I’m going to be really upfront here. I have a ton of good ideas and a few recipes I use consistently, but most of the time I’m just making stuff up. I rarely have the patience to photograph a dish all the way through, much less write out a step-by-step recipe. This is one reason I only post 1-2 recipes a week; it takes a lot of extra effort for me to write down amounts and walk people through the cooking process. In real life, I just…make stuff.
For a while I’ve thought that I should ONLY post full, printable recipes. However, the more I think about it, the less that makes sense. I don’t need to hide the fact that I rarely cook with recipes. I can embrace it, and invite my fellow “throw and go” chefs to share their non-recipes as well. Because, let’s face it, we all come to a point where we simply need some recipe inspiration from other mothers in the trenches. It takes a lot of energy and commitment to cook for our families and feed them real food. And some people do better with just a quick picture and a list for guidance.
So today I’m starting a series called “Thrive Life non-recipes.” It will involve a picture of a dish at some stage of the process. Whether that’s just a picture of ingredients, or just a picture of a completed dish, it will give you the basic idea. And I will include a rough outline of the ingredients and cooking steps. For our first non-recipe, I give you: Beef Wrap Filling.
I threw all of this stuff together in the crockpot the other day. It smelled delicious and made me really hungry. In fact, I was kind of upset that I hadn’t made very much beef. This was my husband’s dairy-free alternative meal for our Friday night pizza and a movie night. But he did leave a little bit and I scarfed down the leftovers with lunch the next day.
And now I will stop ranting and share my first non-recipe:
Place about 1 lb beef stew meat in the crockpot
1 tsp Worcestershire
1/2 tsp each: peppercorn, garlic powder, and bouillon
1/4 tsp each: salt and red pepper flakes
Throw in some vegetables. I used 1/4 cup each red peppers and celery, plus 2 Tbsp chopped onions refreshed in 1/4 cup water.
Add 2 Tbsp lemon juice and 2-4 Tbsp water on top of everything else.
Cook on high 2-4 hours, depending on how much beef you use.
We served this in a “kebap” style wrap, based on European street food. This means you have to have some french fries in there, veggies such as lettuce, zucchini, carrot, and tomato, and a red sauce and a white sauce. When we’re fancy, we make a garlic cream sauce and a salsa. When we’re lazy, we use mayo and ketchup. Wrap that all up in a tortilla or some kind of flatbread, and enjoy!
To order your own Thrive Life veggies today, shop on my consultant website.