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Before you jump to Milk Can Supper recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Opting to eat healthily has incredible benefits and is becoming a more popular way of life. There are many health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. No matter where you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. In all probability, most people assume that it takes a lot of work to eat healthily and that they will need to drastically alter their lifestyle. In reality, however, simply making some small changes can positively impact daily eating habits.
These sorts of changes can be done with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. For instance, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. Olive oil is also a rich source of Vitamin E which has many benefits and is also great for your skin. Even though you may already eat a lot of fruits and leafy greens, you might want to consider how fresh they are. Organic foods are an excellent alternative and will reduce any possible exposure to toxic chemicals. Searching for a local supplier of fresh produce will give you the option of eating foods that still contain almost all of the nutrients which are usually lost when produce has been kept in storage before selling it.
Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to milk can supper recipe. To cook milk can supper you need 18 ingredients and 32 steps. Here is how you do it.
The ingredients needed to cook Milk Can Supper:
- Prepare 2 lb red potatoes 2 to 3 inch diameter
- Provide 6 each carrots
- Prepare 2 each onion
- Provide 4 each ears of corn on cob
- Get 5 dash basil
- You need 20 dash chopped parsley
- Prepare 10 dash salt
- Take 4 dash ground black pepper
- Get 1 pinch very small pinch all spice
- Get 10 dash garlic salt
- Get 3 each bay leaves
- Take 4 stick fresh thyme
- Prepare 2 lb meat, cut in 3 inch pieces
- Get 1 1/2 tbsp olive oil, extra virgin
- Get 4 clove garlic cloves, smashed
- Get 2 each bell peppers
- Get 2 cup budwyeiser beer
- Provide 1 head cabbage
Instructions to make Milk Can Supper:
- Get a baking sheet out and place near cutting board
- Wash red potatoes but don't peel, place in a mixing bowl
- Peel carrots, cut off ends
- Chop carrots in thirds and place on baking sheet
- Cut end off cabbage, discard the end
- Cut cabbage in 8 pieces, place on baking sheet
- Peel onions
- Cut onions in 8 pieces, place on baking sheet
- Shuck corn, rinse
- Cut corn in thirds, place on baking sheet
- Peel and smash garlic cloves, place in a bowl
- Slice bell peppers in half, remove seeds and rinse
- Slice each half of bell peppers in 5 to 6 slices, like it's a veggie platter serving
- Place bell peppers on baking sheet
- Heat oil in a 3 quart pot
- Sear meat chunks
- Remove meat, set aside
- Fill bottom of pot with red potatoes
- Layer cabbage on top of red potatoes
- Layer corn on top
- Layer carrots on top
- Layer onions on top
- Layer smashed garlic cloves on top
- Add basil, chopped parsley, salt, pepper, allspice, garlic salt, Bay leaves, fresh thyme
- Measure beer, note it foams!
- Pour beer on top of vegetables
- Put cooked meat on top
- Cook on medium high for 30 minutes
- Add bell peppers
- Cook on medium high another 20 to 30 minutes, until potatoes are cooked aka you can pierce them
- Remove Bay leaves and discard
- Serve on a huge platter (this fills an entire roast pan), seasoning to taste
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