Pot Roast washed and patted dry
Season to taste
Pepper, garlic powder, liebstoeckel-blaetter (Lovage or Maggikraut), and Thai chili spice powder
Heat fry pan
Add olive oil
Brown Pot Roast on all sides remove
Put on bottom of crockpot with drippings
Add red wine just enough to cover the bottom of the crockpot but not immersing the pot roast
Cook on medium for about two hours
Remove pot roast from crockpot
Before removing pot roast from crockpot have already prepared:
Peel 2 turnips
Cut into sliver strips
Put in bowl with water and cover
Microwave for 4 minutes
Drain turnips and put on bottom of crockpot
Potatoes, peeled and quartered
Put on top of turnips
Put pot roast on top of turnips and potatoes
Add one thai or other type of pepper
Cook on medium until potatoes are over half done
Before potatoes are over half done have already prepared:
Kale wash and remove the leaves from the stems
Put on top of the pot roast
Cook on medium until kale is desired “doneness”
Remove kale from top and put into serving dish
Remove pot roast and let sit covered with aluminum foil
Remove potatoes and turnips with slotted spoon and put in serving dish
Broth pour into gravy bowl or can further thicken over stove. Note starch from potatoes provided some thickness to broth.
Serve TV dinner style
PALEO ZUCCHINI CHIPS RECIPE
- One Zucchini (The larger the better, to counter shrinkage)
- Paleo friendly cooking spray
- Salt & Pepper
- Slice your Zucchini thin. I would say 1/4 to 1/8 of an inch. You can use a food processor, but depending on your slicer, it can end up a little too thin.
- Pre-heat your oven to 225 degrees Fahrenheit. That is around 100-105 degrees centigrade.
- Spray your baking sheet with your paleo friendly cooking spray.
- Lay out all the chips and spray cooking sprat lightly on the chips. Alternatively you could just toss it in some Coconut oil
- Bake for about 45 minutes to two hours, or until they get to the right level of crispiness for you.
- Eat within two to three hours.
Who doesn’t like sun tea!
Natural, no artificial ingredients and pennies per glass.
I like to use small jars that I clean in the dishwasher and then put parchment or wax paper in the lid (to prevent any lingering odors from the product that was in them). I use filtered water and your favorite tea bags ( I make the tea strong because it is poured over lots of ice later) and one or two fresh mint or lemon balm crushed or torn leaves placed in the water as well. Place outside and let the sun do it’s job. I use the small jars and date them so I know the tea doesn’t get old. Easier to put in the dishwasher as well since individual serving!
Once ready, fill a large tall glass with ice to the top, place another crushed or torn mint or lemon balm leaf on top of the ice, add sugar, dash of lemon or lime juice (and if appropriate your favorite alcoholic beverage) and pour the tea over a mesh strainer!
2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce)
can tomato purée 1 (15-ounce)
can red kidney beans, drained 1 (15-ounce)
can pinto beans, drained 1
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Stan’s Homemade Avocado Egg Salad
1 medium sized avocado cut into cubes
2 hard boiled eggs cubed
2 tablespoons sweet relish
½ medium sized onion finely chopped
2 tablespoons miracle whip
3 sprinkles sea salt
1-2 tablespoons lime
Just threw it together thinking of a way to use up an avocado.