Tag Archives: Fall 2009 Catalog

Hearty Winter Stew- Fall 2009 Catalog

Hearty Winter Stew

  • 4 lbs or so of organic, grass-fed beef ribs
  • organic steak seasoning (the kind with big pepper chunks in it)
  • cumin (fresh ground is best)
  • powdered garlic
  • powdered onion
  • black pepper
  • olive oil
  • filtered water

Drizzle the ribs with olive oil and then heavily sprinkle (until there is a thick crust on top) with the steak seasoning, cumin, garlic, onion and pepper. Place in a crock pot and cover bottom layer with water if it is a sealable crock pot. If it is a loose-fitting lid, cover up to the top layer with water. Set on low and allow it to cook overnight.

The next day, turn the crock pot off, retrieve the bones and meat. Carefully pick the meat off the bones and return to the crock pot with the broth. Add frozen organic veggies (I use a mix that has carrots, corn, and green beans). Throw in a small jar of organic spaghetti sauce. Add some dried Italian herbs or fresh if you have them. If I have any leftover veggies from the previous week, I usually throw them in as well. Mashed garlic potatoes go particularly well with the soup. Last but not least, put in a cup or so of quinoa or barley. Adjust amounts depending upon how much liquid you have left.

Cover and cook on low for a few more hours until veggies are tender and grains are cooked. Add salt to taste. This is a favorite of our family and it is one of the first meals we have as soon as the weather turns cool. Enjoy!

— Stephanie L. Tallent

Blender Pancakes- Fall 2009 Catalog

Blender Pancakes

Makes 3-4

Place the following in blender and blend on high for 3 minutes:

  • 1 cup buttermilk
  • 1/2 cup uncooked rolled oats or whole oats
  • 1/2 cup brown rice, buckwheat or other grain (these are raw whole grains, not flour)
  • 1 Tbsp olive oil
  • 1 tsp vanilla (omit if using buckwheat)

Cover blender and let sit for several hours (overnight is fine)

Add and re-blend for 3 minutes:

  • 1 egg

Blend in briefly:

  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder

Fry on griddle and add fruit, nuts, chocolate chips etc…Enjoy!! Makes a nice alternative for those who suffer from wheat allergies!!

— Cheryl L.

Healthy Popcorn- Fall 2009 Catalog

Healthy Popcorn

  • 1 Tbsp coconut oil (cold pressed extra virgin is best)
  • 2-3 tsp butter (raw is best)
  • 1/4 cup popcorn kernels
  • salt to taste

Heat coconut oil in medium saucepan over high heat. Put one to two popcorn kernels in pan and cover. Wait until they pop and then add the rest of the popcorn. Pick up pan and hold lid down while shaking kernels–if popcorn is left to pop without shaking, it may burn. Shake pan every several seconds and wait until most kernels are popped. Remove from heat and add butter and salt. Great for kids!

— Susan L.

Lebanese Lentils- Fall 2009 Catalog

Lebanese Lentils

  • 1 Tbsp lemon juice
  • 2 Tbsp coconut oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 qt of bone broth chicken stock
  • 3/4 cup dried lentils, rinsed, picked over
  • 3/4 cup brown rice
  • 3 tomatoes, quartered lengthwise
  • 1 cucumber, peeled, cut into rounds
  • plain yogurt
  • chopped fresh mint

Soak lentils in warm water with 1 tablespoon of lemon juice for several hours. Drain and rinse. Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next four ingredients. Sauté until onion softens, about 4 minutes. Add broth and lentils. Bring to boil. Reduce heat to medium-low. Cover and cook until liquid is absorbed and rice and lentils are tender, about 45 minutes longer. Season pilaf to taste with salt and pepper. Transfer to plates. Serve with tomatoes and cucumbers, yogurt and mint.

– Susan L.

Apple Cider- Fall 2009 Catalog

Apple Cider

  • 6 cup apple cider
  • 1/4 cup real maple syrup
  • 2 cinnamon sticks
  • 6 whole cloves
  • 6 whole allspice berries
  • 1 orange peel, cut into strips
  • 1 lemon peel, cut into strips

Pour the apple cider and maple syrup into large stainless steel saucepan. Place cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in center of a washed square of cheesecloth. Fold up sides if cheesecloth to enclose bundle, then tie it up with a length of kitchen string. Drop bundle into cider mixture. Place saucepan over moderate heat for 5 to 10 minutes, or until cider is very hot but not boiling. Remove cider from heat. Discard spice bundle. Ladle cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

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