Vegetables with Ground Beef

Source: Food Combining for Health
Made: November 12, 2013
Yield: 3-4 servings
Time to make: 2 hours, mostly simmering time.

A nice satisfying stew.  I really liked this. And except for a tiny ½ teaspoon of potato flour it is pretty much devoid of starch, so it’s a good paleo choice.  With extra time, it would work well in a slow-cooker. Actual preparation prior to simmering only takes 15 minutes or so.

Vegetables with Ground Beef

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Coo’s Lunch

Source: The Parkdale Potluck Cookbook
Made: September 30, 2013
Yield: 2 servings
Time to make: 15 minutes

Since I prefer not to use the canned food the recipe calls for, I took a little more time to make this, but still under 30 minutes.  Rather than canned cream of mushroom soup, I made up a white sauce flavoured with fresh mushrooms, onion and nutmeg.  And instead of opening a can of mixed vegetables, I steamed some fresh vegetables I had on hand: carrots, green beans and celery. I also had some leftover mashed potatoes from a previous meal to use as a base.

The recipe is subtitled “Shepherd’s Pie” but it is not baked.  It is really a meat sauce to serve over potatoes, rice or noodles. Perfect for a quick meal on a busy day.

Coo’s Lunch

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Button Soup

Source: Whole Foods for the Whole Family
Date tried:June 30, 2017
Yield: 16 servings
Time needed: 3-4 hours

Although it would take even longer, this would be a great dish to do in a slow cooker. The name comes from a children’s storybook which includes a variation on the Stone Soup tale. In this one a miser is tricked into making soup for a whole town with just a button, so the contributor’s children named this “button soup”. The long, slow cooking makes for beautifully tender stewing beef as well as a great beef stock.

Button Soup

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