green bell pepper

Homemade Organic Jalapeno Pepper Jelly

Here’s What You’ll Need:

Here’s How I do it:

  1. Add the chopped bell and jalapeno peppers to a food processor; Process until finely chopped.
  2. Combine the pepper mixture with the apple cider vinegar, jalapeno vinegar, liquid pectin, and cane sugar; You can make this hotter by adding additional jalapenos or more jalapeno vinegar.
  3. Bring this mixture to a boil, stirring often, until it reaches 210° to 220° Fahrenheit; Take some of the jelly and put it on a cool plate to test and see if it’s the thickness you’d like.
  4. Pour into half-pint Mason jars leaving 1/4″ headspace.
  5. Process using the water-bath canning method.
  6. This recipe yields just about 3 half-pint jars of jelly.
  7. Enjoy!

Homemade Organic Hamburger Helper Ultimate Creamy Stroganoff

Here’s What You’ll Need:

  • 1 lb. grass-fed organic ground beef; OR 1 pint Homemade Organic Freezer Ground Beef Mix
  • 1 Tbsp. organic home rendered tallow (rendered beef fat)
  • 1/4 cup diced organic tomatoes
  • 1/2 cup diced organic yellow onion
  • 1 cup sliced organic mushrooms
  • 1/4 cup diced organic green bell pepper (optional)
  • 2-3 organic garlic cloves, minced
  • 3/4 cups Homemade Organic Beef Stock
  • 1/2 cup Homemade Organic Mushroom Stock; OR Homemade Organic Vegetable Stock
  • 1-1/2 cups grass-fed organic whole milk
  • 1/4 cup Homemade Organic Sweet Whey (not powdered)
  • 1/2 cup organic sour cream
  • 1/4 cup organic heavy cream
  • 3 cups wide organic egg noodles
  • 2 tsp. Real Salt
  • 1 tsp. organic dried parsley flakes
  • 1 tsp. Homemade Organic Ground Beef Seasoning, optional
  • 1/2 tsp. freshly ground organic peppercorn blend
  • 1-1/2 tsp. organic Nama Shoyu (soy sauce)
  • 1-1/2 tsp. organic Worcestershire sauce (optional; Annie’s recommended)

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, tomatoes, (bell pepper, if using) and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic along with the tallow.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef and tallow in a saucepan until halfway done.
  3. Add the tomatoes, onions (and bell pepper, if using) then saute with the ground beef for 5 minutes; Add the garlic and saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, mushroom or vegetable stock, whey, heavy cream and milk.
  5. Add the wide egg noodles and stir well
  6. Mix in the parsley flakes, tarragon (if using), salt and pepper.
  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 soy sauce, Worcestershire sauce, and sour cream while allowing them to melt into the dish.
  9. 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 Confetti Casserole Topping

Here’s What You’ll Need:

  • 1 cup organic unbleached white flour
  • 2 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup shredded organic cheddar cheese
  • 2 organic pasture eggs, slightly beaten
  • 1/2 cup grass-fed organic whole milk
  • 1 Tbsp. finely chopped organic green bell pepper
  • 1 Tbsp. finely chopped organic red bell pepper

Here’s How I do it:

  1. In a mixing bowl, combine the flour, baking powder and salt.
  2. Add the cheese, eggs, milk green pepper, red pepper and mix until well blended.
  3. Use as a topping for casseroles.
  4. Enjoy!

Homemade Organic Chicken Helper BOLD Chipotle Chicken Enchilada

I have adapted this to use ground chicken instead of cubed raw chicken.

Here’s What You’ll Need:

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, 1 Tbsp. organic pasture butter, 1 tsp. Real Salt,1-1/2 cups of vegetable stock and 1-1/2 cups of beef stock into a 1 quart saucepan with lid; Cover, bring to a boil then immediately reduce the heat and simmer on low for 45 minutes.
  2. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen chicken mix, onions, bell pepper and diced tomatoes.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the chicken in a saucepan until halfway done.
  4. Add the onions, bell pepper, diced tomatoes and garlic and saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  5. Add the remaining chicken stock and vegetable stock, along with the tomato paste and milk; Stir well.
  6. Stir in the Homemade Organic Southwest Chipotle Seasoning, remaining salt, parsley flakes, paprika, chipotle pepper, chili pepper powder, and crushed rosemary.
  7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked.
  8. Mix in the cooked rice, cheddar cheese, ricotta cheese and sour cream until well combined.
  9. Top with more sour cream, shredded cheddar cheese and green onions, 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 Classic Sloppy Joe

Here’s What You’ll Need:

  • 1 lb. grass-fed ground beef or 1 pint Homemade Organic Frozen Ground Beef Mix
  • 3 cups organic fusilli pasta
  • 2 cups Homemade Organic Beef Stock
  • 1-1/2 cups Homemade Organic Vegetable Stock
  • 1/4 cup grass-fed organic whole milk
  • 3 Tbsp. organic tomato paste
  • 3/4 cup organic diced tomatoes
  • 3/4 cup organic diced yellow onion
  • 3/4 cup organic diced green bell pepper
  • 2-3 organic cloves of garlic, minced
  • 2 Tbsp. organic distilled white vinegar
  • 1 Tbsp. organic light brown sugar
  • 1 Tbsp. organic cane sugar
  • 2 tsp. Real Salt
  • 1 tsp. organic paprika
  • 1/2 tsp. organic freshly ground peppercorn blend
  • 1/4 tsp. organic turmeric
  • 1/4 tsp. organic cayenne pepper (optional)

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Beef Mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen beef mix, bell pepper, diced tomatoes and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway browned.
  3. Add the onions, bell pepper, diced tomatoes and garlic and saute with the ground beef for 6 to 7 minutes until the beef is brown and the onions are clear.
  4. Add the beef stock, veggie stock, tomato paste and milk, stir well.
  5. Add the fusilli pasta, stir well.
  6. Add the paprika, salt, pepper and cayenne pepper (if using); Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 16-22 minutes.
  8. Enjoy!

Homemade Organic Four Cheese Supreme Pizza Strata

This is a way to kick a traditional strata up a notch and it’s wonderful to prepare when you don’t have the time to make traditional pizza dough and there’s leftover bread on hand.

Here’s What  You’ll Need:

Here’s How I do it:

  1. Tear the bread into bite sized pieces; Put half of them into a 9×13″ casserole.
  2. In a small saucepan, saute onion, green pepper, and mushrooms for 4-5 minutes with a sprinkle of salt; Add garlic and saute for an additional 2 minutes.
  3. Spoon vegetables over the bread.
  4. Layer the shredded chicken and beef on top of the vegetables.
  5. Sprinkle sliced olives on top of the casserole.
  6. Pour a layer of pizza sauce on top of the mixture.
  7. Top with mozzarella cheese.
  8. Mix the Parmigiano Reggiano, Pecorino Romano and Asiago cheeses in a small bowl; Sprinkle 1/2 of the mixture on top of the casserole.
  9. Arrange the remaining bread cubes on top of the cheese; Top with the other 1/2 of grated cheeses.
  10. In a medium mixing bowl, mix together eggs, stock, Real Salt and pepper; Pour on top of layered strata.
  11. Cover; Chill for 3-24  hours.
  12. Bake, uncovered, for 40-50 minutes or until a knife inserted in the center comes out clean.
  13. Let stand for 10 minutes.
  14. Makes 8 servings.
  15. Enjoy!

Homemade Organic Sweet and Sour Meatballs

Here’s What You’ll Need:

  • 1 cup Homemade Organic Beef Stock
  • 1 package Homemade Organic Basic Freezer Meatballs
  • 1 cup organic brown rice
  • 1 tsp. Real Salt
  • 4 Tbsp. home rendered tallow, divided
  • 1 cup organic diced pineapple (fresh or frozen)
  • 1 cup organic green bell pepper, 1″ dice
  • 1 cup organic carrots, sliced 1/2″ thick
  • 1 cup organic yellow onion, 1″ dice
  • 2 tsp. organic sesame seeds
  • 1/2 tsp. organic minced fresh ginger; OR organic powdered ginger
  • 3 organic garlic cloves, minced; OR  tsp. organic granulated garlic
  • 1 Tbsp. organic Nama Shoyu (soy sauce)
  • 3 Tbsp. organic unbleached flour combined with 3 Tbsp. organic pasture butter (roux)

Here’s How I do it:

  • Put 2 Tbsp. tallow into a saucepan and melt.
  • Add the uncooked rice, 1 tsp. of salt and beef stock according to the type of rice you’re using  (1 cup for white rice, 2 cups for brown).
  • Once it’s boiling, reduce heat, cover and simmer for 25 minutes for white rice and 45 minutes for brown.  Do NOT stir.
  • While the rice is simmering, cut the bell pepper and onion into 1″ cubes.
  • Heat the saucepan and add the remaining 2 Tbsp. of tallow.
  • Once it’s melted, saute the onions for 3 to 4 minutes.
  • Adding the bell pepper and saute for 3 to 4 minutes more.
  • Add the remaining two cups of chicken broth or stock to the saucepan.
  • Add the sugar, vinegar, sesame seeds, pinch or two of salt, pineapple (if using) and meatballs.
  • Allow to saute until the meatballs are heated through to get the flavor mixed with all of the ingredients.
  • Mix the roux into the saucepan and blend thoroughly.
  • Once the sauce is thickened, the dish is ready to serve over hot brown rice.
  • Enjoy!

 

 

Homemade Organic Shortcut South-of-the-Border Salad

Here’s What You’ll Need:

Here’s How I do it:

  1. In a large skillet combine 1/4 cup reserved garbanzo bean cooking liquid, frozen meat mix, and garlic; Cover the skillet and cook for 15 minutes.
  2. Meanwhile, in a salad bowl combine lettuce, garbanzo beans, green onion and olives; Toss and set aside.
  3. Break up the pieces and cook for an additional 5 minutes.
  4. Combine the enchilada sauce, flour, and salt in a pint Mason jar; Cover with tight-fitting lid and shake until well combined.
  5. After the meat mixture has cooked, add the enchilada sauce, chili peppers; Cook until the meat mixture is thickened and bubbly.
  6. Top the salad with meat mixture; Sprinkle with shredded cheese.
  7. Arrange on top of the cheese, the tomato halves, avocado slices and green pepper strips.
  8. Enjoy!