Flavorful Spaghetti Squash with Herbs

The problem with spaghetti Squash is that is has no flavor. It is so bland. Using it in place of noodles for spaghetti to reduce calories is a nice idea, but it doesn’t taste like anything. I have tried numerous recipes and they just don’t have much flavor.

I like this one. Continue reading “Flavorful Spaghetti Squash with Herbs”

The Cost of Healthy Eating: Tips for Stretching Your Dollar

One of the most common complaints I get from people who are changing to a healthier eating lifestyle (or are looking for an excuse not to…) is that it is sooo expensive. There is some truth to that, but it doesn’t have to be that significant.

Eating healthy is not as expensive as being sick, however, it can be pricier than eating the “Standard American Diet”. Making the most of your income is always a concern, Continue reading “The Cost of Healthy Eating: Tips for Stretching Your Dollar”

Phytonutrients. A Rainbow of Foods.

“I have set my rainbow in the clouds, and it will be the sign of the covenant between me and the earth.”  Genesis 9:13

Phytochemicals are plant foods that contain natural chemicals that help protect the plant. They also help us prevent disease and keep our bodies working properly. There are more that 10,000 known phytonutrients. Continue reading “Phytonutrients. A Rainbow of Foods.”

Why Make Your Own Plant-Based Milk?

“Like newborn babies, crave pure spiritual milk, so that by it you may grow up in your salvation,”  1 Peter 2:2

 

🐿Nuts and seeds are very nutritious. They are full of protein, the healthy kind of fats, vitamins, minerals, antioxidants and more. Continue reading “Why Make Your Own Plant-Based Milk?”

April’s Garden

I guess I can’t call it winter gardening anymore. April has been a busy month in zone 6. Things are finally starting to warm up and there was a leap in growth. Continue reading “April’s Garden”

My New Favorite Snack Bar

Sometimes your just need to grab a snack that is quick and easy. It’s not always easy to make it a healthy snack. These are my new favorite snack bars. Continue reading “My New Favorite Snack Bar”

Growing Snow Peas

“Stand still and consider the wondrous works of God.” Job 37:14

Snow peas are an easy, fast growing crop to plant. Continue reading “Growing Snow Peas”

Brussels Sprouts “Parmesan” with Bacon

My family doesn’t like Brussels Sprouts much, actually… at all. However, I have gotten the thumbs up with these. My daughter did say she would eat them again. My husband said they really didn’t taste like Brussels Sprouts and he seemed to like them. This recipe is dairy-free Continue reading “Brussels Sprouts “Parmesan” with Bacon”

Beef Goulash

“You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled underfoot.”  Matthew 5:13

 

Beef cubes are browned and cooked in broth. You can cook the beef in water as well, but the broth gives a richer flavor.

The browner the meat, the more flavor your meat and gravy will have. I remember my dad saying it tasted best when my mom burnt the meat.

You need enough stock/broth to cover the meat.

The sauce is generally used as is, but I added gluten-free flour to mine to make it thicker.

Serve over rice, gluten-free noodles, quinoa or potatoes. I usually skip the starch. I just like a little on the side with a salad/vegetable.

 

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Beef Goulash

  • Servings: 8
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Ingredients

  • 2T  ghee or oil (dairy-free alternative)
  • 2 lbs beef cubes, trimmed, cut into about 1″ cubes (grass-fed, organic is best)
  • salt and pepper, to taste (to season meat before browning)
  • 3 yellow onions, chopped
  • 2T paprika
  • 1 1/2-2 cups beef stock/broth (can use water as well)
  • 1 clove garlic
  • 2t salt
  • 1/8t pepper

(if you like it spicy, you can add spicier pepper or other spices you like)

Directions

  1. In a large pot heat 1 T butter/oil. Season meat with some salt and pepper, to taste. Add 1/2 of the meat to the pot to brown on high heat. Brown the meat well on all sides. The darker it is the more flavor your gravy will have. Remove meat from pot and repeat with the remaining butter/oil and meat.
  2. In the same pot on low heat, add the onions and cook until onions are translucent, stirring occasionally.
  3. Add the meat back to the pot. Add the garlic, paprika and stock/broth. Add enough broth to cover meat. Stir to mix well.
  4. Cover pot with tight fitting lid. Simmer over low heat about 2 hours. Stir occasionally. Meat should be tender.
  5. Add salt and pepper to taste. Add any other seasons you would like.

Optional:  make thicker gravy, mix 1/2 cup cold water with 1T gluten free flour mix. Stir until dissolved. Slowly pour into the meat while whisking to avoid clumping. Bring back to a boil for a minute or two.

Serve over rice, gluten-free noodles, quinoa or potatoes.