I was going to make hamburgers for lunch last Saturday and realized I only had one pound of hamburger, which would make for pretty wimpy burgers. How to stretch it? I had already bought the buns (sprouted whole wheat buns from The Sprouted Bakehouse) so it was time to get creative. Sloppy Joes! But the only recipe I had called for a can of tomato soup, ketchup, and worcestershire. Well, the Maple and Bacon Baked Beans turned out pretty well, why not makeover the Sloppy Joes recipe?
I’m glad I did. Even the kids loved it. LOVED it. Enjoy!
- 1 lb. pastured ground beef
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 small red pepper, seeded and diced
- 1-15 oz. can diced tomatoes
- 4 T. tomato paste
- 1 T. raw honey
- 2 t. organic dijon mustard
- 1 T. lemon juice
- sea salt and black pepper
- In a medium skillet, brown the ground beef, drain, and set aside.
- Using the same pan, saute the onions, celery, and red pepper until they’re tender crisp, about 7 minutes. Add ground beef.
- In a food processor, combine the diced tomatoes, tomato paste, honey, mustard, and lemon juice and process until well-blended into a sauce. Add the sauce to the beef mixture. Simmer on low for about 20 minutes. Add salt and pepper to taste.
Also shared on Food Renegade’s Fight Back Friday and Kelly the Kitchen Kop’s Real Food Wednesday.
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Posted in Healthy Lifestyle, Lunch, Main Dishes, Pastured Beef, Whole Grains, Wraps, tagged family, foodie, organic, real food, slow food, tortillas, vegetables, whole-wheat, wraps on April 4, 2012 |
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We try to eat 100% organic, and we usually come in at about 90% organic. These tacos were exceptional any way you cut it. Local (think within 10 miles local), organic pastured ground beef; organic avocados, romaine, tomatoes; Wisconsin cheese; organic sour cream; homemade taco seasoning. Homemade whole wheat tacos – and this recipe turns out better than the original I posted, and they stay flexible after refrigeration. Can I get an Amen?
Zesty Taco Meat
Seasons one pound ground meat
- 1 T. chili powder
- 1/4 t. garlic powder
- 1/4 t. onion powder
- 1/4 t. crushed red pepper flakes
- 1/4 t. dried oregano
- 1/2 t. paprika
- 1-1/2 t. ground cumin
- 1 t. sea salt
- 1 t. black pepper
- 1 t. arrowroot powder
Brown and drain one pound of ground meat (turkey, chicken, beef, or black beans put through a food processor). Add 1/2 cup water and seasonings. Simmer gently for 10 minutes to allow flavors to blend.
Vegan Whole-Wheat Tortillas II
Yields 16 6-7in tortillas.
Mix the flour, salt and baking powder in a large bowl.
Rub in the shortening (or ghee), stir in the water and knead lightly to a soft dough.
Divide dough into 16 equal pieces and shape into balls. Cover with a damp dish towel and leave to rest for 20 minutes.
Roll them out on a floured surface into 6-7in rounds.
Heat a frying pan or griddle until very hot. Add one tortilla and cook for 30 seconds to 1 minute. Flip, and cook on the other side. It should stay flexible. Remove from the pan and place into a covered tortilla warmer, or into a clean dry dish towel to keep warm while cooking the remaining tortillas.
If you’d like to have these on hand or made ahead of time, these tortillas freeze well. Keep them separated with wax paper or parchment paper.
Chop up a head of romaine, maybe some spinach or kale too. Chop a few tomatoes. Chop a cucumber, if you like. Pit and cube an avocado. Grate some cheese that makes you happy (please, please don’t buy the shredded cheese. Read this if you don’t believe me.) Slap one of those beautiful tortillas on a plate, and load it up with goodness. Take a big bite and suddenly understand that if people could taste this? They would tell Taco Bell to go to hell and never come back.
Real food, slow food, whole food, takes time and a certain willingness to wait and see; it requires less expectation and more anticipation. You must live in the moment right there with those tortillas as you’re rolling them out. As you’re watching the bubbles form right in front of you, you might feel a little thrill that YOU just created that. Nobody marketed that to you. You MADE THEM, and now you will EAT THEM. And they will be delicious and satisfying in ways you never knew weren’t being satisfied by “convenience” foods.
Slow food brings with it the gifts of sustenance, pleasure, and permission to take the time to nourish yourself in every way you need nourishing. Enjoy!
Added 4/10/12: This recipe was posted on FrugallySustainable’s blog hop.
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Posted in Fresh Vegetables, Healthy Lifestyle, Main Dishes, Pastured Beef, tagged cauliflower, comfort, healthy, organic, pastured beef, savory, vegetables, whole on March 29, 2012 |
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The temperatures have dipped to more appropriate numbers for March in Wisconsin and we were craving some comfort food. This dish is warming, savory, and satisfying, with a healthy twist using cauliflower in place of potatoes. Using organic frozen mixed vegetables makes it a fast and easy weeknight dinner, too. This one’s definitely going to be a healthy whole foods family favorite!
Rustic Shepherd’s Pie
- 1 lb. lean pastured ground beef
- 1 t. olive oil
- 1 medium onion, chopped
- 1 c. fresh mushrooms, chopped
- 2 c. chopped fresh carrots, corn, and peas OR frozen mixed veggies
- 2 lbs. cauliflower
- 2 T. butter
- 1/4 c. water
- 2 t. arrowroot powder (or corn starch)
- 1 t. Worcestershire sauce (omit if you are MSG-averse)
- sea salt, pepper, garlic powder, and/or any other seasonings to taste
- Steam cauliflower for 10 minutes, or until soft enough to mash.
- Brown ground beef and drain. Set aside.
- Saute onions in olive oil until tender. If you are using fresh vegetables, add the carrots to the onions right away so they have time to cook.
- Add the beef to the onions (and carrots). Add mushrooms, corn, and peas.
- Stir the arrowroot into 1/4 c. water thoroughly, and add to beef and vegetables. Add seasonings to taste and cook, uncovered, over low heat for 10 minutes. Add water as necessary to keep moist.
- Using a blender, food processor, hand mixer, stand mixer, or a potato masher and some muscle, mash the cauliflower with the butter until they resemble mashed potatoes. Add a little sea salt and pepper to taste.
- Place beef and vegetable mixture in a baking dish. Cover evenly with cauliflower and make it as rustic-looking or as groomed as you like.
- Bake at 400 degrees until bubbling and browned (about 30 minutes).
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