Shawarma Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

• 1 pound ground beef or lamb
• 1/2 tsp salt
• 1 tsp Shawarma Spice Blend 

RECIPE TO MAKE YOUR OWN SPICE BLEND:

• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom 
• 1 tsp ground coriander
• 1 1/2 tsp ground turmeric 
• 1/2 tsp ground ginger
• 1/2 tsp ground paprika
• 2 T ground cumin 
• 1/8 tsp cayenne pepper 

Directions:

• Pre-heat oven to 350 degrees.
• Mix all ingredients together in a bowl with your hands, don't overwork the meat.
• Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
• Bake for 20-25 minutes or till done to your liking. 
• Delicious with Tahini Sauce 

Bacon Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

• 1 pound ground beef (use grass fed beef if you can)
• 2-3 pieces of bacon, raw and cut into small pieces (I use  kitchen scissors for this)
• 1 tsp of your favorite spice blend (I love Frontier's OrganicVegetable Blend as my multi-purpose, mild, basic, go-to kind of spice)
• 1/2 tsp salt 
• 1 T flaxseed, ground 

Directions:

• Pre-heat oven to 350 degrees.
• Mix all ingredients together in a bowl with your hands, don't overwork the meat.
• Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
• Bake for 20-25 minutes or till done to your liking. 
• Serve with BBQ sauce

Goulash Soup (Austrian Beef Stew)

Recipe adapted from cooking class at JMKAC. 

My new favorite Beef Stew recipe! 

ingredients:

8 oz bacon, diced
1 onion, diced

1 cup celery, chopped
1 lb of beef, cubed (shoulder or stew meat work well)

1 clove garlic, crushed
1 t. caraway seeds
2 T paprika
1 T marjoram (if you don't have marjoram, use 1/2 t. basil and 1/2 t. oregano)

5 T flour (use gluten-free flour if desired)
3 cups beef or vegetable stock
1 cup red wine
2 cups potatoes, chopped
1 cup carrots, chopped

2 T fresh parsley, chopped
salt and pepper to taste
*add other root veggies, green beans or peas if desired

directions:
1.  Saute bacon, add onions and celery and cook till onions are translucent.
2.  Add beef and cook on medium till beef is browned, then add garlic along with other spices and cook for 2 minutes longer.
3.  Add flour and stir till everything is coated.
4.  Add potatoes, carrots and any other desired vegetables. Cook together for 5 minutes. 

4.  Add stock and wine and simmer together for 30 minutes or till vegetable are tender.
5.  Season with salt and pepper. Add parsley. 

Moroccan Beef Chili

inspired by Clean Eating Magazine
ingredients:
2 T oil oil or coconut oil
1 lb beef (stew meat or sirloin) or Venison
1 yellow onion, chopped
3 cloves garlic, crushed
1 tsp turmeric
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
3 cups beef stock (use homemade bone broth if you have it)
2 sweet potatoes, peeled and cut into 1 or 2 inch cubes
1 1/2 cups diced tomatoes
2 cups cooked chic peas
1/3 cups dried apricots
salt to taste
zest of one lemon
mint leaves for garnish

directions:
1.  Heat 1 T oil in large skillet, brown beef (about 3-5 minutes). Transfer meat and oil to a crock pot.
2.  Return skillet to medium heat. Add remaining oil, garlic, turmeric, cumin, cinnamon, black pepper and cook stirring constantly for 3 minutes. Add 1 cup stock and stir scrapping up all of the spices. Transfer spice mix to crock pot.
3.  Stir in remaining stock, potatoes, tomatoes, chickpeas and apricots to crock pot. Cook on high for 4 hours. Season with salt.
4.  Just before serving, combine lemon zest and mint leaves. Top the chili with the mint mixture.

*Add hot sauce if desired...such as Harissa

Kefta

(pre-cooked...a mini muffin pan makes meatballs easy)

ingredients:
1 lb ground beef/lamb
1 medium red onion - chopped very fine
2 t paprika
1 t cumin
1 t turmeric
1 t salt
1/2 t pepper
1/8 t cayenne
1 t ground coriander
1 t cinnamon
1/2 t dried mint leaves* or 1/4 cup fresh, chopped
1 t dried parsley * or 1/4 cup fresh, chopped

directions:
Mix everything together.
Make into patties and grill or bake as meatballs (bake at 350 degrees for about 20 minutes)

Delicious with Tahini Sauce 

Tex Mex Meatballs

Ingredients:

1 lb ground beef *grass fed if possible

2 T ground flax seed, ground *a coffee grinder works great to grind flax seeds

1 carrot or beet, grated
1 recipe of chorizo seasoning 

Directions:

Mix all ingredients together in a bowl.
Put into the refrigerator for 4-24 hours (Don't exceed 24 hours). The more time the meat sits in the seasoning refrigerated before cooking the more flavorful the meat will be!

Roll into balls and place a baking sheet with sides. Or use my favorite method...a mini muffin pan. Just plop the meat mixture into the muffin tin.

Bake at 350 for 15-20 minutes....whenever they are done.

*Sometime I put a dab of ketchup on top of each meatball before baking for a "mini meatloaf" effect.

Tex Mex Meatloaf

Ingredients:
1 lb ground beef *local, grass-fed if possible 
2 T ground flax seed *grind it in a coffee or spice grinder
1 carrot, shredded or grated * or throw in the food processor
1/2 zucchini, shredded or grated  * or throw in the food processor
1/2 yellow onion, finley chopped  * or throw in the food processor
1 garlic clove, crushed or mince
1/4 - 1 jalapeno or Serrano pepper, chopped *depending on your spice preference/ use glove to chop if you are not use to working with spicy peppers
1/2 cup fresh cilantro, chopped  * or throw in the food processor
1/2 tsp ground cumin
1/4 tsp dried oregano
salt and pepper to taste

Directions:
Preheat oven to 325 degrees. Mix all ingredients together in a large mixing bowl.
Place meat combination in preferred baking dish.
Bake for 30-40 minutes till beef is cooked to your liking.

Options: Make into meatballs or burgers instead.

Serve with salsa and guacamole in a large leaf of lettuce or cabbage. Yum!

Butternut Squash Red Curry

Ingredients:
1 pound beef stew meat *I use local grass fed beef that we buy from our farmer friend.
1 onion, chopped
1 T red curry paste *More or less depending on spice tolerance. Start with 1 tsp if you like mild.
1 tsp yellow curry *paste or powder
2 (16 oz) cans coconut milk
1 inch of ginger root, grated
1 or 2 star anise pods
salt and pepper to taste
1 T honey
1 butternut squash or baking pumpkin, peeled, seeded and chopped into 1 inch cubes

Directions:


Cook together for 3-4 minutes: olive oil, 1 chopped onion, and cubed beef/ stew meat

Add: coconut milk, red curry paste (more or less depending on your preference), 1 tsp yellow curry powder or paste, ginger, star anise, salt and freshly ground black pepper, 1 T honey . *I like to then throw this in the crock pot for the day so the meat gets very tender. Then I continue with the recipe about 20-30 minutes before dinner time.

Add: 1 peeled, cleaned and cubed butternut squash or baking pumpkin. (You may also add other veggies ie. potatoes, bean sprouts, broccoli, whatever you like. Don't add the veggies too soon or they will get mushy.)

Bring to boil, the turn down to simmer till meat is cooked and squash is tender. (About 20 minutes). Simmering for longer will develop richer flavors. 

Serve with lime, cilantro and green onion over rice, greens or eat as a soup.

Chorizo Seasoning

I used this chorizo seasoning to flavor one pound of local, grass-fed ground beef for tacos. It was delicious and better for us than any chorizo sausage I can find in the store.
Ingredients:
2 cloves garlic, crushed
3 T red wine vinegar
2 T paprika
1/4 to 1 tsp crushed red pepper *depending on spice preference
3/4 tsp salt
1/2 tsp coriander
1/4 tsp cumin
1/4 tsp fresh ground black pepper


Directions:
Use the above amounts based on one pound of ground meat (beef, lamb, turkey...ect). Simply multiply the above amounts per pound of meat.

Mix all ingredients together then mix into raw ground meat. Allow meat to sit in spice blend for 12 to 24 hours to soak up flavor. 

Cook and enjoy as you would use chorizo in any recipe.

Turkish Meatballs

Ingredients:

1 lb ground beef or lamb *local grass fed if possible

2 T ground flax seed, ground *a coffee grinder works great to grind flax seeds

1 carrot, grated
1 small onion, chopped 

1 celery stalk, chopped celery

1/2 tsp ground cumin

1/2 tsp dried mint
1/2 tsp ground cinnamon
1/4 tsp allspice

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

Directions:

Mix all ingredients together in a bowl.

Roll into bite size balls and place a baking sheet with sides. Or use my favorite method...a mini muffin pan and just plop the meat mixture into the muffin tin.

Bake at 350 for 15-20 minutes....whenever they are done.

Serve with traditional Turkish Cacik  

Beef Veggie Meatballs

Ingredients:

1 lb ground beef *grass fed if possible

2 T ground flax seed, ground *a coffee grinder works great to grind flax seeds

1 carrot or beet, grated
1 onion, chopped 

1 celery stalk, chopped celery

2 tsp ground cumin

1 tsp ground oregano

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

Directions:

Mix all ingredients together in a bowl.

Roll into balls and place a baking sheet with sides. Or use my favorite method...a mini muffin pan. Just plop the meat mixture into the muffin tin.

Bake at 350 for 15-20 minutes....whenever they are done.

*Sometime I put a dab of ketchup on top of each meatball before baking for a "mini meatloaf" effect. 

Italian Beef

Ingredients:

1 - beef roast (2 lbs to 10 lbs...whatever you want)

1 - 12 oz jar mild or hot Giardiniera *Try making your own

1 - 12 oz jar Pepperoncini peppers 

1 - recipe of Zesty Italian Spice Blend

1 - carton of veggie or beef stock or 2 cans

*If you are using a large roast you may want to use larger jars of Giardiniera and Pepperoncini. You will want enough stock to cover your roast as well.

Directions:
Put all of the ingredients together in a crock pot on low for 18 hours (Including juices from the Giardiniera and Pepperoncini.)

Perfect for a party or potluck.
Serve with a piece of crisp romaine or a handful of spinach on your favorite hard rolls or crusty bread. 

Flank Steak Roll

Adapted from: The Best of Clean Eating

ingredients:
Olive oil
¼ cup gluten-free bread crumbs
1 T pine nuts or walnuts, toasted (or skip nuts all together)
2 tsp red wine vinegar
2 cloves garlic, minced
½ tsp fine sea salt
¼ tsp red pepper flakes
1 (1 lb) flank steak, trimmed of visible fat
3 oz spinach leaves (about 3 cups)

*use other greens such as chard or arugala

directions:
Preheat oven to 400 degrees. Arrange a rack in a baking pan and coat with cooking spray
In a small bowl, combine bread crumbs, nuts, vinegar, garlic, salt and pepper flakes.

Place steak on a work surface. Holding a sharp knife parallel to the work surface and positioned along one of the longer sides, cut steak almost in half horizontally, so it opens like a book, Spread steak open with the “spine of the book” parallel to you.

Sprinkle bread crumb mixture evenly over steak, leaving a one-inch border along the farthest edge. Arrange spinach on top of bread crumbs. Beginning with the closest edge, roll steak up, gently pressing down on spinach. Rotate steak roll so it’s vertical to you and the tie crosswise at one-inch intervals with kitchen string. Place steak on rack in prepared baking pan and bake until a meat thermometer inserted into the thickest part of the steak reads 150 degrees for medium doneness, about 35 minutes. 130 degrees or about 30 minutes for rare. Transfer steak roll to a cutting board, cover loosely with foil and let rest for 10 minutes. Internal temperature will continue to rise about 160 for medium, 140 for rare.

Remove foil and string and carefully cute steak into half inch slices. Drizzle with juices and serve.

Baked Leg of Lamb

from: Persian Cooking for a Healthy Kitchen 

A delicious celebratory meal! Sunday was Mother's Day and Ezra's dedication service at church...what a day for celebration! And the baked lamb was a mini celebration in itself.

ingredients:
5-6 pounds leg of lamb (grass fed is better if possible)
10 cloves of garlic, peeled
1 T. sea salt
1 t. freshly ground black pepper
1 t. turmeric
2 onions, sliced thinly
2 t. ground rose petals
1/4 cup rose water
1 t. dried or 1 inch freshly grated ginger
1/2 t. Cayenne
1/2 t. paprika
1 1/2 t. ground coriander
1/2 t. cinnamon
1 1/2 t. cumin
1  1/2 t. ground cardamom
1/4  t. ground saffron dissolved in 1/4 cup hot water
1/4 cup lime juice
zest of three oranges
1 T honey
1 cup pomegranate juice
1 T. rosemary

Ezra enjoyed the oranges after they were zested...what a fun, juicy ball!

Ready to sit the the refrigerator over night.

directions:
1.  Rinse lamb. Pat dry. Make 10 slits all over the lamb. Insert a peeled garlic clove in each slit.
2.  Combine remaining ingredients in a bowl.
3.  Place lamb in baking  dish and score lamb to absorb seasonings. Rub spice paste all over lamb, cover, let sit for at least 2 hours (up to 2 days) in the refrigerator.
4.  Preheat oven to 350 degrees. Cover lamb with foil and roast 3 to 3 1/2 hours. Baste occasionally. Uncover the lamb for the last 30 minutes of baking. Use a meat thermometer   to make sure it is done.
5.  Garnish with rose petals. Serve with rice.

Kibbe

Meat scored before baking

Out of the oven and ready to eat

Ingredients
1 cup bulgar wheat (soaked in cold water for two hours) For gluten-free use 1 cup cooked brown rice, 1 cup cooked millet or 1 cup cooked quinoa.
1 onion, chopped
About 2 pounds of ground beef
1/4 cup pinenuts or walnuts, toasted
Seasonings to taste: salt, pepper, cinnamon, and allspice

Directions:
Preheat oven to 350
1. (Do step one two hours ahead of time) Soak 1 cup bulgar wheat in cold water for two hours
2. Saute a chopped onion in olive oil with 1/3 of total ground beef (For the entire recipe use about 2 pounds...more or less depending on the number of people you are feeding)
3. Toast 1/4 cup pinenuts
4. Stir toasted pinenuts, about 1/4 tsp salt, 1/4 tsp pepper, 1 tsp cinnamon and 1 tsp allspice into the sauteing beef and onions. Season till desired taste.
5. Mix soaked bulgar with remaining 2/3 ground beef. Add salt, pepper, cinnamon and allspice. Mix together.
6. Layer in a baking dish 1/3 raw beef with bulgar, then cooked beef and onions, then top with remaining raw beef mixture.
7. Brush the top lightly with melted butter
8. Cut the meat into diagonal squares.
9. Bake for 30 min. at 350 degrees