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    Recipes — beef

    Ribeye Steak Pasta Puttanesca

    We found this recipe on Jo Cooks. "This Ribeye Steak Pasta Puttanesca is perfect for the meat eater in your life and simple enough for a fabulous weeknight meal. A classic and simple pasta dish with cherry tomatoes, olives and capers and a perfectly pan fried ribeye steak."

    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4

    Ingredients

    Steak
    • 1 1/2 lb ribeye steak
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1 tbsp butter unsalted
    • 1 tbsp olive oil
    Pasta
    • 12 oz pasta (I used rigatoni)
    • 1 tbsp butter unsalted
    • 4 cloves garlic minced
    • 1 pint cherry tomatoes (about 1 lb)
    • 1/2 cup Kalamata olives pitted
    • 2 tbsp capers drained
    • 1/2 tsp salt or to taste
    • 1/4 tsp pepper or to taste
    • 1 cup reserved pasta water
    • 1 cup Parmesan cheese freshly grated
    • 1/4 cup fresh parsley chopped

    Directions

    1. Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further. Reserve about 1 cup of the pasta water.
    2. Season the steak generously with salt and pepper on both sides.
    3. Heat the skillet on high heat then add the butter and olive oil. Once the butter has melted and the pan is really hot, you should see wisps of smoke, add the steak and cook the first side for 5 minutes, flip over and cook for another 5 minutes. See recipe notes on cooking time.
    4. Transfer the steak to a cutting board or plate and cover with aluminum foil. Do not slice it right away as all the juices will come out and you'll end up with a dry steak. Wait at least 5 to 10 minutes before slicing into it.
    5. Drain the skillet and add another tbsp of butter to it. Once the butter has melted add the garlic and saute for about 30 seconds until the garlic becomes really aromatic.
    6. Add the tomatoes, olives and capers to the skillet then season with salt and pepper. Saute for about 2 minutes until the tomatoes soften and the skins begin to wrinkle a bit.
    7. Add the pasta, reserved pasta water, Parmesan cheese and parsley to the skillet then toss everything together.
    8. Remove the foil from the steak and slice it across the grain using a sharp knife that will cut cleanly through the meat. Slicing across the grain will yield the most tender slices.
    9. Place the steak slices over the pasta and serve warm.

    Honey Beef Lettuce Wraps

    We found this recipe on Creme De La Crumb. "Easy, completely delicious Honey Beef Lettuce Wraps with sweet and savory Asian flavors. Whip them up in about 20 minutes for a tasty appetizer or main dish!"

    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 3-4 as a main dish, or up to 8 as an appetizer

    Ingredients

    • 3/4-1 pound very thin-cut beef (I used a carne asada cut)
    • 2 teaspoons sesame oil
    • 1/2 cup finely chopped mushrooms
    • 1/3 cup shredded carrots, finely chopped
    • 1/3 cup canned water chestnuts, finely chopped
    • 1/4 cup Kikkoman Less Sodium Soy Sauce
    • 1/4 cup hoisin sauce
    • 2 tablespoons honey
    • 1 tablespoon rice vinegar
    • 1 teaspoon minced garlic
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon crushed red pepper flakes optional
    • head butter lettuce
    • sesame seeds
    • 2 tablespoons finely chopped green onions

    Directions

    1. Finely chop beef into 1/4-inch pieces. Drizzle a large skillet with sesame oil, then combine beef, mushrooms, carrots, and water chestnuts and stir over medium-high heat for 3-4 minutes until meat is mostly browned.
    2. Stir together soy cauce, hoisin sauce, honey, rice vinegar, garlic, ground ginger, and crushed red pepper flakes. Stir sauce into beef and vegetable mixture and saute over medium heat for 3-5 minutes.
    3. Sprinkle with sesame seeds and green onions. Scoop beef mixture into butter lettuce leaves and serve.

    Making Your Own Bone Broth!

    Ah, bone broth – comforting, immune-boosting, nutrient-dense, and one of our best sellers here at BlossomPure Organic. Did you know that you can make your own bone broth from our chicken, turkey, beef, and lamb soup bones? It’s easy, economical, healthier than store-bought versions, and oh-so-versatile!

    In traditional societies across the world, every part of the animal was used – no exceptions. This included boiling the bones of the animal to make rich, nutritious broth, which you’ll now find in nearly every culinary tradition across the world. You can use bone broth as a base in soups and stews, to cook grains such as rice and quinoa for extra flavour, or to braise and roast meats and vegetables – though many choose to drink it plain, seasoned with salt and pepper to taste. It’s just that good for you on its own!

    Some of the benefits of bone broth in the body include:

    • Promoting digestive health
    • Stimulating brain health
    • Boosting the immune system and metabolism
    • Supporting the body’s detoxification process
    • Aiding joint, hair, skin, and nail health

    Remember, when you make bone broth, you are extracting the minerals from the bones. You’ll want the healthiest bones you can find – certified organic and 100% grass-fed from start-to-finish are your best bet. We always have soup bones in stock! 

    How can you make your own bone broth at home? It’s simple, and once you try it, we’re sure you’ll have a pot simmering on your stove on a regular basis. We’ve adapted the following recipe from Wellness Mama:

    Ingredients

    1. 2 lbs or more of BlossomPure’s chicken, turkey, beef, or lamb soup bones
    2. 2 chicken feet (optional – this adds gelatin)
    3. 2 tablespoons Apple Cider Vinegar
    4. 1 onion, 2 carrots, 2 stalks of celery, and additional vegetables as desired (these are optional, but add extra flavour and nutrition)
    5. Additional herbs or spices to taste (optional – ex. 1 bunch parsley, 1 tablespoon or more of sea salt, 1 teaspoon of peppercorns, 2 cloves of garlic for the last 30 minutes of cooking) 

    Directions

    1. If you are using raw bones, place them in a roasting pan and roast for 30 minutes at 350. This is optional, but improves flavour (especially for beef bones)
    2. Place the bones in a large stock pot. Pour water of your choice over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water (The acid helps bring out the nutrients from the bones)
    3. Rough chop and add the vegetables to the pot. Add anysalt, pepper, spices, or herbs, if using (except garlic and parsley – add these in the last 30 minutes).
    4. Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done – 48 hours for beef or lamb, and 24 hours for chicken or turkey.
    5. Optional - during the first few hours of simmering, you can skim off the denatured proteins that float to the surface. This frothy/foamy layer will form and can be easily scooped off with a big spoon. Discard this if you’d prefer a less cloudy broth.
    6. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

    Recommended Further Reading

    1. Bone Broth Benefits for Health  - Wellness Mama 
    2. Bone Broth, Broths, and Stocks - Nourished Kitchen

     

    Greek Beef Skillet

    We found this recipe on The Healthy Foodie. "Think of  it: ground beef can really be made / shaped into an infinite amount of dishes, not just patties or meatballs! It can be enjoyed hot or cold, morning, day or night. It can be turned into something extremely fancy or totally super rusticGround beef is the one meat that will always take me out of trouble when the fridge is practically empty. I know it’s done miracles for me this week."



    Servings: 3-4

    Ingredients

    • 450g grassfed ground beef
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • ¼ tsp Himalayan or unrefined sea salt
    • ¼ tsp freshly cracked black pepper
    • 2 tbsp dried oregano
    • 1 tbsp dried savory
    • 1 tbsp dried parsley
    • 100g kale, stems removed and chopped
    • 100g endives, chopped
    • 200g goat feta cheese, crumbled (omit for strict paleo)
    • ¼ cup sliced kalamata olives
    • ¼ cup sliced green olives

    Recipes

    1. Add a little bit of cooking ghee to a heavy skillet (cast iron preferred) set over medium high heat. When the fat is nice and hot, add onion, garlic and salt and pepper and cook until fragrant and softened, about 2-3 minutes.
    2. Add ground beef and continue cooking until the beef is completely brown. Add kale, endives, oregano, savory and parsley and stir well. Set heat to medium and continue cooking until kale is dark green and wilted, about 3-4 minutes.
    3. Kill the heat and stir in half the goat cheese, if using.
    4. Sprinkle the olives on top, followed by the rest of the goat cheese.
    5. Set in the oven on broil for a few minutes, until the olives start to wrinkle slightly and the cheese takes a light golden coloration.
    6. Serve piping hot and drizzle generously with extra-virgin olive oil. For a bit of an added kick, sprinkle a little bit of hot pepper flakes all over the top.

    Turkish Stuffed Eggplants

    We found this recipe on The Domestic Man. "When coming up with an idea for the dish, I decided to refer to some of the eggplant experts: the countries that live along the Mediterranean coast. Italy seemed too easy, so I went with Turkey instead, who have several classic eggplant dishes. Karniyarik is a stuffed eggplant dish from Turkey, similar to another popular Turkish dish, Imam Bayildi, which is similar but made without ground meat."



    Servings: 4

    Ingredients

    • 2 large eggplants, cut in half lengthwise, or 4 medium-sized eggplants
    • 2 tsp sea salt
    • 1 lb ground beef
    • 1 small onion, diced
    • 2 medium tomatoes, one sliced into 4 slices, the rest coarsely chopped
    • 1 tbsp tomato paste
    • 2 cloves garlic, minced
    • 1/2 tsp each salt and pepper, more to taste
    • 1 small handful fresh parsley, chopped
    • 2 tbsp coconut oil or ghee
    • 4 long green chiles (serrano or jalapeño okay, depending on heat preference), or 1/2 of a green bell pepper cut into 4 long strips

    Directions

    1. Slice your eggplants in half lengthwise (if you’re using 4 medium-sized eggplants for this recipe, you’ll want to pare the eggplant in stripes lengthwise instead of slicing them in half). Fill a large bowl with water, stir in 2 tsp of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while you prep the filling. This step helps remove the bitterness from the eggplants.
    2. Heat a skillet on medium heat for a minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes. Add the onions and continue to sauté until the onions start to soften, about 4 more minutes. Add the coarsely chopped tomatoes (be sure to reserve four tomato slices for later), tomato paste, garlic, and salt and pepper; simmer until the tomatoes are softened, another 5 minutes. Stir in the chopped parsley, season to with more salt and pepper to taste, and set aside.
    3. Remove the eggplants from the water, rinse, and pat dry. Season with a little salt and pepper. In a large skillet (I just washed the one I had used to make the filling), warm 2 tbsp ghee or coconut oil on med/high heat for a minute, the place the eggplant cut-side-down. Cook in batches until browned, about 4 minutes, then set on paper towels to drain. You only need to brown the cut side of the eggplant. If you’re using medium-sized eggplants, you’ll want to brown them on the pared stripes, a couple minutes per side, until the whole eggplant is browned.
    4. Pre-heat your oven to 400 degrees. Scoop out the seed part of each eggplant and set aside. You don’t need to spoon out too much of the eggplant, just enough to make a divot to put the filling into. If you’re using medium-sized eggplants, simply make a deep slice lengthwise and push apart each slice to create an opening for the filling. Spoon in the filling then lay down half of a chili pepper and a tomato slice on each eggplant. It’s okay if you have leftover filling – you can sauté it in ghee or oil with the scooped out eggplant pieces to have something to snack on while the eggplants bake.
    5. Bake until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes before serving.

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