6 months ago I had an epiphany about liver. I found a quick and easy way to prepare it that tastes great and doesn’t make a big mess. The days of forcing myself to eat liver are over and now I make it weekly (for breakfast even!?) and I am loving it. Are you thinking it sounds too good to be true? Let’s see if I can change your mind. Continue reading
Before I got married I worked at a bagel shop that sold breakfast and lunch sandwiches. I tried my first reuben sandwich there. For the corned beef and sauerkraut, it was love at first taste! I replaced the thousand island dressing for spicy mustard and toasted my pumpernickel bagel 3 times so it was extra crispy. I loved that sandwich so much, I would eat it practically every day.
Now, you might be grossed out by the title. Corned Beef tongue. What?! But hear me out. This was the best tasting corned beef I have ever had! Even better than my favorite sandwich at the bagel shop.
So read on and figure out easy it really is. Continue reading
Did you enjoy my post yesterday talking about prepping meat and organs for quick and easy dinners? I hope so. Today we are talking about BROTH!
Besides getting wonderful meat, organ meats, and tallow from Indian Creek angus, I also get lots of bones. Speaking of bones, I am a fan of any type of meat that is bone-in that requires a long slow cooking time. This is because the bones add flavor and tenderness to the meat, and lots of extra nutrition. Likewise, broth made from bones and connective tissue contains important amino acids, minerals and gelatin that have amazingly therapeutic effects. These effects include normalizing HCl production in the stomach, protecting gastric mucosal integrity, and providing elasticity to our skin and lubrication for our joints. Seriously, you are missing out if you only eat boneless skinless meat!
I hope you guys are ready for a slew of posts in the next 7 days. School starts back a week from Monday and I have been cooking up a storm and doing everything I can to get ahead for when things get crazy.
That means that it is the time of year for freezer cooking!! I have done this every year for the last 3 years. You can read about freezer cooking 2012 (Part I, II, III, IIII) and 2013 (Part I and II) by clicking on the links.
As you can tell from those posts, normally I make a lot of sauces, some blanched veggies, and lots of chili and spaghetti. This year I am doing things a little differently.
Many times, when I am scrambling to figure out what to make for dinner, it is because I haven’t defrosted any meat. Generally, with frozen and easy to prepare veggies and starches, meals are easy on the fly, except for the meat portion. Chris can only take so many eggs for dinner, so having an assortment of pre-cooked meat options ranked high on my priority list for this years freezer cooking checklist.
I am planning on posting tonight about what we ate yesterday and today. However, I had a few minutes before leaving for class and I wanted to post my Mom’s chili recipe. I always make chili when I do freezer cooking and it is Chris’ favorite meal. He could probably eat it for dinner every day for 3 weeks straight before getting tired of it. Since I feature us eating chili quite often on this blog I figured it was high time I posted the recipe :).
makes 10 servings
1 lb. ground beef
1 medium onion, diced
1 jalapeño, diced
3 cloves garlic, minced
29 oz tomato sauce
29 oz crushed tomatoes
29 oz kidney beans with liquid*
29 oz pinto beans with liquid*
2 tsp cumin powder
1 1/2 T chili powder
1 1/2 tsp black pepper
2 tsp salt
2 cups water
Cook ground beef and set aside. Cook onion and jalapeño and garlic until soft. Add all other ingredients in a large pot and bring to a simmer over low heat.
Cook stirring frequently for 2 hours, or cook on low in a crock pot while you are work.
Serve with chips and cheese, or goat cheese, or American cheese and saltines (Chris’ favorite).
*I always soak and cook dry beans when I make chili. I found a nice conversion table here. But, you will need 1/2 lb of each, or 1 cup each of dry kidney and pinto beans to equal the amount in the recipe. To soak, I put beans in a crockpot with plenty of water and apple cider vinegar and let it sit for 24-48 hours. Then I drain and rinse the beans. Depending on my timetable I will either put them back in the crockpot and cook on low while I am at work or I will put them in a pot on the stove which will cook a lot faster.
If you feel like you have been cooking your beans forever and they won’t soften up, then add a teaspoon of baking soda to the pan of beans while they are cooking. That one trick cut my cooking time in half the last time I made beans! Then when they are done cooking you can add your beans and cooking water to the chili and proceed with the recipe as usual.