Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

March 28, 2011

Bacon and Brat Mustard Curry with Rice

Rice
Rice, dry
Water or broth
Coconut oil
Sea Salt

Add as much rice as needed to a pan and fill with water or broth so the liquid is higher than the rice level by the first bend in your first finger.  Add a glop of coconut oil and salt.  Bring to a rolling boil, then add lid and turn down low or off.  Let sit while the rest of the food is cooking. 


Meat
1 pound Nitrate Free Bacon, bite sized
1 pound brats, sliced bite size

Fry up bacon.  When it is the desired crispness, add  brats.  While the meat is cooking, make the sauce.


Mustard Curry Sauce
1/2 can mustard flour (dry mustard)
1/2 jar curry powder
1/2 - 1 tsp ginger root powder
8 TBS gelatin
8 TBS Sugar/cream of tartar mix
Sea Salt
Coconut oil
Apple Cider Vinegar 

Mix dry ingredients together and remove what clumps you can, then stir or mash in coconut oil.  Add vinegar and stir until is is the consistency of oatmeal. Let sit.  When meat is done, add wet mix to meat and stir until dissolved.  If sauce is too thick, add more vinegar and sugar/cream of tartar as needed.

Serve over rice.

Monday Mania 
Real Food Wednesday 
Pennywise Platter Thursday

March 24, 2011

Fried Noodles GF

I had some leftover rice noodles (a RARE occurrence) from making Stroganoff, so decided to fry them up like fried rice...sort of.  They were a semi solid lump so I just plunked them in a pan of hot coconut oil and put the lid on.  They cooked for about 7 minutes to crisp before I flipped them for another 7 minutes cooking time.  I added some red pepper flakes, basil and salt while cooking and a little balsamic vinegar right after removing from the pan.  We ate them with a some brats and coffee with cream, sugar and gelatin for a yummy, hardy breakfast.


Fight Back Friday

March 23, 2011

Beef Stroganoff - GF

1 lb Grass fed beef (ground or thin sliced)
1lb Crimini mushrooms 
Onion (optional)
Coconut oil for sautéing
Red pepper flakes (optional)
Salt to taste
4 TBS Beef gelatin
1/4-1/2 cup ACV 
2 TBS Sugar/Cream of Tartar mix
Sour Cream
Noodles or Rice


Sauté mushrooms and onions in the oil with some salt and red pepper.  Soak the gelatin and sugar mix in the vinegar in a separate dish. Add the beef to the mushroom and onions and and cook until done.  Turn off heat, add gelatin mix and stir until dissolved.  Add sour cream and serve over rice or rice noodles.  I used Mrs. Leeper's Pasta Brown Rice Ribbon noodles.

Gluten Free Wednesday
Pennywise Platter Thursday

March 19, 2011

'Tis the season......

Cocoa had a bull calf yesterday. We found him dry and well fed.



Cocoa came to us from a pasture based commercial dairy.  This was her second winter with us but the first calf.  She got FAT on just pasture and hay this past year.  She has freshened with far more milk than I've seen in her udder before.  It will be interesting to see how she holds her condition this year.

We are going to have some seriously HAPPY pigs!

Oh yeah...US TOO!

Heart and Soul Hop 
Simple Lives Thursday