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4/20/2013 0 Comments

BARBACOA BEEF - Crock pot paleo

Barbacoa Beef - By Juli at Paleomg!
-Get to know Juli & all she posts on www.paleomg.com You will be thrilled that I introduced you...I made this recipe this week during a snow storm. Just amazing and so quick to throw together.

Prep time: 15 mins Cook time: 9 hours Total time: 9 hours 15 mins Ingredients For the first round of cooking

1.5-2 lbs Grass Fed Beef Rump Roast, trimmed of extra fat (if you’d like)
6-8 garlic cloves, peeled
2-4 bay leaves
¼ cup apple cider vinegar
¼ cup vegetable broth
1 yellow onion, roughly chopped
½ red onion, roughly chopped
1 tablespoon cumin
2 chipotle peppers in adobo sauce, roughly chopped
1 tablespoon adobo sauce (from the can of chipotle peppers)
1 container of chopped mushrooms (optional)
salt and pepper, to taste

For the second round of cooking

1 16oz can tomato sauce
1 12-16oz can green chiles
1 tablespoon chipotle chili powder
2 teaspoons cayenne pepper
1 teaspoon ground red pepper
½ teaspoon smoked paprika
½ teaspoon nutmeg
¼ teaspoon ground cloves
salt and pepper, to taste

Instructions

Pull out your crockpot. Actually, just leave it on your counter like me. It gets used a lot. If it doesn’t, shame on you!
Add to your crock pot: garlic cloves, bay leaves, apple cider vinegar, broth, chopped onions, cumin, chipotle peppers and sauce, mushrooms, salt and pepper, and rump roast. Mix ingredients around to help coat the rump roast.
Cover and let cook for 6 hours on high or 8 hours on low. Run a fork along the rump roast at the end of cooking to make sure it is done and easily shreddable (word? I don’t think so).

Once the roast is done cooking:

Use a couple forks to shred the meat in your crockpot.
Discard the bay leaves.
Add in tomato sauce, green chiles, and spices. Mix thoroughly
Let cook on high for 30 minutes-1 hour.

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12/1/2011 1 Comment

Savory Bean & Spinach Soup

Savory Bean and Spinach Soup
Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber

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BARBACOA BEEF - Crock pot paleo

Savory Bean & Spinach Soup

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