The Gang
October 2008 Sweet Potatoe Harvest
Saturday, March 29, 2008
6:04 PM | 
Posted by
Shirley
Sunday dinner is always a big deal! When I was growing up we either had roast, potatoes, and carrots or went out. I'm trying to reduce some of the starchy veggies since a few of us have to loose weight. Yesterday we had potatoes TWICE, so today no potatoes in the roast!!
Tonight (Sat evening) I just put a pastured fed beef roast in my crock pot with sea salt & ground pepper and a sliced organic red onion. This will cook on low until we get home from church tomorrow.
Sunday afternoon menu:
Sliced Roast over Fresh Salad
Shortly Sauted Asparagus in Virgin Coconut Oil (we like ours crisp tender with salt & pepper)
Whole Grain Bread (the second loaf from yesterday's batch)
Raw Organic Butter
Saturday evening:
Layered salad
Whole Wheat Buttermilk Biscuits
Recipes:
Use as many fresh organic veggies as possible.
Our salad will be in this order:
Raw Baby Spinach
Romaine Lettuce
Spring Greens
Finely diced red onion
sliced carrots
frozen peas thawed
2 hard boiled eggs diced
1/2 pound crisp bacon
1 cup mayo with 1 tsp sugar (when I run out of my miracle whip & mayo I will start making my own.... I'll let you know how it goes!!)
Whole Wheat Buttermilk Biscuits: I will double this recipe so I can use the extras for biscuits & gravy in the morning.
2 cups Whole Wheat Pastry Flour
1 TBSP Baking Powder (aluminum free)
1/4 tsp sea salt
1/3 c organic palm shortening or virgin coconut oil
3/4 cup buttermilk
In a bowl combine flour, bk pwd & salt & mix.
Cut into flour the shortening until it is in the consistency of course pea balls.
Gently fold in buttermilk until dough ball forms.
Put onto a lightly floured cutting board and mix only until their is no more dry ingredients. When making whole wheat biscuits the trick to them being fluffy is NOT to knead and over mix them.
Once the dough is mixed press with fingers until 1" thick. Flour a glass about 1" up and use it to cut your biscuits.
Place on a stone about 1-2" apart.
Bake in a preheated oven at 450 degrees for 10-12 minutes or until golden brown.
Have a Happy Healthy Lords day!!
I'm off to plant 84 tomato plants and 48 pepper plants!! Here is to fresh organic food for almost free!! Hip Hip Horray!
Tonight (Sat evening) I just put a pastured fed beef roast in my crock pot with sea salt & ground pepper and a sliced organic red onion. This will cook on low until we get home from church tomorrow.
Sunday afternoon menu:
Sliced Roast over Fresh Salad
Shortly Sauted Asparagus in Virgin Coconut Oil (we like ours crisp tender with salt & pepper)
Whole Grain Bread (the second loaf from yesterday's batch)
Raw Organic Butter
Saturday evening:
Layered salad
Whole Wheat Buttermilk Biscuits
Recipes:
Use as many fresh organic veggies as possible.
Our salad will be in this order:
Raw Baby Spinach
Romaine Lettuce
Spring Greens
Finely diced red onion
sliced carrots
frozen peas thawed
2 hard boiled eggs diced
1/2 pound crisp bacon
1 cup mayo with 1 tsp sugar (when I run out of my miracle whip & mayo I will start making my own.... I'll let you know how it goes!!)
Whole Wheat Buttermilk Biscuits: I will double this recipe so I can use the extras for biscuits & gravy in the morning.
2 cups Whole Wheat Pastry Flour
1 TBSP Baking Powder (aluminum free)
1/4 tsp sea salt
1/3 c organic palm shortening or virgin coconut oil
3/4 cup buttermilk
In a bowl combine flour, bk pwd & salt & mix.
Cut into flour the shortening until it is in the consistency of course pea balls.
Gently fold in buttermilk until dough ball forms.
Put onto a lightly floured cutting board and mix only until their is no more dry ingredients. When making whole wheat biscuits the trick to them being fluffy is NOT to knead and over mix them.
Once the dough is mixed press with fingers until 1" thick. Flour a glass about 1" up and use it to cut your biscuits.
Place on a stone about 1-2" apart.
Bake in a preheated oven at 450 degrees for 10-12 minutes or until golden brown.
Have a Happy Healthy Lords day!!
I'm off to plant 84 tomato plants and 48 pepper plants!! Here is to fresh organic food for almost free!! Hip Hip Horray!
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2 comments:
Just curious how your kids adjusted today to their potatoes and carrots being substituted with something healthier.
I know I would really miss the potatoes and carrots myself and I'm an adult... who should understand why it's better to do without so many starches.
We realized this morning that we were supposed to have guests for dinner and the roast I chose was very small. So I ended up adding potatoes & carrots and making a beef stew. So they got their potatoes & carrots BUT they only got a small portion of stew and a larger portion of the veggies.
Our guests didn't come so I have enough stew for two more meals at least! Especially since we are cutting way back on the "cooked" portions of our meals.
The kids are really adjusting well to the changes. The younger three are having more challenges which is to be expected. Thomas has major sensory issues related to his autism and he won't even touch a veggie and only eats 3 fruits. The littles (as we call them) are still not into the fresh salads but we are still putting it on their plate and within the next couple of weeks we will start "training" them that they HAVE to eat it! We are also going to work more with Thomas on eating veggies. A battle I'm NOT looking forward to!
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