- Sauce pot
- Cheese cloth or cotton fabric (for straining)
Put butter into sauce pot and set to medium high heat, bring to boil. Turn heat down so the butter can simmer (medium/medium low), stir every 5 minutes. Once milk solids have fallen to the bottom of the pot and have caramelized (around the 30-40 minute mark), remove pot from heat and allow to cool about 10-20 minutes, pour through the straining cloth in a funnel into the jar to store. Can be stored in pantry or fridge.
- 2 cans tuna
- 2 eggs
- seasoning (suggested: dill, parsley, paprika, salt, pepper, thyme)
Combine tuna and eggs with whatever seasoning you like, I like mine spicy! Allow this mix to set while oven preheats to 350. Spoon onto baking sheet, cast iron, or pyrex and cook for 15 min, flip and cook an additional 3-5.
- Salt and pepper
Chop veggies of your choice, toss with oil, salt, and pepper arrange single deep onto a baking apparatus (I use my pyrex for cast iron, baking sheets also work). Bake at 450. More delicate veggies (zucchini, green beans) take 8-12 min, more dense veggies can take up to 30 min (carrots, brussel sprouts, potatoes), cruciferous veggies tend to take about 20 min (cauliflower, broccoli). Once they start browning and you can stick a fork in them, you know they’re done.