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 Chicken Helper BOLD Cajun Chicken

This recipe has been adapted to use ground chicken instead of raw cubed chicken.

Here’s What You’ll Need:

  • 1-1/2 cups organic brown rice
  • 1 Tbsp. home rendered schmaltz; OR organic pasture butter
  • 1 lb. pastured ground chicken; OR 1 pint Homemade Organic Freezer Ground Chicken Mix
  • 1-1/2 cups PLUS 1/2 cup (divided) Homemade Organic Chicken Stock
  • 1-1/2 cups PLUS 1/2 cup (divided) Homemade Organic Vegetable Stock
  • 1/2 cup diced organic yellow onion
  • 1/2 cup diced organic red bell peppers
  • 1/2 cup diced organic green bell peppers
  • 1/2 cup sliced organic celery (optional)
  • 2-3 organic garlic cloves, minced
  • 2 tsp. Homemade Organic Cajun Dry Rub
  • 2 tsp. Real Salt
  • 1 tsp. organic chili pepper powder
  • 1 tsp. organic paprika
  • 1/4 – 1/2 tsp. organic cayenne pepper (to taste)
  • 1 Tbsp. organic Nama Shoyu
  • Garnish: sliced organic green onions (optional)

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, 1 Tbsp. home rendered schmaltz/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 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen chicken mix, onion, bell pepper and celery (if using). 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.
  3. Saute the ground chicken in a saucepan until halfway done.
  4. Add the onion, bell pepper, celery (if using) and garlic; Saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  5. Add the chicken stock and vegetable stock; Stir well.
  6. Add the Cajun seasoning, paprika, chili pepper powder and salt; Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked, approximately 40-45  minutes.
  8. Mix the fully cooked brown rice into the skillet.
  9. Pour the Nama Shoyu into the skillet and stir to combine.
  10. Garnish with fresh sliced organic green onions, if desired.
  11. Enjoy!

 

Homemade Organic “Mongolian Barbecue Sauce”

Here’s What You’ll Need:

  • 1/2 cup organic tamari sauce or organic Nama Shoyu soy sauce
  • 1/4 cup organic rice vinegar
  • 1 Tbsp. organic sesame oil
  • 1/2 cup organic sake
  • 1/3 cup unchlorinated and unfluoridated water
  • 1/3 cup Homemade Organic Heinz-Styled Tomato Ketchup
  • 1 pinch organic ground coriander
  • 1 pinch organic ground ginger
  • 1/4 tsp. organic red pepper flakes
  • 1/4 cup organic minced leeks (organic minced green onion may be substituted)
  • 2 tsp. minced organic fresh garlic
  • 2 tsp. peeled and minced fresh ginger
  • 2 Tbsp. unchlorinated and unfluoridated water
  • 2 Tbsp. organic tamari sauce or organic Nama Shoyu soy sauce

Here’s How I do it:

  1. In a large saucepan, combine 1/2 cup tamari or soy sauce, sugar, rice vinegar, sesame oil, sake and 1/3 cup water; Bring to a boil.
  2. Add ketchup, coriander, ground ginger and red chili pepper flakes to the saucepan; Simmer for 10 minutes and remove from heat.
  3. Meanwhile, in a small bowl combine leeks/green onion, garlic, fresh ginger, 2 Tbsp. water and 2 Tbsp. tamari/soy sauce and stir until well combined.
  4. Pour into a glass jar with a tight-fitting lid; This can be stored in the refrigerator for up to 2 weeks.
  5. Enjoy!

Homemade Organic Chicken Helper Creamy Chicken and Noodles

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

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 unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen chicken mix, onions, mushrooms, celery (if using), and carrots.  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 chicken in a saucepan until halfway done.
  3. Add the onions, mushrooms, celery (if using), carrots and garlic, then saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  4. Add the chicken stock, vegetable stock, and milk; Stir well.
  5. Stir the egg noodles and peas into the skillet.
  6. Add the parsley flakes, turmeric and salt; Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles fully cooked, approximately 16-22 minutes; Stirring occasionally.
  8. Top with 1 cup grated Parmigiano Reggiano cheese, 1/4 cup sliced green onions, and/or 1/4 cup Homemade Organic Herbed Breadcrumbs.
  9. 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 Almost Arby’s Sauce

I’ve adapted this recipe from CopyKat.

Here’s What You’ll Need:

  • 1 cup unchlorinated and unfluoridated water
  • 1/2 cup Homemade Organic Heinz-Styled Ketchup
  • 2 Tbsp. organic light brown sugar
  • 1/4 cup organic distilled white vinegar
  • 3/4 tsp. organic granulated onion
  • 3/4 tsp. organic granulated garlic
  • 1/2 tsp. organic paprika
  • 2 Tbsp. organic Nama Shoyu (soy sauce)
  • 1/8 sp. organic cayenne pepper

To thicken:

  • 1 Tbsp. organic arrowroot powder mixed with 2 Tbsp. unchlorinated and unfluoridated water in a small bowl.

Here’s How I do it:

  1. Pour all ingredients, except arrowroot powder and water mixture, into a small saucepan and heat on medium low.
  2. Simmer gently for 20 minutes, stirring several times.
  3. After twenty minutes add arrowroot mixture, blend well.
  4. When sauce begins to thicken, remove from heat and let cool.
  5. Mixture will be similar in thickness to steak sauce.
  6. Store in a glass jar with tight fitting lid, in the refrigerator.
  7. Enjoy!

Homemade Organic Beef Jerky

The original recipe is from Deliciously Organic and she used her oven to dehydrate the meat.

This is what you need:

  • 1 lb. organic grass-fed brisket,organic grass-fed skirt steak or organic grass-fed bottom round (beef)
  • 1/4 cup Nama Shoyu (organic fermented soy sauce)
  • 3 Tbsp. light local honey (such as clover)
  • 3/4 tsp. organic granulated garlic
  • 3/4 tsp. organic ground ginger
  • 1/2 tsp. freshly ground black pepper

This is how I do it:

  1. Place the meat in the freezer for 3o minutes (this makes the meat easier to slice).
  2. Remove meat from the freezer and slice into 1/4 inch-thick slices.
  3. Place the meat slices in a large baking dish (such as an 11 x 7 inch pan or a bowl works, too).
  4. Whisk Nama Shoyu, honey, garlic, ginger and black pepper in a small bowl.
  5. Pour sauce over meat, cover and marinate in the refrigerator for at least 6 to 8 hours (overnight works, too).
  6. Remove the meat from the marinade and pat dry.
  7. Arrange beef on the racks allowing 1/4 inch space between each slice.
  8. Bake until the jerky is firm and almost completely dry but still chewy.  (This took a day or two in our dehydrator.)
  9. Enjoy!