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.
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.