Whooo the day has cometh when I came maketh this corned beefeth. I began my adventures a little over a week ago HERE, and finally able to share my thoughts with you on the final product.
The thing about making your own corned beef is that it ain’t going to be that fluorescent pink that it normally looks like. Apparently solutions to that is dropping food colouring (not really commended though…) or adding dehydrated beet powder (sounds neat!). I did neither because I am lazy. Continue reading
I feel terrible for admitting this (but not really hehe)…but I have become a corned beef convert!! I used to hate seeing how it was all congealed and packed tightly in a tin can but now I LOVE IT. It’s so delicious with cubed potatoes and onions on top of rice and egg….beauty.
But a dinky can is up to $7!!! I was a bit shocked at this price tag, also it’s totally not my normal “primal/paleo” way of eating. Out of curiosity I really wanted to try to make my own and after a bit of researching I came upon this fantastic recipe (click here for direct link). Also there ain’t no crazy nitrates and whatnot added to this. Just good ol’ salt, spices, sugar. Although in the picture below i TOTALLY FORGOT THE BAY LEAF. Ah wells
I keep forgetting that this big ol’ gourd-y thing is a SQUASH, not a potato!!
I LOVE butternut squash, I mean besides the fact that it is low in carbohydrates and packs more nutrients than a plain ol’ tater, I love how sweet it and easy it is to prepare. This is becoming one of my new staples, I buy it every other week because I know I can put some use to it and it is wonderful as a side. I miss eating mashed potatoes so having this as a replacement easily fulfills my cravings for something comforting.
Here are a few basic ways to use Butternut Squash, use your imagination. Go crazy.