beef — Nourished Kitchen

Reader Questions: Beef Suet, Kombucha and Budgets

December 11, 2011 | by Jenny | 1 Comment

I receive a lot of emails at Nourished Kitchen from readers who love cooking traditional foods, but still have questions. You might be wondering about how long you should cook Read More →

Filed Under: Reader Questions Tagged With: Ask Jenny, beef, Budget, budgets, chinese tea, fermentation, fermented food, fermented foods, Food, kombu, kombucha, lard, mycology, reader, readers, rendering, suet, tallow, tea, toxicology, traditional food

A Recipe: Salisbury Steak for Grown-ups

December 26, 2010 | by Jenny | 7 Comments

This is not your lunch lady’s Salisbury steak recipe. No. Not by any means. In this Salisbury steak recipe, we pair grass-fed beef with earthy oyster and shiitake mushrooms, Read More →

Filed Under: Autumn, GAPS-friendly, Gluten-free, Meat, Poultry & Fish, Paleo/Primal, Winter Tagged With: american cuisine, beef, beef bourguignon, grass-fed beef, meat, mushrooms, onions, oyster mushrooms, salisbury steak, salisbury steak recipe, salisbury steaks recipe, sauce, shiitake mushrooms, steak, steaks, thyme, us federal reserve, wild mushrooms

a recipe: braised steak with red wine and rosemary

October 14, 2010 | by support | 4 Comments

I like a good steak – rich, tender, juicy, barely cooked. Most of all, I like a good grass-fed steak. In fact anything else leaves me a bit queasy. There’s a striking Read More →

Filed Under: Autumn, GAPS-friendly, Gluten-free, Meat, Poultry & Fish, Paleo/Primal, Spring, Summer, Winter Tagged With: american cuisine, barbecue, beef, beef cows, braise, braising, braising steak, cooking, grass-fed beef, red wine, regional variations of barbecue, rosemary, steak, steak au poivre, steaks, tenderize steak, us federal reserve, wine

Cider-braised Brisket with Tzimmes

September 5, 2010 | by Jenny | 1 Comment

Braised brisket with tzimmes, a classic dish for Rosh Hashanah, takes a new direction with the addition of hard apple cider. Slowly cooked and tenderly watched, grass-fed beef Read More →

Filed Under: Autumn, Dairy-free, Gluten-free, Meat, Poultry & Fish, Paleo/Primal, Winter Tagged With: agriculture, american cuisine, apple cider, beef, brisket, cattle feeding, ciders, cooking, food and drink, grass-fed beef, hard apple cider, hard cider, jewish cuisine, meat, reduction sauce, rosh hashanah, stock, sweet potatoes, tallow, tzimmes, us federal reserve

Home-cured Corned Beef

March 5, 2010 | by Jenny | 83 Comments

Home-cured corned beef. It seems daunting, doesn't it? Curing meat at home is much easier than you'd expect, and there's a growing community of home cooks who are beginning to Read More →

Filed Under: Any, Autumn, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Meat, Poultry & Fish, Paleo/Primal, Winter Tagged With: american cuisine, beef, charcuterie, corn beef, corned beef, cure, cure corn, cured meats, curing, food and drink, food preservation, garde manger, home cooking, home cure, irish traditions, meat, new england boiled dinner, nitrite, pickling, potassium nitrate, Recipes

Beef Pot Roast with Winter Root Vegetables

January 18, 2010 | by Jenny | 17 Comments

Beef pot roast - classic comfort food - offers that lovely warmth one needs most during the darkest days of winter. A good beef pot roast satisfies and nourishes on an almost Read More →

Filed Under: Autumn, Dairy-free, Gluten-free, Meat, Poultry & Fish, Paleo/Primal, Winter Tagged With: beef, carrots, grass-fed beef, grass-finished beef, parslet, parsnips, pot roast, roast, roast beef, turnips, winter vegetables

Food Stamp Challenge Week #1: $68 Down

October 5, 2009 | by Jenny | 38 Comments

On Saturday morning, my son and I got dressed, packed my bag with a calculator, Seafood Watch's Pocket Guide and the Environmental Working Group's Wallet Guide to the Dirty Dozen Read More →

Filed Under: traditional foods Tagged With: beef, cattle feeding, cell phones, challenge, dirty dozen, Food, food stamp, food stamps, grocery store chains, grocery stores, health food stores, meat, nutrition, olive oil, organic food, safeway inc., stonyfield farm, to go, week

Nourishing Beef Burgundy

September 18, 2009 | by Jenny | 9 Comments

It's starting to get cold out - stormy and chilly all afternoon - and the aspens are turning gold again. When summer turns to autumn, my thoughts turn to comfort food: meatloaf, Read More →

Filed Under: Autumn, GAPS-friendly, Gluten-free, Meat, Poultry & Fish, Paleo/Primal, Soups & Stews, Winter Tagged With: autumn menus, bay leaf, beef, beef burgundy, burgundy, carrots, cooking grass-fed beef, cooking with wine, herbs, marjoram, onions, parsley, peppercorns, pinot, pinot noir, thyme, wine, winter dishes

How to Pan Fry a Great Steak

August 12, 2009 | by Jenny | 9 Comments

1. Choose grass-fed beef. Grass-fed beef is rich in conjugated linoleic acid, beta carotene, iron, zinc and B vitamins making it a nutritional powerhouse. Moreover, grass-fed Read More →

Filed Under: traditional foods Tagged With: beef, cast iron skillet, cooking, cooking meat, cooking steak, cooking tips, grass-fed beef, grass-fed steak, grass-finished beef cooking tips, grassfed beef, grassfed steak, how to, how to cook grass-fed meat, meat, pan fry a steak, pan frying, red meat, steak, tutorials

The Sunday Farmers Market Table

June 29, 2009 | by Jenny | Leave a Comment

Sunday is market day and it starts very, very early. My husband rises at about 5:30, makes breakfast and packs up his truck. I wake a little later, get our child ready for Read More →

Filed Under: Uncategorized Tagged With: balsamic vinegar, beef, cherries, conversation, crested butte, Crested Butte Farmers Market, crested butte restaurant review, crested butte restaurants, dining, eating in season, eating out, elk, farmers market, farmers market foods, farmers market menu, farmers market restaurant, farmers market table, Food, grass-finished meet, healthy food, local food menu, local foods menus, menu, potatoes, rainier cherries, restaurant, restaurant menus, restaurants, seasonal foods, seasonal restaurant menu, slow food, slow food dining, sweet onions, timberline restaurant, timberline restaurant review, turnip soup, turnips

Google+