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Tuesday tea. Leftover slow cooker shin, carrot, and celery with Dijon kale sprouts, green kale, and red cabbage.
#yummylummy #foodphotography #lowcarb #slowcooker
Shin, Carrot, Celery, Kale, Kale sprouts, Cabbage, Dijon mustard, Butter, Cream, Blood limes
G'day food lovers,
Today had a bit of drama. I was shut in due to thieves and I had to catch a taxicab to work at 6 am. I then had some blood collected for some routine tests before I see my GP next week.
All I've been thinking about after fasting last night is a big dinner of leftover shin.
In a saucepan I placed the leftover shin, carrot, and celery, plus the kale sprouts, green kale leaves, and red cabbage. I put the lid on and cooked everything on a low heat for 10 minutes. I added some butter and cream and allowed the sauce to reduce.
I served everything on a bowl with some halved blood limes.
Have a good night. Bye.
so good.
nourishedkitchen.com/slowcooker-chicken-soup/
i replaced the potatoes with a wild/brown rice blend.
we let this cook for the amount of time she suggests, which is a loooong time! it was fall-apart delicious. oscar loves it too!
I soaked the brown rice in my Vitaclay slowcooker for 3 days. This time I only used green tea for the first soak because it imparts a strong flavor. I put the Vitaclay on the Yogurt setting for 8 hours. At the completion of each 8 hour interval, I dumped the water and rinsed the rice. Then I returned the rice to the clay pot, covered in clean water, and set to Yogurt, 8 hours. Pretty much just repeat every morning and evening for 3 days. On the morning of the 4th day, the rice should have the beginnings of a little sprout.