Category Archives: Recipes

Bourbon Meatloaf from WSJ

My son was required in one of his classes at uni to take subscription of the Wall Street Journal.  We had taken it for years, but it had gotten so expensive we’d dropped.  However, as a student, he could receive it for $50 a year!

Once in a while a fabulous recipe which meets my criteria is published and i nab it and usually tweak it just a bit. Here’s one i found just last week.

The original version is pictured far below, but here’s what i did:

MEATLOAF INGREDIENTS:

1 1/2 cups finely chopped onion

3 cloves garlic

Sauté these in a medium hot skillet with 2 tablespoons butter, then add mushrooms and lettuce until softened – all in all about 6 minutes.  Don’t let it burn!

1 cup diced mushrooms

2 cups snipped fresh spinach

Add these items to the above skillet until softened

2 lbs grass finished ground beef

1 cup finely ground bread crumbs (i used what i had leftover from a failed baking experiment)

2 egg yolks from farm fresh eggs (save the whites for scrambled eggs in the morning)

1/2 cup ketchup

3 tablespoons brandy (i discovered that brandy is a substitute for bourbon)

2 teaspoons Bragg’s Liquid Aminos

Mix together, by hand, all these ingredients to make the loaf.

FOR THE GLAZE:

While the meatloaf is cooking, whisk together 1 tablespoon Bragg’s Liquid Aminos, 2 tablespoons unprocessed organic sugar like Florida Crystals, 1/2 cup ketchup, and 4 tablespoons farm fresh milk in a small bowl.  After meatloaf has baked about 6 minutes, remove it from the oven and brush glaze over top.

Return pan to oven and bake until meat is just cooked through, or internal temperature reads 145-150 degrees on a meat thermometer.  Making a 2-lb loaf, mine cooked for about 30-35 minutes in a 400ºF oven.  Remove  from over and let cool slightly.

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Chopped onion, grass fed butter hasn’t melted yet.
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Home grown garlic

 

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Didn’t have any celery, but spinach is a substitute for just about everything!
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I use scissors to cut the spinach in smaller pieces – add to the onion/garlic mix to saute.
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i keep these mixes in the frig pretty year round unless i happen to grow enough for us to use in the spring and summer.
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Separate the eggs – i keep the whites of course to use for scrambled eggs later.

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Gather it up and roll onto the jellyroll pan.  Mine is 9×15″
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My loaf is far too great a diameter to be finished cooking in 26 minutes, so adjustments are to be expected.  This is using 2 lbs ground beef.
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This is absolutely NOT what the glaze is supposed to look like – i forgot to add the ketchup!  Grrrrrr!
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Without the ketchup the glaze is far too runny…….
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….resulting in this burnt mess on the pan around the loaf.
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My loaf was far greater diameter than the recipe, so i cooked it an extra 15 minutes which was just right.  Also gave opportunity for the glaze i messed up to burn a bit more.  😦

 

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Yup, it’s done.
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Thank you to my sister-in-law, Shawna, for this perfectly sized Pampered Chef mini spatula she gave me for Christmas.
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Restaurant quality meal (except for the glaze i screwed up).  The meatloaf has a delightful texture and flavour.
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Here’s the original recipe by Chef Lee as published in the Wall Street Journal
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This is the whole article with the featured chef.
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These prepared lettuce or spinach mixes in a clam shell container are just the handiest things!
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Shredded Carrots on the salad.  Add whatever you are hungry for – sliced hard cooked eggs, mushrooms, olives, cheese, pumpkin or sunflower seeds.

 

Enjoy!

tauna

Biscuit Topped Italian Casserole

Sometimes a stumbled upon recipe in a catalogue or magazine or flyer  really resonates with your family and it becomes part of the regular menu lineup.  This casserole is one such that i found probably 20 years ago.  The beauty of it, is that it is easily modified to accommodate your own tastes and whatever you have on hand (within reason of course!)

The original recipe is pictured way below, but the one i made yesterday included my home raised green beans and home grown grass finished ground beef.  For chopping the vegetables i use a mini food chopper and even chop the green beans if i’m preparing for Sunday’s meal with Allen’s 98-year-old Aunt June.  She has lost her teeth and can’t keep track of dentures – so it is what it is.

Family sized version:

2 lbs grass-finished ground beef

1 medium sized onion – chopped

3 medium sized carrots – chopped

1-2 cups Asian long pole green beans – chopped

1 24 oz jar of Eden Organic tomatoes  (normally i use my home raised tomatoes, but i’ve already run out!)  Eden’s brand is excellent, but, honestly, to open them, i either need my stout son, Dallas, to do it, or i go get my long handled Channel Lock pliers.  It’s really ridiculous.

2 cups of your favourite cheese, divided – 1 1/2 cups to stir into veggie/beef mix, 1/2 cup to top off the casserole.  Or stir in 2 cups of cheese to melt – whatever your choice!

Brown the ground beef in a 4 quart pot and add all the vegetables, including the tomato sauce, throw in maybe a tablespoon of salt (check your tomato sauce – it may already have salt in it – i try to use straight tomatoes) and a teaspoon of black pepper -whatever suits ya, and let it simmer for 20 minutes or so.  Add 1 1/2 cups of your favourite cheese and stir to melt.

Once the mix is ready, pour into a 9×13 inch pan, level it off, then top with biscuits.  I make my own, but you can buy some to use.  Then sprinkle about a cup of shredded cheese on top.  Then add a sprinkling of parsley, basil, or oregano if you like.

Bake in a preheated oven of 375 F for about 28 minutes until cheese is melted and biscuits are golden brown.  This makes 6-8 servings.  Takes about an hour to make and bake, but if there are leftovers, it’s still a time saver.  What does it cost?  that will totally depend on the quality of ingredients you purchase.

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i mix my own biscuits up, then roll the dough to 1/4 inch and use this small juice glass to make 2 inch diameter biscuits.  But you could make larger ones, just not thicker- remember the heat to cook the casserole is reduced so thicker biscuits may not cook through.
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After pouring the beef/veggie/cheese mix into a 9×13 inch baking dish, top it with the biscuits.

 

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Then add about 1 cup of shredded cheese
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Sprinkle on some parsley if you like, then bake in a 375 F oven about 28 minutes.
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Finished casserole – YUMMY!
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Here’s the original recipe i cut out of a magazine a couple decades ago!

Buon Appetito!

 

tauna

Meal Kit Services

Lots of ship to home meal kits out there on the market.  Anyone using these services?  What do you think?  i’m thinking of ordering one just to try for fun and see what they are like.

Here’s a link to a comparison article from Money, but there are several comparison checks on the internet using different companies and services.

This Is the Best Meal-Kit Service on the Market Right Now

 

Cheers!

tauna

Mashed “Potatoes”

As I wind up the last day of my Wheat Belly 10-day detox, I’ll share another basic yet tasty recipe from Dr William Davis.

Mashed “Potatoes”     (makes 4 servings)

  1. 1 large head cauliflower
  2. 1/4 cup canned coconut milk (i use raw milk from grassfed cows)
  3. 2 tablespoons butter (from the same cows, but you could replace this with olive oil)
  4. 1/4 teaspoon sea salt
  5. Ground black pepper to taste

Place a steamer basket in a large pot with 2″ of water.  Bring to a boil, then reduce the heat to medium. Place the cauliflower in the basket, cover, and steam for 15 to 20 minutes, or until tender.

Remove from heat and drain.  In a blender, food processor, or food chopper, combine the cauliflower, milk, butter, salt, and pepper.  Blend or process until smooth

Per serving:  131 calories, 4 g protein, 11 g carbohydrates, 9 g total fat, 6 g saturated fat, 4 g fiber, 214 mg sodium.

Dr Davis provides these additional notes regarding this recipe:

Although not a grain, potatoes yield too many carbohydrates when cooked.  This is a problem in your 10-Day Detox because excessive carbohydrates turn off your capacity to lose weight by triggering blood sugar and insulin to high levels.  Rather than simply subtracting another common staple from your dinner table, here is a way to not just replace mashed potatoes, but to create something that tastes even better, but with none of the problems.  Replace butter with extra-virgin olive oil for a dairy-free version.

Here’s to feeling great!

tauna

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Wash a head of cauliflower.
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With a sharp knife, cut away the stem and leaves of the cauliflower head.
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Don’t throw away those leaves and stem!  Save them all for later chopping for soup, casserole, lumpia.  The leaves have a tangy, crisp taste.
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The recipe calls for separating into florets, but i really didn’t find that necessary.
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Place the steamer basket and cauliflower in pot for steaming.
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Cover and steam 15-20 minutes.  Oh good grief, i got myself in the lid.
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For my family, I cut the head in half because we just don’t need so much.  One half, i will save for later to serve with melted sharper cheddar over top.
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After the cauliflower has cooled slightly, I process the cauliflower in my ancient food processor and add the remaining ingredients.
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Mashed “potatoes”
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Served with fresh green salad mix and a grilled grassfed ground beef burger from our own herd. (this one is actually from that bull!)  And a small piece of Wheat Belly Herbed Focaccia bread.
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A couple days later, I was going to make soup, so i whirred up those leaves and stems.

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Wheat Belly Pizza

My version:

2 1/2 cup almond meal/flour

 

1/4 cup ground flaxseeds

1 teaspoon onion or garlic powder

2 cups shredded mozzarella cheese – divided

1/2 teaspoon sea salt

2 large farm eggs

1/2 cup extra-virgin olive oil

1/2 cup water (may not need this much)

8-10 ounces of grass finished ground beef or lamb or home made beef or lamb sausage

1 cup pizza sauce

Optional ingredients i usually add:  sliced black olives and sliced fresh mushrooms, extra cheese

Preheat the oven to 350°F .

Use a Ninja Blender (mine is called a Fit Blender i believe) or some other type.

In a large bowl, combine the almond flour, pumpkin, sesame flour, ground flax seed, 1 cup of the mozzarella cheese, onion powder, and sea salt.  Mix well.  Then i add the two large eggs, 1/4 cup olive oil, and the water.  Mix and combine thoroughly.

Butter a 10″ x 15″ pan (i use a stone jelly roll pan).  Place the dough on the pan, then spread the dough by hand.  You may have to keep your fingers wet using olive oil or water to keep it from sticking to your hands.

Bake for 20 minutes.

When you are ready, spread the pizza sauce, i sprinkle some Parmesan cheese if i have any, but usually i don’t, so i use some shredded raw cheddar or whatever i have on hand.  Then crumble the cooked meat on top of that followed by optional olives and/or fresh mushrooms.  Top with remaining mozzarella or other cheese.  Bake for another 12 minutes.

Cut into about 12 pieces; this is very filling.  One piece may fill you right up!

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Wheat Belly 10 day detox book

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Apricot Ginger “Granola” by Wheat Belly

I’m no good at sticking with the Wheat Belly diet with the exception of keeping grain out of my diet, and by default, milk, simply because even grass based, organic, real milk doesn’t agree with me and i’m not going to buy almond or coconut milk.  But i do keep this ‘granola’ made up and stored in a Ziploc Bag in the freezer – just dipping out about 1/4 cup for brecky most mornings and usually eat without milk, but sometimes 1/2 sliced organic banana.  Most of my organic nuts and seeds come from Food To Live which can be ordered directly from their website or some are available through Wal-Mart online ordering.

My version of Wheat Belly‘s Apricot Ginger “Granola”

5 dried or apricots or more likely i use prunes

1/4 cup coconut oil, melted

2 teaspoons vanilla (Mexican pure)

2 cups raw sunflower seeds

2 cups raw pumpkin seeds

1 cup chopped raw pecans

1 cup chopped raw almonds (these aren’t available in the US; mine come from Italy)

2 cups unsweetened desiccated coconut

1 teaspoon ground ginger

1 teaspoon ground allspice

NO SWEETENER (it really doesn’t need it, but you can always drizzle a bit of pure local  honey on top, then eat with a spoon).

 

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Here’s the published recipe, but above in the body of this blog entry, i’ve published the way i actually make it.