Honey Ginger Steak Rolls

Posted on September 13, 2014 by @jessimixcolors

Steak Rolls

5 strips of thinly cut strips of sirloin beef

1/4 cup of shredded carrot

1/4 cup of broccoli slaw mix

1/2 bottle of honey ginger salad dressing

1 dash of salt and pepper

1 table spoon olive oil

1 drizzle of soy sauce

toothpicks

Ask the butcher to cut the sirloin into long thin slices. Lay the meat flat and place the veggies in the center. Roll up and secure with a tooth pick. Drizzle with the dressing, oil, and seasoning. Cover with foil and bake on 350 for 30 minutes. Cool and remove the tooth picks before eating.

Figs and veggies

Posted on July 29, 2014 by @jessimixcolors

fig, pepper, onion, curry powder, butter

Beef Lettuce Wraps

Posted on July 29, 2014 by @jessimixcolors

Beef Lettuce Wraps

Ingredients:

1 head of lettuce, washed

1 tablespoon of coconut oil

1 can of light coconut milk

1 jar of yellow curry sauce

1 cup of jasmine rice, cooked

1 half onion, chopped

1 pack of mushrooms, sliced

1 lettuce wrap seasoning packet

1 slab of butter

7 leaves of basil

1 sprig of rosemary

4 steaks, marinated

1 table-spoon of olive oil

1/4 cup of Worcestershire sauce

1/4 cup of soy sauce

a dash of garlic powder

sea salt & cracked pepper

1. Marinate the steaks the night before in salt, pepper, soy sauce, garlic, Worcestershire sauce, chopped basil and rosemary. Chop the meat into small strips. Brown the meat in coconut oil and drain the fat. Cook the rice.

2. Add the butter, coconut milk, yellow curry sauce, mushrooms and seasoning.

3. Simmer on a medium heat for 15 minutes, stir in the water chestnuts and more fresh herbs.

Spinach and Cheese Stuffed Steak

Posted on April 2, 2014 by @jessimixcolors

4 Spinach and Cheese Stuffed Flank Steaks

10 Baby Potatoes

5 Whole Carrots

1 Cup of Harvest Grains Israeli couscous (pearl couscous, red and green orzo, split dried garbanzo beans, and red quinoa

1 Cup of toasted Pine Nuts

a dash of seasoning: Ground pepper, fennel, bay leaf, salt, olive oil

1 tablespoon of butter

1 Cup of water

Bake the spinach and cheese stuffed flank steaks in a large grilling pan on some tin foil drizzled with olive oil along with the vegetables. Add some water to steam and cover with foil. Bake on 350 for 45 minutes. Bring the wild harvest grains to a boil with the butter and seasoning. Toast the pine nuts in some hot olive oil and stir into the wild grains and simmer for 10 minutes.