This paleo/primal approved chili is naturally sweet and delicious. It has a good amount of carbs and is super filling! It even tastes great the next day.
Serves: 6 servings
1 pound ground beef
2 tablespoon lard
1 large onion diced or 10 ounces green onions (reserve some tops)
2 pounds sweet potatoes cut into 1 inch cubes
1 lb carrots cut into ½ inch slices
1 lb finally slices celery
2 14.5 ounce cans of diced tomatoes in juice (you can use tomato puree also)
2 cans of water (use the tomato cans)
2 cups chicken stock or beef stock
1 bay leaf
1 teaspoon fennel powder
1½ tablespoon chili powder (you can use up to 4 tablespoons if you wanted it hotter)
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon fish sauce (optional but suggested!)
salt if needed
In a large pot heat your lard (or other cooking fat) over medium high heat. When it's fully heated add in your onions. If you're using green onion (spring onion) reserve the green tops for later. Cook for about 2 minutes, then add in your ground beef. Break it up a little and add a lid to the pan for easier cooking. If you need to you can add a few splashes of water. Let this cook for 3 or so minutes.
After 3 minutes break up your meat into smaller pieces, a nice trick is to use a potato masher for this. When you're happy with the thickness, add in your potatoes, carrots, celery, canned tomatoes + the water, chicken or beef stock, and your 1 bay leaf. Stir well.
Put your lid on and bring to a boil. Once boiling, reduce heat to medium and boil for 40-60 minutes or until a fork goes into the carrots and potatoes with very little resistance.
After the chili is done, add in the rest of your spices, fish sauce, and salt is needed. I suggest taking a little of your liquid and mixing these in a bowl and adding into the chili mix to prevent lumps in the garlic powder, but it's not that big of a deal. Adjust the chili powder to your taste.
You're done! I got 6 servings out of this, about 16 ounces per bowl. The fish sauce isn't required but it's a natural source of umami and really kicks the chili up a notch.
Fattier beef is preferred in this recipe. All I had was 96% lean so the fat calories are way down for nutrition, if you use 80% it would be better!
You CAN use a slower cooker (I haven't done it yet though), my guess is 6-8 hours on low or 4-6 hours on high.
Please note that you want the bare minimum of liquid here, this is going to be a very hearty chili!
A probably not very traditional pork and shrimp shumai recipe that is easy to make and very customize-able. Feel free to replace all or most of the shrimp with pork or another meat. Try chicken or lamb, skys the limit! They are lighter in flavor so feel free to double the seasoning if you prefer stronger flavor.
Recipe type: Appetizer
½ to ¾ lb ground pork
1 lb shrimp, raw shrimp is preferred but if you cannot find choose cooked shrimp that you have thawed for at least 24 hours
¼ cup onion or 6-8 green onion
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons ginger, about a 2 inch piece
1 tablespoon crushed garlic
pepper to taste
1 tablespoon potato or corn starch
30-60 circle style dumpling wrappers or cut square wrappers with a 4 inch circle cutter
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
some chopped onion
some chopped chili peppers or pinch of ground chili, optional for heat
½ teaspoon sesame oil
Pulse shrimp, garlic, ginger, and onion in a food processor until small pieces. Try not to blend it into a paste, you want some texture. If you prefer you can turn half of it into a paste, but no more than that.
Mix in a bowl with the pork, soy sauce, sesame oil, and starch powder very well. Use your hand and get in there and squeeze it together. Let this mixture sit at least 15 minutes. Several hours is better up to 8 hours in the fridge.
After at least 15 minutes, get a pot of water boiling with your steam basket. At least an inch, maybe two. I suggest you wrap your lid like shown in the video to prevent water from dropping into your shumai.
For filling, wet the wrapper with water quickly and take 1 tablespoon of meat mixture and place into the middle of the wrapper. Make a circle with your hand and use that to push the filling into the wrapper. Pinch the top a bit and pleat the insides if necessary. Squeeze in the middle a little and push against the counter to flatten the bottom. Repeat this for the entire bowl. You should get 30-60 depending on how much you add into the wrappers. I got 42.
Once you're done making all the shumai, add them to your steamer, you want to fill the steamer but don't let them touch. Steam them for 10-20 minutes depending on the size you made. I checked mine after 15 minutes and they were done. You'll want to cook it until the internal temp reaches 145. (If you don't own a thermometer and you should!) cook until the inside is no longer pink.
Let cool for a few minutes before eating. Serve with soy sauce or a vinegar soy dipping sauce.
Mix together and serve. The onions taste amazing if you let this sit in the fridge overnight however.
Peanut butter chicken is another one of those dishes that everyone and their mother seems to have a recipe for. I, however, am not one of them! Everytime I’ve made this dish, I’ve Â never wrote it down. Well, with website in mind, I wrote this down while cooking it! This probably isn’t traditional, or what you’re used to. However, this version is pretty healthy for you and in my own honest opinion, really flipping tasty! =D You can veganize this very easy by using vegan peanut butter, and tofu instead of chicken. (you could also use a chicken type faux meat product) With all that being said, lets get this recipe rollin!
2 ounces chicken, sliced or minced
1 1/2 tablespoons carrot, minced
1/4 cup bell pepper, chopped
1 tablespoon celery (optional, i just had some extra)
1 tablespoon sesame seed oil
1/2 tablespoon minced garlic
2 tablespoons onion, minced
1 red chili snapped in half (if you don’t have whole red chilies use approx heavy pinch chili flakes, or to taste)
1 – 2 teaspoons ginger grated, fiber & juice
1 tablespoon peas
2 teaspoons low sodium soy sauce (if you don’t have low sodium you could use 1 teaspoon soy sauce and 1 teaspoon water to lessen the salt content)
2 tablespoons – 1/4 cup peanut sauce *****
extra peanuts for garnish (**optional**)
Rice or noodles to toss with your chicken mix
Prepare all your vegetables, this will cook really quick (less than 5 minutes) so you don’t want to be chopping while attempting to cook.
Add your oil to a nonstick skillet and let it become pretty hot on medium flame. While oil is hot, add your garlic and onion to the pot. Stir fry this for 30 seconds then add the red chili and celery. Stir fry this for another 20 seconds, add the chicken pieces. Stir fry this another 30-45 seconds or until you see the outside cooked. (this quick cooking method works for really fine cooked chicken, i minced mine) Next, add the carrot, bell pepper, ginger, and peas. I cooked it for an additional minute, however you should cook it to your desired texture. Add your soy sauce, stir for 15 more seconds. When you’re done add the peanut sauce. Cook for 20 more seconds, stirring quickly.
Serve this on-top of fresh rice or toss with Chinese noodles like I did.
Makes 1 serving, Preparation time: >5 minutes, Cook time >5 minutes
Dietary Notes: Contains meat, moderate sodium content (those with sensitives should take caution), contains peanuts (this recipe COULD be made with cashews however), contains soy and possibly wheat. (check your soy sauce to see if it contains wheat, most do)
I will be posting this Peanut Sauce recipe separate, as its a great calorie buster, however! I figured I should post it here too. Essentially, you take a natural peanut butter. Natural meaning just peanuts ground into a butter, no additives or salts. Mix it with 3 times its amount in water. Add honey or another sweetener to your desired taste. I also add some ground psyllium husk to thicken it back up, but this is totally optional. This cuts the calories into a third of what it normally is, naturally!