Homemade Organic Apple Crisp

Here’s What You’ll Need:

  • 4 organic apples (I used a mixture of tart and sweet), rinsed, cored and thinly sliced
  • 1 Tbsp. organic 100% lemon juice
  • 2 Tbsp. unchlorinated and unflouridated water
  • 1 tsp. organic ground cinnamon
  • 1 cup organic rolled oats
  • 1 cup organic unbleached white flour
  • 2 Tbsp. organic brown sugar
  • 2 Tbsp. organic white sugar
  • 3-4 Tbsp. organic pasture butter, softened; OR organic coconut oil (for vegan option)
  • 1 pinch Real Salt

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. Mix the water and lemon juice together in a small bowl, dip the sliced apples into it to stop them from browning, if desired.
  3. Arrange the sliced apples in the bottom of a 6-cup casserole dish; Sprinkle with cinnamon.
  4. In a medium mixing bowl, add oats, softened butter or coconut oil, pinch of salt and both sugars; Stir with spoon or use your hands until well blended.
  5. Press the oat mixture on top of the apples in the casserole; Make sure that it’s flattened on the top of the casserole.
  6. Bake for 30-45 minutes, or until the top is golden brown.
  7. Enjoy!

 

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Homemade Organic Vegan Broccoli and Cauliflower Casserole

I scoured the internet to find a recipe that I liked, but there weren’t any, so I created this dish.

Here’s What You’ll Need:

For the Sauce:

  • 4 Tbsp. organic sunflower oil (Spectrum Organic recommended)
  • 4 Tbsp. bleached organic white flour
  • 3 cups Homemade Organic Vegetable Stock
  • 1 tsp. Real Salt
  • 1/2 tsp. freshly ground organic white pepper
  • 1/2 tsp. organic ground turmeric
  • 1/4 tsp. organic ground sage

For the Casserole:

  • 1 head organic cauliflower, cut into florets
  • 1 bunch organic broccoli, cut into florets (peel, dice and save the stems for another use)
  • 1 cup finely diced organic yellow onion
  • 3-4 organic garlic cloves, minced
  • 3-4 cups cooked organic brown rice
  • 1-2 cups crushed GMO-free potato chips (Use organic if you can find them!  Keeping the crumbs leftover from the bag is a frugal way to obtain the crumbs, too.  Kettle brand plain potato chips recommended)

Here’s How I do it:

  1. Prepare the rice, if it’s not all ready cooked.
  2. Preheat the oven to 350° Fahrenheit.
  3. Begin making the sauce:  Heat the sunflower oil in a medium pot over medium-high heat until hot, then add the flour and stir to combine; Cook for 1-2 minutes.  Then add the stock to the pot a little at a time (1/2 cup to start, then a cup at a time is okay.) whisking while totally incorporated.  Do this until all the stock is added.  Season with salt, pepper, turmeric and sage and whisk until well blended; Keep on the stove over low heat until ready to pour over casserole.
  4. Prepare the garlic, onion, cauliflower and broccoli, if not all ready done.
  5. Set the rice and vegetables into a 9″x13″ casserole dish, stir until well blended.
  6. Pour the warm sauce over the vegetable mixture and stir until completely incorporated.
  7. Top with the potato chip crumbs. (If making ahead, do not add crumbs until ready to bake, put the casserole in a cold oven and bake for an additional 20-30 minutes.)
  8. Bake for 30 minutes, or until the sides of the casserole are bubbly.
  9. Enjoy!

Homemade Organic Better-Than-Velveeta Classic American Casseroles Loaded Mashed Potato

Here’s What You’ll Need:

Ground Beef Mixture:

Mashed Potatoes:

  • 8 to 10 small organic potatoes
  • 1/2 cup grass-fed organic whole milk (optional; use 1/2 cup unchlorinated and unfluoridated water instead)
  • 1 tsp. Real Salt
  • 3 Tbsp. organic pasture butter
  • 1/4 tsp. freshly ground organic peppercorn blend

Cheese Sauce:

  • 2 Tbsp. organic pasture butter
  • 2 Tbsp. organic unbleached white flour
  • 1 cup grass-fed organic whole milk
  • 1 cup organic cheddar cheese
  • 1/2 tsp. Real Salt
  • 1/2 tsp. organic paprika
  • 1/2 tsp. organic ground turmeric

Topping:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Grease a 2 quart casserole dish with additional pasture butter.
  3. In a deep frying pan, cook the bacon until crisp, then chop into small bits and set aside; Reserve 1 tablespoon grease in pan (reserve the rest for future use) and add 2 tablespoons of flour to the grease and stir until well combined.
  4. Make Mashed Potatoes:  In a large stockpot, bring a half-gallon of water to a boil.  Meanwhile, scrub and cube potatoes (peel if desired).  Add the cubed potatoes to the boiling water and cook for 20 minutes, or until fork tender.  Remove from boiling water, add milk, butter, salt and pepper until well blended.
  5. Make Ground Beef Mixture:   
    1. If using Homemade Organic Freezer Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into the pan used to fry the bacon; Add the frozen 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 to step c)
    2. If using grass-fed organic ground beef: Put the beef in the same frying pan used to crisp the bacon, add the onions.  Cook over medium heat until the meat is browned and the onions are translucent.  (proceed to step c)
    3. Add the beef stock, vegetable stock, salt, pepper and sour cream to the meat mixture; Cook until thickened and bubbly, set aside.
  6. Make Cheese Sauce:  Melt 2 tablespoons butter in a small saucepan over medium heat, then add the flour, stirring until thick and smooth.  Pour in the milk, salt, pepper, paprika and turmeric, whisking until well combined.  Cook the mixture until it thickens, then add the cheese and stir until blended.  Keep on the back burner on low heat until needed.
  7. To Assemble Casserole: Pour the meat mixture into the prepared baking dish.  Top with the prepared mashed potatoes, spreading to coat evenly.  Top with the warmed cheese sauce.  Sprinkle the top with bacon pieces and chives.
  8. Bake at 350° Fahrenheit for 20- 25 minutes or until heated through; The casserole should be bubbly at the sides.
  9. Enjoy!

 

 

 

Homemade Organic Basic Pastry Mix

Here’s What You’ll Need:

  • 6 cups organic unbleached white flour
  • 1-1/2 cups organic pasture butter, home rendered lard, or a combination of the two
  • 1 Tbsp. Real Salt

Here’s How I do it:

  1. Pour the flour and salt into a large mixing bowl; Whisk until well combined.
  2. Cut the flour mixture with the fat until it resembles small peas.
  3. This mixture may be stored at room temperature; However, storing it in the refrigerator cuts time in making the pastry dough.  If one plans on keeping this mixture longer than 1 month, keep the mixture in the freezer.

To  make one pastry crust:

  1. Mix 1-1/2 cups of Homemade Organic Basic Pastry Mix with 3-4 tablespoons of cold unchlorinated and unfluoridated water, adding one tablespoon of water at a time.

To make two pastry crusts (or enough for one crust and a lattice top):

  1. Mix 3 cups of Homemade Organic Basic Pastry Mix with 5-7 tablespoons of cold unchlorinated and unfluoridated water, adding one tablespoon of water at a time.

Homemade Organic Angler’s Pie

This is the seafood version of Shephard’s Pie that I have created myself.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. Heat a medium saucepan over medium-high heat.
  3. Add the fish oil and heat until warm and bubbly.
  4. Cook the carrots over medium heat for 3-4 minutes.
  5. Add the onions and cook for an additional 3-4 minutes.
  6. Add the garlic and cook for 1 -2 minutes.
  7. Add the flour and cook for 1 minute while stirring to mix well.
  8. Pour the stock, green beans and peas into the saucepan and bring to a boil.
  9. Add Creole seasoning, pepper and salt; Reduce heat to a simmer.
  10. Simmer for 30 minutes, uncovered; Remove from heat.
  11. Add the fish and shrimp to the stew.
  12. Place the stew in the bottom of a casserole dish.
  13. Mix the milk with the mashed potatoes until well blended.
  14. Cover the stew mixture with mashed potatoes.
  15. Bake for 20 – 25 minutes at 350° Fahrenheit, or until the mixture is bubbly around the edges.
  16. Enjoy!