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Real Food Recipes
A collection of recipes both ancient and contemporary, to help incorporate real and whole foods into a modern life.
So squash soup never sounded like a good idea to me, until my sister made a pot and served it up to family while visiting. I was hooked! When I started canning again, I just HAD to figure out how to can this delightfully tangy and savory soup!
I usually make this without the creamed corn, simply because I rarely have creamed corn in the house!
Butternut Squash and Bacon Soup garnished with sour cream. Photo kindly provided by Tammy Hardt.
Butternut Squash and Bacon Soup
- 2 butternut squash (about 2 pounds each), peeled, seeded and cut in 1-inch chunks
- 1 onion, diced
- 4 ribs celery, chopped
- 1 apple, chopped
- 1/2 teaspoon Redmond Seasoning Salt
- 1/2 teaspoon curry powder
- black pepper, to taste
- 2 1/2 cups chicken stock, or more, to taste
- Water as needed to keep moist.
Cook until veggies are soft - you can roast in the oven, pressure cook, crock pot them, or cook them in a pot on the stove.
Puree the veggies. Add water if you need to, so that it has the consistency you like (go a little thin for canning).
- 1 pkg cream cheese, well softened (you can microwave it for a minute to really soften it)
Add cream cheese to part of the soup and puree (I did this in a blender, put about 3 cups of the soup into the blender, added the cream cheese and blended till smooth), then add that back into the soup and stir it in.
- 1 lb bacon, cooked diced, fat reserved (or ham and more butter)
- 2 cans creamed corn - OPTIONAL (or 1 can whole kernel corn, with liquid, run in the blender for a bit, just to break up the kernels but not puree them - you want a bit of texture)
- 1 tsp dried parsley
- 1 stick butter (1/2 cup)
Add the rest of the ingredients to the soup, including bacon fat, heat through again to meld flavors.
This can be canned, the cream cheese will hold up well. Sour cream may be substituted if serving fresh.
A colorful hash that fills you up, for breakfast or dinner. If Pajamas can go to Wal-Mart, surely they can go to the dinner table too!
Chopped corned beef (raw or cooked)
Diced green pepper
Diced red pepper
Diced tomatoes (add at the end after everything else is crispy)
Butter or bacon grease, lard, coconut oil, whatever you have.
Optional: A few eggs to break over the top and stir in at the end, and cook until the eggs are set.
Hash has no real recipe. It was originally a dish made up of leftovers, plus other odds and ends added in. Heavy on potatoes, heavy on the corned beef. Enough fat to fry it well and keep it from sticking hard. Good hash has a nice crispy crust on the food.
Just toss a good amount of fat into the skillet, and then add your meat and veggies. Let sit. DON'T stir too much, especially at first. A lid helps for the first 10-15 minutes of cooking time. The longer it cooks, the faster it cooks. Set the burner on medium-high, and you can go about your business in the kitchen, checking it every 5 minutes or so, and flipping the food over. After about the second or third flip, you need to check more often.
You can throw in parsnips, jicama, turnips, celeriac, or some of those odd root vegetables that people harvest from their back yards (sunchokes, daylilly roots, oca, salsify, or edible weed roots). You can even put in chopped kale or spinach or collards, or other garden or weedy greens. Plaid Pajamas is just hash that has a lot of colors in it.
If you need it to be low carb, then substitute something else for the potatoes. If you need it to be faster to prepare, then you can use canned potatoes and canned corned beef, or frozen hash browns and frozen peppers and onion.
I have canned hash. No, it is not recommended by the government. No, I don't care that it is not, I can it for the meat time. Just press the raw ingredients into jars, tightly, and pressure can for the time that the meat calls for (I would not do it with cooked, it packs too densely, but raw does not). I use raw corned beef so it makes enough broth to almost fill the jars.
A Coddiwomple Farm Original Recipe!
Ok, so this is easy to make. But it is NOT easy to make the ingredients! Well, they are easy, but they do take time if you make them yourself. You can substitute whatever you need to substitute in order to make this in a hurry.
- 1 qt diced canned potatoes (these were in my pantry), DRAINED, but NOT RINSED! You want the extra potato starch.
- Onion - either onion powder, dried onions, or fresh (cook them in the bacon fat before you add everything else if you use fresh). It does not matter.
- Cooked dry cured bacon (or any other bacon - I had home made maple dry cured, and it was AMAZING in this) - I think I used about a pound
- Bacon fat - I used what came from the bacon
- 3 pickled eggs (ok, so you can used boiled eggs if you want!) - chop them
- 2-3 tbsp balsamic vinegar (other vinegars may be used, but this richens the flavor)
- 2-3 tbsp sugar (any kind you like in this, I use white, you can sub honey)
- Salt to taste
Now, you can add cooked celery if you want. I was tired. So I left it out.
I just dumped everything into a big skillet and started it cooking, and cooked it until it was reduced down and thickened. No flour. Just let the potato starch do the job. Start with a lower amount of sugar and vinegar, and add a bit more of either at the end to get the right balance.
This was EASY for me to do, because:
I can my own foods.
I cure my own meats.
I pickle my surplus eggs.
I dry my own onions.
So I had ingredients on hand that I could use to improvise a tasty meal.
My husband does NOT like German Potato Salad. But he ate leftovers of this the next day! He won't eat leftovers if he hates it!
I think it was probably the bacon that did it - I made it with a generous amount, and he simply cannot resist bacon!
A Coddiwomple Farm Original Recipe!
When I was young, growing up in a household full of siblings, my mother would give us eggnog when we were sick. It wasn't until I was older that I had any idea that other people associated it with Holidays, or that they put other substances in it that were NOT healthy. For us, it was something special, made just for us when we were sick, or made when we wanted a drinkable snack.
Today, eggnog is one of my "go to" drinks for making the base of a smoothie, or just to get a little extra protein when I am feeling wrung out. Eggs are a rich source of vitamins and minerals, and combined with milk, they pack a real nutritional punch.
This recipe DOES use sugar! I don't get warped out about sugar. If something tastes better with it, I use it! I'm not eating a lot of processed foods with hidden sugars, so I used sugar where it makes a difference, and it is not enough to blight my life!
Farm fresh eggs are one of the best sources of probiotics! They contain a wide variety of microbes which aid in building the immune system and stabilizing digestion.Until you cook them.
Commercial eggs are washed (removing the protective coating on them), handled in factory conditions (exposing them to the potential for mass contamination), and then stored, sometimes for months, before they get to you (giving them ample time for any contamination to grow into a serious infectious pathogen).
So use only fresh eggs for this.
If you cannot handle egg whites, just substitute 2 egg yolks for each whole egg.
Put this in a blender.
- 1 egg
- 2-4 TBSP sugar, honey, maple sugar, or other sweetener
- 1/4 tsp vanilla
- Dash nutmeg
- Fill with milk to the 2 cup line. (Cream makes it richer.)
Blend until smooth.
For variety, add 1 ripe banana.
May also use this as the base for a smoothie, or substitute yogurt or juice for the milk.
The information on this site is presented for informational purposes only, and consists of the opinions and experiences of the site authors. It is not to be construed as medical advice or to be used to diagnose or treat any illness. Seek the assistance of a medical professional in implementing any nutritional changes with the goal of treating any medical condition. The historical and nutritional information presented here can be verified by a simple web search.
I do what I do because I understand the science behind it, and I've researched worldwide sources to verify the safety of my practices to my own satisfaction. Please do your own research, and proceed AT YOUR OWN RISK.