Directions:Cook garlic and kolrabi, tossing frequently. Add eggs and cook while stirring, until set. Garnish with shredded cheese. Serve with sliced organic tomatoes. Enjoy!
Darlene's Roast Beef
Ingredients:
3 1/2 to 4 lbs. Walnut Creek Organic Ranch Lean Grass-Fed Beef Roast (Chuck or shoulder is nice)
2 C. Organic tomato sauce or 6 large ripe organic tomatoes
28 oz. fresh or canned organic sauerkraut including juice
1 large organic sweet onion, or 10 cloves of garlic finely chopped
Directions:
Thaw frozen roast just until crystal stage to preserve juices. Trim all visable fat and discard. Braise all sides to seal in natural juices. Place in roasting pan or crock-pot. Add chopped sauerkraut, tomatoes or tomato sauce and chopped onion or garlic. Cover with lid. Roast at 180 degrees for 2 hours. Check to be sure you have adequate natural juices to prevent scorching. You can add 1/2 cup water or tomato juice if necessary. Continue cooking until very well done. Serve with baked potatoes or mashed potatoes and your favorite salad. This also makes a very nice filling to serve in buns. This recipe can be prepared the day before and re-heated prior to serving. Serves 10Joe's Barbecued Roast Beef
4 to 5 lbs. Walnut Creek Organic Ranch lean grass-fed beef (chuck or arm roast is nice)
Smoked Barbecue sauce
Salt and Pepper
Directions:
Thaw beef until it reaches crystal stage to preserve natural juices. Trim all visable fat. Salt and pepper all sides. Cover with your favorite barbecue sauce. Marinate for 30 minutes. Braise all sides to preserve natural juices. Place in covered baking pan or crock-pot. Cover with additional barbecue sauce. Cook at 180 degrees for 2 hours. Check to be sure you have adequate juices to prevent scorching. Add water as needed. Continue cooking until very well done. Serve over baked potato or in buns.
Serves 16 to 20.
Beef Dip
Ingredients:
1 lb. Walnut Creek Organic Ranch lean grass-fed ground round
3 large organic sweet onions
1 1/2 C. mild salsa
1 C. black pitted olives
Directions:
Chop onions in medium pieces. Cook over low heat until very well done. Set aside. Cook ground beef on low heat. Break up the beef as it cooks until very well horoughly. Add finely chopped olives and reheat. Serve with low fat organic corn chips or over a bed of greens. Enjoy! Note: You will notice that you won't be draining off fat and discrding it when you cook lean grass-fed beef. You will have more eatable beef per a pound of beef therefore one pound of ground beef will be adequate for this recipe.
Serves 10Beef and Barley Vegetable Soup
Ingredients:
10 garlic cloves, finely chopped
10 organic carrots cut in bite-sized pieces
1 1/2 cups chopped organic celery
1/2 Cup organic pearl barley
Leftover juices from cooked roast.
Directions:
Transfer beef broth from roast to covered pot. Add vegetables and barley. Add spices to compliment your beef broth. I like to use a dash of ginger, lemon pepper, and garlic powder. Add water as needed. Simmer until tender. Serve with homemade bread (below). Serves 4Organic Whole Wheat Bread
Ingredients:
1 3/4 C. water
1 1/2 C. Organic Whole-wheat flour
1 1/2 C. Organic White Flour
1 teaspoon Salt
1 teaspoon dry yeast
Directions:
Heat water in microwave for 1 3/4 minutes. Add flour and salt. Mix well. Add yeast and mix well. Cover and let rise for 15 minutes. Add enough organic flour to make soft dough. (1/2 white flour and 1/2 whole-wheat flour). Cover, place in an oiled bowl and let rise in a warm location until double in bulk. Punch down. Place in an oiled pan and let rise again. Bake at 350 degrees for 20 to 25 minutes. Ovens vary so be sure to monitor.
Serves 12 to 14
Darlene Lang, RN, Dietary consultant on research, nutrition and preparation of organic grass-fed beef for Walnut Creek Organic Ranch.
