This is really a very simple meal to make and is one of our familys’ favorite quick Japanese meals.
Serves 4 Ingredients:
4 – Cups of cooked rice
1 lb. – Hamburger
6 – Eggs
1 – Can of corn
1 – Can of green beans
¼ cup – Water
4 Tbs. - Soy sauce
3 Tbs. - Mirin (Mirin is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content.)
1 Tbs. – Sugar
You can change the toppings as you’d like
In a large pan brown the hamburger then drain off the excess fat. Add the ingredients for the sauce and bring it up to a strong simmer but not a boil. Scramble the eggs with a little salt and ½ tsp. of sugar then set aside.
Warm up your toppings.
Assemble the bowls with 1 cup of rice then add the hamburger and sauce. Arrange in separate areas of the bowl your toppings and serve.
I’m so amazed every time I come across food facts.
Born in the late 50′s I just took so much of our food system for granted. We swallowed government information on what was good and what was not only to later discover the government really didn’t care for the people as much as they cared for the large special interest big money donor companies.
Now as I journey on this road toward healthier living, I’ve stopped to examine all my old preconceived ideas on food.
I do believe that God wants his people to be good stewards of everything he’s provided.
I do know this so far…. I’m learning…. I’m feeling better and I’m have a whole lot of fun.
Being Papa at the farm, I do love to see the coming of spring when everything begins to wake up after a long winters sleep.
Wasn’t a hard winter, thank the Lord, it was and is very beautiful.
I also appreciate the quiet mornings when the forest and the fields give off that crisp and cold feeling and the air freezes as it’s pulled into my lungs. Sure makes that HOT cup of coffee taste pretty damn good!
Winter’s a great season for getting some family time in. Sitting by the fire with the grand kids, planning the up-coming year.
It’s the time when you slow down and appreciate what was accomplished last year. Healthy pasture raised chicken and pork in the freezer, potatoes and onions in the root cellar and hard cider ready to be enjoyed.
I must say the good Lord has helped us in our hard work and in our endeavors to live a more self sustainable life style.
I do love the winter but the winter solstace passes and the next thing you know spring!! Yes babies are popping up all over the place.
Pasture needs attention, asparagus and rhubarb need harvesting and the fences, always the fences need work. Thank God my son-in-law who’s young and strong and is the owner along with his wife (my charming daughter) and 3 kids can do the heavy lifting.
Chicks arrived March 24th and our little porkers arrived on Sunday the 18th.
I’d like to sit down and have another cup of mocha but as my 3 year old grandson Jack says “Papa, let’s do it” He’s the one on the left next to Gus his brother. Looks like he’s ready.
According to Mens’ Health magazine, ounce for ounce pork has less fat than chicken breasts.
Pork is high in protein, low in fat and has more B-vitamins thiamine, niacin, B6 and B12) than many other types of meat.
Pork converts vegetable matter more efficiently than any other animal on the planet and this makes it an EXTREMELY renewable resource.
Pigs can be used to till soil and fertilize. Two pot bellied pigs can till up a 10 ft. x 10 ft. (3 meters x 3 meters) pasture area in the summer in approximately a month. http://www.ask.com/question/how-to-till-soil-with-pigs.
Scientists are currently interested in pork’s potential health benefits in the areas of cancer and heart health.
Chickens don’t sweat and neither do fish. However fish can have extremely high levels of chemical residues in their flesh and fat, as much as 9 million times that of the water in which they live. As well as Mercury. If the fish is from the Pacific Ocean, it’s now contaminated with radioactive cesium and other fallout from Fukushima.
Cattle, sheep and goats don’t perspire either. In my experience only horses (and humans) sweat significantly. Regarding the cow’s “24 hour” digestive system, having a rumen doesn’t magically remove toxins from what they eat. Hopefully somebody with an animal science degree can refute the rest with some factual information.
There is no mad cow disease with pork.
Regarding swine flu, there have only been 50 reported cases on transmission from pigs to humans in the past seventy years. There is more risk that an infected human would pass it to pigs.
A pig is a real garbage gut… really? Hell Ya they eat waste and are able to convert it into protein like a champ. The Philadelphia Inquirer wrote an article on a program ran out of the Leesburg State Prison.
“Call it what you will – swill, slop, edible plate waste or a balanced porcine diet”. Germanio’s 300 adult pigs in Cape May County are a key link in the state’s recycling effort, as are the hogs of 47 other licensed food-waste feeders in New Jersey.
According to state estimates, New Jersey pigs consumed 1,500 tons of garbage a week – about the same as a small trash-to-steam plant. Much of it comes from Philadelphia, which has contracted with about 20 pig farmers, who collect an estimated 30,000 tons of garbage a year.
“Altogether, it’s a complete recycling program,” said Veronica Polen, a Deptford hog producer who is vice president of the New Jersey Board of Agriculture and president of the New Jersey Livestock Association. “We’re taking waste and making it into protein. What’s left over is manure, and we plow that into the fields.””
Now that is a recycling program!
If pigs are fed where they go to the bathroom they will eat urine and feces, but only as a result of it being mixed with their food. (Cattle will do the same. Chickens will eat feces to get at the seeds and grass that are passed with the cattle feces. Chickens also gobble maggots like popcorn.) Pigs are omnivorous like humans, and will eat what is available. That’s why pastured pork, like grass fed cattle, is the most wholesome meat to eat.
Pig do however have a liver and kidneys which filters out toxins just as ours do.
In a few days ANY decaying flesh is full of maggots and insects.
In the US many cow producers feed chicken manure to cows, which have a lot more bacteria than pork manure.
Feed lots are super nasty. I wouldn’t touch that beef from there with a 10-foot pole. Yet we feel like its okay to sell that at every supermarket.
ALL USDA eggs are dipped in bleach before sold absorbing those toxins. Most industrial practices for raising and butchering chickens are downright terrible. If we knew what went on there we surely wouldn’t eat chicken either.
Sure, we need to be responsible, giving good healthy food to our pigs and taking care of their needs but surely this addresses our responsibility to anything we eat or raise for any purpose. Pastured pork, grown by your neighbor farmer will be the best food you could find.
So I guess what I am saying is lets all have a little common sense. If you feed and take care of your animals, they will feed and take care of you.