Mongolian Beef
Mongolian Beef. RedMeatMonday© AKA SoloDon® gives us… Well, at least my version of it. I threw in a lot of veggies. But the result was fantastic, and you could easily use ground chicken in this recipe. So, if you left out the red bell pepper, the sweet onion and the mushrooms, this would be a classic Mongolian Beef. I adapted this from a great YouTube chef team…https://aaronandclaire.com/mongolian-ground-beef/ Ingredients: 5 green onions5 cloves garlic (I used garlic paste)2.5 tsp grated ginger (again, ginger paste)3 tbsp olive oil, divided1.1 lb ground beef (I used grass-fed 85/15)5 dried chilies1/2 tbsp toasted sesame oil3-4 cups hot cooked rice, about 1 cup (210g) for each serving1/2 sweet onion1 red bell pepper Sauce: 3 tbsp soy sauce1 tbsp agave...
Garbanzo Meatballs
Here’s something new…Garbanzo Meatballs! This is an adaptation of a recipe I found by one of my favorite YouTube chefs, Spain On A Fork. These are yummy chick pea meatballs with all the bite of a regular meatball, and served with a delightful creamy (but not cream) paprika sauce. Ingredients FOR THE CHICKPEA MEATBALLS 1 can chickpeas (garbanzo beans) 15.5 oz1/3 cup plain bread crumbs1 large egg1/4 cup chopped onion1 clove garlic (grated)1 small carrot (grated)2 tbsp chopped parsley1/2 tsp ground cuminsea salt & black pepper FOR THE PAPRIKA SAUCE 1 small onion (finely chopped)3 cloves garlic (roughly chopped)1 1/2 tbsp all purpose flour (I used almond flour)2 tsp sweet smoked Spanish paprika1 tsp dried oregano3/4 cup low fat milk. I skipped this...
Apple and Onion Stuffed Pork Chops
There was absolutely a ‘Fall’ feel to the air today. While it was rainy, it was cool. And the dogs at the dog park were nuts. Even Chase The Dog was a bit nuts. In their minds, Fall is here. Thus tonight I give you a Fall meal, Apple and Onion Stuffed Pork Chops. Yes, it is usually RedMeatMonday® / SoloDon©. But I was gifted a NY leftover steak yesterday at our annual James Monroe appreciation dinner…so it became steak and eggs for breakfast this morning. So, no red meat for my traditional RedMeatMonday®. And that give us this delightful pork-based meal. I got this from Inspired Taste. I served it with a light salad. It was a fantastic dinner. 2 thick-cut pork chops, 1 ½ inch thick 1 tablespoon olive oil 1/2 teaspoon fine sea salt, plus more to...
Campfire Jambalaya
Campfire Jambalaya 101. The secret of creating a campfire jambalaya is doing the prep work at home. This is very much “all in the pool” kinda meal. And it’s great for camping because it is hearty, delicious and simple. And you need two things at camp, a cast iron dutch oven and a stainless steel spoon. This will feed 6. This particular meal was served on Day Two of a 24 mile paddle on the Upper James River. It was great! There we no leftovers. 1 lb of pre-cut chicken breasts. I froze mine pre-trip1-2 packages pre-cut, pre-cooked andouille sausage1 1/2 Cup of jasmine rice2 cups of seafood stock1 diced yellow (or red) bell pepper1 diced sweet onion3 stalks celeryOlive oil1 14 oz can of petite cut roasted tomatoesIdeally 4 garlic cloves, smashed,...
Paddle Pasta Salad
When I go on a multi-day canoe paddle, my go-to lunch is my pasta salad. I make it before the trip and put it in lunch sized containers. Today I worked up my regular one, but with one exception. I diced up some fully cooked andouille sausage (one of my camp meals will be jambalaya, so I had some extra) and tossed it into the mix. This will be my lunch for three days, with a fair amount left over. Box of Rotini Pasta. Don’t overcook. I like the tri-color. 1 Diced red bell pepper Big handful matchstick carrots 1 medium can of sliced black olives, drained 1 handful of fresh parsley Italian dressing to taste…about half a bottle. Use to taste. 1 cup Parmesan cheese, I used a 10 oz bag of shredded 1 small to medium sweet onion, diced 1 can of artichoke hearts, I like...
Chipolte-Yogurt Garlic Steak Sandwich
Both RedMeatMonday® and SoloMonday© were both postponed to Tuesday due to really nice weather on Monday and the forecast of a rainy Tuesday. So tonight’s RedMeatTuesday, I give you a Chipolte-Yogurt Garlic Steak Sandwich Smothered in Caramelized Onions. The dinner begins with roasting an oil coated bulb of garlic in the air fryer for 20 minutes. Meanwhile a sliced red onion is cooked down in olive oil and then water (covered for the first half) till nicely caramelized. Towards the end I tossed in a nice amount of paprika to enhance the flavor, just for kicks. While this cooked down, I mixed two chipolte peppers with about a quarter cup of Greek yogurt. This can also be done with a half and half mix of mayo and sour cream. This level of heat was perfect for...