Farm to Table recipes and Homemade Natural Living
These chocolate chip sourdough brioche rolls are so chewy and soft on the inside, you can just pull them apart right out of the oven. Serve these up with scrambled eggs for an Easter brunch, or store them in the fridge and enjoy them all week long.
Sitting in a corporate office, or maybe your own apartment dreaming of owning more land? Well, you actually don’t need to own cattle to call yourself a homesteader. You can learn to homestead without being a professional farmer. Today I’m sharing how to start homesteading today without being a farmer, brought to you by families who did it themselves.
Learn how to make tasty chicken tortilla soup recipe for a comforting and delicious dinner all year round! This soup doesn’t taste or feel heavy; with the sour cream, lime juice, cilantro, and tortilla chips or tortilla strips it actually tastes like taco in a bowl of soup. I love that the chicken just shreds off your fork, and I can throw all the ingredients in the pot so there’s less to clean up.
There is nothing better than homemade rustic sourdough bread. I shared with you all last week how much we use our sourdough starter in our house, and this is our favorite way to use it.
I always knew that a simple life with hand cooked food and a heart for the home was what I wanted one day. Even when I was working a full time corporate job and living in a city apartment by myself. I would sit at my computer and dreamed of one day owning farm animals and spending my whole day in kitchen. It wasn’t until my late 20s that John and I were able to save up enough for me to go part time, and focus more on working from the home. But where to start? In this post I share with you my favorite homesteading books to start living that simple homestead life.
Make perfect farm fresh hard-boiled eggs with this simple stovetop recipe. What I love about this recipe is all you need are eggs, a pot, and a stovetop. With Easter around the corner, these eggs are a fun activity and a healthy breakfast.
Learn how to make spaghetti squash so you have a sneaky way to eat more vegetables and less processed grain. It may look complicated, but I can promise you it’s no more difficult than frying an egg (and yes, I still break yolks sometimes too 🙂
It’s pie season! We are making farm fresh pumpkin pie, sweetened only with natural flavors and spices. Healthy enough to be eaten for breakfast even! What I love about this recipe is that is uses a real pumpkin, so it’s more like a pumpkin meal than a dessert pie. And pumpkin is so good for you too! This no sugar added pumpkin pie is fun to make and is one of the best ways to go farm-to-table this year. Don’t forget pumpkins are in season for a long time, so enjoy this dish well into the holidays!
We love that crispy, crunchy, tangy taste you get when brussels sprouts are cooked on the cast iron skillet with only lemon and garlic. Here’s how to make crispy brussels sprouts using the stovetop and a simple recipe with one secret step. We make this recipe at least once a week and pair it with a chicken or steak on the side. You can also add bacon or parmesan cheese on top – yum!
In our homestead, we like to have one veggie, one protein, and one grain for dinner every night. Usually we will do a chicken or steak, a stovetop veggie, and sourdough bread or skillet potatoes. Brussels Sprouts are one of our favorite side dishes to pair with chicken or beef. This recipe only has a few ingredients and is simple to make – but there is a simple secret to how to make crispy brussels sprouts. I am posting this recipe alongside a few other bloggers who are sharing delicious Thanksgiving recipe ideas. You can check out their recipes at the bottom of this page.
Many people don’t care for brussels sprouts, but this may be because they haven’t found the right way to cook them. For example, if you microwave frozen brussels sprouts, you may end up with a soggy cabbage-like side dish that doesn’t smell too great. And we don’t want that!
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