Kohlrabi Recipe

December 3, 2011 By 15 Comments

Kohlrabi Recipe
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Recipe type: Side
Author: Rene @ Budget Saving Mom
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 6
I love kohlrabi bulbs. They are so delicious to eat! However, I have wanted to try the greens as well, and so I came up with a recipe that combined the bulb and the greens. The greens are a little tough, but the bulb is soft and the onions are slightly sweet, plus the salty sausage. It is really delicious!
Ingredients
  • 3 kohlrabi
  • 1 onion, chopped
  • 1-ounce sausage
  • salt and pepper to taste
  • 2 teaspoons of oil
Instructions
  1. To prepare the kohlrabi:
  2. Trim the kohlrabi bulb, and chop it into cubes.
  3. Cut the kohlrabi greens into small pieces.
  4. Boil the kohlrabi cubes in salted water for about 15 minutes until soft.
  5. Cook sausage and onions until done with a little bit of oil.
  6. Add the kohlrabi greens, and mix with the sausage and onions.
  7. Then add the kohlrabi cubes and stir.
  8. Add salt and pepper to taste.

 

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Green Bean Casserole – Real Food

November 29, 2011 By 5 Comments
green bean casserole

This is a delicious green bean casserole which uses whole foods, and no processed foods. It is SO delicious and creamy!! We loved it!!

Green Bean Casserole – Real Food
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Recipe type: Side
Author: Rene @ Budget Saving Mom
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 12
This is a delicious real food green bean casserole. My family LOVED it! I served it for Thanksgiving, and it was gobbled up (pun intended!)
Ingredients
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cloves garlic minced
  • 2 quarts canned green beans
  • 2 onions
  • Butter to saute onions
  • 1 cup shredded cheddar cheese
  • 2 tsp salt
  • 1 tsp pepper
Instructions
  1. Chop 2 onions.
  2. Saute onions in butter.
  3. Take out half of the onions when translucent, and cook the other half until caramelized.
  4. Remove the onions and set aside.
  5. Warm milk in a pot.
  6. Melt butter in pan.
  7. Add flour and cook until slightly browned.
  8. Add milk and wisk until slightly thickened.
  9. Add salt, pepper, garlic, and the caramelized onions and mix.
  10. Drain green beans and rinse.
  11. Mix green beans and milk mixture together.
  12. Pour into a casserole dish.
  13. Mix remaining onions and cheddar cheese, and top the casserole with these. (I also added a few crackers to the top, but I am planning on skipping those next time since I don’t think that they were needed.)
  14. Bake at 350 for 30 minutes.

 

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Roast In Wine Sauce Recipe – Frozen To Tender In A Day

November 18, 2011 By 4 Comments
roast in wine sauce recipe

Roast In Wine Sauce

We purchase part of an organic, grass fed cow each year. We are able to get an amazing price per pound, and I love knowing that the meat is so good for my kids compared to beef that is full of genetically modified food and antibiotics. However, the beef can tend to be a bit tougher. Also, I often forget to pull my meat out and let it thaw the day before it has to cook.

So, I am so excited to have found a recipe that lets me pull out my organic, grass fed roast from the freezer, and have it be fork tender by supper. Not only that, the flavor is amazing!

Roast – Frozen To Tender In A Day
5.0 from 1 reviews
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Recipe type: Main
Author: Rene @ Budget Saving Mom
Prep time: 10 mins
Cook time: 10 hours
Total time: 10 hours 10 mins
Serves: 6
Organic, grass-fed roast that can go from the freezer in the morning, to the supper table at night and be tender and delicious!
Ingredients
  • 1 rump roast
  • 2 onions
  • 5 cloves of garlic
  • 3/4 cup of white wine
  • Sea salt
Instructions
  1. Put frozen roast into the crock pot with 2 onions (cut into fourths) and white wine first thing in the morning.
  2. After 3 hours, slice the roast into 4-5 slices.
  3. Turn it on it’s side and salt to add tenderness.
  4. Put the cloves on top of slices to infuse the flavor.
  5. Cook until supper.

 

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Swiss Chard And Summer Sausage Recipe

November 17, 2011 By 8 Comments
swiss chard and summer sausage recipe

Swiss Chard & Summer Sausage

Swiss Chard is such a great, healthy food! I try to feed my kids greens everyday. I puree them and add them to smoothies, and put them in just about everything. Usually I have to hide them, but not so with this recipe! This is a great way to get some swiss chard into your kids!

Swiss Chard & Summer Sausage
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Recipe type: Side Dish
Author: Rene @ Budget Saving Mom
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 6
The kids were gobbling this up. Usually I have to hide the greens by pureeing them, but they could not eat enough of this! I love any recipe that has my kids begging to eat more greens!
Ingredients
  • 1 bunch of swiss chard
  • 1 onion
  • 3 cloves of garlic
  • Sea salt to taste
  • Summer sausage – 2 inches of link chopped
  • Oil for sautéing
Instructions
  1. Chop onion and garlic.
  2. Sautee (I used lard and coconut oil to add to the flavor).
  3. Add Summer Sausage chops after a few minutes to help the flavor permeate.
  4. Sautee until onions are translucent.
  5. Chop swiss chard and add.
  6. Sautee until swiss chard is to desired softness.
  7. Serve warm.

 

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Butternut Squash Muffin Recipe

November 16, 2011 By 10 Comments
butternut squash muffin recipe

Butternut Squash Muffins

I love butternut squash so much! I could eat it all the time. I make macaroni and “cheese” with butternut squash. I make butternut squash lasagna, butternut squash soup . . . and on and on. Well, since I make pumpkin bread, zucchini bread and squash bread, I have always thought that it would be fun to make butternut squash muffins or bread. You will want to give these a try butternut squash muffins a try. They are amazing!!

Butternut Squash Muffins
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Recipe type: Bread
Author: Rene @ Budget Saving Mom
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
Serves: 24-30
Enjoy these butternut squash muffins made with whole wheat flour! If you are not a fan of whole wheat flour, you can just substitute it for white flour. If you don’t use sugar, you can substitute with sucanat or stevia. If you substitute it with honey, I would reduce the amount of oil used.
Ingredients
  • 2 medium size butternut squash, peeled and deseeded
  • 2 ½ cups flour (I used fresh ground whole wheat flour)
  • 2 ¼ cup sugar
  • 4 eggs
  • cup olive oil
  • 2 ½ teaspoons baking powder
  • Pinch of sea salt
  • Dash of cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Peel and deseed butternut squash.
  3. Chop and boil under tender.
  4. Drain water.
  5. Puree butternut squash.
  6. Mix the following: butternut squash puree, sugar, eggs, olive oil, sea salt, cinnamon.
  7. Mix together baking powder and flour.
  8. Stir baking powder and flour into butternut squash mixture.
  9. Grease muffin pan.
  10. Bake at 350 for 20 minutes.

 

 

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