Quick Brown Rice 'Stir Fry'

This fast, filling meal is so good you'll find yourself preparing it at least once a week!

I prepare my brown rice ahead of time, usually the day before while I'm working on other things. I pop it into the fridge and it is ready to become a part of my next meal.

When I'm ready to create dinner (or lunch) I toss my wok-type pan on the stove and I'm ready to begin!

A little coconut oil to saute my onion and garlic and then in goes the rice. I stir this all together and then add anything else I'd like; carrots, celery, chickpeas, broccoli, cauliflower - anything (OK, not anything).

I also use a little bit of water in the bottom of the pan at this point - it helps soften (not mush) the vegetables. I generously squirt some Bragg's Liquid Aminos on the whole thing, give it another stir and leave it for a few minutes, tossing every minute or so.

I even toss in a little red quinoa (left) sometimes - but remember this takes longer to cook. There will also have to be a little more water added to cook up the quinoa. I like this recipe not only because it's delicious, but because I can toss it into a casserole dish if I have leftovers and warm them for my next meal.
Everyone in my family loves it - even the picky eater!

Traditional Beef Stew Recipe

Did you know that I am in the process of becoming an amazing chef?! I am!

I have a friend (a very patient friend, Tracy) who offers me tips, tricks and solutions to all of my recipe needs....when I mess it up, she knows exactly why and what I can do to remedy the situation for next time. She has shared many recipes with me and I will continue to try to convince her that I need a full recipe book authored by her in the near future......

......but this post is about a recipe I discovered online. I didn't just fall in love with it - I fell in lust with it!

The recipe: a traditional beef stew. I won't take up any more of your precious time (and it is precious, never forget that)....but this stew is to live for!

Traditional Beef Stew

3 lbs boneless chuck roast (substitute for wild game - optional)

3 tbsp oil

2 tsp celtic sea salt

1 Tbsp freshly ground pepper

2 onions, chunked

1/4 c. flour (I used spelt - worked great)

3 cloves garlic, minced

1 c. red wine (I used homemade Chokecherry wine)

3 c. beef broth (concerned about sodium? Make your own!)

1/2 tsp dried thyme

4 carrots

2 celery

3 potatoes

Brown the meat in coconut oil.
Remove from heat and set aside.

Interesting note: Meat is easier to digest when the ligaments have been broken up. Our bodies take a long time to successfully complete this task for us, so if you are a meat eater, marinade or use a meat tenderizer.

For those of you who don't eat meat at all....this recipe is not for you. For those of you who live near me, you'll want to make this for dinner tonight. Make lots.

Once the beef is removed, brown the onions in coconut oil.

Add the flour and stir. Let cook for 5 minutes.

Add the garlic and cook for an addition 2-3 minutes.

Add the wine, stirring and scraping the bottom. This will thicken. Simmer 5 minutes.

Add the broth, bay leaf, thyme, rosemary and re-add the meat.

Simmer on low for one hour.

Add the carrots, celery and potatoes and simmer for an additional 30 minutes. I usually let it simmer a little bit longer - the flavors get a chance to really blend. It's almost ready!!

Let sit 15 minutes before serving.
This traditional stew is what you might expect to be served if you went to an Irish Pub.

Bake up some flax crackers or spelt bread and serve warm - enjoy this stew. Savor it.........you'll wish you had doubled the recipe!