Culinary Adventures with Camilla

NOTE: This is not the Whole30 compliant plate. I swore I would never make two dinners when the boys were younger, meaning I was not going to make dinner for me and Jake and, then, feed the boys chicken tenders. They ate what we were eating. Period. But, as I continue on my Whole30 Adventure , I find myself making two dinners. Sort of. This is the Whole30 compliant plate! I set a pot of beef braising while we hiked to Snively's Ridge. I knew that after that grueling climb, we would all be starving!   As soon as we got home, I served it over gluten-free pasta for my three and spooned it on top of sweet potato ribbons for my Whole30 compliant version. Oh, and since I usually use red wine, I skipped that and tried it with 100% cranberry juice - no sugar added. I think it worked well. Ingredients   1 T  olive oil 2 to 2-1/2 pounds beef, cubed (I used chuck...you can use really any cut of meat because it braises so long that it will be...

I stumbled across this recipe on Saveur's website for debesmanna and figured that though it's tradtionally served as a dessert in Latvia, I would spoon it into bowls for breakfast. It has cream of rice in it, right?! 3 C unsweetened cranberry juice 1/2 C organic granulated sugar 1/2 C cream of rice (usually made with cream of wheat) 2 T heavy whipping cream* (not traditional, I was trying to get it that lighter pink shade. It didn't work.) Milk, for serving Bring juice and sugar to a boil in medium saucepan. Whisk in cream of wheat, reduce heat, and cook -  whisking constantly - until thickened, about 5 minutes. Transfer to mixing bowl whisk on medium to high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top.