In case you were ever curious, this is what a freezer looks like after a successful hunting season.
Before & After:
In the before shot the upper shelf contains the last of FIVE deer we processed last year, I will have that used up in the next month or so. The drawer contains some spring turkey, doves from september, and a few leftover duck breasts from last winter.
The after includes the addition of 143 lbs of de-boned processed elk and about 10lbs of bones we cut up for stock.
Took my husband and I about 11 hours to prepare and package the cow (female) elk this year. He had skinned and quartered it in the field, so probably another two hours work there as well (and of course hauling it out of the woods in a pack frame, thats where friends come in very handy).
We cut up the back straps into large portions that we can use for steaks and such, a few rump roasts, and some shanks to use in stock or other recipes. The rest we cleaned up, cubed, and then ground.
The packaging technique we use has worked REALLY well for us over the years. I wrap tightly in plastic wrap first, and then snugly in freezer paper. We have opened up meat upwards of two years old with no signs of freezer burn (rarely is anything ever in there that long).
So there you go, how to fill up your freezer in just a day
I have been getting A LOT of zucchini’s lately from a friends garden, so thought I would link up a few recipes I have been using to wade through these monsters.
Zucchini Lasagna is a huge favorite of ours. It is more of a weekend or company dish due to the prep time, but it is DEFINITELY worth the effort. Any guests I have made it for always ask when they can come over for the next round.
I have now tested pre-cooking and freezing batches with great success. I have done both full batches or just cutting them up into single servings. Great for a work lunch or in my case when the hubby is off on another trip.
Be sure to degorge your zucchini especially if you plan on freezing, and I don’t use the center seed sections on the super large squash. This is not a dairy free recipe I am afraid, but a great gluten free low carb dish.
An easy one pot dish that is dairy free is Zucchini Ribbon Goulash. This can be made in about 30 minutes or less, provides plenty of leftovers, and a great way to sneak in veggies for picky kids (or significant others..).
Pancakes & Fritters
Grated zucchini pancakes/fritters are quick, versatile and easy as a dinner side or even breakfast.
For 1-2 servings, I scramble one egg, 1-2 teaspoons coconut oil, combine with a cup of grated and well squeezed/drained zucchini, add a dash of salt and then sprinkle enough coconut flour in just to bring it together. Cook like a small pancake in ghee, butter or coconut oil. In the batter you can add various herbs, spices, onions, scallions, whatever flavors you like.
I top them with a bit of butter myself, but you can use salsa, diced tomatoes, or if you do dairy goat cheese, greek yogurt sauce with herbs, sour cream and so on.
I used grated zucchini and almond butter to make these paleo muffins the other day and they came out great.
These are really filling with the nut butter, great addition to say a hike or travel where you want a portable higher fat snack.
Baking at high altitude and grain free has been a serious challenge for me, but for some reason my almond butter concoctions have worked better then anything. Who knew almond butter equals light and fluffy baked goodness?! I currently have several of these in my freezer, will have to see how they hold up when thawed.
Grating and freezing zucchini is pretty much the only long term storage I have found that works for these guys. I have tried slicing, blanching and freezing but all I end up with is mush in the end.
I clean and grate my raw zucchinis, skipping the center sections for the large pithy guys (peel on optional). I then squeeze the shredded zuchs REALLY well using a tea towel. I measure it out in one and two cup servings and wrap in wax paper. Place on a cookie sheet in the freezer until solid, then I place in labeled gallon freezer bags. I use these mostly for pancakes/fritters, but that new muffin recipe is likely to come around a time or two.
Hopefully that gives you an idea or two if you are battling the summer zucchini overload. If you have any additional ideas for paleo or primal recipes please add to the comments!!
With some frequent flyer miles saved up I decided to get my mom out of town for Mothers Day. I asked her where she wanted to go. She said warm, beach but where she could shop and be in the middle of it all.
SO….we headed to Miami beach.
Oh what an adventure. Sort of like a beachy vegas….. in a way.
I was also amazed at the number of people there from outside the US (even excluding the latin countries). Sitting on the beach you could hear german spoken on one side, french on the other, and russian behind you. We chatted with some swedish gals one evening who have been to Miami several times. I just hope they have visited other parts of the US as well.
To quickly summarize, here are the goods and the bads:
-Beach was great even when it was crowded
-If you do your research there are some really good restaurants in the mess of tourist traps
-Variety of things to do and see for all personalities
-Noise noise noise. Every place cranks different music, the constant flow of cars, intoxicated folks, it’s just endless noise
-Most restaurants on the main strips serve mediocre overpriced foods and built in gratuity means your service could be hit or miss
-Friendliness from locals and most travelers is pretty hard to find
-Not a budget friendly locale
Food wise, I stayed reasonably paleo on the trip (if you don’t count the number of adult refreshing beverages).
The hotel we stayed at included breakfast so I was able to get eggs, bacon, and some roasted potatoes each morning to start the day off (I still eat white potatoes to a degree).
We stopped at a grocery store the first day and made sure to have a fridge in our hotel room. I picked up some precut raw veggies, salami, tuna, and GF nut crackers and this is what we ate on the beach for lunch each day.
For dinners I just opted for grilled meats or seafood and veggies. I did eat some sushi rolls one night and a bit of grits (with shrimp and grits) another evening.
I definitely did not party like most of the SoBe tourists, but I did indulge in alcohol and made sure I got a few starches here and there to keep from getting in serious trouble.
If I had to do over again, I would have stayed a couple blocks off the main strip so we could rent a condo with a kitchen. Food costs there are crazy, the more you can prepare on your own the better (seems like the lower the price, the more the grains, starches and fried factor).
It was a fun trip, something new, and I can now say I have been to Miami Beach.
If you would like to watch the vlogs from the trip week, here are the direct links:
5.14.12 – Arrival at the carnival
5.15.12 – Beach time
5.16.12 – Salsa Dancing?
5.17.12 – A more quiet option
5.18.12 – Finally Sun!
Yardbird – HIGHLY recommend, must go (reservations recommended)
Doruka Sushi – Pretty good, not Sushi Den, but nice happy hour food specials
Fish Called Avalon – incredible grilled octopus appetizer, okay main dishes but I think there were better choices (reservations recommended)
Vizcaya Museum & Gardens – Really enjoyed and well priced, nice quiet place after the strip
Mangos Cafe – Amusing tourist trap, almost a must go just for the entertainment value (skip the food)
Salsa Mia (dance lessons) – Fun and we had a good time, couple of faults in their set up and layout, but makes for a fun evening if you go into it with an open mind (save 11 bucks each by buying online)
Local Shuttle – Does a circuit around South Beach and is only a quarter to ride. A nice option if you don’t get a car and want to avoid taxis
Boat Cruise – Not a bad cruise, it had a roof so we used it as a back up when it was supposed to rain. Make sure you book ahead of time so you can take the free shuttle. The cruise itself probably wasn’t our cup of tea but it was run well.
Additional photos from the trip found here.
Hey folks, just wanted to toss up a quick post to say I am still around!! I have been doing daily videos instead of writing (vlogs), but I have not been keeping them up to date on the website.
I am working behind the scenes on redesigning the site, so in the meantime, look at the top right side bar for a daily vlog entry. ——————–>
OR, you can subscribe directly to my Youtube channel here.
I also post my video updates to twitter as well.
Everyday I bring you along while I work on growth challenges (this month I am improving my hiking distances in minimalist shoes), some recipes, the raw fed beasts, and just my general chatter about this or that.
It’s turkey hunting season right now so recently I have included some husband supplied wild turkey videos and I should be going on a hunt in a couple weeks. We also have a great trip planned in June so stay tuned for that!
So I have not left, just been using the form of video instead. I will work on getting the site cleaned up a bit, my current priority is shedding the winter doldrums and getting outside as much as possible!
Stop by, say hi, make requests on anything you would like to see more of!
So I have been posting daily vlogs fairly consistently, but I have not always been keeping them up to date here at Nourishedmeadow.com.
So below are links to the vlogs since my last posting here. I will start getting them uploaded at the site on a daily basis, or you can subscribe directly to my Youtube channel just in case.
I hope to do some updates to the website and my vlogs in the next week, stay tuned for a couple minor adjustments!
Scotch Egg Attempt – Vlog 1.22.12
On The Go – Vlog 1.23.12
Paleofying Meatloaf – Vlog 1.24.12
Earning Karma Points – Vlog 1.25.12
Steak Makes It All Better – Vlog 1.26.12
Venison Stew – Vlog 1.27.12
Fighting The Cravings – Vlog 1.28.12
Brazilian Steakhouse – Vlog 1.29.12
Maintaining – Vlog 1.30.12
Two More Challenge Days – Vlog 1.31.12
The Day Stress Won – Vlog 2.1.12
Preparing for Lockdown (aka blizzard) – Vlog 2.2.12
Wild Turkey Soup – Vlog 2.3.12
Posted on in Uncategorized
After an overwhelmingly busy week I finally just had to compile all videos into a quick wrap up for the week.
Probably the most positive thing during a stressful week is that being primal or paleo, I can easily skip meals when busy with little side effects. I managed to avoid all junk food and just fast instead, which worked out well. BUT, that said, I did very little cooking so not much to film for the week.
(direct link to video)
Time for a how to video, today we will look at breasting out a wild bird.
Breasting out wild birds allows for quick processing when you have a high number of birds and no mechanical plucking machine available. The hunter of the house along with his buddies are usually quite successful on the duck front each season, so often I use this technique to make quick work of dressing them.
(direct link to video)
This recipe originated from a forum thread on Marks Daily Apple. After playing with a few ingredients this is the version I now use quite often in my vlogs. I like that it contains two eggs, so when I am tired of the fried or scrambled eggs for breakfast, this is a way to change things up but still get my breakfast protein. It tends to be a fairly mild or no flavor bread, I see it more as a transport vehicle for my favorite toppings. You can add seasonings or herbs to the mix, great when using this as say a bun for a hamburger.
Check out the forum link above for other ideas or recipe variations. A lot of folks prefer the nut flours in the mix rather then coconut flour, so I recommend experimenting for your own personal tastes.
1-2 Tablespoons melted butter or coconut oil
2 teaspoons coconut flour (start low and add more as needed)
1/2 teaspoon baking powder
Beat eggs into melted butter or oil. Add coconut flour and baking powder and mix well.
Pour into a microwave safe bowl that will provide a good shape for your bread when complete. Place a plate under your container just in case it overflows.
Microwave on high for 1:30 – 2:00, it will be firm and spongy and slightly pulled away from the edges of the container.
When it has cooled enough to handle, run a knife around the edges and turn out onto a plate. Cut into desired size, toast, and add your favorite toppings.
You can substitute flax meal, almond flour, or pecan flour in place of the coconut flour, it will take about 2 tablespoons or more rather then the 2 teaspoons of coconut flour.
Meals from the day:
B – Almond butter pancakes with butter, bacon, mate
L – Leftover grilled pork chop and sauteed cabbage
D – Sushi (naruto roll, salmon and white tuna sashimi), avocado and lettuce salad
Snacks – Cold mate
Almond Butter Pancakes Recipe:
(makes approx 1 small serving)
1 tablespoon butter/coconut oil melted
1 tablespoon Almond Butter (unsweetened)
dash of cinnamon
dash of vanilla
1 teaspoon apple butter or applesauce (optional)
Beat egg in melted butter/oil, combine remaining ingredients until smooth (may take a bit of blending to get almond butter to incorporate). If the batter is too runny, add a bit more almond butter.
Pour on pre-heated non stick griddle (medium to med high heat…if pancakes spread too thin, you need to turn heat up). Make smaller size pancakes in order to flip easily.
When pancake just starts to have small bubbles all the way to center, gently work spatula around all edges, flip and cook for about one minute more.
Top with butter or your favorite pancake topping (berries, bananas, nuts, honey, maple syrup)
These will be thinner then traditional pancakes, but if you get the mixture and heat on your pan right they will puff up just enough. You could add a leavening agent like baking powder to get more lift (about 1/4-1/2 teaspoon per egg). As an alternative, you could whip the egg whites on the side and fold those in just before cooking and that will add more lift as well.
These pancakes are sweet enough that all I need to do is top with butter and enjoy.
Posted on in Uncategorized
Had a great food day during today’s vlog, including another round of my newly discovered almond butter pancakes, a great grass-fed ribeye cooked in a cast iron skillet, and to top if off a berry crisp with coconut ‘creamer’ that turned out FAR better then I expected. The new kitten Mia is settling in very well, although I am trying to keep the cut scenes of felines to a minimum. If you would like to see more visit Pet Meadow.
Meals from the day:
B – Almond Butter Pancakes, bacon, yerba mate mate
L – None
D – Grassfed ribeye steak, sweet potato fries, wilted spinach
Snacks – Berry Cobbler
Individual Paleo Berry Crisp
1/4 to 1/2 cup favorite berries, chopped if needed
Honey to taste
Topping (measurements are estimates, adjust as necessary)
1 tablespoon melted butter/coconut oil
2 tablespoons favorite chopped nuts (pecans, walnuts, almonds, sliced almonds, etc)
1-2 tablespoons almond flour
1/2 tablespoon dried coconut flakes
1-2 teaspoons honey
dash of cinnamon
dash of vanilla
In a small saute pan over medium low heat cook berries and honey (if needed) until berries are softened and some juices released, about 5-7 minutes. Add oil to pan if needed to prevent sticking. Pour into an oven safe bowl or ramekin.
Combine all the topping ingredients, spread evenly over the berries.
Place under oven broiler on middle rack until browned. In the video I topped withcoconut ‘creamer’, or use your favorite dairy or dairy substitute.