It’s getting a bit cooler here today and that makes me crave comfort foods. One of my favorite comfort meals of all time is my Grandmother’s pot roast. I remember sitting at her table with my siblings and cousins, inhaling plate after plate. One bite could make your whole week.
Fork tender and juicy right from her dutch oven, this Grandma Anionette classic is a meal in one pan and perfect for your next Sunday supper.
4large russet potatoes peeled and sliced into 1-inch wedges
4large carrots peeled and sliced into ½ -inch thick pieces
2celery stalks sliced into ½ -inch thick pieces
Preheat the oven to 375.
Put your dutch oven on the stove and heat it over high heat 5 to 6 minutes to sear the meat. Add the oil and season the meat with salt and pepper on both sides. Add it to the pan. It should sizzle immediately.
Reduce the heat to medium-high, and let the meat sear on one side 5 minutes, then flip. Add the onions, and garlic then cook 5 minutes more. Deglaze the pot by adding wine.
Add the beef broth to the pot–it should come about halfway up the side of the meat.
Cover and bake 2 hours, then check the liquid in the pot. Add a cup or so of extra water if needed.
Reduce the heat to 300 and bake an additional hour, and then add the carrots, celery, and potatoes. Bake covered 1 hour longer or until the meat is tender and the potatoes and carrots are soft.
These Instant Pot Beef Gyros are a quick meal filled with healthy, clean ingredients and veggies that will make your mouth water! Ready in 25 min what could be better?
Course: Main Course, Side Dish, Snack
Keyword: low carb, soy free
2lbsbeef roast thinly sliced *I've also used loin flap meat and it's so easy to slice and cook
1/2cupvegetable or beef broth
1red onionthinly sliced
4tbspoilolive, coconut, avocado, etc
1tspapple cider vinegaroptional
Pitas or Naan bread
grape tomatoes quartered
Feta or goat cheeseoptional, use container to measure
1cupplain Greek yogurt
1/2cupcucumber peeledseeded, and chopped finely
1tspsalt and pepper
Turn Instant Pot on saute and let the pot warn up. When it’s warm, add oil to the bottom of the pot and let it get hot.
Add meat, seasoning, garlic, and onion to Instant Pot. Sear and let onions soften for 3-5 minutes.
Pour lemon juice and broth over the meat. Give the meat a quick stir, then lock lid into place. Turn the steam valve to sealing. Using the Meat/Stew preset, cook the gyro meat for 9 minutes.
Let the pressure naturally release for 3 minutes before releasing the remaining pressure using the quick release method.
While the gyro meat is cooking mix together the Tzatziki sauce and slice your vegetable toppings. For added flavor, drizzle apple cider vinegar and olive oil over vegetables.
Note: To make your gyro, layer the lettuce at the bottom of the pita or naan bread. Then add your meat, toppings, and sauce. This will keep the pita or naan from getting soggy. Nutrition Calories: 395 cal | Carbohydrates: 4g | Protein: 32g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 989mg | Potassium: 596mg | Fiber: 0g | Sugar: 2g | Vitamin A: 2.5% | Vitamin C: 5% | Calcium: 6.9% | Iron: 18.1%
When cleaning your oven, you think of a giant chore & super harsh chemicals.
Well, we’re here with this week’s installment of “This, Not That, Thursday” to offer you a better way. You don’t even have to clean your oven in a day. By getting started the night before, you’ll save yourself time and aggravation. Thanks to white vinegar and baking soda, you won’t need to use harsh chemicals. They are environmentally friendly, remove hardened stains and eliminate germs and odors.
Natural Oven cleaner
A spray bottle
A sponge or cleaning cloth
A scraper or spatula
Bucket or bowl
1. Remove the racks from your oven and wash them in warm, soapy water. Some oven racks are dishwasher-safe, but check your oven manual first to make sure they won’t be damaged in the dishwasher. Dry the racks and set them aside.
2. Remove any loose food particles from your oven. Use a scraper to get all the burnt bits out.
3. Make a paste using three parts baking soda and one part water.
4. Spread the paste around the inside of your oven. If there are really tough, burnt-on spots, put a little extra baking soda paste on them. Avoid putting the paste on heating elements inside the oven.
5. Close your oven, and let the paste sit overnight.
6. When you’re ready, moisten your sponge or cleaning cloth with warm water and wipe away the baking soda paste. Use a bucket or bowl full of warm water to rinse the sponge or cleaning cloth as you’re removing the baking soda paste. For any stubborn messes, use a scraper or spatula.
7. Fill a spray bottle with one part vinegar and one part water. Spray down the oven and wipe away leftover baking soda paste with paper towels or another cleaning cloth.
8. Replace the oven racks.
Your oven is going to be so spotless, the next time your mother-in-law stops by, you’ll make up excuses for her to open it up.
Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.
In this salad, we combine traditional Caprese flavors with summer blueberries, peaches and added prosciutto for saltiness, creating a balanced and flavor-packed dish. Caprese and fresh fruit always remind me of summer.
My word, today is just perfect. Too perfect in fact, to be inside slaving in front of the stove for dinner tonight. In just 20 minutes this delightfully fresh dish is on the table without the need of an oven heating up the whole house. Let Grandma Antoinette help you with dinner <3
Hey all! We’re back with another installment of “This, Not That, Thursday.” If you need a way to deter rabbits from eating your flowers, try this organic rabbit repellent recipe. It uses garlic and red peppers to repel the rabbits naturally without damaging your plants. And don’t worry–those cute little critters won’t be harmed at all.
You just need a couple of items to make this Natural rabbit repellent: garlic, peppers, dish soap, and an empty milk jug.
Natural Rabbit Repellent Recipe Items needed: empty milk/water jug 7 garlic cloves 2 teaspoon crushed red peppers 1-gallon water 1 tablespoon dish soap (see our other posts for a Natural Dish Soap) Directions: To make the repellent fill an old jug with water, add 7 crushed garlic cloves, 2 teaspoons of crushed red peppers (you can save a packet from the pizza delivery for this) and 1 tablespoon of dish soap. Shake well. Then let it sit in the sun for a day or two to make sure the water is saturated with the flavors and smells. Shake well. Then spray or pour on the plants that you don’t want the rabbits to eat. I had to reapply the rabbit repellent once a week for a couple of weeks to convince the rabbits that my tulips were never going to taste good again. With my other bulbs, I sprayed them with the natural rabbit repellent as soon as they started to poke through the ground and then reapplied the repellent once a week and after it rains. Good luck
We’re here with this week’s installment of “this, Not That, Thursday” – Natural Dish Soap. Here we go….
Every single recipe I’ve tried just kept falling short. It didn’t suds enough or it wasn’t soapy or slippery enough, or worse – it left a nasty film on my dishes. There are lots of factors at play of course (type of soap, water hardness, etc.) so I’m not saying that those recipes didn’t work – just that they didn’t work for me. THIS ONE DID!
Homemade Dish Soap: A Natural Recipe Ingredients 1 ¾ cups boiling water 1 Tbsp borax 1 Tbsp grated bar soap (use homemade soap, castile bar soap, Ivory, or whichever natural bar you prefer) 15-20 drops essential oils, optional Instructions Heat water to boiling. Combine borax and grated bar soap in a medium bowl. Pour hot water over the mixture. Whisk until the grated soap is completely melted. Allow mixture to cool on the countertop for 6-8 hours, stirring occasionally. Dish soap will gel upon standing. Transfer to a squirt bottle, and add essential oils (if using). Shake well to combine.
*do not use vinegar – As per Dr. Bronners daughter Lisa “In great part, it’s due to the fact that vinegar is an acid and the castile soap is a base. They will directly react with each other and cancel each other out. So, instead of getting the best of both (the scum cutting ability of the vinegar and the dirt transporting ability of the soap), you’ll be getting the worst of something entirely new. The vinegar “unsaponifies” the soap, by which I mean that the vinegar takes the soap and reduces it back out to its original oils. So you end up with an oily, curdled, whitish mess. And this would be all over whatever it was you were trying to clean – your laundry or counters or dishes or whatever.”
In this week’s installment of “This, Not That, Thursday” we bring you some Natural Gardening tips. Gardening is tough enough, but to do it without chemicals is well worth the effort for you & the family.
Fertilizer Although you can use ready-made organic fertilizers, it is best to learn how to create your own organic fertilizers. Not only will it be better for the soil and the environment in the long-term, but it also helps you gain valuable insight into the world of gardening.
Homemade Fertilizer Adding compost to your garden is an excellent way to improve the quality of your soil with natural fertilization. However, not everyone has the space or time for composting. We’ve got you covered! There are some other easy ways to fertilize your garden naturally. For one thing, instead of a huge compost pile, you can simply save some of the stuff from your kitchen you’d normally throw away. Three things that can benefit your garden: Coffee Grounds – adds nitrogen to the soil and is ideal for acid-loving plants like tomatoes Banana Peels – decompose quickly, replenishing potassium and other minerals to the soil Egg Shells – can add calcium carbonate and help avoid blossom rot in peppers and tomatoes Another common kitchen ingredient to help fertilize your garden is molasses. Just mix a few tablespoons of molasses with a gallon of water and then water your plants with it. The molasses acts sort of like a probiotic. It helps increase beneficial microbes.
Garden Pest Control Every vegetable gardener faces pest issues from time to time, and learning how to manage the little leaf-munching menaces without using synthetic chemical pesticides is an essential step in growing a healthy, productive garden. To help you with this task, we’ve put together tips for keeping those pesky critters out of your garden.
Orange Peels Orange peels can be placed around plants or attached directly to the stem to ward off and eliminate some pests. That’s because orange peels contain a natural chemical known as d-Limonene, which can kill off ants and aphids. The chemical destroys the waxy substance around the bugs, causing them to suffocate. Even the scent of orange peels, as well as other citrus peels, can keep those plant-destroying aphids and ants away.
Plant Marigolds Around the Perimeter of the Garden Many gardeners put marigolds in their vegetable gardens. It’s believed the pungent smell potentially repels pests while attracting beneficial insects. Some say that the aroma of marigolds might even help keep rabbits and other rodents away from your vegetables too. However, not everyone is a believer in the marigold theory. In fact, there are some gardeners who say marigolds may actually attract harmful spider mites. Regardless of whether it works or not – marigolds will at least add a splash of color to your vegetable garden.
Cayenne pepper Sprinkling cayenne pepper, pepper flakes, and/or garlic pepper on and around your plants when they are ready to bloom is an excellent deterrent. Squirrels won’t eat anything with cayenne—which you can often buy in bulk.
On this week’s “This, Not That, Thursday” segment, we’re looking at all natural cleaning tips. Switching to homemade DIY cleaners might sound like a lot more work, but it’s actually quite simple. The ingredients are easy to come by and last a long time.
The natural cleaning ingredients we like to keep on hand are: * white vinegar * liquid castile soap (like Dr. Bronners) * natural salt * baking soda * borax * washing soda * hydrogen peroxide * lemons * microfiber cloths * essential oils (optional) * a spray bottle or two (preferably glass)
Our 3 top recipes!
All-Purpose Cleaner Ingredients * 1 tsp borax * 1/2 tsp washing soda * 1 tsp liquid castile soap * Essential oils of choice – I use 4 drops lemon, 4 drops lavender, and 10 drops orange * Glass spray bottle for storage All-Purpose Cleaner Instructions 1. Place borax, washing soda, and soap in a spray bottle (preferably glass). 2. Add 2 cups of warm water. Distilled is best, but any water that has been boiled will work. 3. Add essential oils of choice. 4. Cover bottle and shake well. Use as needed. I use as bathroom cleaner, floor pre-treater, kitchen cleaner and on toys.
Glass Cleaner Ingredients * 2 cups of water (distilled or filtered is best so it doesn’t leave residue) * 2 tablespoons vinegar * 10 drops essential oil of choice- I use lemon (optional- but it helps cut the vinegar smell) Glass Cleaner Instructions Combine ingredients in a spray bottle (preferably glass) and use as needed to clean window. I like to use a microfiber cloth to wipe windows clean with this recipe.
How to Make Washing Soda If you have an oven and are feeling crafty, try this simple method of making washing soda. Another bonus is that baking soda is typically even less expensive (especially at big box stores) and making this at home can help further reduce the cost of budget-friendly cleaning recipes. Washing Soda Ingredients * Baking Soda * A large baking dish or baking sheet (I use these stainless steel restaurant pans for this and all of my baking and cooking) * An Oven
Washing Soda Instructions 1. Turn oven on 400 degrees F. 2. Pour a thick (1/2 inch or so) layer of baking soda on the bottom of the baking dish. 3. Bake for 1 hour, stirring 1-2 times in the middle, or until it has changed in look and feel. Baking soda has a silky/powdery feel and washing soda is more grainy and not silky. The baking soda will need to reach the full 400 degrees for this reaction to take place, so be patient. 4. Let cool and store in an air-tight jar. Use this homemade washing soda as you would store-bought in natural cleaning recipes and laundry soaps.
There’s nothing like walking into your kitchen first thing in the morning, bleary-eyed and ready for your morning cup of coffee only to find that your home has been invaded by ants. Below are some of the best natural remedies you can try to get rid of the ants infesting your space.
Cinnamon Cinnamon is an effective household ant repellent. Its smell discourages ants from entering your house and scrounging in your kitchen. According to a 2014 study published in the International Journal of Scientific and Research Publications, cinnamon essential oil yields positive results in both repellency and insecticidal activity. * Add 1 ¼ to 1 ½ teaspoon of cinnamon essential oil in a cup of water. Soak a cotton ball in this solution and wipe down the areas where ants may enter and dwell. Repeat once daily until all the ants are gone. * You can also put ground cinnamon and whole cloves near entry points. Note: Use the cinnamon oil spray strategically in places of ant infestation; do not put it all over the place.
White Vinegar White vinegar will also send an eviction notice to ants on your premises. They cannot bear its strong smell. In addition, the smell masks their scent trails, making them lose their direction. 1. Mix equal parts of white vinegar and water. 2. Pour the solution into a spray bottle. 3. Add a few drops of any essential oil and shake the bottle thoroughly. 4. Spray this solution around baseboards and other entry points. 5. After an hour, wipe up the ants using a damp paper towel and discard them. 6. Repeat once daily until the ants are completely gone. You can also use this vinegar solution to clean floors, windowsills and countertops to prevent ants from crawling over these surfaces.
Peppermint Peppermint is a natural insect repellent that can effectively keep ants away. Ants hate its strong smell, which also disrupts their smelling capabilities so they cannot detect food sources. * Add 10 drops of peppermint essential oil to 1 cup of water. Spray the solution on all areas where ants are present. Repeat twice daily, until the ants are gone completely. * Sprinkle some dried peppermint around your doors, entryways and garbage areas to repel ants. * You can even grow peppermint plants in your kitchen garden.
Food-Grade Diatomaceous Earth Food-grade diatomaceous earth (DE) also works well as an ant repellent. This powder is the fossilized remains of marine phytoplankton. The microscopic razor sharp edges of DE can cut through the ant’s exoskeletons, gradually causing their body to dry out. 1. Gently sprinkle a thin layer of DE on windowsills, beneath the fridge, under cabinets, in and around garbage cans and any other places where you see ants. 2. Repeat once daily until all the ants are gone. Note: Do not wet the DE or it will not work.
Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.
In this low-carb spaghetti squash lasagna recipe, garlicky broccoli, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation.
Position racks in upper and lower thirds of oven; preheat to 450°F.
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.
Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
2skinless boneless chicken breast halvescut into cubes
2sweet potatoespeeled and chopped
½poundwhite button mushroomsthinly sliced
1pinchcrushed red pepperor more to taste
1pinchpaprikaor more to taste
1pinchsea salt or more to taste
Heat olive oil in a saucepan over medium-high heat. Saute onion, garlic and mushrooms in hot oil until softened, about 5 minutes.
Stir chicken, sweet potatoes, spinach, crushed red pepper, paprika, and sea salt with the onion and garlic in the saucepan. Pour as much chicken broth into the saucepan to make the mixture as soup-like or stew-like as you’d like it.
Bring the broth to a boil, reduce heat to medium-low, and simmer until the chicken is no longer pink in the middle and the sweet potatoes are tender, about 30 minutes.
“Use an array of colorful veggies to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that’s perfect for summer entertaining.”
1¼poundsraw shrimp21-25 count, peeled and deveined
¼cupextra-virgin olive oil
10sprigs fresh thyme
3large heirloom tomatoeschopped
½cupchopped fresh basilplus more for garnish
Preheat oven to 350°F.
Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.
The Romanesco broccoli is technically an edible flower and is easily recognized by its eye-catching fractal appearance. It is grown in the region of Lazio, home to Rome and hence its name. In Italy, you find it typically consumed raw, steamed, boiled, roasted or sauteed. It has a delicate nutty flavor making it easily adaptable to various preparations and is a favorite ingredient in Italian soups just like this one.
Course: Main Course
Keyword: low fat
Author: Grandma Antointte
¼cupextra-virgin olive oil
2small carrotfinely chopped
1rib celeryfinely chopped
7ouncesRomanesco broccoli (a large head)tough parts discarded, chopped
4small potatoespeeled and chopped
salt and ground black pepper to taste
Heat olive oil in a saucepan over medium-low heat. Add carrot, shallot, and celery; cook and stir until fragrant, 2 to 3 minutes. Add Romanesco broccoli and potatoes.
Pour hot water into the saucepan. Season with salt and pepper. Cook, covered, until broccoli and potatoes are soft, about 40 minutes. Puree soup with an immersion blender until smooth.
These wedges of juicy watermelon are topped with nondairy coconut yogurt and berries that make for a crisp and refreshing dessert. For kids snacks, leave the wedges blank and let everyone add their own toppings to the yogurt.
"My favorite recipes are ones with few ingredients that I normally have on hand, you'll love it too!
Course: Main Course
Keyword: dairy free, Gluten Free
Author: Grandma Antoinette
2large bell pepperssliced into thin strips
1/3cupred wine vinegar
1 1/2poundsflank steakcut into thin strips
Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Grandma’s lighter take on eggplant parmesan maintains all the flavors of the classic dish but is baked instead of fried. This is a household favorite here & is bound to be in your house too. Besides being delicious, there are 11 grams of filling protein in this hearty vegetarian dish.
Preheat oven to 400°Coat two baking sheets and an 8-by-11½-inch baking dish with nonstick cooking spray.
Cut eggplants crosswise into ¼-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, ¼ cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
Stir basil into tomato sauce. Spread about ½ cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes