Shalom Farm's Homemade Corned Beef (from Scratch!)

This post is dedicated to my dear friend Andi.  I promised her to post this way back at Pesach (Passover) when I served it during their visit and here it is a couple days after Shavuot (Pentacost), some 50 days later and I am finally posting it!!!  I am SO thankful for and blessed with patient and merciful friends!

I love corned beef!  It is delicious over mashed potatoes or served with fried potatoes and eggs for a hardy farm breakfast.  Creamed chipped beef over toast is outstanding!  Small bits of left overs add a flavorful punch to rice casseroles and really helps stretch meals for a crowd because it offers so much flavor. If the roast is sliced thinly and used to make homemade Rueban sandwich with homemade raw sauerkraut and fresh Soaked Whole Wheat Anything Bread!  AHH MAN!!!  That's good eats.  There are corned beef dips and soups and cornedbeef and cabbage and Oh...I'm craving it as I type!

Since we started buying our meat directly from farmers about 12 years ago...my opportunity for corned beef quickly diminished.  I realized it was something I was going to have to learn to make from scratch if it was ever going to dawn our table again and every time I hunted for recipes to use, I came up with "prepared" corned-beef recipes.  In other words , recipes on what to do with beef that had already been corned by the "factory".  Well, a couple years ago, when I was pregnant with my last baby I craved it so bad, I caved in and bought Hormel canned corned beef hash!!!  Yikes!  I pledged on that dark day (tee hee) that after I had my baby (because I was too sick to do it then), I was going to figure this out!  And I did!  I now have two fabulous methods of corning beef, a dry method and a wet one.  Both are very good.  I have made several "comparison" batches to narrow it down to which one I might like better between my last to "finalists", and I simply can not choose.  However, the method is quite different, so I decided to record and keep both of my methods in our family cookbook, so I could always have an option to choose.  One requires a little more doing before curing and the other a little more doing after. One also takes a little longer to cure than the other.  So it is nice to use the methods that best fits my needs at the time.

I have not stored it this way long term without freezer/refrigeration...because I never had the nerve to "risk it", even though I have corned as much as 40lbs at once!  (You think I might be willing to spare a couple pounds!  But it was just too good and it's been so long!) :-)  Anyway, when that day comes (and it will!)  I will use my wet method for storing it without refrigeration.  This is the old fashioned way of preserving my meat without electricity.  In the old days (unless it was smoked, salted, dehydrated or submerged in a vat of animal fat) it would be submerged and weighted down in the salt corning brine in wooden barrels then covered and kept in a root cellar instead of a refrigerator and it would be kept for 6-9 month that way.  One day...I'll do it and tell you how it went!  I will likely use a 5 gallon bucket.  Right now, beef is scarce for us...so  it will have to wait.

Oh...and by the way speaking of dehydrating, we experimented with the corned beef and made Corned Beef Jerky out of it:  It was  a HIT!  So you might want to try that too!

Shalom Farm's Dry Rub Corned Beef


4-6 pound beef roast (I have used many different cuts, but Brisket is traditional)

THE RUB:
1/2C sea salt
1T black peppercorns, freshly cracked
3/4T ground all spice
1T dried thyme
1/2T paprika
2 bay leaves, crumbled or diced

1.  Mix the rub together in a small bowl.
2.  Spear the meat all over the roast about 30-40 times with a fork or skewer or pointy knife.
3.  Rub each side very generously with "the rub", covering thickly and completely.
4.  Put in a 2 gallon Ziplock bag.  Squeeze out as much air as possible.
5.  Lay it flat inside a pan and next another pan on top of that and weight it down with something heavy to press the roast.  Put in the fridge for 5-7 days.  Flip once a day (if you remember!  Sometimes I forget!)

** When ready to cook:  Rinse and soak the meat in cold water for a couple of hours changing the water to fresh cold water every 30 minutes or so.  You should rinse and soak the roast for 4-6 cycles.  This is very important.  I failed to do this well once and it was so very  very salty, that it ruined the meal.  :-(

You may cook your corned beef as usual ( you find lots of recipes for that part online if need be). If you want to prepared your corned beef ahead, you can also rinse it well then freeze it and pull it out and cook it usual when you ready.  This is ideal when you get a lot of meat all at once form the farm and you a lot a certain amount amount of it to be corned.  You do it all at once and pull it out of the freezer ready to go!  You can also dehydrate it like any other seasoned beef jerky.


Shalom Farms Corned Beef -Wet Method


4-6 pound beef roast (I have used many different cuts, but Brisket is traditional)

THE BRINE:

2 qrts of clean filtered water
1C sea salt
1/2 C Rapedura or Sucanut or sugar of choice
1 (2-3inch stick) of cinnamon, broken into pieces
1 tsp whole mustard seeds
1 tsp black peppercorns
8 whole cloves of garlic
8 whole all spice berries
12 juniper berries
2 bay leaves, crumbled or diced
1/2 tsp ginger powder

1.  Put all the ingredients for the brine together in a large soup pot and bring to a boil.  Reduce heat and simmer for 5 minutes.  Let cool COMPLETELY and chill in the fridge until it reaches "fridge cold" (about 45 degrees).  (You may also do by letting the brine cool and then putting the pot in a sink full of ice to chill it.)

2.  Once the brine is chilled, put the roast in a 2 gallon Ziplock bag* and pour the brine over.  Get as much as the air out as possible and seal well.  Lay it in a flat dish and refrigerate for at least 10 days.  Check daily to be sure the roast is still submerged under the brine.  You may add cold water if needed.

Take out of the brine and cook as usual.  (No rinsing needed.)

* You may also do this in a bowl or 1-2 gallon bucket, then put a clean plate on top (that will fit inside the bowl) and put a weight on the plate to submerge the plate and roast under the brine.  Then be sure to cover the bowl tightly with plastic rap or lid.

Honey Mustard Chicken ~ To Remember

"Recipes to Remember" is a new series of recipe posts, that are so simple to make, that you can remember them from heart!

Honey Mustard Chicken~ To Remember

1. Put chicken pieces of choice (with or without bones) in a baking dish. Sprinkle with salt, pepper and curry powder.

2. Make the sauce:
1 part Dijon (Spicy brown) Mustard
1 part Butter
2 parts Honey

(try 1/3 C as your "part" and adjust according to the amount of chicken you want to make)

Put it all in a small saucepan to melt together and mix. Pour over seasoned chicken pieces and bake in a hot oven (450F) for about 30 minutes until done.

Serve with rice (or noodles or other grain). Be sure to pour sauce over rice (Its so yummy!). This is very nice served with a salad or other green veggie. Quick and EASY! It will get raves!

I got this recipes from the For Zion's Sake Cookbook!

Moroccan Eggs

This egg dish is a family favorite! It is a hardy and flavorful sauce in which the eggs are poached. The blend of spices say "Morocco"! It is delicious unto itself, or you might stretch it over toast, over a bed of steamed collard greens or spinach, over fried potatoes, or a bed of rice, millet or quinoa. It is very good to have something else to sop up the delicious sauce!! (This will also spare your guests the inevitable urge to lick the plate!) (Ok...maybe that's just my kids.) :-) This dish is easy to make for a crowd if you have a big enough skillet/pan to do it in. They will feel like they have stayed over at a fancy B&B! This would also make a very flavorful and satisfying dinner too! You must tell me if you try it! (It makes me want to share more recipes with you!) :-)

This sauce is enough to make 4-8 servings or 8-16 eggs (depending on the size of your pan). If you are making less than 4 servings/8 eggs, you might consider cutting the sauce recipe in half. It has a little kick, but if you like it really spicy, just increase your cayenne pepper to taste. If you are serving this on top of (or beside) other things, prepare those things first, as this is pretty quick cooking.

olive oil
1 whole head of garlic
1 Qrt of plain tomato sauce or crushed tomatoes
1/2 tsp each of: cumin, paprika, coriander powder, cayenne pepper, sea salt
1/4 tsp each of: cinnamon, pepper
2 tsp of dried parsley OR cilantro (or a small handful of fresh, chopped)
eggs (2 per person)
(Give your sauce a taste, you may want to add a little rapedura, maple sugar or brown sugar to it - but I usually don't.)


1. Peel and cut your garlic into chunks. (I cut each clove into about 6-8 pieces chunks. You want the pieces to have a presence in your sauce)

2. Saute the garlic in the oil about 2 minutes. Add the tomato sauce and stir. Then add all the spices and stir and simmer. ( The aroma will fill the house and curious on-lookers are sure to arrive!)

3. Crack the desired amount of eggs into the sauce to poach. Cover the pan to simmer for about 5 minutes, give or take. It all depends on how you like your eggs cooked. We like them dippy (but no slimy whites!) - to firm but still with a tender yoke.

Scoop out eggs (and sauce) with a spoon . Garnish with salt and pepper to taste and parsley (or cilantro). Serve with your choice of sides. Enjoy!

**I always like to make more rice, potatoes, beans or greens than I need for one meal, because there are SO MANY delicious ways to re-use the leftovers for quick healthy delicious breakfasts! This is just one of them!

This recipe was shared at Simple Thursdays

Thanksgiving Turkey Tips

This picture is from the Buffalo History Gazette

In the past several years of our marriage, I find if I am not hosting a Thanksgiving meal, that I am often asked to "bring the bird". Which I love doing. Everyone knows that I like to work with local farmers who have organic free range birds and if I can't get that, I order it from an organic distributor where I get other groceries. I also like preparing the bird. I have picked up lots of tips and tricks from different people over the years and the combination of those always result in a wonderful holiday Turkey. So I thought I would share some of those things with you. As stated before - it always starts with a good bird. :-)

Preparing the Turkey
I used to work in a little French Bistro in the Theater District in San Fransisco, called City Of Paris Restaurant. The chef gave me his method of preparing a turkey and it has been my favorite ever since. It's result (with Uncle Per's Turkey Times) is ALWAYS a most and flavorful bird, and it is so simple!

1. Start by preparing an herb butter. A really simple one is mixing a generous amount of poultry seasoning and softened butter together until well combined. I have also used chicken grilling mixes and homemade mixes and Herbs de Provence. So what ever you like on chicken will work nicely. (I use about a stick (1/2 C) of butter depending on the size of the bird.)

2. Rinse your turkey and drain and set aside on a work surface. Get your herb butter handy ( I like to use a soup bowl).

3. Your next step is to very gently separate the skin from the meat, by start at the back of the bird (breast up) and tuck your fingers between the skin and breast meat. You will notice it is attache by little tendons. You will slide your gently between the skin and meet, back and forth to loosen the skin from the meat. Careful not to rip the skin, you still want it in tact and surrounding your bird. Do this over the whole top surface of the bird and and over the legs as best you can. Now you will take the soften herb butter and generously butter the bird under the skin with the herbed butter, where ever you can get the butter in between that skin and meat. Than take any remaining herb butter and spread it all over the outside of the bird...it's a messy job - but it's worth it!

4. Now stuff and/or roast your bird as usual. (My suggested method below.)

Turkey Roasting Times
Below is a little chart that I have used for may years to help gauge how long to cook a stuffed turkey. It was shared with me by Ben's Uncle Per (pronounced "pare") If you don't stuff your turkey, it cooks much faster (almost half), but this guide has always helped me decide (each year) whether on not I will keep my stuffing in or out of my bird. I make this choice based on time to cook, space, the planned meal time, other dishes being served and what I will have a chance to make ahead.

If you choose not to stuff your bird, just use a poultry thermometer in the thickest part of the breast. I also like to check the thickest inner part of the leg/thigh area as well, to determine whether it is finished or not. I use the same method of uncovering and high heat to start than turning the heat down and covering it for the duration for an unstuffed bird as well.

Preheat oven to 425F and put your bird in, uncovered for the first 20- 30 minutes. This browns the outside skin of the bird and seals it, which helps you get moist meat in the end result.

You may reduce heat to either 350 or 325 as desired. Here are the weights and times:

At 350F
5-12 lb roast covered another 1- 1/2 hour
12-18 lb roast covered another 1 1/2 - 2 hours
18-25 lb roast covered another 2 1/4- 4 hours

At 325F
5-12 lb roast covered another 2-3 hour
12-18 lb roast covered another 3-4 hours
18-25 lb roast covered another 4-5 hours

Again, always use a poultry thermometer to check the thickest meat section of the breast to be sure your bird is done. Let your bird sit uncovered for about 20-30 minutes outside the oven, before carving for clean slices. This is perfect, because that gives you time to make the gravy
do last minute things.

Momma's Pan Gravy - My mom and grandma always made a simple pan gravy that is delicious. When the bird comes out, remove it from the pan carefully, so it can rest before carving. I use a hand strainer to remove unwanted pieces that may be in the bottom of the pan (keeping in mind some of the pieces are good!). Make a mixture of cornstarch (or arrowroot or flour) and cold water. (about a 1/4c powder to 1/4C water) Put the pan on the stove (if it is a stove top save pan, if not - transfer it to a large shallow pot), bring it to a boil. Pour in the thickening mixture and stir. If it doesn't not thicken well, I mix up some more and repeat. If My turkey did not leave me much liquid in the bottom of the pan, I will pour in additional chicken or turkey broth to increase my gravy base to thicken. It is a key ingredient to the meal which can not be skimped on! :-) I salt and pepper to taste. If it needs a little more "umf" I may put a splash or wine (a light red or a white or a Marcella) or a splash of Braggs Liquid Aminos (or Soy Sauce). You could also add a little chicken or vegetable bullion to it if you needed. This is usually only needed if I extend it too far with too much water or bland broth. But it is good to know. :-)

I've never been one for "giblets" in my gravy or otherwise, but I like to give them to cats and dogs, they LOVE them!

Our Favorite Stuffing
When i was a kid, my mother used to make the most delicious oyster stuffing! I craved it and served it for many of my early Thanksgiving meals. However, when we chose to eat according to Yah's standards in the Bible (Biblically Kosher) we realized, that meant no more Oyster Stuffing for Thanksgiving! I experimented with a few different recipes and found this one - which is now our family favorite. Whether it is in the bird or on the side - it is fabulous and clearly my husband's all time favorite. It is easily prepared ahead and stuffed or baked one the side on that day.
It uses an 2 1/2 Qrt dish and serve 8-10 (and doubles easily).

1 (15oz) bag of seasoned stuffing mix (or equivalent homemade)
3 C apple juice
1 1/2 stick of butter + butter to saute veggies
1lb Sweet Italian Chicken Sausage
1 1/2 celery, chopped
1C onion, finely chopped
6 oz dried cranberries

In a large pot (like a dutch oven), brown and crumble sausage. Remove from pot and set aside.

In the same pot, saute' celery and onion in some butter until tender and set aside.

Make the stuffing with melted butter and apple juice instead of water or broth.

Mix it all together, including cranberries and pack into a 2 1/2 Quart casserole dish.

Bake covered for 20 minutes at 400F then uncover and bake for 10-15 minutes more to brown the top. *

*The baking temperature can be varied to go in the oven with other things at lower temperatures (325, 350, 375 for example). It's all cooked, you just want to heat it through and combine the flavors and give a nice brown crust on top. So if it is "fridge cold" you might want to add another 15-30 minutes to its covered cooking time time at the lower heats.

Homemade Cranberry Sauce
My husband would say, it's not Thanksgiving, unless there's cranberry sauce. Some people are used to the jello style sauce that come on like a cylinder on a plate. I guess it's OK - but think the texture and flavor of this softer homemade version is far more superior. This recipe makes 3 C. I usually double or triple it for Thanksgiving. This dish is best made ahead. You can make it several days ahead if you like!

2C fresh or frozen cranberries
1/2C apple juice
1/2C honey
1 tsp fresh orange zest (grated orange peel - be careful not to grate into the white pith)

1. Combine the first three ingredients. Bring to a boil and simmer 5 minutes or until the berries pop.
2. Remove from the heat and stir in orange zest. Cool to room temperature, then chill in the fridge in a covered container.

This post was shared at Simple Lives Thursdays

Turkey Tetrazzini

This is one of my favorite casseroles for when the weather is cold. It is creamy and rich, yet it has a little bit of a zip to it from the cayenne powder. People always ask for the recipe. It is nice to serve for company or to take places, because it easily serves 8-10 and can be made ahead - which means less last minute clean up! (Always a plus when serving others!) It takes a little more doing than some casseroles, but it's worth it!

6T butter
6T flour
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne powder
3C chicken broth
1C cream
1 lb of cooked pasta (I like to use wheat egg noodles)
4C cooked turkey pieces (or chicken)
1C sliced mushrooms
1 jar (4oz) diced pimentos, drained
1/4C fresh parsley
1/3 grated Parmesan

• In a large dutch oven, melt butter and add flour, salt, pepper and cayenne, stir until smooth.


• Gradually add broth, bring to a slow boil, stir 2 minutes or until thickened.


• Remove from heat and add cream.


• Mix about 2C of the sauce with the pasta and pour the sauced pasta into a greased 9x13 pan.


• Add remaining ingredients, (except cheese) to remaining sauce and mix well. Carefully pour the saucy meat mixture over the noodles and top with cheese.


• Cover and bake for 30 minutes, uncover and bake until golden.
  
  
  

HomeShalom's Manderin Chicken Salad

serves 8-12

This recipe is good if the chicken is hot off the grill/pan or made ahead and chilled. It is great to take places and share, because its make ahead flexibility, not a "high spoilage" food, nor does not need an outlet (like crock meals). This is wonderful for hot weather Shabbats, pull it out of the fridge (or cooler) and you have a sophisticated meal that will get raves.

Marinating the Chicken:
6-8 boneless skinless chicken breast halves (or equivalent thighs)
1 cup honey
1/4C rice vinegar
1/4C soy sauce (I use Braggs)
1/4C orange juice
1/4C dark sesame oil

Mix together marinate ingredients in a bowl big enough to add your chicken too and cover while marinating. Let marinate at least an hour - but longer is better. **If you are grilling your chicken (my favorite!), leave the chicken uncut until you put it on the salad. If you are frying it in a pan, slice pieces into strips before it goes into the marinate. (This is good to do if you didn't have much time to marinate ahead, more flavor soaks in faster when it is pre-cut into strips. But if you have the time to marinate it longer - the added grill flavor adds a another dimension to the chicken!) I like to use oil in my pan or on my grates while cooking because of the honey in the marinade.

Since there are similar ingredients in the dressing - I like to make it right away.

Dressing:
1/4 C honey
1T + 1 tsp soy sauce
1/4C rice vinegar
1T + 1 tsp dark sesame oil
1T fresh grated ginger or 1tsp dr. ground ginger powder
1/3C orange juice

Mix ingredients together in a jar and set aside. If your honey is cold you might want to warm it to incorporate it together better. Now you can clean up. :-)

Salad:
1-2 pounds baby spinach (Depending on weather or not you want this to be a side or maid dish)*
8 carrots, cut in a fine julienne strips
7-8 Mandarin oranges or tangerines, peeled into segments (or fresh grapes)
Sliced Almonds, or Chopped Peanuts, Cashews or Pistachios (optional)

Assembles this salad in a bowl or on individual plates, top with cooked chicken.

If for some (crazy) reason you don't like baby spinach :-) , you could sub romaine of lettuce of choice.

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Citrus Roasted Lamb

A few Pesach's (Passovers) ago, we had our first self roasted lamb over an open fire. It was in company with some friends camping over Pesach and the week of Matzah. It was the first year, we started keeping our passover similarly in rememberence of the original story in Exodus instead of the typical Rabbinic Sedar. (More on that during the Passover Linky - maybe!) :-) Anyway, my friend (Julianne) whipped this rub up for the lamb and it was one of the most delicious things I have every tasted! It is so tender an scrumptious from the slow roasting. This is actually what started us to thinking (ahead to the possibility of raising sheep on our (then future) farm! Anyway, I wrote down what she did and it had become our family's "traditional" Passover Lamb Recipe. So I thought I might share it with you here.

1. It starts by marinating the lamb in fresh squeezed lemon and lime juice (turning every so often to be sure you are getting the whole lamb in the juices).

2. About an hour or two later after the lamb as been marinating in the juices and soaked some up. Mix together the following herbs and rub the lamb down with them. Leaving a generous amount of seasoning all over the lamb.

2 parts Dr. Mint, Dr. Basil, and *Citrus Seasoning Mix (any brand)

1 part Sea salt

1/2 part pepper

3. Put several 1" slits all over the top of the lamb and insert a clove of garlic into eash slit (about 8 + depending on wether you are doing a roast or whl lamb - the size of your cut)

4. If you can cover and let sit for a couple more hours that's even better, if not you may roast right away.

5. Slow roast over a wood fire or hot coals, turning as needed. You may butterfly it to speed up the cooking time, if you do this, you might need to rearrange your garlic clove slits. ( A grill is very handy for this, if you aren't in a place you can do a "camp fire".)

Scrumdilyicious! No body will want to leave any left overs! (Which is very helpful if you are trying to finish it completly as described in Scripture as a part of your observance.) :-)

* There are citrus rubs out now, which are quite tasty, they usually consist of dried lemon and orange peel with a few other herbs and salt. I have used differnt ones, and improvised with Lemon pepper and omited the pepper. It wasn;t As good but in my opinion but no one else noticed. :-) They still scarfed it down in haste! :-)

From our tent to yours -

Enjoy!

p.s. This photo is not citrus roasted lamb. I needed a photo to share for the linky!

Lemon Coconut Chicken

This is one of our family favorites. Its a great breading for "chicken fingers". I have made large batches of these and frozen them for quick "freezer to stove" meals.

6-8 chicken pieces of choice

4T butter

1/2C shredded coconut

3/4C finely crushed crackers*

1 - 1 1/2 tsp dr. lemon peel or 1T grated fresh

1/2 tsp salt

1/2 tsp dried ginger or abou 1T grated fresh

2 eggs

• In a shallow dish (like a pie plate or brownie pan) mix together the next 5 ingrediants.
• In another shallow dish, beat the eggs.
• Dredge each piece of chicken in the egg, than dip into crumbs to coat well. (I like to keep seperate hands for each dish...it keeps my hands form getting breaded!
• Turn the oven on 375 F and put the butter in a shallow 9x13 pan in the oven to melt it and heat the pan.
• Arrange each piece of chicken on top of the melted butter in the 9x13 pan, in a single layer.
• Bake 30 minutes, turn over and bake 30 minutes more.

*May sub wheat germ or dry bread crumbs or crushed croutons

Lime Wine Chicken

So easy. SO YUMMY! Its sophisticated, yet the kids love it! This is what I call California Cookin'!

Marinade:

Lime Wine Cooler* (enough to cover the chicken)

2lb boneless, skinless breast

Breading:

1tsp garlic powder

flour (about 1 1/2 C)

salt and pepper to taste

A fresh lime.

*May use any citrus wine cooler. I have used peach too.

1. Marinate chicken in a wine cooler for at least 30 minutes but a few hours is better.



2. Mix breading ingredients together in a shallow dish.



3. Drain chicken and coat well with flour mixture.

Brown chicken in a skillet with oil or butter on a med high heat (depending on your stove) until cooked through. (Always let the first side sit the longest without messing with it too much. You start to see the sides of the chicken getting white and starting to cook up the sides. This give you a nice grilled crisp that is delicious and beautiful. To much flippin and fussin never achieves that.)

Or put chicken in a 9x13 dish with oil or butter in the bottom and bake at 375F for 30 minutes, then turn and bake for 30 minutes more.

At the time of serving, squeeze fresh lime juice over top and serve.

Tasty with buttered or seasoned noodles, rice, rst potatoes, millet or other grain and or green veggie or a salad.

Enjoy!

Easy Meat Sauce

1 pound ground beef

1 large onion, chopped

1-2 clove garlic, minced

2 cans, chopped tomatoes

1 can of tomatoes

1 can tomato paste

1C beef broth

2T fresh parsley, minced (2tsp dried)

1T Rapedura (or brown sugar or maple sugar)

1tsp dr. oregano

1tsp dr. basil

1tsp salt

1/4 tsp pepper

• Take two forks and break up the raw beef in the bottom of the pot.
• Add all the remaining ingrediants.

Cook on low 6-10 hours. Give it a stir and serve over noodles of choice.

Tex Mex Chicken - Crock

This is one of my no- brainer go to, always satifying, even for company recipes. My meat is often pitched in frozed (and broken up when it is done. It doesn;t take any longer to cook).

1 bag of frozen corn

1 can of black beans, rinsed and drained(or pinto or both!)

1 jar salsa (16 oz)

6 boneless breasts

Throw it all in the cooker. Cook on low for 7-8 ours or High 5-6.

Suggested servings:

• Use as taco or burrito filling (using corn or flour tortillas)
• Serve over rice
• With corn crackers or chips
• Serve with cornbread
• Serve cold over a salad
• Serve cold as a wrap

Top with shredded cheddar and sour cream. This recipe is easy to stretch to serve lots of people. It is also easy to add extra of any one of the ingrediants and it still comes out great (but you don't have to officially double everything!). It seems that is just can't be messed up! :-)

Creamy Herbed Chicken

This meal is comfort food to the max!

6 boneless, breast halves

6 slices of Swiss, Provolone or Havarti cheese

1 can of Amy's Cream of Mushroom Soup ** or Cream of Anything Soup Mix **

3C dry herbed stuffing mix*

Grease crock with butter or oil of choice. Put meat in the bottom, top with cheese (layer chicken and cheese if needed), pour soup over top. Next layer stuffing. Drizzle broth over dry stuffing.

Cook on low 8-10 hours or high 4-6 hours.

* Does anyone make their own homemade herbed dry stuffing mix??? Is so please share it in the comments below!! It is something I hope to figure out this winter and would LOVE it if someone else already has! :-) (The store bought has junk in the ingrediants and the organic is too expensive for my new budget/family size!)

**Please do not use the conventional cream soups in the cans...they are filled with yucky - not good ingredients. However, I do know how handy they are to make quick creamy meals! So I have listed the two things that I use for alternatives when I am in the mood for that creamy quick fix. They are often in my pantry as staples. The Hillbilly Housewife's Cream of Anything Soup Mix is taking the place of the the Amy's because of the cost factor and availability to get the Amy's where we live now.

Mongolian Beef - Crock

This is a family favorite. We love Chinese food, so I am always looking for recipes to make at home. If I achieve this in the crock pot, that is a BONUS! This is one of the recipes. Because we use lean grass fed beef, the slow cooking it real benefit because like venison it is a leaner meat that really works best when marinated or slow cooked for many of the cuts. We double this recipe.

1/4C cornstarch

1.5 lb beef, sliced into thin strips

3 cloves of garlic, minced

1 tsp dr. onion

1/2C Tamari Sauce (I use Braggs Liquid Aminos)

1/4C white wine (I have used both dry and sweet, both are good, sweet is better)

1/4C sherry (or red Chinese wine if you are lucky enough to have a source!)

1.5 tsp white wine vinegar

1tsp sesame oil

1tsp molasses

1tsp dr. ginger + (If you have grated fresh, use 1-2 T instead. This is my preference.)

1/4 tsp pepper

1 tsp dr. red pepper flakes

1.5 tsp peanut butter

3T maple sugar (rapedura, sucanat or brown sugar)

8 green onions, chopped to garnish at the end (Or 1 large onion, cut into large pieces thrown in the pot to cook with th rest of the stuff.)

1. Put meat strips in a ziplock bag with cornstarch and toss to coat well and set aside.
2. Mix the remaining ingredients in the crockpot.
3. Put the coated meat in the crock and toss gingerly to coat with the sauce.

Cook on Low for 4-6 hours

Served over rice, or noodles. I like to serve a green veggie with it like brocc, peas, greens or green beans.

Mexican Lasagna - Crock

I call it this, because I don't know what else to call it...besides good and easy. :-) It is layering idea like a lasagna, but you are using Mexican style ingredients. You can fill it to the brim to feed a crowd, or half way to feed a family. I am going to give you the basic idea - with suggestions. You get creative and try different things that you have on hand. It always turn out yummy!

Corn Tortillas (or Flour, Spinach, nacho chips or corn chips)

*Cooked or canned Beans (Black, Pinto, refried)

Diced Tomatoes (I use canned out of season)

Green Chilies (I use canned)(or jalapenos if you like it real spicy)

Corn (I use frozen)

Shredded Cheddar

*Cooked Meat (Hamburger, thin sliced beef, chicken, or turkey)

Seasoning (Taco Seasoning mix or Chili Powder and Cumin)

* You may choose to use either beans OR meat OR both. When I do both, I like to put them in rotate it in its own layer.

• Cook and/or season left over meat or beans with taco style seasoning.

Start Layering enough to cover:

1. Tortillas to cover the bottom
2. Beans/Meat
3. Tomatoes and chilies
4. Corn
5. Cheese

Repeat until you make as much much as you want. Finish with tortillas, sprinkled with cheese and maybe a little more seasoning (for looks).

Cook on Low for 6 hours

Garnish suggestions: Sour cream, avocado, shredded lettuce, and olives. May also consider serving with rice, corn bread or tortilla chips.

Quick Venison Noodles

This dish goes from stove to table in less than 10 minutes if you have canned venison and pre-made soup mix on hand. The recipe for Cream of Anything Soup comes from Hillbilly Housewife (linked below). It is now a staple in my pantry.

1/3 C Cream of Anything Soup Mix
about a cup of water
Qrt of Canned Venison (cubes/strips/shreds)1 pound of cooked, Whole Wheat Organic Pasta (we like twists)
a heaping tablespoon (or so) of Cornstarch

- while the pasta cooks-

1. Mix your cream of anything soup, with about a cup of water. Add cornstarch to the cup and mix well with a fork and set aside.
2. Dump the canned venison cubes and broth into a large hot skillet (or dutch oven), heat for a couple minutes, add the soup mixture. Stir well. It will create a gravy.
3. Drain the pasta and put in the skillet and toss in the meat sauce to coat and serve.

This is so flavorful and delicious! Serves 8

This is good with a green salad or steamed broccoli or you can throw some frozen peas in the pasta water in the last couple of minutes. :-)

Home Shalom's White Lasagna (Crock)

I came up with this recipe when I was in the mood for a white lasagna in the crock. I really appreciate the crock pot. So often at the end of the day I have lost my creative juices to "come up with dinner". SO I have learned to compensate for this by preparing as much as I can for my evening meal earlier in the day, when I am more "with it". The crock pot to me, is what I imagine it feels like to be a papa, who comes home after a long and busy day's work to receive a warm delicious meal that has already been prepared! :-) Its a beautiful thing! This version takes more "doing" than the red version, but it really is worth it! (This sauce is also lovely by itself over spaghetti!) My family scarfs this down, with praises. There are variations you can do with it to accommodate what is in your pantry/ freezer. It uses cooked chicken, so it is great to use up left overs. I like to use my canned chicken or I think ahead and make and extra chicken when I roast one whole (which is enough for a double recipe).

Crockpot Lasagna

I deliberated whether I should save this recipe for the "Crockpot Recipes" Them we will have coming up - or share it with the Italian recipe one. Because it is BOTH. :-) It is on our Shabbat menu this week that we will take a friend house for fellowship. It is so very easy, I do not do oven lasagna any more. It uses uncooked lasagna noodles which eliminates that whole step in the traditional method.

Chicken Marsala

This dish is one of our favorites! Marsala is the name of wine that come from an area in Italy that is named the same. The saucy chicken is served over pasta, rice or mashed potatoes. As I copy it from the family cookbook, the page is smeared and the ink is bleading from splashes. :-)

Empanadas

Empanadas are a wonderful Shabbat food. They transport and share easily. You can fill them with whatever you have on hand. And they are good warmed (in a crock) or served at room temp. They make great snacky food if you are grazing with an open "buffet" like we often like to do. They are easy to make, but take a little extra time. I have a turnover set which really makes them look gorgeous (professional), but you don't need one. You can cut circles in the dough with a larger size can and crimp the edge with a fork too. Everyone LOVES empanadas! You can make tasty desserts by filling the crust with sweets too! :-)

In the food processor put -

1 1/2 C wheat flour

1/2C fine cornmeal

1 1/2 tsp baking powder

1 tsp salt

• Mix well.


• While the machine is running, add 1/2C Olive Oil (I use grapeseed if it is a sweet empanadas) and process about 10-20 seconds.


• Then slowly add approximately 1/2C COLD water, just enough for the mixture to form a ball, that starts twirling around the machine.


• Turn off the mixer and dump the dough out. Gather any pieces together and need for a couple of minutes until the dough is smooth and glossy.


• Divide into 12 equal size balls and cover and let rest for 20 minutes. ( I clean up or mix another batch as it is resting.)


• Roll out the balls, into a circle and fill with whatever sounds delicious, fold over and seal the out side of the crescents.


• Put on a baking sheet and bake at 450F for about 20 minutes until golden.

Filling Tips: If using meat..I always precook my meat first. If using hard veggies that take a while to cook those are best precooked too. Empanadas are a great way to put a creative twist on left over casseroles, roasts, meats, rice dishes, you name it! If you have leftovers earlier in the week - you can put them in some empanandas the next day and you have one of your Shabbat meals already taken care of before prepday even arrives! Beans and cheese are an old time favorite as are (cooked) spinach and feta cheese. Broccoli and cheese, or a southwestern mix with corn is very tasty. Even garlic or cheesy mashed potatoes are a crowd pleaser (Like perogies). Sweet potatoes are also good. Roasted veggies, Sloppy Joe or BBQ filling or hamburger and diced pineapple are yummy. If you want to use raw veggies that take longer to cook, consider grating them first. Tuna and cheese is also tasty. Pizza fixens are good. The options are endless.

Empanadas freeze well for great "quick meals" any day of the week. (Bake them then freeze.) You can bake them right from frozen.

If you want to give them that pretty shine, just give them a little egg wash before they go in the oven. :-)

Enjoy!

Short Order Recipes For Prep Day (Or anyday!)

Some days I just don't "have it in me" to cook. My mind is elsewhere, I am short on time, not feeling well or my heart is troubled about something. That is when these ideas always come in handy for me. They are things we love, but take "not thought" to make. Everyone should have a list of these in their kitchen! I used to think, "I don't need to right that down!" But I find that this is when I actually need my lists the most! If my creativity is zapped or I am engaged in other projects, someone else in the family steps in to help and it is nice to have something really simple for them to put together...that you know will "work without fail". I want to feed my family whole foods and these are things I always keep in stock in my pantry or freezer. If I am out of something, I can just go down the list and find SOMETHING that I DO have and go from there. Prep day is often an extra busy day of chores, so these types of food often find their way to our lunch and breakfast tables between the many other chores at hand.

Nachos: Spread Tortilla Chips out on a baking sheet. Top them with Brown Ground Beef Season with my premade Taco Seasoning OR a can of beans, Shredded Chedder and Salsa. Bake at 350 for 10 minutes or so. May top with Sour Cream and Shredded Romain Lettuce to serve (or not).

Tuna Melts: Mix up drianed canned tuna, Mayo, Lemon Pepper and Herbamare (salt), and a handfull of shredded cheddar cheese. Butter the back of bread, assemble sandwiches and cook on the griddle or put on a cookie sheet and bake (whichever is more conviencant). Sometimes, I like to add celery diced small. My husband LOVES these served with tomato soup.

Tuna Noodle Casserole: Bring some water to boils as you collect your ingrediants. A bag of frozen veggies, Spike Seasoning (or lemon pepper and salt, or Fantastic Fish above), Whatever noodles I have on hand, Shredded cheddar and Cream of Mushroom Soup**. Boil the noodles and veggies until aldente', drain the noodles and veggies and return to the pot. Put remaining ingrediants back in the pot and mix well to encorperate, reheat if needed. There is never nay left over.

Most commerical Cream soups are not healthful. There are 2 brands that I could recommend Amy's or Hain. If you can't them or an equivilant brand without the "junk", use some cream and butter and a little boullion. Nice served with a green salad.

Quesadillas: Plain - Tortillas(four or flour) with shredded chedder with a little cumin. Or add, one or more of the following:

• chopped red bell peppers
• beans
• ground beef
• left over chicken pieces
• spinach
• salsa
• green chilies

Snacky Lunch
One of my kids favorite things is a snacky lunch. This is consists of a variaty of simple finger foods that we put together from what we have on hand. Any variation or combination of the following:

• Fruit
• Cheese
• Healthy Crackers
• Peanutbutter
• Ants on a log (celery filled with peanutbutter and with raising lined on top in a row)
• Veggies and dip
• Cottage cheese and applesauce (don't use fingers for this one!)
• Dried Fruit
• Homemade Jerky
• Nuts
• Granola
• Popcorn with Momma's Special Seasonings

Eggs! This is the one thing that we produce on our farm year round (to date). So we usually have an ample supply on hand. Even if you don't have your own chickens...I highly recommend finding a local farmer to get your eggs from who free ranges their chickens the taste and nutrition is superior to grocery store eggs and they are usually cheaper too! They store well, so don't be afraid to stock up. We have a friend that buys 4-6 dozen egss from us at a time. They will easily keep in the fridge for a over a month!

Egg in Hole: This is a childhood favorite of mine and is now of my children. Butter the back side of the bread. Cut a whole in the center about 1.5 inches in diameter, Flip the buttered side on the hot griddle, crack and egg and drop into the hole. Let it cook until the bread's underside is golden and egg is whitening. While it is cooking season the "wet side" with salt and pepper, or Mamma's Garlic (below). We like our soft (but not runny).

We also will eat scrambled eggs or "cheesy eggs". (Milk and a medium skillet is the key to fluffy scrambles! I always like to have a little butter in mine too.) Which are very tasty in a pita on an english muffin as a sandwich!

Crustless Quiche is also SO very tasty and easy to make! The variations are endless with seasonings, veggies meat and shredded or crumbled cheese you may have on hand. It can be served at room temp cold or warm...it si fast and easy to make! Such a deliciously versatile fast food! I like to do mine in a 9x13 (3 qrt pan) because anything smaller is not practical for us. I never measure my quiche...it is so forgiving and always comes out yummy. Eggs, generous glurg of milk, mayonaise (my secret ingrediant), cheese of choice, goodies and seasonings. Beat it well, pour it into a pan and bake for at 350 for about 40 minutes or so (depending on how thick your quiche is). It will "look done". Let it sit about 10 minutes before slicing. This great to make ahead for Shabbat too!

Salad Meals: Making a salad a meal. We do this at least once a week, and more in the summer. Take a pile of lettuce of greens of choice (whatever we have on hand) and top 3-7 of any the following topping on it. Instant meal with an endless combination of variety! I just use what we have in hand.

• Nuts and Seeds: Sliced Almonds, chopped Cashews or Peanuts, Sunflower Seeds
• Dried Fruits: Apple, Raisins, Carnaberries, Diced Apricots
• Fresh Fruits: Apple, Pear, Manderine Oranges, Cherries, Any Berry
• Veggies: Shredded Carrots, Cucumbers, Bell Peppers, Celery, Corn, Peas
• Grains: Leftover Seasoned Rice, Cocous, Quinia or Millet
• Cheese: ANY KIND - Shredded or crumbled
• Meat: Left over chicken, Tuna, Hanburger, Sausage, Grilled or Marinated Beef Strips

Raw Banana Ice Cream: We often turn to a family favorite for our Shabbat Dessert, because it is so quick and easy. You just take frozen banana's and pop them into the food processer. It comes out a creamy soft ice cream texture my family loves! It is ready to serve in 5 minutes! We like to top it with my Homemade Chocolate Sauce too (if I have it on hand).

Smoothies: We used to by organic Yogurt by the case. Than we started making our own from farm fresh raw milk. Than we got Kefir Grains almost always do kefir instead. It is so very simple, it makes itself every day! This is a staple in the summer for us...but it slows in the winter time as we learn toward more warm foods. But it is still one of our "no brainer" go to whole foods.

Just simple fill blender about 1/2 full of yogurt (or kefir), through in whateve fruit you have on hand, a frozen banana is always wonderful to add. We like to add a splash of vanilla and splash of agave or maple syrup or honey if our kefir is really tangy. Whirl it up and you have a hearty drinkable snack or supplement to a snacky lunch or light breakfast with toast or muffins.

Quick Soup: If you keep a few things in your pantry it is SO easy to assemble a fast tasty soup ANY TIME. In 15 minutes warm nourishing soup can be on the table.

• Veggies: Grab some frozen organic vegies and pitch them in a pot (I buy these in 5lb bags at Costco, but hope ot be putting more of our own up in the next few years!) Tis is also a good opportunity to use left over veggies from previous meals..or fresh produce that needs to be used up.
• Broth: I like to have canned broth on hand. But if I run out, an wonderful alternative is a product I love called Better Than Boullion which a wonderful soup base or instant seasoning for all kinds of fast (no brainer) cooking.

This is enough! But if you have other things on hand - these are also great additions and variations:

• Leftover cooked or canned meat
• Leftover rice or grain of any kind (millet and barley a very nice!)
• Noodles of any kind