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TwistedOaks Recipes and Such

1/20/2012

2 Comments

 
Sorry for the delay in posting, this time of year is crazy... taxes... life...lol! This recipe is amazingly hearty, easy to make, though a bit time consuming, but well worth the effort.

Red Beans and Rice

1 lb. dried red kidney beans
Water to cover beans
1/4 lb. salt pork(with as much lean meat on it as possible), cut into 1 inch squares, about 1/2 inch thick; OR coarsely chopped bacon
4 cups water
About 5 qts (total) Chicken stock
3/4 lb. tasso, or other smoked ham such as Cure 81, cut into 1/2" cubes
2 1/2 cups finely chopped onion
1 1/2 cups finely chopped green pepper (for me this is too much, I use about 3/4 cup)
1 cup finely chopped celery
1 Tblsp minced garlic
salt to taste (I find with the meats & chicken stock, generally not much additional salt is needed)
About 6 cups hot cooked rice

Cover the beans with water at least 3 inches above the beans; soak overnight. Drain.
Place the salt pork in a 2 qt. saucepan with 4 cups of water. Place over high heat & bring to a boil. (If you use bacon omit this step) Reduce heat to maintain a strong simmer & cook about 15 minutes. Remove from heat, drain well, & set aside.
In a heavy 5 1/2 quart saucepan or large Dutch oven, combine the beans with 7 cups of the chicken stock. Place over high heat & bring to a boil, stirring frequently and scraping bottom of pan well so beans won't stick. Continue boiling until the liquid barely covers the beans; about 25 minutes, stirring & scraping frequently so beans won't scorch. NOTE: If they do scorch... change to a new pan without stirring them.
Stir in 2 cups more stock & return to boil, stirring frequently. Continue boiling until liquid has again reduced enough that it barely covers beans, about 15 minutes, stirring and scraping pan bottom frequently. Add 2 more cups of stock; cook and stir about 15 minutes. Add 3 more cups stock; cook and stir until beans are very tender (both centers and hulls) and don't taste starchy, about 30 -40 minutes. NOTE: If beans require longer cooking to be tender, continue cooking adding stock or water as needed, 1 - 2 cups at a time.
Now stir in 2 more cups of stock and add the tasso (ham), onions, bell pepper, celery & garlic. Return to a boil & cook about 10 minutes, stirring occasionally. Add the reserved salt pork (or bacon) and continue cooking over high heat about 15 minutes, stirring occasionally. Reduce heat to simmer & cook until flavors meld, about 30 minutes, stirring & scraping pan bottom frequently.
Finally, you may stir in chopped green onions and parsley if desired at this point and add more stock or water if you want "juicier" beans; continue cooking about 10 minutes more, stirring frequently & being careful not to let the beans scorch. Remove from heat& add salt, if needed. Serve immediately.
To serve, allow about 3/4 cup rice mounded in the center of a plate, surrounded by about 1 1/2 cups of cooked beans.
Enjoy!
6 - 8 main dish servings
2 Comments

TwistedOaks Recipes and Such

1/9/2012

1 Comment

 
This has to be my favorite "comfort food" type soup. It's easy to make, and tastes great as leftovers the next day. Serve with hot crusty bread..... yum. 
As a variation you can add 1 1/2 - 2 cups grated cheddar cheese.

Potato Soup

3 cups diced, peeled potatoes
1/4 tsp. celery seed
1/2 cup diced onion
1/2 cup diced ham
3 cups water
2 Tbls. chicken bouillon granules
Salt and White Pepper to taste 
I use 1/2 tsp. white pepper & no salt (as bouillon & ham have plenty)
3 Tbls. butter or margarine
3 Tbls. flour
2 cups milk

Cook potatoes, onion, celery seed and ham in a large stockpot with the water until potatoes are tender but not mushy (time will vary dependent upon variety of potato used). Add bouillon, salt, and white pepper. In a separate saucepan, combine butter and flour to make roux, add milk and cook and stir until thickened. Stir into potato mixture, heat through, and serve.
8-10 servings as first course of a meal
4-6 serving as a meal in itself
1 Comment

TwistedOaks Recipes and Such

1/1/2012

2 Comments

 
Happy New Year! This week it's supposed to be cold here, so here is one of my favorite cold weather chili recipes. This is a great recipe for using leftover chicken, turkey or rabbit.

White Bean Chili
  • 3/4 pound boneless skinless chicken breasts, cubed  (or 2 cups cooked meat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 2 4oz. cans of mild green chili peppers, chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
  • 3 cups chicken broth, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Sour cream and minced fresh cilantro, optional
Directions
  • Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. Note: if using leftover/precooked meat, omit the salt in this step; saute the veggies and add the cooked meat for the last couple minutes)
  • Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
  • Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings.
.




Nutrition Facts: 1 cup equals 334 calories, 15 g fat (7 g saturated fat), 64 mg cholesterol, 1,063 mg sodium, 25 g carbohydrate, 6 g fiber, 24 g protein.

2 Comments
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    Author

    I love to cook! So, I thought I would take time to share tried and true recipes.... which I will attempt to change weekly (:
    If you have recipes you'd like to share, please feel free to contribute.

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