EASY "PEATY" PROTEINS - Recipes with photos & Step By Step Instructions

[Rinse & rePeat]

OK I thought maybe it would say how much sodium to take with my protien.

I don’t know how much to add, but I certainly wouldn’t reduce, by buying low salt cottage cheese.

 

[Rinse & rePeat]

It is pricey, but with Father’s Day coming up, the elk steaks on the site linked below is tasty!

Elk

Rocky Mountain Elk Regenerative Humanely Harvested

northstarbison.com

 

[HDD]

This oyster stew recipe is delicious.

OYSTER STEW

I’ve made oyster stew several times, always struggling to eat the smallest oysters in the stew with crackers. Draining the liquor (most recipes say to add), rinsing, and chopping up the oysters is a game changer for me. I used sweet Vidalia onion which I think contributes to the nice taste. Thanks for sharing your recipe!

Where do you find your canned oysters?

 

[Rinse & rePeat]

This oyster stew recipe is delicious.

I’ve made oyster stew several times, always struggling to eat the smallest oysters in the stew with crackers. Draining the liquor (most recipes say to add), rinsing, and chopping up the oysters is a game changer for me. I used sweet Vidalia onion which I think contributes to the nice taste. Thanks for sharing your recipe!

Where do you find your canned oysters?

I just love it too! I don’t think my canned oysters are optimal, Crown Prince packed in water. but I have used fresh ones that are frozen. I am on the hunt for better canned ones so I have no great recommendation for you.

 

[amd]

How much protein is in egg white?

Egg white is high in different types of protein and essential amino acids, making an extremely pure source of protein.

ovaeasy.com

Did You Know You Can Find All the Essential Amino Acids in Egg Whites?

Egg whites are as close to a pure amino acid supplement as you can get in a naturally occurring protein food source due to the amino acids in egg whites. The egg white in an average large egg contains approximately 3.4 grams of protein, with essential amino acids comprising 40% of the total...

aminoco.com

 

[Rinse & rePeat]

I wasn’t feeling particularly ambitious about cooking for Thanksgiving today, with only plans to make my mashed potatoes and gravy, which are always a requirement by all. I am happy though that I rose to the occasion and pulled a meal out of nowhere, and made meatloaf with grass fed beef and a brown sugar ketchup caramelized topping for Thanksgiving! I do not like turkey at all, nobody in my family does. I wouldn’t say they hate it, but after making beef Wellington and so many other exciting things, turkey falls flat with us. I made a gelatinous chicken bone broth, milk and butter gravy, to go on my mashed potatoes, which I boiled the heck of so they weren’t starchy and gluey. I threw in some buttered peas and bacon fried with some coconut oil for good measure snd voile! It feels pretty “Peaty” and only took me a couple of hours to make! Now I am going to go visit my shut-in and lonely 98 year old ex-mother-in-law, and play cards, drink moscato wine and eat the best ever sprouted oat orange macadamia nut brownies, that I made the night before last. It feels good to do something different and have a rather lazy day considering I am the cook :)

 

[Rinse & rePeat]

Here was the last Thanksgiving meal my husband and I made when I was ambitious! We all agreed it was the best Thanksgiving meal we had ever had! I love the memory of making and eating this meal! I love breaking traditions!

 

[Rinse & rePeat]

BEEF STEW

This new creation of mine is in my weekly rotation. I start with a small grass-fed chuck roast, under two pounds, and cut it into chunks, and fry it in beef tallow in two batches. Frying in two batches leaves space between the chunks so the meat browns instead of boils. I remove the meat to a bowl and add in the onions, along with a good amount of salt. I let it brown lightly for five or so minutes, then add back in the meat and three cups of bone broth. I usually use Bonafide’s lamb one, which makes the best flavor, but this time I used the beef one, just to see the taste difference. I think if one can’t use the lamb one then half beef and half chicken would be better than straight beef. Put a lid on it and let it simmer on the lowest heat for about an hour and forty five minutes, maybe less if the chunks are smaller. Add in the parsnips and put the lid back on and cook for another 30 to 40 minutes, again depending on how big the chunks are. In the end add in about a half cup of apple juice and herbs. My favorite is dried savory or herbs de Provence. Season the pot with salt and enjoy!

 

[Kray]

BEEF STEW

This new creation of mine is in my weekly rotation. I start with a small grass-fed chuck roast, under two pounds, and cut it into chunks, and fry it in beef tallow in two batches. Frying in two batches leaves space between the chunks so the meat browns instead of boils. I remove the meat to a bowl and add in the onions, along with a good amount of salt. I let it brown lightly for five or so minutes, then add back in the meat and three cups of bone broth. I usually use Bonafide’s lamb one, which makes the best flavor, but this time I used the beef one, just to see the taste difference. I think if one can’t use the lamb one then half beef and half chicken would be better than straight beef. Put a lid on it and let it simmer on the lowest heat for about an hour and forty five minutes, maybe less if the chunks are smaller. Add in the parsnips and put the lid back on and cook for another 30 to 40 minutes, again depending on how big the chunks are. In the end add in about a half cup of apple juice and herbs. My favorite is dried savory or herbs de Provence. Season the pot with salt and enjoy!

Thank you, I like!

 

[Kray]

Here was the last Thanksgiving meal my husband and I made when I was ambitious! We all agreed it was the best Thanksgiving meal we had ever had! I love the memory of making and eating this meal! I love breaking traditions!

O M Garsh

 

[Rinse & rePeat]

@

O M Garsh

I know right?!! Unforgettable is what that meal was!

 

[Rinse & rePeat]

Thank you, I like!

I originally made this stew with parsnips, onions and white sweet potato, and it was unbelievable good, better than regular potatoes and carrots. In wanting to cut out a lot of the starch, I replaced the sweet potatoes with the apple juice and it tasted just the same, maybe even better, lighter.

 

[Kray]

I originally made this stew with parsnips, onions and white sweet potato, and it was unbelievable good, better than regular potatoes and carrots. In wanting to cut out a lot of the starch, I replaced the sweet potatoes with the apple juice and it tasted just the same, maybe even better, lighter.

Great tip, thanks!

 

[Rinse & rePeat]

Great tip, thanks!

Sure thing!

 

[Regina]

BEEF STEW

This new creation of mine is in my weekly rotation. I start with a small grass-fed chuck roast, under two pounds, and cut it into chunks, and fry it in beef tallow in two batches. Frying in two batches leaves space between the chunks so the meat browns instead of boils. I remove the meat to a bowl and add in the onions, along with a good amount of salt. I let it brown lightly for five or so minutes, then add back in the meat and three cups of bone broth. I usually use Bonafide’s lamb one, which makes the best flavor, but this time I used the beef one, just to see the taste difference. I think if one can’t use the lamb one then half beef and half chicken would be better than straight beef. Put a lid on it and let it simmer on the lowest heat for about an hour and forty five minutes, maybe less if the chunks are smaller. Add in the parsnips and put the lid back on and cook for another 30 to 40 minutes, again depending on how big the chunks are. In the end add in about a half cup of apple juice and herbs. My favorite is dried savory or herbs de Provence. Season the pot with salt and enjoy!

looks dope

 

[Jinju]

Love your posts and recipes @Rinse & rePeat
I felt so sad reading about your 'lonely and shut-in" ex-mom in law

 

[Jessie]

I don't know if it's a "protein" or not, but if you have oxtail broth you can heat that up and use it as the liquid base to make corn tortillas with masa harina.

Basically "protein infused" wraps.

They go great with pretty much anything. Cheese quesadillas, fry them into chips, fill them with tuna salad, etc. Sometimes I'll take leftover oxtail meat and sautee it with kale and butter for a nice filling to go inside them.

You can even fry them up and sprinkle cinnamon and sugar on them to turn them into a sweet food.

 

[Kray]

I don't know if it's a "protein" or not, but if you have oxtail broth you can heat that up and use it as the liquid base to make corn tortillas with masa harina.

Basically "protein infused" wraps.

They go great with pretty much anything. Cheese quesadillas, fry them into chips, fill them with tuna salad, etc. Sometimes I'll take leftover oxtail meat and sautee it with kale and butter for a nice filling to go inside them.

You can even fry them up and sprinkle cinnamon and sugar on them to turn them into a sweet food.

Thanks for that!

 

[Rinse & rePeat]

looks dope

It tastes dope too!

 

[Rinse & rePeat]

I don't know if it's a "protein" or not, but if you have oxtail broth you can heat that up and use it as the liquid base to make corn tortillas with masa harina.

Basically "protein infused" wraps.

They go great with pretty much anything. Cheese quesadillas, fry them into chips, fill them with tuna salad, etc. Sometimes I'll take leftover oxtail meat and sautee it with kale and butter for a nice filling to go inside them.

You can even fry them up and sprinkle cinnamon and sugar on them to turn them into a sweet food.

Oh that is a great idea! It probably adds a lot of flavor too, compared to plain old water.