Tag Archives: beef

Does meat rot in your colon?

Okay, this may be a strange subject, but it just happens to be one I’m interested in.

I overheard a conversation about meat taking days to digest in the system and I got to thinking about it so I decided to do a little research.  Based on my own personal observations, I tend to lean toward this way of thinking.

Does Meat Rot In Your Colon? No.

What Does? Beans, Grains, and Vegetables!

I found this information over at Gnolls . org.

Some excerpts from the article:

“On average, a ‘mixed meal’ (including meat) takes 4-5 hours to completely leave the stomach—so we’ve busted yet another part of the myth. (Keep in mind that we have not absorbed any nutrients yet: we’re still breaking everything down.)”

“It turns out that pepsin, trypsin, chymotrypsin, and our other proteases do a fine job of breaking down meat protein, and bile salts and lipase do a fine job of breaking down animal fat. In other words, meat is digested by enzymes produced by our own bodies. The primary reason we need our gut bacteria is to digest the sugars, starches, and fiber—found in grains, beans, and vegetables—that our digestive enzymes can’t break down.”

“In other words, meat doesn’t rot in your colon. GRAINS, BEANS, and VEGETABLES rot in your colon. And that is a fact.…And That’s Why Beans Make You Fart.”

“You can demonstrate the purpose and limits of human digestion with a simple experiment: eat a steak with some whole corn kernels, and see what comes out the other end.

It won’t be the steak.”

***

I don’t want to post all of it as it is a long article.  Please read the rest of this article here.

Credit for the article goes to J. Stanton at Gnolls . org.

Cool Weather Crock Pot, One Dish, & One Pan Meals

Today’s icy wet weather is just perfect for cooking supper in the crock pot.  

After a long hard day at work, I love coming in to the smell of a roast cooking in the crock pot and knowing that supper is almost ready.

Here’s some of my favorite crock pot/slow cooker or one dish meals.

Click on the picture to go to the recipe.

Aunt Dorothy’s Creamy Potato Soup

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Slow Cooker Italian Pork Chops

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One Pot Beefy Cabbage Casserole

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My Handyman’s Jambalaya

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Aunt Mary’s Chicken & Dumplings

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Cheesy Burger Skillet

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and my supper tonight…

Vegetable Beef Soup with Cornbread

From some of my favorite spots around the web…

TSLC’s Slow Cooker Cabbage, Potatoes, & Smoked Sausage

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Grace’s Ham & Bean Soup

Hope you enjoy this cool day.  If you’d like to share your own crock pot or one dish recipes, leave a link in the comments.  Thanks for visiting!

Slow Cooked Pot Roast with Root Veggies

I made this a few months ago, but still

remember how delicious it was!

My daughter loves roast,

so I try to have it ever so often when I find

it for a good price.

Slow Cooked Pot Roast with Root Veggies

3-4 pound English roast or pot roast

1 packet dry onion soup mix

1 cup water

3 carrots, chopped

1/2 onion, chopped

4 potatoes, peeled and cubed

2 beef bouillon cubes

½ cup low carb flour blend

salt and pepper to taste

oil for browning

Take the roast and season with salt and pepper to taste.  Lightly dredge in the flour blend.  Brown on all sides in a large cast iron skillet over high heat.  (Mom always said that searing the meat first seals in the juices and flavor.)  Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and beef bouillon.   Cover and cook on low setting for 8 to 10 hours.

If there happen to be any leftovers, I like to add tomatoes and more broth and mixed veggies to make soup.  That’s another thing my Mom did.   Love and miss that woman like crazy!

TIP: If your trying to stay away from potatoes, substitute cubed turnips for the potatoes.  I usually add them in the last few hours of cooking.

 

 

DISCLAIMER: If you purchase from the affiliate links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thank you!




3 Ingredient Cheesy Burger Skillet (low carb)

burger-gbean

Three ingredients!

That’s all it takes to make this delicious low carb dish.

3 Ingredient Cheesy Burger Skillet

1 lb. Ground Beef, cooked and drained
1 can french style green beans, drained
4 oz.  shredded cheese

In a skillet, brown the ground beef.  Drain. After browning and draining the grease off the ground beef, add the green beans; stir.  Cover and cook on low for 10 minutes or until grean beans appear tender.  Remove from heat and stir in the cheese.  Cover for 5 minutes or until cheese is melted.  Season with salt and pepper, then serve.

*I know I’m bad, but this  is really good with Velveeta cheese, too.  🙂

Ribeyes on the Grill

steaks

My Handyman, aka Grillmaster, loves to grill a steak.  Did I tell you about the whole ribeye we found at a meat sale for $2.99 a pound?!  We got 22 steaks out of that almost 15 pound slab of meat.  That comes out to a cost of about $2.00 per steak! 

Handyman does an awesome job.  He usually seasons the steaks with some garlic, lemon pepper, and Season All and lets them sit while the coals are getting hot.  Then depending on the thickness of the steak, he grills it about 6 minutes or so on each side.  That’s all it takes. 

The steak he grilled for me Monday was so much better than the one I got a Chile’s a few weeks ago.  That steak nowhere resembled or tasted like a Ribeye in any way.  I even mentioned it to the waiter and he talked to both managers and they all insisted it was a ribeye.  It was the strangest shape and was way too dry.  I ate as much as I could around the edge of it, then gave up.  It will be a long time before I go to Chile’s again, even if I do love their Chili Con Queso in those little cast iron skillets.

What is your favorite beef steak? Do you prefer a ribeye or T-bone, or perhaps another cut?

Vegetable Beef Soup with Southern Cornbread

soup

This soup began as a Pot Roast with baby carrots and baby whole potatoes

baked in the oven for 6 hours at 275º.  That wasn’t long enough or the temp wasn’t high enough.  It was supposed to cooked in the crockpot while I was at work until I discovered my crockpot was missing in action and left at the church after the last dinner.

My cupboard was nearly bare of soup ingredients except for the 2 home-canned jars of mixed veggies sent back home with us from a trip to Aunt D’s house in Kentucky. I also had a small can of tomato sauce, but no diced or whole tomatoes which I normally use in soup.

The soup turned out to be the best I’ve made in a while… it was delicious!  Very hearty and full of flavor.   Only from memory, since I didn’t write anything down; it goes something like this…

Hearty Vegetable Beef Soup

Small portion of leftover pot roast
Whole new potatoes, from leftover roast
Onions, from leftover roast
2 cans mixed veggies
1 small tomato sauce
2 bouillon cubes
2-3 Tbs Flour or cornstarch for thickening
1-2 cups of water

Put all in a large pot or dutch oven and cook on medium heat for 30 minutes and until broth is thickened.  Serve with cornbread, breadsticks, or saltines.

Pacify your kids when they come asking for more, by informing them that soup’s all gone but homemade Pecan Pie with a dollop of fresh whipped cream is coming up!