Healthy Vanilla Ice Cream- with local milk and no refined sugar!

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If you are ever a guest here at the Maifeld house, it is likely there will be ice cream involved.  Ever since borrowing a friend's Cuisinart ice cream maker and then buying our own, ice cream has been a frequent occurrence at our house.  And since we now know that saturated fats do NOT cause weight gain, heart disease, etc. (in fact, high-quality saturated fats are an essential part of our diet), we can enjoy our ice cream guilt-free, knowing that we are benefiting from the nutrition in the raw, organic, full-fat dairy.

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Our dedicated milkman Andre braves the weather to bring us our milk!

Our dedicated milkman Andre braves the weather to bring us our milk!

Notes:

~I recommend getting the milk and cream from Happy Grazing Dairy.  Their dairy is raw, organic, and grass-fed. To begin getting their milk delivered to your door, contact Tim Eisenbeis at ateisen@gwtc.net or 605-925-4661 (you will probably need to leave a message).

~Instead of white sugar, we use an equal amount of both honey and maple syrup rather than using just one or the other so that neither flavor is overpowering.

Maifeld's Everyday Vanilla Ice Cream

3 cups raw cream
1 1/2 cups raw milk
1/4 cup raw local honey
1/4 cup real maple syrup
1 1/2 T. real vanilla extract

Mix all the ingredients together and churn according to your ice cream maker's instructions.

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My favorite topping lately has been this granola from Costco.

My favorite topping lately has been this granola from Costco.

Mom's preferred topping is homemade fudge sauce and peanuts.

Mom's preferred topping is homemade fudge sauce and peanuts.

Parsnip and Butternut Soup

I wanted to create a super-simple, family-friendly recipe using parsnips, so I came up with this soup.  After the work of cutting the vegetables is done, it is pretty much hands-off.

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3 cups chicken broth
1/2 lb butternut squash (or any other kind of winter squash that you like) peeled and cut into         1/2" cubes, (about 2 cups)
1/2 lb parsnips, cut into 1/2" pieces (about 2 cups)
1/2 cup chopped onions
1 minced garlic clove
1 tsp grated fresh ginger*
1/2 tsp salt
1/8 tsp pepper

Place all the ingredients in a pot.  Cover and simmer for about 30 minutes, until the vegetables are fork tender.  Transfer to a blender and puree until smooth.  Serve with grated cheese, a dollop of sour cream, and/or pesto.

*Tip:  I like to peel knobs of ginger and keep them in a ziploc bag in the freezer.  When I need some, I just take a piece of ginger out of the freezer and grate on a microplane.  It is actually easier to grate when it's frozen, rather than fresh.  If I don't use the whole chuck of ginger, I throw it back into the freezer for another time.

Cut up your vegetables like so and place in the pot to simmer.

Cut up your vegetables like so and place in the pot to simmer.

Wondering where to get free-range, local eggs during the winter?

The 2017 season has come to a close.  :(  Which means that I will no longer be making deliveries of produce, eggs, and honey until we open again in spring 2018.

You are probably wondering if there is another place that you can get the awesome Fruit of the Coop eggs that Glory Garden sells during the summer.  When I told one of my customers, that the eggs were only sold to restaurants during the winter, she emailed back, "I think I will cry;) they are the BEST eggs I have ever had!!

So Stephanie (from Fruit of the Coop) and I put our heads together and have come up with a plan to keep you stocked with eggs over the winter.

We are going to have a delivery every-other Thursday to a drop site on the south side of SF.  You will pre-order the eggs and pick them up at a home located near Tomar and 57th St.  There will be a 2 hour window for you to stop by and help yourself to the eggs which will be in a cooler outside (self-serve style).

What I need you to do is email Stephanie at s.peterson@fruitofthecoop.com and let her know "I'm in!" and she will give you further details.

You definitely don't want to be without these eggs, because as John said:

"I don't know what it is but the difference between these eggs and the ones I get at Hyvee is phenomenal!" 

For those of you who haven't tried Stephanie's eggs yet, she wants to give a you a free dozen to sample.  You will be hooked!

Black bean and Butternut Skillet

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This is one of my favorite recipes to make EVER.  I am a beans and veggies kind of girl all the way, so it's no wonder this recipe if one of my favorites.

This recipe was originally supposed to have tortillas pieces stirred into it, but since we are currently grain-free/gluten-free, we leave those out.

For those of you who are cooking for a "where's-the-beef?" kind of husband, you may want to add  some pre-cooked cut-up chicken or beef.  Adapt this recipe to fit your needs!

Black Bean and Butternut Skillet
1/2 T. oil
1 1/2 lbs butternut squash, peeled and cut into 1/2" cubes (about 4 cups)
1 T. oil
1 cup chopped onions
2 cups chopped peppers, any kind
2 cloves of garlic, minced
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
2 T flour
1 1/2 cups chicken or beef broth
1 1/2 cups black beans, cooked and drained (equals 1 can)
1 tsp salt (more or less to taste)

Mix the first 1/2 T. oil with the cubed butternut and roast in the oven at 400 for 30 minutes or until tender but not mushy.
While the butternut is roasting, get out a skillet and prepare the rest of the dish.
Saute the onions and peppers in 1 T. oil until tender.
Add the minced garlic and saute briefly.
Add the chili, cumin, and paprika, and flour and cook briefly until fragrant.
Add the broth and simmer until thickened.
Stir in the black beans, salt, and roasted butternut.  Cook a little bit longer.
Top with cheddar cheese, minced cilantro, tomatoes, and sour cream.
Leave a comment if you make this!

Baked Parsnips

If you've never had parsnips before, this would be a great recipe to try them for the first time.  I asked my family what they though of these and they said the parsnips tasted like a cross between a baked potato and a steamed carrot.  So there you go- parsnips are nothing weird!

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Baked Parsnips

Enough parsnips to feed your family
1 T. melted butter
Salt and pepper
An onion, sliced (optional)

Preheat the oven to 400.
Cut the carrots into 1/4 inch slices and toss with the melted butter.  Place in a glass dish with the sliced onions.  Sprinkle with salt.  Cover the dish (either with a glass lid or tinfoil).
Bake for 30 minutes, or until fork tender.

Pssst- low-carbers: You could mash these parsnips and they would be faux-mashed-potatoes!

Q: What do you do with swiss chard?

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I get asked alot: "What do you do with swiss chard?"  Three years ago, I wouldn't have had a clue.  At least now I know one fool-proof way to cook it!

Sauteed Swiss Chard with Apples and Pine Nuts

1 T. of your favorite cooking oil
1 bunch of chard
1 onion, sliced
1 apple, sliced
A handful of pinenuts
Salt and pepper
Parmesan or dubliner cheese, grated

Cut the chard leaves into 1-2 inch pieces and cut the stems into 1/2 pieces, keeping the stems and leaves separate.

Heat the oil in a skillet.  

Add the onions, apples, and chard stems to the skillet and saute for a few minutes until mostly tender.  Add the chard leaves and saute until reduced in volume and tender. (You can heap the pan full because it will really shrink in size.)

Season with pinenuts, salt and pepper, and grated cheese.  Enjoy!

One of my favorite summer recipes

Last summer I made balsamic reduction for the first time and got hooked.  I can't believe how good it makes tomatoes taste.  I had been intimidated by "balsamic reduction" because it sounds so fancy, but it only takes one ingredient and is super easy to make.  To make it, all you have to do is:

Pour about a cup of balsamic vinegar in a small pan and simmer until it is reduced in volume and is a syrupy consistency.  Be careful so that it doesn't burn at the end!  It will yield about 1/4 cup.

I use this balsamic reduction on top of one of my favorite summer recipes:

Tomato Toast

Bread
Butter
Garlic powder
Cheese- your favorite kind
Tomatoes
Salt and pepper
Basil
Balsamic reduction

Butter one side of the bread and sprinkle with garlic powder.  Lay butter-side-down in a pan and toast on your stove like you would grilled cheese (only toast the bottom of the slice).  This will give a nice crunchy underside to your tomato toast.
On top of the bread, lay sliced cheese and sliced tomatoes.
Sprinkle with salt and pepper.
Broil in the oven until cheese is bubbly (mine took 7 minutes).
After removing from the oven, garnish with basil and drizzle with the balsamic reduction.  Enjoy!

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How we make tomato sauce at the Maifeld's

We are right in the middle of tomato season here at Glory Garden.  If you come through our kitchen this time of year, you will either see flats of tomatoes waiting to be processed, tomatoes cooking on the stove, or the big canner kettle going on the stove.  For my family, it's a yearly tradition and indicates the changing of summer to fall.

When I hear some people talking about boiling and skinning their tomatoes, I think, "Ugh!  Why bother?"

I made a quick video showing how we do things here at the Maifelds.

Even if you don't can, this method can be used to make tomato sauce to eat fresh or freeze.

If you need tomatoes, email me how many pounds you want and I will get you some!
 

Forgive me for the major brain block I had towards the end of the video.  My "camera girl" wouldn't allow me a re-do, so I had to go with it.  Haha!

3 Ingredient Tomato Soup

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I'm not one of those people to gush on and on about how good a recipe is, so I'll just get right to it:

You will need:
1 lb cherry tomatoes
1 regular sized tomato (just 1 tomato, not 1 lb.)
1/2 cup cream
1/2 tsp salt
fresh basil and shredded cheese to garnish

Halve the cherry tomatoes and cut the other tomato into chunks.  Place in a pot and cook until soft and stewy, but still chunky, about 15-30 minutes.  Add the cream and salt and heat through.  Garnish with basil and shredded cheese.

I consider this three ingredients because 1) tomatoes, 2) cream, and 3) salt.  Basil and cheese don't count because they are garnishes.  :)  

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By the way, I really hope you are getting local raw organic milk from Happy Grazing Dairy.  Check out the cream line in the this jar of milk.  It's not homogenized so the cream naturally rises to the surface.  All I had to do was pour off 1/2 cup for the soup.

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"Party in My Mouth" Eggplant Recipe

I posted this recipe on the blog last year and it got rave reviews.  David told me that when his wife made it, "It tasted like a party in his mouth".  I'll never forget that!

If you've never tried eggplant before, this would be a great recipe to try it for the first time.  Seasoned eggplant lovers are going to love this as well.

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Roasted Eggplant Pasta Sauce

You will need all the vegetable in the picture below, which is:
1 lb. tomatoes
1 eggplant (1/2 lb-1 lb.  depending on size of eggplant)
4 oz. onions (or one regular-sized onion)
1 or 2 peppers, whatever kind you want
2 garlic cloves
2 T. oil
handful of basil
1/4 tsp salt
1/8 tsp pepper

Preheat oven to 425.  
Cut the tomatoes into 1" pieces.  Peel and cut the eggplant into 1/2" pieces.  Cut the peppers and onions into chunks.  
Lay all the vegetables- including the whole garlic cloves- in a single layer in a pan (you many need two pans).  Drizzle with oil and mix to evenly coat the vegetables.  
Roast for about 30 minutes or until the vegetables are tender and brown around the edges.
Place the roasted tomatoes and garlic in a food processor or blender and blend until smooth. Add the eggplant, onions, peppers, and basil, salt and pepper and pulse until they are chopped and mixed into the sauce.  Taste the sauce and adjust seasoning if needed.  If the sauce is too thick, you can add a 1/4 cup of chicken broth. 

Serve over pasta or quinoa, or use as a cracker dip!

Leave a comment if you make this!

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