Korean Bibimbap

Korean Bibimbap

Servings: 2-4

Ingredients

1 zucchini

4 oz mushrooms

1 shallot

2 carrots

ginger- about the size of your thumb

2 cloves garlic

¾ cup jasmine rice (or whatever type of rice you prefer)

5 tsp white wine vinegar

1 TBSP sesame oil

1 ½ TBSP sugar

1 tsp sriracha (optional)

3 TBSP soy sauce split in half

10 oz grass fed organic ground beef

vegetable oil

Directions

• Bring 1 1/4 cups of water to boil in a small pot.

• Half the zucchini lengthwise; slice into half moons. Slice mushrooms. Halve, peel, and very thinly slice shallot. Peel carrots and using a peeler, shave lengthwise into ribbons. Peel and grate ginger. Mince garlic.

• Once the water is boiling, add your rice and a pinch of salt to the pot. Cover, lower heat to a gentle simmer and cook until tender. About 15-20 minutes.

• Toss your shallot into a small bowl with the white wine vinegar and a pinch of salt. Set aside to let it marinate.

• In another small bowl, stir together your sesame oil, sugar, sriracha, and half of your soy sauce. Set this aside to drizzle over finished product.

• In a large pan, drizzle some vegetable oil and cook up your zucchini, carrots, and mushrooms until tender. They tend to cook at different lengths of time so use separate pans for each of these or just do one at a time. Just put your cooked veggies somewhere to keep warm while you cook the rest.

• In a large pan saute your ginger and garlic in a bit of oil until it is fragrant (about 30 seconds). Add your beef and cook till there is no pink. Add the rest of your soy sauce and let the meat cook a bit longer till it is a tad crisp.

• Finally, plate your rice with the veggies, beef, shallots and sauce over the top of it. Enjoy!!

Meatballs

Meatball Recipe

Makes about 16 Meatballs

INGREDIENTS:

For the meatballs:

• 1 pound ground Beef

• 2 large Eggs

• 1/2 cup shredded Parmesan Cheese

• 1/2 cup Bread Crumbs

• 2 teaspoons Worcestershire sauce

• 1/2 small Onion minced

• 2 cloves Garlic minced

• 1/2 teaspoon smoked Paprika

• 2 Tablespoons Minced Parsley

• 1/2 teaspoon Kosher Salt or Sea Salt or to taste

• Fresh cracked Black Pepper

For the sauce and toppings:

• 2 tablespoons Olive Oil

• 2 cups Tomato Sauce (or more if you like)

• 1/4 cup Parmesan Cheese for topping

• chopped Italian Parsley for topping

• serve on top of pasta, rice or with grilled bread

DIRECTIONS:

1. In large bowl, combine all meatball ingredients (meat, eggs, parmesan cheese, bread crumbs, Worcestershire sauce, onion, garlic, paprika, parsley, salt & and pepper). Mix it all together well. Add some oil to your hands to prevent sticking and roll meatballs into about 1 1/2” balls. Try to keep the meatballs all the same size for even cooking.

2. Turn Instant Pot on “Sauté”. When hot, add oil then add about 6-8 meatballs. Sear in small batches in the Instant Pot. Sear only enough meatballs in a batch so they don’t overcrowd and you have room to maneuver a spatula in-between to flip them while searing.

3. Sear the outside of the meatballs until a crust forms, gently rolling the meatballs around the Instant pot occasionally so that all the sides are seared evenly. Remove the seared meatballs and sear the next batch(s) until all the meatballs are seared.

4. Add all the seared meatballs into the instant pot. Add the tomato sauce to the pot of meatballs. Close the lid and pressure cook on high pressure for 15 minutes . If you rolled the meatballs larger, cooking time will be longer.

5. After the cooking time is complete, press “Cancel”; and carefully release the pressure.

6. Sprinkle with parmesan cheese and parsley. Serve warm with desired accompaniments (pasta, rice, bread, etc...).

Beef and Mushroom Stroganoff

INGREDIENTS

• 3 tablespoons cooking fat (butter, lard, tallow — I used tallow)

• 1 onion, chopped

• 4-6 garlic gloves, minced

• 1 lb St. John’s organic ground beef

• 1 lb mushrooms, chopped

• 3-4 tablespoons flour

• 1.5 cups beef bone broth (can substitute chicken bone broth or water)

• 3/4 cup sour cream

• salt and pepper to taste

DIRECTIONS

1. Preheat pan on medium heat. Add fat to pan.

2. Once fat is melted, add chopped onion to pan.

3. When onions are translucent (about 5-7 minutes), add garlic to pan and cook for 1 minute, stirring frequently to keep garlic from burning.

4. Add ground beef to pan, stirring every so often and breaking into medium sized pieces with mixing spoon.

5. Once beef is almost cooked through, add mushrooms and cook for 2-3 minutes and mushrooms are tender.

6. When beef is completely cooked, add flour, 1 tablespoon at a time to prevent clumping. I used 4 tablespoons but you may only need 3, depending on how much fat there is for the flour to soak up. Once the fat is soaked up into the flour, stop adding flour and cook for 1 minute. Cooking the flour is essential to prevent a “flour-y” taste in the end result.

7. Add broth to pan, scraping the bottom frequently. Once broth is simmering, reduce heat to medium-low and simmer for 10 minutes, stirring frequently.

8. Add sour cream to pan, stir well to combine. Simmer 2-3 minutes.

9. Add salt and pepper to taste. I season along the way because I use homemade broth that doesn’t have salt added. If you used boxed broth or made it from bouillon paste, you likely won’t need much salt.

10. Serve promptly! Our family’s favorite pairing is rice and sauerkraut with lots of extra black pepper.

Serving Suggestions:

• egg noodles (this is the traditional pairing)

• rice

• mashed potatoes

• toasted sourdough bread or French bread

• sauerkraut or sour pickles

Ground Beef Stir Fry

Serves 4

INGREDIENTS:

Stir Fry:

• 1 1/2 pounds ground beef

• 1 red bell pepper, thin strands

• 1 yellow bell pepper, thin strands

• 12oz white mushrooms, sliced

• 2 large carrots, thin strands

• ½ bunch green onions, sliced, for topping

• 3 garlic cloves, minced

• 3 Tablespoons oil, for sauteing (avocado or olive), divided

Sauce:

• 6 Tablespoons soy sauce

• 4 Tablespoons brown sugar, lightly packed

• 3 Tablespoons sesame oil

• 2 Tablespoon sesame seeds

DIRECTIONS:

1. Pre-cut all vegetables. Cut the peppers and carrots into thin strands. Slice the mushrooms. Finely cut the green onions.

2. Combine all the ingredients for the sauce and set aside.

3. Heat 1 Tablespoon oil in a large skillet. Cook ground beef in the skillet, breaking up the meat as it’s cooked. Remove meat from skillet, set aside and cover.

4.  Using the same skillet, add the garlic, mushrooms, carrots, and peppers with the remaining 2 Tablespoons of oil. Cook until vegetables are tender.

5. Add ground beef back to the vegetables, pour in the sauce, and mix well. Cook for an additional 3 minutes and remove from heat.

6. Serve over rice, coconut rice, or noodles. Top with green onions

Enjoy!

Sloppy Joes

Sloppy Joes

Serves 8

INGREDIENTS

• 2 Tbsp. Butter

• 2 lbs. Grass-fed Ground Beef

• 1/2 whole Large Onion, Diced

• 1 whole Large Green Bell Pepper

• 5 cloves Garlic, Minced

• 1 1/2 c. Ketchup

• 1 c. Water

• 2 Tbsp. Brown Sugar

• 2 tsp. Chili Powder (more to taste)

• 1 tsp. Dry Mustard

• 1/2 tsp. Red Pepper Flakes

• Worcestershire Sauce, to taste

• 2 Tbsp Tomato Paste (or Tobasco)

• Salt to taste

• Freshly Ground Black pepper, to taste

• Kaiser Rolls

• Butter

DIRECTIONS

1. Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook

   until brown. Drain most of the fat and discard.

2. Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get

   soft.

3. Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste.

4. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

5. Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls,

   topping with a slice of cheese if that’s what you like. Serve hot!

Ground Beef Wellington

Makes 8

INGREDIENTS:

• 2 eggs beaten

• 1 1/2 pounds ground beef

• 4 tablespoons saltine crackers or bread crumbs, crushed

• 2 tablespoons dried parsley

• 1 teaspoon salt

• 1 tablespoon cream

• 3 tablespoons butter

• 1 small onion chopped fine

• 4 cloves garlic minced

• 8 ounces baby bella mushrooms

• 1/2 cup red wine or grape juice

• 1 teaspoon basil

• mozzarella cheese optional

• 2 sheets puff pastry

• salt and pepper, to taste

DIRECTIONS:

1. Heat oven to 400 degrees.

2. Mix the eggs, ground beef, bread crumbs, parsley, salt and cream. Set aside.

3. In a large saucepan melt butter. Add onion and mushrooms.

4. Cook on medium high heat until mushrooms sweat and onions are translucent.

5. Turn down to medium while you add the garlic, red wine, and basil.

6. Turn the heat back up to high and continue to cook until reduced.

7. Remove from heat. Cool.

8. Lightly grease a cookie sheet or baking pan.

9. On a lightly floured surface lay out pastry sheets. Cut each sheet into 4 squares

10. Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese

11. Put 1/2 cup of meat mixture (formed into flattened balls) on top.

12. Pull corners up over meat and pinch edges together.

13. Put the bundles on a cookie sheet with seam side down.

14. Cut small slits on top and brush the tops with cream or beaten egg.

15. Bake for 30-40 minutes or until golden brown and meat is cooked through.

16. Serve and enjoy!

Easy Beef Jerky

Watch the video for this recipe on our YouTube channel!

INGREDIENTS

1 lb ground beef

1 tbsp Worcestershire sauce

1 tbsp maple syrup

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp chili powder

1 tsp freshly ground black pepper

1 tsp salt

Notes: 

This recipe also works in a food dehydrator, solar oven, or smoker. 

We recommend making as much jerky as possible at one time, for time efficiency. So please, double, triple, quadruple this recipe as you see fit! (We sell ground beef in 1 lb and 5 lb packages, if you want to make a little or a lot.)

Play around with the seasonings. Add or subtract what you like or don’t like—cayenne and chili powder for kick, or none if you don’t like spicy; dried herbs like oregano, marjoram; leave out the maple syrup if you’re avoiding sugar; etc. Have fun!

Preparation: 

Preheat oven to 170°. 

Place an oven-proof cooling rack into a rimmed baking sheet and set aside. Depending on the size of your racks/pans and the amount of jerky you’re making, you may need multiple. 

Mix all the ingredients together in a bowl; using your hands is easiest here. 

Press out with a jerky gun, roll flat with a rolling pin between two sheets of parchment paper, or just form thin strips with your hands. Place on the racks, keeping a little space between each strip. 

Transfer jerky to the oven and let it dry for 4-8 hours. The time it takes to dry will depend on the thickness of the jerky and your oven. Just keep an eye on it, checking every 30-60 minutes. It should feel dry and somewhat hard, but retain some give and flexibility when bent.

When done, allow the jerky to cool completely before transferring it to a storage container. Here, you have some options: an airtight container (such as a vacuum sealed bag) will allow the jerky to last 2-3 months; a plastic bag or lidded jar at room temperature should last 1-2 weeks. Try to keep it in a cool, dry place out of direct sunlight. 

Enjoy!

Saint John's Meat Loaf

Ingredients:

• 2 lbs. Saint John’s organic, grass fed ground beef

• 1 cup oatmeal

• 1 cup milk

• 1 egg

• 1 small onion, chopped

• 1 Tbsp. Worcestershire sauce

• 2 tsp. salt

• 1/2 tsp. dry mustard

• 1/4 tsp. ground sage

• 1 clove garlic, crushed

Mix all ingredients.

Spread in 9x5x3 loaf pan.

Cook, uncovered in 350 degree oven until done, about 1.5 hours.

Optional: Jonathan loves to mix in bits of lightly cooked bacon before sending the meatloaf to the oven!

Inspired by the 1983 Betty Crocker Cookbook

Shepherd's Pie

Servings: 2-4

INGREDIENTS

5-8 Potatoes depending on size

1 recipe for homemade mushroom soup (see below) or 2 cans of mushroom soup if short on time.

2lbs of grass fed ground beef

DIRECTIONS

• Peel and dice your potatoes up and get them boiling to make mashed potatoes.

• Cook up your ground beef until there is no pink left and mix with your mushroom soup. Fill the bottom of your 9x13 pan with your meat/soup mixture. Add your mashed potatoes over the top. Place in oven on high broil for 2 minutes or until potatoes just barely start to golden on top.

• Serve with your choice of vegetable!

HOMEMADE MUSHROOM SOUP

Serves: 2

INGREDIENTS

1/2 onion, chopped

1 cup chopped mushroom

2 teaspoon chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon whole wheat flour

1 tablespoon unsalted butter

3/4 cup half-and-half

DIRECTIONS

• Saute 3/4 cup of the mushroom, onion, salt, pepper and chicken broth in a medium saucepan on medium high heat until browned and soft (about 5-10 minutes).

• Add flour and butter to this mixture until the flour is lightly browned (about 5 minutes).

• Meanwhile, saute the rest of the mushrooms in a separate pan until browned.

• Add part of the half and half to the onion and mushroom mixture and stir until thick, add the rest. Pour mixture into a blender and blend until smooth.

• Place the mixture back on the stove and add the rest of the mushrooms. Serve and enjoy!

Homemade Beef Jerky

INGREDIENTS:

• 2 pounds of Saint John’s Organic Farm ground beef

• 2 tsp salt

• 2 tsp pepper

• 2 tsp Worcestershire sauce

• 1 tsp onion powder

DIRECTIONS:

• Mix seasonings into beef. Press out with a jerky gun (this is the “big gun” I use), roll flat with a rolling pin, or just form thin “pancakes” with your hands to make strips.

• Dry in a dehydrator (note: place the beef strips on the rack making sure that they are not touching or overlapping. Leaving space in between the slices allows the air to better circulate and dry the meat). Turn the dehydrator to 160 degrees and let run for about 4 hours. Check every 30 to 60 minutes until the jerky is done.

• Depending on the dehydrator and the thickness of the jerky, it may take between 4 and 12 hours for the jerky to fully dry. You can also use an oven, or a smoker, following the same instructions.