Beefy Sweet Potato Hash
Total recipe time: 35 minutes; Makes: 4 servings
1 pound ground beef (96% lean)
1/2 cup water, divided
4 teaspoons taco seasoning (without onion or garlic if you plan on sharing with your dogs)
1 large sweet potato, cut into 1/2-inch cubes (about 2 1/2 cups)
1 1/2 cups diced yellow onions (leave these out if you plan on sharing with your dogs)
1 tablespoon vegetable oil
1/4 cup plain nonfat Greek-style yogurt
1/2 teaspoon hot pepper sauce (put on your hash AFTER you reserve some has for your dogs)
2 tablespoons chopped fresh cilantro leaves
8 small corn tortillas (6-7" diameter), warmed
1. Heat large nonstick skillet over medium heat until hot. Add ground beef and cook 8-10 minutes, breaking into 1/2 inch crumbles and stirring occasionally. Remove drippings. Stir in 1/4 cup water and 2 teaspoons taco seasoning; cook 3 minutes. Remove from skillet; keep warm
2. Combine sweet potatoes, onions (again - leave out if you're planning on serving this to your dogs), remaining 1/4 cup of water and remaining 2 teaspoons taco seasoning in same skillet. Bring water to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Remove lid; stir in oil; continuing cooking, uncovered, 4-6 minutes or until potatoes are tender and begin to brown, stirring frequently. Return beef mixture to skillet; continue to cook 2-4 minutes or until heated through, stirring occasionally.
3. Meanwhile, combine yogurt and hot sauce, as desired, in a small bowl.
4. Evenly divide beef mixture into tortillas. Garnish with cilantro and serve with yogurt mixture, as desired.
3 pounds chuck roast
1 tablespoon herbs of your choice
1 tablespoon olive oil
Pinch of sea salt
4 medium carrots, sliced into ¼ inch coins
Rub roast with herbs, oil and salt. Place in a bowl, cover and place in the refrigerator overnight.
Preheat the oven to 300 degrees. Place roast in medium-size glass or ceramic lidded casserole dish, arranging the sliced carrots around the roast. The roast and carrots should take up all the pace in the casserole dish. Cover and bake in oven for 3-3 ½ hours. Remove from oven and let rest 30 minutes before slicing. Slice against the grain for a more tender roast.
Reserve liquid for use in making doggie beef broth.
Boney beef broth (great to pour over dog food!)
5 pounds beef marrow bones (usually found in the meat section of your grocery store freezer)
3 quarts water
2 tablespoons apple cider vinegar
3 carrots, washed and coarsely chopped
2 stalks celery, coarsely chopped
Add bones, water and vinegar to a large pot and let sit for at least 1 hour. Add remaining ingredients, place on burner over high heat, and bring to a boil. Reduce heat and simmer, uncovered, for 3 hours.
Enjoy dinner! Dr. Kelly and Dr. Kari