Adventure Mouth!

 Ingredients Dry Spice Prep 26 g all-purpose flour 2 t cumin 2 t coriander powder 2 t turmeric 1 t cardamom 1 t cinnamon 1 t chili powder 1/2 t nutmeg 1/2 t clove powder 1/4 t black pepper Meat Prep 1 T vegetable oil 1 lb beef with a mix of lean and fat, 1-2" cubed, seasoned with salt and pepper Ribeye works. 1 c red wine 3 c water 1 bay leaf Salt and black pepper for seasoning Veggie Prep 1 T vegetable oil 2 onions, finely chopped 1 carrot, peeled and chopped 1 apple, peeled Grate half the apple and slice the rest 1 garlic clove, peeled and grated 1" ginger root, peeled and grated / sliced Secret Ingredients 1 t beef bullion paste (~1 cube) 8 g dark chocolate (~3 Hershey bar rectangles) 2g instant coffee 1 T worcestershire sauce 2 T honey 110 g plain yogurt 2 T butter Rice Instructions These steps can be carried out simultaneously: In a pot, heat 1 T oil and fry beef until browned on both sides.  Add a generous pinch  or two of salt and pepper and mix.  Add wine.  Once degla

 Ingredients 2-3 large zucchini, sliced or thick zoodled 1 tbsp salt 1 lb ground beef, or 1/2 lv ground beef and 1/2 lb Italian sausage  1.5 tsp ground black pepper 1 small green bell pepper, diced 1 onion, diced 1 cup tomato paste 16 oz tomato sauce 1/4 cup red wine 2 tbsp fresh basil, chopped 1 tbsp fresh oregano, chopped 2 egg 25-30 oz ricotta cheese 4 tbsp fresh parsley, chopped 16 oz frozen, chopped spinach, thawed and drained 1/2 lb fresh mushrooms, sliced 12+ oz shredded mozzarella 3-5 oz grated parmesan Instructions Slice zucchini lengthwise into thin slices or zoodle. Sprinkle slices with salt and set aside to drain in colander or on paper towels for a few hours, or overnight in the fridge. Preheat oven to 325 F. Grease 9" x 13" baking pan. Brown ground beef with black pepper for 5 min. Add green pepper and onion and continue cooking until fully browned. Mix in tomato sauce, paste, wine, basil, and oregano. Add a little water if too thick. Boil, then simmer for ~2

Ingredients 1.3 lb sirloin steak 1 T olive oil 1.5 t minced garlic 1.5 t minced ginger 12 oz broccoli florets (or broccolini) Cauliflower rice Sauce 1 c water 1/2 t xanthan gum 2 T low sodium tamari / soy sauce 2 T coconut aminos 4 t toasted sesame oil 1 t Better Than Bouillon beef base Instructions Sliced beef across grain, 1/4" thick, while half-frozen, then let warm up for cooking. Add xanthan gum to water and sieve out any clumps before adding to other ingredients. Mix sauce ingredients in a bowl.   Heat oil and coat pan.  Once hot, add beef, cooking 30 sec on one side before turning.  Put aside on a plate and keep warm.  May need to cook beef in multiple batches. Add oil, garlic, and ginger to the pan, stirring until fragrant.  Add sauce and broccoli.  Stir and cover to steam until broccoli is tender but still crisp.  Remove. Drain any meat juices into the pan and reduce sauce a bit.  Add beef and broccoli mix, stir and warm. Season with salt and pepper to taste.

Ingredients 2 acorn squash, halved 1 T walnut oil 1/2 cup onion, finely diced 1/2 T garlic, minced 1 lb ground beef 1.5 cup mushrooms, chopped (baby bella or other) 1/4 cup dried fruit, small / chopped (figs, raisins, cranberries) 1/2 cup chicken stock 1 t fresh rosemary, chopped 1 t fresh sage, chopped 1 t pepper 1/2 t salt ½ cup nuts, chopped (pecans, etc) 1 cup shredded cheddar cheese Instructions Preheat oven to 450 degrees. Grease baking sheet w/ walnut oil. Slice acorn squash in half, scoop out seeds and place flat on sheet.  Bake 20 min, until tender when pierced with a fork. Meanwhile, sauté onions and garlic in oil until translucent, about 3 min. Add ground beef and cook ~10 minutes until browned. Add mushrooms, dried fruit, chicken stock, nuts, herbs, pepper and salt.  Sauté 5 minutes. When the squash is done, remove from oven and scoop out most of the cooked center, leaving the mostly empty squash. Mix squash filling into to beef mixture and scoop into empty squash. Top with

Ingredients 1 lb ground beef 1/2 c chopped onion 2 cloves garlic, minced 1 T cumin 2 tsp chili powder 2 cans tomatoes and green chilies (rotel) (~2 cups) 2 cans chicken broth (~3.5 cups) 1/2 c heavy cream 8 oz cream cheese (1 package) Instructions Brown ground beef, onions, and garlic in a soup pot. Add cumin and chili powder, and cook a couple minutes. (optional) May add some cayenne for increased spice. Mash in cream cheese and mix. Add rotel and bring to a simmer. Add broth and cream.  Stir and bring to a boil. (optional) Serve with fresh cilantro, avocado, and/or hot sauce. Nutrition 1 cup: 335 calories, 29 g fat, 5 carbs (4 net), 1g fiber, 13g protein  http://forum.lowcarber.org/archive/index.php/t-220277.html

Ingredients 1 lb ground beef 15.5 oz spicy chili beans 28 oz diced tomatoes 1 packet of chili seasoning mix 16 oz medium chunky salsa 8 oz shredded cheddar (optional) diced onion Instructions Preheat pot on medium high for 2-3 min.  Add meat and brown 5-7 min. Reduce heat to low and mix in beans, tomatoes, seasoning, and salsa.  Simmer 20 min. Serve w/ cheese and onion.

Ingredients 2 T vegetable oil 10 - 12 oz baby carrots 1 large white onion, coarsely chopped 1 lb russet potatoes, cubed 1.5 - 2 lb meat (chicken thighs or beef), chunked 1 can (4 oz) Maesri masaman curry paste 1 T ginger, crushed, minced, or paste 1 can (13.5 - 15 oz) coconut milk 1/3 cup peanut butter 3 T fish sauce 1 T lime juice 2 t sugar Roasted peanuts (optional) 3 T tamarind sauce Instructions Add oil to instant pot, set to saute on high. Add ginger and half curry paste.  Cook 1 minute. Add meat and cook 3 minutes. Add coconut milk and mix, scraping to deglaze the pot. Add lime juice, brown sugar, fish sauce, peanut butter, and (optional) tamarind sauce.  Mix well, then mix in potatoes. Pressure cook on manual, high pressure for 14 min.  Allow natural release. Open, mix in remaining curry paste, and let sit for 5 minutes to thicken. Serve topped with peanuts.