Thursday: Moroccan Beef and Broccoli and Golden Raisins
Ingredients: 2 pounds of boneless beef shoulder roast in 1-inch cubes, 6-8 stalks of broccoli florets chopped into bite-sized pieces, 1 chopped yellow onion, Extra virgin olive oil, Coconut oil, 1-2 cups of beef or chicken broth, 2 cloves of minced garlic, Golden raisins, Ground cinnamon, Ground cumin, Black pepper, Paprika, Salt
Directions:
Add 1 or 2 tablespoons of olive oil to large pan over high heat.
Add beef cubes and brown on all sides, stirring frequently.
Reduce heat to medium. Add onion and cook 3-4 minutes.
Add garlic and cook another minute.
Add 1.5 teaspoons of salt, 1 teaspoon of black pepper, 2 teaspoons of cumin, 1.5 teaspoons of cinnamon, and 1 tablespoon of paprika. Stir ingredients well and let cook 1 or 2 minutes.
Add 1-2 cups of beef or chicken broth.
Cook for about 15 minutes.
While the beef is cooking, melt two tablespoons of coconut oil over medium heat in a wok.
Add broccoli and stir until broccoli is coated with coconut oil.
Add a handful of golden raisins, cover, and let cook 10 minutes, stirring occasionally.
Ingredients: 2 tablespoons coconut oil, 1 pound peeled deveined shrimp, 2 tablespoons dry white wine or lemon juice, 1 large mango (peeled, seeded and cubed), 1/2 large yellow onion (peeled and thinly sliced), 2 cloves minced garlic, 3 large julienned carrots,
2 cups broccoli florets, 1 tablespoon finely minced ginger, 1 large jalapeno chili (minced), 1 large heirloom tomato (diced), 1/4 cup coarsely chopped cilantro, Salt and freshly ground black pepper, Red pepper flakes to taste
Directions:
Melt the coconut oil in a wok or large, heavy skillet over high heat.
Reduce the heat to medium high; add the carrots, onion and broccoli to the pan and stir fry for 2 to 3 minutes, until the broccoli is bright green and the vegetables are tender-crisp.
Add the garlic, ginger, jalapeno and red pepper flakes, and stir fry for another minute.
Add the shrimp and wine or lemon juice to the pan and stir fry until it is pink and cooked all the way through, about 3 minutes.
Add the mango and continue to stir fry for another 30 seconds, then toss in the tomato and cilantro. Remove from the heat and season to taste with salt, pepper.
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Ingredients for Strawberry Salsa: 1/2 pint fresh strawberries (sliced), 2 tbsp chopped red onion, 1 tbsp chopped fresh cilantro, 2 tbsp lime juice, salt and pepper to taste
Ingredients for Creamy Chicken: 2 chicken breasts, salt, pepper, butter and olive oil, 1 can coconut milk, red pepper flakes, lime juice
Directions:
Combine all ingredients for strawberry salsa. Let sit for at least 20 minutes to let the flavors blend.
Melt a bit of butter in a large skillet with some olive oil over high heat.
Sprinkle the chicken breasts with salt and pepper and place them seasoned-side down in the pan once the butter had started to brown.
Sprinkle the top side of the chicken with salt and pepper as well.
Once the bottom side had browned nicely–about 4-5 minutes–flip the breasts over and then pour in one can of coconut milk. .
Sprinkle it with a tablespoon of red pepper flakes, a couple dashes of lime juice and just let everything cook until the chicken is done and the milk has reduced down to just a small bit of delicious sauce, around 15-20 minutes.
Serve the chicken with the leftover sauce.
Enjoy with salsa! (Add some Feta Cheese to top it off!!)
Ingredients: 2 pounds of ground beef, 6 oz tomato paste, 2 eggs, 2 tsp garlic powder, 2 tsp black pepper, 2 tsp onion powder, 4 Tbsp feta
1. Mix all of the ingredients together using your hands.
2. Form the mixture into meatballs about 2 inches in diameter.
3. Pan fry the meatballs. They cook in their own grease, but you could try adding a little coconut oil to the pan if you tend to cook at high temperatures and find them burning.
4. Place about 10 in the pan at a time on medium-low; covered.
5. After about 5 minutes you should be able to carefully flip them. Tongs help a lot with this. Total cooking time is about 15 minutes.
6. Serve over mixed greens with dressing of your choice.
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