Chicken Stuffed Orange Bowls

It was a late night at the desk, 11pm at night to be exact, when my stomach started calling for something fresh, light and yet deeply satisfying. I know, I’m being dramatic…. simply put, I was hungry for something good! My daughter, Sarah-Grace, and I began doing some late night cooking and came up with a very rewarding result. Chicken Stuffed Oranges! The next day we decided to present this to the family for our lunch along with some wild rice. In between the “Mmm’s” and “Yum’s!” I heard, “This is awesome!”

Here’s what we did:

Ingredients:
1 package of Organic boneless chicken (MT052)
6 Large oranges (QP326)
1 cup of Organic Mayonnaise (CO032)
1 Tbs Dill Seed (HS059)
1 1/2 tsp Real Salt (BP064)
1 tsp Organic Pepper (HS604)
2 cups chopped celery (QP062)
Optional: Chives or parsley for garnish

First you’ll need to cut your oranges in half. Then spoon out all the inside collecting the juice and meat of the orange in a separate bowl. When empty, place your ‘orange bowls’ into the refrigerator to chill.
Boil your chicken and shred or dice into bite size pieces.

In a mixing bowl combine, mayonnaise, salt, dill, pepper, and celery. Once chicken is cooked, cooked and cut appropriately add your oranges that you had set aside earlier. NOTE: if you’re making rice to accompany this dish, I take about 3/4 of the juice and add it to my liquid when I am making the rice. It gives the rice a nice ‘orange’ flavor.

Mix all ingridents thouroughly. Then chill for 1hour.

Fill orange bowls with chicken mixture and serve along side rice for a perfectly refreshing meal! (you can see that I added some fresh cut chives from the garden. You can grow chives in your garden too! Simply visit Azure Standard and purcahse some chives from Sarah’s Starts.

You can print this recipe HERE

1…2…3 YUM!

Mint fruit saladThis morning we had a wonderful fruit salad with little bits of mint from our garden. It was so delicious I just had to share!
You will need:
1 Pineapple (#QP078)
1 bag Blueberries (#FG316)
2 Apples (#QP053)
10 fresh mint leaves(#GP250)
Directions:
(1) Cut your fruit into nice bite size pieces and mix together (2) wash your mint leafs and mix with fruit, (3) dish yourself up a bowl and Enjoy!
This salad has unlimited possibilities. Add some nuts (#NU085), organic raisins (#DF064) or maybe even some organic pears (#GY445)?
Until our next chat…
Beth Joy
Beth
Beth Joy is the second oldest daughter of Joe and Jeanette Wood. She serves her family cheerfully in the home business and on the farm. She enjoys the garden, preparing herbal remedies for the family and caring for our animals naturally.
Life Verse: Proverbs 3:26 For the Lord shall be thy confidence and shall keep thy foot from being caught.

Raspberry Almond Muffins

We recently stumbled upon a book by Carrie Vitt. Today I would like to share with you one of the recipes from Carrie’s book, Deliciously Organic.

~Raspberry Almond Muffins~

You will need:

2 mixing bowls – electric hand mixer – measuring cups & spoons.

Ingredients:

3 cups of WW pastry flour #FL051      1 tbsp. of coconut oil #OL096

1 tbsp. baking powder #BP005          3/4 cups of Sucanat  #SW061  

1/2  tsp. baking soda #BP008              2 large eggs #DPO86        

1/2 tsp. of sea salt #BP112                  1 tsp. vanilla extract  #BP019  

8 tbsp. of butter, softened #DP051      1 tsp. almond extract #BP192

1 1/2 cups butter milk #DP012        1 1/2 cups of raspberries #FG050

Bake at 375.

Raspberry muffins step 1

(Whisk flour, baking soda, baking powder, salt in a bowl and then set aside)

Raspberry muffins step two

(In different bowl, cream butter, coconut oil, and Sucanat for 2 minutes on medium high speed with your hand mixer)

Raspberry muffin step three

(Add eggs, vanilla extract, almond extract and blend)

Raspberry muffin step 4

(Add half of your flour mixture, blend together, add milk, blend together again, and add the rest of the flour mixture)

Raspberry muffin step 5

(GENTLY fold in the frozen raspberries. Then fill muffin pans half way full with the batter. TIP: For darker colored muffins use hand mixer to mix in the raspberries)

Bake at 375. Bake for 25-30 minutes or until golden.

Cool for 5 minutes and ENJOY!

Until our next chat,

Beth Joy

Product Spotlight: Beth’s Herbal Tea

imageTea is a one of our many favorite beverages! When I first started making my own teas, I was excited to learn that Azure Standard carried everything I needed. Azure carries many wonderful herbs that aid our family in many ways.
Here is just one of our favorite recipes during the flu season.
Beth’s Herbal Tea:
1 tablespoon of Ground Cinnamon (item # HS592)
1 tablespoon of Echinacea (item # HS687)
1/2 teaspoon of Lavender flowers (item # HS092)
1 teaspoon of Peppermint leaves (item # HS177)
Mix all the herbs together and fill your tea ball (item # HA014) Heat water and allow your tea ball to rest in your hot water for approximately 3 minutes. Longer or shorter to meet your personal preference. If you want to make a large amount we’ve found that using a coffee pot to make our herb teas works out nicely. We simply put a coffee filter in like usual (item # NF647) place herbs in filter where you would normally place your coffee. Pour your water in the machine and brew as usual. This has been very helpful when several of us would like a quick hot cup of tea at the same time. Pour yourself a cup of tea, sweeten with your favorite honey (mine is Berry/Wildflower honey #SW009) and ENJOY!
Until our next visit,
Beth Joy

 

Beth Joy is the second oldest daughter of Joe and Jeanette Wood. She serves her family cheerfully in the home business and on the farm. She enjoys the garden, preparing herbal remedies for the family and caring for our animals naturally.

Happy National Blueberry Popover Day!

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Remember a while back I asked on the Facebook page if you had a day that you would like to celebrate a certain food? Maybe you’d like to pick your loved ones birthday and celebrate their favorite dish for the day. Perhaps, it’s a family meal, a traditional dish, or maybe even a ‘just because’ recipe! Whatever the case, I would love to have you join me as we fill up our Azure Almanac Calendar with foods to celebrate. Not just any food mind you, we want to celebrate natural, nutritious, and delicious food! If you click on the ‘Calendar’ tab at the top of the page you can see any holidays that might be taken….. You have a lot to choose from so go ahead and submit as many as you like! We love hearing from you and enjoy making this blog for all of us!

Well, enough chit chat for now. Let’s get to the food!

1 Cup Raw Farm Milk

2 Tbs Organic Salted Butter (DP050) melted

1/2 tsp Organic Vanilla Extract (BP019)

1/4 tsp. Celtic Sea Salt (BP112)

1/4 cup Organic Rapadura (SW074) separated

1 cup sifted Whole wheat flour (FL066)

2 large farm Eggs (DP024)

1/4 tsp Cinnamon (HS593)

1 cup frozen Blueberries (FG316)

In a large bowl mix first four ingredients together along with 3 TBS of the Rapadura. Set the rest of your Rapadura aside for use later. Then add 1 cup of flour a little at a time along with your eggs and mix until it is combined. Do not over mix! Set aside and let sit for 5 minutes. In another bowl mix the remaining Rapadura with your cinnamon and set aside.

Adjust your rack in the oven and put it into middle position. Preheat oven to 450

Grease your muffin pan with coconut oil (OL116) Place  approximately 1 Tbs of blueberries into the bottom of each muffin tin. Then add 2Tbs of dough on top of the berries. Sprinkle with the tops with your cinnamon/rapadura mixture.

Bake in oven for 10 min. at 450 degrees. Reduce to 350 and bake until each popover is nice and firm and golden brown in color. It should take another ten minutes or so.

blueberryTake out and serve hot with some organic vanilla ice cream (FD047)… simply amazing!!

You can’t tell from the photo how nice and ‘puffy’ they were! Try them for yourself… I’m sure they’ll be a hit in your home too! Don’t forget the ice cream….

This recipe makes 12 muffins.

Peanut Butter Granola

IMG_8587Healthy snacks are such an important part of our menu planning. I have learned that I must have healthy foods available when hunger comes calling!
This is a quick granola recipe you can make that will satisfy all those hungry tummies in your home! I hope you enjoy as much as we do!
Ingredients:
2 Tbs organic butter (DP050)
1/3 cup Peanut Butter (NB067)
1/3 cup Honey (SW009)
1/2 tsp Vanilla (BP018)
1/4 tsp Salt (BP072)
1/2 tsp ground cinnamon (HS592)
3 Cups of Rolled Oats (We roll our own oat groats item number: GR107. If you do NOT have an oat roller you will want to buy oats already rolled item number:CE201)
1 apple (QP222)
1/2 cup Raisins optional (DF064)
Melt butter and peanut butter in a pan on the stove top. Melt and bring to a rumble not quite a boil. Add honey, vanilla, salt and cinnamon and allow to come to a boil. stir constantly. Then add oats and finally diced apple. Mix completely then serve up to enjoy! Very yummy indeed!!
Until our next chat…
Mrs. Joseph Wood

Beef Enchiladas with Sprouted Tortillas

People often tell me that they are just too busy to make healthy meals. I understand their concern. I remember thinking the same thing when I first started learning about better meals for my family! Azure offers several pre made meals that I love to send with Joe on his deliveries. Then there are the times that I want something fast here at home too! That’s when I turn to a few favorite products that I can quickly put together for a delicious meal that will satisfy my family for hours!

Let me introduce you to my star ingredients:

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2 packages Sprouted Wheat Tortilla’s Fajita Size (Item number: FG154) I like using these best because they are thinner than the Ezekiel Sprouted Tortillas (Item number: FG150) Today I used both! Why sprouted? Sprouted tortillas are full of nutrition that the body can easily put to use. Sprouted tortillas also give the dish a delicious flavor.

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2 pounds Ground Beef (Item number: MT003) Azure offers beef from livestock that are raised on certified organic range pasture! If you’re not use to buying pasture raised beef you’ll be surprised by all the flavor beef has without the need to add seasoning. Another tip, when cooking don’t cook it too high and too fast.

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2 cans Rice and Beans (Item number: GY720) Azure sells Eden Organic products to help us on those busy days when cooking rice and beans from scratch just wasn’t fitting into the schedule. I love having resources that are quick in the kitchen without jeopardizing the nutrition of the dish. I used 1 Tbs per tortilla.

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1 tsp Garlic Salt (Item number: BP012) I am a fan of RealSalt! Organic natural garlic salt that contains no MSG! I am very generous when salting my dish. I am confident that serving RealSalt is not only tasty but good for the family!

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1/2 tsp Organic Ground Pepper (Item number: HS604) If you’re not use to the spices from Azure you may not know what you’re missing. I especially like to ground my own peppercorns for a rich, fresh flavor! Whole Black Peppercorns (Item number: HS176)

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2 cans Crushed Tomatoes (Item number: GY851) is what I use instead of a tomato sauce. Eden Organic several varieties including, Crushed Tomatoes with Sweet Basil (Item Number: GY855)  or Crushed Tomatoes with Roasted Garlic (Item number: GY857)  Any of these would be a wonderful addition however, for today I used Crushed Tomatoes. You’ll use 1 can to make your tortillas and one can to cover the top of the dish. Adding the sauce and plenty of cheese to each tortilla ensures your dish won’t be dry.

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8 ounces Cheddar Cheese, Raw Milk (Item number: CH096) We often make our own cheese but sometimes we just don’t have the time. In those moments I find this an acceptable substitution. In fact, the children enjoy trying the variety of cheese that Azure sells so we can see which one is our favorite and try to “master” it for our home cheese making.

2 cups of Mild Cheddar Cheese (Item number: CH086) You could also use the Mexican Blend Cheese (Item number: CH181) I probably would have used a few bags of this Mexican Blend if I not forgotten to order some! Take a look at Azure’s cheese selection and find the product that you would like most. You don’t have to do it specific to what I do. I change the products I use in my recipes often. Sometimes I surprise myself and find a new favorite!

1 Chopped Onion (Item number: QP018) I think onions make any dish taste better. In fact, if you look at the photo you’ll notice I actually used THREE onions… I don’t know how much of that I ate raw while assembling and I did have left overs. I suppose the average person would find one onion to be plenty!

There are so many variables that you can do to this dish. Add some spinach or  maybe even try some Black Olives the possible are abundant.

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Thoroughly cook your meat and season with garlic salt and pepper. Heat up your Rice and beans, chop your onion, and shred your cheese. Open up your cans of crushed tomatoes and set before you with your other ingredients for assembling your tortillas. Take one tortilla and put 1 Tbs of meat, 1 Tbs of rice and beans, 1 Tbs of crushed tomatoes, a few onions, a heaping teaspoon of each cheese and fold and place into a 9X13 pan.

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Once your pan is full of filled tortillas cover  with your other can of crushed tomatoes. Then put the remaining cheese over the top and back at 350 until cheese is melted and browning around the edges.

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Serve with a fresh green salad and enjoy!!

Until our next chat….

Mrs. Joseph Wood

The Three Step Smoothie

Ingredients:
Hazelnut Milk (Item Number: DA199)
Natural Strawberries (Item Number: FG448)
Natural Raspberries (Item Number: FG449)

Supplies:
Personal Blender (Item Number: HA029) I love this blender!! So simple to use that the children use it for a quick smoothie before they go back out to work on the farm!

 

Directions:
Place berries in blender, then pour in Hazelnut Milk and blend! It’s that simple! In less than ten minues you have a delicious smoothie to refresh you for the day!

It’s National Tatertot Day!!!

It has been years since my family has had a bag of Tatertots. I don’t know if it was the fact that frozen food is not typically an affordable way to feed a large family or if there was some nutritional wisdom that kept me from buying these for my family. Whatever the case, our Tatertot deprived days came to an end when I learned we can make them simply, affordably, and deliciously!

Let me share how I did it!

First, you’ll want to make sure you take advantage of the natural and organic produce Azure offers. I don’t know anywhere else that provides such high quality natural products as affordably as Azure! This month Azure offers the following for your potato selection:

Organic Russett Potatoes (item number: QP157) @ .81 cent’s a pound.  “Russett potatoes, sometimes called starchy potatoes, tend to be long and have a coarse, cork-like skin. They are high in starch, with a dry, mealy texture. But, they turn light and fluffy when cooked.”

Organic Yukon Gold Potatoes (item number: QP158) @ 1.25 a pound. “The Yukon Gold is an all-purpose potato. It is moister than a baking potato and will hold together in boiling water. It is particularly well-suited to roasting, pan frying, and using in soups, stews, and gratins. It can be baked, mashed, and fried, but will not produce the same results as a baking potato.”

Organic Red Potatoes (item number: QP034) @ .94 cents a pound. “Red potatoes are excellent boiling potatoes. They have a thin, smooth, red skin and white flesh. Relatively high in moisture and sugar, but low in starch, they are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape. You can mash them, but instead of smooth and creamy, the results will tend to be thick and lumpy.”

Once you’ve chosen your potato of choice you’ll want to bake them till soft and then let cool. This is a great project to do the night before so you can minimize your morning duties and get a ‘head start’ on the day!

Once your potatoes are cooked, peal them and place in food processor

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Using your pulse feature on the food processor blend your potatoes up Add salt (BP112), pepper (HS263) and garlic powder (HS598) to your families personal tastes.

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Using your cookie scoop, form your Tatertots and prepare your stove top pan for frying. I use my cast iron pan on Med/Hi temp. I use enough coconut oil (OL116) to fill the bottom of the pan and wait for it to become very hot. You’ll know when your oil is hot enough when you hear the oil sizzle as you place each Tatertot into the pan.

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Fry on each side till golden brown. Approximately three minutes. Then let cool on a cooling rack with a cookie sheet underneath to catch any extra oil drippings.

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Enjoy with some organic ketchup (CO064)! The trick to this dish in our home is not letting everyone eat them as they cook. They seem to fly off the tray faster than we can fry them up! This is definitely a recipe you will want to double, or even triple!!

ENJOY!

Mrs. Joseph Wood

A Leg of Lamb has never tasted so good!

Our family richly enjoys lamb! In fact, we raise our own here on the farm however, when we need extra we turn to Azure Standard where we know and trust the quality! Today, I made up one of our favorite recipes. I took pictures so I could share it with you too! If you have a favorite lamb recipe I would love to hear!

Mrs. Joseph Wood

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1 boneless leg of lamb (MT040) Thaw and remove the netting from the leg (save this. We’ll need it later) of lamb.Then open up the leg and place in your 9X13 pan

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generously apply salt (BP066), pepper (HS604), rosemary (HS192)

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Chop one apple (QP222)

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Chop one onion (QP018)

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1 cup of Basmati Rice (GR073) We have also used wild rice (GR089) or brown Basmati Rice (GR038)

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Pour about have your rice  over the leg and then stuff as much of the apple and onion as you can. Then roll the leg so that it looks like this:

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After you have rolled this up place your netting back over the now stuffed leg of lamb.

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Once you have placed the netting back on the leg of lamb put all remaining apples, onions and rice (that you could not fit into the leg of lamb) around it in the pan. Add some more salt, pepper and rosemary  and then add 1-2 cups more of rice, another apple and another onion as well as 1-2 cups of water. It should fill your pan up about half way. Cover with foil and cook for two hours. Then open up and stir your rice mixture and add another 1-2 cups of water. Cover and put back in the oven for 2 more hours.

 

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While baking the aroma fills the home causing everyone’s anticipation to grow! After four hours of baking covered at 350 degrees you will have a delicious, melt in your mouth meal! ENJOY!