Category Archives: Dining
Lamb Gyros (Yiros) – The Real Greek Chef
VEGAN PHO RECIPE
Dr Eric Berg – Mini-Course How to Do Ketosis
Personal Trainer Food on Explore with Erin
This chart was posted on Explore With Erin – How I lost 30 Pounds in 30 Days. Erin gave credit to Personal Trainer Food dot com.
Download the meal plan Guidelines.pdf file from Personal Trainer food.
Scalloped Potatoes Recipe
SCALLOPED POTATOES
White Sauce Ingredients:
- 3 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 2 Cups milk
Make a white sauce of the first 3 ingredients. Melt the butter in a small pot on stovetop low heat. Add milk and flour and raise heat to medium high. Stir until white sauce begins to thicken.
Potatoes:
- 6 Medium potatoes, pared and thinly sliced (6 cups)
- 2 Tablespoons of diced onions
- 1 Teaspoon of salt
- 1/8 Teaspoon pepper
Use some butter to grease a 2-quart Corning-ware casserole dish/pot having a glass cover. Place half of the sliced potatoes in the casserole dish/pot. Add half of the white sauce to the potatoes in the casserole dish/pot, and sprinkle about half of the salt, pepper and diced onions over the potatoes. Create a second layer with the other half of the potatoes in the casserole dish/pot, sprinkle the remaining salt, pepper and diced onions.
Bake:
Pre-heat your oven to 350 degrees F. Cover the casserole pot/dish with the glass lid and place the casserole pot/dish on the 2nd to lowest oven rack. Bake covered for 1 hour at 350 degrees. Uncover and bake an additional 30 minutes at 350 degrees.
Shredded Beef Slowly Cooked in the Crock Pot
Recipe:
- 2 & 1/2 Lbs beef shoulder roast (pot roast), quartered and browned in a frying pan.
Place beef in crock pot and add the following ingredients:
- 1/4 cup of beef broth (if available – optional)
- Lime juice of 1 squeezed lime
- 1/8 cup of orange juice
- 1 & 1/2 Teaspoons of apple cider vinegar
- 1/2 cup of water
- 1 medium / large Spanish onion, sliced
- 1 red bell pepper sliced
- 1 poblano (habanero) pepper, diced (include half the seeds)
- 1/3 cup of canned fire roasted tomatoes (optional)
- 1 teaspoon of ground cumin powder
- 1/4 teaspoon of ground clove
- 1/4 teaspoon of allspice
- 1/2 teaspoon of finely ground sea salt
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of ground red pepper (cayenne)
Cook covered in the crock pot on low heat for 6 to 8 hours, or for 3 or 4 hours on high.
Use two forks to pull and separate and shred the beef, and then stir the beef into broth. Let the beef simmer in the broth a little longer in the crock pot. Serve the beef with rice and beans, or make a burrito or enchilada wrapped in a flour or corn tortilla with cheeses, salsa and sour cream.
Serves 4 people (or only me).
It is really hot (chemically). You might consider leaving out the 1/4 teaspoon of the cayenne pepper and the 1 habanero pepper.