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.

Breakfast for Dinner

One of my favorite recipes is Crustless Spinach Quiche from Once A Month Cooking. Last night I paired it with Apple Coffee Cake from Sue Gregg's Breakfast's (fourth edition). I chose the brown rice option for no gluten, however I did not soak the recipe in advance, didn't have time. This recipe is worth making again. The kids would prefer that I use whole wheat pastry berries instead of rice. My husband ate several pieces so no complaints there. Pictured is all that is left.

Ten O'Clock Rule

Know what you are going to have for dinner before 10:00 p.m the night before, or 10:00 a.m. the day of.

It is 9:16 a.m., meat loaf tonight with mashed potatoes, a family member had some teeth pulled, needs soft foods. Crock pot meal tomorrow, I will be out in the afternoon, traveling afar to get dense food for the family.

It helps to know a day or two in advance what I will be making so I can take meat out of the freezer and soak any grains if necessary.

I don't necessarily menu plan, with four teenagers I never know how many people will be home on a given night. I like the Pantry Principle, always having on hand the things I regularly use. Another thing I do is Make Two or Three. If I make Lasagne, I always make two and freeze one. I don't buy shredded cheese, I shred my own, and I freeze the extra to have on hand for pizza. This is a great time of year to double things, I miss my upright freezer, now I have two chest freezers. It is easier to freeze and keep track of casserole dishes in an upright.

Lamb Chop Dinner

Yum, Lamb Chops, dredged in flour, salt and pepper, and baked at 400 degrees for about 8 minutes a side. Broccoli, plunged into boiling water, covered and drained when it turns bright green. Baked potato with sour cream, and fermented red cabbage. Don't forget a glass of raw milk.

The dip recipe would also go great on baked potatoes.

Great Dinner Last Night

Marinated Flank Steak (from Once-A-Month Cooking)
Cauliflower (a variation from Moosewood)
Fettuccine Alfredo

Marinate the Flank steak (about 1 1/4 pound) in the following:

1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup red wine vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon ground ginger (I use fresh)
1 teaspoon minced garlic

Marinate several hours. Set oven to broil. Broil six inches from heat until brown, about 6 minutes per side. Cut steak across grain at slanted angle into thin slices.

Cauliflower (1 head)

In a large frying pan put some oil or butter, add:
1 chopped onion
2 cloves garlic minced
1/2 teaspoon salt
black pepper, to taste
1/2 teaspoon basil
1/4 teaspoon thyme (no need to measure the spices)
Saute this mix a bit on medium heat. Meanwhile, slice the cauliflower in 1/4 inch slices. After the onions are soft, put the sliced cauliflower in and stir it all up, then put the lid on and leave it to cook until tender about 8 to 10 minutes. I stir it once in awhile.

Fettucine

8 oz. noodles
1/4 cup butter
1 1/4 cup cream (divided) I skim it off our milk.
3/4 cup grated parmesan cheese
1/4 teaspoon pepper, or to taste
dash of salt.

Cook Fettucine noodles according to package directions, drain and cover. In a large skillet, over medium heat, melt butter, add garlic, stir in half the cream. Stir constantly, heat 2-3 minutes. Add noodles, stir in remaining cream, cheese, salt and pepper. Stir until melted and smooth. I usually turn off the heat, it doesn't take long.

I did not have the fettucine because I am cutting carbs for awhile, so I put some parmesan on my cauliflower. I was surprised that some of the kids did too.

We will definitely have this again. By the way, the steak can also be grilled.

Dinner

Last night's dinner:

Ground Beef Burgers
Grilled onions
Broccoli with butter
Green beans with butter and garlic

This morning I strained kefir and my 13 year old son bottled up Kombucha. We have several gallons continuous Kombucha going all the time. There is an article describing how to do this at www.westonaprice.org The Weston A Price Foundation is a great place to get information on nutrition. I have been a member for many years.

Breakfast was kefir smoothie for my husband and cheese omlet for me. Lunch will be salad with romaine, lamb sausage, saurkraut, broccoli, cheese, peppers. The dressing this time is balsamic vinegar with garlic, yum.

Growing our own chicken and lamb and beef from local farmers gives me a freezer full of meat to choose from. I just have to remember to get it out of the freezer in advance

Meal Ideas

Friday dinner:
Blender Buckwheat Waffles
Ground lamb sausage
Butter and Maple Syrup

Thursday dinner:
Lamb chops
Oven roasted Potato Quarters
Sour Cream and Butter
Green Beans

We raise a few sheep so that we can have pastured lamb for meals. Both of these meals are short on fermented foods which I am running low on. Note breakfast consisted of Kefir smoothies and lunch a tossed salad with lettuce, cucumber, celery, lamb salami, hard boiled eggs, sour kraut and home made garlic wine vinegar dressing.