This is one of those recipes that takes a favourite comfort food- pizza!- and puts a healthy spin on it. Swapping out a traditional crust for slices of zucchini makes for a lighter and more nutritious option without missing out on this meal time fave. Over the Summer we were picking them fresh out of the garden and I could barely keep up with them, so getting a little creative was the result. I shared about these on Instagram Stories the night I made them and they were such a hit that I wanted to post them here on OHP. View Post
Have you ever tried brisket? This cut of beef is amazing for a variety of meals and ideal for slow cooking. If you want a ‘set it and forget it’ kind of dinner, this is about as easy and delicious as it gets (this was my first time and I couldn’t be happier with how it turned out). While I made this meal with Fall comfort food in mind, it really would be delicious year- round. I’ve teamed up again with Heritage Meats (see why I’ve shopped with them for years and check out delicious bison burgers in this post) to share a recipe idea that’s crowd- pleasing and pretty much fool- proof. This Langley store is my go- to for quality, organic meats and other specialty and gourmet foods (you an also read more about them below) and this brisket is proof of why they’re a popular spot for locals looking for quality options for everything from meats and deli items to gluten free and other specialty foods.
This smoky brisket is juicy and tender (I’m hoping to try pulled beef sandwiches next) and makes for a satisfying meal. You can enjoy it day- of, or serve it the next day (see my tip on why to give the 2- day option a try near the end of the recipe instructions). I served mine with rosemary mashed potatoes and seasonal veggies, but the combinations are endless. I’m looking forward to trying more recipes with this cut of beef and hope you’ll love adding this recipe to your Fall menu!
3- 3 1/2 lb cut of brisket
1 tsp each:
6- 8 cloves of garlic, crushed
2 tsp liquid smoke
Start by creating a foil liner for your slow cooker (I just folded two large pieces together) and mixing the dry rub together.
2. Coat the entire surface area of the meat with the dry rub, working it in with your fingers.
Here’s how it looks after the dry rub has been applied. Those streaks of fat in the meat help make for a juicy and flavourful finished product! More on that juice below.
3. Crush the garlic and pour half of the liquid smoke and crushed garlic in the bottom of the foil liner (this will help flavour the bottom side of the meat as it cooks). Pour the other half of the liquid smoke and crushed garlic on the top side of the meat and rub it in.
4. Place the brisket in the foil liner and wrap up the top to seal in the heat. Slow cook on low for 6- 8 hours or high for 3- 4 hours (I opted for high since I started this recipe mid day and was it was as juicy and tender as ever).
5. When cooked you can either serve immediately or allow to cool in the crock pot insert and refrigerate overnight. Tip: by allowing the brisket to cool in the insert overnight you can skim off the fat from the liquid that seeped out during the cooking process (none of the liquid in the photos was added, that’s all from the brisket- yum!). Leave the remaining liquid that’s full of flavour in the slow cooker to keep the brisket juicy while you re- heat it and use it to make a delicious gravy. This is purely preference and not a necessary step, but I recommend giving it a try when you have the time.
I served mine with rosemary mashed potatoes and fresh carrots and beans from our garden. I glazed them with a simple seasoning of olive oil, salt and pepperand put them under the broiler to cook.For the gravy I simply added 1 tsp of organic corn starch to some warm water and mixed it in with the juices left over from the cooking process.
Don’t have a slow cooker or wanting to upgrade? Here are 4 options to check out:
Located in Langley, BC, Heritage Meats specializes in gourmet, high- quality, and specialty foods including gluten- free, organic, and premium quality meats. Since opening in 2003, it’s become a destination, offering a selection of everything from deli items, pantry staples, and meat to gourmet and specialty items (including exotic meats!) hard to find in most stores. All of the meat and poultry carried in the store is non- medicated- no hormones, antibiotics, or animal by- products- and the friendly staff can help you with any questions you may have.
In addition to the exotic meats mentioned in this post, they also carry a selection of other quality meat and deli items:
– Beef (non medicated Alberta beef, dry aged for flavour and tenderness)
– Chicken (local, non medicated, air chilled)
– Pork (local, non medicated, free run)
– Sausages (made in house, no fillers, gluten free)
– Entrees (made in house by the shop’s chef, with a large selection of gluten free options)
To learn more about the store and it’s product offerings, visit the Heritage Meats website and find them on social media:
It’s kind of crazy to think about, but Spring Break is just around the corner… What’s everyone doing- are you heading out of town or staying close to home? If you’re stuck for meal ideas to get you through the week, I’ve got you covered!
Whether you have the kids home all week or are sending them off to camp/ activities/ the grandparents, let’s try and make the evenings a little easier, shall we? I’ve rounded up 5 of my favourite meals that the whole family will love, each taking less than 20 minutes to whip up, with a few slow cooker ideas so you can prep everything ahead of time and have dinner take care of itself.
…Now if only the wine would pour itself! 😉
There are two ways to check out the Spring Break Menu Plan:
It’s been a little while since I’ve posted a recipe and I’ve been looking forward to sharing this one: a healthy pesto- style pasta that’s amazing & delicious. We made our gluten/ dairy free but it’s tasty just the same. See below for our vegan version made with avocado.
Yummy Mummy Recipe: Avocado Pesto Pasta
Makes 2- 4 servings
2 cups uncooked pasta noodles of your choice
1- 2 tbsp olive oil
3 cloves garlic, crushed
1/2 white onion, minced
2 stems fresh basil (approx. 2-3 tbsp when finely diced)
1 ripe avocado pitted, peeled, & mashed
Salt & pepper to taste
1. Bring pot of water to a boil & pop the pasts noodles in the water
2. In a frying pan, heat the olive oil & saute the garlic & onion, when onion is cooked (approx. 3- 5 minutes) add basil
3. Add the avocado and remove from heat; season with salt and pepper to taste
4. When pasta is cooked drain & toss with the sauce
Have you been seeing all the great recipes for pasta made with zucchini ‘noodles’? We’ve been making spaghetti & lasagne out of these squash for a while and love it as a lighter, gluten free (and paleo) option. For a GF option, it’s great and there’s an additional nutritional punch (bonus!).
One of my friends recently made this with her kids and they loved it. (It’s nice when kids help make dinner in addition to eating it!). She served hers in the classic way topped with cheese and with garlic bread, but you can easily adjust to suit your family’s needs. 🙂
Yummy Mummy Recipe: Zucchini ‘Noodle’ Lasagne
1 tbsp olive oil
3 zucchinis with the ends chopped off
Favourite pasta sauce*
1 large handful of spinach, washed & dried
2 cups grated cheese
Optional: Garlic bread
Renee’s lil man helping out with dinner!
1. Preheat oven to 400 degrees
2. Heat oil in a large pan over medium heat; while waiting to bring up to temperature, slice zucchini thinly lengthways; you want the slices no thicker than 1/8″ (some cheese graters have a slicing side that works well; a mandolin is also a great tool for this)
The thinner the zucchini slices, the better
3. When cooking surface is warm, cook zucchini until softened, approx. 3 minutes on each side
4. In a 9″*13″ baking dish scoop enough sauce to coat the bottom, followed by a layer of zucchini slices; follow this with some spinach. Continue alternating layers until you’ve used up all your zucchini slices (if you’ve sliced them really thin, only add spinach to every other layer).
Renee added mushrooms, red peppers & extra cheese to her lasagne layers- yum!
5. Top with cheese and pop in the oven for 15 minutes, or until cheese is melted.
The finished product!
Serve with your favourite sides & enjoy!
Renee made yummy garlic bread using Epicure’s Herb & Garlic Dip Mix
We skipped the cheese at our house and this is so tasty you really don’t miss it 🙂
* We love making our own sauce, for a recipe this size here’s what you’ll need:
1 lb ground beef
1 large onion, diced
1 green pepper, diced
1 can diced tomatoes
1 can crushed tomatoes
3 tbsp Italian seasoning
1 tsp cayenne pepper
salt & pepper to taste
To make: Brown ground beef & set aside. Saute onion & green pepper until soft, stir in all other ingredients and bring to a boil. Taste as you go and add more seasoning as desired. Reduce to a simmer for 1- 2hours (this is great if you have the time to make ahead, if not using it right away is delicious too).
Thanks Renee for the photos and for helping with this post! For some delicious seasonings, spices, etc, check out her Epicure page on Facebook.