Tag Archives: Onion

A Sloppy Joe.

I’m not going to go into alot of background on this dish.  I think it’s self-explanatory:

a) We need cheap meals

b) We need healthy meals

c) We need food of which I can cook a bunch, and then husband, who has an insanely high caloric need, can reheat at will

Meat the Sloppy Joe meat.

We eat it lots of ways, in a house with a mouse, in a box with a fox…. no just kidding.  We eat it on bread, without bread, on potatoes, on french fries.  It’s wonderful.

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So! Let’s make it, shall we?

TOOLS:

  • I like a heavy-bottomed dutch oven. You could do a large capacity/deep skillet.
  • Spoon
  • Knife
  • Cutting board

INGREDIENTS:

  • 1lb grass-fed ground beef
  • 1 onion
  • 1 green bell pepper
  • 1/2 fresh tomato
  • 1tbl garlic
  • 1tbl paprika
  • 1tbl chili powder
  • 3tbl sucanat, maple syrup, honey or whatever sweetener of choice
  • 1 7oz jar of tomato paste + 1 jar of water (*or, you can do 2c of unflavored tomato sauce/puree)
  • Salt and Pepper

DIRECTIONS:

Start browning that beef.  And there’s a reason we’re doing it first!

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(ooops! When I was photographing I accidentally did the veggies first. You should do the meat first so you have the leftover fat to saute!)

While beef is browning, chop up your veggies.  I recommend cutting them up as fine as possible.  If you have a food processor, this would be an excellent job for it.

Once ground beef is cooked mostly through (a little pink is okay because you’re going to cook it again) – with a slootted spoon, scoop out your beef.  LEAVE THE GREASE.  Please don’t touch that nutritious grass-fed goodness that gives flavor and healthy fats.

Throw in the chopped onion and green pepper. Cook until onions start to become translucent and peppers are soft and start losing their color.

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Now add the ground beef, tomatoes, spiced and stir it up.

Next add your tomato paste/sauce (whichever you’re going with. I usually just use whichever I already have).

Now.  You let this simmer on a very low boil for 30 minutes.  You can do it for less if you’re in a hurry, and it will still taste good.  But it tastes GREAT if you let it stew for awhile.  The tomatoes will pretty much dissolve.  Just a few remnant tomato skins, but otherwise totally stewed together.

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Now that it’s all done cooking… slop that joe on something good.  Or just put it in a bowl and eat it.  Yes, we’re not beyond that in this house.  It’s really so good… it doesn’t need anything else but a spoon.

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Featured here over a sweet potato. :)

Enjoy!

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A Hard-To-Screw-Up Beef Stroganoff

Recently, I posted on facebook that I would like to eat guacamole every day of the rest of my life.

This Beef Stroganoff is a close second … and this is coming from a girl who’s not in love with mushrooms.

Beef Stroganoff - Foodies Gone Real

This is a really easy recipe, and hard to screw up.  You can add a little more or a little less of any one of these ingredients, and so long as everything is cooked through, it’s a guaranteed YUM.

INGREDIENTS:

1 lb. grass-fed stew meat

oil of choice (I recommend grass-fed tallow, pastured lard, grass-fed butter, or coconut oil)

2 carrots, diced

1 onion, diced

3/4 cup red wine

1 cup beef broth

1 container of real-food condensed mushroom soup (I recommend this brand)

2 tbl of sour cream

Dash of dried parsley

DIRECTIONS:

Brown the beef in a tablespoon of fat.  Lightly salt and pepper the beef, but don’t go crazy, especially if you’re using salted butter, salted beef broth (and then later the mushroom soup).

Beef Stroganoff - Foodies Gone Real

You want the beef golden, but you don’t want the edges burnt.  Think, mostly cooked through. Spoon out the beef, and leave all that fat in the pan.  Afterall, some of that came from your grass-fed beef, and that fat is good for you! (Read more about that here)

Beef Stroganoff - Foodies Gone Real

Fry your carrots and onion, adding more fat if needed.  You don’t want them sticking.

Beef Stroganoff - Foodies Gone Real

How to know you’re read for the next step? You can smell the onions cooking from your dining room table.

Next step is deglazing: you do this by pouring in the wine, all at once, and scrape up all the brown bits at the bottom of the pain.  Let this cook for about 3 minutes.  Pour in the beef broth, and scrape some more.

Bring this to a boil, then add the cooked stew meat.

Beef Stroganoff - Foodies Gone Real

Let this simmer, uncovered, for about 20 minutes.

You’ll want to make sure the carrots and onions are cooked through, so do a taste test now. :)

Assuming all is cooked through, turn off the heat add the container of condensed mushroom soup and stir until mixed.  Right before serving, mix in the 2 tablespoons of sour cream.

Beef Stroganoff - Foodies Gone Real

I often serve this over a baked potato; but you could also do gluten-free/GMO free pasta, sprouted pasta, cauliflower “rice”.  (I often do without the starchy option. It’s like a really thick stew, or a thin casserole without the carbs.)  I top each serving with a dash of parsley. (So, this has less to do with taste, and more to do with plating a dish.  But that’s my neurosis creepin’ out.)

Beef Stroganoff - Foodies Gone Real

Dear husband ate it all.  I scraped all the leftover soupy mix out of the bowl and ate it.  I’m not kidding.

Getting Toasty on a Cold Day: Chili

Chili is good for winter.  It’s alot like soup – that hot mix in your belly warms you up!  If you like medium heat, I have a “toasty” addition for this that will take this fairly mild chili to medium heat.  (And it still tastes great without the medium-heat addition!).  I like to top mine off with cheese. (Sour cream works well, too!)

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INGREDIENTS:

1 pound of grass-fed beef
1 tbl oil (I used coconut)
1 chopped onion
1 chopped green pepper
2 cloves of garlic, minced
1/2 c red wine (beer also works well … but I have a hard time finding appropriately sourced. Make sure the wine is DRY not sweet!)
1 28oz can of tomatoes (whole peeled or diced)
1 can of water – 28 oz
2 1/2 cups of cooked (properly prepared!) beans
2 tsp salt
1 1/2 tsp chili powder
1 chopped chipotle pepper *optional*
1 tsp of adobo sauce *optional*

SUGGESTED TOOLS:

Heavy pot or dutch oven
Slotted spoon
Wooden spoon

DIRECTIONS:

Melt the oil in your pot or pan, then saute your ground beef, breaking it apart as you cook it.  This will take about 10 minutes, depending on the weight of the pot, temperature of the beef, etc.  Cook it all the way through.

Once the beef is cooked, remove the beef from the pan with a slotted spoon.  You want the grease/fat to stay in the pan for the next step.

Reheat your oil/grease (if it cooled at all), then add your onion and green onion.  Saute for about five minutes.

Once the color is fading from your veggies, add the garlic.  It is important to add the garlic later as it burns easy.

Cook for another 2-3 minutes until the garlic becomes fragrant, and you notice the garlic might start to brown any minute.

Immediately dump your wine (or beer) in the pot and start scraping up all the brown bits from the bottom of the pain.  I find that the wooden spoon works best. (This process is called deglazing the pan.)

This is what it looks like when the steam/fizz starts to die off after dumping the red wine.

This is what it looks like when the steam/fizz starts to die off after dumping the red wine.

After the alcohol of choice has stopped sizzling/steaming, add back the cooked beef, cooked beans, canned tomatoes and water.  (What I basically do is dump the tomatoes into the pot, then fill the can up with water, and add that.)

You can also add in your spices – salt, chili powder.  If you a little heat (and the *smoky* flavor), add in one chopped chipotle and teaspoon of adobo sauce.  If you aren’t sure, but would like to give it a try, you can put only half of the pepper and half of the sauce and see how you handle it.

Let this stew at a slow boil for about an 45 minutes.  Check on it occasionally and break up those tomatoes with the back of your wooden spoon.  If you used diced tomatoes, this isn’t as critical as they are already in smaller bits.

Breaking up the tomatoes with my spoon.

Breaking up the tomatoes with my spoon.

After this has been cooked for about an hour, you may want to let it simmer on low for awhile.  How long you let it simmer is up to you — the longer, the thicker.  If you eat it right then, it’ll be more soupy.

Enjoy!

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A roasted vegetable obsession

I wanted to share with you an easy way to eat root vegetables that’s crazy easy, good for your gut, and tasty.

Here’s the basic ingredients:
4 Medium carrots, peeled and cut into thin bite-size pieces (think mandoline!)
1/2 red onion, diced to your preference
3 tbl olive oil, divided
1-2 sprigs of fresh rosemary, leaves picked off
2 garlic cloves, smashed or pressed
Salt and pepper to taste

Preheat your oven to 425 degrees. Pour one of the tablespoons of oil on a rimmed cookie sheet.  I usually line my cookie sheet with aluminum foil for these reasons:  1) easy clean-up  2) better non-stick  and 3) my cookie sheet is so scorched/stained/gross I don’t like to look at it ;-)  Spread the oil around (just use your hands! It’ll be good moisturizing!).  Spread your carrots and onion in around in the oil; I usually put the thicker vegetables (carrots in this instance) on the bottom and onions on top. Drizzle the next two tablespoons of oil over the vegetables.  Top them off with your rosemary.

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Bake them in the oven for about 15 minutes, then add your garlic.  (*HINT: Putting your garlic in later prevents them from burning.  Garlic burns crazy easy!)  Put back in the over for about 7 minutes, or until some of your onions start to crisp up and/or turn opaque.

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The best way to tell what works best for your oven is to just do a taste test and make sure the veggies are the right crispness/mushiness (is that a word?) to your preference.  Salt and pepper it after pulling out the oven to your liking.

Confession:  I eat this whole thing myself.  As in, this is my lunch.  Now look at this beauty:

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It is crazy easy to add other things to this.  I often will add potatoes to the mix.  I have tried parsnips, but you should know they do not cook as fast as carrots and may require longer cook-time before the garlic step.  Also, an easy change up is to use thyme instead of rosemary.  I’m sure you could use oregano in a similar fashion, although I’ve never tried it.

Now… you may have noticed a small blip up above about feeding the gut.  Onions and garlic are good for the healthy bacteria in your gut! They love this stuff and it helps them grow/stay healthy.  I try to eat one thing a day that supports healthy gut bacteria, and the one thing that puts more bacteria into (this is usually yogurt, but if you have unpasteurized milk or unpasteurized milk products you can get it this way, too). Want to know more about feeding the gut?  Read this article from Weed ‘Em and Reap on food allergies and other problems with the gut.  There is an awesome list DaNelle has compiled on prebiotic and probiotic.

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