Last night's dinner:
Ground Beef Burgers
Grilled onions
Broccoli with butter
Green beans with butter and garlic
This morning I strained kefir and my 13 year old son bottled up Kombucha. We have several gallons continuous Kombucha going all the time. There is an article describing how to do this at www.westonaprice.org The Weston A Price Foundation is a great place to get information on nutrition. I have been a member for many years.
Breakfast was kefir smoothie for my husband and cheese omlet for me. Lunch will be salad with romaine, lamb sausage, saurkraut, broccoli, cheese, peppers. The dressing this time is balsamic vinegar with garlic, yum.
Growing our own chicken and lamb and beef from local farmers gives me a freezer full of meat to choose from. I just have to remember to get it out of the freezer in advance
Tuesday, April 27, 2010
Sunday, April 25, 2010
Whole Chicken
When you grow your own chickens, or purchase pasture raised chickens, they come whole. When we process our chickens, we cut some up, and leave the rest whole.
Here is a great recipe. I got it off the internet, but don't know where.
Roast Sticky Chicken
Thaw a whole chicken and the day before roasting mix these spices up and rub all over the chicken, inside and out, making sure it is evenly distributed and deep down in the skin.
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
Rebag the chicken and refrigerate overnight.
When ready to roast, stuff the cavity with onions, and place in a shallow baking pan. Roast uncovered, 250 degrees for 5 hours. After the first hour you can baste every half hour with the pan juices, I never do.
The meat is moist and flavorful. The bones and skin make a wonderful broth.
After I pick the meat from the carcass, I throw the bones into the crock pot with onions, celery, carrots and water to make flavorful broth.
Enjoy
Here is a great recipe. I got it off the internet, but don't know where.
Roast Sticky Chicken
Thaw a whole chicken and the day before roasting mix these spices up and rub all over the chicken, inside and out, making sure it is evenly distributed and deep down in the skin.
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
Rebag the chicken and refrigerate overnight.
When ready to roast, stuff the cavity with onions, and place in a shallow baking pan. Roast uncovered, 250 degrees for 5 hours. After the first hour you can baste every half hour with the pan juices, I never do.
The meat is moist and flavorful. The bones and skin make a wonderful broth.
After I pick the meat from the carcass, I throw the bones into the crock pot with onions, celery, carrots and water to make flavorful broth.
Enjoy
Saturday, April 24, 2010
Meal Ideas
Friday dinner:
Blender Buckwheat Waffles
Ground lamb sausage
Butter and Maple Syrup
Thursday dinner:
Lamb chops
Oven roasted Potato Quarters
Sour Cream and Butter
Green Beans
We raise a few sheep so that we can have pastured lamb for meals. Both of these meals are short on fermented foods which I am running low on. Note breakfast consisted of Kefir smoothies and lunch a tossed salad with lettuce, cucumber, celery, lamb salami, hard boiled eggs, sour kraut and home made garlic wine vinegar dressing.
Blender Buckwheat Waffles
Ground lamb sausage
Butter and Maple Syrup
Thursday dinner:
Lamb chops
Oven roasted Potato Quarters
Sour Cream and Butter
Green Beans
We raise a few sheep so that we can have pastured lamb for meals. Both of these meals are short on fermented foods which I am running low on. Note breakfast consisted of Kefir smoothies and lunch a tossed salad with lettuce, cucumber, celery, lamb salami, hard boiled eggs, sour kraut and home made garlic wine vinegar dressing.
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