Category Archives: Hamburger

On the Menu This Week: Anna’s Amazing Pulled Pork Recipe


This week I’ll be making this dish for my dear hubby for sure. He’s all out of lunch
portions of his favourite… Hickory Smoked Pulled Pork!
(pictures posted later)


2 to 3lbs. Pork Loin Roast

2 tbsp. Dark Sesame Oil

591mL bottle of Mug Rootbeer

3 tbsp. Colgin’s Liquid Smoke – natural hickory

1 bottle Tony Roma’s Hickory BBQ Sauce

½ cup Frank’s Hot Sauce

8 D’Italiano Hamburger Buns

2 tsp. Salt

2 tsp. Pepper


1.     Preheat your crock-pot on High while prepping the ingredients.

2.     Cut your roast into small fist sized pieces and place in your crock-pot.

3.     Coat your roast in Sesame Oil, and sprinkle liberally with salt and pepper flipping the meat around to coat.

4.     Add a full bottle of Root-beer, we prefer the Mug brand, but I am sure that any brand would work just as well.

5.     Add the Liquid Smoke, and stir mixture well before covering the crock-pot.

6.     Cook on High for 1 hour, then reduce your crock-pot’s temperature to Low for 5 to 6 hours.

7.     Add 1/3 bottle of BBQ Sauce, again we prefer it with the Tony Roma’s sauce, but any type would work.

8.     Cook for an additional 90 minutes.

9.     Remove meat from its liquid and place in large bowl.

10.     Turn off your crock-pot and discard the liquid.

11.  Using two forks pull the pork apart.

12.  Grind a generous amount of pepper over the meat.

13.  Add all of the remaining BBQ Sauce and Hot Sauce. Stir minimally to coat the meat.

14.  Cover and microwave the bowl for 2 minutes to warm and activate the sauces.

15.  Serve over sturdy hamburger buns. Makes 8 portions.


Perfect for game day, or as an appetizer! This recipe freezes really well in individual servings, and makes awesome hot lunches with the addition of a fresh hamburger bun.

What is your go to pulled pork recipe?
Please click “Leave a Comment” below and share with me.


Hamburger Soup & Roasted Garlic Buns


For lunch a couple of days ago, I pulled this soup out of my freezer for a quickie meal with a girlfriend who was dropping by, just in case she needed some sustenance on her Errand-Running Day. But it ended up being LunchFor1, and I had a blessed bowl of comfort after a busy, and somewhat stressful, morning. This recipe makes a nice, hearty soup that is perfect for enjoying with a big group, or to make ahead and freeze for future use. This was my #1 Choice as the go-to soup that my husband and I made a couple months ago in the days following my surgery. And it froze so wonderfully!

It’s been such a chilly week here in the middle of Canada, but it’s supposed to warm up for the weekend – YEAH!

A Spoonful of Comfort – Hearty Hamburger Soup


I first had this soup about 30 years ago, and you’d think because I can remember exactly who made, when, and why, that I would have been making it every Winter for the past 30 years – NOPE. I only recently tracked it down again thanks to an old friend of mine (Thanks Shelley). And now that I’ve adapted it, I would like to share it with you, because it’s also inspiring my newly created blog – Follow me on Twitter @LunchFor1 for easy meals that are good eats any time of the day!

But, back to the story…

There I was a 10-year old figure skater on test day, both nervous and hungry, and in need of a little, quick comfort. The nice lady at the rink’s canteen, Eleanor, had made a batch of Homemade Hamburger Soup for all of the hungry, little tikes to eat while we waited our turn before the judges.

All these years later, I still remember the heartiness and the smoothness of this soup, as well as the yummy chewiness of the barley. The key to this soup is spending the time to cut the veggies up into a fairly small pieces – 1/4″ to 1/2″ dice. The soup was a like a hug, and it’s stuck with my taste buds for these past three decades!

And for a great side-dish to this meal…

It’s a smart idea, at this or any time of the year, to keep a few Roasted Garlic heads in your fridge for these “lunch emergencies”. It was super easy for me to pull out the pre-roasted garlic head from the fridge, pop the cloves out, and quickly mash them up in order to dress up my lunch selection with an upscale spread.

Better than butter is this Roasted Garlic Spread made from mashed roasted garlic cloves - much healthier too!

This Roasted Garlic Spread is better than butter, and much healthier too!

From time-to-time, when you’ve got the oven roasting something, simply take a whole head of garlic, chop off the top portion, and place it on a piece of tin foil. Then I pour 1 teaspoon of Olive Oil on the garlic, add a pinch of sea salt, and grind some fresh pepper over it. Then I wrap it up in the tin-foil, and set it in the oven to roast for about 45 minutes. Then let it cool and slide it (tin foil and all) into a storage baggie, and place it at the back of your fridge for future use.

Or, for creating a big-batch of Roasted Garlic check out my Stove-Top Roasted Garlic post from March 2012.

But back to the star of this post – the soup… here’s the recipe…

Anna’s Hearty Hamburger Soup

1 1/2 pounds Extra Lean Ground Beef
(or 700g of any ground meat of your choice)
1 Yellow Onion, minced
3 cloves Garlic, minced
1  can Diced Tomatoes (28 oz./840mL)
2 cups Hot Water
3 cans Beef Consomme or Broth (30 oz./ 900mL)
1 can Tomato Soup (10 oz./ 300mL)
4 Carrots, 1/4″ dice
1 Bay Leaf
3 stalks Celery, diced
2 tbsp. Dried Italian Seasoning
1 tsp Black Pepper
1/2 cup Pot Barley

1. Boil water in a small pot. Add 1/2 tsp. salt, and 1/2 cup Pot Barley. Cook for 30 minutes. Drain and add to soup.

TIP: I prefer to cook my barley separate from my soups so that my soups
do not get overly thick from the barley’s starch.

2. Dice all the vegetables.

TIP: However, I like to mince my onions and garlic in my food processor so that
it becomes very fine – it’s much faster and easier that way.

3. Brown the beef, onions and garlic in large stock pot.

4. Add the liquids and tomatoes, and bring it all to boil.

5. Add all of the vegetables, and spices.

6. Cook for another 1/2 hour (or more), and serve with Mashed Roasted Garlic Spread and fresh buns.

It’s SOOOO good that you should probably plan to make a double batch,
and freeze some for an easy lunch on another chilly day!

What is your favourite soup to use for comfort on a cold day? Please feel free to share your comments below.

Taking an old favourite 'upscale' with a fancied-up dinner roll.

Taking an old favourite ‘upscale’ with a fancied-up dinner roll.

This soup isn’t your ‘cup of tea’?
Check out the other soup ideas that I’ve Pinned on Pinterest.

Watch for my next post on Homemade Chevre Cheese!

It takes SO little to make your own Chevre cheese at home.
An expensive indulgence for much less than you would think!

Going To The Dogs… Mitzie’s Favourite Dog Food

Going To The Dogs… Mitzie’s Favourite Dog Food

A couple of years ago when my 4-lb Maltese “daughter” started losing her teeth at the age of 8, I started looking around for healthy, canned, dog food to buy. This was about the same as the big dog food recall, so I felt that homemade was my best option. I’m SO glad that I experimented with this recipe! I have been asked by some of my Maltese-owning Facebook Friends to share the Secret of my Success – so here is my tale…

First let me say… I had never pictured myself as a doggie-mom who made her pampered pooch their own food on a daily basis. But if you’re smart about packaging up a big batch of this dog food in one-day-use-portions, then your pup’s meal time can be a quick and easy experience for couple of months.

Rachael Ray and her well-loved pit-bull, Isaboo

I stumbled upon, and adapted, this recipe from Rachael Ray’s September 2009 magazine article titled: Meat-Me-in-the-Backyard Hash. (CLICK FOR THE LINK) If you don’t already know… Rachael Ray, is a huge dog lover! She regularly includes dog treats and dog food recipes in her magazines.

For you big dog owners out there looking for a one-time ‘treat’ for your dog, the link above is a fun recipe to make up for a one-time portion. It’s also great for a trial run for us small dog owners to see if your Fido likes it or not – but they WILL! Mitzie now licks her lips when I ask her IF she wants “Supper” – such a cute habit! After I tested this recipe out on Mitzie, I then made a triple batch, and experimented with freezing it. I ran the cooked product through my Food Processor, and froze her daily meals (2-3 heaping tablespoons) in about 28-30 resealable snack-sized bags.

To stock up on this recipe for a month or more (your little pup WILL love you for it!), I suggest you follow my recipe, which I have “Up-Sized” SIX times from the recipe link above. I hope that my tips also help guide you in your endeavour to make the very best food you can for your furry friend.

First Step get your food processor out, and fit it with the fine-shredding disc. You really will not want to attempt this recipe in quantities without the assistance of a food processor. My KitchenAid Food Processor makes quick work of the prep. Though I love it to pieces… for very large batches of this recipe, I wish I had a shredder with an exit shoot instead of a bowl, OR a food processor with a larger bowl. So don’t rush out and buy this model on my say so. 😉

Mitzie’s Favourite Dog Food

6 tablespoons Olive Oil (85mL)

3 pounds Regular Ground Beef* (1.4 kilograms)

6 Potatoes or Yams/Sweet Potatoes, shredded

6 Zucchinis, shredded (small)

6 Apples, shredded (any variety)

6 Carrots, shredded

TIP: Just wash, do not peel, the vegetables or apples.
Save your time as there are great nutrients in the peels!

12 tablespoons Fresh Parsley, chopped (170mL)

6 teaspoons Ground Turmeric (30 mL)

TIP: If your little pup is a tad pudgy, then I’d suggest using
extra-lean ground beef, or turkey.


1. Process/ shred all your fresh ingredients (excluding the parsley), and mix them together with the oil.

2. Place the shredded mixture in a Turkey Roaster. Cover and place in a 350*F pre-heated oven for about 20-30 minutes, stirring thoroughly every 10 minutes.

3. While that is roasting, saute the ground beef in a large frying pan or stock pot, and add the turmeric. Stir constantly until cooked thoroughly. Do not drain.

TIP: I like to use a potato masher to break up the meat at the beginning.
Thank you Rachael Ray for that great tip!

4. Once the veggies and meat are done, combine them together, and mix in the 12 tablespoons of fresh chopped parsley – it’s good for their breath.

5. Process the dog food in small batches through your Food Processor. Pulse the mixture using the cutting blade (shown above) until you achieve your desired consistency.

For small dogs, process the shredded vegetables down into chewable bits after cooking

For small dogs, process the shredded vegetables down into chewable bits after cooking

6. Spoon mixture into resealable bags in appropriately-sized portions.

TIP: Mitzie weighs 4lbs and gets two generously heaping tablespoons once a day.
Be careful not to overfeed your dog!

7. Place each bag standing upright on a large cookie sheet.

TIP: Arrange bags in just one layer per cookie sheet so that they
don’t stick together, and freeze overnight.

We portion out the dog food using an ice cream scooper, and freeze them flat on a cookie sheet.

We portion out the dog food using an ice cream scooper, and freeze them flat on a cookie sheet.

8. Remove bags from cookie sheet(s), and store in your freezer for up to 3 months.

For Serving: Remove one bag the night before, and defrost in your refrigerator.

TIP: This meal can also be heated slightly in the microwave for
20 seconds to warm it up for your pup.

This is one happy dog. Toby now gets the same special, homemade food as his girlfriend, Mitzie

This is one happy dog. Toby now gets the same special, homemade food as his girlfriend, Mitzie


Do you have a go to dog food recipe?

Please feel free to share it below.

I love hearing how other dog owners spoil their pets!