Tuesday, September 29, 2015

Beef & Noodles!

First off, this is a crockpot recipe! So pull out your crockpot's and let's get this started! My grandmother and mother used to make beef and noodles all the time, while growing up; it was a household dinner we had weekly. When I got married and moved away on my own with Daniel and the kids, I never thought to ask my mother or grandmother how they made beef and noodles, I always thought I knew but I could never master it how they used too. Since losing touch with both my mother and grandmother, I reached out to my sister, Michelle, regarding how she makes beef and noodles and I have decided to take out and add in where I see fit, and let me tell you; it blows mom's and grandma's out of the water! Absolutely amazing!

It is hard to believe how changing ingredients from unhealthy and filled with GMO's out of our diet and just stick with the basics, how amazing a dish can truly be! This is going to be the best damn beef and noodles in the land! (reference: the best damn band in the land! Ohio State! O-H!!) Anyhow let's get to the cooking because all this mushy crap does not matter, it is the food that does! But let me tell you, cut out GMO's from your diet and the ingredients in this (and ANY recipe) will speak for themselves!

You Will Need:

2 lbs Organic Grass-Fed Roast
2-4 Organic Brown Gravy Packets
1 Medium Organic Onion, Chopped
1 pkg Organic Mushrooms, washed
32 oz Organic Beef Broth (or homemade yum yum!)
1 Bag Organic Egg Noodles (here)
2 tbsp Homemade Organic Italian Seasoning
1 tbsp Organic Garlic Salt (or fresh chopped garlic)
Salt & Pepper, to taste
Organic Mashed Potatoes or Organic Rice


The night before, cut your meat and put all the dried seasonings on it and let it sit in fridge until next morning


Cut onions


Add meat, broth, mushrooms, onions, and seasoning to your pot, cover and cook on medium for 6 hours


Get enough broth out of the pot (I did 1 cup per packet of gravy)


Add gravy packets and mix well


As you can see it is really thickened up the broth


Add back to the pot and cook on low.. While this is cooking (sorry camera died at this part) boil your noodles, and start your potatoes for the mashed potatoes


There you go! Serve on top of a beautiful bed of mashed potatoes! This is to die for! I SWEAR!

*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!! 

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Monday, September 28, 2015

Healthy Mini Corn Dog Muffins!

Corn dogs is not something I normally will let my kids eat or even sniff! They can be extremely addicting and fried in THE WORSE OIL possible! No thank you! I do not even let them have hot dogs when we go out.  One day we went to a Christmas gathering at my husbands work, Coca-Cola, I knew we should not have, but we did. We ate the hot dogs they were serving there. First off, they were disgusting tasting. Second off, they did not fill us up no matter how many we ate. Lastly, we all got the worst stomach pains and were all glued to the toilet for days. I vowed from that day on, no hot dogs that are from anywhere else, and no cheap hot dogs. We not buy the BEST hot dogs we can.





These are the only hot dogs I will allow my family to eat. The ingredients in these hot dogs are very few and not bad at all. I trust this brand, so if you can find these, or the non-organic ones, they would be my first choice for sure! In this recipe, I used my second choice, Wellshire Farms hot dogs- those hot dogs are only found at Whole Foods Market or Sprouts, Trader Joe's and probably any natural foods store. Onto the recipe...



You Will Need:

1/2 Cup Organic Butter (homemade)
1/2 Cup Organic Pure Cane Sugar
2 Large Organic Pasture Raised Eggs
1 Cup Organic Buttermilk (homemade)
1/2 tsp Baking Soda (Bob's Red Mill)
1 Cup Cornmeal (Bob's Red Mill)
1 Cup Organic All-Purpose Flour
1 tsp Salt
10-12 Organic All-Beef Hot Dogs


Cream sugar and butter together


This is what it'll look like, scrape down the sides before continuing


Add eggs, and mix well (with either a hand mixer or your KitchenAid stand mixer


Add buttermilk; homemade butter milk makes this recipe so creamy and so much better than plain old store bought; so take the time and follow the link here for how to make butter and buttermilk (Baby, I'm worth it!... Uh huh I'm Worth it!)


Add dry ingredients and mix well


Scrape down the sides; at this point I like to turn the batter a couple times to make sure I got all the dry ingredients are incorporated 

Homemade Hawaiian Rolls!

Hawaiian rolls were my favorite type of bread/roll growing up. I remember my brothers, sister and I could fight over who got the last one, or who opened the bag first and had the first ones. It was a never ending battle between us...that was until I realized what was in the rolls. That is when I decided to set out and make my own rolls. I took my multipurpose bread recipe and changed it a bit; took me a couple tries to get it just right, and oh boy did I ever! This is the most fluffy, moist, delicious rolls I have ever had. This batch makes roughly 40 rolls, if you have a cookie cutter; (I did not have cookie cutters, mine are packed so I used my mason jar).


You Will Need:

2 Cups Organic Pure Pineapple Juice, room temp
3 Organic Pasture Raised Eggs, room temp
1/2 Cup Organic Butter, melted
1/2 tsp Organic Ground Ginger
1 tsp Organic Vanilla Extract
6-7 Cups Organic All-Purpose Flour
4 1/2 tsp Yeast
3/4 Cups Organic Sugar (coconut or regular)

Take the eggs, sugar, pineapple juice, vanilla, ginger, 3 1/2 cups of flour, and yeast place it in a big bowl, or your kitchen aid stand mixer, and whisk to combine (using the paddle attachment)


Rise for 30-40 minutes or until batter has lots of bubbles; this indicates the yeast has activated. Once it rises, add 3 to 4 more cups of flour, knead (you can use your stand mixer- I do not have one, so I used my good ol' hands)!


I could not picture kneading the dough, as my hands were completely covered in dough! haha super fun for sure but super messy. Place dough in a greased bowl, I greased with butter, and rise in a warm area for another 30 minutes or until double in size. 


Flour your work surface, punch down the dough and roll dough thick, not too thick... about 1/2-1/4 inch thick 


Haha no cookie cutters, they are packed for the move, so I used a hand old mason jar. 


Rise in a warm area another 30 minutes or until double in size. Bake 350 for 25-30 minutes, cool completely then enjoy!


Honestly, look at how fluffy these bad boys are! They taste just like the store bought ones, expect they are made with love, no nasty ingredients, I can control the ingredients, and no processed foods here.

*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!! 

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Cinnamon Rolls!

Who does not like a homemade cinnamon bun?!!? I love making these and freezing them before they rise a second time, pulling them out the freeze, thawing them and then allowing the to continue with their rising process. One of my favorite Holiday dishes, by far, is my homemade cinnamon buns! Early Christmas morning, enjoying the kids waking up to the amazing smell of delicious homemade cinnamon buns, it is quite amazing! This recipe is to die for. This cinnamon bun is moist, easy to cut, and topped with deliciously creamy icing. It leaves you wanting more! Growing up, I remember my parents would buy the Pillsbury brand ones and as much as I loved those growing up I totally prefer to make my own, and watch the process of liquid to dough to rising and eating them (that is the best part)! Watching Kristopher and Kailee enjoy a fluffy, homemade cinnamon roll puts the 'icing' on top (regarding to all the hard work I put into these recipes).

You Will Need:

1 Cup Organic Raw Milk, warmed to 115 degrees
2 Organic Pasture Raised Eggs, room temp
1/3 Cup Organic Butter, melted
5 Cups Organic All-Purpose Flour
1 tsp Salt
1/2 Cup Organic Coconut Sugar
2 1/4 tsp Yeast (Bob's Red Mill)
1 Cup Organic Brown Sugar
4 tbsp Organic Cinnamon
1/4 Cup Organic Butter, room temp
Organic Cream Cheese Frosting



First (not pictured, weird!), you want to place your warm milk into a separate bowl with 2 tbsp of sugar, and allow to bloom for 5 minutes or until nice and bubbly. Then add melted butter, vanilla and eggs, whisk well. Mix flour, salt, together and set aside

Mix all the dry ingredients into the wet


Whisk until you cannot use it anymore and go to your hands (if you're using your stand mixer just use your dough hook)


I love working with my hands when making dough; continue working until the dough is no longer sticky


Such an amazing dough, roll out 1/2 inch thick; a nice square shape is what you're aiming for


Rub butter all over the dough (softened butter)


Spread your cinnamon, sugar mixture and press into the dough


Roll that bad boy!!


Using a sharp knife, cut the dough into 1 inch disks, or however big you wish, place them on your baking dish that is dusted with cinnamon, sugar mixture


Cover and allow to rise for 1 hour or until double in sized


Bake 350 degrees for 30-40 minutes 


So YUMMY!!


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!! 

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Tuesday, September 22, 2015

Mini Coconut Macarons!

Dessert is something I do not make often, but when we do make something we do it big! These macarons are simply the best; made from pure ingredients, dyed with natural (YES NATURAL) food colorings that are made from vegetables and are super cute! I decided, since Daniel is away on a business trip (=[[ hate this) to make his FAVORITE macarons for when he comes home, expect this time I decided to make them smaller instead of regular size. You can make these any size you want. If you make them a normal macaron size, bake for 16 minutes not 10 minutes.

A lot of people love to say how 'hard' macarons are to make and how 'much' goes into them. Let me tell you these are not 'difficult' at all to make! They are literally super easy. All you need is some time, and you will be fine; just breathe and relax...you got this!



You Will Need:

1 Cup Organic Confectioner's Sugar
3/4 Cup Almond Flour (homemade or Bob's Red Mill)
2 Large Organic Pasture Raised Eggs
Pinch of Cream of Tartar
Natural Food Coloring
1/4 tsp Organic Coconut Extract OR
(1 tsp Organic Vanilla Extract)
1/4 Cup Organic Pure Cane Sugar
Organic Coconut Shreds, optional

Macaron Templet:

Pastry Cream:

8 tbsp Organic Butter, Softened
1 tsp Organic Vanilla Extract
1-2 Cups Organic Confectioner's Sugar





Preheat your oven to 375 degrees; do not freak out, you will be lowering this after you pipe the macarons


Sift the almond flour, and powder sugar together; into a separate bowl, set aside (keep your sifter aside you will need it again)


In a deep bowl, separate the room temperature eggs


Start whisking the eggs, either with a hand mixer or KitchenAid Stand Mixer


Once the egg whites begin to foam (as you see) add cream of tartar


Also add the extract (you can use vanilla, but I love coconut)


Add your fine sugar as well (you can add food coloring here, I forgot too and folded it in later)

Wednesday, September 16, 2015

Crochet Pillow!

This pattern is super easy and fun! Follow along with me in the video and here is the written steps.

Materials:

5 MM Crochet Hook
A & B Color (Red Heart Yarn)
Scissors
16 in. Pillow
Essential Oil (optional)
Pillow Stuffing

Abbreviations:

CH- Chain
SC- Single Crochet
SL ST- Slip Stitch
ST- Stitch
YO- Yarn Over

CH 46 Make 2

Row 1: SC 2nd CH from hook, 45 total, CH 1, turn
Row 2-20: SC across, CH 1, turn, (in last ST of 20th row, do not finish SC, cut yarn and change colors (shown in video) CH 1, turn)
Row 21: With color B SC across, CH 1, turn
Row 22-30: SC across, CH 1, turn
Row 31: Change color back to A, SC across, CH 1, turn
Row: 32-50: SC across, Ch 1, turn (do not turn at row 50)

Row 51: SC in same ST as finishing row (in video shown) 2 more times, continue to SC around the entire block- 3 SC in corners, SL ST in beginning (shown in video in depth)

Attaching: Wrong side facing each other, SL ST in corner ST (being sure to grab both SC from each panel of the pillow-in video below). SC 3 sides- stop and pull a big loop, remove hook

Continue: Stuff pillow with stuffings, add essential oils (I added more stuffing to make it fluffier) put the pillow in the pocket, and finish SC around to close it up.

SL ST in beginning, and weave ends.


Southern Buttermilk Biscuits! (Bob Evans CopyCat)

We all know and love the fluffy buttermilk biscuits that you can get a Bob Evan's or even the Pillsbury brand. I set out years ago to recreate these amazing biscuits (no they were not amazing because of the quality in the ingredients, just amazing with the taste and fluffy ness). Over the years I have changed the recipe a bunch of times, but this is the best results I have come up with; it is perfect! I love making these, baking all the way and freezing them for later use.

We just moved and do not have all the space we did before, nor a deep freezer so I have to be cautious what I freeze as we won't have the space. So I make these fresh every time because they are that easy and that fast to make up! Give these biscuits a try and you will never go back! These biscuits go amazingly with my homemade sausage gravy!


You Will Need:

2 Cups Organic All Purpose Flour
6 tbsp Organic Butter, cold
1/4 tsp Baking Soda (Bob's Red Mill)
1 tsp Real Salt
1 tbsp Baking Powder (non-gmo and aluminum free)


Add all dry ingredients into a big glass bowl, or food processor; mix together


Cut butter, making sure it is really cold, I put mine in the freezer for a couple minutes


Put butter in flour mixture


Using your hands (as I did) or food processor, work the butter into the flour until fine crumbs (almost resembling corn meal)


Looking like corn meal a bit!