“If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.” ~the father of modern French cuisine, Fernand Point
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-heck attitude.” ~Julia Child
We have received many requests for recipes. So, due to the fact that most people are short on time, we included our easiest, most simple-to-make recipes that are simply delicious. We also encourage you to invest in a crock pot and put it to use!
As you grow more and more comfortable with cooking, you will view recipes as starting points to your creativity. If/when you arrive to that point, don’t be afraid to experiment a little beyond the nuts-and-bolts. If you enjoy a particular spice, try it. If you have some leftover vegetables, by all means try adding them to the dish rather than throwing them out. Build your confidence and have some fun!
We have also received inquiries on the best cookbooks to use. We’ve listed our recommendations here (click on “What’s for dinner”).We always recommend a basic Betty Crocker or Taste of Home cookbook which are simple, straight-forward, nuts-and-bolts type of cookbooks that covers the basics of cooking.
In addition to that, we recommend Nourishing Traditions by Sally Fallon. This is more than a cookbook. Not only does it include traditional recipes which are rich in history, flavor and nutrition, but it includes thorough research that goes against the grain of conventional wisdom. After digesting the contents of this book, you will forget about the fads and the diet trends of today and enjoy eating as never before – the way human civilization has eaten long before the “experts” arrived on the scene!
When it comes to grilling or stove-top cooking your lamb/ beef steak or hamburger/lamburger, your biggest culprit is overcooking. Overcooking will lead to tough meat. This meat is best for rare to medium rare cooking. Because of the lower fat levels, it will usually require 30% less cooking time. If you like well-done lamb and beef, then cook it at very low temperatures in a sauce to add moisture. We usually only add salt and pepper for seasoning. Occasionally, we’ll add miso or tamari sauce for flavoring.
Crock Pot BBQ Pork steak
6 pork steaks*
1 teaspoon fat
1 1/2 cup ketchup
1 1/2 cup water
1/4 cup raw apple cider vinegar
1/4 cup worcestershire sauce
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon pepper
2 large onions — sliced very thin
1 teaspoon salt
Combine all ingredients in crockpot. Stir to thoroughly coat meat. Cover; cook on low for 8-9 hours. *Can substitute beef or lamb steak with this.
Roasts in the crock pot
Roasts are wonderfully simple, tasty meals that one need not be intimidated to make. The following recipes can be made from lamb roasts, beef roasts or pork roasts. Again, it’s important to use meat from grass-fed animals raised by farmers who know what they are doing. The meat is nutrient-dense and fabulously delicious. Sandwiches may be made from the leftovers as well as soups and stews.
Crock pot recipe for roast with rice:
Same as recipe for roast with potatoes only omit the potatoes and increase water to 1 ½ cups. Cook brown rice separately and serve roast and veggies over hot, cooked rice. If you prefer thickened sauce/gravy, you may add 1 tsp corn starch dissolved in a small amount of water to the roast liquid and stir until thickened. As a fun variation, you may decrease the water to ½ cup and add 1 small jar of salsa to the meat for a Mexican flavor. Also, you may decrease the water to 1 cup and add 1/2 cup of tamari sauce or 1/4 cup miso, 1 Tblsp Ginger, 1-4 cloves minced garlic (or 1-3 tsp powdered garlic) along with diced cabbage, carrots & onions for an oriental flare.
Crock pot recipe for roast with potatoes:
- Thawed roast (lamb, beef or pork)
- 4 peeled, sliced carrots
- 6 washed, quartered (not peeled) potatoes
- 3 peeled & quartered onions
- 1 cup water OR ½ cup water and 8 ounce can tomato sauce
- Optional: if you’re not using tomato sauce, you may add ½ diced green pepper or 1 tsp oregano to beef or lamb roast, or season lamb roast with 2 tsp Dijon mustard and 1 tsp garlic powder, or add ¼ cup sauerkraut to pork roast.
Place veggies on bottom of crockpot. Place meat on top of veggies. Season meat with salt and pepper and any other seasonings of your choice. Pour tomato sauce and water or just water over meat. Cover and cook on low 10-12 hours. To create soup instead of a roast, increase the water amount to cover the meat entirely. After cooking 10-12 hours, remove any bones from the meat and cut the meat into bite-sized pieces. Serve.
Crock pot recipe for barley stew:
- Lamb or beef roast (whole or leftover) OR lamb or beef stew meat (with soup bone to make a rich broth)
- 1 medium onion, chopped
- 3 carrots, sliced
- 1-4 Garlic cloves, minced OR 1-3 tsp garlic powder
- salt and pepper to your desire
- 4-6 cups water or enough to cover ingredients
- 1 cup pearled barley
- Optional – you may add vegetables to your liking
Place all ingredients in crock pot. Cover and cook on low for 8-10 hours or high for 4-5 hours. Before serving remove any bones and cut meat into bite-sized pieces.
Crock Pot Pork and Bean soup
* 1 meaty ham bone, ham hocks or leftover pork roast
* 2 cups dry Navy beans or mixed beans soaked overnight
* 1 clove garlic, minced (or 1/2 tsp. garlic powder)
* 2 bay leaves
* 1 lg. onion, chopped
* Salt & pepper, to taste (ham soup will need less salt than soup made with leftover roast)
Optional: may add 1 cup of sliced carrots or 1 chopped celery stalk
Combine beans, ham bone/hocks/or leftover roast, garlic, bay leaves, and onion (and carrots) in crock pot and fill crock pot with water. Cover and cook on LOW 8 to 10 hours, until beans are tender. Season with salt and pepper, to taste. Remove any bones; chop meat into bite-sized pieces and return to crockpot. Remove bay leaves before serving. Serves 6-8. You may freeze leftovers.
Don’t throw out your bones! Bone broth, made either from leftover roast bones, or soup bones that have little-to-no meat on them, are packed with nutrition and are full of wonderfully rich flavor. The broth may be used as a base for soups and stews as well as for rice for added nutrition and flavor. One can use part water and part broth as the base or full-strength broth.
Directions: Place bones (from poultry, lamb, beef or pork) in a crock pot. 1-2 tablespoons of raw apple cider vinegar may be added in order to draw more minerals from the bones. Fill crock pot with water, cover and cook on low for 24 hours (cooking for 24 hours yields the most nutritious and flavorful broth). Remove the bones. Broth may be strained if preferred and may be used immediately; or for later use, it should be allowed to cool completely before freezing it.
Again, it is wise to use bones from animals that have been pasture-raised. The broth is hardier, richer and tastier. After tasting this broth, you’ll never go back to canned broth without being disappointed.
Breaded Pork Chops
* 2 eggs
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1 piece of bread shredded or 1/2 cup cornmeal
* 3 tablespoons olive oil or lard
* 6 pork chops
1. Preheat the oven to 375 degrees F .
2. In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place bread crumbs or cornmeal on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the bread crumbs/cornmeal to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
3. Bake for 45 minutes in the preheated oven, turning once. Serve immediately.
Marinated Pork Chops
6 pork chops
1 cup white wine
2 cloves garlic, crushed or 1 tsp. garlic powder
2 teaspoons paprika
salt and pepper to taste
1 (8-ounce) container sour cream
1. Preheat oven to 325°F.
2. Place pork chops in a single layer in a 13 x 9 x 2-inch baking pan. Combine white wine, garlic, paprika, salt and pepper in a small bowl. Pour over pork chops and marinate 3 hours in refrigerator. Bake uncovered for 1 hour, or until tender.
3. Drain pan juices off into a small saucepan. Stir in sour cream and heat over medium heat until hot (about 2 minutes). Do not boil. Serve over pork chops.
- 1 package of ground lamb, beef or pork
- 1 Tblsp salt (Real salt or Celtic sea salt)
- 1 1/2 tsp. dried sage
- 3/4 tsp. black pepper
- 3/4 tsp. sucanat (available in health food stores)
- 1/2 tsp. dried thyme
- 1/4 tsp. dried marjoram
- 1/8 tsp. dried red pepper
Brown ground meat in skillet. Add spices. Enjoy!
We use this as a topping for home-made pizza. This can also be added to spaghetti sauce. Homemade gravy can be made from this as well. Just mix in a couple of tablespoons of cornstarch and slowly stir in milk. Heat and stir until thickened. This can be served over biscuits and eggs or over toast and eggs. Mmm-mmm!
“I am not a glutton – I am an explorer of food.” ~Erma Bombeck
“A good meal soothes the soul as it regenerates the body. From the abundance of it flows a benign benevolence.” ~Frederick W. Hackwood
“There is nothing like a plate or a bowl of hot soup, it’s wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a grueling day at the office or the shop, rain or snow in the streets, or bad news in the papers.”
– Louis P. De Gouy, The Soup Book (1949)