

Bake until bubbly (about 30 min).

I usually serve another vegetable as a side preferably a green veggie like asparagus or broccoli.

Let me know what you think. Give it a try and leave a review. If you have a variation, share it with all of us. I know I’m always looking for a new recipe.

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