Golompke Beef

http://allrecipes.com/Recipe/Golompke-Beef-and-Cabbage-Casserole/Detail.aspx

This recipe has a lot of room to improve. I used 2 week expired cole slaw mix, so there was a slight fermented taste to it. I used leftover trader joes tomato soup, poured over leftover rice. I also put in a trader joes onion dip packet into the ground beef. I would use canned tomatoes next time, and maybe work on the seasonings. Has potential, will make again.

Update: Made again with 1/2 head (of an enormous cabbage). I added 1 tsp salt, garlic pwder, and tarragon. I used 2 cups tomato sauce and a 14 oz can of diced tomatoes instead of the soup and water. The dish was great this time! I did not precook the rice and it needed the full 1h 15m of time to cook. Also it could use 1.5 lb ground beef when it is a larger amount of cabbage like I used here.

Quinoa Broccoli Casserole

http://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole

This was a lot of effort for a not that amazing result. I don't plan to make it again. I used oat flour to thicken which worked fine. It might have turned out better if it hadn't dried out in the cooling oven for an hour...but the flavor was pretty bland. I don't have the emeril essence stuff, so wasn't sure what to put in.

Spaghetti Sauce canning recipe

20 lbs roma tomatoes, stem area cut out
4 lb ground beef
1 lb sliced mushrooms (could have used 2 lb)
4 garlic cloves (could have done more)
2 huge onions (or 4 regular)
dried oregano, basil, thyme (two palm size amounts of each, ~1 inch diameter in palm)
salt- 4 palms (1 inch diam)
pepper - 1 palm


I did half of this recipe at once since I could only fit 10 lb in my biggest pot. I think 20 lb would fit in a 12 quart, but I only have an 8 qt pot.

Cut tomatoes in half, throw in pot with herbs. Let simmer for a few hours so some liquid can evaporate. Put through blender (for my blendtec I put it on level 5 for 10-20 seconds) in batches. Saute meat, mushrooms, cloves, and chopped onions (i did it one thing at a time and added to blended sauce when finished). Then sauce simmered for more time until thick and flavor was strong enough.

makes 14-16 pints. I can process 4 pints (wide mouthed or regular) in my 6 qt instant pot. I put in the rack, an inch or 2 or water, and push the steam button. Adjust time to 60 minutes for pints, 70 min for quarts (i did a quart on its side). Leave 1 inch head space, pour in hot liquid, put on lid and screw on band (not overly tight).

That's it. I did it over two days, with lots of down time and other stuff going on. It would have saved time if I had a bigger pot and a big pressure canner, but I have neither so made do!

Tostadas

I made this for my family in utah and they all raved.

tostadas
shredded chicken seasoned with taco seasoning (and extra dried chopped onion if you've got it). (could use shredded beef or pork too). I boiled chicken breasts, then shredded them with fork, then simmered a bit with seasoning.
guacamole
sour cream
caramelized sweet onions (cut in half and sliced)
cilantro
red onion, diced in small pieces
refried beans
olives
lettuce, cut into shreds
chedder cheese
queso fresco

This was a great meal. Spread refried beans, guacamole, and sour cream on the tostada first. Then put on other toppings as desired.  It was great!

Fermented Vegetables

http://thestonesoup.com/blog/2014/08/the-number-1-way-to-improve-your-gut-health/

I am doing this method using Fido Jars that I have. I use filtered water so there is no chlorine. Or I will use water left out overnight (which allows chlorine to evap). I have celery going right now. Will update this post later.

Later. Celery did not work. It did not ferment. Just was very salty celery.

Now I am doing carrots.

Bacon Beef Liver Pate

http://autoimmune-paleo.com/bacon-beef-liver-pate-with-rosemary-and-thyme/

I made this with scented coconut oil, which was a mistake. Also I forgot the garlic. David really likes it. I don't like it as much...but I am able to tolerate it. I eat it with Jalapeno cheese Nut Thins so that there is more flavor to distract me from the pate:) It is pretty filling because of the fat, so it is nice in that way.