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 German Chocolate Cake

Here’s What You’ll Need:

Here’s How I Do it:

  1. Preheat the oven to 350° Fahrenheit
  2. In a double boiler, bring the water to a sizzle over medium heat.  Add the chocolate and allow to melt.
  3. Beat the egg whites into stiff peaks.  (Electric immersion blenders with whisk attachments or mixers are really great for this task.)
  4. Cool the chocolate once melted.
  5. In the mixing bowl of an electric mixer, cream the butter and sugar.
  6. Add egg yolks, one at a time, beating thoroughly after each addition.
  7. Add vanilla and chocolate; Mix well.
  8. Add sifted dry ingredients alternately with the buttermilk or milk, and beat until smooth.
  9. Fold the stiffly beaten egg whites into the batter.
  10. Coat three cake pans (either 8 OR 9 inches in diameter) with additional organic pasture butter.
  11. Bake the cakes at 350° Fahrenheit for 35 minutes.
  12. Allow cakes to cool completely on cooling racks.
  13. Once cool, take a butter knife and loosen the edges of the cake from the pan.
  14. Flip one cake onto the cake plate up-side-down and guide it onto the plate.
  15. Spread some of the Homemade Organic Coconut-Pecan Filling onto the cake.
  16. Add another cake and spread additional filling on top.
  17. Add the final cake and spread additional filling on top.
  18. Go back and add the remaining filling on the sides and top of the cake.
  19. Frost the tops and sides of the stacked cake with Homemade Chocolate Cream-Cheese Frosting.
  20. Refrigerate any uneaten portions.
  21. Enjoy!

Homemade Organic Cajun Hushpuppies

This recipe was adapted from one of Justin Wilson’s recipes.  For some great tips on how to make hush puppies, visit Southern Living.

Here’s What You’ll Need:

  • 1 cup organic cornmeal
  • 1/2 cup organic unbleached flour
  • 1 tsp. Homemade Baking Powder
  • 1 tsp. Real Salt
  • 1/2 tsp baking soda
  • 1/2 tsp. organic garlic powder
  • 1/2 tsp. organic onion powder
  • 1 tsp. Homemade Organic Cajun Dry Rub
  • 1 organic pasture egg, beaten
  • 3/4 cup organic buttermilk (organic whole milk can be substituted)
  • Lard, for frying

Here’s How I do it:

  1. Combine cornmeal, flour, baking powder, salt, baking soda, garlic powder, onion salt and Cajun dry rub together in a small mixing bowl.
  2. Mix the milk and egg together thoroughly.
  3. Pour the mixture into the dry ingredients.
  4. Stir until well blended and slightly lumpy.
  5. Drop the hushpuppies into the hot lard by the tablespoonful.
  6. Cook until they’re golden brown.
  7. Enjoy!

 

Homemade Organic Banana and Walnut Muffins

I got the original recipe from the Williams – Sonoma Muffins cookbook.  I have adapted this recipe.

Here’s What You’ll Need:

  • 1 1/2 cups of organic white unbleached flour
  • 3/4 cup organic cane sugar
  • 3/4 cup organic walnuts, coarsely chopped
  • 1 1/2 tsp. of baking soda
  • 1/4 tsp. Real Salt
  • 1/2 cup organic walnut oil or melted organic pasture butter
  • 1 large pasture egg
  • 2 or 3 medium to large very ripe bananas, slightly smashed to yield 1 1/4 cups.
  • 3 Tbsp. organic buttermilk or organic whole milk
  • Organic pasture butter, for greasing muffin tin

Here’s How I do it:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Grease 10 muffin cups with pasture butter.
  3. Fill the unused cups 1/3 cup full of water to prevent warping of the muffin pan.
  4. Mix the flour, sugar, chopped walnuts, baking soda and salt in a bowl.
  5. In another bowl, mix the butter or oil, egg, mashed bananas, and buttermilk or milk until blended.
  6. Add the dry ingredients and beat well until evenly combined and creamy.
  7. Spoon the batter into each muffin cup, filling it level with the cup.
  8. Bake until golden, dry and springy to the touch, approximately 20 – 25 minutes.  A toothpick inserted to the center of the muffin should come out clean.
  9. Place the muffins on a wire rack to cool for 5 minutes.  Serve warm or room temperature with Maple Butter or butter.
  10. Enjoy!