• Three ways to use eggs

    It’s a good thing we like eggs, because we love raising chickens. There are lots of ways to eat eggs, and we often have a simple scrambled or fried egg for breakfast or lunch. The recipes below are for a few of the more interesting ways we use fresh eggs from our chickens. 1. Huevos rancheros There are lots of ways to make huevos rancheros. This is a simple and easy one we like. Ingredients Corn tortillasSalsaCheese, grated (we like cheddar)EggsBlack beansAvocado Directions Warm tortillas in a lightly greased pan for a couple of minutes on each side. Cook eggs so they’re over easy. Warm salsa in the microwave or…

  • Tofu reubens

    We eat a lot of pita bread sandwiches. One of our favorites are tofu reubens. You could certainly make these with meat instead of tofu. We just like them with tofu. This recipe for homemade thousand island dressing is so much better than the bottle you can buy at the store. Ingredients Pita bread (or other bread)TofuCoconut oilOld bay, smoked paprika, cumin and/or other spices you likeSauerkraut (cabbage or cabbage/carrot/onion kraut)Swiss cheese, slicedOnion, sliced (optional)1 clove garlic, pressed1/4 cup plus 1 T minced pickle1 1/2 tsp lemon juice1/2 cup mayo2 T catsup1/2 hard boiled egg, mincedA squirt of sriracha Directions Fry the tofu. Slice tofu around 1/2 inch thick. Heat…

  • Oven fries

    Oven fries are a go to for us. They’re simple, easy and everyone loves them. Sorry this recipe doesn’t include quantities, we never measure. Ingredients PotatoesBacon grease, canola oil or butter (in order of preference)Salt & pepperSmoked paprika Directions Preheat the oven to 475 degrees. Cut the potatoes into wedge shaped slices. Put in a pot and cover with water. Bring the water to a boil and then immediately turn off the burner and drain the water. Melt the grease in a large shallow baking dish. Then spread out a single layer of potatoes. Flip so they have a layer of grease on both sides. Sprinkle with salt, pepper and…

  • Roasted beet and winter squash salad with walnuts

    Our favorite way to eat beets and squash! Ingredients 2 lb butternut squash1.5 lb beets2 T red wine vinegar1 tsp balsamic vinegar1 clove garlic, pressed6 T olive oil (or 4 T olive oil and 2 T sesame oil)3 T chopped walnuts, toasted2 T chopped fresh herbs (rosemary, oregano, sage, etc.) — optionalSalt and pepper Directions Preheat the oven to 425 degrees. Scrub the beets (but do not peel) and place in a baking dish. Add about ¼ inch of water and cover tightly. Bake 35-40 minutes until the beets are tender. Let cool. Peel the squash and cut into ½ inch thick slices. Toss with 1 T of the olive…

  • Cranberry orange relish

    So easy, so delicious and a tradition in Julia’s family. This tastes better the next day. Ingredients ¾ lb cranberries1 orange½ cup sugar Directions Slice the orange in quarters and remove the seeds but do not peel. Chop cranberries and orange (peel and all) in a food processor. Leave a little bit of chunkiness. We like it better when it’s not pureed. Mix in sugar. Refrigerate. It’s best the next day.