Sloppy Joes in a Bowl

Serves 10

2 cups dry brown basmati rice
2 cups clean water plus 4 tablespoons raw apple cider vinegar
2 cups stock
2 pounds grass-fed ground beef (or ground buffalo)
1 onion, diced
3 cloves garlic, diced
3/4 cup filtered water
1 can tomato paste
2 teaspoons sea salt
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
3 tablespoons raw honey
garnishes: sliced olives, thinly sliced or diced onions, diced tomatoes, diced avocado, and/or homemade cultured dairy, chopped cilantro, shredded raw cheese

In a 2 to 3 quart pot, soak the rice in the 2 cups of water and raw apple cider vinegar overnight. The next day, add the 2 cups stock. Bring to a boil. Reduce heat and simmer, covered, until all liquid is absorbed and grains are fluffy and tender. This will be about a half hour if the grains have soaked overnight. Remove from heat. Let stand for 10 minutes. Fluff with a fork.

While rice is cooking, put the ground beef in a 4 to 6 quart stock pot. Over medium heat, brown the beef. Add onions and garlic. Saute until soft. In a 4 cup measuring cup, whisk together: water, tomato paste, sea salt, pepper, olive oil, and honey. Add sauce mixture to meat. Cover and let simmer for 20 minutes.

Fill bowls with rice, then meat sauce, then desired garnishes.

Enjoy!

mac 'n ham 'n cheese

cook 8 oz noodles (i used brown rice macaroni noodles and no one knew the difference!)
set aside
melt 2TB butter in a saucepan.
add 1 cup milk, stirring constantly
slowly add 1-2 cups shredded cheddar, jack, asiago or other combo of cheeses
add noodles
1/2 cup diced ham (could also use sausage)
stir well
place in an oven proof pan
bake at 350 for 20 minutes or until top is crispy

Fiery Beef and Rice Noodle Salad

from the march 2010 issue of Cooking Light mag i found this recipe.
i couldn't leave it as is. i used romaine lettuce instead of iceberg
instead of habanero, i used a pablano pepper, but next time will use something a little hotter.
i used honey instead of sugar.
i wonder if cilantro would be as tasty as basil?

this was a light meal, but so very tasty! everyone loved it! it is the kind of recipe that makes me excited for summer, harvesting all these ingredients from our garden and enjoying such a refreshing meal in the heat of the evening.
ahhhhhhh

wings for dinner

two kinds of wings. really easy, but a prepare to spend a little time in the kitchen, watching them cook.

teriyaki
these were sweet, very flavorful and were consumed by all!

3lbs chicken wings (or drummies) - rinsed and dried
mix, then pour over wings:
2 TB olive oil
1/2cup tamari sauce
2 TB ketchup
1 cup honey
garlic, salt and pepper to taste

bake on a 9x13 bar pan at 375 for one hour, or until the wings are nearly burning.

hot 'n tasty!
melt a stick (or less) butter in a saucepan, remove from heat
add 1 bottle of Frank's Red Hot - i used our own canned pepper sauce.

rinse 3 lbs chicken wings, then cover in a packet of Ranch (i used a buttermilk mix from Penzey's spices).
place in a 9x13 bar pan and pour in almost all the hot sauce, leaving some for basting.
bake at 450 or 500 for about an hour. with 15 minutes, flip and baste, then again with 5 minutes remaining, and again if necessary. cook until nearly burned

tasty blue cheese dip (great with these hot wings!)
8oz sour cream
1/2 cup mayo
1/2 cup blue cheese
2 garlic cloves
1 TB white vinegar