groundbeef

This Ground Beef and Cabbage Stir Fry is an easy dinner that happens to be gluten free, paleo, low carb, and Whole30 compliant. Seasoned with curry, the meat cooks with onion and mushrooms, then the cabbage is added to complete this simple meal.

Ground Beef & Cabbage Stir Fry (Whole30, Paleo)

1.33 lb ground beef

tsp kosher salt (divided)

shiitake mushrooms

yellow onion (about 1 cup diced)

curry powder

cabbage

Place a large pan (non stick or cast iron) over medium heat on the stove. Put the ground beef in the pan and start to break it up with a wooden spoon. Measure out 1/4 tsp of kosher salt with a measuring spoon then dump it in with the beef and cook until it’s browned, about 7 minutes, stirring frequently.

While the beef is cooking, dice the onion using a cutting board and large sharp knife. Set aside. Next prep the mushrooms. Wash them in water and dry them off carefully with a paper towel, then remove the stems by pulling on them gently with your fingers. Chop them into roughly 1/2 inch pieces and set aside.

When the beef is done cooking, add in the onion and mushrooms, as well as another 1/4 tsp kosher salt and the curry powder. Stir them together to fully incorporate the vegetables and let cook for about 5 minutes, stirring frequently, until the onions become translucent and the mushrooms and release some of their moisture.

While the mushrooms and onions cook, cut up the cabbage. Cut a small portion of the bottom off - just enough to give you a flat surface and take off any large pieces. Then slice it in half from the top to the bottom (the bottom is where the large stem is). Take one of the halves and cut out the large stem in the middle with a large sharp knife on a cutting board. Start by making a cut at the top of the stem and angle it down, then make another cut on the same side - this will result in the stem coming out in the shape of a triangle. Toss the stem, then lay the cabbage flat on one side and slice it into thin strips.

Once the onions and mushrooms are done cooking, place the cut cabbage in with the ground beef mixture and add in the last 1/2 tsp of kosher salt. Stir everything together carefully, as the pan will be full. This will probably take you a good 2 minutes as there is a lot to incorporate! Then cover and let cook for 5 minutes, lowering the heat to medium-low and stirring a couple of times so the cabbage cooks evenly. If you like softer cabbage, you may want to cook it longer (7 to 10 minutes). Taste the dish at the end and add more salt if desired. Then serve and enjoy!

Frankfurter Meat Loaf

tomato soup

½ pounds ground beef

breadcrumbs

salt

onion

pepper

hot dogs

tsp mustard

These grilled gluten free burgers are the best, they turn out so juicy and delicious. Using sautéed mushrooms and onions as well as a blend of gluten free seasonings to pack in the flavor, they work well for a weeknight family dinner or your next cookout. Whether you&#39;re gluten-free or just looking for a delicious burger recipe, these beef hamburgers will not disappoint.

Juicy Grilled Gluten Free Hamburgers

oz mushrooms

tsp oil

a small yellow onion

tbsp tamari sauce

beef broth

almond flour

lb meat

garlic powder

tsp Diamond Crystal kosher salt

tbsp mayo

Gluten free buns

Hamburger toppings

Saute the mushroom and onion first. Place a medium sized saute pan on the stovetop over medium heat add the oil in it to warm. Remove the stems of the mushrooms and place the caps in a small food processor. Pulse them until they&#39;re finely chopped, then add the minced mushrooms to the pan with the oil.

While the mushrooms are starting to cook, dice the onion on a cutting board with a sharp knife (you can also put the onion in the mini food processor to dice it) and add it to the pan as well. Stir and cook until both the mushrooms and onion are soft, between 5 and 7 minutes.

Once the onions and mushrooms are cooking, take out a medium sized bowl to make the patty mixture in. Use measuring spoons to measure out the rest of the patty ingredients except for the ground meat and add it into the bowl. Use a small whisk to thoroughly mix everything together and set aside to let the flavors combine.

When the chopped mushrooms and onions are done cooking, remove them from the heat to let them cool for 3 or 4 minutes, then pour them into the mixing bowl with the seasonings for the patty.

Add the ground beef and use your hands to combine everything together. You don&#39;t want to work the meat too hard as it will make it spongey when you cook up your burgers, but you want to make sure the mushrooms, onions, and other seasonings are fully incorporated with the ground beef.

Separate the beef mixture into four equal portions in the bowl, then wash your hands and take out a sheet pan or platter that&#39;s big enough to fit all four hamburgers on it. Place 4 pieces of wax paper (or plastic wrap) big enough to fit the patties on them onto the sheet pan.

Take one portion of the meat mixture into your hands and roll it into a ball, then gently start flattening it with your fingers, working your way around the sides and pressing where needed to get a round shape. Make your patty roughly 1/4 inch thick, then place it on one of the pieces of wax paper and repeat the process with the other three portions of meat, washing your hands after you&#39;re done.

Once all the patties are formed, heat up your grill to between 400F and 425F. Pick the patties up by the wax paper and flip them over onto the grill. Close the lid and cook for 4 minutes, then open the lid and use a spatula to flip the burgers over onto the other side. If adding cheese, cook for 3 minutes then add the cheese and cook another minute or two. If not adding cheese, cook for another full 4 minutes, then check the internal temperature - you want to cook them to an internal temperature of 160 degrees F. If they&#39;re not there yet, cook in 2 minute increments with the lid closed until they&#39;re fully cooked.

Remove the hamburgers from the grill and let them rest for 5 minutes, then serve in a gluten-free bun topped with whatever you like!

<p>Discover the flavors of Lima with this tamal criollo recipe, adapted from <em>Peru Travel</em>, Peru's official tourism website. This recipe involves blending corn, chicken, eggs, olives, and the warmth of mirasol aj&iacute; peppers and wrapping it in corn husks or banana leaves. Steamed to perfection and accompanied by salsa criolla sauce, these tamales offer a taste of Peru's traditional cooking in every bite.</p>

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