Cooking from Storage

How awesome it is to have things in my freezer or my shelves that I can whip up a quick meal when I need it.

Today, for supper, we are starting with Chicken Livers.  We raise our own chickens every year.  I would NEVER, NEVER, NEVER eat liver from an animal that I didn't raise, or didn't know how it was raised.  While the liver of animals is a very healthy organ for us to consume it IS NOT HEALTHY unless it comes from an animal raised in a healthy way.  My chickens are raised on grass and bugs and supplemented with ORGANIC grains.

When we butcher our chickens we reserve the livers in 8 ounce packages which is perfect for the two of us and put them in the freezer.

Also from my storage:

• Green onions raised this spring, chopped and frozen
• Potatoes from my garden
• GF All-Purpose Flour Mix  (My new all-purpose flour mix: Mix together 3 cups brown rice flour, 3 cups tapioca flour, 2 cups sorghum flour or Almond flour, and 1 part millet flour)
• GF Cream of Soup Mix (see previous post)
• Dried Shitake Mushrooms (very healthy for you...pratically medicinal)
• Homemade Chicken Stock, in the freezer (Check back tomorrow for this)
• Raw Milk
• Cucumber Salad that I have in the refrigerator (Check back tomorrow for this)

NOTE:  Since I'm cooking for two, I use two small crockpots and this works well for me.


Crock-pot Chicken Livers for Two
8 ounces Chicken Livers
1/4 cup + 2 tablespoons GF Flour, divided
1/8 teaspoon pepper
2 slices bacon, diced
2 green onions with tops, chopped
1 cup chicken stock
2 tablespoons raw milk
2 oz Dried Shiitake Mushrooms
2 Tablespoons white wine

• Mix 1/4 cup flour and pepper in a small bowl.  Cut chicken liver into bite-size pieces, add to flour in bowl and toss to coat well. 
• Fry bacon pieces in large skillet; remove when brown into crock-pot.  Add flour-coated chicken livers and green onion to bacon fat in skillet; saute until lightly browned but not cooked through.  Remove livers and onion into crock-pot.
• Pour chicken stock into skillet and stir into dripping.  Whisk in 2 tablespoons flour.  Stir until thickened.  Add wine and pour into crock-pot 
• Cover and cook on high for 45 minutes and then on low for 2-3 hours.
• Serve over mashed potatoes, noodles or rice.

Crock-pot Creamed Corn for Two
8 ounces frozen sweet corn
2 ounces creamed cheese
2 tablespoons Butter
1 teaspoon honey
2 teaspoons raw milk
Salt and Pepper to taste

• Place corn in small crock-pot. 
• Dice Creamed Cheese and butter.  Add to crock-pot along with remaining ingredients. 
• Cook on high for 45 minutes.  Reduce to low and cook another 2-3 hours.

NOTE:  This made enough for three servings for us, so one serving was placed in a glass bowl with lid and put in the freezer.  My husband takes these little meals to work with him.

TONIGHTS MEAL:  Chicken Livers with gravy served over mashed potatoes, Creamed Corn Casserole,  Sliced Tomatos (in season),  Cucumber Salad, large glass of raw milk.

Maple Baked Beans

1 pound dried navy beands, rinsed, picked over
1 teaspoon kosher salt
8 cups water

Combine the above ingredients and soak for 3-4 hours.  Drain.  Add an additional 8 cups water and cook on med-low for 1-3 hours.  Keep the beans covered with water during cooking time so additional water may be needed.  There are alot of things that will cause a varied cook time including the age of the beans.  Do not boil.  Simmer slowly until they are tender but not mushy.

6 bacon slices, chopped
1 large red onion, chopped
1 cup water
1 cup pure maple syrup
1/2 cup ketchup
1/2 cup pure apple cider vinegar (not just flavored)
2 tablespoon Dijon mustard

Saute Bacon in same pot over medium heat until crisp, about 6 minutes.  Transfer bacon to to paper towel-lined plate.  Add onion and saute over med-high heat until tender, about 5 minutes.  Add 1 cup of water, maple syrup, ketchup, vinegar, drained beans and reserved bacon being careful not to splatter.  Simmer uncovered until mixture thickens slightly, stirring occasionally, about 30 minutes.  I put them in a crock-pot on low with the lid OFF for 4 hours.  Season beans to taste with salt and pepper.

Tuscan Chicken

Now you can create Olive Garden's TUSCAN CHICKEN in your kitchen in 30 minutes or less.

TUSCAN CHICKEN (serves 4)

Start your water for the Penne or Linguine Pasta you will be using.  Be sure to add a pinch of salt to the water.  Bring water to a boil.  Add pasta and cook according to your instructions.  Gluten Free pasta cooks differently so be sure you read the instructions.  We like Quinoa Pastas but are going to be learning to make our own.

In your wonderfully seasoned cast iron skillet place 2 tablespoons olive oil and 1 tablespoon butter.

Dredge 4 small chicken breasts (diced or cut in half) in your all purpose Gluten-Free Flour Mix (flatten chicken breasts in a zipper bag just a bit with another cast iron skillet until all the same thickness then coat with flour)

Brown chicken breasts on both sides approximately 2 minutes, then place in a warm oven while you continue.

Dice 3 cloves garlic, reserve.  Thinly slice 2 red peppers.

Add an additional 1 tablespoon olive oil and 1 tablespoon butter to your pan.  Add garlic, peppers and 1 cup mushrooms to the pan.  Saute on Medium for 1-2 minutes.  Add 2 tablespoons flour mix.  Stir and coat vegetables.  Add 1/2 cup (or so) good white wine and stir.  The sauce will thicken as you allow it to cook a minute or two.  Add 2 cups raw milk or cream and stir to incorporate.  Allow to cook until thickened.  Add 1 teaspoon Italian Seasoning and 6-8 cups fresh organic baby spinach and allow to wilt slightly.  Add 1/2 cup Parmesan cheese and pepper to taste.

Push the vegetables to the side and add the pasta to the skillet.  Stir the pasta to coat.

To serve:  Place pasta in the center of each dish.  Place Chicken pieces on top of the noodles then spoon vegetables and sauce over top.  Sprinkle with Parmesan Cheese.

ENJOY!