Beef Stew – Coconut Bark – Quiche – Potato Bowl (Tuesday Twister – 10/13/09)
October 13, 2009 By 10 Comments
Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to real food. So here we go – I’ll catch you up on what’s twisting in my kitchen this week!
To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
- Beef Stew – This was the most simple stew and it had the best flavor. I added the local potatoes as halves into the stew, which delighted everyone. I guess they felt like they got more.
The stew’s base was a broth I made from grass-fed beef bones back in July and froze for the future. The only other ingredients besides the grass-fed stew meat was onions. - Coconut Bark – I am taking 1-1/2 tablespoons of coconut oil before each meal ala Eat Fat, Lose Fat, the book by Sally Fallon Morell and Mary Enig. The coconut oil provides “vital nourishment to every cell in your body…” but also makes me feel satisfied, decreasing cravings and persistent hunger. I can’t stand taking coconut oil plain. I tried it in tea, but it is not always practical to make and brew and let cool a cup of tea 20 minutes before a meal. So I made myself some coconut bark, which is a frozen coconut “candy.” My two favorite ways to make coconut bark are: Peppermint Pattie and Almond Joy. I do not use agave anymore, but rather raw honey.
- Quiche – Our quiche of last week was so good! I’ll probably make another this coming week. As other commenters pointed out on that recipe, a quiche is a great way to use up odds and ends of vegetables.
- Potato Bowl – For company and once again for just us, we have been enjoying potato bowls. Potatoes are in season locally so we’ve been getting quite a few of them. (They also showed up in that beef stew up there.) The idea with a potato bowl is to add to the nutrition of a potato-based meal. So we bake or boil the potatoes, and put them in the bottom of the bowl. To that we add multiple toppings, such as beef or chicken, cooked beans in a sauce, raw cheese, onions, tomatoes, olives, cilantro, sour cream, sauerkraut, etc. We all love our potato bowls.
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
About Wardeh
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I love the potato bowl idea. The combinations could be endless and another great way to use up leftovers. Wonderful!
.-= Millie´s last blog post… Tuesday Twister October 13 =-.
Potatoes have been a fettish of mine lately. I just want to eat root vegetables!
The potato bowls sound so good! I am going to try that this week, thanks for the idea.
Wardeh, the peppermint patties sound delicious. How much of it do you eat to get the 1-1/2 tablespoon before each meal? I would like to try this.
Ah-ha, now that is a good question! It really depends on how thick. My bark is about
1/2″1/4″ thick. I eyeball what I think 1 tablespoon would be spread out that thickly with coconut added. No real answer. Just a rectangular piece about 2 inches long and 1 inch wide. Give or take.I think that I would have trouble stopping at just one piece…
.-= Millie´s last blog post… Tuesday Twister October 13 =-.
Millie – Oh, definitely…
HI Wardeh,
I have to try the coconut bark. It sounds so delicious. When the weather is cool, I eat the coconut oil straight because it becomes solidified. I enjoy it this way much better than liquid. I can only imagine that it would be delicious frozen with some other yummy ingredients!
Sarah
.-= Sarah Schatz – menu planners for limited diets´s last blog post… A week of GAPS friendly Grain-free Goodies =-.
Mmm. The bark sounds delicious. I take it in my tea, but this looks wonderful.