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French Dip Sandwiches
Prep Time: 10 minutes (not including time to form waffles) cook time: 6 to eight hours yield: 8 servings
One thing i really like to try to to for straightforward dinners is to form sandwiches using my keto waffles. I make a triple batch of waffles and store them within the freezer for straightforward additions to meals. to form this recipe even more convenient for a weeknight dinner, I also fill the slow cooker insert the night before and store it within the refrigerator. The meat gets a tremendous marinade, and every one I even have to try to to once I awaken within the morning is take the insert out of the fridge, put it within the slow cooker, and switch it on. Ta-da! Dinner is prepared once I get home!
1 (2-pound) boneless beef chuck roast
½ cup coconut aminos or wheat free tamari
2 cloves garlic, smashed to a paste, or 1 teaspoon garlic powder
3 whole black peppercorns
1 teaspoon dried rosemary leaves, crushed
teaspoon dried thyme leaves 1 herb
4 cups beef bone broth, homemade (here) or store-bought
1 batch waffles from the Croque Madame Waffles recipe (here) Softened ghee or unsalted butter
16 slices provolone cheese (omit for dairy-free)
Place the roast during a 4-quart slow cooker. during a medium-sized bowl, combine the coconut aminos, garlic, peppercorns, rosemary, thyme, and herb . Pour this mixture over the roast within the slow cooker, then add the meat broth.
Cover and cook on low for six to eight hours, until the meat is extremely tender. Remove the meat from the broth, reserving the broth. Slice or shred the meat.
When able to serve the sandwiches, preheat the oven to 350°F. Place the waffles on a baking sheet. Spread with ghee and bake for two to three minutes, until barely toasted.
To assemble the sandwiches, place the meat on the waffles and top each with 2 slices of provolone cheese, if using. Put the sandwiches within the oven for an additional 2 to three minutes, until the cheese is melted. Serve with the reserved broth in ramekins for dipping the sandwiches.
Store extras in an airtight container within the refrigerator for up to three days. Reheat the sandwiches on a rimmed baking sheet during a preheated 350°F oven for five minutes or until warmed through.
Greek Feta Dressing
Prep Time: 5 minutes yield:
¾ cup (2 tablespoons per serving)
3 ounces feta cheese to ½ cup beef or chicken bone broth, homemade or store-bought
½ cup avocado oil, MCT oil, or extra-virgin vegetable oil
2 tablespoons coconut vinegar
1 teaspoon minced raw garlic or cloves squeezed from ½ head roasted garlic
1 teaspoon dried oregano leaves ½ teaspoon fine sea salt
Place all the ingredients during a kitchen appliance and puree until smooth. If you favor a thicker dressing, use only ¼ cup of broth. If you favor a thinner dressing, add up to ¼ cup more broth. Taste and add more salt, if needed.
Store the dressing during a jar within the refrigerator for up to 2 weeks.
Peaches and Cream Sorbet
Prep Time: 10 minutes, plus time to churn yield: 4 servings
1½ cups cream (or full-fat coconut milk if dairy-free) cup strong brewed peach tea or Bai Panama Peach, chilled
1 teaspoon peach extract
1 teaspoon peach-flavored liquid stevia
3 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here) teaspoon fine sea salt special equipment
Ice cream maker
Place all the ingredients during a blender and blend until smooth. Pour into an frozen dessert maker and churn consistent with the manufacturer’s directions. Serve immediately or store the sorbet in an airtight container within the freezer for up to 1 month.