This dish *started* as a riff on a Mediterranean steak bowl … and then my local grocery had nice peaches. So we went a different way. FYI, hummus pairs quite well with peaches.
Peachy Keen Steak Bowl
1kg. flank steak or something similar
1/4 cup Worcestershire sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
Liberal cracked black pepper.
First, combine all steak ingredients in a bag or vessel of some sort and marinate at least an hour and up to over night. When it’s time to cook, remove the steak to a prepared baking sheet. Toss the marinade.
1 pint cherry tomatoes
1/2 red onion, fairly thinly sliced
1-2 peaches, sliced into quarters or eighths
1 small cucumber, chopped
Splash rice vinegar
Salt & pepper
Juice of 1/2 a lemon (I halved and roasted mine along with the veggies)
Set your oven to broil. Add the cherry tomatoes, halved lemons, peach wedges and onion slices to the prepared sheet with the steak.
Pop into the oven for 4 minutes, flip the steak, and back into the oven for 2 more for rare (if your steak is thin); more for not-rare. When the steak is cooked to your liking, remove and let sit 4 – 10 minutes to rest. Slice thinly against the grain with rested.
While the steak and veggies are broiling, make the dressing.
When the tomatoes are blistered and the peaches have some color, add to a large bowl with the cucumber (chopped). Add the rest of the ingredients, toss, and taste for salt and acid.
1/2 cup yogurt (I was lucky enough to find plain soy yogurt this week)
1 Tbsp. neutral oil
The other half lemons’ juice
1 clove garlic, grated
1 tsp. dried oregano
1 tsp. dried dill
1/2 tsp. salt
A little black pepper
Stir all dressing ingredients to combine. Taste for salt and add more if necessary.
Microgreens (optional, I used radish)
Toasted pepitas (Optional)
Chives or green onions (would also be lovely)
To assemble the bowl, lay a Tablespoon or a few of hummus down. Top with greens if you’re using and some salad. Lay the steak on top, top with dressing, and sprinkle with the optional garnishes. Hit with a few grinds pepper & an extra sprinkle salt.
Our little Monday night burger night needed a little kick in the pants. We’ve been doing whatever fake meats our local market has on hand (our favorites so far have been the Beyond Burgers and the Quorn Southern Fried “chicken” patties)j, and it’s been going really well. This week they happened to be out of good (non-lentil, non-bean) options, so I went for something a little different.
It was a big hit with me; with DH, not so much. He’s much more of a traditionalist when it comes to “staple” kid-friendly foods and has to be in the right mood for anything too far off the beaten path.
Indian Spiced Burgers
500g ground beef
1 Tbsp. ginger garlic paste (I used prepared)
3/4 small bunch cilantro
2 small green chilis
2 tsp. ground coriander
1 Tbsp. ground cumin
1 Tbsp. curry powder (your favorite mix)
Juice & zest of 1 lime
1 tsp. red chili powder (I used cayenne)
Mince your cilantro and chili. Add with the rest of the ingredients into a large bowl with a generous amount of salt and pepper. Mix until combined well, but not gluey.
Divvy into 4 burger patties and fry until your desired done ness has been reached.
I served mine with Kewpie mayonnaise and a generous dollop of Bombay Sandwich Chutney on a soft bun. DH added cheese to his.
Sorry I’ve been AWOL from recipe posting lately – I’ve put my pantry cleanse on hold (or actually have restocked it even fuller in recent weeks), and have been making nothing terribly new or inspiring. Tasty things from staples, but not exactly balanced Internet-friendly dishes.
When it was in theaters, DH and I saw Parasite – which was fantastic – and were just as curious as to what the mixed ramen noodle dish with steak was. We heard it was delicious, and were having friends over for game night – so we decided to make a whole Korean-themed meal.
For sides, we had 4 banchan (vegetable side dishes): spicy cucumbers, sauteed spinach, lightly blanched and seasoned bean sprouts and kimchi. This dish was our main, and the recipe is only slightly augmented from the official recipe(s) listed here. When I made this a second time for just the two of us, I couldn’t help but add a little seasoning to the steak and some green veg.
While the water is working, add the neutral oil to a pan over medium-high heat. Add the steak bits, hit with salt, pepper & garlic powder and sautee until your desired doneness is reached.
While the steak and water are working, thinly slice your green onions.
About halfway through cooking, add the sliced green onions and hit a second time with seasoning.
Add the butter and toss until melted. Set aside.
Add the noodles and dehydrated veggies from both packages to the boiling water.
Boil 4:30, adding the frozen spinach in the last minute or so.
Strain, keeping enough water so the mixture is nice and wet still – not swimming, but not dry. The directions say to keep 150ml, but my American non-metric self had no idea what this looked like with noodles so I guessed.
Turn off the heat and add the strained noodles back to the pot. Add the seasoning packet from the green package (the green packet that looks like beef bouillon). Add the oil from the green package and half the spicy looking seasoning (all if you like spicy) from the red package. Stir to combine.
Divide between 2 bowls (can easily stretch to 3 or even 4 if you serve with banchan), and top with steak.
The idea for this low carb, Keto-friendly dinner came from a good friend who was looking for something tasty to eat while on a Whole30 – and started making stuffed zucchini pizzas.
I had eggplant and went a little nuts in the veggie aisle. Yum.
Also: I found a fantastic lactose-free sharp cheddar cheese that doesn’t kill my stomach. Win-freaking-win, and I’m happy it costs an arm and a leg, so I won’t be buying it every week!
gluten-free, paleo, Keto-ish
Eggplant Pizza Boats
1 large Italian (dark purple) eggplant
1 lb. ground beef
4 oz. crimini mushrooms, chopped
1 medium onion, chopped
1 green bell pepper, chopped
4-6 cloves garlic, chopped
1/2-1 c. marinara
2 Tbsp. garlic powder
2 Tbsp. onion powder
4 tsp. dried oregano
4 inches 2 in. diameter stick style pepperoni, chopped
2 Tbsp. nutritional yeast (optional)
Hand full green olives, chopped
Double hand full lactose free cheese, shredded
Salt & pepper
1 Tbsp. fat of choice
Green onion, chopped (optional topper)
Parsley, chopped (optional topper)
Big pinch red pepper flakes
Preheat your oven to 200C while you prep all your veggies.
Halve the eggplant lengthwise, scoop out a fair amount of the middles (reserve middles, chop & add to veggies), and bake 20 minutes or until mostly soft.
While the eggplant boats are baking, make the stuffing by sautéing the mushrooms, onion, pepper, and garlic in the fat until soft. Salt & pepper as you go. When desired doneness is achieved, remove from pan and reserve.
Put the pan back on the heat and add the pepperoni. Give that a couple minutes to start rendering and add the beef. Brown, adding the spices a half at a time and tasting as you go. You want this mix to be a hair salty.
When your desired brownness is reached, add the marinara, nutritional yeast and olives and stir to combine. Add the veggies back in. Taste. Season more if needed.
Pile into the boats and top with shredded cheese.
Bake 20-30 minutes or until browned and bubbly.
Top with chopped parsley & green onion if desired.
We’ve been on a Korean kick lately – and it’s been delicious. This recipe comes together relatively quickly, can be eaten hot or cold, and can accommodate a bunch of different eating styles.
Gluten-free, paleo-ish, keto-ish
Low Carb Instant Pot Bulgogi Bowls
For the Beef
3 – 4 lb. chuck roast
4 Tbsp. ginger garlic paste (or the equivalent chopped fresh)
1 small apple or pear, cored (I used Granny Smith, but I’ve heard Fuji is closest to a pear)
4 Tbsp. gochujang
1 Tbsp. sesame oil
1/4 c. tamari, soy or coconut aminos
2 Tbsp. rice wine vinegar
2 Tbsp. avocado or other neutral oil
1 date, pitted
Whiz all ingredients but the beef in your blender. Cut the roast into bite sized chunks and marinate 2 hours to overnight.
To prepare, pressure cook 12-14 minutes.
Baby asparagus (I lightly sauteed in sesame oil)
Enoki mushrooms (I lightly sauteed with the asparagus)
Green onion slivers
Bowl filler – I tried to “rice” cucumber, which ended up with cucumber pulp – which was a hot mess, but wasn’t bad when drained — DH had sushi rice, which he also pressure cooks and makes in big batches. Cauli rice would be great here, as would broccoli rice. Zoodles would work, too
For those of you that have been reading for awhile, I bet you can take a wild guess who is out of town. 🙂
We are a split household on the subject of mushrooms – they are one of my absolute favorite foods; something I can happily eat a pound or so of by myself on the regular. DH? Not so much. He likes the taste, but the texture weirds his mouth out.
I’m also too lazy to make a good pot of butter garlic mushrooms very often, so mushrooms are a sometimes treat food — mostly the second DH goes out of town. Mushrooms, shrimp (which I had for dinner yesterday) and asparagus (which I have not yet seen in stores here).
This version has been mostly caged from a good Nerd friend (shoutout to Fonzico) on her fourth? fifth? Whole30 who raves about this recipe. I’m starting a second pass at keto, so thought it was the perfect time to try.
gluten-free, paleo, Whole30, keto
Dairy-free Low Carb Beef Stroganoff
1 lb. stew beef
1/2 head green cabbage
1 lb. sliced button mushrooms
8 ounces crimini mushrooms
1 can full-fat coconut milk
2 Tbsp. ghee
1 small onion
3 cloves garlic
1 Tbsp. tomato paste
1 Tbsp. fish sauce (check labels)
1 Tbsp. coconut aminos or worcestershire sauce (check labels)
2 c. bone broth or stock
2 Tbsp. fresh thyme + a few extra sprigs
Salt & pepper to taste (I used Himalayan pink salt)
Extra butter or ghee if you need more fat for serving
First, get your aromatics going. Mince the onion and garlic, de-stem about 2 Tbsp. thyme and chop. Add to a large pot with 2 Tbsp. ghee. Sautee on medium-low while you prep the rest of the ingredients, stirring occasionally so you don’t burn the mixture.
While your aromatics are going, cut your cabbage into ribbons, wash your mushrooms, and gather the rest of your ingredients.
When your ingredients are ready to go, add the aminos/worcestershire, tomato paste, and fish sauce to the pot. Stir to combine.
Add the whole mushrooms. Stir.
Add the beef, sliced mushrooms, coconut milk, stock or broth, cabbage and a few thyme sprigs. Stir. Kick the heat up to medium-ish, cover, and simmer 30 minutes.
Uncover and simmer 45 minutes or until the liquid is halved.
Serve up, salt as needed, and add more fat if your macros call for it.
Radishes + butter is not a new concept, but I couldn’t help mess with the idea a bit – especially after viewing a scroll-through Facebook video for something called Cowboy Butter. Cowboy Butter sounded enchanting, but required too many ingredients. So, I got to researching, combining, and playing around a bit and I think I hit on something fantabulous here. This sauce is great with roasted veggies, steaks, burgers & zoodles … pretty much everything.
gluten-free, paleo, vegetarian
Roasted Radishes with Gold Sauce
1/2 lb. radishes
Oil for roasting
2 Tbsp. unsalted grass fed butter
2 tsp. whole grain mustard (my favorite is Maille)
1 tsp. honey
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. Worcestershire sauce (watch your labels!)
2 tsp. Texas Pete or other tomatoey hot sauce
2 Tbsp. chopped chives
2 Tbsp. chopped parsley
Sea salt & black pepper to taste
Preheat your oven to 400F. Chop your radishes into about 1/2 inch segments and toss in a Tablespoon or so of your favorite roasting fat. Sprinkle with salt & pepper and spread out on a baking sheet. Roast at 400 for 20 – 25 minutes or until beginning to brown.
While your radishes are working, make your sauce by melting the butter in a small pan over low heat. Whisk in the rest of the ingredients (minus the fresh herbs) until combined.
When the sauce is combined, throw in the herbs plus a couple pinches salt and pepper. Taste for seasoning.
Serve drizzled over the radishes. Also great with meats – really pretty much anything; I’m loving it with eggs, and may even attempt to thin it out to make a salad dressing.
Another gem inspired by my Japanese food YouTube obsession. Delicious, delicious obsession.
I’ve made this version low carb. The original recipe used oyster sauce in place of hoisin (I happened to have hoisin on hand – Chinese, I know) and udon in place of spaghetti squash.
I also turned around and had this for dinner a second night in a row – with added roasted brussels sprouts – and it was magical.
gluten-free, keto, paleo-ish
Low Carb Japanese Peanut Butter Beef
150g ground beef
1/4 cup chopped scallions
1 Tbsp. peanut butter (check your label!)
1 tsp. hoisin or oyster sauce (check your label!)
1 Tbsp. sake or rice wine
1 Tbsp. coconut aminos or tamari
1/2 cup cooked spaghetti squash
Heat a medium pan over medium heat. Add the ground beef and cook until just browned. Add the liquids, peanut butter and hoisin/oyster sauce and stir quickly to combine completely. Add the spaghetti squash and scallions and stir well to combine.