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.
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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: 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?

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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!

Flavorful Friday: Customizable Chili Recipe

Ecclesiastes 11:1-5 NASB
 1"Cast your bread on the surface of the waters, for you will find it after many days. 2Divide your portion to seven, or even to eight, for you do not know what misfortune may occur on the earth. 3If the clouds are full, they pour out rain upon the earth; and whether a tree falls toward the south or toward the north, wherever the tree falls, there it lies. 4He who watches the wind will not sow and he who looks at the clouds will not reap. 5Just as you do not know the path of the wind and how bones are formed in the womb of the pregnant woman, so you do not know the activity of God who makes all things."


The weather has turned again overnight, and, though it is still sunny and beautiful, the temperatures are quite a bit cooler!  You know what that means, it's time for Chili!  For this episode of Flavorful Friday I bring you a Customizable Chili Recipe.  Be your preference vegetarian, chicken or turkey, or the traditional beef, this recipe can be used to make a palate pleasing chili sure to be a hit with the crowds, or just for you all cozied up by the fireplace in your pj's...  = )

I'd love to hear from you, what's your favorite way to serve and eat chili?

And remember, today is the last day to get EARLY BIRD DISCOUNTS on tickets to the upcoming Gluten & Allergen Free Expo in Dallas, so click here to buy now and tell your friends!  Just enter EARLYBIRD at checkout for $5 off adult tickets, and EARLYKIDS for $2 off kids tickets.  Price is $12 for adults and $2 for kids today only!

Stay tuned next week for announcements on how you can WIN 2 FREE TICKETS to the Expo for you and a friend!

Yours truly,

Country Mama Hippie Chic
AKA Brandi Schunk
bouncybrandi@gmail.com
www.facebook.com/CountryMamaHippieChic




Customizable Chili Recipe

Ingredients:

·      1-3 C Cooked Beans (Black, Red Kidney, Pinto, or any combo thereof)

·      1 Tbsp Extra Virgin Olive Oil

·      1 pound of Ground Beef

·      1 Yellow Onion, diced

·      1 Green Bell Pepper, seeded and diced

·      1 Red Bell Pepper, seeded and diced

·      4-8 Cloves of Garlic, peeled and thinly sliced

·      1 handful of Grape Tomatoes, cut in half (optional)

·      1 large Tomato, diced (optional)

·      1 - 15 oz can of plain unsalted Diced Tomatoes

·      2 tsp Celtic Sea Salt

·      2 tsp Chili Powder

·      1 tsp Onion powder

·      1 tsp Garlic Powder

·      ½ tsp Garlic Salt

·      ½ tsp Smoked Paprika

·      ¼ tsp Cumin

·      ¼ tsp Fresh Ground Pepper Medley

·      Cayenne (just a dash or leave off altogether if cooking for young ones)

Instructions:

Drain most of the liquid off of beans and pour them into a crock-pot turned on to Low setting.  Use more or less beans to fit your personal taste or budget.  Using more beans is a great way to stretch the meat!  Mashing some of the beans with the back of a spoon can help thicken the chili as well and give it a yummy mouth feel.

Warm an 8-10 inch cast iron skillet on medium heat.  Add Extra Virgin Olive Oil and spread around to cover skillet.  Add Ground Beef and cook until browned, stirring and “chopping” frequently to break it up into small bits.  Season with Celtic Sea Salt, Chili Powder, Onion Powder, Garlic Powder, Garlic Salt, Smoked Paprika, Cumin, Fresh Ground Pepper Medley and Cayenne while cooking.

While beef cooks, dice the Yellow Onion and add to pan when beef is about halfway browned.  While beef and onions continue to cook, chop Green and Red Bell Peppers and add to pan.  When beef is fully browned, remove it from pan, drain if needed, and add to crock-pot. Cut Grape Tomatoes in half and add to crock-pot.  Dice the Tomato and add to crock-pot.  Open can of Diced Tomatoes and add to crock-pot.  Thinly slice garlic and add to crock-pot.

Stir well to mix.  Cook, covered, on low for 7-12 hours, stirring occasionally.

Serving options:

·      With corn chips and shredded Mexican Blend or Cheddar Cheese for classic “Frito Pie” (Note: for healthier option, choose organic corn tortilla chips, sprouted if possible.)

·      Atop a baked potato with sour cream

·      In a bowl all by itself

·      On top of a slice of cornbread

·      All serving options are great with a portion of salsa and/or hot sauce added just before serving.

Notes:

·      You can also add ¼- ½ Cup of Homemade Bone Broth to the chili when cooking it for more nutritional value and flavor.

·      Ground chicken or turkey could be used in place of beef.

·      Shredded meat could be used in place of ground.

·      For a vegetarian option, leave off meat entirely and use 3 C beans.

Flavorful Friday: Beef or Chicken Tacos or Taco Salad Recipe

John 1:12 New International Version

^"12 Yet to all who did receive him, to those who believed in his name, he gave the right to become children of God – ¹³ children born not of natural descent, nor of human decision or a husband’s will, but born of God."

Who doesn't love tacos?  Today I have a sure to please and easy to customize taco recipe for your eating enjoyment!  With variations for chicken tacos or beef tacos, children's tacos, taco salad, or mondo big daddy tacos, this simple recipe can easily accommodate the whole family or dinner party, all from one basic recipe!  Enjoy!

What's your favorite way to eat a taco?

Yours truly,

Country Mama Hippie Chic

AKA Brandi Schunk

bouncybrandi@gmail.com

 Simple Tacos for a Child's plate

Taco Salad for Mom's plate

Mondo Open Face Tacos for Dad's plate

Beef or Chicken Tacos

Ingredients: 

·      1 Pound Ground Beef or Chicken (Ground, Cubed, or Shredded)

·      ½ Yellow Onion, diced

·      ½ Green Bell Pepper, diced (optional)

·      ½ Red Bell Pepper, diced (optional)

·      4 Cloves Garlic, minced

·      ½ tsp Celtic Sea Salt

·      ¼ tsp Chili Powder

·      ¼ tsp Onion Powder

·      ¼ tsp Garlic Powder

·      ¼ tsp Garlic Salt

·      1/8 tsp Paprika

·      1/8 tsp Cumin

·      1/8 tsp Fresh Ground Pepper Medley

·      Cayenne (just a tiny dash or leave off altogether if cooking for young ones)

·      ¼ C Filtered Water

·      12-14 Corn Tortillas

·      1-2 C Shredded Mexican Blend Cheese

·      ½ Head of Lettuce, shredded (Red Leaf, Green Leaf, Romaine or Iceberg)

·      3-4 Avocados, diced

·      2-3 Tomatoes, diced (Roma, Grape, Heirloom, or any variety)

·      Salsa to taste

·      Sour Cream to taste

Instructions:

Pre-heat 8-10” cast iron skillet over medium heat.  When pan is warmed add ground beef or chicken.  Cook meat until done, stirring regularly. 

While meat cooks, mix together Celtic Sea Salt, Chili Powder, Onion Powder, Garlic Powder, Garlic Salt, Paprika, Cumin, Fresh Ground Pepper Medley and Cayenne in a cup with about ¼ cup Filtered Water and then set aside. 

When meat is nearly all cooked, add diced Onion, diced Bell Pepper, and minced Garlic.  Continue cooking and stirring frequently until all meat is cooked thoroughly.  Remove from heat and drain fat off meat if there is any.  Return to heat and stir seasoning and water mix into meat.  Cook on low to medium heat for another 5-10 minutes, stirring regularly, until all moisture has been absorbed.  Set aside with a lid to keep it warm.

In separate skillet (while meat is still cooking), heat tortillas on low to medium heat, 1-2 minutes each side, and set them aside in a tortilla warmer.

Set up your taco station setting out all prepped ingredients in small bowls in one area for ease of access.  Assemble tacos just before serving.  Alternatively, you could place all prepped ingredients on the table and allow everyone to build their own tacos as they go.

Taco fillers can include seasoned taco meat, Shredded Mexican Blend Cheese, Lettuce, Avocados, Tomatoes, Salsa, Sour Cream or anything else you like to add to tacos.

Additional options:

·      Serve as a salad instead, piling all taco fillers atop a bed of your favorite fresh lettuce or spinach.

·      Top with Shredded cabbage

·      Top with Shredded Brussels sprouts (uncooked)

·      Top with Jalapeños, or sauté them with the meat

·      Top with Hot Sauce, or add to the meat when sautéing

·      Use Sprouted Corn Tortillas for extra crispness and nutritional punch!