Homemade Organic Panko-Style Breadcrumbs

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 200° Fahrenheit.
  2. Cut the bread into slices (or cubes, if necessary) to fit into your food processor or blender.
  3. Pulse until the crumbs are formed; They should be very coarse.
  4. Place the crumbs onto a baking sheet.
  5. Bake the crumbs at 200° Fahrenheit for 8 minutes, or until dry, while stirring occasionally; Do NOT brown.
  6. Store in a glass jar with tight fitting lid.
  7. Enjoy!

Homemade Organic Liquid Lemon Pectin

Here’s What You’ll Need:

  • organic zested lemon peels, pith, rinds and seeds; Save them in a gallon size freezer bag in the freezer until the bag is full. (save the zest for other recipes)
  • unchlorinated and unfluoridated water

Here’s How I do it:

  1. Place the organic zested lemon peels, peels and seeds into a large stock pot.
  2. Pour enough water to not quite cover the cores and peels.
  3. Bring to a boil; Reduce heat and simmer for 60 minutes.
  4. Strain overnight through a jelly bag or with several layers of cheesecloth.
  5. The pulp can be used for composting and the thick liquid is the lemon pectin.
  6. Use in place of liquid pectin in recipes.
  7. Enjoy!

Homemade Organic Liquid Apple Pectin

Here’s What You’ll Need:

  • organic apple cores, and peels from any variety of organic apples; You can store them in a gallon sized freezer bag in the freezer until your bag is full. (save seeds for making Homemade Organic Applesauce, or planting)
  • unchlorinated and unfluoridated water

Here’s How I do it:

  1. Place the organic apple cores, and peels into a large stock pot.
  2. Pour enough water to not quite cover the cores and peels.
  3. Bring to a boil; Reduce heat and simmer for 60 minutes.
  4. Strain overnight through a jelly bag or with several layers of cheesecloth.
  5. The pulp can be used for composting and the thick liquid is the apple pectin.
  6. Use in place of liquid pectin in recipes.
  7. Enjoy!

Homemade Organic Soft Bread Crumbs

Here’s What You’ll Need:

Here’s How I do it:

  1. Remove the crust from the bread; Reserve for making Homemade Organic Fine Breadcrumbs, or Homemade Organic Herbed Breadcrumbs.
  2. Tear the bread into 1″ pieces.
  3. Place the torn bread into a food processor or blender and cover; Pulse until the pieces are broken into crumbs.  (Alternatively one may do this by hand)
  4. If there are any leftover, place in a Mason jar with tight fitting lid and freeze.
  5. Enjoy!

 

Homemade Organic Old-Fashioned Rosemary and Basil Bread Loaves

Here’s What You’ll Need:

  • 2 [3-strip] packages organic yeast
  • 2 Tbsp. organic cane sugar
  • 5 cups unchlorinated and unfluoridated warm water [110° Fahrenheit], divided
  • 4 tsp. Real Salt
  • 3/4 cup organic cane sugar
  • 4 Tbsp. packed fresh organic rosemary; OR 2 Tbsp. organic dried rosemary, crushed
  • 4 Tbsp. packed fresh organic basil; OR 2 Tbsp. organic dried basil, crushed
  • 1/2 c. plus 2 Tbsp. [1 stick plus 2 Tbsp.] organic pasture butter; OR home rendered lard; OR a combination of the two
  • Approximately 16 cups organic unbleached white flour

Here’s How I do it:

  1. In a bowl, dissolve yeast and 2 Tbsp. sugar into 5 cups warm water; Allow to stand for 10 minutes.
  2. In a very large stainless steel mixing bowl, whisk 10 cups of flour, 3/4 cup sugar, 4 tsp. salt, rosemary, and basil until well blended.
  3. Cut butter/lard into flour mixture.
  4. Make a dip in the flour then pour the yeast mixture into the mixing bowl with the flour; Mix until combined.
  5. Add the remaining flour 1/2 cup at a time until a stiff dough is formed.
  6. Knead well for 10 minutes; Punch the dough down.
  7. Grease 5-6 loaf pans with additional butter/lard.
  8. Divide the dough into 5/6 portions.
  9. Take each portion and spread it out into a rectangle; Fold the extra bits under the top and make them as flat as possible.
  10. Cover the loaves and allow them to rise until they are 1″ above the top of the loaf pan. [Note:  A good technique for rising bread is to place it in the oven at 170° Fahrenheit for 10 minutes, then turn the oven off and keep the bread in there for an hour.]
  11. Preheat the oven to 350° Fahrenheit.
  12. Bake loaves for 40 to 45 minutes at 350° Fahrenheit.
  13. Place the baked loaves on wire racks to cool; Remove from baking dishes and allow to cool completely.
  14. Keep the bread in a bread box or in the freezer.
  15. For freezer storage:  Wrap each loaf in unbleached parchment paper, then again in foil.  Place the wrapped loaf in an unbleached paper bag and roll to close; Freeze.
  16. This recipe yields 5-6 loaves.
  17. Enjoy!

Homemade Organic Pumpkin Puree

Here’s What You’ll Need:

  • 1 [5 lb.] organic baking pumpkin
  • 2 quarts unchlorinated and unfluoridated water

Here’s How I do it:

  1. Remove the seeds and stringy parts of the pumpkin; Reserve the seeds for Homemade Organic Toasted Pumpkin Seeds and the stringy parts for Homemade Organic Pumpkin Spice Syrup
  2. Cut the pumpkin into 2″ cubes.  Try to keep the chunks the same size so that they’ll cook evenly.
  3. In a stockpot over high heat, bring pumpkin cubes and water to a boil.
  4. Reduce to a simmer and cook the pumpkin for 20 minutes.
  5. Strain the mixture and reserve the cooking water (also for Homemade Organic Pumpkin Spice Syrup).
  6. Put the cooked pumpkin chunks into a blender. (If using a glass blender, temper the glass by putting really hot water into it and dumping it back out before adding the pumpkin chunks.)
  7. Blend until the pumpkin becomes a thick puree, adding the cooking liquid if necessary.
  8. Pour into jars with tight fitting lids and chill.
  9. Enjoy!

Homemade Organic Chicken Enchiladas with Salsa Verde and Sour Cream Sauce

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Make the sour cream sauce, if you haven’t all ready done so.
  3. Spread some of the salsa on the bottom of a 9″ x 13″ casserole dish.
  4. Add the shredded chicken with enough Salsa Verde to moisten; Set aside.
  5. Warm the tortillas on a skillet to make them more pliable, if necessary.
  6. Add 1 Tbsp. shredded chicken and 1 Tbsp. chopped onion to the center of the tortilla.
  7. Roll the tortilla; Place seam-side-down into the casserole dish.
  8. Repeat steps 2 – 3 until all enchiladas are completed.
  9. Spread the sour cream sauce over the enchiladas.
  10. Top with 2 Tbsp. salsa verde and cheese plus any remaining onions.
  11. Bake for 15 minutes at 350° Fahrenheit.
  12. Enjoy!