Thaw Pork Chops or Steaks in fridge. Give them a nice massage of organic olive oil and sprinkle with Real Salt, pepper and ground cumin. Fry in lard or olive oil. These will be succulent and delish if you do not cook the life out of them... medium rare is best, USDA guidelines recommend an internal temp of 145 degrees. We enjoy these with many different sides, we love friend potatoes and onions with some buttered corn I put up for the winter... enjoy!
This recipe was inspired by Laura over at Healthy Homemakers. My goal was three fold. Chocolate is a true favorite around here.. I have a few chocoholics over here on the farm. I mean bad. Like counseling and intervention type 'aholics'. The benefits of chocolate are many, however, my littles don't need to be bouncing off the walls after having some puddin'. So, I wanted to reduce caffeine, benefit from both chocolate and carob and stretch the dollar and the cocoa powder itself. (Have ya'll noticed the ever increasing price of chocolate lately?) FYI: This is a favorite if your raw milk is starting it's second life and is a touch sour the raw butter gets a wee bit.. twangy.. you know what I mean. Perfect recipe for phase two of our raw dairy products. I make this recipe on Friday or Saturday after I pick up our next weeks raw milk... Whatever I have left is either turned to pudding, yogurt, sour cream or cottage cheese.
51/2 cups of raw, organic pastured milk
6 egg organic pastured egg yolks
1 1/3 cup sucanat or 1 cup of grade b local maple syrup
1/4 cup cocoa powder
1/4 cup of roasted carob powder
8 Tablespoons arrowroot powder (or organic corn starch)
1/2 teaspoon real salt
6 tablespoons of raw organic pastured butter
3 teaspoons of vanilla
4 drops of chocolate liquid stevia
In a large pan, whisk together milk, egg yolks, sucanat or maple syrup, cocoa, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Remove immediately from the heat, and continue to stir until pudding is creamy. Add butter and vanilla and continue to stir until mixed. Pour into serving dishes and serve warm, or chill for four hours and serve cold.
We have eaten this warm, chilled and the rest into pudding pops. I try to avoid plastics as much as possible. So, for an affordable "pop" I use my 4 oz jars. These are fabulous for baby food, left overs, yogurts, puddings and a gazillion other things. I just place a dozen jars on a cookie sheet and shovel in the pudding, add a popsicle stick and freeze. These go on my meal planner as snacks and desserts. I will post pics at a later date, I am out of sticks at the moment so............ yeah.
Here is a quickie but a goodie....
This is a flexible and forgiving recipe that I have used for breakfast, lunch, dinner and as a side.
Measuring isn't really necessary. You can add or subtract ingredients based on what you have on hand... I love recipes like that!
2 Large Sweet Potatoes Grated
1/2 to 1 Large Onion Diced
1/4 Bell Pepper Diced
Lard (from Pastured, Organic Pigs)
6 Pastured Organically fed Eggs (Chicken, Duck or Turkey)
Skillet, cast iron is best
Saute bell pepper and onion in a couple of tablespoons of lard. Add grated sweet potato, stir and season. Let the sweet potato cook and caramelize. Once it is all yummy and delicious, make a hole in the center of the skillet and add a wee bit of lard in there. Crack in your eggs, cook them over lightly and serve over hash... poke the elegant yolks and allow it to seep through the nooks and crannies of the hash. Perfection! Serve as is or add a slice of soaked bread or soaked english muffin slathered in pastured, raw organic butter.
This is also great as a side for a ham steak, beef steak, pork steak. I have minced cooked ham steak and added to the onion and bell pepper stage.
Knowing that the recommend dosage for bone broth is a quart per day per adult and a pint per day per child, I try to keep broth going almost daily. I have really been slacking on this and am resolute to change my slacker ways. So, in an effort to be intentional on my families broth consumption, I searched for an easier way... Luckily for me, one of my all time favorite bloggers, Jenny at Nourished Kitchen had an spledid idea...Perpetual Bone Broth. So, when I have alot of bones saved in the freezer or a fresh chicken carcass or turkey carcass, they go in Mrs. Simmers, my crockpot. I vow to fight disease, colds, flu and old age with bone broth, my family shall have bone broth at least 5 days per week or I will........... run and hide with my tail between my legs in shame! No pressure. Remember to always add what kitchen scraps you have to your broth, onion skins, celery bits, carrot ends, whatever! I always add generous quantities of salt to broth and the poultry broths always get poultry seasoning and a wee bit of pepper too. We consume our broth in a mug. It is a wonderful addition to a meal or a snack or if I am too busy to make lunch, a couple of cups of broth is a terrific speedy meal. After all it is on my counter nice and hot ready to go! When I make larger batches, I will put in jars in fridge and simply reheat. Especially helpful when you are using fresh bones or cooking and need broth. You won't have any of those, "Uh Oh we drank all the broth and I need 3 cups to cook our grain in moments"
1 Chicken Carcass
1 tsp of poultry seasoning
1 T Real Salt (More to taste)
1 T of Braggs Apple Cider Vinegar with Mother
Whatever veggie scraps you have stuck in fridge or freezer
Simply put it all in crockpot fill with water and simmer on high first then low for 2 days, pull and add what you need to. I pull out about 2-3 quarts a day and replace with the same. This should go for 4-7 days. Refrigerate or freeze extra and start again. You can go longer with large bones like beef and pork bones. Poultry and fish bones fall apart. There are some that grind up the mushy bones in a vitamix, but I do not.
To Your Health Michigan!
Ok, I have friends/customers that trade home brewed beer for eggs. I love their beer for bread! Beer bread has a wonderful flavor and is quick and easy if you want a bread for dinner and you didn't start soaking yesterday! I have made this with all kinds of beer!
3 cups flour (I use fresh ground white hard wheat)
3 teaspoons baking powder (always aluminum free)
1 teaspoon salt (I use REAL Salt)
¼ cup sugar ( I use Sucanat or organic sugar crystals)
1 (12 ounce) can beer (I use all kinds, even look, hubby took one sip and left it out all night kind)
½ cup melted butter (I have used "yuck" store butter or fresh raw for this..just being honest)
The day before, Mix flour, butter and beer, cover with a cloth and a plate and soak for 12-24 hours.'
Preheat oven to 375 degrees.
Add the remaining ingredients and Pour into a greased loaf pan.(I grease with butter or coconut oil)
I slice or scoop out bits of raw grassfed butter and dot all over top of dough before popping in the oven
Bake 50 min. to 1 hour, remove from pan and cool until you can handle it to cut..Enjoy
Ok, today I am preparing Beef Stew. I usually just clean out my fridge and freezer when I make this. No two are ever alike. I will use roasts, stew meat, bones, left over steak... what ever meat I have, but I usually make a lot. Why you ask.. well. I love to cook but I do not live to cook. I like to make more for canning or the freezer. I also happen to have a bestie that is way prego. This family, like all other families, needs help during the birth and for at least a month after. Our church covers the first week and I'd like to provide for a week, too. So this family has 7 eaters, I can provide 2 meals out of this for them. This may be good for the birth, I could pull it out of the freezer and have it in their fridge for an easy meal during labor. I will be serving beer bread with our dinner tonight. We will have left overs on Monday, because I can send this off with my husband, who works out of town. Sunday I will make something else... perhaps a giant pot of chili. Monday, I will grind up some popcorn and make corn bread. So, 2 dinners for them, 2 for us and at least 3 gallons for the freezer? We shall see.
I used a bone and 2 roasts this time, 3 zucchini, 8 carrots, 4 onions, 14 red potatoes, 2 lb green beans, garlic, salt, pepper, thyme, bay, worstershire, sugar, 4 large cans diced toms and a large tomato paste... 1 bottle of cabernet to deglaze pan and a bit of corn starch to thicken a bit. I didn't want it to cook down too much as I am planning on getting 30 servings out of this....hmmm, I am gonna see if I have mushrooms. I am out of celery or I would have added that..If I wasn't so tired last night and would have thought to soak some beans, I would add this in and make ALOT more stew. I may do that tonight and wait to freeze til the morrow!
Recipe alternatives: I could pull some out of the freezer and heat and eat or I could heat and pour over beans, rice, pasta, or quinoa or other grain. This could also be served over corn bread. These options help to stretch the meal... Although, I must put my WAPF hat on and recommend that your grains be soaked or sprouted or your dough soaked.. Gotta keep it REAL honey! Speaking of REAL HONEY, raw honey is amazing when used in a dressing for a lovely salad with this meal!
Fermented Honey CrackersMakes about 30 crackers
1/2 cup plain whole yoghurt
1/2 cup (1 stick) unsalted butter, preferably cultured
2 1/2 cups freshly ground wheat, spelt or Kamut® flour
1/4 cup fermented honey
1 teaspoon sea salt
unbleached white flour to prevent sticking
Leave butter at room temperature to soften. Mix yoghurt, butter, honey and salt together with an electric mixer. Gradually add the freshly ground flour. Form dough into a ball, place in a bowl and cover with a towel. Leave at room temperature for 12-24 hours.
Rub a 9-inch by 13-inch pyrex pan with butter and dust with white flour. Dust your hands with white flour to prevent sticking and then press the dough into the pan. Score with a knife so the dough will separately easily into rectangular "crackers." Dehydrate by placing in an oven set at 150 degrees until the crackers dry out completely--this will take a day or two. Break into crackers and store in an air tight container in the refrigerator.
Honey ToppingMakes 1 1/2 cups
1 1/4 cup good quality cream, preferably raw
1 tablespoon cultured cream, such as creme fraiche
2 tablespoons fermented honey
1 tablespoon liqueur, such as cognac or armagnac
Mix all ingredients together with a wire whisk and place in a glass mason jar. Cover and leave at room temperature overnight, then refrigerate. The cream should become very thick when chilled. Use as a topping for fruit or other desserts.
Honey-Berry BeverageMakes 2 quarts
2 cups blackberries, raspberries or boysenberries,
fresh or frozen
1/4 - 1/2 cup fermented honey
1/2 cup whey
2 teaspoons sea salt
Place berries in a food processor and process with a little water until smooth. Pass through a strainer to remove the seeds. Blend with honey, whey and salt and place in a 2-quart glass container. Add enough water to fill the container. Cover and leave at room temperature for 2-3 days. Carefully remove any foam that rises to the top. Cover tightly and store in the refrigerator for several weeks. The sediment will fall to the bottom. To serve, pour out slowly so as not to disturb the sediment.
Honey-Lemon DrinkMakes 2 quarts
1 cup fresh lemon juice
1/2 cup fermented honey
1/2 cup homemade whey
1/2 teaspoon grated nutmeg
Mix honey with lemon juice and place in a 2-quart glass container. Add whey, grated nutmeg and water to fill the container. Cover tightly and leave at room temperature for 2-3 days. Transfer to the refrigerator and leave for 2-3 weeks. Serve plain or with added soda water.
Ok, My brother in law and his family came for some hunting and Thanksgiving this year from the Raleigh, NC. area.
My poor sister in law got some serious culture shock. Our home is rustic, to say the least. With the exception of my awesome kitchen appliances, we live much like they did on Little House on the Prairie. Instead of canisters for flours and sugars, I have mason jars of all shapes and sizes filled with raw honey, spelt, oats, rye and wheat flours and wheat and spelt berries. For soaking or already sprouted, of course. I have gallon jars filled with live bacteria in the fridge and on my counters. Ewwww. I call it yogurt, Kefir, vinegar and kombucha, some call it nasty. Real food is healthy and delicious, but it is also alot of time and effort. I say effort instead of work because because that is how I view it. I take great pride in preparing food for my family of humans. That is my role in this family, to nourish, raise, protect and guide each family member to be the best that they can be. That is why I became a wife and mother. I felt called to it.
Now, my sister in law is a wonderful wife and mother, but we do things a little differently. She was a bit overwhelmed with all of the food. I have a dear friend who had her fifth daughter a couple of days before Thanksgiving. She had a few complications and the birth took a couple of days. Monday at 11 a.m. her water broke all over my suede boots in the middle of her kitchen, then labor stopped and didn't start up again for almost 30 hours. She ended up going to the hospital and the rest was a bit difficult. When it was over, she was not able to walk, much less prepare her family a meal. Now I believe we should all help each other in times of need and thanksgiving. So... I doubled the quantity of each dish I prepared to feed our family of 8 and her family of 7 1/2. Also, I am one to take advantage of seasonal foods for winter storage. What does this mean? 1 22 pd. turkey, 1 9 lb chicken, 25 lbs of sweet potatoes, 8 pounds of fingerling potatoes, delicata squash, pumpkins and butternuts squashes, green beans, brussel sprouts, carrots, dressing, cranberry sauce, corn muffins, pecan pie, pumpkin cheese cake and an apple pie. All in one day of cooking. What did I get? I fed her family for 4 days and mine for 4 days, plus.... i made soup base with the turkey and my friend is doing the same with her chicken. I will get over 60 servings of turkey soup base for turkey rice, turkey noodle and turkey n dumplings. Also, the sweet taters were frz. and portioned into 6 more pies. The pumpkin and butternut will be for pies and cheesecakes, probably 7 more. The extra cooked beans went into the soup base and the other 5lbs of beans were blanched, frozen and then bagged and back in the freezer for winter. The extra mashed potatoes will go with some base and be made into potato clam chowder with leeks. The muffins and 3 loaves of sandwich bread I split between us for dinner and left over sandwiches. All in all, it is Monday and I still haven't cooked any new food. Well, I did use up some extra eggs on a couple of flourless chocolate cakes and a sweet potato pie.
Oh, did I mention, like the Ingalls, we don't own a dishwasher? Yes, that is right, my 21 yr old son and my sister in law did about 70 percent of the clean up. I put my aching feet up with glass of pinot noir. I was thankful for the help, even if they thought I was crazy and the quantity of food was ridiculous. I could have picked up a Turkey dinner at the grocery store or the local deli, but that would not have been me. Cooking healthy, delicious food is worth the effort and the time. If only I could show all Americans that their health is worth it, that the minds and bodies of their children are worth it.
I only have a moment for this one. I noticed the Mullein has started growing! My first sign of spring. Mullein, then clover! Go harvest those leaves! I will return to this posting and I will dry them for tea and tincture! I use this as an expectorant. Breaks up a cough and acts as a mild sedative. There are no contraindications for this herb.
Dried is 1:5 (25A:75W)
Now, this dried leaf can be smoked as well. Occasional use is ok. I have smoked it and must say, it started working immediately when I had Bronchitis. If you have or have access to a houka, I know, I know, but if you want to try this, that is the best way. Feel free to ask me about it. I don't have time for more right now, but somewhere I have pictures of Mullein. Do a search online.
Ok, I told a few folks I would post my detergent recipe.
5 bars of Ivory or Castile Soap
1 box of Borax
1 box of Arm and Hammer Washing Soda
1 cup of Oxyclean or Organic Alternative (check Meijer for both)
I use a cheese grater on a cookie sheet and finely (or course is ok too) grate 5 bars of soap.
I place this on top of my fridge over night to dry out.
Next day, I crumbled soap up with my fingers (I usually wear gloves, not always)
I pour in the 2 boxes of soap and the Oxy Clean product and mix well. ( I do wear gloves for this)
I love to recycle, so I store this in two large coffee cans, or double it for a cat litter box.
I have an energy efficient washer, so I usually only use 2-3 tablespoons. I have been using this recipe for over a year and I have a sloppy toddler, a husband and son that do concrete and farming. Our clothes are clean. For regular washers, start with a 1/4 cup and go up if you need more.
If you want scent, I wet a wash cloth and put a few drops of an oil, like organic peppermint oil. ( I don't think organic is necessary for this, I use it for fevers for my toddler, place a few drops on the soul of her foot, mix with a few drops of olive oil if it stings.)
I have used the cheapest, unscented, all natural fabric softener known to man. My go to cleaner!
White Vinegar! White vinegar is my friend and it cleans my house, softens my laundry and disinfects my chicken brooders and everything in between! Do not worry about "vinegar" scented clothes. That is bull butter. I have used vinegar for deoderant also. I never ever smell like a salad. I often feel like a salad, but I have never smelled like one!
Hi all, I have just started a batch of red wine vinegar with the remnants of a few bottles here and there and a couple of glasses of a homemade batch a new friend has given us. I am super excited to taste the results, homemade rwv is so darn tasty. I have it by the wood stove to keep warm and I have a cotton bag over the top the keep it in the dark. I did not have a mother, as mine died during the move. LOL. So I bought a bottle of Braggs with the mother in it. I mixed one part pure water with one part Braggs and mixed with the wine in a one gallon iced tea jar. This works great because the mother will float to the top and you can draw the rwv out the spout on the bottom. I will let it set for a while, a few months, and it should be ready for early spring greens from the garden. This rwv also make terrific gourmet gifts for friends and family.
I have checked on the RWV and it is amazing. I will harvest a small batch for use and feed it some more, or perhaps, seperate the Mother and get a second batch going. Are any of you doing this? Do you need some mother?
Evening all, dh is out of town this evening, so I decided to pull out the food processor and make a batch of fresh raw milk butter. I have to grind another batch of flour for bread and thought the fresh butter would be great. So I have pulled out a grassfed beltie roast for dinner and will make a nice low and slow dinner to welcome dh home. Hubby gets back tomorrow night and will probably just crash as he drove to PA and back all alone with our new piggie. ( See Farm Blog, Large Black Hog)
To make the butter, pour your cream in to the fp and start. It will turn to whip cream, then the buttermilk will seperate and the butter will begin to form. When it stops making more butter, you are done. Take the butter out and rinse in cold water over and over until the water runs clear. If it doesn't your butter will spoil quickly. Then, if you wanted salted butter, mix it in with your hands or two wooden paddles/spoons. I like to use sea salt for this. Voila, you are done. Should only take you about 8-15 minutes total. To Your Health!
Ok, are you waiting to hear the results of the Poultry Challenge? Well, here we go. The result was superbly flavored chicken, very juicy and let me say that these birds legs are so tough, it hurt to pull the meat off when i shred. The leg meat was tender and juicy. So I would have t say the challenge was a complete success and I will definetly do this to replace the rotisserie birds for shredded chicken. You should try it yourself. Do you have any ideas on this subject? Don't be shy.
Howdy do! I was pondering my stew birds. They make the most amazing chicken stock and shredded chicken. But, I was wondering if I could make a satisfactory meal from these flavorful chickadees. Stew birds are either my extra roosters or old layers that have graced us with loads of eggs and their egg laying has tapered off due to middle age, hey! We often put a couple on the rotisserie bbq and shred the meat and freeze for super fast soups, quesadillas or whatever you need precooked chicken for on a quicky dinner night. But, the meat is kind of dry and little tough for just eating like a fryer or broiler. So..... at Thanksgiving I always brine our turkey. That is an awesome way to add whatever herb flavor you would like to impart to the meat and it makes it extra super duper juicy and well just plain mouth watering. So, my personal challenge is................ brine a stewing hen and see what I get. Are you up for it? I will post my results.
Commercial producers sell their breads and flours claiming to be healthy, good for your heart, whole wheat, whole grain, all natural, certified organic, and all the other terms developed to sell the product. In the end, it is just hype, marketing, advertising and not at all nourishing. So I had to ask myself, once again, what can I do better to feed myself and my family in this world of convenience and cancer and diabetes? I have spent loads of time, foot work and internet hours seeking an affordable source for nourishing bread products. Like many of you, forced to eat what is available at stores and the local bakery, I have been unsatisifed. So, as is customary, I decided to not to waste all that precious time. Instead, I will learn to do it myself.
What I have learned so far is that the grain itself naturally contains enzyme inhibitors and anti-nutrients. Soaking and souring grains and sprouting grains helps eliminate alot of that and also increases protein and fibre. I have not tried soaking and souring. I have been sprouting wheat and spelt berries to increase the bioavailability of nutrients that lay dormant in whole grain. I will include some links that are interesting reads and quite educational. But simply put, if you sprout your grains first or purchase sprouted grains and sprouted grain flours, your body digests them as a vegetable, not a starch. So, many of the poor people who have a hard time digesting gluten are crying the blues and going without breads and other starchy grains. Sprouting the grain decreases the amount of gluten significantly. This will help the digestion of most people with sensitivites, but those with an intolerance might still have a problem. So, what are you guys doing? What would you like to try? Do you have any sprouted grain recipes? I will include a step by step pictoral of how I sprouted my grains and make flour soon.
And hopefully, crackers after that.
This is an awesome website. You need to put the kids to bed, put the kettle on and kiss your hubby goodnight. You will be here for a while soaking up all the goodness!
Ok, this is my first post and It didn't post. I have no clue as to what I might have said, so I will say........
Welcome one and all. Thank you for visiting our website and checking out my blog! I have great hopes for this website and the blogs. (is that a word now?) Stay tuned, I hope to be quite active here. I did not say "promise" I said hope. Sometimes I might just pop in for a minute and other times I will jump up on my soapbox and scream on the inside and lay it all out here!
For herbal recipes, I must state, I am not a doctor, do not want to be a doctor and I am not prescribing or suggesting any of the posted herbal recipes are anything other than a supplement I personally use. Before you try or use these recipes, you should consult a doctor.