The problem with spaghetti Squash is that is has no flavor. It is so bland. Using it in place of noodles for spaghetti to reduce calories is a nice idea, but it doesn’t taste like anything. I have tried numerous recipes and they just don’t have much flavor.
I like this one. Continue reading “Flavorful Spaghetti Squash with Herbs”
“You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled underfoot.” Matthew 5:13
Beef cubes are browned and cooked in broth. You can cook the beef in water as well, but the broth gives a richer flavor.
The browner the meat, the more flavor your meat and gravy will have. I remember my dad saying it tasted best when my mom burnt the meat.
You need enough stock/broth to cover the meat.
The sauce is generally used as is, but I added gluten-free flour to mine to make it thicker.
Serve over rice, gluten-free noodles, quinoa or potatoes. I usually skip the starch. I just like a little on the side with a salad/vegetable.
- 2T ghee or oil (dairy-free alternative)
- 2 lbs beef cubes, trimmed, cut into about 1″ cubes (grass-fed, organic is best)
- salt and pepper, to taste (to season meat before browning)
- 3 yellow onions, chopped
- 2T paprika
- 1 1/2-2 cups beef stock/broth (can use water as well)
- 1 clove garlic
- 2t salt
- 1/8t pepper
(if you like it spicy, you can add spicier pepper or other spices you like)
- In a large pot heat 1 T butter/oil. Season meat with some salt and pepper, to taste. Add 1/2 of the meat to the pot to brown on high heat. Brown the meat well on all sides. The darker it is the more flavor your gravy will have. Remove meat from pot and repeat with the remaining butter/oil and meat.
- In the same pot on low heat, add the onions and cook until onions are translucent, stirring occasionally.
- Add the meat back to the pot. Add the garlic, paprika and stock/broth. Add enough broth to cover meat. Stir to mix well.
- Cover pot with tight fitting lid. Simmer over low heat about 2 hours. Stir occasionally. Meat should be tender.
- Add salt and pepper to taste. Add any other seasons you would like.
Optional: make thicker gravy, mix 1/2 cup cold water with 1T gluten free flour mix. Stir until dissolved. Slowly pour into the meat while whisking to avoid clumping. Bring back to a boil for a minute or two.
Serve over rice, gluten-free noodles, quinoa or potatoes.
“I am the good shepherd. The good shepherd lays down his life for the sheep.” John 10:11
A tasty paleo shepherd’s pie recipe. The carbs have been reduced by substituting Continue reading “Shepherd’s Pie (w/ paleo option)”
If you’re trying to cut back on the carbs of mashed potatoes, mashed cauliflower is a good alternative. It makes a great side dish that doesn’t Continue reading “Tasty Mashed Cauliflower”
Roasted Pumpkin Seeds
Autumn week in our class. We dug into a pumpkin to see what was inside. “Holy Cow, that sure is yucky”, Continue reading “Roasted Pumpkin Seeds”
(Scroll to bottom for recipe)
Roasting vegetables gives them so much flavor. This is one I love to cook in the fall, especially with squash from the garden. Ingredient amounts are approximate. I usually just eyeball it, but I tried to come up with quantities for those who prefer that. It’s really hard to mess up this recipe other than burning it. You can play with the spices you use if you like.
Cubing the squash is a good arm workout, like real life exercise.
After tossing squash in oil, roast in the oven. Caramelizing gives a good flavor. You can even just eat it like that. Parchment paper is a wonderful thing. What a time saver and cookie sheet saver. Where have you been all my life?
Brown the onion in a pan with the oil. Then add the mushrooms and cook down. The shiitake are drier mushrooms, not much liquid comes out of them, however the baby bella I’ve used cook more liquid out. You will want to let that evaporate so it is not soupy.Then add the spinach. It looks like a lot, but as you can see, it cooks down to nothing. You can even add more if you like more spinach.
Toss the squash with the base and enjoy! You can probably add many different types of roasted vegetables to the base mix. However, my favorite is the butternut squash.
Roasted Butternut Squash, Spinach and Mushrooms
- 1 good-sized butternut squash
- 1 medium onion, chopped
- 1 cup sliced shiitake mushrooms (any type is fine, I’ve also used baby bella)
- 4 big handfuls of spinach
- 2 T avocado oil + 2 T more
- 1 t onion powder
- 1/2 t garlic powder
- 1/2 t sea salt
- salt and pepper to taste
- Preheat oven to 400 degrees. Line large cookie sheet with parchment paper.
- Cube butternut squash.
- Take 2T avocado oil and stir in onion powder, garlic powder and salt. Pour over cubed squash. Stir until well coated.
- Lay squash on cookie sheet in single layer, spreading evenly. Cook squash roughly 40 minutes in the oven turning half way through. You may need to adjust the time depending on how much squash is on the pan. It should be nicely caramelized.
- While the squash is cooking, pour the other 2T avocado oil in a large pan. Place the onions in the pan and cook until caramelized. Stir frequently to avoid burning.
- Add mushrooms and cook them down letting any liquid from them evaporate. Add spinach and cook until reduced.
- Add roasted squash to the base mixture (onion, mushroom and spinach) Toss until well mixed.
- Add salt and pepper to taste.