Homemade Organic Fresh Take Cottage Pie

Here’s What You’ll Need:

Here’s How I do it:

To Make the Mashed Potatoes:

  1. Rinse the potatoes thoroughly under cold running water; Chop the potatoes into cubes of the same size.
  2. In a stock pot, bring 4 quarts of unchlorinated and unfluoridated water to a boil; Add the cubed potatoes and cook for 20 minutes, or until fork tender then strain the potatoes reserving the cooking water.
  3. Place the cooked potatoes, butter, 1 cup reserved potato cooking water, and the cheese blend from the Homemade Organic Copycat Kraft Fresh Take Rosemary and Garlic recipe into a medium mixing bowl; Mash until well combined and smooth, adding additional potato water if necessary.

To Make the Beef Stew:

  1. Preheat the oven to 375° Fahrenheit.
  2. Meanwhile, start defrosting the meat mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen meat mix, carrots and onions.  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.
  3. Add the flour, salt, parsley, rosemary, thyme, ground peppercorns and sage to the beef mixture and stir until well combined.
  4. Add the peas, green beans, beef stock and vegetable stock, stir until thoroughly combined; Bring to a boil, then reduce to a simmer and cook until thickened and bubbly.

To assemble the casserole:

  1. Place the beef stew mixture in the bottom of an 8″ x 8″ casserole dish.
  2. Carefully top the stew mixture with the potato mixture.
  3. Sprinkle the breadcrumb and seasoning blend from the Homemade Organic Copycat Fresh Take Rosemary and Garlic recipe on top of the casserole.
  4. Bake at 375° Fahrenheit for 35 minutes, or until the casserole is bubbly around the edges and the breadcrumbs are a light golden brown.
  5. Enjoy!

 

Homemade Organic Copycat Kraft Fresh Take Italian Parmesan

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 5 Tbsp. freshly grated organic Parmigiano Reggiano cheese
  • 6 Tbsp. strained and finely shredded organic mozzarella
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, 2 Tbsp. Parmigiano Reggiano, Italian seasoning, parsley, granulated garlic, granulated onion, and celery seed; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs and seasoning powder in a small stainless steel bowl; Set aside.
  3. Combine all cheeses in another small stainless steel bowl along with the flour; Set aside.
  4. This is now ready to be used in Homemade Organic Fresh Take Chicken Parmesan, or Homemade Organic Fresh Take Baked Spaghetti.
  5. This recipe yields 1-1/2 cups.
  6. 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 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 Ground Herb Blend

I use this to make Homemade Organic Chef Boyardee Tomato Sauce which I use in Homemade Organic Chef Boyardee Beefaroni and Homemade Organic Chef Boyardee Spaghetti with Meat Sauce.

Here’s What You’ll Need:

  • 2 tsp. dried organic basil
  • 2 tsp. dried organic parsley
  • 2 tsp. dried organic Italian seasoning

Here’s How I do it:

  1. Place basil, parsley and Italian seasoning into a spice grinder.  (This can also be done in a mortar with a pestle.)
  2. Grind into a fine powder.
  3. Store in a glass jar with tight fitting lid.
  4. Enjoy!

Homemade Organic Hamburger Helper Ultimate Fiesta Nacho

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes, bell pepper, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done.
  3. Add the tomatoes, bell peppers and onions; Saute with the ground beef for 5 minutes; Add the jalapenos and garlic then saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, whey, heavy cream and milk.
  5. Add the fusilli pasta, stir well
  6. Stir in the salt, chili pepper powder, parsley or cilantro flakes. paprika, turmeric and rosemary until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the cheddar, ricotta and Pecorino Romano and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  9. Garnish with sprigs of organic fresh parsley, if desired.
  10. Enjoy!

 

Homemade Organic Hamburger Helper Ultimate Three Cheese Marinara

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, onions and tomatoes.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done.
  3. Add the onions and saute with the ground beef for 5 minutes; Add the tomatoes and garlic then saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, crushed tomatoes and milk.
  5. Add the penne pasta, stir well
  6. Stir in the salt, basil, parsley, oregano, paprika, pepper and turmeric until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the cheddar, ricotta and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  9. Garnish with sprigs of organic fresh parsley, if desired.
  10. Enjoy!

 

Homemade Organic Freezer Italian Ground Sausage Mix

Use one pint of this mix instead of 1 lb. loose Italian sausage in recipes.

Here’s What You’ll Need:

  • 3 lbs. organic pastured ground pork
  • 3 organic pasture eggs
  • 1 Tbsp. organic red wine vinegar
  • 1 tsp. Real Salt
  • 1 tsp. organic freshly-ground peppercorn blend
  • 12 sprigs organic Italian flat-leaf parsley, finely minced OR 1 Tbsp. plus 1-1/2 tsp. organic dried parsley flakes
  • 1 small organic garlic bulb, peeled and minced [ approx 9-12 organic garlic cloves]
  • 3 Tbsp. minced organic fresh basil leaves OR 1 Tbsp. organic dried basil
  • 1 Tbsp. organic ground paprika
  • 2 Tbsp. organic red pepper flakes
  • 1 Tbsp. organic fennel seeds
  • 3/4 tsp. organic brown sugar
  • 3/4 tsp. organic dried oregano
  • 3/4 tsp. organic dried thyme
  • 2 cups Homemade Organic Soft Bread Crumbs
  • 1 cup chopped organic celery
  • 1 cup chopped organic yellow onion
  • 1 cup chopped organic carrot
  • 1 cup chopped organic green bell pepper

Here’s How I do it:

  1. In a large mixing bowl, beat eggs slightly.
  2. In a large stainless steel mixing bowl, combine the ground pork, red wine vinegar, eggs, ground peppercorn blend, parsley, minced garlic, paprika, brown sugar, red pepper flakes, fennel seeds, brown sugar, oregano, and thyme; DO NOT smash the meat as it will make it a weird texture, instead pull the meat apart gently and mix carefully with your fingers.
  3. Cover and refrigerate the sausage mixture for 24 hours.
  4. Gently mix in celery, onion, carrot, bell pepper and breadcrumbs into the sausage mixture.
  5. Cook half of the mixture in a large skillet or the bottom of a wide stockpot until the meat is lightly browned; Repeat with remaining half of mixture.
  6. Allow the mixture to cool; Measure into 2-cup portions (wide-mouth pint jars with tight-fitting lids) and freeze.
  7. Yields 7 pints of mix.
  8. Enjoy!

Homemade Organic Hamburger Helper BOLD Jalapeno Cheeseburger Macaroni

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix or Homemade Organic Freezer Ground Pork Mix:  Pour 1/2 cup water 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. Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the meat in a saucepan until halfway done.
  3. Add the onions and saute with the ground meat for 6 to 7 minutes until the onions are clear.
  4. Pour in the beef stock, vegetable stock and milk.
  5. Add the macaroni or cavatelli, stir well
  6. Stir in the salt, jalapeno vinegar, parsley, turmeric, cream of tartar, minced jalapenos and roasted garlic paste.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 16-22 minutes; Stir occasionally.
  8. Stir in the cheddar, Pecorino Romano, ricotta and blue cheeses and allow them to melt into the dish.
  9. Enjoy!