Thursdays are always the day I put the most time in behind the wheel. By the time dinner rolls around it’s all I can do get something on the table. This is tonight’s effort, a fry-up. I cannot remember where I learned to make this, but it’s a lifesaver when your too tired to be creative.
When I called them in from the dinner, my boys came in bearing a sprouted chestnut they found out in the side yard. We have two chestnut trees in front of the house. They are beautiful and big, but I haven’t a clue about what kind of chestnut tree. Chestnuts are not native to California. The American chestnut is actually called the “Redwood of the East” and is native only east of the Mississippi. In trying to figure out if mine are American, Japanese, Chinese, European or a hybrid I’ve become fascinated by these trees.
The day we came to the open house, and first saw what would be our new home, we had to wait for the selling agent to sweep a path from our car to the front porch due to the thick carpet of chestnut burrs all over the ground. The trees are only just now starting to show signs of waking up after their winter sleep. Green is peeking out from the buds here and there.
I’m looking forward to roasting chestnuts for yule at the end of the year. If anyone knows anything about chestnut trees, please help me figure mine out!
Have a lovely night everyone.
It’s what’s for dinner: beef and veges
I just made a meal sooooooo good that I have to put the recipe here so I’ll remember:
2 Tbs Coconut oil
2 lbs grass-fed ground beef
1/4 large onion, diced
2 celery stalks, chopped
1 zucchini, chopped in 1/2 inch pieces
2 carrots, sliced
1 and a half cups sliced baby bellas
2 sweet potatoes, peeled and chopped in 1 inch pieces
1 bag baby spinach
1 cup chicken broth
McCormick’s Montreal steak seasoning
2 Tbs butter
In a large stock pot, sauté onions, carrots and celery in coconut oil. Add ground beef and season with Montreal steak seasoning, thyme, garlic powder, and parsley (I have no clue how much I used but I was generous!) Once the meat is browned add the mushrooms, zucchini, and sweet potato with half the chicken broth, cover and simmer on low until the potatoes are cooked. Then add the butter, rest of the broth, and spinach and mix it all together until the spinach is wilted. Salt to taste. The kids loved this one!