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Chock Full o’ Meals

April 10, 2011

Thanks in part to my own slow transition, I have a bit of a meal pile-up on my hands. Which means you’ll be receiving a bountiful feast of recent meals in the form of one giant post. Hope you’re hungry.

First up, an American classic: a burger with fries.

The burger is 80/20 grass-fed from Hearst Ranch. It’s just up the street from us, but they ship anywhere too (if you give them a call, they’ll give you free shipping on orders over $35). I mixed 1/3 lb with one pastured egg and some cumin, then pan-fried it in some bacon grease we had stored. It was great with the pepperjack slice on top.

The sweet potato fries were easier than I expected. I just peeled and cut a large one with a sharp knife, then pan-fried in bacon grease. Next time to crisp them up a bit I’ll try baking after frying then cooling on a rack.

Jump for more.

Lately I’ve been eating some big meals (more on that later), and the next few are perfect examples (though they’ve been just a first course).

It was super simple: 200g sweet potato chunks, 12oz of chicken breast (chopped), and one large onion, all pan-fried in some butter.

It’s getting late so I’ll slip into the gentle embrace of the bulleted list:

• 4 slices Bacon
• 6 large Eggs
• 2 cups chopped Spinach
• 2 slices PepperJack Cheese
• 1/2 lb Grass Fed Ground Beef

Started the roast beef (along with mushrooms, onions, and garlic) in a cast iron skillet on the stove with enough butter to get it going and moved it to the oven for about 30 min at 400F. The green piles are kale chips made according to this recipe.

That glass of white stuff in the middle is so special it gets a paragraph all to itself (and, eventually, a whole blog post). That is raw milk. If you’re interested in getting your own, start here. Or, better yet, talk to someone in your neighborhood in possession of cows.

And finally, I’ve been eating this most Sundays since early fall, but somehow it has eluded that interwebs.

In the upper right are my delicious sweet potato hash browns. Unfortunately, the picture doesn’t quite do these beauties justice. I’m feeling bossy, so I’ll list this out as instructions:

1. Start bacon frying
2. Peel sweet potato
3. Grate sweet potato with a sturdy cheese grater
4. Squeeze excess moisture out of grated potato with a potato ricer (this step is critical)
5. When the bacon is done, pull it out and sprinkle in the grated and dried potato
6. Wait to flip until you are pretty sure it’s starting to burn (it will start to smell a little sweeter)
7. Enjoy with lots of salt and some cheezy eggs.

I have been enjoying these on Sundays because that is when I play hockey and I seem to run a little better with the extra carbs.

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