Short Rib Curry with Lychees (Slowcooker) - GF

Ingredients
beef short ribs
coconut milk
red curry paste
pickled and sliced banana peppers
jumbo onion, sliced
straw mushrooms
whole lychees (or pineapple)
beef gelatin
cane sugar
sea salt

Ok...so I've never had a lychee before, but it was priced the same as pineapple...so I grabbed a can.  They look like odd shrimp and taste like a bland over sized raspberry without the seeds.  I am sure fresh is better.

Layer in order in the slow cooker, adjust amounts to the size of your cooker.  My oval cooker fit a 6.8 lb frozen block of ribs.  There was a small space on the side for the onions and peppers.  I added the mushrooms, lychees, gelatin, sugar and salt towards the end. This cooked over night and I pulled out loose bones in the morning.  Some of the interior pieces needed more cooking time for bone release.  An extra hour on high did the trick.
Use approximately 1 TBS gelatin per 1/4 of meat and roughly equal parts gelatin and sugar.  Measuring doesn't matter too much, except the salt.   Leave it out until finished cooking, then season to taste. Serve over rice or potatoes.

Hunk of Meat Monday
See Ya In The Gumbo

Chili con carne

It been along time since I've eaten chili. Oh boy, it's GOOD!

Here's what we had tonight:

About noon, I unwrapped about 2.5 lbs of  frozen, grass-fed, non-aged, stew cut beef. I placed it in a coconut oil lined 4 quart crock pot, along with 3/4 cup of beef gelatin and a can of diced green chilis and tomatoes. As a fun twist, I added some sliced mushrooms and ACV as well.  I tossed in some salt and sugar/cream of tartar mix and set it on high for about 5 hours, stirring once to break up the beef chunks.  A little cumin, garlic and/or chili powder would be optional. Diced onions and cheese are nice on top as a garnish.

Possible sides, if any,  would be rice, potatoes, cornbread with homemade baking powder or quesadillas.

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Potato Soup ( or Chowder) GF

Base
Leftover mashed potatoes
Beef gelatin
Milk
Salt/pepper to taste

I use approximately 1 TBS gelatin to 1 cup potatoes with a 1:1 ratio of milk for a THICK chowder and 1:2 cup milk for a thinner soup.  Heat and serve.

Optional Add ins
Clams
Oysters
Leftover bacon (is there such a thing?????)
Chicken
Sausage
Beef
Shrimp
Salmon
Mushrooms
Onions
Pickled hot peppers/red pepper flakes

Mochanoff (Beef Stroganoff with Coffee/Cocoa Sauce) GF

I was wandering around online and found a delicious looking recipe for a Beef/Coffee Stew.  I also had a large portion of fresh mushrooms that needed to get used.  We are experiencing a bit of cold spell* but Soup/Stew was vetoed...so I decided to sneak the coffee into some Stroganoff instead.


*Ok, it's not THAT cold but 60's at night and 70's during the day IS cold compared to 100+ weather...I like it!

Here is my basic recipe:  Beef Stroganoff.   I doubled all the ingredients because of the amount of mushrooms I had, except the meat.  My skillet was practically overflowing with mushrooms, so I cooked the meat separately in the wok, using this recipe:  Deep Fried Beef.
I substituted the Sugar/COT with a 2:1 cane sugar/cocoa powder mix when I remembered that coffee and cream of tartar taste absolutely horrid together.  I mixed the dry ingredients together (gelatin, cocoa, cane sugar, salt) then sprinkled it slowly, while stirring, over the already sautéed mushrooms.  It looked like fudge with mushrooms. ;)
I added coffee to thin the sauce, about a cup or so, then the sour cream, then the meat.  The noodle were done right when I was finishing the sauce,  so I added a little extra salt and served everyone a small portion (just in case) over penne rice noodles.  It was a well received.

Something was missing for me though, I couldn't put my finger on it.  Then I remembered, I usually add vinegar....

I added a few dashes of Balsamic Vinegar to my bowl and mixed in.  Oh yeah....it all just came together.  Sweet, savory, salty, sour in balance.....and extremely filling.  Everyone used the balsamic for the second pass and agreed, it was even better.

I can totally see this as a topping for mashed potatoes or use goat meat for a shepherd's pie filling.

If I was going to use a crockpot/slow cooker for this recipe, I would add a layer of coconut oil on the bottom and wipe it up the sides a little to prevent sticking.  I would then add the rest in this order:

Beef

Mushrooms

Onions and/or Red pepper flakes (if using)

Dry ingredients mixed with Coffee (as a paste)

Vinegar

I would cover and cook it low and slow for 8 hours or so, then turn it off and add the sour cream and correct for seasoning right before serving.

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Ingredient Spotlight: Cocoa

Healthified Ramen

Ok, I admit it...I have a "thing" for cheapo ramen noodles.  I haven't actually eaten them in years, but the longing is still there.  I used to like them on the soggy side and would always rebelliously add the flavor packet DURING cooking.  I suppose it wasn't really the noodles I was craving, but the salt and flavorings.  If I was feeling guilty, I would add some frozen peas or corn to make it "healthy".  Yeah right.

Years later, I have found a "natural" version that has "acceptable to me" ingredients.
Specifically, Koyo Lemon Grass Ginger Ramen.  Technically one package is one serving, but we STRETCH things here by adding protein and extra salt...which is really what the flavor packet is anyway, mostly.
No soy, no MSG or "natural flavor", no super ubber long names.  I could, in theory, make it from scratch in my kitchen if I had the time, tools and the inclination.  There is one or two other flavors this brand carries that are acceptable as well, but I prefer this one.  It is in the "fun treat" category of our food repertoire as it contains wheat, "heirloom" wheat (whatever that means), but wheat none the less.  I always have to make a special effort to chew, chew, chew...too easy to be in a hurry, especially with ramen, as it has a tendency to slurp up and slide down in one fell swoop.

Healthified Ramen (Variations)

Base: (AKA things I always add)
Coconut Oil
Unflavored beef gelatin
Koyo Lemon Grass Ginger Ramen
Flavor packet
Extra Salt


Extras: (AKA...things I add depending on mood and availability)
Fresh Mushrooms...usually Crimini
Dried Mushrooms (Oyster mushrooms are a particular favorite)
Leftover brats
Leftover meatloaf
Leftover spaghetti sauce
Egg
(beat the egg and drizzle into hot broth while stirring in a circle...going for the whirlpool thing...right before removing from burner)
Onion - color or type doesn't matter
Cane Sugar/Cream of Tartar to balance
ACV or Rice vinegar
Red Pepper Flakes
Hot Pepper Oil

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Fresh Jalapenos and variations

Sauteed mushrooms with sliced jalapeño peppers

I purchased 10 lbs of peppers.  I put up quite a few jars of frozen pickled peppers and salsa and have been using the remainder for fresh summer soup, stir fry and quesadilla toppings.

Pickled Peppers
Using gloves, pack a straight sided jar with shredded, chopped or sliced peppers and fill with ACV and some salt.  Can or freeze.

Peach Tomatillo Salsa
Ripe peaches
Tomatillos
Jalapenos
Sugar/COT
Salt
Lemon Juice (optional)

Chop pepper first, then tomatillos, then peaches.  Add sugar/COT , salt and lemon juice to taste.  Serve immediately or freeze for later. 

Peach Tomatillo Summer Soup
Peach Tomatillo Salsa
Orange Juice (freshly squeezed, if possible)
Lemon Juice
Coconut oil 
Avocado Slices or bite sized chunks
Cream (optional)
Sour Cream (optional)
Coconut Milk (optional)

Mix the ingredients for the salsa and add the juice of one or 2 oranges, one lemon and a few TBS of coconut oil and avocado slices.  Serve chilled for a refreshing meal on a hot day.  You could substitute cream, sour cream or coconut milk instead of avocados and coconut oil.

Mushroom & Pepper Stir Fry
Sliced peppers
Mushrooms, quartered
Coconut Oil
Salt

Heat the oil and cook peppers and mushrooms together until mushrooms are cooked.  Add a generous portion of salt and serve.  Works as a topping for quesadillas with peach salsa or added to potatoes or eggs.

No Croûtons Required : July Theme - Hot Peppers 
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Made From Scratch Tuesday

'Shroom and Tater Scramble

I am liking our food coop more and more.  I can get fresh mushrooms for about half the cost of the grocery store.  I LOVE sautéed mushrooms...they have an amazing ability to infuse themselves with all the flavor you add to the mix.

So this is what I made with an abundance of homegrown eggs, fresh crimini mushrooms and potatoes that need to get used before they sprout.....

Canned potatoes would work in a pinch.

Ingredients:
Coconut oil (medium low heat)
1 small potato per person, sliced
Equal parts mushrooms, halves or quarters
Salt to taste
Chili powder (optional)
1-2 eggs per person

Add ingredients in order listed.  Clean and cut potatoes as the oil is heating and add to pan.  The potatoes will cook as you do the same for the mushrooms. Add the spices and test a potato...adjust as needed.  Add the eggs whole, then scramble in the pan. I like to use 2 eggs for breakfast and 1 egg for a light supper. Mix with other ingredients towards the end of cooking.  Serve when eggs are just firmed, but still moist.

Sweet and Sour Chops with Mushrooms

I found the combination of sweet and salty delightful for breakfast this morning.

Ingredients:
Mushrooms
Coconut oil
Salt
Chili powder (optional)
Leftover Sweet and Sour Sauce
Leftover Pork Chops

In a sauce pan, reheat sweet and sour sauce. Stir as needed.
Heat a wide pan with coconut oil for frying.  Sauté fresh mushrooms adding salt and a dash or two of chili powder, if desired.  When mushrooms are done, set aside on individual plates and cook (or reheat) pork chops in same pan. Add chops to plate and ladle sauce generously over chops.

Enjoy!

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