All Day Fall-Apart Sirloin Tip Roast

 3-4# Sirloin Tip Roast

2-3 teaspoons Himalayan or Sea salt for seasoning the beef

Avocado oil or bacon fat for searing the beef

1 large onion, sliced

1 head of garlic, peeled, smashed, and roughly chopped

• Let sit for 15 minutes before cooking

Olive Oil for sautéing onions and garlic

Handful of fresh herbs:

• Rosemary, Oregano, & Thyme

3 cups water

Day Before:

Season the meat with 2-3 teaspoons salt by sprinkling it on all sides of the roast.

Put it in a covered bowl or other container and refrigerate for 24 hours.

To Cook:

Preheat oven to 250º

In a Dutch Oven, sear all sides of the roast over medium high heat using either avocado oil or bacon fat.

Remove roast to a plate and let sit.

Lower temperature to medium under the Dutch Oven, add olive oil and let warm up.

Add onions and stir to coat with olive oil and the browned glazing in the bottom of the Dutch Oven. Stir and sauté until onions are limp.  Add garlic and sauté until fragrant.

Add herbs and 3 cups water, stirring until the glazing on the bottom of the Dutch Oven is dissolved into the liquid.

Add roast on top.

Cover with lid, place in preheated oven and let slow roast for 5-6 hours.

Remove from oven and let sit for 15 minutes.

Roast will be fall-apart tender.

Serve with mashed potatoes and veggies, or whatever else you like to do. :)  

Black Beans (or any other dry bean)

4 cups dry beans

2 T raw apple cider vinegar

Water to cover by 3 inches

Soak beans in water and vinegar for 24 hours.  It is normal for bubbles to form on the surface of the water.

Drain beans, add to a large pot, cover with water by at least an inch.

Bring to a boil.  Skim foam, then simmer until beans are tender.  Depending on the bean, between 1 and 2 hours.  

Drain cooking liquid and use now, or freeze for use later.

See "Awesome Black Beans" for a really great variation. 

Elderberry Immune Boost Syrup

We use this for chasing away colds and other nasty bugs by taking a couple of tablespoons twice or three times a day.

What you need:

1/2 cup organic dried elderberries
1 cinnamon stick
5 whole cloves
1 t dried ginger
4 1/4 cups water

2T raw honey

The method:

• Add the elderberries and spices to the water in a saucepan.
• Bring to a boil and then cover and simmer for 1 hour.
• Strain juice into a bowl through a sieve.
• Mash the berries in the sieve.
• Add honey when the juice has cooled.
• Mix well.
• Store in the fridge.

It will last a long time, but probably keep it to about a month. :)

Minestrone Soup

Italian food is just so amazing.  I think because they cook from "garden to kitchen" so much of the time, it just tastes fantastic.  This is one of those recipes where you can throw the seasonal garden into the pot and have a wonderful meal!

4 quarts chicken broth
A 2 inch square piece of parmesan rind
1 onion, chopped and carmelized
1 Tablespoon of chopped garlic, sauteed til fragrant
4 carrots, chopped and sauteed till just soft
1/4 cup sundried tomatoes, chopped

Bring all of the above to a boil, reduce heat and simmer for 30 minutes, or so.

Then add each of these groups and simmer for about 10 minutes after each addition:

3-4 cups of cooked kidney beans
Green beans

Zucchini, sliced
Green onions
Garlic scapes

Spinach
Fresh basil

Parmesan or Romano for sprinkling over.

I serve with focaccia or sourdough bread and a green salad.

Citrus Vinaigrette

Citrus Vinaigrette for a variety of salads with oranges in them. :-)

1/2 c. extra virgin olive oil
1 T c. raw apple cider vinegar
1/8 c. orange juice
1/2 tsp. honey
1/4 tsp. minced garlic
1/4 tsp. Dijon mustard

Mix all ingredients well in a small blender or shaker jar.

I go light on the vinegar because I have a hard time with it choking me (no joke), so if you like it more vinegary, just add more!

Grandma's Ginger Snaps

This recipe originated with Char, and Grandma made these often and passed the recipe to us.

3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg

2 1/4 cup sifted flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon each ginger & cinnamon
1/2 teaspoon cloves, if desired

Cream together the the butter, sugar and molasses.  Beat in the egg until fluffy.

Sift together the dry ingredients and stir into wet mixture.

Form into small balls and dip into granulated sugar.

Place 2" apart, sugar side up, on a greased cookie sheet.

Bake at 375* for about 10 minutes.

Cool slightly.  Remove from pan and cool on a rack.

Makes about 5 dozen.

Note: This recipe doubles well.

Shortcake

Strawberry season is coming!

Ingredients:

2 cups flour
1/4 cup sugar

1 Tablespoon Baking Powder

1/4 teaspoon salt

1/3 cup butter

2/3-3/4 cup 1/2 & 1/2

Method:

Combine dry ingredients.

Cut in the butter until it looks like small peas.

Add 1/2 and 1/2, stirring with a fork until the dough forms a ball.

Knead it slightly to get it to all stick together.

Form a log on a floured surface and cut into 3-4-inch rounds.
Place them on a parchment paper-lined pan.

Bake at 400* for 25 minutes or so, or until lightly browned.

Serve with whipped cream and berries!

Gluten-Free Shortcake

For those of us with gluten problems, I made this for a birthday dinner this month.  It worked beautifully and was a real treat.

Ingredients:

1 cup Gluten-Free Flour Blend
1-2 Tablespoons sugar/coconut sugar (your choice of dry sweetener)

1 Tablespoon Baking Powder

1/8 teaspoon salt

3 1/2 tablespoons cold butter

1/3 cup + 1 Tablespoon coconut milk

Method:

Combine dry ingredients.

Cut in the butter until it looks like small peas.

Add coconut milk, stirring with a fork until the dough forms a ball.

Knead it slightly to get it to all stick together.

Form a log on a floured surface and cut into 3-4-inch rounds.
Place them on a parchment paper-lined pan.

Bake at 400* for 25 minutes or so, or until lightly browned.

I split them and used whipped coconut cream and strawberries for filling.  I get my coconut cream at Trader Joe's.  I just put the can in the fridge, then spoon out about a quarter cup per serving and whisk it in a small bowl until fluffy.  Voila!  Whipped cream.  :-)

Gluten-Free Biscuits

This is a recipe that works pretty well for gluten-free biscuits.  Nothing matches a good old-fashioned buttermilk biscuit, but I'm glad for these, just the same!

Ingredients:

1 cup Gluten-Free Flour Blend

1 Tablespoon Baking Powder

1/8 teaspoon salt

3 1/2 tablespoons cold butter

1/3 cup + 1 Tablespoon coconut milk

Method:

Combine dry ingredients.

Cut in the butter until it looks like small peas.

Add coconut milk, stirring with a fork until the dough forms a ball.

Knead it slightly to get it to all stick together.

Form a log on a floured surface and cut into rounds.
Place them on a parchment paper-lined pan.

Bake at 400* for 25 minutes or so, or until lightly browned.

Serve with butter and honey.

Note: To make Shortcake, add 1-2 Tablespoons of sugar/coconut sugar to the dry ingredients before cutting in the butter.

Pesto

Easy and cheaper than store-bought by a LONG shot!

Ingredients:
4 oz. fresh basil
3/4 cup virgin olive oil
1/4 cup grated Romano cheese
1/4 cup pine nuts
1 teaspoon honey
1/8-1/4 t salt

Method:
Put all ingredients in a food processor and process until it becomes a paste.
If your food processor bowl is on the larger side, you may need to transfer it to a Magic Bullet to finish processing it.

Serve over pasta or on pizza or over veggies.

Marnie's Gravy

Mostly, I've made this for Thanksgiving, following in the footsteps of my mom.  It's so easy and good.  Takes a bit of time, but it's not hard.

Ingredients:
Chicken or Turkey neck
Coconut oil
2 medium carrots, chopped
1 medium onion, chopped
1 1/2  quart chicken or turkey broth
1/2 cup canned whole, diced or crushed tomatoes
Bouquet Garni (parsley, thyme, bay tied together: See how here.)
Salt and Pepper
Thickening agent (flour, arrowroot powder, tapioca flour, etc)
White wine, if you like.

Method:
Brown chicken or turkey neck in coconut oil.
Add chopped carrots and onions and saute until soft.
Add broth, tomatoes and bouquet garni.
Bring to a boil and then reduce heat.
Simmer for 1 1/2 hours with the lid on.
Simmer for an additional 1 1/2 hours with the lid off.
Remove chicken or turkey neck.
Pour the rest of it through a vegetable ricer and crank the ricer to press the veggies through the bottom and into the gravy.
Put it back on the stove and bring to a simmer.
Mix thickening agent with cold water and then add to the gravy, stirring or whisking until it thickens a bit.
You'll probably want to use about 1/4 cup of thickening agent, unless it's tapioca.  Half that should work fine.
It you like a wine taste, add 1/2 cup white wine to the end product.
Add salt and pepper to taste.

Spiced Orange Juice

A family favorite for cold winter days and evenings.  Sometimes in the summer, too!

Ingredients:
1 16 ounce can frozen orange juice concentrate
5 cinnamon sticks or 1 1/2 teaspoons cinnamon powder
10 whole cloves or 1/4 teaspoon clove powder
Orange slices for floating

Method:
Make orange juice per package directions
Pour into a large sauce pan and add spices.
Heat until drinking temperature.  Don't boil!
Add orange slices to float.
Serve.

Krumkaker

These mean Christmas to me!  From my Norwegian kin, we had these every Christmas for dessert with ice cream squares with cute little icing bows or wreaths or candy canes on top.  I found a Nordic Ware Krumkake iron at a flea market 30 years ago for $12.  I was reflecting today, as I made my annual batch for Christmas Day, that I've gotten my money's worth!

Ingredients:
3 eggs
1/2 cup sugar
1 stick butter, melted (1 1/2 cup)
3/4 cup flour (It can be either wheat or gluten-free flour blend)
1/2 teaspoon ground cardamom

Method:
Beat eggs and sugar until thick.
Stir in the melted butter and flour-mixed-with-cardamom.
Blend well.
Heat the Krumkake Iron on both sides over medium heat.
Brush with butter and put about a tablespoon of batter in the center of the iron.
Close it and cook for about half a minute on each side, turning the iron.
Roll quickly into a "cigar" shape and cool on a wire rack.

Roasted Spaghetti Squash

So easy and a wonderful substitute for pasta for those of us who can't indulge in durum wheat!

Ingredients:

1 spaghetti squash

Method:

Cut the squash in half, lengthwise.

• An easy way to do this is to score it along it's entire length on both sides with a paring knife, then stick your big chef's knife in the groove and on into the middle of the squash.  Ease the knife down the scoring line and it will crack open pretty easily.

Once it's open, scoop out the seeds and stringy bits.

Place face down on a parchment-lined baking sheet and put about 1/4 cup water on the pan.

Bake for about an hour at 350*.

Take out, flip the squash over and allow to cool some.

When ready to "make spaghetti," use a fork and ease it around the perimeter of the squash between the skin and the flesh.  You'll see the strands take shape.  Keep loosening it and then "fluff" it with the fork.

This can be served with any kind of pasta sauce.  I usually put butter on it before adding the sauce, kinda like what you do with olive oil or butter on traditional pasta.

It can also be used just as a vegetable side-dish with additions of butter, cinnamon, nuts, seeds, dried fruit.  Use your imagination!

I'm surprised at how good this stuff is!

Debbie's Face Cream

Scrub on the left, Cream on the right.

With so much junk in cosmetics these days, I came across a recipe in Rosemary Gladstar's* books for a face cream that met my criteria for something I would consider putting on my skin.  I adapted it some and here is what I do now.

I get all my ingredients at Mountain Rose Herbs.  They're a fabulous company with an amazing array of herbs, spices, oils, clays, essential oils, containers and more.

Okay, so here we go.....

Ingredients:

Ratio is 1:1 water to oils

Waters:
1 cup distilled water
1/2 cup aloe vera gel

Oils:
1 cup almond oil
1 3/8 oz. Kokum butter (This can be replaced with another specialty butter of your choice.)
1 3/4 oz. coconut oil
1 3/8 oz. beeswax (I use pastilles)
1/4 teaspoon Vitamin E oil
1/2 teaspoon Litsea essential oil (or other essential oil of your choice)

Method:

1. Bring all ingredients to room temperature.

2. Measure water and aloe vera gel into a measuring cup and set aside.

3. In a double boiler bowl over boiling water, melt the beeswax first.

4. Add Kokum butter and melt into beeswax.

5. Add coconut oil and melt into beeswax and Kokum butter.

6. Add almond oil, stirring until the mixture is clear and liquid.

7. Remove bowl from double boiler pot and pour the oils into a high speed blender container. (Bosch, Blend Tec or Vita-Mix would be best)

8. Allow oils to cool until they are room temperature and starting to get set up.
This is the only tricky part of the whole process.  The oils need to be getting solid, but not BE solid.  They still need to be able to be blended smooth.
junk
9. Add the Vitamin E and Litsea to the container.

10. Start the blender and let the oils get moving in the container.

11. Using the pouring function of the blender lid, while the blender is running, pour the water and aloe vera gel into the vortex of the blending oils.  Keep adding the water, making sure the blender is keeping up with the additions.  The contents will start turning white.  Keep adding the water until you run out.  The blender will be working at this, by now.

12. When the last of the water is added, make sure it's been incorporated into the cream and then turn off the blender.

13.Transfer the cream to small jars and put tight fitting lids on them.

Note: Sometimes the cream develops chunks of some of the oils in it.  I don't know why and have never been able to keep it from happening.  It develops over time.  Go figure!

*Please know that I don't endorse Rosemary Gladstar's New Age philosophies, etc.  She knows herbs and women's health, and I value her knowledge on that level.

Debbie's Face Scrub

Scrub on the left, cream on the right.

I can't use soap on my face without great irritation and turning beet-red, so I've used this instead for years.  It's a great exfoliator, too.

Ingredients:
2 cups white Kaolin clay*
1 cup oats, ground to a rough flour
1/4 cup apricot kernel meal* (optional, it makes the mix grittier)
2 Tablespoons lavender flower powder*
2 Tablespoons rose petal powder*

Method:
Combine clay, oats, apricot kernel meal (if using), and flower powders, mixing well.
I do this by putting it in a zip-loc bag, closing it and shifting the bag back and forth until it's well combined.
It can be stored in the zip-loc bag, or in any other container you choose, glass or plastic.

*I get these ingredients at Mountain Rose Herbs

Sirloin Tip Roast

I massacred these roasts for years, and then discovered that I was cooking them wrong.  Here's what I do now!

Ingredients:
3-4 pound Sirloin Tip Roast
1 Tablespoon sea salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 Tablespoon olive oil

Method:
Mix the salt, herbs and olive oil together and let sit for a few minutes, then rub the roast with it.
Place the roast on a rack over a roasting pan or cookie sheet.  Whatever you have is fine.
Roast in a pre-heated 350* oven about an hour or an hour and a quarter, or until the internal temperature reaches 145* or higher. Whatever your choice of "doneness" is.

Let sit covered for 15 minutes before carving.

Roasted Carrots

These are so easy and so good.

Ingredients:
Enough carrots to fill a 9x13 pan when cup up. (I use about 5 large)
1 Tablespoon fresh rosemary, minced
2-3 tablespoons coconut oil
Salt to taste

Method:
Melt coconut oil in a 9x13 pan.  I use a glass one lined with parchment paper.
Cut carrots into narrow, thin sticks.
Mince rosemary.
Toss carrots and rosemary with the coconut oil and salt to taste.
Bake for about 1 1/2 hours at 350*
They should be almost carmelizing.  Dark edges and kind of sticky.

"Cream" of Broccoli Soup

During the winter, I miss the fresh veggies of summer, but broccoli is such a great main-stay through the colder months.  This is about as easy as they come for a quick soup.

Ingredients:

4 cups broccoli florets, steamed until soft

1/2 sweet onion, chopped and carmelized, about 1/2 cup (optional)

2-3 cups chicken broth

1/2 cup coconut milk

Salt and pepper to taste

Fresh thyme is good, too.

Method:

Steam the broccoli til soft.

(If you decide to use thyme, or another herb, you can steam it with the broccoli.)

Add it to a 6 quart pan.

Add chicken broth.

Mash the broccoli down into the broth, then use a stick blender or Magic Bullet to blend it up.

Add the coconut milk and blend again.

Heat until just serving temperature.

Season and serve.

Another option is the addition of steamed greens.  Just add them to the broccoli in either the pot or the Magic Bullet and proceed.

Pumpkin Soup

Fun recipe for Fall!

Ingredients:
1 small pie pumpkin, baked
1/4 teaspoon curry powder
1/4 teaspoon pumpkin pie spice
2 Tablespoons honey
3 cups chicken broth
1/2 cup coconut milk
Salt to taste
Crispy Pumpkin Seeds (At the very bottom of the post.)

Method:
Mash up the baked pumpkin in the bottom of a 6 quart pan.
Add the chicken broth, honey, curry and pumpkin pie spice.
Blend with a stick blender until smooth.
Heat till steaming, then add the coconut milk and blend again.
Heat again until serving temperature.  I don't like to heat the soup to boiling with the coconut milk in it.
Add salt to taste, garnish with pumpkin seeds and serve.