Tag Archives: recipe

Seitan and Goats

20 Nov

I have several seitan recipes I’m using, but the first thing I did was come up with a good powdered vegetable bouillon.  If you want, you can check out the reicpes:

And here’s some goats,

Moose (Casey behind him)

Coral

Caroline

Haley

just because.

Creamy Mushroom and Rice Soup

8 Nov

I do not have room for any more milk out in the garage freezer, but I’m still milking Zinnia (and Joy once a day, but she’s not giving me much).

Zinnia

I am trying to find creative ways to use the milk other than just a cup of hot chocolate in the evening. I decided to try a creamy mushroom and rice soup.

I was pleasantly surprised with the results!

In a large stock pot melt 6 Tbsp of margarine and sauté:

  • 1/2 cup carrot finely diced
  • 1/2 cup onion finely diced
  • 1/2 cup celery finely diced
  • 1 pound washed sliced portobello mushroom
  • 1 clove minced garlic

After the veggies are soft and the mushrooms are cooked add:

  • 1 tsp thyme leaves
  • 1/2 tsp. ground marjoram
  • 1 tsp. lemon pepper

Let it simmer a couple of minutes and then sprinkle 3 Tablespoons of flour over it.  Once it is stirred and all the flour is incorporated, add:

  • 1 quart of vegetable stock
  • 1 cup whole grain rice (would probably be better with a long grain)

Simmer for about 20  minutes, until the rice is fully cooked and it is getting thick.  Then add:

  • 2 cups whole milk
  • 1/2 cup parmesan cheese

Cook until it is hot and bubbly.  Make sure to stir it so that it doesn’t stick to the saucepan.

Still Milking Two Girls

23 Oct

I am down to milking two girls.  That honestly, is why I put Joy and Zinnia with Xerxes.  It made it easier for me to call them up to milk.

Joy coming up to get milked

Although, the scent the day Joy got bred was a bit overwhelming in my little milk room.  I’ll be sure to freeze that for next year’s kids.

In the milk room.

Zinnia wasn’t as bad.

Zinnia’s turn

I’m not getting a lot of milk, but that’s okay because I don’t need that much right now.

I’ve got the freezer almost full, so it’s mostly just what I need for my daily use.

Broccoli Chicken Penne with Cream Sauce

In a skillet sauté

  • 8 oz. white mushrooms
  • bag of broccoli cuts
  • 2 cups cubed, cooked chicken
  • 2 cloves garlic, minced

Put this in a 9×13 baking dish with 2 cups cooked penne and add the cream sauce.

Cream Sauce:  In a medium sauce pan, melt 3 Tbsp. margarine and add 3 Tbsp. flour.  Stir until the flour is all damp.  Add 2 cups whole milk and beat with a whisk (or stick blender) to get rid of any lumps.  Add 1 cup vegetable stock, 1/2 tsp. lemon pepper, and 3/4 cup parmesan cheese.  Stir until it is thick and bubbly.

Once it is thick, add it to the baking dish and bake at 350ºF until it is hot completely through.

I will say, I do love this time of year for making creamy soups and other yummy dishes with goat milk.