Sunday, February 22, 2015

Mostly-Irish Stew

Apparently my new slow cooker is much smaller than my old slow cooker. This is both good and bad, since I won't end up making a month's worth of food that requires rapid eating/freezing/throwing-away :/


  • 1lb lamb, 1" chunks (I used a wonderful New Zealand boneless leg)
  • 1lb potatoes, 1" chunks
  • 1lb carrots, 1" chunks
  • 1lb onions, 1" chunks
  • 1lb turnips or parsnips, 1" chunks
  • 1/2lb mushrooms, 1" chunks, I used portabello
  • 2c lamb broth (or beef)
  • (Optional) Replace ~1/2-1/4 broth with Guiness Stout. Drink the rest, obviously.
  • Salt, pepper, whatever else you want, to taste

  • Put everything in slow cooker
  • Cook on high for 4-6 hours
I ran it about 6 hours and the lamb was completely tender. Ended up being wonderful.

I forgot to add the seasonings when I was cooking. Had several bites before I realized anything was missing. Added a touch of salt and pepper and that was actually enough.

I also prefer a thicker stew. The obvious option is a flour/butter mix, but I'm trying to avoid wheat when it's convenient. A pureed blend of potatoes and, say, cooked white beans, and maybe some alternative flour would probably work. The beans would add some additional fiber and protein as well.

Friday, February 20, 2015

Peanut Butter and Banana Mug Cake

It's cake/pudding you make in a mug. Endless variations abound.

  • 1 egg
  • 1T almond flour
  • 1T coconut flour
  • 1/2 banana, mashed with fork
  • ~1T maple syrup
  • ~1t-1T vanilla
  • ~1-2T peanut butter chips
  • Beat egg with fork in a microwave-safe mug
  • Stir in the almond and coconut flours
  • Stir in the banana, syrup, vanilla, and PB chips
  • Microwave about 90s
This variation was better than the original I tried (chocolate chips), I think the extra moisture from the mashed banana helps a lot. It would probably also work with a whole banana and/or actual peanut butter.

Bacony Collards

Collard greens are the new kale. And by new, I mean old. I like them a lot better.


  • Bacon, about three (3) strips worth
  • Collard greens, about a dozen large leaves
  • Vinegar (I prefer a cloudy red), 1-3T to taste
  • Maple Syrup (pure, please), 1-3T to taste
  • Salt, to taste
  • Sunflower, chia, etc. seeds, 1-3T to taste (optional)


  • Cook the bacon until most of the fat is rendered
  • Add the greens, coating evenly
  • Reduce heat, cover, and cook until greens at desired tenderness
  • Add vinegar, syrup, and salt to taste, simmer a bit longer
  • Add seeds for some additional texture elements