Curried Beef Sliders
Patties
11⁄4 pound grass-fed ground beef (labeled 90 percent lean)
1 teaspoon ground fenugreek
1⁄4 teaspoon garlic powder
1⁄4 teaspoon Celtic sea salt
6 small gluten-free buns, lightly toasted
1 tablespoon coconut oil
Curried Mayonnaise
2 tablespoons organic mayonnaise
1⁄2 teaspoon ground fenugreek
1⁄2 teaspoon ground turmeric
Mix the ground beef, spices, and salt together and form 6 patties, about 3.3 ounces each. Warm the coconut oil in a skillet over medium-high heat. Add the patties and cook for 3 to 4 minutes on one side; turn and cook for 2 minutes on the opposite side, or until done.
To make curried mayonnaise, mix all the ingredients together in a small bowl. Spread the toasted gluten-free buns with the mayonnaise.
Build the sliders using soft lettuce, tomatoes, and the cooked patties.
Serves 6
Mediterranean Meatballs on a Stick
Ingredients
4 slices of Udi’s, or other gluten-free bread
1⁄4 cup chicken broth (no onions)
11⁄2 pounds ground grass-fed beef (labeled 90 percent fat)
1⁄2 pound ground lamb
1 large egg
1 large bunch fresh flat-leaf parsley, finely chopped
1 teaspoon dried mint
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon powdered garlic (optional)
1⁄2 teaspoon Celtic sea salt
Preheat the oven to 350 degrees.
In a medium bowl, soak the bread in the chicken broth for a few minutes. Squeeze to remove excess moisture. Place the bread in a large bowl and, using your hands, mix together with the meat, egg, herbs, spices, and salt.
Form the mixture into 15 small balls. Brown the meatballs in a large skillet over medium heat.
Thread 3 meatballs on each skewer and set the skewers on a baking sheet.
Bake until just cooked through, 15 to 20 minutes.
Serve with a yogurt and mint sauce.
Serves 6 to 8
Spiced Stuffed Peppers
Ingredients
6 bell peppers (yellow and green)
11⁄4 pounds ( labeled 90 percent lean) ground beef
11⁄2 teaspoons coconut oil
1 teaspoon peeled and minced fresh ginger
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
2⁄3 cup tomato purée
1 tablespoon apple cider vinegar
1 cup overcooked brown rice
Preheat the oven to 350 degrees.
Gently cut the tops off the bell peppers with a knife and set aside. Remove the seeds and membranes. Place the peppers, standing upright, in a shallow casserole dish with a 1⁄4 inch of water. Bake for 15 minutes.
Meanwhile, sauté the meat in the coconut oil, along with the ginger, cinnamon, and cloves. When the meat is brown, about 10 minutes, add the tomato purée and vinegar and cook for 5 minutes more. Add the cooked rice.
Remove the peppers from the oven and stuff them with the meat mixture. Place the stuffed peppers in a baking dish with a little coconut oil in the bottom of the dish. Put the pepper caps on top and bake for about 30 minutes, or until the peppers are tender.
Serves 6