Category Archives: Recipes

Meatloaf

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Preheat oven to 375.

  • 1 1/2 pounds ground sirloin (beef, bison or buffalo)
  • 1 small yellow onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • A splash of milk
  • 1 large egg, beaten
  • 1 cup plain bread crumbs
  • 2 tablespoons grill seasoning (steak spice)
  • 1 tsp. ground cumin (optional)
  • 3/4 cup smoky barbecue sauce
  • 1/2 cup ketchup (or salsa)
  • 1 tablespoon Worcestershire sauce
  • jalapenos (optional)

Mix together the onion, pepper and jalapenos.  Beat the egg with the milk, and add to bowl. Add the bread crumbs, the grill seasoning, cumin and the meat; mix all together with your hands.

Mix the BBQ sauce, ketchup and Worcestershire sauce together; pour 3/4 of the mixture into the meat and blend in with your hands.

Oil a bread pan, put in the meat.  Brush the remaining BBQ mixture on top of the meat.

Bake until the meat reaches an internal temperature of 160, about 1 hour and 20 minutes.

Body Wash

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  • Take your bar of castile soap, and shred it using the vegetable grater (such as Dr. Bronner’s soaps).
  • Heat up 6 cups of water on the stove until it’s almost boiling. Add two cups of soap flakes.  Keep the soap to water as a 1:3 ratio.
  • Stir the mixture, and the soap flakes should start melting. Turn off the heat and let the mixture sit there for an hour or so. By this time, all the flakes should be melted.
  • Now you’re done. Just let it cool, and then pour it into containers. This amount filled up one large 32-ounce bottle and still had two more cups of bodywash left over.

Face Wash

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Facial Wash

Step 1:Mix 2 teaspoons of baking soda and 1 teaspoon of warm water in a small bowl. Use a clean finger to stir the ingredients until a soft paste forms.

Step 2:Splash your face thoroughly with warm water. Dip your fingers into the baking soda paste. Apply the paste to your wet face using a gentle circular motion. Cover your entire face with the paste.

Step 3:Rinse your face thoroughly with warm water, splashing the water over the skin repeatedly until your face rinses clean. Pat your face dry with a clean towel.

Facial Exfoliator

Step 1:Mix 1 tablespoon of baking soda, 1 tablespoon of warm water and 2 teaspoons of oat flour in a small bowl to create a natural facial cleanser that also exfoliates.

Step 2:Rinse your face with warm water. Dip your fingers into the cleanser and apply it to your face and neck using a gentle circular motion. Let the paste dry on your skin for 5 minutes.

Step 3:Buff away the dried cleanser by moving your fingers in a gentle circular motion. The dried paste exfoliates your skin as you buff it away.

Step 4:Splash your face thoroughly with warm water to remove any remaining cleanser. Pat your face dry with a clean towel.

Toothpaste

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To make your own toothpaste, just use a fifty/fifty ratio of coconut oil to baking soda. Start with a small batch and use a few tablespoons of each. If you like, add a few drops of an essential oil, like peppermint or spearmint, for flavor and a bit of stevia for sugar-free sweetness. After mixing your toothpaste, keep it in a glass container with a lid. Then, just spoon some out for use or just dip your dry toothbrush into it. The mixture doesn’t need to be refrigerated and because coconutoil is antibacterial, antiviral and antifungal, it’ll help keep your toothbrush clean and sanitary too.

Oven-Fried Chicken

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  • 2 chickens (3 pounds each), cut in 8 serving pieces
  • 1 quart buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • Vegetable oil or vegetable shortening

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Ginger Ale

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  • Combine 1/2 cup honey, 1/2 cup sliced peeled ginger, and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until flavours meld, about 15 minutes. Remove from heat and let cool.

  • Strain syrup into a large pitcher. Add 4 cups club soda, fresh mint, and ice. Stir gently and divide among 8-ounce glasses.

Scottish Oatcakes

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  • 1/4 tsp (0 ml) baking powder
  • 1/4 cup (60 ml) milk
  • 3/4 cup (190 ml) unsalted butter, at room temperature
  • 1/3 cup (80 ml) fine granulated sugar
  • 1 1/2 cup (380 ml) quick-cooking oatmeal
  • 1/2 cup (130 ml) whole wheat flour
  • 1/3 cup (80 ml) walnuts, finely minced
  • 1/4 tsp (0 ml) salt
  1. Preheat oven to 350 F (180 C). Line baking sheet with parchment paper and set aside. In a mixing bowl, combine butter and sugar. Beat with electric mixer until creamy. In a small bowl, dissolve baking powder in milk and add to butter mixture along with oatmeal, whole wheat flour and walnuts. Stir together with a wooden spoon to make stiff dough. Roll out dough on a lightly floured surface to about ½-in (1 cm) thick. Using a cookie cutter, cut into 2-in (5 cm) circles and place on prepared baking sheet ½-in (1 cm) apart.
  2. Bake in oven for 12 to 15 minutes or until pale golden. Remove from oven and rest on baking sheet for a couple of minutes before transferring to a cookie rack to cool completely. Gather up remaining scraps of dough and repeat rolling, cutting and baking. Store baked oatcakes in a tightly covered container at room temperature up to a few days.

Pine Nut, Olive Oil and Cherry Cookies

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  • 1/4 cup (60 ml) pine nuts, plus extra for decorating cookies
  • 1/4 cup (60 ml) dried cherries, chopped
  • 2 1/4 cup (560 ml) all-purpose flour
  • 1 tsp (10 ml) baking soda
  • 1/2 tsp (0 ml) ground ginger
  • 1 pinch ground nutmeg
  • 1/4 tsp (0 ml) salt
  • 1/2 cup (130 ml) unsalted butter, at room temperature
  • 1 cup (250 ml) granulated sugar, plus extra for sprinkling
  • 3 tbsp (50 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) whipping cream
  • 1 large egg
  1. Preheat oven to 350 F (180 C). Spread pine nuts over a baking sheet in a single layer. Bake, stirring occasionally, until golden and fragrant, about 5 minutes. Set aside to cool to room temperature. Pulse pine nuts and cherries in a food processor fitted with blade attachment until coarsely ground.
  2. In a bowl whisk together 2 cups (500 ml) flour, baking soda, ginger, nutmeg and salt. In bowl of a stand mixer fitted with paddle attachment, cream together butter, sugar and oil at medium speed for 5 minutes. Stir in pine nut mixture. Add flour mixture and stir together until just incorporated. Add cream and egg, and mix until combined. Stir in remaining ¼ cup (50 ml) flour.
  3. Roll 2 tsp (10 ml) of dough into a ball and place on a parchment-lined baking sheet 2-in (5 cm) apart and flatten slightly. Decorate each one with a few pine nuts and a sprinkling of sugar. Bake until edges are golden, about 10 to 12 minutes, rotating pan halfway through cooking time. Let cool on baking trays for 10 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for 3 days.

Chicken Yassa

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Marinade:

  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon rind
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced Thai red chili peppers, seeded if preferred
  • 3 pounds (1.5 kilograms) chicken legs with thighs, split
  • salt and freshly ground pepper
  • 1 thinly sliced red onion

Sauce:

  • 3 tablespoons vegetable oil
  • 6 cups sliced red onions (about 3)
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon rind
  • 1 teaspoon minced Thai red chilli peppers, seeded if preferred
  • 11/2 cups chicken stock or water
  • 2 tablespoons Dijon mustard
  • 11/2 cups diced sweet potatoes, cut in 1/2-inch pieces
  • 1/2 cup pimento-stuffed olives cut into thirds

Combine lemon juice, lemon rind, vegetable oil and minced chili in a medium bowl.

Add chicken pieces and cover with onions. Cover bowl and leave to marinate, refrigerated for 2 hours or overnight.

Remove chicken from marinade and pat dry. Season chicken with salt and pepper. Discard marinade and onions.

Add 1 tablespoon vegetable oil to a skillet on medium high. Add onions, season with salt to bring out juices and stir occasionally for 7 to 10 minutes or until onions are soft and browned. Add lemon juice, lemon rind, chili, stock and Dijon mustard. Stir until combined.

Stir in sweet potatoes and olives. Bring to a boil, boil 1 minute and then reduce heat to medium low. Simmer, covered, for 15 minutes. Remove cover and continue cooking until vegetables are tender, 5 to 10 minutes. Reserve.

Brush chicken with remaining 2 tablespoons oil. Preheat grill to medium. Grill chicken 8 to 10 minutes per side or until golden and juices run clear.

Serve chicken coated with vegetables and sauce. Garnish with cilantro.