Tag: Recipe

Fresh Tomato and Onion Salsa

2 cups freshly diced tomatoes, seeded

1 medium sweet onion, finely diced

8-10 cloves garlic, peeled and finely diced

1 Teaspoon dried oregano

2 Lemons, juiced

2 Tablespoons Sea Salt

1/4 cup spring water

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Combine everything but the water in a bowl, mix together well. Pack the tomato-onion mix into a Quart jar, then add the water, adding more to cover the tomato-onion if necessary.

Tomato-Onion Salsa

Tomato-Onion Salsa

 

Cover tightly and leave at room temperature for 48 hours. Store in refrigerator after that.

Good with corn chips, on taco’s, or anything else you can imagine.

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This recipe was adapted by me from Page 103 Β “Salsa” of Nourishing Traditions by Sally Fallon

 

 

Cinnamon Muffin Cake – Recipe

On January 9 I posted about Muffin Cake. Today I am recreating that process of making muffins (ha ha!) on purpose.

2/3 c. butter, melted
1 c. sugar
2 eggs
2 c. milk

3 c. flour
3 tsp. baking powder
1 tsp. salt
1 Tbsp. Cinnamon

Sift the dry ingredients together. Set aside.

Put the sugar and eggs into a mixer bowl, then slowly increase speed and mix until smooth. Melt the butter and on slow speed drizzle the butter into the egg/sugar mixture. Mix well on a faster speed. Add the milk a little at a time, mixing well.

On a low speed add the dry sifted ingredients and mix gently until all the dry in incorporated into the milk/sugar/egg/butter mixture.

Butter a 13×9 pan, pour the batter evenly into the pan, pushing into all the corners using a silicone spatula.

Bake at 350 degrees F. for 35 to 40 minutes or until done (cake tester inserted in middle comes out clean)

Chocolate Syrup

Makes 1 Qt. chocolate syrup (4-cups)

1 1/2 cups Cocoa
2 3/4 cups Rapadura (experiment with more or less, or substitute another sweetener)
1/8 tsp. Sea Salt
2 cups Spring Water (or filtered)
4 tsp. Vanilla (REAL vanilla, not imitation)

Combine everything except for the Spring Water and Vanilla into a medium saucepan. Gradually add the Spring Water to the dry mixture in the pan, stirring well, until smooth.

Bring the mixture to a boil over medium heat, stirring constantly, and once at the boiling stage allow the mixture to cook for at least 3 minutes (all the while stirring!) You can cook it longer if you prefer the syrup thicker. [I have used double the water once, and let it simmer for a long time to thicken, getting rid of the extra water, and it turned out really nice, without stirring it the whole time, though I’d not recommend doing this!]

Remove the sauce pan from the heat and stir in the Vanilla. Pour into a clean container that has a sealing lid. Like a wide-mouth Quart Jar (canning supplies) and allow to cool, uncovered. Once cool, cover well and refrigerate.

Use to make chocolate milk of whatever dark or light version is your preference. Also good as an ice cream topping. Yummy over homemade vanilla ice cream!

Skillet Beef Casserole


Maisy’s Skillet Noodle Casserole

1 large onion, chopped fairly fine

4 or 5 large cloves garlic, finely diced, smashed

1 lb organic beef or bison, ground

2 Tbsp Beef Base (less if desired)

1 can of tomato soup, or tomato paste equivalent, or tomato sauce, or … tomato you-name-it (can use more than 1 can of soup amount if desired as well)

1 Tbsp Deli Mustard

1 tsp Worcestershire sauce

1 tsp dry basil

1 pkg medium egg noodles

water
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1 cup sour cream (optional) or yogurt, etc.

Cheddar cheese, shredded (optional) or any other cheese you prefer
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  1. In large skillet cook onion in olive oil for a few minutes, then add garlic, stir frequently until onions are translucent.
  2. Add ground meat and brown, stirring frequently to break into small bite size pieces.
  3. Add Beef Base, Mustard, Worcestershire sauce and basil to the pan.
  4. Add tomato and stir well.
  5. Add 1 cup water, and stir in the entire package of dry noodles, combining with the meat & sauce mixture as well as can.
  6. Slowly add more water to the pan, covering the noodles entirely. Bring to a boil, then bring the temperature down to simmer, and put a lid onto the pan. Cook for about 15 minutes. (add more water if needed)
  7. Stir in 1 cup of sour cream, and allow to heat through.
  8. Sprinkle Cheddar cheese on top and cover with lid, keeping heat on low, until cheese melts.
  9. Serve from the pan, or gently turn into a dish for serving.

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  • I haven’t done this: but it makes sense that this could also be done on top of stove, then put into the oven with the dry noodles and water and such … just haven’t felt the desire to go that far, as this is pretty easy and yummy.
  • I have also made this with 2 lbs of meat, using the same recipe above, not doubling, except for maybe some flavoring upping a bit.
  • Also can be fully doubled to serve more, or whatever. I make this in a large skillet, or a short dutch oven, or a huge amount in my pasta pot (very, very tall, holds a ton.)

Any questions, just ask in comments below!
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Campbell’s recipe:

Skillet Beef ‘N’ Noodles

2 packages (3 ounces each) Campbell’s or Ramen Pride Beef Flavor Ramen Noodle Soup

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1 can (11 1/8 ounces) Campbell’s condensed Italian Tomato Soup

1/2 soup can water

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

Generous dash of pepper

Grated Parmesan cheese

Fresh Basil leaves for garnish

  • Prepare noodles according to package directions. Add seasoning packets; drain off most of liquid. Set aside.
  • Meanwhile, in 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat.
  • Stir in tomato soup, water, mustard, Worcestershire sauce and pepper. Reduce heat to low. Add reserved noodles. Heat through, stirring occasionally. Sprinkle with cheese. Garnish with basil, if desired.

Tip: Before serving, stir in 1/2 cup sour crean. Sprinkle with snipped fresh parsley.

Makes about 5 1/2 cups or 4 servings.
Prep time 5 minutes
Cook Time 15 minutes

Older Meal made once again

Frank let me get a new crock pot last week. I had three, and something went wrong with each one, and the last time I used one was some months ago already.

Costco had a certain one in stock, a decent price, but it was fluffy-boo-coo to me. I didn’t want it. It was all white, the base and the crock itself. It came with a Little Dipper, was 6qts in size, nice. But the top of it rose up above the top of the base quite a bit, with an embossed floral foo-foo design. πŸ™

We went to Target later to look at the Breadmachine I liked, and got that, and I said, “Look at this Frank,” and he did. It was a 5 1/2 Qt. White crock pot with a Little Dipper, but it was just a regular crock pot otherwise, no foo-foo-ness. It was white, totally different for me who always had black and stainless steel/black varieties. It was also much less money than the foo-foo Costco version. So we got it. πŸ™‚

I meant to use it earlier, but didn’t until today. I was happy to use it, I made a meal we used to love in the crock pot. I made it on top-of-the-stove a few times, but hadn’t made it since, I’m not sure when.

It’s “Smothered Chicken” a recipe I got from Vickilynn Haycrafts e-list a long time ago.

VICKILYNN’S FAMOUS SMOTHERED CHICKEN BREASTS
(c) Copyright 2001 Vickilynn Haycraft

Serves 6

1) Place in crockpot and cook on HIGH for about 3 hours:

3-4 pounds boneless, skinless chicken breasts
6 cloves garlic, minced
3 TB soy sauce (lower sodium)
1/4 cup dried chives
4-8 ounces mushrooms, sliced
2/3 cup water

2) At the end of 3 hours, prepare sauce and pour over chicken in
crockpot:

4 tablespoons butter
2 tablespoons olive oil
6 heaping tablespoons whole wheat flour
4 cloves garlic, minced
2 cups milk – rice , soy or dairy (I use whole goat milk)
1 TB soy sauce
2 heaping tablespoons meatless chicken broth powder without MSG
salt and pepper to taste

To make sauce:
In a saucepan, melt butter mixed with oil. Add minced garlic and
saute briefly. Whisk in flour and cook until smooth and browned.
Add milk and cook over medium-high heat, whisking continuously
until thick and bubbly. Add broth powder, salt and pepper if
desired, and soy sauce. Let cook until thickened, and pour over
chicken in crockpot.

Cook chicken and sauce on HIGH for 1 hour, then check the
chicken for doneness. If not cooked through, continue to simmer
on LOW until done. Taste sauce and correct seasonings before
serving.

TIP:You can use a meat thermometer to be certain that boneless
white meat chicken breasts are cooked to an internal temperature
of 170 degrees.

The sauce is not super-thick, but rich, creamy and saucy. You
can thicken further if desired.

Serve sauce over mashed potatoes, rice and veggies and serve
lots of fresh whole grain bread to sop it up! Yummy!
Enjoy!

Here it is, how I make it:

VICKILYNN’S FAMOUS SMOTHERED CHICKEN BREASTS
(c) Copyright 2001 Vickilynn Haycraft

NO MUSHROOMS variation by Marysue

Serves 6

1) Place in crockpot and cook on HIGH for about 3 hours:

3-4 pounds boneless, skinless chicken breasts
6 cloves garlic, minced(or more)
3 TB Organic Tamari Wheat-Free Soy Sauce
1 large sweet onion, maui or vidalia, chopped

2/3 cup water

2) At the end of 3 hours, prepare sauce and pour over chicken in
crockpot:

4 tablespoons butter
2 tablespoons olive oil
6 heaping tablespoons flour (can substitute Arrow Root Powder mixed with water for the butter/oil/flour mixture, not sure the amount, I just do it without measuring. )
4 cloves garlic, minced
2 cups milk (whole dairy, I use raw)
1 TB Organic Tamari Wheat-Free Soy Sauce
1 1/2 TB Chicken Base (gooey paste)

To make sauce:
In a saucepan, melt butter mixed with oil. Add minced garlic and
saute briefly. Whisk in flour and cook until smooth and browned.
Add milk and cook over medium-high heat, whisking continuously
until thick and bubbly. Add broth powder, salt and pepper if
desired, and soy sauce. Let cook until thickened, and pour over
chicken in crockpot.

Cook chicken and sauce on HIGH for 1 hour, then check the
chicken for doneness. If not cooked through, continue to simmer
on LOW until done. Taste sauce and correct seasonings before
serving.

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I made Basatmi rice to go with it tonight, and green beans. Everyone had plenty and it’s so very richly filling.

It’s a treat, not something to make very often, it’s so very flavorful and so easy to make, but easy to overdo it if you don’t watch it, and then get really sick of it as a meal. πŸ™‚

The crock pot was a different sort of experience for me tonight. There was brown residue from the meal cooking high up the sides. It was very noticeable since the crock is so white. I was able to fairly easily wash that off, and find that it’s inspiring to do so only because it’s a white crock, I was compelled to clean it, not let it soak overnight. πŸ™‚ So it’s already put away. I’m very proud of myself, in a good way only, of course. Patting myself on the back. πŸ™‚

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