Leftover meatloaf

I had some leftover meatloaf and this is what I did.
Warm in pan with a little fat, I used tallow.

Shape the meat in a nest.

Drop an egg in the center. Let it cook for a bit.

Gently flip. Cook a little more.

Enjoy.
This is quite tastey.

Broth

Broth is easy, especially with a few secret ingredients. Take the bones and skin left over from making Roast Stickey Chicken, add a broth pack from the freezer, this consists of backs, necks, and the secret ingredient. Cover with water and add some raw apple cider vinegar. Let this set for about an hour before turning on the stove. While it is warming up, chop up some onions, celery and carrots and toss into the pot. When it starts to boil, skim off any foam that rises to the top. Let it simmer for at least 24 hours, or more if you are busy. Here is a picture after two days, there is the secret ingredient.

Next strain the broth, here is my set up for straining:

When the broth cools some, strain it through a smaller strainer into containers and freeze, don't forget to leave some space for expansion in the freezer.
The secret ingredient, allows the broth to set on a plate.

Pizza

My family loves pizza and they all eat gluten. After trying several gluten free pizza crust mixes, some being half way decent, this is my solution.

Pizza omlet. Inside the eggs is pepperoni and mozzarella cheese, sometimes onions, mushrooms and other various pizza toppings. The top is spaghetti sauce. This is also a popular offering to the teenage boys in the house, two have tried it and liked it. I am sure the third one will like it as well.

My reason for passing on the gluten free crusts, first of all they are carbs, I need to avoid these, and secondly the ingredients of a gluten free pizza crust are not that healthy. Also it is a hassle to mix up two different crusts everytime I make pizza, which is usually weekly.

Sauerkraut, the Slow Fast Food

Sauerkraut, the Slow Fast Food

Make Whey. Take some plain yogurt, scoop some into a coffee filter lined funnel. If you have milk allergies, skip this step and use an extra tablespoon of salt below.



Shred Cabbage. I use this slicer, but have used a knife and cutting board.



Add salt and whey, and pound. For a medium head of cabbage use 1 tablespoon salt (Redmond Real Salt, Celtic Sea salt, or something of similar quality), and 4 tablespoons whey. I used extra salt because my cabbage was large.



Press pounded cabbage into quart jars leaving 1" head space. Be sure cabbage is pushed down under the juice. Cover and leave at room temperature for three days.

This process only took about 45 minutes from start to finish, including clean up, ending with two quarts of Sauerkraut. With practice faster. Time well spent on an inexpensive food that will add healthy flora to the gut, one spoonful at a time. Now I have a quick addition to many meals.

Don't wait until your gut is damaged and you develop food allergies or an Autoimmune Disease. Start your little ones on fermented foods early.

New Go To Salad

At the grocery store, pick up a package of broccoli slaw. Add raisins, 1 Tablespoon vineger, a few spoonfuls of Mayo, and some honey (about a tablespoon). Mix it all together, cover and refrigerate, or eat it right now.

To the leftovers add some chunks of lamb salami, a chopped up hard boiled egg and a bit of Sween Russian Dressing found in Sue Gregg's Main Dishes.

Find your own combination of Mayo, vinegar and honey, and you can make all kinds of salads. (you can also use part Mayo, part yogurt

Make Carrot Raisin Salad, shred some carrots, add a small can of crushed pineapple with the juice, raisins, and a combo of Mayo, vinegar and honey.

Roast Beef, Soup and Fat

Recently, I made some roast beef in the crock pot, I simply put an English roast in the pot with about a quart of broth, used chicken broth because that's what was available. Threw in some Italian seasoning. It simmered in the crock pot all day while I was out and about.

We ate the roast with green beans, used frozen beans and steamed them.

I saved the leftover broth (did not skim the fat), and green beans. Today, I made a delicious soup using the leftover broth, meat and beans. Sauteed onions, celery, carrot in coconut oil. I added some chicken livers that which were frozen individually from last summers chicken crop, first I chopped them up in little bits. I also chopped up the leftover beef, and a zucchini and set them aside. When the veggies were soft, and the livers browned, I added the leftover broth and beans. I brought that to a boil and then simmered for a few minutes so the carrots would cook. Next the meat and zucchini were stirred in, and added salt to taste. This was a yummy and satisfying soup, I ate it for breakfast.

Why did I leave the fat in the broth? After watching the Liberation Diet Cooking DVD, I realized that I need to up my fat intake. The more fat in my food, the more satisfying it is. Believe it or not, by increasing fat consumption, cutting way back on carbs, I am finally losing weight without cravings. I am eating less and I feel good. The extra dietary fat seems to have stabilized my hormonal ups and downs.

Is it Spring Yet?

Several bloggers have posted blooms in their yards! As you can see, we're still waiting.

Hello

I found this quote on a blog, I am copying it here for inspiration:

When a woman stays at home and cooks with good judgement and understanding, peace and happiness result. She thus controls the family's health and destiny, also her husband's mood, disposition and feeling, and assures the futures of her children.

Here is the link: http://shannonsfood.blogspot.com