STEAK RUBS and Grilled Asparagus

I have been doing some experimenting with rubs lately both on steaks and  hamburgers.  Some were successful others weren't horrible, but not good enough to mention nor to make again.  So with that said here are two of our favorites.  The first one we used tonight on some Tri-Tip steaks and it was really good!  

Garlic Steak Rub

3 TBSP garlic granules or garlic powder

1 TBSP sea salt

1 1/2 TBSP ground black pepper

1 TBSP Chili Powder

1/8-1/4 tsp cayenne pepper (we used 1/4 and it had some nice kick) but if you don't want it spicy tone it down)

Combine all the ingredients in a small bowl.  Either rub all over the steaks or what I like to do is pour the seasoning into a large Ziploc bag, and add one steak at a time shaking it to coat each steak, then remove place it on a plate and repeat it again, until all the steaks are covered ( I had about 3- 4 pounds worth and used all the seasoning).  Let it sit for at least 1/2 an hour and then grill, the longer you let it sit the better it will taste.

Top Sirloin Steaks all rubbed and ready to grill.

This is another variation that we had on Top Sirloin this week, it was so delicious and the steak was so tender.  

Chili Rub

2 tsp Chili Powder

1 tsp garlic granules/powder

1/8 tsp cayenne pepper

1/4 tsp ground cumin

1/2 tsp sea salt

1/4 tsp ground black pepper

This one will make a lot less, and did about 4 small steaks

 GRILLED ASPARAGUS

Asparagus ready to be grilled.

Another one of our favorites is to grill Asparagus along with the steak.  This isn't really a recipe but more of an idea.  Break off the woody ends of the Asparagus, sprinkle with olive oil and Balsamic Vinegar, then sprinkle with a little ground black pepper and some garlic granules.  Mix it up a little to be sure they are all evenly coated and grill for a few minutes until tender.

Grilled and ready to eat!

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The Environmental Working Group ranks the best and worst choices for NON-Organic produce.  This year apples moved from number 4 to number 1, 98% of apples tested had pesticides.  That said the list helps us to make educated choices when buying produce.  When you can, buy items on the Dirty Dozen list Organic, and save money buy purchasing items on the Clean 15 NON-Organic.  

DIRTY DOZEN LIST 

12 FOODS TO EAT ORGANIC

1) Apples

2) Celery

3) Strawberries

4) Peaches (Imported)

5) Spinach

6) Nectarines (Imported)

7) Grapes (Imported)

8) Bell Peppers

9) Potatoes 

10)Blueberries

11) Lettuce

12) Kale

The GOOD NEWS

CLEAN 15 FOODS TO EAT NON-ORGANIC

1) Onions

2) Corn

3) Pineapple

4) Avocado

5) Asparagus

6) Sweet Potatoes

7) Mangoes

8) Eggplant

9) Cantaloupe

10) Kiwi

11) Cabbage

12) Watermelon

13) Sweet Potatoes

14) Grapefruit

15) Mushrooms

 If you would like more information here is a link:

http://www.thedailygreen.com/healthy-eating/eat-safe/Dirty-Dozen-Foods#fbIndex2

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Mom's Homestyle Spaghetti Sauce

Mom's Home-Style Spaghetti Sauce

1 1/2-2 pounds ground beef (depending on how meaty you like your sauce)
1/2 cup chopped onion (or one small-med onion)
3 cups water
1 (12 oz.) can tomato paste (organic is best, just check ingredients)
1/2 tsp honey (optional, it's just enough to cut the acidity of the tomatoes)
1 1/2 tsp each basil and sea salt (or you may use less salt if you like)
1 tsp each garlic granules/powder and oregano (I go scant on the dried oregano leaves, it can easily overpower)
1/2 tsp ground black pepper
2 bay leaves

Brown the ground beef and onion in a frying pan.  In a large saucepan combine remaining ingredients and stir, add drained ground beef and onion mixture to the sauce ingredients.  Bring to a boil and let simmer for at least an hour, several hours is even better.  Simple, Easy, Tasty.

Spaghetti Squash

Serve over baked Spaghetti Squash.  To bake, I just cut them in half length wise, scoop out the insides place cut side down in a roasting pan fill with water to about 1/2 inch and bake at 350 degrees for about 45 minutes or less.  It really depends on the size of your squash and your oven, it is done when the shell is soft when you touch it, or dents in easily.  Remove from the oven cool slightly and scoop out your "spaghetti".

For a side dish we had Sauteed Italian Zucchini and yellow Squash.
 Slice some zucchini and some yellow squash, about half and half.  Add it to a pan with some olive oil in it, slice an onion, some sweet peppers and add that too.  Saute until desired texture is achieved, add some basil, oregano, sea salt and pepper to taste.  Serve and enjoy.  Pin It

Smoothies or Smoothmees as my 3 year old says

Here is a budget tip for those of you who have little ones in the house.  It seems that several times a day I end up with a partial banana, apple, pear, etc. leftover and going to waste.  It was really driving me crazy to see all that go to waste, but try as I might to make sure it all got eaten, it was still happening.  So...my solution is this, I save each little bite of leftover banana, partially eaten apple etc.  in a baggie and keep it in the fridge.  At the end of the day I throw whatever leftover fruit I have collected in the blender with some other additions and tada, smoothie!  The kids love it and I love that things are not going to waste!.  Last night it was 3 slices of leftover pear (looking all brown and icky but still good), a partial banana, an orange slice (threw it in peel and all), some frozen berries, a handful of spinach, a can of coconut milk, splash of vanilla and  a lot of cinnamon.  I did end up adding another whole banana, because we like it with lot's of banana.  Sometimes I add some coconut butter to up the fat content, you just have to blend it a lot and be comfortable with little bits in your smoothie.  I personally love it that way , but some of the kids don't like the texture when I add the coconut butter.  Anyway, it's a great way to sneak in some veggies,( I think I may try adding some carrot too), and use up leftover fruit or any fruit you may have in your fridge that is on the verge of going bad would be perfect.  You don't even taste the spinach at all, the kids have no idea it's there!  Have fun experimenting! 

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Taco Seasoning Recipe

 HOMEMADE TACO SEASONING

1 TBSP Extra Hot Chili Powder (from Winco bulk) it has Habanero extract added

1 TBSP chili Powder

1 TBSP of each of the following: ground cumin, onion powder, garlic granules, sea salt, paprika
1/2 tsp or more of organic oregano dried leaves

1/8 cayenne pepper

Cook and brown 4-5 pounds of 80% grass fed ground beef, drain and return to pan.  Sprinkle your pre-mixed spice mix over and cook over low-med heat for a few minutes.  This way of cooking it worked really well, just be sure to stir it well so it get's evenly distributed, if it's to dry you may have to add a couple Tablespoons of water. 


To make smaller batches either divide the seasoning in 1/2 for 2 pounds or 4ths for one pound.

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Taco Seasoning

In our house taco's are a favorite and pre-paleo days we had them once a week minimum.  But when we switched to Paleo, I could never find a comparable seasoning that we liked.  I am excited to say that I have finally found one we like, so I wanted to share it with you all.

2 TBSP  Chili Powder (if you like it spicier use, hot chili powder)

1 TBSP+ 2 tsp paprika

4 tsp ground cumin

3 tsp onion powder

3 tsp garlic powder

3 tsp sea salt

1/8 tsp cayenne pepper ( this will make a mild spice, I would add more if you like med-hot)

Mix and use or mix and store.  The spice is enough to make about 4 pounds of ground beef (I added about 2-3 cups of water).  So just use the amount of seasoning you would need for the amount of meat you have, add a little water.  Bring to a boil and simmer until the water is absorbed and it's ready to be served.



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Sauerkraut and Apple Pork Roast

 Sauerkraut and Apple Pork Roast

Tonight I decided to try something different, I bought some sauerkraut a while ago with the intentions of making this but never got around to it until today.  I was a little hesitant as I am not a sauerkraut lover and neither are the kids, but took the plunge and decided it was time to venture out and try something different.  And it was awesome, it ended up being a favorite!  So... that said here is the recipe (keep in mind this can easily be scaled down for smaller serving sizes):

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