I use this roll to make a yummy breakfast sandwich Continue reading “Low Carb Roll”
I tried to make kale chips once and they came terrible. I had some the other day Continue reading “Baked Kale Chips”
Shiitake Mushrooms (lentinula edodes) are the second most cultivated mushrooms, the button mushroom being the first. Are there any benefits to eating mushrooms or should the fungus be left where it grows? Continue reading “Spotlight on Shiitake Mushrooms”
Well, its pumpkin season. Who doesn’t love toasty pumpkin bread? My family prefers muffins, so that’s what we do. You can’t even tell they’re gluten free and low sugar! They are moist and fluffy. Continue reading “Pumpkin Muffins”
Jack frost was nipping at our noses this morning. It had to happen eventually. It was the perfect day for some homemade black bean soup, Panera style. Continue reading “Panera Style Black Bean Soup”
Ever have those crispy chickpeas snacks from the store? They’re pretty good.
Chickpeas, also known as garbanzo beans, are a complex carbohydrate, full of fiber. They are beneficial for your heart health and help stabilize your blood sugar. They also Continue reading “Roasted Chickpeas”
Updated August 2019
Chickpea snacks are popping up left and right. With good reason. Chickpeas are nutritious*. Lebby snacks made them enjoyable to eat. Continue reading “Product Review: Lebby Chickpea Snacks”
Because your family wants processed food.
So let’s find a minimally processed, tasty, healthy, snack bar. Great to grab for on the go or staying home. Continue reading “Product Review: Kind Sweet and Spicy. A Healthy Snack Bar Choice”
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”
This is a tasty roasted butternut squash soup. It’s not my husband favorite, but I really like it.
First, you will roast all the fruits and vegetables coated in the spices, then you will simmer and puree. What could be easier? Continue reading “Butternut Squash Soup”
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”
“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.
- 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)
- 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.
- In the same pot on low heat, add the onions and cook until onions are translucent, stirring occasionally.
- Add the meat back to the pot. Add the garlic, paprika and stock/broth. Add enough broth to cover meat. Stir to mix well.
- Cover pot with tight fitting lid. Simmer over low heat about 2 hours. Stir occasionally. Meat should be tender.
- 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.