Middle Eastern Lamb Steak with Coconut Milk Pan Gravy


Middle Eastern Lamb Steak with Coconut Milk Pan Gravy

I found this lamb steak on sale, but you can absolutely use regular beef steaks for this recipe. This recipe started out with the idea of a simple spice rub. As the steak was cooking, I needed to add some liquid to the pan to prevent burning. Instead of stock, I happened to have an open can of coconut milk in the fridge.  I added the coconut milk slowly and let it reduce. Now I have a super yummy gluten free pan gravy.


Middle Eastern Lamb Steak with Coconut Milk Pan Gravy

2 – 6 oz. Lamb steaks ( Beef steak is fine too)

2 Tb. Olive oil

2 Tb. Coconut brown sugar (or regular brown sugar)

1 Tb. Lemon or lime juice

1 Tb. Cinnamon

2 tsp. Garlic powder

1 tsp. Cumin

1/2 tsp. Coriander

1/4 tsp. Cayenne

2 tsp. Sea salt

1/2 tsp. Black pepper

1 c. Coconut milk


Middle Eastern Lamb Steak with Coconut Milke Pan Gravy


In a medium mixing bowl, combine oil, sugar, juice and spices.

Add steaks and coat well. Let marinate at least 1/2 an hour to an hour.

Heat skillet on stove to high heat. Add steaks and brown both sides well.

Add coconut milk and reduce heat to medium – med/ hi.
Let coconut milk reduce as steaks finish cooking.

Make sure to flip steaks for even cooking. About 6 – 8 minutes per side should get you to medium/medium well.


Middle Eastern Lamb Steak with Coconut Milk Pan Gravy



Cream of Chicken and Wild Rice Soup


Cream of Chicken and Wild Rice Soup


Cream of Chicken and Wild Rice Soup

Olive oil or Butter

1/4 c. Leeks, small dice

1/4 c. Red onion, small dice

2 Tb. Garlic, minced

1 Tb. Tarragon

1 Tb. Thyme

1 tsp. Garlic powder

1/4 tsp. Coriander

1/4 tsp. Cayenne

1/4 Black Pepper

1/4 c. Tapioca flour

3 Р4 c. Rice  milk, plain

3 – 4 c. Chicken stock

1 1/4 c. Carrots, small dice

1 1/4 c. Celery, small dice

1 c. Wild rice, dry, cooked

2 c. Chicken, cooked

1/4 c. Fresh parsley, chopped

1 c. White wine

Sea Salt to taste

If you make your stock and cook your chicken together, you save time and gain a richer, more pure flavor to your soup broth. Stock is SO easy. Or you can use a good store bought kind( I use Pacific Natural foods).


Chicken Stock



Chicken Stock


Into a medium large stock pot, throw any vegetable odds and ends that you have. The ends from the celery, carrots and onions for the soup. Add a few tablespoons of any fresh herbs you have on hand and 1tsp. of a couple of your favorite dried herbs as well. Don’t forget to season with salt and pepper as well. Add one skin on, bone in chicken breast. Cover with water and simmer until chicken is done. Continue simmering vegetables until well cooked. Strain broth. Set chicken aside to be diced when cool.



Leeks and Red Onion


Heat 2 Tb. oil in soup pot to medium high heat. Add leeks, onions, garlic, herbs and spices.

Saute until translucent, add 2 Tb. more oil and dust with tapioca flour. stir continuously and begin adding 1 c. rice milk.

Continue stirring rice milk into flour and onions. As mixture thickens add more rice milk.

Mix in carrots and celery. Add 3 c. broth.

Bring to a low boil. Add diced chicken and wild rice.

Add desired amount of rice milk and/or stock, white wine and salt.

Reduce to medium or medium -low. Maintain low simmer until vegetables are tender.

Serve with Naan or English muffins.



Cream of Chicken and Wild Rice Soup


Three Onion Sriracha Beef Quesadillas


Three Onion Sriracha Beef Quesadillas


You won’t miss the old flour tortilla quesadillas once you try these. The brown rice tortillas have an extra crunchiness that makes for an amazing quesadilla. My favorite is the Food For Life brand(sometimes found in the freezer section), but I’ll be sure to work on a homemade recipe.

This is just one variation of the endless array of quesadilla possibilities. I created this one with what I had on hand and my bf’s addiction to Sriracha in mind. There aren’t many meals that he doesn’t cover in the hot sauce. Adding it to the meat is an easy way to get lots of flavor. It’s pretty spicy, so use according to your palette. Another note on the preparation, I don’t rinse the pan between cooking the filling and the outside. This causes the extra bits to coat the outside of the quesadilla for extra flavor (be careful not to burn).

Three Onion Sriracha Beef Quesadilla

1/2 lb. Ground beef, other meat, or sauteed vegetables

2Tb. Leeks, diced

2Tb. Red onion, diced

2 Tb. White or yellow onion, diced

2 Tb. Garlic, diced

2 Limes

3 Tb. Olive Oil

1 tsp. Coriander

1 -2 Tb. Sriracha hot chili sauce

(usually found at Mexican and Asian markets, if not available at your grocery store)

Salt & Pepper to taste

2 Brown Rice Tortillas ( Food for Life is a great brand)

1/2 – 3/4 c. Rice cheese or your favorite, shredded

1 Avocado


Avocado, Red onion, Sriracha



Brown Rice Tortillas





Heat 1 Tb. oil in large skillet on medium high heat.

Saute all onions and garlic. Add ground beef and break up.

Brown meat and reduce heat to medium.

Add the juice of 1 lime, sriracha, coriander, salt and pepper.

Once meat is cooked and has absorbed lime juice and sriracha, transfer to a bowl and set aside.

Return pan to stove and add 1 Tb. oil.

Put one tortilla in the pan and cover with 1/2 the shredded cheese.

Add your browned sriracha beef and top with remaining cheese and top tortilla.

Cook until bottom is browned and crispy.

Use the biggest spatula you have, flip (carefully) and add a little more oil if needed.

Finish browning quesadilla and turn off heat.

Transfer to a cutting board and cut into 6 or 8 equal portions.

Garnish with avocado and more sriracha.

Lettuce, tomato, black olives and sour cream would also make great additions.

Serve with Spicy Lime Roasted Potatoes.


Spicy Lime Roasted Potatoes



Three Onion Sriracha Beef Quesadilla


Spicy Lime Roasted Potatoes

Spicy Lime Roasted Potatoes


Spicy Lime Roasted Potatoes

1 1/2 c. Yukon gold or red potatoes, medium dice

1 1/2 c. Sweet potatoes or yams, medium dice

3 Tb. Olive Oil

1 Lime

1 Tb. Tarragon, dried

1 – 2 Tb. Chili Powder

1 tsp. Coriander

1 tsp. Garlic powder

Salt & Pepper to taste


Preheat oven to 450 F.

Put all potatoes onto an edged baking sheet and drizzle with olive oil.

Roll lime, cut in half and drizzle juice of both halves over potatoes.

Season with tarragon, chili powder, coriander, garlic, salt and pepper.

Toss to coat all the potatoes.

Bake 20 – 30 minutes, or until browned and slightly crispy.