This recipe is for my Keto and carnivore friends and listeners. If you have a traditional, diversified farm with all kinds of ruminant animals, this recipe is for you. Or if you are shopping at your local farmer’s market for a variety of grass-fed meats, this recipe is for you. It calls for one pound each of beef, lamb and chev or goat, but you can use any combination of these meats. Or you could divide the ingredients by three and only use 1 lb.
For those of you who are not restricting carbohydrates, feel free to stuff this into a pita. You’ll be glad you did!!
Greek Seasoned Ground Meat Medley with (optional) Yogurt or Sour Cream
A lovely blend of spices with a variety of ground meats. Stuff it in a pita and enjoy!!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1 lb ground beef
- 1 lb ground lamb
- 1 lb ground chev goat
- 3 tablespoon butter
- 3 teaspoons garlic minced
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon dried rosemary
- 1 ½ teaspoon dried thyme
- ¾ teaspoon ground nutmeg
- 3 teaspoons salt less is fine
- 3 teaspoons ground pepper
- ¾ cup water
Brown ground meats until fully cooked
Drain pan drippings and add butter (this is actually optional but worth it)
Mix in spices and water
Simmer 5 to 10 minutes
Serve with yogurt or sour cream
This is an easy mint sauce recipe that will make your lamb dinner out of this world. It’s basic structure is a combination of sweet and sour with that unforgettable taste of mint.
Try it with this Easter Leg of Lamb. Replace the red wine vinegar sauce with Eliza Leslie’s Mint Sauce.
Eliza Leslie’s Mint Sauce
This is Eliza Leslie’s mint sauce recipe in its original form.
Take a large bunch of fine fresh green mint, that has been washed well. Strip the leaves from the stems, and mince them well. Put it into a pint bowl, and mix with it gradually some of the best cider vinegar. This sauce must not be the least liquid, but as thick as horseradish sauce or thicker. Make it very sweet, with the best brown sugar. Mix it well, and transfer to a small tureen, or a little deep dish with a teaspoon in it. Serve it up always with roast lamb, putting a teaspoonful on the rim of your plate.
A quart or more of mint sauce, made as above, but with a larger portion of sugar and vinegar, will keep very well for several weeks, in a jar well corked.
As I’ve said before, early recipes can really only be followed by the best of cooks. Here’s what the recipe looks like in our modern lingo.
- 1/2 cup cider vinegar
- 1 tablespoon brown sugar or more to taste
- 1/3 cup minced fresh mint leaves
Combine vinegar and brown sugar in small saucepan. Set on trivet over hot coals and heat until warm.
Remove from heat and add meant leaves. Stir well and set aside to cool.
Pour into sauce boat and serve as accompaniment to roast lamb.
Follow hearth direction 1, heating vinegar and sugar over low heat.
Complete following hearth directions 2 and 3.
The Tradition of Mother’s Day provides the perfect opportunity to try out Mom’s Chocolate Pie
Mom’s Chocolate Pie
It’s a basic custard. The recipe is over 100 years old – well sort of. I altered it a little for my own tastes.
- 9 ” deep dish pie shell
- 1 cup milk
- 1 cup cream
- 3 tablespoons powdered cocoa
- 1 cup Sugar
- 6 tablespoons flour
- ½ teaspoon salt
- 4 egg yolks save whites for meringue
- 2 tablespoons butter
- 1 teaspoon vanilla
- 4 egg whites
- 1 cup sugar
- 1 teaspoon cream of tartar
Brown the pie shell per instructions on the package or in the recipe you used to make yours from scratch. (Congrats to you on that accomplishment!!)
In a cast iron skillet (or sauce pan) mix dry ingredients and milk until steaming.
Beat egg yolks, add a small amount of milk and whisk it in. This is called tempering. You want to bring the temperature up a little without cooking the yolks.
Add tempered egg yolks to hot mixture.
Add vanilla and butter and stir in. Continue stirring and allow to thicken.
Pour into pie shell.
In chilled mixing bowl, mix egg whites and cream of tartar until foamy.
Slowly add sugar and beat until stiff (but not dry) peaks form.
Top pie with meringue, bake until just slightly browned.
Cool before serving
This is an energizing infusion. It works on the adrenals to build energy and stamina. Conversely, with strengthened adrenal function you can expect to rest better and to experience less anxiety.
Stinging Nettles Infusion
Four to five quarts of nettle infusion weekly can yield results in 3 to 6 weeks. That’s right. Three to six weeks. True health is not a pill that you take. You didn’t run yourself down in one day. It takes time to return your body to balance. But return it will.
Nourishing infusions ensure that your body stays in tip-top shape. Once you’ve achieved a balance, a quart a week should be sufficient. Using nourishing infusions becomes part of your daily lifestyle. As far as I know there are no contraindications to stinging nettle infusion. However, you may experience side effects such as thicker hair, softer skin, stronger veins, an uptick in your enjoyment of life.
- 1 oz of dried nettle herb
- 1 quart boiling water
- Salt optional
Place the herbs in a glass quart jar. Fill the jar with boiling water.
Steep for at least four hours; More is fine. Overnight is fine.
Strain herb from the water with a cheesecloth. (You can use an old white T-shirt as well.) Add salt if desired.
Compost the herbs and drink the infusion. Refrigerating and then drinking cold is great but finish it within a day or two lest it ferment.
This traditional lasagna is stacked high, with three full layers of pasta filled with sauce, ricotta, Italian sausage and ground beef , then plenty of mozzarella and Parmesan. Finally, one last layer of pasta gets added, topped with a sprinkling of more cheese and some sauce.
It’s decadent and delicious.
Best Lasagna Ever
It takes a little work, but it is worth it.
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic crushed
- 1 28-oz can crushed tomatoes
- 2 6-oz can tomato paste
- 2 6.5-oz can canned tomato sauce
- 1/2 cup water
- 2 tablespoons sugar
- 1 1/2 teaspoons basil dried
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon black pepper ground
- 4 tablespoons fresh parsley chopped
Noodles and Cheese Layers
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese sliced
- 3/4 cup Parmesan cheese grated
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 ½ hours, stirring occasionally.
Noodles and Cheese Layers
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
While noodles are boiling, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt in a mixing bowl.
Assembly and Baking
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9 x 13” baking dish. In layers, arrange 6 noodles lengthwise over meat sauce. Spread with ½ of the ricotta cheese mixture. Top with one third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese.
6. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Making ghee is a process I enjoy, and it yields a wonderful cooking medium. For those of you who might be unfamiliar, ghee is an unsalted butter that has had the milk solids removed after separating from the butterfat, resulting in beautiful, golden, pure fat with an unusually high smoking point. This means ghee (and its cousin, clarified butter) is remarkably stable, even at higher temperatures. The process for making clarified butter is similar to that of making ghee, ghee is simply cooked longer and has more contact with the browning milk solids, in turn lending a different flavor profile.
Tips for Cooking with Ghee 1. Use less. If you’ve never cooked with ghee before, just go easy to start. I’ve found that I typically need less throughout the process compared with, say, olive oil. 2. Wok cooking or stir-fry is an exercise in high-temperature intensity. Which can be hard on oils, and you end up having the oils break down, and not in a good way. So, ghee is a good option, as long as it works for the flavors you are cooking. I don’t think it works alongside soy sauce, for example, but a quick vegetable stir-fry is a winner 3. In my opinion, the best ghee comes from homemade butter. Meaning, you first make butter from fresh cream you got from your herd share. Then you turn that butter into ghee. You might try making cultured butter and turning that into ghee. 4. Ghee can be stored, unopened, in a cool, dark, place for 9 months. Once opened, a jar can be kept on your counter top for 3 months. Beyond that, the open jar can be stored in the refrigerator for up to 1 year. How’s that for shelf life.
- 2 pounds unsalted butter I’ve used salted as well
- Pinch of salt optional
Melt butter in a saucepan over medium-low. It will start to bubble and separate. The whey will float to the surface creating foam. Skim the whey foam as it arises. Continue to cook the butter until it turns clear and the milk solids sink to the bottom. This is clarified butter. (You could actually stop here.)
Continue to cook your butter until the milk solids brown (lightly) on the bottom of the pan. It will smell like popcorn butter.
Remove skillet from heat, add salt (optional); cool for about 2 minutes.
Pour ghee through a fine-mesh strainer or cheesecloth. Store in tightly sealed mason jars or refrigerator.
Use it in place of almost any cooking oil. It will add butter flavor without burning.
• If butter turns dark brown or black, you’ve burned it and you will need to start over.