Italian Beef Sandwiches

Italian Beef Sandwiches

 

3 to 4 pound beef rump roast

1 onion, sliced in rings 2 tablespoons dried oregano 
2 tablespoons dried basil
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon anise
1 (14.5-ounce) can whole tomatoes (undrained) 
1 (12-ounce) bottle beer (Redbridge, by Anheuser Busch is gluten free)
8 hoagie rolls (I use gluten free bread) 
8 slices of mozzarella cheese

The Directions.

Use a 6-quart slow cooker. Put the meat into your cooker (frozen is okay). Top with sliced onion, and all the dried herbs and spices. It will seem like there are way too many herbs—try not to worry. Add the entire can of tomatoes and bottle of beer. Cover and cook on low for 8 hours, or until meat shreds easily with two large forks. Shred the meat completely, and stir well.

Serve on toasted rolls with melted mozzarella cheese.

 

http://crockpot365.blogspot.com/2012/01/italian-beef-sandwiches-and-other-super.html

Cheesy Lentil Crispies

Cheesy Lentil Crispies
Adapted from this recipe
Makes about 30

1/2 cup trans-fat free margarine/butter spread (I used Earth Balance)
1 cup gluten free all-purpose flour (traditional all-purpose flour can be used as well – search out for whole wheat!)
1 cup brown rice crispies
3/4 cup cheddar cheese
3/4 cup red lentils, cooked and pureed
1 egg, beaten


Preheat oven to 350 degrees.
Using a fork, mash trans-fat free margarine or butter spread and flour together until the consistency and look is similar to oatmeal.
Add brown rice crispies, cheese, and lentil puree to flour mixture and stir until incorporated.
Add in egg and mix until combined.
Use 1 tbsp amounts to form your crispies. You can roll them in a ball and then flatten with a fork or you can roll them into a snake shape and flatten them into sticks. Place on ungreased baking sheet and bake for about 15 minutes.

http://www.tasteofhealthygoodness.com/2012/01/spotlight-on-lentils/

Beef & Lentil Samosas

Beef & Lentil Samosas

Beef and brown or green lentils go wonderfully together as a filling for crisp samosas. These are traditionally fried, but could alternatively be baked; set on a rimmed, parchment-lined sheet, brush with oil and bake at 425˚F for 20-30 minutes until golden.

Ingredients

Filling:
1 small onion, finely chopped
1/2 lb. (250 g) lean ground beef
1 cup (250 mL) cooked green or brown lentils, rinsed and drained if canned
1 jalapeño pepper, seeded and finely chopped
2 garlic cloves, crushed
2 tsp. (10 mL) grated fresh ginger
1 tsp. (5 mL) cumin
1/2 tsp. garam masala
salt and pepper
2 green onions, finely chopped
1/4 cup (60 mL) chopped fresh cilantro
2 Tbsp. all-purpose flour
1 pkg. samosa or spring roll wrappers, thawed if frozen
canola oil, for cooking

Directions

In a large, heavy skillet, cook the onion in a drizzle of oil over medium-high heat for 5 minutes, until transparent. Add the ground beef and cook, breaking the meat up with a spoon, until it's no longer pink. Add the jalapeño, garlic and ginger and cook for another 2 minutes. Add the cumin, garam masala, salt and pepper, then the green onions and cilantro. Cook for another minute or two, stirring to combine everything well, then remove from heat.
In a small dish, stir together the flour and 2 Tbsp. water to form a paste. Fill and fold the samosas. (Note: if you don’t know how to do this, Google it for visuals. Generally you want to fold over the end of a strip of wrapper to form a triangle, form it again to form a pocket, fill the pocket, then keep folding, maintaining the triangle shape, to the end of the wrapper. Use the paste to seal it closed and fill any holes in the tips of the three corners.
In a medium heavy pot, heat a couple inches of canola oil over medium-high heat until hot but not smoking. Fry a few at a time, without crowding the pot, flipping as necessary as they turn golden. Remove with tongs or a slotted spoon to paper towels to drain. Serve warm. Makes about 2 dozen samosas,
 
http://www.lentils.ca/recipes/beef-lentil-samosas

Crock-Pot Cuban Pork

Crock-Pot Cuban Pork...Recipe inspired by Family Circle Magazine
Ingredients:
3 pounds boneless, skinless pork shoulder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1/4 cup tomato paste
2 cups low-sodium chicken broth
1 teaspoon orange zest
1/2 cup orange juice
Zest of 1 lime
1/4 cup lime juice
1 teaspoon ground cumin
1 teaspoon dried oregano
1/3 cup drained dill pickle relish
2 sweet onions (such as Vidalia), thinly sliced
6 cloves garlic, minced
1/4 cup chopped cilantro

Directions:
1) Season pork with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of pork, about 6 to 8 minutes. Set aside.
2) Put tomato paste, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, orange zest and juice, lime zest and juice , cumin, oregano and broth into liner of slow cooker and stir to combine. Add onions, garlic and pickle relish. Place browned pork on top. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 4 to 5 hours longer. Remove meat from slow cooker and using 2 forks pull it into shreds. Return to slow cooker and heat through.
3) Stir in cilantro. Serve with rice or on ciabatta or Cuban rolls. Yield: 8 servings.

http://oneperfectbite.blogspot.com/2012/01/crock-pot-cuban-pork-and-black-beans.html

Rustic Spicy Carrot Spread

Rustic Spicy Carrot Spread
Adapted from this recipe
Makes about 1 cup

• 10 oz carrots, cut into thick sticks/wedges
• 1 Tbsp maple syrup
• 2 Tbsp tahini
• 1 1/2 tsp extra virgin olive oil
• 1/2 tsp cumin
• 1/4 tsp salt
• pinch of ground cayenne pepper

Pre-heat oven to 425 degrees. Coat carrots with maple syrup and roast for 20 minutes until tender.
Allow to cool. Place roasted carrots, and remaining ingredients into food processor/blender and puree.
Enjoy with beet chips!

Five-Spice Lentil Soup

Five-Spice Lentil Soup

 

Ingredients: 

1 pound lentils, rinsed (red or green)

1/2 cup chopped onion

3 garlic cloves, chopped

1/2 cup celery, chopped

3 tablespoons olive oil

2 quarts water (more if needed)

1/2 teaspoon coriander 

1/2 teaspoon cumin

1/2 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper 

salt to taste 

Directions

In a large pot, place the olive oil and set over medium heat. Add the onions and celery, cook until onions are translucent, about 6 minutes. Add the garlic and cook for another minute. Add the lentils, salt and the five spices, stir to combine. Add water, cover and cook until the lentils are tender, approximately 35 to 40 minutes. Check the lentils after 20 minutes to make sure they have enough water. Taste and adjust salt and liquid if needed. Using a hand blender, puree the soup. Serve with warm garlic bread and drizzle with extra virgin olive oil.

 

Recipe from Delicious Shots.  

Sriracha Spiked Croutons

Sriracha Spiked Croutons

• 1 loaf of bread, cut into 1″-1.5″ cubes (I used spelt bread *see note below)
• 1 1/2 Tbsp oil
• 1 1/2 tsp Sriracha
• 1 lg garlic clove, minced

Preheat oven to 375 degrees.
Whisk together oil, Sriracha, and garlic. Drizzle over bread cubes. Gently mix to coat bread with oil mixture. If you find some cubes need oil, use a misto to lightly coat.
Lay out bread cubes in a single layer on baking sheet. Bake until desired crunchiness – about 15 minutes.

*Spelt has a moderate gluten content. While it should be avoided by those with Celiac disease, some with gluten sensitivities may be able to tolerate it.

Recipe from Taste of Healthy Goodness.