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 28, 2011
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
Fight Back Friday
March 23, 2011
Beef Stroganoff - GF
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
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
February 27, 2011
Piggie Piggie Pasta GF
There's something amazingly decadent about cooking with bacon AND sausage together. Here's two versions of a recipe that use almost identical ingredients that veer off wildly in two different directions with a just a little tweak here and there. The secret to NOT over eating it, is to only make enough noodles for one serving per person.
The basics:
Bacon, bite size
Brats, bite size
Tomato
Salt
Vinegar
Basil
Beef gelatin
Sugar/Cream of tartar mix
Pasta
Piggie Pasta Italian Style:
I used tomato puree, a few glugs balsamic vinegar, extra basil and brown rice ribbon pasta
Piggie Pasta Asian Style:
I used diced tomatoes with green chilies, a few glugs of rice vinegar, just a dash or so of basil and served over Asian style semi translucent rice noodles.
Cook bacon first to desired crispiness, then add sausage. Toss in tomato version of choice and season accordingly. Mix in gelatin, taking care to avoid clumping. Serve over noodles.
Monday Mania
Heart and Soul Blog Hop
Gluten Free Wednesdays
Ingredient Spotlight : Bacon
The basics: Bacon, bite size
Brats, bite size
Tomato
Salt
Vinegar
Basil
Beef gelatin
Sugar/Cream of tartar mix
Pasta
Piggie Pasta Italian Style:
I used tomato puree, a few glugs balsamic vinegar, extra basil and brown rice ribbon pasta
Piggie Pasta Asian Style:
I used diced tomatoes with green chilies, a few glugs of rice vinegar, just a dash or so of basil and served over Asian style semi translucent rice noodles.
Cook bacon first to desired crispiness, then add sausage. Toss in tomato version of choice and season accordingly. Mix in gelatin, taking care to avoid clumping. Serve over noodles.
Monday Mania
Heart and Soul Blog Hop
Gluten Free Wednesdays
Ingredient Spotlight : Bacon
February 16, 2011
Fresh eggs means Fried Eggs!
THE HENS ARE LAYING! Woohoo!
After a long drought and much rationing of fall eggs, we were surprised with 2 eggs one morning and 4 the next. They have decided that the pile of hoarded baling twine is a good place to lay. It IS real twine after all, not the orange plastic stuff.
To me, fried eggs slightly over easy is the only way to eat eggs. Unfortunately, I live with other people, so have to compromise MUCH too often. Deviled eggs come in a close second, but again I am the only one who thinks so.
I got up extra early this AM and made some JUST for myself. I cut the potatoes into small matchsticks and fried them up in coconut oil first. I did one batch, then decided I wanted more and did another batch. I started to get hungry, so didn't let the second batch cook as long as the first...hence the two tone fries. The eggs were then added to the pan after the fries were removed. I like to cook them until the whites are mostly solid, then flip 'em and serve immediately. Add a little salt and pepper and you're good to go.
I got a little impatient with my spatula and ended up serving pre broken. Taste is fabulous and much appreciated. Considering most of our grass and grubs have been under a thick layer of snow for a few weeks now, the eggs have amazingly good color.
Hearth and Soul Hop
After a long drought and much rationing of fall eggs, we were surprised with 2 eggs one morning and 4 the next. They have decided that the pile of hoarded baling twine is a good place to lay. It IS real twine after all, not the orange plastic stuff.
To me, fried eggs slightly over easy is the only way to eat eggs. Unfortunately, I live with other people, so have to compromise MUCH too often. Deviled eggs come in a close second, but again I am the only one who thinks so.
I got up extra early this AM and made some JUST for myself. I cut the potatoes into small matchsticks and fried them up in coconut oil first. I did one batch, then decided I wanted more and did another batch. I started to get hungry, so didn't let the second batch cook as long as the first...hence the two tone fries. The eggs were then added to the pan after the fries were removed. I like to cook them until the whites are mostly solid, then flip 'em and serve immediately. Add a little salt and pepper and you're good to go.
I got a little impatient with my spatula and ended up serving pre broken. Taste is fabulous and much appreciated. Considering most of our grass and grubs have been under a thick layer of snow for a few weeks now, the eggs have amazingly good color.
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| Fried Eggs with Matchstick Pan Fries |
February 3, 2011
Pad Thai ish Noodles (AKA Warm Toes Noodles)
I had just 2 pints left of my thyroid broth and was wanting something "saucy". I used a little too much liquid for the amount of noodles, but it was still yummy and effective, even if a little soupy.
Soak the Thai style rice noodles in hot water for 8-10 minutes while cooking the sauce. Drain, mix with sauce and serve with fresh squeezed lemon or lime juice.
Sauce Ingredients:
1 pint broth (1 cup would have been better in hindsight)
1 glop coconut oil
.5 oz dried shitake mushrooms, crumbled (they fell out of the cupboard when I was grabbing the coconut oil)
6 TBS Sucanat/Cream of tartar mix
6 TBS Beef unflavored gelatin
2-3 glops of unsweetened ketchup (to help use it up)
1-3 TBS red pepper flakes (to taste )
1-3 TBS Dried Lemon Grass
1-3 glugs of rice vinegar
Salt to taste
I noticed my bare toes were non icy feeling about 20 minutes after eating, hence the name.
Gluten Free Wednesday
Pennywise Platter Thursday
Simple Lives Thursday
Tuesday Twister
Thyroid Broth (Chicken Necks)
I ordered 40 lbs of "natural" chickens necks for making broth. The necks still have the actual thyroid in them, so are a good source of the hormone. There was some skin still attached too. The 40 lbs was divided into 4 frozen SOLID chunks. Fortunately, I had a SS pot large enough to accommodate the mass.
Ingredients:
10 lbs chicken necks and skin
onion peels
dried parsely
ACV
water to cover
(a few goat ribs stuck in because they were in the freezer)
I put the full pot on the wood stove and let it do it's thing for a few days, until the necks fell apart and fat melted all the way. It became the base for many soups in the following COLD days and nights. It made a HUGE difference for me in staying warm at night.
Fight Back Friday
Ingredients:
10 lbs chicken necks and skin
onion peels
dried parsely
ACV
water to cover
(a few goat ribs stuck in because they were in the freezer)
I put the full pot on the wood stove and let it do it's thing for a few days, until the necks fell apart and fat melted all the way. It became the base for many soups in the following COLD days and nights. It made a HUGE difference for me in staying warm at night.
Fight Back Friday
January 27, 2011
Cheese and an Apple
Food doesn't have to be complicated or fancy to be tasty, nourishing and balanced. We came in from a walk to day, hungry, tired and HOT. Yeah, it's only 50 degrees...but compared to the 10 degrees we've been having, it's a little warm.
We sliced up an apple per person and about 2 oz of cheese. I had a super sweet Arkansas Black Apple with 4 pepper Chevre spread on each slice. Fabulous! I love the combination of the sweet and savory. For those that aren't familiar, Chevre is the goat version of Cream Cheese...without the guar gum and other fillers usually added to commercial versions.
Also good with the Arkansas Blacks is a nice chunk of Havarti.
Cheese and an apple is also my go to food for traveling as good cheese doesn't need to be refrigerated, just kept from getting too hot.
P.S. I am so impressed by the keeping qualities of the Arkansas Blacks. We brought home a box of them and they got left in the back of the truck too long and the chickens discovered them...unbeknown to me. They got stored in the basement in their box, hen pecks and all. All of them, except for one, are still in great condition...aside from the pecks of course. We just cut those parts off and enjoy a sweet, crisp, DENSE apple going on 2 months later.
Simple Lives Thursday
Pennywise Platter Thursday
Fight Back Friday
We sliced up an apple per person and about 2 oz of cheese. I had a super sweet Arkansas Black Apple with 4 pepper Chevre spread on each slice. Fabulous! I love the combination of the sweet and savory. For those that aren't familiar, Chevre is the goat version of Cream Cheese...without the guar gum and other fillers usually added to commercial versions.
Cheese and an apple is also my go to food for traveling as good cheese doesn't need to be refrigerated, just kept from getting too hot.
P.S. I am so impressed by the keeping qualities of the Arkansas Blacks. We brought home a box of them and they got left in the back of the truck too long and the chickens discovered them...unbeknown to me. They got stored in the basement in their box, hen pecks and all. All of them, except for one, are still in great condition...aside from the pecks of course. We just cut those parts off and enjoy a sweet, crisp, DENSE apple going on 2 months later.
Simple Lives Thursday
Pennywise Platter Thursday
Fight Back Friday
January 15, 2011
A day in the life...of a pig
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| Full tummies means nap time in the sun. |
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| Can't have MY apple! |
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| Happy Chicken, Happy Pig! |
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| In hot pursuit.... |
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| Any more goodies? |
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| Let them eat grass.... |
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| Eating like a pig. |
Heart and Soul Hop
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