EASY "PEATY" PROTEINS - Recipes with photos & Step By Step Instructions

[Rinse & rePeat]

Love your posts and recipes @Rinse & rePeat
I felt so sad reading about your 'lonely and shut-in" ex-mom in law

Yeah it is hard for me to see her having her troubles Jinju. On a bright note, I took my son and his girlfriend over there about 3 weeks ago, and brought a pot of my beef stew too, and the four played 3 hours of cards, “Golf” and “Crazy Eights”. We each had a glass of moscato to sip on too, and I have never seen her laugh so much and SO hard in all the 40 years I have known her. She said she had the best time! The elderly live when young people want to spend time with them. My son and his girlfriend said they had so much fun too, laughing and learning a new game and want to go back again. I see her about once a week and we have our moscato, cheese and crackers and she loves to reminisce.

 

[Jessie]

Oh that is a great idea! It probably adds a lot of flavor too, compared to plain old water.

Yeah it does. Also a good way to up the glycine content of normal foods without having to drink broth/soup all the time.

 

[Rinse & rePeat]

Yeah it does. Also a good way to up the glycine content of normal foods without having to drink broth/soup all the time.

It is hard to drink plain old broth all the time, especially in sunny weather. I put bone broth in my ground beef taco meat and let it cook down to evaporate. It makes the meat wonderfully tender too. I am looking for more unthought of places to use bone broths, besides soup bases, and this is an unusual one.

 

[Jessie]

It is hard to drink plain old broth all the time, especially in sunny weather. I put bone broth in my ground beef taco meat and let it cook down to evaporate. It makes the meat wonderfully tender too. I am looking for more unthought of places to use bone broths, besides soup bases, and this is an unusual one.

I like it because of convenience. If i'm working and don't have time to meal prep, I can just eat several of those for lunch and I hit my carb an protein macros relatively easily. Of course, they go best with other foods, but the fact they can be eaten plain is great.

 

[Rinse & rePeat]

Last night I roasted a couple of lamb shanks, dry in a covered pot in 275 degree oven for about 2.5 hours, after browning them in some leftover beef fat. I had the meat salted with some orange marmalade. The meat was so tender and mild, reminiscent of duck, and the pairing reminded me of Duck à l'orange. Right away I poured off the fat to use for stew today, and boiled the two shank bones with leftover cartilage that I froze from the last time I made beef bone broth. It got so gelatinous in under three hours!

 

[Regina]

Last night I roasted a couple of lamb shanks, dry in a covered pot in 275 degree oven for about 2.5 hours, after browning them in some leftover beef fat. I had the meat salted with some orange marmalade. The meat was so tender and mild, reminiscent of duck, and the pairing reminded me of Duck à l'orange. Right away I poured off the fat to use for stew today, and boiled the two shank bones with leftover cartilage that I froze from the last time I made beef bone broth. It got so gelatinous in under three hours!

 

[Rinse & rePeat]

LAMB “CARNITAS”

This was something new I created yesterday, and it was amazing! I use to make pork carnitas, but stopped eating pork years ago for several reasons, but they are delicious, especial done right, frying the roast to a crackling crisp. So I bought a lamb neck to make bone broth, hoping maybe there might be some thyroid in there too, and roasted the neck in a 400 degree oven till it was nicely browned, and boiled it in filtered water for about 5 hours with the lid off. When the bone broth was done, I discover quite a lot of meat on the neck, so I pulled it all off and refrigerated it, strained the broth and let it sit overnight so the fat could rise to the top, and I could freeze it, for frying meats and making stew and such. I froze the broth too, which was very gelatinous. The meat was very sweet and reminiscent of the pork carnitas, I so enjoyed, So I got my pan hot, added in my tallow and fried up that meat, undisturbed at first to get get a nice cracking browning on it. Then I added a bit of milk to moisten it, because l don’t enjoy dried out carnitas many restaurants serve. My brother-in-law said that adding milk is how his Spanish grandmother made hers. I also squeezed on fresh orange juice, as I always have, my own little addition. I salted it good, and this time added a little ground cumin too and OMG was this ever good! I was eating it with a fork right out of the pan. I soon made myself a taco, which I topped with some crushed pork rinds, for my gelatin source and added crunch, hot sauce and homemade salsa, but my others didn’t want the pork rinds, but they want these again they said! I paired it with the juiciest sweetest mango! I can’t believe how much value I got out of the grass-fed lamb neck. It made 6 generous tacos, a chunk of tallow, two cups of concentrated bone broth, and I froze the neck to make another batch of bone broth, as there was so much left on the bone.

 

[Rinse & rePeat]

LAMB “CARNITAS”

This was something new I created yesterday, and it was amazing! I use to make pork carnitas, but stopped eating pork years ago for several reasons, but they are delicious, especial done right, frying the roast to a crackling crisp. So I bought a lamb neck to make bone broth, hoping maybe there might be some thyroid in there too, and roasted the neck in a 400 degree oven till it was nicely browned, and boiled it in filtered water for about 5 hours with the lid off. When the bone broth was done, I discover quite a lot of meat on the neck, so I pulled it all off and refrigerated it, strained the broth and let it sit overnight so the fat could rise to the top, and I could freeze it, for frying meats and making stew and such. I froze the broth too, which was very gelatinous. The meat was very sweet and reminiscent of the pork carnitas, I so enjoyed, So I got my pan hot, added in my tallow and fried up that meat, undisturbed at first to get get a nice cracking browning on it. Then I added a bit of milk to moisten it, because l don’t enjoy dried out carnitas many restaurants serve. My brother-in-law said that adding milk is how his Spanish grandmother made hers. I also squeezed on fresh orange juice, as I always have, my own little addition. I salted it good, and this time added a little ground cumin too and OMG was this ever good! I was eating it with a fork right out of the pan. I soon made myself a taco, which I topped with some crushed pork rinds, for my gelatin source and added crunch, hot sauce and homemade salsa, but my others didn’t want the pork rinds, but they want these again they said! I paired it with the juiciest sweetest mango! I can’t believe how much value I got out of the grass-fed lamb neck. It made 6 generous tacos, a chunk of tallow, two cups of concentrated bone broth, and I froze the neck to make another batch of bone broth, as there was so much left on the bone.

Here is the link to the two pound, grass-fed, lamb neck I used for my lamb carnitas…

Lamb Necks - 2 lbs. | US Wellness Meats

Bone in lamb necks are a newly discovered gourmet treat. Slow cooking in the crock pot will yield the equivalent of pulled pork in pulled lamb that falls off of the bone.

grasslandbeef.com

 

[Regina]

LAMB “CARNITAS”

This was something new I created yesterday, and it was amazing! I use to make pork carnitas, but stopped eating pork years ago for several reasons, but they are delicious, especial done right, frying the roast to a crackling crisp. So I bought a lamb neck to make bone broth, hoping maybe there might be some thyroid in there too, and roasted the neck in a 400 degree oven till it was nicely browned, and boiled it in filtered water for about 5 hours with the lid off. When the bone broth was done, I discover quite a lot of meat on the neck, so I pulled it all off and refrigerated it, strained the broth and let it sit overnight so the fat could rise to the top, and I could freeze it, for frying meats and making stew and such. I froze the broth too, which was very gelatinous. The meat was very sweet and reminiscent of the pork carnitas, I so enjoyed, So I got my pan hot, added in my tallow and fried up that meat, undisturbed at first to get get a nice cracking browning on it. Then I added a bit of milk to moisten it, because l don’t enjoy dried out carnitas many restaurants serve. My brother-in-law said that adding milk is how his Spanish grandmother made hers. I also squeezed on fresh orange juice, as I always have, my own little addition. I salted it good, and this time added a little ground cumin too and OMG was this ever good! I was eating it with a fork right out of the pan. I soon made myself a taco, which I topped with some crushed pork rinds, for my gelatin source and added crunch, hot sauce and homemade salsa, but my others didn’t want the pork rinds, but they want these again they said! I paired it with the juiciest sweetest mango! I can’t believe how much value I got out of the grass-fed lamb neck. It made 6 generous tacos, a chunk of tallow, two cups of concentrated bone broth, and I froze the neck to make another batch of bone broth, as there was so much left on the bone.

Yum!!!

 

[Jennifer]

@Rinse & rePeat, may I ask, have you ever used buttermilk as a marinade for beef? I’m trying to come up with a plant-free recipe for beef teriyaki and I have fish sauce as a substitute for soy sauce, but I need a substitute for the vinegar and thought maybe buttermilk could work.

 

[Rinse & rePeat]

@Rinse & rePeat, may I ask, have you ever used buttermilk as a marinade for beef? I’m trying to come up with a plant-free recipe for beef teriyaki and I have fish sauce as a substitute for soy sauce, but I need a substitute for the vinegar and thought maybe buttermilk could work.

I have only used buttermilk for marinating chicken overnight, before making battered and fried chicken. With that bit behind us, don’t use fish sauce Jennifer, it is really high in histamines, and with your hives I would fear this. Fish sauce is strong too! I use coconut aminos instead of soy sauce. Have you used it before?

What about using coke for your marinade, add in some brown sugar, a generous amount of salt and garlic, maybe a little molasses?

 

[Jennifer]

I have only used buttermilk for marinating chicken overnight, before making battered and fried chicken. With that bit behind us, don’t use fish sauce Jennifer, it is really high in histamines, and with your hives I would fear this. Fish sauce is strong too! I use coconut aminos instead of soy sauce. Have you used it before?

What about using coke for your marinade, add in some brown sugar, a generous amount of salt and garlic, maybe a little molasses?

Thank you for your excellent suggestions and the warning, Rinse. :) High histamine animal foods don’t trigger my allergy, only plants. I have 4 bottles of Coconut Secret aminos in my pantry that I can’t use because it triggers the allergy. Same with molasses and garlic. That’s why I was hoping I could use the buttermilk and fish sauce, and then I planned on adding a filtered buckwheat honey for a molasses flavor and one of the citrus blossom honeys to substitute for the pineapple juice. I’ve marinated chicken in buttermilk before, but I wasn’t sure if it also worked well at tenderizing beef. I was able to find a fish sauce containing just anchovies and sea salt, but it’s expensive so I wanted to check with you first before potentially wasting it on a bad recipe. lol I’ll try marinating the beef first with just the buttermilk and if it works, I can add the other ingredients. Thanks again for your help.

 

[Rinse & rePeat]

Thank you for your excellent suggestions and the warning, Rinse. :) High histamine animal foods don’t trigger my allergy, only plants. I have 4 bottles of Coconut Secret aminos in my pantry that I can’t use because it triggers the allergy. Same with molasses and garlic. That’s why I was hoping I could use the buttermilk and fish sauce, and then I planned on adding a filtered buckwheat honey for a molasses flavor and one of the citrus blossom honeys to substitute for the pineapple juice. I’ve marinated chicken in buttermilk before, but I wasn’t sure if it also worked well at tenderizing beef. I was able to find a fish sauce containing just anchovies and sea salt, but it’s expensive so I wanted to check with you first before potentially wasting it on a bad recipe. lol I’ll try marinating the beef first with just the buttermilk and if it works, I can add the other ingredients. Thanks again for your help.

Here is a link to look at….

“The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.”

The Secret to Tenderizing Grass Fed Beef? Milking It.

1 – Season the milk, buttermilk, or plain yogurt with nonacidic ingredients such as spices, herbs, salt, and garlic. Be sure to prep enough marinade to submerge the entire steak. #2…

www.sunfedranch.com

 

[Jennifer]

Here is a link to look at….

“The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.”

The Secret to Tenderizing Grass Fed Beef? Milking It.

1 – Season the milk, buttermilk, or plain yogurt with nonacidic ingredients such as spices, herbs, salt, and garlic. Be sure to prep enough marinade to submerge the entire steak. #2…

www.sunfedranch.com

Brilliant! Thank you so much! Is there anything milk can’t be used for? lol It fertilizes plants, tenderizes meat, makes a non-toxic paint. The wonders of milk...

 

[Rinse & rePeat]

Brilliant! Thank you so much! Is there anything milk can’t be used for? lol It fertilizes plants, tenderizes meat, makes a non-toxic paint. The wonders of milk...

Right?!! I didn’t know about the paint?!!

 

[Jennifer]

Right?!! I didn’t know about the paint?!!

Milk paint is great! It’s made from all natural ingredients consisting of casein, limestone, clay and pigments. It’s a popular paint used in Shabby Chic design made popular by Rachel Ashwell. The style is quite girly but I love that worn, romantic look of white linens, velvets and roses. I used to go antique shopping with my mum and repaint the furniture with milk paint. It distresses beautifully. There are many companies now that make it, but the authentic paints are in powder form like this one:

Home - Milk Paint

 

[Rinse & rePeat]

Milk paint is great! It’s made from all natural ingredients consisting of casein, limestone, clay and pigments. It’s a popular paint used in Shabby Chic design made popular by Rachel Ashwell. The style is quite girly but I love that worn, romantic look of white linens, velvets and roses. I used to go antique shopping with my mum and repaint the furniture with milk paint. It distresses beautifully. There are many companies now that make it, but the authentic paints are in powder form like this one:

Home - Milk Paint

Good to know, thank you! Is it good for walls too?

 

[Jennifer]

Good to know, thank you! Is it good for walls too?

You’re welcome. :) Yep, it can be used on walls, furniture, floors etc.

 

[Rinse & rePeat]

You’re welcome. :) Yep, it can be used on walls, furniture, floors etc.

Oh good I have a room to paint, and I wasn’t happy about the fumes.

 

[Rinse & rePeat]

ITALIAN ZUPPA TOSCANA

I have missed making this soup, since giving up pork, but recently I found some lamb sweet Italian sausages, so now I am back in business! I ended up using a purple sweet potato today, which turned my soup purple, but that just made it even healthier. I also used a Yukon gold and a red potato because those 3 were my last potatoes. I used my home made chicken bone broth too and instead of the kale, I usually use, I made mine tonight with fresh nettles and sweet potato leaves, both have less oxalates, and many more benefits. Admittedly I was scared of the nettles. Having to wear gloves to prepare them made them a little scary, to think about puting them in my mouth. I only used the greenest best leaves and threw the rest in my composter.

First I took the sausages, however many and meaty you want your soup, took them out of their casings and browned them in a big pot, breaking them up, as they cook, with a wire potato masher, without added oils, though I use to use a little olive oil before. I added in fresh chopped garlic, and if others in my house would eat onions I would have added that too. I added in my bone broth and chopped potatoes, and cooked till the potatoes were almost tender. At the end, I added some half and half, or cream would do, fresh thyme, dried oregano, salt and my nettle leaves and chopped sweet potato leaves. I cooked those leaves for about ten minutes. This soup version was just as good as my original way, but feels even better! I can’t believe I ate stinging nettle, like eating a honey bee, I feel brave!