Beef Bacon and Barley Stew

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I made a very good stew from leftovers last night.  I didn't use a recipe, but created as I went. Here's the rundown. You can always use freshly cooked meat if you don't have any in the fridge. 

Beef Bacon and Barley Stew

1 1/2 pounds leftover smoked tritip (if using other beef, add a few drops of liquid smoke to the liquid portion of the recipe)
1 cup crumbled leftover bacon
1 pound bag of mixed vegetables
4 quarts water 
1 1/2 Tbsp beef broth powder
1 cup pearled barley
salt and pepper to taste
spices of your choice (I use an MSG-free rub we buy from a small local supplier.  They do not sell online.)

For roux:
1 cup milk
1/2 cup flour

Since my meat was already cooked, I simply threw everything into the pot (except the roux) and just brought it to a boil, then simmered for about an hour.  If you are using fresh meat, I would add lard to the empty pot and brown the meat (cut into chunks and seasoned with spices of your choice) before adding anything else. 

After simmering, bring the stew back to a boil.  Mix milk and flour together to make a roux.  Don't let it be clumpy!  Whisk into boiling stew and cook until thickened. Adjust the seasonings, adding more salt, pepper and seasonings until you like the taste. Now it's ready to serve! 

I love how the house smells when I am simmering soup and making bread.  I paired this meal with 40 Minute Rolls, and it was SO satisfying! 


French Bread Rolls

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This is one of our family's favorite recipes. I searched for it here to give to a friend, but somehow, I have failed to post it all these years.  Unthinkable, especially with Thanksgiving coming up so soon! So, prepare yourself for The Crew's French Bread Rolls:

French Bread Rolls

3 cups warm water (110 degrees)
2 Tbsp yeast (SAF surpasses ALL others!)
4 Tbsp sugar
4 Tbsp olive oil (I use Bragg's exclusively)
2 tsp salt
8 cups bread flour

In your mixer bowl, proof the yeast with the sugar and water, for about 10 minutes.

Add oil, salt and 2 cups of flour. Mix, then add remaining flour. Knead for 4 minutes.  Turn out dough into a large greased bowl. Cover and let rise for one hour or until doubled in size.  Punch down. Form into rolls or loaves. Let rise for 40 minutes or until nicely poofed.  Bake at 400 degrees for 18-20 minutes for rolls, 25 or so for loaves. 

Makes 36 rolls or 4 loaves.  I often use half the dough for rolls and half for loaves.  This bread does not store well and is much better the day it is baked, so consider halving the recipe if you don't have a large crew to feed! 



Cauliflower Mashers

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I found this recipe at Paleoplan.com and adapted it for my tastes and needs. 

 Cauliflower Mashers  



 1 head of cauliflower


1/2 cup butter


1 Tbsp expeller pressed coconut oil


1 garlic clove, minced

1 tsp rosemary, dried

1 tsp sea saltto taste


1 tsp black pepper, freshly ground, to taste

Roughly chop the cauliflower, removing all leaves.
Place in steamer and cook until it's easy to stick a fork in it (about 20 minutes).

 Saute the garlic and rosemary in coconut oil until the garlic is light golden brown.

Add the garlic, chives, rosemary, coconut oil mixture to the cauliflower.

Add a bit of chicken broth if needed. 

Use a submergible blender to blend mixture while it's in the pot.

Add sea salt and pepper to taste.





















Herbed Batter Bread

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I found this recipe on AllRecipes and used suggestions in the comments to adapt it. This is for three 9x5" loaves, so enough for the entire family with some left for tomorrow. 

Herbed Batter Bread

9 cups flour
2 Tablespoons salt
1 1/2 Tablespoon sugar
6 3/4 tsp active yeast
3 3/4 cup warm water
1 1/2 cup grated Parmesan cheese 
6 Tablespoons olive oil
3 Tablespoons dried parsley
3/4 teaspoon dried thyme
3/4 tsp. garlic powder 

  1. Combine 6 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, olive oil, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.

  2. Grease three 9x5 loaf pans. Stir down batter by beating about 25 strokes. Scrape batter into greased pans; pat down with floured hands. Cover pans. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.

  3. Preheat oven to 375 degrees.

  4. Bake in preheated oven until the loaves sounds hollow when tapped on the bottom, 40 to 45 minutes.  Spread butter over the top of hot bread.  Remove from pan and cool a bit before devouring.  

Homemade “Emeril’s Essence” Seasoning Blend

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Homemade “Emeril’s Essence”  Seasoning Blend


I saw this on Canning Granny's blog.


Yield: 1/3 cup

Ingredients

* 1 tbsp paprika

* 1 tbsp sea salt

* 1 tbsp garlic powder

* 1-1/2 tsp onion powder

* 1-1/2 tsp dried oregano

* 1-1/2 tsp dried thyme

* 1 tsp freshly ground black pepper

* 1 tsp cayenne pepper (if you like it spicy, use more)

Instructions

1. In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.) 

2. Transfer to a 4-ounce mason jar or clean recycled spice jar.

3. This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it at Emeril Lagasse's website.)

Pork Carnitas for Canning

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I can't recall where this one came from, but it's great to have on hand for busy nights!  Double the recipe as written for quart jars. 

Pork Carnitas (Pressure Canned)

In each pint jar add: 

1/2 tsp cumin
1/2 tsp canning salt
1 bay leaf
1/4 tsp onion powder and garlic powder
1/2 tsp orange juice concentrate
1/2 tsp oregano
cubed pork to fill jar

Then add:

1 ounce water 

Leave 1" headspace

Pressure can 75 minutes for pint and 90 minutes for quarts.

When ready to use, you can crisp up the meat on a cookie sheet in the oven before serving. 

Avocado Lime Dressing

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I found this recipe at Clean Eating.  

Avocado Lime Dressing 

Juice of 1 lime, plus 1⁄4 tsp lime zest
1 avocado, pitted and diced, reserve the pit
2 tbsp extra-virgin olive oil
1 tsp raw honey
1/2 tsp puréed garlic
Pinch sea salt

In a jar, combine all ingredients (including the avocado pit) plus 1/2 cup water and shake vigorously until thoroughly combined. The pit will help emulsify the dressing as well as keep it a vibrant green. Remove pit before serving.