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Beef Lentil Soup

9/1/2020

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Made a red lentil beef soup for dinner. Makes enough for 8 generous bowls.

Ingredients:
1 pack beef stew meat (approximately 2 lbs)
1 red onion
Pack lentils
Minced garlic
1 fire roasted red bell pepper
1 lemon ( the zest and juice)
Bag matchstick carrots
Can stew tomatoes
Small container diced celery
2 bay leaves
Ground cumin
Coriander
Pinch pink Himalayan salt
Mrs Dash original
Paprika
1 1/2 carton organic low sodium vegetable broth
Olive oil (to brown the meat)

First I put the olive oil in the Foodi, on sauté setting to brown the meat. Add seasoning and start adding all veggies. Lastly add enough broth to cover everything (you’ll have to add a little bit afterwards as it’ll be really thick but don’t overfill the Foodi as the lentils will expand too). Add some zest of lemon and the juice of it.

Switched to pressure cooking for 50 minutes. I did a quick release, nothing came out the top, or I would’ve switched to natural release. Add about a cup more broth. Take out the bay leaves.
With an immersion blender I did a few pulses to break up a few lentils to get a nicer consistency but still leave it chunky enough.

For a bowl 479 calories, 56g carbs, fat 10g, 45g protein, sodium 518mg and sugar 9g.
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Revised Hungarian Goulash recipe

8/19/2019

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I used to make my Hungarian goulash by using a jar of sofrito as one of the ingredients but as it has way too much salt I used a can of tomato paste and a can of tomato sauce instead and added spices.
So healthier version makes about 10 generous portions, so you can freeze a bunch if you have the room in your truck.

Ingredients:
3 lbs large chunks beef stew meat
1 red onion
2 tbsp minced garlic
1 green bell pepper
1 red bell pepper
1 bag frozen butternut squash
2 tbsp Sambal Oelek (optional; this is Indonesian chili paste)
4 pepperoncini peppers
1 can no salt added tomato sauce
1 8 oz can no salt added tomato paste
1 cup fat free unsalted beef broth
1/2 cup Dijon mustard
1 tbsp reduced sodium Worcestershire sauce
2 bay leaves
1/2 tsp ground cloves

Put everything in the pressure cooker, I used my Ninja Foodi, and cooked on high for 1 hour. I served this over mashed potatoes.

Per plate: calories 458, 62g carbs, 8g fat, 37g protein, 237mg sodium and 13g sugar.
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January 20th, 2019

1/20/2019

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Twist On Hachee

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This evening I made a twist on a classic traditional Dutch dish called hachee (pronounced as hashay). Typically it is made with lots of onion, bay leaves and cloves as main ingredients. And typically it’s served with boiled or mashed potatoes and red cabbage on the side but I’m serving mine on brown rice.

Ingredients:
1.5 lbs beef stew meat
1 large onion (8 used red because I prefer those but that’s my personal preference)
5 cloves garlic
3 tomatoes
10 green olives with pimento
1 tbsp of juice from olives jar
1 red bell pepper
1 jalapeño pepper
1 cup organic low sodium chicken broth
Turmeric
Paprika
Splash of fig balsamic vinegar
Mrs Dash garlic and herbs
Dak’s Everything seasoning (salt free)

First I browned the meat, garlic, onion, jalapeño and bell pepper with the spices. Then I added the rest and switched to pressure cook for 30 minutes.
Hit quick release, added 2 cups brown rice and pressure cooked for an additional 20 minutes. If you like thicker sauce you may want to brown the meat with some flour; I didn’t do that.

You can also make this in a slow cooker. Just slow cook it for 6-8 hours on low, then add the rice the last hour.
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January 08th, 2019

1/8/2019

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Winter Stew

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I’ve made a beefy stew tonight, although according to Jason as it’s not a traditional style beef stew I shouldn’t call it that! So I’m calling it Winter stew as it has a lot of Winter vegetables in it!


Ingredients (makes about 6 meals!):
4 lbs beef stew meat
Half red onion
5 cloves garlic
1 Anaheim pepper
Half red bell pepper
1 golden beet
1 large parsnip
3 carrots
1 sweet potato
1 tomato
4 celery sticks
3 tbsp Grey Poupon mustard
Red pepper flakes
Mrs Dash garlic and herbs
Hungarian paprika
Turmeric
2 bay leaves
Ground cloves
2 cups organic low sodium vegetable broth


First I browned the meat with the spices on the sauté setting in the Ninja Foodi for about 10 minutes, then added all the other ingredients and switched to high pressure cooking for an hour. That’s all she wrote! Super easy.
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Low Carb Burger with Cucumber Avocado salad

7/10/2017

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Ingredients:
1 egg (use yolk only)
1.25 lbs ground Angus beef
2 slices Applewood smoked thick cut bacon
Mango Chardonnay vinaigrette
2 cucumbers
1 avocado
worcestershire sauce
salt
Mrs Dash garlic and herbs

Mix the ground beef with the egg yolk, a little salt, Worcestershire sauce and Mrs Dash garlic and herbs seasoning and form parties with it. Wrap each Patty with a slice of bacon.

Preheat the electric skillet and start frying up the burgers on 350F.

While that was frying away I sliced up the cucumbers and dice the avocado and arranged them on two plates, adding a little vinaigrette and when the burgers were done added them too. Enjoy!
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Low Carb Beef Stew

7/10/2017

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This meal was made in the Instant Pot but you can of course use any pressure cooker for this.

Ingredients:
3 lbs beef stew meat
celery 4-5 stalks
half bag carrots
(red) onion
3 cloves garlic
4 pepperoncini peppers
thyme
Mrs Dash garlic and herbs
salt
carton beef broth

Chop up the veggies except the carrots I put those whole on the bottom so the meat won't stick just in case... which it didn't.
Add all ingredients to the pressure cooker, set to high pressure for 50 minutes. When done, let it sit for about 15 minutes before releasing pressure. I've read in many forums if you wait to release pressure it won't draw all the moisture out of the meat as some people were complaining their meat gets really dry in pressure cookers. This does seem to make a big difference so that's what I always do anyway.
If you don't care about low carb or not of course add your potatoes but they're not in this version for obvious reasons. Enjoy!
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Steak Strips Stir Fry

6/20/2017

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Stir fried steak strips, red bell pepper, asparagus, onion, garlic, portobello mushrooms, Mrs Dash seasoning. Those are the ingredients!
I just added a little olive oil to my electric skillet and seared the steak strips, then added everything else. I put the lid on for the last two minutes but the rest of the cooking time it was uncovered.
This meal is low carb, low sodium and low fat.
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Scotch Eggs on a bed of Arugula and Spinach

8/23/2015

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Recipe and picture by Rachel McKeown :)
Appliance used: camp stove.
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I got the idea from a book I read a while back in the Outlander series (honestly can't remember which one at the moment). The couple were eating scotch eggs. I always thought I'd like to try them but never took the time till now.

Eggs
Sausage
Fresh Chives
Ground Nutmeg
Ground Cayenne
Panko breading
Cooking oil
Vinegar
Arugala
Salt & Pepper

Sauce
1/2 Mayo
1/2 Dijon
Cayenne to taste

Prep
Hard or soft boil your eggs, peel carefully and set aside to dry
take sausage meat out of the casing and add seasonings (cayenne, nutmeg, chive, salt & Pepper)
Seperate into slightly larger then golf ball sized portions for each egg you plan to make
use a small bowl of water to wet your fingers(helps you to make smooth balls)
PLace meat between plastic wrap and flatten to about 1/4" thick and round
Lay egg onto sausage portion. Using the plastic wrap to help you get started wrapping the meat around the egg. Using the small bowl of water tyo keep your fingers wet while you shape the meat around the egg.

Using a 4 station system (flour, egg, bread crumb & finished egg bowl)
Apply in order to each meat egg: flour, then egg, then bread crumbs. 
Set the breaded egg aside, using this time now to finsh shaping the meat eggs to look like eggs rather then balls.

Preheat the oil to 350

Deep fry for 6 mins
Set the eggs aside to cool slightly
Serve on a bed of Arugala & spinach with dipping sauce
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Angus Beef Rib Eye Steak with Sauted Mushrooms, Baby Broccoli, Yellow Squash and Heirloom Tomatoes.

1/29/2015

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Recipe and picture by Rene-Andre Belyea.
Appliance used Aroma Pro Rice Cooker.
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I was ecstatic to have the opportunity to shop at Trader Joe's after this morning's delivery so tonight Café Dré served up;

Angus Beef Rib Eye Steak with Sauted Mushrooms, Baby Broccoli, Yellow Squash and Heirloom Tomatoes.

All cooked in the Aroma Pro Rice Cooker!
Now if I could just get my hands on some Coffee Ice Cream......
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Beef Chuck Roast with Macaroni

1/7/2015

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Recipe and picture by Chandler Everett.
Cooking appliance used: Ninja 3 in 1.
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HARD TO DOWN THE SERVING SIZE TO SIZE. 

4 pounds boneless beef chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
1 1/2 cups dry white wine
1 cup water
Accompaniment: 1/2 pound egg noodles, boiled until al dente
Garnish: chopped fresh flat-leaf parsley
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