Menu Ideas and Recipes
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Baked Oatmeal / Oatmeal Cake - By Barb Haigwood
l C. Kefir or Yogurt (may need more)
3C. Rolled Oats mix and soak over night or 24 hours in warm place.
Then mix in 1/2 -1c. Maple syrup or honey, 2 beaten eggs, l tsp Cinn, ltsp Redmonds or Celtic salt, 1/2c. Butter melted
last mix in 2 tsp Aluminum free Baking Powder. Optional ingredients Raisins, Chopped apple, Blueberries, nuts, etc
Pour into a buttered 9"glass Pan. Bake at 350 for 40 to 45 min.
We have had this for breakfast hot out of the oven, put in bowl and pour milk or cream over (like cereal) or have it like cake.
You can leave out the baking powder and eat it raw. And someone else has baked it without the baking powder. This can be doubled and put into a 9X13 pan.
Apple Cranberry Crumble By Barb Haigwood with adjustments using Jennifer Segal, adapted from Rustic Fruit Desserts by Cory Schreiber & Julie Richardson
I halved this recipe and make it in a deep pie dish. So much easier and faster than a pie (unless your not making a crust :) )
Servings: 8-12
Ingredients For the Dish
Aleesha’s Gizzards - By Aleesha Haigwood
1 lbs of gizzards from pastured poultry (will feed 2 to 4 people depending on serving size.)
You will need:
Season the gizzards salt and garlic powder let them sit for a few minutes. Heat a cast-iron skillet with 2 tablespoons animal fat or olive oil. There should be a layer of fat over the whole skillet. Once the fat is hot add in your seasoned gizzards, slowly so as not to splatter hot grease. Once the gizzards are in skillet, let them cook for about 5 minutes or less. Turn when gizzards are well browned. Cook a few more minutes on the second side, then remove with slotted spoon. Salt to taste. Let cool a few minutes before serving.
Gizzards go great with sautéed onion, as a topping on salads, mashed potatoes, etc.
Nutrition Tip: Of all the foods in the USDA nutrition database, gizzards are the most nutrient-dense!
l C. Kefir or Yogurt (may need more)
3C. Rolled Oats mix and soak over night or 24 hours in warm place.
Then mix in 1/2 -1c. Maple syrup or honey, 2 beaten eggs, l tsp Cinn, ltsp Redmonds or Celtic salt, 1/2c. Butter melted
last mix in 2 tsp Aluminum free Baking Powder. Optional ingredients Raisins, Chopped apple, Blueberries, nuts, etc
Pour into a buttered 9"glass Pan. Bake at 350 for 40 to 45 min.
We have had this for breakfast hot out of the oven, put in bowl and pour milk or cream over (like cereal) or have it like cake.
You can leave out the baking powder and eat it raw. And someone else has baked it without the baking powder. This can be doubled and put into a 9X13 pan.
Apple Cranberry Crumble By Barb Haigwood with adjustments using Jennifer Segal, adapted from Rustic Fruit Desserts by Cory Schreiber & Julie Richardson
I halved this recipe and make it in a deep pie dish. So much easier and faster than a pie (unless your not making a crust :) )
Servings: 8-12
Ingredients For the Dish
- 1 tablespoon unsalted butter, at room temperature
- 2 cups rolled oats
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off (Barb uses 1 cup Almond flour with 2 tlbs arrowroot powder)
- 1-1/3 cups packed light brown sugar (Barb cuts it down to a little more than 3/4 cup sucannat even less works)
- 1/2 teaspoon salt
- 1-1/2 sticks (12 tablespoons) unsalted butter, melted or salted is fine
- I added a handful of Pecans crushed after mixing the rest of topping ingredients !!!
- 8 large baking apples, peeled, cored and sliced 1/4-inch thick (or More, I use a variety)
- 2 cups (8 ounces) fresh or frozen cranberries
- 1-1/3 cups granulated sugar (Barb cut it down to 3/4cup)
- 2 tablespoons cornstarch ( Barb uses Arrowroot powder)
- 2 teaspoons ground cinnamon
- Preheat the oven to 375°F. Butter a 3-quart, or 9 x 13-inch, baking dish.
- To make the topping, mix the oats, flour, brown sugar and salt together in a bowl. Stir in the melted butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling. ( oops I did not do this and it turned out well)
- To make the fruit filling, toss the apples, cranberries, sugar, arrowroot powder and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.
- Press (I didn't press ) the oat crumble evenly over the fruit, then bake for 60-70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners. Cool for about 20 minutes to temper the heat before serving, then top with vanilla ice cream or sweetened whipped cream.
- Note: This crumble is best served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2 to 3 days. Reheat in a 300 degree oven for 10-15 minutes, until warm. ( we thought it was also good cold a few days later)
Aleesha’s Gizzards - By Aleesha Haigwood
1 lbs of gizzards from pastured poultry (will feed 2 to 4 people depending on serving size.)
You will need:
- Sharp Knife
- Cutting Board
- Slotted Spoon
- Salt
- Garlic powder or granules
- Skillet
- Lard (pork fat), chicken fat, tallow (beef fat) or olive oil.
Season the gizzards salt and garlic powder let them sit for a few minutes. Heat a cast-iron skillet with 2 tablespoons animal fat or olive oil. There should be a layer of fat over the whole skillet. Once the fat is hot add in your seasoned gizzards, slowly so as not to splatter hot grease. Once the gizzards are in skillet, let them cook for about 5 minutes or less. Turn when gizzards are well browned. Cook a few more minutes on the second side, then remove with slotted spoon. Salt to taste. Let cool a few minutes before serving.
Gizzards go great with sautéed onion, as a topping on salads, mashed potatoes, etc.
Nutrition Tip: Of all the foods in the USDA nutrition database, gizzards are the most nutrient-dense!