Just wanted to show you our supper tonight. Wild caught fish, ( Sandbass) Wild Onions and Eggs, and Morel Mushrooms.
Wild Onions and Eggs
1 1/2 Cups cut Onions
2 Tablespoons Oil ( or bacon grease)
1/4 Cup Water
6 Large Eggs
2 Teaspoons Salt
Cut root end off of onions, wash well and drain water. In a medium size mixing bowl cut Onions into 1 inch lengths. Add oil to 8 inch skillet, spreading to cover bottom completely. Spread cut Onions evenly over bottom add water and cover with lid. Place on medium to high heat. When onions start to steam move lid over slightly so that it will let steam escape. Let cook about 8-10 minutes stirring a couple of times and replacing lid each time. When onions are fork tender at the bulb end, break eggs into bowl and beat with fork until yolks are broken and mixed. Remove lid from skillet and pour eggs over onions. Replace lid until eggs start to cook and turn white around the edges. Slide spatula around the edges so that eggs won’t stick. Continue to do this until eggs are cooked through. You may want to turn eggs and onions over to make sure all is well done. Remove from heat when eggs are no longer runny. Enjoy!
We’ve been so busy here on the farm. I do our own book keeping and tax season is a busy time, along with the fun jobs of baby calves and planting. So it’s been awhile since I’ve had a chance to work up a new recipe. I’ve had this one on my mind for a while. Hope you enjoy it!
Peanut butter Banana Low Carb Brownies
1/2 Cup Crunchy Natural Peanut Butter
2 Ripe Bananas
3 Large Eggs ( I use Duck Eggs)
1/2 Cup Local Honey ( I use Clover Sourced Honey)
1/2 Cup Stevia ( Or if you want it really sweet, you can use ½ Cup Brown Sugar)
1/4 Cup ground Chia Seeds
2 Cups Gluten Free Almond Flour
1 Teaspoon Baking Powder
Preheat oven to 350*
In medium size mixing bowl add peanut butter, bananas, eggs and honey. Blend well with electric mixer, then fold in remaining ingredients until wet, then blend with mixer again until all dry ingredients are well incorporated. Pour into a greased 9×9 inch baking pan, or round pan if you wish. Bake 30 minutes or until brown and set in the center. Enjoy!
Optional: You can also add GF Chocolate Chips
Note: these are not overly sweet, I like to heat them up and have them for breakfast.
Air Fryer Roasted Carrots
1 Pound whole Carrots
2 Tablespoons Light Olive Oil
2 Teaspoon Dried Basil (make sure all herbs and spices are Gluten Free)
2 Teaspoons Garlic Powder
1 Teaspoon Dried Oregano
1/2 Teaspoon Salt
4 Tablespoons Butter
Wash, peel and slice carrots in half lengthwise. Lay them flat onto the metal air fryer roasting pan. Drizzle carrots with oil and sprinkle with herps and salt. Place pan into air fryer on middle rack and set temp. at 400* for 20 minutes. Half way through cooking time turn carrots over, dot with butter and let the carrots roast for the rest of the cooking time, or until fork tender. If carrots need to cook longer return to fryer and cook until done. Remove from fryer and serve. Enjoy!
Need to kick up your Immune system? Try this recipe.
Ginger, Garlic, Pepper Chicken Skillet
2 Tablespoons Olive Oil
1 1/2 pounds Chicken Breast strips
1/2 Teaspoon Salt
2 large Bell Peppers ( cut into 1/4 inch strips)
2 Tablespoons grated fresh Ginger
2 Tabalspoons crushed Garlic ,( about 3-4 large cloves)
1 Cup GF Chicken Broth
2 Tablespoons GF Worcester sauce ( Lea & Perrins is Gluten Free)
In large Skillet on high heat add olive oil, and chicken strips. Brown chicken for 8- 10 minutes with the lid on, turning chicken over half way through. Until chicken is cooked through. Turn heat down to medium sprinkle chicken with salt then cut strips into 1 inch chunks. Add peppers, ginger, garlic, broth and Worcester sauce. Cover and let simmer 20 -30 minutes stirring occasionally until peppers are fork tender. Remove from heat and serve with rice or GF pasta.