Sunday, March 03, 2013
This is a Paleo blog with some recipes that sound pretty good. Paleo isn't necessarily low carb, but there's a lot of overlap.
Saturday, March 02, 2013
The month didn't get off to a great start. I ate a lot more than I should have or needed to or really even wanted to. Breakfast was fine, but I made enough soup for two servings, ate one serving and was satisfied, and then took a bite of the soup as I was putting it away and it was so good that I ate the rest of it, too. The first extra bite was really good, but by the end it was just ok. I should have quit after - no, make it before! - that first extra bite. Then I cooked a whole delicata squash for supper, only meaning to eat half of it, and ate the whole thing. And I roasted the seeds from that and a pumpkin that was on it's last legs and I ate all of those seeds. Way too much food! One thing the Food Stamp Challenge did for me was to keep me from overeating. Portion control is important when you're trying to control costs. Not that I ever went hungry. I ate enough and then some, but I was always concious of the cost of what I ate and ate plenty but not an unlimited amount. I was aware of the cost of what I ate yesterday, too, but went ahead and ate it anyway.
So here's the damages, which really aren't nearly as bad as I thought they'd be:
Breakfast - MIM with coconut butter; tea with gelatin and cream
Lunch - soup - broth, riced cauliflower, carrot, onion, ham, cream
Supper - tongue, Cinnamon Roasted Delicata
Evening tea - herbal tea with gelatin and cream
Snack - lots of pumpkin and delicata seeds
Cost of food I ate - $5.49
Thursday, February 28, 2013
Breakfast - eggs scrambled in suet; tea with cream and splenda
Lunch - salad - tuna, egg, romaine, mayo, herb vinaigrette
Supper - soup - turkey broth, Turkey/Broccoli/Spaghetti Squash Alfredo casserole, extra Alfredo sauce
Evening tea - tea with gelatin and cream
Total cost of food eaten today - $3.28
I'm trying to wean myself off of sweetener in my tea so I'm back to using cream, instead. Then I'll probably try to wean myself off of it, too. Maybe
Wednesday, February 27, 2013
Breakfast - Broccoli and Cheddar Quiche; tea with splenda, gelatin and cream
Lunch - soup - broth, cauliflower, carrots, spinach, eggs
Supper - meatloaf, carrot salad (carrots, mayo, cinnamon, splenda, sunflower seeds)
Snack - beef cracklings
Evening tea - tea with gelatin and cream (I'm going to try it without the splenda)
Total cost of food eaten - $3.91
Wednesday, February 27, 2013
So I got some free suet (beef fat) from the farmer I bought some organic, grass-fed beef from. This evening I rendered it - cooked the fat out of it - and made tallow with it. Tallow is like lard, only beef instead of pork. I'll use it for cooking, like I use lard. Or like I would use butter. It has very little flavor and has a high smoking point, so it can be used for frying. I got a little over a pint of tallow from a pound and a half of suet.
Here's a link to the process I used. www.marksdailyapple.com/how-to-rende
I started with suet that was still about half frozen, so it was nice and firm. I cut out all the bits of meat and such I found, and then cut it into about 1/2" pieces. I put the cut up suet in a cast iron Dutch oven and put it in a preheated 250 degree oven. I left it for about 45 minutes, and stirred it. And stirred it again after about 30 minutes and then again after about another 30 minutes. Took it out of the oven and scooped off the "cracklings" or browned pieces of fat. Then I poured it very carefully through a fine meshed tea strainer. I put the cracklings back in the Dutch oven and smashed them down well with a pastry thingy. (You know, one of those round things you use to cut the butter into the flour to make pie crust.) and then back in the oven for another 15 minutes or so. Then took it out again, scooped the cracklings into the tea strainer and pushed through all the fat I could. I put the cracklings on a paper towel in a bowl to drain some more, then salted them and ate them. They weren't nearly as good as pork cracklings. Or nearly as good as the fat on a steak or something like that. Don't know why, but they weren't.
Tallow is a lot harder than lard. It sets up hard at room temperature, at least at room temperature in my house. I'll keep some of it in the fridge and keep some of it out on the counter so it's soft enough that I can scoop some out.
And remember - it was free!
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