Live Qualitarian: Eat Well
Meats and fowl (not fish)
Whole grain pie crust with a vegetable, purple potato and chicken filling Pie crust was made with whole wheat flour and the addition of ground flax seed. A straight short crust put in the fridge to cool. While the vegetables were cut and put into the unlined pan to measure
Frozen cherry tomatoes will add moisture after baking this savory pie made from leftover lamb. These “Lemon Drop” tomatoes came two plants in our garden that were so prodigious we were able to freeze some whole when they were at their ripest. The lamb was from a boneless leg roast,
Bao Buns Bremner Style Sunday, May 17, 2020 What’s wonderful about WonderBread? I asked myself as we tried to make bread with small consistent air holes from a sweet dough. The steamed buns Steuart made this week used a dough that reminded me of Wonderbread, and I tried to
A la grain-berry crust: My favorite restaurant in Omaha for pizza is LaCasa – a family business more than 65 years old. They make a hamburger pizza that I order every time I visit, but order nowhere else. Their ground beef is spicy, not lumpy and just enough umami to
Gourmet (Ghormeh) Stew Camping For our camping trip this July, we made this stew – in order to use all the beautiful green herbs growing in the herb bed just outside the back door. After a long, slow (but simple) cooking time, we removed the dried limes, then cooled the
Lamb BBQ Mustard Glaze Using the recipe in Mastering the Art of French Cooking Vol. 1 (p.335) by Julia Child, Steuart made a thick saucey mixture to spread on the small leg of lamb. Dijon mustard, soy sauce, garlic, rosemary and ground ginger – combine in a bowl and add
Beef Stuffed with Thyme Butter A butter made with fresh thyme, garlic chive from the garden and anchovy spread onto the pounded flat beef flap, or skirt steak meat. Roll the meat up like a jelly roll, and tie with kitchen string. Place rolls in a Le Creuset and add
Clear beef stock in easy to use cubes. That’s the final product of a long process — not a hard one — that is the basis of some many great recipes, and that’s beef stock. Please feel free to read the post I wrote last winter about making beef stock
Steak au poivre: steak with pepper doesn’t need to be a great cut of meat or a huge one. So it can be elegant, and inexpensive. It’s quicker and easier than making a hamburger, high in protein and good for the blood and a cold night, like April Fools Day’s