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!

 

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Homemade Organic Copycat Kraft Fresh Take Rosemary and Garlic

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 3 Tbsp. plus 1 tsp. strained and finely shredded organic mozzarella
  • 3 Tbsp. plus 1 tsp. grated organic Parmigiano Reggiano
  • 3 Tbsp. plus 1 tsp. finely shredded organic provolone
  • 3 Tbsp. plus 1 tsp. grated organic Pecorino Romano
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, crushed rosemary, granulated roasted garlic, granulated garlic, brown sugar, and sugar; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs, olive oil, whey, 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 until the cheeses are coated well with the flour; Set aside.
  4. This recipe yields 1-1/2 cups.
  5. Enjoy!

Homemade Organic Baked Chicken Nuggets with Herbs and Parmigiano

The seasoning blend is from Rachael Ray and it’s delicious; I adapted her recipe to make it organic and baked instead of pan-fried.

Here’s What You’ll Need:

For the breading:

  • 2 cups Homemade Organic Herbed Breadcrumbs
  • 1 cup freshly-grated organic Parmegiano Reggiano cheese
  • 1 Tbsp. organic dried thyme; OR 6 sprigs or stems fresh organic thyme leaves, stripped and chopped, 2 to 3 tablespoons
  • 1 Tbsp. organic dried rosemary; OR 6 sprigs fresh organic rosemary leaves, finely chopped, 3 tablespoons
  • 2 Tbsp. organic dried parsley flakes; OR 2 handfuls chopped organic flat-leaf parsley leaves
  • 1 tsp. organic granulated garlic; OR 4 organic garlic cloves, finely chopped
  • 1 teaspoon organic crushed red pepper flakes

For the nuggets:

  • 3 cups unchlorinated and unfluoridated water
  • 2 Tbsp. Real Salt
  • 6 organic pastured chicken breasts, skinned and boned
  • breading mix (see above)
  • 1 cup [1 stick] organic pasture butter
  • 1/2 cup organic schmaltz (or additional organic pasture butter)
  • Real Salt, to season chicken
  • freshly ground organic peppercorn blend, to season chicken
  • 1 cup organic unbleached white flour

Here’s How I do it:

  1. Preheat the oven to 450° Fahrenheit.
  2. Cut the chicken breasts into 1″ squares and place into a medium stainless-steel bowl with the water and 2 Tbsp. Real Salt; Allow to soak in the brine for 30 minutes to an hour, then pat dry before setting aside.
  3. Warm the butter in a small saucepan over medium heat; keep it on low to stay liquefied.
  4. Season chicken tenders with pepper; Wash hands thoroughly in warm-hot water.
  5. Place flour in a shallow dish.
  6. Keep the melted butter in the saucepan and use it as your second dish.
  7. In a third dish, combine the breading ingredients.
  8. Coat chicken in flour, then in the melted butter, then in the breading mixture.
  9. Place the nuggets onto a cookie sheet;  Wash hands thoroughly in warm-hot water.
  10. Bake the nuggets for 5-6 minutes; Flip the nuggets and bake for 5-6 more minutes, or until golden brown on each side.
  11. Wrap 20-25 nuggets in unbleached parchment paper, then once again in aluminum foil.  Write the date you made them on the foil in permanent marker and freeze for up to 3 months.
  12. Enjoy!

Homemade Organic Hamburger Helper Ultimate 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, then add the tomatoes, mushrooms (if using), and garlic; 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 tomatoes, onions, mushrooms (if using) and garlic, then saute with the ground meat for 6 to 7 minutes until the onions are clear.
  4. Pour in the beef stock, vegetable stock, heavy cream, whey and milk.
  5. Add the macaroni or cavatelli, stir well.
  6. Stir in the salt, pepper, turmeric, cayenne (if using) and rosemary.
  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, ricotta and blue (if using) cheeses, allowing them to melt into the dish.
  9. Enjoy!

Homemade Organic Hamburger Helper Bold Firehouse Chili Macaroni

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen beef mix, 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 done.
  3. Add the onions, 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 and veggie stock, stir well.
  5. Add the macaroni/cavatelli, and Homemade Organic Tex-Mex Beans, if using; Stir well.
  6. Add the chili pepper powder, chipotle pepper, paprika and salt; Stir well.
  7. Slowly bring the mixture to a boil then simmer uncovered until the pasta is al-dente, approximately 16-22 minutes.
  8. Top with the sour cream, shredded cheddar cheese, jalapenos, serranos, fresh organic cilantro, and/or green onions, if desired.
  9. Enjoy!

Homemade Organic Apple and Herb Pork Chops

Here’s What You’ll Need:

  • 6 organic pastured pork chops
  • 1 tsp. organic dried thyme
  • 1 tsp. organic dried rosemary
  • 1 tsp. organic dried marjoram
  • 4 medium organic tart apples, cut into 1″ dice
  • 1 large organic red onion, cut into 1″ dice
  • 3 Tbsp. organic brown sugar
  • 1 cup organic 100% apple juice

Here’s  How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. Heat a Dutch oven over medium-high heat.
  3. Sear the pork chops for 5 minutes on each side; Remove from heat.
  4. Arrange the onion and apple pieces all around the pork chops.
  5. Carefully pour in the apple juice.
  6. Sprinkle the herbs and brown sugar on top.
  7. Cover the Dutch oven and bake for 1 hour and 15 minutes.
  8. Remove the pork chops and place on a warm serving platter.
  9. Bring the juices to a boil in the Dutch oven; Reduce by half.
  10. Serve the pork chops with the reduction sauce.
  11. Enjoy!

Homemade Organic Old-Fashioned Rosemary and Basil Bread Loaves

Here’s What You’ll Need:

  • 2 [3-strip] packages organic yeast
  • 2 Tbsp. organic cane sugar
  • 5 cups unchlorinated and unfluoridated warm water [110° Fahrenheit], divided
  • 4 tsp. Real Salt
  • 3/4 cup organic cane sugar
  • 4 Tbsp. packed fresh organic rosemary; OR 2 Tbsp. organic dried rosemary, crushed
  • 4 Tbsp. packed fresh organic basil; OR 2 Tbsp. organic dried basil, crushed
  • 1/2 c. plus 2 Tbsp. [1 stick plus 2 Tbsp.] organic pasture butter; OR home rendered lard; OR a combination of the two
  • Approximately 16 cups organic unbleached white flour

Here’s How I do it:

  1. In a bowl, dissolve yeast and 2 Tbsp. sugar into 5 cups warm water; Allow to stand for 10 minutes.
  2. In a very large stainless steel mixing bowl, whisk 10 cups of flour, 3/4 cup sugar, 4 tsp. salt, rosemary, and basil until well blended.
  3. Cut butter/lard into flour mixture.
  4. Make a dip in the flour then pour the yeast mixture into the mixing bowl with the flour; Mix until combined.
  5. Add the remaining flour 1/2 cup at a time until a stiff dough is formed.
  6. Knead well for 10 minutes; Punch the dough down.
  7. Grease 5-6 loaf pans with additional butter/lard.
  8. Divide the dough into 5/6 portions.
  9. Take each portion and spread it out into a rectangle; Fold the extra bits under the top and make them as flat as possible.
  10. Cover the loaves and allow them to rise until they are 1″ above the top of the loaf pan. [Note:  A good technique for rising bread is to place it in the oven at 170° Fahrenheit for 10 minutes, then turn the oven off and keep the bread in there for an hour.]
  11. Preheat the oven to 350° Fahrenheit.
  12. Bake loaves for 40 to 45 minutes at 350° Fahrenheit.
  13. Place the baked loaves on wire racks to cool; Remove from baking dishes and allow to cool completely.
  14. Keep the bread in a bread box or in the freezer.
  15. For freezer storage:  Wrap each loaf in unbleached parchment paper, then again in foil.  Place the wrapped loaf in an unbleached paper bag and roll to close; Freeze.
  16. This recipe yields 5-6 loaves.
  17. Enjoy!