The best food in the world is fresh warm bread and a favorite throughout history. Part of the salary of a Roman soldier was two loaves of bread per day. Once you make this recipe you will see why.
¼ cup raw unfiltered honey
2 tablespoons butter
1 cup buttermilk
1 cup heavy cream
½ teaspoon Himalayan sea salt
1 ½ teaspoon active dry yeast
½ tablespoon raw organic sugar
1 ¾ cup rye meal or rye graham flour
1 cup organic wheat flour
Add together the raw organic honey, sugar, organic butter and Himalayan sea salt, into a bowl. Preheat both cups of the buttermilk and heavy cream along with the organic butter until it becomes a slightly warm temperature. Add the mixture to the warm milk. Be sure to stir the milk and other ingredients until you are satisfied that they have all ingredients have dissolved. At this step it’s important to let this mixture cool down to room temperature. If you were to add this while still warm, the yeast will begin to activate. So it’s very important to let the cool down. You can even place it in your refrigerator for short time, not allowing it to get cold but to get down to room slightly above or a luke-warm temperature. This is entirely up to your discretion.
Mix the yeast, the organic rye flour, the organic flour in a bowl until it is evenly blended. Add this dry mixture to your liquid mixture and blend until it becomes a mush.
Flour surface of your cutting board or other surface and knead the dough mixture for between 5-10 minutes. Remember all dark breads require of the baker aggressive kneading in order to make the perfect. Mold the dough into the form of a loaf. Lightly grease the bottom of the pan with butter and place the dough on top. One easy way to do this step is if you have a large coffee can. Place the dough into this buttered or greased and coffee can press it down with a potato masher. Once the dough has doubled in size, this will give you an indication that ready to bake. Otherwise cover it with a kitchen towel and let the yeast rise, typically a time period of 2-3 hours is sufficient. If you use instant yeast, and this step is not necessary.
Place your dough loaf on a buttered baking pan in place in a preheated oven at 450° for 20 minutes. At this time reduce the heat to a temperature of 250°, and bake for two hours. Then raise the temperature once again to 450° for another 15 minutes. Once it’s done, slice and add butter and honey, and you have yourself a delicious meal. If you have a bread machine, follow all of the same protocols, except use instant self-rising yeast.
Many people have grown to love salsa almost as much as peanut butter. Just as peanut butter is added to practically everything, likewise is salsa. Roast duck, scrambled eggs, steak, and the list goes on. Salsa is so incredibly easy to make, and you can customize fresh homemade salsa to befit your own individual palate. Another benefit is that if you choose to prepare salsa with high quality ingredients, you can promote good health.
The Roma is preferred because it is not as watery, however you can modify with whatever type that you prefer. The health benefits of eating varieties of peppers are that they contain the chemical capsaicin and vitamin C. The chemical compound of capsaicin is what causes the peppers to have the different variations of heat. The chemical compound capsaicin has been shown to help reduce developing certain types of cancer.
The rookie salsa maker should be careful when choosing the peppers while creating and developing their custom salsa in the beginning. Although the jalapeno pepper is the standard pepper used in making this delicious food, the rookie connoisseur has many other hot pepper options to choose from. There are habanero, chili, Anaheim and many other peppers with different levels of hotness. This is where careful scientific consideration comes into play. Many types of peppers are just too hot for the most part for many salsa connoisseurs. So make your pepper selection with great caution.
Remember you can always modify the hotness of your homemade salsa to suit your own delicate tastes. This is why you should experiment and substitute different types of peppers in salsa recipes to customize it just for you.
1 large red onion
8 Roma tomatoes or 6 large tomatoes
1 to 2 hot peppers (jalapeno) use seeds
pinch of cayenne pepper
3 tablespoon olive oil
4 orange mini bell peppers, use seeds
1/8 teaspoon apple cider vinegar
3 tablespoon lime juice
pinch of Himalayan sea salt
pinch of black pepper
pinch of white pepper
1/2 cup cilantro
You can to it the easy way and combine all the ingredients in a blender, or you can dice all of the items on a cutting board. Mix the diced peppers tomatoes, onions and avocados in a separate bowl.
Use another bowl stir well the cayenne pepper, olive oil, sea salt, white and black pepper, lemon or lime juice, cilantro and apple cider vinegar together. Pour this blend over the first bowl, and carefully mix evenly. Serve with organic blue corn tortilla chips.
Another healthy family favorite. It is amazing the different type of flavorful ingredients that you can put together without having to spend a fortune and that’s without even going into the health benefits and nutritional facts. This recipe comes from my father, hence the name, he is always experimenting with ingredients that hold the most nutritional value. I have to admit, everything that he has presented on my plate has been incredibly delicious. Red cabbage is loaded with vitamins, anti-oxidants and high PH levels making this meal a nutritional one . Easy to make and so delicious. You can have a second serving without the calorie guilt.
1 head Red Cabbage
4 purple tomatoes or red if purple not available
5 orange mini bell peppers or mix colors
1 red onion
1 pound organic buffalo meat or unseasoned taco beef
½ cup apple cider vinegar
½ teaspoon Himalayan sea salt
½ tea spoon white pepper
½ teaspoon black pepper
Wash all vegetables thoroughly. Shred the head of red cabbage and add it to pot. Thinly slice the red onion and add to the same cooking pot. Slice your tomatoes, and add to cooking pot. Add to cooking pot. Take your mini bell peppers. Remove the tops and membrane. Make circular slices starting from the top. Add the sliced peppers and add all of the seeds to cooking pot. Take the meat and slice it thinly or the unseasoned taco meat and I also always remove the excess fat.
Add the ½ cup apple cider vinegar, the 2 cups of water, the ½ teaspoon of Himalayan sea salt, the ½ tea spoon white pepper and ½ teaspoon black pepper into the cooking pot. Stir cabbage and the red onions along with sea salt, pepper, meat, apple cider vinegar, bell peppers and tomatoes. Cover saucepan and boil 20-30 minutes, occasionally mixing it up till the cabbage and meat become tender. If the broth seems to have become too dry due to the liquid evaporating, just add more water. If it seems to be excessively watery, just cook for an additional 5 or so min uncovered and with the heat turned up before cabbage is done. If you perform this step, it is important to remember to stir the cabbage to prevent it from scorching at the bottom. With the cabbage done and the meat is tender, you should have a delicious liquid broth. Simply uncover pan to control the thickness of your broth by adding water or and boiling it off. Your cabbage is ready to be topped off with a dab of whipped butter and served.
This is an absolutely delicious meal and another family favorite. The main problem with enjoying eating schnitzel is that it is very difficult to find this item on a menu at most restaurants. On occasion when this item is available, it typically is horrific and you wish that you never ordered it in the first place. So what’s the alternative? It’s easy to learn how to make good food for yourself. History of the schnitzel goes back as far as the year 1719, with its forerunner Backhendi, which was popular in the cuisine of Austria at the time. This dish became modified in Bavaria in the 1780s into what we know of today as the Wienerschitzel.
3 Pounds of buffalo steak, beef, veal or chicken
1 lemon cut into wedges
¼ cup butter
1 tablespoon cream
2 teaspoons Himalayan sea salt
1 cup wheat flour
2 organic brown eggs
2 cups of breadcrumbs (preferably whole-grain)
2 tablespoons of heavy whipping cream
½ teaspoon finely ground white pepper
½ teaspoon finely ground black pepper
¼ cup of organic unsalted butter or whipped butter
2 cups of peanut oil
Slice your selection of meat into butterfly slices. Then take these slices and pound them with the meat pounder. By pounding the meat you are attempting make them into a .2 inch or 4 mm thickness. Whip the eggs and heavy whipping cream together in a similar matter as if you were making an omelet in a mixing bowl. In a separate bowl take your breadcrumbs and add with it 1 teaspoon of the finely ground Himalayan sea salt, ½ teaspoon white pepper and 1 teaspoon black pepper. Dip the meat in the egg mixture and then roll the meat in your previously prepared flour and salt mixture.
Pre-heat a generous portion of peanut oil butter and butter in a frying pan. Heat the oil to approximately 350°. Dip your slices of meat into the flour mixture generously. You may also use a paper bag filled with flour and shake it or a Tupperware container with the flour placing the meat inside and vigorously shaking. When you remove the meat make sure that you slightly shake it to remove any of the excess flour mixture. The next step is to dip your meat into the bowl containing your whipped eggs and cream. Remove the meat from the egg mixture and allow the excess to drip back into the bowl. Coat the meat with your breadcrumb mixture. Be careful not to press breadcrumbs into the meat, which is a common mistake, as this will prevent your schnitzel from being crispy. The next step is to place the breaded meat in peanut oil, butter mixture at the approximately 350° temperature. It is important that you frequently turn the schnitzel in the pan periodically so that it will cook evenly. Also you must baste top portion of the meat with the oil from time to time. This is also important, and must be done because you want to keep the transfer of heat as even as possible. Once you notice that the breading has browned on both sides, you want to cook it for just a tad bit longer, and then remove to your plate.
Squeezing the lemon over the breading adds an excellent flavor to your Wienerschnitzel dinner. Traditionally served with French fries or potato salad.
Chicken and dumplings have been one of my all-time favorite recipes since I was younger. I am still learning how to cook so the crockpot has become my best-friend and I have been able to master chicken and dumplings within the crockpot. I enjoy using the crockpot, because you can turn it on prior to leaving for work in the morning and by the time you get home dinner is ready.
1 can cream of mushroom
1 can cream of celery
1 stalk of celery
½ yellow onion
2 chicken breasts
15-20 baby carrots
4 cups warm water
Sea salt and black pepper
Bisquick for dumplings
Peel and dice the potatoes and place them on the bottom of the crockpot. Chop the celery and dice the onion. Place the onion, celery and baby carrots on top of the potatoes. Cut the chicken into roughly 2 to 3 inch strips and place them on top of your vegetables.
In a separate bowl add your cream of mushroom, cream of celery, and warm water. Stir until you have a relatively homogeneousness mixture. Dump your mixture overtop the chicken. Add your preferred amount of sea salt and pepper. Cover and cook on low for approximately 7 hours or on high for 3 hours.
For the last hour ensure you turn your crockpot to high. Make the dumpling mixture according to the bisquick box. I suggest adding sea salt and black pepper to your dumplings mixture. You will drop tablespoon size dumplings into the crockpot and cook covered for 20 minutes. After the first 20 minutes you will want to flip the dumplings and partially remove the cover. Continuing cooking for 40 minutes and ensure your dumplings are fully cooked.
This is one of the easiest recipes that is actually full of flavor and has become a go to recipe for me. As I described previously I prefer to use products that aren’t bleached and replace them with ones that are made from wheat or vegetables. The penne noodles that are pictured to the left are vegetable noodles made from carrots and tomatoes, they were delicious! Whenever it is possible I most often times will reach for the items that carry the most nutritional value. For this particular dish I like to add spinach and either yellow or orange bell peppers, or sometimes even both. There are also a few other things you can add to this dish such as cabbage, broccoli, and red or green bell peppers and I have even seen others add romaine lettuce. I just found that I prefer spinach and bell pepper, but feel free to experiment.
1 package hot Italian sausage
2 cups of spinach
1 to 2 bell peppers
½ white onion
1 box of vegetable penne noodles
Tablespoon of crushed red pepper flakes
½ cup of grated parmesan cheese
¼ cup & 1 tablespoon olive oil
Boil water and cook penne pasta according to the prescribed instructions located on the box. In a frying pan cook the package of hot Italian sausage over medium heat till it is thoroughly cooked. Meanwhile you will dice the onions and slice the bell peppers up fajita style (long ways). Place the onions and bell peppers into a small frying pan with a tablespoon of olive oil and sauté them till they get soft approximately 7 minutes.
Drain the penne pasta and return to pot. Once the meat is thoroughly cooked I highly suggest draining the fat from the meat. You will add all of the remaining ingredients to the pot with penne and mix together. I suggested adding 1 tablespoon of crushed red peppers but as always season to taste. After adding the olive oil you want to ensure that all of your noodles are evenly coated and not to dry. If the mixture seems dry add a little more olive oil. I would cover the pot for about 5 minutes to allow the spinach to slightly cook.
Why wait until October 4 for national taco day to enjoy this absolutely delicious delicacy? Over 5 billion tacos are eaten in the United States every year. Don’t miss out on all this fun. You too can participate by following instructions to this awesome recipe for tacos. The consumption of tacos date back to the Oltec civilization of Mesoamerica, which predates even the great Mayan civilization. In the ancient past, the ingredients in tacos consisted of such things as fish, locusts and other small insects in a fried corn flour tortilla. In modern times the ingredients that are now more commonly associated with tacos are large amounts of cheese, generous portions of various meats, and vegetables such as tomatoes and lettuce which is a result of the South Western Tejano cuisine. Tejano cuisine is predominantly American Indian culinary practices that were highly influenced and modified with culinary inspirations derived from the European Spanish conquistadors and North Americans residing in the South Western region. Tacos became especially popular as a quick and healthy food to the silver and copper miners of the West.
1 pound of organic ground buffalo meat or organic ground beef.
½ Ground cumin
1 tablespoon apple cider vinegar
1 red onion
1 can of black beans
½ teaspoon of white pepper
1 portion of spinach
4-5 ounces of shredded Vermont cheddar cheese
4 thinly sliced tomatoes
½ teaspoon cayenne pepper
1 cup heavy cream or milk
1 package corn tortillas
Puree the red onion and add it to the meat that you have selected to a cooking pot with a lid. Add 1 cup of water along with the apple cider vinegar, white pepper, cayenne pepper, and ground cumin. Cook medium high heat until done. Once this step is complete remove the lid and continue to cook until the liquid has been reduced to primarily the fat. Drain the fat and the excess liquid from the meat.
Place the black beans in a bowl, and with potato masher turned them into the consistency of refried beans. Place this into a pot with a lid along with the heavy cream. Season with a minuscule dash of cayenne pepper, a dash of red pepper, and a dash of white pepper. Cook over low heat, stirring occasionally till it’s brought to a boil. Reduce heat and add 1 ounce of cheddar cheese.
Chop the spinach and tomatoes and place to the side. Shred the remainder of your cheese and place it to the side. Peel the outer layer of the avocado and place it to the side.
In a large glass baking pan, place your taco shells into rows. With a butter knife spread your refried bean mixture on one side of the corn tortilla. Take a small amount of cheese and also add this to the bottom tortilla. With the avocado make thin slices and stick them to one side and then fill it with meat.
Preheat the oven to 350° and Place the baking pan with the tacos of in the oven. Place a small amount of cheese to the tops of the tacos which will give you an indication when they are hot enough to be removed from the oven, otherwise bake for 10 to 15 minutes.
Remove from oven and top with generous amounts of chopped spinach, tomatoes and generous amounts of cheese and additional avocado.