Hello CC Readers,
I have some exciting news to share with you today! Plus a recipe for easy, low carb Beef & Broccoli With or Without Merlot.
1) Charlee Jolie, one of my best friends, is joining the blog! I’ve asked her to share her healthy culinary creations so people like me can benefit from her experiments with simple, fresh, filling food. 😊 I’ll let her tell you more about herself and the journey she’s on when she pops in with a post in the near future.
2) The first two books in the Daring Damsels series are available now! 🤗 And the third is available for pre-order! If you like fast-paced historical romance from the Georgian to Regency era, I hope you’ll give my novels a read.
Now, on with the culinary show…
A lot of people today are on quests to get healthy, me included. I haven’t kept my strange afflictions a secret, but I’d rather not harp on them. I just want to find a magic elixir to cure my ills.
I believe the foods we eat play a major role in keeping us healthy and fit or diseased and miserable. Food should be our first go-to when searching for cures for our health problems.
So, the best way to find out is to start eating as close to natural, organic, chemical-free as I can get. I’m not saying I’ll never serve my family all their old favorites, but once or twice a month sure beats seven days a week of foods that could quite possibly be slowly killing us.
A lot of doctors are jumping on the low carb and keto bandwagon. This recipe fits the bill for both if you leave out the wine and cornstarch. However, occasionally indulging might go a long way in keeping one from feeling deprived. 😃
Recipe by Melissa Woolard | Culinary Craftiness
- 1.1/2 - 2lbs grass-fed antibiotic-free frozen beef roast
- 4 cups organic frozen or fresh broccoli florets
- 2 Knorr beef bouillon cubes (I haven't found a preservative-free equivalent)
- 2 tsp fresh organic minced garlic
- 1 cup water or 1 3/4 if not using wine
- Salt & pepper
- 3/4 cup Merlot (or any good red wine), optional
- 2 tbsp. cornstarch mixed with 1/2 cup water, optional
- Riced cauliflower for serving, optional
- Preheat oven to 350°F. Place frozen roast in a Dutch oven. Rub a little olive or avocado oil all over the roast. Liberally salt and pepper all over.
- Add the crumbled bouillon, garlic, water, and wine (optional) and a little more salt and pepper to the water around the roast.
- Cover and place in the oven for 3-4 hours.
- Remove meat from Dutch oven and place on a plate. Let cool enough to handle.
- Put broccoli in the remaining liquid in the Dutch oven (if there is less than 1/2 cup, add a cup of water). Cover and place on medium to medium-high heat. Cook until fork-tender, about 10-15 minutes.
- Meanwhile, thinly slice roast across the grain.
- Move broccoli aside in the pot and stir in the cornstarch slurry for a gravy. Stir over medium heat until thickened. Or leave it out to lower the carbs. The broth is delicious as is.
- Return the meat to the broccoli and stir to combine.
- Serve over noodles or for lower carbs, lightly roasted and seasoned riced cauliflower.