Snacks, Brisket and Soup

Yesterday I made some snacks that are supposed to be healthy. Today they were ready for sampling to make sure they are yummy.

The first recipe was Cocoa and Cashew Bars.  They are mildly chocolatey and tasty.

And I also made Coconut Pecan Energy Balls.  With the garam masala they have a lovely spiciness to them.

It is also time to get the brisket in the brine so it is ready for St. Patrick’s Day.  I still have the saltpeter for the last time I made this (and I am likely on an FBI list because of this) but this is the first time I am able to use our own brisket.  I used Alton Brown’s Corned Beef recipe again.

For dinner tonight I decided to make White Turnip Soup.  The turnips are still growing in our garden, and I have been trying to find a way to like them.  And this soup paired with our pork sausage patties is actually good.

The recipe is from Old Fashioned Recipes booklet from the Sedro Woolley Museum.  So my $2.00 investment paid off.

P.S. The Cocoa & Cashew Bars fell apart after a couple of days.  So I will not be making them again.

This entry was posted in Paleo recipes, Recipes- farm. Bookmark the permalink.

One Response to Snacks, Brisket and Soup

  1. Pingback: Homemade Pastrami | Schoonover Farm Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s