Spicy Pepperoncini Beef recipe and cookbook review: No Crumbs Left by Teri Turner

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I found the foodie’s Whole30-ish book! No Crumbs Left is such a delicious, beautiful, and interesting one! A lot of the recipes follow the Whole30 rules. You’ll see labels along the margin for Whole30, gluten-fee, dairy-free, paleo, and grain-free. Many have all of those. Melissa Hartwig and Michelle Tam compare Teri Turner’s food skills to Julia Child. I found myself wanting to try almost everything in the book, especially the super healthy ones. If you’re looking for really nourishing dishes with total foodies in mind, I think you’ll love it! She’s a strong flavorist!

There are a few base recipes that she makes at the front of the book that are ready-to-go ingredients in other recipes, like marinated red onions, garlic confit, and tomato confit. Yeah, they’re totally worth it.

I’ll tell you all about the dishes we tried, but first I wanted to share a fabulous recipe from the book, Spicy Pepperoncini Beef. Sweet and hot peppers with garlic, onions, and basil. It tastes phenomenal, yet it’s weeknight easy-breezy, and super good for you. Perfect!

Excerpted from NO CRUMBS LEFT: Recipes for Everyday Food Made Marvelous© 2019 by Teri Turner LLC. Photography © 2019 by Tim Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Spicy Pepperoncini Beef

This is great for weeknight eating, whether I’m doing Whole30 or just want something delicious. Quick and easy to prepare, it’s such a satiating dish. For me, pepperoncini create Whole30 magic. Whether using them in a sauce or adding them to a stir-fry, they give that extra oomph and raise your dish up a level. Here the combination of salty and spicy is elevated by the pepperoncini to create a Whole30 sauce that is an absolute pleaser.
 
SERVES 4 • COOK TIME: 45 MINUTES
 
1¼ pounds skirt steak, thinly sliced across the grain into 3-inch pieces
4 tablespoons coconut oil, plus
1 teaspoon melted
2 teaspoons arrowroot starch
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ cup finely chopped shallots
1½ cups thinly sliced yellow bell peppers
½ cup thinly sliced scallions
2 Thai chiles, seeded and sliced into thin rounds
1 cup quartered green beans, blanched (see page 296)
½ cup stemmed and thinly sliced jarred pepperoncini
1 tablespoon pressed garlic
2 tablespoons coconut aminos
2 tablespoons brine from the jar of pepperoncini
1 cup fresh basil leaves
 
In a medium bowl, combine the steak, 1 teaspoon melted coconut oil, the arrowroot, 1 teaspoon of the salt, and the black pepper. Toss to coat thoroughly. Set aside for 5 minutes.
 
Heat a large sauté pan over high heat. When hot, reduce to medium-high and melt 1 tablespoon of the coconut oil in the pan. Add half the steak and cook until seared, about 2 minutes. Flip and cook until browned, about 30 seconds. Transfer the steak to a large plate and set aside. Carefully wipe out the pan with a paper towel, then add 1 tablespoon of the coconut oil and repeat with the remaining steak. Set aside with the other cooked steak.
 
Wipe out the pan and return it to medium-high heat. Melt the remaining 2 tablespoons coconut oil in the pan. When the oil is hot, reduce the heat to medium, add the shallots, and cook, stirring, until beginning to brown, about 30 seconds. Add the bell peppers, scallions, Thai chiles, and remaining ½ teaspoon salt and cook, stirring, until the bell peppers begin to soften, about 1 minute. Add the green beans and cook, stirring well, until warmed through, about 1 minute more. Add the pepperoncini and garlic and cook, stirring, for 30 seconds.
 
Return the beef to the pan, along with any juices collected on the plate, and add the coconut aminos and the pepperoncini brine. Stir to combine, then reduce the heat to medium-low. Add the basil, stir again, and turn off the heat. Serve.
 
BLANCHING
I adore blanching as a way to retain the taste, texture, and color of vegetables, to keep them bright and crisp for salads, crudité platters, or stir-fries. Submerge vegetables briefly in boiling salted water to cook only the outermost layer. Pull them out with a slotted spoon and put them directly into a large bowl of ice water to shock them and stop the cooking. When cool, drain and dry them. My favorite vegetables to blanch are sugar snap peas (1 minute) and asparagus (2 minutes).


Back to the dishes we tried….

1) Spicy Pepperoncini Beef – p 179. This is one of the most flavorful mid-week beef dishes ever. Just divine. Sweet and hot peppers with garlic, onions, and basil. The arrowroot starch coating on the beef gave it a lovely silky finish.

2) Crispy Chicken Bites Almondine – p 154 with the sub-recipes for green beans almondine and sweet potato croutons. We all loved this dish! You have to juggle a little time because the chicken has to marinade for at least two hours. About 35 minutes before you’re ready to eat, you can toss the sweet potatoes and get them in the oven and have time to finish everything else while they roast away. All the components have nice strong flavors on their own, but together, they get even better. Total keeper.

3-4) Sea Scallops with Orange Tarragon Sauce – p 218. These are really rich and decadent. Butter, orange zest and juice, and tarragon. The scallops drank up the flavor.

5) Spring Greens with Salami Croutons – p 105. I love the salami crouton idea. It gave a satisfying salty, fatty pop to the vegetables. And that meyer lemon vinaigrette is heavenly.

6) BLT Salad – p 124. We loved this! Be forewarned that the fresh horseradish is great for workouts. When you remove the lid from your food processor, that powerful scent will make you do an involuntary drop down to a low squat. LOL! That dressing is lickable. I did find that I needed to thin it with a little extra red wine vinegar. Oh, and I doubled the bacon. Four slices per person just sounded better.

7) Roy’s Chicken and Cheddar Potato Stack – p 149. This one’s not Whole 30 because of the cheese. But it’s just so good and filling. Terrific comfort food.

8) Pot Sticker Fish Cakes – p 210. These tasted great. They were pretty crumbly, though. I’m wondering if they’d hold together better if you formed the patties a little early and chilled them for a little while before cooking…

9-13) Chilaquiles with Sweet Potato Crisps – p 288 with tomato confit, chorizo, and sweet potato crisps fried in coconut oil. They’re a bit of a process, but oh-so worth it! The chorizo in the picture looks more like the hard, sliceable Spanish chorizo. My pantry and store were out, so I went with a fresh Mexican chorizo. Absolutely make this when you feel like flexing a little for brunch. People will hug you.

14) Spicy Shrimp on Creamy Mashed Potatoes – p 196. This is delicious! I made 1 ½ times the recipe to generate lunch leftovers and the kids finished them at dinner.

Some others I have flagged to try: Spring Breakfast – p 71 * Broccolini and Chicken Breakfast Hash with Softly Scrambled Eggs – p 77 * Quick Rotisserie Chicken Soup – p 82 * Shrimp Coconut Bowl – p 89 * Chicken Finger Salad with Grapefruit-Lime Vinaigrette – p 109 * Steak Lemon Caesar – p 117 * Slow Roasted Beef Salad – p 118 * Italian Chopped Salad – p 120 * Greek Lemon Chicken – p 134 * Chicken Paillard with Pancetta, Apples, Pecans, and Crispy Kale – p 159 * Bone-In Pork Schnitzel – p 171 * Lucja’s Stuffed Cabbage – p 173 * Skillet-Seared Sirloin with Creamy Leek Slaw – p 60 * * Shrimp Pad Thai – p 199 * Citrus Cod with Sauteed Spinach – p 203 * Old School Red Cabbage, Apples, and Bacon – p 281


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