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Recipe Challenge: Asian Lettuce Cups

Recipe Challenge: Asian Lettuce Cups

Last week I decided to start a weekly “Recipe Challenge” on my Facebook page.  Basically, I asked my fans to recommend a favorite recipe.  As long as it was Paleo-friendly, and available either online or in one of the cookbooks I already own, I would commit to making the first recommendation!

I received two recommendations almost right away.  The first was from Jennifer Patchin… Butternut Squash Lasagna… YUM!  I’ll be testing that recipe tonight!

The second was from Leah IsaacsonAsian Lettuce Cups from NomNomPaleo.  Thank you both!

Last night I put on my apron, got my camera ready, and started cooking.  The recipe looked a little complicated, but I was surprised at how easy these were to make!

Take a look at the process… My pictures are nowhere near as good as Michelle’s (over at NomNom), but I definitely enjoyed the process!

Here are the ingredients:

  • 1 lb of ground meat (I used grass fed ground beef)
  • 1 lb of thinly sliced (or chopped) mushrooms
  • 1 small onion, roughly chopped
  • 2 tablespoons of lard (I used bacon fat)
  • 3 cloves of garlic, minced
  • 1-2 cups of broccoli slaw (I used a bag from Harris Teeter)
  • ½ cup of shredded carrots
  • 2 scallions, thinly sliced
  • a handful of cilantro, coarsely chopped
  • 1-2 tablespoons of fish sauce
  • 1-2 tablespoons of apple cider vinegar
  • 1-2 tablespoons of coconut aminos
  • Kosher salt and freshly ground black pepper
  • I also added a tsp of hot sauce… ’cause we like it spicy!

Started out by cooking up the onions and the mushrooms in bacon fat.

Then I added the grass-fed ground beef and browned.

Then I added the fish sauce, coconut aminos, vinegar, and black pepper to cook while I julienned some carrots on my NEW mandoline slicer (so fun!!).

Once the meat was cooked, I added the carrots and broccoli slaw and stirred.

While the veggies softened, I chopped my cilantro… I just love cilantro…

Finally, I spooned the mixture into lettuce cups (and actually, it might have been cabbage… the “lettuce” I found looked perfect for cupping, and it was under a big sign that said “LETTUCE!” so I grabbed it without looking too closely.  But it definitely looked and tasted like cabbage.  Still delicious though!)

Perfection!  This recipe was truly delicious…

I doubled the recipe so we would have plenty for dinner AND for 2 lunches today!

And there was even enough meat mixture to toss into a frittata that cooked while I did the dishes!  I just love being prepared for tomorrow…

All in all, a SUCCESSFUL Recipe Challenge!  I’m looking forward to the next one… stay tuned to my FB page so you can be the first to comment when I request a new challenge!  It will happen once each week.

Special thanks to Leah Isaacson!

One Response to “Recipe Challenge: Asian Lettuce Cups”

  1. Kendra says:

    I love that recipe, it’s so tasty! And what a great idea to throw some in a frittata, love it!

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