Sunday, May 31, 2015

English Muffins

Growing up I loved having a warm English muffin smothered in melted butter, and homemade delicious strawberry jam; oh yeah mouth is watering as I type this! English Muffins are very versatile in our home; we use them to toast add butter and jelly, to make mini pizzas, to make breakfast muffins and so much more. Having this recipe in the back of your recipe log is always a plus! These make up extremely fast and you can make them as big or as small as you want; size does not matter.




You Will Need:

2 Cups Organic Raw Milk, Warmed
6 Cups Organic All-Purpose Flour
1 tsp Salt
3 tsp Yeast (Bob's Red Mill)
2 tbsp Organic Honey or Agave or Sugar
1/4 Cup Organic Butter, Melted
Organic Cornmeal




Pour your hot milk (I heat mine on the stove, barely to a boil, just warm enough that I can still touch but will not burn. Pour the milk, yeast, melted butter, and sweetener of your choice into a big bowl, allow this to bloom 2 minutes! As you see it is all bubbly and ready to go! (If you cannot get your hands on raw milk, that is perfectly fine, you can use pasteurized milk just the same- I prefer raw milk and enjoy the benefits of it)


Add your dry ingredients into a big bowl (or you can use your kitchenaid stand mixer- mine is dead in the grave =[ so I have to use my good ol' hands!), mix the ingredients together and make a well 


Pour the milk, butter, yeast, and sugar (honey or agave) in the well, start mixing together with a silicone spatula until you can no longer work with it and the fun begins!


Work the dough in the bowl until it is firm enough to work on the counter. Knead for 7 minutes, or until a nice big ball forms


Knead...Knead...Knead...Oh yeah! {Yup, those tiny hands are my baby girl, Kailee, she loves helping mommy make anything that has to do with 'playing' with dough! 


Beautiful!


Place the dough in a butter greased bowl, in a warm area to rise for 30-40 minutes or until doubles in size. I place mine in the microwave with my oven on but microwave off


Absolutely beautiful... only took 30 minutes for it to puff like this! This recipe is fool-proof! Never fails!


After the dough rises, punch it down, knead a couple times, roll on a floured surface, cut the size of your muffins; I used a mason jar. Place on a baking sheet lined with silicone mat, sprinkle cornmeal on the pan and place muffins on top of the cornmeal


Sprinkle more cornmeal on top of the muffins, cover and allow to rise another 30-60 minutes or until doubled in size


On a griddle, preheat to 325 degrees (also preheat your oven to 350 degrees), carefully place the risen muffins onto the griddle top


Cook 2 minutes per side. After 2 minutes each side, place them back on the baking sheet, and bake for 10 minutes in the oven


After 10 minutes, pull them out, let them cool and enjoy! Honestly, the hardest part is allowing them to cool completely! Who are we kidding!? I grabbed one and dug in while it was hot, and it was amazing with melted butter, and homemade strawberry jam! 

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

Thursday, May 28, 2015

Spanish Rice!

Yes, I already have a version of stuffed peppers and Spanish rice, but I loved my mother's Spanish rice growing up, the only thing I did not like was using taco bell packets from the restaurant, well now I do not have too!! WOO HOO!! Instead, I created my own and my gosh did the rice taste exactly like it did growing up without the additives and junk! (Taco Bell Sauce).

You Will Need:

2 lbs Organic Grass-Fed Hamburger
2 Jars Organic Tomato Sauce (Jovial Brand)
2-4 tbsp Organic Garlic Powder (or fresh garlic)
2 tbsp Organic Parsley
2-4 tbsp Organic Onion Salt
4 Cups Organic Rice, Cooked
1 Pint Organic Homemade Taco Sauce
1/2 Medium Organic Onion, Diced
Salt & Pepper, to taste

I forgot to picture my homemade taco sauce with the ingredients, you can find that recipe above! It taste just like the original minus all the crap they put in it 


Add olive oil into your pan (if using stainless steel) add onion, and hamburger


Add your spices and cook

Tuesday, May 26, 2015

Quinoa Mexican Salad

Quinoa can be used exactly like rice, in any recipe that calls for rice basically just substitute Quinoa instead. Now I am not really all that knowledgeable when it comes to Quinoa but I do know whole foods makes a mean Mexican salad and I have no idea how they do it, so I decided to set out and create my own version of what I loved so much at Whole Foods Market.

You Will Need:


1 Cup Organic Quinoa
2 tbsp Organic Bell Pepper, Chopped
2 tbsp Organic Onion, Chopped
2 tbsp Organic Cumin
1/4 Cup Organic Olive Oil
Juice of 1 Organic Lime
1 Organic Tomato, Chopped
1 Bag Frozen Organic Corn
1 Box Organic Black Beans
2 tbsp Organic Cilantro, Chopped
2 tsp Organic Garlic, Minced
Salt & Pepper
Organic Tortilla Chips



Add garlic, onion, bell pepper, tomato into a large bowl, toss in some salt and mix; set aside


Place frozen corn into a pot, fill with water, and cook for 10 minutes to unfreeze corn, drain with black beans, set aside and allow to continue to drain (in a mesh strainer) 


In a stock pot, add 2 cups water, to 1 cup Quinoa; boil for 10-15 minutes or until water is gone; make sure to cook according to package


In a measuring cup, add cumin, olive oil, and lime juice, whisk with fork until the cumin is dissolved


Add corn, beans and Quinoa into the bowl with the pepper, onion, garlic, tomato and pour in the cumin olive oil mixture. Mix until the liquid is incorporated; you may want more lime, or this mixture, it really is too taste. We like to add in fresh avocado's and a little homemade hot sauce! 


Add to a tortilla to make this into a burrito, or dive in with some organic tortilla chips... I normally make homemade ones but I was feeling lazy...so ya! I cheated! Enjoy!

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

Sunday, May 17, 2015

Meatloaf or Meatballs!

Meatloaf is another family favorite, honestly I get asked about 3 to 4 times a week if I can make meatloaf and or meatballs and freeze them for later. Whenever I make 2 pounds with it is NEVER EVER enough, so today I decided to make 5 pounds worth of meatballs for the freezer and for dinner. Freezing meatballs can happen 1 of 2 ways; you can freeze them fully cooked or raw. I prefer to freeze them raw, but that is me. If you go to the grocery store and look for meatballs they are fully cooked and really just need heated up and you are on you way. So that is exactly what I am going to do, cook all 5 pounds of meatballs, and then freeze them (mmmmm spaghetti; oh the possibilities are making my mouth water!)

You Will Need:

2 lbs Organic Grass Fed Ground Beef
1 Cup Plain Bread Crumbs
4 tbsp Organic Ketchup
1 tbsp Organic Worcestershire Sauce
2 tbsp Organic Italian Seasoning
1 tbsp Organic Dried Parsley
2 tbsp Organic Garlic & Onion Powder
1 tbsp Organic Sage
2 Organic Pasture Raised Eggs, Room Temp (1 egg per pound)
1/2 tsp Organic Thyme
1/2 tsp Organic Basil
Salt & Pepper


In a large mixing bowl, toss in all your spices, ketchup, Worcestershire sauce, and eggs



Mix, mix, mix, mix... until it is all incorporated 


Add your hamburger, ground chicken, or ground turkey


Add bread crumbs and onto the FUN part! hehe 


The messy part is under way, start mixing with your hands, until it is all incorporated, you may need to add more breadcrumbs



I needed more bread crumbs because the meatloaf was too "wet" feeling still


Ta-da!!! 


Now use a small ice cream scoop, and measure even amounts of the meatloaf into balls, roll (or you can just divide the meatloaf into 2 and make even loaves of meatloaf. Bake on 350 for 15-20 minutes for meatballs, and 40-60 minutes on meatloaf, depending on you like it (we like ours a bit pink inside like a hamburger yumm)


Ta-Da!!!!!!!!! Yummy amazing dinner (meatballs, homemade mashed potatoes, mixed veggies, and homemade gravy!! all organic, and all healthy for you! 

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

Wednesday, May 13, 2015

CopyCat Taco Bell Sauce!

Whenever I was a single mother, working 10 hours a day, going to school and trying to keep up with Kristopher and Kailee (roughly 5 years ago) we would eat taco bell here and there because it was easy to just drive up to a machine speak our order go home eat, throw everything away and be done, no clean up needed... lazy yes! (but we changed). When I would make our Spanish rice recipe we needed taco packets and since we changed the way we ate, I cut those out of our lives. I then had to create Spanish rice without the taco packets and boy that was tricky, but I managed! (Recipe here)

Anyways, I started to crave, horribly, the Spanish rice I grew up on, the one with the taco packets... poor me! I had to figure out what to do! How to make taco bell's taco sauce on my own! And boy did I EVER!!! This stuff tops, 100% any sauce taco bell has! Because this is fresh, organic, unprocessed, amazing sauce without all the additives taco bell throws in the sauce that makes it HORRIBLE for you. The first ingredient and the MAIN ingredient is tomato sauce, and here is the brand I only ever use! (I LOVE Jovial Sauce, buy here, I love buying this sauce in bulk and amazon has amazing prices for them!)Here is what I did...


You Will Need:

16 OZ Organic Crushed Tomatoes (Jovial)
2/3 Cups Water
1/2 tsp Organic Chili Powder
3 tsp Organic Cumin
3 tsp Organic Onions, minced
2 tbsp Organic Vinegar
1 tsp Organic Garlic Powder
1 tsp Organic Garlic Granules
1/2 tsp Organic Paprika
1/2 tsp Organic Sugar
1/2 tsp Cayenne Pepper





Place all the ingredients into a nice sized sauce pan, you do not want to use a small pan because it will splash all over the place, as you see splashes on my rim.

Monday, May 11, 2015

Peanut Brittle w/out Corn Syrup!

I have seen lots of recipes for peanut brittle with corn syrup, baking soda and lots of other odd ingredients. At the grocery store, peanut brittle just gets worse with so many ingredients to prolong shelf life; it is just not needed at all. I started to experiment with ingredients and found the best way to make brittle, with 3 ingredients and a little time. Onward with it I guess...





You Will Need:

2 Cups Roasted Peanuts
2 Cups Organic Cane Sugar
2 tbsp. Organic Pasture Raised Butter



Start by adding your sugar to a medium sauce pan. Turn it on medium low, and stir often, do not let it burn or turn the heat up any; let it do its' thing. Should take 10 ish minutes to melt.


You can see it is melting, and turning brown... yumm


All melted and a beautiful Amber brown color... DO NOT, I repeat DO NOT touch this! It will burn the crap out of your hands and body... hurts bad. 

 

Now add in your butter, once it hits the pan it will bubble fast, so you want to whisk like crazy as soon as the butter hits the pan; stop once all the bubbling is gone.


Take off the stove, add in your peanuts, add as many or as little as you want; we love extra peanuts. (please excuse the meatloaf in the background, Daniel cannot take pictures for anything!!)


Pour the brittle onto a baking sheet and bake at 350 degrees for 5 minutes; this is going to allow the brittle to spread, without you doing anything, to a thin layer. Once 5 minutes is up, take out of the oven and cool completely before touching (again this will BURN! DO NOT TOUCH until cooled!)


All done and ready to enjoy! I bag these in zip locks, but they NEVER last more than a week! I do not store in fridge just in pantry... Enjoy!

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

Friday, May 8, 2015

Mozzarella Sticks

Mozzarella sticks are a family favorite, and without a doubt one of the most expansive foods to buy; and you get hardly anything in the box! Plus all the ingredients in those cheese sticks you cannot even understand. I have decided to cut out buying them and make my own! I mean come on! It is easy, and absolutely 100 percent better than store bought. Try to convince Daniel that store bought are a waste... well I did with these homemade crispy cheese-y sticks; you've gotta try!

You Will Need:

1/2 Cup Raw Milk (or regular whole milk)
6 Organic Pasture Raised Eggs
1 Cup Organic Coconut Oil or Palm Shortening (for frying)
1/2 Cup Parmesan Cheese (finely shredded)
2 tbsp Organic Italian Seasonings
2 tbsp Organic Garlic Powder
Salt & Pepper
16 oz. Organic Mozzarella Cheese Block
2 Cups Bread Crumbs (plain)
2 Cups Organic All-Purpose Flour


Start by cutting your cheese, into nice thick blocks, do not make them super thin or they will melt when cooking


In one bowl, mix together bread crumbs, shredded Parmesan cheese, Italian seasoning, garlic powder, salt and pepper. Measure your flour, and place in second bowl and finally in a third bowl or dish, whisk together eggs, and milk


Dip cheese in flour, making sure not to over flour it or the eggs will not stick to the flour, coat both sides


Now dip into the egg/milk mixture, making sure to again coat both sides 


Place in bread crumbs mixture coating both sides (you will do this twice)


And back into the eggs, and then back in bread crumbs. You want to coat the cheese twice, this ensures all the cheese will be coated in the breadcrumbs mixture so if any was missed the first time, it will be coated the second dip


Lay them on a baking sheet lined with silicone liner and place into the freeze for 1-2 hours or until fully frozen


Place frozen cheese sticks into a ziplock bag, place date on bag and pop back into freezer until you want to cook them


To cook: in a cast iron pan, fill halfway with coconut oil, allow oil to heat fully, checking by splashing a small amount of water on top if bubbles it is ready


Arrange mozzarella sticks evenly into the pan and allow to cook 1 minute per side, or until golden brown- drain 30 seconds on paper towel remove fast or the cheese sticks as it cools


Use your favorite dipping sauce, I use OrganicVille marinara sauce and boy oh boy these are amazing! Super easy and you can have them on hand any time you want some funny, organic, simply made mozzarella sticks. 

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!!