Homemade Organic Beef and Pork Meatloaf

I have adapted this recipe from Alton Brown.

Here’s What You’ll Need:

  • 3/4 cup Homemade Organic Breadcrumbs
  • 1/2 tsp. organic freshly-ground peppercorn blend
  • 1 tsp. organic granulated garlic
  • 1/2 tsp. organic cayenne pepper
  • 1 tsp. Homemade Organic Chili Powder`
  • 1 tsp. organic dried thyme
  • 1/2 organic yellow onion, roughly chopped
  • 1 organic carrot, peeled and broken
  • 3 whole cloves garlic, peeled
  • 1/2 organic red bell pepper
  • 1 lb. organic grass-fed ground chuck
  • 1 lb. organic pasture ground pork
  • 1 1/2 tsp. Real Salt
  • 1 organic pasture egg

For the Glaze:

Mix all glaze ingredients into a bowl until thoroughly blended.

Here’s How I do it:

  1. Pre-heat oven to 325° Fahrenheit.
  2. In a food processor bowl, combine breadcrumbs, Real Salt, black pepper, granulated garlic, cayenne pepper, chili powder, and thyme; Pulse until the mixture is of a fine texture and place this mixture into a large bowl.
  3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
  4. Combine the vegetable mixture, ground beef, and ground pork with the bread crumb mixture.
  5. Season the meat mixture with salt.
  6. Add the egg and combine thoroughly, but avoid squeezing the meat.
  7. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
  8. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
  9. Bake for 10 minutes.
  10. Spread the glaze all over the top of the meatloaf.
  11. Bake for 1-1/2 hours.
  12. Allow the meatloaf to rest for 5 minutes.
  13. Slice and enjoy!

Homemade Organic Chewy Chocolate Chip Cookies

My DH tried to make these cookies from The Food Network’s Alton Brown; It appears that the recipe wasn’t posted properly and more than six cookies ended up on the baking sheet, so it resulted in a large sheet cookie that had caramelized sugars.  Alton Brown’s baking hasn’t ever steered me wrong before, so I figured the recipe wasn’t originally posted with the correct measurements in ounces.  I was right.  In the comments, someone named “simplycumin” posted the correct measurements for the home baker to use; Thank you “simplycumin”!  Also in the original recipe it states:  “The darker the sugar you use, the chewier your cookies will be.”  I have adapted this recipe to make it organic.

Here’s What You’ll Need:

  • 2 sticks unsalted organic pasture butter (lightly salted is okay)
  • 2 1/4 cup organic unbleached white flour
  • 1 tsp. Real Salt
  • 1 tsp. baking soda
  • 1/4 cup organic cane sugar
  • 1 1/4 cups organic brown sugar
  • 1 organic pastured egg
  • 1 organic pastured egg yolk
  • 2 Tbsp. organic grass-fed whole milk
  • 1 1/2 tsp. Homemade Organic Vanilla Extract
  • 2 cups organic semi sweet chocolate chips


Here’s How I do it:

  1. Melt the butter in a 2-quart saucepan over low heat.
  2. Set the melted butter aside to cool slightly.
  3. Sift together the flour, salt and baking soda in a small mixing bowl.
  4. Pour the butter into your stand mixer’s work bowl.
  5. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
  6. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a glass measuring cup with a pour spout.
  7. Reduce the mixer speed and slowly add the egg mixture.
  8. Mix until thoroughly combined, about 30 seconds.
  9. Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl.
  10. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips.  (You can also opt to fold them in manually using a silicone spatula.)
  11. Chill the dough for 1 hour.
  12. Place the oven racks in the top third and bottom third of the oven.
  13. Preheat the oven to 375 ° F.
  14. Scoop the dough into 1 1/2-ounce (approximately 3 Tbsp.) portions onto buttered half-sheet pans, placing only 6 cookies per sheet.
  15. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through.
  16. Remove from the oven, slide the cookies onto a cooling rack.
  17. Wait at least 5 minutes before devouring.
  18. Enjoy!

Organic Ham and Cheddar Hot Pockets

Here’s What You’ll Need:

Here’s  How I do it:

  • Make the dough and cheese sauce, if they’re not all ready prepared.
  • Preheat the oven to 350° F.
  • Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  • Cut the dough into 6 pieces.
  • Form each piece into a small ball.
  • Roll each ball into a square that’s large enough for two pockets.
  • Cut the dough in half.
  • Prepare sauce:  Cook the ham until well done.  Add the cheese sauce to the skillet without removing the ham drippings from the pan.  Mix until thoroughly blended.  Add more pork stock to the mixture if it’s too thick.  (Remember, the sauce will thicken as it cools.)
  • Place 1 – 2 Tbsp. mixture  on the bottom of one-half of the pocket.
  • Using either water or more sauce, wet the edges of the dough.
  • Fold the pocket in half.
  • Using the prongs of a fork, press down on the dough around the edges to form a seal.
  • Scramble the egg, if using a whole one, or stir the egg white.
  • Brush the egg onto the top of the pastry.
  • Poke holes into the pastry with the fork.
  • Place the pastry onto the baking pan.
  • Repeat steps 9 – 16 until all pastries are completed.
  • Bake at 350° F.  for 20 – 25  minutes or until they are lightly golden brown on top.
  • Enjoy!

 

 

Organic Steak and Cheddar Hot Pockets

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the dough and cheese sauce, if they’re not all ready prepared.
  2. Preheat the oven to 350° F.
  3. Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  4. Cut the dough into 6 pieces.
  5. Form each piece into a small ball.
  6. Roll each ball into a square that’s large enough for two pockets.
  7. Cut the dough in half.
  8. Prepare sauce:  Cook the steak until well done.  Add the cheese sauce to the skillet without removing the steak drippings from the pan.  Mix until thoroughly blended.  Add more beef stock to the mixture if it’s too thick.  (Remember, the sauce will thicken as it cools.)
  9. Place 1 – 2 Tbsp. mixture  on the bottom of one-half of the pocket.
  10. Using either water or more sauce, wet the edges of the dough.
  11. Fold the pocket in half.
  12. Using the prongs of a fork, press down on the dough around the edges to form a seal.
  13. Scramble the egg, if using a whole one, or stir the egg white.
  14. Brush the egg onto the top of the pastry.
  15. Poke holes into the pastry with the fork.
  16. Place the pastry onto the baking pan.
  17. Repeat steps 9 – 16 until all pastries are completed.
  18. Bake at 350° F.  for 20 – 25  minutes or until they are lightly golden brown on top.
  19. Enjoy!

Homemade Organic Lemon Poppy Seed Sugar Cookies

The original sugar cookie recipe is one of Alton Brown’s and I found it at Food Network.  This is a wonderful recipe that I’ve adapted to make Homemade Organic Lemon Poppy Seed Sugar Cookies.

Here’s What You’ll Need:

  • 3 cups organic white unbleached flour
  • 3/4 tsp. homemade baking powder
  • 1/4 tsp Real salt
  • 1 cup organic pasture butter, softened
  • 1 cup organic cane sugar
  • 1 organic pasture egg, beaten
  • 1 Tbsp. organic whole milk
  • 2 tsp. organic baker’s emulsion (Simply Organic Lemon Flavoring, highly recommended)
  • 1 tsp. organic Homemade Organic Vanilla Extract
  • 1 tsp. organic non-irradiated poppy seeds
  • Homemade powdered sugar, for rolling out dough

Here’s How I do it:

  1. Sift together flour, baking powder, and salt. Set aside.
  2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
  3. Add egg, milk, lemon flavoring and vanilla extract, beat to combine.
  4. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl; Gently fold in the poppy seeds.
  5. Divide the dough in half, wrap in parchment paper and refrigerate for 2 hours.
  6. Preheat oven to 375° Fahrenheit.
  7. Sprinkle surface where you will roll out dough with powdered sugar.
  8. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4″ thick. Move the dough around and check underneath frequently to make sure it is not sticking. (If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.)
  9. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
  10. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired.
  11. Store in airtight container for up to 1 week.  They don’t usually last that long at my house, though.
  12. Enjoy!

Homemade Organic Sweet Potato Crust

I found this delicious recipe from The Southern Heritage Plain and Fancy Poultry Cookbook.  I have adapted this recipe.

Here’s What You’ll Need:

  • 1  1/4 cups organic unbleached white flour
  • 1 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup mashed organic sweet potatoes [1 medium organic sweet potato–boiled then mashed]
  • 1/3 cup organic pasture butter, more for greasing bowl
  • 1 organic pasture egg, beaten

Here’s How I do it:

  1. Cook the sweet potato(es) and mash them, if you haven’t all ready done so.
  2. Combine flour, baking powder, and salt in a medium-sized mixing bowl.
  3. Add the mashed sweet potatoes, butter and beaten egg to a pint-and-a-half sized mason jar.
  4. Blend well with an immersion blender, starting on low so that it doesn’t splatter everywhere.  (I keep the skins on potatoes when I cook them.  This step is to ensure that the potato skins are adequately blended into the pie crust.  If you’re worried about how it’ll look or preparing this for a special meal, go ahead and skin the potatoes.)
  5. Stir the potato mixture into the dry ingredients, blending well.
  6. Form the dough into a ball.
  7. Add some butter to a bowl that will fit the formed dough ball.
  8. Place the dough ball into the bowl and the bowl into the refrigerator.  Refrigerate for at least 30 minutes to 1 hour.
  9. Once refrigerated, roll out the dough onto a lightly floured surface.
  10. Roll into 1/4-inch thickness; trim to 1/2 ” larger than the casserole.
  11. This recipe will yield enough pastry for one crust.
  12. 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!