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Thai-Spiced Cilantro Chicken
July 15, 2010
I have to give credit to “What’s Cooking Thai” by Christine France. This is a wonderful fast and easy receipe that I make when I crave the taste of ginger and cilantro. Don’t be put off by the list of ingredients – you can vary things quite a bit and it will still be wonderful.
4-6 chicken breasts (with or without bone)
2 – 4 garlic cloves, peeled
1 fresh green chili, deseeded *
3/4 inch fresh ginger, peeled
4 Tablespoons fresh cilantro
Finely grated rind of 1 lime
3 Tablespoons lime juice (fresh is best, bottled if nothing else)
2 Tablespoons soy sauce
1 Tablespoon sugar
3/4 cup coconut milk **
*if you don’t have a green chili (and who usually does?), use green or red chili paste or dried chili flakes
**Use the rest of the coconut milk from the can for the recipe “Garlic and coconut sweet potatoes”
1. Place the chicken breasts in a single layer in a wide, non-metalic dish.
2. Put the garlic, chili, ginger, cilantro, lime rind and juice, soy sauce, sugar and coconut milk in a food processor and process until a smooth puree forms.
3. Spread the puree over both sides of the chicken breasts.
4. Bake uncovered at 350 degrees for about 1 hour.
5. Serve as is on the table or lift out the chicken breasts and put the wonderful juice in something to serve along side.
Which is More Dangerous: The Medical System or Raw Milk?
July 5, 2010
Every year in the US there are:
12,000 deaths from unnecessary surgeries;
7,000 deaths from medication errors in hospitals;
20,000 deaths from other errors in hospitals;
80,000 deaths from infections acquired in hospitals;
106,000 deaths from FDA-approved correctly prescribed medicines.
The total of medically-caused deaths in the US every year is 225,000.
This makes the medical system the third leading cause of death in the
US, behind heart disease and cancer.
Here is the whole article:
http://www.mathaba.net/news/?x=623777
Baked Oatmeal with Dried Fruit & Nuts
March 27, 2010
This receipe came to us via “The Nourished Kitchen”. It’s wonderful warm out of the oven, but also reheats well using a hot buttered skillet. Cut into squares and fry briefly to warm up. This receipe makes a 9×13 pan of steel cut oats that has fed our family of 3 for 3 days (they say it makes 12-16 servings). It’s very filling and economical! (if the “cheaper” dried fruits are used and a frugal hand dishes out the nuts). Our 12 year old really likes it plus he can reheat/fry it up himself.
1 lb. steel cut oats
1 cup nuts (walnuts, almonds, pecans, etc.)
2 T. yogurt, kefir, whey or buttermilk for soaking the oats. If you don’t have, just soak without.
6 eggs (the chickens are really laying right now)
2 cups whole fresh milk
up to 1/4 cup maple syrup (optional)
1/2 cup raisins or dried cranberries
1/2 cup dried unsulfured apricots (diced) or other dried fruit of your choise.
2 T cinnamon
1/4 cup coconut oil, plus extra for greasing baking pan.
1. Put steel cut oats in a bowl with enough filtered water to completely submerge the oats. Add kefir, etc. if you have it.
2. Allow the oats to soak, covered, overnight in a warm place in your kitchen, about 8-12 hours.
3. After the mixture has soaked, drain off any extra water and put back into your bowl.
4. Preheat the oven to 375 degrees F, and grease a 9×13 pan with coconut oil or butter.
5. Meanwhile, beat together eggs, milk, maple syrup until well combined and frothy.
6. Pour the egg mixture over the oats and stir to combine.
7. Add nuts, dried fruit, cinnamon and melted coconut oil to the mixture.
8. Pour into the 9×13 pan and smooth out mixture. Bake for 40-45 minutes or until the oatmeal achieves a pleasing golden-brown color. A knife inserted into its center should come out clean and free from liquid.
Dairy Reproduction – the Modern Way
April 25, 2009
Being certified organic, we do NOT do the following to breed our cows. We do it the old fashioned way: we watch the cows for “receptive” behavior and breed for grass genetics the first 21 days. After that, we bring in the clean up bulls - 24/7 type of guys and happy in their work.
We just received our April 2009 newsletter from the University of WI – Extension. I thought you’d be interested to read about the current state of reproduction on dairy farms. Before I begin on the protocol, there are a few acronyms that need defining.
GnRH – gonadotropin releasing hormone (common brand names are Cystorellin, Ovacyst, Fertagyl and Factrel)
PGF – prostaglandin (common brand names are Lutalyse, Prostamate and Estrumate)
- The first shot is GnRH. That injection is to cause all cows to ovulate a mature follicle. The article kept out the products Presynch and Resynch to keep it simple, but apparently Presynch was developed to increase response to the first GnRH injection.
- The second shot a week later is PGF. This hormone causes the corpus luteum (CL), which forms on the ovary and produces progesterone, to regress. Progesterone needs to be low in order for the cow to come into heat, ovulate and conceive.
- Two days later another GnRH shot is given to cause a mature follicle to ovulate.
- Wait 12-20 hours to breed the cow.
April 6th Farm Report
April 6, 2009
We are well into calving now. We are up to 68 calves, with a few more girls (38) than boys (28). The milk supply is great and increasing every day. When you come out to the Store, stop by the paddock by the driveway and look over the newest babies. If you time it right, they will be zooming around the paddock, kicking up their heels. Like babies all over, they sleep, eat and play (in that order).
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