Hot tea, egg scramble skillets (one with turkey breakfast sausage and one with leftover chopped Italian sausage link and kale…we liked the turkey sausage one better), grapefruit, banana
Veggie soup, grassfed hot dog or chicken apple sausage, apples
French onion soup with leftover shredded T-bone steak, leftover brusselsprouts, salad with green apple, avocado, soaked and dried walnuts, and dressing.
I like to make French Onion Soup the day after having a roast or steaks…some leftover beef to mince and add for a heartier main course than just broth and onions. But, a soup with so few ingredients requires each part be the best. I used beef bone broth which I made from gelatin rich knuckle bones (they come no extra charge when we buy 1/4 cow), and simmered them for 2 days in the crockpot. I did this a few weeks ago, so all I had to do was remember to defrost a couple quarts this morning.
Below is the steak shredded and ready for the soup and the leftover brusselsprouts awaiting the oven. I have been successfully broiling brusselsprouts all autumn long, but when cooking them yesterday they did not get tender. I rebroiled them today thinking I hadn’t done them long enough, but barely better. These were in a bag from Costco…perhaps this is end of season and they aren’t fresh anymore.
French Onion Soup
2 large sweet yellow onions
2 Tb ghee
2 qts beef stock
1/2 tsp thyme
Celtic sea salt to taste (about 2 Tb)
Fresh ground pepper (Flower Pepper-TJs)
2-3 cups shredded cooked beef
Melt ghee in large heavy enameled pot. Slice onions into 1/4 inch thick quarter moons, then break into single strands while coating in the heated ghee. Caramelize over medium heat, stirring every 5 minutes until a rich golden brown, about 30 minutes. Add beef stock and spices. Add half of salt and allow to simmer, then taste and adjust seasoning.
Of course, this is best with toasted bread and cheese melted on top, but we enjoyed it plain. It’s only 30 days!