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Posts Tagged ‘grain-free recipe’

Grain-Free Fried Fish

Thursday, January 10th, 2013

Yesterday I got a text from my aunt. It read, “Are the animals lining up 2 x 2?” That sums up accurately how our week has gone. It has rained, rained, and then rained some more. Luckily we have not experienced much flooding, but the tanks and lakes are full.

Full waterways are good for the ranch. They provide plenty of fresh water for the wild animals, cattle, and horses. Full tanks also are fun to swim in or float on. Animals that call water home prefer full ponds versus dry ones. Fish especially want ample room to spread out and grow big.

Last week I described what great results my brother’s family experienced fishing on a beautiful, cold winter day here at the ranch. I also promised to give you my recipe for frying fish. The batter is light and crispy. It is also made without gluten, wheat, or grain.

Grain-Free Fried Fish

4 lbs of fish filet
2 cups of almond flour
1 tsp seasoning, like Tony Chachere
2 lg eggs, beaten
oil or lard

I like to make a work station. I have one pie plate with the beaten eggs. Another pie plate next to it with the almond flour and seasoning mixture. A large frying pan on the stove with hot oil. I also have a cooling rack sitting inside a cookie sheet lined with paper towels in a warm oven or warming drawer. This last step allows the pieces to drain excess oil, but more importantly stay warm until I am done frying all the fish.

Make sure your filets are dry. Dip into the egg coating all sides. Place into the flour mixture and again coat on all sides. Carefully put in hot oil for about 3 minutes. Turn and continue cooking on the other side for another 3 minutes. The batter will turn golden brown and the fish will be flaky when done. Place fried fish on cooling rack to drain and stay warm in oven.

Serve hot with homemade tartar sauce or cocktail sauce. We like to eat crunchy coleslaw along with the fish.

So even if you are watching your carbs or staying away from grains for other reasons, you can still enjoy fried fish. It is especially rewarding to eat when you know where the fish came from and how they were caught. No matter how carefully we filet the fish, some lucky person always finds a bone. Therefore, chew carefully.

Grass Fed Beef Stew

Thursday, October 18th, 2012

I was on a walk through the meadow pasture yesterday and noticed that the rye grass is already coming up. That was fast! I guess three inches of rain works miracles.

As we enjoy really cool mornings and evenings, I begin making soups, chili, and stews. Some of our customers do not order stew meat and some do. The ones who do usually struggle with how many pounds to request. It really depends on how often you want to make stew. Generally customers decide to ask for 6-8 pounds.

I wanted to post a beef stew recipe today that I use. It is grain and starch free, which many of our customers try to minimize in their diets. If you are not one of them, then feel free to add potatoes.

Grass Fed Beef Stew

2 lbs grass fed beef stew meat
2 lbs carrots, coarsely chopped
2 medium onions, coarsely chopped
4 cloves of garlic, pressed
2 tsp sea salt
1/2 tsp black pepper, freshly ground
1/4 tsp thyme
1 lb green peas, frozen

Make sure that the stew meat is cut into bite sized pieces. In a large pot, brown the stew in a little olive oil over medium heat. Add the carrots, onions, garlic, and seasonings. Stir. Then add water to just cover the vegetables. Bring to a boil and then lower the heat to simmer. Cover with the lid slightly ajar. Cook at least three hours. Add the frozen peas 15-20 minutes before you want to serve the stew.

Enjoy with grain free biscuits.

Grass Fed Beef Cutlet Recipe

Thursday, September 6th, 2012

As I help customers fill out his/her processing form for our grass fed beef, a very common question arises: “What are cutlets and what do you do with them?” Cutlets are thin-cuts of meat usually taken from the leg section. The processing plant tenderizes them. The cuts are about the size of the palm of my hand, if not a tad larger.

I like to use cutlets to make a version of a Southern favorite, chicken-fried steak. Since many people choose to purchase grass fed beef for healthy diet reasons, many customers eat few grains, if any. Diets like the Paleo Diet, GAPS, and/or Specific Carbohydrate Diet rely on grass fed meats, but no grains. Therefore, here is a delicious grain-free version of chicken-fried steak with gravy.

Since I cook for a small army daily and most people do not, I am cutting back my recipe to make it more standard. This recipe is written for 4 servings.

Breaded Beef Cutlets
1 pkg grass fed beef cutlets
1 clove garlic
2 eggs
1 cup blanched almond flour
salt and pepper to taste

Thaw out the cutlets and place in a plastic zip-closed bag. In a small bowl, beat the eggs and stir in one pressed garlic clove. Pour over the cutlets, seal bag, and refrigerate for six hours or overnight. This step allows the garlic to infuse the beef as well as let the eggs completely coat the cutlets.

Preheat oven to 375 degrees F. Lightly grease a baking dish with olive oil. In a shallow dish like a pie plate, combine the almond flour with the seasonings. Dredge each cutlet in the flour mixture making sure that it is completely covered with the breading.

Place each breaded cutlet on the greased baking sheet. Bake for 20 minutes or until done.

Flourless Gravy
1 cup of broth (beef, chicken, pork)
1/2 white onion

Before you start breading the cutlets, bring broth and onion to a gentle boil. Allow it to cook just above a simmer. When the cutlets are almost done, puree the onion with a handheld blender. Season with salt and pepper to your liking. The onion thickens the broth nicely without need for any flour. Serve on top of breaded cutlet.

I hope you enjoy this much healthier version of chicken-fried steak with grass fed cutlets. It is a grain-free recipe that is sure to make your family happy.



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