You may recall that our beef comes directly from my dad’s pasture, by way of the local butcher.
There are numerous benefits from this arrangement–including the cost and quality of the meat–but there was one aspect I hadn’t considered: When you buy an entire cow, you truly get the entire cow.
So now I have all sorts of interesting and exotic items in my freezer, like tongue, heart, tail and liver. Holy cow!
This recipe for Hamburger Soup came from a good friend of mine.
Picture a young newlywed, literally scribbling down a recipe as fast as possible in a grocery store while learning about cuts of meat and such from an older married friend. Of course, she tweaked it a bit to fit her own needs and to meet Real Food standards.
Don’t you just love recipes that evolve like that?
Seasoned Taco Meat
- I always double or triple this recipe, in order to have leftovers.
- It freezes well, too.
- This taco meat is great for using up leftover veggies or frozen shredded zucchini from our garden. The possibilities are endless!
- It’s not a particularly labor-intensive recipe, but it does require a bit of time to simmer.
- I like to eat it on salad greens like a taco salad, but my boys prefer to eat it with tortilla chips (see below). And stay tuned for an awesome paleo tortilla recipe coming soon…
These meatballs are A.Ma.Zing. They taste great, keep well and can be served in a variety of ways.
The original recipe came from Karina at gluten-free goddess (one of my favorite sources for GF recipes); I adapted it a bit for our needs. My adaptation (below) calls for 3 lbs of meat, which makes a LOT of meatballs. Because leftovers are a mom’s best friend!
I call them “Last Minute Meatballs” because the first time I made them, I literally threw them together at the last minute, hoping the recipe would be a success.
In fact, I was in such a rush—and quickly running out of time to form the last of the mixture into balls–that Mr. Native Texan suggested I just cook up the rest of it on the stove in the cast iron skillet.
I did just that, and the results were absolutely perfect for adding to the boys’ GF noodles. (See below for pics of the “hash” and for more info about the noodles). It was sort of like a Real Food version of Hamburger Helper. (Click here for another variation of Healthy Hamburger Helper).
I relied on my Vitamix to mix most of the ingredients, but I imagine a food processor would work well, too.