Category archives: Recipes

Moroccan Chicken with Preserved Lemons & Olives

Moroccan Chicken with Preserved Lemons & Olives
This Moroccan Chicken recipe  has been voted best meal by many people who have eaten it here on the  Glasgow Farm. It is well worth your effort.  Ingredients 1 teaspoon paprika (I use smoked, but it doesn’t matter) 1 teaspoon ginger (I use fresh or in the jar but you can use ground dried) 1 teaspoon turmeric ½ teaspoon cinnamon Dash of pepper and sea[...]

Making Yogurt

Making Yogurt
  Since most people don't have raw milk, I'm posting how to make yogurt with pasteurized milk first then how to make it with raw milk (un-pasteurized). Which is what i used, raw milk. Yogurt 1/2 cup good quality plain yogurt, or 1/2 cup yogurt from previous batch 1 quart pasteurized whole milk, unhomogenized Gently heat milk to 180 degrees and [...]

Preserved Lemons

Preserved Lemons
I cannot live without preserved lemons, some of my all time favorite Moroccan dishes have preserved lemons in them. When these lemons are covered and kept in the refrigerator, they will last up to 6 months. This recipe is from Sally Fallon's book, Nourishing Traditions. I tripled the recipe in the photo's below. Preserved Lemons 5 organic lemons 3 tabl[...]

Making Sauerkraut

Making Sauerkraut
  Temperature is key in making Sauerkraut or any fermented food. Ideal temperature in your house would be 75- 85 degrees. That means night time low-75. The key is you don’t want to go under 75 degrees or you’ll mess up the fermentation. I try to make most of my fermented foods in the fall and spring when temperatures are ideal. But you can find success if your[...]

Best Cucumber Salad

Best Cucumber Salad
This is the most refreshing cucumber salad.  It hits the spot when it's hot outside. Even though it will last for up to two weeks in the refrigerator, it won't stay there that long.  It will be eaten.  You can add feta cheese or tomatoes to it when you serve it, just don't add it to the jar. This will be a summer staple for you you. Two Week Cucumber Salad ([...]

Marshmallows

  Sharon’s Marshmallows 4 envelopes unflavored gelatin 1 1/3 cups water 2 1/2 cups sugar 1 1/3 cups light organic corn syrup 1/4 teaspoon salt 2 teaspoons organic GF vanilla 2 cups powdered sugar Need a candy thermometer 1.Generously grease a 13X9 glass baking dish-- if you want thick marshmallows, for Easter chicks or chocolate [...]

Basil Chicken- Pasta Salad

Basil Chicken- Pasta Salad
Basil Chicken Pasta Salad                                                                                                       12 oz package pasta (I use organic)  1 lb cooked chicken (could use Rotisserie), chopped 1 cup finely chopped fresh basil 1/2 cup pine nuts or more to your liking 1 small can sliced olives   12 oz cherry tomatoes, sliced   1 cup[...]

Smoked Saffron Chicken and White Beans- Portugal (Gluten Free)

Smoked Saffron Chicken and White Beans- Portugal (Gluten Free)
1 cup white beans ( soak beans for 12-24 hrs in water, drain soaking water and cook in fresh water for 3 hours, simmering. Drain) 1/3 cup butter 5  organic chicken thighs ( you can use chicken quarters too) 1 yellow onion, chopped 5 fresh garlic cloves, minced (I used pickled garlic, but fresh is good too) 1/2 teaspoon saffron 1/2 teaspoon smoked[...]

Flourless Peanut Butter and Chocolate Chip Cookies

Flourless Peanut Butter and Chocolate Chip Cookies
Flourless Peanut Butter and Chocolate Chip Cookies  2 cups chunky organic peanut butter (DO NOT USE regular peanut butter, it has hydrogenated oils, Natural Jiff doesn't have hydrogenated oil, you can use that) 2 cups (packed) organic brown sugar (almost all sugar on the market is genetically modified. You must use organic if you want  NO GMO in your food) [...]
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