Main Dish Recipes Archives | Page 10 of 13

Shredded Beef With Red Cabbage Slaw

July 28, 2014 by Kristin

You know those people who take forever to eat salads because they want a bit of every ingredient with each and every bite? That’s me to a tee, which is why I can’t get enough of shredded meat lately. It’s a totally lazy way to make sure you get some meat in every bite.

I crock potted up about 3 pounds of boneless chuck roast with 4 cups of water, 1 chopped onion, 3 chopped celery stalks, 3 sliced garlic cloves, and salt and pepper on low for about 8 hours. And after shredding with two forks, I did something I hadn’t ever done before, and reduced the stock in a saucepan on high heat for about 20 minutes until it was thick and flavorful. Game. Changer.

After the meat soaked up the bulk of the reduction, I spread a thin layer of it on a plate and topped with a heaping scoop of red cabbage slaw. And that slaw… was really the highlight of this meal.

I used a mandolin slicer to achieve super thin and delicate slices of cabbage. Then added mild veggies, cilantro, citrus, and homemade mayo to create a light slaw that’s perfect for summer {especially a Texas summer}. I’m so looking forward to coming home to these leftovers tomorrow!

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Sirloin & Quinoa Stuffed Peppers

July 22, 2014 by Kristin

This past weekend, I spent a lot of time getting cozy with nature and this book. And even though there was a seemingly quotable line on every page, there was one quote in particular that resonated with me – “The right constraints can lead you to your very best work”.

I haven’t yet addressed why the past 50 days have been filled with gluten-free and dairy-free recipes, because I had {still have} hopes that it was irrelevant. My intention isn’t to deliver good gluten/dairy free recipes, it is to deliver delicious recipes. Period.

And to circle back around to the above referenced quote, I can’t help but believe that these constraints are creating a better FoodFash.

So today I bring you another delicious recipe: orange peppers {turned yellow in the oven} stuffed with cubed sirloin, quinoa, and some staple stuffed-pepper veggies.

Using cubed sirloin and quinoa gave this dish texture and prevented the mush that is so commonly associated with traditional stuffed peppers. The onions, tomatoes, and garlic provided the bulk of the flavor. And the bell pepper, well the bell pepper provided the most photogenic bowl ever {and some additional flavor as well}.

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Polenta Sliders

July 8, 2014 by Kristin

Do you ever have one of those days that you feel like you squished multiple days into a single day? And you look back on your very first thing you knocked off your list and it seems like ages ago? Today was one of those days. It started with waking up in Florida, returning a rental car, and heading to the airport and ended with cleaning out cabinets in Austin, a mini trip to Fresh Plus, a 4-mile Shoal Creek trek with Skylar, and a fancy little dinner. The stuff that happened in between went something like work, work, work, wondering how I could be so homesick after 5 days at home, work.

When I was cleaning out the cabinets {homesick therapy}, I found a tube of polenta that served as inspiration for dinner. And then the thought progression continued like so: burgers -> arugula & spinach -> mushrooms & onions.

I put my oven to work by simultaneously sautéing, grill-panning, and broiling. And when everything was cooked to perfection, I assembled the mini towers of goodness and served to Skylar and Max.

I liked changing up a plain old meat/veggie combo with the texture of polenta. And I totally dug the addition of greens and sautéed veggies, but a classic topping of lettuce, tomato, pickle, and onion would be equally as delicious.

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Shepherd’s Pie

June 24, 2014 by Kristin

Resisting the most adorable casserole dish in the world, I could not. I scooped it up without concern that I rarely make casseroles. I’d figure something out, right? Pinterest would certainly guide me in the right direction.

While I didn’t find the recipe on Pinterest, it did spark a memory of Shepherd’s Pie. I’d often seen it on menus, but couldn’t recall if Shepherd’s Pie was something I had ever actually tried. I sifted through recipes and came to the conclusion that anything topped with mashed potatoes was worth giving a shot.

I settled on Alton Brown’s Shepherd’s Pie recipe. Partly because I trust Alton Brown, but mostly because I was excited about cooking with ground lamb.

I swapped out {more than} a handful of ingredients to make this dish void of dairy and gluten. There were initial nerves about how mashed potatoes with coconut milk and oil would taste. But after whipping them up and sampling the meat/veggie mix, I knew I was 25 baking minutes away from the coziest of meals in the coziest of casserole dishes.

A modified version of Alton Brown’s recipe is below:

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