I thought I would share what I cooked my husband and I for supper tonight.
Tortilla chips, homemade refried beans (I used the recipe from http://anorganicwife.com, with my own alterations as I did not have a whole package of dried beans. I used a can of pinto beans, and cut down on the amounts of the other ingredients she had listed. I also substituted garlic salt for the garlic powder, and chopped onion for the onion powder. Turned out great!), ground turkey (not seasoned), black olives, tomato, green leaf lettuce, salsa, and shredded cheese. (All of these ingredients were either organic or all natural, with the exception of the pinto beans.)
This is a quick,easy, inexpensive, and healthy dish for you and your family! Ooops, almost forgot to mention that I have just pulled a homemade organic chocolate cake out of the oven. Recipe and pic to come soon!
Organic Chocolate Cake & Organic Chocolate Butter Frosting
I found these recipes online while searching for organic recipes. I can't take credit for them, but I can testify that they are delicious! There is nothing like a homemade chocolate cake with homemade icing!
Cake:
1 1/2 cup of all-purpose flour
3 TBSP unsweetened cocoa powder
2 tsp baking powder
2 pinches of salt
1 cup of sugar
2 tsp vanilla essence
3/4 cup organic milk
3/4 cup vegetable oil (I use olive oil instead)
2 free-range eggs
Preheat your oven to 350 F and then grease the baking pan you will use. Mix dry ingredients in a medium bowl and add the vanilla. Then, add the remaining ingredients. Mix until smooth. Bake for 35-45 minutes. Let cool before frosting.
Icing:
1 cup of semisweet chocolate
3TBSP dark rum, espresso coffee, or strong instant coffee dissolved in water (I used Starbucks French Roast coffee that I had already brewed)
12 TBSP organic unsalted butter
Unrefined Organic sugar to taste (optional)
Gently melt the chocolate and butter over medium to low heat. Add the dark rum, espresso coffee, or strong instant coffee. Once all ingredients are blended, transfer to refrigerator. The icing will be runny at this point. As the icing cools, it will become thicker. As it cools, stir the icing from time to time. Once it reaches the desired thickness for spreading, you can add sugar to taste (remember this optional). I did not add any sugar.
*This icing is not meant to be a sugary sweet icing, but rather rich in the chocolate flavor.
**Please remember that in order for your cake & icing to be organic you must use organic ingredients.
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Alright folks, I know it has been far too long since I utilized this blog. It's back, and it plans to stay active! So, for my first recipe post, I will share the recipe for Kathy Smith's Crispy Oven-baked Chicken. I prepared this last night for my family, and it was a big hit. This chicken will find it's way in our dinner menu many times. Hope you enjoy!
Ingredients:
8 6-8 oz. boneless, skinless chicken breasts
2 c plain bread crumbs
1-2 TBS cooking oil (I used olive oil)
3 TBS hot pepper sauce (I used Louisiana Hot Sauce)
1 TBS Worcestershire sauce
1 tsp ground pepper
1 tsp salt (optional)
In a large bowl, whisk together hot sauce, Worcestershire sauce, pepper, and salt. Add the chicken and marinate in the refrigerator for 2-12 hours (the longer it marinates, the more flavor it will have.) * I actually missed the marinating part as we were hungry, so I just went ahead and mixed these with the bread crumbs....still came out very tasty!
Preheat oven to 425 degrees. Remove chicken from marinade, add bread crumbs to the marinade, and mix well. Coat chicken thoroughly with mixture.
Spread oil over bottom of baking dish (about 9x13). Arrange chicken in the dish and bake for 15-20 minutes. Turn chicken over; reduce heat to 325 degrees, and cook for another 15-20 minutes.
* I served this with homemade (not from a box) mashed potatoes and sweet peas (not from a can).
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Breakfast Casserole Bites
So, I will go ahead and lay it out there for you. I did not come up with this recipe on my own. Anyone who knows me, knows that I am no Rachel Ray in the kitchen. I have to have a recipe to follow, unless it is something that I have cooked numerous times. I don't even substitute something in a recipe without first consulting my
1/2 lb. of ground homemade turkey sausage
shredded cheddar cheese
8 eggs (organic or all natural)
1/2 c. of milk (organic or nut milk)
2 slices of whole wheat bread
(any other ingredients you may wish to add such as green pepper, mushrooms, onions, olives, etc.)
In order to make the homemade turkey sausage, you will need:
1 lb. of lean all natural-ground turkey
3 TBS of minced onion
1/4 tsp. cumin
1/4 tsp. marjoram
1/4 tsp. ground pepper
1/4 tsp. oregano
1/4 tsp. ground nutmeg
1/4 tsp. cayenne pepper (you can add more if you want to kick it up a notch)
1/4 tsp. ground ginger
1/2 tsp. dried basil
1/2 tsp. thyme
1/2 tsp. ground sage
1/2 tsp. sea salt
* If you want to use this recipe to make patties in the future, add 1 egg.) And since the breakfast casserole bites only use 1/2 lb. of sausage, you can freeze the other half for later.
Take the ingredients for the turkey sausage, and brown in a skillet. Set aside. Take a muffin pan (12 muffin capacity) and line with foil cupcake liners (if the foil liners have paper liners inside, switch the paper to be on the outside of the foil liner). Cut the 2 slices of wheat bread into 1/2 inch squares, and distribute evenly into the liners. Take a small bowl and whisk the eggs and milk together until blended well. Evenly pour the egg and milk mixture over the bread pieces (it's ok if the bread floats to the top). Sprinkle the sausage and cheese (other toppings of choice) on top of the egg & milk mixture. Bake in the oven at 350 degrees for 10-15 minutes, or until the egg mixture is thoroughly cooked. Enjoy!
Again, these are great for quick "on-the'go" breakfasts! You can freeze them, eat them right away, or place in the fridge for your kiddos to grab "on-the-go" in the mornings!
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