Sunday, January 12, 2020

RECIPE: Easy GF Lamb Merguez Meatballs

I needed a quick dinner idea and had one pound of ground lamb in the fridge that needed to be used,  so I came up with this quick version using Moroccan seasoning.

Quick & Easy GF Lamb Merguez Meatballs
Makes 30-40 meatballs depending on size

1 pound ground lamb
2 small eggs
1 T. ground chia seeds or 4 t. whole
1 t. salt or to taste
1 t. harissa or to taste
2-4 t. berbere seasoning*
1 t. minced parsley
1 t. minced cilantro
1 t. minced mint

Preheat oven to 375 F.

In a small bowl, beat the eggs until the white disappears.  Stir in everything except the lamb and let it sit for 10 minutes until the chia has been hydrated.

Stir in the lamb.  Cook a little and taste for seasoning.

Using a 1" disher (#100), drop onto a small baking sheet.  Cook for 7-10 minutes.  We like them a little on the rare size and use 7 minutes.

Remove from oven and let them sit for 1-2 minutes.

Serve with basmati rice and a green vegetable (I served asparagus).  They're also delicious with Moroccan Salad with Orange and Cilantro.

Optional, cucumber yogurt and/or humus.

This blog post recommends Tablas Creek Terret Noir wine as the perfect pairing for this recipe!

* A friend made this recipe and found that 4 t. berbere was too much for her.  If your tolerance for spicy hot food is low, then use less, or omit the harissa.  

Sunday, January 5, 2020

RECIPE: Beef Fried Rice

I've been trying to incorporate more vegetables into our diet, something I struggle with in winter.  I developed this recipe to use up leftovers and it was really tasty...

Veggie-heavy Beef Fried Rice  
Serves 4

  • 2 cups leftover cooked rice (I used basmati)
  • 2 cups raw beef steak, sliced thin  (I used tenderloin, you can use flank/skirt steak or ribeye)
  • 4 eggs, scrambled
  • 2 large onions, diced 1/4"
  • 1 medium carrot, grated
  • 1 c. green veggies (I used peas, you can use broccoli, asparagus, cabbage, bell peppers, etc...)
  • 1/4 c. ghee, divided
  • 2 T. water, divided
  • 1 T. toasted sesame oil, divided
  • 2 T. garlic coconut aminos
  • 1 T. South River tamari (made without soy!), divided
  • Opt: pinch baking soda for tougher cuts of meat
  • Opt: red pepper flakes
  • Himalayan pink salt

If you're using flank or skirt steak, please use these instructions for the proper way to cut it.

Mix beef with 1 T. water, 1 t. sesame oil, 1 T. aminos, and 1 t. tamari.  Add baking soda if you're using a tougher cut of meat - it will tenderize it.  Set aside while you chop the veggies.

In a small bowl mix remaining 1 T. water, 2 t. sesame oil, 1 T. aminos, and 2 t. tamari.  Set aside.

In a large saute pan, melt 1 T. ghee over high heat.  Add meat to pan and saute until 1/2 cooked, about 2 minute.  It should still be pink in the middle.  Remove to the bowl you marinated it in.

Reduce heat to med-high and melt another 1 T ghee.  Add onions and saute until translucent.  Add carrots, green veggies, and optional hot pepper flakes and saute until they're crisp-tender.  Peas took about 5 minutes.

Push vegetables to the side of the pan, melt another 1 T. ghee in the center, and add the rice.   Saute, turning constantly, until warmed through.  Mix with the veggies and push everything to the sides of the pan.

Reduce heat to medium and melt the last 1 T. ghee in the center.  Add the eggs and let them sit until they coagulate into an omelet.  Stir to break the omelet into smaller pieces and then stir these into the rice mixture.

Add the reserved beef and the reserved sauce. Stir until the beef is heated through.  Adjust salt and serve.

I served it with Bok Choi Salad.