This is my go to version of my own making. However, be encouraged to try new and different flavors and ingredients. Having an abundance of squash and cauliflower leaves/stalks, i decided to substitute. To my pleasant surprise, substituting squash for carrots and cauliflower stalks and leaves for celery and onion is a hit and will be come a regular recipe for us.
1 lb ground beef
1 lb beef sausage
1 cup onions chopped
1 cup finely chopped carrots
1 cup finely chopped celery
2 tablespoons Liquid Aminos or
1 teaspoon black pepper
Thoroughly mix all ingredients, then place about ¼ to ½ cup of mix in a log shape on a prepared egg roll shell. Roll up properly and tightly, then fry in ½ inch of olive oil heated to a tick less than medium. For best browning do not overcrowd them. I cook 6 at a time in 12 inch skillet. Once lightly browned, turn over. Keep an eye on these, they need to be cooked through, but careful not to burn the shells. Drain on paper towels.
An example of a departure from my standard recipe is using this gorgeous Squash Zucchino Rampicante. I’ve grown a barrel of these and they are huge, so gotta start getting creative.
On Sunday afternoon, i threw a thawed 4 ish lb sirloin roast into a small electric roaster. I must admit, i use this little roast unrelentingly, yet only paid $5 for the thing! It was at a church fundraising bazaar and that is the price marked on it. I did not like the noisy little fan on the air roaster, so it was simply removed and the holecovered with tape. Done and done.
Day 1: Sliced roast with smashed sweet potato and fresh salad. Not much more to say, very delicious, simple, and filling. Pictured here is one small smashed sweet potato and about 3.5 ounces of beef roast and a ubiquitous power salad.
Day 2 – Beef & Vegetable Soup – was planning something else, but my husband came up croupy and sick with a cold, so switched gears to make a cold buster soup. Mix the broth created when the roast was cooking with the cooking water from the sweet potato preparation for a nutritionally powerful base for adding sliced carrots, diced scrubbed potatoes with skins, finely chopped onion, minced garlic, sliced celery, then salt and pepper to taste. The broth is strong, but i added 2-3 oz of roast chopped into small pieces to this dish. All in all this yielded about 5 cups of deliciousness. Bring to slight boil, then simmer 20 minutes, but longer doesn’t hurt, just mind keeping on the lid so the moisture doesn’t get away. Feel free to add water for a thinner soup.
Day 3: Crumbled roast in Scrambled eggs (Egg Frittata)
This is my go to when i’m short on time for anything – don’t even need meat. Saute a finely chopped small onion in the saved fat drippings from cooking the roast. After a couple minutes, cut or chop fresh spinach into the skillet, stir those around until softened, then add as much crumbled roast as you want, then add eggs. This is one of the recipes where you can add as much or as little as you need to make the meal. Plus, dress it up even more with sliced fresh mushrooms, sliced black olives, shredded cheese. Or exchange the spinach with any leftover greens you have in the frig.
Day 4: Cubed roast beef with smashed potatoes and white sauce, steamed broccoli
Since i used all the broth for the sick day soup, white gravy made with milk will be a great substitute. Onions are for healing, so finely chopped and sauteed in the beef fat before adding flour and milk creates more robust and healthful gravy.
Day 5 – Roast Beef Salad – an old fashioned favourite
To squeeze out another power soup, use the cooking water from potatoes and steamed broccoli – chop onions, carrots, and the stems of the broccoli – add to the water and bring to a boil. Season with salt, pepper, and even parsley, sage, rosemary, and thyme to boost flavour if you like. Although i seldom use rosemary or thyme simply because i don’t like them!
So, there’s a small example of roast flexibility, whatever it’s worth!
Sunny, but frosty out this morning and although we are expecting a high of 45F, warm soup will feel mighty good today.
1 lbs grass-finished ground beef (browned)
1 cup sliced carrots
1/2 chopped onion
2 cups diced tomatoes
2 cups water or soup stock
1 cup diced celery
2 teaspoons salt (if desired)
1 teaspoon black pepper (if desired)
One pot directions: brown the ground beef in 1 tablespoon olive oil until no longer pink, add all the other ingredients and simmer. The longer you simmer it, the more the flavours will meld and veggies soften.
Be creative in ingredients – celery substitute could be the leaves off the back of a head of cauliflower or chopped kohlrabi, leeks would work. Instead of carrots, maybe turnips, swedes, or rutabaga. I use my own frozen tomatoes from my garden and since i don’t really cook them down, there is plenty of water in with them, therefore i don’t add more water. Recipes like this are perfect for emptying the frig or freezer.
Cutting vegetables this morning for Jerry’s 90th Birthday bash/open house. Except for the parts that go onto the garden for composting (which was actually only the seeds, pith, and stems of the bell peppers), the rest of so-called waste is in this bag from 2 celery bunches, one cauliflower head, and two small broccoli heads. This stuff will make great soup stock and soup parts, or chopped up to combine with ground beef or lamb for lumpia filling. Absolutely nothing went into the bin.
Directions: Mix together and bake uncovered in a 2-quart casserole dish at 350° Fahrenheit oven for 45-60 minutes, until beans are set. Be careful not to allow beans to dry out, but just until the liquids are absorbed.
SO, now for my modifications – be sure to modify to suit your own tastes!
Soak dry beans over night, then simmer until tender. In place of the canned beans add 1 cup each of your cooked beans. Also, as you noticed, I did not use the beans listed here, since i didn’t have them on hand. I used kidney beans, black beans,pinto beans, and added in the can of already prepared lima beans received from the Refuge pantry. This all makes a great vegetarian dish, but I added about 2 cups of cooked ground beef to this recipe for a more inclusive one dish meal. Also, mine had more liquid which is primarily to keep it from being completely dried out by the time I haul it to Mexico, then keep it warm until serving time.
Also, whenever possible, use organically raised products, including grassfinished beef. Last nights’s dish was made with all organic except for the can of lima beans.
Since both sons are still croupy and sick, and it’s still bitterly cold outside, another batch of soup is on the menus today.
Last night, a 1 lb package of boiling beef was set out to thaw in the kitchen sink, then this morning, I dropped the meat into a 3 quart pot (I like my old copper bottom Revere Ware, but beware of the thin new stuff, it won’t sit flat on the burner for long) and added about 2 quarts of water and set to boil. As soon as the water comes to a boil, turn down the heat to simmer for 2-3 hours. Meat will become very tender. Take out the meat and let cool. While it is cooling, I add about 1 1/2 cups of chopped celery, 1 cup sliced carrots, and 1 chopped medium size onion. I know that’s a lot of onion, but onions are supposed to have curative properties, so I push the limit. Also, I add up to 2 tablespoons of garlic powder, 4 tablespoons dried parsley, 2 teaspoons dried sage, and 1 teaspoon powdered thyme along with a teaspoon of black pepper and 1-2 tablespoons Real salt. Pull the beef off the bones and any sinew and pull apart into bite sized pieces and add back to the pot. Let simmer for a while, once the veggies are cooked through, it’s ready, but even longer will allow the flavours and spices to meld, so enjoy leftovers!
Use organic ingredients if at all possible! Adjust and substitute to your family’s tastes.