A Little Kindness

We have been inundated with the Coronavirus and have been limited to where we can go. One place we can still go is to the grocery store. At first it was a mad dash to stockpile disinfectants such as wipes, hand sanitizers and Clorox sprays. Oh let’s not forget toilet paper. The shelves were emptied along with every type of meat.

Finally the mad rush has ended per se. I was able to purchase toilet paper and didn’t have to fight for it. Meat and vegetables have returned. Some shelves are still not fully stocked but that seems to be okay. The shelf that stays empty is hand sanitizer shelves. As long as you have soap and water at home, you are good and gloves will be your defense when you’re out and about.

I can’t dispense medication to cure people of the virus but the Lord showed me what I can do considering the only place to go is the grocery store. Whenever I go to the store and have to stay at least six feet away from others I can speak to people or just smile at them. Also if they want to talk take time to listen. We can’t begin to imagine how that just might be a calming gesture. A little kindness can go a long way.

I know some days the situation we are in seems hopeless but take heart God is still in control. There is probably more going on than any of us know that could be more detrimental to us than the COVID-19. Be encouraged.

New Rice the Cauliflower Way

Today I embarked on a new culinary adventure. I heard about using cauliflower in place of rice. I googled how to turn a head of cauliflower into rice look-alike. Many how-to’s had the same pros and cons so I picked one. Each one explained the equipment needed to get the job done. I had them all so I chose the simplest and quickest one – my food processor. After I washed and dried the cauliflower I gave it a rough chop and filled the food processor and pulsed three to five times. Voila cauliflower rice.

img_0182

I then chose my next step so I decided to make mine fried rice cauliflower. About a tablespoon of oil, onions, several spices along with salt and pepper were added as I cooked it like fried rice. The onions were allowed to become a little brown without burning for added color. Looks like fried rice to me.

img_0180

I heated up the last of the beef stew meat I’d cooked for other meals. OMG together they were a perfect 10. There was enough c-rice (my name for it) for two more meals.I put one in the freezer and I will have the remainder for dinner today.

img_0184

A delicious salad of choice would be a great addition to the meal along with the protein of your choice. Maybe the next time for me.

Have you tried cauliflower rice? If so how did you like it? If not why not give it a try?

Dessert from the Amateur Chef

Earlier today I created a delicious dish that was the main part of my dinner menu. I made it up as I went along combining rainbow chard with beef brats. Baked sweet potato fries was added to the menu. I didn’t make the corn muffins.

My sweet tooth started kicking up so I decided to make dessert. A simple dessert came to mind. It was one that I’ve only baked once. There was no recipe in my stash so to the internet I went and found an easy one. I had everything in the house so I got busy and the Madeleine’s were in the oven in less than fifteen minutes. So in about twenty-nine minutes I had great tasting little cakes. This is a great dessert if you have company coming.

     Madeleine's

Madeleine

Have you great cooks made Madeleine’s before?

If you haven’t you might want to try them.

Creative Cooking of an Amateur Chef

My stomach started growling feed me. I didn’t know what it wanted to eat because it didn’t tell me. Standing in front of the refrigerator with the doors wide open, I started scanning the occupants. There was half a cabbage, two bunches of rainbow chard and grass-fed beef brats. It was a toss-up between the cabbage and chard. The chard won.

I decided to slice the brats in bite size pieces and cook it with the chard. Home Run!

First I combined the chopped chard stems and brats and sautéed together in coconut oil until stems were tender. Seasoned with a little sea salt and pepper and added the chopped leaves and topped with a lid for a few minutes. After the leaves began to wilt I gave it a stir and added a tablespoon of butter. The lid went on again for a few minutes. Removed the lid and seasoned with a little more salt and pepper and a small amount of red pepper flakes. Beef Brats and Rainbow Chard

I was so hungry that I inhaled a small plate of brats and chard-nothing else.          Delicious!

For dinner I will add sweet potato fries.If I feel energetic I might make corn muffins. 

I made this dish up as I went along. That’s what I consider fun cooking. Check picture out.

Do you cook? Do you always follow a recipe or create one of your own.

BEEF – WHERE’S THE BEEF A-Z Challenge B

Every once in a while a great tasting piece of beef is on the menu at my home. Some days it might be a juicy steak or maybe a slow cooked brisket. It could be a nice roast.

For a while now there has been a conversation about how bad the beef is. I’ve heard about the inhuman way they treat the cattle while raising them and slaughtering them.

There is a saying that we are what they (animals) eat. So my guess is we can be affected when they are shot up with antibiotics and hormones. The way the animals are slaughtered affects the meat also.

This makes me nervous when I go to the store to buy meat. What exactly am I getting?

A change came to my home. I now buy directly from farmers that raise grass-fed cattle and feed them no grain at all. I like the taste of the beef I buy from the farmer. It is healthier for me. Some of the issues I use to have I no longer experience because the cattle are not all shot up with antibiotics and hormones.

Some people complain about the cost of the beef. I personally think the price is comparable to buying beef from the store. I heard someone say pay farmers now or pay hospitals later. That’s one way to look at it.

For me at this time in my life I will spend what it takes to get me a good pierce of beef.

 

So Where’s The Beef?

 

The Farmer’s Market. I’m going this weekend.