Winter Root Beef Stew (in the Crockpot)

If you’ve been reading for long you know I have a passion for teaching sustainability – be that on the farm or a city apartment, every system should be sustainable if not self sufficient.

I did not grow up with that lifestyle. I’ve had to learn the hard way, one lesson at a time. One of my more recent adventures has been learning to cook seasonally – and with local ingredients.

This is my new favorite winter recipe. You can even get locally brewed (or homemade) hard cider.

Shopping locally and in season is more work. So to make it easier on you I’ve got a good recipe for you in winter and it’s super easy to make. And if you want it in the summer? Well it makes a good freezer meal too!

Feeds 4- 6 people

You Will Need:

  • 1 tbsp olive oil
  • 2 lbs. Beef roast, cubed
  • 4 medium yellow potatoes
  • 2 parsnips, chopped
  • 1 turnip, chopped
  • 1 onion, quartered
  • 4 cloves of garlic, smashed
  • 2 carrots, chopped
  • 2 ribs of celery, chopped
  • 2 tbsp worcestershire
  • 1 tsp paprika
  • Salt and pepper
  • 1 can hard cider (I used Angry Orchard)
  • 4 – 6 cups beef broth (enough to cover)

Prepare

Put olive oil in the bottom of the crockpot. Then add garlic cloves and worcestershire. Place beef on top. Then add paprika, salt and pepper. Next the vegetables – potatoes, parsnips, turnips, carrots, celery and onions.

Pour the cider in. Then add broth until all the vegetables are covered.

Cook

Cover the crockpot with lid. Set to cook on high for 6 to 8 hours. All the alcohol will have cooked out.

Serve

Serve hot, with crusty peasant bread and a leafy green salad for best deliciousness.

Freeze It

Put all ingredients except cider and broth in a 2 gallon freezer bag. Freeze for up to 3 months. When ready to prepare, dump still frozen in crockpot, top with cider and broth and cook high 8- 10 hours. It will be slightly mushier.

Budget Version

Omit cider. Replace broth with water. Double onion, carrot and celery. Omit parsnips and turnip. Add 1/2 cup applesauce.

I hope you e joy this recipe. Don’t be afraid to experiment!

Chicken Pot Pie

I had serious doubts about this recipe at first. I was just throwing things together, trying to come up with something edible and packed full of veggies. And while this definitely isn’t a traditional pot pie, trust me – you’ll never go back to Marie Calendars again.

Makes 6 servings; 1 13×9 casserole dish

You Will Need:

  • 1 tbsp + Bacon grease (or butter)
  • 1 large onion
  • 3 cloves minced garlic
  • 1.25 lbs chicken meat, cut into 1 inch cubes
  • 1 tbsp + Poultry seasoning blend
  • Handful of celery leaves (or 2 ribs)
  • 1 cup chopped carrots
  • 3 cups  1/2 inch diced potatoes
  • 1 ear of corn kernels (or half a can)
  • 1 20oz can condensed cream of chicken
  • Salt and pepper to taste
  • 2 pie crust boxes (4 crusts)
  • Garlic salt

In a large pot melt 1 tbsp bacon grease over medium high heat. Add onions and garlic, stirring often, until translucent.

Add cubed chicken, poultry seasoning, celery innards, carrots and potatoes. Stir occassionally, until chicken is cooked all the way through.

Reduce to low heat. Add corn, cream of chicken, and salt and pepper to taste. Thoroughly combine.

Preheat oven to 400.

Grease 13×9 glass pan with bacon grease.

Use two crusts for the bottom – prick with a fork and bake for 10 minutes.

Reduce oven to 350.

Pour filling over baked crust. Top with remaining two crusts. Poke with a fork.

Sprinkle garlic salt and poultry seasoning over crust. Cover with tinfoil.

Bake for 30 minutes.

Remove tinfoil. Bake 10-15 minutes until crust is golden.

Serve warm and enjoy 🙂

Top 20 Dairy Free Recipes

Disclaimer: All off-site recipes linked to may not be mine, but I have personally tested and enjoyed the recipes myself. Some my husband even likes. 
After a month of “maternity leave” from the website, I’m back and with all sorts of new content for you guys. Keep an eye out for baby DIY projects, more freezer meals and breastfeeding-friendly recipes.
Speaking of breastfeeding recipes – we discovered in the first two weeks that my little Pudge is highly allergic to dairy. So I have had to remove dairy from my diet for the foreseeable future so that I can continue to provide him with the best nutrition.
And while I have a history of this lifestyle – I was actually vegan for four years – the transition to just dairy free is extremely easy. You probably already eat quite a few foods that meet the requirement and others that can be converted with little to no effort.
For a little inspiration and community support to all ya’ll lacto-avoiders out there, here’s my top 20 favorite dairy free recipes.

Dinner Recipes

Lunch Recipes

Breakfast Recipes

Dessert and Snack Recipes

What are your favorite dairy free recipes? Comment below!

Vegan Spiced Strawberry Oatmeal

I’m a huge morning person if you haven’t noticed yet. Which for me includes eating a gigantic, filling breakfast. As a result of my budget, oatmeal has become my crutch. Not only is it healthy, convenient, easy and packed with protein (11 grams in each cup) – but it’s also sweet, luxurious and pretty! Everyone else thinks oatmeal is pretty, too, right?

I discovered this particularly awesome combination while scrounging for food in our under-stocked pantry. It’s crazy how much I procrastinate shopping when I work at the grocery store! Anyways, I was impressed enough to share this with you all. This recipe provides two servings of about 1 1/2 cups very thick cooked oatmeal. I could eat the whole batch to be honest ._.

But for normal people – it will feed two hugry adults.

Ingredients

1 cup rolled oats

1 cup water

1 cup rice/almond milk (or more if you like thin oatmeal)

1 pinch of salt

2-4 tbsp pumpkin pie spice (to taste)

1 1/2 cups granulated sugar

1 tbsp honey

2 cups chopped fresh or frozen strawberries (the riper the better; feel free to experiment with other berries)

1 tsp vanilla extract

 

The Oatmeal

Combine all ingredients in a saucepan, except rolled oats. Cook until boiling, stirring occasionally.

When water is at a rolling boil add oats. Cook for 3-5 minutes, stirring constantly.

Remove from heat and serve warm for best taste.

 

As I always say in my recipes, I encourage you to play around with the spices and maybe try some cool toppings. Whipped cashew cream would be phenomenal on this. So would an extra kick of grated fresh ginger with sliced almonds. Ooh. Or walnuts!

Experiment on!

The Ideal Morning + Tropical Chia Breakfast “Pudding”

You know those super organized people who pack their lunch, prepare breakfast and clean the house before bed so that the morning goes as smoothly as possible? I deeply desire to be one of those people.

Unfortunately I’m a morning person – which means when bedtime is coming up I’m already exhausted.

I am a firm believer in the power of starting your day off right. But you gotta work with what you got. And I would much rather wake up at 5am and cook breakfast than stay up until 11pm prepping it. I know – I’m weird.

On a few rare occasions, especially as I’ve fallen more and more in love with meal prep and freezer meals (zero waste as often as possible), I manage to get breakfast ready ahead of time. Sometimes.

This cool recipe you can make 24 hours ahead of time (I haven’t waited longer than that, let me know if you can resist the deliciousness that long). Or the night before. But it needs to refrigerate for at least four hours so please plan ahead appropriately.

This also makes for a good “dessert”. But come on – you’re supposed to eat dessert for breakfast anyways, right?

 

Ingredients

1 cup coconut milk

1/4 cup chia seeds

1/4 cup maple syrup

1 tbsp melted coconut oil

Chopped mango, kiwi, pineapple and sliced almonds for topping. Flaked coconut would be good too. Mix and match as you please.

 

The Pudding

Mix all ingredients, including your toppings, in a jar.

Let sit un-refrigerated for about an hour.

Shake it really good than refrigerate for 4+ hours.

When ready to eat just shake it and dig in.

 

See, wasn’t that easy?

Chia pudding is a total cheater breakfast. 🙂

Potato Leek Stoup

This is probably my most requested recipe. It’s my husband’s favorite, my brother-in-law’s favorite, my mom’s favorite… pretty much everyone who eats my food always wants this recipe.

I’ve done different variations over the last three years but this is by far the best way to do it. Perfect for a rainy day dinner, this recipe is particularly filling for a “soup” and is very affordable to make.

Potato Leek Stoup

Comfortably served 7 people (2 teenage boys and two large men included)

 

You Will Need:

1 tbsp butter

1 bundle leeks, white parts, thinly sliced (about 3 cups sliced)

1 rib of celery

1 tbsp salt + more to taste

1 lbs thick cut smoked bacon, sliced width-wise (pork jowl is a good substitute, and ends and pieces bacon is a budget friendly change that still tastes damn good)

Pepper to taste

3 lbs potatoes, un-peeled and cubed

4 cups water

2 beef bouillon cubes (or sub 2 cups of water for 2 cups of beef broth)

2 cups whole milk

 

Note: if you like crispy bacon cook the bacon in the pot first, scoop it out with a slotted spoon and let crisp on a paper towel. DO NOT drain the grease – add the butter and leeks straight to it and follow instructions from there.

 

To Prepare:

  1. In a soup pot melt butter over medium heat. Add sliced leeks, celery and salt generously (about 1 tbsp). Stir until coated in butter.
  2. Toss in bacon and a pinch of pepper. cook until leeks are translucent, stirring frequently. The bacon should also be cooked thoroughly at this point but not necessarily crispy.
  3. Add potatoes, bouillon and water to pot. Mix. Bring to a boil.
  4. Cover and reduce to a low heat. Let simmer for 10-30 minutes (depends on how small your potatoes are cut – 20 minutes is usually perfect).
  5. Remove from heat. Add milk, salt and pepper to taste. Serve hot with crusty baguettes for an authentic French dish. If you reserved the bacon for crispness, sprinkle it on top before serving.

 

This would taste very good with a German beer if you don’t mind disgracing the French history of the recipe 😉

Meal Prep: Breakfast Jars 2 Ways

Not everyone has the time for a serious meal prep session. A great alternative I’ve found is when I make the time to cook a real breakfast I just make doubles – I set the uneaten portion aside for tomorrow or later in the week. Some things, like pancakes, can be frozen. If you don’t mind eating the same thing a lot you could make a whole week of breakfasts with just one morning and one recipe.

Below are two of my favorite breakfast prep recipes, husband approved!

Peaches and cream oatmeal

Makes 4 jars:

1 29oz can peaches (I used canned in syrup; if you don’t you might need to add more sweetener) – save the juices

2 cups of heavy cream or cashew milk/coconut cream

2 cups of rolled oats

1 tbsp cinnamon

2 tsp ginger (ground)

1 tbsp vanilla extract

1/4 cup honey or 1/2 cup brown sugar

1 tbsp butter or coconut oil

Preparation:

You’ll notice there’s a lot of choices on the ingredients. You can make these clean and vegan or cheap and wholesome. Or just make use of what you have on hand. I like to keep my food flexible because my cupboards never quite look the same.

In a saucepan bring milk and a pinch of salt to a quick boil. Toss in oats immediately and remove from heat.

In a small saucepan pour whole can of peaches, juices and all, sugar, cinnamon, ginger and butter. Cook on medium high until it starts to form a sweet, thick syrup. Taste – it should be a little bit too sweet and strong. Remove from heat. Stir in cooked oats and vanilla extract.

Eat and Store:

Separate into four jars while still hot. Refrigerate immediately until ready to eat – or eat it hot.

 

Blueberry Banana Parfaits

Makes 4:

24oz blueberry greek yogurt

1 cup cranberry-almond granola (or your favorite)

1 cup blueberries, fresh

2 bananas, cut into cubes

Preparation:

Layer ingredients equally among 4 jars. I suggest starting with a granola layer but that’s just because I like my granola soft.

If you want your granola crunchy, layer the yogurt on the bottom, the banana chunks, the blueberries, then the granola.

Eat and Store:

Refrigerate until ready to eat.

For a lower calorie/carbohydrate version:

To save on calories, use plain yogurt and replace the granola with a muesli blend.

I hope you enjoy these recipes. What’s your favorite breakfast on the go?

Roasted Maple Pecan Granola

maple pecan granolaNote: This was originally posted in 2013 on the first website. This is still one of my favorite recipes, and yes, it was my first recipe ever published. That was the good old days when I was still learning how to cook – I couldn’t even make an omelet!

Hi, guys. Yesterday was awesome, in a crazy sort of way. This week I’ve made chicken noodle soup completely from scratch, and hot cocoa with whipped cream. Last night I turned out two different batches of granola, and some lovely yogurt.

I’ve got a treat for you today: my very first recipe (that I’ve shared with the public)! It’s based off of Alana‘s book The Homemade Pantry, but I’ve changed it around a bit. I highly recommend the book. It’s awesome.

This is a very sweet granola. If you want a little less sugar, just add about 1/2 cup less syrup. If you only have one rimmed baking sheet, halve this recipe and you’ll be fine. Also, given the amount of time this takes, I suggest making it in the morning, or leaving it to cool in the oven overnight.

Now for the granola…

You will need:

  • 10 cups rolled oats
  • 2 cups chopped pecans
  • 1/2 tsp salt
  • 2 1/2 rounded tbsp ground cinnamon
  • 3/4 cup coconut oil
  • 1 1/2 cups maple syrup
  • 1/4 cup agave syrup (or more maple syrup)
  • 2 tsp vanilla extract (the real stuff is best)

Prepwork:

Preheat oven to 250 F. Put oven racks in top 2/3 of oven. Chop nuts.  

Mix:

Combine the oats, pecans, salt and cinnamon in a really big bowl. Mix thoroughly. In a separate, 4-cup bowl whisk together oil, syrup and vanilla extract until uniform. Pour syrup mixture into the oats mixture, and stir until everything’s coated. Don’t leave any dry or wet pockets.  

Bake:

Line two (or one, if you’re doing half a batch) 18 x 13″ rimmed baking sheets with wax or parchment paper. Spread the granola evenly on the pans. Put the pans in the oven and bake for 30 minutes. Take pans out, shuffle/stir granola, turn pan, and put back in oven for another 30 minutes. Take out the granola again, stir it, and put it back in the oven, but turn the oven off. Let granola cool for at least 6 hours or overnight in your oven (but leave the oven off).

Enjoy:

After your granola is done cooling, package some up and share it with your neighbors. Put the rest in an airtight container and store in a cool, dry place. Raisins or chocolate chips can be added, if you like. Have it in your yogurt, or with milk. This makes a great breakfast cereal. 

What was your first original recipe?