9 Responses to “$150 U.S. Wellness Meats Gift Certificate Beef Recipe Contest!!”

1. 

   1 tbsp coconut oil
   1lb grass-fed beef chuck cut into ½ inch pieces
   1 large onion, chopped
   2 stalks celery, chopped
   2 cloves garlic, minced
   4 cups beef broth/stock
   1 cup diced green chilies, roasted
   1 cup diced tomatoes, fresh
   1 tbsp chili powder
   2 sprigs oregano
   ¼ tsp cayenne pepper
   Salt and pepper to taste

   In a large soup pot, over medium high heat, brown the beef in the coconut oil. Add onions, celery and garlic and cook 5 more minutes. Stir in remaining ingredients, reduce heat to medium low, cover and simmer for 1½ hours. Adjust seasoning with salt and pepper.

   Petra Schumann, on January 2nd, 2012
2. 

   Whoops, I forgot – this is a recipe for Green Chilie Beef Soup. Sorry!

   Petra Schumann, on January 2nd, 2012
3. 

   Oh, bugger! I just realized I posted this in the wrong place and I need to submit a photo. Must buy ingredients.

   britgrl, on January 2nd, 2012
4. 

   Thanks Petra!! We look forward to your upload!! ~James

   The Shirtless Chef, on January 2nd, 2012
5. 

   I already get the US Wellness Meats newsletter does that count?

   Jess K, on January 3rd, 2012
6. 

   If you previously completed any of 1 – 4 then they still count! We’ll be double checking that the winner has indeed completed these before we announce.

   Kristin Jekielek, on January 3rd, 2012
7. 

   Asian Lettuce Wraps
   Ingredients
   • Lettuce leaves (Boston lettuce or Napa Cabbage works well)
   • 1 Tbs macadamia nut oil
   • 1lb ground beef
   • Minced garlic 1-5 cloves (I use about 5 cloves, but not everyone likes garlic like I do!)
   • ½ Red Onion or 1-2 shallot, finely chopped
   • ½ Tbs ginger, finely minced (I use fresh if I have it, but out of a jar is fine too)
   • 1 Tbs tamari or soy sauce (preferably gluten free!)
   • Cilantro (or coriander as they call it down under) to garnish. You could also use Thai basil or mint.
   • Chilli Garlic Paste or Sambal Oelek to taste
   ***Extras and variations***
   For some extra protein and crunch, I add chopped nuts at the very end. Peanuts work well for Slow Carb-ers. For Paleo-ites, try macadamia nuts.
   Diced veggies like zucchini, green beans or mushrooms (or whatever is about to go “off” in your fridge) make great add-ins. Just toss them in for a few minutes after you’ve added the spices and sauces!
   For super crunchy shells, I’ll sometimes use raw cabbage. It’s sweet and doesn’t fall apart as easily as lettuce.
   Directions
   1. Heat oil in a large fry pan on medium high. Add onion and cook till translucent but not too soft (about 2 minutes). Add garlic and ginger and cook or another minute being careful not to burn garlic.
   2. Add meat and cook until browned. Drain any excess grease if you wish. I usually don’t have much, so I’ll leave it in for flavor.
   3. Add soy sauce/tamari and chilli paste
   4. Add any extras you wish. I normally add chopped nuts and cilantro. Sometimes I’ll add some fish sauce or a squeeze of lime. Zucchini and mushrooms are great too if you’re looking to add more veggies.
   5. Put filling into a serving bowl and serve in lettuce cups.

   Natalie Frazeur, on January 5th, 2012
8. 

   Hi Natalie – You have to upload the recipe to our site here: http://fastpaleo.com/upload-a-recipe/. You’ll need a photo, too. Otherwise, we have no way of tracking likes for your recipe!

   Kristin Jekielek, on January 6th, 2012
9. 

   Thanks James. I will not be submitting after all, but I will be voting for my favorite. Try the recipe though, if you want, it’s actually really delicious with pork tenderloin.

   Great competition you have here!

   Petra, on January 7th, 2012

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