Homemade Organic Apple Cinnamon Muffins with Streusel

For the Muffins:

Here’s What You’ll Need:

  • 7 Tbsp. [1 stick minus 1 Tbsp.] organic pasture butter, at room temperature
  • 3/4 cup organic cane sugar
  • 2 large organic pasture eggs
  • 2 1/4 cups organic unbleached white flour, PLUS 2 Tbsp. for dusting shredded apple
  • 4 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup grass-fed organic whole milk
  • 1-1/2 tsp. Homemade Organic Vanilla Extract
  • 1-1/2 cups shredded organic tart apples (such as organic Granny Smith)
  • 1-2 tsp. organic 100% lemon juice

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. In the bowl of an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
  3. Core each apple, then shred and combine with lemon juice; Set aside.
  4. Once the butter and sugar are creamed, add each egg into the electric mixer separately and mix well in between.
  5. In a separate mixing bowl, stir the flour, salt and baking powder together.
  6. Add the dry ingredients to the wet ingredients in two segments, alternating with the milk and vanilla.
  7. Stir until just evenly moistened.  The batter will be slightly lumpy.
  8. Combine the shredded apple and 2 Tbsp. flour until well coated.
  9. Using a large spatula, fold in the shredded apples until just evenly distributed, no more than a few strokes.  Take care not to break up the fruit.  Do not overmix.
  10. Spoon the batter into each muffin cup, filling it level with the cup.
  11. Bake for about 12 minutes.
  12. Remove from the oven.
  13. Sprinkle each muffin with streusel.
  14. Place back into the oven and bake until golden, dry and springy to the touch, approximately an additional 8 – 13 minutes.  A toothpick inserted to the center of the muffin should come out clean.
  15. Place the muffins on a wire rack to cool for 5 minutes.  Serve warm or at room temperature.
  16. Enjoy!

For the Streusel:

  • 1/2 cup organic unbleached white flour
  • 2 Tbsp. organic cane sugar
  • 2 Tbsp. organic light brown sugar, packed
  • 1/4 tsp. organic ground cinnamon
  • 2 Tbsp. organic pastured butter, cut into small pieces

Here’s How I do it:

  1. Mix together the flour, sugar, light brown sugar, and cinnamon in a small mixing bowl.
  2. Using a pastry cutter or your fingers, cut the butter into the mixture just until coarse crumbs form.

Homemade Organic Copycat Kraft Fresh Take Italian Parmesan

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 5 Tbsp. freshly grated organic Parmigiano Reggiano cheese
  • 6 Tbsp. strained and finely shredded organic mozzarella
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, 2 Tbsp. Parmigiano Reggiano, Italian seasoning, parsley, granulated garlic, granulated onion, and celery seed; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs 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; Set aside.
  4. This is now ready to be used in Homemade Organic Fresh Take Chicken Parmesan, or Homemade Organic Fresh Take Baked Spaghetti.
  5. This recipe yields 1-1/2 cups.
  6. Enjoy!

Homemade Organic Hamburger Helper Spaghetti

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, 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 tomatoes, mushrooms (if using), and 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 bell pepper (if using) and onions, then saute with the ground beef for 5 minutes; Add the tomatoes, mushrooms (if using), and garlic, then saute until the beef is brown and the onions are clear.
  4. Pour in the beef/pork/chicken stock, vegetable stock, whey and tomato paste.
  5. Stir in the basil, Itaian seasoning, Real Salt, cane sugar paprika, and turmeric until well blended.
  6. Carefully add the broken spaghetti noodles; Make sure they are covered with liquid.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes, stirring occasionally.
  8. Garnish with grated organic Parmigiano Reggiano cheese and/or sprigs of organic fresh parsley, if desired.
  9. Enjoy!

Homemade Organic Lime Poppy Seed Dressing

I have adapted this recipe from Better Homes and Gardens’ book, “So Good With Fruit“; This is also very delicious on taco salads or with spicy foods, not just canned or fresh fruit.

Here’s What You’ll Need:

  • 1/3 cup organic distilled white vinegar
  • 1/4 cup organic lime juice (100% juice)
  • 1/2 cup organic cane sugar
  • 1 tsp. Real Salt
  • 1 tsp. organic dry mustard
  • 1 tsp. organic poppy seed
  • 1 tsp. organic ground paprika
  • 1/8 tsp. organic granulated onion
  • 1 cup organic olive oil

Here’s How I do it:

  1. Heat vinegar and lime juice until boiling.
  2. Mix the dry ingredients together, and place in a pint-and-a-half Mason jar.
  3. Pour the hot liquid over the dry ingredients and stir until well combined.
  4. Pour the olive oil over the mixture and allow to cool for 30 – 45 minutes.
  5. Using an immersion blender on low speed, blend until slightly thickened; Chill.
  6. Enjoy!

Homemade Organic Hamburger Helper Lasagna

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen mix, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the tomatoes and garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done, or warm up the Italian sausage with some water, if using.
  3. Add the tomatoes and onions, then saute with the ground beef for 5 minutes; Add the mushrooms and saute until the beef is brown and the onions are clear.
  4. Pour in the beef  or pork stock, vegetable stock, whey and milk.
  5. Add the broken lasagna noodles or farfalle pasta; Stir well.
  6. Stir in the salt, sugar, basil, paprika, oregano, turmeric and red pepper flakes (if using) until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes. Stir in the ricotta, cheddar (if using), and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  8. Garnish with sprigs of organic fresh parsley, if desired.
  9. Enjoy!

Homemade Organic Smoked Bacon

Here’s What You’ll Need:

  • 5 pounds organic pastured pork belly, skin/rind removed (Use the skin for Homemade Organic Pork Rinds)
  • 1/2 cup Real Salt; OR Alaea Salt–omit celery seeds as this salt will also prevent botulism
  • 1/2 cup packed organic light brown sugar; OR 1 cup organic cane sugar (optional)
  • 1 Tbsp. freshly ground organic peppercorn blend
  • 1 Tbsp. organic celery seeds (this is to prevent botulism)

Here’s How I do it:

  1. Cut the pork belly into uniform square blocks of equal size.
  2. Mix the dry ingredients until well blended.
  3. In a glass casserole dish, put half of the cure on one side of the pork belly; Flip it over and put the remaining half of the cure on the other side of the pork belly.  (Make sure to work the cure over all parts of the bacon.)
  4. Place the dish into a refrigerator, uncovered, in the coldest area for 7 days; Check the bacon daily, flip it over, and pour off any liquid formed from the cure.
  5. Carefully rinse off the bacon, leaving some cure behind; Dry the bacon with paper toweling. (Make sure the bacon is still damp.)
  6. Prepare your home smoker according to manufacturer’s directions, and choose the type of wood you’d like the bacon to be smoked with.
  7. Heat your home smoker to 225° Fahrenheit; Smoke the pork belly for about 3 hours, or until it reaches an internal temperature of 150° Fahrenheit.  (If you’d like, cook it to the traditional temperature of 165° Fahrenheit which will add approximately 1 more hour of smoke time.)
  8. Refrigerate the smoked bacon in a clean glass casserole dish overnight.
  9. Slice the bacon as thin or thick as desired.
  10. Freeze each piece individually on cookie sheets until completely frozen; The bacon will not be sticky to the touch.
  11. Wrap bacon into packages (I like to make them with about 8 slices each) of unbleached parchment paper, then wrap again with aluminum foil; Make sure to write the date you added them to the freezer and the type of bacon you made on the package.
  12. These can be stored in the freezer for up to 3 months.
  13. Enjoy!

 

 

Homemade Organic Hamburger Helper Classic Sloppy Joe

Here’s What You’ll Need:

  • 1 lb. grass-fed ground beef or 1 pint Homemade Organic Frozen Ground Beef Mix
  • 3 cups organic fusilli pasta
  • 2 cups Homemade Organic Beef Stock
  • 1-1/2 cups Homemade Organic Vegetable Stock
  • 1/4 cup grass-fed organic whole milk
  • 3 Tbsp. organic tomato paste
  • 3/4 cup organic diced tomatoes
  • 3/4 cup organic diced yellow onion
  • 3/4 cup organic diced green bell pepper
  • 2-3 organic cloves of garlic, minced
  • 2 Tbsp. organic distilled white vinegar
  • 1 Tbsp. organic light brown sugar
  • 1 Tbsp. organic cane sugar
  • 2 tsp. Real Salt
  • 1 tsp. organic paprika
  • 1/2 tsp. organic freshly ground peppercorn blend
  • 1/4 tsp. organic turmeric
  • 1/4 tsp. organic cayenne pepper (optional)

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Beef Mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen beef mix, bell pepper, diced tomatoes 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 browned.
  3. Add the onions, bell pepper, diced 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 stock, veggie stock, tomato paste and milk, stir well.
  5. Add the fusilli pasta, stir well.
  6. Add the paprika, salt, pepper and cayenne pepper (if using); Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 16-22 minutes.
  8. Enjoy!