1. Roast Carrots and Turnips
- Preheat oven 425 degrees
- peel and chop turnips into chunks
- chop Carrots into chunks
- drizzle with olive oil,
- Add spices salt, pepper, garlic, paprika, cumin, turmeric
- add spicy paprika or other spicy hot spice
- Roast for 40 minutes
2. Pull out and let cool
3. cook bacon until crispy.
4. Mix with Mayo
- Pour veges into a bowl
- crumble bacon
- add chopped onion (op)
- Add mayo to taste
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8 eggs hard-boiled
1 can of canned tuna or Salmon
2 cups of chopped celery
1 cup of chopped onion
1 cup of peas
Spices: paprika, garlic, blk pepper, tumeric, pinch of salt
Boil potatoes, peel and chop into pieces
Boil eggs, peel and chop
Chop vegetables and add
Add peas and spices
Mix well and refrigerate
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I never used to call them cabbage rolls, growing up, my mom always called them pigs in a blanket.
So once i got married i decided to share one of my favorite winter meals. My hubby was so excited when he heard what I was making for dinner…..
And he was just as disappointed when what i served was not little sausages wrapped in pancakes. Lol
1 head of cabbage boiled until flexible.
2-3 cloves of garlic minced
1 onion minced
1/4 cup of parmesan cheese
1lb ground pork (i used pork sausage this time)
1 lb ground beef
Roasted tomatoes, a can of sauce or left over Spaghetti sauce. Grated cheese.
Boil cabbage, core and separate leaves
In a bowl mix spices (oregano, basil, salt, pepper, fennel, crushed red pepper), Parmesan cheese, and meats together.
In the old days we would add rice to stretch
Pull out a couple of baking dishes.
Preheat oven to 350 degrees
Spoon meat into cabbage leave and roll tight. Place roll in pan.
Fill pan, top with sauce or roasted tomatoes and sprinkle lightly with cheese.
Bake for 1.5 to 2 hours and test a small roll
Often served with mashed potatoes or mashed cauliflower.
Posted in Homesteading tips, Nostalgia, Primal, Recipes | 1 Comment »
2 – 3 bananas
1/2 cup half and half
1/4 cup of cocoa
1/4 cup whey protein
Blend in nutra-bullet, good quality blender, Or food processor
Freeze solid and enjoy
Note: we usually freeze our bananas first but that only works if you use the nuto-bullet.
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I used the basic recipe from Dani Meyer and adjusted it for my own tastes.
2 tablespoons butter or sesame oil
1/4 cup soy sauce
1/2 cup pineapple juice
2 tablespoons of arrowroot
1 tablespoon grated or minced ginger
1 large clove of garlic minced
3-5 tablespoons of honey
Optional: diced onions or crushed pineapple
Whisk in arrowroot
Add soy, pineapple juice, honey, garlic and ginger
Reduce until desired thickness
Thin it can be used as a marinade
Thicker as a glaze
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Salt & Pepper to taste
Feta cheese (optional)
In the food processor Pulse the Parsley and kale until finely chopped. Add to the bowl.
Next, Pulse the onion and garlic until finely chopped. add to the bowl and mix well.
Next, Pulse the Cashews and add to the bowl. add to the bowl and mix well.
Seed the Tomatoes and skin the cucumber and chop fine by hand
Add Olive oil, Lemon Juice (better to be the juice of one lemon, but concentrate will do in a pinch) and salt and pepper to taste.
I had finely chopped feta cheese to the mixture for my own tastes.
Let sit over night (my own preference) to let the flavors blend.
Posted in Farm Life, Homesteading tips, Primal, Recipes, Vegetarian | 2 Comments »
I have found this new flour. It’s a little pricey to start with but its certified organic, raw, and NonGMO. To me that’s worth the price.
Look at it Here.
On the back of the bag is a recipe for cookies. The original recipe is pretty good. It is vegetarian, flourless and eggless.
I altered the recipe a little – because that’s what I do.
2 TBL water
1 TBL flax
1/2 cup TigerNut flour
1 tsp Baking powder
1/2 cup Tahini
1 TBL Almond butter
1 TBL Honey
Preheat oven to 350
Mix the flax and water and place in fridge for 5 minutes (until the flax absorbs the water)
Place TigerNut flour into a mixing bowl
add Baking powder and salt – mix well
Fold in the 1/2 cup of Tahini
Fold in the Almond butter
Fold in the Honey
Fold in the Chocolate chips
I found that these burn directly on the cookie sheet but do very well baking in ramekins – so that’s what I use now.
Bake for 10-15 minutes,
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