Classic French cooking is not about speed or simplicity, nor is it about low-fat or low-cal, and Beef Bourguignon is no exception. It’s a dish that requires quite a few steps, and provides a hefty amount of calories, but assuming this is a once in awhile affair rather than a daily occurrence, I find the reward, an earthy, multi-layered stew that exemplifies the concept of comfort food, well worth it. Click for the recipe
Shepherd’s pie is a simple, hearty casserole of ground meat (usually lamb), browned with vegetables and seasonings, then topped with mashed potatoes and baked. My very flavorful version departs from tradition by using spinach, tomato paste, and nontraditional seasonings such as smoked paprika and cumin, which I love for their depth and warmth. I also top the beef with mashed cauliflower instead of potatoes.
To speed things up, I skip the traditional step of adding broth to the beef then reducing the broth, and I also skip baking the casserole for 30 minutes – I just broil it for a few minutes, so it’s ready fast – and it’s just as good.
Try to resist the temptation to make this shepherd’s pie recipe lighter or healthier by skimping on the butter or egg yolk for the mashed cauliflower. Both add incredible flavor and creaminess. I’m sure it would be “fine” with just 2 tablespoons butter, but it wouldn’t be “great.” And why wouldn’t you want to eat something great? 🙂 Click for the recipe
Sticky drumsticks! An irresistible combination of savory and sweet. Naturally a kids’ favorite, but I freely admit it- the grown ups loved it too. Click for the recipe
Based on my Korean beef recipe, this Korean ground beef is even better. I think it’s the way the sauce mixes better into ground beef. It’s just as easy, ready in 20 minutes, and wonderful over rice, cauliflower rice, or (if you don’t mind the coconut flavor) in a Paleo Wrap. Click for the recipe
What to do with leftover turkey? Lots of ideas here: leftover turkey recipes. Today I made turkey chili – a thick, aromatic stew of leftover turkey, onions, tomatoes and spices. Click for the recipe
Beef jerky is one of my favorite snacks, but it’s very difficult to find commercial beef jerky that isn’t made with soy sauce and sugar. Most beef jerkies contain quite a few carbs per serving, in addition to an insanely high amount of sodium. This homemade beef jerky is not only tastier than commercial versions, it’s also made with no soy sauce and no sugar.
It’s a very simple, easy beef jerky recipe that doesn’t even require marinating the beef prior to drying it in the oven. It’s so good, I now make it once a week for our family of four, and it doesn’t even last an entire week. The only drawback to this homemade beef jerky: it should be kept in the fridge (although placing it in a ziploc bag and carrying around for an hour or two before you eat it is probably fine). Click for the recipe
These adorable little stuffed pumpkins are so delicious! They make the perfect fall entree. Serve these stuffed pumpkins with some tossed greens for an easy dinner that you can make in advance and keep in a warm oven for an hour or so before serving. They also reheat nicely in the microwave. To eat, use your fork to scoop out some pumpkin flesh with some of the filling in each bite. Click for the recipe