Archive for the ‘recipes’ Category

Beef Stew with Quinoa and Some Thoughts on Buying Naturally Raised Meat in Bulk

Sunday, October 12th, 2014

I have taken photos for this recipe a few times and never end up posting them.  You see I was once a vegetarian, long before being diagnosed with Celiac.  I blamed meat for my stomach aches and took serious issue with the commercial meat industry. Seems it was gluten all along and that nice organic or naturally raised and grass fed beef agrees with me just fine. I spend a lot of time, effort and money on sourcing ethical meat.

Beef Stew from www.cubitsorganics.com

We have a few good butchers we can walk to in the city and a few farmer friends in the county who we buy chicken from but honestly buying good meat can be a total pain.  We only eat it a few times a week yet having to go to 6 different stores to get groceries gets old fast.  Especially in the Toronto winters while pushing a baby stroller.
So Lately we’ve been buying large quantities of good meat.  We’ve bought 16ths of happy cows, 10 pound blocks of organic bacon and are currently sharing our second whole pig with friends Catherine and Andrew. It really scares your kids when they here you are waiting for a pig to arrive. When you order in bulk you get all sort of adventurous cuts I’d never think to buy individually.

Beef Stew ingredients from www.cubitsorganics.com
Here’s my family’s stew recipe. These are mostly my dad’s stew instructions, from my mother’s recipe, with my brother Douglas bossing the herbs and my protein rich addition of quinoa.  In these photos I’ve used a blade steak, but as a receiving vegetarian I didn’t know any better.  It was far to tender and I should have used something else. Oh well, it was still delicious.

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Ingredients

Stewing beef cubed

6 small onions

12 carrots

20 new potatoes

1/2 cup of white wine

boiling water to cover

Jar or can of tomatoes

1/2 head of cabbage

1/2 teaspoon of salt

1/4 teaspoon pepper

1 bay leaf

1 teaspoon thyme

1 teaspoon savoury

1/2 teaspoon rosemary

1/2 cup uncooked quinoa (will yield 1 1/2 cups cooked)

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Chop up your beef with the pieces of fat trimmed. Brown it all in a large thick bottomed pot.

Once the fat is rendered, give the remaining hunks of fat to the dog.

Add in your herbs, bay leaf and salt and pepper.

Peel your onions.  Use small ones as we’re going to cook them whole. Generally I add 1 per person. Throw them in with the beef to brown.

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Deglaze your pan with the white wine. Drink a little too if it’s almost dinner.

Next coarsely chop carrots into 1 inch pieces.

Boil water in the kettle, add whole new potatoes and carrots, then boiling water to cover ingredients in pot.

Add a jar of tomatoes.

Throw in some wedges cabbage if you have it on hand.

Bring to a boil then cover and gently simmer for 45 minutes.

Cook Quinoa separately but rinsing 1/2 cup of quinoa, bringing to a boil with 1 1/2 cups of water or broth, reduce heat and simmer for 20 minutes.  Add about 2-3 table spoons of cooked quinoa to each dish as you serve them.

Beef Stew with Quinoa from www.cubitsorganics.com

This meal is a staple for our family through the fall and winter.  Some time I have cabbage, sometimes I don’t. The tomatoes are optional but lately I have more than enough tomatoes to last the year. The quinoa is nice because the kids will always eat it even if they are on potato strike or what ever weird rule they’ve invented this week.

Since we’re buying meat in large quantities once or twice a year, the price comes down dramatically for organic/grass fed/heritage/naturally raised meat. We’ve purchased directly from farmers, through local butchers, delivery services like Foodie Pages who brought us so much grass fed beef from Grandview Farms, and we are on our second round of pork comes from The Whole Pig. We were lucky enough to be given a chest freezer and now have the immense privilege of not having to even walk through the meat section at the local grocery store.

So where do you buy your meat? And what’s your criteria for sourcing meat? Do you have a freezer full of pork chops?

Beef Stew with Quinoa

Beef Stew with Quinoa

Ingredients

  • Stewing beef cubed
  • 6 small onions
  • 12 carrots
  • 20 new potatoes
  • boiling water to cover
  • Jar of tomatoes
  • 1/2 head of cabbage
  • 1/2 teaspoon of salt
  • 1/4 teaspoon ground pepper
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon savoury
  • 1/2 teaspoon rosemary
  • 1/2 cup uncooked quinoa (will yield 1 1/2 cups cooked)

Instructions

  1. Chop up your beef with the pieces of fat trimmed. Brown it all in a large thick bottomed pot.
  2. Once the fat is rendered, give the remaining hunks of fat to the dog.
  3. Add in your herbs, bay leaf and salt and pepper.
  4. Peel your onions. Use small ones as we're going to cook them whole.
  5. Throw them in with the beef to brown.
  6. Deglaze your pan with the white wine.
  7. Next coarsely chop carrots into 1 inch pieces.
  8. Boil water in the kettle, add whole new potatoes and carrots, then boiling water to cover ingredients in pot.
  9. Add a jar of tomatoes.
  10. Throw in some wedges cabbage if you have it on hand.
  11. Bring to a boil then cover and gently simmer for 45 minutes.
  12. Cook Quinoa separately but rinsing 1/2 cup of quinoa, bringing to a boil with 1 1/2 cups of water or broth, reduce heat and simmer for 20 minutes. Add about 2-3 table spoons of cooked quinoa to each dish as you serve them.
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Amazing, Flavourful, Gluten Free Macaroni and Cheese

Wednesday, October 1st, 2014

Gluten Free Macaroni and Cheese from wwwCubitsSeedCo.com

This is how I make Macaroni and Cheese.

Gluten Free Macaroni and Cheese www.CubitsSeedCo.com

And now that school is in full swing I am making lots of it.

This is Rebecca practicing her tiny violin.

% year old playing violin www.Cubitsseedco.com

I try hard not to over schedule our family yet we frequently find ourselves in a dinner time crunch. Especially on days when Becca goes to her violin lessons and learns how to play her tiny 1/10th size Suzuki violin right at the time of day when I should be making dinner.
So part of my school year survival plan includes making lunch the night before, making dinner when the baby naps, and always making enough dinner on Tuesday that we have enough to just walk through the door on Wednesday after violin and sit down to eat without fuss.

 

This Mac and Cheese  fits all those requirements.  It’s a spin off of an older recipe, from one of my favourite cookbooks and one of my very first blog posts. I especially like that it’s full of really good old ivanhoe cheese and calcium rich, full fat cottage cheese. There’s also an onion hidden in there along with mustard because I really like mustard. We use gluten free corn noodles, but please feel free to use what ever you have on hand.
Gluten Free Macaroni and Cheese www.CubitsSeedCo.com

Start by heating your over to 350.

 

You’ll need:

2 cups cottage cheese (that’s the whole tub)

1 ½ cup milk

1 tsp dried mustard

¼ tsp nutmeg

½ tsp salt

¼ teaspoon ground pepper

1 medium onion finely chopped 

1 block of extra old sharp cheddar grated

3 cups uncooked elbow macaroni (we use corn pasta)

Gluten Free Mac & Cheese www.CubitsSeedCo.com

I use the food processor for most of this.

I shed my onion, grate the cheese in, add the milk, cottage cheese, spices and whizz it all together.  Then in a large bowl I mix in the uncooked noodles. Next I pour it into a well buttered pan, cover it with foil and stick it in the oven for 45 minutes. The noodles will cook it the mixture.

Gluten Free Macaroni and Cheese www.CubitsSeedCo.com

So good! I serve it with veggies, this week its broccoli.

It freezes, stores in the fridge, can be eaten right away and most importantly everyone eats it happily! Thank Goodness, now we can get back to the violin.

Amazing, Flavourful, Gluten Free Macaroni and Cheese

Amazing, Flavourful, Gluten Free Macaroni and Cheese

Ingredients

  • 2 cups cottage cheese (that's the whole tub)
  • 1 ½ cup milk
  • 1 tsp dried mustard
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ¼ teaspoon ground pepper
  • 1 medium onion finely chopped
  • 1 block of extra old sharp cheddar grated
  • 3 cups uncooked elbow macaroni (we use corn pasta)

Instructions

  1. I use the food processor for most of this.
  2. I shed my onion, grate the cheese in, add the milk, cottage cheese, spices and whizz it all together. Then in a large bowl I mix in the uncooked noodles. Next I pour it into a well buttered pan, cover it with foil and stick it in the oven for 45 minutes at 350.
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Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive compensation for my affiliation with

this group. The opinions on this blog are my own.