beef Archives - Healthy Green Kitchen

Southwestern Stuffed Peppers

Carrie Vitt is one of the sweetest people I know and she’s got a great new cookbook out called The Grain-Free Family Table: 125 Delicious Recipes for Fresh, Healthy Eating Every Day. Carrie has experienced huge improvements in various health issues via diet change: she follows a grain-free diet and the focus of this book is grain-free recipes.

While I don’t eat a grain-free diet, I really like this cookbook because it’s packed with protein-filled recipes as well as recipes that feature fresh vegetables, fruits, nuts and seeds, grain alternatives, natural fats, and wholesome sweets. Moreover, the food photos, shot by Carrie, are beautiful, and my recipe for sauerkraut is on page 258!

I have made these stuffed peppers a few times now and my family enjoys them a lot. For the record, I have not been too keen on adopting the “cauliflower in lieu of rice” trend but I did “rice” the cauliflower for this recipe and I am glad I gave it a try (it’s really easy to do and it increases the veggie quotient of this dish). That said, feel free to substitute cooked rice for the cauliflower rice if you like, and if you don’t need the recipe to be grain free. (Note that this is not a Paleo cookbook, but Carrie gives suggestions for how to make each recipe Paleo/dairy free if that’s something you need.)

I’m participating in National Blog Posting Month (NaBloPoMo) which means I’m blogging every day of November, 2013!

In honor of “chili season” (that’s totally a “thing”, right?), I asked some of my blogging friends for their best chile recipes. I present these food bloggers’ favorite chili recipes to you here in all their glory! There is something for everyone here, I think: we’ve got vegetarian chilies, crockpot chilies, meaty chilies, beef-free (but not vegetarian) chilies, a chili or two that have no beans, and even a tomato-free chili. So rock on and make chili…have an excellent weekend!

With the lazy days of summer over and my kids’ school year very much back in full swing, I am reacquainting myself with things such as getting breakfast ready at 7 am and packing lunches in a flash. I am also trying to use my slow cooker more because it truly makes dinner preparation a snap.

My son plays football every day after school so by the time he gets home, waiting a while for me to make something just isn’t an option…he’s too hungry! I’m a hero if there’s something ready to eat in the crockpot when we walk in the door. I like being a hero.

We love short ribs and they are really perfect for the crockpot. You want the meat to be fall-off-the-bone tender and that’s a certainly when you use a slow cooker to make them. This recipe could not be simpler and makes quite a bit: I had enough of these slow cooker Asian short ribs left over to send with my son for lunch two days after we had this for dinner.

I served the meat alongside rice (I used a red rice, but any kind that floats your boat is great: white, brown, black, etc.) and we put some of both in lettuce wraps. A sprinkling of cilantro and some homemade hot sauce is a delicious touch. (I’ve been harvesting tons of chili peppers from my garden and I’ve made a number of sauces with them: this one from Jenny is a new favorite.)

Boston lettuce works well if you, too, want to make lettuce wraps with this recipe. If not, you can serve with rice and lots of veggies on the side. Kimchi makes a terrific accompaniment.

Thanks to Smith Bites for the inspiration!

Beef with Pomegranate Molasses from An Edible Mosaic Cookbook

I am so sorry it’s been so quiet around here! The truth is, behind the scenes things have been anything but: for the past few weeks, I’ve been busy working on the final edits for my One Simple Change book (they were due yesterday). I’ve also been writing up a new book proposal!

I’ve missed this space, though, so I am happy to be back, and today I want to share an intriguing Middle Eastern meat and vegetable casserole with you. The recipe comes from my friend Faith, who runs the gem of a blog An Edible Mosaic. It’s found in her first cookbook (a collection of Middle Eastern Recipes also called An Edible Mosaic); the book was released a few months ago, and I’ve been dying to tell you all about it.

After last month’s extremely fun sausage making get-together with Peter and Julia, I was really hoping we’d be able to do this month’s challenge together, too. Alas, a meat blending get-together was not to be this month…which is how I found myself making hot dogs alone. I can not help but think that if you … Read more

Southwestern Stuffed Peppers

Food Bloggers’ Favorite Chili Recipes

Slow Cooker Asian Short Ribs

Meat and Vegetable Casserole with Pomegranate (Kowaj)

Homemade Hot Dogs (Charcutepalooza Challenge #7)