4 large carrots, peeled, and cut into 2" chunks
4 or 5 large onions, rough cut
1 T kosher salt
2 tsp ground white pepper
6 T whole wheat flour (may omit, if desired)
1 T ground ginger
2# brisket
4 T oil (I use coconut oil)
1 cup red table wine (may omit, if desired)
1 cup beef consomme
1 head garlic, cloves peeled and separated
1 T dried thyme
1/4 cup balsamic vinegar
Put carrots and onions in bottom of slower cooker.
Mix salt, pepper, flour and ginger in a large bowl and mix well. Coat the brisket on all sides with flour mixture.
Heat oil in a heavy skillet over medium-high heat. Place coated brisket in skillet and brown well on all sides, including edges.
Put meat over onions and carrots in slow cooker.
Add the wine and consomme to the skillet and stir to scrape the bits from the bottom of the pot. Add garlic and thyme to the liquid and simmer 10 minutes.
Pour the liquid over the meat in the slow cooker.
Cook on low for about 8 hours. In the last 30 - 60 minutes, add the balsamic vinegar and cover again.
Monday, February 18, 2013
Thursday, January 10, 2013
Comfort Food!
Today MR and I both worked from home. Because of that, I had the time to make something especially yummy for supper. We went with mac and cheese and also mock chick-fil-a nuggets. Talk about your comfort foods!
The recipe for the chicken nuggets can be found here. http://thedomesticman.com/2012/12/27/gluten-grain-and-garbage-free-chick-fil-a-nuggets/
I did not take the time to marinate for an hour (just let them marinate while I mixed together the dry ingredients).
The macaroni and cheese was adapted from Better Homes and Gardens cookbook
Clean Eating Mac and Cheese
1 cup whole wheat pasta (shells or elbows)
1 T butter
1/2 cup chopped onion
1 T corn starch (or other thickener)
1-1/4 cups milk (I used cow's milk, but you could probably use almond or soy)
1-1/2 cups cheese (I like to use sharp cheddar)
Cook pasta as directed. While that's cooking, melt butter in saucepan. Add onions and saute until tender. Mix in corn starch. Add milk all at once. Cook and stir until thick and bubbly. Add cheese and continue to cook until cheese is melted. Drain pasta and stir into cheese mixture. Transfer to a baking dish. Cook uncovered at 350 for about 30 minutes. If desired, garnish with tomato slices and bake 5 more minutes. Remove from oven and let stand about 10 minutes.
The recipe for the chicken nuggets can be found here. http://thedomesticman.com/2012/12/27/gluten-grain-and-garbage-free-chick-fil-a-nuggets/
I did not take the time to marinate for an hour (just let them marinate while I mixed together the dry ingredients).
The macaroni and cheese was adapted from Better Homes and Gardens cookbook
Clean Eating Mac and Cheese
1 cup whole wheat pasta (shells or elbows)
1 T butter
1/2 cup chopped onion
1 T corn starch (or other thickener)
1-1/4 cups milk (I used cow's milk, but you could probably use almond or soy)
1-1/2 cups cheese (I like to use sharp cheddar)
Cook pasta as directed. While that's cooking, melt butter in saucepan. Add onions and saute until tender. Mix in corn starch. Add milk all at once. Cook and stir until thick and bubbly. Add cheese and continue to cook until cheese is melted. Drain pasta and stir into cheese mixture. Transfer to a baking dish. Cook uncovered at 350 for about 30 minutes. If desired, garnish with tomato slices and bake 5 more minutes. Remove from oven and let stand about 10 minutes.
Tuesday, January 1, 2013
New Year - New Recipe
I did my traditional New Year's Eve celebration again this year. For many of the past 30 years, I have done exactly the same thing. This year was not an exception. Around 9:00 I started falling asleep on the couch. At about 9:30 I went to bed. Slept straight through and woke up around 6:30. Whoo hoo! Happy New Year! Lame, I know. But it is by choice, so that's okay. What really warmed my heart was checking Facebook this morning and seeing that my (grown) children spent it together. That was not part of the original plan, and they live about 2-1/2 hours from each other, so it was awesome to see that they we able to connect last night. Truly... Happy New Year!
But before I got comfy on the couch last night, I did make supper. We spent the weekend at Baby Girl's place, so the groceries are limited. Poor college students don't usually have much in their fridge. We had bought a few things, but didn't want to buy a lot and then have it not get used. So the other day I took some chicken out of the freezer (don't worry, I bought it a long time ago... can't be cutting into the college kid's budget). When it came time to make it into something, I had lots of ideas, but limited ingredients. I am happy to say this was very tasty, and is more proof that you can eat clean on a limited budget. I don't typically drink store bought juice, but if I do, it needs to be 100% juice and no added sugar. If I were at home, I might have used fresh squeezed oranges (but probably not, because besides being cheap I am also lazy), and fresh pineapple (this is more likely just because I love fresh pineapple). So this is what I did....
Pineapple-Orange Chicken
2 boneless skinless chicken breasts
1/2 cup pineapple-orange juice (100% juice with no added sugar)
1 TBSP honey
1 TBSP butter
olive oil
Mix the juice and honey together, then add the chicken. Marinate for an hour or so (you can probably skip this step if you're really pressed for time). Drizzle a little olive oil in a pan with burner on med high heat. Brown chicken on both sides in the olive oil then add about 1/4 cup or so of the juice from the marinade. Cover, turn heat back to med low and cook chicken through, about 10-15 minutes on each side (turning once). When chicken is done, remove to a plate. Turn heat back up to med high and add 1 TBSP butter and remainder of marinade. Deglaze pan, scraping up any bits in the bottom. Continue to stir and sauce will get bubbly and slightly thick. Pour over cooked chicken and serve.
But before I got comfy on the couch last night, I did make supper. We spent the weekend at Baby Girl's place, so the groceries are limited. Poor college students don't usually have much in their fridge. We had bought a few things, but didn't want to buy a lot and then have it not get used. So the other day I took some chicken out of the freezer (don't worry, I bought it a long time ago... can't be cutting into the college kid's budget). When it came time to make it into something, I had lots of ideas, but limited ingredients. I am happy to say this was very tasty, and is more proof that you can eat clean on a limited budget. I don't typically drink store bought juice, but if I do, it needs to be 100% juice and no added sugar. If I were at home, I might have used fresh squeezed oranges (but probably not, because besides being cheap I am also lazy), and fresh pineapple (this is more likely just because I love fresh pineapple). So this is what I did....
Pineapple-Orange Chicken
2 boneless skinless chicken breasts
1/2 cup pineapple-orange juice (100% juice with no added sugar)
1 TBSP honey
1 TBSP butter
olive oil
Mix the juice and honey together, then add the chicken. Marinate for an hour or so (you can probably skip this step if you're really pressed for time). Drizzle a little olive oil in a pan with burner on med high heat. Brown chicken on both sides in the olive oil then add about 1/4 cup or so of the juice from the marinade. Cover, turn heat back to med low and cook chicken through, about 10-15 minutes on each side (turning once). When chicken is done, remove to a plate. Turn heat back up to med high and add 1 TBSP butter and remainder of marinade. Deglaze pan, scraping up any bits in the bottom. Continue to stir and sauce will get bubbly and slightly thick. Pour over cooked chicken and serve.
Sunday, December 30, 2012
Back to Basics
Yesterday on my Facebook page, the chat turned to smoothies. To respond to a request, I returned to some of my original sources for recipes. GreenSmoothieGirl.com and an e-book called Try-It Diet: Eating Clean: A Two-Week Healthy Eating Plan were two resources I used heavily early on, along with www.thegraciouspantry.com and www.thenakedkitchen.com.
Truth be told, the holidays have been a bit of a challenge, healthy food-wise. I made some clean cookies and other treats but, as I often say, everything in moderation. I don't think I was very moderate with my cookie intake. And, oh, yes, I certainly did eat a small piece of shoo-fly pie (decidedly UNclean!) and a bit of Breyer's vanilla ice cream. (Shoo-fly pie is best when warmed slightly and accompanied by ice cream, just so you know.) So, long story short, it doesn't appear that I will be meeting my holiday goal, which was to not gain any weight from Thanksgiving to New Year's. I wasn't expecting to lose, but I really wanted to stay stable. Uh,yeah, no. As of right now, I am up 2.6 pounds. That does not make me happy, but I do have until the morning of Jan. 2 to lose it, so we'll see.
Anyway! Returning to my original inspirational books and websites made me realize that I may have gotten a bit far afield on my lifestyle. I needed to get back to the basics and quit trying something new all the time. So as of yesterday (Dec. 29) I am back to green smoothies for breakfast. This was always a great kick starter to my day. Gave me tons of energy first thing in the morning. And when you are out the door at 6 a.m., it's nice to have energy! Lunch will be leftovers from a previous night's dinner, as usual. And dinners needs to go back to the basics again too. That means a serving of protein (grilled chicken or beef, most likely) and lots of steamed veg.
Eating clean doesn't have to be complicated, and I think I was complicating it a bit. I can probably save some money, too, if I am not always trying new recipes! Coconut flour and coconut crystals are expensive!! Not to say I won't still be doing some baking and making the occasional treat, but I think I need to dial it back for 2013. Simplify my life. Simplify my lifestyle.
Truth be told, the holidays have been a bit of a challenge, healthy food-wise. I made some clean cookies and other treats but, as I often say, everything in moderation. I don't think I was very moderate with my cookie intake. And, oh, yes, I certainly did eat a small piece of shoo-fly pie (decidedly UNclean!) and a bit of Breyer's vanilla ice cream. (Shoo-fly pie is best when warmed slightly and accompanied by ice cream, just so you know.) So, long story short, it doesn't appear that I will be meeting my holiday goal, which was to not gain any weight from Thanksgiving to New Year's. I wasn't expecting to lose, but I really wanted to stay stable. Uh,yeah, no. As of right now, I am up 2.6 pounds. That does not make me happy, but I do have until the morning of Jan. 2 to lose it, so we'll see.
Anyway! Returning to my original inspirational books and websites made me realize that I may have gotten a bit far afield on my lifestyle. I needed to get back to the basics and quit trying something new all the time. So as of yesterday (Dec. 29) I am back to green smoothies for breakfast. This was always a great kick starter to my day. Gave me tons of energy first thing in the morning. And when you are out the door at 6 a.m., it's nice to have energy! Lunch will be leftovers from a previous night's dinner, as usual. And dinners needs to go back to the basics again too. That means a serving of protein (grilled chicken or beef, most likely) and lots of steamed veg.
Eating clean doesn't have to be complicated, and I think I was complicating it a bit. I can probably save some money, too, if I am not always trying new recipes! Coconut flour and coconut crystals are expensive!! Not to say I won't still be doing some baking and making the occasional treat, but I think I need to dial it back for 2013. Simplify my life. Simplify my lifestyle.
Monday, December 24, 2012
Cherry Crumble Pie
Topping:
1-1/3 cup whole oats - ground to flour in a food processor (about 1 cup oat flour)
1/2 cup coconut sugar
1/4 teaspoon ground cinnamon
scant 1/2 teaspoon kosher salt
3/4 cup unsalted whole almonds, coarsely ground or chopped
6 tablespoons unsalted butter, melted and cooled
1-1/3 cup whole oats - ground to flour in a food processor (about 1 cup oat flour)
1/2 cup coconut sugar
1/4 teaspoon ground cinnamon
scant 1/2 teaspoon kosher salt
3/4 cup unsalted whole almonds, coarsely ground or chopped
6 tablespoons unsalted butter, melted and cooled
Filling:
3/4 cup coconut sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 1/4 pounds fresh sour cherries, pitted, or 2 cans (14-1/2 ounce) canned sour cherries (make sure there is no sugar added)
3/4 cup coconut sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 1/4 pounds fresh sour cherries, pitted, or 2 cans (14-1/2 ounce) canned sour cherries (make sure there is no sugar added)
Whole wheat pie crust
Roll out pie crust and fit into 9" pie pan. Cut and crimp edge as desires.
In a large bowl, mix cherries with coconut sugar, cornstarch and kosher salt.
Prepare topping by grinding oats to an oat flour in a food processor, add coconut sugar, cinnamon, salt and almonds. Grind together until the nuts are coarsely ground. Stir together with melted butter in a bowl.
Pour the cherries into your unbaked pie shell. Sprinkle the almond crumble topping over the cherries. Place the pie plate on a foil-lined cookie sheet (really important! It can make a mess!). Bake for about 1 hour and 10 minutes, or until the juices are bubbling and thick. Remove to a rack to cool to room temperature before serving.
Adapted from SmittenKitchen.com
Saturday, December 8, 2012
Always Have a Plan!
Just like the "A" Team, even Clean Eaters need a plan. In order to not only eat well, but also to save money, it is very important to have a plan. I always make a menu for the week before grocery shopping. Today I just simply want to share with you what our dinner will look like this week. If you are interested in any of the recipes, make a comment or send me a message on Facebook. I have shared most of these before, and am happy to do so again! I generally list only the entree unless there is a particular veg or side dish I want with it, so please do remember to eat your veggies!
SUNDAY - Rosemary pot roast
This has to be one of the easiest and most tasty dinners ever. All you need is meat, coconut oil, worcestershire and rosemary (fresh or dried), and a crock pot.
MONDAY - Balsamic Mustard Chicken and baked acorn squash
I like recipes that I don't have to buy a lot of weird ingredients to make. This is another one that is made with things I usually have stocked in the pantry.
TUESDAY - Falafel with whole wheat pita and tzatziki
This one takes a little more time but is so worth it when you taste those fresh whole wheat pitas. A lot of falafel recipes call for tahini sauce, which you can easily substitute, but we just love tzatziki (cucumber-yogurt sauce)
WEDNESDAY - Black beans and rice
Another easy go to recipe! The only reason this takes any time at all is because the rice takes 45 minutes to cook. If you pre-make your rice on Sunday, then this one takes about 15 minutes!
THURSDAY - Tortilla soup
I add cooked chicken for a little extra protein, but can be made without it too! (Use leftover chicken from Monday!)
FRIDAY - Barbecue sandwiches
Repurpose the meat from Sunday into fabulous barbecue beef sandwiches!
SATURDAY - Go out!
Our Saturday is typically filled with chores and errands, so after church in the evening we usually go grab a bite to eat at Panera. While the salad dressings are not what I would call a first choice, the salads are made with fresh ingredients, so I am going with that! As long as I have eaten totally clean all week, one serving of salad dressing isn't going to wreck that. I love the chopped chicken cobb with avocado!!!
Once we have made the menu, we think about our snacks, breakfast and lunches, and any special cooking we need to do that week (a treat for co-workers, perhaps?!), and make our list. A grocery run often includes Trader Joe's, Whole Foods, and Giant, (with a trip to the farmer's market when possible) but all of the above recipes can be made with ingredients purchased at any major grocery store chain.
So get busy! Make your menu. Make your list. Go shopping! As Hannibal would say, "I love it when a plan comes together." ("A" Team reference for you young'uns!)
SUNDAY - Rosemary pot roast
This has to be one of the easiest and most tasty dinners ever. All you need is meat, coconut oil, worcestershire and rosemary (fresh or dried), and a crock pot.
MONDAY - Balsamic Mustard Chicken and baked acorn squash
I like recipes that I don't have to buy a lot of weird ingredients to make. This is another one that is made with things I usually have stocked in the pantry.
TUESDAY - Falafel with whole wheat pita and tzatziki
This one takes a little more time but is so worth it when you taste those fresh whole wheat pitas. A lot of falafel recipes call for tahini sauce, which you can easily substitute, but we just love tzatziki (cucumber-yogurt sauce)
WEDNESDAY - Black beans and rice
Another easy go to recipe! The only reason this takes any time at all is because the rice takes 45 minutes to cook. If you pre-make your rice on Sunday, then this one takes about 15 minutes!
THURSDAY - Tortilla soup
I add cooked chicken for a little extra protein, but can be made without it too! (Use leftover chicken from Monday!)
FRIDAY - Barbecue sandwiches
Repurpose the meat from Sunday into fabulous barbecue beef sandwiches!
SATURDAY - Go out!
Our Saturday is typically filled with chores and errands, so after church in the evening we usually go grab a bite to eat at Panera. While the salad dressings are not what I would call a first choice, the salads are made with fresh ingredients, so I am going with that! As long as I have eaten totally clean all week, one serving of salad dressing isn't going to wreck that. I love the chopped chicken cobb with avocado!!!
Once we have made the menu, we think about our snacks, breakfast and lunches, and any special cooking we need to do that week (a treat for co-workers, perhaps?!), and make our list. A grocery run often includes Trader Joe's, Whole Foods, and Giant, (with a trip to the farmer's market when possible) but all of the above recipes can be made with ingredients purchased at any major grocery store chain.
So get busy! Make your menu. Make your list. Go shopping! As Hannibal would say, "I love it when a plan comes together." ("A" Team reference for you young'uns!)
Sunday, December 2, 2012
Baby Steps!
GMOs, organic, superfood, probiotic, all natural.... Can I just say that at this point in my life and in my lifestyle change, I just know I need to eat healthy? For me, that means cooking most of my own food. That means being intentional about what I put in my mouth. It took me a long time to get to this point. But I still am focused on doing this right... because I am never going back.
So please excuse me if from time to time I post a recipe that does not include organic vegetables in the ingredients list, please excuse me if I am confused about what foods are genetically modified, which ones are probiotic, and which is the best superfood.
I think one of the reasons I failed at weight loss attempts before is because I tried to read all the articles. One week I was told to eat more of one thing, the next to never eat something else, the next time I turned around a different food was something I should eat all the time. I can't keep up, and I get confused and kind of freaked out, and then I give up. I'm not giving up this time.
It's baby steps. I eat clean, every day. I don't have cheat days (okay, hardly ever). But I still have a lot to learn. Right now I need to focus on finding new recipes my whole family will enjoy. Maybe next year I can learn about all that other stuff. Just not today.
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