Posts Tagged by kerrygold butter
|June 21, 2013||Posted by Running at Disney under Friday Feast|
I’ve been seeing Bulletproof Coffee all over the interwebs lately. One of my favorite bloggers, Gabby from Gabby’s Gluten-Free, swears by it and I have to say I’ve been intrigued. If you’re not familiar with Bulletproof Coffee, it is basically coffee blended together with butter and coconut oil. Sounds gross right? Butter…in coffee? Well not so fast, it is actually DELICIOUS!
According to Dave Asprey, the Bulletproof Executive, our bodies are craving healthy fats. By adding grass-fed, unsalted butter and MCT or coconut oil, you will be satisfied and have increased energy for up to 6 hours, which in turn programs our bodies to be more efficient at burning energy throughout the day. Interesting concept…so I thought I’d give it a try.
I brewed a giant mug of coffee and added that to a blender with 2 tablespoons of Kerrygold unsalted butter and 2 tablespoons of virgin coconut oil. Oh and a quick aside…if you’ve never tried Kerrygold butter before, you are missing out on one of the great pleasures in life…just sayin’
And basically, that’s it! Super easy. I have to say the first sip was a little strange because there was a slight greasy film on my lips from all the fat, but I got over that quickly. This is rich, decadent and simply delicious. I noticed a bit more energy than usual after drinking this, but I think that was mainly because it is more coffee than I’m used to drinking in one sitting. It honestly felt like caffeine jitters. Who knows…
What do you think of Bulletproof Coffee? Have you tried it?
|March 22, 2013||Posted by Running at Disney under Friday Feast|
I first found this recipe about 8 years ago while searching the Food Network website for a yummy dish to impress B when we were first dating. Awwww so cute! It was an instant hit and I’ve been making it a few times a year ever since. I’ve made a few minor changes to the original recipe, but for the most part it’s the same. I just like to use 1 pot instead of a skillet and a pot…the less clean up the better!
2 pounds stewing beef (get grass-fed beef!)
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato paste, dissolved in 4 tablespoons water
1 1/4 cups Guinness (drink the rest of the bottle!)
2 cups largely diced carrots
Sprig of fresh thyme or a palmful of dried thyme
Chopped parsley, for garnish
Trim the meat of any fat or gristle, and cut into 2-inch cubes. (Get the butcher to do this for you to save some time!) In a small bowl, toss beef with 1 tablespoon of the oil, flour, salt, pepper and cayenne.
Heat remaining 2 tablespoons oil in a dutch oven over high heat. Brown the meat on all sides. Do this in 2 batches to get a good sear.
Reduce the heat, add the onions, crushed garlic and tomato paste to the skillet, cover, and cook gently for 5 minutes.
Pour Guinness into the pot and scraped all of the yummy browned bits from the bottom.
Add the carrots and thyme. Stir and adjust seasonings.
Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
When the stew is finished, adjust the seasoning again. I find that it always needs salt. I like to serve my stew with simple boiled potatoes tossed in butter. You can’t get more simple than that!
You can serve the stew immediately, which is good but it is actually MUCH better the next day after the flavors have had time to marry together. B actually likes to eat his cold with feta cheese…crazy Mediterraneans
This recipes is so simple and is sure to be a big hit for whoever you make it for. Or you can just save it all for yourself…I wouldn’t blame you.