I basically followed this recipe from Chef Edward Lee sans the fish sauce, where do you get that anyway? Ivis and i never had opportunity to go fishing this summer, so there are no fish in the freezer from which to obtain fish sauce. In place of soy sauce, i use Bragg’s Liquid Aminos. Additionally, i just sliced the brussels sprouts rather than shredding. No coriander or chili flakes (my husband is allergic to chili) and i used lemon juice in place of lime and red wine was substituted for the vinegar. Don’t let the lack of ingredients keep you from trying nifty recipes. Many can be eliminated or substituted and the dish will be just as great, not to mention your own creation. Go for it!!
Grassfed lamb is one of the most delicious and healthiest meats around. These chops were raised on a farm just north of us: Golden Circle Farms, Unionville, MO and are available for purchase in vacuum packed, USDA inspected packaging. Best way to contact Tom and Laurie Salter is by phone for now: 361-318-7745. Know your farmer to discover the cleanest and healthiest food for your family.
2 1/2 cup almond meal/flour
1/4 cup ground flaxseeds
1 teaspoon onion or garlic powder
2 cups shredded mozzarella cheese – divided
1/2 teaspoon sea salt
2 large farm eggs
1/2 cup extra-virgin olive oil
1/2 cup water (may not need this much)
8-10 ounces of grass finished ground beef or lamb or home made beef or lamb sausage
1 cup pizza sauce
Optional ingredients i usually add: sliced black olives and sliced fresh mushrooms, extra cheese
Preheat the oven to 350°F .
Use a Ninja Blender (mine is called a Fit Blender i believe) or some other type.
In a large bowl, combine the almond flour, pumpkin, sesame flour, ground flax seed, 1 cup of the mozzarella cheese, onion powder, and sea salt. Mix well. Then i add the two large eggs, 1/4 cup olive oil, and the water. Mix and combine thoroughly.
Butter a 10″ x 15″ pan (i use a stone jelly roll pan). Place the dough on the pan, then spread the dough by hand. You may have to keep your fingers wet using olive oil or water to keep it from sticking to your hands.
Bake for 20 minutes.
When you are ready, spread the pizza sauce, i sprinkle some Parmesan cheese if i have any, but usually i don’t, so i use some shredded raw cheddar or whatever i have on hand. Then crumble the cooked meat on top of that followed by optional olives and/or fresh mushrooms. Top with remaining mozzarella or other cheese. Bake for another 12 minutes.
Cut into about 12 pieces; this is very filling. One piece may fill you right up!
Sabbath Day Devotion
April 8, 2017
Was Jesus a Vegetarian?
I had someone ask me if Jesus was a vegetarian. That is a question I have never thought much about. Apparently there are some in the vegan world promoting this concept.
Answer: Jesus was not a vegetarian. The Bible records Jesus eating fish in Luke 24:42-43. In Luke 22:7-15, we are told that Jesus ate the Passover meal with his disciples. This meal included the Passover lamb.
I would like to say that Jesus was a big beef eater, but I cannot find any scriptures to support that way of thinking. However, when Jesus tells the parable of the prodigal son in Luke 15:11-32, he said the “father killed the fattened calf” to celebrate the return of his son.
After the flood, God gave mankind permission to eat meat (Genesis 9:1-3). God has never rescinded this permission.
With that said… there is nothing wrong with a Christian being a vegetarian. The Bible does not command us to eat meat. The Bible does say, though, that we should not force our convictions about this issue on other people or judge them by what they eat or do not eat (Romans 14:1-3).
Don’t just GO to church; BE the Church
Cheyenne Wells, CO
Lunch today is easy:
Roast bone-in square cut lamb shoulder from home raised sheep
Cubed butternut squash sauteed in butter from grassfed cows
Garlic Burger Buns – homemade with organic ingredients – today i made 12 buns with the same recipe – plenty big.
Recipe from page 39 Kathy Casey Cooks cookbook – chef on the American Queen Steamboat
Makes 6-12 buns
1/2 cup milk
1 tbsp olive oil
2 tbsp sugar
1/3 cup warm water (90°F to 110°F)
1 package dry yeast (2 1/4 tsp)
3 cups all-purpose flour
3/4 tsp salt
1 tbsp finely minced garlic
Coarse ground salt for sprinkling
In a small bowl stir together the milk, olive, oil, sugar, warm water, and yeast. Stir to dissolve yeast and let sit about 10 minutes then pour into a large mixer bowl.
Whisk the eggs in a small bowl and add all but 1 tbsp. to the liquid ingredients, reserving the extra for brushing the bun tops. Mix in flour, salt, and garlic with paddle attachment until incorporated and then change to a dough hook. Mix with dough hook on medium speed for about 3 to 4 minutes, as needed, to make a smooth, moist dough. Knead until smooth. Place in a large greased bowl, cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
Punch down and divde dough into 6 pieces. Roll into balls and let rest 10 minutes covered with a towel. With a well-floured rolling pin, roll balls into 4-inch rounds. Place on a greased baking sheet. Cover lightly with a towel and let rise until almost doubled.
Meanwhile, preheat oven to 350°F.
In a small bowl, whisk remaining egg together with 1/2 tbsp water. Brush the tops of the buns lightly with egg wash, sprinkle lightly with coarse ground salt and place in overn.
Bake about 15 to 20 minutes, or until golden brown. Cool buns on a rack.
That’s the recipe, but i usually make 8 buns with this r
There are many articles out there addressing this and to be sure, each producer may do things just a bit different, so please don’t take this article as the end all for ‘how to purchase beef from a farmer.’ This is what we do.
Step by step.
- If it is important to you, ask questions or visit the producer’s website (if they have one – many don’t, we are producers not techies or salesmen) about how the animals are handled and raised.
- Are the beeves you sell fully grass finished or grain finished (feedlot) do they receive grain on pasture? If so, is the grain non-GMO?
- Do you vaccinate your animals? Are the animals you sell to me treated with antibiotics, synthetic dewormers, hormonal implants,
- Is your farm and animals raised organically? certified organic (3rd party certification)?, (Certified organic animals/meat must be processed in a certified organic abattoir, all this adds tremendously to the cost of certified organic but doesn’t necessarily mean it’s better than your local producer.) For example, many of us raise fully grass-fed and finished from conception to consumption, no implants, no synthetic dewormers, no antibiotics, etc, etc. But, we might treat some brush in the next paddock with weed killer, so no way can that animal be certified organic. Also, even if our farm and animals could be certified organic, if there isn’t a certified organic butcher shop, the meat cannot be certified organic. I would have to make a 4 hour one way drive to a certified organic butcher. Not going to happen.
- Why can’t i just ring up and you have a beef available? Don’t you keep cattle year round? Yes, we keep cattle year round, but most of us are cow/calf producers and will only finish enough animals to fill orders placed six months or more in advance. Once an animal is finished, it needs to go to slaughter – every day that it is still on pasture, it is losing money. Most of our animals are sold as calves through traditional markets, so if you haven’t ordered a beef well in advance, we won’t have saved back enough beeves to finish one for you. Also, sometimes the weather plays havoc with finishing times as well. If you want factory finished feedlot beef, you’ll have to go the store.
You may want to visit the farm before making a purchase, but remember, we are producers, not salesmen – if you aren’t serious about making a purchase, please don’t take up too much time. Be prepared ahead of time with questions. You may decide after you meet with the farmer and see how he operates, not to purchase, but don’t take up time just out of curiosity.
If you decide to purchase, already have it in your mind how much you want to buy. For example, a typically grass-finished carcass will weigh 600-700 lbs. Be sure to ask the producer, his might be bigger or smaller, but armed with that information, you can quickly determine whether you need a whole, half, or quarter carcass AND you can budget for it. Be prepared that the carcass may be larger than the producer says – we cannot guarantee an exact hanging weight. We are just not that good. We can usually get within 50 lbs more or less. Quarter carcasses are more likely sold as a split side rather than a hind or fore quarter, but ask; some producers sell both ways. Half and quarter (split side) will be more expensive – Why? because we have to find another buyer(s).
So, figure out how much meat your family will eat in a year or 6 months. Most of us only offer beeves once or twice a year since it is time consuming to sell directly to the consumer, however, we are happy to do so if you are serious about quality meat for your family – we share that vision with you.
For a rough figuring, say your family eats 2 lbs of beef per day. A whole beef of 600 lbs carcass will yield about 360 lbs of packaged meat. If you want enough for a year – buy two beeves. You must let the producer know at least 3-4 months in advance so he can keep the animal for you on pasture plus have it booked in at the butcher. Many local butchers shut down for deer season, which means all domestic animals have to be butchered, hung, and out by 1 October. They won’t take more in until the first of December, so it is critical to let the producer know well in advance if you want any. Spring time purchases can be just as critical because so many people want to get animals in.
Once you’ve settled on a price (this will vary a LOT), then you may be expected to make a down payment to hold your beef. This is reasonable. Kind of like making a down payment on a vacation trip or anything else you’ve spoken for to do in the future. Most of the time, you will pay the producer for the beef and the butcher for the processing. Our processor charges 44 cents per pound hanging weight for basic processing and $30 as a kill fee. But, i will tell you, that he charges less than most places and certainly less than a USDA inspected plant. If you want extras like burger patties, extra tenderizing, excessive deboning, or other specialties, these will be an additional cost. Work that out with the butcher. Your producer will give you the contact information.
Retail Beef Cuts – most butchers are glad to help you with your custom order, but do a bit of study ahead to make best choices. Also, remember, local butchers aren’t going to be into fancy, exotic cuts, so ask about special cuts, but you may not get exactly what you want. You’ll also be asked how thick you want steaks cut and how many to a package, what size roasts and what kind. Deboned or bone-in. (i personally like a lot of bone – makes a ton of soup stock or treats for your dog, however, i always get my rump roasts deboned because i make corned beef with them). How many lbs of burger in a package (1 or 2)? Organ meats?, Suet? These are just a sampling.
The butcher will tell you when the animal will be taken in to the butcher and it will likely be killed that day. If you want organ meats, you MUST notify the butcher in advance! Don’t forget this. It is not the producers responsibility to tell the butcher how you want your animal custom processed. If you don’t notify him, it will probably be thrown away, after which it cannot be salvaged. If you wait until after the calf is delivered to call the butcher, do so as soon as possible. Don’t make the butcher track you down and keep them waiting on how to process your calf. This is not polite.
The producer will likely notify you within a day of the weight of the animal and what you own him. The animal is yours now and has your name on it, pay him promptly!
Once the butcher calls you that the beef (or lamb) is ready for pickup, GO GET IT! Some butchers may start charging storage if you leave it for long. Just go get it and pay him for goodness sake.
How Much Freezer Space? Allow 20 lb per cubic foot. That’s packing it in there, though, and won’t be handy for sorting and finding what you need. It will keep better in a chest type freezer kept near 0ºF versus your frig freezer or even a stand up freezer. A stand up freezer certainly takes less floor space, but the chest type is typically more energy efficient as well.
What breed? Some breeds are naturally more lean than others, but if it’s in the feedlot on a high grain diet, it’s gonna be fat regardless if it’s Corriente or Angus. On grass, the genetics of the animal will be more expressed, but by and large, the producer will take the animal to a determined end point. Grass finished will generally have less cover and internal fat that grain finished.
Hope this helps! Do some online googling and research – there are loads of info out there. Don’t assume the producer is producing in such manner that is important to you. Don’t complain about the price or the lack of availability. If you think a producer is too expensive, just shop elsewhere – don’t complain about it.
Today started out with me castrating about 25 ram lambs. Thankfully, Dallas and Rick caught and held them for me – MUCH easier to have extra hands. To castrate lambs, one catches them up and holds their hind legs up to their front legs thereby the testicles are easy to grab hold of. The handler is holding the ram on his lap. I assured Rick I’d never missed before. I think i scared him a bit! 😉 (I did NOT use my teeth!) We also dewormed all the lambs as well as the ewes. That will help clean them up and get them gaining well before selling the lot on September 7 at Kirksville Livestock Auction at the special sheep sale that day. After selling off 54 lambs, 80 ewes, and 2 mature rams on Monday, we counted out about 51 lambs and and 52 ewes to sell the 7th, then I’ll be out of the sheep business.
This afternoon, I’m doing the washing and will clean up and around the barns in preparation for semen checking the bulls tomorrow and hauling out to the cows.
“Moussaka” is an Arabic word and a popular dish in many Middle Eastern countries, the immortal eggplant-and-lamb casserole is generally credited to the Greeks, who claim it as a national treasure. This recipe provides 8-10 servings.
1 large eggplant (or about 2 lbs)
2 tablespoons butter
1 1/2 to 2 lbs ground lamb
1 medium onion, chopped
1 can (15 ounces) tomato sauce
3/4 cup red wine or beef broth
1 tablespoon snipped parsley
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmet
White Sauce (see recipe)
1 cup grated Parmesan cheese
2/3 cup dry bread crumbs
1 egg, beaten
Tomato Sauce (see recipe)
Cut unpared eggplant crosswise into 1/2-inch slices. COok slices in small amount boiling, salted water (1/2 teaspoon salt to 1 cup water) until tender, 5 to 8 minutes. Drain. Heat butter in 12-inch deep skillet until melted. Cook and stir lamb and onion until lamb is light brown: drain. Stir in tomato sauce, wine, parsley, salt, pepper, and nutmeg. Cook uncovered over medium heat until half the the liquid is absorbed, about 20 minutes. Prepare White Sauce.
Stir 2/3 cup of the cheese, 1/3 cup of the bread crumbs and the egg into meat mixture; remove from heat. Sprinkle remaining bread crumbs evenly in greased oblong baking dish 13 1/2 x 9 x 2 inches. Arrange half the eggplant slices in baking dish; cover with meat mixture. Sprinkle 2 tablespoons of the remaining cheese over meat mixture; top with remaining eggplant slices. Pour White Sauce over mixture; sprinkle with remaining cheese. Cook uncovered in 375ºF oven 45 minutes. Prepare Tomato Sauce. Let moussaka stand 20 minutes before serving. Cut into squares; serve with Tomato Sauce.
1/4 cup butter
1/4 cup all-purpose unbleached flour
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups milk
2 eggs, slightly beaten
Heat butter over low heat until melted. Blend in flour, salt, and nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, sitrring constantly. Boil and stir 1 minute. Gradually stir at least 1/4 of the hot mixture into eggs. Blend into hot mixture in pan.
1 medium onion, finely chopped
1 clove garlic, finly chopped
1 tablespoon olive oil
2 cups chopped ripe tomatoes
1/2 cup water
1 1/2 teaspoons salt
1 teaspoon dried basil leaves
1/2 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf, crushed
1 can (6 ounces) tomato paste
Cook and stir onion and garlic in oil in 3-quart saucepan over medium heat until onoion is tender. Add remaining ingredients except tomato paste. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered until thickened, about 30 minutes. Stir in tomato paste. (Add 2 to 3 tablespoons water if necessary for desired consistency.
I use organic grassfed milk, eggs, and butter. Freshly grated Parmesan cheese and locally and organically grown tomatoes for sauces. You can buy organic tomatoes and paste in the stores. Thankfully, between what we raise ourselves and what i can purchase, it is all local and/or organic. Flavours are much better.