Homemade Organic Tuna Helper Tuna Creamy Parmesan

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/4 cup water and butter into a deep saucepan with lid; Add the frozen meat mix, carrots and onions (if using).  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic (if using); Cover and simmer for an additional 5 minutes.  Proceed with step 3.
  2. To a large frying pan with lid, add the butter, onions, carrots and garlic, then saute until the onions are clear; Add the cooked, flaked fish (if using).
  3. Add the flour to the skillet; Stir until well combined.
  4. Pour in the fish stock, water, buttermilk and peas (if using).
  5. Stir in the salt, pepper and parsley flakes; Stir until well blended.
  6. Add the fusilli pasta to the skillet and mix well.
  7. Cover and bring the mixture to a boil, then reduce to a simmer; Cook for 16-22 minutes or until the pasta is al dente.
  8. Stir in the Parmigiano Reggiano cheese until melted and well combined.
  9. Enjoy!

Homemade Organic Pasta Puttanesca

Here’s What You’ll Need:

  • 1/2 lb. dry organic spaghetti
  • 2 tsp. Real Salt (plus a pinch for the spaghetti)
  • 2 Tbsp. organic olive oil
  • 1 organic garlic clove, minced
  • 1 medium organic tomato, diced
  • 1/2 cup pureed Homemade Organic Olive Tomato Sauce
  • 1/4 cup sliced organic Kalamata olives
  • 1/4 cup sliced organic green olives stuffed with garlic
  • 1/4 cup sliced organic peperoncini (optional)
  • 4-6 wild caught anchovy filets, chopped
  • 2 tsp. organic capers
  • 1/2 tsp. freshly ground organic peppercorn blend
  • 1/2 tsp. organic red pepper flakes (optional)
  • 1/4 cup chopped organic fresh parsley; OR 2 Tbsp. organic dried parsley flakes

Here’s How I do it:

  1. In a large stock pot, bring 4 quarts of water to a boil with a pinch of salt; Add pasta and cook for 8-10 minutes, or until al dente.
  2. In a large skillet, cook the olive oil over medium heat until warm and bubbly; Add the minced garlic and saute for 30 seconds.
  3. Add the tomatoes, olives, anchovies, capers, peperoncini (if using), red pepper flakes (if using), and black pepper.
  4. Bring the mixture to a boil, reduce heat to medium low and cook, uncovered, for 5-6 minutes, or until slightly thickened, stirring occasionally.
  5. Spoon sauce over spaghetti and toss to coat; Sprinkle with parsley.
  6. Enjoy!

Homemade Organic Tuna Helper Classic Creamy Broccoli

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/4 cup water and butter into a deep saucepan with lid; Add the frozen meat mix and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the broccoli and garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  2. To a large frying pan with lid, add the butter, onions, broccoli and garlic, then saute until the onions are clear; Add the cooked, flaked fish (if using).
  3. Pour in the fish stock, water, whey and milk.
  4. Stir in the prepared mustard, salt, and parsley flakes; Stir until well blended.
  5. Add the fusili pasta to the skillet and mix well.
  6. Cover and bring the mixture to a boil, then reduce to a simmer; Cook for 16-22 minutes or until the pasta is al dente.
  7. Mix in the cream cheese until well combined.
  8. Top with crushed organic potato chips, if desired.
  9. Enjoy!

Homemade Organic Freezer Flaked White Fish Mix

Here’s What You’ll Need:

  • 3 organic pasture eggs
  • 2 cups Homemade Organic Soft Bread Crumbs (from white bread)
  • 1-1/3 cups sliced organic celery
  • 1-1/3 cups sliced organic onion
  • 1-1/3 cups sliced organic carrot
  • 1 tsp. Real Salt
  • 3 lbs. wild-caught turbot, cod, or other white fish, cooked, boned and flaked

Here’s How I do it:

  1. In a large mixing bowl, beat eggs slightly.
  2. Stir in bread crumbs, celery, onion, carrot/bell pepper and salt; Add fish and mix until well blended.
  3. Cook half of the mixture in a large skillet or the bottom of a wide stockpot until the mixture is cooked and set, approximately 10 minutes; Repeat with remaining half of mixture.
  4. Allow the mixture to cool; Measure into 2-cup portions (wide-mouth pint jars with tight-fitting lids) and freeze.
  5. Yields 7 pints of mix.
  6. Enjoy!

Homemade Organic Angler’s Pie

This is the seafood version of Shephard’s Pie that I have created myself.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. Heat a medium saucepan over medium-high heat.
  3. Add the fish oil and heat until warm and bubbly.
  4. Cook the carrots over medium heat for 3-4 minutes.
  5. Add the onions and cook for an additional 3-4 minutes.
  6. Add the garlic and cook for 1 -2 minutes.
  7. Add the flour and cook for 1 minute while stirring to mix well.
  8. Pour the stock, green beans and peas into the saucepan and bring to a boil.
  9. Add Creole seasoning, pepper and salt; Reduce heat to a simmer.
  10. Simmer for 30 minutes, uncovered; Remove from heat.
  11. Add the fish and shrimp to the stew.
  12. Place the stew in the bottom of a casserole dish.
  13. Mix the milk with the mashed potatoes until well blended.
  14. Cover the stew mixture with mashed potatoes.
  15. Bake for 20 – 25 minutes at 350° Fahrenheit, or until the mixture is bubbly around the edges.
  16. Enjoy!

 

Homemade Organic Cream of Shrimp Soup

As I was perusing old recipe books this afternoon, I stumbled upon a recipe that called for Cream of Shrimp Soup.  I hadn’t heard of such a thing.  After scouring the interwebs, it appears that most people haven’t heard of this soup, either.

Here’s What You Need:

  • 2 1/2 cups Homemade Wild-Caught Shrimp Stock
  • 1 1/2 cups organic grass-fed whole milk
  • 3/4 cup organic non-bleached white flour
  • 3 Tbsp. organic pasture butter
  • 1/4 cup organic onion, finely minced
  • 3 cloves organic garlic, finely minced
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly ground peppercorn blend

Here’s How I do it:

  1. Melt butter in saucepan over medium heat
  2. Add onions and saute for 2-3 minutes
  3. Add garlic and saute for 2 minutes
  4. Add the chicken stock and ½ cup of the milk in a large saucepan and mix well.
  5. Add salt and pepper to taste.
  6. Bring mixture to a low boil.
  7. Pour the flour and remaining milk into the saucepan and whisking continuously over medium heat as the mixture simmers.
  8. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
  9. Enjoy!

Homemade Organic Basic Creole Sauce

I found the original recipe over at Nola Cuisine.  I wanted to share my version with the amounts of seasonings I used in my sauce.  It turned out great and I used shrimp stock in my first batch.  I opted not to use any thickeners in my sauce as I wanted the flavors to “marry”.

Here’s What You’ll Need:

  • 2 Tbsp home rendered lard (or other fat for sauteing)
  • 1 organic bell pepper, julienned (One can use frozen or different colored peppers, just use approximately enough for one bell pepper.)
  • 1 organic yellow onion, julienned
  • 2 organic celery ribs, julienned
  • 1 organic tomato, diced
  • 1-1/2 to 2 cups of Homemade Organic Chicken Stock, or Homemade Wild Caught Shrimp Stock or Homemade Organic Country Boil Stock.  (Or, any other stock you’d like)
  • 1 cup of organic crushed tomatoes
  • 1 Tbsp. organic garlic, minced
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly ground peppercorn blend
  • 1/2 tsp. organic dried thyme
  • 1/2 tsp. organic cayenne pepper
  • 2 tsp. organic dried parsley, OR 2 Tbsp. fresh organic flat leaf parsley
  • 2 organic dried bay leaves (use fresh if you can!)
  • 1 Tbsp. organic Worcestershire sauce
  • 2 Tbsp. Homemade Organic Jalapeno Pickle Brine  (or Homemade Organic Cayenne Pepper Hot Sauce would work, too)
  • 3 organic green onions, thinly sliced (optional.  I didn’t have any and my sauce still turned out great.)

Here’s How I do it:

  1. Heat the lard over medium heat.
  2. Add the Trinity (onion, bell pepper and celery) and saute until slightly wilted.
  3. Add the garlic and diced tomatoes; Cook for about 1-2 minutes.
  4. Cover the vegetables with the stock by 1/2 inch.
  5. Add the bay leaves, salt, pepper, cayenne, thyme, parsley, Worcestershire sauce, and hot sauce OR jalapeno pickle brine.
  6. Bring to a boil.
  7. Lower the heat and simmer for 40 minutes.
  8. Add the sliced green onions, if using.
  9. Simmer for an additional 20 minutes (regardless of adding the green onions or not).
  10. Once the mixture has reached the proper consistency (Not too thick, and not too thick), remove it from the heat.
  11. Remove the bay leaves.
  12. Enjoy!