Tuesday, June 30, 2009
Sometimes it is good not having a menu plan! Well, okay, maybe I won't go that far, but this made up dinner marks a true highlight in my culinary adventures, and it was all because I thawed some meat without a plan!
That morning, I pulled out 1 1/2 pounds of beef (from Organic Pastures) from the freezer, thinking that surely I would be able to make something yummy, (if I could just sit down for a second to figure out what!). Then, for breakfast we had scrambled eggs (pastured, of course), with raw cheese and 1/2 package of bacon. Bacon is just so good!
All day, I just kept thinking about that other 1/2 package of bacon...(it could be because my whole house still smelled like it...), and how I could work it into dinner. OOOOOOOH! Bacon cheeseburgers...yum...
However, 4pm rolled around pretty quickly and we have an old charcoal grill...I just didn't want to go through all the trouble of getting it going! Plus, I was out of bread, completely. So...how can I make something with bacon and beef, that won't take that long, and that the kids will devour...?
Behold, the bacon cheeseburger meatloaf!
(Sorry, I didn't think to take a picture until we had almost finished the whole thing! Even then I had to keep pushing my DS's hand out of the picture cuz he wanted more!)
Can I copywrite a recipe? Cuz this one is somethin special!
Bacon Cheeseburger Meatloaf
1 1/2 lb. pastured ground beef
1/2 lb. uncooked bacon, sliced small
1 onion minced
3 cloves garlic, minced
1/2 c. lacto-fermented ketchup (I haven't made this yet but when the tomatoes are ripe...)
1 1/2 c. shredded raw cheddar cheese (reserve the 1/2 c.)
1 pastured egg
1 c. *soaked oats (soaked with 1/4 c. buttermilk for 12-24 hours), optional: sub. 1 c. sprouted breadcrumbs (remember, I said I was out of bread?)
salt and pepper to taste
Mix everything together in a bowl really well, then throw it into a glass baking dish, (9x13 maybe). Sprinkle the reserved 1/2 c. cheese on the top and bake at 350 degrees for about 30-35 minutes. Then enjoy!!!
We had these with another made up recipe, Skillet Au Gratin Potatoes made with organic potatoes, raw cream and raw cheese(See picture at the top). I'll have to blog on that one next. Yum yum!
*Disclaimer: Okay, my oats weren't soaked this time since I was on such a time crunch and hadn't planned ahead. However, next time I make this, (and I will!), I will either use leftover bread (sprouted) or soaked oats. I have no doubt that it will still be just as good...
This blog is part of Real Food Wednesday, hosted by Cheeseslave.
Thursday, June 4, 2009
Yesterday, since my folks were coming to visit, I needed to make ice cream. My dad and hubby are both ice cream addicts, so normally, they would go out on a special ice cream foraging trip and bring home lots of natural stuff like B&J's and Breyers. Of course, my dairy sensitive son can't have any so with the recent start of the Organic Pastures co-op here, I was able to get fresh raw milk and cream specifically for making the good stuff.
The foundation of the recipe is the same for every type of ice cream that we make, utilizing all raw materials to make it healthy enough for the kids to fill up on it without any qualms on my part.
Basic Ice Cream
(variations in amounts depend on ice cream maker size. Ours takes about 1 1/2 cups of each and 4 eggs.)
1-2 c. raw cream
1-2 c. raw milk
4-6 pastured egg yolks
1/2 c. raw honey
1 tsp. vanilla
Whisk all together (I use the food processor or blender) and put into the ice cream maker according to manufacturers instructions.
Chocolate Variation (when using this, omit the honey above)
In a medium saucepan, melt together over the lowest heat, (do NOT boil!):
1/2 c. honey
1/2 c. cocoa (raw if you have it)
5 tbsp. raw or pastured butter
Mix until smooth then cool completely.
Once cool, blend together with milk mixture and cool in the fridge for a couple hours.
Freeze in ice cream maker.
Option: At the last possible minute, add 1 c. choc chips (try homemade!)
Option: Even better, to make it with mint, add 1 tsp of mint extract when you add the vanilla.
I made the chocolate mint ice cream. When it was finished I had a friend try it. She said she thought about it all the way home! It is that flavor that you just want to leave in your mouth for a long long time! Yum.