Food Cooked, day 25

No post for day 24 because it's been over 24 hours and so whatever we ate is now lost to the mists of time. Anyway, I'm sure we ate something. Probably.

Breakfast

Kale & Turnip Soup

Lunch

Leftovers

Supper

Beef, Onion, & Mushroom Skillet
Baked cauliflower
Baked butternut squash
Lettuce
Hearts of palm

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Kale & Turnip Soup

2 onions, chopped
3 carrots, peeled and sliced
3 stalks celery, sliced
4 stalks of kale, hard stalk removed and chopped
3 small turnips, chopped
1 TBSP ghee or olive oil
10 cups chicken stock
6 cups water
2 cups cooked chicken, chopped
salt and pepper

Melt ghee or olive oil in pot on medium heat. Add onions, carrots, celery, and kale. Cook until slightly soft. Add turnips, chicken, chicken stock, and water, and adjust heat to high. Bring to a boil and simmer until turnips are soft. Add salt and pepper to taste.

Notes: I may have added parsley or something to this, but I can't remember.

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Beef, Onion, & Mushroom Skillet

3 pounds beef, sliced very thin
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh oregano, chopped
salt
pepper
1 tablespoon olive oil (for frying)

2 onions, halved and sliced
1 cup mushrooms, halved and sliced
2 tablespoons chicken broth

Mix first six ingredients and let sit while you slice the onions and mushrooms. Pour 1 tablespoon olive oil into large frying pan and heat over high heat. Add onions and fry until slightly soft, then remove from skillet. Add beef and fry until done, then remove from skillet. Add mushrooms and fry until soft. Add chicken broth to pan and stir until slightly thickened. Lower heat to medium. Put beef and onions back into pan and mix well. Remove from heat and serve immediately.

Notes: I think this would probably be good with spinach in it, too.