Homemade Organic Marinated Mozzarella, Tomato and Basil Salad

I have slightly adapted this recipe from Serious Eats.

Here’s What You’ll Need:

  • 1/4 cup organic extra virgin olive oil
  • 1/4 cup freshly chopped organic basil
  • 1 pound organic mozzarella, cubed; OR organic ciliegine mozzarella (cherry-size mozzarella balls)
  • 1 tsp. Real Salt
  • 1/4 tsp. freshly ground organic peppercorn blend
  • 1 pint [2 cups] organic cherry or grape tomatoes
  • 2 Tbsp. organic balsamic vinegar 
  • 2 Tbsp. organic red wine vinegar

Here’s How I do it:

  1. Combine the oil, basil, salt and pepper in a bowl.
  2. Add the mozzarella, then cover and let marinate for at least 30 minutes in the refrigerator.
  3. Add tomatoes and vinegar to the mozzarella; Toss to combine.
  4. Season to taste with more salt and pepper if desired.
  5. Serve immediately.
  6. Enjoy!
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Homemade Organic Red Enchilada Sauce with Long Hot Peppers

Here’s what you need:

  • 4 cups Homemade Organic Chicken Stock or Homemade Organic Beef Stock(preferred)
  • 2 cups organic crushed tomatoes, or diced organic tomatoes with juice
  • 2 cups organic yellow onion, chopped
  • 4 large organic garlic cloves, minced
  • 1 organic long hot pepper
  • 4 tsp. organic ground cumin
  • 2 tsp. organic dried oregano
  • 1 tsp. Real Salt, or to taste
  • organic freshly ground peppercorn blend, to taste

Here’s how I do it:

  1. Put water in a kettle and boil it.
  2. Heat up a medium frying pan to really high heat.
  3. Add the cut long hot pepper (seeds and all if you like it hotter!) to the pan.
  4. Press down on the pepper pieces and cook for 3 minutes on each side.
  5. Transfer the charred chilies to a bowl and reserve the soaking liquid.
  6. Add boiling hot water to the bowl and cover with another bowl or plate to prevent them from floating.
  7. Set a timer and allow the chilies to soak for 30 minutes; While the chilies are soaking, proceed to the next step in the recipe.
  8. Place some schmaltz (if using chicken stock) or tallow (if using beef stock) into a frying pan.
  9. Once the oil is warm enough, add the onions and cook for 5 minutes.
  10. Add the garlic and cook for an additional 5 minutes until the onions brown slightly.
  11. You may still have to wait for the chilies to finish soaking.
  12. Next, I transfer the chilies, garlic and onions to a half-gallon mason jar.
  13. Add the tomato puree and stock to the jar.
  14. I get out my immersion blender and I blend everything into a thick liquid.
  15. You can strain the liquid into the frying pan, or just dump it all in if you want a hotter sauce.
  16. Add the cumin and oregano to the sauce, mix well and bring to a boil.
  17. Reduce the heat and allow the sauce to simmer for 30 minutes.
  18. If the sauce isn’t warm enough for you, you can add the soaking liquid to the sauce.
  19. I generally can the extra sauce as freezing it will make it hotter.
  20. 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 Three Cheese Marinara

Here’s What You’ll Need:

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, onions and tomatoes.  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 onions and saute with the ground beef for 5 minutes; Add the tomatoes and garlic then saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, crushed tomatoes and milk.
  5. Add the penne pasta, stir well
  6. Stir in the salt, basil, parsley, oregano, paprika, pepper and turmeric 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 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 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 Cheesy Ranch Burger

Here’s What You’ll Need:

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, 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 and onions 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, vegetable stock, whey, heavy cream and milk.
  5. Add the fusilli pasta and stir well.
  6. Stir in the salt, turmeric, parsley flakes, ranch seasoning mix and vinegar/brine 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 mayonnaise/sour cream, cheddar, ricotta, Parmigiano Reggiano and blue cheeses while allowing them to melt into the dish.
  9. Garnish with sprigs of organic fresh parsley, Homemade Organic Pickled Cucumbers or Homemade Organic Pickled Jalapenos, if desired.
  10. Enjoy!

 

Homemade Organic Chicken Helper Ultimate Cheddar Broccoli

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 water into a deep saucepan with lid; Add the frozen chicken mix, and onion. 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. Pour 1/2 cup water into a deep saucepan with lid; Add the frozen chicken mix and onion.
  3. Simmer for 15 minutes over medium heat, covered.
  4. Uncover; break up the frozen chunks into smaller pieces.
  5. Add the garlic to the pan; Cover and simmer for an additional 5 minutes.
  6. In a pint jar combine the milk and flour; Put a tight fitting lid on the jar and shake until well blended.
  7. Pour the broccoli, pasta, stock, milk mixture, salt and pepper into the pan; Stir slowly to mix well.
  8. Bring the mixture to a boil.
  9. Reduce the heat, and simmer, covered, for about 18 minutes.
  10. Add the cheddar, blue and ricotta cheeses to the skillet and mix well.
  11. Mix 2 Tbsp. flour with liquid from the skillet and add to the dish to thicken.  Use the remaining 2 Tbsp. of flour in the same fashion to reach desired thickness.
  12. Enjoy!