Divine Roast Beast

I’m not really a roast person, or at least I wasn’t.  I am now!  I totally would have eaten the whole crockpot!

  • 1 beef roast – i used a 2lb cheap Boneless Bottom Blade Pot Roast
  • a whole bunch of carrots (I was lazy and used mini carrots – about 1/2 a lg bag)
  • 8 stalks of celery, chopped
  • 1 lg red onion, diced
  • a few Tbsp of Epicure’s Montreal Steak Spice
  • a few Tbsp of Epicure’s Minced Garlic
  • 6-7 grinds of Epicure’s Salt and Pepper
  • 1 cup Epicure’s Beef Bouillon
  • a plate worth of Coconut Flour
  • Epicure’s Gravy Mix

Combine coconut flour with salt, pepper & Steak spice.  Roll Roast in this mixture and then sear in hot pan with coconut oil.  Place all veggies into your crockpot, place roast on top, sprinkle with Montreal Steak Spice, Garlic & a dash of Gravy mix.  Pour in a cup of Epicure’s Beef Bouillon.  Turn it on low and cook for the day.  I was late on time so i put it on high for 4hrs and it was cooked, although a little tough, so I chopped it into bite-sized chunks/slivers and put it on low for 2 more hours and the meat was falling apart!

Just before eating I took much of the liquid out of the crockpot and put it in a frypan and sprinkled with Gravy mix and whisked cooking over med for a few mins.  I kept adding until the gravy was very thick and then when I put it back into the crockpot it was the perfect thickness of gravy for the remaining liquid in the crockpot.

DIVINE!!

Roast Beef with Carrots, Celery and Onions

Roast Beef with Carrots, Celery and Onions

Coconut Flour, Salt, Pepper and Epicure's Montreal Steak spice

Coconut Flour, Salt, Pepper and Epicure's Montreal Steak spice

A mountain of veggies

A mountain of veggies

Gravy

Gravy

Extra thickened gravy to pour over the veggies, meat and broth

Ready to Cook

Ready to Cook

 

 

 

Stuffed Butternut Squash

Found a recipe on the Primal Palate and I changed it up a bit and MAN was it good!!

  • Coconut or Olive oil
  • 1 lb ground beef or steak cut into small bits
  • 2 big handfuls of crumbed bacon (I use pre-cooked for time sake)
  • 2 small onions, diced
  • 2-3 Tbsp of Epicure’s Foccacia spice
  • Salt and Pepper to taste

1.    Preheat oven to 350 Degrees F
2.    Cut squash in half and scrape out the seeds
3.    Place face down in a pyrex dish with 1/2 inch of hot water and cook for 30 Minutes
4.    Fry the onions in your oil, add the beef & bacon
5.    Season with Salt and Pepper to taste and your Foccacia
6.    Continue stirring until the beef is almost done finished
7.    Remove the squash from the oven, scrape out some of the guts, leaving ~1 inch of squash in the shell, add squash to pan with meat.
8.    Mix well and then stuff your squash with the beef mixture and place back in the 350 Degree oven for 20 minutes

Stuffed Butternut Squash

Stuffed Butternut Squash

Meatloaf

Last week we were at the soccer field all day so the night before I prepped up Mini Meatloaves to have the boys put in the oven so would walk in the door to tasty comfort food.  I didn’t measure (as usual) and they were so yummy!!  I didn’t have much left in my meatloaf jar so supplemented with a few other things.

  • Approx 2lbs of lean ground beef
  • 3 Tbsp of Epicure’s Gravy Mix
  • a generous sprinkle of Epicure’s Minced Garlic
  • a generous sprinkle of Epicure’s Toasted Onion
  • a few Tbsp of Epicure’s Meatloaf Seasoning
Mini Meatloafs with Yam

Mini Meatloafs with Yam

Meatloafs ready for the oven

Meatloafs ready for the oven

 

 

Apple Crisp

I was given a big bowl of tart apples today and since those aren’t good for dehydrating or making into apple sauce I decided to make an apple crisp for the kids and as I was about to start the topping decided to try to make a paleo top!  OH man!!  Haven’t cooked it yet although it sure tastes fab!!  I’ll add the cooked pic in tomorrow after we cook.

Filling:

Chop up a bunch of apples fresh from the garden, sprinkle with Epicure’s Apple Pie spice and drizzle with Agave nectar (you can find it inexpensively at Costco).

Topping:

  • 1/4 cup butter
  • a drizzle of agave to your desired sweetness
  • a handful each of coconut flour and almond flour
  • a handful of slivered toasted almonds
  • a handful of toasted pecans
  • a sprinkle of Epicure’s Apple Pie Spice

Directions:

Using a pastry blender mix it all together and crush up the nuts. Pat onto your apples. Bake ~30mins.

Beef Jerky done 2 Ways

Okay, YUM!!  A perfect on the go snack!

You can use any lean cut of beef & the two marinades I used are below.  Freeze your beef an hour or so to make it easier to slice thin.  Put into a container with your marinade and massage around to cover all the beef.  I marinated both overnight and then squeezed the sauce out of meat before laying on the dehydrator trays.  I dried for about 4-6hrs, you’ll know when it’s done.  Pop into a ziploc baggie and store in the fridge.

My fav, a very robust flavor!

  • 1/3 cup Braggs (gluten free soy) or Tamari
  • 1/3 cup water
  • 1 T Coconut Aminos (can use more Braggs if you want)
  • 1 T Epicure’s Montreal Steak
  • 1 T Hummus Dip mix (or minced garlic and cumin)
  • 1 tsp Epicure’s Cinco Peppers
  • 1-2 Tbsp Fresh grated ginger
  • 1 tsp Sesame Oil, 1 tsp Olive Oil

The kids fav, a little milder although still tasty!

  • 2 T Coconut Amino’s
  • 2/3 cup hot water.
  • 3 Tbsp Worchestershire sauce
  • 2 Tbsp Epicure’s Minced Garlic
  • 2 Tbsp Epicure’s Toasted Onion
  • 1/4 tsp Epicure’s Cayenne Pepper
  • 1 Tsp Epicure’s Mild Smoked Paprika
Beef Jerky done 2 Ways

Beef Jerky done 2 Ways

Meat on the dehydrator

Meat on the dehydrator