Beck Anderson Yoga & Wellness Hammock

Meatloaf is such an easy dish to pack for lunch the next day or freeze in single servings to make a quick meal for unexpected guests ~ enjoy!

Meatloaf

Serves 6

Ingredients

2 tsp Coconut Oil, Butter, or Ghee
1 med Onion
1/2 C Frozen Bell Peppers (red, green, yellow)
1 C Cooked Wild Rice
1/2 C Heavy Cream
1 1/2 lbs Ground Beef
2 Farm Fresh Eggs
1 Medium Carrot
1/2 tsp Salt
1/4 tsp Pepper
1 Tb Fennel Seed or Dill Weed (optional)

Directions

1. Preheat oven to 350. Coat loaf pan with butter or ghee.
2. In a pan, saute onion onion and peppers in oil until soft. Transfer to bowl and allow to cool for 5 minutes.
3. Combine cooked wild rice and heavy cream. Soak 5 minutes.
4. Add all remaining ingredients to the sauteed vegetables along with the rice and cream. Mix ingredients together with hands until well blended.
5. Shape the meat into the loaf pan and bake 1 hour.

Part of the following blog parties: Totally Tasty Tuesdays, Anti-Procrastination Tuesday, Family Time Tuesday, Tasty Tuesday, Tuesday Talent Show, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesdays, Tuesday Confessional, Hunk of Meat Monday, Monday Mania, Melt in Your Mouth Monday

As a gift for my birthday last month, my roommate, sisters, bro-in-law and husband gave me both Volume I and II of Mastering the Art of French Cooking by Julia Child!  And I have lovingly read through the delicious, yet difficult sounding recipes set into crisp white pages.  On Sunday I cooked Bifteck Hache a la Lyonnaise a la Russe which was fairly simple yet scintillatingly scrumptious.  I didn’t even cringe too much when a splash of whipping cream landed on the new book, staining the page for ever.  Here’s a translation for those of you who don’t know French like I do: Ground Beef with Onions and Herbs with Cream Sauce.  All this French cooking has me speaking fluent French!  Imagine that…

After such a cooking success on Sunday, I decided to cook a famous dish: Boeuf Bourguignon, Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms.  (I omitted the mushrooms to keep the love in my household.)

You start with a beautiful cut of meat:  it is best to know that your beef had a pastured life (grazing on grass).  I used a Rump Pot Roast from a farmer in Wisconsin where my family bought a whole cow from this winter.

Salad, homemade ‘kraut & kombucha & Boeuf Bourguignon.

The ingredients you choose for any meal you cook has an effect on the nutrient value of the meal.  Local grass-fed meat is the best choice.  A general grocery store probably won’t have grass-fed beef; they carry the cheaper meat from large farms with hundreds of cows penned in tight quarters, not allowed to be outside much, eating grain, creating digestive issues, sickly and consequently shot with antibiotics.

Other ingredients included bacon (uncured and without nitrates, nitrites nor sugar), 1 carrot and onions.  Then you make furious motions in the air with a wand or two, and voila!  Boeuf Bourguignon!

The final photo I’ve included is our table setting: sauerkraut that mom, Clara and I made one fateful Saturday, mere hours before I broke my finger (which bends a little bit these days); kombucha, from a scobi Clara gave me; and a homemade salad with lettuce, Roma tomatoes, and avocados tossed with dressing.

For those of you who are just getting to know me: I don’t speak French.  One bit.  But I do speak a fair amount Spanish and I want to learn German.