Flavorful Friday- Roasted Rainbow Carrots Recipe!

Matthew 28:6 NIV
"He is not here; he has risen, just as he said."

This Easter weekend, let us rejoice and celebrate our God, who loves us so much, that he gave his one and only Son that we may have life with Him.  If you are not familiar with the story of Jesus Christ, then reach out to someone you know who is full of life through Christ our Savior and ask them to share with you the Good News.  Or, check out the website needhim.org to learn more.

--------------------------------------------------------------------------------------------------------------------------

While Easter is a Christian holiday of Remembrance and Celebration, there is a fair amount of the population who equates this Sunday with the Easter bunny and colored eggs.  Since bunnies love carrots, I thought it fitting, perhaps, to offer this carrot recipe for today's edition of Flavorful Friday.  Whether attending a potluck or hosting your own gathering, these Roasted Rainbow Carrots offer a quick, easy, colorful and delicious side solution to your Easter feast!  

May there be love in your heart and laughter in your home, now and forever.

As always, 

Happy Crunching!

Country Mama Hippie Chic

aka Brandi Schunk

bouncybrandi@gmail.com

www.facebook.com/CountryMamaHippieChic

http://countrymamahippiechic.blogspot.com/

Roasted Rainbow Carrots Recipe

Ingredients:

One 2 lb bag of Whole Organic Rainbow Carrots

One 3.5oz Stick of Kerry Gold brand Garlic & Herb Butter, cut into one inch chunks

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Rinse and scrub Carrots with a stiff vegetable brush.  Place Carrots in a roasting pan with Butter evenly distributed on top.  Place lid on pan and roast for 20 minutes, covered.

Remove pan from oven and brush melted butter atop carrots.  Replace lid and roast another 20 minutes, covered.  Remove from oven and brush butter atop carrots one more time just prior to serving.

Flavorful Friday: Beef Stir Fry with Rice Noodles Recipe!

Lamentations 3: 57-5857You came near when I called on you; you said, ‘Do not fear!’ 58“You have taken up my cause, O Lord; you have redeemed my life.
....................................................................................................................

Happy Friday and welcome back to another edition of Flavorful Friday!

I introduced this recipe for Beef Stir Fry with Rice Noodles on Facebook a few months ago and it got great response!  I've tweaked it a bit and made it a few more times and my family loves it!  I hope you and your family enjoy as well!

As always, 

Happy Crunching!

Country Mama Hippie Chic

aka Brandi Schunk

bouncybrandi@gmail.com

www.facebook.com/CountryMamaHippieChic

http://countrymamahippiechic.blogspot.com/

Beef Stir Fry with Rice Noodles Recipe

Ingredients:

1 tsp Organic Extra Virgin Cold-Pressed Unrefined Coconut Oil

1 Tbsp Organic Extra Virgin Cold-Pressed Unrefined Coconut Oil

1 lb “Beef for Stew” pieces

1 Tbsp Bragg Liquid Aminos

Juice from ½ Lemon

Juice from ½ Lime

One package of Rice Noodles

1 Tbsp Organic Virgin Unrefined Coconut Oil

1- 16 oz Bag of “Far East Blend” Frozen Vegetables (Broccoli, Green Beans, Sugar

Snap Peas, Carrots, Onions, Red Peppers, Water Chestnuts, Celery)

¼ Yellow Onion, diced

5 Cloves of Garlic, minced

4 Tbsp Bone Broth (or two bone broth ice cubes)

½ tsp Garlic Powder

½ tsp Onion Powder

¼ tsp Cumin

¼ tsp Celtic Sea Salt

⅛ tsp Fresh Ground Pepper Medley

1 Tbsp Gelatin (I recommend Great Lakes Beef Gelatin, the Red label)

Instructions:

Mix together Braggs Liquid Aminos, Lemon, and Lime.  Place steak pieces in a plastic zippered storage bag or in the bottom of a glass baking dish and cover with marinade mixture.  Seal bag or cover dish and refrigerate for at least one hour.

Cook rice noodles per package instructions.

Heat medium skillet over medium heat.  Add 1 tsp Coconut Oil to melt and cover pan.  Add marinated beef, discard excess marinade.    Cook beef on medium heat for 10-12 minutes, stirring and turning meat regularly to cook evenly.

In separate large skillet over medium heat, melt 1 Tbsp Coconut Oil.  Saute onion and garlic along with Garlic Powder, Onion Powder, Cumin, Sea Salt and Fresh Ground Pepper Medley.  Saute for about 3-5 minutes, or until onions become translucent.  Add Frozen Vegetable Mix  and Bone Broth and stir well.  Cook for about 10 minutes, stirring occasionally.   

Sprinkle gelatin over veggies and stir to mix.  Add beef to veggies in pan, stir well.   Add cooked noodles to pan and stir well.  Cook for 2-3 minutes and then serve!

Serve hot with additional Liquid Aminos on the side for seasoning.

Note: Can be made with or without rice noodles.

Flavorful Friday: Snow Ice Cream Recipe!

Jeremiah 29:11 NIV
"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."

I think I have posted this particular Bible verse before, but it spoke to me today so here it is.

....................................................................................................................................................

Yep, today is a full-on snow day here in Plano, Texas!  

We don't get real snow often, so when we do it's lots of fun!  I was particularly surprised and in awe at how beautiful and perfect the snow flakes are.  I have been to snowy mountains in California, and I have lived in Colorado, yet I don't remember ever seeing such amazingly perfect flakes.


Today my son got to make his first snow angel, and taste his first snow ice cream! He loved it so much, and we had such fun making it, we thought it was a great idea to share our snow ice cream recipe with you here for Flavorful Friday! I have fond memories of eating snow ice cream as a child, though living in Austin, TX it was a rare treat, indeed!

This snow ice cream recipe is a base, a starting point, or you can just use as-is. You can adjust the amounts of each ingredient to suit your own personal taste. Use your favorite milk- cow, raw cow, almond, coconut, oat, hemp, etc, whatever suits your fancy should work just fine. Note that if you are using sweetened milk, you may want to leave the sugar out all together. A fun trick could also be to use chocolate milk (yum!) or strawberry milk. Whatever you do, find the kid in you and have fun!

Snow Ice Cream Recipe

Ingredients:
4 C fresh, clean Snow 
1/2 C cold Milk
2 tsp Sugar
1 tsp Vanilla Extract


Instructions:

First, mix together your milk, sugar, and vanilla with a whisk.  Leave them in the refrigerator while you go out to collect (and play in!) the snow.  The extra time helps the sugar to dissolve more completely.  Bring your snow back in and scoop it into a bowl.  Stir or shake the milk mix and then pour it over the snow. Give it a quick stir in the bowl and you are all set.  Enjoy!

Note: You may want more or less snow, and you can always add more snow or milk mix as you go if you like.

Flavorful Friday: Bone Broth Recipe Revisited

Mark 7:7 GOD'S WORD® Translation
"Their worship of me is pointless, because their teachings are rules made by humans."

What rules do you follow and where do they come from?  Is your heart led by the spirit or the law?

These are questions I ask myself.  I have many times been justly accused of being legalistic, of "beating people over the head" with the letter of the law, forgetting the spirit of that very law.  I have always been a rule follower, yet in the past few years I have been learning more about the heart.  Leaning into my own heart and the heart of God, seeking a place of love, mercy, and grace.  I don't always get it right, and still revert to my old, strict, rule-based ways pretty much daily, but I catch myself faster, recover more quickly, and forgive with more ease than I ever have.  So today I ask you, where do you fall on the spectrum of rule versus spirit, and whose rules are you following and why?

*********************************************************************************************************************

For today's flavorful Friday I return to an oldie but goodie.  This is the first recipe I ever published on this blog, and it is the one most-used in my kitchen.  I aim to use bone broth daily, and generally prepare a batch every two weeks. Homemade bone broth, also known as soup stock, is packed with nutritional value.  It is an excellent aid in rebuilding gut health, strengthening the immune system, and recovering from stomach illness.  Sometimes I make it with just chicken bones, sometimes just beef bones, and sometimes both.  Whatever suits your fancy, I hope you'll try this and make it a part of your everyday kitchen experience.

Happy eating!

Country Mama Hippie Chic

aka Brandi Schunk

bouncybrandi@gmail.com

www.facebook.com/CountryMamaHippieChic

http://countrymamahippiechic.blogspot.com/

Bone Broth Recipe

For the best results, use organic produce and organic free-range beef and chicken whenever possible.

Ingredients:

• The bones of one chicken (You may include the skin as well, and leave on little bits of chicken if you like for more nutrients and flavor.)
• About a pound of beef soup bones or meaty bones or marrow bones, or a combination thereof
• 1/4 C Raw Unfiltered Apple Cider Vinegar
• The inner pieces of a stalk of celery, all the ones you may not normally eat by themselves, leafy tops included
• A few carrots, or a large handful of baby cut carrots
• One medium onion (I use yellow, but you could use whatever you like)
• One half to one head of garlic
• Celtic Sea Salt to taste
• Fresh course ground pepper medley to taste
• One bunch fresh parsley (at the end)

Place bones in large pot (the biggest one you have, mine is 6 quart) or crock pot.  Add about ¼ cup of Raw Unfiltered Apple Cider Vinegar (the kind with “the Mother” in it.)  Add enough filtered water to cover the bones.  Cover and let sit about half an hour, while you wash and chop your vegetables.

Rough chop celery, carrots, and onion.  Smash garlic cloves to release their flavor and goodness, you may also cut them in half if you like.  Add all veggies to pot with bones and cover with filtered water, leaving 1 inch between the top of the water and the top of the pot.  Bring to boil and then use a strainer spoon to remove any scum that rises to the top.  Add Sea Salt and Pepper.  Reduce heat to the lowest setting and cover.  Let simmer, stirring occasionally, for 24-72 hours.  (Chicken bones are often done by the 24 hour mark, beef bones do well to go longer.  If your vegetables are starting to blacken, go ahead and stop the process and strain your broth.)

Ten minutes before you are done, rinse the entire bunch of fresh parsley and add it to the pot, stirring it into the mix.  (You can also raise the heat to high and boil gently for the remaining time.)

Remove from heat and let cool about half an hour.  Use slotted spoon to remove the large chunks of veggies and bones from the pot and dispose of these.  Then pour remaining contents of pot through a fine mesh metal strainer.  I strain into a 3 quart saucepan.  Cover and refrigerate overnight.  The next day, remove the fat that has risen to the top and you are done!  (Or, if you need more fats in your diet, you may leave some of the fat if you like.)

Bone broth may be used right away to make any kind of soup or beans, or you can freeze or refrigerate it for later use.  I generally make one pot of soup right away, and then freeze the rest.  Ice cube trays are perfect for this job!  Simply fill the trays (I use two) and freeze overnight.  Then remove the cubes and put them in a freezer safe plastic bag.  These are great for adding nutrition and flavor to practically any recipe!  Examples: sauted veggies, boiled veggies, scrambled eggs, sauces, soups, beans.  You can also add a cube or two to a cup of warmed water for a comforting and nutritious boost when you feel tired and wore down or when you are getting sick.  The possibilities are endless!

Merry Christmas! (And a Gluten Free Sugar Cookie Recipe!)

Matthew 1:23 KJB

"Behold, a virgin shall be with child, and shall bring forth a son, and they shall call his name Emmanuel, which being interpreted is, God with us."

From our hearts to yours, we wish you a very Merry Christmas and a Happy New Year.  May your hearts be filled with the joy of Christ and the miracle of His love for us all.

With love,

The Schunks

Country Mama Hippie Chic

aka Brandi Schunk

bouncybrandi@gmail.com

www.facebook.com/CountryMamaHippieChic

http://countrymamahippiechic.blogspot.com/

Today we made Gluten Free Christmas Sugar Cookies for the first time ever!  We were a little nervous as to how this was going to turn out and I am pleased to say the results were excellent!  I can't take credit for the recipe, as I combined the genius of two other people to make these cookies.  Here is what we did in case you want to follow.

We used the "High Protein and Fiber Blend" gluten free flour recipe that I learned from Vanessa Weisbrod of "The Delight Gluten-Free Cookbook" and "Delight Gluten-Free Magazine" at the Dallas Gluten and Allergen Free Expo.  It is as follows:

• 1 C Sweet White Sorghum Flour
• 1 C Tapioca Flour
• 1/3 C Coconut Flour
• 1 tsp Xanthan Gum

Using this flour as our base, we followed the directions to make this cookie recipe:

http://www.momables.com/gluten-free-sugar-cookie-recipe/

Note that since the flour already contains Xanthan Gum, we did not add any extra.  We also did not add the cinnamon.  Otherwise, we followed the recipe to a "T".  The flour mix above makes a little more than the 2 Cups the recipe calls for, so we used the remainder for dusting the counter and the dough.  We also used just plain Tapioca Flour for the dusting and that worked out fine.  Be sure to refrigerate as it says!  Our cookies turned out gorgeous, buttery, perfectly flaky, and unrecognizable as any different from the traditional sugar cookies I have made with my family for years.  It is wonderful to be able to finally continue this tradition with my husband and son!

Tomorrow we'll be decorating them, if we don't eat them all first!

Merry Christmas!

Update: We did manage to save a few cookies to ice and I am SO glad we did!  They were pretty crispy, but after icing them and letting them sit for a day, they are soft and wonderful and delicious and taste just like those iced sugar cookies you buy at the bakery at the grocery store- so good!  And so pretty, too!  We all had a lot of fun decorating, and our friends can't even tell these are Gluten Free Sugar Cookies!

Flavorful Friday- Gluten Free Sausage Potato Cabbage Dish Recipe

Ephesians 6:18 NIV
"And pray in the Spirit on all occasions with all kinds of prayers and requests. With this in mind, be alert and always keep on praying for all the Lord's people."

When do you pray?  Do you pray when things aren't going your way and want them to change, or when you are scared and want to be saved?  Do you pray when things are good, or only when they are bad?  Do you thank God regularly for all of the gifts He gives, or is that reserved for Thanksgiving Day?  Do you thank God for the difficult circumstances in your life that challenge you and grow you into more of who He wants you to be, or are your thanks reserved for the miracles and answered prayers?  Do you pray for others, or only for yourself?  Do you pray goodness for your enemies, or only for those you love?  Think about these things and consider, what does God want for you in your prayer life?  When could you add a prayer to your day?  What might happen if you did?

............................................................................................................................................................................

For today's edition of Flavorful Friday, I bring you this German-inspired version of a Gluten Free Sausage Potato Cabbage Dish Recipe.  This dish takes a bit of effort, but is well worth it in the end!  You can use one pan, cooking in rounds, or 3 pans cooking all at once.  Alternately, you can cook everything all in one pan at the same time, but the end result doesn't taste quite as good and you lose something in flavor and consistency.  Feel free to use your favorite Gluten Free Sausage, or the flavor listed in the recipe, which we get from the meat market at Sprouts.  It is not labeled "gluten free", but I have read the ingredients and feel comfortable with it for my own gluten-intolerant family.  For true Celiac's or a strong gluten intolerance, please be sure you know your source and understand the ingredients, as sausage is a common place to hide wheat and gluten.

I'd love to hear from you!  What is your favorite Gluten Free Link Sausage and how do you use it?  Email me or comment below with your feedback.

I hope you are able to get out and enjoy some nice weather wherever you are.

Yours Truly,

Country Mama Hippie Chic

aka Brandi Schunk

bouncybrandi@gmail.com

www.facebook.com/CountryMamaHippieChic

http://countrymamahippiechic.blogspot.com/

Gluten Free Sausage/Potato/Cabbage Dish Recipe

Ingredients:

For Sausage:

Filtered Water

3-4 Links, about 1 ½ pounds, Gluten Free Chicken Feta Spinach Sausage

For Potato:

1 Large Russet Potato, about 2 C diced

1 tsp Celtic Sea Salt

Filtered Water to cover

1 Tbsp Unrefined Coconut Oil

2 Tbsp Extra Virgin Olive Oil

6-8 Cloves Garlic

For Cabbage:

1 Tbsp Unrefined Coconut Oil

1 Small Green Cabbage, about 8-10 C chopped

1 tsp Celtic Sea Salt

¼ tsp Fresh Ground Pepper Medley

½ tsp Garlic Powder

½ tsp Onion Powder

1 Small Yellow Onion

Fresh Ground Pepper Medley, to taste

Celtic Sea Salt, to taste

Instructions:

This is a 3-pan dinner, ideally you’ll have all 3 pans going at once.  Alternately, you could use just one pan and cook one part at a time, keeping the previous parts warm in a toaster oven on “warm” setting.

Add Filtered Water to a medium skillet to about ¼” deep and add Sausage Links to pan.  Cover with a lid and cook for 5 minutes.  Remove lid, flip Links over, cover and cook for another 5 minutes.  Remove from heat and carefully drain water from pan, using the lid or tongs to keep Links in the pan.  Return pan to heat and cook for 3 minutes, uncovered.  Flip Links and cook an additional 3 minutes.  Remove Links to a plastic cutting board, allow to cool for about 5 minutes and then slice about ¼” thick.

Finely dice the Russet Potato.  Put Potatoes in a lidded microwave dish; add 1 tsp Celtic Sea Salt and enough Filtered Water to cover Potatoes.  Cover dish with lid and microwave for 2 minutes on high.  Carefully remove lid from Potatoes and allow steam to dissipate, then drain water off Potatoes.  Pour Potatoes onto a clean dishtowel to dry.  In a medium skillet heat 1 Tbsp Coconut Oil and 2 Tbsp Olive Oil on medium heat for about 5 minutes.  Carefully add Potatoes to hot oil, I use a slotted spoon to keep my hands away from the popping oil.  Cook on medium high heat, stirring regularly to prevent burning.  Peel and finely slice Garlic Cloves.  Add Garlic to oil and Potatoes after about 5-6 minutes of cooking, then cook for another 5-6 minutes.  Remove from heat and move Potatoes and Garlic to paper towels to drain.  Add Salt and Pepper to taste.

Heat Large Skillet over medium heat about 3-5 minutes.  Chop Cabbage to about 1” square pieces.  Add 1 Tbsp Coconut Oil and chopped Cabbage to skillet and stir.  Add Salt, Pepper, Garlic Powder, and Onion Powder to pan and stir.  Dice Onion, add to pan and stir.  Cook for a total of about 10 minutes, stirring occasionally.

Layer food in a large bowl with Cabbage first, then Potatoes, then Sausage.

Serve piping hot and enjoy!

Serving note:

This dish goes great with Gluten-Free Beer or Cider for a special treat.

Flavorful Friday: Simply Soup Recipe!

Philippians 4:6 ESV
"Be anxious for nothing, but in everything by prayer and supplication with thanksgiving let your requests be made known to God."

Me with my husband and son out
at "The Farm" (Stonefield Organic Farm) 

Ahhh, the many joys of Thanksgiving!  Time off work, relaxing with loved ones, and plenty of good food to eat!  I hope that you enjoyed the day with those dear to you, and maybe even got a few great deals today.  As Thanksgiving leftovers fill your fridge, I thought I would offer a suggestion today of something you can do with all that Turkey other than the traditional Turkey Sandwiches.  Try Turkey Soup!  This Simply Soup Recipe is great as a vegetable soup that can give your body a much needed break after over-indulgence, or add a bit of shredded or diced turkey for a new twist on an old favorite!  Trying to ward off the holiday sickies?  Add some chicken instead for a wonderfully nutritious chicken soup!  Any way you make it, this soup is sure to warm you to the soul.  A few of the ingredients are listed as "Optional", but really, most of these ingredients are optional, so just add what you like and leave off the rest!

I would love to hear from you!  Tell me, what is your favorite, non-traditional soup ingredient?

Here's to a wonderful weekend and a joy and spirit-filled Holiday Season!

Yours Truly,

Country Mama Hippie Chic
aka Brandi Schunk
bouncybrandi@gmail.com
www.facebook.com/CountryMamaHippieChic
http://countrymamahippiechic.blogspot.com/

Simply Soup Recipe (Vegetables with Optional Chicken or Turkey)

Ingredients:

Chicken Soup with extra Smoked Paprika added

1 Tbsp Extra Virgin Olive Oil

½ Large Yellow Onion, diced

½ Small Cabbage (red or green), chopped into about 1 inch pieces

1 C Carrots, sliced or diced

Potato- 1 Russet or 2-3 small Red, diced

1-2 Tbsp Butter

1 Tbsp Celtic Sea Salt

1 tsp Garlic Powder

1 tsp Onion Powder

½ tsp Dried Basil (or a few large fresh leaves, minced)

½ tsp Dried Parsley (or a small handful of fresh leaves, minced)

¼ tsp Dried Oregano (or a few fresh leaves, minced)

¼ tsp Ground Pepper Medley

¼ tsp Smoked Paprika

1 Red Bell Pepper, diced (optional)

1 Green Bell Pepper, diced (optional)

1 C Okra, sliced into ½ inch pieces, stems removed (optional)

About 4 C Homemade Bone Broth

1-2 C Green Beans, fresh or frozen, cut into about 1-2” pieces

1 Zucchini, diced

3-4 Large Kale Leaves, torn or cut into about 1 inch pieces, with stems chopped

6-8 Garlic Cloves, peeled and thinly sliced

Meat of one cooked Chicken, all except the breast, shredded or diced (optional)

Cooked Turkey meat, about 1-2 C, shredded or diced (optional)

Filtered Water (or more Bone Broth), as needed to cover everything with liquid

Instructions:

Heat a 6 Quart Pot over medium heat while chopping the Onion.  Add Olive Oil to pan and allow it to heat for about 30 seconds.  Add Onions to pot and stir.  Chop Cabbage, add to pot and stir.  Chop Carrots, then add to pot and stir.  Chop Potatoes, then add to pot and stir.  Add Butter and Seasonings to pot and then stir.  If using, dice Optional Bell Peppers, slice Optional Okra, add to pot and stir.  Add Bone Broth to pot and stir.  Remove stems from Green Beans, cut beans and add to pot and stir.  Dice Zucchini, add to pot and stir.  Tear or cut Kale leaves, and chop Kale stems, add to pot and then stir.  Peal Garlic Cloves, slice thinly, add to pot and stir.  Add shredded, pre-cooked Chicken or Turkey if using, then stir well.  Add Filtered Water or Bone Broth until everything is just covered.  Stir well, cover with lid.  Bring to a boil on Medium heat, then reduce to low and simmer, covered, stirring occasionally, for about half an hour to keep crispness in vegetables, longer for softer vegetables.  Note: Food will continue to cook long after the heat is removed if it is left in the pot to cool.

For storage, allow soup to cool at room temperature for about half an hour, then ladle soup into food storage jars, leaving about 1” at the top, cover with lid and allow to cool in the refrigerator.  Once cooled thoroughly (overnight is good), slightly loosen lid and transfer to freezer, right side up.  I like to store some in Quart Size jars for the family, and some in Pint Size jars for single servings.

Serving Suggestions:

·      Serve simply As Is

·      Serve with hot sauce

·      Serve over rice

·      Serve over noodles

·      Serve with rolls or bread on the side

·      Serve with a cheese quesadilla on the side

·      Serve with corn chips on top or on the side