Month: February 2020

Thai Beef Salad

Thai Beef Salad

3 tablespoons lime juice

2 tablespoons coconut aminos or teriyaki sauce

1 tablespoon chopped cilantro

1 teaspoon fish sauce or gluten free soy sauce

1 clove garlic, put through garlic press

Pinch red pepper flakes

4 cups bite sized pieces lettuce

1/2 cup sliced red onion

Whole lettuce leaves

2 cups tomato wedges

1 cup sliced cucumber

3/4 to 1 pound cooked (to desired doness) London broil , sliced

In a small bowl, stir together the lime juice, coconut aminos, cilantro, garlic, and pepper flakes; set aside.  In a large bowl toss the lettuce pieces and red onion. Add as much of the dressing as desired and toss.

Place 1 lettuce leaf on each of 4 salad plates.  Top with the dressed lettuce and onions. Arrange the tomato wedges and cucumber over the lettuce. Top with sliced steak.

Sprinkle with additional chopped cilantro if desired

Serves:  4

Kofta Stuffed Green Peppers with Spicy Tomato Sauce



Kofta Stuffed Peppers with Spicy Tomato Sauce

All you need to make this a whole meal is a lovely salad on the side.  Try Wilted Cucumber Salad or Kale and Brussel Sprouts Salad.

2 medium bell peppers (any color)

1/2 pound ground lamb

1/2 pound ground beef

1 sheet gluten-free  matzoh, finely crumbled

1/4 cup chopped parsley

3 tablespoons grated onion

1 tablespoon minced garlic

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground allspice

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

Salt to taste

Spicy Tomato Sauce

2 tablespoons olive oil

1/2 cup chopped onion

1/2 cup chopped red or orange bell pepper

2 cloves garlic, minced

1 cup chopped tomatoes

1/4 cup water

1 tablespoon tomato paste

1/4 teaspoon red pepper flakes

Salt to taste

Blanch the peppers in boiling water for 3 minutes; drain.

Preheat oven to 350°F.

In a large bowl, combined the beef, lamb, matzoh crumbs, parsley, onion, garlic, coriander, cumin, allspice, ginger, cayenne, and salt.

Divide the meat mixture into 4 parts and place one in each of the bell pepper halves.

Bake 45 minutes, uncovered, until meat is cooked through.

While the peppers are cooking, prepare the sauce:

In a 1 quart saucepan, heat the oil over medium high heat.  Add the peppers, onion, and garlic. Cook, stirring until softened.

Add the tomatoes, water, parsley, tomato paste, and red pepper flakes.  Bring to a boil.  Reduce heat and simmer 20 minutes until sauce is thick.

Remove from heat and puree with an immersion blender or in a blender or food processor.  Season with salt and additional pepper if desired.

Serves: 4