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  • Low Carb Cottage Pie (or Shepard’s Pie)

    Posted on March 9th, 2018 Dirk No comments

    Ready To Serve

    Shepard’s pie is a dish normally prepared with ground lamb. A cottage pie is prepared with ground beef in place of the lamb. The meat is combined with a tomato sauce and vegetables, then topped with mashed potatoes and possibly some cheese. Very much a comfort food.

    I had recently started eating a low carbohydrate diet (low carb) for weight loss and to reduce my blood sugar levels.  I found a recipe that is the basis for this dish. Instead of mashed potatoes, this recipe uses mashed cauliflower instead. To keep the fat levels down, I used ground bison for the meat.

    Ingredients:

    For the topping:
    1 head of cauliflower
    2 oz grated Parmesan cheese
    garlic powder to taste

    For the filling:
    2 lbs ground bison
    1 Tablespoon olive oil
    1 large onion
    4 carrots
    1 can (28 oz) diced tomatoes
    3 Tablespoons A-1 Sauce
    2 Tablespoons dark soy sauce
    Salt and pepper to taste

    Directions:

    Preheat oven to 400° F or 375° F on convection bake.

    For the topping:

    Simmering carrots, onions and diced tomatoes.

    Simmering vegetables for a bison cottage pie.

    Cut the cauliflower into one inch chunks. Steam until very tender. I cooked this in the microwave for 10 to 14 minutes. Blend in the food processor with the garlic powder until smooth. Set aside until the filling is ready to top.

    For the filling:
    In a pan that can go into the oven, break apart the bison and cook until browned. Transfer bison to bowl to hold. Add the olive oil to the pan along with the onions and carrots. Saute until the vegetables start to become tender. Add the diced tomatoes and cook until the tomatoes have reduced the liquid. The carrots should not be crunchy at this point. Add the meat and combine with the other seasonings.

    Into the oven

    Into the oven

    Into the oven:
    Carefully spread the mashed cauliflower on top of the filling. Top the dish with the grated Parmesan cheese. Bake in the oven for 20 minutes until the filling is bubbling and the cheese has browned. If needed turn on the broiler to brown the top.

    Serves 5 to 6

    Enjoy!

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  • Cinnamon Pull-A-Parts

    Posted on March 25th, 2016 Dirk No comments

    Cinnamon Pull-ApartsLast night our neighbor had some leftover dough. She brought it over to share with us. The dough inspired me to make Cinnamon Pull-A-Parts.

    Since it was late in was late in the evening, I just put the dough in the refrigerator until morning.

    The next morning I took a castiron skillet and melted some butter in it.  I topped the butter with a cup of vanilla sugar.  I could have used cinnamon sugar, but I wanted to tame the amount of cinnamon.  I then divided up the dough into golf ball or smaller pieces.  I dipped each piece into some melted butter and then rolled it in some cinnamon sugar.  Any sugar I had left went on top of the rolls.  I let the rolls rise for about an hour.  I baked them at 375° F for about 25 minutes. Once they were out of the oven I turned the rolls out of the castiron skillet to cool.  Once the sugar had cooled below molten lava temperatures, I served them up.

    My crew agrees that I can do that again.Cinnamon Pull-A-Parts

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  • Dutch Baby Pancake

    Posted on February 13th, 2016 Dirk No comments
    Dutch Baby Pancake with Apple Slices

    Dutch Baby Pancake with Apple Slices

    I really enjoy using my cast-iron cookware.  I have had plenty of cast-iron dutch ovens, the camp style, over the years.  I really like cooking outdoors with them. A few years ago, I was given two 12 inch Lodge cast-iron frying pans for my birthday.  That was the day that the cast-iron moved inside.

    One of the recipes that I like to make to show off how easy cast-iron cooking is, is the Dutch Baby Pancake.  It is a German pancake that is baked in the oven.  The traditional way to serve them is with a squeeze of fresh lemon and sprinkled with powdered sugar.  My wife likes hers plain with just butter.  I like mine either traditional or with a sliced apple sauce.

    Ingredients:

    • 2 eggs
    • 1/2 cup milk
    • 2 Tablespoons sugar (I like the Rock Iris vanilla sugar)
    • 1/2 cup flour
    • 2 Tablespoons butter to melt in pan
    Dutch Baby Pancake straight from the oven

    Dutch Baby Pancake straight from the oven

    Directions:

    1. Pre-heat oven to 425° F with your cast-iron pan.
    2. Combine the first four ingredients together and blend until smooth.  (I use a blender.)
    3. Once the oven and pan are to temperature, remove pan from the oven.
    4. Melt the butter and coat the pan surface.
    5. Pour the batter into the pan and return to the oven.
    6. Bake at 425° F for 15 minutes or until puffy and browned.
    7. Top with additional butter and powdered sugar and let the sugar heat in the oven briefly.
    8. Squeeze some fresh lemon on the top and serve.
    Sliced Apple Sauce

    Sliced Apple Sauce

    Fresh Sliced Apple Sauce

    Ingredients:

    • 1 apple, peeled, cored & sliced
    • 2 Tablespoons butter
    • 2 or 3 Tablespoons sugar (I like the Rock Iris vanilla sugar)
    • 1 or 2 Tablespoons fresh lemon juice.

    Directions:

    1. In a small saucepan melt the butter.
    2. Add the apple slices and lemon juice.  Saute apples until they begin to give up their juice.
    3. Add the sugar and cook until the apples are tender and the syrup has reduced to a nice consistency.
    4. Serve over hot Dutch Baby Pancake.

      Dutch Baby Pancake with butter

      Dutch Baby Pancake with butter

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