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.
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.
As soon in the spring that i can source good veggies, i start making my Israeli Salad. I eat a whole batch nearly everyday that i can through the growing season until the veggies get yucky again.
My recipe is simple:
1 green pepper chopped
1 tomato chopped
1/4 cup chopped onion
1 cucumber chopped
2 tablespoons dried cilantro or parsley (double that if using fresh)
1 teaspoon Real salt (double this if you are sweating a lot and need salt)
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil
Stir it all up. As with most veggies and fruits – room temperature is best for lovely flavours.
I don’t speak Hebrew, but ‘Happy Passover’ simply hasn’t the same ring to it. We are commanded this week of Feast of Unleavened Bread to eliminate leaven (not necessarily yeast) from our lives. I’m not a fan of Matzoh or other flat wheat breads, so here’s what i’ve made. For those of you who are experts on this, PLEASE let me know if this does not meet biblical standards of unleavened bread.
3 cups almonds (ground)
1 cup shredded mozzarella (or whatever cheese you prefer)
1 1/2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup black olives (finely chopped)
2 large eggs
1/4 cup olive oil
Using my Magic Bullet, i grind the almonds into flour. Stir all ingredients together in a large bowl with a fork, holding out about 1 tablespoons of the olive oil.
Press mixture onto a buttered 9 x 15 stone pan (use whatever you have), then bake in a 375ºF oven for 12 minutes.
Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, (sometimes i use raw butter from grass fed cows) and sprinkle with salt flakes (optional, but not too much). Bake for another 8 minutes. Take out of the oven immediately and let cool a bit before trying to remove the squares. Use a spatula to remove them.
Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, and sprinkle with salt flakes (optional, but not too much). Bake for another 8 minutes. Take out of the oven immediately and let cool a bit before trying to remove the squares. Use a spatula to remove them.
Absolutely delicious in my opinion!
Keeping Yah’s Feasts (and other Mo’edim) is not just a Jewish celebration; it is for ALL His set apart people! What an honour we are given to give glory to Him in His way.
Nearing the end of Jerry’s two weeks of liquid diet!
3 cups home made chicken stock
1 bunch of asparagus
2 cups milk
Cut the tips off the asparagus (i cut them about 2 inches long) and set aside. Combine the rest of the asparagus (i cut the stalks into 3 inch lengths so they’d fit in my 3 quart pot more easily) into the chicken stock along with the quartered onion. Heat to just boiling, turn down heat then cover and simmer about an hour. Add the milk, heat through, then strain soup through a cheese cloth after removing vegetables with a slotted spoon. Add some salt if you like. I never add pepper for this purpose of healing from hernia operation because it’s imperative that he not have any indigestion.
Use organic, local, and dairy products from grassfed cows if possible.
Jerry is a picky eater and even he liked this one!
The latest in my adventures into liquid diet entrees.
Cream of Lettuce Soup
1 small onion, finely chopped
1/4 cup butter from grassfed cows
2 cups finely chopped dark green lettuce
1/4 cup organic white wheat flour
3 cups home made chicken stock
1 cup milk, cream, or half-n-half from grassfed cows
1 teaspoon salt
1/8 teaspoon pepper (optional)
Cook and stir onion in a 3 quart sacepan over low heat until tender. Stir in finely chopped lettuce. Cover and cook over low heat until lettuc wilts, about 5 minutes. Stir in flour, salt and pepper (optional); cook and stir 1 minute. Add chicken stock, heat to boiling, stirring constantly. Boil and stir 1 minute.
Remove from heat and whisk in milk, return to stove and heat to just boiling. Remove from heat and it’s ready.
If you need to strain this one, you could, but if you cook those onions and lettuce to be really soft, you may not need to.
So, why the liquid diet postings – well, my father-in-law just went through terrible pain and finally surgery to pull his stomach down through his diaphragm so that it was no longer in his chest cavity! There were a lot of problems this caused, so we all hope that he will be able to heal now. To start, however, he is on a 2 week liquid diet, so the challenge is to provide high calorie, palatable liquids so he can gain enough strength to keep going. Especially when he doesn’t even have an appetite.
We had just butchered a beef and i had asked the butcher to throw all the big bones in sacks for the dog, but now I’m cooking them for bone broth before letting the dog have at them. I pack a 3 gallon stock pot with beef bones and fill with water. Bring to a boil (be ready because this full pot will boil over and make a mess the minute you turn your back!), then turn down the heat for a slow boil about 5 hours.
Using tongs, I remove the bones and place in one of those big popcorn tins. The stock will be reduced to about 8 cups. Let this cool overnight, so that the fat that hardens on top can be removed easily. I’m not completely sure that removing all that fat is good, so i typically leave few tablespoons. It sure is extra calories, which are needed, but sometimes too much fat can cause indigestion and i certainly want to avoid that.
Once this stock is made, it can be used to prepare different flavors or use it as is with maybe a bit of Real salt (which has minerals) to taste.
Here’s what i added to one quart and Jerry really liked it:
1 tsp powdered or 5 whole cloves
1 bay leaf
1 tsp thyme
1 tsp powdered celery
1 tablespoon Real salt
1 large onion, quartered
Bring to boil, then turn down heat and simmer about an hour. Strain through doubled cheesecloth into a heat proof jar. I use a regular canning jar which makes it easy to transport up to his house. This way, he can pour out what he wants to warm up each time he feels he can eat something.
The report this morning was that he really like this combination!
Note that this broth is a far cry from broth purchased in the store. When this broth is cool, it is very gelatinous indicating its source is more than water and flavour. Our cattle are pasture finished with no grain or antibiotics.