I made this recipe with noodles I made following this recipe, making them from my fresh milled wheat.
Lasagna
1 batch lasagna noodles
1 lb ground beef { grass fed of course }
≈ 1 lb Ricotta cheese
≈ 1/2 lb Mozzarella cheese, shredded
≈ 6 oz Cheddar cheese, shredded { I use raw if available or hormone/antibiotic free at least }
1 jar spaghetti sauce
garlic powder, italian seasoning, minced onion to taste
1 1/2 T olive oil
Cook noodles in boiling water or broth for 20-25, I add about 2 Tablespoons of olive oil to it to keep them from sticking. Brown ground beef adding garlic powder, italian seasoning and minced onion for added flavor. Add in spaghetti sauce (if you are not cooking with grass fed/clean meat, you will need to drain first then return to skillet) and simmer for 5-10 min. Layer noodles, then 1/3 sauce mix, then half of the ricotta and half of the mozzarella, repeat, then last layer is noodles, remaining sauce mix, and the cheddar. Top with the olive oil drizzled across the top and sprinkle with italian seasoning. Bake at 350º for approx 35min. Serve with garlic bread.. yum.
Chicken pot pies have always been a favorite in my house, but I used to make them with the pre-made pie crusts, all the canned (non organic) veggies, Campbell’s cream of chicken soup and canned chicken meat even. Since we have went with trying to reduce canned stuffs and eating more natural/clean/organic I have pretty much given up on the Chicken Pot Pie phase of our life until I found this recipe at heavenlyhomemakers.com. I decided to give it a whirl and this was my result:
Before typing up the recipe, I just want to make note that my oldest (boy-17) took a few bites and said ‘I like this, I mean even if we weren’t eating organic, I would ask for this again, I really really like it’
So, this is a huge keeper for me. Here is what I do:
Chicken Pot Pie
6 cups free range organic chicken broth
2 cups cooked free range chicken torn into bite size pieces
5 handfuls (yep that’s an accurate measurement) of organic baby carrots cut up
6 medium organic potatoes peeled and diced
2 cups organic frozen peas
sea salt and pepper to taste
also added dashes(es) of: turmeric, parsley, and italian seasoning
2-3 T arrowroot powder
1 cup milk (I used almond)
1 cup mayonnaise
1 cup whole wheat flour (I milled soft white for this)
In a large pot, boil the broth, chicken, carrots, potatoes, and peas until veggies are tender. Mix arrowroot powder with water until smooth. Stir mixture into the broth/chicken/veggies, cooking for about a minute longer on the stove to help thicken. Pour contents into a 9×13 (or larger as mine did want to spill a little) baking dish.
In separate bowl mix milk, mayo and flour (may decrease milk a pinch or increase flour a pinch). Spread mixture over top the broth and veggies. (yes, it will be runny)
Bake in 350º oven for 45min.
Delicious!!!
*Edited 4/17/13 To note variations:
I used 8 T arrowroot powder, mixed it with 1/2 cup milk, 1 T mayo and then enough water to make it the right consistency. I only seasoned with italian seasonings and salt and pepper on this one. The broth was much less runny this way. This is what updated Chicken Pot Pie looked like.
1 cup sea salt (salts have different mineral properties based off of where they come from, for an all around benefit of the salts, you can combine several different types to make up your cup)
2 tsp glycerin (completely optional, feel free to leave out)
several drops of your favorite essential oil. (Ravensara and Verbena have detoxing qualities. I used 5-6 drops Ravensara, 15-20 drops Lemon and 15-25 drops Lavender)
Stir well and store in a well sealed glass jar. Don’t forget to label it! When ready to use your detox mixture, add 1 cup apple cider vinegar and 1/4 cup of your detox mix to comfortably warm water. Not too hot because it may dry out your skin and make you feel tired. Until you are used to the detoxing effects, I recommend only soaking 10 minutes the first time. Although you can use this as often as you like, I would recommend starting at no more than 2/week for the first few weeks.
Chili is something I make ALL the time, and I can guarantee you, I have not made it the same 2 times in a row. The basics are the same but chili is so easy to add your own personal variations to, that you can have lots of fun with making it your own. Oh yeah, and remember, I use organic ingredients and my beef is grass fed.
Jen’s Chili
32 oz tomato juice
30-60 oz chili beans (2-4 cans)
2 lbs ground beef (I will reduce to 1lb when the budget is a lil tight){grass-fed}
1 onion diced
1 green pepper diced
1/2-1 t dry mustard
1/2-1 t turmeric
1-2 t cumin
2-4 t chili powder
1-2 t garlic powder
1/2-1 t black pepper
Fry up your beef with the peppers, onions and half of the garlic powder. Combine this and remaining ingredients in crockpot and cook for 4 hours on high or in a pot on stove and simmer on low for 2 hours.
This is my basic go to bread recipe. I occasionally will switch things up or make variations, I will post some of those later.
Basic Bread
1 1/2 c hot water
1/3 c extra virgin olive oil
1/3 c raw honey
2 t sea salt
1 free range egg
4-4 1/2 c freshly milled flour (I mill 1 1/3 cups hard red wheat and 1 1/3 cups hard white wheat)
1 T dry active yeast
Put ingredients in order I have them listed into your bread machine making sure to mound and crater your flour for your yeast. Set your machine to desired settings and viola! Bread. 🙂
After using the Homemade liquid laundry detergent and liking it, I wanted to give the powdered a try just for a comparison. I will let you know which I like better after more washes.
Powder Laundry Detergent
1 bar natural soap (I used Tom’s Sensitive)
1 c Borax
1 c Washing soda
essential oils of your choice (6-8 drops)
Grate soap, add powders, mix. hmmmm simple enough but well, who likes that? So, I made this x5, and the last cup of washing soda I had to replace with 1 cup baking soda, because I ran out…… oops! Also I added about 30-40 drops of Peppermint before I stirred it all up just to give it a nice ahhhhhhh smell, my kids really like the peppermint.
So in my quest for non processed wheat intake, I am stumped at the cracker problem….. I like my chili with a lot of crackers (after my pb sandwich is gone of course) but homemade crackers????? That’s just nuts. Well why not try it after all, I am a bit nutty! So I grabbed the Whole Wheat Crackers recipe from Heavenly Homemakers and thus began my adventure to crackers. Here is what I did, however thinking back now and tasting my end result, I MAY have accidentally used too much flour.
Homemade Wheat Crackers
2 c whole wheat flour (I milled 1 cup hard red and 1/3 cup hard white)
1/2 t sea salt
1/2 t baking soda
1/2 t baking powder
1/4 c oil (I used evoo but Laura at HH used coconut oil)
1/2 c water
Mix flour, salt, baking soda and baking powder. Stir in oil and water until a ball of dough has formed. Roll dough very thin, about 1/16″ thick. Cut into 1″ strips and place on cookie sheet. Bake in a 350º oven for 12 min. Turn off the oven, but leave crackers in until cool, allowing them to dry out for added crispiness.
I just want to make note that I used grass fed beef and organic ingredients the only exception being the Worcestershire sauce. I used Lea & Perrins original, which was the only brand I could find without HFCS. Next I am going to try an organic brand I seen at Sprout’s. This recipe I got from one of my favorite sites: Heavenly Homemakers
Sloppy Joes
2 lbs ground beef {grass fed}
2 T minced onion
1 c ketchup
1 t prepared mustard
1/4 t garlic powder
1 T Worcestershire sauce
Brown meat with minced onion and garlic powder. Add the remaining ingredients and allow to simmer for a few minutes. I served on my homemade Garlic Onion Rolls.
I was on a gluten free diet for a while, because I wanted to give my gut time to heal from all the processed wheat products I had been eating. I finally received my mill and grains the other day and was anxious to get started milling my own organically grown non modified wheat berries so that I could finally add back wheat to our diet in a way that made me comfortable with feeding it to our family. One of the first things I did was modify my basic recipe to make a roll for eating our Sloppy Joes on. So here is my recipe, hope you enjoy.
Garlic Onion Rolls
1 1/2 c water
1/3 c extra virgin olive oil
1/3 c raw honey
2 t sea salt
1 free range egg
1/4 t garlic powder
1/4 t onion powder
4-4 1/2 c whole wheat flour (I milled 1 2/3 c hard red wheat berries and 1 c hard white wheat berries)
1 T dry active yeast
I put ingredients in bread maker in order listed, making sure to mound up the wheat and create a crater for the yeast. I set my maker to dough and let it do its thing. After it was done, I pulled the dough out and kneaded it. I pulled it apart and rolled into 1/2 fist sized balls. I sat in warm place and let rise until almost double (about 45 min). After that I baked ate 390º for 15-20 min. I cooled them, cut in half and served with sloppy joes.
Sloppy Joe on Garlic Onion Roll (I will work on improving images)
Homemaker Gone Natural 