Paleo Friendly Beef Stir Fry

Ingredients: 
5 Cloves of Garlic
1 Red Pepper
1 Red Onion
1/2 Yellow Onion
1 Bunch of Scallions
1 cup of sliced cremini mushrooms
1 Bunch of Celery
1 Pound of either Stir Fry Beef or Stew beef

1 Tbsp Coconut Aminos or gluten free soy sauce
2 Tbsp Coconut Oil

* Kosher Salt
* Black Pepper
* Onion Powder
* Garlic Powder
* Turmeric Powder
* Cumin 
* Coriander
* Paprika
* Sesame Oil

Preparation
This will require a significant amount of vegetable prep and would be best prepared with 3 medium to large size bowls and one small one. 

Ensure that the beef is cut into thinner strips (it will be easier to eat that way). If they are not to size, cut beef into strips about 1/4 inch wide and however long you please. Place into a medium bowl and drizzle with 1 tbsp of soy sauce/aminos. Season generously with salt, pepper, onion powder, garlic, turmeric, cumin, coriander, and paprika.  Lightly sprinkle with sesame oil as well and let sit. 

In a small bowl, use a garlic press to crush garlic. Once all garlic has been crushed, set aside - this will be the first ingredient added to the skillet. 

In a medium bowl slice onions and peppers into reasonably thin slices (between 1/8 and 3/16 of an inch) and cut in half so the pieces are about 1 1/2 to 2 inches in length. Set aside as this will be the second set of ingredients to be added to the skillet. 

In another medium bowl cut up celery into 1/4 inch pieces. Add sliced mushrooms and dice up scallions and set aside as this will be the last set of ingredients. 

If you do not have a wok, this is best cooked in a deep stainless steel skillet (4" at least) with a cover.  Heat skillet on high and add coconut oil until it melts. After a minute, add in garlic and mix together to meld the garlic flavor with the oil. 

After a minute or two, add bowl of onions and peppers, salt and pepper and stir until they begin to soften keeping them moving to not sit on the hot pan for too long in one spot.  After softened, add the meat and again stir up keeping the mixture moving to not sit in one spot for too long. Put remaining tbsp of aminos/soy sauce in the skillet. 

Pour in last bowl of vegetables/mushrooms, mix together, lower heat to medium and cover after lightly seasoning with salt and pepper. With lid on, shake the skillet every 2 - 3 minutes to keep everything mixing together. 

Using a slotted spoon, remove vegetables and meat and place in a bowl on the side covered. Raise the heat to high and cook down the cooking liquid until it thickens and then pour over the mix. 

 Serving
Best served to be eaten with chop sticks. 

Polish-Mexican Fusion: Kielbasa with Pinto Beans and Brown Rice

Ingredients: 
Homemade Vegetable Broth
1 Link Hillshire Farm Polska Kielbasa
122 g Pinto Beans drained
1/4 Cup Brown Rice (Carolina Brown Rice)
1 Clove Garlic

Olive Oil* 
Black Pepper* 


Preparation: 
Mince or press garlic into small pieces (1/8" or less). Spray medium saucepan with a light coating of olive oil and heat over medium heat.  Add garlic to pot, season with pepper lightly and add rice toasting.  Add in 2 cups of vegetable broth and bring to a boil covered. 

Slice Kielbasa link into 1/4" slices and drain beans.  Once mixture has boiled for about 20 minutes, add beans stirring occasionally to ensure they do not stick to the bottom of the pot. After approximately 20 minutes lift cover to reduce and add Kielbasa stirring well. Reduce until there is as much or as little broth as you like. 

Serving: 
Serve in a bowl. 

Nutritional Information: 
This is about 11 Weight Watchers points plus points using the above ingredients. 

Coq au vin

This is based on the Coq au vin cooking style from the Melting Pot restaurant. Broth fondue style cooking can be used to cook beef, chicken, shrimp or any other protein you feel like cooking. 

To serve this, it is best done with a fondue pot but any vessel that will keep the liquid just under the boiling threshold to cook the meats. 

Ingredients: 
5 cloves of garlic minced
3 Cremini mushrooms diced
1 14oz can of vegetable broth 
1 can of water (use the broth can)
1 - 1 1/2 cup of Pinot Noir wine

3 - 4 red potatoes washed and quartered 
5 - 6 Cremini mushrooms (whole)

Preparation: 
In a large saucepan, bring to a boil water and broth.  Once boiling, mix in garlic, mushrooms and wine covered until at a boil. Once at a full boil remove from heat and place in fondue pot over high heat. 

Serving: 
This should remain steaming the entire time and be in a slow rolling boil for serving purposes. Meats should be skewered and placed in the liquid for 2 - 3 minutes depending on doneness.  Use a slotted spoon to retrieve potatoes and mushrooms from the liquid (takes about 7 - 10 minutes for these to be fully cooked through)

Serving side suggestions: 
Teriyaki Sauce
Simple and Tasty Barbecue Sauce
Melting Pot style Gorgonzola Port sauce

Lamb and Garlic Couscous

Lamb and Garlic Couscous

This is a meld of Middle Eastern flavors

Ingredients:
1/4 Cup of Pine Nuts
1 Tsp Olive Oil
1 tsp Garlic Powder
1/3 Cup of couscous

1 Tbsp of butter1 1/2 Cups of Water

Generous amount of Kosher salt

Bone in Lamb Chops (I used a 3 pack from Shoprite for 1 serving)

* Cumin

* Corriander

* Rosemary

* Kosher Salt
Preparation:
In a stainless 2qt saucepan, bring water and salt to a boil.  In small skillet add oil, garlic powder,  and pine nuts over low heat. When garlic and nuts begin to brown, remove from heat and set aside. Once water has come to a boil add couscous, butter and cover (remaining on high heat). 

Use a whisk to fluff the couscous and cook uncovered until all liquid is gone. At this point, remove from heat and set aside covered. (Additionally, in lieu of this variant, my other couscous recipe can be used: http://raygasnick.blogspot.com/2012/05/pine-nut-and-garlic-couscous.html)

Season the lamb with Kosher salt, crushed rosemary, and generous amount of cumin and corriander. Place on grill or griddle pan on medium heat until it begins to brown. For criss cross grill marks, rotate 90 degrees after about 4 or 5 minutes. Flip lamb chops over and cook for additional 5 minutes before finishing in foil.  Remove the lamb from direct heat and place inside aluminum foil creating a tight wrapper for the chops.  After 10 minutes (or until desired done-ness) remove from heat and let rest. 

Serving: 

Layer couscous on a plate and then place lamb chops atop. This sits well with garlic bread ( ) and is done in about 30 minutes. 

Pine Nut and Garlic Couscous

This dish is a great side to a hearty meat such as pork or beef. 

Ingredients:
1/4 Cup of Pine Nuts
1 Tsp Olive Oil
3 Cloves of Garlic
1/2 Cup of pearl couscous
1 Can of chicken broth
1/4 cup of grated or crumbled Parmesan cheese

Preparation:
In a stainless 2qt saucepan, bring 1 can of chicken broth to a boil.  Mince up garlic and place in small skillet with oil and pine nuts over low heat. When garlic begins to brown, remove from heat and set aside. 

Add couscous to boiling broth and allow it to come back up to a boil. Once it has begun to boil again, reduce heat to low and add in garlic pine nut mix and Parmesan cheese. Let simmer for 8 - 12 minutes. If there is any remaining broth, strain through a strainer. 

Serving: 

Serve along side beef or pork. In order to scale up, add 1/2 cup of couscous per serving and for 4 add 1 additional can of water to the broth mix.