Easy Carrot Salad

Easy Carrot Salad

2 cups shredded carrots,
1 cup raisins,
2 tbsp lemon juice,
1 diced apple,
2 tbsp. honey,
1 heaping tbsp. mayonnaise (Homemade preferred).

Grate, dice, and mix! Stir together and chill for 1 hour before serving.

Excellent for picnics, kid approved, great way to teach kids how to make recipes. 

Bring a smile- enjoy. 

Proof we can have fun with fruits and vegies! 

Recipe also noted in Carrots!

Baked Oatmeal and Raisin Yummies

       I have made oatmeal and raisin cookies many, many times over the years. But I had not tried baked oatmeal until recently. How silly it sounds now;  this delicious, warm and wonderful comfort food is a must have for family night or on a rainy day! How did I ever miss this one when the boys were small!?! It simply was not a staple in the house I grew up in, and not a recipe I adopted until recently. Oh!!!!!!!!!! How I wish I had tried this recipe sooner! I hope you love it as much as I do!

Baked Oatmeal and Raisin Yummies. 

Serve warm with extra milk.

Preheat oven to 350 F and prep a 9x9 baking pan.
In large bowl combine:
3cups quick oats
1 cup brown sugar
2 tsp baking powder
1 tsp real salt
1 tsp fresh ground cinnamon
Sift until mixed together well.

in another bowl whisk together:
1 egg
1/2 c applesauce
1/2 c coconut oil (or real butter)
1 tsp vanilla extract
1 c milk

Stir this liquid in with the dry oatmeal mixture and combine well. Lastly, add in 1/2 c raisins and give one final stir. (You can also add 1/2 c of any fruit or nuts mixture you'd like- chopped apple bits is especially good! a small handful of chopped walnuts perhaps?? or both?)

Spoon mixture into 9x9 baking pan and bake for 40-45 minutes. Serve warm, with milk for fantastic breakfast, or anytime energy treat.  My kids love it on a rainy day!!!! Some people drench it in milk in the bowl, others serve milk on the side, my son tries to get a scoop of vanilla ice cream with it. Me? I love it plain. To each his own, yes?

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Rockin the Quinoa!

 Rockin' the Quinoa!

Easy to Make Quinoa

1 tbsp olive oil
1/2 tsp real salt 
1/2 tsp pepper
1 clove garlic minced
1/2 c sliced mushrooms
1 c Quinoa (rinsed)
1/2 c chicken broth
2 c warm water

Lightly brown mushrooms and garlic in olive oil over med heat in sauce pan.  You want the garlic to start turning tender.
Stir in 1 cup rinsed quinoa and lightly fry in pan making sure to get all quinoa coated with oil. Keep over med heat for a minute.

Add 1/2 c chicken broth and bring to boil. Stir frequently until all liquid runs dry- takes about 4-5 minutes. Add 1/2 tsp salt & 1/2 tsp pepper, and 2 cups water.

Bring to boil then cover, reduce heat to simmer, and simmer for 20 minutes. Remove from heat, and let set final 5 minutes, fluff and serve.
(1 c raw quinoa makes about 3 cups cooked.)  Quinoa is delicious!

I was intimidated by Quinoa for a long time! Never having tried it or been exposed to it, personally. But Quinoa is a super food! Considered a complete protein source, quinoa is also high in magnesium,  iron, and fiber. It's a seed- not a grain. And after hearing about it in the majority of real food blogs I read, I knew I could not avoid it forever!
My sister is actually the reason I tried it- and now love it! She gave me the push and I am very grateful! There are dozens of different ways to make it- this is just my initial love recipe. I will be trying more and posting as I can. It actually is as easy to make as traditional rice- but less starchy and has almost a light nutty flavor.  Fluffy! I don't know what I was so afraid of! I regret not having tried it earlier!
The taste will be fantastic with fresh vegetables! I can't wait to try it with peas, broccoli, asparagus, green onions, etc!
Tonight we had it with baked chicken breast. Very very good!




You might love the links found in:
Real Food Wednesday 1/1/2014










You can find Quinoa at Trader Joes, or your Local Health Food store, and  at Whole Foods.

Or you can order it here:





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Peanut Butter Cookies

Family Favorite Peanut Butter Cookies

 In a large mixing bowl add:

1 c peanut butter (Creamy or crunchy- depends on your taste preference!:)
1 c brown sugar
1 c sugar
2 eggs
1 c real butter (2 sticks)
2 tsp vanilla extract

Cream together in bowl until sugar dissolves.

Add to bowl:
3 c flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp real salt

Mix all together well. Set bowl in refrigerator for 1 hour until dough firms. Take spoonful batter and roll into 1" balls. Place on ungreased cookie sheet. Use a fork to create hatch-marks on each and slightly flatten top on cookie dough roll.
Bake at 375F degrees for 8-10 minutes.
Enjoy!

This recipe is extremely easy to follow and very good for beginning learners! Kids love helping to roll and smoosh down the dough balls- the refrigerated batter makes for easy clean up, and easy to work with dough. Kid friendly and certainly kid approved. Makes approximately 5 dozen.
Bring smiles! Enjoy together!

You might find supplies you need:

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Chili Dogs- No Bean Chili

Homemade Chili Dogs- No Bean Chili 

Start with:
1 lb ground beef - lean
1/2 lb ground pork - lean (not sausage)
fry completely, drain of grease, and mince as small as possible-
I have even put mine through the food processor.

 in a separate bowl whisk until smooth and dissolved:
6 cups warm water
1/4 c cornstarch
1/2 c flour

add to water mixture and whisk until smooth:
2 tbsp tomato paste
1 tbsp white vinegar
3 tbsp chili powder
1/2 tsp real salt
1 tsp ground cumin
1/4 tsp black pepper
1/2 tsp garlic powder
2 tbsp dried onion flakes

Add this mixture to the meat and  mix together.  Over med heat - bring to a boil stirring constantly so it does not burn. Once it comes to a boil reduce to smallest simmer setting and cover with lid. Simmer 1 hour, stirring occasionally.

Serve with hotdogs, or over french fries, or even over nachos and extra grated  cheddar cheese. Delicious!!!!!!

Yummmmmm!!!!!!!!!








You might like the links shared at:
Frugal Days Sustainable Ways #100

Mondays Homestead Barn Hop #140



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Janey's Pumpkin Pie

Janey's Pumpkin Pie 

Pie Crust:

2 c flour
1 tsp fine real salt or sea salt
2/3 c real butter, or coconut oil (Note for taller, flakier crust use Lard)
1/3 c cold water
Pulse butter (cut into cubes) and salt and flour in food processor until crumbly.









Add water and pulse until ball forms.Or in a bowl, add cut butter and flour and salt, and use pastry cutter to mix- mixing until crumbles begin and then add water to ball.

Lay out on a flat surface, cut ball in half (makes 2 crusts) roll out flat to fit 9" pie plate, pinch edges of crust. let rest 15 min before baking.

Filling:

1 can Pumpkin Puree (15 oz)
1 can Coconut milk (13.5 oz)
2 egg yolks
1 egg
3 tbsp honey (or sugar)(Note: for sweeter pie increase to 1/4 c, I prefer to taste stronger pumpkin.)
4 tsp pumpkin pie spice (or 2 tsp cinnamon, 1 tsp. ground ginger, 1 tsp nutmeg)
1/2 tsp fine sea salt (or real salt)

Preheat oven to 425 degrees F.
Blend with whisk pumpkin puree and eggs until smooth. Add spices, salt and honey and the coconut milk. Whisk together until creamy smooth.

Pour into pie crust filled pan (9"). Tap to release air bubbles. (Foil around the edges if you do not want dark brown - I forgot this! But I'm reminding you! ;P!  )
Bake 15 minutes. @ 425 F. Then Turn down oven to 350 degrees F and bake remaining time until set- about 40 min. Butter knife inserted toward crust edge should come out clean.

Let cool completely. Serve with Whipped cream and enjoy! 

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Back to Real Food and loving every minute of it!

Yay! We have a kitchen again! 

Love love love getting back into the kitchen and enjoying REAL food again!
Everything is so yummy when it's chopped fresh and cooked right! 

Tonight my hubby is making fajitas with homemade Mexican Rice and beans.
The Recipe for Authentic Mexican Rice can  found here:  Homemade Mexican Rice.

The fajitas really are simple- a matter of taste, really. Use Steak, chicken, or pork, cut the meat into small strips. Set aside.  Chop garlic, onions, bell peppers and jalapeno. Saute vegetables in olive oil until tender over med heat, add meat and brown. reduce heat, lid, and cook for 15-20 minutes until the meat is tender and done thoroughly ( varies depending upon which meat you choose to use.)  Salt and pepper to taste. Serve with warmed tortillas.

Tonight is perfect example of how it has been since we moved here. I was the helper- and happy to be "chef assistant!" Yay! During our 3 months away, we all missed real food so much!  We would sometimes  talk about what we should make first once we had it all back! Discussions debated between lazagna (last night),  or  pork chops(night before),- even meatloaf  made it in there!  The kitchen is now a new sparked interest, and REAL food is the only thing on the menu!!Watching the family now-  Every dinner is now a team effort in cooking! And I am loving the help in the kitchen! It has been wonderful!Yay!!!!

 Hope you've had a great week!





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Happy Father's Day! And Father's Day Dinner Steak Tips

Happy Father's Day!

To all those special Fathers out there!
Hope the day turns out wonderful for you!! 

 My hubby with the boys several years ago. :) So sad how fast they grow!









Making Special Father's Day Steak dinner?

A few quick tips to make it turn out just right!

Steak Tips for cooking on fry pan or grill:

A key factor: What ever steak you want to cook let it set at room temp about 15 -20 minutes before you cook it. Cooking cold steak takes longer and causes a tougher steak in finish. Let it get to room temp!

For average size steak say an 1" thick, cook an average of 5-7 minutes each side- using salt and pepper only. You can add or brush a dab of real butter on each side to help it not stick to the pan or grill and add flavor, but you really do not need more.

Do not poke the steak with a fork to flip -that releases the juices that you want  to stay!- use your spatula or tongs.

To tell if the steak is done: Poke it with your thumb- If it feels like soppy jelly, it's still in need of cooking time and not done. If it's rock hard- it's overcooked.

Before you cut or serve- Let it rest!!!   This allows the juices to settle into the meat. Let it rest  for half the time you cooked it, before cutting it to serve-so if you cooked it a total of 14 minutes, let it rest for 7.

Baked Spiral Potatoes

So easy and an awesome variation to regular baked potatoes! A Family favorite! Kid approved!

Baked Spiral Potatoes 

4-6 small potatoes (1 per person)
skewers
olive oil
seasonings (Your preference)

Peel and wash potatoes. Prep a cooking sheet with butter or olive oil to prevent sticking. Skewer potato lengthwise from small end to small end. With a sharp knife, carefully cut in to potato just until you feel the skewer, using it as your guide- rotating potato over as needed to achieve spiral. This actually is the hardest part if you do not have a spiral slicer, which I don't. But it is not impossible- basically tilt the knife at a slight angle as you cut and do not take it out of the potato- let it guide itself. It goes faster the more you cut.
                                                    
When done to end,  slowly pull potato apart along skewer until stretched and resembling spiral. Place on baking sheet. Brush with olive oil,  and sprinkle with seasonings. I use paprika, garlic powder, and pepper.

Bake at 350F  for 45 minutes or until potatoes are done.

For added goodie: You can add a slice of bacon skewering end at top and winding around to end-spiraled around potato.

The taste is slightly different than a baked potato - more like wedges. Some people pull it in the last 5 minutes and add grated cheese and bacon bits across the top returning to the oven to melt this in. I have also heard people drench it in sour cream, and add chives in the end.

Many people deep fry these, I chose to bake mainly to avoid huge amounts of greasy food. But you can easily look up or google, the directions if you prefer frying. They are also called tornado fries.

Serves great with Homemade Chicken Nuggets or BBQ Chicken! A great alternate for something different on the menu!  Love the fact it's easy to do and cheap making it one of my more favorite frugal recipes to stretch the budget. It's Easy to figure out how many to cook- 1 per person!

I think I am going to try this style with a sweet potato next time and see how that turns out. This might also be promising for a zucchini squash as well! :) I'll let you know! :)







This has been shared with, and you might also like the links at:

Frugal Days Sustainable Ways #76



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Homemade Chicken Nuggets

Homemade Chicken Nuggets

These are so easy to make- breaded or not- they make a perfect starter for a meal in minutes! Much healthier for your family than over processed convenience food! 100% kid approved! 100% Real food!

Chicken Nuggets - 

1-2 lbs boneless skinless chicken breast meat
1-2 tbsp. coconut oil
1 egg
1 cup whole wheat flour (or almond flour, or coconut flour, or homemade breadcrumbs!Yummmm!)
1 tbsp. seasonings  (whatever is your preference- paprika gives a good color to the meat, Mrs. Dash's garlic herb seasoning is fantastic!)

Wash chicken breast and slice into finger eating sized chunks, like 2" x 1". In a bowl ,whisk egg and set aside. In another bowl, add flour and seasonings, ( I use a fork to lightly incorporate evenly).
In fry pan add coconut oil, turn on heat to med high and heat to begins to sizzle. Dip chicken strips or chunks first  into egg and then roll in flour mixture until coated evenly and add to fry pan. Drop chicken pieces in to hot oil only, turning once down side is brown. approximately 4-5 minutes each side, when coating is golden brown and center of meat is white.

Oven method: if you prefer baking over frying, these are fantastic in the oven!!!!!!!!!!! Works well with the coating too.

Prep exactly the same way, however place on baking sheet, and bake at 350 for 45 min. turning over once half way! No oil ! Still delicious!


For Plain (No Coating) Chicken Strips- clean and cut the chicken into finger sized chunks. Skip the egg and flour steps mentioned above. Just add chicken straight to heated coconut oil and lightly sprinkle with seasonings. Fry in coconut oil turning once down side is brown. approximately 4-5 minutes each side, when side is golden brown and center of meat is white.

Note: this is an excellent recipe to teach the kids-  if they are still to young to use the stove they can easily help with the coating and placing on a cooking sheet for the oven method. Teaching them such techniques is extremely beneficial for other recipes requiring battering too!





This recipe was shared in, and you may also enjoy:

Real Food Wednesday 6/12/13

    Make Your Own Monday Link up 6/10

Kitchen helpers

As a Mom, there is nothing better than to hear someone say, "Can I help?"
I welcome it, and have found it occurs often in the kitchen. It's natural, I believe, for kids to be curious.
To have the opportunity to teach basic steps of cooking is a wonderful and very natural thing to occur. Everyone needs to eat- we as humans have to consume to survive. And I, as a homeschooling mother of 2 boys, will never deny an opportunity to teach and nurture a natural desire to want to learn more.

All too often the curiosity of children in the kitchen is squelched due to time constraints, or parental fears of messes that so often can occur when kids attempt new things.
If I can do anything in this, I'd like to encourage parents to allow the mess, encourage the attempts, and realize an extra 5 minutes of sweeping or swiping is worth the invaluable lessons your child could be learning in the kitchen. The lessons truly go so much further than just edibles to be consumed. The kitchen contains thousands of textural, scientific, dexterity, self control, and progressive steps lessons within it- it can be an invaluable tool to the learning progress of any child.

If I can do anything in this blog, I'd hope to encourage you to cook with your children! I encourage it!
The smiles, laughter, joy and pride in their accomplishment are all the best reasons on earth to say yes when they ask to help. Encourage, not discourage. Create memories. And enjoy.

My oldest sons Chicken Parmesan! Completely done on his own!

Sopas: a perfect intro to masa dough, that kids love to play with and shape-  and build up later with yummy ingredients that they helped to chop and make!

Stuffed Bell Peppers

Stuffed Bell Peppers 

 

I have never actually written this down before, it is just a recipe my mother taught me years ago that I now make without thinking. What I love about it so much is it's adaptability to what you have. It can be made with hamburger, ground turkey, sausage, ground chicken. A little bit goes a long way, making this an easy frugal recipe!

Stuffed Bell Peppers

prep a 13x9x2 casserole dish - I coat the sides and bottom with real butter to prevent sticking.

Preheat oven to 350F.
Cut 3 bell peppers in half and clean out stem and seeds. Place 6 halves into casserole dish.
In a bowl,  add:
2 lbs ground meat
1 cup bread crumbs
1/2 cup oats (if using ground turkey-or chicken eliminate the oats as this will be too dry a mixture to hold)
2 eggs
seasonings - pinch of cumin, paprika, garlic powder, salt and pepper.
(Other seasonings that are really good in it are  basil, oregano, green onion, minced garlic, chopped onions, chili seasoning,etc.)
Combine all ingredients in bowl, and form med sized  meat balls - stuffing 6 of them into the pepper halves and the remaining meatballs between the peppers into the casserole dish. I do this because some people do not like to eat the actual bell pepper, but the flavor of them still penetrates the whole dish.Everyone has options that way.
Fill the remaining spaces in the casserole with cleaned and cut potato and carrot wedges.
Top each stuffed bell pepper with a slice of bacon (if available - not necessary) .
Pour over all of it either 1 can of tomato soup, or a jar of homemade canned tomatoes -which is  my favorite-juice and all- and  cover pan with foil. Bake for 45 minutes, remove foil and cut into one of the meatballs to ensure done - no pink middles! if still pink put back in for additional 10 minutes and recheck.

That's it- additions to the casserole can include celery, onions, squash, whatever you feel would match the bell pepper taste. So easy- so versatile. And very filling! Serves at least 6-8. I usually have left overs.

Homemade Mexican Rice

Homemade Mexican Rice

Takes 2 steps to make:

1st:
In large pot non stick with lid, combine
1 tbsp. olive oil
2 tbsp.chopped onion
1 chopped jalapeno
1 clove garlic, chopped
2 cups long grain rice
(You can also add 1 small diced tomato, and chopped fresh cilantro- optional)
Cook over medium heat until rice begins to fluff a little and start to brown. Stir constantly as you do this to ensure no burning. Takes about 5 min.

2nd: After browned, add
1/2 cup tomato sauce
4 cups chicken broth
Bring this to a full boil. Then reduce heat to low and cover. Cook on low for 20 minutes, Do not stir.
check, at 20 minutes. If rice still seems too stiff, add additional 5.
Note: not wise to add extra salt as the chicken broth and most tomato sauces usually is salty enough, and as mixture condenses down this will intensify.
Stir and serve. Garnish with fresh chopped Cilantro and olive slices. Serves 8-10 easily!.

I served it with pulled pork, and black bean tacos with cilantro garnish and a squeeze of lemon juice! Yumm!

















You might also  like: Frugally days sustainable ways #74

Baked Tilapia- a meal in under 30 minutes!

Tilapia is so easy! I love this fish! You can fix it in less than 10 minutes and serve all within 30 minutes!
All You need is:

Baked Tilapia

Butter
6-8 Tilapia fillets
Salt and  black pepper
Garlic Powder
paprika or Cayenne or cumin -your choice
1 lemon or lime

Preheat oven to 375  F. Coat a baking sheet with butter.
Rinse fish and pat dry between paper towels; place on buttered baking pan. Season each fillet with salt,  pepper and garlic powder, and paprika (or cayenne seasoning), and sprinkle of lemon juice. Some add a small pat of butter on top of each filet.  Bake in the oven for 15- 20 minutes.You know it is done by testing one piece, flakes apart easily with a fork.

 For Tilapia Fish tacos

Bake Tilapia as above, but use the cumin or cayenne or chili seasonings
serve on warmed small corn tortillas with shredded cabbage and chopped cilantro and a lime to squeeze over.
toppings may include:
salsa
chopped tomatoes
chopped green onion, yellow or red onion,
shredded cheese (not a traditional topping but preferred by many Americans)
sour cream (not a traditional topping but preferred by many Americans)



Tilapia is one of my favorite fish to make and the price is usually right, fits my budget perfectly and if making fish tacos- I can make so much with it; it works perfectly for feeding more people. Healthy, and perfect for company coming over! Yay! Love love love it!



You may  also like the Real Food links found at:  
Real Food Wednesday 5/29/13










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Disclaimer: Affiliate Links in no way affect your end price, there is no increase for you. But, they do help to support the cost of the blog. Thank you.

Carrots!

 Carrots!

Carrots are the easiest vegie to incorporate into a meal- they add so much flavor, are simple additions to soups, stews, delicious raw! And colorful!  Rich in beta carotene, they are wonderful for Vitamin A, are considered rich in antioxidants, great for the eyes, skin and metabolism!
I wash them the same as many vegies, in bowl of water with tbsp of vinegar for 10 minutes. To prep I usually cut the tips off and use a peeler to clean the outside edges. After this you can slice into wedges, circular slices, grate,  chop, dice and or -just eat!  The Best way to eat them is raw!  wash, cut into sticks and enjoy!

To Cook on the stove:

Clean 1lb. carrots and slice whatever way you like.
Add to sauce pan filled a 1/4 of the way with water. Add a pinch of salt and bring the water to boil. Cook about 7-9 minutes for slices. Baby Carrots** take about 8-10 minutes. Cook until tender and a fork easily pierces piece. Drain, top with butter if desired and serve.

To Steam on the stove: 

Clean 1lb. carrots and slice.
Fill sauce pan to the bottom of vegetable steamer with water and bring to boil. Add sliced carrots and cover with lid. Steam for 8-10 minutes or until carrots are tender and easily pierced with fork.

To Mash:

Clean 1lb. carrots and slice whatever way you like, for mashed, the smaller the bits the easier to prepare.
Fill a saucepan with water about 3/4 way, add 1/2 tsp salt. Add carrots, and boil for 10-15 minutes until pieces are completely tender and mashable. Drain and place in bowl. Use a potato masher or toss into food processor.  Add 1 tbsp real butter and 1 tbsp homemade yogurt, salt and pepper to taste- mash or process until creamy. Garnish with chopped parsley.

To Bake in oven:

Preheat oven to 400F. Grease a casserole dish. Clean 1lb. carrots and slice into 1" pieces. Toss carrots with 1 tbsp olive oil, and seasonings (you can use a great variety of seasonings here, Italian seasoning mix is wonderful and rich, a simple Garlic and herb mix is wonderful with baked chicken, sprinkle with curry and cumin for impact- the choice is yours! Even just salt and pepper and wonderful!) Toss until all pieces are coated, arrange in baking pan and cover with foil. Bake for 30-40 minutes. If your chunks are thicker- you may need an additional 10 minutes. test with a for for tenderness.

To Foil on BBQ:

Clean 1lb. carrots and slice. Take square pieces of foil and  Add 1 serving size amount of carrots to the middle, add a pat of butter, and sprinkle with seasonings (salt and pepper, or whatever herb spice might match your BBQ preferences). Fold foil over. Roll sides together until resembles completely sealed envelope. Prep remaining carrots into serving sized foil pockets. Bake on BBQ, turning half way for 25-30  minutes.

Grate carrots and add them to pilaf, rices, soups, pasta, salads, dips, cakes, muffins- the options are endless!

Easy Carrot Salad: 2 cups shredded carrots, 1 cup raisins, 2 tbsp lemon juice, 1 diced apple, 1 tbsp. brown sugar (or honey), 1 heaping tbsp. mayonnaise (Homemade preferred). Stir together and chill for 1/2 hour before serving.   Easy Carrot Salad

Zucchini Ideas!

Zucchini Ideas!

Squash Kabobs! 

Alternate Zucchini (peeled and cut into fourths) with butternut squash (peeled, cleaned, and chunked) onto a kabob stick. BBQ on top rack or at the edge,  with brush coat with melts butter and sprinkle with seasonings (garlic and herb were our favorites but I have read butter and curry are devine!!)  as desired. Bake on BBQ at edges or top shelf until roasted tender - about 20-25 minutes. Or! Bake on a greased baking sheet in the oven at 350F for 25-30 minutes until tender.
Or just Kabob the Zucchini!

Crispy Zucchini Chips with Parmesan

1/4 cup Italian style breadcrumbs
1/4 cup grated fresh Parmesan cheese
1/2 tsp. Mrs Dash Garlic and Herb seasoning
1/4 tsp. black pepper
1 egg
2½ cups (1/4-inch-thick) slices zucchini
olive oil or butter to prep pan
 
Set oven to 425F. Combine breadcrumbs,Parmesan, and seasonings in a medium bowl and sift thoroughly with fork.  Set aside. Whisk egg in a shallow bowl. Dip zucchini slices in egg and dredge in breadcrumb mixture. Place coated slices on a greased or buttered baking sheet.Bake for 30 minutes or until browned and crisped.

For dipping sauce (works awesome with platter of fresh cut vegies too)

1 cup homemade plain yogurt or sour cream

1 mashed avocado
1/4 cup grated Parmesan
1 tbsp. chopped fresh basil
1 tbsp. chopped parsley
1 tsp minced garlic (or garlic powder to taste)
pinch of salt

Foil em!
This is so simple!
Clean and cut zucchini into slices, place serving size amount onto a foil sheet, add a dab of real butter and sprinkle with garlic an herb seasoning or curry. fold over foil and seal edges until it resembles an envelope.
Lay serving size foil pouches with all ends rolled and sealed on a baking sheet and bake  at 425 F for 20 minutes. OR - my favorite- lay foil pouches on to BBQ and roast pouches turning once at least for about 15-20 minutes. This way is especially nice when doing large BBQ and easy to hand out serving sized portions.

Crock Pot Monday

Crock Pot Monday! 

    I love to use the slow cooker on days when it's hot. The idea of running the oven just sounds awful; and today it's gonna be 90+F here in my part of California. Just the start of the coming hot weather here; but, the fact it's also Monday is enough for me to dive into this early and easy-
It's a  CROCK POT Monday for me!

I started with a pork butt roast, rinsed it, and placed it in the crock pot. I covered it with a glass of water, and used my dehydrated vegies seasoning (onion, carrot, garlic, green onion and fresno chili). I add 1 whole onion quartered, pepper, and 3 stalks of celery. I set the crock pot on high around 10:30 am. It should be falling apart soon- about 3-4 hours. I'll turn it on low after 4 hours and let it stay there until I finish dinner.

Tonight I am going to drain the juice/broth from this and make a homemade gravy out of it. I do that by pouring juice into saucepan, adding about 1/2c milk, and 1 tablespoon arrowroot powder (or cornstarch) stirring constantly over med heat until it thickens to gravy.  I'll serve it with baked potatoes and steamed carrots. For smaller roasts, I normally add the potato and carrots into the pot- but this roast is hogging up the whole pan!

In a way, serving the vegies separate is wonderful, because now my roast is not limited in flavor! I can shred the left overs and make enchiladas later in the week with it. I Love multi- purposing meat! No waste.A frugal way to use a roast and not waste!

This is also a fantastic way to start pulled pork for sandwiches! After completely cooked and falling apart, shred meat by using a fork and knife, add  your favorite BBQ sauce,  and stack on buns! Everyone can enjoy! 

Happy Monday!

Mini Steak Tacos- Tacos de Carne Asada

These are quickly going to be a favorite around here, I can tell!  Love love love this!

Mini Tacos de Carne Asada--Mini Steak Tacos 

sauce:
in sauce pan boil:
1/2  white onion, skinned and quartered
3 jalapenos- destemmed
boil until onion and chilis are very tender, reserve remaining water

in food processor:
add 2 avocados,
the onion and jalapenos (strained out of onion water w/ with slotted spoon) and
2 tomatilloes ( unhusked and quartered)
chop until mixture turns creamy.  If too stiff, add spoonful of onion water from reserved pan until consistency is thinner but not runny. This is your sauce- serve with big spoon in a bowl .


meat:
in fry pan:
heat at med high: 1 tbsp. olive oil,
add  1 lb of steak or roast-diced tiny,
1/2 white onion diced tiny,
1 clove garlic minced
salt and pepper.
Squeeze fresh lemon juice on after starts frying.
Brown the meat until all is brown. abt 4-5 minutes.
Reduce heat and Cook on med low until meat is tender. 15-30 minutes depending on how tender you want it.  if need moisture add spoonful of onion water from original sauce pan.


warm mini corn tortillas in heated dry fry pan, enough for at least 2 each person.
Top with:
Chop fresh cilantro and 1 onion -tiny minced
Squeeze a bit of lemon over each

Layer mini tortilla , spoonful meat, onion, cilantro and top with avocado sauce.












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Real Food Wednesday 7/10