Salisbury Steak (Whole 30)

This post is for Teresa and her son, Carson.  Recently, Teresa told me how she and her son, Carson, make A Solitary Feast a part of their weekly menu planning.  Hey Guys,  thank you for letting me know how you make food from my blog.  It means so much to me to know that.  As a food blogger, I get views and comments, so I know people are visiting A Solitary Feast.  I hope they are cooking my recipes but I don’t often know for sure.  People cooking my recipes is why I do what I do.

Carson, your mom says you would like more recipes with ground beef.  I prefer chicken and pork but I’ll make a deal with you.  If you find some recipes you think you would like,  print them out and send them to work with your mom, I will do adaptions of them for you and put them up here.  You are going to have to deal with the vegetables though.  I have come to really like vegetables and need them to be healthy so they are always going to be part of my cooking.  However, I will try to incorporate more of your favorite vegetables if you let me know what they are.  I also challenge you to try new vegetables and let me know what you think.

Salisbury Steak

adapted from The Domestic Man

1/2 lb ground beef

3 TBS lightly beaten egg

1/4 cup almond flour

1/2 tsp black pepper

1/4 tsp salt

1/4 tsp ground mustard

1/4 tsp onion powder

2 1/2 ounces sliced mushrooms

1 cup beef broth

1 1/2 tsp coconut milk, optional

1 tsp arrowroot

Preheat oven to 350 degrees.  Combine the beef, egg, almond flour, salt, half the pepper, mustard powder, and onion powder in a small bowl; mix well but be careful not to over mix. Form the mixture into 3 patties.  Place on a baking sheet and bake 25 minutes.  Meanwhile, in a small pot, add the mushrooms, broth, and remaining pepper. Bring to a boil, reduce heat and simmer for about 20 minutes, until the mushrooms shrink a bit.  Add 1 teaspoon water to the arrowroot and stir it together.  Add to the broth and stir until it thickens.  Place steaks on a plate and top with gravy.  Serve immediately.

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Cranberry Pork Roast

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Once the pumpkin and pumpkin spice everything hits the shelf, I know it’s time for me to pull out my cranberry recipes for A Solitary Feast.   If you have been here a while you know I have made it my own personal crusade to raise cranberries reputation to more than the stuff from the can that no one wants to eat at Thankgiving.

What most people don’t know about cranberries, is they are equally at home in savory, main meal dishes as they are in sweet dessert dishes.  I found this recipe for cranberry pork roast on New Leaf Wellness, a site dedicated crockpot freezer meals.  Although I am not a crockpot cook, I will be adapting the recipes on this site not only to serve one or two but also to be done in the pressure cooker in the future.  I did this pork recipe in the oven and it worked just fine.  The recipe combines two of my absolute favorite things to use in my recipes, cranberries and pork.

Cranberry Pork Roast

Adapted from New Leaf Wellness

Note:  You could use a can of cranberry sauce, if you absolutely must.

2 cups fresh or frozen cranberries

1/2 cup sugar

1/2 cup water

1/4 cup dried onion flakes

1 3 lb pork roast

Preheat the oven to 350 degrees.  In a small sauce pan, over medium high heat, combine the cranberries, sugar, and water.  Bring to a boil, reduce the heat to low and simmer for 10 minutes or until the berries pop and the sauce start to thicken.  Let cool for 10 minutes. Combine the cranberry sauce and dried onion flakes.  Place the roast in a baking dish. Dump the cranberry/onion mixture over the top and bake for 60-70 minutesor until a thermometer inserted  in the center reads 155 degrees.  Let sit for 10 minutes before carving.

 

Scrambled Egg And Zucchini Pie

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If you are not nice on the internet, you are not nice, period.

The comments you post, the way you treat people, the content you access and the content you amplify says something about YOU.

The REAL you.  Not some virtual version of you.

You are you are you.

Whether you’re at you grandma’s kitchen table or Instagram.

If you leave a mean comment about someone on an anonymous message board, you are mean.

If you’re rude in the comments of someones Instagram post, you’re rude.

If you pop off on Facebook at every post that doesn’t reflect your exact world view, you’re belligerent.

Think how you want to be in this world and then be it.

Online, at the park, in the class room, at work.

You are you are you.

Be kind.

Be polite.

Comminicate with nuance.

Allow for nuance in others communication.

Lead with empathy.

This was shared on @inexactscience’s Instagram feed last week.  It is so true that I thought I would share it with you.  I hope you will share it too.

Scrambled Egg and Zucchini Pie

3 eggs

1/4 tsp salt

2 tsp olive oil

1/2 cup  diced zucchini

Preheat oven to 350 degrees.  In a small bowl, whisk the eggs and salt , until the eggs are a uniform color.  In an oven safe frying pan, heat olive oil.  Add zucchini, cook and stir until crisp tender, 2-3 minutes.   Pour the beaten eggs into the frying pan and cook, without stirring, until the bottom is set around the edges, 4 to 5 minutes. Transfer the frying pan to oven.  Bake 5 minutes or until the egg is set.  Turn out onto a plate and cut into wedges. You can substitute any vegetable or combination of vegetables, add maet,  or add spices to make it your own.

Pinto Beans And Rice

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I have been adapting recipes for one or two for 5 years.  I have been blogging about recipes for one or two for 3 1/2 years and I still get excited when I find pieces of cookware for my blog.  In this case, I am not talking about pieces of vintage pyrex or pieces of Pfaltzgraff for my collection.  I am talking about the work horses of the kitchen, pots, pans and casserole dishes.

A while back, I decided I wanted to explore making mini tiered cakes and teach my self how to decorate them, in foundant and buttercream. The main problem I had was finding pans that were small enough to make the layers.  I tried spring form pans, ramkins and every bakeable container I could find, nothing worked for what I had in mind.

On Saturday, I found the solution I was looking for.  For the first time ever,  I went into Homegoods.  I can tell you that place is dangerous.  They had tons of things that would work for my blog and it is all so pretty!!!! The thing that captured my attention the most was a set of three cake pans, one 3×2, one 5 x2 and one 6×2 perfect for making  petite 2 tier and 3 tier cakes.  I am so excited to get in the kitchen and start experimenting with recipes.

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The next thing I found at Homegoods was a set of 4 inch square ceramic pans.  They are a lovely light blue and will be good for making egg dishes for breakfast and vegetable side dishes.

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Pinto Beans And Rice

Adapted from No Meat Athlete

1/2 cup dried rice

1 cup cooked pinto beans

1/2 onion, chopped

1/2 clove garlic, chopped

1 1/2 olive oil

1 tsp cumin

1/2 tsp chili powder

juice of 1/2 lime

Cook rice according to package directions.  Meanwhile, heat the oil in a large frying medium high heat.  Sautee the onion for 5 minutes.  Add the garlic and sautee for 5 more minutes.  Stir in the beans, cumin and chili powder. Cook for a 2 minutes.  Add the tomatoes and lime juice. Cook until the tomatoes until they no longer taste raw, about 5 minutes or until heated through.  Add salt and pepper, to taste.  Serve over rice.

Ginger – Lime Coleslaw (Whole 30)

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Hey Guys, just a quick note to let you know I am going to be taking a little break for a while.  Both my best friends are going through some deep shit right now and I need to focus on being there for them in whatever way they need me to.  Right now, I only plan on being gone until September 1st but as I have have no idea how everything is going  to play out,  I reserve the right to extend that a bit.  Just know, that however long this takes, I will be back.

Ginger - Lime Coleslaw

1 cup shredded green cabbage

3/4 cup shredded carrot

1/2 cup shredded red cabbage

2 TBS chopped green onions

1 1/2 TBS lime juice

1 TBS olive oil

1 TBS chopped fresh cilantro

3/4 tsp grated ginger

1/4 tsp salt

pinch red pepper flakes

Combine all ingredients in a medium sized bowl; mix well.  Let stand 10 minutes before serving.