30 Days of Real Meals- #4 Lamb Stew

I feel kind of funny admitting that I made lamb stew using beautiful lamb chops instead of stew meat or shanks.  The kids don't really enjoy chewy meat like steak or chops, so I decided to stew it instead.  Beautifully cold, sunny winter day - nice warm, hearty stew.

LAMB STEW

6 organic lamb chops, cut into pieces

organic coconut oil

1 large organic onion, chopped into large chunks

4 cloves organic garlic, chopped

1/3 cup organic red wine

2 Tbsp organic tomato paste, preferably from a glass jar

2 cups water

sea salt and pepper

1 tsp dried organic thyme

1 organic bay leaf

1 organic rutabaga cut into chunks

4 organic carrots, chopped

2 cups organic squash, peeled and chunked

4 organic potatoes, cut into chunks

1 cup organic button mushrooms, whole

Method: Preheat oven to 350*. Heat a large cast iron dutch oven over medium high heat.  Melt some coconut oil and brown the lamb on each side.  Turn off heat, add the wine, onions, garlic, water, herbs, some sea salt and pepper.  Cover with a lid and place in the oven and cook for 1 hour.  

     Remove the pot from the oven and add the chopped vegetables.  Cook for one more hour.  Serve.

30 Days of Real Meals- #3 Cabbage Roll Casserole

I grew up eating my mother's amazing cabbage rolls.  These days, I get my fix (without all the work) by making this quick and easy casserole.  I love recipes you can make with 1 pound of ground beef.

I know I already warned you about the potential for bad lighting in my photographs for this 30 Day journey, but I am sorry for all the artificial lighting......by the time dinner is ready, the sun has set and we are in a hurry to eat so I just snap and go!  I love the natural light of summertime when the days last 

F O R E V E R.......

CABBAGE ROLL CASSEROLE

1 pound organic grass fed beef

3 cloves organic garlic, smashed and minced

2 organic onions, chopped

1 cup organic basmati or white rice

26 oz organic tomato sauce, or chopped tomatoes (preferably from a glass jar)

2 Tbsp organic tomato paste (from a glass jar)

1/2 cup organic chicken stock or water

6 cups shredded organic cabbage

1tsp organic ground cinnamon

1 tsp organic mint

sea salt and pepper

organic feta or romano cheese

Method:  In a large frying pan, cook the beef, onions, and garlic until there is no pink left in the beef.  Add salt and pepper.

     Add the uncooked rice to the beef mixture and set aside.

     Mix together the tomatoes, paste, stock, cinnamon, and mint. 

     In a large casserole dish (1.5 L), layer half the cabbage.  Cover with half of the beef mixture.  Cover that with half of the sauce.  Repeat. Cover and bake at 350* for one hour.  Serve with feta cheese or grated romano.

30 Days of Real Meals- #2 Sourdough Pizza

Ancient pizza was leavened with soudough, so I figured I'd give it a try tonight.  The BEST pizza crust ever - and I didn't feel all bloated and gross after I ate it.  Day 2- Pizza Night.

SOURDOUGH PIZZA 

1 1/2 cups active sourdough culture

7 cups organic flour (I used a combination of Red Fife, unbleached wheat and spelt)

2 1/2 cups warm water

1 1/2 tsp sea salt

1 Tbsp extra virgin olive oil or melted coconut oil

Tired of the same old, same old pizza toppings?  Check these out:

Butternut Squash Pizza

Broccoli Pizza

Artichoke and Basil Pesto Pizza

Apple Cheddar Pizza

Bacon Pesto Pizza w/Wilted Chard and Onion

Pepperoni Pizza with Mushroom and Olives

Veggie Pizza

Method: Mix together the culture, flour, water, oil, and salt in a large mixing bowl and knead it for 20-30 minutes to develop the gluten.  Place the dough in a bowl and cover it with a plate or lid and let it proof for 4 hours at 77*-82*F.  Punch down and divide into 6 balls.  Place the balls on a baking sheet, cover with an overturned roasting pan, and proof for an additional 4 hours at room temperature(70*).

     Press the dough into desired shape on unscented coconut oil greased pizza pans and proof for 1/2 hour while you get your toppings ready.  Sprinkle with toppings and bake in a preheated 425* oven for 7-9 minutes or until the edges brown.

30 Days of Real Meals - #1

Welcome to Day #1 of Real Meals!  It's winter, the pickings are slim, but we're eating, and eating real.  Good or bad, I am going to share with you what my family of four (2 adults, a 5 year old, and a 2 year old) eats every day for the next 30 days.  In many ways, we are your typical Canadian family, with a few twists.  For one, we never eat out.  We eat only organically. We strive to eat seasonally and as locally as possible.  So within those parameters, my job is to juggle raising two kids, and make three healthy meals, every day.  The pictures may not always be pretty as I reach for the camera regardless of the lighting or perfection of the dish I'm photographing - but hey, over here, we like to keep it real.

DAY #1 - DINNER

Romano Roasted Potatoes and Carrots

Steamed Cauliflower and Brussel Sprouts with Nori- drizzled with olive oil and umbeshi vinegar

Roasted Haddock with Salsa and Romano Cheese

ROMANO ROASTED POTATOES AND CARROTS

4 cups organic Yukon Gold potatoes (3/4" on all sides)

3 Tbsp extra virgin olive oil

1 tsp garlic salt or powder

1/2 tsp sea salt

2 tsp organic paprika

1 tsp organic ground black pepper

5 Tbsp grated Romano cheese

Method: Preheat oven to 425*.  Place the cubed potatoes into a baking dish or cast iron skillet.  

Transfer dish to the oven and bake 30 mins. 

Remove from the oven and toss - put back in oven for another 15-25 minutes, or until they are golden and crispy.

HADDOCK with Salsa

4 pieces hook and line haddock, rinsed and patted dry

1-2 cups organic tomato salsa

sea salt and pepper

romano cheese

Method:  Preheat the broiler in your oven.  Spread the salsa onto the fish, season with sea salt and pepper.  Sprinkle with cheese.  Broil for about 10-15 minutes, or until fish is firm.