Homemade Organic Southwestern Cream Cheese Sandwich/Wrap Filling

Here’s What You’ll Need:

  • 1 pkg. [8 oz.] organic cream cheese
  • 1 tsp. organic 100% lime juice
  • 1 tsp. Real Salt
  • 1/2 tsp. organic smoked paprika
  • 1/2 tsp. organic ground cumin
  • 1/4 tsp. organic tomato powder (?)
  • 1/4 tsp. organic roasted garlic powder
  • 1/4 tsp. organic ground turmeric (optional)
  • 1/4 tsp. freshly ground organic peppercorn blend
  • 2 organic garlic cloves, minced
  • 2 Tbsp. finely chopped organic fresh cilantro
  • 1/3 cup shredded organic carrot
  • 1/4 cup sliced organic green onion
  • 1 Tbsp. finely minced organic sun-dried tomatoes

Here’s How I do it:

  1. Whip the cream cheese and lime juice with an electric mixer until fluffy.
  2. Add the salt, smoked paprika, cumin, tomato powder (if using), roasted garlic powder, turmeric, and pepper, then mix until well blended.
  3. Gently fold in the minced garlic, fresh cilantro, shredded carrot, sliced green onion, and sun-dried tomatoes.
  4. This spread is ready to use in wraps, sandwiches or dips.
  5. Enjoy!
Advertisements

Homemade Organic Ground Pork Taco Meat

I have greatly adapted the recipe from John D Lee.

Here’s What You’ll Need:

Here’s How I do it:

  1. Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen pork mix and simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces, add the onion and minced garlic, then cover again to simmer for an additional 5 minutes.
  2. Add the stock and jalapeno brine to the skillet and stir to mix well.
  3. Pour in the seasonings and mix until well combined.
  4. Over medium heat, uncovered, simmer until most of the liquid is evaporated and the meat mixture thickens.
  5. Enjoy!

Homemade Organic Hamburger Helper Bacon Cheeseburger

Here’s What You’ll Need:

Here’s How I do it:

  1. In a deep frying pan with lid, cook the bacon until crispy; Reserve the bacon grease in the pan, remove the bacon from the pan, cut it into small pieces, and set aside.
  2. If using Homemade Organic Freezer Beef Mix or Homemade Organic Freezer Ground Pork Mix:  Pour 1/2 cup water into a deep frying pan with lid; Add the frozen meat mix and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover, then add the mushrooms (if using), tomatoes, and garlic; Break up the frozen chunks into smaller pieces. Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the meat in the frying pan used for the bacon until halfway done.
  4. 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.
  5. Pour in the beef stock, vegetable stock, whey and milk.
  6. Add the macaroni or cavatelli, stir well.
  7. Stir in the salt, pepper, turmeric, and cayenne (if using).
  8. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 16-22 minutes; Stir occasionally.
  9. Stir in the cheddar, ricotta and blue cheeses, allowing them to melt into the dish.
  10. Enjoy!

Homemade Organic Tuna Helper Tuna Creamy Parmesan

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/4 cup water and butter into a deep saucepan with lid; Add the frozen meat mix, carrots and onions (if using).  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.  Proceed with step 3.
  2. To a large frying pan with lid, add the butter, onions, carrots and garlic, then saute until the onions are clear; Add the cooked, flaked fish (if using).
  3. Add the flour to the skillet; Stir until well combined.
  4. Pour in the fish stock, water, buttermilk and peas (if using).
  5. Stir in the salt, pepper and parsley flakes; Stir until well blended.
  6. Add the fusilli pasta to the skillet and mix well.
  7. Cover and bring the mixture to a boil, then reduce to a simmer; Cook for 16-22 minutes or until the pasta is al dente.
  8. Stir in the Parmigiano Reggiano cheese until melted and well combined.
  9. Enjoy!

Homemade Organic Garlic and Herb Tomato Sauce

Here’s What You’ll Need:

  • 4 Tbsp. organic extra-virgin olive oil
  • 1 large organic yellow onion, chopped [1 cup]
  • 1 medium organic carrot, chopped [1/2 cup] (optional)
  • 1 [24 oz.] jar organic crushed tomatoes [2-1/2 cups]
  • 2-1/2 cups unchlorinated and unfluoridated water
  • 3 fresh organic basil leaves, finely chopped; OR 1 tsp. organic dried basil
  • 1 tsp finely chopped fresh oregano; OR 1/2 tsp. organic dried oregano
  • 1 Tbsp. Homemade Organic Roasted Garlic Paste; OR Homemade Organic Garlic Puree; OR 3-4 organic garlic cloves, peeled and finely chopped.
  • 2 tsp. Real Salt
  • 1 tsp. organic cane sugar (optional; use if not adding carrots)
  • 1/2 tsp. freshly ground organic peppercorn blend

Here’s How I do it:

  1. In a medium saucepan over medium-high heat, warm the olive oil until bubbly.
  2. Add the onion, carrot and garlic to the oil and saute for 1 minute.
  3. Add the salt, sugar, basil, and oregano to the vegetable mixture; Stir well and cook for an additional minute.
  4. Add the crushed tomatoes and water to the saucepan; Stir until well blended.
  5. Bring the mixture to a boil, then reduce to a simmer; Simmer for 45 to 60 minutes.
  6. Remove from heat and pour into a half-gallon Mason jar.
  7. Blend this sauce with an immersion blender to thicken.
  8. This makes 4-5 cups of sauce and this recipe can be doubled or quadrupled without issues (puree in batches and/or use larger jars, if necessary).
  9. Enjoy!

 

Homemade Organic Hot Dog Chili Sauce

I have slightly adapted the recipe from Hilah Cooking.

Here’s What You’ll Need:

  • 3 Tbsp.organic pasture butter; OR grass-fed beef tallow
  • 1 medium organic yellow onion, finely chopped
  • 2-3 organic garlic cloves, finely chopped
  • 1-2 whole Homemade Organic Pickled Jalapenos, finely chopped  [1/3 cup]
  • 1 lb. grass-fed ground beef
  • 12 oz. organic porter beer; OR 1-1/2 cups Homemade Organic Beef Stock
  • 2 tsp. Real Salt
  • 2 tsp. organic red chili pepper powder
  • 1 tsp. organic ground cumin
  • 1/2 tsp. freshly ground organic peppercorn blend
  • 1/2 tsp. dry organic yellow mustard
  • 2 Tbsp. organic Worcestershire sauce (Annie’s is great)
  • 2 Tbsp. organic jarred tomato paste
  • 1 Tbsp. organic apple cider vinegar; OR Homemade Organic Pickled Jalapeno brine (optional)

Here’s How I do it:

  1. Heat butter in a large stockpot over medium-high heat until warm and bubbly.
  2. Add onion and saute for about 1 minute; Stir in the jalapeno and garlic and saute for 30 seconds more.
  3. Lay the unwrapped chunk of ground beef on top of the onion mixture.
  4. Pour in the beer or stock, then add salt, red chili pepper powder, cumin, pepper, dry yellow mustard, Worcestershire sauce, and tomato paste.
  5. Break up the ground beef into chunks.
  6. Bring to a boil, reduce heat, and simmer for 1 hour.
  7. Season to taste with salt and pepper, if necessary, and add vinegar if the sauce needs a little zip.
  8. This makes approximately 1 quart of sauce.
  9. Enjoy!

Homemade Organic Pasta Puttanesca

Here’s What You’ll Need:

  • 1/2 lb. dry organic spaghetti
  • 2 tsp. Real Salt (plus a pinch for the spaghetti)
  • 2 Tbsp. organic olive oil
  • 1 organic garlic clove, minced
  • 1 medium organic tomato, diced
  • 1/2 cup pureed Homemade Organic Olive Tomato Sauce
  • 1/4 cup sliced organic Kalamata olives
  • 1/4 cup sliced organic green olives stuffed with garlic
  • 1/4 cup sliced organic peperoncini (optional)
  • 4-6 wild caught anchovy filets, chopped
  • 2 tsp. organic capers
  • 1/2 tsp. freshly ground organic peppercorn blend
  • 1/2 tsp. organic red pepper flakes (optional)
  • 1/4 cup chopped organic fresh parsley; OR 2 Tbsp. organic dried parsley flakes

Here’s How I do it:

  1. In a large stock pot, bring 4 quarts of water to a boil with a pinch of salt; Add pasta and cook for 8-10 minutes, or until al dente.
  2. In a large skillet, cook the olive oil over medium heat until warm and bubbly; Add the minced garlic and saute for 30 seconds.
  3. Add the tomatoes, olives, anchovies, capers, peperoncini (if using), red pepper flakes (if using), and black pepper.
  4. Bring the mixture to a boil, reduce heat to medium low and cook, uncovered, for 5-6 minutes, or until slightly thickened, stirring occasionally.
  5. Spoon sauce over spaghetti and toss to coat; Sprinkle with parsley.
  6. Enjoy!