Thai Curry and our pig pen

Hi everyone!  I'm sorry I've been a little MIA lately.  It seems that we cannot get over being sick!!  My kids catch something, then Mike and me, or just me, and then it all starts over again.  It's been quite frustrating to say the least.  But we've been trucking along trying to get the areas ready for animals and so far, the pasture is ready for cows and the pig area is ready for pigs......we just need to find some animals.  That's really been the most difficult part!  Who knew that finding someone to sell you a pig or two would be a struggle!?!  <sigh>

Anyway, I thought I would post some pictures of the making of our pig pen area for you all to see....and if you know of anyone who wants to sell some pigs, please let me know (even the agg office couldn't help....sad).  We are also going to try the pig auction again Tuesday night, so wish us luck!!!

Grrr!!  Ready to take on a metal building!

           

Getting ready!  Gotta stay hydrated :)

Clearing out the area

(I even got in on the fun!)

Hi Mom!

                                                                

Setting up the fence. 

Trying to stay warm and see what her brothers are doing.

Sweet little helping hands.

Break time!  Apples for snack!

Almost done....just need the roof and some paint.

 All Done!  

(although I think we might change the paint a little)

So I have been going through a time when I am just not feeling creative.  So I have been making other people's recipes for dinner.  This is great because I get to try a lot of new things, but it doesn't leave me with much to blog about.  However, I wanted to share this recipe with you that I have made a few times.  I love it.  Mike loves it.  My KIDS love it!  It's delicious!!  

So, when Ethan was born, we started watching the food network a lot.  Like a ridiculous amount of time.  I was recovering from a csection and Mike and I didn't want to constantly be watching Disney Jr or Nick Jr (I can only take so much of that!!), but we didn't know what else was kid friendly, so that was our "go to" adult tv.  ha!  Anyway, so Michael started loving watching it with us and one of our favorites became Giada at Home.  It's still one of our favs!  So, on this one episode, she was talking about her visit to Thailand with her sister (I think) and she said she wanted to make something to remind her of the flavors of Thailand and kind of take her back to that time through the food.  I remembered that Mike had told me about a trip he made to Thailand and how much he loved it and the food, so I thought I would give this a try.  He  was very happy, to say the least and said "it took him right back".....Now, babe, you need to take me to Thailand, so I can "go back" too!  :)

There were a couple of things in the original recipe I couldn't find (or were way expensive...fresh shrimp!  WOW!), so I had to sub them out.  So, I will post my version here (which really isn't too much different...Thai food is very grain/gluten-free friendly).   Don't let the amount of the ingredients overwhelm you or intimidate you.  This really is not a real difficult recipe. I will say though,  that you will probably want to prep a little ahead of time and get your veggies chopped before you get started cooking.

Thai Curry-4-6 boneless, skinless chicken thighs 

-2 - 15oz cans of full fat coconut milk (affiliate link)

-1 cup bone broth (here's how to make your own)
-1/4 c green curry paste
-1 medium carrot, peeled and sliced into 1/4 in rounds
-1 red bell pepper, chopped 1/4 in pieces
-1 onion, chopped
-5 sprigs basil with stems
the juice of 1 lime
-1 1/2 Tbsp fish sauce (affiliate link)
-4 oz snap peas, halved
-2 bunches of green bean noodles, soaked until plyable (you can find them in the asian food section or here....affiliate link)

-Salt and pepper

Preheat oven to 425 degrees.  Salt and pepper chicken and place in an oven safe baking dish.  Bake for about 45 minutes or until the temperature reaches 170 degrees on a meat thermometer and the juices run clear.

In a large saucepan, bring the coconut milk, broth and curry paste to a boil on medium high heat, whisking until smooth.  Add the carrot, red bell pepper, onion, basil, lime juice, and fish sauce.  Bring to a simmer, cover and cook for 30 minutes or until the veggies are tender.

When the chicken is done, slice and add to the pan, along with the peas and the noodles.  Simmer uncovered for about 5-7 minutes.  Remove and discard the basil sprigs. Serve immediately!

Wild rice soup and a teeny house update!

More on the house later, buuuuut!!!  I had to share!!  A few weeks ago I posted on my facebook page that I was going to paint a glittery topcoat on my daughter's walls of her room.  What I tried turned out splotchy and terribly uneven.  So, I talked to a friend and tried a different approach.  And guess what?!  It worked!!!  Thank you Carla for the suggestion!!!!!!!

Here's what I used.....

You just dump 2 of these into your gallon of paint and then mix it in.  We bought our paint at home depot a couple weeks ago, so it needed to be shook up.  We poured the glitter in, put the lid back on and took it back to home depot and had them shake it.  It is perfect!  Exactly what I envisioned!  I really wish it would come across in a picture but of course, it doesn't.  Sad that I can't share that with you, but just know this stuff is awesome!!  Sparkles from every angle!   I hope Shiloh will love it forever (doubtful, I know....she's only 9 months right now)!  I guess I will just have to love it forever for her!  ha!

Ok, so enough of that.  I'll post a blog soon covering what has been going on with our little "farm" soon!  :)

I made some homemade chicken broth yesterday, and there are occasions that the broth is just so delicious you can't can it or freeze it, you have to just make something with it right away or drink it! This was one of those times.  Yummy!  Anyway, so if you broth is homemade, this recipe will vary from time to time depending on how your broth tastes, but it will be delicious regardless.

 So, Mike was telling me that he wanted some soup out of the broth I had made and he thought rice would go well in it.  I thought about it and decided wild rice would be the way to go for a nice change.  Plus I don't ever really recall cooking wild rice and this would be a fun experiment.  Here's what I came up with!

Wild Rice Soup

8-10 c bone broth (I used homemade chicken, but you can most likely use whatever)

2 celery stalks, sliced
1/2 yellow onion (diced)
2 c wild rice.....I used this (affiliate link)
filtered water
Salt and pepper to taste

In a large pot, combine broth, celery and onion. Bring to a boil and cook about 20-30 minutes.  Add in rice.  Cook until rice is tender; about an hour.  Season with salt and pepper to taste.  Add water to desired soupyness.  These last two instructions (salt/pepper and water) are more of personal preference and depends on how salty your broth is already.  Mine didn't need salt and pepper because the broth was seasoned well prior to making the soup.  I did add about 3 cups of water though because the water gets soaked up by the rice and also evaporates while boiling....plus we like soupy soup :)


So my kids love to know if something I cook for dinner is on my "blob" and when I say "it will be soon!" and I start taking pictures, they beg to have their dinner plates or bowls picture taken too.  I just can't say no, so here they are :)

(Mike's bowl)

<== Ethan's bowl  
                                                Michael's bowl ==>

A few tips and tricks...

So this will be a short and sweet post because tomorrow is Valentine's day and I've got a few little valentines I need to prepare to treat tomorrow. :)  And I'm a bit under the weather so I'm gonna try and get some rest tonight so I feel better tomorrow.  I was actually wondering when it was going to be my turn....last week it was Ethan, then Michael, then Shiloh and now me.  Praying that Mike stays healthy and doesn't catch it.

So, I don't have a recipe but I do have a few tricks to share with you.

One of my recipes for pancakes (this one) calls for baking powder (with a sub for baking soda).  I really prefer making that recipe with baking powder because it fluffs the pancakes up much better than baking soda.  I recently learned how to make my own grain free baking powder!!  YAY!  All you do is 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot flour.  Then just measure out what you need.  Works like a charm!!!

Another tip is that any of the milk my recipes can be exchanged cup for cup with coconut milk or almond milk.  Despite the fact that there is an added "gum" listed in the ingredients, I prefer using this brand (affiliate link).  There are other kinds that are gum free, but I have not personally had good luck with them.  This one is smooth and works well for coconut whipped cream too!

For a butter substitution in any recipe, you always can sub coconut oil tablespoon for tablespoon (I was going to say cup for cup, but that's a whole lot of oil!!  lol!)

For a butter substitute in baked goods, you can sub coconut butter (equal parts).

I don't have a sub yet for eggs in baked goods that I am satisfied with but once I find one, I will for sure share it.  I know there are people who cannot or do not consume eggs and I don't want to leave them out.  I have a few things I'd like to try, so I'll let you know how it goes!

Anyway, I am sure there are more, but for now, that's all I can think of.

So, from our family to yours.....HAPPY VALENTINE'S DAY!!

Chocolate Chocolate Chip Pancakes

As I've mentioned before, our family loves breakfast!!  Since going grain free (mostly), it's been difficult not to fall into the egg rut.  Scrambled is our "go-to" but sometimes I like to get crazy and fry them.  haha!  Anyway, I do a lot of scrambles that usually consist of whatever is left over in the fridge mixed up in scrambled eggs, omelettes, or hash, but sometimes it's fun to have something sweet for breakfast and my boys love them some pancakes!  So, this morning, I especially treated them and made these chocolate chocolate chip pancakes.

At first, Michael said "Mom, these look different.  They look really burnt".  haha.  I'm not the best pancake cooker in the world, but I definitely don't burn them totally black!!  lol.  He was very pleasantly surprised when he bit into the goodness that was these pancakes (if I do say so myself).

Sooooo, I'll get to the point and post the recipe already.  :)  Enjoy!!

Chocolate Chocolate Chip Pancakes

1/4 c coconut flour
1/4 c arrowroot flour
3 Tbsp cocoa powder
1 tsp baking soda
pinch of salt
4 eggs
1 tsp vanilla
1/4 c milk
3 Tbsp honey or maple syrup
1/4 c chocolate chips....I like these (affiliate link)
coconut oil for frying

Put all ingredients in a bowl and beat with hand mixer until combined (I turned mine up real high to get the cocoa powder clumps out...don't be afraid it will mess up...it won't).  Heat skillet on medium high and melt a small amount of oil (enough to cover the bottom of the skillet).  Using a 1/4 cup, pour batter into pan.  Reduce heat to medium and cook until bubbles form and start popping.  Flip pancakes over and cook for an additional 1-2 minutes.  Remove from heat.  Serve warm and plain or with your favorite topping.