Recipes

Family Friendly Chile

• 1 pound ground beef or stew meat (pasture raised preferred)
• 1/4-1/2 cup diced onion
• 1 clove garlic (minced)
• 1/4-1/2 cup green bell pepper
• 1 15 oz. can organic diced tomato
• 1 15 oz. can organic tomato sauce
• 1 15 oz. can organic pinto beans
• 1 15 oz. can organic kidney beans (drained and rinsed)
• 1-2 cups organic beef broth (*or more if desired)
• 1/2-1 tablespoon chili powder
• 1 tsp. salt
• oregano to taste
• 1/4 tsp. red pepper
• 1/4 tsp. cumin
• 1-2 tablespoons olive oil

Pour olive oil in the bottom of your large cooking pot.  Brown your meat until cooked all the way through.  Add chopped onions and cook until tender.  Add green bell pepper and cook a few minutes.  Add garlic.  Add the remaining ingredients and simmer for about an hour.  Serve topped with sour cream or shredded cheese if you like.

 Gluten Free Buttermilk Pancakes

• 1 cup brown rice flour
• 1/2 cup Quinoa flour
• 1/4 cup Tapioca flour
• 2 cups buttermilk
• 2 eggs
• 1 tsp. vanilla
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 Tbsp. sugar
• 2-4 Tbsp. melted butter
• *Instead of adding melted butter to my batter, I melt some in the skillet before pouring in the batter.

Mix together dry ingredients.  Beat eggs into buttermilk.  Add wet ingredients.  Stir until somewhat smooth.  Pour about 1/4 cup into greased skillet.  Enjoy!  *For best results let the batter sit for about 5 minutes before pouring into the skillet.  This gives the baking soda and powder time to react with the mixture.

Delicious Ancient Grain Carrot Cake

• 1 cup Emmer (purchased at Bluebird Grain Farms) flour
• 1 cup Spelt flour
• 2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/2 cup Sunflower oil
• 1 1/2-2 cups sugar
• 4 large eggs
• 2 cups grated carrots
• 1 can (8 3/4 oz.) crushed pineapple (drained)
• optional raisins

Sift flour, baking powder, baking soda, salt, and spices.  Add sugar, oil, and eggs.  Add carrots and pineapple.  Stir together.  Turn into a greased 9×13 inch pan.  Bake at 350 degrees Fahrenheit for 35-40 minutes.  Cool completely before frosting.

Cream Cheese Frosting

• 1/2 cup butter
• 1- 8 oz. package cream cheese
• 1 tsp. vanilla
• powdered sugar to taste (up to 1 lb.)
• chopped pecans to sprinkle on top after cake has been cooled and frosted

Combine butter, cream cheese, and vanilla.  Mix well with mixer and gradually add sugar.

Homemade Chicken/Bone Broth

When finished eating your organic and free range chicken, throw the bones in a pot of good water and boil for about 4 hours on low.  Your house will smell great!  Strain out the bones and use the broth in rice, soups, or a gravy.  *Since we don’t use modern-day wheat, I have discovered that adding some potato starch thickens gravy nicely.

Non G.M.O./Gluten Free Snack Balls

• 1 cup oats
• 1 cup sweetened coconut
• 1/4 cup cocoa powder
• 3/4 cup organic peanut/almond butter
• 1/4 cup raw honey
• 1 tsp. vanilla
• 1/2 cup Enjoy Life semi sweet chocolate chips
• 1 1/2 oz. dark chocolate (I use organic dark chocolate bars)

Mix the first 3 ingredients.  Melt the dark chocolate and mix in with the peanut butter, honey, and vanilla.  Add peanut butter mixture to the oat mixture.  Stir until well mixed.  Add chocolate chips and stir until evenly distributed into mix.  Roll into bite size balls and refrigerate.

Gluten Free/G.M.O. Free Chocolate Cake

• 8 oz. Enjoy Life Chocolate Chips
• 1/2 cup butter
• 1/2 cup sugar, divided
• 4 large, 5 small eggs, separated

Melt the chocolate chips and butter in a double boiler.  Add 1/4 cup sugar and four beaten egg yolks to the melted chocolate.  Pour a little of the chocolate into the beaten yolk mixture to temper.  Then add the chocolate while mixing to the yolks and sugar.

Beat the egg whites and remaining 1/4 cup sugar with an electric mixer until they get stiff and peaks form.  Gently fold the egg whites into the chocolate mixture.

Pour into a well greased 8-9 inch baking pan.  Bake 35-40 minutes in a preheated oven at 300 degrees Fahrenheit.  Check for doneness with a toothpick.  Let cool around 1/2 hour.  Sprinkle with powdered sugar.

This cake is better than brownies–in my humble opinion.