You may remember that I took a break from blogging last fall because I was working on growing our baby. Well…
Our new baby Jemma arrived last Saturday night, weighing in at 7 lbs, 14 ounces. We are all doing well here, but I am again taking a short break from blogging to enjoy some time with Jemma and John. Until then, enjoy some pictures!
In preparing for the arrival for our new baby, I have been making as many things to freeze as possible. This pancake mix is one of them! It can be used for waffles and biscuits, too, but I usually make pancakes with it.
The hardest part of making the pancake mix is cutting the butter into the flour… and even that isn’t that hard. Nonetheless, I felt compelled to make it easier on myself. I took a whole chunk (1 cup) of frozen butter and popped it into the food processor.
I let the butter go until it formed little butter balls. In the meantime, I mixed together the dry ingredients (5 cups of flour, 1/4 cup baking powder, 2 T coconut palm sugar, and 1 t salt.
The butter was done, so I added it into the dry ingredients and stirred it together.
When I made this milkshake and took pictures of it, John looked shocked and said, “You are going to post that?!” You’ll see why shortly.
First, I filled up a cup with John’s home made chocolate ice cream (so good, by the way!)
Then, I added in some home made yogurt.
So far, so good, right? Well, to make it a black forest I added in maraschino cherries and the liquid in the jar. John was so shocked, because of the fake sugar and fake food coloring, and all that junk, but I’m not militant about it. Sometimes, something’s got to give. With all the other goodness in this milkshake, the little bit of junk in the cherries isn’t going to kill me.
Anyway, I blended it up with my immersion blender. AND I enjoyed it. Immensely.
One of John’s favorite meals is Fettuccine Alfredo. I never really made it in the past, because that much dairy rarely agreed with my stomach. Once we switched over to raw, grassfed dairy, my belly stopped having temper tantrums, but I forgot all about poor John’s favorite. Until… I ordered cream and decided to take the plunge. I used this recipe for the sauce, mostly.
First, I melted down tons of butter.
Then, I smushed up lots of garlic and added it to the butter.
When it smelled delicious, I added in the raw milk cream and warmed it up.
While this was going in, I cut up some chicken thighs. Usually, I buy whole chickens because they are more cost effective, but sometimes the thighs are a good price so I grab them for a special dinner. The can be used the same way breasts are used, but are much, much juicier.
Back to the meal. I melted down some chicken fat that I skimmed off of the top of stock in a separate pan from the sauce.
When it was nice and hot, I added the chicken to the pan.
After the chicken was cooked, I added in some frozen broccoli.
At this point, the macaroni was cooked, the sauce was cooked, and the chicken/broccoli mixture was cooked. The only thing left to do was mix it together!
I left the heat on low for a few minutes to help the sauce marry the other ingredients.
I served it up with tons of parmesean cheese and a kale/tomato salad. Mmmmm!
Hey, that title kind of rhymes! A nice change from my love of alliteration. Anyway, the stir-fry is pretty boring, the real star is the side dish.
The stir fry is just:
… All cooked up together in nama shoyu, rice wine vinegar, and ginger.
The REAL star of this meal was the side dish. Roasted sweet potatoes and pineapple!!
The were cut into bite-sized pieces, tossed with salt and olive oil, and roasted at 425* until they were lightly browned.
They were a delicious complement to the main dish.
Did I ever post about the marrow I made? No, I didn’t think so. Well, a while back I made some delish roasted marrow bones with crusty bread and lemony salad. I saved the bones to make beef stock. Of course, in the meantime, I got a little distracted. While I was cleaning out the freezer, I stumbled upon the bones and decided to make the stock.
First, I put the bones into a huuuuuge pot.
I added in frozen veggie scraps.
I filled the pot up with water and cooked it for ages. By ages, I mean a few days, on and off. Then, I took the jar of gelatin-ey broth stuff from rendering tallow out of the fridge.
It was so jiggly! I poured/dumped it into the pot and let it melt in. It would be a shame to let all that good gelatin go to waste.
Happy Monday! This Macaroni Monday recipe is quick and easy.
1. Melt butter in pan
2. Cook shrimp in butter and garlic
3. Add more butter and garlic (roasted if you have any lying around)
4. Add spinach
5. Add beans
6. Put shrimp back in and season as desired (I just used some sea salt and butter)
7. Serve over macaroni (or rice… or quinoa… or anything, really) and enjoy!
This post was shared with the Hearth and Soul Hop!