Sirloin and White Hominy Stew

I can be a very lazy cook sometimes.  This morning I grabbed a few packages of frozen bone in sirloin steak from the freezer and plopped them in the slow cooker.  I piled on a diced onion, some gelatin, some tomatoes and green chilies, a handful of salt and a small chunk of bacon grease.  (You just can't go wrong with the aroma of bacon.)  Nothing was measured.

I got curious and added a can of white hominy.  Never had it before, smells like a soggy tortilla.  I wanted to know if it would be good for power outage food.  After cooking on high for a couple hours, I checked for "pull apart."  Pull apart is when the meat just pulls off the bone and the bones are used for broth one more time, given to the dog (depends on the bone and the dog) or the chickens/garden.  It needed a little longer as not all the meat was submerged, so the top pieces were still clingy.  An hour or so later and the meat fell off  while I removed the bones with my tongs.

So hominy in this dish kind of reminds me of bland, mini gnocchi....more of a soft texture than a taste. The sirloin is butter tender, but less interesting after the tongue.  Ummm...and I over did it on the salt a tad, so corrected with a little sugar and cream of tartar and .....Bingo!  It all came together just right.

Hmmmm....I bet some pineapple would substitute just fine for the sugar/cream of tartar flavor wise......

Fat Tuesday
Scratch Cookin' Tuesday
Hearth and Soul Hop
Barn Hop
See Ya In the Gumbo
Hunk of Meat Monday
Gluten Free Wednesday

Chunky Tomato Soup

Ingredients:
Leftover Creamy Orzo with Tomatoes
1 can of Tomatoes and chilies
Chicken tidbits, OG (optional)
2 TBS beef gelatin
2 TBS cane sugar
1 TBS cream of tartar
Milk
Sea salt


Leftovers don't have to be "old" to be used, it's actually better if they aren't.  We ate the Orzo for one meal, then it got re-purposed for the very next meal. Ketchup Boy hates tomatoes (no, I haven't figured that one out yet....) but begrudgingly admitted he really liked this.

See Ya In The Gumbo
Ingredient Spotlight : Tomatoes

Baked Potato with Nacho Sauce

We made some homemade Nachos the other day.  Our eyes were bigger than our stomach, so we had quite a bit of leftover sauce.  We never have leftover homemade tortilla chips.

This particular version of nacho sauce is as follows:

1 lb grass fed ground beef
4-8 TBS beef gelatin
1 can diced tomatoes and chilis
coconut oil (for cooking the beef)
sour cream
sea salt to taste


Hearth and Soul Hop
Fat Tuesday
See Ya in the Gumbo
Melt in Your Mouth Monday
Ingredient Spotlight : Tomatoes

Quesadilla with Peach Salsa and Sour Cream

I have been disappointed in the past with commercial peach salsas. I believe if it's in the title, it should be one of the FIRST ingredients, not one of the last.

Peach Salsa
Fresh sliced or diced peaches
Diced tomatoes
Diced green chillies (Optional-I like a little kick)
Lime or lemon juice
Cilantro (optional)
Salt


To make quesadillas:

Heat coconut oil to medium low heat
Add corn tortilla when hot (use white corn or OG to minimize GMO)
Add sliced or hand grated white cheese-I've used Mozzarella, Jack, Farmers and Fontina with success-Havarti and Swiss aren't good for this purpose IMO.

When cheese is melted and the tortilla is crisp, remove from heat and add salsa and a dollop of REAL sour cream if available.

Ingredient Spotlight: Tomatoes

Fight Back Friday