Good reminder for myself and others who might be trying to fight the grip sugar has on us.
Wanting to make a recipe out of cookbook but not having the right ingredients can be frustrating, that’s why today’s post is my spin off of beef burgundy. The recipe I was looking at called for steak (uncooked) and I only had left over Easter dinner lamb. Also, rather than cooking the meat and sauce together, it required you to cook them separately and once plated, pour the sauce over the beef.
…I decided to mix it up…
The outcome was better than I could have hoped and I will be adding this to my list of go to recipes for future use! I hope you enjoy it as much as my family and I did.
Since my meat was already cooked, I decided to improvise and just cut up my left overs that could be heated in the sauce, allowing it to soak up some of the extra moisture there.
I cut up all the ingredients needing to be diced : Shiitake mushrooms, lamb roast, shallots, thyme, garlic (minced)
I heated up the olive oil in a cast iron skillet, sauteed the mushrooms and shallots together for about a minute. After that I added the garlic, sprinkled with salt and pepper and stirred.
I added canned coconut milk/cream (about 3/4 of the cream on top and about 1/4 cup of the milk below), red wine,beef bullion, and thyme. I let it simmer for about 8 minutes and thickened the sauce with tapioca powder
I served ours with sweet potato fries. Would be delicious with cooked greens or a side salad.
2 1/2 cups shiitake mushrooms
1 pound of roast lamb
3 tablespoons minced shallots
2 cloves garlic minced
2-3 Tbsp Thyme minced
1/2 tsp beef bullion
Salt to taste
Pepper to taste
1/2 cup Red wine
1/4 cup coconut cream (from can)
1/4 cup coconut juice (from can)
1 Tbsp Tapioca powder (if needed)
Has anyone else noticed that all the rage in the paleo world for pizza crust made out of cauliflower? Maybe not even just the paleo world but in the whole eating, low carb realm in general. Skeptical would be putting it lightly for me if you were to have asked me what my thoughts were on such an idea. That is, until I tried it for myself after hearing my mom proclaim that all her co-workers were raging that they enjoyed it and actually really liked it.
I am here to give you my take on this new phenomenon called, Cauliflower Pizza Crust, which, after making and trying it, I must say exceeded on most levels my low expectations. Now, first off I’d like to throw out a disclaimer for the recipe we used: it was by far not 100% paleo/primal in that it was made with cheese. Now, regardless of what the true paleo followers say and proclaim about eating totally clean by eating only those things our primal ancestors would have eaten, for myself I have decided that on occasion and in moderation it’s okay to consume certain foods not normally associated with this way of eating. Okay, so there you have my stance…onto pizza crusts!
First off, I’d like to note that if your expecting a crispy, crunchy, bready crust a cauliflower crust won’t give you that. What it will give you is a mild to non-existent vegetable flavor, partly chewy, moderately flavorful, and lightly filling resemblance of a true pizza crust. Would I eat it again? Yes, especially with a little tweaking to the recipe we used. Is it filling? Not as much as a normal pizza crust, but then it was nice to feel like I could go back for another piece and not feel guilty. Is it good left over? Definitely not my favorite, still edible, but definitely more gooey than I would prefer.
Okay, so there’s my take on cauliflower pizza crust. What are some things I would do differently next time?
~ Use a cheese cloth the strain the extra water out of the cauliflower after it had been cooked and mashed
~ Add Italian seasons and garlic powder in the crust mix before baking
~ Make sure the edges aren’t thin compared to the center of the pizza, they tend to burn easily
~ Brush lightly with coconut oil in order to get the top of the crust to get more crispy
~ Possibly try goat cheese rather than mozzarella in the crust. Again, not totally paleo, but that wasn’t what I was going for with this.
Also note, we used a round stone bakeware to cook the crust and pizza on, I would highly suggest this as it helps
Once I make this again and try my new ideas, I will be sure to post pictures and a recipe I come up with that actually tastes the way I want it to. In the mean time, give it a try yourself and don’t be afraid to use a veggie in a non-conventional way!
*Also, forgive the lack of pictures on this post…we ate the pizza before I could grab my camera!
This has become my new favorite meal option, and it’s TOTALLY paleo! I guarantee your mouth will be watering when you smell this cooking. It has a bit of a spice to it, but not overpowering at all.
I pared my beef with a large salad. Grilled asparagus, fresh tomato, and apple.
Crock Pot Paleo Pepperoncini Beef
1 medium/large beef roast
2-3 TBS. Olive Oil
3 cloves garlic, minced
1 32oz. jar pepperoncinis (use all of it’s liquid as well)
1) Brown roast in skillet with the olive oil. Cover roast with pepper and salt.
2) Place Roast in crock pot. Place minched garlic on roast and spread on top.
3) De-seed pepperoncinis, chop and place in crock pot with roast. Pour liquid from pepperoncinis into crock pot.
4) Cook on low for 8-10 hours