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Archive for the ‘Homesteading tips’ Category

Ingredients:

  • 2-3 pounds of ground pork
  • Five cloves of roasted garlic or crushed raw
  • 2 teaspoons of black pepper
  • 2 teaspoons of paprika
  • 1 tablespoon of sea salt
  • 1 tablespoon of fennel
  • 1 tablespoon of basil
  • 2 teaspoons of parsley
  • 1 teaspoon of thyme
  • 1 teaspoon of Marjoram
  • 2 teaspoons crushed red pepper
  • 1 tablespoon of molasses
  • 1/4 cup of red wine

Directions:

  • Crush garlic and add to meat
  • Add spices and mix thoroughly
  • Add molasses and wine and mix thoroughly

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Polish sausage

Ingredients:

  • 2-3 pounds of ground pork
  • Five cloves of roasted garlic or crushed raw
  • 2 teaspoons of garlic powder
  • 1 tablespoon of paprika
  • 1 tablespoon of sea salt
  • 1 teaspoon celery seed
  • 2 teaspoon of Marjoram
  • 2 teaspoons black pepper
  • 1 tablespoon of maple syrup

Directions:

  • Crush garlic and add to meat
  • Add spices and mix thoroughly
  • Add syrup and mix thoroughly

 

 

Cook with sauerkraut or as patties

This is very yummy

Notes:  I had to edit this because when I bought more ground pork and made it again, it came out very salty.  I increased the meat to spice ratio and it worked out better.
The second time I also roasted the garlic and I like the flavor better with it roasted.
Lastly, my suggestion is to make it in small batches.

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Ingredients:
2 lbs Ground Turkey
3 lbs Ground Beef
1/2 – 1 lb Chorizo Sausage
2 Onions chopped
5 cloves of garlic, Chopped
1 large or 2 medium sweet potatoes grated (like hash browns)
2 Yellow Squash chopped
Roasted tomatoes or large can of tomatoes
Bell Peppers to taste (some people do not like them)
V-8 Juice
Olive Oil or butter

Spices:
Salt,  to taste
Black Pepper
Ancho Chili powder
Crushed Red pepper
Chipotle Chili Powder
Cumin,
Turmeric,
Parsley,
Chili Powder,
Paprika,
Garlic Powder

Directions:
This is a large batch so use an appropriate pan.

1) Brown Garlic and onion in oil
2) Thoroughly mix ground meats together,
3) add base amount of spices to the meat
4) brown meat in pan, breaking it up into small pieces (bite sized)
5)  Add V-8 juice and a shot of whiskey  (op)
6) let simmer for 20 minutes
7) add in roasted tomatoes (or a can), coarsely chopped squash and shredded sweet Potato
8) Let simmer another 20 minutes
9) Add in bell peppers and chorizo sausage (chopped into pieces)
10) cover and let simmer for 20 minutes,  – taste and season appropriately.

Add a pat of butter if needed,
Even with all those spices, this chili did not come out very hot (but then again I live in Ga, and the peppers do not seem hot like they were in California)

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OMG!! I can not tell you how good this was..  It simply has to be experienced.

The original recipe came from Smitten Kitchen .  We took that recipe and turned it primal.

Here is our version:

Ingredients for the crumble:
1/2 cup of ground pecans
1/8 cup of date sugar
1 and a half tablespoons of molasses
1/2 cup of cassava flour
1 tsp ground ginger
1 tsp cinnamon
1 dash of nutmeg
1/4 cup of butter.

Ingredients for the Filling
2 large pears cored and sliced  ( I left the skin on)
3/4 cup of fresh cranberries
1/2 Tablespoon lemon juice
dash of lemon zest
1/8th cup of molasses
1/8th cup of maple
1 tsp of vanilla
1 Tablespoon of arrowroot.

 

 

Directions:
Preheat oven to 350

Stir together the ground pecans, flour, date sugar,  and spices.
Melt butter and then add molasses.
Mix the butter/molasses mixture into the flour mixture until it has the consistency of putty.  Set aside

In a bowl mix up the filling ingredients, add the arrowroot last.

Move the filling to a buttered baking dish.  Spread the crumble mixture evenly over the top.  Bake for 30 minutes

Note:  we are goign to try it with apples as well.  I’ll let you know how it comes out.

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Grilling a Turkey

Happy Thanksgiving to all.

We decided to grill our turkey this year.  it is the perfect time to try it since no one is coming over.  Testing is best done with out too many witnesses.. LOL

I searched the internet, and most agree to this.

Arrange turkey breast side up, in center of the grill.
Cook  11 to 15 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear.

They suggest letting it rest for 20-30% of the cooking time, but I’m not going to time it.

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Adapted from SmittenKitchen’s recipe (https://smittenkitchen.com/2009/11/gingerbread-apple-upside-down-cake/) that was adapted from Karen Bates at the Philo Apple Farm (http://www.philoapplefarm.com/) via the New York Times (http://www.nytimes.com/2009/11/01/magazine/01food-recipe1.html?ref=magazine)
Serves 12
Topping
4 tablespoons butter, plus extra for greasing pan
1/2 cup dark brown sugar (I used 1/4 cup light brown shugar and 1/4 cup coconut palm sugar)
Pinch of salt
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges (I used green apples)
Batter
1/2 cup (1 stick or 4 ounces) butter, at room temperature
1/2 cup coconut palm sugar
1 large egg
1/3 cup dark molasses
(1/3 cup honey) I did not put this in, but you could add it if you want the cake to be a lot sweeter.
1 cup half and half(milk or cream would work)
2 1/4 cups grain free flour from Paleo Girl(buckwheat, almond, flax, arrowroot, and tapioca starch)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
Very softly whipped cream
Make the topping: Preheat the oven to 325°F. Grease a 10-inch cake pan. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.
Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
Pour the batter into the pan. Bake at least 45 to 50 minutes (thanks to commenter klp for reminding me this took a bit longer) or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter (one that will catch spills, unlike what you see in the pictures above).
Serve warm or cool with very softly whipped cream.

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Pumpkin Cranberry Bread
Ingredients:
1 1/2 cups grain free flour (gluten free, almond, etc.)
1/2 cup coconut flour
5 teaspoons pumpkin pie spice (3 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ground clove)
2 teaspoons baking soda
1 teaspoon kosher salt
1 (15 ounce) can pumpkin puree
4 large eggs
1/2 cup maple syrup
5 tablespoons butter, melted (or coconut oil)
2 teaspoons pure vanilla extract
2/3 to 1 cup dried cranberries
1 teaspoon apple cider vinegar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x5inch loaf pan baking parchment(or butter it).
Stir flour of choice, coconut flour, pumpkin pie spice(s), baking soda, and kosher salt
together in a bowl with a whisk to mix.
Beat pumpkin puree, eggs, maple syrup, butter/coconut oil, and vanilla extract together in a separate bowl until
smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened.
Add cranberries and vinegar, then stir to evenly distribute. Pour the batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes.
Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.

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