I like things old and turned new again. There are a lot of old farm recipes that are efficient and simple. I think it's approporate in this day-in-age to cook in ways that aren't just quicker but to cook in ways in which we can minimize food waste and at the same time be creative. Many of these recepies allow you to change the type of meats, veggies, cheeses and so on to accomdate you and your families taste. Let me know which is your favorite!
INGREDIENTS: 6 Whole Beets (small in size) 4 tbls of Butter 4 tbls of Flour 1 1/2 Cups of Milk 1/2 Cup of Bread Crumbs 1/4 Cup of Grated Cheddar Cheese Salt and Pepper DIRECTIONS: Pre-Heat oven to 350 degrees Peel beets and cut in slices. Arrange beets on bottom of glass or ceramic dish.
Melt the butter in small saucepan, add flour and stir till blended (no lumps). Then stir in the milk and cook until thick and smooth. Add salt and pepper. Pour over beets.
In seperate bowl mix breadcrumbs and cheese, with 2 tbls of melted butter. Spread over the beets and bake in oven. COOK TIME: 30 minutes
2 lbs of Ancestral Farms Ground Beef
1/4 cup of Gluten Free Bread Crumbs
1/3 cup of Beef Broth
Pink Himalayan Salt (big difference in meat taste using this type of salt rather than table salt)
Ground Onion Powder
DIRECTIONS: Mix it all together ( I use my bare hands to mix it all so it's an even mixture). I often use miniature or regular size muffin pans and fill the space in the pan - it allows them to cook a lot faster like within 15 minutes (the mini pan). Or without using the pan the trick I use is an ice cream scoop and plop it on a cookie sheet!