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Peppery Dijon Parsley Rubbed Tri-Tip/Ginger Bok Choy & Broccoli

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I totally spaced dinner for tonight.  I think both of these recipes are GAPS legal.  I am blessed to have a General Store that carries Natural Beef.  I found a nice Tri-tip roast.

I used this rub:

1/4 cup chopped parsley

2 Tbsp Dijon Style Mustard

1 Tablespoon pepper

2 tsp of minced garlic

1 tsp salt

Combine all the ingredients in a small bowl.   Place the roast on a baking pan ..rub it on!  I baked mine at 350 for about an hour and a half.  I think it would just depend on the size of the roast.  This made the meat so tender and formed a nice crunchy crust on the top.

To serve with the Tri-tip I was inspired by a recipe that was in my CSA box this week.

Ginger Bok Choy & Broccoli

1 lb bok choy

1 lb broccoli

2 T Olive Oil

1 T minced garlic

1 T grated peeled fresh ginger

2 T Bragg’s Liquid Aminos

2 tsp sea salt

Slice the bok choy white stocks into stems into 1″ pieces.  Coarsely chop the green leaves.  Chop the broccoli in to bite sized pieces.

In a large skillet, boil 1/2 cup water.  Add the bok choy and broccoli; cover.  Simmer over med-low heat until broccoli is bright green about 7 minutes.  Uncover, add the grated ginger and garlic, stirring well. Cook on high heat until the water evaporates about 3 or 4 minutes.  Add oil.  Cook another 2 minutes.  Stir in Bragg’s Liquid Aminos.

Along with these two recipes we also had a nice green salad out of our CSA weekly box from Acadian Farms.

Here is a nice Balsamic Vinaigrette Recipe:

1/2 cup Balsamic Vinegar (okay..not gaps legal..unless you can find sugar free.  Mine did not have sugar added but did have 6 Grams of carbs)

2 tsp mustard

1 T minced garlic

1 tsp dehydrated onions

1 tsp oregano

1 tsp basil

1/4 tsp sea salt

1/2 to 1 T raw honey (to taste)

3/4 cup olive oil

I pour all of this in a nice quart canning jar, put a lid on it and shake.  Done.  I usually make enough to last us the week.


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