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Cooking Grass-fed meat - wisdom from the Radical Homemaker
Slice steak into very thin slices on the diagonal. Marinate steak in marinade for at least 10 minutes.
Cut broccoli into 1/2 inch pieces, peeling stem if tough. Steam broccoli for 3 minutes, or until just fork-tender. Drain well.
While broccoli is coming to a boil, sauté onion, ginger and garlic in oil. When onion is translucent, add steak slices and stir-fry 2 or 3 minutes until lightly browned, but still rare. Add broccoli and stir-fry until hot.
May be served with hot fluffy rice.
Yield: 4 servings
For a new flavor treat that combines meat, vegetables, fruit and rice, try Indian curry. If the delightful flavor of curry is new to you, start with one teaspoon. As you learn to love the flavor, experiment with stronger imported curry powder. Chicken also makes a wonderful curry.
1 medium zucchini, cut in cubes
Heat the oil over medium heat in a heavy cooking pot and brown the meat until it loses its red color. Add onion, garlic, and curry powder and sauté 5 minutes.
Add remaining ingredients. Cover tightly and simmer until meat is tender. Serve over hot rice. Top with accompaniments served in several small bowls.
Yield: 4 servings.
Suggestions for accompaniments:
Hard boiled egg, chopped pineapple, crushed peanuts, chopped banana, chopped green peppers, chopped tomato, chutney, grated cheese, shredded coconut.
This is an wonderfully satisfying meal all by itself. No need for salad, bread, or dessert.
with Spaghetti Squash
1 spaghetti squash
1 cup bottled home style pasta sauce
1/2 cup plus 2 Tbsp slivered almonds
Heat about an inch of water in a large saucepan (a steamer works well). Cut squash into quarters and remove seeds. Place rind side down in saucepan (or upper part of steamer) and cover tightly. Steam over medium-low heat about 25 minutes or until tender.
Meanwhile, brown meat in oil in large skillet, breaking into small chunks as you go, about 5 minutes. Add onion, green pepper, garlic and cook 5 minutes more, stirring often.
Stir in the next 7 ingredients. Cover and cook 10 minutes. Add ½ cup almonds and salt to taste and stir (add a little water if sauce is too thick).
Remove squash from saucepan, scrape pulp into "spaghetti" with a fork and then spoon onto dinner plates. Spoon picadillo mixture over squash. Sprinkle with remaining almonds.
Serve with Glorious Tossed Salad, and Fruit Compote for dessert.
Yield: 4 servings
This is a wonderful recipe from Tanzania, East Africa
Peel squash, remove seeds, and cut into 1/2" thick slices. Set aside.
Brown meat in coconut oil in large pan, breaking into small pieces as it cooks.
Add onion and curry to pan and sauté for 2 minutes, stirring often.
Add squash, water, and salt to meat, cover, and simmer until squash is tender, adding a little water if it becomes dry. Mash squash with a fork and mix with meat.
Serve with cooked green beans or zucchini and a large tossed salad.
Alternate method: Cook seeded, unpeeled squash separately first until tender (steamer works well). Let cool slightly, then peel squash, and add to turkey and onions and proceed as above. If squash seems dry add a little additional water.
Yield: 4 servings
1/2 cup red wine
Variation: Stuff heart with mixture of peeled and cored apples and prunes mixed with butter.
1 lb ground turkey, beef, or pork, from pasture-raised
(Optional first step – sauté onion in 1 Tbsp butter before mixing with meat. Add to meat mixture last and mix immediately, or you will have chunks of hard butter that are difficult to mix in.)
Set pan for frying patties to medium heat, adding a teaspoon or so of coconut oil. If you intend to freeze some of them set out a cook sheet covered with wax paper to place the patties on.
Combine first four ingredients in large bowl and stir.
Stir together remaining ingredients in small bowl. Sprinkle over meat mixture. (Add onions if you sautéed them.) Using your hands mix until well blended. (This is much more comfortable if you wear rubber cloves)
Shape into small 1/2 inch patties ( I make about 12 so each equals about 1 ounce of cooked meat.) and place in pan or on cookie sheet, as desired. When all patties are formed, clean your hands and place cookie sheet of patties in the freezer. Cook the patties in the pan over medium heat until nicely brown on each side. You may turn the heat down low and cover the pan to complete heating the patties if they are too rare for your liking, or if the meat was not pastured-raised and more likely to be contaminated.
(When patties in freezer are completely frozen, in about 3 hours, place patties in a plastic bag or other container in the freezer. They can be cooked easily directly from the freezer.)
1 lb lean beef, sliced thin
1 cup onion, sliced vertically
1 ½ Tbsp flour
2 Tbsp red wine
4 cups shredded fresh cabbage (You want long shreds, not chopped)
Prepare all ingredients before beginning to cook, as both items cook quickly. Place cabbage, butter and water in covered sauce pan.
Turn on heat under cabbage, When it comes to a boil turn down heat and cook 5 minutes or until just crunchy tender. Add poppy seeds and toss.
Meanwhile, brown meat in oil quickly. Remove from pan while still rare and reserve.
Sauté onion and garlic in oil until tender. Add mushrooms and sauté briefly.
Sprinkle flour, salt and pepper over onions and stir. Add broth and stir until thickened.
Add remaining ingredients along with meat and stir until heated through. Serve immediately, the beef over the cabbage. Good with carrot salad.
Yield: 4 servings
Taco Salad - a low carb version
1-2 teaspoon coconut oil, red
palm oil or butter
Brown beef in coconut oil. Add onions and sauté until tender. Add garlic, tomatoes and cilantro and cook uncovered until liquid has thickened. Heat refried beans. Pile a generous portion of tender leafy greens and other raw veggies on plates. Dress the greens with beef mixture, refried beans, sour cream and avocado. Top with salsa.
Yield: 2 servings
A long slow simmer until the lamb is very tender makes this a mouth-watering & very satisfying entrée.
Cut lamb in bite-sized pieces; roll in flour and brown with the onion in the drippings. Add the tomatoes and seasonings. Put in a casserole - the rice sprinkled between each layer. Barely cover with boiling water. Cover and bake in a slow oven, 325°-350° F., for 2 1/2 hours*. If it seems a little dry, add water as needed.
*Kris's notes: You can use any cuts of bony lamb - you want the good flavor that comes from the bone. If I didn't have tallow for the drippings, I'd use butter. You can heat it to simmer on the stove to speed things up. Cooks fine in oven at 250° F. for 2 hours.
From Ida Bailey Allen's Step-by-Step Picture Cookbook, 1952, which my mother gave me the year I was married. Mom noted: "Ida Bailey Allen graduated from Stout Institute [my mother's alma mater in Menomonie, Wisc.] several years before I did."