Zucchini Soup

Zucchini Soup I know kids can be hard to get veggies into, much less GREEN veggies but this soft and creamy soup had my kids licking their bowls and asking for seconds. I sometimes let them drink their soup through a straw, which 1. makes it more FUN and 2. gets them to actually eat the soup without making a huge mess.  Even though zucchini can seem like a bland veggie, this soup is full of flavor and is one of my personal favorites! Stock up by making lots of double batches in the summer and you can enjoy this tasty soup into the winter, long after the zucchini harvest is gone.       Save Print Zucchini Soup Author: Emilie Toups   Ingredients 1 large onion chopped 5-6 carrots chopped 3 stalks celery chopped 6 zucchini chopped (more if you have tiny ones) 6 cloves of garlic chopped 5-6 tbs butter or refined coconut oil a quart of good chicken stock Good sea salt and fresh cracked black pepper to taste 2 tsp cajun seasoning Instructions In a ... [read more]

Mexican Quinoa

To think that just over a year ago, I didn't even know what quinoa was. Amazing little seeds of goodness, packed with protein...but more to come about that later. Today I really needed something quick for lunch.....the kids were getting hungry and I was busy watching the dump trucks come in and out of my back yard.....while making sure none of the littles went out. Always crazy things going on at the farm but LUNCH....LUNCH must go on! I let the kids out to play while the truck drivers took a lunch break and I started on something in the kitchen that came out so delicious.....Mexican Quinoa! Chopped up some onion, celery, carrot and garlic and sauteed in butter for 5 min at the bottom of my pot. Once the onions were clear and the carrots semi-soft, I added cooked black beans, diced tomatoes, QUINOA, and poured the broth on top. Stir it all up and add your seasonings. I used my favorite for mexican dishes, cumin, smoked paprika, cayenne, salt and ... [read more]

Scratch-Made Cream of Soup

Good food, family, holidays........MSG?   Well, Fall is upon us. That means more casseroles, soups and slow cooker recipes. That also means tons of recipes calling for a can of "Cream of Something" soup. But, before you grab that can of Campbell's lets take a good look at the ingredients... WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC. With highly processed vegetable oils like corn, cottonseed, canola or soybean, they are ALL likely GMO. Top that off with some good MSG, soy protein (GMO) and the all elusive *flavoring* this is a can of NO WAY, JOSE! For you and your family's sake, lets keep this off the menu shall we?   Scratch-Made Cream of Soup 2-3 cloves of garlic 1 small onion finely diced 1-2 green ... [read more]

Summer Egg Salad

  Spring time means a bounty of EGGS. And a bounty of eggs just screams egg salad. It may be a simple comfort food, but it's one I always turn to when time is short, and tummies are rumbling. In the Spring we like simple meals. Pick a tomato off the vine, sprinkle on some salt and pepper and call it a meal. There is nothing in this world like a fresh heirloom tomato still warm from the sun. But caution! It will spoil you and turn you into a tomato snob. So if you don't want to be a tomato snob, then watch out for those fresh heirlooms. You will never be able to eat a store bought plain tomato again. Self proclaimed tomato snob here... Eggs from our pastured chickens and fresh picked tomatoes. It's what truly makes this recipe special. I could eat it everyday, and frankly we have been eating it nearly everyday this week for lunch.   Summer Egg Salad 4 boiled eggs chopped 4 tablespoons of homemade mayo (check out this recipe from The Faulk ... [read more]

Maple Pecan Chicken Recipe

I LOVE maple syrup. Especially this organic Grade B maple syrup I have been spoiled to. It has minerals such as potassium, magnesium, and iron and it is a totally different product than any pancake syrup you can buy at the grocery store. This heavenly sweet syrup is what I used to make maple pecan crusted chicken last night. Everyone at the table devoured it and asked for more! Yay me! Also, it keeps chicken breasts moist and juicy when they usually tend to be dry. Maple Pecan Chicken 4 boneless chicken breasts 1/4 cup Grade B Maple Syrup  1 pastured egg 1 pastured egg yolk salt and pepper 1 cup organic panko bread crumbs 1/2  cup finely chopped pecans   With meat mallet or back of a rolling pin, gently pound chicken breasts till about 1/2 in  thick. Cut each breast into two pieces (you could also use tenderloins). In a small bowl, whisk together maple syrup and eggs, add salt and pepper to taste. In separate bowl, mix bread crumbs and ... [read more]

Homemade Tamales

Passing by that Mexican restaurant close to my house has me craving some serious Mexican food... And I LOVE tamales! But most times when I order them, they come out bland and leave me disappointed. These my friend, will not disappoint! They are marvelous I tell you. Even my 2-year-old mopped up her plate. Shall I go on...? Homemade Tamales Filling:- 1 lb of grass-fed beef or pastured pork- 1 large onion- 1 large bell pepper- 2 cloves garlic chopped- 2 tablespoons smoked paprika- 1/2 - 1 teaspoon crushed red pepper (depending on how spicy you like it) - 2 teaspoons sea salt - 1/2 teaspoon coriander - 1/2 teaspoon cumin - 1/2 teaspoon fresh ground black pepper- 1/2 cup water Masa Dough:- 2 cups organic masa harina- 1.5 cups of homemade chicken or beef broth- 1 teaspoon baking powder- 1/2 teaspoon sea salt- 2/3 cup lard or tallow (I have also used olive oil in the place of)1 (8 ounce) package dried corn husksBlend both onion then bell pepper in mini food ... [read more]