Sunday Sampler Week 2

9 Oct

Yes, I know it isn’t Sunday..or Monday..or..Tuesday..ahem. I got a little behind this week with family visitors and while the meals were cooked, not much was recorded…

SO.

Meals for this week are fun and yummy!

Only one is frozen, the other 2 are refrigerated to keep the veggies nice and crisp.

Meal 1- Barbacoa Pot Roast

 

This is our frozen meal. I made a barbacoa marinade, soaked a 5 pound grass fed chuck roast, added onions, carrots, beef bone broth and a few extra spices and then let it set for about an hour before freezing. This is a crockpot meal and will be cooked on low for 6-8 hours to keep the meat tender and yummy.

Meal 2- Hot Dog Skewers

I made a marinade of mustard, apple cider vinegar, celery seed and sea salt. Into this I put chopped red onions, baby pickles, spicy peppers, pasture raised hot dogs, cherry tomatoes and zucchini. Everything that I could think of that might make a super incredible NYC hot dog. After tossing, I loaded it all onto presoaked skewers. These go into the fridge to wait for the day we pop them on the grill.

I also made a gluten free buttery biscuit to go with these and froze them precooked. They will go into a 400* oven while the hotdogs are on the grill and cook for about 20-25 minutes.

Meal 3- Pear and Balsamic Quinoa Salad

 

This is one of my favorite cold or hot salads. It can be made with pears or apples, both crisp and fresh.

Need:

Chicken, chopped or shredded

Zucchini, chopped

Onion, chopped

Crisp Pears, chopped

Stinky cheese, (bleu, gorgonzola, etc)

Parm Cheese, shredded

Carmelized nuts (any) I used walnuts.

For the marinade:

Balsamic vinegar

Olive Oil

Honey Mustard

Garlic cloves, minced

Onion, minced

Sea salt/pepper

Mix together. Add to zucchini, onion and chicken, evenly. Allow to marinate for at least an hour.

For the Caramelized nuts:

Very carefully, melt some coconut sugar in a saucepan. Add chopped nuts before it completely melts and stir constantly until it is all stuck together. Dump onto a bit of parchment paper to cool. This stuff is seriously hot. It can burn!

For the quinoa:

2 cups of soaked quinoa

4 cups of chicken bone broth

Cook in a saucepan over medium to low heat. Bring broth to a boil, pour in Quinoa and cover tightly. Reduce heat and allow to simmer for about 20 mins or until broth has been completely absorbed into quinoa. Remove lid to finish steaming and remove from heat. Toss lightly with a fork. Dump into a large bowl.

Cook up chicken (if it is not already cooked, otherwise heat it in the saucepan/skillet), dump into bowl with quinoa.

Cook up zucchini and onion, dump into bowl with quinoa, including sauce.

Dump in cooled nuts, stinky cheese, pears and parm cheese.

Toss it all together. Taste and then salt to taste.

This keeps very well in the fridge.

 

So there you go. Our three meals for the week. I also made pizza for our Sunday family meal and had a quick homemade mac and cheese for last night. That is a full meal week. Hope that helps with some ideas for you!!!

What are you having this week?

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2 Responses to “Sunday Sampler Week 2”

  1. Erin Davy October 9, 2013 at 9:44 pm #

    recipe for GF biscuits? also did you mean you baked them & then froze?

    • organiccrumbs1 October 10, 2013 at 2:29 am #

      I actually froze them to bake off day of show. Until I share the recipe, it was basically 1 cup tapioca flour to 1/4 cup coconut flour, an egg and butter, salt and water. Oh and I used baking powder. Nice and flaky. Mmm.

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