Category Archives: Organic food

Late Night Jammin! 

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Sometimes it is hard to did. The time to get stuff done… Especially when there is a mid-season finale to watch too, The Walking Dead!  
So in between the episode and The Talking Dead, my husband and I decided to can some jelly. 
Over the summer, we picked about 20 pounds of fresh local organic strawberries. We love strawberries!  We had about 5 in the freezer. 

We defrosted them, got organic sugar, and pectin and grabbed our jars off the shelves.

 We measured out 6 cups of strawberry meat and slightly blended them in our vitamix. We left some chunks of fruit for the jam!   

As we heated up the strawberries in a pot, we sanitized the jars (boil for 10 minutes). Kids were added after roaring boil was done. 

The strawberry meat was mixed with 1/4 c of organic sugar, 6 tablespoons of pectin and 1/4 c of lemon juice. We brought that to a boil, which couldn’t be stirred away and then added 4 and 3/4 cups of sugar. Brought that to a boil and the began to fill the sanitized jars. 

  

Once jars are full, you put the lids on and make sure tighten the screw top lid. 

Then you place back in pot of boiling water for 3 minutes to sanitize. 

 

Once that’s completed you can take them out and allow to come to room temperature. You may here kids pop, that’s ok, that’s just the jars sealing! 

It takes about and hour and half to complete! 

We love making it and can’t wait to pick more fruit this summer to make more! 
Till next time! 😀

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Vegetable Broth

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Well this morning I woke up and was feeling motivated to do something different, besides cleaning…lol! I’ll have toget to that later though…

Over the past two months, my family has made a move to a more plant based diet! So,my husband and I have been collecting our vegetable scraps. When we first began this, we had. Bag in the fridge we would place our scraps. Quickly we realized it would be better to have a freezer continer. So we took a “Tupperware”(not rely Tupperware, but easy to associate) and put it in the freezer. Once we were done slicing. Choping, and peeling veggies, we would just place them in the freezer. 

Remember to NOT put bitter veggies in the scrap container like, Brussels sprouts, cauliflower, broccoli, cabbage or anything that is starting to rot (duh?!).  DO put in celery, garlic, shallots, onions, carrot peels, green onion prices, mushrooms, bell peppers, and herbs like rosemary, parsley, and thyme. 

When you have about 5 cups of scraps this is what you do: (thank you Thug Kitchen). 

1- in a large pot fill with about 9-10 cups of water, add scraps. 

 Here is a shot of the beginning. 

2-get this going to a simmer over medium heat. Add 1 teaspoon (I had to add more after the hour. The broth was a little bland) of salt and pepper. Add 2 bay leaves if you have. Let simmer for an hour uncovered to get all the flavors out! 

  Simmering for about 30 minutes. 

3-turn off heat, let cool and then strain veggie scraps out.

  After an hour!

You can freeze broth for later or put in fridge(use in a week).

Put your container back in the fridge and start filling it up again! 

  

Hope you like! 

I choose to freeze mine for later use!

Till next time! 😄

*I am in no way associated with Thug Kitchen or Tupperware. I just love Thug Kitches recipes and I wish I owned Tupperware! 

I’m a Thug…Well in the Kitchen!

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Holy F*cking Cookbook!…Oops, pardon my language, I’ve just been enjoying the Thug Kitchen Cookbook! 😄

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If you haven’t heard about it, please watch this video….Mind you it contains explicit language.

Thug Kitchen Cookbook Trailer(explicit)

I laughed so hard, I almost peed myself…after all the laughs, it made me really think. They were absolutely correct.

Luckily for Christmas, my mother gave us the book.

This cookbook has helped my family make healthier food decisions and realize what good vegan/vegetarian food is.

I’m not going to lie, going from a meat family to making vegan/vegetarian choices is overwhelming. I really thought we would get bored with flavors and items. However, we are not! It has also made us explore flavors and items we have never before. For example, vegan ricotta for lasagna.

My favorite part of this cookbook is how it is written. No, I’m not just talking about the foul language…However, I do have a mouth of a truck driver (no offense) can relate to it , and enjoy reading it. What I mean is that the book is written in a way to make it sound like your best friend is telling you how to cook these amazing recipes. It doesn’t read as if it were condescending and making you feel overwhelmed.

It’s real and down to earth. It also gives a great description of how the food should look, feel and taste. I also like that if there is an item in the recipe that can be hard to find or substituted they name the alternative.

We made the White Bean Balls with Kale Wedding soup. Which was delish! From the recipe we were able to adapt it to a previous dish, zucchini noodle pasta. This time, we made the zucchini noodles, the bean balls and sauce.

Here is the bean ball recipe:
“BEAN BALLS
Cooking spray
3 cups cooked kidney beans*
¼ cup chopped onion**
½ cup whole wheat bread crumbs
3 cloves garlic, minced
¼ cup nutritional yeast*** or flour
2 tablespoons olive oil
1 tablespoon soy sauce or tamari
2 teaspoons no-salt, all-purpose seasoning blend
1 teaspoon each dried thyme, basil, and oregano
½ teaspoon grated lemon zest” -taken from Thug Kitchen online.

Like I said this book has helped my family make conscious healthier decisions. I highly recommend it to anyone!

Check out their website:Thug Kitchen

*I am in no way affiliated with Thug Kitchen. I am just a huge fan of their cookbook and had to share! If you want tasty dinners, go buy the f*cking book! Hahaha!

General Tso Chicken Over Quinoa

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INGREDIENTS:
-Chicken breasts(I tried to get organic, but they were out-free range and cruelty free it is)
-Organic Broccoli
-Organic White Onion
-Whole Foods Non-GMO General Tso’s Sauce
-Organic Garlic (2 cloves)
-Toasted Sesame Seed Oil (Trader Joes)
-Salt
-Pepper
-Organic Quinoa

INSTRUCTIONS:
1. Trim fat off chicken breasts. Then cube meat. Place in a Ziploc bag or container to marinate in. Pour some of the sauce into bag/container and let sit while preparing rest of meal.
2. Put a pot of water, 2 cups of water to 1 cup of quinoa. Bring to a boil. Boil for 10 minutes. Then cover and take off heat(to allow water to be absorbed into quinoa)
3. Cut up broccoli and onion to your liking.
4. Steam broccoli.
5. While broccoli is steaming, grab a large frying pan and pour a little sesame seed oil. Then, add chicken. Cook chicken until done and sauce on the chicken begins to “crisp”. Once that happens remove from pan and place on a dish.
6. Wipe out large frying pan, add some sesame seed oil. Once oil is hot sauté a clove of garlic. Add steamed broccoli and General Tso sauce. Add onions and Continue to sauté until onions are a golden brown. Add chicken back to warm up.
7. Scoop out quinoa onto/into desired bowl or dish. Place chicken and veggie mix on top. Can add extra sauce if you desire.
8. Enjoy!

Organic Vegetable Lasagna

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Here is my recipe!

Ingredients: (I try my hardest to get organic everything, but sometimes the budget that week changes things)

1-box of Lasagna Noodles (I usually by organic whole wheat)

1-qt size container of sauce (I make my own, using organic tomatoes, and store in quart size Tupperware)

1- Organic White Onion

¼ lb of Organic Portobello Mushrooms

3-Organic Yellow Squash (depending on size-they were a little tiny this time around)

1-Bag of Organic baby Spinach

1-Bag of Organic Mozzarella Cheese

1-Container of Organic Ricotta Cheese

Directions:

Begin by boiling 4-6qts of water. I salt and oil mine (flavor and helps with the noodles not sticking). While water is heating up to a boil begin cutting your veggies. I julienne the onions, cut the squash in little disks, and use a mandolin for the mushrooms. I don’t do anything to the baby spinach.

Once all veggies are cut I sauté the veggies with olive oil, salt and pepper(I sometimes add garlic and basil). I sauté the harder of the veggies first, that way by the end all are soft.  Mushrooms, to get water out, then squash, then add onions. At the very end I add the spinach to the pan.

Squash, mushrooms, onion, spinach. also my sauce newly defrosted and warmed up

Squash, mushrooms, onion, spinach. also my sauce newly defrosted and warmed up

The water should be boiling now. I add the lasagna noodles and follow the instructions on the noodles package. Usually about 9-10 minutes. Once the noodles are done, I strain and rinse with cold water (so I can manipulate noodles to pan-otherwise they are too hot (I think that it also helps then not stick together). Pre-heat oven to 350.

Roaring Boil of Noodles

Roaring Boil of Noodles

Lightly Sauced Pan

Lightly Sauced Pan

Then I grab my pan and begin the process of layering. First I place a thin layer of sauce on the bottom of the pan. Then lay out the noodles, a little more sauce, veggies, ricotta, mozzarella, sauce, noodles. I repeat this until I run out of ingredients or room in my pan. Making sure to always put mozzarella on the top, that way it melts nicely and then browns a bit.

Once that’s all done, I place in the oven with foil so the mozzarella on top doesn’t burn. I bake it for 30 minutes. I usually do this a few hours before my husband gets home from work. Then when he gets home and it’s time for dinner, we just have to heat it up. During the last 10 minutes of heating up I remove foil to brown the cheese.

Mozarella Topped Lasagna

Mozarella Topped Lasagna

Nice Layerage

Nice Layers!

Yet again! It came out fantastic! I hope if you decide to make, it turns out just perfect for you too!