French Onion Style Potato Soup

Comfort food that travels well too.  I took some with me in a thermos and ate it  about 6-8 hours later.  Some of the cheese had dissolved into the broth...all the better, but I still had yummy clumps of melted cheese too.

Ingredients:
Homemade Beef Broth
Potatoes
Gelatin
Cheese
Salt
Pepper
Cane Sugar (optional)


I save all my leftover bones in freezer bags, along with onion skins.  When I have gathered enough to make a batch of broth, I just dump the bag into a pot, add some water and ACV and cook low and slow for a while.  This time I used my crock pot so I wouldn't take up stove space. Broth is done when I have time to strain and put away.  This batch was especially onion heavy in relation to the bones.  The smell throughout the house was wonderful.

I filled a pot with peeled and cubed potatoes (shredded would work too), then covered with the onion rich beef broth, salt and a little extra water to cover.  I brought to a boil, then simmered for 40-50 minutes...so an hour in total.  I added some gelatin towards the end and corrected the seasoning with a little more salt and a touch of pepper.  I ladled into bowl and topped with freshly shredded Swiss Cheese.  Oh yeah......

Pan Fried Beets with or without Egg

Pan Fried Beets

Fresh is best for this recipe, but canned would work too.


Heat up some coconut oil with a little butter or bacon grease, if desired. 

1. Add chopped beets, onions an potatoes.  
2. Salt generously.  
3. Cook until tender.  
4. Add a dash or so of fresh ground pepper.
5. Add a dash of ACV or other vinegar (optional)

Eggs and Beets

If you don't need "pretty" add an egg or 2. 

It looks kind of scary but the taste is wonderful!

Pink Potato Salad with Beets and Cheese

Potassium rich and quick and easy, (especially if using previously cooked or canned ingredients).

Ingredients:
Potatoes
Beets
Cheese
Vinegar
Olive Oil
Sea Salt
Pepper
Basil (Optional)

I used pickled beets, canned potatoes, raspberry vinegar, fresh ground salt and pepper, dried basil and queso fresco for the cheese.  You could easily substitute fresh beets, feta or fresh mozzerella or paneer, fresh basil in the summer and apple cider or balsamic vinegar.  Red onions, fresh or cooked would work too.  This would be a good use for leftover beet pickle juice as well.

I would recommend this as a travel/to-go food...but only if using golden beets or not wearing white. ;)

See Ya In The Gumbo
Fat Tuesday
Gluten Free Wednesday

Hash with Apple Cider Reduction Glaze

Ingredients

2-4 TBS Coconut Oil

Potatoes, diced

Ham, precooked and diced

2 TBS Sea Salt

2 cups Apple Cider

Gelatin

Black Pepper (optional)

Heat the coconut oil in the pan, I used the leftover oil saved from cooking the ham the previous day.  Dice the cleaned or peeled potatoes and start them cooking.  Use enough to fill the pan, yet leave room for the amount of ham desired.  I used a 60/40 ratio of potatoes to ham to start with, as the potatoes cook down.    Add salt.  Dice the ham and add to potatoes when the potatoes are mostly cooked through. Add pepper, if desired.  I had some leftover Spiced Apple Cider made with apricot and orange juice, so used that with extra gelatin added.  Pour the Apple Cider/gelatin mix to the Hash and let bubble gently on medium or lower for about 10-15 minutes. You can stir if you want, but I didn't...just set the timer and did other things.  

Let cool for about 5 minutes before serving.

Hunk of Meat Monday

Your Recipe, My Kitchen

Monday Mania

Weekend Gourmet

Fat Tuesday

Hearth and Soul Hop

Made From Scratch Tuesday

What's Cooking Wednesday

Gluten Free Wednesday

Simply Delish

Full Plate Thursday

Friday Food

See ya in the Gumbo

Melt in Your Mouth Monday

Orange Rice (Rice Cooker)

Ingredients:
(fits 4 cup rice cooker)

4 scoops rice (I used jasmine)
4 TBS beef gelatin
1 tsp cream of tartar
1-2 TBS sea salt

2-4 cups orange juice
4 TBS coconut oil
water to 4 cup line, as needed
Black pepper (optional)

1. Add dry ingredients in order and stir to blend. 
2. Add liquids in order to fill line, stir and cook. 
3. When done cooking, grind a light dusting of freshly ground pepper to individual servings.

Great for a snack or a side dish.  If you have a larger cooker, add an additional TBS of gelatin and oil plus 1/4 tsp salt and cream of tartar per scoop of rice.

Frugal Food Thursday
Savory Sunday

Beef Borscht (Slow Cooker)

Layer in the cooker, in order:

Ingredients:
slathering of coconut oil on sides and bottom
2 lbs homegrown grass fed beef, cubed (mine was still frozen)
1/2-1 cup beef gelatin
1 onion, sliced
3-4 cups sliced beets (fresh, canned or pickled)
3-4 cups bite sized potatoes (fresh or canned, drained)
a lot of sea salt...a few TBS
1/2-1 cup homemade broth, water or juice from canned/pickled beets
fresh ground pepper to taste

Cook for about 8 hours on low or overnight, correct seasoning before serving.
Add a dollop of sour cream per bowl, if desired.

P.S. This is NOT a purple soup, but a dark, savory brown.

See Ya In The Gumbo
Weekend Gourmet Carnival
Your Recipe, My Kitchen
Monday Mania
Melt In Your Mouth Monday
Savory Sunday
Patchwork Living Blogging Bee
Hearth and Soul Hop 
Fat Tuesday 
Pennywise Platter Thursday
Real Food Wednesday
Gluten Free Wednesday
What's Cooking Wednesday
Simply Delish
Saturday Evening Pot : Star Recipe Collection