Teach Me Tuesdays: DIY Conditioners & Deep Conditioning Recipes

Why do we condition hair- have you ever thought why? Or did you just wash your hair twice with a bubbly shampoo like the label tells us, then are left with such a tangled mess, scoop a HUGE glob of conditioner smothering your hair hoping the results would be a shinny and manageable mane like the commercials show us?

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The natural oil our hair possesses and needs gets stripped in the process of removing daily dirt and grime-conditioners restore the PH balance in our hair to its optimal level of 5.6 on the acidic scale. 

 But with all types of synthetic chemicals- 

what are we sacrificing?

Though I am still struggling with the "No-Poo Method" of cleansing my hair, it is a tanglely mess, not shinny, dull looking and doesn't feel good- I am pressing forward with this

However, keep in mind I have underwent 5 major surgeries, been on life support for 9 days, then in the ICU for 13 days, have been admitted to the hospital for a total of 60 plus days ALL in the past 2 years. I am currently still recuperating from the last surgery that was 6 months ago & still wearing a wound vacuum. 

Soooooo needless to say my body is so stressed and I am loosing my hair by the handfuls, even with the best professional shampoo & conditioner I was not seeing the bouncy and shiny hair I was used to {With 20 years in the salon business I have access to the best available}... Right now, I am just trying to rid my body of as much chemicals and toxins as I can. 

I am going to hang in there and try this for a few more weeks/month(s), even if I am just detoxing. What I have found to work the best for me lately (As of 11/20/12) is: 

1. Cleanse with the "No Poo Method" of choice found here 
2. Use one of the PH balancing rinse formulas below.
3. If you need more detangling or smoothing- use the conditioner formula of choice below as often as needed.*(Mainly because of the hair loss and my body's response to all the chemicals & healing I have gone through. I am using the glycerine & rhassoul clay conditioners every time)

 Here are a few rinses I am trying:

1. Apple cider vinegar. Apply (I use a spray bottle to concentrate o

   

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   n ends of hair) after shampooing, then rinse.
   
2. Coffee grounds. Massage into hair to exfoliate. Rinse thoroughly.
   
3. Lemon juice. Squeeze fresh lemon into jar, or boil and strain. Apply and rinse.

This site offers a short video discussing the pH-restoring benefits found in lemon juice, coffee grounds, and apple cider vinegar.

The following is more conditioning:

1. Glycerin conditioner: {I am trying this one because of the tangling issues}
   • 5 oz. herbal water (infuse nettle or lavender leaves in water—see our this link for an article for instructions) or use 5 oz. distilled water
   • 2 oz. glycerin
   • 1 oz. lemon juice
   Combine ingredients in glass jar and shake well. Apply 1/4 - 1/2 C. after shampooing. Rinse with warm water. Stores in refrigerator for up to 4 weeks.
2. Coconut oil. Apply to dry hair and leave in until the next wash. Coconut oil helps reduce protein loss in hair. See this article for more information.
3. Olive oil/egg/essential oil blend. This recipe is a conditioning treatment- protein rich eggs strengthen hair and help prevent split ends and damage. You can do this weekly or as needed.
   • 2 tsp. olive oil (moisturizer)
   • 3/4 C water
   • 1 egg yolk (softener)
   • 3-4 drops of essential oils of choice (optional)
   Mix egg yolk until bright yellow in color and thick. Mix water with Olive Oil then add essential oils. {Tea Tree, Rosemary, & Sage help dandruff. Sandalwood, Lavender, & Patchouli have a soothe a dry scalp and have a masculine scent. Peppermint will invigorate the scalp and citrus will help oily hair.}  Combine ingredients and apply to hair. Leave on for 15 minutes. Rinse using w/cool water, too hot will cook egg on your hair. Some sites say use this before you cleanse hair some say after.
4. Avocado-Coconut Milk: Deep Conditioner For Dandruff & Frizz
   
   1 Avocado
   ½ can of (fat) Coconut Milk
   2 tbsp of Organic Coconut Oil
   2 tbsp of Extra Virgin Olive Oil
   Optional extras:
   (1/3 cup of organic honey for extra dry hair)
   (1 lemon for hair loss)
   
   *Blend and apply in hair for 30 min to an hour 
5. Yogurt-Banana Deep Conditioner For Breakage-Prone Hair
   
   1 cup of plain whole-fat Yogurt
   1 Banana
   1 Egg
   2 tbsp of Jamaican Black Castor Oil
   
   *Blend and apply in hair for 30 min to an hour
6. Hot Oil Deep Treatment For Dry Hair
   
   1 cup of Water (Bring to a boil)
   2 tbsp of Extra Virgin Olive Oil
   2 tbsp of Jojoba Oil
   2 tbsp of Jamaican Black Castor Oil
   10 drops of Lavender Essential Oil
   
   *Stir oils in water until warm. Massage mixture onto hair and scalp. Rinse after 30 min 
   
5. Rhassoul clay. This clay can also be used for deep conditioning of the hair. Feel free to adapt the following recipe to suit your unique hair needs. *This is the conditioner I am using, due to the condition of my hair, I am using this nearly every time I cleanse my hair-which is about every 4-6 days 

• 1/2 c. rhassoul clay
• 1/2 c. warm coconut milk {Don't keep on hand use warm water &  enough dry milk powder to make 1/2 C} 
• 1/4 c. rose water or herbal water (make your own infusion by pouring 2 c. boiling water over 2 tbsp. organic herbs or flower petals. Allow to steep for 30 minutes and strain.)
• 1/4 c. distilled water (double this amount if no herbal or rose water is used)
• 1 tbsp. extra virgin olive oil, coconut oil, or jojoba oil
• Tad of Honey

Mix all ingredients except oil. Once you have a paste, stir in the oil. You may add a tad of honey at this point for added conditioning treatment. Apply to hair and allow to sit with a warm, moist towel or plastic hair cap for 1 hour. Rinse and style as usual. 

I keep this in a glass jar in the fridge and will bring to room temp before I use & will place in a pan of hot water to gently heat.
 
Rhassoul clay is excellent for ethnic hair as well, as seen in this video.

Menu Mondays: Dec 3-9, 2012

Breakfast Choices: Blueberry Waffles, Cold Cereal, Toast Points, Smoothies, Granola, Hot Oatmeal, Pumpkin Pancakes, Fresh Fruit, & Scrambled Eggs


Lunch Options:                             Side Selections:  
Zuchinni Cakes w/Avocado Tahini Sauce     Celery Ant Logs        Cottage Cheese 
Peanut Butter Banana Roll-ups                     Raisins                       Carrots and Ranch
Jelly and Cream Cheese Cut-out Sammies   Veggie Chips              Apple Rings
Black Bean & Quinoa Burgers w/Roasted Red Pepper Hummus    String Cheese
Deluxe Cream Cheese Sammies                    Chunky Tom Soup     Oyster Crackers
Macaroni & Cheese                                     Applesauce                 Peperoni slices
Chicken Nuggets w/Honey Mustard Sauce   Cheese Plate               Crackers



Supper Offerings:

Monday:

Moroccan Tuna Briwat w/Batata Bi Tahini,(Basically Roased Potatoes smothered in Tahini Sauce- will post recipe soon!) Mixed Greens Salad w/Toasted Almonds & Feta Cheese Drizzled w/Sun-dried Tomato Vinaigrette. For dessert: Apple Noodle Kugel

Tuesday:
Sweet & Sour Pork with Stir-Fried Broccoli &Veggie Fried Rice 

Wednesday: Chicken Scalopinne w/Penne Pasta, Spinach Salad toasted Almonds, Feta Cheese drizzled w/Tomato and Bacon Dressing. For Dessert: Poached Pears in Butter Scotch Glaze

 

 Thursday:Tuna with Hungarian Mushroom Soup, Broccoli Florettes, and Wide Egg Noodle Pottage 

 

Friday: Chicken Paprikash w/Homemade Egg Pappardelle pasta, & Steamed Veggie. For Dessert: Baked Apple Brown Betty Crumble w/Dallop of Sweetened Vanilla Sour Cream

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Saturday: Seasoned Rice Cereal Coated Swai  (My recipe kinda like this-will post mine soon!)w/Homemade Tarter Sauce and Patates-Sto-Fourno w/ Roasted Veggie Medley.

 

Sunday:Sun-Dried Tomato, Crimini Mushroom, & Caper Carbonara Sauce w/Capelini Pasta (WILL POST RECIPE SOON!!) For Dessert: Five Cup Salad

 

Munchie Treats: Fresh Fruit, Carrots, Celery Sticks, Grass-Fed Raw Milk Cheese, Almond Butter Apple Rings studded w/raisins- mini marshmallows-and dark choco chips, Multi-grain Crackers, Kiefer, Applesauce, Cottage Cheese, Yogurt, Veggie Crackers, Roasted Red Pepper Hummus, Avocado-Tahini Sauce, Woven Wheat Crackers, Peanut Butter Rice Cakes

linked to menu Mondays 

Alternative to Plain Guac' Sauce: Avacado & Tahini Spread

Super Delicious Alternative to Plain Guacamole

 Yummy... This is soooooooo good another little Dippy-Do treaty-treat I just crave!! 

Sometimes I get bored with plain old guac and this tangy Middle Eastern version of Guacamole is a real tasty solution served with Naan an Indian Fry Bread or a Fluffy Pita...I have even spread this on my Falafels, Kibbeh, Roasted Chicken BLTs, Spread on Roasted Potatoes, Rice, Pasta, Veggies, Fish....there is no limit only your imagination....

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Avacado and tahini spread

1 large or 2 small ripe avocados, (about 1 lb.)
2 cloves garlic 

1/2 Lemon, squeezed
4 T tahini
4 T olive oil
4 T water (Or as needed to thin)
4 Tbsp. chopped fresh parsley or ground dried toasted coriander seed
1/2 t salt-to taste
1/4 t fresh cracked pepper- to taste
pinch cayenne to taste

Pit and quarter the avocados, then squeeze lemon over pieces. Place avocados along with rest of ingredients, into a food processor and process into paste. 

Serve spread on crackers, toasted Pita, or Naan bread

Recipe Wednesday: SERIOUSLY, THE BEST Chicken Pot Pie!!

I am not playing, this is  

 SERIOUSLY THE BEST EVER 

chicken pot pie recipe! 

Mmmm Mmmm GOOD!!

This recipe starts with caramelized onions rendered in butter & bacon drippings....yeah that should be enough said, however what makes this dish even more decadent, is when succulent & savory poultry meet crisp tender veggies in a creamy, bubbly, and rich bath of chicken stock, dry vermouth, and heavy cream all wrapped in a flaky, golden, delicious puff pastry blanket. 

This recipe is HUMUNGOUS! I just have a hard time not doubling my efforts and make extras to freeze when making recipes that are involved and use more than one pan.  

This recipe has many possibilities- It is enough for many combos like: 

• 3 regular 8" pies, 2 DEEP DISH 9" pies, 6 ramekins {Think mini pies} & one 8" pie, (Some for now& some for freezer stash!!) or you can make one 8"X11" pan, like a sheet pie :-) and one filling you can freeze and use when you feel like.  

If you want to make just one pie half the ingredients up to the pastry/crust and contiue with recipe.

I made this for my dad for his birthday and he was floored,& kept saying, 

"This is pot pie? But this is Pot pie & it's GREAT! I mean this is just pot pie, but it's not "just pot pie"- it tastes really, really fantastic...

What makes this so good?"

Phewww!!!  What a mouthful! Enough with the dialog bring on the recipe:

• 4-6 C chopped, cooked poultry- turkey/chicken or (*3 whole/6 split chicken breasts, bone-in, skin-on)
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 4 cups chicken stock, preferably homemade- {or about one box of Kitchen Basics Chicken Stock}
• 1 C dry vermouth, dry white wine or an additional cup of stock
• 2 chicken bouillon cubes or 2-4 T chicken soup base
• 8 tablespoons (1 sticks) unsalted butter
• 4 T Bacon drippings or 4 T unsalted Butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1/4 C finely diced celery
• 2-3 cloves garlic minced
• 1/3 cup finely-diced carrots
• 1/3 C frozen peas, thawed 
• 1/4 C frozen green beans, thawed
• 2 cups frozen corn, thawed
• 1/2 cup minced fresh parsley leaves or 3 -4 T dried parsley
• 1/4 C fresh dill or 2 T dried dill
• 1 (17.3 oz)package puff pastry  {IS what I use!} OR Pie Crust recipe of choice or frozen prepared crust -enough for a double crust 
• 1 large farm fresh brown egg (Or whatever you have on hand)

---------------------------------------------
* START HERE if you are cooking poultry from scratch:
{Preheat the oven to 350 degrees F. for baking chicken}
 Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.}
-----------------------------------------------
Start here if you have 4-6 Cups left over chicken/turkey
{Pre heat oven to 375 for pie crust/pastry}

1. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. 
2. In a large pot or Dutch oven, melt the butter and bacon drippings saute the onions over medium-low heat for 10 to 15 minutes, until translucent. 
3. Add carrots, celery, & garlic- cook an additional 2-4 minutes  DO NOT LET GARLIC BROWN, WILL BECOME BITTER!
4. Add the flour to the same lg pot veggies were cooked in and cook over low heat, stirring constantly, for 2 minutes.
5. Combine the hot chicken stock to the sauce. 
6. Simmer over low heat for 1 more minute, stirring, until thick. 
7. Add 2 teaspoons salt or to taste, 1/2 teaspoon pepper, and heavy cream. 
8. Add the cubed chicken, carrots, peas, green beans, dill, and parsley. Mix well.
9. Taste sauce and again and adjust seasoning as needed

------------------
For Pastry: {I use puff pastry, use what you like best home made pie dough or pre-made}

1. Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. 
2. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. 
3. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. 
4. Whisk together egg and 1 Tbsp. water, and brush over top of pie with egg wash. 
5. Make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

Chicken Pot pie is a freezer favorite in my family! 

  LINKED TO WEEKEND POTLUCK

Teach Me Tuesdays: DIY NO-POO Method "Shampoo" Recipes

I have been slowly going down the list of chemical free cleansers and household cleaners this year. I have heard of natural shampooing and the reasons for going El'naturel' for a few years, but nothing has been as compelling as the simple paragraph I recently read from MomsAWARE BLOG HEALTH'S JOURNEY:

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"Our hair is made up of fiber, much like wool that comes from sheep or Kashmir goats. With at least 100,000 hair fibers on our head, it makes sense to treat our hair much like we would a cashmere sweater. Most commercial shampoos contain chemicals like sodium lauryl sulfate, which strip much-needed moisture and amino acids. Why not switch from the "heavy-duty cycle" to "delicate" and try these natural alternatives?"

SO that being said, I have started down the natural "NO-Poo Method" of cleansing my hair on the "Natural Cycle". I have only tried #1 & #5, so far, the rest are some I have found on this site:

1. Baking Soda-- Dissolve about 1 tablespoon of baking soda in just enough water to make a paste. Apply this to your roots only; work it in and let it sit for a minute. (Having ready made in travels sized containers like pictured above is a great idea) I have used a picnic condiment bottle with a long nozzle to make sure the baking soda stays in the root area.
   
   (Next STEP IS IMPORTANT! YOU need to do this to lower PH- use only on ends) After you rinse the baking soda out, pour the apple cider vinegar over the ends of your hair, let it sit for a minute and then rinse it out. That’s all there is to it!  Pour about 2 tablespoons of apple cider vinegar into a cup and add water. (Having ready made in travels sized containers like pictured above is a great idea or in a spray bottle. ) I also use a similar bottle for ACV rinse. This is the easiest and cheapest, I have a delicate scalp so this formula isn't one I use the most, only when I run out of rhassoul clay.
2. Castile Bar Soap.--Shampoo can be as simple as an all-natural, fragrance-free soap. Either grate the bar and make liquid soap, or moisten it and use the resulting lather to cleanse your hair. A little goes a long way! {Blogger "momsAWARE" offers a chemical-free, all-natural coconut castile bar soap, available at thier Online Store.}
   What seems to be most important is to be sure to use a pH-restoring conditioner such as apple cider vinegar, lemon juice, or coffee grounds to bring the hair back to its natural pH level of approximately 5.6.
   
   Greta Breedlove, author of The Herbal Home Spa, offers these suggestions for shampooing your hair:
   • Wet hair thoroughly and use a small amount of shampoo, a dollop about the size of a quarter.
   • Put the shampoo on your hands. Rub together to form lather before applying to your hair.
   • Use your fingertips, not your fingernails, to massage the shampoo into your scalp.
   • Rinse hair thoroughly, then shampoo again.
   • Rinse again thoroughly, using the coolest water possible for the shiniest hair.
   • Pat hair dry; avoid rubbing.
   • Gently comb hair. (Consider a natural bamboo comb.)
3. Birch Shampoo.--Adapted from the book Better Basics for the Home by Annie Berthold-Bond. Birch was a major ingredient of nineteenth-century shampoos. Birch contains betulin, which is beneficial for hair loss. (See momsAWARE's article Five Ways to Stimulate Hair Growth for more help on hair loss.) The following recipe uses a birch herbal infusion.     To make an herbal infusion, pour 2 c. boiling water over 2 tbsp. birch bark or birch leaves. (Herb sources include  Mountain Rose Herbs.)
   • 1 c. birch water (directions above)
   • 4 oz. raw apple cider vinegar
   • 1 oz. liquid castile soap
   • 1 tsp. vegetable glycerin
   Combine ingredients in glass jar. Shake well. This formula can be stored at room temperature for up to 6 months. Note: The high salicylic acid content of birch makes it beneficial for dandruff. Add tea tree oil to the above recipe for added benefit.
4. Egg and Lemon Shampoo.--Adapted from the book Green Beauty Recipes by Julie Gabriel.
   • 1 egg yolk
   • 1/2 oz. olive oil
   • 1/2 oz. liquid castile soap
   • 1 tbsp. lemon juice
   • 1/2 tsp. apple cider vinegar
   Combine egg yolk with olive oil. Add remaining ingredients and stir slowly. Wet your hair and massage well. Leave on for 30 seconds or more. Rinse with lukewarm water. (REALLY IMPORTANT TO USE COOLER WATER, UNLESS YOU WANT SCRAMBLED EGGS!!)For oily hair, use even less or no oil. Rinsing with straight beer is really nice will give you a bouncy rinse to curls and straight hair.
5. Rhassoul Clay. {This is my chosen shampoo I LOVE rhassoul clay, the benefits are amazing ck this link for more info as to why I believe so. NOW  after one week, I am not so thrilled w/my hair, after 20 years in the salon industry I am used to my hair feeling differently. I am going to try this, but not sure I can stand the withdrawal...} Rhassoul clay has been used for hundreds of years for skin and hair care. This shampoo method involves some trial and error, but may be worth it for those who desire a thorough cleansing of the scalp and hair.

To create your clay shampoo: 

• Combine 2 tbsp. rhassoul clay
• 1/2 c. filtered water.
•  Allow this to hydrate for several minutes until the mixture reaches a spreadable consistency. 
• Add more warm water if needed. 
• This should keep at room temperature for 1-2 weeks, or longer in the refrigerator.

 Directions for shampooing: 

• Apply liquid paste to hair and scalp.
• Comb through to distribute clay mixture. 
• Rinse thoroughly. 
• Comb through again and rinse one more time. 

I really prefer the Clay over the Baking Soda

For more information, see momsAWARE's helpful article on Rhassoul Clay.

Linked to Homemade Mondays

Menu Mondays November 26- December 2, 2012

I didn't host Thanksgiving this year, so I didn't build my menu around utilizing left overs as I would have, however Monday's Pot Pie one could subsitute turkey for chicken.  

I did base my menu on what was available on *my pantry/freezer inventory sheet, with that list I came up with 3 soups for this week's supper. Funny how the cooler weather brings out the most frugal and flavorful meals...

BREAKFAST OPTIONS:
Baked Hot Oatmeal, Fresh Fruit, Whole Wheat Toast Points, Waffles, Kiefer Smoothies, Cold Cereal, Whole Wheat Bagels w/Cream Cheese & Peanut Butter Whip, English Muffins w/Peanut Butter & Raw Honey

 

Lunch Choices:              Side Selections:
Hot Dog Butterflies         Applesauce      Veggie Chips
Munchie Plate                 Apple Slices     Cottage Cheese 
PB & J Roll-Ups             String Cheese    Nuts

Toasted Cheese               Creamy Basil Tomato Soup        
Chicken Nuggets            Woven Wheat Crackers- Cheese Slices
Sandwich Kabobs           Fruit Salad Skewers-Carrots & Dippings
Pizza Roll-Ups                Sweet Potato Chips- Grapes    

 

Supper Offerings:

 

Monday:

Chicken Pot Pie {Using veggies, pie crust, and cooked chicken from freezer storage} 

Corn Bread served w/raw white Gold honey and peanut butter whip (marshmallow cream & p.nut butter mix) plus 5 Cup Fruit Salad (1 can peaches, 1 banana sliced, 1 c shredded coconut, 1 c mini marshmallows, 1 C sour cream), & Chopped Veggie Salad

Tuesday:
Balsamic Pork Tenderloin, loaded twice baked potatoes, roasted zucchini yellow squash and mushrooms, with greens salad
                

                                                       Wednesday:

Sausage Gravy & Biscuits, Hash browns, and fresh Fruit on Skewers
 
Thursday:
Mexican Meal Kit From Freezer: (Carnita Meat, Salsa Verde, Refried Beans, & Salsa Rice) w/crunchy tacos

Friday:
Beef & Barley Soup w/ Salad & Homemade Refrigerator Yeasty Dinner Roll

Saturday:
Crab Stuffed Flounder {Using Flouder and crab cakes from freezer storage} w/homemade tartar sauce, & Creamy Broccoli Rice

 Sunday:

Hungarian Mushroom Soup, Yeasty Rolls, Salad, &Veggie Chips 

Snack Fancies:
Smoked Almonds, Irish Cheese, Grapes, Woven Wheat Crackers,  Maple Cookies, Yogurt, Dried Strawberries, Raisins, Popcorn, Chocolate Chips, Whole Milk, Cottage Cheese, Whole Wheat Bagels, Laughing Cow Cheese Spread, Peanut Butter Filled Celery Logs w/Raisin Ants, Rice Cakes, Whole Wheat Graham Crackers, Cold Cereal, Apples, Cutie Oranges, Bananas

*To help my family stay on budget and prevent my freezer items from getting freeze burnt I make a spread sheet so I can inventory the contents of both my freezer and non-perishable pantry stables. This simple step also helps simplify meal planning & grocery shopping lists for the week ahead. The KEY is to remember to mark off what has been used and add new items as they are purchased.  

Linked to Menu Mondays,  

RECIPE WED # 23: Easy FRUGAL Salisbury Steak Patties

I grew up with a working mom who made many delicious dinners from scratch as much as her time budget allowed, however, on rare occasions she  allowed us to pick a "TV Dinner" from the frozen foods aisle. 

We would get the one with brownie and corn!

That would totally make my older sister's and my day~... 

 Our most likely pick? 

The Salisbury Steak with mashed potatoes, gravy, corn and chewy brownie....

  

 We looked at this as treat!!!

  I know I hear you gagging and retching, hey it was the 70's what can I say??

 If you grew up in the 1970's chances are you had those mystery meat patties floating in that tasteless brown goop....

Notice the gravy, that is the texture I CRAVE!

This is my homage to that childhood memory: the gravy is a thinner brown gravy like a thicker glaze, yet not gloopy  and  far from that flavorless goop loaded with preservatives and by-products!

It is flavorful and frugal yet, it has a familiarity to it- so delicious it is a meal  my family requests on a regular basis and is on my monthly meal rotation!

 It is good enough to serve company yet homey enough to soothe the blues away!!

• 2 & 1/2  Lbs lean ground beef
• 3 T Worcestershire sauce
• 1 onion, 1/2 grated & 1/2 sliced thin
• 1 egg, slightly beat
• 8 oz button mushrooms sliced
• 3 cloves garlic smashed or grated
• 1/3-/2 C-bread crumbs
• 2T Parsley
• 1t kosher salt or to taste
• 1/2t fresh cracked pepper, or to taste
• 2 C Beef stock
• Flour
• Neutral tasting oil, I mostly use EVOO
• 3-T Water
• 3-T Cornstarch or Arrowroot

--------------------------------------------------------------

1. Mix ground beef, 1 T Worcestershire sauce, grated onion and 1/2 of the garlic, bread crumbs, egg, parsley, salt and pepper in a large bowl. Shape into 1/4 Lb oval patties and slightly indent the center. Coat slightly in flour and set a side.
2. Meanwhile heat oil in large frying pan over med-high heat, once the patties are made and lightly dusted/coated in flour sear in hot oil. Looking to sear not cook all the way through!
3. Once seared and golden brown crust is on both sides, deglaze the pan with beef broth picking up all the brown flavor bits of deliciousness! Add rest of Worcestershire sauce, garlic, sliced onions, mushrooms, salt and pepper to taste
4. Stack the gr. beef patties in a slow cooker and pour gravy over meat
5. Set slow cooker on low for 5-7 hours-I have allowed this to go 8 hours with no ill effect on flavor or texture
6. Mix Cornstarch and water to make a "slurry" with a fork in a small bowl until smooth
7. Carefully remove lid away from your arm and face and Skim fat with spoon & gently remove the patties. Mix in cornstarch slurry
8. Place patties back into slow cooker replace lid and set to high for 30 to thicken gravy to thicker consistency.
9. Place the patties on serving platter, pour gravy over top and sprinkle w/parsley
10. Serve with homemade mashed potatoes, hot butter corn, and fresh made bread for a feel good stick to your ribs homey & FRUGAL dinner!

Makes 12 good palm size patties, we eat 1/person so this is enough for 3 meals eat one stack of 4 now and freeze the rest according to directions below:
(for manly appetites 2/person).

To make this freezer dinner there are 2 options I use frequently:

     #1: Shape Patties and place on wax paper lined cookie sheets and "flash Freeze uncooked" Once   

     frozen place into freezer storage container of choice. I ALWAYS chose a gallon freezer bag 6 

     patties will fit one, freezing flat is what I am always looking for so save space in my freezer.

    #2: After step #2 above in cooking directions"Searing and crusting", allow patties to cool to room  

    temp and lay on cookie sheet like above and package as described above.

     ~ Pour Broth in pan like in step #3 above in cooking and deglaze pan adding mushrooms, garlic 

     onions, Worcestershire sauce, S & P to taste. Allow to cool to room temp and package in a freezer

     storage bag. Freeze laying flat and once frozen be sure to freeze and label so you know this stock 

     goes w/Salisbury "steak" Patties. This is what I call a "Crock Pot Meal Kit"