How to Clean Your Single Serve Coffee Maker Machine

Who doesn’t love coffee? In fact, coffee is one of the most widely consumed beverages across the globe. It comes with plenty of flavors that are targeted to specific segments of customers. Some of the most common flavors of coffee you can find around are espresso, latte, cappuccino, Frappuccino, regular black coffee, iced coffee, regular cream and sugar coffee and double espresso.

The love for coffee drives a lot of people to find a permanent solution about satisfying their craving. You can’t always go out to have coffee at the nearby coffee stores. It is inconvenient too. This calls for having your own coffee machine at home. Basically, the idea behind this is to be able to make coffee whenever you feel like having some.

Now, the domestic coffee maker is a product category but there are plenty of subcategories that branch out of this. Out of all, single serve coffee makers are the most loved around the globe. And why wouldn’t it be? The machine does not have to brew a full pot and just produces a fresh cup of coffee, quickly.

However, as you might notice, it is sounding too sweet to be true. Everything comes with some baggage, some maintenance. The coffee maker that you would buy or might already have is after all a machine. It needs regular cleaning so that it can deliver that perfect cup of coffee to you. And if you are too lazy to clean your coffee maker, then you’d soon not be happy with what you will be drinking. The importance of having a clean coffee maker machine can’t be stressed enough.

Tip 1: A Coffee Pod Is Best Used Only Once

It is true that if your coffee machine is not maintained properly, it will not reward you with the best coffee. Therefore, you must be aware of how to clean your single serve coffee maker machine. Let us first understand the signs indicating the need for you to draw your attention to the coffee maker:

  1. Your coffee isn’t tasting good anymore
  2. The machine is taking longer to brew your coffee
  3. It’s making more noise/sound than it normally used to
  4. It is not brewing coffee, but only making noise
  5. It is expelling coffee everywhere

These signs must attract your immediate attention to the coffee maker. If you ignore it, your dear machine would soon start ignoring you too. Thus, here is how you can take care of your coffee maker and pamper it to deliver great coffee to you every time:

1. Start with the Coffee Basket

Most coffee makers contain a basket that houses the coffee beans. The size of the same may differ according to how big or small your machine is, but the concept is to first take care of this cabinet. Dump the entire coffee and grounds that was inside the basket and brush it. Simply, ensure that there is nothing in there.

2. Next, move to the water reservoir

The next section of the coffee maker that needs your intervention would be the water reservoir. This is the section that generally develops deposits over time that interfere with the taste of your coffee. So, the idea must be to clean this section properly.

Tip 2: Usage of Vinegar Helps in Cleaning Your Machine Better

If you fill the water reservoir section with ½ white vinegar and ½ water, together these two liquids would remove any buildup and limescale on the inside of the reservoir.

After this, turn on the coffee maker machine as if you were to make coffee. When the cycle gets completed, pour hot vinegar/water into the reservoir and rerun the cycle.

Once the second cycle is also done with, empty the tank and wash it in hot soapy water. Doing this would remove any stains and brown film. Similarly, washing the basket we talked about earlier is also a good practice. If you do not have anything to clean it with, consider using some old toothbrush. Most experts suggest being gentle with your machine while cleaning it, otherwise, you might damage the delicate parts or even break it.

Your goal should be to clean the entire reservoir and coffee box properly since that is forming the majority section of your coffee maker machine.

3. Prepare the machine for operation again

Once the cleaning is done, fill the water box with clean water and run it. Redo this cycle with fresh water at least twice to ensure all the vinegar is out of the system.
Tab the water spots on the exterior of the machine using a clean cloth and buff dry if necessary. This would perfectly prepare your coffee machine to again start delivery great coffee.

Tip 3: Change the Water Inside The Water Reservoir on a Daily Basis

It is good that you have your very own coffee maker machine at your disposal. The independence and convenience of getting a good cup of coffee whenever you want to is unparalleled to any other satisfaction in this world. However, the practice of not paying attention to the machine can bring to you a lot of harm.

Instead, investing some time in the machine to cleanse it can literally be very rewarding. While your hygiene would be maintained naturally, you will also continue to get perfect coffee day after day.

FAQs Section:

How often should you do this exercise?

Ideally, if you desire to have proper hygiene maintained within your coffee maker machine clean the pots and baskets on a daily basis. However, the overall machine must be cleaned once a month.

Is there any other alternative to using vinegar as a cleaning agent?

Vinegar is a very good cleaning liquid but some machines do not allow the vinegar to descale. This may be due to the water reservoir and the type of machine you are dealing with. In such situations, the user manual would be your best bet. Look for directions on cleaning your machine as it would have a product-specific cleaning process. Also, you can try other solutions available in the market, since some of them are even all natural.…

The Best Munchies in New York City

Food is one of the things New York City is so fantastic. Moreover, there’s no better way to enjoy all of the city’s culinary adventures than when you’re stoned. Sweet and salty, meaty and cheesy, crunchy and crispy — some of the top munchies from NYC are here to satisfy your snack cravings. If you have access to medical cannabis in New York, this list might be even more enticing, if you catch my drift.

1. Cereal at Kith Treats

You can build your own “cereal box” at KITH Treats, self-proclaimed as the first ever cereal bar in NYC, selecting up to three servings from 23 cereal varieties, 25 toppings, and five different milk types.

All the classics are there, from Apple Jacks to Special K, and you can just throw the cardboard box in the trash once you scarf your bowls or two or eight down, avoiding all that clean-up fussy cereal. The cereal bar is conveniently located within the entrance of KITH’s Brooklyn outpost, Ronnie Fieg’s shoe, and apparel store if you feel like shopping stoned.

2. Nachos at the Commodore/el Cortez and Tortilleria Nixtamal

Only the layers of chips interspersed with cheese, beans and any number of fixations are better for your stoned stomach than chips. Nachos are an ideal choice for high food because they are delicious and easy to snack on, but they can end up filling you up as much as a full meal.

The Commodore and El Cortez sister bars serve almost identical nachos plates. Both consist of a giant pile of crispy chips with refried pinto beans, gooey white cheese, green, roja and chile de arbol salsas, and a cream douse that makes you want to immerse yourself in a serious mess of goodness. For a fresh edge, they are covered with cilantro, radishes and scallions.

3. Wings at the Kettle Black and the Bronx Alehouse

The Kettle Black is a certifiable wing mecca, offering traditional or boneless wings in 10 different flavors, available in orders from as few as 6 to as many as 100. A plate of finger lickin’ goodness will do any night of the week, but on Monday (boneless) and Wednesday (bone-in) nights the crowd is packing in the place for the $.60 special.

The Bronx Alehouse, the craft beer headquarters of Kingsbridge, serves large, meaty wings in seven different sauce flavors. You can order them “double cooked” for an additional $1—fried, then grilled for an additional layer of charred smokiness.

4. Ice Cream at Eddie’s Sweet Shop and Morgenstern’s Finest Ice Cream

Eddie’s Sweet Shop, the old-school ice cream parlor for Forest Hills, all possible ice cream combinations, toppings, and syrups seem endless.

From sundaes and shakes to classic egg creams and ice cream sodas, Morgenstern’s Finest Ice Cream is specialized in creative, small-batch ice cream flavors, from Rose Pepper Cherry to Fernet Black Walnut. The most scandalous item on the menu is the King Kong Banana Split five ice cream scoops, banana, caramel sesame, and pineapple.

5. Lil Ma at Crif Dogs

His bacon-wrapped hot dog is served on a bun spread with peanut butter and laced with a pickle, topped with crushed potato chips.

6. Mac and Joe at Schnipper’s Quality Kitchen

Half incredibly creamy macaroni and cheese, half sloppy joe filling, mixing or eating side by side this must be one of midtown’s most brilliant food combinations.

7. Ditch Dog at Ditch Plains

Chef Marc Murphy does not mess around with his creation of mash-ups. The Ditch Dog, grilled hot dogs and toasty bun topped with creamy mac and cheese, is said to be a mainstream menu item inspired by the creation of guests.

Rich mac and cheese made from heavy cream and a mixture of American, gruyere and parmesan cheese sinks on the hot tube meat and meshes with the fluffy bun all too well. Go all out in your mac with bacon and/or lobster and be sure to bite into Manhattan’s most gourmet frank creation.

8. Cheese Balls at the Levee & Hot Dogs at Rudy’s Bar & Grill

The bar at Williamsburg spot The Levee is often endowed by bursting bowls of glorious orange cheese balls, and there is no shame in devouring them by the handful as intended by the Good Weed Lord.

Wash down your seven thousand cheese balls with The Sportsman, Carling Black Label, and an Evan Williams shot deal that costs just $5.

9. Mac and Cheese at Brooklyn Star and the Queens Kickshaw

Mac and cheese, food of the utmost comfort. Whether it’s Kraft Blue Box or something fancy and gourmet, this warm, gooey, cheesy pasta dish is a panacea for all ills, and basically, a food embodiment for blazed with a safety blanket.

The trick for this dish is the bacon, which adds a smokiness to the entire creamy, cheesy business. Finished with a layer of crispy and buttery bread crumbs, this is a perfect blend of textures and flavors that you’re going to want to savor every bite.…

Tangy Pepper-Lime Chicken

My “Tangy Pepper-Lime Chicken” is delicious! I found the original recipe, “Pepper-Lime Chicken,” in the Better Homes and Garden New Cookbook (1989 edition) that my mom gave me for my sophomore year of college when I first lived in an apartment. I’ve been making it ever since and while adhering mostly to the recipe, have found a way to make it even more deliciously tangily limey.

The original recipe has you broil chicken and then start brushing it with a lime glaze as it cooks. This is very tasty and works well if you don’t have time to marinate it beforehand, or forgot. For a more intense flavor though, marinating overnight makes a big difference. And then a few years ago when I got a vacuum sealer machine for food, I found that marinating the chicken in the vacuum-sealed marinating dish is even better–you can get a really great flavor in just 20 minutes (way more flavor than if you just marinated it in a bowl for 20 minutes). Now I put the chicken in the vacuum marinating dish the night before, and then, while I’m broiling the chicken, I put the marinade in a pan on the stove and reduce it to a syrupy glaze and use that to brush the chicken in the last several minutes of broiling. Those two steps give it a super POW of flavor. 🙂

So you can do whichever you have the time and equipment for and it will be yummy. Here’s the recipe…

Tangy Pepper-Lime Chicken

Adapted from Better Homes and Garden New Cookbook, 1989

Ingredients

  • 2-2 1/2 pounds chicken legs and thighs (preferably pastured)
  • 1 tablespoon finely shredded lime zest (preferably organic)
  • 1/4 cup lime juice (preferably organic)
  • 2 tablespoons olive oil (preferably organic)
  • 6 cloves, garlic (preferably organic), crushed
  • 2 teaspoons coarsely ground black pepper (preferably non-irradiated)
  • 2 teaspoons dried thyme, crushed (preferably non-irradiated)
  • 1/2 teaspoon sea salt (preferably Celtic)

Directions

No-Marinate Version (Short on time or forgot):

  • Rinse chicken pieces and pat dry.
  • Place the chicken pieces, skin side down, on a broiler pan and position the pan about 4-5 inches from the heat.
  • Broil on high about 20 minutes or till lightly browned.
  • Meanwhile, make the lime glaze by combining the lime peel, lime juice, olive oil, garlic, black pepper, thyme, and sea salt in a bowl.
  • Brush this glaze on the chicken, turn all the pieces over and brush with more glaze.
  • Broil another 5-15 minutes, brushing with more glaze occasionally, until the chicken is cooked through (no longer pink inside; juices are clear)

Marinated Version (You have more time)

  • Rinse chicken pieces and pat dry.
  • Make the lime glaze by combining the lime peel, lime juice, olive oil, garlic, black pepper, thyme, and sea salt in a bowl.
  • Put the chicken pieces in the bowl with the glaze (or in a vacuum-seal marinating dish and seal).
  • Put the dish in the fridge to marinate as long as you have time for–half an hour, all day, overnight, whatever.
  • When ready to cook, remove the chicken from the glaze (reserving the glaze) and place the pieces, skin side down, on a broiler pan and position the pan about 4-5 inches from the heat.
  • Broil on high about 20 minutes or till lightly browned.
  • Meanwhile, put the reserved glaze in a saute pan on the stove and heat to simmering, reducing the liquid. Stir occasionally and keep an eye on it. You want to reduce the liquid by about half. It may not take the whole 20 minutes while the chicken is first broiling; if it’s ready just turn off the heat.
  • Brush the reduced glaze on the chicken, turn all the pieces over and brush with more glaze.
  • Broil another 5-15 minutes, brushing with more glaze occasionally, until the chicken is cooked through (no longer pink inside; juices are clear).

Makes about 6 servings. Good cold or reheated if you have leftovers.

Tips

Whether marinating or not, do keep an eye on your chicken, especially near the end because the glaze can be prone to burning–make sure you don’t have the rack positioned too close to the broiler element. If it’s getting blackened you’ll want to lower the rack or broil on low until the chicken is done.

You can also grill the chicken instead of broiling it. As above, rinse the chicken pieces and pat dry. Prepare the glaze as directed. Marinate the chicken in the glaze if you have time. When ready to grill, you want to grill the meat over medium coals so you’ll need to let them burn down a little so you don’t burn the chicken. Put the chicken skin side down on an uncovered grill directly over medium coals for 20 minutes. Brush with glaze, turn pieces, brush with more glaze, and continue grilling for another 15-25 minutes, brushing with more glaze occasionally, until the chicken is cooked through (no longer pink inside; juices are clear).

I like a lot of lime zest in this dish, more than the original recipe called for.

The marinade is ready for the chicken.

Chicken marinating in a Food Saver brand marinating dish that’s vacuum sealed. Reduces by quite a bit the time needed to really infuse the flavors.

We had it with broccoli (creamy dipping sauce on the side), buttered corn, and glazed beets.…

Grain-Free Omelet Muffins

These tasty muffins reheat quickly in a toaster oven. Make a dozen and have them all week for breakfast! Shown here with homemade pork sausage.

I stumbled across Cheeseslave’s “Bacon, Egg, and Cheese Muffins with Coconut Flour” a month or so ago and I am loving them! I was a bit tired of scrambled and fried eggs and omelets for breakfast–mostly because of the time involved to make them each morning. These tasty muffins can be made and refrigerated, then warmed in the toaster oven each morning. I’ve been making a dozen each Sunday and then my breakfast is so fast!

Grain-Free Omelet Muffins

I’ve been playing with the recipe, using sausage instead of bacon sometimes, adding various veggies and herbs. It is very easy, forgiving and versatile. Give them a try!

The recipe below is adapted from the Cheeseslave recipe, which is itself adapted from a recipe in Bruce Fife’s book Cooking with Coconut Flour.

Makes 12 muffins.

Ingredients:

  • 1 lb. pastured bacon OR 1 c pastured loose pork sausage (or half and half!)*
  • Optional: 1/3 cup each of onions, bell pepper, and/or mushrooms, finely diced
  • Optional: 3 T chopped parsley AND/OR 2T chopped fresh herbs such as rosemary, thyme, and/or oregano (can substitute dried; use about half that)
  • 6-8 pastured eggs**
  • 4 T. bacon drippings
  • 1/2 t. sea salt
  • 6 T. coconut flour
  • 1/2 t. aluminum-free baking powder (Rumford and Bob’s Red Mill are two options)
  • 8 oz. flavorful pastured cheese (such as sharp cheddar or pepper jack), shredded
  • Additional bacon drippings, or butter or lard (if you are greasing your muffin tin vs. using paper baking cups)

*I know a pound of bacon and a cup of sausage don’t sound equivalent but remember you cook so much fat out of the bacon you aren’t left with that much!
**Cheeseslave said the original recipe (for six muffins) called for three eggs, and she thought she’d like hers a bit eggier and recommended four. So, doubling the recipe as I have, that’s 6-8 eggs. If you have jumbo eggs, maybe just use six; if you have small eggs, use eight. You can just use seven if you want to split the difference or aren’t sure what size eggs you have. I have found the recipe is pretty forgiving.

Instructions

  1. Preheat oven to 400 degrees.
  2. GENEROUSLY grease muffin tin or use paper liners (these stick a lot; I recommend parchment paper baking cups***).
  3. Prep the bacon and/or sausage: Fry bacon until crisp, drain on paper towels, crumble when it’s cool enough to handle, and set aside (reserve drippings). And/or crumble the sausage into a skillet and fry, breaking it up with a spatula into small chunks as it cooks, until cooked through, and set aside.
  4. Sauté vegetables until tender (use some of the reserved bacon drippings) if using, set aside.
  5. Chop herbs if using, set aside.
  6. Shred cheese, set aside.
  7. Lightly beat the eggs in a mixing bowl and add 4T of bacon drippings and salt.
  8. Stir in coconut flour and baking powder, mixing until there are no lumps (the coconut flour will want to clump together).
  9. Stir in the bacon and/or sausage, cheese, and optional vegetables and herbs. (It will seem like a lot of cheese; it’s fine.)
  10. Spoon batter into muffin tin (I use a small gravy ladle); I fill mine about 3/4 full. You could end up with a little more than 12 muffins worth of batter, depending on your mix-ins. Just line or grease another muffin tin and use the batter up.
  11. Bake at 400 degrees for 15 minutes.
  12. Cool on wire rack.

Can be reheated in a toaster oven with excellent results! About 10 minutes at 250 degrees does it.

Note: It’s best to get all your ingredients prepped in advance (steps 1-6) before starting the mixing at step 7. If you stir the warm drippings into the cold eggs and let that sit while you’re getting veggies, herbs, and cheese ready, for example, the drippings will congeal and it’s harder to get it and the coconut flour blended (as I learned the hard way).

 …

Cream of Asparagus Soup

When a friend gave me ten pounds of asparagus recently, I knew I had to come up with more ways to use it than my typical light steaming with lemon and butter. I asked for favorite preparations on Farm Food Blog’s Facebook page, and Jennifer McGruther of Nourished Kitchen provided the link to her favorite Asparagus Soup. If you don’t know Jenny’s blog yet, I urge you to check it out, sign up for her newsletter, Like her Facebook page, etc. She’s a wealth of information about traditional foods and has beautifully written posts with gorgeous photographs. She has awesome meal plans and online classes on cooking traditional foods, too.

Cream of Asparagus Soup

Ingredients

  • 2 pounds asparagus, rinsed
  • 1 large leek OR (my experiment) two bunches green onions, rinsed (Note: leeks can have sand wedged in their many layers. To remove, slice the leek in half lengthwise, and then fan the layers under cool running water to flush any grit)
  • Optional (my experiment): 1 cup or more sliced celery
  • 1 quart chicken stock
  • 2 bay leaves
  • 1/4 cup butter
  • 1 teaspoon unrefined Celtic sea salt
  • 1/2 teaspoon freshly ground white pepper (white pepper is used in light colored dishes to flavor while not ending up with black flecks in the dish. If you don’t have white pepper, you can just use black pepper)
  • 1 cup heavy cream OR (my experiment) 1 cup sour cream (preferably raw) (Creme fraiche would probably also be delicious)
  • Optional (my experiment): Freshly grated nutmeg, or just ground nutmeg, to taste

Instructions

One of Jenny’s innovations is to simmer the tough ends of the asparagus and the trimmings from the leek in the stock to boost its flavor, then straining those solids out and cooking the more tender parts of the asparagus and leeks to make the body of the soup. If you want to save time, you can leave out the step of simmering the woody ends and trimmings. She also lightly cooks the most tender tips of the asparagus separately to add to the soup at the end and provide a few pretty green chunks. If you want a perfectly smooth soup without those bits you can just chop and cook the tips with the rest of the stalks instead (or cook and eat them separately!).

  1. Prep the asparagus: “Snap” the asparagus–this is a tip I got somewhere a long time ago. Hold each spear in both hands, one hand gently grasping the tip end just below the tip (the bud like part), and the other grasping the woody end (where it was cut off from the ground). Bend the woody end until the stalk snaps in two. Wherever it breaks is the right spot! The tough part breaks off and you’re left with the tender part. Set the woody ends aside. Chop off the delicate tips and set them aside. Chop the remaining middle part of the asparagus into short bits (1/2″ or so) and set aside.
  2. Prep the leek or green onions: Cut off the root ends and the dark green part (chop the dark green part coarsely) and set aside (you can put in the same bowl as the woody asparagus ends). Cut the white and light green part into thin slices and set aside.
  3. Prep the celery (if using): I had a little celery left over so on my second making of the soup, I decided to add it too! Thinly slice several celery stalks and set aside. (I said about a cup in the instructions. You can use whatever you have leftover, but of course the more celery you use the more that flavor will come through.)
  4. Put the chicken stock in a large pot (stock pot, Dutch oven, etc.) over medium-high heat. Add the tough asparagus ends, the leek or green onion trimmings, and the bay leaves. (You can also add the leafy parts and thin inner ribs of your celery bunch rather than tossing these.) Bring to a simmer and let it cook for about 20 minutes, covered, to let the asparagus and leek or onion flavor the stock.
  5. Meanwhile, melt the butter in a large cast iron skillet (or if you only have a small one, work in batches). Stir in the sliced leek or green onion and saute for about a minute. Add the chopped middle parts of the asparagus stalks and saute, stirring occasionally, for another five minutes.
  6. Strain the woody asparagus stems, leek or onion trimmings, celery trimmings if you added them, and bay leaves out of the stock and return it to the pot. Add the sauteed leek and asparagus, and the sea salt and pepper. Simmer over medium heat for about 20 minutes, until the asparagus is tender.
  7. Meanwhile (after the soup’s been simmering about 10 minutes), bring about 2 cups of water to a boil, add the tender asparagus tips, and boil for 2-3 minutes. Drain the pot or strain the tips out with a slotted spoon, and dump them in a bowl of ice water to stop them cooking immediately and preserve their bright green color.
  8. Remove the soup from the heat, add the heavy cream or sour cream, and puree the soup with an immersion blender until smooth. (Alternately, puree the soup WITHOUT the cream or sour cream, and instead, add a hearty dollop of raw heavy cream or sour cream at the table just before eating. This preserves the beneficial bacteria in the raw dairy, which would be destroyed if it were heated too hot).
  9. Add the asparagus tips and serve, with a sprinkling of freshly grated nutmeg if desired.

Crockpot Hunter-Style Rabbit Stew

Among the many offerings from my Amish farm buying club, I’d considered trying the domestic rabbit raised by one of the farmer’s sons, and finally bought one. But it sat in my freezer for quite a while–until today that is. Well, three days ago anyway, when I put it in the fridge to thaw. But it went into the slowcooker today and I had it for dinner tonight.

Crockpot Hunter-Style Rabbit Stew

I looked at number of recipes before settling on this one: http://www.food.com/recipe/rabbit-hunter-s-style-203224?oc=linkback. I’ve copied it below with additional notes of my own. I knew rabbit was quite lean, and so I thought a recipe with added fat, cooked slowly, would viagra online help ensure it would be tender and flavourful. And it is, that! I am not sure I’d pick rabbit over beef or chicken, but it was good, and satisfying, and I’ll enjoy the leftovers tomorrow. And it was fun to try a new meat.

As noted below, I found this link for How to Cut Up a Rabbit useful, and I learned a new term, silver skin. I had dealt with this thin connective tissue on beef before, but didn’t know what it was called. There’s a fair amount on a rabbit, and it’s best to cut it away as much as you can. It shrinks in cooking, pulling at the muscle tissue so your pieces of meat look funny, and becoming unpleasantly chewy to boot. I didn’t have too much trouble getting most of it off. A sharp knife is your best friend. See photo of me removing some of the silver skin below.

Another thing How to Cut Up a Rabbit told me is that rabbit fat has an unpleasant taste. I decided to take the hunter’s word for it, and removed most of the fat that came off easily (although I didn’t make a fetish of getting every last bit off). I was bummed to hear this–can any readers confirm that this is true? (Does wild or domestic rabbit make a difference here?) Rabbit is already lean, so I hated to remove what fat was there, because (usually) fat helps the flavor, and importantly, it provides fat-soluble vitamins that help you assimilate the protein and minerals in meat. Without adequate fat, when you eat meat, your body will rob fat-soluble vitamins from its reserves. American Indians knew if hunting was poor and all they could catch was rabbits (or other very lean meat), they’d soon develop “rabbit starvation.” So, while I removed most of the visible fat, I was generous with the added bacon fat.

Ingredients

  • 1 2.5-3 lb rabbit (I had a 3.37 lb rabbit, and this recipe worked out fine)
  • salt –where to buy salt
  • freshly ground black pepper –where to buy spices
  • 4 slices bacon (pastured), additional bacon drippings are also good (see intro notes above)
  • 4 shallots (organic), chopped
  • 3 garlic (organic) cloves, minced
  • 2 T all-purpose flour (I would assume you can substitute arrowroot powder) –where to buy flour
  • 1/2 c dry white wine (I did use white, but I bet red would be good as well)
  • 8 oz tomato sauce (organic)
  • 1/2 c water
  • 1 t chopped fresh thyme (organic) (for dried you can use less, but I like a lot of seasoning. I had only dried and used a full teaspoon) –where to buy herbs & spices
  • 1 t minced fresh basil (organic) (ditto above about using dried) –where to buy herbs & spices
  • 1 1/2 c sliced fresh mushrooms (organic)
  • 1/4 c chopped fresh flat leaf parsley (organic) for garnish (optional)

Directions

  1. Rinse the rabbit, pat dry, and cut into serving size pieces, removing as much of the silver skin as you can (I found How to Cut Up a Rabbit very helpful; see also intro notes above about removing the fat).
  2. Season the rabbit liberally with salt and pepper and set aside.
  3. Cook the bacon over med-high heat in a large skillet until crisp.
  4. Remove the bacon to drain on paper towels (leaving the fat in the skillet), crumble, and set aside.
  5. Add the rabbit pieces to the hot bacon fat and brown on all sides, then transfer them to your crockpot.
  6. Add the shallots and garlic to the skillet (this is the point where I added extra bacon drippings I had on hand) and cook, stirring, for 2 minutes.
  7. Sprinkle in the flour, then add the wine to deglaze the pan, scraping up the browned bits from the bottom of the pan.
  8. Pour in the tomato sauce, water, thyme, and basil and bring to a boil.
  9. Pour the sauce over the rabbit; cover and cook on high for 2 hours.
  10. Add the mushrooms to the crockpot; cover and continue cooking on high for an additional 1 ½ to 3 hours, until the rabbit is very tender and falling off the bone. (I was out of the house for more than three hours, and it seemed perfect when I got home slipping off the bone.)
  11. Adjust seasonings to taste; garnish with chopped parsley and crumbled bacon.

 

 …

Homemade Pork Sausage

It’s nice to make your own sausage from ground pork, so you can control what’s in it. It’s so easy to add a tasty blend of seasonings and shape the meat into patties. Tasty with eggs for breakfast (or grain-free omelet muffins, shown above), or as a main dish for dinner.

Homemade Pork Sausage

 

Ingredients

  • 1 teaspoon fennel seed
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional, to make it spicy–adjust to taste)
  • 1 tsp dried sage, optional–for a more “breakfast sausage” type flavor (I like it both ways!)
  • 1 teaspoon garlic granules or 1 teaspoon garlic powder or 2-3 cloves fresh garlic, crushed
  • 1 pound ground pastured pork

Instructions

  1. Crush fennel seeds lightly in mortar and pestle* (or more finely if you don’t like obvious bits of fennel seed in your sausage).
  2. Add remaining ingredients (except fresh garlic if using) to mortar and grind them together with the pestle a bit more.
  3. If using the fresh garlic instead of garlic granules or powder, add that to the meat separately.
  4. Put the ground pork in a bowl.
  5. Add dry seasoning mix, plus fresh garlic if using.
  6. Mix well.
  7. Form into patties.
  8. Let the seasoned meat sit in the fridge for a few hours if possible to allow the flavors to blend. Or you can freeze them for later use.
  9. Fry up the patties when you’re ready.

*If you don’t have a mortar and pestle you could also use a a French press. Or use fennel powder and you won’t need to grind. You can also leave the seeds whole for a more rustic vibe.

Makes 8 two-ounce patties.

You can also store the dry seasonings, mixed together, to have on hand for later use. Just add to a pound of ground pork when ready.

 …