Recipe of the Week: Lo Carb Green Chile Cheese and Egg Bake Set

Okie Ranch Wife’s Lo Carb Green Chile Cheese and Egg Bake I found the original recipe on an Atkins Diet-friendly web site and changed it up to suit my taste. It is a great way to use eggs from your chickens and other garden produce. I would not suggest doubling this recipe in a larger dish, due to the increased cooking time. I suggest baking it in two 8″x8″ dishes. – OkieRanchWife Ingredients 4 oz can of Green Chile Peppers or equivalent weight of fresh chiles 8 large Eggs ½ Sweet Red Pepper, small dice 2 Tbsp Heavy Cream 1 …




Recipe of the Week: Avalanche Lily’s Dairy-Free Biscuits

Avalanche Lily’s Dairy-Free Biscuits Here is a favorite that we bake nearly every week here at the Rawles Ranch, especially in winter months. Ingredients 2 Cups Flour 1 TBS Baking powder 2 tsp Sugar 1/2 tsp Cream of Tartar 1/4 tsp Salt 1/2 cup of the thick portion of a can of coconut milk. (Or use butter or shortening, for a traditional recipe) 2/3 cup the watery portion of a can of coconut milk. (Or use cow milk, for a traditional recipe)  




Recipe of the Week: Avalanche Lily’s Dairy Free Scalloped Potatoes

Avalanche Lily’s Dairy Free Scalloped Potatoes Ingredients: 8 medium sized potatoes peeled and thinly sliced 2 large onions peeled and thinly sliced 1 Organic Prairie Summer Beef Sausage (12 ounce), thinly sliced 1 can 13 ounce Organic Coconut Cream and milk–first stirred up. (We use Native Tree brand) 1 Tablespoon minced Garlic Himalayan salt, to taste Directions: In a nine by thirteen inch rectangular Pyrex/glass dish, pour a little of the mixed milk and cream on the bottom of the pan. Alternate layers of sliced potatoes, onions and sausage.  After laying down the first set of potatoes, onions and sausage, …




Recipe of the Week: Yogurt Ranch Dressing

Okie Ranch Wife’s Yogurt Ranch Dressing This yogurt ranch dressing is a pantry-friendly recipe. I have made it several times already and it is always gone quickly. What I like about making this recipe is that you choose what you put into it. I stay away from commercial products like mayonnaise that has soy or canola oil in the ingredients. You can make your own mayonnaise using just olive oil. You can also make your own yogurt and apple cider vinegar. This recipe easily doubles or triples.   Ingredients ½ cup Plain Yogurt (not Greek style) 2 Tbsp Mayonnaise 1 …




Recipe of the Week: Avalanche Lily’s Basic Ground Beef Stir Fry

Avalanche Lily’s Basic Ground Beef Stir Fry   Ingredients 2 lbs ground beef 1 Tablespoon of coconut oil 1 Medium onion 1 Tablespoon garlic 1 large sweet pepper (red, yellow, orange, or green) or 1 cup of mixed diced peppers 4 large carrots, peeled and diced 2 Grocery store-sized zuchinni, halved and sliced 1 Quart bag diced tomatoes or can of diced tomatoes Oregano, to taste Basil, to taste Himalayan Salt, to taste




Recipe of the Week: Avalanche Lily’s Eggless Ginger Snap Cookies

Avalanche Lily’s Eggless Ginger Snap Cookies This recipe is one of our fairly quick and easy favorites, here at the Rawles Ranch. Ingredients 1 Cup Flour (we usually use white flour) 1/2 tsp Baking Powder 1/2 tsp Baking Soda 3/4 tsp Ground Ginger 1/2 tsp Ground Cinnamon 1/4 tsp Ground Nutmeg 1/4 tsp Ground Cloves 1/4 tsp Salt 1/4 Cup Softened Butter 1/4 Cup Sugar 2 Tbsp Light Brown Sugar 1/4 Cup Dark Molasses 1/2 Tbsp Water Later: 2 Tbsp White Sugar (to coat the unbaked cookies) Directions First, thoroughly mix all of the dry ingredients and spices EXCEPT the …




Recipe of the Week: Avalanche Lily’s Dairy-Free Sweet Butternut Squash Cream Soup

When I discovered that I was intolerant to milk products, I was forced to create dairy-free versions of some of my recipes. This is one of my favorites and uses canned coconut milk. (I haven’t yet tried this with reconstituted powdered coconut milk, but I plan to.) Ingredients: 1 large butternut squash 1 medium onion 3 medium sized apples 1 Tablespoon or two or three cloves of garlic (or amount to your taste, I use Kirkland brand diced/chopped garlic) 1 13 oz can Coconut milk (I use Native Forest Brand, Unsweetened) 1 Tablespoon coconut oil (for frying) Himalayan salt, to …




Recipe of the Week: Avalanche Lily’s Dairy-Free Potato Cream Soup

Introductory Notes: This is a favorite recipe for winter-time. I often pick out a basic recipe and then adapt it to what I want and like.  I am not an exact science person when it comes to cooking and definitive measurements of anything. So I will do my best when giving you approximate measurements for the ingredients I use.  Please feel free to adapt all of my recipes to your own taste. I have included a concluding note about food intolerances, as optional reading.   Ingredients 3 quarts of Beef Bone Broth (Prepared in advance, see below.) 8 medium potatoes, …




Recipe of the Week: Homemade Pasta Sauce

Reader “Sis in Montana” kindly sent us one of her family’s favorite recipes: Mom’s Quick Homemade Pasta Sauce Ingredients: 5 – 8 oz. Cans of Tomato Sauce 1-1/2 tsp. Dried Parsley 1-1/2 tsp. Dried Oregano 1 tsp. Dried Basil 1 TBSP. Garlic Powder 2 tsp. Onion Powder 1 Pint (or 1 pound) Browned Hamburger Directions: Combine all ingredients, mix thoroughly, and simmer for at least 20 minutes, stirring occasionally. This can simmer while you are preparing the pasta of your choice. Notes: This recipe can be made with storage foods, including canned browned hamburger. This goes well with garlic bread. …




Recipe of the Week: Biscochitos, by T.R.

This is one of our favorite holiday cookies here in northern New Mexico. The traditional shape in this area is a simple disk about 1 1/2 inches in diameter, but you can use your cookie cutters if you want to. Ingredients: 6 cups all-purpose flour 1 tbs baking powder 1/4 tsp salt 2 cups lard 1 1/2 cups white sugar 2 tsp anise seed 2 eggs 1/4 cup brandy 1/4 cup white sugar 1 tbs ground cinnamon




Recipe of the Week: CrockPot Spicy Brisket, by F.M.

Ingredients: 3 lbs lean beef brisket 1 tsp salt 1/4 tsp pepper 1 sliced onion 1 stalk of chopped celery 1/2 cup chili sauce (catsup consistency) 1 can of beer Directions: Place beef in a slow-cooking pot. Add salt, pepper, onion, celery, and chili sauce. Pour Beer over all. Cover and cook on low for 8 to 10 hours or until tender. Remove beef from pot and slice. Skim the fat off of the juices and serve with the meat. Makes 5 to 6 servings. o o o Do you have a favorite recipe that would be of interest to …







Recipe of the Week: Chili Con Queso, by L.P.

Ingredients: 1 lb pasteurized process cheese spread 1 (1-lb) can of chili without beans 4 green onions, chopped 1 (4oz) can of chopped green chili peppers Directions: Mix all of the ingredients in a CrockPot® or other slow-cooking pot. Cover and cook on low for 2 to 3 hours. Serve hot from the pot. Use as a dip for corn ships or as a sauce over Mexican food. Makes about 4 cups. o o o Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!