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!
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!