Menu Plan Monday: Cheeseburgers, Raw Oysters & Marrow Bones
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I’m late with my menu planning again. Oh, well, better late than never! I’m really into comfort foods right now so this week I’ll be doing tuna casserole, baked beans, cheeseburgers, quiche, and the like. And of course some oysters on the half shell and roasted marrow bones! All made from scratch and using nutrient-dense, organic ingredients.
This month I’m focused on spending as little as possible and cleaning out the fridge and freezer. I haven’t been to the grocery store in over a week and I’m going to try not to go until next weekend (when I go to the farmer’s market). I may not make it because I only have a dozen eggs left and that will never last all week. Maybe I can make them streeeetttccchhh…
I didn’t get around to making oven-fried potato chips last week but I did make the steak and kidney pie which came out really good! I’ll post a recipe soon.
Sunday:
B: Pastured eggs scrambled in grass-fed butter, banana fried in lard
L: Leftover sprouted brown rice cooked in homemade chicken stock, grass-fed butter, avocado
D: Leftover sprouted brown rice with butter and tunafish salad with homemade mayo (made from olive oil and pastured egg yolks)
To do: Make baby formula
Monday:
B: Pastured eggs scrambled in grass-fed butter, banana fried in coconut oil
L: Leftover sprouted brown rice with butter and tunafish salad with homemade mayo (made from olive oil and pastured egg yolks)
D: Mushroom sausage quiche, green salad
To do:
Make whey & cream cheese (never got to this last week)
Freeze chicken stock and schmaltz (chicken fat) in fridge
Freeze leftover kidney pie in fridge
Defrost pie dough for quiche (made with lard and grass-fed butter)
Make kefir
Feed sourdough starter
Soak oatmeal overnight
Tuesday:
B: Oatmeal with raw cream, grass-fed butter and maple syrup
L: Leftover quiche
D: Tuna casserole with brown rice noodles, peas and homemade potato chip topping
To do:
Pack Kate’s lunch & snack
Make baby formula
Make sauerkraut (did not do last week)
Make kefir
Soak beans overnight
Wedesday:
B: Kefir smoothies (with kefir, raw honey, and coconut oil)
L: Leftover tuna casserole
D: Grass-fed cheeseburgers, homemade baked beans, French fries (fried in beef tallow)
To do:
Pack Kate’s lunch & snack
Make pie crust
Make kefir
Make kombucha (did not do last week)
Soak oatmeal overnight
Thursday:
B: Oatmeal with raw cream, grass-fed butter and maple syrup
L: Leftover quiche
D: Pork and beans using leftover baked beans, pastured sausage, with sauerkraut
To do:
Pack Kate’s lunch & snack
Make kefir
Make baby formula
Defrost Grindstone bread
Let cream sit out (for sour cream)
Friday:
B: Bacon with cinnamon toast (made with grass-fed butter and rapadura instead of white sugar)
L: Leftover pork & beans or quiche
D: (Organ Meat Night) Leftover butternut squash soup, baked potatoes with butter, cheese, bacon, sour cream & chives from my garden, Grindstone bread with roasted marrow bones
To do:
Pack Kate’s lunch & snack
Make kefir
Soak oatmeal overnight
Saturday:
B: Oatmeal with raw cream, grass-fed butter and maple syrup
L: Leftover pork & beans or quiche
D: (Shellfish Night) Oysters on the half shell, shrimp & mushroom risotto, green salad with sprouts
To do:
Make baby formula
Farmer’s market: buy beef heart, bacon, oysters, and sprouts
For more menu planning ideas, visit Organizing Junkie.
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12/01/2009 at 10:45 am Permalink
We had some of the best grassfed burgers for dinner Saturday night…I’m seriously considering making this a permanent weekly fixture as an antidote to my “going out for a burger.”
Sounds like a yummy week!
12/01/2009 at 10:59 am Permalink
I don’t know what the numbers are but I think you’d have to eat at least a few burgers from grain-fed cows to get the same benefits from eating grass-fed. Nutritionally there is no comparison.
Plus you don’t have to eat the gross soybean oil that burgers are normally fried in when you eat at home. I cook mine in a little beef tallow or butter.
And of course there’s the issue of food safety. I like my burgers med rare — and of course grain-fed burgers are really not safe that way.
And you’re avoiding GMOs. Most cows in factory farms are eating corn and soybeans — and most of those are genetically modified.
Plus you’re most likely supporting a small family farm when you buy grass-fed — instead of a CAFO!
Oh, there are just too many advantages to list! I could go on and on, singing the praises of grass-fed meat!
12/01/2009 at 1:00 pm Permalink
Mmmm. We’re having burgers tonight too! Ours are Scottish Highland and so yummy. No buns though. That always makes a burger taste better. But, the doc wants me off grains again….so, ho hum. I’ll have a fermented pickle and some kraut, no ketchup. Honey doesn’t want anything but some chips with his. It sounds so boring compared to your lavish dinners. Last night we had a good one though…grilled free range chicken, fresh fried potatoes in coconut oil, boiled cabbage with fatback and fresh boiled carrots with butter. We often opt out for fresh eggs from my barnyard!
12/01/2009 at 2:17 pm Permalink
Yum-O your menu sounds delicious. Except for Organ night. Haven’t quite gotten up the nerve to eat organs.
12/01/2009 at 3:12 pm Permalink
Sooo … you make the formula every other day? And how old is Kate?
My son will turn one in February, and I’ve been supplementing my breastfeeding with the raw milk formula, but I wasn’t sure when I should go to “just milk” instead of the formula. I’ve also been making the formula every other day because he doesn’t drink as much as a purely formula-fed baby, but I always feel vaguely guilty because the WAPF site insists on making it fresh every day.
12/01/2009 at 3:32 pm Permalink
Hi, Joanne,
I make formula about every other day — sometime every two days and then I stretch it out with a little more milk added. I’ve never made it fresh every day but I do keep it stored in the fridge so it doesn’t get warm.
Kate will be 21 months old tomorrow. I’ll probably keep making the formula at least till she is 2. Since I figure I would breastfeed that long if I could.
12/01/2009 at 3:34 pm Permalink
Diane, you don’t get to call yourself boring. You have Jersey cows and chickens!!!!!!!!!!!!!!!!! I’m so jealous!!!!!!
12/01/2009 at 3:37 pm Permalink
Motherhen,
A great way to start out with organ meats is to get some grass-fed beef heart and add it to ground beef. You can use this for chili or taco meat or burgers.
Just use about 1/4 pound of heart to 1 pound of ground beef. You can grind up the heart in a food processor or in a meat grinder. I swear, it sounds worse than it is — it’s so easy!
And I promise — you will not taste the difference!
12/01/2009 at 4:41 pm Permalink
Hi Cheeseslave,
thanks so much for posting this stuff– I’ve been following your blog for a while now and i find it totally inspiring!
I also mix heart with beef– I made bolognese with it the other night, and served it at a dinner party. Everyone ate it and loved it, and nobody had a clue that it was heart.
A question– where do you buy lard? Is that a stupid question? I have never seen it in the shops.
12/01/2009 at 5:33 pm Permalink
Yeees…. a lard source would be much appreciated. I bought the store stuff, knowing full well that it contains nasty preservatives, and though it made a wonderful, flaky dairy-free pie crust, it also gave me heinous headaches. I simply must find the real deal.
12/01/2009 at 5:56 pm Permalink
Rebecca, I LOVE that you served heart at a dinner party! That’s awesome!
My dear husband came home today and saw the steak & kidney pie in the fridge (I really need to wrap it up and freeze it).
He said, “What is that, meat pie?”
I said yes.
He said, “Does it have liver in it?”
I said, “No.”
“Really?” He got excited, thinking he would have a snack.
“It’s kidney.”
“Awww.”
12/01/2009 at 6:09 pm Permalink
It is NOT a stupid question as to where to find lard. Good quality lard can be hard to find!
It really depends on where you are.
I have asked my local farmer about lard (he raises pigs) and he said his pigs are too lean so he can’t sell lard.
So I have ordered lard from Sweet Briar Farms in Oregon.
http://www.localharvest.org/store/M7243
I found them on Local Harvest.
You should also search on Eatwild.com.
I have also bought lard from Amos Miller, an Amish farmer in PA. Their prices are good. Call for a price list.
717-556-0672 MILLER’S ORGANIC FARM
Also, if you are not a WAPF member, you may want to consider joining.You get the quarterly journal (which is FANTASTIC — I read it cover to cover every quarter) plus a shopping guide. Also, in the quarterly journal, there are ads from farms — people who sell good lard!
12/01/2009 at 6:11 pm Permalink
lol at least you told him…
I can’t wait for you to post the steak and kidney pie recipe!
Where do you get Kidneys in LA? I am amazed at your ingredient sourcing skills. I was looking for kidneys at Rawsome (in Venice) last week, but I couldn’t find them. That’s where I got the heart though. And adrenals (very high in vit. C, although I couldn’t bring myself to eat them raw!).
12/01/2009 at 7:28 pm Permalink
I don’t blame you for not eating the adrenals raw.
I actually got this kidney (bison kidney) at Rawesome! It’s from North Star Bison. I guess you could order online. But talk to Kathy first at Lindner Bison. She is at the Santa Monica farmer’s market on Saturdays. She probably has kidneys.
You might also buy kidneys from Greg at Rocky Canyon (also at the Sat — and the Sun — Santa Monica markets). Not sure if he has them but ask.
Are you in our local WAPF chapter? If not you ought to be! Let me know and I’ll send you the info. Everything I have learned about sourcing in LA has come from them. Truly an awesome group of people.
12/01/2009 at 7:29 pm Permalink
BTW Rawesome is also where I got the lard from Amos Miller.
Just go to them and ask and they will special order anything for you.
13/01/2009 at 6:40 am Permalink
Hi CS,
I’m not in the local chapter. I would like to be though… I hadn’t thought of doing the farmers market when I go to Rawsome on a Saturday. What a good idea!
13/01/2009 at 2:13 pm Permalink
You’re inspiring me! To blog again, but also to declare a weekly shellfish night and an organ night! Especially if marrow counts as an organ.
I really need more nutrient-dense foods. I am allergic to dairy (yes, even raw and even goat), which makes me cry when I read about all your lovely cream. Fresh raw milk used to be such a convenient, healthy go-to food. *sigh*
13/01/2009 at 2:44 pm Permalink
Hi, Bekki!
I’m SO glad! The bloggers out there blogging about real food, the better! We need to make an impact! There are so many people out there who are suffering and sick and it simply needn’t be.
And yes, I think marrow counts as an organ. At least I count it!
You know I was off dairy for a few months this year doing GAPS. Many people have recovered from dairy intolerance doing GAPS or SCD diets.
23/11/2009 at 6:25 pm Permalink
Love this! It is so nice to find people talking about real food. God has made people so different and its great to find others to share how they do things! I get tuck in a rut some times and its helful and inspiring to read about what other people cook and how they cook it. We are. Are considering going on the GAPS diet and just needed a little shove over the edge:) thank you for your encourageing info on the GAPS and WAPF!!