Posted by Tom Talks on Aug 8, 2019
Print Recipe Pressure Cooker Beans 204 Cal, 33g Carb, 3g Fat, 11g Protein Servings servings Ingredients 5 cups dry beans4 tbsp salt2 tbsp pepper4 tbsp lard (or any animal fat)1 tbsp italian seasoning1 tsp cumin Servings servings Ingredients 5 cups dry beans4 tbsp salt2 tbsp pepper4 tbsp lard (or any animal fat)1 tbsp italian seasoning1 tsp cumin Instructions Place all ingredients in an 8 qt pressure cooker Cook on high pressure for 30 minutes. Once the 30 minute timer goes off, natural pressure release for 10 minutes. Then you can quick release or natural pressure release. Strain beans and store however you desire. Beans freeze very well. Recipe Notes One serving is about 1 cup of cooked beans. You can find the Instant Pot here on the meal prep equipment page. Adjust the cooking time up or down depending on the beans and the desired softness. For example, smaller beans, such as black beans, will become mushy if pressure cooked for longer than 30 minutes. If you don't have a pressure cooker, you can boil beans the traditional way. Cold soak beans in a pot of water over night. Discard water. Then boil beans with all ingredients for 2-3 hours. Powered by WP Ultimate...
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Posted by Tom Talks on Mar 28, 2019
Print Recipe Liver With Cheesy Yeast Servings servings Ingredients 1 lbs beef liver0.5 cups Nutritional Yeast Seasoning 0.5 tbsp salt0.5 tbsp black pepper0.25 tbsp cumin0.5 tbsp garlic powder0.5 tbsp onion powder0.5 tbsp italian seasoning Servings servings Ingredients 1 lbs beef liver0.5 cups Nutritional Yeast Seasoning 0.5 tbsp salt0.5 tbsp black pepper0.25 tbsp cumin0.5 tbsp garlic powder0.5 tbsp onion powder0.5 tbsp italian seasoning Instructions Use a food processor to grind the liver into a paste. Cook the liver in a skillet with the nutritional yeast and seasoning until thoroughly browned. Partition into small containers to freeze. Recipe Notes Nutritional yeast combos with liver very well to cover each other's nutritional bases. This dish is a true super food. Nutritional yeast has a delicious cheesy texture. If palatable, using more nutritional yeast is better for nutrition. Liver does not taste good by itself. To increase palatability, consider adding melted shredded cheese. You can use any liver, but beef liver generally has the best micronutrients. If available, grass fed and pasture raised animals will always have better micronutrients than confined counterparts. Liver is so amazingly dense with micronutrients that you should not consume large amounts of it per week due to vitamin A and copper toxicity. E.g., don't consume a stupid amount like 2 lbs of beef liver per week for years and years. I personally just eat on average a spoonful of liver a day (about 0.5 oz a day). For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking. Powered by WP Ultimate...
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Posted by Tom Talks on Mar 28, 2019
Print Recipe Pho Bone Broth Prep Time 2 hours Passive Time 3 hours Servings servings Ingredients 6 lbs pork bones1 whole yellow onion (halved)1 packet pho seasoning2.5 oz pho soup base (2.5 oz is about 1/4 jar of Cot Pho Bo base)0.25 cup apple cider vinegar Prep Time 2 hours Passive Time 3 hours Servings servings Ingredients 6 lbs pork bones1 whole yellow onion (halved)1 packet pho seasoning2.5 oz pho soup base (2.5 oz is about 1/4 jar of Cot Pho Bo base)0.25 cup apple cider vinegar Instructions Blanch bones in a large pot of water by bringing to a boil for 10-15 minutes. Skim off and discard the top layer of foam from the blanching process. Discard the water. Place bones in a pressure cooker with the onion halves, apple cider vinegar, pho soup base, and pho seasoning. Cover the bones with fresh water. Only use enough water to barely cover the bones. (More water will yield a diluted broth.) Cook on high pressure for 3-4 hours. After cooking, remove the bones and meat. Discard the bones. Save the meat for a different dish. Cover the pot and put in the fridge to cool for a day. After the pot has cooled, skim off the top layer of fat and marrow. Discard it or save it for cooking other dishes. Scoop out the gelatin bone broth into containers to freeze. Reheat bone broth gelatin to serve. Recipe Notes Animal bones can be found at the butcher at ethnic markets (E.g., Asian supermarkets). You can use whatever animal bones you like, but I have had the best quality broths from pork bones. Beef bones yielded a thinner broth (less collagen). I use an 8 qt Instant Pot for about 6 lbs of bones. (I have two Instant Pots and usually do 12 lbs at once.) I like to take the pork meat and serve it over white rice with hot sauce. I reuse the fat and marrow to make very rich pancakes. Blanching bones is not a necessary step, but it will yield a cleaner looking broth. For a bolder and saltier flavor, consider doubling the amount of pho soup base. If you cannot find BOTH the pho seasoning and pho soup base, you can try omitting one for a weaker flavor broth. Pork bones yield about 25% its weight in meat. (E.g., 12 lbs of pork bones gives me 3 lbs of pork meat) If using a slow cooker, cook for 24-48 hours. If it is your first time making bone broth, be careful to not overfill to avoid overflowing. Consider placing the slow cooker on some kind of pan to catch accidental overflows. Making homemade bone broth is not an easy task. However, it is a cost effective way of getting extra delicious collagen. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 2, 2017
Print Recipe Hobbit Pub Taters 310 Cal. 37g carb, 12g fat, 14g protein Servings servings Ingredients 5 lbs Red potatoes Diced into large chunks10-16 slices bacon2 cups Shredded mexican cheese30-50 slices Pickled jalapenos Diced1 bunch Green Onions Diced1/2tsp - 3tsp each Salt, Black pepper, Cayenne, Paprika, Garlic powder, Italian seasoning Servings servings Ingredients 5 lbs Red potatoes Diced into large chunks10-16 slices bacon2 cups Shredded mexican cheese30-50 slices Pickled jalapenos Diced1 bunch Green Onions Diced1/2tsp - 3tsp each Salt, Black pepper, Cayenne, Paprika, Garlic powder, Italian seasoning Instructions Bake the bacon for 20 minutes 400F. Afterward, take the bacon and rest on a cooling rack. Coat a baking dish with nonstick spray. Place potato chunks into the pan and sprinkle seasoning across potatoes. Bake potatoes for 60 minutes @ 400F. Dice cooled bacon into small bits. Once potatoes are done, sprinkle the cheese over the potatoes. Then sprinkle bacon bits over the potatoes and place back into the oven for 5-10 minutes, or until cheese is melted. Pull out pan and sprinkle with green onions and jalapeno slices over the potatoes. Recipe Notes If your oven is big enough, you can bake the bacon and potatoes at the same time. If you want to minimize clean up, use aluminum foil in the pan and use non stick spray on the foil. Optionally can add in extra banana peppers or other diced chillis. The key is to get some pickled vinegar flavors onto the potatoes. Optionally some pickled jalapeno juice can be sprinkled onto the potatoes prior to baking. This can add a little more spice and tangy flavors to the potatoes. If you don’t care about calories and want to make them taste even better, add more cheese. This is the bare minimum amount of cheese for it to be palatable for me. For the spicy lovers, serve with some ketchup mixed with sriracha. For the non spicy lovers, consider reducing the jalapeno slices. Powered by WP Ultimate...
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