Here is one that is low-carb but hearty! Let's face it we are heading into treat season and to have a wholesome standby is worth having on hand. The recipe is easy in the slow cooker. I am enjoying my new multicooker where the first 15 minutes can sear the meat. Feel free to add the extra veg like turnip, celeriac or leek. Effectively the cabbage replaces the potato here to reduce the carb content.
This is delicious and satisfying. For added punch add some Savage Cabbage kimchi before serving…
Coat the beef in the spice mix. Heat the pan and fry the beef in tallow or lard for a few minutes. Add to slow cooker with chopped carrots, garlic and broth. Turn it on for 4 hours on high or 8 on low. In the last half hour add the shredded cabbage to cook.
There's something undeniably comforting about a hearty, simmering pot of beef stew. Its rich aroma fills the kitchen, inviting memories of home-cooked meals and cosy gatherings around the table. A classic favourite that transcends generations, beef stew is a dish that warms both the body and the soul. With tender chunks of beef, vibrant vegetables, and a flavorful broth, this recipe is a timeless celebration of comfort food. Whether you're looking for a satisfying meal on a chilly evening or a dish to share with loved ones, this beef stew is the epitome of wholesome, homemade goodness.
We all have our own recipe preferences, my mother made the best stew, in my taste buds! I made a few very small tweaks, plus a secret ingredient.
I like to cook my stew the night before we eat, as it always tastes better the next day. Sometimes I will add big spuds to it. We like a lot of soup, if you don't just add less stock / bone broth. Leftovers are used for the next days lunch or frozen for a lazy day.
Roast dinners are a huge favorite, especially when we have organic chicken. As my mother often says, 'We didn't have organic in our day,' to which the standard reply is, 'You did, except it was just called chicken!'"
Following the tradition my mother taught me, I simmer the chicken (giblets removed) for 30 minutes in a saucepan of water with chopped onions and two whole cloves of garlic. Once finished, I remove the chicken and keep the stock for making gravy and cooking the celery.
Next, add your chicken to your roasting tin, along with more garlic. Pour in some of the stock and let it cook.
Parboil the potatoes and toss them in semolina before placing them in the oven. This ensures crispy on the outside and soft on the inside roasties. Roast your carrots and potatoes in the oven, and steam the broccoli and cauliflower. Don't forget to make your gravy. Enjoy!
PS: You can also simmer the giblets in water with onions and garlic for about an hour. Strain and let it cool. I then place it in ice cube trays for freezing. It can be a great addition to rice, vegetables, pasta, and more for added flavor. You can also freeze it in batches of 1/2 and 1 pint for casseroles, and other dishes.
How to cook them? It's only grilled in our house.
We are not one for the fry up at breakfast. Are you?
It's for a quick dinner with us.
Grilled rasher, teamed up with potatoes fried in real butter and steamed brocolli, delicious. I cook extra spuds the night before this meal. Double cooked potatoes are wonderful for our gut. Enjoy, plus any left over rashers can be included in tomorrows lunch box.
Inauthentic Fajitas are all the rage in our house! What is an inauthentic fajita, I hear you ask.... Well is chicken, with onions, peppers, seasoning and any other vegetable I can find in the kitchen.
Broccoli, cauliflower, courgettes, carrots, asparagus, green beans etc are often in the mix! Any fussed eaters can remove what they don't like. The amount's are measured by eye, and any leftovers are put in lunch boxes for the next day.
I make my own fajita seasoning and use as needed.
Put all ingredients into a jar, stir to combine. Use as you require, usually 1 teaspoon at a time according to taste.
Steak (grass-fed) on the griddle, such a quick and easy dinner. Plus I get a higher ratio of Omega 3 fatty acids, to support my heart and brain.
Depending on the thickness of your steak, here is a rough guide:
Rare to Medium-Rare Steak: two to three minutes per side over medium-high heat. Medium-Rare to Medium Steak: three to four minutes per side. Medium to Well-Done: four to five minutes per side
Floury spuds, with butter and steamed broccoli, plus home-made tandoori spice mix to sprinkle on my steak. Enjoy!
After recently getting a very high cholesterol blood result (of the bad type), I decided to relook at my lifestyle.
Oats are great to help reduce cholesterol, however, I'm not at my best in the morning, I don't like the smell of porridge cooking!!! What was I to do?
Overnight oats - why not give it a try? Well, I am well and truly hooked. It is also ideal for the amazing sunny days we are having/.
I do love a one pot meal or one tray version. Everything together and cooking in the background.
My formulas have become very simple over the years. Chop, toss, flavour, cover in stock and into the oven. Just change the ingredients as you have them.
This one is a good Gluten Free version that works well for all.
Recipes from Katie Verling & Jacques