Recipes

Shepherd's Pie

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Servings: 2-4

INGREDIENTS

5-8 Potatoes depending on size

1 recipe for homemade mushroom soup (see below) or 2 cans of mushroom soup if short on time.

2lbs of grass fed ground beef

DIRECTIONS

  • Peel and dice your potatoes up and get them boiling to make mashed potatoes.

  • Cook up your ground beef until there is no pink left and mix with your mushroom soup. Fill the bottom of your 9x13 pan with your meat/soup mixture. Add your mashed potatoes over the top. Place in oven on high broil for 2 minutes or until potatoes just barely start to golden on top.

  • Serve with your choice of vegetable!

HOMEMADE MUSHROOM SOUP

Serves: 2

INGREDIENTS

1/2 onion, chopped

1 cup chopped mushroom

2 teaspoon chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon whole wheat flour

1 tablespoon unsalted butter

3/4 cup half-and-half


DIRECTIONS

  • Saute 3/4 cup of the mushroom, onion, salt, pepper and chicken broth in a medium saucepan on medium high heat until browned and soft (about 5-10 minutes).

  • Add flour and butter to this mixture until the flour is lightly browned (about 5 minutes).

  • Meanwhile, saute the rest of the mushrooms in a separate pan until browned.

  • Add part of the half and half to the onion and mushroom mixture and stir until thick, add the rest. Pour mixture into a blender and blend until smooth.

  • Place the mixture back on the stove and add the rest of the mushrooms. Serve and enjoy!

 

 




Korean Bibimbap Recipe

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Korean Bibimbap

Servings: 2-4

Ingredients

1 zucchini

4 oz mushrooms

1 shallot

2 carrots

ginger- about the size of your thumb

2 cloves garlic

¾ cup jasmine rice (or whatever type of rice you prefer)

5 tsp white wine vinegar

1 TBSP sesame oil

1 ½ TBSP sugar

1 tsp sriracha (optional)

3 TBSP soy sauce split in half

10 oz grass fed organic ground beef

vegetable oil

Directions

  • Bring 1 1/4 cups of water to boil in a small pot.

  • Half the zucchini lengthwise; slice into half moons. Slice mushrooms. Halve, peel, and very thinly slice shallot. Peel carrots and using a peeler, shave lengthwise into ribbons. Peel and grate ginger. Mince garlic.

  • Once the water is boiling, add your rice and a pinch of salt to the pot. Cover, lower heat to a gentle simmer and cook until tender. About 15-20 minutes.

  • Toss your shallot into a small bowl with the white wine vinegar and a pinch of salt. Set aside to let it marinate.

  • In another small bowl, stir together your sesame oil, sugar, sriracha, and half of your soy sauce. Set this aside to drizzle over finished product.

  • In a large pan, drizzle some vegetable oil and cook up your zucchini, carrots, and mushrooms until tender. They tend to cook at different lengths of time so use separate pans for each of these or just do one at a time. Just put your cooked veggies somewhere to keep warm while you cook the rest.

  • In a large pan saute your ginger and garlic in a bit of oil until it is fragrant (about 30 seconds). Add your beef and cook till there is no pink. Add the rest of your soy sauce and let the meat cook a bit longer till it is a tad crisp.

  • Finally, plate your rice with the veggies, beef, shallots and sauce over the top of it. Enjoy!!


Saint John's Meat Loaf Recipe

Ingredients:

  • 2 lbs. Saint John’s organic, grass fed ground beef

  • 1 cup oatmeal

  • 1 cup milk

  • 1 egg

  • 1 small onion, chopped

  • 1 Tbsp. Worcestershire sauce

  • 2 tsp. salt

  • 1/2 tsp. dry mustard

  • 1/4 tsp. ground sage

  • 1 clove garlic, crushed

Mix all ingredients.

Spread in 9x5x3 loaf pan.

Cook, uncovered in 350 degree oven until done, about 1.5 hours.

Optional: Jonathan loves to mix in bits of lightly cooked bacon before sending the meatloaf to the oven!

Inspired by the 1983 Betty Crocker Cookbook