Beef and Cabbage Soup


It’s snowing!  Snow means cold, which makes it Soup Time!  Besides, SpecialK ❤️ soup.

Do you remember, a while back, I shared a recipe for Beef and Cabbage?  When you shred a whole head of cabbage, and there are only two people in the house, let’s just say there are leftovers.  Those leftovers were in the freezer, portioned into lunch servings that I never ate.

Homemade soup time!

I started with some beef broth, or more correctly, beef broth maker. I added one well rounded teaspoonful to 2 quarts of water. I added some tamari, as I remembered SpecialK saying the Beef and Cabbage needed a bit more, for his tastes.

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I added some fish sauce, because fish sauce brings the umami to any dish, or so says Michelle Tam at NomNomPaleo.com.

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I added salt and pepper, and offered SpecialK a taste.  He asked me to add more beef broth maker, So I added another well rounded teaspoonful.

I added in some of the frozen leftovers of Beef and Cabbage, which quickly melted in to the pot of soup.

As I sat enjoying a bowl of this soup, I realized that I really enjoyed the cabbage in there, and that the meat was too broken up.

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SpecialK didn’t want anymore, because cabbage?

I made a second pot of this soup and I enjoyed it.  Leftover Beef and Cabbage is no more, while I still have a few bowlfuls of soup.

I see more soups in our future, as snow continues to fall.

What is your go to meal for cold evenings?

 

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When Special K travels

SpecialK travels for work, sometimes frequently.

i don’t tend to cook a lot when he travels, so meals often look like this:

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I had invited a friend to join me for dinner one night while alone.  She cancelled, which left me with a piece of chicken defrosting in the fridge.

i invited her again a few days later.  In a way, I think I knew she would cancel again.  I brined the chicken, but didn’t marinate it.  I made the croutons for our chicken Caesar salad, but I didn’t wash the salad.  Dessert had not been made.

She did cancel again, leaving me with a piece of chicken to cook.  I learned I love it when coated in flour, so I cut the chicken up, tossed it in a 1/4 cup of flour, and pan fried it.  I then added some chicken stock, and the juice and zest of lemon.  Salt and pepper to season it, and I was rather impressed.

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i ate 1/2 of it last night, and the rest of it earlier today.    SpecialK will return later tonight, and I will make soup tomorrow.

What do you make to eat in bone chilling weather?

 

Goodbye 2017

2017 is departing, as we wait for 2018 to arrive.

The good, the bad, the happy, the sad; all of the accomplishments and progress made are now just memories.

One thing I completely stole, with the authors permission, thanks, Clare!  I no longer make resolutions.  No promises of working out (I already do!), no promises of eating better (we struggle, but we try!).  No resolutions whatsoever!

What will I do to instead of making resolutions?  I will state my intentions!

I intend to attempt to be more organized.  Efforts have already been made.

I intend to try harder at eating better.

I intend to be the best version of me I can muster.

I saw the following posted, and wanted to share it with you.

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What are your intentions for 2018?

Happy Holidays!

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Now that I have stopped working for the year, I have time.  Time to do whatever I want.

Whether you finished celebrating your holiday, are just about to, or it is coming soon, please accept my very best wishes for a very Happy Holiday!

Many new things will be appearing here soon, so stay tuned.

What is your favorite thing about this time of year?

Brown Rice Risotto

I love risotto!  When I married SpecialK, I learned he also loved risotto.  I had yet to find short grin brown rice, but was ecstatic when I learned Sprouts sold it by the pound.

I found this recipe, and decided I would need a Dutch oven to make it.  We bought one, and haven’t looked back.

This last weekend, we had friends over for dinner.   SpecialK really wanted more of this risotto, and we had talked about making it a complete dish by adding chicken breast to it.

We finally did just that, added chicken breast to the risotto!  In our space age cooking lab, I placed the 3 boneless, skinless chicken breast in a gallon bag, covering the chicken with water and adding more salt than I want to think about (30 g).  An hour late, I drained and rinsed the chicken breasts, patted them dry with paper towel, and poured some EVOO Caesar Dressing into the bag.  Back into the fridge for an hour.  Then onto the trivet in the Instapot, a cup of water in the bottom of the Instapot,  5 minutes of pressure, then let sit in the pit for another 5 minutes.  (Next time, I will remember to oil the trivet!)

Once cooked, I cut the chicken breast into bite sized pieces, and added to the risotto after it had cooked, with all the other ‘add-ins’.  We didn’t have any fresh oregano, so we skipped it.  For the mushrooms, I use 2 1/2 bags of Trader Joe’s Mushroom Medley, which is found in their freezer case.

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Since this was made hours early, we added some extra white wine and chicken broth to the risotto, to make sure the creamy texture  remained.

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It was a hit at dinner, not just with SpecialK and I, but also with our guests.

Coming soon, soups!

What are you winter dishes?  The fill your belly with warmth type dishes?

Happy Thanksgiving

Happy Thanksgiving everyone!  If you live outside the US, Happy November 23!

I have been working very hard, basically non-stop for the past few weeks.  I am a substitute teacher in the local school system, and wow, it’s nice to have a day off.

Things I am greatful for this year:

SpecialK – the man I married.  ‘Nuff said?

I am grateful that cousin Jan found out what has been so painful this year.  Now let’s get her well.

I am grateful that I am able to work, and that the people have been so kind.

I am grateful for all the basics of life, and that I haven’t lost sight of what they are, for me.

What are you grateful for this year?59BE4881-9966-4C85-9769-8C168462F480

Birthday Cake

Tomorrow will be a) very cold and b) SpecialK’s Birthday.

I offered him a choice of cakes, and he decided I should use the Aldi cake mixes he bought.  I consulted with my gluten free baking consultant, and followed his recommendation to add sour cream to the batter.

I spread reduced sugar Strawberry Jam between the layers, frosted the cake with a hot cocoa frosting from Dollop.

I added some candy sequins on top, because it’s a birthday cake.  SpecialK may not celebrate his birthday, but he eats cake.

Happy Birthday to my husband, and have a piece of cake.

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How do you celebrate birthdays in your home?

Woman Down, but not out.

A bit over a week ago, I had an accident.  My new car remains unscathed, as I was NOT In a car accident.  I had a problem at home.

Whilst getting my steps done comfortably early last Tuesday morning, in a home that was 72 degrees, I was exposed to 35 degree air.  As it was comfortable in our home, I felt chilled from the colder air.  Upon completion of my steps, I took a hot shower.

Woman down!  I came to on the floor of the shower.  I may have passed out again in the bathroom after the shower.

Leaving the bathroom, I saw two spots of blood on the tile floor.  When I returned to look in the mirror, it began a tumble of medical issues.

The cut, above my eye, is healing.  Every test I was given for my heart, I passed.  (The steps are working).  SpecialK has been traveling a lot this month; I have been the weekend wife.

Here’s hoping  the scar is minimal, and fades quickly.

What have you been up to?

Zucchini Bread

When I started eating low carb, we had zoodles frequently.  I joined that bandwagon wholeheartedly.  Then I got my bloodwork done, and I was happy.  Immediately followed by the best zucchini avoidance game since early childhood.  I couldn’t fathom eating that vegetable.

To keep up the look, I bought zucchini.  Then I made Valentine’s Vegetables for SpecialK. Several servings were frozen, for lunches at the office.

Have I mentioned SpecialK travels for business?  He’s been gone most of the past two weeks, reappearing for a week in the middle.  Before his first week of absence, I made him a zucchini bread.  He sliced it up, packed it as Elana recommended, and took it with him. After a few days of traveling, with air travel and different hotels every night, he told me the bread had fallen apart, and “by the way,  it was a tad undercooked in the middle”.

I was quick to see a solution.  Muffins!  They don’t need to be cut in advance, individually packaged as the are. That will use the last of the zucchini’s to be found here.

I made generous sized muffins, which resulted in only 11 muffins being baked.

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”They’re good’ he said.  Phew!  Then he said they weren’t quite right for him.  I don’t understand…

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Zucchini Muffins

Do you love zucchini? What is your favorite vegetable?

 

Low Carbish Pineapple Upside Down Cake

Pineapple is not the lowest carb fruit.  Berries, like my beloved blueberries, are amongst the lowest carb fruits.

SpecialK keeps buying fresh pineapples, so he can use the pineapple tool we own.  He buys more fruit than he will eat, and expects me to finish the rest.  Sorry, dear, that is not happening.

I had made this cake, and a cobbler previously, and really enjoyed the cake.  I have thoughts of how I will use the cake base, and it occurred to me to try pineapple upside down cake.

I made the cake base, skipping the blueberries, the cream cheese and the crumbs on top.

I oiled the Pyrex pan I was using.  With our tool to cut pineapple, you get a slinky-like piece of pineapple, which Special K then cuts.

I put 1/4 C of my Xylosweet/blackstrap molasses mixture in the bottom of the pan.  I laid pieces of pineapple on top, and the cake batter on top of that.  I baked it according to the directions for baking the cake, until a tester came out clean.

I let it cool in the pan for a while, then put a plate on top of the cake, and flipped it.  One piece of pineapple remained in the pan, until I coaxed it out and out it back in it’s place on the cake.

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SpecialK declared that this cake tasted like pineapple upside down cake.  Success!

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What is your favorite dessert?