Homemade Organic Apple Cinnamon Muffins with Streusel

For the Muffins:

Here’s What You’ll Need:

  • 7 Tbsp. [1 stick minus 1 Tbsp.] organic pasture butter, at room temperature
  • 3/4 cup organic cane sugar
  • 2 large organic pasture eggs
  • 2 1/4 cups organic unbleached white flour, PLUS 2 Tbsp. for dusting shredded apple
  • 4 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup grass-fed organic whole milk
  • 1-1/2 tsp. Homemade Organic Vanilla Extract
  • 1-1/2 cups shredded organic tart apples (such as organic Granny Smith)
  • 1-2 tsp. organic 100% lemon juice

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. In the bowl of an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
  3. Core each apple, then shred and combine with lemon juice; Set aside.
  4. Once the butter and sugar are creamed, add each egg into the electric mixer separately and mix well in between.
  5. In a separate mixing bowl, stir the flour, salt and baking powder together.
  6. Add the dry ingredients to the wet ingredients in two segments, alternating with the milk and vanilla.
  7. Stir until just evenly moistened.  The batter will be slightly lumpy.
  8. Combine the shredded apple and 2 Tbsp. flour until well coated.
  9. Using a large spatula, fold in the shredded apples until just evenly distributed, no more than a few strokes.  Take care not to break up the fruit.  Do not overmix.
  10. Spoon the batter into each muffin cup, filling it level with the cup.
  11. Bake for about 12 minutes.
  12. Remove from the oven.
  13. Sprinkle each muffin with streusel.
  14. Place back into the oven and bake until golden, dry and springy to the touch, approximately an additional 8 – 13 minutes.  A toothpick inserted to the center of the muffin should come out clean.
  15. Place the muffins on a wire rack to cool for 5 minutes.  Serve warm or at room temperature.
  16. Enjoy!

For the Streusel:

  • 1/2 cup organic unbleached white flour
  • 2 Tbsp. organic cane sugar
  • 2 Tbsp. organic light brown sugar, packed
  • 1/4 tsp. organic ground cinnamon
  • 2 Tbsp. organic pastured butter, cut into small pieces

Here’s How I do it:

  1. Mix together the flour, sugar, light brown sugar, and cinnamon in a small mixing bowl.
  2. Using a pastry cutter or your fingers, cut the butter into the mixture just until coarse crumbs form.
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Homemade Organic Baked Margharita Penne Pasta

I have greatly modified this recipe from All Things Mac and Cheese.

Here’s What You’ll Need:

  • 2 cups dry organic penne pasta
  • 5 Tbsp. organic unbleached white flour
  • 3 Tbsp. organic pasture butter
  • 1 cup Homemade Organic Sweet Whey
  • 1 cup grass-fed organic whole milk
  • 1 cup shredded organic mozzarella cheese
  • 1 tsp. organic dried basil
  • 2 tsp. Real Salt, divided
  • 1/4 tsp. freshly ground organic white pepper
  • 1-1/2 cups freshly diced organic tomatoes
  • 3/4 cup sliced organic green onions
  • 1 recipe Homemade Organic Margharita Topping

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Bring 1 gallon of water and 1 tsp. Real Salt to a boil; Add the pasta and cook for 6-8 minutes, not to al dente, drain and place into an 8x8x2″ baking dish.
  3. Melt the butter in a chef’s saucepan until warm and add the flour; Stir to combine and cook for 1 minute.
  4. Whisk in the whey/milk little by little until all of it is incorporated into the roux.
  5. Add the mozzarella a handful at a time and stir until melted.
  6. Stir in the salt, basil and white pepper until well blended.
  7. Add the tomatoes, green onions and cheese sauce to the pasta and stir until well comined.
  8. Sprinkle the Homemade Organic Margharita Topping over the casserole.
  9. Bake for 25 – 30 minutes at 350° Fahrenheit.
  10. Enjoy!

 

Homemade Organic Vegetarian Flour Tortillas

Here’s What You’ll Need:

  • 2 cups organic unbleached white flour
  • 1 tsp. Real Salt
  • 1 tsp. Homemade Baking Powder
  • 1 Tbsp. organic pasture butter
  • 1/2 to 3/4 cup warm unchlorinated and unfluoridated water (110°)

Here’s How I do it:

  1. In a medium-sized mixing bowl, stir together flour, salt and baking powder.
  2. Cut in the butter until mixture resembles cornmeal.
  3. Add 1/2 cup warm water and mix until dough can be gathered into a ball.  (If needed, add more water, 1 Tbsp. at a time.)
  4. Let dough rest 15 minutes, covered with a clean kitchen towel.
  5. Divide dough into 12 portions.
  6. Shape each portion into a ball.
  7. On a lightly floured surface, flatten each ball with a small luncheon plate.
  8. Roll each flattened ball into a 7-inch round.
  9. Trim uneven edges to make round tortillas, if necessary.
  10. Cook in an ungreased skillet over medium-high heat until each tortilla is lightly browned on both sides.
  11. Yields 12 tortillas.
  12. Enjoy!

Homemade Organic Basic Brown Rice

Here’s What You’ll Need:

  • 2 cups dry organic brown rice
  • 4 cups unchlorinated and unfluoridated water
  • 1 tsp. Real Salt
  • 2 Tbsp. organic pasture butter (optional)

Here’s How I do it:

  1. Combine all ingredients into a 1 quart pot with lid.
  2. Bring the mixture to a hard boil, then immediately reduce to a low simmer. (You should see a few bubbles, but not too many.  If there aren’t any bubbles, increase the heat slightly; If there are too many bubbles, reduce the heat slightly until there are just a few bubbles.)
  3. Simmer for 45 minutes; DO NOT LIFT THE LID.
  4. Once finished, lift the lid then fluff with a fork and serve.
  5. Enjoy!

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 Linguine with Blue Cheese Sauce

Here’s What You’ll Need:

  • 1/2 lb. dry organic linguine
  • 1/4 cup [1/2 stick] organic pasture butter
  • 4-5 organic green onions, sliced [1/2 cup sliced]
  • 2-3 organic garlic cloves, minced
  • 1/2 cup Homemade Organic Chicken Stock
  • 2 oz. [2 Tbsp.] organic blue cheese, crumbled
  • 4 oz. organic cream cheese
  • 1 tsp. Real Salt
  • 1/4 tsp. freshly ground organic peppercorn blend

Here’s How I do it:

  1. In a large stockpot, bring a gallon of water to a boil; Add a pinch of salt and the noodles and cook until al dente, approximately
  2. In a medium saucepan, heat the butter until warm and bubbly.
  3. Saute the olives (if using), onion and garlic for 1 minute, then add the chicken stock, salt, and pepper.
  4. Stir in the stock, sour cream, and blue cheese crumbles until well blended; Cook until thickened.
  5. Enjoy!

Homemade Organic Amazing Buffalo Chicken Dip

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/2 cup chicken stock into a deep frying pan with lid; Add the frozen chicken mix, celery and onions.  Simmer for 15 minutes over medium heat, covered. Break up the frozen chunks into smaller pieces, add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  2. In a deep frying pan, heat the butter until warm and bubbly; Saute the onions, celery and garlic until softened, approximately 5 minutes.
  3. Add the hot sauce, dill, parsley, paprika, then stir until well combined.
  4. Stir in the shredded chicken (if using), cream cheese and blue cheese; Cook until cheeses are melted and the dip thickens.
  5. Place into a warming slow cooker, or dip server; Serve warm.
  6. Enjoy!